FSR May 2023

FSRMAGAZINE.COM THE MOST POPULAR STORIES ON OUR WEBSITE, OR WHAT YOUR PEERS ARE READING Online

FRIENDLY’S OWNER UNVEILS DYNAMIC FORMULA FOR GROWTH A multi-platform operator is injecting life—and growth— back into an 85-year-old cate gory icon. FSRmagazine.com/Friendlys-Growth MEET TRUE FOOD KITCHEN’S NEW CEO John Williams is taking the helm of the 43-unit healthy eatery, and bringing his learnings from past roles at Lazy Dog, Disneyland, and General Mills with him. FSRmagazine.com/TFK-New-CEO HOW P.F. CHANG’S ADAPTED TO GUEST BEHAVIOR The brand’s new off-premises concept is thriving, but that doesn’t mean it’s veering away from the dining room experience.

JERELLE GUY

Why Rodney Scott’s BBQ is Transitioning from Fast Casual to Full Service The James Beard Award-winning pitmaster believes an elevated service model will give guests an experience that matches the “love, tradition, and technique we put into our food.” FSRmagazine.com/BBQ-Transition

FSRmagazine.com/ PF-Changs-Adapts

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Brand Stories From FSR

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26 Why Operators Should Think of Oil Management as a Controllable Expense Costs have inflated. Are operators thinking about their deep-fryer oil enough? SPONSORED BY STRATAS

This Hot Restaurant Brand Stays Ahead with Training Technology PLANTA wants every employee to feel part of something special. SPONSORED BY OPUS How to Make Your Brunch Program More Profitable Boost the morning daypart. SPONSORED BY CHEF-MATE How to Streamline Employee Communication Here’s how a Buffalo Wild Wings franchisee has made a big impact. SPONSORED BY UPSHOW

AUSSIE BEEF & LAMB

55 Green Fed How grass-fed beef can create dif ferentiation. SPONSORED BY AUSSIE BEEF & LAMB

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