FSR November 2023

NO. 119

FULL-SERVICE RESTAURANTS : SETTING AMERICA’S TABLE

AN AI-DRIVEN FUTURE

BUBBLING BRILLIANCE

FROM HATCHING TO FRANCHISING

FERMENTATION’S REVIVAL

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DECODING 2024’S

CULINARY LANDSCAPE

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FOUR MORE

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Blooming

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CONTENTS

FSR November 2023 No. 119

18 DESPITE RECENT MACRO CHALLENGES, THESE AREAS HAVE EMERGED AS PROMISING SITES FOR HOSPITALITY WORKERS AND HOPEFUL BUSINESS OWNERS.

18 Hot Markets: 5 Blooming Foodie Destinations From the Midwest to the tropics, these five cities are meccas for seasoned restaurateurs and newcomers alike.

20 Ballyhoo Champions Chicago Culinary Scene Anna and Ryan O’Donnell are expanding their restaurant collective across the Windy City and the North Shore.

26 Decoding 2024’s Culinary Landscape

26

These forecasts predict a versatile, work-hard-play-hard mentality going into next year as social media fuels a wave of fads and trends, like colorful root vegetables and elevated tinned meats.

C HEF S & IN G R ED IEN T S

9 Lessons on Arrogance from a Top Chef Star Chef CJ Jacobson recounts his hilarious and somewhat naive journey of becoming a chef, winning “Top Chef Duels,” and opening up his own restaurants, Ēma and Aba.

12 Fermentation’s Flavorful Revival ADOBE STOCK (2)

Chefs across the country are using the preservation technique to infuse dishes with rich layers of flavor, like chef Sean Brock’s flagship restaurant Audrey.

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CONTENTS

®

FSRmagazine.com November 2023 No. 119

EDITORIAL EDITORIAL DIRECTOR

Danny Klein

dklein@wtwhmedia.com FSR EDITOR

45 FIR S T CO U R SE

6 Becoming the Face of a Brand Michele DiMeo, AKA “The Restaurant Diva,” shares how she ensures all her restaurants are picture-perfect.

7 Rising Costs Force Tough Decisions A new study reveals people in the U.S. are eating out less due to cost of living increases.

L I Q U ID IN T EL L I G EN C E

15 Bubbling Brilliance Strong recipe foundations make room for whimsical, inventive drinks, like Takibi’s Wagyu fat-washed Ransom Whiskey.

B AC K O F H O USE

43 How to Prepare for an AI-Driven Future

48

WILD EGGS / ATLAS RESTAURANT GROUP

Callie Evergreen

in the right tools and stay on top of developments to optimize operations and enhance the customer experience.

45 From Hatching to Franchising ON THE RISE Brunch concept Wild Eggs is gearing up to go national by launching a franchise program from scratch and aims to sell 35 franchises this year.

48 From Lacrosse Pro to Food Mogul BEHIND THE SCENES Alex

Smith shares how he built his company Atlas to over 30 concepts ranging from finedining establishments and French brasseries to Italian chophouses and authentic Greek eateries.

A L S O IN T HI S I S SU E 4 Editor’s Welcome 47 Advertising Index

YOUR TAKE When it comes to

artificial intelligence, restaurant operators need to invest

cevergreen@wtwhmedia.com QSR EDITOR

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F S R M AG A Z I N E .CO M

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Welcome

It’s the Golden Age for Foodies

Callie Evergreen EDITOR

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cevergreen@wtwhmedia.com FSRmag @FSRmagazine

On the Cover This month’s cover of Anna and Ryan O’Donnell was shot by Huge Galdones, a food and beverage industry veteran who is known for building lasting relationships with top chefs and restaurateurs. Born and raised in Montreal, he currently resides in Chicago and has shot photography for multiple cookbooks, including “Gather and Graze” by James Beard Award-winning chef Stephanie Izard. His work has also appeared in Bon Appetit and FOOD & WINE. To learn more about Huge, visit galdones.com and follow @galdophoto on Instagram.

CALLIE: HOLLY FRITZ / HUGE GALDONES

CHAT WITH JUST ABOUT ANY CHEF or restaurant owner in a major metropolis, and they’ll tell you that their area is ripe for eatery expansion. Add that to the proliferation of micro-influencers on TikTok and Instagram posting videos that begin with “check out this new restaurant I found in” fill-in-theblank city, and you’ve got a golden age for foodies and restaurateurs alike.

I place myself in the “foodie-in-training” category, and my social media feeds are constantly inspiring where my next date night or group outing will take place and where we’ll eat. As travel is picking back up following the pent-up demand from the pandemic lockdown years, my peers and I are constantly scouring visual content and making lists of restaurants to try in new cities. That plays into our annual Hot Markets feature, which highlights five cities this year from the Midwest to the tropical islands of Hawaii (PAGE 18). These destinations are meccas for seasoned operators and newcomers alike, which all showcase growth in hospitality jobs at 7 percent and higher. While some of the cities featured are no-brainers, others are true up-and-coming stars in the culinary world, like Durham, North Carolina—which I’ll have moved to by the time this issue comes out. This Minnesota girl is ready for warmer winters and new eats.

Elsewhere across our November issue, you’ll find trend forecasts going into 2024, from rising flavors and ingredients (PAGE 26) to how operators can embrace and prepare for an AI-driven future (PAGE 43). One popular technique many chefs are embracing in dishes is fermentation to kick up rich layers of flavor while giving new life to food waste (PAGE 12). And restaurant bar programs are embracing top-notch beverage innovation, like Deviation Distilling’s bacon fat-washed Zin Fin Bourbon in its Bacon Churro Old Fashioned (PAGE 15).

Then there’s CJ Jacobson, who recounts his quirky (and hilarious) journey to becoming a chef and winning “Top Chef Duels” in 2014, to opening his own concepts under Lettuce Entertain You Enterprises (PAGE 9). One of my favorite quotes from Jacobson is when he reflects on his first culinary gig as an unpaid intern at a Michelin-starred institution: “At the end, they did not offer me a job, but I was hooked. I spilled duck stock all over my feet and I smelled like roasting bones and my hands were really beat up, and I think I got the record for cuts on your finger,” Jacobson laughs. “I didn’t know if that’s a badge of honor or a badge of I’m a fool, but I would learn in my career there would be many more badges of foolery, and I just kind of loved it.” May more of us embrace our own badges of foolery, and share those stories with the same kind of gusto.

Per usual, this issue shares ideas, anecdotes, and lessons from some of the top restaurant leaders across the country—so dig in.

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IDAHO® YELLOW POTATOES

IT ALL STARTS WITH AN

IDAHO POTATO ®

POTATO PAVÉ TOTS WITH CAVIAR Chef Jason Halverson | The Vault Steakhouse

Elevating the restaurateur mindset and bringing her personality to the forefront "is what I love to do," notes Michele DiMeo, who is also known as "The Restaurant Diva." Social media can play a key role in creating a largerthan-life persona, but you need excellent cuisine to back it up.

MOLLY KNAPP-MUA ROSE PROCOPIO BARONDESS

First Course

Becoming the Face of a Brand

BY CALLIE EVERGREEN

It pays off to ensure your restaurant is picture-perfect, according to The Restaurant Diva.

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IT WAS A CELEBRITY BOXER who coined the term “The Restaurant Diva” to describe Michele DiMeo, who co-founded MONTE Restaurant Development Group and Squisito Franchise enterprises. “He came into the restaurant (Tuscan Prime in Fort Lauderdale, Florida) and said, ‘This

place is amazing; it’s Instagram amazing,’” she recalls on a recent episode of FSR’s Restaurant Innovator podcast.

“I love fashion and I love the whole image and the 'wow' experience with myself as well as the restaurants,” DiMeo continues. “He’s like, ‘man, you are the

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First Course

ADOBE STOCK

diva, the restaurant diva,’ and it kind of stuck. I said, ‘well, I kind of love that, and everyone calls me a diva anyway.’”

That unnamed celeb was also spoton that Tuscan Prime Italian Chophouse and Dolce Bar, part of the Maryland-based MONTE Restaurant Group, was “Instagram amazing.” Soon enough, DiMeo had guests traveling from all over the country to dine there, from Chicago to Washington, DC and New York. Since starting the business with her husband and business partner, Gennaro DiMeo, the couple has bought and sold more than 20 restaurants. They are also franchising Squisito Pizza & Pasta, which has become a staple in the Maryland pizza scene.

“When we built Tuscan Prime, my vision for that restaurant was to make everything social media-worthy …

Guests are taking more pictures of the food and the environment than actually eating it,” she says. “You walk in, and from the colors to the 3D images on the wall with these big over-the-top metal red flowers. People wait in line to take pictures. It’s just crazy.”

“I mean, obviously we have great food, and it’s always going to be [about] the food because you’re in the restaurant. But I really think it’s the ‘wow’ experience that’s more important today than even the food,” DiMeo says, adding a friend of hers goes so far as to say “I don’t care about the dinner, I eat atmosphere. The food is all extra.”

That guest “wow” experience” is everything from a warm greeting from when they walk in the door to the plating and delivery of the food and the extravagant desserts at the end. To ensure everything is picture perfect before guests arrive, DiMeo walks the restaurant and looks at each section from a guests’ perspective before she starts working the floor.

“Restaurant Diva, that’s my next career. It’s really taking that restaurateur mentality and putting it on the foreface,” DiMeo says.

TO LEARN MORE, CHECK OUT ‘THE RESTAURANT INNOVATOR’ ON ALL PODCAST PLATFORMS.

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RISING COSTS FORCE

TOUGH DECISIONS

A new study reveals 55 percent of people in the U.S. go out to eat less due to cost of living increases and opt to cook at home more, according to global payments company WorldRemit. One in five U.S. respondents said they have to choose between paying their bills and buying food.

