THESE INDIES ARE BELOVED BY LOCALS AND INDUSTRY INSIDERS
“TAMMIE” DISAYAWATHANA DESIGNED SISTERS THAI TO BE A FAMILY-FRIENDLY SPACE FILLED WITH WARM LIGHTING AND BOOKSHELVES, WITH THE GOAL TO CREATE MEMORABLE EXPERIENCES FOR ALL AGES.
34 Top 50 Independent Restaurants
Beloved by locals and industry insiders alike, these indie eateries are capturing hearts and leading the charge in community-centered hospitality. Spotlighting Sumontita “Tammie” Disayawathana, who has turned her restaurant Sisters Thai into a local D.C. icon.
CHEFS & INGREDIENTS
11 From R&D to Raleigh’s Rooftop
From street performer to dishwasher to chef, Alex Smith’s career journey has reached new heights at Raleigh’s tallest rooftop bar, Urban Oak.
14 The Rise of Fresh-Mex
Restaurants like eight-unit Tocaya Organica, Cesar’s in Chicago, and others are expanding the meaning of Mexican cuisine in America, from coastal-inspired street food to flexitarian bowls and generational recipes.
LIQUID INTELLIGENCE
27 Blending Identity & Innovation at the Bar
More bartenders are leaning into cultural identity through cocktails, says Kevin Diedrich—whose own journey led him back to his Filipino heritage and to the creation of San Francisco’s AAPI Cocktail Week.
EDITORIAL
7 Bringing America Face-to-Face
Jon Taffer is tapping into his resources to bring his fourunit, community-centric concept Taffer’s Tavern to more people across the country.
8 Feeling the Pressure
What’s the breaking point for diners when it comes to increasing prices? A recent survey of 1,000 consumers sheds some light on tariffdriven behavioral changes operators should be paying attention to.
BACK OF HOUSE
51 Behind the Bar with Rachel Kiley
WOMEN IN LEADERSHIP After 15 years of experience in the male-dominated beverage business, Sneaky Spirits CEO and cofounder Rachel Kiley continues to break down barriers and pave the way for others as she leads the
brand responsible for Yacht Water, Sneaky Pete Spirits, and more.
53 From Scrappy Startup to Beloved Brand
ON THE RISE Celebrating its 10-year anniversary this summer, Breakfast Republic is a San Diego-based eatery serving creative takes on classic morning plates with 16 units and counting.
56 Playful Yet Purposeful
BEHIND THE SCENES Beverage director Lindsey Farris-Felty is shaking up what a modern restaurant cocktail menu can be, and was the mastermind behind Tupelo Honey’s creative new beverage launch this spring.
® SALES & BUSINESS DEVELOPMENT
VP, EDITORIAL DIRECTOR: FOOD, RETAIL, & HOSPITALITY Danny Klein dklein@wtwhmedia.com
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Cheers for Independence
AS AMERICA CELEBRATES Independence Day this month, FSR is also celebrating the smaller, independent restaurants that are the lifeblood of our communities. Our “Top 50 Independent Restaurants” list (PAGE 34) is voternominated, and showcases the most beloved spots that you, the readers, deem to be the best of the best; the mom-and-pops and chef-led concepts that are on the frontlines of defining community-focused hospitality. These restaurants stand out in spirit rather than scale, and offer more than just great meals; they deliver amazing experiences. They span the nation and the culinary spectrum—from hotspots in larger metro areas like Atlanta, Washington, D.C., and Miami to the neighborhood gems off the beaten path in Jackson, Wyoming; Georgetown, South Carolina; and Bentonville, Arkansas. My favorite part of putting together this feature every year is seeing the incredible diversity represented across the country, and also being able to add so many cool new spots to my Google Maps “Want to Visit” folder.
Elsewhere in our July issue, you’ll find the story of a struggling street performer who started washing dishes to make ends meet and is now the executive chef of a rooftop tapas bar on PAGE 11, the story of a 10-year-old rising breakfast brand that a Swedish restaurateur created in his 20s on PAGE 53, and how the cofounder and CEO of the beverage company that owns Yacht Water is breaking down barriers for other women in the maledominated industry on PAGE 51
We’ve also got a Q&A with the mastermind behind Tupelo Honey’s creative new cocktail menu—with drinks like the Cereal Milk Martini topped with rainbow marshmallows—on PAGE 56, and the story of how Pacific Cocktail Haven owner Kevin Diedrich’s journey behind the bar led him back to his Filipino roots—and to founding San Francisco’s AAPI Cocktail Week—on PAGE 27. In honor of the many beverage-focused stories we’ve featured this month, I raise a toast to all of our lovely readers out there. Thank you for continuing to support FSR . Cheers!
Callie Evergreen EDITOR
cevergreen@wtwhmedia.com FSRmag @FSRmagazine
On the Cover
Our July cover star—leading this year’s Top 50 Independent Restaurants report—is Sumontita “Tammie” Disayawathana, who founded Sisters Thai in 2013. The restaurant has become an enduring staple of authentic Thai cuisine in the Washington, D.C. metro area, consistently delivering bold flavors and a warm, inviting atmosphere across its now five locations. Despite its growth, Sisters Thai has remained independently owned and operated, demonstrating the power of Disayawathana’s strong vision and ability to maintain her core values and the concept’s unique identity.
Bringing America Face-to-Face
BY DANNY KLEIN
Jon Taffer wants his Tavern concept to reach more people.
JULY 17 MARKS 14 YEARS since the premiere of “Bar Rescue,” an episode called “Fallen Angels” where Jon Taffer worked to save a flailing biker joint. Now 300 episodes in, much has changed since Taffer barged into TV well over a decade ago, but he’s still a fan of some even older history— when bars
Jon Taffer gets all sorts of requests for his time these days. But what Taffer, who turned 70 years old in November, wants to focus on is his show, his restaurant concept, Taffer’s Tavern, and his bourbon brand, Taffer’s Browned Butter Bourbon.
were "congregation points" and the "center of communities,” Taffer says. He wants his four-unit Taffer's Tavern concept, which claims to have 12 units in the pipeline, to become that community hub again. “That’s doesn’t exist now,” Taffer says. “There’s no great bar franchise out there that has a
First Course
focus on the neighborhood.”
Since its 2020 debut, Taffer’s Tavern has tweaked its service model and approach, battled through COVID19, and had a D.C. location close due to crime concerns. Yet Taffer not only feels better about the chain’s socialfirst approach and positioning amid a value-driven, experience-thirsty landscape today—he’s found some old friends to work alongside again.
It was 25 or so years ago Taffer sat down with Sam Stanovich, now SVP at 17-concept Craveworthy Brands following its March acquisition of Big Chicken. The two shared a booth for three hours, and Taffer offered him some motivation. They stayed in touch.
Taffer also worked with Josh Halpern, Big Chicken’s CEO and Craveworthy’s chief brand officer, headed back to the Anheuser-Busch InBev days. “There’s real comfort in this,” Taffer says. “We’ve seen each other in the fire.”
In May, Taffer and Craveworthy entered a joint venture arrangement not unlike the one CEO Gregg Majewski’s company inked with Big Chicken— essentially a 50-50 partner setup where Craveworthy runs and operates the company as its managing party.
When Taffer sat down with Craveworthy, he wanted to bring his community-driven concept to more people. He sees similarities between “Bar Rescue” and how he hopes Taffer’s Tavern will resonate.
This moment for Taffern’s Tavern, he adds, arrives at an interesting time for hospitality. Younger consumers are, as data shows, cutting back alcohol consumption and, generally, just aren’t as driven toward socialization like they used to, Taffer says. The pandemic separated people.
But Taffer believes “America is better when we sit face-to-face.” He hopes Taffer’s Tavern can play a small role in helping get that back. “People get along better when we do so,” Taffer says. “We can disagree much more civilly. Online is a … free for all. So how do we get people face-to-face? I like to think Taffer’s Tavern can.”
FEELING THE Pressure
What’s the breaking point for consumers when it comes to increasing prices? A recent survey of 1,000 consumers from insights platform Zappi found that 70 percent of Americans believe tariffs increase the price of everyday goods.
OTHER KEY STATS RESTAURANT OPERATORS SHOULD PAY ATTENTION TO:
K Rising price tradeoffs: Nine-in-ten consumers (91%) are already making tradeoffs to manage rising prices
• More than half say they’re cooking at home more (49%) and ordering less takeout (44%)
K Purchasing decisions and pricing: Quality reigns supreme for consumers as the most important factor (87%), followed by price (85%) and availability (83%). Country of origin matters to just 44% of respondents, and ethical sourcing to 54%.
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CULINARY INSPIRATION AND STORIES FROM INDUSTRY TRAILBLAZERS
MENTIONED IN THIS SECTION CHICHERÍA MEXICAN KITCHEN • • TOCAYA ORGANICA • • CESAR’S • • URBAN OAK
Chefs & Ingredients
SMALL PLATES RANGE FROM CLASSIC SPANISH TAPAS LIKE PATATAS BRAVAS WITH AJI VERDE AND CILANTRO ($11) TO THE YELLOWFIN TUNA CRUDO WITH SMOKED OLIVE OIL, GAZPACHO, AND CASTELVETRANO OLIVES ($20).
New Heights Rising to
BY CALLIE EVERGREEN
Chef Alex Smith has reached new heights at Raleigh’s tallest rooftop bar, Urban Oak.
FOR A LONG TIME, ALEX SMITH’S DREAM and career aspiration was being a professional musician; his ability to play seven different instruments set him apart and showcased his passion and drive. He tried to make it as a street performer for a while, but quickly realized the inconsistent income wasn’t going to work. So, he did as many musicians do: started washing dishes at a random restaurant in England. And, as the story goes, Smith slowly started falling in
love with the restaurant industry. (The dishwasher-to-chef pipeline remains strong, in case anyone was worried.)
“To be honest with you, I guess we’d always had a cooking household, but in terms of doing it professionally, it honestly was a matter of necessity first, and then it became [actually] wanting to do this,” he says.
Now, he’s bringing over a decade of culinary expertise in fine dining, menu development, R&D, and kitchen leadership to Urban Oak in Raleigh, North Carolina, in the dual branded Homewood Suites and Tempo by Hilton Raleigh Downtown hotel.
During the years in between street performing to landing his current role as executive chef, Smith has helmed acclaimed restaurants across the country. As chef de cuisine at Parallax Restaurant in Mammoth Lakes, California, he led kitchen operations from innovative menu design to staff development, ensuring high culinary standards in a high-demand setting. His experience in research and development with Union Square Hospitality Group expanded his expertise in recipe creation, ingredient sourcing, and global culinary collaborations. And at Milk and Roses in Brooklyn, New York, he reimagined the restaurant’s Italian-focused menu, earning recognition in travel guidebooks.
“I’ve always been kind of small, independent restaurant-centric, but I’ve been trying to expand my repertoire over the past couple of years by stepping into more of the big business models and everything from the corporate world side of things,” he admits.
Last February, he helped open Urban Oak—inspired by Raleigh’s nickname, the “City of Oaks” for the many oak trees in the area—as the tallest rooftop bar and lounge in the Triangle area (Raleigh, Chapel Hill, and Durham make up the Triangle region, with Research Triangle Park in the middle). The rooftop lounge on the 14th floor features elevated tapas, creative craft cocktails, live music and DJ performances, and sweeping views of downtown Raleigh.
Smith’s goal for Urban Oak is simple:
to just be a great neighborhood restaurant, even though it’s also a sophisticated hotel rooftop concept. “I’m not necessarily trying to be a special occasions place. I’d love to be a place where people come once a week, once every two weeks, and just kind of hang out,” he says.
He continues, “The drive with any modern approach to dining is really to fill the need of the third space for people, and to become a meeting place and a communal area; a place to break bread with family and friends, go on a date— we want to be that space for people.”
Smith is consistent with this mindset in the kitchen, where his mantra for his
PERCHED ATOP THE NEW HOMEWOOD SUITES AND TEMPO BY HILTON ON THE 14TH FLOOR, URBAN OAK IS THE TALLEST BAR/LOUNGE IN THE RALEIGH, NORTH CAROLINA AREA, SERVING UP SMALL PLATES AND ELEVATED COCKTAILS.
POST-SHIFT DRINK: I’m sober, so ginger ale
ALT CAREER: Archeologist
MUSIC PLAYING IN YOUR KITCHEN: Peach Pit, King Krule, Mount Kimbie
TREND YOU’D KILL: Taking so many pictures. Just eat the food, it’s gonna get cold
FAVORITE LOCAL RESTAURANT: Himalayan Nepali Cuisine in Cary
CHEF ALEX SMITH
chefs is “don’t overthink it.” Small plates range from classic Spanish tapas like patatas bravas with aji verde and cilantro ($11) to the yellowfin tuna crudo with smoked olive oil, gazpacho, and castelvetrano olives ($20). He also points to the spicy cumin lamb meatballs with mint chutney and sunflower chili crisp ($15) as a great example of balancing innovation, approachability, and value for modern consumers. And, the varying price points allow consumers to stop in and customize their experiences, and ideally drive more loyalty and frequency.
