FSR Magazine Unveils NextGen Casual Council of Restaurant Leaders

In November 2021, FSR The magazine featured “NextGen Casual,” an emerging full-service restaurant segment that promises to transform the category as the industry continues its recovery from the COVID-19 pandemic. Although spurred by the virus disruption, NextGen Casual was a movement that was gaining traction long before 2020. It is the intersection of experience and convenience, and recognizes brands with a renewed focus on technology, location, corporate culture, responsible sourcing and a commitment to differentiation. that appeals to several generations.

“In many ways, it’s the full-service industry’s response to fast casual and the category’s market share dominated in the 1990s through the 2010s,” says Danny Klein, editorial director of Food News. Media, publisher of FSR and RSQ magazines. “Customers were asking for brands they could identify with; which offered varied and convenient menus, while keeping accessibility in mind. That’s what’s happening with full service today. Only there’s an extra card these restaurants can pull off – the experience, from full bars to servers to elevated hospitality at every level. And that presents a very exciting future as casual restaurants look to the future.

For the first time, FSR The magazine features its NextGen Council, a collection of 11 industry leaders who will help shape the trends and central topics of the evolving segment.

They are:

Ricky Richardson, CEO, Eggs Up Grill

Founded in Pawleys Island, South Carolina, Eggs Up Grill has 55 locations and plans to hit the 100 restaurant mark by 2023.

Anita Adams, CEO, Black Bear Diner

Founded in 1995 by Bruce Dean and Bob Manley in Mt. Shasta, Calif., Black Bear Diner is one of the nation’s fastest growing full-service franchises, with more than 140 locations in 14 states.

Caroline Skinner, COO, Tupelo Honey

Tupelo Honey began serving its southern staples and elevated hospitality to residents of Asheville, North Carolina in 2000. It has grown to 19 units since, with plans to enter four new markets this year. only.

Paul Macaluso, CEO, Another Broken Egg Cafe

Another Broken Egg Café is one of the fastest growing franchise breakfast and brunch concepts in the nation, with more than 75 locations in 15 states and dozens more in development.

Christine Ferris, Director of Marketing, True Food Kitchen

The Phoenix-based brand, known for its anti-inflammatory food pyramid, was co-founded in 2008 by physician Andrew Weil and has more than 40 locations nationwide, with Oprah Winfrey as one of its backers.

Chris Artininan, CEO, Condado Tacos

Condado Tacos is a build-it-yourself taco concept that has been in business since 2014. FSR’s Breakout brand of 2021, which now has 30 stores, opened nine restaurants next year and plans 10-12 openings for 2022.

Yavonne Sarber, Founder, Agave & Rye

Agave & Rye is a tequila and bourbon hall known for its eye-catching spaces and epic overall experiences. Founded in 2018, the brand now has 10 locations and recently announced plans to open two in Columbus, Ohio.

James O’Reilly, CEO of Smokey Bones

Smokey Bones, a subsidiary of Sun Capital Partners, has 61 locations in 16 states. In 2020-21, it outpaced the casual dining industry in comp sales, more than doubled its offsite business, launched two virtual brands, opened two shadow kitchens, maintained cash, and was certified Great Place. to Work for the second year in a row.

Scott Taylor, COO, Walk-On’s Sports Bistreaux

Based in Baton Rouge, Louisiana, Walk-On’s Sports Bistreaux was founded in 2003 by former LSU basketball player Brandon Landry. Today, Walk-On’s has average unit volumes of $5 million and was named “Best Sports Bar Franchise” by Entrepreneur for the second year in a row.

Liz Moskow, food futurist and director of Bread&Circus Ltd

Liz Moskow is a seasoned and creative innovation leader, food futurist, and virtual kitchen hospitality product/program strategist with extensive hospitality expertise and a proven track record in creating and developing. strengthening of restaurant, hotel and CPG food brands.

Aaron Lyons, CEO/Founder of Dish Society/Daily Gather

Houston-based Dish Society was founded eight years ago and has built a model around counter service at breakfast and lunch and table service at dinner. Its local, seasonal and farm-to-table menu is looking to expand in Texas. The upscale Daily Gather concept opened in January.

“We’re honored to have such an accomplished freshman group,” Klein said. “All of these operators have not only weathered the pandemic, but found ways to innovate and come out stronger on the other side. They know what it takes to navigate today’s restaurants and how preparing for those of tomorrow. We welcome their feedback and work to create a full-service community that supports and learns from each other.

FSR The magazine plans to introduce a new group of operators to the NextGen Council each year. The announcement follows the publication of FSR magazine’s NextGen 25, which covered restaurants in the category, from four to nearly 150 locations.

For more information, visit FSRmagazine.com or contact Danny Klein at [email protected]

On FSR magazine

FSR Magazine is an industry-leading publication for chefs, owners, executives and decision-makers in the full-service restaurant industry. Along with sister publication QSR, FSR is part of the Food News Media family of foodservice titles, including the top-ranked foodservice news site, QSRmagazine.com; OneSource Product and Data Guide; and restaurant franchising. To learn more about FSR Magazine, please visit FSR’s website at www.fsrmagazine.com.

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