Top Feature News

In a Restaurant, Protect the People and You’ll Protect the Business

Denny’s Taps Restaurant Vet Christopher Bode to Lead Post-Acquisition Turnaround

When Promoting Your Best Employee is the Worst Decision

With Seafood, Restaurants Lean Into Traceability, Sustainability, and Guest Education

Kura Sushi Hits its Stride Thanks to Collaborations, Tech Investments

FSR’s April Issue: 40 Rising Stars to Watch

Ojos Locos Builds Growth Around Culture, Community, and Experience

The Two-Week Paycheck is Dead: Why Modern Pay is the Secret to Restaurant Retention

Sommelier Fabien Jacob on When the Wine List Really Works

Britt Rescigno and Kinsey Leodler Stoke the Flame at Fiamma

The Silent Restaurant Guest and the Revenue You’ll Never See

Maggie McFly’s Builds Momentum with Tech Investments and Measured Expansion

FSR’s Rising Stars: 40 Leaders Reshaping the Future of Full-Service Hospitality

Inside ‘The Comeback of the Century’ and Two Restaurant Icons Ready to Grow Again

4 Leadership Disciplines for a Softer Restaurant Market

Dave & Buster’s Leans into Food, Loyalty, and New Games to Boost Traffic

How TIMBR Turned Design Into a Premium Pricing Advantage

Restaurant Owners: What Your Music Strategy is Really Costing You

Menu Innovation is Changing, and Here’s What’s Driving the Shift

The Exit Interview: Chris Hellmann’s Lessons from Scaling Global Brands and Leading RTI

Johnny Carino’s Reveals Revamped Prototype to Fuel Next Chapter

Restaurants Rethink AI Strategy as Costs Rise and Results Lag

The First 90 Days That Make or Break a Manager

IHOP Targets Traffic With Core Menu Updates and Value Expansion

Catching Up With FSR Cover Stars: Cai Palmiter’s Career Clarity

Tax Season Is Here: What Operators Need to Know About OBBBA Before Filing

53-Unit Applebee’s Franchisee Files for Bankruptcy

6 Lessons from the Women in Restaurant Leadership Panel I Moderated