FSR July 2023

Welcome

Craving Comfort and Creativity SOMETIMES, IT CAN BE COMFORTING to know exactly what you’re going to get at a restaurant concept, no matter which location you go to. When those expectations are met, restaurants are rewarded with consumer loyalty. America knows the appeal of chain restaurants especially well— which is why franchised breakfast concepts like First Watch and Eggs Up Grill are seeing visits soar rapidly ( PAGE 8 ). And as price-conscious consum ers are weighing their options for places to eat out, the promise of value at all-you-can-eat concepts can’t be beat, which explains why bu et chains like Golden Corral, Cicis, and Pizza Ranch are experiencing a meteoric rise in tra c ( PAGE 10 ). You also have NextGen Casual concepts like wellness focused True Food Kitchen, which has quickly expanded to 43 locations and counting, and recently rolled out a new menu revamp and a quick service prototype ( PAGE 7 ). But other times, you want to taste what a speci c region or city has to o er, or try an innovative chef’s dish that you can’t nd anywhere but at an independent restaurant. Take Chef Grace Goudie, for example, who began crafting recipes at just 12 years old in home economics class, and is now creating farm-to-table menus at her own restaurant based in the suburbs of Chicago ( PAGE 15 ). en there’s Jeremy Ford, who won the 13th season of Bravo’s “Top Chef” in 2015 and is now winning Michelin Stars and hearts in Miami at his restaurant concept, Stubborn Seed—named after the resilience it takes for plants to grow (illustrating the persistence required to open a restaurant). Ford leads this year’s Top 50 Independent Restau rants, a report which showcases the diverse indie eateries found across the U.S. that are paving the way for the future of foodservice—from intimate family-owned gems to chef-driven destinations across Seattle to New York and everywhere in between ( PAGE 30 ). Elsewhere across July’s issue, you’ll nd stories of Hawaii’s rst carbon neutral restaurant, where Chef Peter Merriman is partnering with local farmers to create tasty yet sustainable dishes ( PAGE 53 ), and how Knead Hospitality + Design is expanding its upscale concepts like MI VIDA and Bistro Du Jour as well as fast-casual concepts like tuTaco, Kneadza and Lil’ Succotash ( PAGE 51 ). Meanwhile, leaders at Big Whiskey’s and Norms res taurants are debuting fun bites in streamlined after-hours programs in a bid to attract late-night diners ( PAGE 20 ), and distilled spirits are outpacing beer for the rst time, boosting restaurants’ bottom lines while cost-con scious customers sip better value and avor ( PAGE 25 ). As always, this issue contains a plethora of stories from restaurant leaders across the country who are sure to inspire—so let’s dig in.

cevergreen@wtwhmedia.com FSRmag @FSRmagazine

On the Cover This month’s cover of Chef Jeremy Ford was shot for Fast Foodies on truTV by Anna Maria Lopez , a Brooklyn, New York-based photographer who spe cializes in environmental portraiture and set photography. Lopez’s work has appeared in CBS, Refinery 29, Cartoon Network, Warner Media, Apple TV, and more. To learn more about her, visit annamariaalopez.com or follow her on Instagram at @annamariaalopez .

Callie Evergreen EDITOR

CALLIE: HOLLY FRITZ / ANNA MARIA LOPEZ

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