Additional key findings from the study:

62% said their disposable income has either

stayed the same or decreased in the past year 72% have seen their transit/commuting expense increase 77% have seen utility costs increase 58% report healthcare costs rising in the past year 68% state that housing costs have increased since 2022 13% had to postpone medical treatment

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CULINARY INSPIRATION AND STORIES FROM INDUSTRY TRAILBLAZERS MENTIONED IN THIS SECTION LETTUCE ENTERTAIN YOU COWHORN VINEYARD & GARDEN ABA ĒMA AUDREY • • •

• • •

• • •

• • •

Chefs & Ingredients

ĒMA AND ABA SERVE UP MEDITERRANEANINFLUENCED EATS WITH MELTING-POT MENTALITY TWISTS INSPIRED BY CHEF CJ JACOBSON’S CAIFORNIAN UPBRINGING.

Lessons on Arrogance

Top Chef Star

RUBEN CABRERA

FROM A

BY CALLIE EVERGREEN

Chef CJ Jacobson recounts his quirky path to becoming a chef and opening his own restaurants, Ēma and Aba. F S R M AG A Z I N E .CO M

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DONNING KHAKIS AND A BUTTON-DOWN SHIRT, Chris “CJ” Jacobson waltzed up to the best restaurant he could find in Santa Monica, California, and knocked on the back door—”because I heard that’s what you’re supposed to do”—and asked if he could work for free. It was Mélisse, a two-Michelin-starred institution run by chef and owner Josiah Citrin and chef/partner Ken Takayama. “And they’re like, ‘do you have your knives?

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Yet, Jacobson seemed destined for the spotlight. In 2007, he submitted a headshot of himself in a giraffe costume to Bravo’s “Top Chef” and showed up for the open call. “I thought it was really cheesy—why do they want a glamour shot?” Jacobson says. “I loved Halloween because I made my own costumes to utilize how tall I am, 6’8” … So that’s what I handed them, and I was kind of talking sh*t and joking around with the producers quite a bit. I ordered pizza when I was in line; I was way hungover.”

Turns out, the Bravo producers “liked my cockiness and whatever else,” Jacobson says, so he appeared on the tenth season of “Top Chef” alongside 14 other contestants vying for $100,000 and the top title. Though he didn’t win (chef Kristen Kish pulled off the victory), he was brought back to participate on “Top Chef Duels” in 2014—a one-time spinoff series featuring 18 contestants who previously competed in “Top Chef” and “Top Chef Masters”—and won.

Jacobson needed a sous chef while filming the finale of “Top Chef Duels” and called on his acquaintance, Jeff Mahin, a chef/partner at Lettuce Entertain You Enterprises (leye) and the creative mind behind Stella Barra Pizzeria, Summer House Santa Monica, Do-Rite Donuts, and M Street Kitchen. “I was so impressed because he had like eight restaurants, and I was a chef at a restaurant, but I had no ownership, and I was trying to find partners and looking for people and then trying to put a business plan together, but I was really naive in that category,” he says.

Mahin introduced Jacobson to Rich Melman, the founder and chairman of Chicago-based LEYE, which owns over 130 restaurants nationwide in partnership with chef-operators. He met with Melman and did a tasting for him, and recalls Melman saying, ‘Well CJ, I love your food, I think you’re very talented and have a bright future. What do you want?’” That was a question Jacobson had never been asked before in his career, and he knew he had to act quickly.

“It’s a very special moment in my life,” he continues. “I basically told him

CHEF CJ JACOBSON

GO-TO SPICE: Good fennel seed DRINK OF CHOICE: RC Cola BEST MUSIC GENRE TO COOK TO:

Talking Heads, Joy Division, Cars, Tame Impala GO-TO FRUIT: I eat an apple and

a banana everyday!

FAVORITE FOODIE DESTINATION:

SICILY for sure!

DYLAN RIVES / LETTUCE ENTERTAIN YOU RESTAURANTS / RUBEN CABRERA

Do you have your chef coat?’ And I’m like, ‘what are you talking about?’ Now, I can’t believe how kind of arrogant I was then,” Jacobson recalls. Despite the odds, they allowed him to work for two weeks as a stage (pronounced “staahj”)—basically an unpaid kitchen intern.

“At the end, they did not offer me a job, but I was hooked. I spilled duck stock all over my feet and I smelled like roasting bones and my hands were really beat up, and I think I got the record for cuts on your finger,” Jacobson laughs. “I didn’t know if that’s a badge of honor or a badge of I’m a fool, but I would learn in my career there would be many more badges of foolery, and I just kind of loved it.”

Jacobson latched onto the intensity of the kitchen lifestyle under chef Citrin, though he admits that old-school style isn’t for everyone and wouldn’t necessarily fly anymore. For him, the competitive spirit felt like a sport. He had attended Pepperdine University in Malibu on a volleyball scholarship, and even made the U.S. National Volleyball Team but just missed an opportunity to compete in the 2000 Olympics. His professional volleyball career took him globetrotting to Belgium, Israel, and the Netherlands, where he discovered his passion for the culinary world and decided to make it his career path.

The Orange County, California-born chef-wannabe returned to his roots and enrolled at the Le Cordon Bleu-affiliated College of Culinary Arts in Pasadena, eventually graduating in 2004. Along the way, he worked throughout California at Wolfgang Puck catering, at Campanile under Mark Peel and Nancy Silverton, and as a private chef for celebrity VIPs such as Arianna Huffington and Guess clothing’s Marciano family.

“I met all these different people, so I could always get jobs,” he notes. “In volleyball, I was a bigger fish in a small pond, and then all of a sudden I come to this new career and I’m absolutely bottom of the barrel nobody, and it’s a career where you definitely feel that, and not only do you feel that, they tell you, ‘shut up, you’re nothing right now, why do you even think you can say anything?’”

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CHE F PROFILE CHE FS & ING RE DIE N T S

I wanted to be better, I want to own something.”

Two years later, Jacobson opened up his first restaurant, Ēma (which means “mother” in Hebrew) under the LEYE umbrella in Chicago’s River North area, showcasing his lighter, Californian style of cooking, incorporating fresh ingredients and unique spices.

Then, he opened up a second restaurant called Aba, meaning “father” in Hebrew, which now has locations in Chicago, Austin, Texas; and just launched in Miami. “Everything is proceeding as he told me it would, which is kind of amazing,” Jacobson says. “The systems with Lettuce are extensive and vast, because they need to be; there’s reasons for all of them. It takes a long time to get to know them, but once you do, they’re great.”

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Case in point: one dish on his menu is muhammara, which originated in Syria and is traditionally made with roasted red peppers, chili peppers, pomegranate molasses, walnuts, and a pinch of cumin. But Jacobson makes a seared scallop dish with green muhammara using charred green poblano peppers like you’d see in a Mexican salsa, jalapenos, “pistachios, which is very Mediterranean, a whole bunch of spinach which ABA IS CHEF CJ JACOBSON’S adds a richness to it, parsley, and then SECOND RESTAURANT WITH LETTUCE ENTERTAIN YOU cilantro, and spiced with cumin and coriENTERPRISES, WHICH NOW ander, lemon juice, olive oil, and it’s super HAS LOCATIONS IN CHICAGO, AUSTIN, TEXAS, AND MIAMI. delicious,” he says.

“Mediterranean food is really annoy“I think learning from your dishes ing to a lot of people or more refined that were a little more out there and how chefs because I think it’s just so vast, and their sales are, that’s kind of a humbling there could be an encyclopedic sort of thing,” Jacobson notes. “When we first menu on just a county in an area,” Jacobopened up Ēma, I really didn’t want to son adds. “I’m a California chef, I’m not put chicken breast on the menu, I was from Beirut and I’m not from anywhere bored with it … My divisional boss said, in the Mediterranean … The flavor pro‘well, if it doesn’t sell, we’ll take it off.’ files generally are very similar, in that And I’m like, ‘oh man, of course it’s going like olive oil, fresh vegetables are large to sell.’ So you really got to be humbled parts of both cuisines, and that’s what by the diner.”

I really enjoy.”

While Ēma’s menu is driven by more Looking to the future, Jacobson vegetables and seafood, Aba leans more hopes to open more locations of both on raw and cooked proteins. Jacobson Ēma and Aba in new markets, and describes Ēma and Aba as influenced by already has units in the works in the the styles of Mediterranean food with a Chicago suburb of Glenview as well as California mentality of showcasing what’s Nashville, Tennessee. fresh, local, and best, as well as the meltHis advice for any aspiring chefs out ing pot of cultures, from Mexican and there? “Bring a chef coat and knives, and Korean cuisine to Vietnamese and Thai. don’t wear khakis, for sure.”

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CHE F S & ING RE DIE N T S NOW SE RV ING

Fermentation’s Flavorful Revival

BY SAM DANLEY

Chefs are using fermentation to infuse dishes with rich layers of flavor.

ADOBE STOCK

THE AGE-OLD TECHNIQUE CAN GIVE NEW LIFE TO FOOD WASTE.

FERMENTATION CONTINUES to expe- nary expertise to support the team’s “no rience something of a renaissance in such thing as waste” mentality. Much of contemporary kitchens, with restau- that work centers around distilling the rants leveraging the age-old technique flavors of raw produce and transforming as a cost-effective way to give new life food scraps into fermented syrups, salts, to food waste while adding complex fla- and seasonings. vors to the menu.

Silber takes fruit and vegetable trim Every dish at chef Sean Brock’s flag- from the kitchen and lacto-ferments it ship Audrey restaurant in Nashville, with salt for around two weeks before Tennessee, features something from the running it through an apple cider press. fermentation lab, where research and Then, he concentrates the liquid in one development manager Elliot Silber com- of two ways. bines his science background and culi“The first method is to freeze it and

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then thaw it back out in a refrigerator,” he says. “All of the salty, all of the sour, and all of the sweet will melt off first. If you catch it at the right moment, you just lift up a pearly block of ice and all of the liquid underneath is 40 to 60 percent stronger. We use that technique to create these lacto-vinegars that have a really intense fruit or vegetable flavor.”

