FSR December 2022
| Highlights from FSRmagazine.com | 4 |
| Brand Stories in Print and Online | 4 |
| Editor’s Welcome | 6 |
| FIRST COURSE
The GM Advantage
General managers can make or break a restaurant, and in a post-Covid job market, the value of strong GMs has never been more apparent. | 9 |
| FIRST COURSE
Holiday Holdouts
Overall, consumers are expected to curb their restaurant spending this month, but a few demographics might dine out even more. | 10 |
| CHEFS & INGREDIENTS
Following the Sea
At Seabird, James Beard semifinalist Dean Neff showcases his coastal roots in a historic building that’s quickly becoming a local haunt. | 15 |
| CHEFS & INGREDIENTS
Keeping It Short and Sweet
By focusing on a small selection of sweets rather than an expansive list, restaurants are yielding better returns with less waste. | 20 |
| LIQUID INTELLIGENCE
Embracing the Bar
For growing brands, a beverage-driven spin-off not only differentiates it from competitors, it also captures an entirely new daypart. | 23 |
| Best Buys
In the market for new appliances, software, tools, or ingredients?
Buyer’s Guide has you covered with 44 new, curated products. | 28 |
| Master Recipe
Award-winning restaurateur Shannon Healy shares the story behind his line of syrups—and why he’s selling to other restaurants. | 34 |
| Eighteen Trends for the New Year
We asked industry experts to gaze into the proverbial crystal ball for trends to expect in 2023. Here’s what they had to say. | 42 |
| TRENDING ON THE MENU
Meating the Moment
How economical cuts can do the heavy lifting. | 49 |
| TRENDING ON THE MENU
Meating the Moment
Alternate Cuts | 50 |
| TRENDING ON THE MENU
Meating the Moment
By the Numbers | 54 |
| BACK OF HOUSE
A Restaurant of One’s Own
PERSPECTIVES In the still male-dominated foodservice sector, Source Collab is setting out to bring more women’s voices into the mix, beginning with its trio of female leaders. | 57 |
| BACK OF HOUSE
Real Food, Good Vibes
ON THE RISE Nine years after Picnik debuted in a renovated shipping container, the Austin, Texas, brand is set to bring its clean-eating ethos to new markets. | 59 |
| BACK OF HOUSE
Ready for the New Year
YOUR TAKE From optimizing budgets to negotiating with suppliers, these seven tips from Restaurant365 CEO Tony Smith can help operators prepare for whatever may come in 2023—including a possible recession. | 61 |
| Advertising Index | 63 |
| BACK OF HOUSE
Start Me Up
In Nashville, Tennessee, The Graduate Hotel pays homage to country superstar Dolly Parton through rooftop restaurant, White Limozeen. | 64 |
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