Craving Comfort and Creativity

Sometimes, it can be comforting to know exactly what you’re going to get at a restaurant concept, no matter which location you go to. When those expectations are met, restaurants are rewarded with consumer loyalty. America knows the appeal of chain restaurants especially well—which is why franchises like Midwestern Culver's Restaurants is creating waves in the South, while breakfast concepts like Eggs Up Grill are seeing visits soar rapidly (page 8 of FSR's July issue). And as price-conscious consumers are weighing their options for places to eat out, the promise of value at all-you-can-eat concepts can’t be beat, which explains why buffet chains like Golden Corral Corporation , Cicis Pizza , and Pizza Ranch are experiencing a meteoric rise in traffic (page 10). You also have NextGen Casual concepts like wellness-focused True Food Kitchen , which has quickly expanded to 43 locations and counting, and recently rolled out a new menu revamp and a quick-service prototype (page 7).

But other times, you want to taste what a specific region or city has to offer, or try an innovative chef’s dish that you can’t find anywhere but an independent restaurant. Take Chef Grace Goudie , for example, who began crafting recipes at just 12 years old in home economics class, and is now creating farm-to-table menus at her own restaurant based in the suburbs of Chicago (page 15). Then there’s Jeremy Ford, who won the 13th season of Bravo TV ’s “Top Chef” in 2015 and is now winning Michelin Stars and hearts in Miami at his restaurant concept, Stubborn Seed—named after the resilience it takes for plants to grow (illustrating the persistence required to open a restaurant). Ford leads this year’s Top 50 Independent Restaurants, a report which showcases the diverse indie eateries found across the U.S. that are paving the way for the future of foodservice—from intimate family-owned gems to chef-driven destinations across Seattle to New York and everywhere in between (page 30).?

Elsewhere across July’s issue, you’ll find stories of Hawaii’s first carbon-neutral restaurant Merriman's Hawaii , where Chef Peter Merriman is partnering with local farmers to create tasty yet sustainable dishes (page 53), and how KNEAD Hospitality + Design is expanding both its upscale concepts like MI VIDA and Bistro Du Jour as well as fast-casual concepts like tuTaco, Kneadza and Lil’ Succotash (page 51). Meanwhile, leaders at Big Whiskey's American Restaurant & Bar and NORMS Restaurants are debuting fun bites in streamlined after-hours programs in a bid to attract late-night diners (page 20), and distilled spirits are outpacing beer for the first time, which boost restaurants’ bottom lines while cost-conscious customers sip better value and flavor (page 25). As always, this issue contains a plethora of stories from restaurant leaders across the country who are sure to inspire—so let’s dig in.

Callie Evergreen

Editor

(This letter originally appeared on the Welcome page of FSR's July 2023 issue.)