Fogo de Chão CEO Barry McGowan joins FSR editors to talk about the importance of investing in your people; insights into changing consumer preferences and trends, including the rising demand for authenticity and value in dining; leveraging technology to enhance operations while maintaining its human touch; and more.
Eldredge Ropolo of Washington Street Hospitality—the group behind Pasta Beach, Mr. R. Fusion, and Legami—joins FSR editors to talk about expanding his family’s Italian dining empire from New England to Charleston, crafting menus that reflect local tastes while staying true to their roots, and the family story behind their authentic hospitality.
From creating a successful franchise with nearly 200 locations to opening a self-pour tap room and growing it from $200k to a $2M business, John Felico joins FSR editors to talk about the biggest mistakes entrepreneurs make, how to turn challenges into opportunities, insights from his book "Drafting a Dream," and more.
Chef Trevor Shankman joins FSR editors to talk about his journey of launching Atlanta’s most exclusive dining experience, Maria; creating a fine-dining menu driven by emotion and memories; building a brand and customer base; and more.
Mathew Focht, a Competitive Social Entertainment (CSE) innovator, talks to FSR editors about Topgolf’s spin off from Callaway, eatertainment trends, what makes a CSE concept attractive for investors, the importance of data and tech in driving decisions, and more.
FSR editors chat with Jake Simon, co-founder & CEO of ConnectedFresh, about the biggest smart tech trends transforming the restaurant industry, the growing concern about vendor lock-in and data ownership, what questions operators should be asking when it comes to integrating sensor-based solutions, and more.
Jonathan Weathington, CEO of Shuckin’ Shack, joins FSR editors to talk about true hospitality and creating authentic dining experiences for guests, training and retaining employees, choosing the right franchise partners, and more.
Sean Umstead and Michelle Vanderwalker—co-owners of James Beard Award-nominated cocktail bar Kingfisher, Queeny’s, and counter-serve spinoff QueenBurger—join FSR editors to talk about the importance of fostering “third spaces” that bring communities together; blending art and design with a holistic hospitality experience; lessons from operating multiple unique restaurant concepts; and more.
Carl Sobocinski, founder of the Table 301 Restaurant Group in South Carolina, joins FSR editors to talk about empowering employees to take over restaurant ownership, how to train staff to offer top-notch hospitality and adapting for different generations, the right way to approach new tech, and more.
Nathan Thurston, CEO of Miller’s All Day and Thurston Southern, joins FSR editors to talk about the many hats he’s worn in the industry, what it takes to survive in today's market, tips for managing financials, and how to communicate rising costs to guests.
