FSR magazine April 2018
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Contents<br />
11<br />
FoodNewsfeed.com <strong>April</strong> <strong>2018</strong> No. 53<br />
25<br />
33<br />
First Course<br />
11 Cauliflower Power<br />
When California Pizza Kitchen<br />
announces its newest crust is made of<br />
cauliflower—that’s when you know<br />
a once fringe ingredient has gone<br />
mainstream.<br />
12 Waste Not. Earn More.<br />
A handy infographic explaining how<br />
reducing waste can send lost revenue<br />
back to your bottom line.<br />
CheFs & ingredients<br />
22 Moves Toward Middle<br />
Eastern<br />
Bright, simple, and wholesome<br />
ingredients from Israeli, Greek, and<br />
Middle Eastern influences shine<br />
through on modern menus.<br />
25 Reimagined, with<br />
Respect to Roots<br />
When developing authentic menus,<br />
staying true to a specific cuisine while<br />
also flexing creativity is easier said<br />
than done.<br />
Liquid inteLLigenCe<br />
33 For Sake’s Sake<br />
Now is the time to explore sake.<br />
35 How to Host an Imported<br />
Beer Dinner<br />
Create a menu that marries global<br />
cuisine with imported beers.<br />
BaCk oF house<br />
72 An Oklahoma City Star<br />
on the Rise<br />
PERSPECTIVES At just 33, restaurateur<br />
Rachel Cope has taken OKC by storm<br />
with five concepts.<br />
75 A More Human Touch<br />
of Tech<br />
FINANCE Streamlined operations<br />
through new tech never come at the<br />
expense of customer care.<br />
77 The F&B Bookkeepers<br />
SERVICE How specialized accountants<br />
can make all the difference.<br />
80 Where Chefs Eat<br />
DANNY MENA The co-owner of new<br />
Bushwick traditional Mexican café<br />
La Loncheria lists his neighborhood<br />
haunts.<br />
CORRECTION: The photo of kevin Burke in<br />
the rising stars feature on page 56 of the<br />
march issue was taken by Taylor made<br />
Photography.<br />
Also in this issue 4 highlights from Foodnewsfeed.com 6 Brand stories 8 editor’s Welcome 78 Advertising index<br />
<strong>FSR</strong> is a trademark of Journalistic, Inc. and the content of this <strong>magazine</strong> is copyright © <strong>2018</strong> Journalistic, Inc. All rights reserved. Printed in USA. The opinions of columnists are their own. Publication of their writing<br />
does not imply endorsement by Journalistic, Inc. <strong>FSR</strong> <strong>magazine</strong> (ISSN 2325-2154) is published monthly by Journalistic, Inc., 101 Europa Drive, Suite 150, Chapel Hill, NC 27517-2380. Periodicals postage paid at Chapel<br />
Hill, NC, and at additional entry points. SUBSCRIPTIONS: (800) 662-4834, www.FoodNewsfeed.com/subscribe. <strong>FSR</strong> is provided without charge upon request to individuals residing in the U.S. meeting subscription<br />
criteria as set forth by the publisher. POSTMASTER: Send address changes to <strong>FSR</strong>, 101 Europa Drive, Suite 150, Chapel Hill, NC 27517-2380. No part of this <strong>magazine</strong> may be reproduced in any fashion without the<br />
expressed written consent of Journalistic, Inc.<br />
ThinksTock / Lori Luo, Ani rAmen house / hAikArA sAke / ThinksTock<br />
2 APriL <strong>2018</strong> FOODNEWSFEED.COm
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