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A Pork Crawl Through Los Angeles

The moronga, or pork blood sausage, arrived in a tray covered with plastic wrap as we rode in a bus down a Los Angeles highway.I chose one of the massive dark rings off the tray and took a bite, washing it down with a guava Jarritos soda and a bite of tamale all from the plate that was the paper towel on my lap.

The Big and Small of Restaurant Kitchens

Waitressing my way through college, I spent some time in a restaurant kitchen, but when FSR launched in 2012, I had my first official kitchen tour. The Angus Barn in Raleigh, North Carolina, offered an impressive introduction into the inner workings of a multi-million-dollar operation.

Tearing Down the Barriers in Fast Casual 2.0

If you’re a regular reader of QSR, you know that we’re betting on an emerging segment known as fast casual 2.0. With everything from chef-created menus and superior beverage programs to responsibly sourced ingredients and an emphasis on hospitality, these are the players who are taking the lead in limited service and giving casual dining a run for its money.

Trump's Policies Could Bring Out the Best—or Worst—in Restaurants

Mark Verge received two angry phone calls. One guy called him “Mr. Perfect.” They wanted Verge to step off his pedestal and back into the trenches. They also happened to be fellow restaurateurs.What could Verge have said to turn his desk into a complaints center? He told the truth.

What Not to Do in Your Restaurant This Year

Sprinkled throughout this story are suggestions and innovations from restaurant owners and operators, culminating in a presentation of 100 Best Practices to consider for 2017. We thought this list would be a fun and productive way to kick off the New Year, but a list that could be just as important is what not to do.

Welcome to a New FSR Online Experience!

Dear dedicated FSR reader,Welcome to a fresh online FSR experience! I’m excited to introduce you to FoodNewsfeed.com, our new digital home for FSR magazine and your one-stop-shop for foodservice news and insights.

Nothing Beats Eating on the Farm

There’s only one thing better than eating in a farm-to-table restaurant—that would be eating on the farm itself. I was treated to this very experience when I visited Hope & Harmony Farms in eastern Virginia, on a food tour hosted by the National Peanut Board.

The Restaurant Industry is Ripe for Gigging

I was into the gig philosophy long before it became the hip lifestyle and economy wave of the future. I’ve valued it from both sides of the paycheck: Hiring talented contract columnists and freelancers to contribute to FSR and, years ago, as a footloose editor who preferred to write on the fly, sometimes in the midnight hours.

Teaching Chefs How to Taste

I learn something new in every interview, especially when I’m talking with leaders at the top culinary schools. One of the most interesting takeaways from this issue is the concept of teaching chefs to taste—an idea introduced by Peter Lehmuller, dean of the College of Culinary Arts at Johnson & Wales University.

Waste Less, Share More

Funny how we can rewrite history to suit romanticized notions of what might have been. We see that now, as relations with Cuba have shifted and many want to reinvent a nostalgic period that—quite possibly—existed more in the imagination than anywhere in the island nation.

A Bright Future Ahead for Independents

I’m going to bet the first place every reader goes in this issue is page 40, our story on the Top 100 Independent Operators. Everyone wants to see who’s on the list, and who’s not.Then there’s the next obvious question: Why state capitals? Because that ensures we recognize leading independent operators in small and mid-size cities throughout the country—something we endeavor to do throughout the year, but especially in our annual tribute to Top 100 Indies.

A Shout-Out for Highland Avenue Kitchen's Hootenanny

This job has a lot of perks, but one of the best is seeing how restaurants and chefs around the country work to help their communities. I’ve long been a fan of the Share Our Strength chef dinners held to support No Kid Hungry—I attended one hosted by Chef Ashley Christensen at her flagship restaurant, Poole’s Diner, back in 2014.