Recent Posts
News•Mar 2, 2026
Which Prep Format Holds Up Under Pressure?
Restaurant operator Sean Stone compared scratch, frozen, refrigerated, and shelf‑stable hashbrown formats across seven Bisbee Breakfast Club and three Jerry Bob’s locations. Side‑by‑side testing showed Golden Grill® shelf‑stable hashbrowns delivered superior browning, texture, and flavor consistency while reducing kitchen storage by 2.5 times. The product also simplified labor for small crews and earned higher guest preference in taste tests. Stone’s findings highlight measurable performance advantages over traditional prep methods.
By FSR Magazine
News•Mar 2, 2026
JINYA Ramen Bar Takes Its Signature Nikuman to the Skies with Japan Airlines
Japanese restaurant chain JINYA Ramen Bar has partnered with Japan Airlines to feature its signature nikuman steamed bun on select Los Angeles‑Tokyo flights. The offering, available on flight JL15 from March through May, is prepared onboard using a steam oven,...
By FSR Magazine
News•Mar 2, 2026
MAD Concepts Group to Open New Restaurant Park in Benbrook, Texas
MAD Concepts Group will open a new restaurant park in Benbrook, Texas, slated for spring 2026. The 1.5‑acre site at the southwest corner of Benbrook Boulevard and Westpark Drive will host Jakes and Tacos & Avocados, each occupying 4,000‑5,000 sq ft with...
By FSR Magazine
News•Feb 26, 2026
Spanish Tapas Concept Vya Opens in Southeast Portland
Vya, a new Spanish tapas and paella restaurant, opened this week in Southeast Portland’s Solterra Building. Chef Connor Gallaher, drawing on experience from Barcelona to Southeast Asia, delivers a menu that fuses traditional Spanish small plates with seasonal Pacific Northwest...
By FSR Magazine
News•Feb 26, 2026
Ruby Slipper Announces New Limited-Time Menu
Ruby Slipper is rolling out a limited‑time spring brunch menu from Feb. 25 through Apr. 21 at all locations. The lineup blends colorful sweets like strawberry‑cheesecake beignets and a Fruity Pebbles‑crusted French toast with savory corned‑beef hash dishes and new cocktail‑style drinks....
By FSR Magazine
News•Feb 26, 2026
Culinary Creative Group Shakes Up Leadership Team
Culinary Creative Group announced a leadership overhaul, naming Richard Flaherty as CEO, Blake Edmunds as culinary director, and Lauren Barash as its first vice president of marketing. Flaherty, former CEO of Punch Bowl Social and Wagamama USA, will steer national...
By FSR Magazine
News•Feb 26, 2026
Apex Order Pickup Solutions Expands Into Casino Market
Apex Order Pickup Solutions announced its entry into the casino sector by installing smart food‑order lockers at Yaamava’ Resort & Casino in Highland, California. The rollout includes two 23‑compartment locker systems at The Grove Express and the new bEATS venue,...
By FSR Magazine
News•Feb 25, 2026
Pizza Inn to Open Modernized Restaurant in Mesquite, Texas
Pizza Inn is unveiling a fully modernized restaurant in Mesquite, Texas, with a ribbon‑cutting ceremony on March 5. The remodel adds expanded seating, a back‑fed buffet, brighter décor, and energy‑efficient lighting. It retains the brand’s scratch‑style pizza, daily‑made dough and whole‑milk...
By FSR Magazine
News•Feb 25, 2026
P.F. Chang’s Launches Dining Experience Inspired By Japan’s Cherry Blossom Season
P.F. Chang’s has introduced a limited‑time "Flavor In Bloom" campaign, a seasonal dining experience inspired by Japan’s cherry blossom season. The centerpiece is the Cherry Blossom Martini, mixing Hendrick’s Gin, St‑Germain elderflower, strawberry, lychee, pineapple and lemon. The menu pairs...
By FSR Magazine
News•Feb 25, 2026
Panini Kabob Grill Opens 31st Location in San Diego
Panini Kabob Grill opened its 31st restaurant, the sixth in San Diego, inside the Park 12 building near Petco Park and the Gaslamp Quarter. The new location continues the brand’s aggressive expansion strategy, emphasizing a true scratch kitchen and daily...
By FSR Magazine
News•Feb 25, 2026
Bad Daddy’s Announces Monthly Drop of Limited-Time Menu Items
Bad Daddy’s Burger Bar is launching Big Bad’s Monthly Drops, a rotating lineup of limited‑time burgers beginning in March. The inaugural offering, the French Onion Smash Burger, combines a smashed beef patty with caramelized onions, Swiss and provolone, onion straws,...
By FSR Magazine
News•Feb 24, 2026
Chili’s Returns to Race Track with ‘Ride the ‘Dente’ Car Design
Chili’s Grill & Bar is back on the race track at Austin’s Circuit of the Americas, debuting a refreshed “Ride the ‘Dente” livery on Spire Motorsports’ No. 77 Chevrolet ZL1 driven by Carson Hocevar. The campaign highlights the brand’s flagship ‘Dente...
By FSR Magazine
News•Feb 24, 2026
Oak & Stone to Open in Addison, Texas
Oak & Stone, an elevated American restaurant known for its self‑pour Tap Wall, announced a new location in Addison, Texas, slated to open summer 2026. The 7,000‑square‑foot venue at 5225 Belt Line Road will seat about 340 guests and operate...
By FSR Magazine
News•Feb 24, 2026
Why Cost Alone No Longer Defines Chicken Value
Rising food‑away‑from‑home prices and growing protein demand are reshaping how full‑service restaurants evaluate chicken. While private‑label chicken still promises lower case costs, operators are encountering variability that hurts labor efficiency and menu flexibility. Brakebush Brothers positions itself as a consistent,...
By FSR Magazine
News•Feb 24, 2026
Hurricane Grill & Wings Opens in Greater Houston Area
FAT Brands Inc., the parent of Hurricane Grill & Wings and 17 other concepts, opened its first Hurricane Grill & Wings in the greater Houston area, located in Lake Jackson’s Plantation Village shopping center. This marks the brand’s second Texas...
By FSR Magazine