FSR

The magazine for America’s full-service restaurant chefs, owners, executives, and industry leaders. Sister publication to @QSRmagazine

[FSR @FSRmag]

How do you build leaders who understand both the floor and the boardroom?

Topgolf found one answer. Jennifer Lougee began as a drink runner in 2011 and is now senior manager of food and beverage operations, helping oversee more than 100 venues nationwide.
https://t.co/otGNNJiiVf

[FSR @FSRmag]

After being acquired out of Chapter 11 bankruptcy by Pappas Restaurants in 2025, On The Border has now filed for Chapter 7 liquidation and closed all company-owned locations.
https://t.co/U6dJoadTOJ

[FSR @FSRmag]

By figuring out how to straddle structure, systems, and genuine care for employees, Katie Button has engineered a kitchen culture at Cúrate Bar de Tapas marked by clear, open communication and a commitment to continuous improvement.
https://t.co/i59hsAUf2d

[FSR @FSRmag]

Oak & Stone is nearly doubling its footprint in 18 months with a bold rebrand centered around a new tagline.
https://t.co/M0NIrXbZ8Q

[FSR @FSRmag]

After a 6-year pullback in game innovation, Dave & Buster’s is making a significant bet on new games. 🎮 The reinvestment comes at a critical time as the company works to reverse a 5.4% drop in same-store sales in Q1.
https://t.co/2SwlxXOQM0

[FSR @FSRmag]

On The Border Mexican Grill & Cantina has closed all company-owned restaurants as it evaluates the future of the brand, leaving only a handful of franchise-operated units in the U.S. and South Korea.
https://t.co/zbS2LWkkIL

[FSR @FSRmag]

Ahead of its 2027 debut, the founder behind Your 3rd Spot details the strategy for The Looking Glass, a 1,000-guest social playground designed to transport the modern guest.
https://t.co/7j4xrNqSx9

[FSR @FSRmag]

George McKerrow and Ted Turner never signed a contract. They shook hands in 2001 and built Ted's Montana Grill, a restaurant group that helped save the American bison by putting it on the table. 🦬
https://t.co/eq9hlkvBY9

[FSR @FSRmag]

Cracker Barrel’s turnaround continues gaining traction as the company leans into operational improvements, menu innovation, loyalty engagement, and tighter cost controls to offset ongoing traffic pressure and a challenged consumer environment.
https://t.co/myMoGgWfZf

[FSR @FSRmag]

Via 313 is scaling from a single Austin trailer into a multi-market growth engine, with an ambitious goal of reaching every major market as the national steward of its hometown pizza style.
https://t.co/Mhlp4R1JuW

[FSR @FSRmag]

Drinking habits may have changed, but not in the way most headlines suggest.
📉 37% of price-sensitive drinkers now pre-drink before going out
💲 The average cocktail now costs $14.20 across major cities
🍺 Many guests cap orders at 1-2 drinks per visit
https://t.co/2jCVMap9DN

[FSR @FSRmag]

The founder and CEO spills the secrets behind Lazy Dog’s famously positive culture and what drives the 51-unit brand’s consistently high employee satisfaction rates and “Great Place to Work” status.
https://t.co/eAgy0MRSEO

[FSR @FSRmag]

Don Conner is expanding the definition of West Coast barbecue. 🍖

At Whiskey 'N Rye Smokehouse and ‘Que, he’s applying low-and-slow fundamentals to more than just the usual proteins—smoking everything from jackfruit and salmon to spaghetti squash noodles.
https://t.co/nMLwE64v6d

[FSR @FSRmag]

Buffalo Wild Wings just unveiled a new fast-casual prototype with a plan to open hundreds of locations across the Middle East over the next decade.
https://t.co/mlUpYfp2Cs

[FSR @FSRmag]

Can SPB Hospitality turn J. Alexander’s into a 100+ unit polished-casual platform?

That's the bet under CEO G.J. Hart—former CEO of Red Robin, Texas Roadhouse, California Pizza Kitchen, and more.
https://t.co/398naZdRkq

[FSR @FSRmag]

For many restaurant owners, the dream is simple: get a major influencer through the door and watch business take off. But Chef Garth D Cheese, owner of Greyz Bistro, believes visibility only works when the foundation is already in place.
https://t.co/aDVX49ZgSs

[FSR @FSRmag]

Applebee’s is extending its off-premises reach through a new partnership with Wyndham Rewards that allows hotel guests to order delivery directly through the Wyndham mobile app.
https://t.co/0KDZD6mK5y

[FSR @FSRmag]

Fast-growing ramen chain Kyuramen is expanding beyond its core business through a new izakaya-style concept, a matcha café acquisition, and a push into experience-driven Japanese hospitality.
https://t.co/DhPKnI8397

[FSR @FSRmag]

After years of rapid expansion, pandemic fallout, and mounting financial pressure, upscale vegan chain PLANTA is shrinking its footprint and betting its future on a smaller U.S.-focused business.
https://t.co/7xVRF8I17x

[FSR @FSRmag]

Shari's and Coco's Bakery just filed for bankruptcy, and the culprit isn't foot traffic or labor costs.

It's merchant cash advance debt.

Here's what happened 👇
https://t.co/Bh5MPT0xZu