CHAPEL HILL, N.C., April 30, 2014 (GLOBE NEWSWIRE) -- The May issue of FSR magazine shares conversations with Chefs Marcus Samuelsson and Mindy Segal, both of whom are enthusiastic about driving positive change in their communities. Chef Samuelsson discusses his immigrant-driven cuisine and commitment to employment diversity. Chef Segal reveals details of her next hot concept and how she works with underserved individuals to build culinary skills and positive career paths.
"Chefs Samuelsson and Segal have both reached celebrity status in the industry, and their restaurants are food icons in their respective cities," says Connie Gentry, FSR editor. "But they are surprisingly humble in their commitments to help others, taking decisive actions to mentor and hire people in their communities who come from challenging circumstances."
In addition to telling stories about Red Rooster Harlem and Chicago's next HotChocolate, FSR also names the top 10 states for full-service growth by examining each state's projected growth in restaurant sales, average household income, unemployment rate, and other economic factors. The May issue also reports results from a consumer survey, conducted in February in partnership with Study Hall Research, that asked diners to weigh in on healthy menus. Consumers agreed that adding fresh fruit and vegetables is the best way for restaurants to make dishes healthier, and trimming calories from the plate is the next best move.
Looking ahead, the September issue of FSR will recognize the Best Beverage Programs in the full-service restaurant industry. What makes a Best Beverage Program—innovative sips, service, selection, or something more? We are leaving that up to our readers. To nominate an individual beverage professional, a restaurant, a restaurant group, or a chain, please click here. Nominations will be accepted through May 30.
Stories from the May issue can be read at www.fsrmagazine.com.
About FSR magazine:
FSR magazine received two 2013 Folio: Magazine awards for excellence in B-to-B magazine publishing, winning the award for Best Design of a new magazine and the award for Best Full Issue in the Food Service/Hotel category for overall editorial excellence.
Providing ideas and insights for full-service restaurants, FSR magazine (www.fsrmagazine.com) speaks to restaurant decision makers—owners, operators, chefs, and beverage managers, across all segments of the industry from fine dining to casual cafés, national chains to independently owned restaurants. The content encompasses operations, food, and beverage—with a focus on the dining experience, culinary expertise, and the bar scene's contribution to restaurant revenues.
About Food News Media
Food News Media, the parent company of FSR and QSR magazines, offers a full suite of media products to help operators and marketers connect with the entire $600 billion-plus U.S. restaurant industry. For more than two decades, the Chapel Hill, North Carolina–based publishing company has built a reputation for thought leadership and reporting on trends in dining for the American consumer.
CONTACT: Connie Gentry, Editor FSR magazine (919) 945-0715 email@example.com