2023 Editorial Calendar

Our annual report returns with a new chain that’s poised to have its best year yet.

Special Report: Top Trends to Watch of 2023

F&B: Bowls

Featured Section: Restaurant Equipment & Technology

These multiconcept groups combine the ingenuity of independents with the infrastructure and operations of chains.

Special Report: Weathering a Potential Recession

F&B: Casual French

Featured Section: Restaurant Franchising

Now in our third year, this March partnership with QSR takes a deep dive into the ideas coming from the other side of the restaurant industry. And indoor dining? It may be the biggest change.

Special Report: The NextGen Revolution Blurs Category Lines

F&B: Chicken Sandwiches

Within the emerging category of NextGen Casual, these 25 restaurants are at the top of their game.

Special Report: Sourcing Sustainable Seafood

F&B: Sushi

An inside look at the industry’s marquee event and all the speakers, panels, trends, and products to check out.

Special Report: The Industry Change-Makers

F&B: Breakfast

Featured Section: Beverage Solutions & Equipment

The labor pool may have narrowed, but restaurants can still enhance their hiring, retention, and employee development strategies.

Special Report: Drive-Thrus and Pick-Up Windows

F&B: CBD Infusions

A wellspring of F&B inspiration and sterling service, the independent sector has never shined brighter.

Special Report: Summer Sales Slump or Surge?

F&B: Late-Night Menus

Featured Section: Restaurant Equipment & Technology

From publicly owned titans to privately held power players, these are the 50 biggest full-service restaurants in the U.S.

Special Report: Franchising in Full Service

F&B: Beef

Our 40 under 40 report returns with an all-new class of chefs, restaurateurs, franchises, F&B directors, corporate leaders, and more.

Special Report: Building a Restaurant Career

F&B: Small Plates

Featured Section Restaurant Franchising

During the pandemic, guests rallied behind restaurants. Now, two and a half years later, the conversation is still going strong.

Special Report: Lessons from Hotel Chefs

F&B: Cruciferous Vegetables

Whether opening your first restaurant or your 50th, location matters—and these cities are worth a second look.

Special Report: The Rules of Restaurant Design

F&B: Fermented Foods

Practical, real-world tips, tricks, and advice for running a more efficient and profitable restaurant operation.

Special Report: Hosting Guest Collaborators

F&B: Southeast Asian Sweets