QSR Uncut: A Fast-Food Restaurant Podcast from QSR Magazine

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QSR Uncut: A Fast-Food Restaurant Podcast from QSR Magazine
QSR Uncut is a podcast from the editors of QSR magazine—the leading publication for foodservice owners and operators—that discusses the current state and future of the fast-food restaurant industry as it recovers from the COVID-19 pandemic. Made for restaurant executives, entrepreneurs, consumers, and leaders, each episode candidly shares expert advice from some of the industry's most insightful leaders.
What Awaits Restaurants in 2023

Kellie Zimmerman, the president and CRO of customer data platform Brightloom, joins QSR editorial director Danny Klein to discuss the state of the industry and what data is really telling us about the consumer mindset as we near a potential recession. How is data science transforming restaurant menus? What are some of the top restaurant leaders in the space highlighting as their biggest concerns? We get into that and much, much more in this week’s wide-ranging discussion.

Fri, 17 Mar 2023 08:00:00 -0400
The Improbable Story of Dillas Quesadillas

Kyle and Maggie Gordon put all their chips into a dream, and a fast-food category unlike any other. After some rocky and eventful early days, Dillas Quesadillas did more than hit its stride—it found a niche that’s brimming with growth potential. The Gordons join QSR editors Danny Klein and Ben Coley to share a true entrepreneurial, American dream tale, complete with “Napoleon Dynamite” references, and a look into what’s next for one of the category’s most exciting concepts.

Wed, 15 Mar 2023 10:00:00 -0400
Norman Wu Builds the Next Great Poké Brand

Norman Wu, who launched Conscious Hospitality Group in his 20s, has already seen impressive growth in less than 10 years. With a motto of “people over profits,” Just Poké scaled to 19 restaurants and projects 31 by year’s end. Wu shares his history, winning philosophy, and plans for the future with QSR editors Danny Klein and Ben Coley in this wide-ranging look at what it takes to create a fast-casual brand, grow it, and position for sustained success.

Fri, 10 Mar 2023 09:00:00 -0500
One of TIME’s Best Inventions Disrupts the Restaurant Industry

Christine Schindler, CEO and cofounder of PathSpot, joins QSR Editorial Director Danny Klein to chat about a technology featured as one of TIME’s Best Inventions, and called a “World Changing Idea" by Fast Company. Pathspot has scanned millions of hands around the country at major restaurant chains, airports, schools, manufacturing facilities, and more. Learn how Christine co-founded the company in August 2017, what she's learned about entrepreneurship since, and how a biomedical engineer solved one of the industry’s oldest and most pressing concerns.

Wed, 08 Mar 2023 14:00:00 -0500
The State of Digital in Fast Food and Fast Casual

Operators from 85-plus brands representing over 35,000 locations share their key priorities and initiatives for the next two years in Qu’s fourth-annual State of Digital report. CMO Jen Kern joins QSR editorial director Danny Klein to discuss the findings and break down the top eight technology trends to watch in 2023. This is one deep dive you won’t want to miss.

Full report here: https://www.qubeyond.com/2023-state-of-digital-for-fast-casual-qsr-restaurants/

Thu, 02 Mar 2023 09:00:00 -0500
Fat Boy’s Goes Beyond The World’s Biggest Slice

Gabe Corchiani opened Fat Boy's Pizza with wife, Karen, in 2019. Inspired to create massive 30-inch pies and bring them to New Orleans, the brand is now in take-off mode. Corchiani joins QSR editors Danny Klein and Ben Coley to talk about the backstory behind the New York style concept, and why it’s ready to go big in more ways than one.

Thu, 23 Feb 2023 13:00:00 -0500
Chicago’s Original Italian Beef Maker Readies for Growth

Originally founded by Joe and Peggy Buonavolanto and their five sons, Buona started with the goal of using family recipes and fresh ingredients to feed the masses. Today, Buona remains family-owned and operated with the third generation of Buonavolontos now working alongside the five original founding brothers. Buona has grown significantly over the last four years with 26 restaurant locations across Illinois and Northwest Indiana. Joe Buonavolanto III joins QSR editor Danny Klein to chat about the journey and what’s still ahead.