“Our whole dining experience is based around communal eating, so everything is served as ready, served for the table,” he explains. “Of course, we can accom-
modate if people want a more traditional dining experience, but the biggest aspect of what we do is just have a constant stream of food coming out to the table, so people order pretty big with us in terms of number of items. Most tables will order seven to nine items, and through us sending it as ready, there’s never any awkward downtime of waiting 15-20 minutes for your food to come out, like you will at a lot of other places. We can have food hit the table in a number of minutes, and constantly give people new things to try, new things to share.”
It’s also a balancing act between prioritizing local produce and responsibly sourced proteins with catering to the local palette and bringing a degree of nostalgia with certain flavors, he says.
One of the biggest differences Smith has noticed transitioning from working at smaller independent restaurants to a concept inside a larger hotel chain is “there’s really no such thing as a slow night,” he notes, because there’s always an event or corporate party going on in house, plus the restaurant is just around the corner from the convention center. “There’s a lot more big-picture thinking I’ve found,” he says. “You have to be aware of what’s going on in the city, you
have to be aware of what’s going on with the conventions, you have to be aware of groups that you’re hosting in the hotel. So we try to do a really good job of communicating [between] departments based on, what’s our occupancy looking like? There’s a lot of different numbers you have to keep in mind that aren’t just what reservations we have tonight.”
For example, if a group is in town for an awards dinner and they have 50 rooms booked at the hotel, Smith and his team can calculate roughly what time they’ll see an influx of people show up at the bar. “It’s a lot more data-driven than I would say a lot of strictly restaurant concepts are, in a lot of ways,” he adds. “It’s cool to be able to parse through all that data that you have and try to make your best shot in the dark that you can.”
His previous R&D experience at Union Square Hospitality taught him the importance of scaling and developing standard operating procedures that allow him to execute consistently at higher volumes while retaining quality. “The development world teaches you a lot about how to source ingredients, how to get them consistently,” he says, adding that it also taught him best practices for building strong vendor relationships with open dialogue. “We communicate what we’re looking for, and we trust in them to be able to make recommendations and provide us with what is actually going to apply to what we need, versus just trying to make a sale.”
Smith oversees the entire food program at Urban Oak, from hiring and staffing to training and menu development. He currently has about five team members, but mentions he’s always hiring since they’re getting busier every week.
Another passion for Smith is taking the time to invest in his people and mentoring them. “I’m very pro smaller, tighter teams versus a massive team, if for no other reason than to just reduce variables,” he adds. “With a smaller team, you tend to be able to invest more time in not just getting to know people, but training them and helping people on their individual paths and their career growth direction they’re looking for.”
The Rise of Fresh-Mex
BY SATYNE DONER
From coastal-inspired street food to flexitarian bowls and generational recipes, these restaurants are expanding the meaning of Mexican cuisine in America.
AS NEIGHBORHOOD DINERS IN CHICAGO BECAME MORE HEALTH-CONSCIOUS, CESAR’S INTRODUCED A LIGHTER MENU WITH DISHES LIKE CAULIFLOWER TACOS AND CREAMY POBLANOS— STUFFED WITH VEGETABLES AND SIMMERED IN COCONUT MILK AND ROASTED PEPITA SAUCE.
MEXICAN CUISINE is shaped by the country’s rich cultural tapestry and geographical diversity. It ranges from hearty beef and pork dishes to lighter, seafoodforward fare. In the United States, it remains one of the most beloved cuisines, particularly among younger generations. But as diners seek healthier, more customized options, the question is: how is Mexican food evolving?
In Atlanta, Chichería Mexican Kitchen brings a fresh, Baja-inspired twist to the city’s restaurant scene. While most local spots lean into Tex-Mex, founder Juan Sebastian Calle looked to the Pacific coast of Mexico for inspiration.
“Traveling through the Baja Peninsula, I was struck by how relaxed yet soulful the street food felt. It’s lighter, coastal, produce-driven—and it celebrates seafood and fresh salsas over heavy cheese and sour cream,” Calle says. “Although it’s lesser known, it feels rustic and elevated.”
Calle calls this approach “conscious food”—a lighter take on traditional dishes designed to leave diners satisfied, not sluggish. Chichería exclusively uses blue corn tortillas made from organic, non-GMO masa, hand-pressed by expert tortilleras. For Calle, tortillas are not just vessels but centerpieces, and preserving their authenticity is essential.
The Baja Fish Tacos—featuring mahi mahi, shaved cabbage, chipotle crema, and pico de gallo—have earned citywide praise, voted “Best in Atlanta” by Atlanta Best Media. Whether pan-seared or beer-battered for a fluffy crunch, the ingredients are high quality and sourced with care.
The beverage program takes cues from travels to Valle de Guadalupe, spot-
lighting tropical wines, flavored margaritas, and a curated mix of Mexican and local beers. Housemade agua frescas—including mango-pineapple, mintcoconut, and lemongrass-ginger—offer a vibrant nonalcoholic alternative.
Since opening in October 2023, Chichería has woven itself into Atlanta’s culinary fabric through tequila classes, chef collaborations, and a mission to redefine Mexican cuisine for American diners.
“We want to redefine what Mexican cuisine can be for the American diner, beyond the stereotypical Tex-Mex,” Calle says. “For us, it’s more about telling a story of craftsmanship, regionality, and respect for the ingredients.”
Out West, Tocaya Organica opened in Venice, California in 2016 and has since grown to eight locations across California and Arizona. Like Chichería, Tocaya puts wellness front and center, pairing modern Mexican flavors with organic produce, grass-fed and cage-free proteins, and sustainably sourced seafood.
“We were born from a desire to make Mexican food more accessible and flexible for today’s diverse lifestyles,” says Andre Butler, director of operations and culinary. “Our vision is rooted in transparency and freshness—honoring traditional flavors in a clean, customizable way.”
Tocaya’s menu is chef-driven but inclusive, offering vegan, gluten-free, and flexitarian options in the form of bowls, burritos, tacos, and salads. The Sonora Steak Bowl, for example, combines carne asada with tomatillo salsa, purple potatoes, grilled corn, pickled onions, and cotija cheese, whereas the Spicy Cilantro Verde Bowl includes cilantro lime vegan chick’n, marinated kale, chickpeas, cucumbers, rice, avocado, vegan mozzarella, and spicy dressing.
“Our approach celebrates inclusivity. We welcome vegans, vegetarians, and meat eaters alike,” Butler says. “Every decision is made with flavor and integrity in mind—but also with our guests’ evolving needs.”
Tocaya’s happy hour features classic margaritas and seasonal drinks like the Watermelon Margarita with Espolón
blanco, mint, Tajín, and fresh lime. Agua frescas remain a top choice for those looking to skip the alcohol.
As Tocaya looks to expand, Butler emphasizes thoughtful growth rooted in community. “Thoughtful expansion while staying true to who we are is our goal. At the core, it’s about building a community through food and looking at innovation through the lens of what our guests need,” he says.
In Chicago’s Lakeview neighborhood, Cesar’s has been a family staple for more than three decades. For 33 years, the Sanchez family has served generational recipes passed down from matriarch to matriarch.
“Our recipes are rooted in traditions my mother learned as a young girl,” says owner Israel Sanchez. “Some, like the mole, are very labor-intensive—but we don’t take shortcuts. We stick to what our mother, grandmother, and greatgrandmother taught us.”
Signature dishes include the Pechuga Suiza (charbroiled chicken breast with melted cheese and salsa) and Enchiladas Suizas, offered with a variety of fillings and topped with cheese, sour cream, and salsa. A rich red mole can be added to many of the dishes.
Yet despite its deep roots in tradition, Cesar’s has adapted to a changing clientele. As neighborhood diners
became more health-conscious, the restaurant introduced a lighter, veganfriendly menu with dishes like Cauliflower Tacos and Creamy Poblanos— stuffed with vegetables and simmered in coconut milk and roasted pepita sauce.
“Including a lighter and meatless menu was an easy transition for us,” Sanchez says. “We try to acknowledge everyone’s tastes. That’s the beauty of Mexican food … you can mix things up, you can be adaptable, and try new things without altering the integrity of the dish.”
Cesar’s is also famous for its Killer Margaritas—offered in 33 different flavors and sizes ranging from standard to Super Mega-Rita. For to-go guests, cocktails come sealed and ready to travel.
While no third location is currently planned, the family’s legacy continues through Sanchez’s children, who are beginning to take on more leadership. They’ve long been part of the brand, with dishes named after them on the menu. Soon, they’ll take the reins as the next generation of restaurateurs.
“When we first started, the neighborhood was very different. Being able to evolve alongside the city is a big reason for our success,” Sanchez says. “We are adaptable to trends without getting away from who we are at our core, which is consistently providing great food and service.”
TOCAYA ORGANICA
TOCAYA PUTS WELLNESS FIRST, PAIRING MODERN MEXICAN FLAVORS WITH ORGANIC PRODUCE, GRASS-FED AND CAGE-FREE PROTEINS, AND SUSTAINABLY SOURCED SEAFOOD.
Boursin comes in three foodservice formats tailored to operational needs. The classic 5.3oz Gourmet Rounds (“pucks”) remain consistent applications for sandwiches, and for higher-volume operations, the 2.2-lb Professional Tub and the 3-lb Culinary Cheese Spread Tub eliminate unwrapping, minimize waste, and streamline service. “From a back-of-house standpoint, it’s just another ingredient but with a major upside,” Katz says. “It doesn’t slow you down, but it completely changes the way people experience the dish.”
That experience evolves across dayparts. At breakfast, Boursin products elevate avocado toast or melt seamlessly into folded eggs for breakfast wraps and sandwiches. “I love the pockets of creaminess it creates,” Katz says. A croissant sandwich layered with Boursin, eggs, and herbs offers a French-inspired twist without a back-ofhouse burden.
HANDHELDS AREN’T GOING ANYWHERE. If anything, their grip on menus is tightening. “Everyone’s busier than ever, and handhelds offer the kind of convenience people need,” says Aliza Katz, vice president of culinary innovation at Creative Food Solutions. “They let you eat on the move without sacrificing flavor or substance. And for operators, they offer a high-margin format that’s endlessly versatile.”
That versatility has never mattered more. According to Datassential, handheld purchases are surging, with breakfast orders up 44 percent and handheld din-
ner builds climbing 39 percent over the past year, especially among hybrid and remote workers who value convenience across all dayparts.
As operators look to stand out with flavor-forward, prep-friendly builds, Boursin® provides a seamless upgrade. Known for its rich garlic-and-herb profile, Boursin adds familiarity and sophistication to handhelds whether spread on bread or whipped into fillings. “It works as a creamy base, a finishing touch, or even a surprise folded into eggs,” Katz says. “And the flavor delivers every time.”
For lunch, Boursin can be spread across crusty bread or blended into aioli to anchor wraps, falafel pitas, or signature chicken sandwiches. And at dinner? “Replace goat cheese or feta with Boursin on a burger or flatbread and it’s suddenly something new,” Katz says. “It adds that burst of creamy, seasoned flavor people don’t expect but instantly recognize.” Boursin even finds its place on late-night menus on applications like chilaquiles or burger poutines where Boursin plays the role of an indulgent finisher.
For chefs already using Boursin in appetizers or boards, these builds offer a clear path to cross utilization. “Whip it, spread it, fold it into eggs or spreads. Just like guac in a burrito bowl, it brings added value and changes the experience,” Katz says. “And the best part? You don’t need to rethink your entire menu. You just need Boursin.”
By Drew Filipski
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Trending on the Menu
BY ABBY WINTERBURN
94 Percent of Consumers Agree This Trending Trait Matters Most
How one brand is setting the standard.
Clean labeling offers numerous advantages for restaurant operators and consumers, aligning with growing demands for transparency and health-conscious choices. According to a Datassential’s report, 49 percent of consumers say “clean label” makes a food item more appealing, with younger generations like Gen Z and millennials
showing heightened interest in ingredient transparency and nutritional quality.
Adopting clean label strategies can differentiate a brand and build consumer trust. From a health standpoint, many consumers are actively seeking to reduce their intake of sugar, unhealthy fats, and calories while increasing macro nutrients like fiber and protein. Yet, a signifi-
cant number still fall short of these goals, Clean labeling helps bridge this gap by simplifying ingredients and promoting nutrient-dense options.
A 2024 survey by Label Insight found 94 percent of consumers are more likely to be loyal to a brand that offers complete transparency, while 75 percent would switch to a brand that provides
more in-depth product information. This shift presents a clear opportunity for restaurants to enhance customer satisfaction, loyalty, and long-term profitability through clean, transparent menus.
Bay State Milling exemplifies innovation in clean-label ingredient solutions through its HealthSense® High-Fiber Wheat Flour. “HealthSense is North America’s first and only high-fiber wheat flour that derives its fiber naturally from a unique non-GMO wheat variety,” says Mike Buscaino, director of business development for Bay State Milling’s Varietal Solutions business unit.
This innovative flour delivers up to ten times the fiber of traditional refined white baking flour while maintaining the taste and functionality consumers expect.
For operators aiming to meet the growing consumer demand for transparent, health-conscious offerings, HealthSense Flour provides a seamless solution. “It behaves just like conventional
white flour in terms of baking performance, gluten functionality, and taste,” Buscaino says. “There’s no off-flavor or change in texture so it’s a one-to-one replacement—you get all the nutritional benefits of fiber .