The second method is to add sugar to the liquid and slowly reduce the mixture in a dehydrator until it reaches a thick, honey-like consistency. The result is a F S R M AG A Z I N E .CO M

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NOW SE RV ING CHE FS & ING RE DIE N T S

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FROM SYRUPS, SALTS, AND SEASONINGS TO LACTO-VINEGARS, FERMENTATION ALLOWS CHEFS TO MAKE BIGGER FLAVOR SPLASHES WITH FEWER INGREDIENTS.

“Sometimes, you’ll have something that needs to be stirred every week for the first two months, then left alone for eight months, then stirred every week or two after that. It’s definitely a lot of maintenance.”

set up their own in-house lab or bring on a dedicated specialist to tap into the trend, though. Silber encourages chefs with a passion for sustainability or an interest in fermentation to start small and begin by looking at the food that’s already being wasted.

That’s how Tim Payne, executive chef at Cowhorn Vineyard & Garden in Oregon’s Applegate Valley, got started on his fermentation journey. His role at the biodynamic winery allows him to oversee the entire culinary process, from planting and harvesting a variety of fruits and vegetables to preserving his own ingredients and planning all of the estate’s dining offerings.

“Fermentation is a pretty simple process when you break it down,” Payne says.

“It’s just salt and water and then letting the natural process take over. Under-

EMILY DORIO

lacto-syrup that packs a similarly powerful flavor punch.

Along with Western-style pickling and lacto-fermentation, an entire side of the lab is devoted to koji-based concoctions inspired by East-Asian culinary traditions. Th at’s where Silber creates “every kind of allegory to soy sauce, miso, fish sauce, and oyster sauce” using the Southern and Appalchian ingredients that chef Brock grew up with.

The various syrups, salts, and seasonings coming out of the fermentation lab enable the chefs at Audrey to put fewer things on the plate with a bigger impact.

“Imagine taking a squash and cooking it in its own juice. That’s squash times two,” Silber says. “You season it with this stuff that’s sweet, salty, and sour.

That’s squash times five. If you have an umami sauce, like a soy sauce or garum made out of squash, that’s squash times six. We also make salts out of the brine from pickling things, so now you have squash times seven or eight in one dish.

The guest is presented with a piece of squash that has this amazing complexity and depth of flavor to it … and that’s because we seasoned it with all of these ferments that were made out of the same ingredient.”

Managing such a robust in-house fermentation program is no easy task.

It requires constant collaboration and communication between the lab and the kitchen. Silber relies on an enormous spreadsheet with dates and reminders to keep track of all the moving parts.

“Some things take two weeks, some things take two months, some things take six months, and some things take a year or more,” he says. “Sometimes, you’ll have something that needs to be stirred every week for the first two months, then left alone for eight months, then stirred every week or two after that. It’s definitely a lot of maintenance.”

Like many chefs, he credits NOMA with sparking the widespread resurgence of fermentation in today’s kitchens. The renowned Copenhagen, Denmark, restaurant famously housed 10 fermentation rooms at varying temperatures. That doesn’t mean chefs need to

standing the correct ratio and observing proper sterilization and storage techniques—that’s where the devil is in the details and where people can go wrong.”

He started fermenting a couple of years ago, experimenting with green beans, summer squash, beets, strawberries, and other excess fruits and vegetables to showcase home-grown produce in the winery’s tasting menus and family-style dinners. Now, he’s taking the technique and bringing it to the menu at Cowhorn Kitchen & Wine, a spinoff restaurant that opened last month in Jacksonville, Oregon.

The new restaurant utilizes fermentation in subtle and sometimes unexpected ways. Th ink french fries made with fermented potatoes, ketchup made with fermented tomatoes, and sauces made with fermented blackberries.

“We’re incorporating it into salads as we get away from the growing season, so instead of having a fresh carrot, you’re getting a fermented carrot that provides a really nice flavor pop,” Payne says. “For us, it’s an extra component you can add to a dish rather than the focal point. We’re using what we’re growing and what our neighbors are growing, and since you always either underestimate or overestimate what you’re going to get in terms of harvest, fermentation is a great way to deal with overabundance.”

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Liquid Intelligence

TRENDS AND CREATIVE APPROACHES TO SPIRITS, WINE, AND BEER. MENTIONED IN THIS STORY RYE AND APOTHECARY DEVIATION DISTILLING BUBBIES FINE FOODS

• • •

TAKIBI

• • •

• • •

JONI SCHRANTZ

Bubbling

DEVIATION DISTILLING CRAFTS ITS OWN SPIRITS AND PLAYS AROUND WITH WASHED COCKTAILS, LIKE SESAME OIL-WASHED SPICE TRADE GIN, BACON FAT-WASHED ZIN FIN BOURBON, AND PISTACHIO-WASHED BLOOD ORANGE GIN.

BY MANDY ELLIS

Strong recipe foundations allow for whimsical, inventive drinks.

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Brilliance BEVERAGE INNOVATION isn’t simply out-of-the-box approaches and a dash of whimsy accompanied by a pop of wacky. True modernization stands on the shoulders of past tried-and-true recipe foundations to realize the future

through culinary building blocks and sustainability, exploration in flavor with diners, and a drive for repeat visits via recurring delightful ideation.

“If the core product isn’t good, you only have a few months of marketing

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that can beat out a poor product,” says Tanner Agar, owner and creative director at both Rye and Apothecary in Dallas, Texas. “Most importantly, guests won’t come back to have it a second time or trust your next interesting, out-there idea because you didn’t ensure the core product was delicious.”

“In the work we do, the consistency is surprise and delight; it’s something unique. So, what brings guests back? It’s the continuous iteration of this process, which gives us new toys to play with, then sharing that with our guests,” adds Agar.

When spots like Deviation Distilling make everything including liqueurs, bitters, syrups, purees, and fat washes inhouse, this attracts guest attention and sells itself, says Tiago Amaral, bar manager and head mixologist at Denver’s Deviation Distilling. It also reflects in the numbers of the brand’s fat-washed cocktail menu, which Amaral says has double the sales of its previous list.

An imaginative, hyper-seasonal, hyper-local menu drives traffic and restaurant revenue, explains Alex Anderson, bar manager at Takibi in Portland, Oregon, while “keeping things interesting because we work with the kitchen so they change their menu often, and if they have a new fun dish, I can create a couple drinks to keep things popping and drawing guests in,” she says.

RESTRAINT CAN BECOME MORE IMPORTANT THAN WILD Takibi incorporates local Pacific CREATIVITY WHEN CRAFTING Northwest ingredients alongside JapaCOCKTAILS, SAYS TIAGO AMARAL OF DEVIATION DISTILLING. nese elements to tie in the restaurant’s vision, but their innovation comes from research and “getting a strong under- Haiku #2, showing off Sencha-infused standing of classic cocktails, why they sushi rice water, Wilderton Lustre, lime, work, why we still drink certain ones and marionberry jam. today, and why others disappeared off Anderson’s penchant for shrubs also the face of the earth,” Anderson says. means a rotation of seasonals from “Understanding that helps you become aprium to butternut squash, and their more creative and think further into the Sunstone cocktail with watermelon future without repeating.” shrub made from a local Riesling vinThat creativity led to the cocktail egar plus Altos Plata Tequila, VerstoBovine Therapy, made with the kitchen’s via Spruce Tip Vodka, Oze X Rose Sake, excess rendered Wagyu fat to wash Ran- lime, mint, Japanese chili pepper tincsom Whiskey, with Accompani Marigol, ture, and Peychaud’s bitters.

Demerara, Peychaud’s bitters, and Jade “The best way to achieve high-quality Nouvell-Orléans Absinthe. Another sus- food with high-quality drinks that pays tainable, kitchen-repurposed ingredi- off is making your own sauces and syrent—rice water—formed the cocktail ups. You get a bartender connecting with F S R M AG A Z I N E .CO M

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MARIELLE GIBBONS / HEATHER AMISTAD

a chef, you’re always going to get better results; the interaction between chef and bartender is important for success,” explains Amaral, “And if you don’t have a kitchen, take culinary as your backbone for making cocktails.”

Hazelnut, sesame, pistachio, bacon, and butter comprise fat-washed cocktails on Deviation’s menu. There’s bacon fat-washed Zin Fin Bourbon in the Bacon Churro Old Fashioned with housemade

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amaretto liqueur, and the Mango Lassi savory, salty, and fatty. has pistachio-washed blood orange gin, Cocktail Hands Off My Peaches and housemade yogurt liqueur and car- (honey butter-washed Repo Tequila, damom bitters. In the Sesame State of peach cobbler demerara, and peach Mind, Deviation washed Spice Trade vanilla “air”), moves away from overlyGin with sesame oil and paired to house- sour tequila cocktails to “highlight the made lemongrass syrup, ginger liqueur, fruity, woody notes of tequila that pairs and Thai chili tincture. so well with peach and show guests a “The most popular cocktails are the cocktail they haven’t seen before while ones that connect guests with a mem- striking a lot of notes,” Agar says, addory or an idea; something they already ing it was the right move to coincide with local Texans and inventive beverages.

“The more versatility you can get out of any one ingredient, the better. And if you’re buying pickles, not using the brine is like money down the drain,” explains Hannah Lewis, chief marketing officer at Miami-based Fermented Food Holdings, which includes the brand Bubbies.

