FSR magazine

The FSR 30: Unveiling the Full-Service Restaurant Titans

danny — Tue, 01 Aug 2023 12:50:38 +0000

The FSR 30: Unveiling the Full-Service Restaurant Titans danny Tue, 08/01/2023 - 08:50

Our new report this year ranks the largest brands in the sector, offering a glimpse what the future holds.

August 1, 2023 FSR Staff

Our new report this year highlights the powerhouse brands making legendary status in restaurant chain history. Though varied by cuisine type, these full-service restaurants all showcase recent growth rooted in culinary and technological innovation, and have not only stood the test of time, but also survived the pandemic and come out stronger on the other side.

GO STRAIGHT TO THE DATA

The below powerhouses have mastered the art of crafting unforgettable dining experiences at affordable, everyday prices, capturing customers’ attention and loyalty. In this comprehensive report, we delve into the captivating world of these full-serve, casual dining titans.

Olive Garden

Heading into fiscal 2023, guest satisfaction metrics at Olive Garden were at an all-time high, thanks in large part to improved staffing levels, along with ongoing efforts to streamline operations and reduce complexity in the kitchen. Parent company Darden Restaurants has underpriced inflation by more than 400 basis points and underpriced the full-service segment by more than 600 basis points in the past three years, and consumers have responded by staying put. At the same time, the company has committed to stopping deep discounting. The closest it came to a promotional deal was the return of Olive Garden’s Never-Ending Pasta Bowl in Q2. The item, which is likely to be the chain’s only LTO this year, was priced $3 higher than its previous rollout, but still delivered a sizable lift to traffic and sales during its seven-week run.

Texas Roadhouse

To gain perspective on the run Texas Roadhouse has put down, it helps to look back. In 2017, this was a $2 billion company with 549 locations across its footprint. Five years later, pandemic and all, the chain doubled to about $4 billion in revenue as it spread to 697 venues (including 652 Texas Roadhouses, 40 Bubba’s 33 units, and five Jaggers, the company’s fast casual offshoot). But beyond material growth, Texas Roadhouse’s story is one of resiliency and reemergence, and in both cases, the brand leaving the pandemic behind is more dynamic than ever. It opened 2023 generating weekly sales north of $146,000. Texas Roadhouse averaged more guests in the calendar’s first seven weeks than any period in its history. On the doorstep of COVID, the brand generated roughly $113,777. One of the big kickers has been to-go sales—off-premises accounted for $8,741 pre-virus. Today, it’s closer to $19,000. And the momentum isn’t tailing off. Texas Roadhouse grew its same-store sales 12.9 percent at company units in Q1 2023 and hit a record weekly figure of $148,437, besting a high mark set the previous quarter.

Chili’s

Chili’s CEO Kevin Hochman began his tenure in June 2022, and his impact was immediate. The industry veteran entered the brand with big initiatives, like the reduction of deep discounting, cutting costs in the back of house, and rethinking the company’s approach to virtual brands and technological initiatives. When Hochman joined last year, Chili's discounted items mixed 37 percent. By November, that decreased to 30 percent. Now the chain is around 29 percent. Also, Chili’s discontinued virtual concept Maggiano’s Italian Classics to focus more on dine-in and suspended testing of “Rita the Robot,” a machine that could host, wait on guests, and clear tables. Cost savings cleared the way for Chili’s to implement TV advertising for the first time in three years. The brand drove traffic and frequency by highlighting its 3 for Me value platform during prime-time TV and March Madness basketball games and on major streaming sites like Hulu and Paramount+.

Applebee’s

Tony Moralejo, after three years as president of Dine Brands’ international segment, assumed the president role in January when John Cywinski headed to QDOBA. He stepped into a rocky operating environment. On the positive side, the chain closed 2022 with same-store sales growth of 1.7 percent—its eight straight period of positive gains. It also lapped a previous year result of 9.1 percent over 2019. However, Applebee’s, which closed about 300 underperforming U.S. units across a five-year stretch, had to scale back previous plans to hit net unit growth in 2023. Yet it still believes it’ll open more stores than last year, only with a net loss of 10–20 outlets. But even with macroeconomic pressures stalling development, the brand continues to serve a resilient guest. The eight-quarter streak stretched into nine to begin 2023, with comps rising 5.1 percent. And Applebee’s told investors it held its No. 1 ranking across key consumer metrics like convenience and variety, per the company’s proprietary third-party tracker. Brand awareness was at an all-time high thanks to affordability and menu breadth. Sales rode promotions and abundant value programs, like the Two for $25 and $14.99 all-you-can-eat boneless wings, riblets, and shrimp. It gave management reason to not only be optimistic going forward, but to feel insulated against whatever challenge comes next.

Buffalo Wild Wings

Within the past year, Buffalo Wild Wings has been no stranger to menu innovation. In June 2022, the sit-down sports bar chain launched Happy Hour and its new Bird Dawgs—hand-breaded chicken tenders on a brioche bun, loaded with sauces and toppings. The chain followed that up a month later with its Saucy Chicken Sandwich, taking a page out of the quick-service playbook. The major difference being the chicken can be covered in any of Buffalo Wild Wings’ 26 signature sauces. Then, in August 2022, the casual-dining chain entered the pizza category with its Boneless Bar Pizza, an item featuring a thin-crust base topped with boneless wings. In terms of sauces, Buffalo Wild Wings partnered with New York Jets cornerback Ahmad Gardner to release a limited-time “Sauce Sauce,” and it rolled out new General Tso’s and Sweet Chili Lime sauces ahead of the summer.

IHOP

Though IHOP recently decided to pull the plug on its fast-casual spinoff pilot program ‘Flip’d,’ the casual-dining breakfast chain opened 19 locations systemwide in the first quarter of 2023, ending Q1 with 1,790 stores. Driven by internal brand research, IHOP launched its largest menu evolution to-date in March, with a lineup stretching across dayparts and categories and a goal of highlighting quality ingredients, and options that meet the indulgent and lighter side of cravings, choice, and value. The revamp featured a fresh take on Sweet & Savory Crepes, Eggs Benedicts, Ultimate Steakburgers, a new Four-Cheese Crisp, fish and shrimp, and the return of Cinn-A-Stack Pancakes. Additionally, the brand enrolled 5.5 million members in the first year of its loyalty program launch, which drives frequency, share of wallet, and average check, and allows IHOP to better engage with guests through targeted promotions and differentiated in-restaurant experiences.

Cracker Barrel

Despite the threat of recession and decreased foot traffic, Cracker Barrel finished the 2022 fiscal year strong with an estimated $2.6 billion in sales and an AUV of $3.92 million. The family-style restaurant leaned into both menu strength and value proposition with programs like Build Your Own Homestyle Breakfast, 20 meals under $12, $5 take-home meals, and a growing beer and wine menu. The company also rolled out a new app later in the year that will serve as the foundation for a loyalty program and boost interest with a younger customer base. Efforts to improve technology didn’t stop there; the chain also introduced Apply Pay and Google Pay later in Q4. Overall, Cracker Barrel’s performance amidst a questionable economic background can be credited to its dedication to deploying strategies for every guest, young and old.

Outback Steakhouse

Outback’s growth trajectory is becoming larger by focusing on a smaller prototype. The store design is 5,000 square feet—a reduction of 16 percent—thanks to restructuring in the kitchen and dining room. However, it was done without impacting the guest experience or cutting the number of tables. In addition to a new size, the prototype brings a bright ambiance, a reimagined bar, and an elevated décor package that modernizes “the look and feel while also highlighting Outback’s Aussie heritage,” according to CFO Chris Meyer. The new asset costs 20 percent less than a traditionally sized outlet. New technology, like advanced grills and ovens, kitchen display systems, and handheld tablets for servers will be incorporated into the new building, as well as a space carved out for off-premises business. Outback believes there’s room for 75-100 more units in the U.S. in markets such as Austin, Texas; Miami; and Nashville, Tennessee.

LongHorn Steakhouse

Like its sister concept Olive Garden, LongHorn continues to reap benefits from Darden’s decision to underprice inflation (400 basis points over the past three years, industry-wide). LongHorn set weekly sales records multiple times in its most recent quarter. The brand’s average weekly sales of $96,905 pulled out to annualized volumes of $5.01 million. That’s a major jump from 2020, when it was $76,101. LongHorn’s total sales of $1.9 billion represented a company record as well. Comps rose 10.8 percent and the chain enjoyed 17.4 percent margin, 80 basis points higher, year-over-year. When Darden acquired LongHorn, it closed the following year (2008) with 305 locations. That would balloon to 514 by 2019 and now sits at 554.

Denny’s

The casual breakfast dining chain recently invested more than $25 million to improve and upgrade kitchen equipment, propelling the development of menu innovation while increasing efficiency and reducing waste. After completing the initiative, the brand launched a new menu featuring a custom augmented reality (AR) experience. Recent additions like Mac N' Brisket Sizzlin' Skillet, Oven-Baked Lasagna, and Caramel Apple Pie Crisp are resonating with guests and outperforming expectations, leading to an 8.4 percent increase in systemwide same-store sales in the first quarter of 2023—the strongest new dinner product launch since prior to the pandemic. Plus, a new conversion to a common network service provider will improve kitchen verification systems, server tablets, and QR pay. Denny’s is also making progress on its “big three” near-term initiatives, which include staffing, 24/7 operations, and value.

The Cheesecake Factory

With a new Cheesecake Rewards loyalty program set to launch nationwide this summer, the casual dining concept considers itself a leader in the experiential dining category, differentiated by its 235 menu items made fresh from scratch, plus an integrated bakery that produces more than 60 cheesecakes and other baked goods. Same-store sales at the Calabasas Hills, California-based company rose 5.7 percent in the first quarter of 2023 year-over-year, and revenues reached $866.1 million.

Golden Corral

COVID hit Golden Corral hard, with the buffet chain losing a net of 124 restaurants across 2020 and 2021, but the bounce back is already underway. Last year, the brand grew by a net of three stores. Also, Golden Corral has solidified plans to open Homeward Kitchen, a new fast-casual spinoff set to debut in Southern Pines, North Carolina, later this year. It will have a drive-thru, along with a mixture of classic and modern menu items.

Red Lobster

Sales at Red Lobster still haven’t returned to their pre-pandemic benchmark. The 644-unit chain also has shrunk its footprint over the past several years, and it’s faced a series of turnover in its executive ranks. Still, parent company Thai Union is confident in the seafood chain’s strategy for a turnaround, which includes a focus on menu enhancements, value deals, and operational improvements.

Red Robin

The casual burger brand is another full-serve forging ahead with fresh leadership. Industry vet GJ Hart, the former Texas Roadhouse, CPK, and Torchy’s Taco CEO, assumed the reins last July. He got to work quickly. Red Robin revealed a five-point “North Star” plan in January that covered everything from staffing to food quality to removing costs and complexity. While a journey in motion, results flashed brightly in Q1 2023 as Red Robin posted more than 700 new sales records. More updates are on deck this year, including flat-top grills and ample menu innovation.

Waffle House

At over 1,900 locations across the United States, it can’t be denied that Waffle House has become a beacon of breakfast since 1955. The family-style restaurant continues to serve guests 24/7, 365, so much so that the Federal Emergency Management Agency uses the “Waffle House Index” to measure the seriousness of an incoming hurricane or tropical storm. Even when faced with rising food costs, namely eggs, Waffle House holds onto its cheap prices to keep its cult-like following alive.

B.J’s Restaurant

Sales at BJ’s Restaurants grew 18.1 percent to $1.3 billion in fiscal 2022, with comps up 14 percent. The momentum is giving CEO Greg Levin confidence in the company’s long-term ability to double its footprint and become a $2 billion business, even as it slows down the pace of new builds in the near-term. Soaring costs for construction have pushed BJ’s to prioritize its remodel program, which centers around an updated bar statement and expanded seating capacity.

First Watch

The breakfast leader is simply one of the nation’s hottest chains. It jumped out of 2023 with same-store sales growth of 12.9 percent, year-over-year, lapping 21.9 percent growth in 2022. Perhaps most impressive, though, First Watch reported same-restaurant traffic growth of 5.1 percent, which was 11.7 percent better than Q1 2019. Same-store sales are 42 percent higher on a three-year view. After opening 10 restaurants in Q1, First Watch finished the quarter with 484 stores, including 370 company-owned and 114 franchises across 29 states.

TGI Fridays

CEO Ray Blanchette departed TGI Fridays in May after leading the 301-unit brand since October 2018. Rohit Manocha, chairman of the board and cofounder of TGI Fridays’ lead investor TriArtisan Capital Advisors, took over as the chain searched for a replacement. The brand said it was entering “a new phase of revitalization.” TGI Fridays’ same-store sales last year grew 8 percent against 2019. It also recently introduced a fresh rewards platform that offers daily options and makes it simpler for guests to engage.

P.F. Chang’s

P.F Chang’s off-premises concept is thriving, but that doesn’t mean it’s veering away from the dining room experience. The P.F. Chang’s To Go concept has expanded to roughly 20 locations since launching in 2020, but executives at the 219-unit chain see plenty of runway for both the off-premises-only and full-service bistro models. The company is embarking on a brand refresh across the U.S., and all of its domestic restaurants are receiving renovations, including new decor and menu presentations.

Hooters

Hooters is celebrating its 40th anniversary this year by encouraging more growth beyond its current 288-unit footprint. The brand revealed in March that it was giving away 40 weeks of free royalties for any new franchisee that signs on for a franchise in 2023. The initiative is part of the brand’s long-term goal “to make bold and innovative moves in the full-service restaurant category, strengthen its core, and enhance the entertainment draw of its in-person dining experience.

Dave & Busters

Dave & Buster’s is looking to own the eatertainment category—for both young adults and families—with its $835 million acquisition of Main Event. Strategies are now underway to create an environment where guest flow becomes more efficient and complexities in operations are removed from the back of house. Both companies are working to develop the right staffing model, reporting tools, and management approach to maximize throughput.

Carrabba’s Italian Grill

Carrabba’s opened a restaurant in Tampa in Q3 of 2022, marking its first new location since 2015. Bloomin’ Brands CEO David Deno said the 218-unit Italian chain earned the right to expand after landing among the company’s top performers for the past several years. In addition to traditional stores, Carraba’s is exploring a takeout/delivery-focused model because of its robust off-premises business, which now accounts for more than a third of its total sales.

Bob Evans

Despite inflationary pressures, Bob Evans Restaurants has managed to fulfill its brand promise of “keeping the entire family full and happy for less.” Under its “American Values” menu, Bob Evans offers multiple meals for less than $9, with pick-two lunch combos starting at $6.99. The New Albany, Ohio-based American casual dining chain has 443 locations in 18 states, primarily in the Midwest, mid-Atlantic, and Southeast regions of the U.S.