Thu, 16 Feb 2023 12:00:00 -0500
[NextGen] Huckleberry CEO Greg Graber and The Magic of Differentiation

There's nothing quite like Huckleberry’s in today's breakfast and lunch game. The NextGen Casual's “Southern Cookin’ With a California Twist" has earned a fervent following. Now, it's time to take the surging franchise to 100 locations and beyond. CEO Greg Graber joins QSR editors Danny Klein and Ben Coley to recap the journey thus far, why Huckleberry’s unique nature is resonating with guests, and why the best is still to come.

Thu, 09 Feb 2023 13:00:00 -0500
The Future of Guest Engagement

Paytronix CEO Andrew Robbins joins QSR Editorial Director Danny Klein to discuss the changing face of loyalty and engagement as the restaurant industry continues to emerge from the pandemic. How should brands think differently about how they keep guests happy and engaged? Let’s ask the company that pioneered restaurant loyalty more than 20 years ago.

Thu, 02 Feb 2023 10:00:00 -0500
There’s a New Smoothie Competitor on the Block

Amir Mostafavi was a D.C. pioneer when it came to cold-pressed juice, smoothies, and acai bowls. But now, regional cult-favorite fast casual South Block has its sights set on big-time growth. The brand’s 15th location will open in summer 2023 at the East Coast Amazon HQ2 in Arlington. The unit will mark South Block’s fourth opening within a 12-month period. Yet this mission-driven journey is just getting started.

Thu, 19 Jan 2023 13:00:00 -0500
Pioneering Froyo’s Next Wave, with Yogurtland President Sam Yoon

The category icon isn't letting off the throttle, from a growth or innovation angle, as the froyo segment evolves into its next act. From development best practices to rules to run a company by, brand president Sam Yoon joins QSR editors Danny Klein and Ben Coley to discuss entrepreneurship, the chain's future, and what it takes to thrive amid constantly changing restaurant conditions.

Thu, 12 Jan 2023 12:00:00 -0500
The World's First Cupcake Bakery is Going Global

Sprinkles, creators of the famed Cupcake ATM, just opened its first U.S. franchise. Is this the start of a major growth push? CEO Dan Mesches joins QSR editors Danny Klein and Ben Coley to discuss what promises to be a category-shaking stretch for the brand, and why its menu innovation and approach to marketing continue to drive results.

Thu, 05 Jan 2023 13:00:00 -0500
Is Restaurant Training Broken?

Sam Caucci, founder and CEO of 1Huddle, joins QSR editor Danny Klein to address what’s really causing the labor shortage for restaurants, and where the path to a better solution begins. Is mobile gamification the answer? Does the retention problem go deeper? We get into that and much more. Happy holidays from the QSR Uncut team!

Thu, 29 Dec 2022 08:00:00 -0500
Krystal’s Mission to Win Back Customer Loyalty

Bankrupt to bankrolling: One of America’s oldest fast-food chains is back on the offensive with a new marketing direction, double-digit sales growth, and plans to hit 500 locations by 2027. And it all starts with the message. CMO Casey Terrell and Jon Greenlee, SVP of sales and marketing at Sparkfly, join QSR editors Danny Klein and Ben Coley for a wide-ranging and freewheeling talk about how Krystal is leveraging new technology to innovate and improve its customer experience, from 2 Chainz to beyond.

Thu, 22 Dec 2022 09:00:00 -0500
What Consumers Really Want from Food Delivery

Noah Hayes, general manager, U.S. and Canada at Deliverect, a global scale-up company that simplifies digital orders for more than 27,000 locations across 40 markets, joins QSR editor Danny Klein to break down some proprietary—and perhaps surprising—research on the state of the delivery consumer amid record-high inflation. As it turns out, there’s one piece of good news every operator needs to circle and prepare for as the industry continues its recovery out of the COVID-19 pandemic. LINK TO FULL REPORT: https://welcome.deliverect.com/us-food-for-thought. This episode is sponsored by Deliverect.

Thu, 15 Dec 2022 08:00:00 -0500
Evolution at the World’s Largest Hot Dog Chain

How do you take a legendary brand and bring it into the future? QSR editor Danny Klein catches up with Wienerschnitzel COO Rusty Bills, a 15-year Galardi Group vet who has helped the nearly 350-unit brand emerge from COVID-19 with more optimism than ever. And that’s coming from a concept that serves more than 120 million hot dogs annually.

