FSR

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. fsrmagazine.com/feature/how-sq…

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 👇 fsrmagazine.com/feature/fsrs-m…

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. fsrmagazine.com/feature/why-th…

STK Steakhouse appears to be back on track. After years of negative results, the chain has seen positive sales for two straight quarters. fsrmagazine.com/feature/stk-re…

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 👇 fsrmagazine.com/feature/why-ou…

From protein-packed omelets to chicken and waffles, restaurants are meeting wellness-minded diners without shrinking portions. fsrmagazine.com/feature/why-pr…

Texas Roadhouse proves that even with 61 consecutive quarters of growth, there’s still room to kick it up. 🥩📈 fsrmagazine.com/feature/texas-…

BJ’s Restaurants is quietly putting together one of the more consistent runs in casual dining right now, and winning with a younger demographic and a 'good-better-best' menu strategy. fsrmagazine.com/feature/bjs-ke…

Every restaurant has one. The shift where call-outs spike, energy dips, and the team that shows up already looks tired before the doors open. What’s the shift in your restaurant that everyone avoids? And what would it take to fix it? fsrmagazine.com/feature/how-to…

First Watch’s Q1 offered a clear look at where the brand thinks growth is coming from next: smarter digital marketing and a menu built to lift mix, not just traffic. fsrmagazine.com/feature/first-…

Not many concepts earn as much per restaurant as The Cheesecake Factory, especially at a scale of 200-plus stores nationwide. The casual-dining brand not only maintained that gap in Q1, but widened it further. fsrmagazine.com/feature/the-ch…

A former Goldman Sachs and Google executive set out to create a 'third place' in New York’s West Village—so she opened Carta Wine Bar and Aperitivo by Carta to serve as community anchors between work and home. fsrmagazine.com/feature/why-ma…

Chili’s blazing hot run continued in its fiscal third quarter, and traffic is back at 2013 levels—but that’s still 20% fewer weekly guests from the chain's peak during 2000-2005. fsrmagazine.com/feature/chilis…

Alcohol sales have seen better days—but beer is breaking through on-premise. Restaurants and bars gained $300M+ in beer share in 2025, led by draft (+$596M shift from bottles/cans). Meanwhile, bar spending is rising as retail falls. fsrmagazine.com/feature/on-pre…

Smokey Bones just closed all 30 locations. The barbecue chain—acquired by FAT Brands in 2023 for $30 million—shut down this week after FAT Brands and Twin Hospitality Group declared bankruptcy. fsrmagazine.com/feature/smokey…

After 30 years, Glory Days Grill is pivoting to a new phase of growth. Outback cofounder Bob Basham shares the brand's disciplined strategy for the next generation: fsrmagazine.com/feature/glory-…

A group of Applebee’s franchisee subsidiaries filed a lawsuit against the franchisor, alleging breach of contract tied to the rollout of dual-branded Applebee’s-IHOP locations. fsrmagazine.com/feature/appleb…

Staffing may be stabilizing, but the workforce challenge for restaurants is far from over. The challenge isn’t just finding people anymore. It’s hiring the right ones, getting them productive faster, and keeping them long enough to matter. fsrmagazine.com/feature/restau…

Operators track food costs, labor schedules, and utilities down to the penny. But hiring often still runs on a “post it, boost it, and hope” model that creates a lot of noise—and not always the right candidates. Here's what's changing 👇 fsrmagazine.com/feature/why-re…

What does expansion look like when it isn’t built around a single brand? At Thompson Restaurants, it looks a lot like infrastructure, brand-by-brand accountability, and a willingness to let performance dictate pace. fsrmagazine.com/feature/thomps…