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Beverage Trends Restaurants Need to Follow

36. Mead: Served solo or as a beer topper, this Old World staple is a new-day charmer.37. Amaro, which is Italian for bitter, is having sweet success on restaurant menus—and not just in the after-dinner category.

7 Tips to Save Money, Maximize Profit in 2017

29. Restaurants that cater or that offer home-baked goods can find value in operating their kitchens virtually 24-7.30. Pop-up restaurants enable chefs to test new concepts and new markets before committing to brick-and-mortar expansion.

12 Ways to Grow Your Restaurant

17. Open inside hotels, but bring an energized business model that connects multiple dining concepts and serves all dayparts.18. Want to make your restaurant the No. 1 choice for private dinners and special events? Start with an events-management tool that will empower management to easily and effectively manage all of the details.

How to Rethink the Plate in 2017

6. Aloha! Hawaiian cuisine gains traction in restaurants across the U.S.7. Protein overload: From steakhouses to burger bars, entrées are stacking up with multiple meats per serving.8. Thinking of citrus? use it to replace oils, sugar, and syrupy marinades to add moisture and a caramelized finish to roasted veggies and grilled meats.

5 Fine to Fast Restaurant Innovations

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.

Top 100 Independent Restaurants in State Capitals

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.

2017 Restaurant Buyer’s Guide

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.

America’s Top 22 Culinary Schools

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.

Top 100 Independent Restaurants in the State Capitals

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.

40 Food and Beverage Professionals on the Rise

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.

2016 Restaurant Buyer’s Guide

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.

Top 50 Full-Service Restaurants

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.

Top 100 Independents: The Southeast

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.

Top 100 Independent Restaurants

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.

The 2015 Buyer's Guide

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.