In November 2021, FSR introduced “NextGen Casual,” an emerging segment of full-service dining that promised to transform the category as the industry continued its recovery from the COVID-19 pandemic. While spurred 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.
“The progressive nature of the NextGen Casual segment means there are always new ideas to learn and share, whether it’s about best practices in off-premises operations or creating a culture with upward mobility for team members,” says Callie Evergreen, editor of FSR. “The key here is finding a way to make casual dining relevant for current and future diners by focusing on the hospitality experience, yet still making convenience and off-premises accessibility a priority. From the buzz around experiential and eatertainment brands to elevated menus using seasonal and local ingredients, the full-service sector is poised to continue evolving in the next year and beyond—and we’re seeing the concepts that embrace this NextGen Casual mentality thrive.”
MORE: Here Comes NextGen Casual. Why it’s Time to Redefine Full-Service Dining
FSR is excited to introduce the third class of its NextGen Council, a team of top industry leaders who will help shape the trends and topics central to the evolving segment.
They are:
Josh Kern, CEO, 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 Logan’s Roadhouse, J Alexander’s, Stoney River, Old Chicago Pizza & Taproom, Krystal Restaurants, Amada Tapas Y Vino, and Village Whiskey.
Toni Ronayne, President, Perkins American Food Co. (Ascent Hospitality Management)
Perkins American Food Co. (formerly Perkins Restaurant and Bakery) is a 65-year-old family dining concept with just under 300 restaurants in the U.S. and Canada. The brand just launched its first fast-casual prototype Perkins Griddle & Go, with plans to expand many more in the coming years. Perkins is currently undergoing a big brand refresh inclusive of an updated brand, menu, and two new restaurant concepts.
Rachel Richal, VP of Restaurant Experience & Training, Buffalo Wild Wings (Inspire Brands)
Buffalo Wild Wings, founded in 1982, is the largest sports bar brand in the United States, with more than 1,300 restaurants in eight global markets. In addition to sports bars, Buffalo Wild Wings GO, a growing takeout- and delivery-focused format, has almost 150 locations. Buffalo Wild Wings is part of the Inspire Brands family of restaurants.
Jonathan Weathington, CEO, Shuckin’ Shack Oyster Bar
Shuckin’ Shack is “a fresh seafood, cold beer, and good vibes concept” based out of Wilmington, North Carolina, with locations in five other states including South Carolina, Georgia, Maryland, Florida, and Illinois. The franchise describes itself as “a family vacation experience rolled into an oyster bar.”
Elizabeth Brasch, EVP of Marketing, Mellow Mushroom
Mellow Mushroom is a casual dining franchised pizza restaurant concept based in Atlanta, Georgia, founded in 1974 with more than 160 locations. For the last 50 years the brand has served up delicious stone-baked pizzas, coupled with a variety of menu offerings and full bar. Each location environment feels unique from the last, featuring original psychedelic artwork and locally-influenced designs. Most recently, the brand opened its first ever fast-fine concept iteration, located in Grant Park, Atlanta.
Marita Swift, VP of Strategic Growth, The Big Biscuit
The Big Biscuit is a classic American breakfast and lunch concept headquartered in Kansas City, Missouri, with nearly 30 restaurants across Kansas, Missouri, Oklahoma, and Arkansas. Founded in 2000, the franchise brand’s vision is to be the all-American breakfast and lunch concept that stands the test of time.
Juan Sebastian Ovalle, VP of Business Analytics, Firebirds Wood Fired Grill
Based in Charlotte, North Carolina, Firebirds is a polished casual-dining concept specializing in wood-fired steaks, seafood, craft cocktails, and more. Founded in 2000, Firebirds has grown to 64 locations across 20 states. The brand was acquired by private equity firm Garnett Station Partners in March 2023.
Jack Gibbons, CEO, FB Society
FB Society is a group of experience-driven, innovative restaurants including Whiskey Cake, Sixty Vines, Haywire, Ida Claire, Son of a Butcher Slider Bar, The Ranch, and Mexican Sugar. FB Society strives to create unique dining experiences that bring people together over incredible food and drinks.
Melissa Walsh, Brand Insights Manager, First Watch
With over 500 (and growing) restaurant locations, First Watch is the leading daytime dining concept that continues to serve up made-to-order breakfast, brunch, and lunch using fresh ingredients alongside a chef-driven menu rotating five times a year.
Bonnie Iavaroni, COO, Turning Point Restaurants
Turning Point Restaurants has grown from a single coffee and tea shop to a rapidly expanding chain that recently surpassed the 30-location milestone and is on pace to reach about 40 locations by the end of 2025. Named FSR’s Breakout Brand of the Year, Turning Point’s elevated menu strikes a balance between indulgent dishes and lighter, healthier options under its “Good and Good For You” section.
Mindy Armstrong, VP of Menu Innovation, Ascent Hospitality Management
Ascent Hospitality Management is an Atlanta-based group of family dining brands, including Huddle House and Perkins with more than 500 units across the U.S. and Canada.
Liz Moskow, NextGen Council Co-Moderator, Food Futurist, Founder of saase
With decades of experience in restaurant operations and hospitality innovation, Liz Moskow developed the HERO model to address the fundamental challenges facing casual dining. She is the co-founder and CSO of saase (Service as a Service), a company dedicated to revolutionizing front-of-house operations through AI-assisted remote waitstaff solutions.
“We’re honored to welcome such a knowledgeable group in our third class of FSR’s NextGen Council,” Evergreen says. “These operators have overcome every obstacle thrown at them in the past few years, enduring not only the pandemic but various macro environment headwinds. They’ve shown their resilience and ability to innovate despite these challenges, and 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 community.”
FSR magazine features a new group of operators each year on the NextGen Council. See the 2024 class here, and the 2022-2023 class here.
This follows the announcement of FSR’s third NextGen Restaurant Summit, a conference for NextGen emerging full-service restaurant brands, set for September 2-4, 2025 in Atlanta. This also follows the publication of FSR magazine’s NextGen 25, which covered restaurants comprising the category, from one to 100 locations.
About FSR magazine
FSR magazine 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].