Today’s consumers are looking beyond taste alone, placing greater importance on how food supports their overall wellbeing. “Research from NielsenIQ shows consumers are now prioritizing functional ingredients that support things like gut health and immunity,” Buscaino says. By implementing HealthSense Flour, brands can check all these boxes and don’t have to include complex or unfamiliar additives to achieve fiber claims. That single-line ingredient communicates both simplicity and nutrition. Through their work with restaurants, Bay State Milling has identified key product categories where HealthSense Flour
is gaining particularly strong traction. “Mac and cheese has been a standout,” Buscaino says. “We’re also seeing adoption in pasta, breads, and tortillas.” In one case, Bay State Milling helped operators tackle challenges with pasta, such as sauce absorption. By incorporating HealthSense Flour, the pasta limits sauce absorption, resulting in a richer, creamier, more consistent guest experience, which is particularly important for off-premise and to-go orders.
Bay State Milling continues to uncover new functional benefits of HealthSense Flour that are especially valuable for restaurant operators. Beyond its nutritional advantages, HealthSense Flour enhances product performance across a range of applications. “In tortillas, it improves rollability and extends shelf life—critical for both prep efficiency and customer satisfaction,” Buscaino says. “In breading systems—particularly with fried chicken—HealthSense Flour helps retain moisture and crispiness, even under heat lamps.” These benefits are game changers for kitchens aiming to deliver high-quality, better-for-you menu items without sacrificing speed or convenience.
HealthSense Flour consistently receives positive feedback from its clients in both manufacturing and foodservice. “We’ve seen everything from better reviews to increased repeat purchases when brands reformulate with HealthSense Flour,” Biscano says. “It allows people to enjoy foods they may have once considered indulgent with fewer tradeoffs.”
The clean label movement is in its early stages and will only continue to grow, especially with Gen Z and millennials driving demand. “Wheat has been a cornerstone of global diets for centuries, and improving it—through varieties like HealthSense Flour—means elevating food systems at scale,” Buscaino says. “We’re committed to building a better food system from the ground up, combining innovation and natural solutions.”
Clean Label Trends
A FEW KEY INSIGHTS FROM DATASSENTIAL ON CLEAN LABEL FOODS
• Halal is the fastest-growing clean label term on menus, with +50% growth in the past four years
• GMO is the second-fastestgrowing clean label term on menus, with a +43% growth rate in the past four years.
• Sugar free saw recent upward movement on menus, with +14% in the past 12 months.
• Gen Z and Millennials are typically more likely to be critical of their national intake.
• Many consumers admit they fall short on key health staples like fruits, vegetables, fiber, and protein.
CLEAN LABEL TRENDS TO WATCH & UNDERSTAND // COURTESY OF DATASSENTIAL
GLUTEN FREE A dish that is free of gluten and is made without gluten, barley, or rye.
8 oz. Sirloin Dinner: 8 oz. USDA Select Sirloin with a side of Fire-Grilled Veggies Applebees // MULTIPLE LOCATIONS
MENU ADOPTION CYCLE: CLEAN LABEL FOODS
INCEPTION Trends start here. Found in mostly fine-dining and ethnic independents, inception-stage trends exemplify originality in flavor, preparation, and presentation.
1. Glp-1 Drugs (Ozempic, etc.)
2. Postbioti
ADOPTION Found at fast-casual and casual independent restaurants, adoption-stage trends grow their base via lower price points and simpler prep methods. Still differentiated, these trends often feature premium and generally authentic ingredients.
1. Intermittent Fasting
2. Plant Forward
PROLIFERATION Proliferation-stage trends show up at casual and quick-service restaurants. They are adjusted for mainstream appeal. Often combined with popular applications (burgers, pastas, etc.), these trends have become familiar to many. 1. Probiotic
Cage Free
UBIQUITY Ubiquity-stage trends are found everywhere—these trends have reached maturity and can be found across all sectors of the food industry. Though often diluted by this point, their inception-stage roots are still recognizable.
Fat Free
Low Calorie
Dash Diet
Low Carbon 3. Mood Boosting
Functional
High Protein
Keto
All Natural
Healthy.
TRENDS AND CREATIVE APPROACHES TO SPIRITS, WINE, AND BEER.
MENTIONED IN THIS STORY PACIFIC COCKTAIL HAVEN • KONA’S STREET MARKET
PACIFIC COCKTAIL HAVEN CONSISTENTLY LANDS ON “BEST BAR” LISTS BOTH NATIONALLY AND GLOBALLY, AND WAS A FINALIST FOR OUTSTANDING BAR FROM THE JAMES BEARD FOUNDATION.
Liquid Intelligence
Identity & Innovation Blending at the Bar
BY SAM DANLEY
Kevin Diedrich’s journey behind the bar led him back to his Filipino heritage.
FOR ONE NIGHT THIS PAST SPRING, Pacific Cocktail Haven ( pch) swapped out its neon sign for one that read Pandan Cocktail Haven—a cheeky nod to a favorite ingredient of owner Kevin Diedrich. Even the bar’s signa -
ture pineapple logo was replaced with a pandan leaf. Every cocktail, dish, and dessert served that evening featured the tropical plant, known for its grassy, vanilla-like flavor and wide use in Southeast Asian cuisine.
“The last couple years, I’ve been joking that instead of being called Pacific Cocktail Haven, we should be called Pandan Cocktail Haven, because it’s sort of a lesson in restraint for me not to put pandan in everything,” Diedrich says.
Diedrich is the acclaimed bartender behind both PCH and its sister concept, Kona’s Street Market. He’s also the founder of AAPI Cocktail Week, the reason behind the pandan-themed celebration. Held in late May, AAPI Cocktail Week has become a magnet for bartenders, chefs, and hospitality pros from around the world.
Now in its third year, the Bay Areabased event is more than just a celebration of drinks—it’s a cross-cultural exchange that highlights Asian and Pacific Islander flavors, ingredients, and techniques. The week features pop-ups, collaborative menus, and immersive experiences that spotlight voices from the Asian and Pacific Islander commu -
bar” lists both nationally and globally and was a finalist for Outstanding Bar from the James Beard Foundation. AAPI Cocktail Week represents a culmination of his 25-year journey in hospitality and an ongoing effort to reconnect with his own cultural identity.
nity in the bar world. Diedrich created the event three years ago in response to a lack of events that showcase and celebrate the city’s beverage industry
“San Francisco historically has been a very strong cocktail town and food town, but we didn’t have festivals or anything like that happening anymore,” he says. “So, I got a bunch of local brands together and said, ‘I want to create Cocktail Week again, but I want to rebrand it culturally with something that makes sense for San Francisco, with the strong culture and heritage that we have.”
The annual event is the latest notch in Diedrich’s storied career. Under his leadership, PCH was named Best American Cocktail Bar at the Tales of the Cocktail Spirited Awards. He was named Best American Bartender in 2020, has been nominated for the award four times, and was recognized as one of the Top U.S. Bar Mentors by the Tales Foundation in 2022. PCH consistently lands on “best
Diedrich didn’t start behind the bar. He began his career in IT, working for tech companies in the Washington, D.C., area. But office life didn’t stick. Inspired by friends in hospitality, he quit and enrolled in a $500 bartending course in Northern Virginia, eventually landing a job at the Ritz-Carlton. He credits the structured environment there with teaching him the foundations of hospitality. At night, he picked up shifts at a nightclub, where he learned speed, efficiency, and how to run a high-volume bar. “The Ritz was my day job, but the nightclub was where I really learned to bartend,” he says.
The turning point came when he stumbled across an old cocktail book. Curious about ingredients like crème de violette and maraschino liqueur, Diedrich asked around—only to find no one in D.C. could tell him much.
Research led him to New York and San Francisco, where bars like Milk & Honey and Absinthe were leading a new wave of craft cocktails. Realizing he needed to be part of that movement, Diedrich packed his bags and moved to San Francisco in 2006.
There, he took a role as mixologist at the Ritz-Carlton’s San Francisco prop -
KEVIN DIEDRICH (RIGHT) SAYS MORE BARTENDERS ARE LEANING INTO CULTURAL IDENTITY THROUGH COCKTAILS, A SHIFT POWERED BY NEW TOOLS THAT ALLOW FOR CLEANER, MORE REFINED USES OF TRADITIONAL INGREDIENTS.
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erty, later working at standout local spots like Michael Mina’s Clock Bar, Bourbon & Branch, and CASK. A brief stint back in D.C. in 2009 saw him open Bourbon Steak as lead bartender. That same year, he moved to New York, working at PDT and Clover Club before ultimately returning to San Francisco to help launch The Burritt Room and later support new bar openings for Kimpton Hotels.
In 2017, Diedrich teamed up with local restaurateurs Andy Chun and Jan Wiginton to open PCH. The idea, Diedrich says, was to create something personal— something that reflected his evolving relationship with his own heritage.
That journey began to take shape when he started thinking more intentionally about how his Filipino roots could show up in his work behind the bar. Adopted by white parents and raised in Northern Virginia alongside a Korean brother, Diedrich says he grew up surrounded by Asian cultures but felt disconnected from his own identity. His parents tried to expose him to cultural touchstones—endearingly but often clumsily, like cooking lumpia and bulgogi “in the whitest way possible.”
It wasn’t until he met chef Francis Ang, the force behind San Francisco’s ABACÁ, that things began to click.
“Francis started introducing me to these Asian and Filipino flavors,” Diedrich says. “I don’t know how to explain it outside of calling it a ‘Ratatouille moment.’ It was like an epiphany of food and flavors, and he was so thoughtful about describing and explaining everything.”
He calls it a “curious experience”— feeling like he was being adopted back into Filipino culture through flavor. That sense of rediscovery inspired the vision behind PCH: a “love letter to the Asian Pacific,” built on both personal history and professional training. “I was classically trained, and that’s always the roadmap for me in terms of creating new cocktails,” he says.
“So, at PCH, we’re using Asian and Pacific ingredients but then plugging them into those familiar, classic and contemporary cocktails.”
That approach is clear in drinks like
the Leeward Negroni, which keeps the cocktail’s traditional structure but adds tropical depth through pandan cordial and Campari fat-washed with coconut oil. Another standout, the Thrilla in Manila, blends calamansi, shiso, lihing mui, coconut cream, bourbon, and absinthe for a creamy, savory, and refreshingly complex twist.
Diedrich has watched the cocktail world change dramatically over the last decade—especially in how bartenders learn and share knowledge. Ten years ago, accessing new techniques often meant knowing someone, or traveling to a specific bar. Now, technology and social media have opened the floodgates. What used to be a slow, insider-driven process is now open-source, he says, with education from brands, tutorials, and Instagram putting advanced techniques within easy reach.
Diedrich says more bartenders are leaning into cultural identity through cocktails, a shift powered by new tools that allow for cleaner, more refined uses of traditional ingredients. In San Francisco, he sees Indian restaurants experimenting with spice-forward drinks, though he jokes his palate can’t handle the heat—“thanks mom and dad.” He also sees ingredients like banana and other fruits gaining momentum, thanks to advancements in beverage technology.
“Use Pectinex with banana, throw it through a Thermomix, and now you’re making banana water,” he says. “You’re no longer blending and having this chunky cocktail, or trying to infuse banana into a spirit and making it murky and oily. You have all of these chemicals and enzymes and all of this technology to make these elevated cocktails and use almost any citrus out there.”
That same innovation is opening doors for ingredients like pandan, ube, lychee, rambutan, and jackfruit—flavors tied to Asian and Pacific cultures, and ones Diedrich sees gaining traction on menus worldwide. “These ingredients are cultural for me,” he says. “They help me find my identity within my community and within my family, and they give me a way to share all of that with other people.”
AAPI COCKTAIL WEEK REPRESENTS A CULMINATION OF KEVIN DIEDRICH’S 25-YEAR JOURNEY IN HOSPITALITY AND AN ONGOING EFFORT TO RECONNECT WITH HIS OWN CULTURAL IDENTITY.
Italian machine builders lead the way in machine and process innovation.
Machines Italia’s Fall 2025 issue will focus on how technology-focused innovations makes Italian machinery a standout in the market; how Italian machine builders are overcoming industry challenges through new/innovative/creative design applications and design solutions on their machinery and lines; how Italian innovation in machinery can help drive down organizations’ operating costs; and how Italian OEMs are working in a collaborative way with end users to bring new innovations and new transformative processes to industries. This issue will seek to place special emphasis on what makes Italian machinery uniquely superior in the market and how Italian machinery and solutions are being used in new, innovative ways to solve old industry challenges.
For more details and to read the digital edition, visit machinesitalia.org
Italian machine builders are bringing innovative and transformative solutions to their industries.
