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2018: A Year of Change for FSR magazine

I’m not a big believer in New Year’s resolutions. The whole idea of them—developing some grand scheme that you parade around to family and friends on Facebook—always felt so contrived, like you were doing it for doing it’s sake.

FSR Magazine Names New Editor

FSR magazine, a thought leader for chefs and other professionals in the full-service restaurant industry, named Laura D’Alessandro editor of the publication, effective January 8.D’Alessandro joins FSR with several years’ experience in both the B2B publishing and food media worlds.

FSR's Top 11 Stories of 2017

Sure, we could list our favorite stories, but who are we to judge? Here are the top 11 most-read stories of the year on foodnewsfeed.com.

Millennials Keep Driving the Breakfast Boom

Millennials must be morning people. That’s one deduction to draw from the prevalence of breakfast concepts among the FSR 50 (at least 10 percent of the list caters specifically to that daypart).

Chefs Count on that Hometown Advantage

Before consumers became chef groupies and gourmet connoisseurs, the penultimate endorsement for a restaurant was: “This is where the locals eat.” In all the glam and glitter of prestigious awards, it can be easy to forget the value of that hometown advantage.

6 Food Trucks That Will Change Your Life

Recently, I walked through a food truck rodeo alone. I’m not afraid to admit I was flying solo. I was going to bring my Basset hound until I recalled our last dinner date, which took place at a brewery on a sunny, cold afternoon.

What Dominique Crenn Taught Me About the Future of Food

When Chef Dominique Crenn scheduled time for the cover photo shoot and to talk with me, I let out a squeal of delight. (I get excited about every conversation with a chef, but you can ask my office pals—a squeal is a step beyond.

The 5 Most Outlandish Drinks in North America

For many in the restaurant biz, summertime means open patios, extended hours, out-of-town visitors, lighter menu items, and extra cool libations. Menu innovators seem especially smitten by that last one.