Thu, 08 Dec 2022 15:00:00 -0500
Location-Based Tech is Disrupting the Restaurant Industry

Nick Patrick, the CEO of Radar, a company that’s helped brands like Panera Bread leverage technology to meet customers’ needs, joins QSR editor Danny Klein to talk about one of the hottest topics of the space. How can location deliver experiences that keep guests coming back? How does it provide benefits on the operational side? Nick and Danny get into that and a whole lot more.

Thu, 01 Dec 2022 12:00:00 -0500
Main Squeeze CEO Thomas Nieto on Building the Next Big Juice Brand

Entrepreneur Thomas Nieto stumbled upon Main Squeeze after a friend introduced him to the founders and they offered him a juice. The rest is history. From partnering with NFL players to a major capital investment, the Louisiana-based concept is primed for take-off in 2023 and beyond.

Wed, 23 Nov 2022 09:00:00 -0500
NFTs, Web3, and the Restaurant Industry: Should We Invest?

Are these buzzy topics just headline-grabbers or something far more for restaurants? Savneet Singh, president and CEO of PAR Technology Corp., joins QSR editor Danny Klein to chat about crypto, NFTs, what Starbucks is doing with Web3, and much more. Let's peer into the future of one of the most disruptive categories to hit the sector in recent memory.

Thu, 17 Nov 2022 10:00:00 -0500
[NextGen] Condado Tacos Rewrites the Rulebook

Our first NextGen Casual episode, featuring industry icon Chris Artinian, explores what the future of full-service dining will look like in a post-COVID world, why it matters to quick-service chains, and why Condado Tacos is the perfect example of why it’s a brighter and more exciting landscape than ever.

Tue, 15 Nov 2022 09:00:00 -0500
The Making of a Food Truck Empire, with Marcus Crawford

Marcus Crawford, the award-winning founder of Bro-Ritos, a food truck business that serves the NYC/New Jersey metro area, joins QSR editors Danny Klein and Ben Coley to discuss his brand’s journey—what food truck companies often get wrong; how to get it right; and how you hit the road from one truck to two, and beyond.

Tue, 01 Nov 2022 11:00:00 -0400
The Unsung Hero of the Takeout and Delivery Boom

What's one restaurant topic operators can't live without but seldom grabs headlines? Packaging. And it's never been as critical as it is today given the delivery, takeout, and digital revolution taking place industry-wide. Ian Jacobson, president of Eco-Products, joins QSR editors Danny Klein and Ben Coley to talk about compostable packaging, sustainability, and how to navigate some of the supply issues challenging the sector.

Wed, 26 Oct 2022 15:00:00 -0400
Noodles & Company CMO Stacey Pool on Culture and 'Uncommon Goodness'

Noodles & Company's chief marketing officer, Stacey Pool, joins QSR editors Danny Klein and Ben Coley to dive into the fast casual's industry-leading benefits program and unique culture. From inflation tactics to winning the talent war, the fast casual is setting the bar in a post-COVID restaurant world.

Wed, 19 Oct 2022 11:00:00 -0400
Shipley Do-Nuts CEO Clifton Rutledge and the Rebirth of a Legacy Brand

Industry veteran Clifton Rutledge has helped reface the iconic chain since joining in 2021, including the launch of Shipley’s first advertising and marketing campaign and the introduction of a high-quality coffee beverage program. Even though the company has been around since the 1930s, there are still ways to adapt and grow, and Shipley's is just getting started.

Wed, 12 Oct 2022 11:00:00 -0400
The Way America Wants to Eat, with Native Foods CEO Carin Stutz

With a lengthy and storied restaurant resume, from Red Robin to Applebee’s to McAlister’s Deli, Carin Stutz, the president and CEO of vegan fast casual Native Foods, joins QSR editor Danny Klein to dish on flexitarians, indulgence, and making a booming category work for everybody. Where can the brand and plant-based movement go from here? The consumer is going to lead the way.

