FSR

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

[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

[FSR @FSRmag]

Shari’s and Coco’s Bakery parent Lena Brands filed for bankruptcy earlier this month, blaming an unsustainable debt load, frozen delivery-platform funds, and mounting financial obligations inherited during its acquisition of the family-dining chains.
https://t.co/Bh5MPT0xZu

[FSR @FSRmag]

Run by two sisters with a vision to expand to 100 units within a decade, Squeeze In Breakfast and Lunch is slowly taking over the planet, one omelet at a time.
https://t.co/ofErqTXn7k

[FSR @FSRmag]

Our May digital issue is live! This month’s edition brings together the kinds of stories restaurant leaders are focused on right now: guest discovery, cultural relevance, growth strategy, and what it takes to stay sharp in a crowded market.
Read it here 👇
https://t.co/qy8pGf7wMj

[FSR @FSRmag]

Protein-forward cocktails: A wellness gimmick or a legitimate technical shift? 🍸

From fat-washed spirits to savory "brothtails," operators are using protein-rich techniques to build complexity—not just nutrition.
https://t.co/EP8FfzynK4

[FSR @FSRmag]

STK Steakhouse appears to be back on track. After years of negative results, the chain has seen positive sales for two straight quarters.
https://t.co/cIAikbDZBw

[FSR @FSRmag]

Bloomin’ Brands is reworking how service happens at Outback Steakhouse. The company began rolling out a new service model in April that reduces table loads to four-per-server during peak hours, and early testing shows a more consistent experience.

More 👇
https://t.co/8FuAOrM8wi

[FSR @FSRmag]

From protein-packed omelets to chicken and waffles, restaurants are meeting wellness-minded diners without shrinking portions.
https://t.co/QSwmInWyS9

[FSR @FSRmag]

Texas Roadhouse proves that even with 61 consecutive quarters of growth, there’s still room to kick it up. 🥩📈
https://t.co/JUq3EDV1ka