“If there’s an opportunity to not waste and use it, one, from a profitability standpoint, it makes sense, and two, from upcycling and being good stewards, it feels bad to waste something that’s so delicious and has many functional benefits,” Lewis adds. “If restaurants have an item that can act as a great infusion in a cocktail to make something whimTHE F&B TEAMS WORK sical or different or out there and more TOGETHER AT PORTLANDfun that gets people to try it.”

BASED TAKIBI TO INTEGRATE INNOVATIVE Bubbies’ strawberry basil probiotic MENU ITEMS WITH NEW cocktail recipe uses naturally-fermented BEVERAGES, LIKE WAGYU FAT-WASHED WHISKEY. dill pickle brine, strawberries, lemon, and agave syrup, while their Pickled Whiskey love that’s now turned into cocktail form. Sour balances brine with honey, Sriracha, We’ve made cocktails out of soup, pasta, and cayenne. Bloody Marys swap pickle duck confit,” Agar says. “[But] restraint juice for Worcestershire, which creates a becomes a more important force than vegan version while giving that “umami wild creativity … Rather than forcing pop” in unique ways, says Lewis. more in, making it as weird and out there “A lot of your competition isn’t paying as you can, better to pare back so your attention to innovation and just wants to dish and drink sing the same song and drive the price down as quickly as they tell one message.” can,” Agar explains. Watch for small ways Turning a chef’s beet lasagna into a to make your version of a beverage standcocktail sounds like a square order, but out in your market, he adds; “every catright up Agar’s alley—which is how egory of restaurant can do this, and it the Inappropriate Beet Pun with goat costs almost exactly the same as what cheese coconut foam, beets, red bell pep- you’re serving now, but guests can feel per, lemon, orange, honey, London Dry when a product is done with intention.”

Gin, and strega came to life. And the “It’s hard to be on the pioneering edge indulgent Pekin Tom with duck confit- of cocktails, but to take that first step to washed Stellum Bourbon, lapsang tea- make things that are unique, fun, and infused peach liqueur, absinthe, and memorable for your guests, it’s not that peach smoke formed as a palate play on big a step and it’s so rewarding.”

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Blooming

Foodie DESTINATIONS FROM THE MIDWEST TO THE TROPICS, THESE FIVE CITIES ARE MECCAS FOR SEASONED RESTAURATEURS AND NEWCOMERS ALIKE. BY CALLIE EVERGREEN RESTAURANT CREATORS AND OPERATORS are inherently pioneers—always on a perpetual quest to discover new frontiers for eatery expansion. That holds true even among recent challenges from rising costs of goods, labor, and an uncertain inflationary market. Resiliency is the name of the game. The five burgeoning foodie destinations spotlighted in this year’s Hot Markets report have emerged as enticing prospects for seasoned restaurateurs looking to build out existing establishments, as well as newcomers eager to make their mark. From the bold culinary scene of CHICAGO to the innovative tastes of SAN FRANCISCO, the historic charm of PHILADELPHIA, the tropical delights of HONOLULU, and the revitalized downtown of DURHAM, North Carolina, these cities offer ample opportunities for success amid blooming foodie markets. N

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HOT M A RKE T S

POPULATION: 2,665,039 GROWTH IN HOSPITALITY JOBS: 7.4%

C

hicago's culinary landscape has undergone a remarkable transformation in recent years, evolving into a vibrant and dynamic foodie haven. This Midwestern metropolis, often overshadowed by its coastal counterparts, has surged to the forefront of the gastronomic world. Case in

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point: Chicago is home to over 50 James Beard award winners, like Chef Stephanie Izard of Girl & The Goat, Beverly Kim and Johnny Clark of Parachute, and, of course, the infamous Chef Rick Bayless, who owns a bevy of restaurants in Illinois including Topolobampo, Frontera Grill, Leña Brava, Xoco, and more.

For foodservice operators seeking to build out existing establishments or broaden their culinary footprint, Chi-

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delighted. Ballyhoo Hospitality, for instance, has been making waves in Chicago neighborhoods and the North Shore dining scene (SEE RIGHT SIDEBAR N).

Chicagoans are famously passionate about their food, creating a robust consumer base that appreciates quality and creativity.

With the largest population on this report, the city's residents actively support local businesses, making it an ideal environment for newcomers to establish their culinary ventures. Chicago's strategic location as a major transportation hub also aids in sourcing fresh, high-quality ingredients from nearby farms and suppliers.

NOTE: CITY POPULATION AND HOSPITALITY JOB GROWTH DATA WAS COLLECTED FROM THE U.S. BUREAU OF LABOR STATISTICS AND CENSUS BUREAU.

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Ballyhoo Hospitality COFOUNDERS: Anna and Ryan O’Donnell

CHICAGO

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cago remains an enticing and prosperous destination as ever—and don’t let the cold winters scare you away.

From iconic deep-dish pizza joints to over 20 Michelin-starred fine dining establishments, the city offers an eclectic array of flavors that cater to a broad spectrum of tastes. The Windy City's rich cultural tapestry has inspired chefs to create innovative fusion cuisine that blends traditional favorites with international influences, keeping diners intrigued and

Anna O’Donnell is the “heart of the house” and the backbone of Ballyhoo Hospitality, a restaurant collective she founded in 2018 with her husband, Ryan O’Donnell.

Ballyhoo's presence spans across Chicago and the suburban North Shore including Gemini, Coda di Volpe, Old Pueblo Cantina, Sophia Steak, Pomeroy, Buck Russell’s, and Pizza by Sal. “Chicago has been everything to us, as we were reminded so strongly in COVID, when we saw the absolute strength of being in a neighborhood with a defined concept and a defined presence,” says O’Donnell.

The O’Donnells are on a mission to redefine dining in the Windy City by championing the qualities that make a neighborhood restaurant exceptional. It all starts with a warm and genuine greeting upon arrival and ends with a sense of satisfaction after each dining experience,

she notes.

“It's very important that people know it's a husband and wife with children who are eating in these restaurants. who are living in these communities, and are part of these neighborhoods and invested in the schools,” O’Donnell says.

Ballyhoo restaurants have quickly become pillars of their community. The portfolio provides guests and employees with diverse culinary experiences, from Greek and French to Mexican, American, and more.

Ballyhoo oversees a total of nine restaurants under its umbrella, plus Andros Taverna, a contemporary Greek eatery, through a partnership with Eat Well Hospitality. The O’Donnells have additional local spots in the works including a spinoff called The Gemini Grill and another concept under construction downtown.

With a workforce of over 700 employees, O’Donnell emphasizes their focus on enhancing company benefits to take care of their people. “We want to make it so people want to be here and be a part of it, and have a good work-life balance,” she says. “I have three kids, and I lead by example.

BALLYHOO HOSPITALITY

HOT M A RKE T S

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he Hawaiian islands may have formed as volcanic hotspots, but the state’s capital city Honolulu on Oahu is having a hot moment of its own in the culinary scene. Nestled in the heart of the Pacific, Honolulu is emerging as a foodie mecca. Its stunning landscapes, diverse cultural heritage, and access to fresh seafood makes it an enticing destination for foodservice operators eager to build out existing establishments or embark on new gastronomic ventures.

One of Honolulu's most significant draws is its rich blend of flavors influenced by a fusion of cultures, including Hawaiian, Japanese, Chinese, Filipino, and more. This cultural tapestry has driven unique dishes that cater to a wide array of palates.

From the freshest seafood to tropical fruits and the famous plate lunch, the city offers a

diverse culinary palette that thrills both locals and tourists.

From local markets, traditional luaus, and food trucks, to farm-totable eateries and fine dining establishments, Honolulu’s diverse culinary scene has seemingly endless room for innovative chefs to explore. One such success story is Helena’s Hawaiian Foods in Honolulu, which serves authentic Hawaiian cuisine like kālua pig cooked in an underground oven. The restaurant earned the

Honolulu Regional Classic award by the James Beard Foundation in 2000.

More recently, Native Hawaiian chef Robynne Mai’i was named the 2022 James Beard award winner in the Best Chef—Northwest and

POPULATION: 995,638 GROWTH IN HOSPITALITY JOBS: 8.6% Pacific category. She operates Fete in Honolulu, as well as Heyday at the White Sands Hotel in Waikiki.

Despite the limited agricultural capacity and added costs to import other goods and

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ingredients to the island, Honolulu's bustling tourism industry provides a steady stream of hungry diners seeking authentic Hawaiian and Pacific Rim cuisine. Plus, Honolulu's year-round temperate climate ensures a consistent flow of fresh produce, enhancing the quality and availability of local ingredients for restaurants.

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Durham edged between nearby cities Raleigh and Chapel Hill in North Carolina, Durham is quickly becoming a city to watch in terms of culinary innovation and opportunity.

Nestled in the heart of the Research Triangle, Durham's culinary scene has evolved in lockstep with its thriving tech, education, and cultural sectors, also driven forward by progressive universities such as Duke University.

The Bull City’s culinary identity is marked by its commitment to farm-to-table dining and local and sustainable ingredients. The city's

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POPULATION: 291,928 GROWTH IN HOSPITALITY JOBS: 10.6% fertile surroundings provide access to an abundance of fresh produce, meats, and artisanal goods, inspiring chefs to create menus that celebrate seasonal flavors.

Chef Ricky Moore of Durham-based Saltbox Seafood Joint is the city’s most recent James Beard award winner in

the Best Chef: Southeast category in 2022. “I opened up a space on the side of the road that was 205 square feet,” Moore said in his acceptance speech at the award ceremony, during which he threw up a Bull City horns hand sign, according to INDY Week. Meanwhile, Durham chef Matthew Kel-

ly’s restaurants, including Mateo Bar de Tapas, Vin Rouge, Mothers & Sons, and St. James Seafood, have earned him four James Beard award nominations.

