Fine and Fast
Fine-dining menu innovation meets fast casual in the fine-casual segment.
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Smooth Operator
Smoothie brands are diversifying their menus to make health foods approachable for new guests and regulars alike.
Taking It to Go
How growing demand for off-premises dining is shaping menu innovation in quick-service restaurants.
Snack Attack
As guests grow busier, demand for snack items on quick-service menus has increased. Here’s how brands are meeting demand.
Flexing for Fish
Riding on flexitarianism’s popularity, seafood has become popular for its health benefits and flavor adaptability.
Seasoned to Perfection
Global seasonings and spices continue to dominate quick-serve menus, especially in the Mediterranean category.
Fried Chicken Takeover
Big brands and new fast casuals alike think it’s the bird’s time to shine.
Salad Spinners
Salads on fast-casual menus are breaking out of their greens-only box.
Flavors of Fall
How full-service restaurants are redefining autumn menus—and leveraging seasonal offerings in a profitable way.
Banking on Breakfast Sandwiches
On-the-go convenience meets culinary innovation on the breakfast menu.
Piece of the Pie
With a saturated build-your-own market, here’s how pizza brands are differentiating themselves from competitors.
FSR 50 Profiles
Profiles on Lupe Tortilla and Keke’s Breakfast Cafe
Plants Gain Power
The plant-based protein space is ripe for innovation as brands choose a range of tactics to capture vegan, vegetarian, and omnivore diners.
Menu, Delivered
In response to takeout and delivery demands, full-service restaurants—from big brands to independents—are designing menus to answer the call.
The New Scoop
Experiencing a return to indulgence, ice cream brands are innovating with dairy-free delights, hand-held vehicles, and Asian inspirations.
Team Spirit Free
The industry may argue on what to call nonalcoholic cocktails, but everyone’s on the same team when it comes to the trend’s potential for longevity.
His Town
Hot, young chef Edouardo Jordan puts his stamp on Seattle cuisine.
A Boom for the Better
Consumers love burgers, especially better burgers. How do limited-service brands get them to order more?
The Alchemist
With her Chicago restaurant Mi Tocaya Antojeria, Diana Davila pays homage to Mexico’s history while pushing the cuisine and industry forward.
Crazy for Korean
Americans are loving the spicy, sour, and all-around craveable elements of Korean cuisine. Here’s how quick-serve restaurants are meeting this demand.
Rising Stars
Oriole’s Noah Sandoval (cover feature) and other 30-something incendiaries under 40 make up this year’s top industry talent.
Functional and Fabulous
Fast casuals and quick serves are powering up menu items with ingredients that add health benefits on top of deliciousness.
Making HERstory
Next-level dishes take heart and hard work. Here are nine dishes with women behind them, and the stories that inspired them.
Figuring Out Frozen
What do today’s customers want from smoothies, slushies, and blended coffees? Turns out, very different things.
Think Big
Designing a platter for a crowd encourages diners to engage, lean in, and experience a meal together. But there is architecture and artistry behind these ...
Fresh Baked Success
Bread presents a host of challenges—especially for those who insist on baking fresh in each location.
2019 Buyer’s Guide
Top barware, tools, reusable straws, and sparkling water
Merry Menus
Holiday menu musts and inspiration.
Destination Dining
Killing it at the on-site food and beverage game, these are the hotel brands to look out for and learn from.
Getting Inventive with Events
Think beyond dinner service to explore event-related initiatives that help boost sales and build community.
FSR 50 Profiles
This collection of 50 emerging chains with 50 or fewer locations offers plenty of insight into how a full-service restaurant concept can grow. We’ve got t...
A Time to be Proactive
A recent string of sexual-harassment cases proved the restaurant industry has work left to do in creating healthy work environments. Here’s how operators ...
Sip Superlatives
Join us in a toast to 10 restaurants with killer beverage programs, and learn what you can steal from each one.
Ready. Set. Compete
Everyone wants to win a competition, and the opportunity to unite chefs and spectators over craft and cooking can build a global community. Here’s how com...
Keeping It Simple
Andrea Reusing sticks to the basics with a one-pot dinner for Lantern’s family meal