California Pizza Kitchen

Jeff Warne took the helm at California Pizza Kitchen (CPK) in December 2022. He succeeded Jim Hyatt, who ran the company for nearly five years. The leadership shakeup followed an up-and-down pandemic journey. CPK filed for bankruptcy in mid-2020, citing COVID and increased competition from fast casuals. By the time Warne was promoted to CEO, the 146-unit pizza chain had returned to pre-pandemic sales levels, thanks to investments in CPK Rewards, menu innovation, and improvements to the digital guest experience.

Perkins Restaurant & Bakery

The 65-year-old classic diner chain shook up its traditional operating model recently with a refreshed prototype, virtual partnerships, and new labor-saving technology, which lowers development costs for franchise owners. In March, the restaurant and bakery chain announced the signing of a new franchise agreement to grow its presence across Ohio, and has 276 locations in 32 states, plus two Canadian provinces.

The Capital Grille

At 61 locations, The Capital Grille represents the fine-dining side of Darden Concept’s portfolio. The steakhouse seeks to draw in customers through its extensive wine menu and private dining experiences. Its virtual service, a mobile app called Concierge, allows guests to save their favorite wines and make reservations. Overall, Capital Grille performed well during the fiscal year of 2022, sharing an 11.7 percent same-store sales growth in Q3 with Cheddar’s Scratch Kitchen.

Bonefish Grill

The “Big City Bar and Restaurant” has weathered lower traffic and tightening wallets but shows no sign of wear. The casual-dining seafood concept, helmed by Bloomin’ Brands, saw a 5.2 percent rise in same-store sales in Q1, with 180 locations and counting. With the addition of a Sunday brunch to the menu, a rotating array of seasonal favorites, and an emphasis on catering, Bonefish Grill is doubling down on growth trajectories.

Cheddar’s Scratch Kitchen

Since Darden acquired Cheddar’s in 2017, it has grown to be the third-largest brand in the group’s portfolio, behind Olive Garden and LongHorn Steakhouse. The scratch kitchen saw growth in store footprint of four percent, with 183 stores and counting. Overall, same-store sales increased by 11.7 percent in Q3, accounting for a record $1.56 billion. Cheddar’s is growing at a calculated pace, and Darden’s CEO Rick Cardenas believes the brand’s strong leadership team will catapult it to success.

Fogo de Chão

The Brazilian all-you-can-experience steakhouse chain is expanding its footprint across the world to Ecuador, Turkey, Rhode Island, and more. In May, Fogo de Chão signed a lease to open its third Bay Area location in California, supporting the brand’s continued 15 percent annual restaurant growth across the U.S. In 2023, Fogo de Chão signed 12 new domestic and international leases and opened in key markets in Washington, Maryland, California, and New Jersey.

Ruby Tuesday

Following tumultuous challenges during the pandemic, Ruby Tuesday filed for bankruptcy in late 2020. The classic bar & grill chain shuttered 185 company-owned restaurants, a far cry from 724 units in May 2016. Despite this, Ruby Tuesday has rebounded by reducing liabilities and restructuring its organization. With the help of a “Daily Deals” program and a reenergized focus on off-premises business, the classic bar & grill chain continues to make a promising comeback.

Methodology:

The FSR Top 30 Report leverages multiple data products and services from Circana’s unmatched research product portfolio, combined with experienced analyst estimates. Sales estimates represent each chain’s total U.S. system for the year ending December 2022, and are anchored on CREST®, Circana’s flagship syndicated study of consumer purchases of restaurant-prepared meals, snacks, and beverages. Unit counts source to the Fall 2022 release of Circana’s ReCount® service, a census of chains and independent restaurant locations regularly updated since 1988. Today, ReCount provides unit counts and trends for over 1.2 million foodservice operators. These primary sources, combined with other proprietary Circana data, public reporting, and analysis, generate this new, industry-standard restaurant ranking.

Circana is the leading advisor on the complexity of consumer behavior. Through unparalleled technology, advanced analytics, cross-industry data and deep expertise, we provide clarity that helps almost 7,000 of the world’s leading brands and retailers take action and unlock business growth. We understand more about the complete consumer, the complete store, and the complete wallet so our clients can go beyond the data to apply insights, ignite innovation, meet consumer demand, and outpace the competition.

The 30 Top Full-Service Restaurant Chains in America

danny — Tue, 01 Aug 2023 12:48:17 +0000

The 30 Top Full-Service Restaurant Chains in America danny Tue, 08/01/2023 - 08:48

From Olive Garden to Applebee's to The Cheesecake Factory, a look at how the largest sit-down brands in the U.S. stacked up last year.

August 1, 2023 FSR Staff

READ THE RECAP

Methodology:

2022 ranking	outlet	estimated 2022 sales millions	estimated 2021 sales millions	unit count	unit change	operator category	estimated 2022 auv millions	2022 auv rank
30	Ruby Tuesday	$484.70	$500.50	222	-2.20%	Casual Dining - Bar & Grill	$2.18	24
29	Fogo de Chão	$511.70	$415.50	52	18.20%	Fine Dining - Other Global Cuisine	$9.84	2
28	Cheddar's Scratch Kitchen	$532.70	$527.10	183	4.00%	Casual Dining - Bar & Grill	$2.91	17
27	Bonefish Grill	$559.60	$544.10	180	-3.20%	Casual Dining - Seafood	$3.11	15
26	The Capital Grille	$560.80	$426.00	61	1.70%	Fine Dining - Steak	$9.19	3
25	Perkins	$566.10	$581.30	276	-2.80%	Midscale - Family Style	$2.05	25
24	California Pizza Kitchen	$568.80	$571.60	146	-5.20%	Casual Dining - Pizza	$3.90	11
23	Bob Evans	$579.90	$578.50	443	0.00%	Midscale - Family Style	$1.31	29
22	Carrabba's Italian Grill	$677.30	$662.90	218	-1.80%	Casual Dining - Italian	$3.11	16
21	Dave & Busters	$678.30	$436.60	145	3.60%	Casual Dining - Bar & Grill	$4.68	8
20	Hooters	$710.60	$741.40	288	-6.50%	Casual Dining - Bar & Grill	$2.47	22
19	P.F. Chang's	$761.70	$764.60	219	2.30%	Casual Dining - Asian	$3.48	13
18	TGI Fridays	$841.40	$940.40	301	-10.70%	Casual Dining - Bar & Grill	$2.80	21
17	First Watch	$914.80	$750.70	457	6.50%	Midscale - Family Style	$2.00	26
16	BJ's Restaurant & Brewhouse	$1,257.40	$1,087.00	214	0.50%	Casual Dining - Bar & Grill	$5.88	5
15	Waffle House	$1,299.40	$1,249.20	1964	0.40%	Midscale - Family Style	$0.66	30
14	Red Robin	$1,460.80	$1,390.10	515	0.20%	Casual Dining - Bar & Grill	$2.84	19
13	Red Lobster	$1,864.00	$1,962.90	664	-0.60%	Casual Dining - Seafood	$2.81	20
12	Golden Corral	$1,894.10	$1,486.60	397	0.00%	Midscale - Buffet/Cafeteria	$4.77	7
11	The Cheesecake Factory	$2,194.10	$2,036.20	208	-1.40%	Casual Dining - Bar & Grill	$10.55	1
10	Denny's	$2,504.10	$2,373.70	1445	-2.40%	Midscale - Family Style	$1.73	27
9	LongHorn Steakhouse	$2,520.70	$2,235.40	563	1.80%	Casual Dining - Steak	$4.48	9
8	Outback Steakhouse	$2,558.30	$2,496.80	694	-0.30%	Casual Dining - Steak	$3.69	12
7	Cracker Barrel (Old Cntry Str)	$2,599.60	$2,421.50	664	-0.60%	Midscale - Family Style	$3.92	10
6	IHOP	$2,841.30	$2,674.30	1664	3.80%	Midscale - Family Style	$1.71	28
5	Buffalo Wild Wings	$3,491.10	$3,688.40	1226	-0.90%	Casual Dining - Bar & Grill	$2.85	18
4	Applebee's	$3,727.30	$3,583.50	1567	-1.40%	Casual Dining - Bar & Grill	$2.38	23
3	Chili's	$3,863.40	$3,741.80	1226	0.40%	Casual Dining - Bar & Grill	$3.15	14
2	Texas Roadhouse	$4,231.70	$3,706.10	602	2.60%	Casual Dining - Steak	$7.03	4
1	Olive Garden	$4,664.30	$4,238.50	878	0.50%	Casual Dining - Italian	$5.31	6

Introducing America's Top 50 Independent Restaurants for 2023

danny — Fri, 07 Jul 2023 13:41:12 +0000

Introducing America's Top 50 Independent Restaurants for 2023 danny Fri, 07/07/2023 - 09:41

Grove Bay Hospitality Group

The Innovation of Independents

Though the restaurant industry is ever-evolving, the space has seen especially significant changes in recent years, with new trends and challenges emerging on a regular basis. Despite these shifts, independent full-service restaurants continue to thrive and provide exceptional dining experiences to customers across the country. From coast to coast and spanning various cuisine types, these 50 dining destinations showcase innovative menus, exceptional service, and inviting atmospheres that will impress both seasoned foodies and curious diners alike.

Unencumbered by corporate chains, these full-service restaurants embody the true essence of culinary artistry, innovation, and personalized hospitality. From intimate family-owned gems to chef-driven culinary destinations, FSR’s Top 50 Independent Restaurants list showcases the diverse flavors and talents found across the U.S. dining landscape that are paving an innovative path into the future of foodservice, while still honoring past culinary traditions.

(Pictured is Jeremy Ford of Stubborn Seed)

Grove Bay Hospitality Group

Stubborn Seed

Miami Beach, Florida

Opened: 2017

Cuisine Type: Seasonal, Contemporary American

Owner(s): Chef Jeremy Ford, Ignacio Garcia-Menocal, Francesco Balli (Grove Bay Hospitality Group)

Jeremy Ford was just 14 years old when he felt a calling to the culinary world. His first hero was Emeril Lagasse, whose show “Emeril Live” on the Food Network sparked Ford’s imagination. “He was funny, he was creative, his food’s delicious, and I got the bug from watching that show,” Ford says. That bug soon transformed into an experimentation beast, and Ford began “doing weird sh**—I was grilling strawberries on my dad’s grill, just weird stuff that would pop into my head, and some of it tasted horrible, and luckily I stuck with it.”

Little did Ford and his parents know he would one day win the 13th season of Bravo’s popular cooking competition show, “Top Chef,” in 2015, and earn a Michelin Star rating at his restaurant, Stubborn Seed. But before all that, Ford’s journey to becoming a chef started with a harrowing search for his maternal grandparents, since his mother was adopted at a very young age, which brought Ford and his family from Jacksonville, Florida, to the West Coast in Carmel, California.

“We went on this crazy search to find her real mother, and we ended up finding her,” Ford recalls. “She was Italian, [and] barely spoke English. And our first meeting with her, she invited us to her home. It was a very emotional day … She prepared a large lunch for us with all of these garden delights out of her backyard, and we connected over food.”

READ THE FULL STORY HERE

Arnaud’s Restaurant

New Orleans

Opened: 1918

Cuisine Type: Creole

Owner: Archie Casbarian and Katy Casbarian

Celebrating 105 years of service this year, Arnaud’s Restaurant serves authentic Creole cuisine in the heart of New Orleans’ French Quarter, and is best known for its souffle potatoes with bearnaise sauce; Shrimp Arnaud, featuring the restaurant’s famous Creole Remoulade sauce, flambe served tableside; and Oysters Bienville, created at the restaurant in the 1920s. The family-run restaurant has become a dining institution, well-known for offering a quintessential New Orleans’ experience through exemplary food, hospitality and service. On any given night, you can walk into the Main Dining Room to see a tuxedoed waiter flambéing bananas foster or café brûlot, a show for the senses with the sky-high flames and the smells of the caramelizing bananas and seared orange peels filling the room.

Bauhaus Biergarten

Springdale, Arkansas

Opened: 2022

Cuisine Type: German

Owner: Chef Jennifer Hill Booker

The German-style Biergarten, located in Northwest Arkansas, is known for its unique imported German, Austrian, and Belgian beers, plus European wines. Beverages are thoughtfully paired with traditional favorites like Bratwurst, Knockwurst and Currywurst sausages, and of course, Giant Bavarian Pretzels with Dunkel Beer Cheese and housemade mustard. Since opening in October 2022, the Biergarten has benefited from added communal tables, new landscaping, an outdoor yoga area, bike racks, and a family-friendly atmosphere.

Haywire

Uptown Dallas and Plano, Texas

Opened: 2017

Cuisine Type: Refined Texan

Owner: Jack Gibbons, Front Burner Society

The Texas-inspired eatery has created an irresistible combination of rustic and refined, making it stand out from the crowd. The emphasis on locally sourced ingredients is evident in their ranch-to-fork menu from Chef Skyler Gauthier, which showcases the best dishes from every corner of the state. Haywire's menu features a range of classic Texas dishes, such as the Chicken Fried Steak and Grilled Chipotle Meatloaf, as well as more innovative and upscale dishes like Pork Belly “Burnt Ends,” which showcase the kitchen's expertise in slow-cooked meats, while the Texas Farm Raised Redfish demonstrates Haywire's ability to elevate familiar dishes to new heights.

Ida Claire

Dallas, Addison, Jacksonville, and San Antonio, Texas

Opened: 2015

Cuisine Type: Southern Comfort

Owner: Jack Gibbons, Front Burner Society

With mismatched dishes, birdcages hanging from the ceiling, and eclectic furnishings, the atmosphere at Ida Claire is funky yet approachable, creating an upscale vibe that makes guests feel right at home. A backyard garden and Airstream trailer also provide a picturesque setting for intimate private dinners and events. The menu at Ida Claire is a blend of classic Southern dishes and unexpected, flavorful twists. From pimento cheese dip and shrimp and grits to Creole Gumbo and Ida's Fried Chicken, every dish is a journey for the taste buds.

Tujague’s

New Orleans

Opened: 1856

Cuisine Type: Cajun-Creole

Owner: Mark Latter

Established in 1856, Tujague’s is considered a historic culinary institution and holds the title of New Orleans’ second-oldest restaurant, and the third oldest continuously operating restaurant in the U.S. This beloved dining establishment is currently owned by Mark Latter, who acquired it in 2013, ensuring its legacy lives on—though Tujague's moved locations after 163 years to a new spot in the French Quarter. Touting itself as “the birthplace of brunch and the grasshopper cocktail,” Tujague's offers a quintessential New Orleans dining experience, with its classic Creole and Cajun cuisine, along with creative southern plates with Acadian influences, like Grilled Duroc Pork Chop with sweet potato and carrot puree, braised greens, and pickled mustard seeds, and a Pan Roasted Maple Leaf Duck Breast with foie gras mashed potatoes, wilted spinach, and orange rosemary demi-glace. The restaurant's timeless charm, featuring elegant woodwork, vintage mirrors, and a bustling bar, transports guests to another era.

