{"version":"1.0","provider_name":"FSR magazine","provider_url":"https:\/\/www.fsrmagazine.com","author_name":"Callie Evergreen","author_url":"https:\/\/www.fsrmagazine.com\/author\/cevergreen\/","title":"Why Barry McGowan is Betting the Future of Hospitality on Inclusive, Whole-Food Dining","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"RCsmdEsy5P\"><a href=\"https:\/\/www.fsrmagazine.com\/feature\/feeding-every-tribe-why-inclusive-whole-food-dining-is-the-future-of-hospitality\/\">Why Barry McGowan is Betting the Future of Hospitality on Inclusive, Whole-Food Dining<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.fsrmagazine.com\/feature\/feeding-every-tribe-why-inclusive-whole-food-dining-is-the-future-of-hospitality\/embed\/#?secret=RCsmdEsy5P\" width=\"600\" height=\"338\" title=\"&#8220;Why Barry McGowan is Betting the Future of Hospitality on Inclusive, Whole-Food Dining&#8221; &#8212; FSR magazine\" data-secret=\"RCsmdEsy5P\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.fsrmagazine.com\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.fsrmagazine.com\/wp-content\/uploads\/2025\/07\/Fogo-market-table.jpg","thumbnail_width":1200,"thumbnail_height":700,"description":"Walk into a restaurant today, and you&#8217;re likely to hear just as many questions about ingredients and preparation as you are about wine pairings or specials. Guests are more informed, more intentional, and more diverse in their dietary choices than ever before. Some are seeking high-protein, low-carb meals. Others prioritize plant-based options. Many want to [&hellip;]"}