Durham’s downtown district, including the revitalized American Tobacco Campus and bustling Ninth Street, is teeming with innovative eateries. From contemporary Southern comfort food to international fusion cuisine, Durham offers a range of culinary experiences that cater to a diverse clientele. Durham's strong sense of community and support for local businesses, in addition to its renowned farmers' markets, culinary festivals, and food incubators, makes the city an ideal environment for foodservice operators to thrive.

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rom Chef Thomas Keller’s infamous The French Laundry to other Michelin-starred establishments like Birdsong, Saison, Lazy Bear, Benu, Quince, and more, San Francisco has long been known as a foodie par-

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adise. The “Paris of the West” is celebrated as a melting pot of innovation, creativity, and flavors, fueled by its global cultural influences.

Renowned for its farm-to-table ethos, San Francisco boasts access to some of the finest locally-sourced ingredients. A commitment to sustainability and quality is a huge focus, which is reflected in the city's diverse cuisine ranging from seafood-centric dishes on Fisherman's Wharf to the iconic clam chowder bread bowls.

Embracing dietary preferences also makes the

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San Francisco city a haven for operators who want to focus on vegan, gluten-free, and organic and seasonal ingredients.

The city's residents and visitors alike are eager to explore new fla-

vors and concepts, making it a fertile ground for those looking to make their mark or expand their culinary footprint.

San Francisco’s vibrant food festivals, farmers' markets, and food truck culture provide ample opportunities for exposure and experimentation. Plus, the city's

POPULATION: 808,437 GROWTH IN HOSPITALITY JOBS: 9.4% proximity to California's wine country and its role in the tech industry bring both wine and technology enthusiasts together, offering unique niches for foodservice entrepreneurs to explore and integrate onto menus. The dynamic culinary playground may be one of the most competitive on this list, but well worth the effort in the end for true visionaries.

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Philadelphia

dining establishments in Center City. Many of the city’s restaurants are also routinely recognized by the James Beard Foundation. This year, Chutatip “Nok” Suntaranon of Kalaya took home the award in the Best Chef: MidAtlantic category, while

POPULATION: 1,567,258 GROWTH IN HOSPITALITY JOBS: 9.6% hiladelphia's culinary scene has undergone a renaissance in recent years, making it an exciting hub for foodservice operators aiming to expand their establishments or carve out a fresh footprint. One of Philadelphia's standout features is its embrace of local and artisanal foods. From the bustling Reading Terminal Market—which offers an eclectic mix of fresh produce, meats, and specialty goods—to a growing network of urban farms, the city prioritizes sustainability and supports small-scale pro-

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ducers. This commitment to local sourcing provides a solid foundation for restaurants looking to build their brands around fresh, high-quality ingredients.

Philadelphia's neighborhoods offer a wide range of culinary experiences, from iconic cheesesteak joints in South Philly to upscale

High Street Hospitality’s Ellen Yin (Fork, a.kitchen + bar, and High Street) won the national award for Outstanding Restaurateur, and Friday Saturday Sunday earned the coveted award for Outstanding Restaurant.

Philadelphia’s blend of tradition and innovation allows foodservice operators to experiment and cater to a broad spectrum of tastes, plus its proximity to some of the country's top agricultural regions ensures a steady supply of seasonal ingredients, fostering creativity and culinary excellence.

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C U LIN A RY T RE NDS

DECODING 2024’s

CULINARY LANDSCAPE Restaurants are finding innovative solutions to rising food and labor costs as social media fuels a wave of fads and trends. BY JOCELYN WINN

THINGS ARE HEATING UP FOR MENUS HEADING INTO 2024.

And by heat we mean spicy and sweet, or “swicy” as Gen Zers like to say.

Add tangy to the mix for a trifecta menu ripe for innovation. This flavor combo maximizes taste and minimizes labor, allowing operators to remain selective in sourcing ingredients.

According to the National Restaurant Association State of the Industry 2023 report, 92 percent of operators say food cost is still a significant issue for their restaurant. Inflation concerns are at 90 percent. Meantime, Moody’s reports that American households are spending an additional $276 per month on goods and services. Clearly, the economy is still front of mind, but hope is on the horizon. As of its March report, the Bureau of Labor Statistics cites inflation reaching its lowest point in two years, and the NRA forecasts foodservice industry sales to reach $997 billion in 2023.

To stretch the dollar and the product’s lifespan, we’re seeing a resurgence of classic food choices that can hold a bevy of spice, such as colorful root vegetables, fermented starches, soups, stews, the continuation of bowls, and the newest trend of off-cut and head-to-tail/-fin proteins, including seafood and elevating tinned meats and cures. There is likewise a new, hip frugality gaining traction, whereby couponing gets a digitized makeover and thrifting means super exclusivity.

Expect mashups galore here, in one-pot wonders speaking to global cross-functional ingredients. These innovations satisfy Gen Z, who is still driving the 2024 trends bus, Gen Alpha (born 2011–2014), who is coming fast to the on-ramp, Gen Xers, who will recognize the trending 1970s vibes, and millennials and boomers.

These forecasts predict a versatile, flexible, work-hard-play-hard mentality for 2024: Consumers are ready to come out and play—and share.

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TRENDLETS:

Here are some all-season trendlets that are on their way to being a trend, having been new in 2023 [Courtesy of Datassential]

BIRRIA: Mexico’s brothy, adobo-marinated meat stew (wether goat, beef, lamb, and chicken).

LONDON FOG: Takes bergamot notes from the Earl Grey tea, with hot foamy milk for a latte.

MANGONADA: A Mexican dessert made of mango sorbet and chamoy topped with chili powder.

MUSHROOMS: Known for their hardy makeup and adaptogen benefits, popular mushrooms nowadays are maitake, lion’s mane, oyster, and trumpet.

SALSA MACHA: A Latin American condiment with chili peppers, peanuts, sesame seeds, and garlic.

SOJU: A fermented rice Korean spirit with about half the ABV of vodka— smooth and mild.

UBE:

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The New York Times says of this Fillipino tuber: “The yam’s popularity is riding on an interest in food with bright, natural colors like dragon fruit, lychee and purple Peruvian corn. Also rising: floral flavors like vetiver and ylang-ylang.”

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SPICY MAPLE: Literally maple syrup infused with chili powder for that swicy vibe.

YUZU: An Asian fragrant and sour citrus fruit that also hits tangy and floral.

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These are the new predicted trends for 2024

SISIG: A traditional Filipino hash made from trending off-cuts of pork jowl and ears, pork belly, and chicken liver.

CHERRY BLOSSOM / SAKURA:

BLACK TAHINI: The unhulled black sesame seeds are nuttier and more bitter than regular tahini.

FLAVOR TRENDS:

[Courtsey of Datassential and National Restaurant Association]

Cherry blossoms and their leaves are edible and used in many traditional Japanese sweets and tea or pickled for mochi cakes, cocktails, and candies.

CHESTNUT FLOUR: Traditionally part of Italian fare, the sweet flour from chestnuts is the ideal gluten-free flour substitute.

ALFAJOR: Found all over South America, these almond paste cookies are sandwiched by dulce de leche and rolled in coconut.

RAKI: The national drink of Turkey from twice-distilled grapes packs an approximately 43 percent ABV and is perfect for a meze app board.

AMAZAKE: Similar to

soju, this Japanese sake-like drink is made from fermented rice and is also low ABV.

VERJU: This Middle Ages vinegar is highly acidic from unripe grapes or other sour fruit.

NEXT-LEVEL CANNABIS: The indica-dominant hybrid is perfect for relaxation, use in any infusions for sweets, smoothies, or functional baking. Plus, creative CBD-infused drinks are on the rise.

WHITE COFFEE: Packs a caffeine, nutty punch, with beans roasted at a lower temperature and only halfway through, making a whitish bean.

SAVORY GRANOLA: A twist on the traditional sweet variety, look for the same nuts, seeds, and oats but with savory spices.

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PICKLED STRAWBERRIES: That’s right, sweet, tart and vinegary for snacks, breads, and boards.

HAWAIIAN HAUPIA: Topping wedding cakes or on its own, this traditional coconut pudding satisfies dessert’s trending pudding category with a tropical twist.

HUACATAY: This Peruvian marigoldderived herb creates traditional black mint sauce.

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MSG, MONOSODIUM GLUTAMATE: A recent Mintel report debunks MSG’s bad rap and lauds its umami advantage: consumers now view MSG positively, with 75 percent of the global social media conversation about it positive between 2018-2023.

76% OF CONSUMERS ARE EXCITED FOR NEW FOOD AND BEVERAGE TRENDS, 66% FEEL OPTIMISTIC, AND 84% OF CONSUMERS PREFER SPENDING TIME WITH FRIENDS AND FAMILY EATING OUT VERSUS EATING AT HOME.

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MENU TREND

POWER PLAYS FOR

2024

CONSUMERS TODAY are obsessed with the next big thing. It takes one innovative new dish or post-worthy beverage to get people through the door, eager to see what the craze is about. It is essential to embrace the current food trends to meet customers' evolving expectations. It is a strategic way to ensure the menu remains exciting and relevant while maintaining a competitive edge in an industry where culinary boldness often sets restaurants apart. In 2024, customers will still want to see food they know and love, but they’ll order the dish with a creative twist that makes it stand out.

Adjusting to the latest trends shows customers that the restaurant is attuned to their desires and committed to delivering a memorable dining experience.

POWER PLAYERS 30 North

Crispy Filled

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Country Smokehouse

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SP ONSORED BY NORTH COUNTRY SMOKEHOUSE

Balancing sustainability, taste, and cost to meet consumers’ expectations.

Sustainable, center of plate proteins are highly sought after, and consumers want the same ethically sourced options when eating out. By 2026, the United States organic food market is forecasted to increase by 57.3 percent over what it was in 2021.