AGENDA AT A GLANCE
TUESDAY, SEPTEMBER 2, 2025
10:00AM - 7:00PM Registration
12:00PM - 4:15PM Girly Grit: Real Women, Real Conversations (LEAD Luncheon) Kimberly Dockter Bollinger DIRECTOR OF OPERATIONS | MELLOW MUSHROOM
Zucker PARTNER AND CHIEF MARKETING OFFICER | BRANDED HOSPITALITY
2:00PM - 4:00PM Franchisee Workshop - Ways of the Wealthy Franchisee: Unlocking the Human Edge Behind Operational Excellence Nadeem Bajwa COFOUNDER AND CEO | BAJCO GROUP (PAPA JOHNS FRANCHISEE)
Scott Greenberg AUTHOR AND KEYNOTE SPEAKER
5:30PM - 6:30PM Welcome to Atlanta, with Chick-fil-A CEO Andrew Cathy
Andrew Cathy CEO | CHICK-FIL-A
6:30PM - 7:30PM Welcome Reception
WEDNESDAY, SEPTEMBER 3, 2025
7:30AM - 6:00PM Registration
8:00AM - 9:00AM Breakfast
8:45AM - 9:00AM Welcome Remarks Dustin Portillo
9:00AM - 9:45AM Future-Proofing QSR: How Brands Are Engaging Next-Gen Customers and Team Members Neha DK SR. DIRECTOR OF MARKETING | PIZZA HUT GLOBAL Amy Durini CMO | TACO BELL INTERNATIONAL Anna Faktorovich VP OF
9:45AM - 10:00AM Networking Break
10:00AM - 10:45AM Building Brand Resilience - Strategies for Navigating Economic Shifts
Seelye (Moderator) FOUNDER | STARREYED STRATEGY
10:45AM - 11:15AM Networking Coffee Break 11:15AM - 12:00PM How Walk-On’s Turns Culture into a Competitive Advantage, with CEO Chris Porcelli Chris Porceilli CEO | WALK-ON
12:00PM - 1:00PM Lunch
1:00PM - 1:45PM
Pecoraro-Striepling
1:45PM - 2:00PM
2:00PM - 2:45PM Renewing Relevancy in Legacy Brands
2:45PM - 3:15PM
3:15PM - 3:30PM Sizzling Insights: The QSR Market Boom
CUSTOMER EXPERIENCE | DATASSENTIAL
3:30PM - 4:15PM Whataburger Keynote Debbie Stroud CEO | WHATABURGER
5:00PM - 6:00PM Women in Restaurant Leadership Networking Reception: Murder Mystery
6:00PM - 8:00PM Networking Reception
8:00PM - 10:00PM Speakeasy Soiree
THURSDAY, SEPTEMBER 4, 2025
7:30AM - 4:00PM Registration
8:00AM - 9:00AM Breakfast
9:00AM - 9:45AM Inspire Brands Keynote
9:45AM - 10:00AM Networking Break
10:00AM - 10:45AM Engaging and Retaining Talent in a High-Turnover Industry
Beloved by locals and industry insiders alike, these indie eateries are capturing hearts and leading the charge in community-centered hospitality.
BY CALLIE EVERGREEN
WHEN SUMONTITA “TAMMIE” DISAYAWATHANA OPENED SISTERS THAI
in January 2013, she wasn’t chasing a restaurant empire. She simply wanted a place where she could serve food she loved, stay close to her 1-year-old daughter, and share something beautiful with her community. “I wanted to be able to hold my daughter in the restaurant,” she recalls. “So me and my husband said, ‘let’s create something that feels like home.’”
The result was a cozy, kid-friendly space filled with bookshelves, communal toys, and warm lighting—quite different from the typical Thai restaurant decor of the time. So different, in fact, that customers were confused when they walked in the door, and many walked out thinking it was a coffee shop based on the "living room café” vibes and decor.
“I think the biggest hurdle initially was taking that leap of faith and trusting my own taste and vision,” she says. “Putting something out there that is so personal, something you love, and not knowing if it will resonate with the general public is always a risk.”
Disayawathana didn’t take the traditional path to the restaurant industry. She has a degree in communication arts and started her professional career at Hyatt, where she learned the ropes of customer service, catering, and people management that would later help her down the road when she opened her restaurant.
The real seeds for Sisters Thai and Flore Café—her newest FrenchThai dessert concept offering a Thai-inspired high tea experience—were planted during her graduate school days when she worked in various Thai restaurants. “I began to see opportunities for a different approach, a way to elevate the dining experience,” she says. “I've always had a deep appreciation for the arts and beautiful interior design, and the simple act of being in a bakery, creating something lovely, truly makes me happy.”
Despite the latest fastcasual chain prototypes making daily headlines, full-service independent restaurants remain the heart and soul of American dining. They stand out in spirit rather than by scale, and offer more than just great meals; they deliver experiences rooted in true hospitality, creativity, and community.
FSR’s Top 50 Independent Restaurants span the nation and the culinary spectrum— from neighborhood treasures to boundary-pushing concepts— each driven by a distinct vision and a hands-on approach to hospitality. Whether it’s a reinvention of family recipes, a design-forward dining room, or a bold new take on tradition, these restaurants are defining what it means to lead with heart in 2025. Our annual list—powered by FSR reader nominations—celebrates the operators, chefs, and teams who are shaping the future of independent full-service dining, one table at a time.
SUMONTITA “TAMMIE” DISAYAWATHANA
Sisters Thai
WASHINGTON, D.C. METRO
Cuisine Type: Thai
Owner: Sumontita “Tammie” Disayawathana
“My vision was to create spaces where guests could share that same joy. It started small, with a little bakery, cakes, some Thai street food, and has evolved into the high tea dream you see today.”
Today, Sisters Thai has grown to five locations across the D.C. metro area—and despite its regional success, it remains independently owned and operated under the leadership of Disayawathana and her husband, Jaturon “Drew” Srirote.
The brand’s success, Disayawathana says, comes from staying true to her original vision. “Everything in the restaurant is my personal taste,” she explains. “Nobody told me what to do. I just thought, maybe if I want to do this, I have to create this.”
The design—from Home Depot chandeliers in the first location to $10,000 light fixtures in the newest— has always been a central part of the storytelling. She and her husband use visual elements like vintage movie theater signs, dramatic bookshelves, and oil paintings of Thailand to make each space unique but connected. “My hus -
band, Drew, is a true partner in this vision. He has a wonderful eye for art and good design. We believe that creating a welcoming and aesthetically pleasing space offers real value to our customers, who often share our appreciation for design,” she notes.
“For us, it's never just been about the food; it's about crafting a complete
and memorable experience. We've really tried to pioneer something different in this area, daring to blend a bakery concept seamlessly within a Thai restaurant,” Disayawathana adds.
The menu weaves the brand story together with authentic Thai dishes written in Thai script on chalkboards, sparking curiosity and conversation with guests. Early on, Disayawathana used her handwriting as decor—a way to recreate the experience of walking down a street in Thailand. “It was another form
of communication,” she says. “People would ask, ‘What is that Thai special menu?’ and it gave us a chance to talk.”
This commitment to thoughtful hospitality and design has fostered remarkable guest loyalty and consistent high traffic across all its establishments. As Disayawathana has grown her independently owned concept to multiple locations, she still remains closely connected to her guests. “Even with a big restaurant, I’m still your local owner. You can catch me walking around, greeting people,” she says. “That’s different. People love that.”
She also credits her team and the restaurant’s family-style culture for helping scale the brand without sacrificing its spirit in a work environment built on mutual respect. “Interestingly, staffing has never been a significant issue for us, even during the complexities of the COVID pandemic,” she explains. “We’re proud of being known for treating our staff very well. Now, as we've grown, the challenge lies in meeting the high expectations and ambitious goals I've set for a restaurant of this scale.”
But for her, success isn’t measured in revenue or unit count. Instead, success is “deeply rooted in the connections we've built within the community. Seeing longtime customers follow us as we've grown, and having the fifth location become a place where I can reconnect with so many familiar faces, is incredibly rewarding,” she says. “It's also about being recognized by our local community, especially the Thai community here in D.C. The fact that the Thai Embassy consistently chooses our restaurant and sees us as cultural ambassadors is a tremendous honor. Creating jobs for local individuals and fostering a happy and growth-oriented environment for our staff is also a key measure of success. It brings me so much joy to see our team members develop professionally after working with us.”
Sisters Thai has become a beloved and enduring staple of authentic Thai cuisine in the D.C. metro area, consistently delivering exceptional flavors and a uniquely warm, inviting atmosphere across its locations in Old Town Fairfax, Old Town Alexandria, Cabin John, and now Tysons. Looking ahead, Disayawathana and her husband are exploring different culinary avenues, like a Japanese Omakase experience and a listening bar.
Even as her restaurants grow in size and sophistication, Disayawathana’s ethos hasn’t changed. “Sisters Thai still wants to be your neighborhood restaurant,” she says. “Even if we get big, we’ll always be your local spot.”
Jill’s Restaurant & Bistro
BOULDER, COLORADO
Cuisine Type: Contemporary
Owners: Bruce Porcelli and Richard and Elaine Barrett
Southerleigh Fine Food & Brewery
SAN ANTONIO, TEXAS
Cuisine Type:
Contemporary Southern Owners: Jeff Balfour, Jerome Serot, and Philippe Placé
SHINGO
CORAL GABLES, FLORIDA
Cuisine Type: Okakase
Owner: Shingo Akikuni
Makoto
MIAMI BEACH, FLORIDA
Cuisine Type: Japanese
Owner: Stephen Starr / STARR Restaurants
Bakan / Koko by Bakan
MIAMI
Cuisine Type: Mexican
Owner: Grupo Bakan
Pastis
NEW YORK CITY
Cuisine Type:
Parisian-style Bistro
Owner: Stephen Starr / STARR Restaurants
Stiltsville Fish Bar
MIAMI
Cuisine Type: Seafood
Owners: Janine Booth and Jeff McInnis / Grove Bay Hospitality
American Social Bar & Kitchen
FORT LAUDERDALE, FLORIDA
Cuisine Type: American
Owner: Rick Mijares
Toups Meatery
NEW ORLEANS
Cuisine Type: Cajun
Owners: Isaac & Amanda
Toups
TOP 50 INDIES
Lady Nomada
ARVADA, COLORADO
Cuisine Type: Mexican
Owners: Jean-Philippe
Failyau and Peter Newlin
Palm&Pine
NEW ORLEANS
Cuisine Type: Modern
Owners: Jordan Herndon and Amarys Koenig Herndon
MITA
WASHINGTON, D.C.
Tujague’s
NEW ORLEANS
Cuisine Type: Creole
Owner: Mark Latter
Costera
NEW ORLEANS
Cuisine Type: Coastal
Spanish/Mediterranean
Owners: Reno DeRanieri and Brian Burns
Casa Teresa
WASHINGTON, D.C.
Cuisine Type: Spanish
Owner: Ruben Garcia
Perdida
DENVER
Cuisine Type: Coastal Mexican
Owners: Jean-Philippe
Failyau and Peter Newlin
/ Gastamo Group
Nocturne
DENVER
Cuisine Type: Contemporary
Owners: Nicole and Scott Mattson
Glorietta Trattoria
JACKSON, WYOMING
Cuisine Type: Italian
Owner: Erik Warner
Bluecoast Seafood Grill
NORTH BETHANY BEACH, DELAWARE
Cuisine Type: Seafood
Owners: Matt Haley and Scott Kammerer
The Fort MORRISON, COLORADO
Cuisine Type: New Foods of the Old West
Owner: Holly Arnold Kiney
Cuisine Type: Plant-based Latin American
Owners: Miguel Guerra and Tatiana Mora
MITA is redefining what Latin American cuisine can be— one vibrant, vegetable-forward plate at a time. Helmed by chef Miguel Guerra and Tatiana Mora, this Washington, D.C. gem has emerged as a national standout for its bold innovation, cultural reverence, and values-driven approach to hospitality. The restaurant earned a Michelin star and a James Beard nomination for Best New Restaurant in its first year, recognition that underscores MITA’s trailblazing spirit.
Elm Street Diner
STAMFORD, CONNECTICUT
Cuisine Type: Elevated
Classic American Diner
Owners: Moshos Family
SuViche
MIAMI
Cuisine Type: Peruvian + Japanese
Owners: Aliosha and Andrei Stern
Centro Mexican Kitchen
BOULDER, COLORADO
Cuisine Type: Mexican
Owners: Dana and Dave Query / Big Red F Restaurant Group
Sabine Café & Bar
SEATTLE
Cuisine Type:
Mediterranean Cafe
Owner: Yes Parade Restaurant Group
Wild Sage
JACKSON HOLE, WYOMING
Cuisine Type: Seasonal / Northern Rockies
Owners: The Harrison Family
Annabelle
WASHINGTON, D.C.
Cuisine Type: Modern
American
Owners: Ashok Bajaj / Knightsbridge Restaurant Group
Bistro Niko
ATLANTA
Cuisine Type: French
Owner: Buckhead Life Restaurant Group
Kyma
ATLANTA
Cuisine Type: Greek
Owners: Pano I.
