2017 Azbee Awards of Excellence

Category

Overall Excellence > Magazine of the Year > Less Than $3 Million Revenue

Awarded to

Connie Gentry, Editor; Rosie Haller, Art Director; Mitch Avery, Production Manager; Nicole Duncan, Associate Editor; Erica Naftolowitz, Graphic Designer

Entry details

FSR magazine: October 2016 / November 2016 / December 2016

Issue date (if applicable): 
Publication name: FSR magazine—Full-Service Restaurants: Setting America's Table
Publishing company: Journalistic, Inc.
Website home page: www.FoodNewsfeed.com

Please describe the publication's mission and readership:

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.

FSR is the magazine for chefs, owners, operators, and other decision-makers in the full-service restaurant industry. These tablesetters make things happen in the industry, innovate on the menu and in all aspects of the operation, are watched and emulated by other restaurateurs, and lead the markets they operate in.

Please describe the enterprising work that went into this entry and its significance or impact on readers:

Defining the content for every issue of FSR involves an interplay of teamwork among our five columnists who have industry expertise in given areas (food, beer, wine, spirits), our staff, and assignments to professional journalists who are among our regular contributors. Within every issue, and across consecutive issues throughout the year, we strive for a balance that is representative of our diverse readership and the industry as a whole. For example, the October cover story features rising star chef/owner Marcus Paslay of Fort Worth and the November cover features celebrity chef, TV star, and industry icon Vivian Howard--who hails from tiny little Kinston, North Carolina. The presentation of every page reflects extensive collaboration between the editor and art director to achieve a design and visual package that effectively pulls readers into the stories, providing both consistency in quality and messaging as well as creative reinforcement of the story being told. The December issue is a departure from the editorial direction of other issues throughout the year—which, like the October and November issue, typically share the stories of restaurant leaders and significant movements in the industry. Instead, December features an Annual Buyer's Guide, featuring a wide range of products of note. The products featured are selected from reader nominations (accepted May through August), as well as new releases received throughout the year and those reviewed by the editorial team at industry conferences, food tours, and restaurant events.

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Entry URL(s), if applicable:

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