Callie Evergreen

3 weeks ago | fsrmagazine.com | Callie Evergreen

Victor Muñoz is the new Executive Chef of ORO, one of Miami Beach’s newest rooftop dining destinations. In this role, he oversees both the creative and operational aspects of the kitchen while upholding sustainability practices. Muñoz leads menu development, curates seasonal specials, and ensures every dish embodies exceptional quality and presentation. Born and raised in Guadalajara, Mexico, Muñoz discovered his passion for cooking at an early age.

3 weeks ago | fsrmagazine.com | Callie Evergreen

Auberge Resorts Collection, the award-winning portfolio of one-of-a-kind luxury hotels, resorts and residences, is pleased to announce the appointment of Nicholas Restivo as Executive Chef of Madeline Hotel & Residences, Auberge Resorts Collection, the premier alpine resort in Telluride, Colorado, owned by Flynn Properties Inc.

3 weeks ago | fsrmagazine.com | Callie Evergreen

SOCi’s 2025 Consumer Behavior Index (CBI) sends a clear warning to restaurant CMOs and digital marketing leaders. Discovery has changed, and traditional digital strategies are no longer enough. While 19 percent of consumers now use generative AI tools like ChatGPT or Gemini to find businesses, a staggering 95 percent say AI is the least trusted source when it comes to making actual purchase decisions.

3 weeks ago | fsrmagazine.com | Callie Evergreen

Highlights include: Half-Off Golf Monday–Thursday for 50% off gameplay all day at ALL Topgolf locations nationwide Topgolf Nights for $30–$40 Gameplay on weekends A Summer Fun Pass that pays for itself in less than 3 visits ($250) New value food bundles and limited time food/ drinks built for group sharing A co-branded Marvel experience to keep families and fans coming back Topgolf is doubling down on fun this summer with a new lineup of daily value offers and some seriously good bites, all...

3 weeks ago | fsrmagazine.com | Callie Evergreen

Hospitality business owners must be mindful that every strategic decision ultimately impacts their bottom line. Restaurant and bar operators have always walked a tightrope between offering quality beverages and maintaining profitability. Today, that balancing act is tougher than ever. Rising tariffs on imported spirits have significantly increased operational costs, squeezing margins tighter and forcing establishments to rethink their beverage strategies.