Karatassos / Buckhead Life Restaurant Group
Osteria Olio
ATHENS, GEORGIA
Cuisine Type:
Modern Italian
Owners: Steve Palmer / Indigo Road Hospitality Group
Burma Love
SAN FRANCISCO, CALIFORNIA
Cuisine Type: Burmese
Owner: Desmond Tan
Jaji
OAKLAND, CALIFORNIA
Cuisine Type: Modern Afghan
Owners: Paul Iglesias & Sophia Akbar
Jaji offers a bold, contemporary take on Afghan cuisine, blending ancestral flavors with diaspora influences. Named after co-owner Sophia Akbar’s Pashtun tribe and her grandfather’s surname, the restaurant pays tribute to generations of Afghan immigrants and their resilience. With a mission to go beyond the plate, Jaji serves as a platform for cultural storytelling and connection.
The menu—developed with input from Akbar’s mother and grandmother—features soulful small plates like saffron snow trout, shola arancini, and yogurt-marinated lamb skewers. The beverage program, led by co-owner Paul Iglesias and Eric Syed, is equally daring, weaving Afghan ingredients like cumin, turmeric, and yogurt into cocktails and NA options.
Your 3rd Spot
ATLANTA
Cuisine Type: Globally-Inspired
Small Plates
Owners: Joshua Rossmeisl and Douglas Warner / AMP Up1 Hospitality
Since opening in 2022, Your 3rd Spot has made waves in Atlanta and beyond, earning accolades like Best Bar, Best Event Venue, Best First Date Spot, and more. Behind the scenes, the brand is reshaping restaurant culture with a notipping, revenue-sharing pay model, and award-winning hospitality training. More than a restaurant, Your 3rd Spot seeks to reconnect people through food, drink, and play by blending globally inspired small plates, craft cocktails, and 150+ games and immersive events.
Carversteak
LAS VEGAS
Cuisine Type: Modern American Steakhouse
Owners: Sean Christie / Carver Road Hospitality
Eddie & Vinny's Coastal Italian
CORAL SPRINGS, FLORIDA
Cuisine Type: Italian
Owners: Eddie and Christina Pozzuoli, Paul Greenberg
Lotus of Siam
LAS VEGAS
Cuisine Type: Northern Thai
Owners: Chef Saipin Chutima and Penny Chua
Anthony's Runway 84
FORT LAUDERDALE, FLORIDA
Cuisine Type: Italian-American
Owners: Anthony Bruno, Pat Marzano, Marc Falsetto
Junto
BENTONVILLE, ARKANSAS
Cuisine Type: Japanese
Owner: Steve Palmer / Indigo Road Hospitality Group
Luminosa
ASHEVILLE, NORTH CAROLINA
Cuisine Type: Italian
Owner: Steve Palmer / Indigo Road Hospitality Group
El Camino Mexican Soul Food
DELRAY BEACH, FLORIDA
Cuisine Type: Mexican
Owners: Brian Albe, Brandon Belluscio, Anthony Pizzo
Kumoya
DENVER
Cuisine Type: Japanese
Owners: Corey Baker, Max Mackissock, Juan Padró, Katie O’Shea
Parche
OAKLAND, CALIFORNIA
Cuisine Type: Contemporary Colombian
Owners: Paul Iglesias and Sophia Akbar
Co-owners Paul Iglesias and Sophia Akbar opened the restaurant in 2023 as a tribute to Iglesias’ grandmother and the rich culinary tapestry of Colombia—a country shaped by Spanish, African, Arab, and Indigenous influences. The result is a lively, heartfelt space where shared plates, soulful service, and bold flavors converge. The menu reflects Colombia’s culinary diversity with modern takes on classics like patacones, arepas, and yuca buñuelos with labneh, while ceviches shine with inventive ingredients.
Todo un Poco
ELK GROVE, CALIFORNIA
Cuisine Type: Mexican + Italian
Owner: Marie Mertz
Corvina Seafood Grill
BOCA RATON, FLORIDA
Cuisine Type: Seafood
Owners: Dean Carras and Parick Marino
The Independent GEORGETOWN, SOUTH CAROLINA
Cuisine Type: SouthernInspired Seafood
Owner: Steve Palmer / Indigo Road Hospitality Group
Emmitt’s Vegas
LAS VEGAS
Cuisine Type: Upscale Steakhouse
Owner: Emmitt Smith
Nightshade Noodle Bar
LYNN, MASSACHUSETTS
Cuisine Type: French & Vietnamese-Inspired
Owner: Rachel Miller
Porta Via BEVERLY HILLS, CALIFORNIA
Cuisine Type: Contemporary Bistro
Owner: Peter Garland
Corsica DENVER
Cuisine Type: Mediterranean
Owner: Barcelona Restaurant Group
Alma Cafe
NEW ORLEANS
Cuisine Type: Honduran
Owner: Melissa Araujo
Trending on the Menu
Age
Cut costs, boost flavor, and meet the moment for signature-style builds. BY
DREW FILIPSKI
PROVOLONE CHARCUTERIE
How Provolone Fuels Menu Evolution
Chefs are tapping into signature-style builds that customers crave.
According to Datassential, 46 percent of consumers look forward to signature cheese dishes, and 44 percent believe cheese is a good value. As full-service restaurants navigate rising costs, evolving consumer tastes, and labor pressures, premium cheeses are becoming a key differentiator.
Few cheeses are delivering on all fronts like aged provolone, and BelGioioso’s Provolone is a powerhouse ingredient built for modern foodservice. With a range of aging levels, from smooth and
subtle to sharp and complex, this cheese is redefining how operators approach sandwiches, pizzas, boards, and beyond.
Datassential notes provolone appears on 26.6 percent of U.S. restaurant menus, making it the third most menued Italian cheese, behind parmesan and mozzarella. BelGioioso’s Provolone offerings include a full range of aging levels. Its 60-day mild is smooth and clean, ideal for subtle builds. The four- and sevenmonth options introduce tang and structure, while the one- and two-year offer -
ings bring sharper, bolder notes that hold up to high-fat meats and rich sauces.
“As the cheese ages, the body becomes firmer and more robust,” says Frank Alfaro, vice president of foodservice and export sales. “You’ll feel a little tang, a little tingle.”
Aging also changes texture, moisture content, and how the cheese interacts with heat. Aged provolone has a complex mouthfeel that works in hot applications, blends well, and delivers depth with less volume. At two years, the cheese’s pro
-
BELGIOIOSO PROVOLONE
PIZZA
BelGioioso Sliced Provolone delivers a mild, creamy flavor with a satisfying bite and a smooth, velvety melt. Always in season, it’s the perfect versatile addition to elevate any menu.
PROVOLONE
teins begin to break down again, yielding a creamy texture despite its bold profile. That evolution gives chefs the ability to tailor flavor and function with precision.
“One national partner switched from a 30-day provolone to a BelGioioso five-and-a-half-month-aged Provolone,” Alfaro says. “They realized their meat had higher fat content, and the younger, commodity provolone was getting lost. They moved to the aged version and could reduce the portion from one ounce to three-quarters of an ounce while achieving better flavor and reduced food costs.”
Aged provolone excels at helping operators control costs without diluting quality due to the ability to use less cheese while still hitting the flavor mark due to the intense, concentrated flavor. “In our sharper varieties, you only need a small amount to get the full impact,” Alfaro says. “A little goes a long way.”
Operators need ingredients that do more than melt, and BelGioioso equips chefs with the tools to elevate everything from sandwiches and flatbreads to cheese boards and pizza blends.
“Provolone is at the root of BelGioioso. It’s our backbone. It’s our heritage,” Alfaro says. “Our founder brought with him not just the skills, but the reverence for how provolone should be made.”
Operators are embracing provolone not just for its taste but for its performance in visual and sensory-driven dishes. Hot sandwiches, paninis, and open-face melts benefit from provolone’s bubbling, blistering finish, particularly in higher-aged formats. The aroma and char add craveable appeal, while the stretch and pull offer memorable plating.
“Right now, it’s all about hot sandwiches,” Alfaro says. “You want that bubbling, that little char, that aroma. That’s what really sells the dish.”
Chefs are expanding how they use provolone in appetizers and shareables. Grilled or pan-crisped slices of sharp provolone are being molded into taco shells or canapés, providing a low-carb, highflavor option that also serves as a conversation starter. These formats offer visual pop, texture contrast, and an opportunity to play with fillings.
And as the keto trend continues, grilled provolone shells and crisps offer a functional, flavorful, on-trend solution. “People shred the six-month-aged provolone, put it on a hot grill, and mold it into a taco shell shape,” Alfaro says. “It’s ketofriendly and hits all the senses: crunch, aroma, flavor, and presentation.”
For pizza, blending aged provolone with mozzarella is a go-to strategy. Pro -
volone’s drier structure allows it to brown and blister, adding dimension while supporting a clean stretch.
BelGioioso offers multiple pre-sliced options tailored to different age levels and also works with operators to determine the ideal size, format, and thickness for sharper cheeses, which are drier and more brittle.
“We don’t just send cheese and walk away,” Alfaro says. “We work with our operators to make sure it performs in their workflow.”
BelGioioso’s cheesemakers treat each piece as a reflection of their craft, testing flavor, texture, and structure throughout the aging process. Moisture levels are carefully managed to ensure optimal slicing and meltability. Packaging is designed to protect the cheese while allowing it to breathe, preserving the full character of the aging process.
“Between 60 days and one year, the cheese gets firmer and a little zestier,” Alfaro says. “But by the time you hit two years, the texture softens again while the tang gets bolder.”
Provolone is such a ubiquitous cornerstone of cheese board offerings BelGioioso includes aged provolone in every board kit. In catering and retail, provolone can be used in appetizer boxes, lunch platters, or pairing flights.
From sourcing and aging to slicing and fulfillment, BelGioioso’s strength lies in its control of the entire production process. BelGioioso is known for both quality and reliability, maintaining a 99.8 percent fulfillment rate.
“We don’t wait for a problem to react,” Alfaro says. “We’re always producing with consistency in mind.”
This strategy supports operators with flexible, high-performing cheese, while ensuring they can scale it across locations and menus. At its core, BelGioioso’s Provolone lineup represents the fusion of old-world craftsmanship and the demands of commercial kitchens.
“We offer operators tradition, passion, and consistency that gives you quality,” Alfaro says. “We care about every single piece of cheese, and we make sure it delivers every time.”
BELGIOIOSO
PROVOLONE STACK SANDWICH
Italian Cheese Trends
A FEW KEY INSIGHTS FROM DATASSENTIAL ON ITALIAN CHEESES
• Parmesan (55.2 percent), mozzarella (45.5 percent), and provolone (26.6 percent) lead in U.S. menu penetration.
• Stracciatella is the fastest-growing Italian cheese, up 40 percent over the pact 4 years.
• Fior di Latte has grown 20 percent, reflecting rising demand for fresh-style mozzarella.
• Ricotta, Romano, and Gorgonzola remain menu staples but show slight declines in penetration.
ITALIAN CHEESE TRENDS TO WATCH & UNDERSTAND // COURTESY OF DATASSENTIAL
TRUFFLE PARMESAN WAFFLE FRIES Crispy crinkle fries seasoned with truffle oil and parmesan for a rich, indulgent twist.
Burgerville USA // MULTIPLE LOCATIONS
GARLIC PARM CHICKEN BITES Hand-breaded, crispy chicken biles tossed in garlic butter and topped with shredded Parmesan and fresh green onions. Served with house-made ranch dressing. Outback // MULTIPLE LOCATIONS
FRENCH FIRES TOPPED WITH PARMESAN
GARLIC PARMESAN WINGS
BURRATA
Soft and delicate, with a slightly sweet, milky flavor, BelGioioso Burrata is made with hand-crafted Fresh Mozzarella filled with Stracciatella, a mix of soft mozzarella shreds and sweet cream.
Enhance your menu by creating a new, fresh Burrata salad with fruit, tomatoes and prosciutto. Or enrich your pizza or pasta by topping with a garnish of this fresh, creamy cheese just before serving.
Available in 2 oz., 4 oz. and 8 oz. Burrata balls, 4 oz. balls with Black Tru es, and 8 oz., 1 lb and 2 lb. Burrata Filling (“Stracciatella”).
For more info and samples, please contact: foodservice@belgioioso.com 877-863-2123
belgioioso.com/Foodservice
CHICKEN ALFREDO LASAGNA ROLLS Lasagna
Noodles rolled with cheesy Ricolta filling, topped with Alfredo Sauce, Chicken, and Parmesan-Roasted Broccoli then baked to perfection with Mozzarella. Fazoli’s //
SPICY STEAK BAGEL STACK Tender, marinated steak with melly provolone, creamy salsa verde spread, fresh arugula, red onions, and zesty sweet peppers on our Asiago Bagel.
Panera Bread // MULTIPLE LOCATIONS
Among top-scoring provolone releases from top chains in Q1, Panera Bread’s Spicy Steak Bagel Stack stands out with 62% of consumers considering it to be unique. The highest scoring provolone releases pair provolone with other cheeses like ricotta and mozzarella, parmesan and mozzarella, and asiago (from an asiago bagel).
MENU ADOPTION CYCLE: ITALIAN CHEESES
INCEPTION Trends start here. Found in mostly fine-dining and ethnic independents, inception-stage trends exemplify originality in flavor, preparation, and presentation.
*FOUND IN FINE DINING AND MIXOLOGY, EARLIEST STAGE
ADOPTION Found at fast-casual and casual independent restaurants, adoption-stage trends grow their base via lower price points and simpler prep methods. Still differentiated, these trends often feature premium and generally authentic ingredients.
