In November 2021, FSR introduced “NextGen Casual,” an emerging segment of full-service dining that was transforming the category as the industry continues its recovery from the COVID-19 pandemic. Though hastened by the virus’ disruption, NextGen Casual was a movement gaining traction well before 2020. It’s the intersection of experience and convenience, and recognizes brands with a renewed focus on technology, localization, company culture, responsible sourcing, and a commitment to differentiation that appeals to multiple generations.
Since then, FSR has rounded up some of the most forward-thinking leaders in the full-service restaurant community to form the NextGen Council: a group of around 10 industry leaders who help shape the trends and topics central to the evolving segment. A new group of operators is announced each year; see the 2025 class here, the 2024 class here, and the inaugural 2022-2023 class here.
“The progressive nature of the NextGen Casual segment means there’s always a new idea to learn from these restaurant leaders, or a new way they’re approaching an old problem—whether it’s using AI to help with scheduling, or finding a balance between giving franchise partners creative freedom within a framework to protect your brand identity,” says Callie Evergreen, editor of FSR magazine. “NextGen Casual is all about reigniting casual dining and making the occasion relevant for current and future diners by focusing on the hospitality experience, while still prioritizing speed, convenience, and off-premises accessibility.”
FSR is now introducing its fourth class of NextGen Council members for 2026:
Kristen Hohl, EVP of Marketing at SPB Hospitality
SPB Hospitality is the leading operator and franchisor of full-service dining restaurants, spanning a national footprint of hundreds of restaurants and breweries. The company’s diverse portfolio of restaurant brands includes J. Alexander’s, Stoney River, Krystal Restaurants, Amada Tapas Y Vino, and Village Whiskey.
Ahsan Jiva, EVP, Strategy & Transformation, Mellow Mushroom
Since Mellow Mushroom’s founding in 1974, the brand has maintained its unapologetic stance on providing an escape from the mundane through the celebration of food, art, music, and community. Mellow Mushroom restaurants are immersive art experiences, where psychedelic influences meet modern creativity, blending murals, sculpture, and interactive design elements to create one-of-a-kind spaces that reflect the local community. Over the decades, MM has evolved its footprint but staying true to the bedrock of the brand – never compromise on quality of the food or beverage. At 160+ locations across 17 states, the brand has just recently begun its formal franchising process and launched new formats like “fast-fine” and “fast-fine hybrid,” which take the best of the full-service casual dining experience and condense it into a counter-service footprint designed around the modern consumer.
Jordan Johnson, Director of Off-Premise, Firebirds Wood Fired Grill
Based in Charlotte, North Carolina, Firebirds Wood Fired Grill is a polished casual American restaurant concept offering an energetic twist on the traditional grill, featuring a boldly flavored menu in an elevated, fire-centric atmosphere. Signature menu items include hand-cut steaks and fresh seafood seared over locally sourced hickory, oak or pecan wood on Firebirds’ exposed wood-fired grill. Founded in 2000, Firebirds has grown to nearly 70 locations across 22 states.
Kaleb Harrell, CEO and Cofounder, Hawkers Asian Street Food
Hawkers Asian Street Food is a full-service experience-driven restaurant concept built on generations-old recipes and hand-picked street foods from across Asia. Founded by four best friends in 2011, Hawkers has since opened 15 locations in seven states, with growth plans to double that count over the next five years. Having earned a 2022 Michelin Guide Recommendation, Hawkers uses shared plates, bold flavors, and an immersive vibe to spark adventure through a dynamic, culturally rich dining experience rooted in exploration and connection.
Kathleen Bush, CMO, Ford’s Garage | Vintage Hospitality Group
Founded in 2012 in downtown Fort Myers, Fla., just minutes from Henry Ford’s winter estate, Ford’s Garage is a distinctive, vintage auto-themed restaurant brand inspired by a 1920s service station. The concept blends immersive design with a chef-driven menu featuring prime burgers, elevated comfort food, and a full bar. Known for its energetic atmosphere rooted in genuine hospitality, Ford’s Garage is an Official Licensee of the Ford Motor Company and operates 34 locations across eight states.
