FSR magazine serves the full-service restaurant industry, from fine dining to casual cafés, national chains to locally owned landmark restaurants. Our content encompasses full-service restaurant operations, food, and beverage—with a committed focus on the dining experience, kitchen efficiencies, culinary expertise, and the bar scene’s contribution to restaurant revenues. Readers of FSR magazine include the major stakeholders and decision makers in a restaurant enterprise—owners, operators, chefs, senior and c-level executives, beverage managers, and mixologists.