*TRENDY RESTAURANTS AND SPECIALTY GROCERS
PROLIFERATION Proliferation-stage trends show up at casual and quick-service restaurants. They are adjusted for mainstream appeal. Often combined with popular applications (burgers, pastas, etc.), these trends have become familiar to many.
*CHAIN RESTAURANTS AND MAINSTREAM GROCERY
4. UBIQUITY Ubiquity-stage trends are found everywhere—these trends have reached maturity and can be found across all sectors of the food industry. Though often diluted by this point, their inception-stage roots are still recognizable.
*CAN BE FOUND JUST ABOUT ANYWHERE
1. Provolone
2. Gorgonzola
3. Ricotta
1. Mozzarella
2. Parmesan
1. Stracchino
2. Humboldt Fog
3. Grana Padano
4. Fior Di Latte
5. Ricotta Salata
1. Camembert
2. Burrata
3. Pecorino Romano
4. Mascarpone 5. Manchego
4. Romano
5. Mozzarella (Fresh)
6. Asiago 7. Fontina
3. Provolone
4. Feta
5. Cheese Blend 6. Bleu Cheese
MELTED STRACCHINO
STRACCIATELLA
MULTIPLE LOCATIONS
Women in Leadership
BY SATYNE DONER
Behind the Bar with Rachel Kiley
The Sneaky Spirits CEO and cofounder continues breaking down barriers for others in the maledominated industry.
RACHEL KILEY’S PATH through the hospitality world mirrors that of many industry veterans: She started as a hostess, moved on to serving tables, and eventually found her groove behind the bar. Bartending was her passion, but as her family grew, the late nights became harder to manage. So, when one door closed, another opened: a new opportunity in the world of craft beer.
She became the first-ever official employee of Monday Night Brewing in 2012, a regional craft brewery based in Atlanta. After five years with the company, she stepped into the role of chief operating officer, where she played an integral role in building the foundation of the brand, helping it scale across six locations in Georgia, Alabama, Tennessee, and North Carolina.
Kiley led not just the brewery’s southeastern expansion but also the production and distribution of over 21,000 barrels of beer alongside her husband, Peter Kiley, who continues to serve as Monday Night’s brewmaster. It was here that she learned the ropes of relationship building, quality sourcing, and product innovation—all skills she would eventually leverage with her own company, as well as in her role as President of the Georgia Craft Brewers Guild in 2022 and 2023.
In July 2024, Kiley transitioned from her role at Monday Night Brewing and stepped out as CEO and cofounder of Sneaky Spirits, the holding company that owns award-winning booze brands including Sneaky Pete Spirits, Pedro Furtivo Tequila, and Yacht Water. While she remains close to Monday Night as a strategic advisor, Kiley says Sneaky Spirits was her chance to build something from scratch and make her mark on the industry.
“I wanted to feel that startup hustle. It’s a big chair at a small table right now
[as CEO], but building something anew is exciting to me,” Kiley says. “There’s a lot of money thrown around in the spirit industry … but what we’ve created is an authentic product we care a lot about, that’s super high quality.”
She is not only supporting the brands that currently exist under the Sneaky Spirits umbrella, but also working to push through new innovations and concepts coming down the pipeline that are set to debut in the coming year. As Kiley hires her first round of employees, she’s actively involving them in the process from start to finish, fostering a culture of creativity and inclusivity.
“Employees want to sell something they care about. Customers want to drink something that somebody cares about. It’s a simple but foundational
AS KILEY (MIDDLE) HIRES HER FIRST ROUND OF EMPLOYEES, SHE’S ACTIVELY INVOLVING THEM IN THE PROCESS FROM START TO FINISH, FOSTERING A CULTURE OF INCLUSIVITY.
Women in Restaurant Leadership
principle for Sneaky Spirits,” Kiley says. “I’m bringing my team to meet the farmers and their families. It connects them to the product, it keeps them motivated, and it brews inspiration.”
After spending 15 years entrenched in a male-dominated industry, Kiley is candid about her experience in craft beer and how it has evolved over the years. She says she’s had a front-row seat to the effects of harmful barriers and stereotypes and is committed to driving change through positive leadership and intentional activism.
“At conferences, people did not make eye contact with me. They treated me like a wife who tagged along instead of a peer. I’ve rarely felt respected for my perspective professionally,” Kiley says. “People did not ask me questions. They didn’t seek out my counsel, my advice, or leadership.”
She sees this as part of a broader cul-
“I remember the reviews of Monday Night’s first taproom saying it felt like a man cave, and 15 years ago, this was the standard for breweries,” Kiley says. “But culture and consumers have changed. When opening the Charlotte location, I was intentional and specific as a strategy to create a taproom that women want to go to. Not just because of its aesthetic, but also its amenities. We hired a female manager, and it’s now the most successful location. You can no longer be so focused on the beer that you stop thinking about creating an experience for all types of customers. Mismatching furniture, a dartboard, and a bean bag aren’t going to cut it anymore.”
It’s often the small, easily overlooked details that can make or break someone’s comfort in a space, Kiley notes. Operational changes—like hiring security guards during peak hours—can make patrons feel safer, especially on busy weekends. Even something as simple as stocking feminine hygiene products in restrooms sends a strong signal of welcome and inclusion.
tural issue within the hospitality industry, especially when navigating microaggressions from external vendors or at industry events. But she credits Monday Night Brewery with creating a genuinely inclusive culture—one where all employees felt heard and valued. Founders Jeff Heck, Joel Iverson, and Jonathan Baker, she says, exemplified allyship and made conscious efforts to dismantle gender-based stigmas. Even in the taprooms, inclusivity was a priority, ensuring both employees and guests of all backgrounds felt welcome.
Beyond her own work, Kiley is deeply inspired by the broader network of women in the beverage industry who are working together to build a culture of empowerment and mutual support. As she continues expanding Sneaky Spirits’ distribution footprint and developing new liquors to bring to market in 2026, she hopes to inspire other women to enter— and thrive in—the industry.
“I hope I can shortcut the struggles of future generations. This is actually a wonderful industry for women who want to have a family. It’s flexible, and once you find your people, it’s fun,” Kiley says.
“I have a crazy schedule, but I can also volunteer for my children’s field trip. I love that I can have my own family business with Sneaky Spirits, and sell into thousands of retail accounts across the whole region at the same time.”
IN JULY 2024, RACHEL KILEY BECAME THE COFOUNDER AND CEO OF SNEAKY SPIRITS, THE HOLDING COMPANY THAT OWNS AWARD-WINNING BOOZE BRANDS INCLUDING SNEAKY PETE SPIRITS, PEDRO FURTIVO TEQUILA, AND YACHT WATER.
BY TALLULAH HAWLEY
From Scrappy Startup to Beloved Brand
Celebrating its 10-year anniversary this summer, Breakfast Republic is a San Diego-based eatery serving creative takes on classic morning plates.
JOHAN ENGMAN, founder and CEO of Breakfast Republic, was born in Östersund, Sweden, and moved to California—his mother’s home state—during high school. To help cover rent, he took on jobs as a dishwasher, busser, and server, marking his first steps into the restaurant world. “That was kind of my introduction to the restaurant industry,” Engman says, “Then when I was 25, I gave myself a two-year ultimatum that I needed to figure out a way to make a career out of this industry.”
FOUNDER: Johan Engman
HQ: San Diego, California
CUISINE: American Breakfast/ Brunch/Lunch
UNITS: 16
locations] because they were doing fine, I decided to come up with something new.”
He met his self-imposed deadline, and at age 27, Engman was able to scramble together enough funds to open Fig Tree Cafe in Pacific Beach in October 2008. The cafe did not do well in its infancy, yet Engman remained steadfast. While working multiple other jobs to make up for Fig Tree Cafe’s losses, Engman says that he did not take one day off during the threeyear period after the cafe’s opening. His commitment paid off—Fig Tree Cafe soon opened two more locations.
In the newfound accomplishment, Engman says, “I looked back at, not necessarily mistakes, but what I maybe could have done better, and instead of rebranding [the three Fig Tree Cafe
One key decision for Engman was to make the cuisine unmistakable in the name of his new concept. Breakfast Republic—a nod to the Golden State’s original moniker, the California Republic—left no doubt about what was on the menu. “Hence, with a name like Breakfast Republic, it’s pretty hard to think we’re an Italian steakhouse,” he quips.
At the time in San Diego, Engman says, “When I looked around at breakfast places [near the first location of Breakfast Republic], it was kinda all the same—booths, tables, chairs, sugar caddies. There was no effort, I thought. So I wanted to put a lot of emphasis on standing out.”
Open for breakfast 365 days a year from 7 a.m. to 3 p.m., Breakfast Republic quickly grew into an iconic spot known for high-quality, unique dishes in a fun atmosphere.
Inside the dining rooms, customers can find bright yellow chairs in the shape of cracked eggs, and quirky decor accents or laughable quotes with every visit. Whether it is the “definitely booze in this cup” written on the underside of their coffee mugs or the unique song and movie quote/joke combo that plays when someone locks their bathroom stall, Engman has curated a vibe designed to spark conversation, either in tableside conversation or on an Instagram story (or both).
Breakfast Republic’s menu is as bold and playful as its décor, featuring inventive twists on morning staples. The
WHAT STARTED AS A SINGLE CAFÉ HAS GROWN INTO A THRIVING RESTAURANT GROUP WITH 16 LOCATIONS AND COUNTING, BRINGING BOLD FLAVOR AND PLAYFUL DESIGN TO THE EARLIER DAYPART.
Jurassic Pork Benedict layers pork bacon over a sourdough english muffin, topped with poached eggs, creamy hollandaise sauce, and garnished with parsley. The Pineapple Upside Down Pancakes are topped with brown-sugar pineapple and pineapple whipped butter, while the Mr. Presley French Toast is stuffed with peanut butter and topped with bananas foster and bacon.
The menu also offers bold takes on brunch beverage classics, including the Jurassic Bloody Mary made with jurassic pork bacon, vodka, and the house bloody mary mix, or the Sparkling Strawberry Screwdriver with freshly squeezed orange juice, strawberry syrup, vodka, and bubbles. Mimosas come in flavors like guava, lychee, cranberry, and grapefruit, while the Big Boozy Brew Shot cocktail combines an espresso shot with espresso vodka and Irish cream liqueur for a caffeinated punch. There’s even a house-branded Prosecco, imported from a 400-year-old Italian vineyard, to round out the mix of creative and crowd-pleasing sips.
Without the budget for traditional marketing, Engman turned to bold, eyecatching merchandise as a form of free promotion. Colorful T-shirts and mugs featuring cheeky, breakfast-themed phrases quickly became walking billboards throughout San Diego’s North
Park neighborhood.
Today, Breakfast Republic accounts for 16 of the 23 restaurants under Rise & Shine Hospitality Group, which Engman founded in 2008 with the opening of the original Fig Tree Cafe. The group officially launched in 2016 and has grown entirely without the backing of private equity.
On the Rise
comes to eggs, Breakfast Republic uses cage-free Vital Farms products—an intentional choice that speaks to Engman’s values. “I think that is another reason why I’ve never taken on any big investors,” he says. “Generally, when a big investor comes in, they’ll look at that and they’ll say we could save tens of thousands by using a cheaper egg product, and I just don’t like the idea of that.”
Breakfast Republic also has a sustainability program through Resource Management Group, where excess food waste is sent to be either composted locally or used as nourishment for livestock.
Beyond sourcing locally, Rise & Shine Hospitality Group is deeply committed to supporting the communities it serves. Through its nonprofit arm, also named Rise & Shine, the company donates $1 for every designated dish sold at its restaurants—such as the French Toast Sampler at Breakfast Republic. The funds go directly toward local nonprofits or are used to host food giveaways.
Engman’s growing portfolio under Rise & Shine Hospitality Group includes several other breakfast-focused concepts across Southern California, such as Eggies, Gaslamp Breakfast Company, Feast & Fareway, Breakfast Company, 6th & G Breakfast Co., and Ox Coffee. The latter operates both as a café and a full-scale roasting facility, sourcing beans from organic farmers in Peru and supplying freshly roasted coffee to all Rise & Shine locations. Vertical integration, Engman says, plays a critical role in keeping quality high and costs manageable—particularly in the challenging economic landscape of operating restaurants in California.
That same commitment to quality and sustainability carries over to Breakfast Republic’s sourcing practices. The brand proudly features local goods and ingredients, including regional vodka, bread, and kombucha, along with housemade sauces, salsas, and syrups. When it
“The mission of [Rise & Shine] is to have a positive impact in all the communities that we do business in,” he says. Breakfast Republic maintains partnerships with local Little League teams, a San Diego school supporting unhoused youth, and LGBTQ community centers, reinforcing the brand’s connection to its neighborhoods.
At the heart of the concept is a strong set of values. Engman says the company “hires and fires” based on core traits like resilience, scrappiness, humility, innovation, and an ownership mentality. By staying true to these principles—and prioritizing high-quality ingredients and exceptional service—he believes the brand creates a dining experience guests genuinely enjoy, which creates long-term success.
