FSR February 2023

CONTENTS

FSR February2023 No. 110

26 Power Players Operating somewhere between chain and independent, restaurant groups represent a formidable segment in the full-service space. ough they vary in size, cuisine, and expansion strategy, the 10 groups featured here share a nim ble business model and unlimited growth potential.

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THE RIDLEY IS JUST ONE OF MANY RESTAURANTS IN THE THOMPSON HOSPITALITY PORTFOLIO.

CHEFS & INGREDI ENT S 13 Epic Brands, Epic Career Chef Rob Harrison’s culinary

journey may have started with clas sical training, but over the years he’s worked in everything from fine dining and hotels to country clubs and catering. is eclectic background is ideally suited for his role at Epic Brands, parent group of Agave & Rye. 18 French Cuisine Goes Casual As global cuisine exploded in popu larity, French fare was pigeonholed as overly formal, “haute” cuisine. Now, a growing number of Next Gen Casual concepts are putting a laidback spin on French cooking— and consumers are taking note. L IQUID INT EL L I GENCE 21 Brew Buds Guests continue to clamor for craft beer options, opening a unique opportunity for restaurants to serve their own proprietary beers. But rather than investing time and money to do so in-house, operators are enlisting brewery partners.

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THOMPSON HOSPITALITY / LUKE HIGGS PHOTOGRAPHY

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FEBRUARY 2023