FSR December 2022

Welcome

In the Cards LIKE MANY PEOPLE, I tried my hand at a new hobby during the pandemic. But while friends were baking their own sourdough and planting herb gardens, I began reading tarot cards. Say what you will, it’s a fun pastime— not to mention, one hell of a party trick. But early on, I learned one major misconception surrounding tarot; despite popular opinion, the cards aren’t meant to tell the future. Instead, they’re supposed to provide a snapshot of where you are and where the path ahead might lead. It’s a philosophy I find increasingly relevant in December, a time when new year’s predictions overrun my inbox. rough details and data, futur ists can extrapolate the most probable outcomes and trends. Oftentimes, their predictions are on the right track, but every now and then, a wild card enters the mix and sends all those informed hypotheses crashing down. (For reference, the pandemic would best be represented by the destructive tower card in tarot.) Assuming unforeseeable circumstances don’t barrel in à la 2020, this issue of FSR is packed with expert forecasts aplenty. For a roundup of new year’s predictions ranging from F&B and design to tech and workforce management, turn to PAGE 42 for 18 hot trends. Need tips to shore up your business in case 2023 brings a recession? Check out Restaurant365 founder Tony Smith’s best practices on PAGE 61 . Curious how a beverage-centric spin-off might benefit your brand? We’ve got you covered ( PAGE 23 ). And whether it’s smooth sailing or choppy seas ahead, our annual Buy er’s Guide ( PAGE 28 ) has the products and tools to make your business run stronger, smarter, and ultimately better. Because no matter what’s in store for foodservice, restaurants will play the cards they’re dealt with a deft hand—and we’ll be right there alongside you to help puzzle things out. Here’s to another year on the books. See you all in 2023!

Nicole@FSRmagazine.com FSRmag @FSRmagazine

Nicole Duncan ED I TOR

On the Cover This month’s cover features Bar Veg an’s Marta Express cocktail, made with Bumbu rum, coconut, pineapple juice, and lime juice. The beverage was shot by Madelynn Boykin , owner of Bites and Bevs, an Atlanta-based agency whose services include food photography and styling. She’s worked with restaurants like STK, Toast, and Slutty Vegan, as well as the Food Network and Maker’s Mark. To learn more about Boykin, visit bitesandbevsmedia.com or follow her on Instagram at @bitesandbevsmedia .

NICOLE: LIBBY M C GOWAN / COVER: MADELYNN BOYKIN

6

FSRMAGAZINE .COM

DECEMBER 2022