Wed, 05 Oct 2022 09:00:00 -0400
The State of the Restaurant Industry

Lee Schulman, president of Panacea Management Group Consulting and owner of Atlanta’s famed Old Vinings Inn, joins QSR editor Danny Klein to dive into the current and future state of things. From supply chain challenges to the labor crisis to inflation, Schulman offers his insider look at how to navigate the present and prepare for a post-COVID economy.

Wed, 28 Sep 2022 14:00:00 -0400
Can We Fix Food Delivery Management?

Zhong Xu, who created the first iPad POS in EMEA in 2012, is on a mission to simplify what’s long been one of the restaurant world’s biggest friction points. Operating in over 40 markets around the world, Deliverect is helping brands like Taco Bell and Burger King do just that.

Thu, 22 Sep 2022 10:00:00 -0400
The Chicken Chain with a Million TikTok Followers

Shawn Lalehzarian went from working as a dishwasher who didn’t speak English to the founder and CEO of The Red Chickz, a Nashville hot chicken fast casual that’s erupted onto the scene. The brand’s massive social media presence rivals some of the sector’s largest brands. How did Red Chickz get there and what’s next? Lalehzarian joins QSR editors Danny Klein and Ben Coley to offer a glimpse into the future as well as a look back at one entrepreneurial success story that’s only getting started.

Thu, 15 Sep 2022 10:00:00 -0400
Lunchbox CEO Nabeel Alamgir Takes the Gloves Off

The outspoken and always candid CEO and cofounder of digital ordering and marketing platform Lunchbox joins QSR editors Danny Klein and Ben Coley to reveal an exciting new innovation for the company, as well as his uncut thoughts on third-party delivery, the state of restaurant tech, and why he needs to escape White Plains, New York.

Fri, 09 Sep 2022 09:00:00 -0400
Sparking Major Franchise Growth: Mici Italian Part 2

Mici Italian CEO Elliot Schiffer and Chief Growth Officer Matt Stanton join QSR Editor Danny Klein to discuss the brand’s franchise journey, challenges and successes, on the heels of a pandemic. The upstart has plenty of history, but franchise growth is a new frontier; and Mici started off hot—striking a 30-unit deal right out of the gate.

Fri, 02 Sep 2022 09:00:00 -0400
[BONUS] Del Taco Makes a Big Move

Del Taco chief marketing officer Tim Hackbardt returns to QSR Uncut for a special episode to announce a new multi-faceted brand initiative that's launching on September 1, and the menu lineup that's going to kick it all off.

Mon, 29 Aug 2022 10:00:00 -0400
The Right Way to Rebrand: Mici Italian Part 1

Elliot Schiffer and Kim Miceli from Mici Italian join QSR editors Danny Klein and Ben Coley to discuss rebranding a legacy restaurant chain after 18 years. How do you pick an agency to work with? What are the keys to balancing heritage traits with modern twists, especially as major growth knocks? We get into that and much more in Part 1 of a two-part series on the brand’s fast-evolving future.

Thu, 25 Aug 2022 11:00:00 -0400
Growth During the Supply Chain Crisis: Velvet Taco Vol. 2

In the second part of QSR Uncut's two-part series with Velvet Taco, QSR editors Danny Klein and Ben Coley chat with the fast casual's director of supply chain, Colby Wilson. Few topics today loom larger on the minds of operators, whether its supply itself or the roller coaster of costs over the past few months. Will inflation continue to surge? How can you navigate the adversity and still manage to expand your brand? We get into that and much more.

Fri, 19 Aug 2022 08:00:00 -0400
Into the Innovation Lab with Velvet Taco's Venecia Willis

Venecia Willis, director of culinary innovation at growing fast casual Velvet Taco, chats with QSR editor Danny Klein about the brand's legendary menu; what goes into launching a different LTO every single week across 34 locations (like cricket tacos), and how is the brand navigating today's restaurant climate, from a Sriracha shortage to other supply hurdles. Also, would anybody eat a gummy worm taco?

Thu, 11 Aug 2022 16:00:00 -0400
How to Win the Mobile App Revolution

Adam Blacker, the VP of insights at Apptopia, joins QSR editor Danny Klein to discuss one of the biggest topics in the restaurant industry today. Which fast-food brands are winning the app wars? How do you keep loyal guests coming back with rewards? What can restaurants learn from competitors' marketing mistakes and successes? All that and much more as we dive into the growing battleground that is mobile and digital technology.

