CHAPEL HILL, N.C., Jan. 6, 2014 (GLOBE NEWSWIRE) -- At the Folio: Magazine 2013 awards ceremony, FSR magazine received two coveted Folio: awards for excellence in magazine publishing. Among business-to-business publications, FSR won the award for Best Design of a new magazine and the award for Best Full Issue in the Food Service/Hotel category.
The Best Design award recognized outstanding overall design in a magazine that launched between June 1, 2012, and June 1, 2013, and the award for Best Full Issue recognized overall editorial excellence.
"It was an honor to receive the Folio: awards, and a testament to the talented designers, photographers, and writers who help build FSR content," says Connie Gentry, FSR editor. "However, the real test of a business-to-business publication is its acceptance among leaders in the industry—and our most exciting success is that FSR has resonated so strongly with leaders throughout the full-service restaurant industry, from the largest national chains to high-profile chefs to independent operators, restaurant managers, and beverage professionals. The most amazing people are participating in FSR stories."
For instance, the January issue features an exclusive interview with Chef José Andrés, who shares his insights on building a $400 million restaurant empire along with his passionate convictions about how chefs and the restaurant industry can effect positive change in the world.
The January issue also highlights best new restaurants in 12 markets that are thriving—from Houston to Oklahoma City to Cambridge, Massachusetts, representing large, medium, and small metropolitan areas, and defined by positive economics such as population growth, low unemployment, and strong GDP performance. The 12 best new concepts run the gamut from fine dining to a modern-day speakeasy.
Stories from the January issue may be read at www.fsrmagazine.com.
About FSR magazine:
Committed to delivering ideas and insights for full-service restaurants, FSR magazine (www.fsrmagazine.com) speaks to decision makers in a restaurant enterprise—owners, operators, chefs, and beverage managers, across all segments of the industry from fine dining to casual cafés, national chains to independently owned restaurants. The content encompasses full-service restaurant operations, food, and beverage—with a focus on the dining experience, culinary expertise, and the bar scene's contribution to restaurant revenues.
About Food News Media
Food News Media, the parent company of FSR and QSR magazines, offers a full suite of media products to help operators and marketers connect with the entire $600 billion-plus U.S. restaurant industry. For more than two decades, the Chapel Hill, North Carolina–based publishing company has built a reputation for thought leadership and reporting on trends in dining for the American consumer.
Connie Gentry, Editor FSR magazine (919) 945-0715