FSR February 2023

Welcome

Until Next Time I’VE TRIED WRITING THIS LETTER NUMEROUS TIMES. One version drew tenu ous parallels between studying in Italy and working at a restaurant maga zine. Another started with an anecdote about my first-ever foodservice story (it was on cupcake vending machines). But for as much as I want to leave you all with something memorable, profound, or at the very least, pithy, none of these farewell missives felt right. In my opinion, good-byes are best left unadorned and honest. e past eight years at FSR and QSR have been extraordinary in so many ways. Our publications are not only a source for industry news, expert insights, and fresh ideas, they’re also a gathering place for the leaders who are shaping foodservice—namely you, our readers. Without you, these fine magazines would just be us shouting into the void, never knowing whether we stuck the landing or flew past left field. anks to you, our reporting has never been one-sided. anks to you, the conversation, like the industry itself, is always expanding into new territory and evolving along the way. While FSR isn’t the only B2B restaurant publication out there, I’d like to think we serve a pivotal audience, albeit one that can be tricky to define. In our magazine, you’ll often find features about Applebee’s or Olive Garden right beside stories on French Laundry or Sierra Nevada Brewing. Counter intuitive as it may be, I firmly believe it is the blend of commonalities and differences that makes FSR dynamic, compelling, and perhaps most impor tantly, relevant to you. If you need proof, look no further than our Power Players feature ( PAGE 26 ). Comprising several concepts, including some with multiple locations, restaurant groups exemplify the flexibility and creativ ity that drive a successful operation. Next month, we’ll take these syner gies even further when FSR once again teams up with QSR for our third annual crossover issue. Ideas and opportunities abound, and I have every confidence that our team here will continue bringing you the very best coverage. I also have faith that you, our readers, will remain an eternal wellspring for innova tion, with hospitality at the heart. It’s been a pleasure and privilege to share this journey with you all. I don’t like good-byes, so I’ll settle instead for: “until next time.”

Nicole@FSRmagazine.com FSRmag @FSRmagazine

On the Cover This month’s cover features oysters on the half shell at Indigo Road Hospitality’s Jap anese/Southern rooftop restaurant Mizu in Charlotte, North Carolina. The photo was shot by Andrew Cebulka , whose commercial portfolio includes food, inte rior design, products, and portrait pho tography. To learn more about Cebulka, visit andrewcebulka.com or follow him on Instagram at @andrewcebulka .

ank you for everything,

Nicole Duncan ED I TOR

NICOLE: LIBBY M C GOWAN / ANDREW CEBULKA

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FSRMAGAZINE .COM

FEBRUARY 2023