Looking ahead, while Engman is still actively in negotiations for two new locations within SoCal, he also hopes to expand to Texas in the coming years.
THE MENU OFFERS BOLD TAKES ON BRUNCH BEVERAGE CLASSICS. MIMOSAS COME IN FLAVORS LIKE GUAVA, LYCHEE, CRANBERRY, AND GRAPEFRUIT, WHILE THE BIG BOOZY BREW SHOT COCKTAIL COMBINES AN ESPRESSO SHOT WITH ESPRESSO VODKA AND IRISH CREAM LIQUEUR.
JOHAN ENGMAN
Advertising Index
Boursin
handhelds.boursin.com
Ecolab
800-352-5326 | ecolab.com/LaborSavers
Ghirardelli
ghirardelli.com/professional
Lactalis
presidentcheese.com
Machines Italia
machinesitalia.org
McCain
SureCrisp.com
McCormick Cattlemen’s
mccormickforchefs.com/cattlemens
Progressive Commercial
888-806-9598 | ProgressiveCommercial.com
RedGold
866-729-7187 | RedGoldFoodservice.com
Ruggiero Seafood
www.ruggieroseafood.com
Simplot
simplotfoods.com
Stratas Foods
888-404-1004 | stratasfoods.com
VITO Fryfilter
887-859-0398 | vitofryfilter.com
TRENDING ON THE MENU
Bay State Milling
wheat-better.com
Belgioioso
belgioioso.com/foodservice
Advertising Inquiries
Eugene Drezner, VP, BUSINESS DEVELOPMENT edrezner@wtwhmedia.com | (919) 945-0705
Amber Dobsovic, NATIONAL SALES DIRECTOR adobsovic@wtwhmedia.com | (757) 637-8673
Edward Richards, NATIONAL SALES DIRECTOR erichards@wtwhmedia.com | (216) 956-6636
Tom Boyles, NATIONAL SALES MANAGER tboyles@wtwhmedia.com | (662) 607-5249
Behind the Scenes
ROLE: Corporate
Beverage Director
BRAND: Tupelo Honey
Southern Kitchen & Bar
LOCATIONS: 25+
FOUNDED: 2000
HQ: Asheville, NC
Lindsey Farris-Felty is shaking up what a modern restaurant cocktail menu can be, and was the mastermind behind Tupelo Honey’s new beverage launch this spring. The lineup is as playful as it is purposeful, featuring drinks like the Cereal Milk Martini topped with rainbow marshmallows, a Watermelon Smile Margarita rimmed with Tajin, and a Mindful Martini that supports pollinator conservation. FSR sat down with Farris-Felty for an exclusive Q&A interview to learn about the inspiration behind the buzzworthy beverages and why she’s leaning into mindful mixology.
BY CALLIE EVERGREEN
Playful Yet Purposeful
The new drinks on Tupelo’s menu are playful, nostalgic, and colorful—how do you strike that balance between eye-catching presentation and well-balanced flavor?
Everyone knows you drink a cocktail with your eyes first, but that said, of course flavor is always the most important thing. Fortunately, when you work with high-quality ingredients, the drinks usually end up looking as good as they taste. I like to think of presentation as playful, but with a purpose: Every detail in the drink should enhance the guest’s journey, without being a distraction.
The Cereal Milk Martini sounds like a throwback in the best way. What inspired that cocktail, and how do you think nostalgia plays into today’s drink trends?
There’s some power in nostalgia in the way it instantly can transport you back into warm emotions and memories. Sprinkling some rainbow marshmallows over a creamy, delicious cocktail gives you the warm fuzzies,
and I think that’s kind of magical. There’s something to be said about nostalgia and hospitality…At Tupelo, we’re big believers that when people feel comfortable—like they’re right at home—they’re more likely to connect, celebrate, and come back again.
What flavors or beverage trends are you excited to explore in future menus?
The Spritz! We just menu-listed an Aperol Spritz, and I’m looking forward to seeing how it moves… matcha and watermelon certainly are having a moment, but the Spritz has turned into a whole category that’s full of possibilities. These lower ABV drinks are perfectly sessionable, and I think we’ll see more guests choosing to order multiple spritzes versus traditionally heavier cocktails.
I’m also keeping an eye on the “Better For You” movement. At this point, it’s more than a trend; it’s a shift in how many people are thinking about both food and drink. I’m excited to explore more low- or no-proof drinks that still feel fun and indulgent.
LINDSEY FARRIS-FELTY
CEREAL MILK MARTINI
WATERMELON SMILE MARGARITA
MINDFUL MARTINI
Waste is a Restaurant Killer, but Often the Last Thing Owners Fix
Obsessions with loyalty can backfire if guest experience isn’t consistent.
How much waste is there in a restaurant? While so many restauranteurs are focused on getting more people in the door with loyalty programs and taking more orders faster with point of sale upgrades, all that new money coming in the front door is flying out the back door. Once the waste starts affecting diners’ experience, no amount of loyalty can save a brand from the bad reviews. It turns out, waste is hidden across all areas of the restaurant. The wasted time spent prepping food that won’t end up being used. The wasted resources, training new employees when a chaotic kitchen creates high turnover. The wasted money sunk into paper tickets. The wasted opportunities when staff is bogged down and can’t function efficiently. And, the wasted potential guests getting the wrong orders, suffering long wait times, and ultimately leaving bad reviews about their experiences, never to return.
So how do back-of-house solutions keep guests coming back? ConnectSmart® Kitchen is QSR Automations flagship software, used in 21 of the top 25 casualdining chains around the U.S. This system automates operations, helping cut down on food waste from day one.
Delayed routing lets orders queue in the most efficient ways, so guests get the optimal food experience with the least wait. Additionally, customizable routing, pacing, and prep stations cleanup workflow and reduce ticket times. And it integrates with over 80 point-of-sale systems, so there’s no need for a massive tech overhaul to see results.
ConnectSmart Host is software created specifically for full-service restaurants. Now, key information can be digitally communicated from the kitchen to the front-of-house and vice versa. This way, everyone can better manage rushes, seating, and more.
ConnectSmart Go helps restaurants supercharge their off-premises program. It enables users to mark guests and delivery drivers as “arrived” and automatically notify back-of-house staff through ConnectSmart® Kitchen screens. With ConnectSmart Go you can also release and fast track orders from your to-go stand, plus, send updates to the kitchen in real-time, and can give you the data to make smart operational decisions.
Finally, ConnectSmart RecipesPlus digitizes your brand’s recipe book. It’s searchable and keeps orders consistent across locations. New recipes can be quickly added across the entire system from one centralized location. And this software even makes training employees easy, translating recipes automatically so a diverse staff can understand.
When planning the restaurant’s strategy, don’t forget to balance improvements to marketing, POS, and back of house so the restaurant can grow successfully without potential setbacks. RET
Lighting the Way: How Classic Foods is Modernizing Wendy’s® Marketing Across Idaho and Utah
Grab attention, increase traffic, and reinforce brand presence.
Few things matter more to a Wendy’s® franchise than delivering a consistent, on-brand experience at every location. That’s where Braeden Ricks, DMA marketing manager for Wendy’s of Idaho, comes in. His role spans multiple franchise locations across Idaho and the Salt Lake City area, with a focus on driving marketing cohesion and operational excellence. One of those standout groups is Classic Foods Inc., a forward-thinking franchisee that has embraced the power of digital signage to modernize customer engagement and streamline brand messaging.
Classic Foods has made digital signage a cornerstone of its marketing strategy. Nearly 60 percent of its restaurants already feature dynamic LED displays from Watchfire, and the company plans to increase that to 90 percent by the end of 2025. For Braeden and the franchisees he supports, this shift is about more than aesthetics—it’s about helping local operators remain nimble while staying tightly aligned to Wendy’s national brand standards.
“Partnering with Watchfire for our digital signage needs has been a game changer for Classic Foods and other franchisees in our region,” Braeden says. “We are now able to provide approved assets and product photography straight from corporate that operators can easily download and schedule at their locations almost instantly. That level of control and speed has brought a new level of consistency and professionalism to our marketing.”
Prior to adopting digital displays, most franchise locations relied on static reader boards, which limited the ability to promote new products or respond quickly to market changes. Now, when Wendy’s corporate introduces a new product or launches a promotional push, franchisees like Classic Foods can mirror that messaging immediately on their restaurant signs. The ability to update content remotely ensures operators stay current and on brand without missing sales opportunities.
“Having the flexibility to switch out content for the hottest items—whether it’s a limited-time promotion, such as the SpongeBob SquarePants collaboration last fall and Girl Scouts Thin Mints™ Frosty® from this spring, or highlighting breakfast
options during morning commute hours—means stores can adapt to customer demand in real time,” Braeden says. “We’ve seen firsthand that locations with LED signage consistently outperform those without. It grabs attention, increases traffic, and reinforces brand presence.”
Beyond driving sales, the digital signage program also alleviates the workload for individual operators. With pre-approved graphics and Watchfire’s OPx cloud-based content management software, franchisees spend less time managing signs and more time focusing on operations. “It has truly cut down on labor and made it easier to maintain an on-brand look at every restaurant,” Braeden adds.
For Classic Foods, the investment has paid off in both brand strength and business results. “They’re a huge proponent of the program because they’ve seen the difference,” Braeden says. “Digital signage elevates the customer experience, promotes the right products at the right time, and helps the entire Wendy’s system maintain a cohesive, modern image.” RET
DIGITAL READER BOARDS. DRIVE TRAFFIC. INCREASE SALES.
Increase your QSR’s foot traffic and drive sales by promoting new menu items, limited-time specials, and loyalty program perks. Display eye-catching, dynamic brand-approved messages that uphold your QSR’s brand standards.
Easily manage content with Ignite OPx, our content management software. Schedule updates months in advance or make last-minute changes and streamline your sign messaging for one location or many.
Our reputation is built on your digital reader board's ability to look great and perform reliably, not just for one day but for its lifetime.
Is Theft Eating Your Restaurants’ Earnings?
Here’s how restaurants are fighting back against cash
loss.
Running a quick-service restaurant is tough work with tight margins. While many payment options are out there, cash is still a major part of daily business. In fact, cash remains a consistently strong choice for U.S. consumers, holding its ground as the third-most-used payment type last year. Its usage has remained stable since 2020, demonstrating its enduring presence in daily transactions, according to the 2025 Diary of Consumer Payment Choice. So, while digital transactions are a popular choice, plenty of consumers still rely on cash.
With so much cash flowing through your doors, protecting it requires foresight to prevent what the retail and restaurant industry calls ‘shrink’—unaccounted losses of inventory or cash. Partnering with a cash services provider is your best strategy to safeguard your hard-earned money. Let’s break down the options you have as a customer of these services.
SMART TECHNOLOGY CUTS DOWN ON CASH TOUCHPOINTS
Think about all the times cash is handled: counting, recounting, preparing deposits, and trips to the bank. Each of these steps is
an opportunity for error or vulnerability. A smart safe refines these processes, optimizing cash flow and enhancing its security. It’s like having a built-in security guard and accountant across daily operations.
Beyond simply securing your cash, smart safes give you high visibility. You’ll know exactly when a deposit was made, by whom, and for what amount. Tracking ensures accuracy and holds employees accountable without needing extra training or time-consuming new processes.
More advanced smart safes boost security even further with features like a contact center and remote support, making cash processing quicker and more accurate. Another big benefit is individual employee PINs. This gives you full tracking of every transaction, helping you pinpoint exactly where any shortages might occur. Plus, the best smart safes include built-in tutorials to get your team up to speed fast, so they can focus on customers, not complicated cash procedures.
PROTECTING YOUR PROFITS
A smart safe is a strong start, but a truly comprehensive approach to cash handling goes further. The right partner offers a complete, technology-driven solution. This means everything from smart safe technology to secure cash-in-transit services and reliable IT and customer support.
Take Papa Johns, for example. They faced the complexity of managing over 400 bank accounts and vast cash flow across many locations. By partnering with Loomis and implementing SafePoint solutions, they were able to consolidate accounts and significantly improve their cash management efficiencies. This real-world success shows how the right partner turns cash handling from a weakness into a strength.
When you have a partner who understands the unique demands of the quick-service restaurant world, you’re actively protecting profits and driving business forward. RET
CASH— The Secret Ingredient.
Running a busy restaurant, you know that every detail matters—from nailing lunch rush and customer satisfaction to keeping costs in check. Top brands in the industry face the same challenges, and many have found a smart solution with SafePoint® by Loomis.
They rely on SafePoint® for the accuracy, speed, and reliability needed to handle high volumes of cash without the usual headaches. It’s a smart business decision: less time spent on manual counting, fewer discrepancies at the end of the day, and even faster access to funds. It’s a solution that works for those at the top, and it can work for you too.
How the biggest names in the industry handle their cash. Save
The Oven Innovation That’s Helping Productivity Soar
How ImVection is changing the game by increasing speed, versatility, and efficiency.
As consumer demand for faster service increases and the foodservice landscape picks up its already frenzied pace, operators are turning to equipment, products, and solutions that can speed up the time it takes to get high-quality dishes out the door. Factor in labor and space challenges, and it’s easy to see why efficiency, versatility, and improved workflow are at the forefront of operator needs.
