1. Chops may rule in upscale settings, but lamb burgers have gained dominance on menus every year for the last decade, up 17 percent in 2016.2. Hybrid concepts expand the revenue stream for full-service restaurants by bringing the same caliber of chef-driven cuisine to a breakfast bakery menu or counter-service lunch.
The 2016 FSR Top 100 Indies highlights leading independent operators in state capitals throughout the U.S. The chart below includes data on each restaurant’s annual sales, the year it opened, and its average dinner check per diner.
Operators across all dining segments will find something of interest among the many products featured in our 2017 Buyer’s Guide. From fresh harvests courtesy of multigenerational farmers to technologies that drive efficiencies to biographical cookbooks from famed chefs (and even a novelist turned vegetarian), the items included speak to improved operations for full-service restaurants.
The shortage of skilled kitchen labor: That's what everyone keeps talking about, and it isn't going to change any time soon. The National Restaurant Association predicts 1.7 million new restaurant jobs will be created in the decade leading up to 2026.
Put political buzz and party affiliation aside—this year the spotlight focuses on the top independent operators in state capitals throughout the U.S. As a starting point, FSR sought nominations from state and local restaurant associations.
Raise a glass to 40 professionals, under the age of 40, who are helping to define new expectations for dining experiences across all spectra of restaurant environments, from Michelin-starred white-tablecloth settings to eclectic independent concepts to dynamic multi-unit brands.
Whether operators are looking to stock up on the essentials, from footwear to tableware, or seeking out the next breakthrough technology, this bountiful collection brings together a variety of the best products introduced into the restaurant industry over the last 18 months.
From the biggest corporate restaurant groups in the U.S. to high-performing micro-chains that have only five to nine units, the FSR 50 showcases the full-service brands that achieved significant measures of success in 2014 and that continue to show promise, even as many evolve the dining experience and reinvent the prototype of their flagship brands.
RhubarbAsheville, North CarolinaThe restaurant upholds old-school traditions such as Sunday Supper with specials like Fried Green Tomato and Pickled Shrimp, Fried Hominy, and Lobster Corn Dogs.Opened ∕ October 2013Annual Sales ∕ $1–$3 millionAverage Check ∕ $45Chef/Owner∕ John FleerHeirloomCharlotte, North CarolinaWith a sustainable, farm-to-fork focus, Chef Barlowe uses the entire animal and also sources everything—from all the beer, wine, and spirits to the Outer Banks sea salt—from within North Carolina.
More often than not Top-100 lists are based on sales volumes, the same restaurants appear time and again, and the geographic representation is concentrated on the major metropolitan areas where—unsurprisingly—outstanding restaurants are scoring the highest sales in the industry.
For restaurateurs contemplating capital expenses or stocking the pantry, this curated collection features a variety of the best products for full-service restaurant operations.Taking into account reader nominations, product announcements, and industry headlines, FSR editors selected a broad spectrum of newly introduced or enhanced products.
After years of lopsided sales and diners reluctant to spend their diminished discretionary incomes eating out, in 2013 full-service brands climbed confidently out of the hole left by the economic recession.
The lure of fame and fortune has made the chef profession a first choice for a growing number of people. Culinary schools can help to separate the serious chefs from wanna-be restaurant rock stars. FSR has selected America’s Top 20 culinary schools based on a number of criteria.