Neil Alexander

Jack Rose

New Orleans

Opened: 2018

Cuisine Type: Seasonal Creole

Owner: Chef Brian Landry

Jack Rose brings an eclectic and exciting dining experience to New Orleans’ Garden District. Diners at Jack Rose can find an array of Italian Creole, French and Spanish dishes with Chef Brian Landry's unique twists, including a new "pasta" section featuring house-made pastas like Fettuccine Nero with scallops, wild mushrooms, vermouth cream; and Fusilli with royal red shrimp, oven dried tomatoes, and basil oil.

Young Joni

Minneapolis

Opened: 2016

Cuisine Type: American-Korean Fusion

Owner: Chef Ann Kim, Conrad Leifur

Helmed by James Beard Award-winning chef Ann Kim, Young Joni is known for its globally-inspired dishes and inventive pizzas, like the Korean BBQ pizza, which features beef short rib, mozzarella, scallion, arugula, sesame, and a soy-chili vinaigrette. With a cozy yet modern atmosphere adorned with eclectic decor, Young Joni features an open kitchen and a wood-fired oven as its centerpiece. Diners can also enter a speakeasy back bar behind the restaurant in the alley—when the red light is on, the bar is open. The restaurant’s cocktail menu is a highlight, with creative concoctions named after TV episodes from shows like The Office, Stranger Things, and Breaking Bad. For example, “Cheers: S5 E10 ‘Everyone Imitates Art’” features brandy, brown ale, east india sherry, cinnamon, and quail egg.

Erin Kincheloe

Spoon and Stable

Minneapolis

Opened: 2014

Cuisine Type: French inspired

Owner: Chef Gavin Kaysen

Since its opening, Spoon and Stable has garnered widespread acclaim for its exceptional cuisine and elegant atmosphere. James Beard Award-winning chef Gavin Kaysen crafts a menu that seamlessly blends classic French techniques with contemporary American flavors, utilizing locally sourced ingredients. The open kitchen allows diners to witness the culinary magic, while the restored historic space—which was formerly a horse stable—features exposed brick walls, high ceilings, a striking bar area, and stylish decor.

Emily Schindler

Lita

Aberdeen Township, New Jersey

Opened: 2023

Cuisine Type: Modern Portuguese

Owner: Chef David Viana and Neilly Robinson

Helmed by Top Chef alum David Viana, Lita opened earlier this year in Aberdeen Township, New Jersey. The Iberian restaurant offers a unique and unforgettable dining experience, with a focus on bringing new life to Portuguese cuisine and adapting Chef Viana’s family recipes with modern techniques and flairs. Guests start with "Essenciales," a shareable collection of lighter bites and tapas, before delving into a bevy of charred vegetables, rich stews, fresh seafood, and meat dishes like piri piri chicken, bitoque, and crispy paellas.

Matt Reeves

The Graceful Ordinary

St. Charles, Illinois

Opened: 2021

Cuisine Type: Upscale American

Owner: Chef Chris Curren, Megan Curren

Serving up elegant food to a sold out crowd every night since opening in November 2021, this gorgeous riverfront concept marks the turning of fine-dining tides in suburbia. The Graceful Ordinary was created by Chicago industry restaurant veterans and husband-wife duo, Megan and Chris Curren. Chris utilizes his extensive culinary expertise and classic fine-dining techniques to present a menu of elevated, yet approachable rustic refined tavern fare focused around the restaurant’s wood-burning hearth, like Octopus Carpaccio with lemon puree, chili oil, and pickled mustard seed; and Short Rib Caramelle, featuring short rib stuffed beet pasta, braising jus, pistachio pesto, crispy artichoke.

Sons & Daughters

San Francisco, California

Opened: 2010

Cuisine Type: New Nordic

Owner: Teague Moriarty, Matt McNamara

The Michelin-starred restaurant showcases Northern California seasonal ingredients in its ever-changing tasting menu, which is inspired by new Nordic cuisine and rooted in French techniques. Founded by Chef Teague Moriarty and wine director Matt McNamara, this culinary gem features meticulously crafted dishes that seamlessly blend flavors, textures, and artistic presentations, with a focus on sustainable and organic ingredients. Guests can expect an immersive dining experience with an intimate ambiance, which is adorned with contemporary decor, lush greenery, and warm lighting.

The Mexicano

Scottsdale, Arizona

Opened: 2021

Cuisine Type: Mexican

Owner(s): Joey Maggiore

The Mexicano gained national recognition for its modern Mexican cuisine and make-your-own margarita bar with over 30 craft toppings. Guests can pick the salt rim, tequila, margarita style options like blended or over the rocks, and toppings such as cotton candy, Mexican candy, boba, Sour Patch Kids, edible flowers, fresh fruit like watermelon, mango, and guava. With a lively vibe and interactive elements such as a revolving tequila cart, The Mexicano has become a popular locale as well as one diners travel for. The restaurant, which opened at the end of 2021 and quickly attracted lines and large groups, expanded to accommodate demand through outdoor and indoor event spaces, and a dedicated events team. Catering launched, too, including a taco bar and takeout 3-foot quesadilla boxes. The menu shines with dishes like sizzling fajitas on hot lava rocks and a Ferris wheel presentation of guacamole and salsa.

Root & Bone

South Miami

Opened: 2018

Cuisine Type: Southern-inspired comfort

Owner(s): Chefs Janine Booth and Jeff McInnis

Root & Bone, a South Miami restaurant founded by chefs Jeff McInnis and Janine Booth, offers comforting dishes inspired by the South. The menu features Grandma Daisy's Angel Biscuits, Tableside Hot Chicken, BBQ Bruleed Spare Ribs, and other creations like Wagyu Mac Carpaccio and Crab & Zucchini Fritters. The restaurant also introduced a four-course Chef's Tasting Menu, showcasing favorites such as Wagyu Carpaccio, Local Florida Flounder, and Buttermilk Panna Cotta, while maintaining its Southern-inspired identity. Booth and McInnis, both “Top Chef” competitors, opened the first Root & Bone 2013 in New York City before expanding the brand to Puerto Rico. Then, they set their sights on Miami, where they had each set down culinary roots in the past.

Glass & Vine

Miami

Opened: 2016

Cuisine Type: Modern American

Owner(s): Giorgio Rapicavoli, Grove Bay Hospitality Group

Known as one of Miami's top outdoor dining spots, Glass & Vine offers a diverse menu of classic dishes where somebody can “lose yourself in an intimate secret garden by the sea.”Beyond being a dining spot, as noted, Glass & Vine has transformed into a popular destination that spills into one of Coconut Grover’s famed parks. It hosts events like an annual Easter Egg Hunt and live music from Wednesday to Saturday. Owner Grove Bay Hospitality also directs Root & Bone and seven other concepts.

Duck Sel

Chicago

Opened: 2021

Cuisine Type: Contemporary American

Owner(s): Donald Young

Duck Sel, launched by Michelin-starred chef/owner Donald Young (Les Nomades, Temporis, Woodwind, Venteux), offers an immersive experience spotlighting his talent for preparing dry-aged duck. Chef Young, one of the industry’s youngest Michelin-starred chefs (he earned one at 28 years old while helming the kitchen at Temporis), rose to acclaim at some of Chicagoland’s top French restaurants before embarking on his debut solo venture. Formerly known as Salted Duck, Duck Sel showcases his culinary curiosity through multi-course menus curated for exclusive pop-up events in mystery locations, private dinners, passed bites at swanky cocktail affairs, and personalized cooking classes. From format to menu, Duck Sel’s possibilities weave through its unpretentious, yet finely tailored approach. Chef Young’s tasting menu includes 15 courses of contemporary American cuisine, featuring seasonal ingredients and intriguing preservation and dry-aging technique.

Ruse

St. Michaels, Maryland

Opened: 2021

Cuisine Type: Seasonal American

Owner(s): The Erkiletian family

Ruse at The Wildset Hotel has become a sought-after destination. Customers often tell staff they check into the hotel just to come back to St. Michael’s and dine at Ruse. The menu reflects local and seasonal ingredients sourced from small farms and fishermen. That’s been a constant process for the team. Although the restaurant works to source local as much as possible, the goal is always quality. Through experience and research, Ruse has been able to source items found at some of the nation’s top restaurants. In recent months, it’s worked with a new seafood purveyor who personally goes to boats and buys seafood directly from fishermen. He then delivers it to Ruse, which puts the restaurant in the same circle as some Michelin spots from Washington, D.C. The menu showcases a variety of techniques and influences, summarized as “unique,” where “one dish could have influences from Spain, Japan, and Israel. The cuisine here is not bound by borders and it shows.”

MI VIDA

Washington, D.C.

Opened: 2018

Cuisine Type: Mexican

Owner(s): Chef Roberto Santibañez, KNEAD Hospitality + Design

The MI VIDA brand has scaled to three D.C. locations that occupy massive spaces of roughly 10,000 square feet. The design is big, too, with looming art installations ready to transport guests “to another world.” Santibañez is a Mexico City native with more than three decades of experience. He style focuses on authentic, approachable cuisine rooted in history. MI VIDA began in The Wharf before expanding in 2022 to 14th Street and is now gearing up for Penn Quarter. “Mi Vida” translates to “My Life.” In Mexico, however, “Mi Vida” is also a term of endearment bestowed on close family and friends to signify love, care, and importance.

Blue Canyon Kitchen & Tavern

Twinsburg, Ohio

Opened: 2004

Cuisine Type: American

Owner(s): Val Voelker

Blue Canyon’s “vacation dining atmosphere” is built on connection. The lodge setting welcomes all, with a menu that features twists on classic homemade dishes, like Pretzel Crusted Trout and Wild Boar Meatloaf. Sitting atop a sandstone bluff that overlooks views of wooded rolling landscapes of Northeast Ohio, Blue Canyon presents a rustic, cozy atmosphere. The restaurant’s design was inspired by the grand lodges located throughout the National Parks. Diners are surrounded by hand-hewn cedar logs, soaring cathedral ceilings, and multiple fieldstone fireplaces. In recent years, Blue Canyon has gone from standard quarterly menus to weekly and monthly specials, including curbside pickup/date night featured, themed brunches, and an extended happy hour.

Merle’s Whiskey Kitchen

Louisville, Kentucky

Opened: 2012

Cuisine Type: Southern-Americana

Owner(s): Tony Palombino

The Whiskey row spot is a tribute to all things bourbon and navigates the many comforts of the food genre, from its award-winning fried chicken and famous green chili pork taco. It was recently recognized as a top 15 best bourbon in the U.S. by TastingTable. Certified by the Stave & Thief Society (showcasing its bourbon prowess), the “whiskey hall” started as a small bourbon bar housed in a historical building. It has since grown along with the burgeoning bourbon trade. With a recent renovation of the next-door property, Merle’s also now boasts a second bar, live music stage, and, of course, one the largest collections of bourbon in the country. Food-wise, everything from the house roasted meats, sauces, and curated beverages, including the near-mythical green chili jam, “is the very best of Southern-Americana, served up in timeless fashion.”

Guard and Grace

Denver, Colorado, and Houston, Texas

Opened: 2014

Cuisine Type: Contemporary American Steakhouse

Owner(s): Chef Troy Guard

Named after Chef Troy Guard’s daughter, Guard and Grace focuses on three things: exceptional cuisine, unique dining experiences, and impeccable service. Now featuring two locations in Denver and Houston, this bold steakhouse is set on delivering tradition with a twist: classical dishes with a hint of innovative Pan-Asian and Hawaiian flavor.

Yellow Pony Pub

Ocala, Florida

Opened: 2021

Cuisine Type: Global Pub Fare

Owner(s): World Equestrian Center

Located in the heart of Ocala, the Yellow Pony Pub has taken off since its initial opening in 2021 at the World Equestrian Center. Upbeat and lively, this gastropub features signature cocktails and a wide array of rare bourbons and whiskeys. From its globally inspired menu to uniquely equestrian-themed adornments, it has become a fan favorite.

Stirrups

Ocala, Florida

Opened: 2021

Cuisine Type: Fine Dining

Owner(s): World Equestrian Center

Stirrups has taken fine dining to new heights with prime steaks, sustainable Florida seafood, and southern-inspired specialties. This restaurant boasts a 1,500-bottle selection of vintage and rare wines. Also, guests can choose a meal and show as they sit on a terrace overlooking world-class Olympic equestrian events.

dLeña

Washington, D.C.

Opened: 2021

Cuisine Type: Latin

Owner(s): Chef Richard Sandoval

Contemporary Latin cuisine is the highlight of dLeña’s innovative menu, which pays homage to traditional ingredients that are inspired by the elements of earth, water, air, and fire. Acclaimed Chef Richard Sandoval helms this restaurant, which was featured in the 2022 edition of the MICHELIN Guide DC and is also a Best of Modern Luxury DC Award Winner 2022.

Villa Azur

Dallas, Miami, and Las Vegas

Opened: 2012

Cuisine Type: French-Mediterranean

Owner(s): Jean-Philippe Bernard, Paul Breuza, Michael Martin

Villa Azur is known for its “je ne sais quoi” as well as its electric atmosphere. The restaurant hosts weekly dinner parties and marriages modern French cuisine, mixology, and unique musical talent. The Miami Beach location welcomes notable figures such as Halle Berry and Leonardo DiCaprio but fosters a fresh and flirty vibe for all.

The Americano

Scottsdale, Arizona

Opened: February 2020

Cuisine Type: Italian Steakhouse

Owner(s): Chef Scott Conant & Creation Hospitality

Elegant and chic yet approachable, The Americano is for those who enjoy playful cocktail menus and heartfelt service. At its core, the menu carefully curated by award-winning Chef Scott Conant features fine-aged steaks, house-made pasta, and Mediterranean seafood. The venue features memorable artwork displays, an open kitchen, and a wood-fired grill.

Mora Italian

Phoenix, Arizona

Opened: 2017

Cuisine Type: Italian

Owner(s): Chef Scott Conant & Creation Hospitality

Inspired by the neighborhood eateries found in Italy, Mora can be described as “easy-to-love Italian fare with firepower.” Celebrity Chef Scott Conant facilitates a marriage between the traditional and modern with reimagined classics and hearty wine lists. Stylish, yet relaxed, Mora brings something to the table that all can enjoy.

Ray's at Killer Creek

Ray’s at Killer Creek

Alpharetta, Georgia

Opened: 1998

Cuisine Type: Steakhouse

Owner(s): Ray Schoenbaum

Over the course of two decades Ray’s at Killer Creek has developed a reputation for fresh seafood, prime steaks, and brunch buffets. To add to its atmosphere, Chef Thomas Mikesell hosts weekly pop-up dinners every other Thursday and bottomless mimosas every Sunday. The restaurant has top accolades in the 2022 Awards for Wine Spectator, TripAdvisor, and OpenTable.

Yeppa&co

Atlanta, Georgia

Opened: 2023

Cuisine Type: Italian

Owner(s): Pietro Gianni, Stephen Peterson

Yeppa&co, a new Italian concept in Atlanta's Buckhead Village, emphasizes interpersonal connection and offers a bar-centric experience. The restaurant serves lunch and dinner, with a separate interactive bar called Dryver Bar dedicated to Formula One racing fans. The name "Yeppa" represents a philosophy of living passionately and simplifying life, and the brand pursues that by integrating sustainability practices. The menu showcases regional Italian dishes from Emilia-Romagna, including ingredients like ragù alla Bolognese and Parmigiano-Reggiano.

