FSR May 2022

Welcome

A Meeting of Minds AT THE TIME OF THIS WRITING, the National Restaurant Association Show is a mere six weeks away. That might sound far enough, but as the past few months have demonstrated, time flies when the world emerges from COVID. Or as Denver restaurateur Christopher Davis-Massey ( PAGE 72 ) articulated, “It just really does seem like a light switch [flipped] in the last few months.” Indeed, it doesn’t feel like a full three years since I entered the always-freezing halls of McCormick Place in Chicago. As any foodservice professional worth their salt will tell you, the hos pitality world is about human connection. The value of conferences and in-person gatherings aren’t quantifiable, but they’re just as vital. I can’t pos sibly list the number of story ideas, source leads, and industry contacts— not to mention, Buyer’s Guide products—I’ve accumulated over the years. Ultimately, the show and other events like it make me better at my job. And it’s the same for so many foodservice professionals, from chefs and restaurant operators to equipment vendors and third-party collaborators. They meet peers, connect with potential business partners, mine resources, and walk away with fresh ideas of their own. In light of recent events, there’s no shortage of topics worth exploring. Just ask this month’s cover star, Andrew Zimmern ( PAGE 36 ). The chef has a long, well-televised career of asking questions. He’s putting that skill to use with a slew of new projects, while also considering the long-term viability of restaurants. Zimmern worries consumers’ myopic understand ing of the real cost of operating a restaurant will shear the industry over the next few decades. It’s likely investors and banks sense this vulnerabil ity, too. Restaurants were never a surefire investment, but now lenders are even more hesitant, meaning most operators will have to scrounge up the majority of the capital themselves ( PAGE 48 ). In the face of such challenges, it’s more important than ever for res taurants to take care of their people. One silver lining of COVID is that it opened the door to more honest conversations around health, both physi cal and mental. Restaurant groups and organizations like Bonanno Con cepts and Ben’s Friends are taking the lead in prioritizing workers’ mental health ( PAGE 56 ). Intrinsic value aside, these programs are also good for a business, aiding in both productivity, overall job satisfaction, and retention. I was pleased to see that the NRA Show has multiple sessions on the topic, including one with Ben’s Friends. As for the rest of the programming, we’ve put together a brief overview ( PAGE 9 ), but our sister magazine, QSR , has a more detailed preview in its May issue, so be sure to check it out. Also, pop by BOOTH #5309 to say hi to our team. We can chat about some of the big-picture issues if you’re so inclined. After all, it’s through these connections that we find solutions. See you at the show!

Nicole@FSRmagazine.com FSRmag @FSRmagazine

On the Cover This month’s cover featuring Andrew Zimmern was shot by Madeleine Hill . For more than a decade, Hill has worked at Minneapolis-based Food Works, Inc., a production company that Zimmern him self founded in the late ’90s. Hill, who comes from a journalism background, has done everything from content cre ation and project management to pho tography. For more on Food Works, visit andrewzimmern.com.

NICOLE: LIBBY M C GOWAN / COVER: MADELEINE HILL / ADOBE STOCK

Nicole Duncan EDITOR

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FSRMAGAZINE.COM

MAY 2022