“People are paying more attention to the food on their plate and where it comes from. They’re making different choices about what they eat at home and in restaurants,” says Cordon Bleu trained Chef Chris Mattera, who heads up culinary innovation at North Country Smokehouse.

Restaurants are at the forefront of the better-for-you food movement. Their customers want more sustainable meat without compromising flavor. Aligning with the preferences of socially conscious diners means serving proteins that are free from antibiotics, added growth hormones and synthetic chemicals. Animal welfare is also important, with new legislation in effect from coast to coast under California Prop 12 and Massachusetts’s Q3 measures. “Foodservice professionals who preemptively

align with the better-for-you food movement will fare better than those who don’t.” says Mattera. “Sustainably raised meat simply tastes better.” Environmental stress levels can impact the finished product’s taste.

The animal’s diet, ability to roam, and air quality on the farms all play a part. As restaurants consider embracing these changes, they must balance their sustainably sourced offerings in a way that positively impacts their bottom line.

North Country Smokehouse is a pioneer in providing clean-label smoked meats with more than 400 farms in its family-owned Agri network. The company takes pride in hand-crafting artisanal smoked bacon, sausage, ham, and deli meat with exceptional flavor, premium ingredients, respect for livestock and the land. All its meat is available in antibiotic-free, all-natural certified humane, and organic varieties.

Transitioning to better-for-you proteins can enhance a brand’s reputation but often requires an evaluation of the existing menu and its variable costs. Most suppliers operate off-market, so foodservice pricing fluctuates all the time. North Country Smokehouse, however, offers stable and competitive pricing due to its vertical integration with North America’s largest producer of certified humane and organic pork. The close relationship gives it a lower, more stable price than competitors. Chefs and restaurant operators can confidently plan their menus, knowing that costs will not fluctuate dramatically. “You can build your margins without worrying that prices will shoot through the roof on the next order,” says Mattera.

North Country Smokehouse offers a seamless entry point for restaurants transitioning towards better meat and many restaurants start with antibiotic-free meat products. As customer demand grows and they see their dishes sell through, they gradually introduce certified humane and organic options.

“What sets us apart is our commitment to doing things right every step of the way, and that’s not always easy to do,” says Mattera. BY OLIVIA SCHUSTER

TO HOP ON THE BETTER-FOR-YOU MEAT MOVEMENT, VISIT NCSMOKEHOUSE.COM

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NORTH COUNTRY SMOKEHOUSE

A Cost-Effective Way to Embrace the Better-For-You Meat Movement

F S R M AG A Z I N E .CO M

10/11/23 3:08 PM

As one of America’s few remaining family owned smokehouses, we handcraft artisanal smoked meats with relentless flavor, exceptional animal care, and respect for the land.

Some things simply can’t be compromised.

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SPONSORED BY CRISPY FILLED

Up-and-Coming Shareable and Hand-Held Snacks

In a world where everyone is constantly on the go, consumers never want to compromise on convenience and flavor for their favorite snacks. The demand for quick, delicious, and shareable snacks has risen in recent years.

Circana found that 49 percent of consumers snack three or more times daily. Changing lifestyles and busy schedules increased the demand for convenient, portable food options. One company has capitalized on this growing market and created a treat many consumers haven’t seen before.

The COVID-19 pandemic created a new era of dining habits, with more people seeking healthy and convenient yet satisfying food options. These snacks had to be delicious and easy to prepare, making them ideal for various occasions.

Rosti Stuft Spuds and Stuft Fundu are patented, oneof-a-kind, filled potato and filled cheese products breaking through the hand-held snacks and appetizers category.

The crispy exterior combined with craveable fillings create an explosion of flavors in every bite. Flavors include three cheese, ham and Swiss, Swiss jalapeno, and raclette.

“What we’ve done is taken what people love in a hash brown and filled it, which has never been done before.

We’ve complemented that with the first-ever handheld fondue bite, which has that crispy alpine Swiss exterior, a melty interior, and many different fillings,” says Stephen Caldwell, CEO and president of Crispy Filled Inc. Crispy Filled Inc. is adding three more Stuft Craveables in 2024, including Stuft Bagel Bites, Stuft Rice Balls (arancini), and Stuft Slider Patties.

Restaurants and convenience stores have many snack options, but Rosti Stuft Spuds and Stuft Fundu stand out because they don’t compromise ingredients and healthiness. These products prioritize quality and simplicity. With five ingredients or fewer, they are a guilt-free pleasure.

Their gluten-free and the Fondue Bites are keto-friendly, ensuring health-conscious consumers can indulge. Caldwell

says both products are also a hit with mothers and kids.

Whether for breakfast, a quick snack, or a convenient lunch, Rosti Stuft Spuds and Stuft Fundu cater to all dayparts. “You can pull one of our products out of the freezer, put them in an air fryer, and in less than ten minutes, you have a snack you can be proud of and feel good eating,” says Caldwell. Their products are not only consumer-friendly but also a game-changer for restaurant operators. With preparation times ranging from less than 60 seconds to 2.5 minutes, the snacks can be served quickly, streamlining restaurant operations and ensuring customer satisfaction.

Rosti Stuft Spuds also offers customization options for restaurant chains. By working closely with innovation teams, they can create flavor profiles that align with the restaurant and its customer base. “The outside is the absolute constant. The inside has infinite profiles that we can create,” says Caldwell.

As the snack market grows, health-conscious consumers want quality, guilt-free food that fits their busy lifestyles.

Rosti Stuft Spuds is a restaurant game-changer for individuals and restaurants, streamlining operations and satisfying customers with quick, customizable options. With endless flavor possibilities and an irresistible crunch, Rosti Stuft Spuds are poised for success. BY OLIVIA SCHUSTER

TO TRY THESE ONE-OF-A-KIND FILLED POTATO PRODUCTS, GO TO STUFTSPUDS.COM

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CRISPY FILLED

An innovative and convenient crispy potato and cheese product that customers will love.

F S R M AG A Z I N E .CO M

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WHY ARE WHY ARE C-STORES OPERATORS HOT FOR HOTSTUFT FOR STUFT SPUDS? SPUDS? FIRST EVER ONE-OF-A-KIND

FITS ALL DAY-PARTS

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ENERGIZE HOT CASE & item PROFITS Stuft Spuds YOUR are a versatile menu that WITH STUFT SPUDS NOW! can be enjoyed for breakfast, lunch, or dinner.

Contact Stuft Spuds Founder, Stephen Caldwell to You can offer them as a standalone meal, schedule appointment or you cananserve them astoameet side with dish.him Youat the NACS can also customize Stuft Spuds to Stuft fit your Show.

Stephen will demonstrate how Spuds can restaurant’s menu sales and branding. deliver incremental and profits to your operation.

Contact Stuft Spuds Founder, Call 503-333-7700 your NACS Show appointment.

Stephen Caldwelltoatconfirm 503-333-7700 to schedule an appointment. www.stuftspuds.com stuftspuds.com

© 2022

- Side dishes that make the meal -

Trending on the Menu

ADOBE STOCK

NOVEMBER 2023 // Coffee and Tea

AS A DEMOGRAPHIC, GEN Z ENJOYS CUSTOMIZABLE DRINK OPTIONS WITH A STRONG VISUAL APPEAL.

Gen Z’s Tastes F S R M AG A Z I N E .CO M

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Create a beverage program that draws in younger consumers.

BY KARA PHELPS

S TO RY // 4 4

New Preferences DATA // 4 8

By the Numbers

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TRENDING ON THE MENU

// Coffee and Tea

RED DIAMOND COFFEE & TEA

“Customizability and options are key for [Gen Z]. Offering a variety of tea and coffee flavors is a great way to add interest to your menu.

Even if you have an everyday staple, an LTO is an easy way to drive interest and traffic.”

BEVERAGE CONCEPTS WITH STRONG VISUAL ELEMENTS ENCOURAGE SOCIAL MEDIA SHARING.

How to Appeal to Gen Z with Coffee and Tea Gen Z’s purchasing power is set to increase—and they have distinct tastes.

A

ccording to Statista, Gen Z now already influencing restaurant menus. accounts for almost 21 percent of Restaurant operators looking to capitalthe U.S. population, second only ize on a wider market share and differto Millennials. With the generation’s entiate themselves are exploring Gen eldest members now reaching their mid- Z’s preferences and behavioral patterns 20s, their purchasing power is primed to for inspiration. increase over the next few years—and A restaurant’s beverage program, as today’s trendsetters, their tastes are with its traditionally high margins,

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presents an ideal entry point for operators seeking to appeal to Gen Z. Beverages are easy to customize and offer upsell opportunities, and many members of Gen Z appreciate seeing a variety of options for creating their own signature drinks. A survey by Menu Matters found that 29 percent of Gen Z say cusF S R M AG A Z I N E .CO M

10/11/23 3:14 PM

BREW THE BEST AND BRING THEM BACK

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THE QUALITY TODAY ’ S CUSTOMERS COUNT ON. When it comes to keeping up with the tastes of today’s coffee & tea drinkers, it’s important to provide field-to-cup perfection in every cup. Sourced from across the globe, Red Diamond ® provides a vast portfolio of high-quality coffee & tea you can count on to keep your customers coming back for more.

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TRENDING ON THE MENU

// Coffee and Tea

RED DIAMOND COFFEE & TEA

tomization is a “must-have” in order for them to consider visiting a restaurant— and 23 percent also say providing many beverage options is essential.

“Customizability and options are key for this group,” says Emily Wood Bowron, senior vice president of strategic marketing at Red Diamond Coffee & Tea. “Offering a variety of tea and coffee flavors is a great way to add interest to your menu. Even if you have an everyday sta-

beverage has shifted—today, a strong visual element is key. “Taste still matters above anything, but a drink that has more ‘shareworthy’ features will certainly outsell a simpler one,” Bowron says. “This shouldn’t be a surprise.

