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7 Places Health Fanatics Need to Try in Atlanta

Every time I go to Atlanta, I can’t help but think it’s a baby Los Angeles. Terrible traffic—even Sunday mornings—sprawling layout with no discernible center, and strip malls galore. The differences (yes, there are many) don’t quite work in Atlanta’s favor: LA has the beach, heavenly weather, and one of the most health-forward food scenes in the world.

The 5 Best Barbecue Places I've Ever Visited

When I was in high school, our refrigerator stopped working. Since my mother never really cooked, we saw no reason to replace it. We put drinks on the windowsill to cool down. I sipped tap water from pickle jars and ate on the couch with a towel across my lap.

American Cuisine Can Help Showcase Our Diversity

Where government leaders fail, perhaps chefs will succeed.I think this partly because of something Esther Choi said when we talked for our cover story: “I truly believe,” the chef/owner of m˘okbar told me, “that food is the first element that brings people to be interested in any culture … You fall in love with a cuisine and it opens the door to other aspects of the culture.

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.