Paul Iglesias and Sophia Akbar join FSR editors to talk about creating their Oakland restaurants—Colombian small plates concept Parche and the newly opened contemporary Afghan concept Jaji.
As CEO of the revolutionary restaurant tech company Ziosk, Rhonda Levene sheds light on her unusual career trajectory; how she’s working with big brands like Chili’s, Texas Roadhouse, and Outback Steakhouse to improve operations and the guest experience; AI and its future outlook; and more.
Cai Palmiter—previous FSR cover star—joins editor Callie Evergreen to talk about what it takes to build restaurant brands people actually remember. From her game-changing work with JINYA Ramen Bar to her current role overseeing marketing for a multi-brand franchisee portfolio, Cai shares how storytelling, community connection, and a relentless eye for detail shape everything she does. The conversation dives into the power of authentic partnerships, why localized marketing matters more than ever, and how embracing the little things can set a brand apart in a crowded space.
With 86 restaurants on five continents, Tony Roma’s is evolving into the future with Mina Haque at the helm, the first woman CEO in its five-decade history. Haque shares her insights about global supply chain resilience, strategic market expansion strategies in a challenging economic climate, business leadership lessons; and more.
FSR editors chat with Brian & Erin Mooney of Tre Luna Bar & Kitchen, Catering, and Grocery about sketching their dream in sidewalk chalk and starting with $300; overcoming challenges and building an intentional, supportive restaurant community; adapting to consumer needs and shifting expectations; and more.
Ahsan Jiva, Mellow Mushroom EVP of strategy and transformation, chats with FSR editors about using innovative tech to simplify operations for GMs; creating new restaurant formats to attract diverse customers and franchisees; and leveraging data-driven insights to enhance the overall experience for team members, guests, and operators.
Jack Gibbons, co-founder of Twin Peaks, Velvet Taco, and now CEO of FB Society, shares his key learnings after 40 years in the restaurant industry about community fueling creativity; taking time off as a competitive advantage; energy management and preventing burnout; and more.
Yann de Rochefort, founder of 11-unit Spanish tapas concept Boqueria, chats with FSR editors about scaling strategies while creating a distinct sense of place in different markets, how to give guests what they want to drive frequency, utilizing tech and data to make operations easier, and more.
Chef Yia Vang, owner of James Beard Award semi-finalist Vinai, chats with FSR editors about crafting culinary narratives with every dish, how food is “the great equalizer,” using a secret menu as a form of R&D, and more.
Franchise growth expert Patti Rother chats with FSR editors about tangible ways restaurant operators can integrate AI to boost efficiencies, the business benefits of diversity, equity, and inclusion, leadership lessons throughout her career, and more.