Recently, innovation in the industry has centered on helping operators address these concerns, including the release of a new oven from industry leader Blodgett. Their awardwinning ImVection Oven allows operators to achieve higher levels of productivity, all with a single, space-saving unit.
IMPINGEMENT AND CONVECTION IN ONE
The ImVection Oven begins with a revolutionary design. It features four cooking chambers, each of which can individually function as either an impingement or convection oven, all in a single unit. Driven by patent-pending moveable air plates that switch between impingement and convection, the oven gives operators the ability to cook chicken wings, pizza or other quick-turn items under intense, high-speed heat at the same time they’re making chocolate chip cookies or salmon under gentle airflow. And even with four different foods cooking in such close proximity, the unique design prevents flavor transfer between dishes, ensuring truer finished flavors.
HIGHER PRODUCTIVITY LOWER COST
By incorporating ImVection Ovens, kitchens can expect an increase in overall productivity while reducing costs. For starters, the ventless, compact footprint is
a highly efficient use of space. The unit is controlled by an intuitive, intelligent display, and temperatures between chambers can vary by 175 degrees, making it versatile for preparing a variety of items at once, increasing throughput. The four-chamber, two-door configuration offers faster cook times and higher efficiency thanks to better heat retention. And operators can save on investment costs by purchasing and maintaining a single unit, with the added benefit of reduced utility costs.
SETTING A HIGHER BAR
With its combination of quality, technology, design, and ingenuity, the ImVection Oven has already received accolades for groundbreaking innovation. At the 2024 National Restaurant Show, it was recognized with a Kitchen Innovations Award, demonstrating its ability to transform back-of-house environments and assist foodservice operations as they strive to meet the times.
CHANGING THE GAME
The ImVection Oven is just one of many quality, reliable products from Blodgett. Backed by over 175 years of experience, they’re known across the industry for setting the standard of excellence with best-in-class ovens. With this newest innovation, Blodgett continues to build upon its legacy, boost kitchen performance, change the game, and once again prove why they are the Greatest Ovens of All Time. RET
The revolutionary, versatile ImVection Oven
Four chambers can individually function as either an impingement or convection oven, allowing you to cook quick-turn items in high-speed heat at the same time you’re baking other foods under gentler, circulating hot air. That’s a huge win for kitchens. And that’s why we’re known for making the Greatest Ovens of All Time.
COOK 4 DISHES AT 1 TIME
Smart Tech, Seamless Service: The New Standard in Restaurant Operations
The distinction between physical and digital retail is increasingly blurring, particularly within the food service and hospitality industries. To remain competitive, restaurants are implementing significant operational changes, including a wider variety of payment options, optimizing service methods through technology, and enhancing overall customer experiences. As retail continues to evolve, operators must navigate ongoing challenges related to fluctuating consumer demand, labor dynamics, and shifting market trends.
The State of the Industry: Future of In-Restaurant Dining report by Incisiv, in collaboration with Toshiba Global Commerce Solutions, highlights how restaurants must go beyond basic convenience to accelerate operations and meet evolving expectations of diners. According to the study, 38 percent of restaurants have implemented POS systems that can handle both in-store and online orders to streamline operations and ensure a smooth guest experience across channels. The industry is moving toward more integrated operations, with 57 percent of restaurants now managing multiple order types.
The key question remains: how can restaurants adapt to rapid
change and deliver seamless experiences in both a cost effective and efficient manner?
Restaurants continue to evolve in response to shifting consumer preferences and buying behaviors. Businesses must remain aware of these changing expectations and deliver experiences that align with diverse customer needs. While some guests seek the full-service experience of dining in, others prioritize the convenience and efficiency of takeout or contactless transactions. To enhance customer satisfaction, businesses should focus on minimizing friction throughout the shopping experience by leveraging advanced technology solutions and retail-hardened POS platforms. Seamless, integrated systems ensure a consistent and engaging experience across all channels.
Rising wages and labor shortages are compelling restaurants to make significant adjustments to staffing strategies and employee engagement. Employees are being reallocated to roles with expanded responsibilities, including curbside pickup and delivery. Implementing flexible technology solutions allows smooth transitions between associate-led POS systems or self-service kiosks. Intuitive and user-friendly restaurant technology can also streamline employee training and improve retention, ultimately enhancing overall operational efficiency
Investing in a future-ready POS solution is a strategic decision for long-term operational success. The restaurant industry requires POS technology that is durable, engineered to withstand extreme temperatures, humidity, vibrations, impacts, and frequent cleaning. Beyond physical resilience, retail-hardened technology must also deliver the processing power and flexibility needed to integrate with emerging digital applications and future peripherals. Implementing robust, retail-hardened solutions can minimize downtime, optimize service efficiency, and enhance the overall customer experience.
Toshiba delivers retail-hardened technology, specialized services, and expertise to help restaurants adapt to changing customer preferences, maximize profit, and enhance operations. With a broad hardware, software, and services portfolio, along with an extensive network of partners, we take a collaborative approach to make sure businesses have the tools they need to meet their goals. RET
CREATE YOUR TOMORROW WITH TOSHIBA
Drive growth and innovation with flexible
solutions
A Big Task that Can Be Easily Automated
Something the full-service sector has been doing for a long time.
Turnover has long been an issue for quick-service brands. According to Black Box Intelligence, fast casual and quick-service restaurants have seen employee turnover soar from 133 percent in 2019 to 173 percent in 2022. Rising wages have also complicated plans for fully staffing restaurants. With staff in short supply, operators can find themselves redeploying revenue generating team members to handle critical but non-customer-facing tasks like washing wares. “Quick service restaurants are feeling the impact of rising wages,” says Gretchen King, Vice President of RD&E—Global QSR at Ecolab.
Whereas many full-service brands have long since automated warewashing, the quick-service segment has been slower to make that change, which presents several issues for quick-service brands. First, handwashing wares can be inefficient, King says—a warewashing machine uses up to 75 percent less water. Second, there can be inconsistencies when handwashing wares. When employees are rushed, wares may not be properly cleaned. In addition to food safety risks, restaurants could disappoint customers if partially cleaned items like lobby trays make it into the rotation.
Now is the time to make the switch to automate warewashing, King says, touting Ecolab’s KAY QSR Machine Warewashing Program as the perfect solution for quickservice brands. “Ecolab now offers the XL-RW machine tailor made for quick-service restaurants that delivers a valuable combination of speed, strength, and capacity needed to make machine automation a valuable addition to the quick-service back of house,” King says. With an oversized 10-inch higher door opening, the machine fits wares more common in quick service, like lobby trays and sheet pans. Combine that increased capacity with faster throughput from a speedy 60 second cycle time, and you have the right solution for quick-service restaurants.
King and her team leverage Computer Aided Design (cad) programs to identify where a machine would work in any restaurant. “That’s an area where we differentiate ourselves,” King says. “We do all the work for restaurant brands in terms of how to retrofit a back-of-house and identify where everything can fit. We want operators to understand that this is possible.”
Ecolab’s full portfolio of machines come with the expertise and support of Ecolab’s national service team, who are experts on the machine itself, as well as the overall warewashing program. The machine, along with the support from Ecolab’s team, help make restaurants more efficient. It is also a morale boost for team members and managers who don’t want to stay late washing wares after an already long day.
“Having peace of mind, that we take care of everything with machine design, high performing products, and a robust service team, is hugely impactful to restaurant operators,” King says. “We understand the industry and how hard it is right now; we believe this solution is incredibly valuable for quick-service restaurants.” RET
The XL Warewash Program
FOOD SAFETY
90% MORE SOIL REMOVED* compared to manual only process*
LABOR SAVINGS
WATER SAVINGS
REPURPOSE 2 HOURS OR MORE labor per day*** vs. traditional dump/fill machine
6,400 GALLONS OF WATER SAVED PER YEAR**
Where Performance Meets Value
Designed specifically for QSR applications, the XL has a higher wash chamber, 50% faster cycle time, faster dry time, and delivers productivity and food safety at a lower total cost.
Contact your Ecolab Representative or call 800.529.5458 TODAY !
Palmer Digital Group Raises the Canopy for Dual-Concept Fast Casual Restaurant Chain
Palmer Digital Group, a full-service supplier and installer of custom indoor and outdoor digital kiosks, display enclosures and drive-thru digital menu boards, continues to win quickservice restaurant modernization projects throughout North America, with especially strong momentum in its hometown region. On the heels of a recent wins announcement with Chicagoarea barbeque chain The Patio, Palmer Digital Group announces that Chicago-area fast casual chain Bouna Beef will install its turnkey outdoor digital menu board systems at most locations, beginning with two dual-concept locations with Rainbow Cone.
Founded in 1981, Bouna Beef brings Chicago flavors including its signature Italian beef sandwich to 26 restaurants in surrounding communities. In late 2022, Bouna Beef joined forces with regional institution Rainbow Cone, which in 1926 opened its
drive-thru operations. The marketing team was equally invested in the idea, given the challenge of updating multiple, differently sized static message boards in a timely manner.
“It’s not easy to replicate signage for limited time offers when some signs are one to three inches shorter than others, and your signs vary between single, double and triple-panel configurations,” says Mark Kearins, IT director for Bouna Beef. “That leaves the marketing team scrambling to create temporary signage for a variety of dimensions, many of which are unique to one site.”
The Bouna Beef team found their answer upon entering Palmer Digital Group’s booth at the 2022 National Restaurant Association Show. The company soon ordered two triple-panel canopy systems for its Valparaiso location—one for each drivethru lane—and soon after committed to a larger order for Orland Park, which adds single-panel preview boards. PDG will also customize the Orland Park canopy menu board structure with the brand’s enduring pink and purple colors famous to its customers.
original Chicago location and today operates 10 stores, including one in Florida. One of these locations, in Valparaiso, Illinois, represents the first Bouna Beef/Rainbow Cone dual-concept franchise; a second in Orland Park opens in June.
The dual-concept franchise initiative, along with changing consumer habits, inspired Bouna Beef to re-evaluate their
Kearins said that while Bouna Beef managed the Valparaiso installation in-house, they are outsourcing the Orland Park installation work to Palmer Digital Group. “They have an installation team with experts that understand the electrical and network infrastructure, so we don’t need to bring in a lift to put the canopy systems in place,” says Kearins. “As we start rolling out menu board systems to other locations, which we intend to do, we won’t really have the bandwidth to carry the load ourselves.”
Kearins expects to use PDG’s QSRDSMB346CANOPY systems at most locations, which have three integrated 46-inch Samsung displays and offer overhead shade and protection from wet weather as customers place their orders. Preview systems will favor single-panel pedestal designs that can be lifted into place and securely mounted by two technicians. They are also in talks to install indoor digital menu board systems at several locations, along with “marketing TVs” for promotional digital signage inside Rainbow Cone locations. RET
with PDG’s all-in-one, turnkey digital menu board solution
From Screen to Strategy: How vMenu Turns Menus into Revenue-Driving Tools
Where digital menus meet real business growth.
At Vistify, we believe digital menus should be more than displays—they should help your restaurant grow.
When we talk to quick-service restaurant operators, the same challenge comes up: managing menus across locations is a hassle. It’s time-consuming, hard to scale, and often not connected to the data you need. That’s exactly why we built vMenu—a powerful, all-in-one digital menu platform designed specifically for quick service restaurants. With vMenu, your team can take charge of your screens— no developers or designers needed. Our easyto-use, drag-and-drop builder makes it simple for anyone to create, update, and launch sleek, fully on-brand menus. Whether you’re rolling out a limited-time offer, changing up prices, or updating nutrition info, it’s all just a few clicks away.
vMenu isn’t just about updating menu screens—it’s about turning them into moneymakers. With real-time performance data and smart insights, you can see exactly which items are driving revenue, which combos are lagging, and how your screen layout affects what guests choose. So instead of going with your gut, you’re making moves backed by real data. Want to spotlight high-margin items, localize offers, or A/B test layouts? It’s all possible—fast and easy. It also plugs right into your existing tech stack, from POS to back-of-house systems, so there’s no need to rip and replace. And if you ever need help, our U.S.-based support team is here for you 24/7. Whether you’re running one location or hundreds, vMenu helps your screens work smarter, scale effortlessly, and drive results around the clock.
Our solution is designed to work across all quick-service restaurant verticals—fast casual, coffee shops, pizza joints, and more. We’re proud to support some of the most forward-thinking brands in the business, like Flame Broiler, La Madeleine, Coffee Fellows, Slice House, and others.
Your digital signage should be doing more than showing content—it should be working for you. That’s why we built vMenu: to help your team move faster, communicate better, and turn every screen into a smart, strategic tool. Whether it’s pushing out a promo in seconds, updating menus across your entire system, or using back-of-house screens to streamline operations, we make it all possible—without needing a tech team or a complicated process. It’s not just about looking modern. It’s about unlocking the real power of your digital presence—boosting revenue, improving efficiency, and staying ready for whatever comes next. RET
OWN THE EXPERIENCE
*Source: Circana, LLC, SupplyTrack®, Tomato Based Sauces, Marinara, Spaghetti, and Tomato Sauce Combined, Puree, Units Adjusted, 12 Months
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