FSR March 2023

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EDITOR’S LETTER	2
BRANDED CONTENT	6
ON THE GO	9
IN THIS ISSUE What Insights Are Hiding Behind Your Numbers?	14
CHEFS & INGREDIENTS The Great Chicken Sandwich Era Is Here To Stay	16A
CHEFS & INGREDIENTS Has Happy Hour Soured?	17
IN THIS ISSUE Simplifying The Fry Selection Process	22
CHEFS & INGREDIENTS The Stylist’s Secret Sauce	24
IN THIS ISSUE An Innovation Expert Discusses The Advantages Of Using Red Meat	27
IN THIS ISSUE How Round Table Pizza Took An LTO To The Next Level	28
IN THIS ISSUE Pasta: The No-Limit Culinary Canvas	32
DEPARTMENTS Ones To Watch: Brix Holdings	32D
DEPARTMENTS Profit And Experience, Hand In Hand	36
FEATURED SUPPLEMENTS: TRENDING ON THE MENU Premium Versatility	37
DEPARTMENTS Equitable Pathways To Ownership	45
The Fabio of Foodservice	46
IN THIS ISSUE Are Kitchens Becoming More Female-Friendly?	48A
IN THIS ISSUE ‘Made with Ghirardelli’ Program Helped Freddy’s Nearly Double LTO Sales	53
The Fast-Food Dining Room Lives On	60
NextGen Casual Blurs Lines And Breaks Rules	76
FEATURED SUPPLEMENTS: SMARTCHAIN Signing On	85
FEATURED SUPPLEMENTS: SMARTCHAIN Signs of Change	86
FEATURED SUPPLEMENTS: SMARTCHAIN Winning Over Customers	92
FEATURED SUPPLEMENTS: SMARTCHAIN Digital Success	98
FEATURED SUPPLEMENTS: SMARTCHAIN Key Players	104
DEPARTMENTS Gaming The System	107
DEPARTMENTS Innovation On Display	110
DEPARTMENTS Delivery, And The Battle For Control	113
ADVERTISER INDEX	118
DEPARTMENTS Start To Finish: Clifton Rutledge	120

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