Steve Palmer, Founder/Managing Partner, The Indigo Road Hospitality Group
Steve Palmer is a best-selling author, podcast host, TEDx speaker, James Beard Foundation semifinalist, and longtime leader in hospitality with over 40 years of experience. As Founder and Chief Vision Officer of Indigo Road Hospitality Group, he has grown the company from a single restaurant into a robust portfolio of restaurants and independent hotels nationwide, rooted in a people-first philosophy. He also co-founded Ben’s Friends, a support network for hospitality professionals navigating addiction and recovery—an effort he considers his most meaningful work.
Yasaman Stewart, Senior Director of Marketing, Brix Holdings
Brix Holdings is a Dallas-based franchising company that owns and operates a diverse portfolio of quick-service and fast-casual restaurant brands, including Friendly’s, Clean Juice, Orange Leaf, Red Mango, Smoothie Factory, and Souper Salad. The company focuses on driving growth and innovation across its concepts through strategic franchising, operational support, and brand development. Yasaman leads strategic brand growth, marketing innovation, and brand engagement across the entire portfolio.
Joanne Forrester, President & Chief Operating Officer, Moxies
Moxies is a premium casual restaurant brand with 60 locations across North America, including 50 in Canada and 10 in the United States. Known for its progressive made-in-house culinary offerings, innovative beverage program, signature cocktails, and genuine hospitality, Moxies delivers effortless sophistication in a stylish and relaxed environment. The brand continues to grow, with six new U.S. openings and one Canadian opening planned over the next 12 months. Moxies is part of family-owned Northland Properties Corporation, whose business interests include the Dallas Stars NHL franchise, two ski resorts, more than 180 restaurants, over 65 hotels, and other mixed-use projects.
Josh Rossmeisl, Founder, Chief Vision Officer, AMP Up1 Hospitality
AMP Up1 Hospitality is the parent company behind Your 3rd Spot and The Looking Glass, built to grow hospitality brands through people, systems, culture, and disciplined execution. Guided by AMP—Autonomy, Mastery, and Purpose—the company develops the leadership frameworks, operational standards, and guest experience strategies that help its concepts scale with integrity while staying rooted in connection and community.
Erin Levzow, Chief Marketing Officer, Agave & Stone Hospitality (CapitalSpring)
Erin Levzow consults as Chief Marketing Officer for CapitalSpring, where she partners across portfolio brands—including Agave & Stone Hospitality (formerly Mas Mex) concepts Fat Rosie’s Taco & Tequila Bar and Escalante’s Fine Tex-Mex—plus many more to drive growth, modernize marketing functions, and accelerate customer engagement strategies. She is also the co-founder and host of the Byte-Sized & Bossy podcast, and serves as a Women in Restaurant Leadership Legacy Board Member.
Liz Moskow, Principal, Bread & Circus
Liz Moskow is an internationally recognized food futurist, trendologist, and culinary innovator, renowned for shaping how the world understands the future of food. With over 25 years of experience spanning culinary arts, product development, brand strategy, and business innovation, she combines creative vision with deep expertise in food science, nutrition, and consumer behavior. In addition to leading Bread & Circus—Future Food Advisory, Liz also teaches courses such as “The Science of Food Systems” as an adjunct professor at The Culinary Institute of America, and serves as the co-moderator of FSR’s NextGen Council.
“We’re excited to welcome such a brilliant group of leaders in our fourth class of FSR’s NextGen Council,” Evergreen adds. “These operators have acquired so much knowledge over the years, and I’m honored to be able to sit in (virtual) rooms with them and soak up some of that wisdom. These leaders consistently showcase how they understand the intricacies of today’s restaurant customer, and the preparation needed for future challenges. We’re excited to feature their valuable insights and work towards building a more supportive, collaborative, and progressive full-service restaurant community.”
This follows the announcement of FSR’s two NextGen tracks for emerging full-service operators at QSR Evolution Conference, set for September 8-10, 2026 in Atlanta. View the agenda here and grab your seat here.
About FSR
FSR is an industry leading publication for chefs, owners, executives, and decision-makers in the full-service restaurant industry. Along with sister publication QSR, FSR is part of WTWH Media, an integrated b2b media company. For more information, visit FSRmagazine.com or contact Callie Evergreen at [email protected].
