FSR October 2022

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Highlights from FSRmagazine.com	3
Brand Stories in Print and Online	3
Editor’s Welcome	4
FIRST COURSE The Purr-fect Pop-Up?	7
FIRST COURSE The Gift of Fine Dining	8
FIRST COURSE Diversity Disconnect	10
FIRST COURSE A Spooky Tale of Restaurant Sales	10
CHEFS & INGREDIENTS The Empress of Sedona	13
AUSSIE RULES Why Australian red meat is dominating the U.S. market. Sponsored By True Aussie Beef & Lamb	16
CHEFS & INGREDIENTS Getting Saucy	18
LIQUID INTELLIGENCE Hold the Pumpkin Spice	21
THE MODERN MOTEL RESTAURANT	26
PLANT-BASED 3.0 The flexitarian movement is inspiring a fresh look at plant-based protein items. Sponsored by Red Gold	32
COFFEE CONSUMPTION IS GROWING ACROSS DAYPARTS Here’s how operators can capitalize on the trend. Sponsored by SEB Professional	38
TRENDING ON THE MENU Pasta Pasta’s Versatility	41
TRENDING ON THE MENU Pasta By the Numbers	46
BACK OF HOUSE Street Smarts	49
BACK OF HOUSE Getting into Holiday Mode	51
BACK OF HOUSE Courting the Business Diner	53
Advertising Index	55
BACK OF HOUSE Start Me Up	56

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