FSR April 2023

Welcome

Cheers to a New Chapter WHILE WORKING MY FIRST UFC ght night as a Bu alo Wild Wings hostess, the restaurant got so packed with screaming fans that I hid in the kitchen, only venturing out to turn away my peers since you had to be 18 to enter on those nights (I was 16). I soon got three of my friends hired, and the BDubs in West St. Paul, Minnesota, became the gathering spot to hang out. ere, I learned how to manage a waitlist, bus tables, and double check my work while placing customers’ orders. But, perhaps more importantly, I learned how to deescalate stressful situations, and the power of owning up to my mistakes and showing people I’m listening and I care. I worked in a few other restaurants after that, which reinforced those same life lessons while instilling new ones. Foodservice is a special arena, which arguably attracts some of the funniest, kindest, and most hard working people I’ve encountered. at truth held up when I began report ing on the industry and interviewing chefs and execs alike, and I’ll be taking all those learnings with me in my new role as FSR editor. My hope is this publication will give you insight on the ever-evolving best practices for running a restaurant, growing your brand, and leading the next generation of food and beverage frontline workers. ere’s no shortage of incredible cuisine creators and inspiring restaura teurs, especially within the NextGen Casual space. Kicking o our annual NextGen 25 report, Agave & Rye founder Yavonne Sarber is on a mission to make her restaurants a playful adventure for customers, and a place where employees get better bene ts ( PAGE 30 ). Denny’s CEO Kelli Valade plans to grow 54-unit Keke’s Breakfast Cafe and make it a franchisor of choice ( PAGE 40 ), while eight-unit Tom’s Watch Bar is bringing its immer sive, digital experience with 360-degree viewing rooms to new markets ( PAGE 44 ). And Clark Crew BBQ founder Travis Clark is leveraging his partnership with e Greene Turtle to open up a slew of new restaurants within the next ve years while retaining his independent spirit ( PAGE 42 ). Elsewhere across our April issue, you’ll nd Tony Burris bringing his forestry and CrossFit learnings into his role as executive chef at e Barley Hound ( PAGE 17 ), and how a surge of restaurants are leaning into authentic yet approachable sushi o erings ( PAGE 20 ). Plus, discover how a restaurant group founder is working to remove the stigma of addiction in the foodser vice industry ( PAGE 59 ), and plenty more inspiring stories of change-makers. Cheers to the next chapter of FSR magazine and the new evolution of foodservice—let’s leave our mark.

cevergreen@wtwhmedia.com FSRmag @FSRmagazine

On the Cover This month’s cover of EPIC Brands founder Yavonne Sarber was shot by Andrew Matre , director of marketing at EPIC Brands (Agave & Rye, Alibi, Papi Jochos, SOB Steakhouse, Shindig Park). Matre is based in Cincinnati, Ohio.

Callie Evergreen EDITOR

CALLIE: HOLLY FRITZ / ANDREW MATRE

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FSRMAGAZINE.COM

APRIL 2023