The Woodall

Atlanta, Georgia

Opened: 2022

Cuisine Type: New American

Owner(s): John C. Metz

John C. Metz Jr., CEO and co-founder of Sterling Hospitality, features Karl Gorline as the chef de cuisine at the Woodall. Gorline brings two decades of experience and a passion for approachable yet innovative food. Emphasizing local and sustainable sourcing, he creates dishes like W. Hummus, Tuna Tartare, Smoked Chicken Meatballs, Butternut Squash Pappardelle, Cacio e Pepe, and Seared Scallops.

Hearth and Hill

Park City, Utah

Opened: 2019

Cuisine Type: New American

Owner(s): Brooks Kirchheimer

Hearth and Hill describes itself as a neighborhood gathering spot with a focus on high-quality food and hospitality. Its seasonal menu showcases local ingredients from Utah, and it continuously strives to surprise and delight guests with its cuisine, wine selection, craft cocktails, and desserts. The brand takes pride in responsibly sourcing ingredients and offers a diverse menu influenced by American, Asian, Mexican, and European flavors.

Avra Miami

Sunny Isles Beach, Florida

Opened: 2022

Cuisine Type: Greek Mediterranean

Owners(s): Nick Tsoulos, Nick Pashalis, and Marc Packer

Avra Miami is known for its architecture and fresh food, including daily imported fish from Greece and generations-old recipes. It has gained a strong following since its opening in November 2022 and has plans to expand to Brickell, Florida, in 2025. The menu features Greek Mediterranean cuisine with a focus on fresh seafood, where guests can select their meal from an ice display.

Perini Ranch Steakhouse

Buffalo Gap, Texas

Opened: 1983

Cuisine Type: American

Owners(s): Tom Perini

Originally a cattle operation, Perini Ranch Steakhouse was taken over by Tom Perini when he was 21 years old. Since then, the family-owned restaurant has gained nationwide recognition, especially after catering the White House Congressional Picnic. The James Beard Award-winning steakhouse offers a range of Texan favorites, like mesquite-grilled Certified Angus Beef steaks, bacon-wrapped jalapeños, and Cajun-seasoned grilled catfish.

Mayami

Miami, Florida

Opened: 2020

Cuisine Type: Mexican Fusion

Owner(s): Philippe Kalifa

Mayami, located in Miami's Wynwood neighborhood, transports guests to ancient Mayan civilization. With a 10,000-square-foot indoor and outdoor space, the restaurant and lounge serves elevated cuisine and crafted cocktails. The atmosphere includes aerialists and fire dancers, creating a late-night party scene. Mayami has also incorporated a menu that is 60 percent veganizable to cater to sustainability and vegan preferences.

Livingston Restaurant + Bar

Atlanta, Georgia

Opened: 2009

Cuisine Type: Modern European Southern

Owner(s): Sotherly Hotels

After a three-year closure, Livingston Restaurant + Bar in Atlanta's Georgian Terrace hotel reopened with a new menu by executive chef Steven Meese. With a background of training under well-known chefs and hosting a popular PBS series, Meese combines contemporary American fare with his creative approach to European cuisine. Highlights include dishes like tuna crudo, braised short ribs, and scallops with risotto.

Gunshow

Atlanta, Georgia

Opened: 2013

Cuisine Type: New American

Owner(s): Kevin Gillespie

Kevin Gillespie, owner and executive chef of Gunshow, takes an unconventional approach to food and service. With a singular staff and no division between front of house and back of house, each person contributes to the dining experience. Gillespie fosters an environment where creative minds control the direction of the food, recognizing each individual's talents. He sees himself as a coach and mentor, aiming to redefine American cuisine and promote diversity.

Oregon Grille

Hunt Valley, Maryland

Opened: 1997

Cuisine: American Steakhouse

Owner: Alex Smith, Eric Smith, Atlas Restaurant Group

The Oregon Grill, located in a 200-year-old farmhouse, is a landmark of horse country. In 2021, Atlas Restaurant Group took ownership of the restaurant. Now, executive chef Amanda Brennan, who has grown with the restaurant ever since it opened more than 25 years ago, is running a $10 million restaurant.

Pizza Serta

Washington, D.C.

Opened: January 2023

Cuisine: Pizza

Owner: Chris Morgan and Ben Farahani

Having opened multiple restaurants from a range of cuisines and being awarded a Michelin Star, Chef Chris Morgan decided to open a pizzeria earlier this year. Morgan’s pizza combines the nostalgia of pan-style pizza from his childhood with a more elevated and conscious style of pizza by using grains grown at a local mill.

Pastis

New York City, New York and Miami, Florida

Opened: 1999

Cuisine: French

Owner: Keith McNally, Stephen Starr, STARR Restaurant Group

Pastis, the famous Paris bistro in New York City that was frequented by celebrities in the early 2000s was revitalized by the STARR in 2019 after being closed for five years. They are now expanding the brand with a new location in Miami, adding an outdoor garden and courtyard as well as new menu items.

Red Rabbit

Minneapolis

Opened: 2016

Cuisine Type: Italian

Owner(s): Luke Shimp

Red Rabbit has continually evolved since its launch in 2016, expanding to a second location, refining its bar offerings, and adapting during the pandemic to introduce meal and cocktail kits. With a culinary style centered around uncomplicated, authentic Italian dishes paired with craft cocktails and wines, Red Rabbit provides a casual yet satisfying dining experience. Owner Luke Shrimp is also behind Red Cow, a local chain with six locations in the Twin Cities.

Makoto

Miami Beach, Florida

Opened: 2011

Cuisine Type: Modern Japanese

Owner(s): Stephen Starr (STARR Restaurants) and Chef Makoto Okuwa

Located in South Florida’s glitzy Bal Harbour Shops, Makoto is one of the region’s most celebrated Japanese restaurants. Chef Makoto Okuwa, a master of Edomae-style sushi, opened the restaurant in 2011 in partnership with Stephen Starr. The menu is constantly evolving as the famed chef searched for new ways to add modern takes to traditional dishes.

Michael Stavaridis

Gekkō

Miami, Florida

Opened: 2022

Cuisine Type: Modern Japanese

Owner(s): David Grutman (Groot Hospitality) and Bad Bunny

Gekkõ, a collaborative venture between Bad Bunny and David Grutman’s Groot Hospitality, is nestled in Miami's vibrant Brickell neighborhood. Fusing the sociable and beloved cuisine of a steakhouse with the precision and modernity of Japanese cooking, it offers a diverse menu of chophouse staples as well as inventive sushi offerings and creative cocktails.

Komodo

Miami, Florida

Opened: 2015

Cuisine Type: Southeast Asian

Owner(s): David Grutman (Groot Hospitality)

The first restaurant to launch under David Grutman’s Groot Hospitality, Komodo is known for its “clubstaurant” atmosphere and inviting indoor-outdoor flow, which carries guests from a sleek interior to a lush terrace. The menu offers global takes on Southeast Asian dishes, with a full sushi bar and bespoke custom cocktails providing a unique complement to the dining experience.

Rosa's Pizzeria

Prescott, Arizona

Opened: 2011

Cuisine Type: Italian

Owner(s): Skyler Reeves (Vivili Hospitality Group)

Rosa's Pizzeria was founded in 2011 when Domenic and Rosa Anzelmo brought their recipes to the small town of Prescott, Arizona. The pizzeria pays homage to their deep Mediterranean roots, offering authentic, homemade Sicilian and Southern-Italian recipes along with traditional New York-style pizza. Vivili Hospitality Group took ownership in 2018 and recently expanded to a second location in Prescott Valley, Arizona.

The Barley Hound

Prescott, Arizona

Opened: 2015

Cuisine Type: American Gastropub

Owner(s): Skyler Reeves (Vivili Hospitality Group)

The Barley Hound kickstarted Vivili Hospitality Group’s portfolio in 2014. The acclaimed American gastropub has evolved by introducing upscale dishes while maintaining its casual menu and comfort food roots. From truffle duck fat fries to the iconic 'Merica Burger and short rib grilled cheese, it caters to both adventurous eaters and those seeking familiar favorites.

Heirloom Kitchen

Old Bridge, New Jersey

Opened: 2013

Cuisine Type: New American

Owner(s): Chef David Viana and Neilly Robinson

Heirloom Kitchen is a dynamic culinary hub encompassing a farm-to-table restaurant, a recreational cooking school, and a retail boutique. The restaurant offers New American cuisine with a strong focus on seasonality. Guests can enjoy chef’s table seating where they watch Executive Chef David Viana and his team prepare and present their dishes.

James Collier, Paprika Studios

Mister Mao

New Orleans

Opened: 2021

Cuisine Type: Asian Fusion

Owner(s): Chef Sophina Uong and William “Wildcat” Greenwell

Helmed by Chef Sophina Uong in New Orleans, Mister Mao has gained acclaim for its inventive "inauthentic" cuisine that merges Uong's Cambodian-American heritage with Southern techniques. With playful menu categories like "Foods We Don't Have to Share" and "Here Comes the Chuck Wagon," diners can enjoy serious food in a lighthearted atmosphere.

Oxalis

Brooklyn, New York

Opened: 2016

Cuisine Type: Contemporary French-American

Owner(s): Chef Nico Russell

This Michelin-starred restaurant and neighborhood bistro is just steps away from the Brooklyn Museum, and helmed by Chef Nico Russell. The restaurant offers two dining options: a seasonal carte blanche menu in the intimate dining room, and a three course prix-fixe at the Bar at Oxalis and garden hidden behind the restaurant. The menu, inspired by Chef Russell's travels and experiences, showcases a dynamic array of flavors and textures spanning halibut cooked on the bone with ramps and peas, to five-spice country rib chop with radish and black garlic.

Copine

Seattle, Washington

Opened: 2016

Cuisine Type: New American

Owner(s): Chef Shaun McCrain, Jill Kinney

Copine, which translates from French as “comrade” or “pal,” is a culinary gem located in Seattle, Washington, and is owned and operated by Chef Shaun McCrain and his wife, Jill Kinney. Since its opening in 2016, Copine has garnered accolades for its exquisite French-inspired cuisine with a Pacific Northwest twist. The dinner menu is a three-course prix fixe with an optional mid course add on, with choices including Japanese hamachi crudo with compressed cucumber, mint, green apple and dashi; and pan-seared sablefish with carrot, artichoke, fennel and cauliflower “en escabeche.” The elegant and modern ambiance of the restaurant, adorned with stylish decor and a welcoming bar, creates a sophisticated backdrop for an exceptional dining experience.

Mita's

Mita’s

Cincinnati, Ohio

Opened: 2015

Cuisine Type: Spanish and Latin American

Owner(s): Chef Jose Salazar

James Beard nominated chef Jose Salazar named this restaurant after his Colombian grandmother, his “Mita.” The 130-seat restaurant opened its doors in late 2015 in downtown Cincinnati, and has quickly made its mark as a beloved dining destination. Mita’s eclectic, farm-inspired menu focuses on both the traditional and modern foods and beverages of Spain and Latin America, with tapas, ceviches, cured hams, cheeses, and large plates, while the wine program emphasizes Spain and the Old World.

Nominations Open for FSR Rising Stars

nicole — Thu, 29 Jun 2023 11:32:00 +0000

Nominations Open for FSR Rising Stars nicole Thu, 06/29/2023 - 07:32

June 29, 2023

FSR's premier report, Rising Stars, will return in the September 2023 issue. But first we need your help to find the industry's best and brightest!

If you or someone you know is at the top of their game, pushing the envelope, and on track to make an impact within the restaurant industry, we want to hear about them. Rising Stars isn't limited to chefs and restaurateurs, but can also include foodservice professionals in operations, beverage, marketing, technology, human resources, third-party partners, and more.

The two requirements are that the individual work on the full-service side of the restaurant industry and be 39 years old or younger as of publication date (September 1, 2023).

Nominate now!

The deadline is end of day Monday, July 3. Questions? Reach out to FSR editor Callie Evergreen at cevergreen@wtwhmedia.com.

Check out our three most recent Rising Stars reports:

Rising Stars 2022: 40 to Watch

Rising Stars 2021: Rising Strong

Rising Stars 2020: Star Power

Rising Stars 2019: On the Rise

Leader Insights

An Expert's Guide to Navigating the Modern Restaurant Workforce

erica — Tue, 13 Jun 2023 12:00:00 +0000

An Expert's Guide to Navigating the Modern Restaurant Workforce erica Tue, 06/13/2023 - 08:00

A manual for hiring, engaging, and retaining a modern restaurant workforce, with insight from seven industry experts from Tupelo Honey, Black Bear Diner, Front Burner Society, American Social, Parker Hospitality, Grove Bay Hospitality, and 1Huddle.

June 2023 Callie Evergreen

The tide on labor best practices for restaurateurs has turned drastically over the past five years, from increased compensation and boosted benefits to flexible scheduling and gamified training. A labor shortage sparked by the pandemic led many workers away from foodservice jobs, resulting in restaurant owners finding clever ways to recruit, retain, and engage team members out of necessity. Restaurant leaders quickly realized just how important human capital is to their operations and the cost of underinvesting in their people and company culture—which has ultimately benefited both employees and employers alike as the entire foodservice industry evolves into the future.

“When you first get into the restaurant industry and open your first restaurant, you think that your asset is your restaurant, right? That the space, the building, the kitchen, you think that's the business,” says Brad Parker, CEO of Chicago-based Parker Hospitality, which encompasses The Hampton Social, Bassment, and Nisos, a modern Mediterranean restaurant.

“And as you grow, you really start learning … the spaces are the easy part; it's the people that become the hard part,” he continues. “When you want to focus on human capital, it's kind of a scary, risky thing for an entrepreneur or business owner, because it doesn't see the return that physical capital does. Meaning, if I put $100,000 into my restaurant, I can physically see it looks nicer; it's refreshed. New customers come and say, ‘Ooh, it's pretty.’ You see that immediately. With human capital, you have to invest this money, and that takes a long time to pay off.”

If restaurateurs commit to investing in their people and culture, employees in turn will also commit to the company at a higher rate, and retention rates will increase, he notes. But that commitment can’t only be talk about core values and being a family, or employees will quickly call your bluff.

“Pay as much as you possibly can. It should never be a competition to see how little you can pay,” says Mike Herchuck, director of operations at American Social. The Florida-based brand recently trained in a manager who excelled in the role right off the bat, so Herchuck pulled them aside within their first 60 days on the job to tell them he felt they were underpaid, and the restaurant was giving them a pay bump. “It is okay to do a salary correction when it is warranted. Sticking to some predetermined timeline for raises will only cause an unnecessary and regrettable turnover,” Herchuck adds. “You’re either going to spend money on hiring ads or pay your people more; I’d rather give the money to the team than to a hiring website 100 times.”

