FSR Magazine Names "40 Under 40" Rising Stars in the Restaurant Industry

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| Source: FSR Magazine

CHAPEL HILL, N.C., March 3, 2014 (GLOBE NEWSWIRE) -- The March issue of FSR magazine profiles 40 rising stars under 40 who are making an impact on their companies, communities, and customers' experiences. The list includes Cheryl Dolven, director of health and wellness at Darden Restaurants, who is helping bring healthier menu options to the 425 million guests that Darden serves each year, as well as leading chefs, independent operators, executives in regional restaurant groups, and innovative beverage professionals.

"The FSR '40 under 40' represents some of the most creative and aspirational thought leaders in the full-service restaurant industry," says Connie Gentry, FSR editor. "And one of the most exciting aspects was the enthusiastic engagement of our readers—we received more than 250 nominations for rising stars from people throughout the industry. These aren't just the people FSR named; they are our readers' choices as well."

FSR also engaged consumer input, partnering with Study Hall Research to survey consumers throughout the U.S. to learn preferences for outdoor dining. A full report from the survey, which was conducted in mid-January, appears in the March issue and reveals insights such as how long diners are willing to wait for outdoor seating and which age groups spend more on alcohol when dining outside.

Another feature in the March issue explores the paradox of how spas and resorts define balance between healthy and indulgent cuisine. Kansas City stars Michael and Nancy Smith, along with their fine-dining and casual-dining restaurants, are also featured—as well as Washington, D.C., brew star Greg Engert with his new brewery, Bluejacket, and restaurant, The Arsenal.

Stories from the March issue may be read at www.fsrmagazine.com.

About FSR magazine:

FSR magazine received two 2013 Folio: Magazine awards for excellence in B-to-B magazine publishing, winning the award for Best Design of a new magazine and the award for Best Full Issue in the Food Service/Hotel category for overall editorial excellence.

Providing ideas and insights for full-service restaurants, FSR magazine (www.fsrmagazine.com) speaks to restaurant decision makers—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 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