FSR September 2022

Welcome

No Matter Your Age MY FRIEND HAS A PET PEEVE. At least once a month, she’ll alight upon some article about Generation Z (now, roughly ages 10–25) and launch into a mini tirade. “Can you believe they’re bringing back wide-length pants?” “Do you know how much this student is making off TikTok videos?” As older millennials, it wasn’t so long ago that she and I were on the receiving end of such comments. Much as teens are met with parental resistance when they start forming their own opinions, younger generations face ire—and admi ration—when they challenge the status quo. But then again, sometimes the norm needs a shakeup. is year’s 40 Rising Stars ( PAGE 32 ) aren’t disruptors per se—the pan demic did enough disruption to last the industry a good while. If anything, they’re builders. Over the past year, restaurants have moved from trying to survive to figuring out how to pick up the pieces and create something even better than before. For chefs like Macarena Ludena, Meg Bickford, and Kate Williams, that means taking a legacy or family business to the next level. For F&B consultants Che Ramos and atcher Baker-Briggs, it’s about using their institutional knowledge to enhance restaurants’ bever age programs. For Téa Ivanovic and Mile Montezuma, it’s about putting a social cause at the heart of the restaurant ( PAGE 67 ). And for our cover star, Joe Kim, it’s about making a once rare cuisine a mainstream offering. But innovation does not belong solely to the under-40 crowd. For proof of this, look no further than One Off Hospitality’s Donnie Madia and Karen Browne ( PAGE 50 ). Even though Madia has been one of Chicago’s pre eminent restaurant leaders for decades, he maintains a fresh perspective, allowing him to continually zero in on not only the hottest dining trends, but also up-and-coming neighborhoods that are ripe for new businesses. Browne has worked 20-plus years in workforce management and talent acquisition, but she comes to hospitality with fresh eyes, seeing labor solu tions where others may only see challenges. So while there’s nothing wrong with lighthearted, intergenerational ribbing every now and again, it’s important to venture outside our imme diate peers and demographic boxes. Change for the better happens when more voices are included in the conversation and ideas are exchanged among people of varying backgrounds. e restaurant world has a leg-up on this front in some respects, given its diverse workforce and willingness to embrace the new. Whether you’re a Rising Star or an industry veteran, there’s always more to learn. My friend and I might not be buying wide-leg pants anytime soon, but we could use a hand in setting up TikTok accounts.

Nicole@FSRmagazine.com FSRmag @FSRmagazine

Also in This Issue Lagers are becoming ‘lager’ than life as craft brewers use the beer’s neutral fla vor profile as a blank canvas. Ingredi ents like oats, limes, and even purple rice bring nuance without compromising the beer’s light and refreshing finish. Read more about lager’s craft makeover and the story behind Evil Twin’s purple-hued beer (pictured above), brewed for NYC restaurant Málà Project on page 29 .

Nicole Duncan ED I TOR

NICOLE: LIBBY M C GOWAN / MICHELLE GIANG

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FSRMAGAZINE .COM

SEPTEMBER 2022