At North Carolina-based Tupelo Honey Hospitality, 50 percent of general managers and 75 percent of its managers have been with the brand for more than six years, says COO Caroline Skinner, thanks to a slew of factors. Simplifying communication by cutting down on emails, directives, and noise helps restaurant leaders focus on the food and guest experience, while important information is distilled into one monthly message in a concise format.

“The pandemic taught us to constantly ask the question, is it necessary?” Skinner says. “Regularly evaluate the layers of complexity in your communication, process, or training, and eliminate unnecessary complexities.”

In the fall of 2020, Tupelo formed Project Aspire, a diversity and inclusion program designed to uplift BIPOC (Black, Indigenous, and people of color) and female members of the management team. Aspire provides individual coaching and leadership development to high-potential managers across the company. These employees get to participate in panel discussions, and they receive 30-plus hours of additional management training per year.

“Prioritize and accommodate diversity; more than just looking for diverse candidates, we must find ways to help advance and accommodate underrepresented groups through our training and development practices," Skinner adds. "We are the industry of opportunity, and we must continue to make growth and advancement opportunities available to all people from all backgrounds.”

Having an engaged, knowledgeable staff doesn’t just lead to good team morale, but also translates to more sales. Highly-skilled employees who know the ins and outs of the business are less likely to make mistakes, which in turn improves the guest experience and efficiency of the restaurant. For example, Tupelo Honey’s revenue lifted 27 percent in 2022, and guest count jumped 17 percent. Systemwide average unit volumes are now over $4 million, and the company is on track to exceed $100 million across its 21 stores in 2024.

Plus, since launching new initiatives over the past 12 months, Tupelo Honey projects a 15 percent improvement in employee retention this upcoming year, Skinner notes. For hourly workers, minimum wage starts at $15 for non-tipped employees, plus there's a tenure award program that crosses every level of employment, including part-time team members.

Tupelo Honey recently opened its 21st location in Indianapolis, and Skinner says the company heavily emphasizes explaining the “why” along with the “how” to team members during the training process.

“Our ‘why’ includes why we use a particular product or follow a particular process. These ‘whys’ correlate back to our values,” she says, like why the restaurant prioritizes sustainable and locally-sourced products, the importance of scratch-made food, and creating joy through hospitality. “We are intentional about incorporating ‘whys’ throughout our training to deepen connection and engagement with our values.”

At Parker’s restaurants, employees not only get great pay and benefits, but also opportunities for advancement. One of Parker’s first bartenders is now director of beverages, while multiple employees who started as dishwashers are now managers—which is one reason why the company was able to grow from zero to $100 million in just eight years, he says.

“If you can give [employees] the culture where they enjoy going to work every day and you can show them the growth, they’ll stick around,” says Parker. “It’s about reinvesting in the people, and then you can reinvest in your assets and grow. And you’ve got to find the balance between the two.”

Tupelo Honey

At North Carolina-based Tupelo honey, team members are taught the "why" along with the "how" during the training process—like why the 21-unit brand prioritizes locally-sourced produce, and the importance of sustainability and scratch-made food.

Sometimes, finding that balance means cutting into profit margins for the betterment of employees and culture, he notes, like adding more staff and managers so people can take their vacation days and have a better work-life balance, which helps mitigate burnout. Parker tried out a four-day work week over COVID, but the timing didn’t pan out with staffing shortages. Now, he’s looking at scheduling in a similar way to nurses who work long shifts for three days, then get four days off.

“If you do the math, that’s a lot of days off a year, right? You’re only working one-third of the year, and I think that’s a big incentive for people to come and work for a company,” Parker says. “I have those days where I can just enjoy my life. Travel, too. If you get back-to-back days, it’s easier to take your vacation days.”

“I do think we’re going to come up with a system that will hopefully revolutionize some of the restaurant industry, but it’s a work in progress. We’re always trying,” he adds.

Gamifying training

Employees forget 70 percent of what they learn within just three days when using traditional methods, according to 1Huddle—a workforce coaching and development platform that helps organizations and global clients train employees with quick-burst games. “The way we train employees in the restaurant space is sort of embarrassing at times. We lock them in a room, have them watch a video, click through it, and watch it enough times until they pass,” says Sam Caucci, 1Huddle founder and CEO.

The platform was designed to be a solution to the outdated approach to coaching, training, and development at companies.

“Innovation is happening around the entire experience inside of a restaurant, and in hospitality, innovation always starts with the guest, then comes into financial softwares, then goes into the back-of-house,” Caucci continues. “We’re at the stage right now where the best brands are choosing to invest aggressively in innovation around their employee experience.”

For example, Jeff Carcara—CEO of Whiskey Cake, Sixty Vines, and Mexican Sugar under Front Burner Society—was “blown away by the knowledge of items and ingredients within a few days” after employees learned a new menu rollout by playing games on the 1Huddle platform.

“Information retention is significantly better than the old-fashioned cram for the test then forget,” Carcara continues. “We can have an employee play a game to develop deep expertise on any topic we believe is relevant.”

Additionally, by eliminating paper and using games for employee coaching, Carcara has noticed less points of friction that have existed for decades, as well as a favorable impact in employee engagement and knowledge levels. “The science is hard to argue,” he adds.

Sixty Vines is a casual dining concept which pairs kegged wines with charcuterie boards and other shared plates, while other FB Society brands include The Ranch, Velvet Taco, Ida Claire, Haywire, and Son of a Butcher Slider Bar. Though Carcara notes Sixty Vines is “by no means perfect” and still has “plenty of work to do,” a focus over the past two years on implementing paid time off for all full-time employees, complimentary mental health support for all team members (including part-time workers), providing clear career pathways, and more have helped the restaurant collective stay fully staffed since mid-2021 at the majority of FB Society concepts.

Plus, management turnover was less than 10 percent last year, Carcara says, driven by a culture that celebrates a work-life balance (i.e. managers get one four-day work week per month). “When we treat people the way they want to be treated and make decisions through that lens, we create a compelling place to work," Carcara adds. “That, coupled with the potential to make great wages and tips, creates a meaningful employee value proposition.”

Tupelo Honey

“I don’t think there’s any more powerful workplace trend than to make sure every player on the team has the opportunity to compete,” adds Caucci.

“Nobody likes an unfair game. Not every worker is starting at the same level in our workforce; some folks have been advantaged to start a few levels ahead,” Caucci continues. “It’s our responsibility as leaders in the restaurant space to afford everyone in our workforce, on our team, the opportunity to be successful.”

Simplifying the hiring process

With so many open positions for retail and hospitality jobs, employers need to prioritize an efficient hiring process to ensure applicants are moved through the system quickly. “Speed in contacting candidates can sometimes be your biggest advantage,” says Skinner.

Tupelo Honey hosted its first annual National Hiring Day in 2022, where all locations across the company closed to focus on staffing. Fresh, scratch-made biscuits were offered to any candidates who came out for an interview, and the restaurant utilized social media platforms to get the word out about the event and sign-on bonuses.

“When it comes to hiring, try new strategies, but pivot quickly when those strategies don’t work,” Skinner adds. “Sometimes, being the first person to tap into a particular candidate population has the biggest return. In the fast-moving world of hiring, you never know what works until you try it.”

At California-based Black Bear Diner, job seekers have the option to apply for open positions online or by text or chat using TalentReef, a platform the nearly 150-location chain recently began using. “We have worked hard to make applying to Black Bear Diner as simple and seamless as possible for applicants,” says Tammy Johns, chief people officer.

“We are constantly updating the open positions on our own website, as well as on job listing sites like LinkedIn and Indeed, to attract a broader pool of applicants and meet them where they are job searching," she continues. "We strive to make the application process as simple as possible to limit applicant drop-off.”

Meanwhile, American Social took a step back to evaluate team members’ first impressions of the restaurant and made it a priority to simplify the application and hiring process, Herchuck notes.

“We cleaned that up and made it simple by removing things that were time-consuming without any real relevant purpose; for example, pre-testing for roles that do not require previous experience,” Herchuck says. “Some of these [steps] were intimidating and would turn away applicants who do not have a lot of experience in this process.”

American Social also looked at how quickly the team was able to review applications and set up interviews with potential employees. “The days of saying we only do interviews on Tuesday and Thursday from 2-4 p.m. are outdated, and I’m sure those places continue to struggle with staffing,” Herchuck says.

“We have found that being flexible and letting the team member tell us when they would like to come in, of course with parameters, goes a long way for showing care for their time,” he continues. “Empowering them to be a part of the process from the beginning sets the tone for their overall work experience.”

Additionally, American Social leaders are trained to conduct interviews by splitting their time between asking tactical questions and getting to know the candidates, but also spending time letting prospective employees get to know them and the company.

American Social

American social empowers applicants during the hiring process.

“We encourage them to ask us questions and tell them that this interview goes both ways, selling AmSo to them as much as it goes the other way,” Herchuck says. “This catches some people off guard, which is OK, and tends to be more of a conversation than a formal interview.”

Increasing engagement and retention

Blasting Rihanna’s “I Want You to Stay” on repeat throughout your restaurant isn’t enough to stop employees from leaving anymore. The modern workforce is looking for flexibility, work-life balance, boosted pay and benefits, a positive company culture, interesting training, and career development opportunities. And while a long list like this can be daunting for operators, taking steps to improve each area of the business will pay off in the long run.

To increase team member engagement and enhance talent development, Black Bear Diner recently rolled out a learning management system called “Bears in the Know,” which team members can use to find helpful training resources including everything from harassment and discrimination training to culinary training, COVID-protocol training, and more.

The system also offers diversity and inclusion training, which features resources and information on different topics each month. For example, during the month of June, Black Bear Diner included resources on the LGBTQ+ community and Pride month, and shared information on Black History Month in February.

“Through this system, we strive to create an inclusive environment where all team members can truly be themselves, engage with others, and feel supported by the Black Bear Diner family,” says Johns.

Despite facing widespread industry challenges with staffing in 2021, Black Bear Diner was able to hire approximately 100 team members in 2022, in addition to increasing competitive pay and benefits, like a Safe Harbor 401(k) plan, health insurance, on-demand virtual healthcare with HealthiestYou, and even pet insurance. The diner chain ended last year with 10 percent less manager turnover than in 2021, and is now experiencing a better turnover rate “than most others in the family dining segment,” Johns notes.

“We encourage our managers to conduct ‘stay’ interviews with their team members by continually checking in individually with them,” she says. “We want them to have open and honest conversations about how they can strengthen their team members’ engagement and create more positive experiences, both of which typically result in increased retention and promotions from within.”

Black Bear Diner is proud to consistently be at or above the 50th percentile for pay within the industry, Johns highlights, which has also helped the brand increase team member retention.

“Each year we do a review of wages within the industry, taking note of industry averages, how things are shifting, and what other companies are doing,” she continues. “We use this information to evaluate our own company’s wages and update our pay to keep up and above industry standards.”

At nine-unit Grove Bay Hospitality, rolling out retention bonuses and extending health insurance benefits to part-time workers has helped mitigate turnover. The Miami-based restaurant group behind the Michelin-starred Stubborn Seed has a vast network of celebrity chefs like Marcus Samuelsson, Top Chef champion Jeremy Ford, Richard Blais, and Janine Booth and Jeff McInnis, to name a few.

“Being a homegrown hospitality group, we understand the importance of being connected to our community, and that concept of community is reinforced throughout all of our restaurants,” says Francesco Balli, Grove Bay’s CEO and co-founder.

Grove Bay recently brought on a director of training and development, plus a corporate training manager, to have a full team dedicated to increasing employee learning and engagement. The hospitality group is also evaluating a potential internal social network to extend team member recognition in a public manner, in addition to recently awarding the first round of scholarships to students at Florida International University from the Grove Bay Foundation, which was created to provide funding to students who want a future in the hospitality industry.

Ultimately, 1Huddle’s Caucci believes the future of the restaurant workforce “isn’t robots delivering food to my table; the future of work is a place where people that come to work are not just coming with the right skills and information, but they’re bringing their best selves to work with them each day,” he adds.

15 Promising Plant-Based Eats from The NRA Show

cevergreen — Tue, 06 Jun 2023 23:38:38 +0000

15 Promising Plant-Based Eats from The NRA Show cevergreen Tue, 06/06/2023 - 19:38

Impossible Foods

"I can't believe that's not real meat"

No, this isn't a reference to the fake butter brand. It's something a number of attendees were saying at this year's National Restaurant Association Show in Chicago, where a wide range of plant-based meat options were showcased across Lakeside, Startup Alley, and the packed Organic & Natural Pavilion. With continued consumer demand for sustainable and cruelty-free alternatives, there has likely never been more fake meats featured at NRA before.

The offerings included burgers, sausages, cheese, eggs, steaks, nuggets, chicken sandwiches, and even seafood substitutes like plant-based shrimp and salmon. These plant-based meats utilized innovative ingredients such as pea protein, soy, mushrooms, jackfruit, and more to replicate the taste, texture, and appearance of the traditional animal product. Several brands highlighted their commitment to clean labels, emphasizing non-GMO, organic, and gluten-free options. The following 15 plant-based NRA Show eats showcase new flavorful and ethical choices for restaurants and consumers seeking environmentally conscious alternatives, without compromising on taste.

Callie Evergreen

The ISH Food Co.

Located in the Startup Alley at the NRA Show this year, The ISH Food Company debuted an impressive lineup of "disruptive" plant-based seafood options. One key benefit? No worries about fish or shellfish allergens. Shrimpish, for example, has coconut listed as its second ingredient, and provides 300 milligrams of Omega-3 fatty acids per serving, which is equal to four to five pieces.

"We're the only plant-based seafood company that I know of that's actually fortifying with long-chain Omega 3s, which is what you get from fish oil, but we use them from algae," says Leann Barden, vice president of research and development at ISH. "That's one of the biggest reasons people eat fish, and now you don't have to sacrifice that, and you still get all the heart, brain, and eye benefits—without the mercury, without the slave labor, without the bycatch."

With 17 percent fewer calories than cooked shrimp, the plant-based product can be grilled, sautéed, fried, and even used as an addition to microwavable entrees, stews, soups, and more. An information sheet featured a recipe for a Shrimpish citrus salad. Shrimpish Crumbles are similar, but are best used as in dishes like street tacos, or Korean-Style dumplings.

But the star of the show was the Salmonish Burgers, made with notes of garlic and herb and providing 14 grams of protein per serving. The product is made with kelp, an ocean-regenerating ingredient high in minerals like potassium and iron, with other ingredients including soy protein, garlic powder, and sea salt. The company featured the product in a Nordic Salmonish Burger recipe, served between a whole-grain bun with Bibb lettuce, thick-sliced tomato, pickled red onion, and basil aioli.

Founded in 2020 by Bernard David, ISH is a certified B-Corp company and is building up a robust pipeline of plant-based seafood products, including Codish, Crabish, Lobsterish, and more to come. One of the biggest differentiators is that all of the ingredients used in ISH products goes through a nutritional screening process using peer-reviewed literature, as well as a sustainability screen which looks at the levels of Co2 in each ingredient.

