Egg chairs. Jurassic Pork Benedicts. Boozy brunch done with purpose. SoCal's Breakfast Republic turned 10 this summer—still indie, still bold, still giving back. 💛 🥚 @VitalFarms eggs 🥄 Housemade sauces & salsas 🌱 Food waste composting 📲 Read the story: fsrmagazine.com/feature/breakf…

🚨 A megamerger could be on the menu. The two companies combined earned nearly $100 billion in sales last year. 🔗 Read more: fsrmagazine.com/feature/report…

🎸 From street musician to chef, Alex Smith is turning heads with Urban Oak Raleigh—a 14th-floor tapas lounge atop the Homewood Suites / Tempo by Hilton hotel. 🌿 Global small plates 🔥 Fast, shareable service 📊 Data-driven kitchen ops 🔗 Read more: fsrmagazine.com/feature/chef-a…

📢 Big leadership shift: Dave & Buster's has tapped former KFC U.S. President Tarun Lal as its new CEO. After a failed transformation plan, the chain is hoping the 25-year Yum! Brands veteran can lead a successful turnaround. Read more ⬇️ fsrmagazine.com/feature/dave-b…

🇨🇦 @OliveGarden is going big in Canada. As part of a newly signed development agreement, Recipe Unlimited Corporation now holds exclusive rights to expand Olive Garden across the country. 🔗 Read more: fsrmagazine.com/feature/olive-…

SPB Hospitality has agreed to sell Old Chicago, marking the next step in its ongoing portfolio evolution, CEO Josh Kern confirmed to FSR. 🍕 Read more: fsrmagazine.com/feature/spb-ho…

From server to franchisor, Amol Kohli’s story is one for the books. At 15, he was taking breakfast orders at Friendly's Restaurants. Now, he owns the entire company that owns Friendly's with his acquisition of BRIX Holdings. fsrmagazine.com/feature/from-s…

PopStroke grew 240% since 2023—and it’s just getting started. Up next: 📍 Nashville, Austin, California 📱 80% of orders via mobile app ❄️ Cold-weather prototype unlocks northern markets Full story : fsrmagazine.com/feature/why-po…

In today’s hospitality landscape, the idea of “inclusive dining” goes far beyond accommodating allergies or having a veggie burger on standby, writes Fogo de Chão CEO Barry McGowan—it’s about seeing and serving the individual. fsrmagazine.com/feature/feedin…

Cheers to Friday! 🍺 Good news: Beer is still booming. Draft beer makes up 55% of on-premise sales, with full-service restaurants seeing alcohol drive nearly 21% of revenue. From Michelob Ultra to craft & non-alc brews, tap handles = smart strategy. fsrmagazine.com/feature/whats-…

With the American business now fully back under wagamama uk ownership, the Asian brand is targeting high-growth U.S. markets in the South and Southeast with bold food, sharper ops, and a guest-first mindset. More from new CDO Suk Singh → fsrmagazine.com/growth/chain-r…

🚨 Washington, D.C. has officially brought back the tip credit. The change comes after rising concerns about restaurant closures and job losses for tipped staff. The new plan phases in a 25% credit over 10 years—reversing course on Initiative 82. fsrmagazine.com/feature/washin…

Congratulations to Nicholas Mason, Ascent Hospitality Management's new CFO. I am proud of the work that is being done at Ascent to revitalize these legacy brands while maintaining strong guest experience ratings and improving core product quality along the way. It is good to

Texas Inn had enough of inflation. Instead of raising prices, the 90-year-old diner cut them. 🍳🍔 Fries went from $5.49 to $3.99. Traffic is up. Guests are loyal. Here’s how Texas Inn did it 👇 fsrmagazine.com/feature/how-th…

📈 The The Cheesecake Factory 🍰 Factory just hit record-high average weekly sales. Now it’s doubling down with new bowls + bites to boost value, lunch traffic, and delivery orders—without discounting. More on how strategy fuels the brand’s momentum: fsrmagazine.com/feature/the-ch…

AI voice ordering is no longer just a quick-service experiment; it’s quietly starting to reshape how full-service restaurants handle orders, labor, and the guest experience. fsrmagazine.com/feature/how-fa…

🚨AUGUST COVER STORY🚨 How do you build guest loyalty in an era of rising costs and growing consumer skepticism? For First Watch, the answer is doubling down on "unreasonable hospitality"—which is winning guests over for the long run. 🔗 Read more: fsrmagazine.com/feature/first-…

📼🍸 Bars like Zero Lounge are leaning into Y2K nostalgia—with cocktails like Fresh Prince Fizz & Mean Girl (yes, with Lindsay Lohan’s mugshot in the foam). 📲 Learn why it's driving buzz, Instagram shares, and repeat visits: fsrmagazine.com/feature/why-no…

📉➡️📈 TwinPeaksRestaurant is hitting reset. New CEO Kim Boerema unveils a 6-part turnaround plan to reverse sales declines—cutting costs, streamlining menus, & converting ~30 Smokey Bones locations. 🔗 Full story: fsrmagazine.com/feature/new-ce…

From wild Alaskan shoots to Michigan pawpaws and Pacific Northwest mushrooms, chefs are foraging their way to more meaningful menus. 🌿 🔗 Inside the growing movement toward hyper-local, seasonal, and sustainable cooking: fsrmagazine.com/feature/how-ch…