Food has always been a way for people to gather and socialize. This generation just experiences that a little differently.”

To capture Gen Z’s interest, Bowron recommends developing fun, interest-

HIGHLIGHTING THE ORIGINS OF COFFEE AND TEA CAN BE A GREAT WAY TO DRAW INTEREST.

ple, an LTO is an easy way to drive inter- ing drink concepts like a tea with real est and traffic.” fruit that tints it a bright color. RestauRed Diamond’s Estate line of coffees rants could experiment with sharing the offers seasonal favorites to pair with label on a coffee and the story behind it, existing menu items, and the compa- or even offer a topping bar for cold brew. ny’s Tropical Temptations line of fla- “Gen Z will love it, and the rest of your vored iced teas allows operators to add customers will too,” Bowron says. a unique trending beverage.

Iced beverages are especially wellAs the most connected and tech- suited for add-ins and customization. savvy generation, Gen Z also places a “From whipped cream to flavored syrhigh priority on sharing and consum- ups, the addition of something custom or ing social media. This means Gen Z’s cri- sweet can really attract a younger patron, teria for what constitutes an appealing and this works especially well with iced

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drinks,” Bowron says.

And while hot coffee is still the predominant morning beverage, iced drinks aren’t limited by daypart. “Offering iced beverages helps capture the second or third cup of the day,” says Bowron.

According to a survey of Gen Z consumers, iced beverages are considered more “refreshing,” easier to drink, or more of a treat than a hot beverage.

Bowron suggests experimenting with different sugars or milks to meet different diets and taste preferences. As plantbased, gluten-free, dairy-free, organic, and other alternative diets rise in popularity, providing multiple types of these add-ins shows diners their needs are being prioritized.

Restaurants may also want to showcase the origins of their coffee and tea.

They can check with their suppliers on origin information and whether any photographs are available to use in marketing materials. Gen Z is highly conscious of the food production journey from farm to table, and “they care where their food comes from,” Bowron says. Gen Z also happens to be the most diverse generation to date, and they appreciate global and adventurous cuisine. In fact, a survey from Spoon University recently found that 68 percent of Gen Z social media users would either continue to try or would like to try food from another culture after learning about it online.

To ensure restaurants get the most out of new additions to their beverage menu, Bowron recommends getting buyin from staff. “Make sure your staff is as invested in your beverage program as they are for center-of-the-plate items,” Bowron says. “If they have the opportunity to taste the coffee and tea options and get to know the flavor profiles and story, they can share that information with your customers. Coffee and tea are the highest profit margin items in an operation next to alcohol, so every sale makes a difference.”

As flavors and formats continue to evolve and new trends arise, operators must ride the wave to keep their beverage programs competitive. “Innovation is key with Gen Z,” says Bowron.

F S R M AG A Z I N E .CO M

10/11/23 3:14 PM

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TRENDING ON THE MENU

// Coffee and Tea

Coffee and Tea Trends A FEW KEY INSIGHTS FROM DATASSENTIAL ON COFFEE AND TEA • Iced and cold drinks are seeing strong growth on coffee and tea menus.

• Coffee tasting flights are a new trend at the inception stage of the Menu Adoption Cycle.

• Taro, a popular flavor of boba or bubble tea, is gaining traction. Its menu penetration has increased by 56 percent over the last four years.

• Iced tea still dominates among coffee and tea varieties offered in the U.S., appearing on 75.3 percent of U.S. menus.

• Raspberry flavoring has declined on coffee and tea menus by 9 percent over the last four years.

COFFEE AND TEA VARIETIES GROWING ON U.S. MENUS Type

Menu Penetration

4-Year Growth

Sweet Tea

16.4%

+36%

Iced Coffee

10.8%

+3%

Brown Sugar

1.1%

+190%

Matcha Latte

2.1%

+135%

Lavender

1.7%

+99%

Cold Brew

8.2%

+70%

Kombucha

3.1%

+69%

COFFEE AND TEA TRENDS TO WATCH & UNDERSTAND // COURTESY OF DATASSENTIAL MATCHA LATTE A vibrant green, frothy beverage made from whisked matcha powder—a type of powdered green tea—combined with steamed milk, offering a smooth, earthy flavor and a rich source of antioxidants.

CONSUMERS: Know It

Have Tried It

66%

34%

MENU EXAMPLE:

Metolius Matcha Latte: Finely ground green tea and honey-sweetened steamed milk topped with fairy dust.

Grated vanilla bean.

Novak’s Hungarian Paprikas // ALBANY, OR

SWEET TEA A popular Southern beverage that consists of black tea brewed strong and sweetened with sugar, often served over ice for a refreshing, sweet, and slightly astringent drink.

Know It

Have Tried It

93%

78%

MENU EXAMPLE:

Sweet Tea: Southern sweet iced tea made in a special recipe with filtered water and cane sugar.

Country’s Barbecue // MULTIPLE LOCATIONS, GA

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CONSUMERS:

F S R M AG A Z I N E .CO M

10/11/23 3:15 PM

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• Vast Product Portfolio • Reliable Delivery & Customer Service • Equipment Expertise • Insights & Trends • Menu Inspiration • Marketing & Point-of-Sale Support

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TRENDING ON THE MENU

// Coffee and Tea

COLD BREW A smooth and mellow beverage made by steeping coarsely ground coffee beans in cold water for an extended period, resulting in a less acidic and highly caffeinated drink.

KOMBUCHA TEA A tangy, effervescent beverage produced through the fermentation of sweetened tea with a symbiotic culture of bacteria and yeast, offering potential probiotic benefits.

CONSUMERS:

CONSUMERS:

Know It

Have Tried It

Know It

Have Tried It

89%

58%

61%

25%

MENU EXAMPLE:

Cold Brew Iced Coffee: Signature blend of cold brew iced coffee.

Cheesecake Factory // MULTIPLE LOCATIONS

MENU EXAMPLE:

Local and Organic Kombucha on Tap: Probiotic raw organic, microbrewed in Vermont.

Caravan of Dreams // NEW YORK CITY

MENU ADOPTION CYCLE: COFFEE AND TEA INCEPTION Trends start here. Found in mostly fine-dining and ethnic independents, inception-stage trends exemplify originality in flavor, preparation, and presentation.

1. Australian Iced Coffee/ Coffee Float 2. Jus Alpukat/ Avocado

HIBISCUS TEA

3. Hops in Iced Tea 4. Genmaicha

ADOPTION Found at fast-casual and casual indepen-

dent 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. Coffee Cocktails 2. London Fog 3. Thai Iced Tea

4. Coffee Lemonade/ Laura Palmer

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. Cold Brew 2. Hibiscus Tea

3. Blackberry Iced Tea 4. Alternative Milk

4. UBIQUITY Ubiquity-stage trends are found every-

COFFEE COCKTAILS

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1. Pumpkin Iced and Blended Coffee 2. Chamomile Tea

3. Peach Iced Tea 4. Hazelnut Iced and Blended Coffee

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where—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.

F S R M AG A Z I N E .CO M

10/11/23 3:15 PM

Your Take BY MO CHAAR

How to Prepare for an AI-Driven Future When it comes to AI, restaurant operators need to invest in the right tools and stay abreast of tech developments to optimize operations and enhance the customer experience.

GIVEX (2)

AS THE RESTAURANT INDUSTRY continues to evolve and digitize, the integration of artificial intelligence (ai) in day-to-day operations is becoming inevitable. According to Next Move Strategy Consulting, the market for artificial intelligence, currently valued at $100 billion, is expected to grow twentyfold by 2030 to nearly $2 trillion. AI holds immense potential to revolutionize the restaurant industry, from automating mundane tasks like inventory management to enhancing customer experiences with personalized recommendations. But how can restaurant operators prepare for this impending AI revolution? Here are some essential tips and strategies to consider.

Test, Scale, and Measure Success The journey to AI integration should begin with incremental, workable stages. Track and measure the performance of the technology once it’s in place. Analyze how it’s impacting overall operations, from improvements in efficiency to enhancement in customer satisfaction. This data will guide necessary adjustments and optimize the technology as needed. Once the benefits and effectiveness of the techto recommendation engines. The choice nology are clear, restaurant operators can of AI technology should be guided by scale it across their operations. the restaurant’s unique goals and chalOverall, the AI revolution in the reslenges. Factors such as ease of use, cost, taurant industry is no longer a question and compatibility with existing systems of “if,” but “when.” It’s the job of the resshould inform decision-making. The end taurant operators to prepare for this goal is to find a solution that aligns per- change proactively, adapting their busifectly with the restaurant operator’s key nesses to fully harness the potential of AI. objectives.

Assess Tech Infrastructure Essentially a tech audit, this involves a thorough examination of the restaurant’s technological strengths, weaknesses, and potential gaps that might need bridging. Is the existing POS sys- Invest in Employee Training and Since joining Givex in 2007, Mo Chaar tem capable of integrating with cutting- Experience has helped the company expand its North edge technologies?

Change can be daunting, particularly American footprint. He began his tenwhen it pertains to something as per- ure as a business development manager Choose the Right AI Tech vasive and transformative as AI. To before becoming VP of sales for North The AI landscape is filled with a plethora ensure a smooth transition, it is vital America, and then moved to his current of technologies, ranging from chatbots to invest in comprehensive training for role of Chief Commercial Officer.

F S R M AG A Z I N E .CO M

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INTEGRATING ARTIFICIAL INTELLIGENCE SHOULD BEGIN WITH INCREMENTAL, WORKABLE STAGES.

the staff, arming them with the skills required to operate and maintain new systems. Luckily, AI can be used to create virtual training simulations that can help employees learn new skills and techniques in a safe, controlled environment. This can help reduce the time and cost associated with traditional training methods, while also improving the quality of training. Moreover, this training increases staff morale and helps reduce resistance to change, making the introduction of AI a win-win for all.