"One of the reasons that I created this company was actually to figure out a way to change the food system," David told FSR. "A third of the Co2 emissions come from food and agriculture. So how do you shift that system? And how do you in turn also make people healthy?"

ISH created the nutritional and sustainability screenings as an internal tool, but will soon be releasing it "to the rest of the world, so we can actually help others create a healthier system, whether it's chefs who are creating recipes, or product developers."

"What's really important to us is we're just serving really delicious food to people that's really better for them, because that's what eating plants should be all about," David adds. "You don't have to bulk it up with all kinds of garbage."

Callie Evergreen

Zero Egg

Made with soy protein, pea flour, chickpea protein, potato protein, and a little turmeric extract, Zero Egg is the brainchild of Liron Nimrodi, who has a bachelor's of science degree in food engineering from the Israel Institute of Technology and an MBA from Tel Aviv University. Nimrodi wanted to offer the world a plant-based egg that functions like a hen's egg, so in 2018, she co-founded Zero Egg at Strauss-The Kitchen, an Israeli food-tech hub.

"The egg category has been lagging behind, and the reason is, the technology barrier is very high, since you need a liquid to create structure in the pan and to perform in baked goods," Nimrodi tells FSR at the NRA Show. "We scaled up in the U.S. about 4.5 years ago," she adds, and the breakfast-brunch category boom since COVID has only helped the concept grow awareness and new partners.

Zero Egg is vegan, low fat, contains no cholesterol or dairy, and is non-GMO and preservative free. The "Cluck'n Tasty Eggs" come in patty, liquid, or scramble formats, and is already featured on menus in more than 40 locations in New York City, including in Chef Guy Vaknin's restaurants. Vaknin is known for his innovative plant-based creations, and is the owner of Beyond Sushi, Willow Bistro, and City Roots.

"Versatility is a major differentiator. We've tried others, and ours has the whole range," Nimrodi says, adding she's not bothered by more competition popping up, since ultimately it's creating more awareness for the category. "It creates demand. We just want to be one of the first to take market share."

NotCo

"The do-it-all plant-based milk like no udder."

"Why NotMilk?"

Located in the Lakeside Center, NotCo uses A.I. technology to create plant-based milk and meat products that mimic the look, taste, smell, and functionality of traditional animal-based products. That means the company's products feature some unique ingredients—like peas, and pineapple and cabbage juice concentrates in its NotMilk, for example, which touts itself as the sustainable, plant-based beverage that tastes, cooks, and blends just like milk.

Beth Lawrence, vice president of foodservice, says the company's AI system "spits out ideas, then our team of chefs work to tweak it, then feed the information back into the AI using unique combinations."

"Our milk uses cabbage, peas, and pineapples, and creates a lactose-like texture," she adds. "Our chicken uses peach and bamboo, and our burger uses cocoa and chicory root. It helps development speed, and [the AI] gets faster."

Earlier in May, Shake Shack launched new plant-based items nationwide, including the brand's first-ever non-dairy shake and frozen custard made using NotMilk. Shake Shack began testing the Non-Dairy Chocolate Custard and Chocolate Shake powered by NotCo in May of 2022.

"Taste is foremost, but it also has to function. Our NotMilk can be baked into a brownie and used in a heavy cream," Lawrence says. "Shake Shack was our first national launch, we got into Dot foods in March, and we're in 500 restaurants now."

Plus, NotCo will soon launch NotMilk Barista, which holds latte art, in Latin America at Starbucks and Dunkin' locations.

At the show, NotCo debuted its new foodservice offerings, including NotChicken Nuggets and NotMilk Barista, plus showcased its other plant-based products including NotChicken Crispy Patties, NotBurger, and NotMilk Whole and Chocolate. On May 20 and 22, its show menu featured NotChicken and Waffles, Rodeo NotBurger, Sweet Soy-glazed NotChicken Bao Buns, and Al Pastor-style Mini Notburger Meat Tacos. On May 21 and 23, the company served up NotChicken Breakfast Sandwiches, NotChicken garlic and basil marinara sandwich, and Notburger Meat Chinese-style dumplings.

From a sustainability standpoint, NotBurger used 89 percent less energy, 87 percent less water, and 89 percent less Co2 emission generated than in the traditional burger production process, according to a NotCo internal audit in 2020. Meanwhile, NotMilk uses 74 percent less energy, 92 percent less water, and 74 percent less Co2 emission generated than in the traditional milk production process.

Callie Evergreen

Daring

The plant-based brand took a daring approach to marketing itself at the NRA Show (no doubt an attempt to entice people to walk the 10 minutes all the way over to Lakeside) by passing out pamphlets with a list of its competitors' ingredients, showcasing itself as "the shortest ingredient list of any chicken alternative." It listed Beyond Meat as having 40 ingredients, Impossible with 25, Morning Star Farms with 17, Gardein with 14, Tindle with nine, Quorn with nine. Meanwhile, Daring with six ingredients: Water, soy protein concentrate, vegetable oil (sunflower and/or canola), salt, natural flavors, and spice blend.

The plant-based chicken sandwich it featured at the Show was paired with a brioche bun, tomato, lettuce, and pickles, and was seen as a popular lunch choice among attendees. Its key to success? "Super chicken-y" taste and texture, and a simple list of clean-label ingredients.

Acccording to a CRC Dining Out Survey in April 2022, 59 percent of plant-based eaters say having meatless options on the menu impacts which restaurant they choose. Meanwhile, 82 percent of flexitarians believe more restaurants should serve plant-based meat alternative options.

Callie Evergreen

The BE-Hive

The Nashville, Tennessee-based deli and market makes vegan pepperoni using Seitan, otherwise known as wheat gluten—a rare find in a gluten-free-saturated category. That's because wheat gluten makes it taste better, notes Chef Diana Zadlo, vice president and culinary director at The BE-Hive. "We're not scared of allergens," she says. The company featured a vegan pepperoni and cheese pizza at the NRA Show in the Startup Alley inline.

Fun fact: Though Seitan is the popular term used in the Western world, it's the Japanese term for this ingredient, which actually dates back almost 1,500 years ago to ancient China. Buddhist monks in the sixth century discovered after soaking their wheat dough in water and removing all the starch, leaving the high-protein miànjīn, which roughly translates to "flour tendon" or "dough tendon," which hints at its chewy texture.

Other ingredients in the BE-Hive's pepperoni product include beans, sundried tomato, salt, apple cider vinegar, red wine vinegar, tomato paste, garlic powder, nutritional yeast, fennel seeds, paprika, mustard seeds, smoked paprika, red pepper flakes, onion powder, and black pepper—a long but tasty list. The maker of "dope plant food" was born from a group of friends in a band called "Born Empty," thus, "BE" in the brand name. While living together and throwing big vegan potluck parties, the group honed their cooking skills with the goal to make plant-based eating approachable to more people.

Callie Evergreen

Impossible

The elephant in the room: Impossible's NRA Show booth—technically labeled as its own island—was in good company amongst other plant-based friends (kitty-corner from TiNDLE and New Wave Foods, and right next to the Organic & Natural Pavilion). Impossible is currently served in more than 45,000 foodservice locations across the U.S. and purchased through Dot Foods.

The company sampled a new product at the show, which won't be launched into distribution until late June or July, says Megan Collins, product communications at Impossible Foods. "What better opportunity than to sample at NRA, where every restaurant owner possible is here, and thankfully it's getting really good reviews."

When asked what kind of feedback the brand is getting on the new product, Collins says people are saying "it's meatier, it's juicier, it's beefier, it tastes like meat."

Look for more news on Impossible's new release in the coming weeks.

Callie Evergreen

Chunk

There was a line of people waiting to try newcomer Chunk at the NRA Show this year—and for good reason. The whole-cut steak is made from plants, yet touts itself just as delicious, succulent, and tender as a real piece of meat, and loaded with flavor. Chunk is made with cultured soy and wheat, coconut oil, beet juice concentrate color, salt, and fortified with Vitamin B12 and 10.1 milligrams of iron. Plus, it has 25 grams of protein per every 4 oz. serving. Versatility is another highlight, with options to pan sear, baste, grill, smoke, stew, braise, or bake. The plant-based steak is created to be a center-of-plate standout that cuts, cooks, plates, and pairs just like beef.

"We make what we want to eat," says founder Amos Golan, who was handing out samples with a smile at the company's NRA Show booth. "This summer we're going nationwide. We'll do foodservice first—restaurants are excited, and we're onboarding [some] now...chefs love it."

Golan founded Chunk nearly three years ago out of his home kitchen. Now, the company is on a mission to outcompete animal agriculture on price, scale, and efficiency, and uses solid-state fermentation technology to get there. It enables the creation of any texture, nutritional profile, and appearance, with minimal waste. Chunk "is changing the meat industry" with its first target set on beef, but pork, lamb, and poultry are next.

"Chunk is a game-changer. It has incredible taste and texture and is super easy to use and train my cooks to use it. We serve 50-70 units per night," said Chef Guy Vaknin who, as mentioned earlier, is known for his innovative plant-based creations.

In a 30-day study at Vaknin's restaurant City Roots in Manhattan, New York, Chunk sold over 1.5 times dishes than the next most popular dish, and represented about 29.6 percent of the restaurant food items revenue on average. Menu items incorporating Chunk accounted for 20 percent of the total restaurant revenue.

Chunk was also served as a Sunday-only special at The Butcher's Daughter in West Hollywood, California. The restaurant was founded by Heather Tierney, and saw a 25 percent increase in dinner sales on nights it served Chunk, which sold out nightly. At Tierney's De Buena Planta, a plant-forward Mexican concept in Silverlake and Venice Beach in California, the Barbacoa Taco made with Chunk Steak is the number one selling taco on the menu. "Many diners are coming in just for these specific dishes," Tierney noted in a statement.

Callie Evergreen

Alchemeat

Alchemeat claims to be "the most realistic, best-tasting animal-free steak on the market," and has a 2023 FABI Award to prove it. (The NRA's FABI Award represents the most forward-thinking and creative new tastes that are driving trends.)

"It's all about the texture," says Michael Downing, go-to-market manager at Alchemeat. "Our inventor (and CEO) Dr. Huan Xia, came up with this patented process to use revolutionary technology to get that actual muscle texture out of it. ... Chunk, and Impossible's steak, they all break apart in a very different way."

Per 40 oz serving, Alchemeat matches Beyond with 20 grams of protein, but with 133 calories versus Beyond's 230. Alchemeat also has 4 percent saturated fat, compared to animal steak which has 38 percent fat. Beyond has 25 percent fat, while Impossible has 40 percent, according to a chart from Alchemeat.

"I think the thing that differentiates us is we're appealing more to the meat-loving market, that already knows 'ok, we need to eat more plant-based, but I'm not ready to give up the food I want,'" Downing adds.

Callie Evergreen

Yo Egg

Yo Egg, created by Yo Foods Inc., is another vegan plant-based egg substitute—but differentiates itself by claiming to be the world's first plant-based poached egg made for yolk lovers.

"We're the first in the world to have a poppable yolk," notes Shige Toyoguchi of Yo Egg.

Founded in Israel, Yo Egg was created by Chef Yosefa Ben Cohen. The North Hollywood, California-based company is on a mission to become the largest and most sustainable egg producer in the world, without the use of chickens. The product can be used in an Eggs Benedict, on top of ramen, or sunny-side up eggs for Sunday brunch. "Yo Egg has the texture, flavor, and glorious runny yolks to make it all possible," it touts.

Yo Egg is made from soy protein, chickpea protein, potato starch, yeast, seaweed extract, paprika extract, and salt, among other ingredients. A case includes 48 Yo Eggs, which are non-GMO, gluten-free, and cholesterol-free. It offers a cruelty-free alternative to conventional eggs while replicating the unique texture and versatility in cooking and baking applications.

Callie Evergreen

Plantspired

Plant-based chicken from Plantspired provides a non-breaded, muscle-meat texture similar to white breast meet. With 23 grams of plant protein and zero fat, the product is made from soy protein and pea starch, and is lightly seasoned.

The company's Asian-inspired, plant-based steak strips are Bulgogi seasoned and have a texture similar to a medium sliced steak, and are charcoal grilled and ready to use. The product has a guaranteed shelf life of 120 days frozen, and has 15 grams of protein per serving.

Callie Evergreen

New Wave

New Wave Shrimp can be sautéed, grilled, breaded, baked or fried, and is made with sustainably sourced seaweed extract and mung bean protein. Available as breaded or unbreaded, the product has fewer calories than ocean shrimp with zero cholesterol, and it doesn't pose any shellfish allergen risk.

Founded in 2015 by Dominique Barnes and Michelle Wolf, New Wave Foods is a biotechnology company developing plant-based shellfish food products, and is based in San Francisco, California. New Wave partnered with Dot Foods in 2021 and is backed by Tyson.

"You will find New Wave Shrimp coming soon to restaurants near you," New Wave's website says. "And when you do—you’ll be able to enjoy it in a lot of different ways—all the ways you enjoy ocean shrimp. You’ll find New Wave Shrimp appetizers and entrées. Shrimp favorites like garlic butter sautéed shrimp linguini, honey chipotle shrimp tacos, shrimp chowder, and breaded shrimp baskets. So, keep your eye out—we’ll be appearing on more and more restaurant menus this year.

Callie Evergreen

Eat Meati

Made from 95 percent mushroom root—"AKA the energy source Mother Nature intended"—Eat Meati offers plant-based chicken cutlets in classic and crispy forms, plus classic or Carne asada-style steaks. Mushroom root is the first ingredient listed on each product, followed by others such as oat fiber, chickpea flour, and in the Carne asada version, paprika, dehydrated onion, cilantro, olive oil, and oregano.

But what is mushroom root? Apparently also called mycelium, it's a fibrous, root-like network that grows underground. Founded in 2017 and based in Boulder, Colorado, Eat Meati contains 33 percent daily value (DV) of protein, 35 percent DV of Vitamin B9/folate, 29 percent DV of fiber, and 45 percent DV of zinc.

Eat Meati is sold in Birdcall, a Colorado fried chicken eatery, and in January, the company opened its first large-scale facility—called The Mega Ranch—which will produce tens of millions of pounds of mushroom root.

Callie Evergreen

OmniFoods

OmniFoods, a member of Green Monday Holdings, is a foodtech company dedicated to revolutionizing food production for the benefit of the planet, animals, and humans. At the NRA Show this year, Omni was serving samples of its Beef Wellington, as well as its Mapo Tofu sauce and Italian-braised OMNI beef wrap.

With a team of accomplished food scientists in Canada, OmniFoods creates innovative food inspired by Asian cuisine and cooking practices, with a focus on developing cruelty-free, cholesterol-free, antibiotic-free, and hormone-free ingredients. Building upon the success of the OmniPork line in 2018, the company expanded its offerings in 2020 with OmniPork Luncheon and OmniPork Strip. In 2021, Omni introduced its OmniSeafood series, including Omni Classic Fillet, Omni Golden Fillet, Omni Ocean Burger, and OmniTuna, marking its entry into the plant-based fish market.

