In 2014 FSR will begin its second full year of publication. There was a need for this exciting publication precisely because of the health of the full-service half of the restaurant industry— which accounts for more than $277 billion in sales.

Indeed, the segment itself is an exciting one. With the increasingly impressive creativity of chefs, tremendous opportunities on the bar side of the business, and unprecedented consumer desire for fabulous meals, full service is a great place to be.

The restaurant industry hasn't had reason to be this excited about a new publication in years. Launched in November 2012, FSR made quite a splash at the National Restaurant Association show in May. With acclaimed chef Stephanie Izard gracing the cover of that special show issue, our entire supply was taken in less than two days. At that same show, we convened a focus group of top chefs and restaurateurs (we
can’t name names, but you would have recognized them all), and response to FSR was better than even we might have hoped. Our favorite comment? “I didn't expect to read the whole thing. But I did.” It’s easy to understand why. We put the utmost emphasis on quality journalism and design. To put it succinctly, you simply won’t find a magazine covering full-service restaurants that reads or looks any better than FSR.

Now you have a choice.