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10/11/23 2:56 PM

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On the Rise BY SATYNE DONER

From Hatching to Franchising

WILD EGGS

Brunch concept Wild Eggs is gearing up to go national by hatching a franchise program from scratch.

WILD EGGS, a Louisville, Kentuckybased contemporary brunch concept, hatched in 2007 on the premise of delivering home-cooked meals with a twist. Founders JD Rothberg and Shane Hall had noticed a swift uptick in the brunch category, populated by concepts like First Watch and COFOUNDERS: Toasted Yolk. However, they JD Rothberg, wanted to level up brunch in Shane Hall a wildly creative way. RothHQ: Louisville, berg was also inspired by his Kentucky OF THE 50-UNIT GOAL WILD EGGS CEO ANDY ABBAJAY WANTS TO HIT THIS YEAR, great grandfather, a farmer, HE WANTS 35 TO BE FRANCHISED LOCATIONS AND 15 TO BE COMPANY STORES. CUISINE TYPE: who had a knack for big, bold Contemporary breakfasts every morning. daily, and the extensive ing awareness within a 200-mile radius. brunch “Back in 2007, [the foundbeverage offerings include Growth has remained steady in recent UNITS: 15 ers] wanted to create a fine pomegranate mimosas years by adding locations in Cincinnati dining experience but for and Bluegrass Sunrise, a and Indianapolis and bringing on a few breakfast,” says Andy Abbajay, current cranberry and lemonade drink mixed early franchisees.

CEO. “They wanted it to be special from a with Buffalo Trace bourbon.

In January 2023, private equity firm food standpoint, but also from the guest Abbajay believes the secret to Wild PG Growth Opportunities Fund bought experience side.”

Eggs’ success is its creative, chef-driven the company from Patoka Capital. Wild Guests at Wild Eggs can choose to options; its authentic espresso bar; and Eggs currently stands at 15 locations build their own four-egg omelet or the brand’s dedication to preserving her- and 400 employees, with hopes to go scramble, or choose from the expan- itage through food. Years of research national. PG Growth Opportunities sive menu of pancakes, sandwiches, sal- went into the concept before it officially Fund is spearheaded by Abbajay, along ads, and more. House-made cinnamon went public, and it paid off. “People abso- with fellow restaurant executives Cliff rolls and breakfast burritos pepper the lutely adore the food,” Abbajay says. “It is Harris and George Wooten. Their vision menu as well, along with decadent lim- the thing that consistently brings peo- is to continue expanding within the food ited-time offerings made with locally- ple back … we know this from our cus- and beverage spaces. sourced ingredients. An alternate glu- tomer feedback and market research; the The newly-announced franchise proten-free menu ensures a seat at the table food is the biggest thing that stands out.” gram, which debuted in July, is looking for all customers.

The brand has expanded outwards for dedicated restaurateurs who want Fresh juices are squeezed in-house of Louisville, focusing on strengthen- to join a tight-knit family. In his 35 F S R M AG A Z I N E .CO M

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On the Rise

WILD EGGS

WILD EGGS CEO ANDY ABBAJAY BELIEVES THE SECRET TO THE BRAND’S SUCCESS IS ITS CHEF-DRIVEN MENU OPTIONS, ITS DEDICATION TO PRESERVING HERITAGE THROUGH FOOD, AND ITS AUTHENTIC ESPRESSO BAR.

“People absolutely adore the food. It is the thing that consistently brings people back.”

years of helping franchises grow, Abbajay believes Wild Eggs gives franchisees every opportunity to be profitable and enjoy what they are doing. “[The perfect franchisee] has strong economics, a compelling story, and they have to invest in something they enjoy … and there’s nothing better than our food,” Abbajay says.

Wild Eggs offers potential franchisees a compelling model, an extensive support program, and most importantly, a solid work-life balance. Stores are closed by 2:30 p.m., typically unheard of in the industry. Abbajay says this empha-

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The company has also joined Bites, a training prep platform which can “cut the time it takes to train restaurant employees in half,” according to its website. The short, engaging training videos can aid in menu training, new hire onboarding, and kitchen protocols.

“The technology and ongoing support are points of differentiation when people are looking to get into franchising,” Abbajay says. “We’ve got all the right tools, and we’re really excited.”

Within a few weeks of the franchise website launching, almost 10,000 potential franchisees visited the page, making Abbajay optimistic about the future of Wild Eggs.

Of the 50-unit goal Abbajay wants to hit this year, he wants 35 to be franchised locations and 15 to be company stores.

This mix allows the company to build right alongside the franchisees in frontier markets like Nashville, Tennessee. It builds brand awareness, creates greater points of distribution, and allows for a greater amount of success for both the brand and the franchisee.

“We should take every decision that we do from a collaborative approach,” Abbajay says. “When we’re candid and working together, it creates a perfect franchise … all of that builds trust with each other.”

Target locations include Kentucky, sis on quality of life makes an enormous Tennessee, Ohio, the Carolinas, Geordifference in the level of engagement and gia, Alabama, and West Virginia. These employee retention. frontier markets have a lack of breakfastAbbajay worked on the franchise lunch concepts, Abbajay stated. They also initiative from scratch, focusing on lend themselves to a good distribution streamlining support operations and system which helps ensure products are tech stacks. The 12-week training pro- delivered in a timely manner. gram walks franchisees through the A franchisee in Lexington, Kentucky— entire process, from signing to grand who has not grown for the last 10 years— opening. It covers ongoing training in is close to signing a four-unit developfinance, food safety, and bringing in the ment, which speaks volumes about the right team members. excitement surrounding the new franWild Eggs has partnered with tech chise program, according to Abbajay. companies Tattle and Bites, among oth“There’s plenty of room for us to grow,” ers, to help operators with consumer Abbajay says. “We don’t need to be everymetrics and monitoring guest experi- where; we’re remaining cautious, but our ences. Tattle is an AI-driven platform brand awareness will help the company which provides data-driven insights in and our new franchise partners share an actionable manner. the most success.”

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10/13/23 9:40 AM

Advertising Index Ajinomoto NA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . inside front cover 909-477-4700 AjinomotoFoodservice.com Barilla . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 BarillaFS.com/lasagne Blount Fine Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 blountfinefoods.com/food-service Conscious Greens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . inside back cover 877-220-4194 consciousfoods.net Crispy Filled . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37, 38 503-333-7700 stuftspuds.com Ghirardelli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 800-402-6262 ghirardelli.com/professional Idaho Potato Commission . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 208-334-2350 idahopotato.com Johnsonville . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . back cover 800-837-5391 JohnsonvilleFoodservice.com NorthAmerican Bancard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52 866-481-4604 NYNAB.com North Country Smokehouse . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35, 36 800-258-4304 NCSmokehouse.com Red Diamond . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45, 47, 49 800-292-4651| reddiamondbevservice.com reddiamondbevservice.com/samplekit/ reddiamondbevservice.com/sst SIGEP . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 sigep.it Vito Fryfilter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 847-859-0398 vitofryfilter.com

Advertising Inquiries Eugene Drezner

John Krueger

edrezner@wtwhmedia.com | (919) 945-0705

jkrueger@wtwhmedia.com | (919) 945-0728

Amber Dobsovic

Edward Richards

adobsovic@wtwhmedia.com | (757) 637-8673

erichards@wtwhmedia.com | (919) 945-0714

NATIONAL SALES DIRECTOR

NATIONAL SALES MANAGER

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10/13/23 10:16 AM

Behind the Scenes

ALEX SMITH

ROLE: Founder and

president

BRAND: Atlas

Restaurant Group UNIT COUNT: 30 HQ: Baltimore FOUNDED: 2012

BY CALLIE EVERGREEN

From Lacrosse Pro to Food Mogul How does your lacrosse background influence your leadership style?

That’s a fun fact. So I was a pro lacrosse player for six years, and I did win a gold medal with Team USA. I truly believe that lacrosse is in a lot of ways like a restaurant—you’re not going to necessarily find the one player that can play every position. Everybody has their specialties, and just from a management perspective, you may have somebody that’s better with guest hospitality, somebody that has attention to detail and is great with operations, and just like any lacrosse team, it’s about putting together the best players to really make the best team.

What does your creative process look like for developing new concepts?

You look at the very best people in the world that are doing it. Before we opened our French concept, we went over to Paris and went to 30 or 40 different restaurants in a week and got ideas, tasted food and wine, and cultivated a great French wine list and menu by going and doing research. We’re building

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a steakhouse right now, and we went to Chicago and New York and looked at some of the traditional great steakhouses of the U.S., places that have been around longer than I’ve been alive. So you go around and look at what other people have done, right? Then you look at the little details that create a unique experience, and you try and emulate that in your market by putting your own spin on it.

What’s the biggest challenge of having a diverse portfolio of restaurants?

The procurement process. We have thousands of different ingredients, and we’re very culinary-driven companies, so we allow chefs to have tremendous bandwidth to build their programs. It’s not all the same spice, same proteins, or even the same plates. We’re getting handmade ceramics for our Japanese and Mexican restaurants; they’re very unique to concept. That’s certainly a disadvantage when it comes to buying power and procurement. We have tremendous purchasing power with things like credit card fees and to-go packages ... so we try and streamline whatever we can that works.

ATLAS RESTAURANT GROUP (4)

Alex Smith is one of the youngest restaurant group owners in the U.S. In an interview with FSR, Smith shares how he built his company Atlas to over 30 concepts nationwide, ranging from fine-dining Japanese restaurant Azumi located in the Four Seasons Baltimore Hotel and French brasserie Monarque to Italian chophouses, authentic Greek fare eateries, and more.

F S R M AG A Z I N E .CO M

10/11/23 2:57 PM

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