Starting June 6, OMNI's plant-based menu will be available at Starbucks stores in Ho Chi Minh City, Vietnam, including plant-based Korean wraps, plant-based tuna melt croissants, plant-based spinach strips pasta, and more. "We are thrilled to be part of Starbucks Vietnam's journey to provide healthier and sustainable food options to their customers," OmniFoods posted on its LinkedIn.

Callie Evergreen

TiNDLE

Chicago-based TiNDLE Foods describes its plant-based chicken as "a taste rollercoaster that satisfies every meat lover's cravings," and is available at multiple restaurants across the U.S. in California, New York, Miami, and Philadelphia, as well as in the U.K. TiNDLE is the first product made by Next Gen Foods, and is also available on online marketplace Goldbelly.

Made with only nine ingredients, TiNDLE contains soy protein, wheat gluten, wheat starch, coconut oil, oat fiber, water, methylcellulose (a plant-based egg white), and Lipi, the company's unique blend of plant-based fats and flavor that gives TiNDLE its distinctive aroma, taste, and cookability of chicken.

At the NRA Show this year, the company sampled TiNDLE boneless wings, nuggets, sausage, tenders, and sandwich patties, plus unveiled its latest menu innovation, TiNDLE TrueCut—the first of its kind in the whole muscle-meat category. "This pioneering approach to plant-based chicken will offer unparalleled taste, texture, and mouthfeel—delivering what food lovers crave from a whole cut of chicken," the company posted on LinkedIn.

JUST Egg

JUST Egg separated the egg from the bird "to end the unsustainable mass production of one of the world's most common foods." Its a product of San Francisco, California-based Eat Just, which was founded in 2011 by Josh Tetrick and Josh Balk. The vegan plant-based egg product resembles real liquid eggs with its golden color, is sold at most major supermarkets, and is on the menu at a number of restaurants.

JUST Egg is made from mung bean protein isolate, canola oil, dehydrated garlic and onion, carrot and turmeric extracts, and salt. Per serving, one JUST Egg offers 5 grams of protein, 170 milligrams of sodium, 5 grams of fat, 70 calories, 1 gram of carbohydrate, and no sugar or cholesterol. A large egg from a chicken, on the other hand, has 207 milligrams of cholesterol. And from a sustainability perspective, the company estimates that it takes 98 percent less water and 83 percent less land to produce JUST Egg.

'Real Housewives' Star Kandi Burruss Takes On Atlanta's Culinary Scene

erica — Wed, 10 May 2023 13:03:14 +0000

'Real Housewives' Star Kandi Burruss Takes On Atlanta's Culinary Scene erica Wed, 05/10/2023 - 09:03

Award-winning songwriter and entrepreneur Kandi Burruss—along with husband Todd Tucker—are making their mark on the dining scene in The Big Peach.

May 2023 Ben Coley

Kandi Burruss is a Grammy Award–winning songwriter. She’s starred on “The Real Housewives of Atlanta” for more than 13 years, won Fox’s “The Masked Singer,” and appeared on CBS’s ”Big Brother.” She’s the owner of Kandi Koated Entertainment, Bedroom Kandi, and Kandi Koated Cosmetics. She’s a producer in television, film, and on Broadway. But none of those ventures compare—at least in terms of difficulty—to what she and husband Todd Tucker have experienced while running Atlanta culinary staples, Old Lady Gang and Blaze Steak & Seafood.

"I always tell people that the restaurant industry is the hardest business that I've ever been a part of ever in my life," Burruss says. "There are a lot of things that we had to learn and that we are still learning."

The idea to enter the food and beverage space came from Tucker, who fondly remembers Sunday dinners with Burruss’s family at her aunt Bertha’s house. They would enjoy "amazing feasts of Southern cuisine," hang out, and play Pokeno and Tonk. The gathering was routine for Burruss. But for Tucker, a Bronx, New York, native, it was an immersive, Southern experience of family and friends that he wasn’t used to in the Northeast.

"It felt like Thanksgiving, but every Sunday," Tucker says. "So then I was like, ‘Man, we should recreate this and let other people have this same feeling.’"

DeMorris Marable

Todd Tucker's experience as a television producer and production manager easily translated to the restaurant space, especially while managing the budget for Old Lady Gang (plus serving as decorator).

Burruss was in love with the idea, and it was not as if she hadn’t heard it before. Everyone around her had spent years saying her family needs a restaurant. Her mother, Joyce Jones, is the youngest of 14 children, and a majority of them can "really throw down in the kitchen," Burruss says.

Bertha and her aunt Nora both have professional kitchen backgrounds, having worked at Piccadilly, a cafeteria-style concept. They also worked with food in the school system. One of her uncles was a chef and the only person to truly operate a restaurant. After he passed, no one followed in his footsteps, but it was always talked about. So when Tucker brought it up once again, Burruss knew it was time to strike.

Old Lady Gang debuted in downtown Atlanta in 2016, less than a mile from Mercedes-Benz Stadium and State Farm Arena, the homes of the NFL's Atlanta Falcons and the NBA's Atlanta Hawks, respectively. The name of the restaurant is dedicated to the three matriarchs in Burruss’s family—Joyce, Bertha, and Nora—who insert their special recipes. Other relatives work as employees, and some menu items are dedicated to family members, like Mama Joyce’s BBQ Rib Tips, Aunt Bertha’s Fried Chicken, Kandi’s Honey Glazed Blackened Salmon, and Todd’s Crispy Salmon Bites. Joyce, Bertha, and Nora don’t work in the kitchen, but they do often hang around the restaurant, greet customers, and find time to boss workers around, Burruss jokes.

The menu was a collaboration between the family and a professional chef, who tweaked the recipes to fit in a full-service kitchen.

"We told him the things that our family made that people loved, and then he tweaked those things," Burruss says. "That’s the other thing—when you're cooking at home you can take your time, but when you have to get the food out, it's a different process. So he helped us streamline some of those things and also helped us find a couple of things that were just very specific to our restaurant that people could come to the Old Lady Gang for what they won't get anywhere else."

Moving the restaurant from theory to reality wasn’t easy. Burruss and Tucker wanted to own the building, so they dealt with the buildout and worked with the City of Atlanta to make sure everything was up to code. And not everyone believed in them. During this process, Tucker met with a restaurateur and asked if he wanted to become a partner in Old Lady Gang. Tucker was turned down, but that didn’t deter him. The operator allowed Tucker to shadow him while he opened a new location. Eventually, the restaurant owner served as a consultant for Tucker and Burruss as they rolled out Old Lady Gang, which opened to lines down the block and around the corner.

The restaurant has since debuted two more locations. One is located 10 minutes from Hartsfield-Jackson Atlanta International Airport, while the other is in State Farm Arena.

Burruss credits a lot of Old Lady Gang’s success to Tucker’s experience as a television producer and production manager. She approaches the restaurant with a more unrestrained attitude. But Tucker has always held firm, noting that Old Lady Gang must remain within its budget. It’s to the point where friends now ask for his advice on sustaining their businesses.

"If it wasn't for Todd's expertise and budget, we would've gone out of business a long time ago, and it's not because we don't make the money," Burruss says. "A lot of restaurants out there are making lots of money, but it's all in how you spend your money and food costs and labor."

Tucker also doubled as the decorator. He describes Old Lady Gang as having a rustic, Southern, and homey feel. The restaurant features wood, exposed brick, subway tiles, and lights powered by Edison bulbs. The goal was to replicate what he felt at those Sunday gatherings. But Tucker says there’s a "cool little chic feel" inside the store as well. It’s visited by families and celebrities alike, such as Will Ferrell, Whoopi Goldberg, and Beyonce’s mother, Tina Knowles.

DeMorris Marable

Old Lady Gang's menu was a collaboration between the Burruss family and a professional chef, who tweaked the recipes to fit in a full-service kitchen.

During the summer, when the weather permits, Old Lady Gang hosts Friday Night Live where the restaurant will have a live band and DJ outside on the patio. Customers even order from a separate outdoor menu.

"It's like a party," Burruss says. "People love it. They are disappointed when the weather is bad."

The next invention was Blaze Steak & Seafood, named after their daughter. The brand was placed in Southwest Atlanta—a predominantly African-American community where the couple lives—to give the area the higher-class restaurant it sorely needed. Tucker says Blaze is "a little more sleek" than Old Lady Gang, with a "steakhouse dim feeling." There are fire pits, artwork, and vibrant colors. In addition to the brick-and-mortar locations, Blaze serves as a co-brand with Old Lady Gang in State Farm Arena.

Tucker explains that it’s mid-level dining, similar to Houston’s, an upscale chain within the Hillstone Restaurant Group that specializes in New American fare.

"You can get your ‘grown man on’ in there," Tucker says with a chuckle. "You throw your little outfit on, dress up, and have a good night out."

Burruss and Tucker entered the plan with confidence, but the pandemic sobered them rather quickly. In this case, the duo didn’t purchase the building, and according to the lease, there were only so many months until they had to pay. So Blaze opened in November 2020, during a COVID acceleration.

The restaurant received support from the community, but it also felt the full brunt of the employee turnover that’s plagued the industry.

With customers facing inflation at all turns, Tucker has worked to add lower-cost items and deals around happy hour. Back in December, the restaurant promoted $7 appetizers, $10 burgers and sandwiches, $12 margaritas, and $6 beer and wine during its happy hour, which runs Monday through Friday from 4 to 6 p.m. Two-and-a-half years after Blaze came onto the scene, Tucker believes it has found its footing and the core staff to keep things going.

"The cool thing is, it's helping the community," Tucker says. "We employ so many people from the community and just give so much opportunity. That alone is rewarding."

Restaurants became such a large part of their careers that Bravo—the same network broadcasting “The Real Housewives of Atlanta”—green-lit “Kandi & The Gang,” a new reality show focusing on Tucker and Burruss getting the original Old Lady Gang location back on track. Burruss says it’s "the commercial you can never afford.” Viewers were not only introduced to the brand, but they were also able to make lasting connections that any operator would dream of, she says.

The restaurant has become a city landmark because of it.

"When people come to ATL, they feel like they need to stop by the Old Lady Gang," Burruss says. "People literally will fly straight into Atlanta and come straight from the airport with their luggage sometimes, which is pretty cool. I definitely would have to say that being a part of the show has been a blessing as far as business is concerned because it's like a commercial. You can't deny that type of advertisement. You can’t even pay for it."

“Kandi & The Gang” highlighted drama between coworkers, but Burruss emphasizes that the whole point of the series was to show that Old Lady Gang was attempting to fix things that went wrong. There was a smooth flow before the pandemic, but afterward, turnover spiked. It gave employees a lot more control, but not necessarily in the best way. Tucker says operators are so desperate for workers that someone could have a history of negative performance and still get hired.

Burruss says, "people were just doing what they wanted to do."

DeMorris Marable

Todd Tucker describes Old Lady Gang as having a rustic, Southern, and homey vibe, while Blaze is "a little more sleek" with "a steakhouse dim-feeling."

"It got kind of crazy because there was so much turnover," she says. "People were just making up their own rules because they knew that you needed them because it's hard to hire people in the foodservice industry. It's really hard to keep people. Whenever you have good people, other restaurateurs come and try to steal your people."

Although the TV series revealed many difficulties, Tucker says the transparency works in the restaurant’s favor. Neither he nor Burruss wants to project an image of perfection or that they have everything figured out. They’re learning alongside everyone else in the industry. And customers aren’t shying away because of what they see; if anything, they’re more eager to visit.

"I know it sounds crazy because obviously we showed a lot of the bad attitudes that some of the people at work have," Burruss says. "We showed some of the stuff that they were doing when they were cleaning up—which I will say, those were one-time things. But it was certain things that I was like ‘Oh my God, I cannot believe that was on TV.’ But it didn't affect it in a negative way. People still wanted to come even more so because they wanted to see the people who were on the show."

More concepts are on the horizon. One of them will be a pizza place, named after their son, Ace, that will showcase New York–style pizza by the slice in addition to other traditional Italian dishes like pasta and spaghetti. Similar to Old Lady Gang, it will be an environment for families, but also house a bar for adults who want to enjoy cocktails or a game.

Another forthcoming concept is a classic taqueria serving variations of street tacos and other Mexican foods. Keeping the recession in mind, Tucker envisions the store allowing customers to buy a few tacos and drinks and walk out having spent $20 without truly feeling it. He says the pizza place will be fast casual, and the taqueria may be a concept where customers order from their phones and food is brought to them.

Tucker expresses interest in growing Old Lady Gang, but he’s wary of expanding too fast, especially in an unfavorable economic climate. For right now, he wants to fine-tune the concept and tighten the infrastructure before jumping to additional locations. Tucker has seen others in Atlanta zoom into four to five stores, only for two or three to shut down.

However, the restaurant will roll out its first food truck—equipped with four fryers—sometime in the future. Tucker plans to start slow, with the truck operating on the back patio during Friday Night Live, so it doesn’t take away from the indoor menu. That’s just to get their bearings together. After this beta test, he will take it on the road.

When Old Lady Gang decides to grow, franchising likely won’t be under consideration, Tucker says. He doesn’t want the brand to become diluted or for outsiders to give their input on recipes. Tucker and Burruss believe the restaurant belongs as an Atlanta favorite only.

"Instead of dealing with that craziness, I think we can tighten up what we have and just have a few great locations in Atlanta," Tucker says. "I think we can last a long time with that."

FSR Launches New Podcast, 'The Restaurant Innovator'

cevergreen — Tue, 25 Apr 2023 15:14:06 +0000

FSR Launches New Podcast, 'The Restaurant Innovator' cevergreen Tue, 04/25/2023 - 11:14

"The Restaurant Innovator" will offer listeners a behind-the-scenes look at what it takes to stay ahead of the curve in the ever-evolving foodservice industry.

April 25, 2023 FSR Staff

The editors of FSR and its sister publication, QSR, launched a new podcast, "The Restaurant Innovator." The podcast will feature conversations with trailblazing restaurant leaders that dives into the world of running restaurants and explores the latest trends, strategies, and technologies being used by today's NextGen operators. Each episode features insightful conversations with restaurateurs, chefs, and technology innovators who are leading the charge in creating new and memorable experiences for customers and employees alike.

From cutting-edge menu design and front-of-house operations to back-of-house efficiencies and sustainability initiatives, "The Restaurant Innovator" will offer listeners a behind-the-scenes look at what it takes to stay ahead of the curve in an ever-evolving industry. Whether you're a seasoned operator or just getting started in the business, this podcast is a must-listen for anyone looking to stay on top of the latest trends and best practices.

FSR NextGen 25: A New Era of Restaurant Innovators

erica — Fri, 31 Mar 2023 16:19:31 +0000

FSR NextGen 25: A New Era of Restaurant Innovators erica Fri, 03/31/2023 - 12:19

The Sicilian Butcher

The NextGen 25 for 2023

Growth goals, dining experiences, and menus may vary, but the following NextGen Casuals are ready to take full service by storm.

The NextGen Casual movement continues to gain steam. Offering chef-inspired menus, one-of-a-kind dining experiences, stylish yet localized environs, and elevated service, the brands in this year’s NextGen Casual report have the drive to go far.

CHECK OUT LAST YEAR'S NEXTGEN 25

Some are pursuing franchise opportunities, others are attracting the notice of investors, and still others remain firmly corporate in their expansion efforts. No matter the method, pace, or long-term goals, the following restaurants are poised to grow strong.

EPIC Brands

Yavonne Sarber has always had a talent for taking care of people, so a career in hospitality seemed a natural direction to take—but her journey to creating and scaling Agave & Rye to 16 locations, plus launching a myriad of other concepts under EPIC Brands, took an untraditional route.

HQ: Covington, Kentucky

Units: 17

Founded: 2018

READ THE FULL STORY HERE

The Sicilian Butcher

The NextGen Casual space has taco, New American, and eatertainment concepts aplenty, but Italian cuisine has remained largely untouched—and Savory Fund spies an opportunity in that. In October, the private equity firm purchased a majority stake in The Sicilian Butcher, a three-unit Arizona concept serving scratch-made Italian eats. Under this deal, Savory Fund will invest up to $30 million in the brand and its on-site spin-off, The Sicilian Baker.

HQ: Scottsdale, Arizona

Units: 3

Founded: 2017

READ THE FULL STORY HERE

Five Iron Golf

The eatertainment sector has no shortage of golf-centric concepts, but generally they cater to either fun-seeking amateurs or more seasoned—and serious—players. Five Iron Golf offers the best of both worlds, thanks to state-of-the-art 3D simulation technology, an expansive menu whose options vary by location, and perks like towel service and showers, as well as event spaces and other games, including ping pong and shuffleboard. And unlike many competitors, Five Iron’s indoor setup helps it move into bustling cities like Chicago, Boston, and D.C.

HQ: St. Louis

Units: 2

Founded: 2020

Throw Social

THRoW Social

As one of the few NextGen Casuals established and led by a woman, THRōW Social offers a fresh take on the eatertainment status quo, thanks to its “Palm Beach–chic” style and tropical-inspired cocktails, tacos, and sliders. In January 2022, founder Ginger Flesher-Sonnier debuted a second location in Florida, far from the D.C. original. Following the Delray Beach unit’s immediate popularity, Flesher-Sonnier will continue to seek expansion opportunities in the Sunshine State and Southeast.

HQ: Washington, D.C.

Units: 3

Founded: 2017

Turning Point Restaurants

This month marks a year since the New Jersey–based breakfast, lunch, and brunch concept reached a turning point of its own, inking its first-ever franchising deal in the brand’s two dozen years of operation. Turning Point Restaurants started flexing its growth muscles back in 2019, when private equity firm NewSpring Capital, which owns Duck Donuts, invested in the brand and set up a franchise-based fund. But even as Turning Point embarks on a new chapter, its founder, Kirk Ruoff, remains at the helm as CEO.

HQ: Eatontown, New Jersey

Units: 23

Founded: 1998

Tapville Social

Originally founded as Red Arrow Tap Room, Tapville Social reports lower prime costs than competitors, thanks to a streamlined system of self-pour taps, table-top ordering, and fast throughput. These wide margins have fueled rapid growth, and the tech-forward, pub-grub brand has plans to open 10 brick-and-mortars this year, plus 24 more in 2024. Also on deck are 16 mobile taprooms, whose modern locations in shopping centers and airports would allow customers to take their beverages off-premises within the facility.

HQ: Naperville, Illinois

Units: 18

Founded: 2016

Picnik

In Austin, Texas, Picnik combines wholesome ingredients and an expansive menu to satisfy a variety of flavor palates and specialty diets, from gluten-free to vegan to paleo. The better-for-you restaurant started as a shipping container–turned–food trailer a decade ago and has since expanded to include two brick-and-mortar restaurants that also serve weekend brunch. Now it’s setting its sights beyond the home market with an eye trained on Dallas and Fort Worth, Texas; Denver; and Nashville, Tennessee.

HQ: Austin, Texas

Units: 3

Founded: 2013

Walk-On’s

Channeling the spirit of walk-on athletes, the Louisiana-based sports grill finds success through adaptability and seizing opportunities. At present, that means continually innovating new store prototypes (including its newest model, the 6,000-square-foot Wildcat) to ensure the chain’s growth in a shifting real estate market. This year, the focus is expanding to its technological infrastructure, as Walk-On’s partners with Lunchbox and Toast to upgrade its online ordering platform, guest loyalty program, and POS management system.

HQ: Baton Rouge, Louisiana

Units: 75

Founded: 2003

Rib & Chop House

In an increasingly crowded field of loyalty programs, Rib & Chop House might be king. Last year, the Montana-based concept unveiled a Royalty Card, a monthly subscription program that targets frequent, high-spending guests and offers perks like priority seating and $600 worth of gift cards annually. In terms of footprint, Rib & Chop House recently launched a franchising program that will target smaller markets and feature a slimmer prototype.

HQ: Bozeman, Montana

Units: 12

Founded: 2001

Keke’s Breakfast Café

For 22 years, Keke’s Breakfast Café expanded its Florida footprint through steady, sustainable growth. Now, the brand is ready to blast into hyperdrive following its $82.5 million acquisition by Denny’s last summer.

HQ: Orlando, Florida

Units: 54

Founded: 2006

READ THE FULL STORY HERE

Clark Crew BBQ

While a number of restaurants can trace their origins to a smaller operation—pop-up, food truck, carryout-only—few started as a competitive team. But that was the case for Travis Clark, who after attending a barbecue competition in 2012, decided he could do better. Over the next few years, Clark and his crew swept the scene, racking up victory after victory at various barbecue championships.

HQ: Oklahoma City

Units: 1

Founded: 2019

READ THE FULL STORY HERE

Sixty Vines

Although FB Society’s oenophilic restaurant continues to saturate its Texas home turf, Sixty Vines is preparing to plant flags along the mid-Atlantic, with forthcoming locations in Northern Virginia, D.C., and Charlotte, North Carolina. True to its name, each location boasts 60 wines on tap, which allows for a variety of pour sizes, no oxidation, and lower price points. The concept also partners with different vineyards as part of its winemaker series.

HQ: Dallas

Units: 7

Founded: 2016

Anthony’s Coal Fired Pizza & Wings

Florida-based Anthony’s Coal Fired Pizza & Wings had already expanded into eight states before fast casual BurgerFi purchased the chain for $156.6 million in late 2021. By last November, Anthony’s had inked its first-ever franchising deal, with existing BurgerFi operator, NDM Hospitality. The first store, slated to open this spring, will be a co-branded location and more franchised locations—both with existing BurgerFi operators and new partners—are expected to follow.

HQ: Fort Lauderdale, Florida

Units: 60

Founded: 2002

Live! Dining & Entertainment Districts

Sports & Social

As more eatertainment concepts pop up, Sports & Social is separating itself from the pack on multiple fronts. The scratch-made menu, created by James Beard nominee John Suley, has a decidedly chef-forward pedigree, and each location sports a singular vibe, courtesy of such high-profile design firms as ICRAVE. But the most notable point of differentiation is parent company Live Dining & Entertainment Districts’ partnership with fantasy sports gaming platform, DraftKings. In December, DraftKings Sports & Social debuted, bringing an even more interactive component to the Sports & Social experience.

HQ: Baltimore

Units: 12

Founded: 2009

EK Studios Photo & Video

JINYA Ramen Bar

Although parent company JINYA Holdings continues creating fresh concepts—including LBD Japanese Bar & Lounge, which debuted last fall—the company remains dedicated to its full-service flagship brand. JINYA Ramen Bar closed out 2022 with launches in a handful of new markets, bringing the unit count up to 50. Meanwhile, it’s discovered a new platform to engage with fans, namely an online retail site with branded hoodies and hats, as well as e-gift cards.

HQ: Burbank, California

Units: 56

Founded: 2010

Chicken N Pickle

Chicken N Pickle not only spotlights the wildly popular game of pickleball, it also cultivates a community feel through its dedication to local sourcing and versatile layout. In fact, a new prototype will feature a town square–inspired design, opening up opportunities for concerts, watch parties, ice skating, and more. The first location sporting the new model is slated to open in St. Charles, Missouri, late this year; 2023 will also see the brand enter two new markets, Nevada and Arizona, and open a fourth Texas outpost.

HQ: North Kansas City, Missouri

Units: 7

Founded: 2016

True Food Kitchen

With investments from the likes of Oprah and Starbucks founder Howard Schultz, True Food Kitchen’s influence has long surpassed its store count—but the latter could soon catch up. In September, the concept closed a $100 million-plus funding round, which will help fuel growth, both of the original True Food Kitchen and a yet unnamed fast casual. The wellness-focused food chain recently named John Williams as new CEO in March, succeeding former chief executive Christine Barone.

HQ: Phoenix

Units: 43

Founded: 2008

Tom’s Watch Bar

In place of putt-putt, cornhole, and the usual trappings of eatertainment restaurants, Tom’s Watch Bar delivers on an immersive, digital experience. Each location features an oversized stadium screen plus 360-degree viewing rooms, chock full of multiple televisions. The brand has taken pains to cement this positioning, even going as far as changing its original name, Tom’s Urban, in 2019.

HQ: Denver

Units: 8

Founded: 2014

READ THE FULL STORY HERE

Another Broken Egg Cafe

Fresh off a banner year, the better-breakfast concept hit the ground running in 2023 with the goal of hitting a triple-digit unit count by year-end. Another Broken Egg boasts the largest actively franchising system in the brunch category and entered the new year with more than a dozen stores in development, plus 20 signed leases and eight new franchise partners. And through its “New South” design, which debuted last May, the brand hopes to double down on its bar program.

HQ: Orlando, Florida

Units: 86

Founded: 1996

Fogo de Chão

In late 2021, Fogo de Chão was flirting with the idea of another IPO (the Brazilian steakhouse was publicly traded from 2015 to 2018). Although Fogo de Chão didn’t progress beyond the initial SEC filing, it moved forward on a number of growth metrics. In addition to half a dozen new locations in the U.S. and overseas, the chain reimagined its Bar Fogo menu and opened a new flagship in Miami. This year, it’s shooting for a dozen new units.

HQ: Dallas (U.S.)

Units: 55 (U.S.)

Founded: 1997 (U.S.)

Rock N Roll Sushi

Rock N Roll Sushi distinguishes itself from competitors on multiple fronts. For one, the brand embraces (rather than eschews) the so-called “Americanizing” of certain dishes, which helps it reel in sushi novices. To that end, the chain is targeting markets that have historically wanted for global cuisines. On top of it all, the restaurant is sticking to its rock ‘n’ roll roots, with tunes and memorabilia to create a one-of-a-kind atmosphere.

HQ: Destin, Florida

Units: 62

Founded: 2010

Dae Gee Korean BBQ

After a decade spent laying the groundwork, Dae Gee Korean BBQ is ready to kick growth into high gear by capitalizing on its streamlined systems, unique menu offerings in the casual-dining space, and its pop culture cachet (the brand first wowed Guy Fieri back in 2015). Currently Dae Gee has two dozen franchise units in the pipeline that will include locations in Texas, South Dakota, Indiana, and Mexico; about half are expected to open by year-end.

HQ: Denver

Units: 5

Founded: 2012

Hawkers Asian Street Food

Hawkers takes its inspiration—and name—from the open-air food stalls found across Southeast Asia. The restaurant fosters an immersive dining experience through its atmosphere (think: neon street signs, red lanterns, and pan-Asian pop art and iconography) and its menu of dim sum–style small plates, curry dishes, rice and noodle bowls, and more than a dozen craft cocktails. So far, Hawkers has grown exclusively in the Southeast and mid-Atlantic (save for a single Dallas outpost), but growing interest in global cuisines—not to mention its 4.8 out of 5 in guest reviews—has opened up runway aplenty.

HQ: Orlando, Florida

Units: 13

Founded: 2011

Eggs Up Grill

The history of Eggs Up Grill can be condensed to two distinct eras: before and after WJ Partners took over the established, but petite South Carolina brand and installed industry veteran Ricky Richardson as CEO. The FSR Breakout Brand of the Year distinguishes itself through a value-driven menu and close franchisee ties. Eggs Up Grill aims to open 20–25 locations this year and hit 200 units by the end of 2026.

HQ: Spartanburg, South Carolina

Units: 65

Founded: 1997

Smash Park

Smash Park locations may include shuffleboard, bocce ball, giant pong, cornhole, and a massive TV wall, but pickleball is at the heart of the brand. In addition to casual matches on its indoor and outdoor, the eatertainment venue also hosts competitive leagues and booze-fueled tournaments (courtesy of an extensive bar program including the popular “Sociabowls”). Although Smash Park has already built out its franchise infrastructure, the brand will jumpstart its growth over the next few years by building more corporate locations.

HQ: West Des Moines, Iowa

Units: 2

Founded: 2018

New Report: 24 Actionable Ways to Beat the Labor Shortage

peggy — Thu, 19 Aug 2021 15:00:09 +0000

New Report: 24 Actionable Ways to Beat the Labor Shortage peggy Thu, 08/19/2021 - 11:00

Survival guide helps restaurants hire and retain top talent amid labor crisis.

August 19, 2021 FSR Staff

The foodservice industry is no stranger to high turnover and hiring woes, but this year, restaurants are facing a labor shortage unlike any other. The problem has grown so severe that many brands all across the spectrum—from giant quick-service chains to independent full-service restaurants—have had to trim operating hours or the number of employees per shift to have enough staff to keep the doors open. Meanwhile, others have been forced to close entirely due to insufficient staffing.

Yet while the labor market is more competitive than ever, there are steps restaurants can take to improve their staffing situation.

That’s why we created The Restaurant Guide to Surviving the 2021 Staffing Shortage. This 27-page report features all the data and insights restaurants need to source, hire, and retain top talent.

Total Employment in Restaurant Industry

Inside, readers will find data on the industry’s recovery amid the COVID-10 pandemic, changes in the number of jobs available and how they are being filled, and insights into why workers at all levels—from cashiers and line cooks to corporate staff and C-suite executives—are leaving their foodservice industry jobs, as well as insights into which industries are drawing them away.

Pre-Pandemic Jobs Unfilled as of May 2021

The Restaurant Guide to Surviving the 2021 Staffing Shortage also breaks down the top recruitment strategies that appeal to today’s workforce, the best ways to engage and retain staff, which employment considerations matter most to restaurant workers, and how to offer competitive salary and benefits, even if you can’t afford to raise salaries.

Best of all, the report includes 24 actionable steps restaurants can take to begin improving their labor situations today.

Download our report, The Restaurant Guide to Surviving the 2021 Staffing Shortage, featuring 24 actionable ways you can beat the labor crisis.

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Labor & Employees

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