Thu, 04 Aug 2022 15:00:00 -0400
Rush Bowls CEO Andrew Pudalov on Blazing the Trail

Founder and CEO Andrew Pudalov left a New York financing career to open a restaurant that offered filling, yet healthy meal replacements for people on the go. That dream became Rush Bowls, which opened in Boulder, Colorado, in 2004, at the onset of the healthy-eating craze, and is now on the cusp of major growth. Pudalov joins QSR editor Danny Klein to look back at the journey, as well as what’s ahead in 2022 and beyond.

Thu, 28 Jul 2022 15:00:00 -0400
The Restaurant-preneur Teaching World-Class Company Culture

Michel Falcon is a serial entrepreneur and best-selling author who went from earning $15/hour in a call center to advising billion-dollar brands and building a $15 million hospitality company in Toronto in two years. Falcon, who is now scaling fast casual Brasa Peruvian Kitchen, joins QSR editors Danny Klein and Ben Coley to talk about how restaurants can create a company culture that defies the labor odds—what steps most leaders miss, costly mistakes to avoid, and how to ensure your company culture builds more in the long-term, not just for now.

Thu, 21 Jul 2022 12:00:00 -0400
A Vision Into the Future of Fast Food

Sam Zietz, CEO of GRUBBRR, an industry-leading provider of self-ordering technologies, and Karl Goodhew, chief technology officer of BurgerFi, join the QSR team to talk about the systems and trends disrupting the restaurant landscape. Are we headed toward a world without cashiers? Why are kiosks resonating with today’s consumer? That and much more as we prepare for the next era of hospitality. Note: This podcast was sponsored by GRUBBRR.

Wed, 13 Jul 2022 11:00:00 -0400
From Restaurant Owner to CEO: Pizza Factory’s Mary Jane Riva

Mary Jane Riva has been an entrepreneur for 20-plus years, starting out as a Pizza Factory restaurant owner and then transitioning into the head of the organization. Under her guidance and expertise, she’s helped the brand grow to 100-plus locations. And now, the chain is on the verge of record-setting expansion.

Fri, 08 Jul 2022 10:00:00 -0400
El Pollo Loco CMO Andy Rebhun on the Future of Restaurant Innovation

El Pollo Loco CMO Andy Rebhun has led the charge of the chicken chain's lean into digital in recent years. He joins QSR editors Danny Klein and Ben Coley to chat about his unique marketing strategy and vision, one of the hottest LTOs in recent memory, and El Pollo Loco's interest in continued innovation, from drone delivery on.

Wed, 29 Jun 2022 12:00:00 -0400
The Tech Trends Changing Fast Food After COVID

Kevin Rice, the EVP of Bounteous, a company that works with brands like Domino’s, Panda Express, and Wingstop, joins QSR editor Danny Klein to talk about the state of restaurant technology, what’s to come, and what COVID reactions are here to stay in the wake of the pandemic. How will loyalty change? Digital ordering? That and much more in this wide-ranging chat.

Wed, 22 Jun 2022 16:00:00 -0400
Lessons from an Entrepreneur: PITA Mediterranean Street Food CEO Nour Rabai

A dream of opening an authentic Lebanese restaurant brought Nour Rabai to Atlanta, and he’s been a trailblazer opening new restaurants and sharing his family’s recipes ever since. Rabai joins QSR editor Danny Klein to talk about the rapid growth of fast casual Pita Mediterranean Street Food, what he’s learned along the way, and what it’s going to take to scale and thrive in one of the most complex markets in restaurant history.

Thu, 16 Jun 2022 11:00:00 -0400
Pokeworks CEO Steve Heeley on Turning an Idea Into an Empire

Conceptualized in 2015, Pokeworks was created after the founders returned from one of many trips to Hawaii. Now, it’s taking aim at global growth, and it’s no great mystery why. The fast casual has seen major sale increases with the top 25 percent of franchise locations reaching an AUV of $1–2 million.

Wed, 08 Jun 2022 11:00:00 -0400
Sweetfin President Seth Cohen on Leading the Poke Craze

Sweetfin’s culinary philosophy, “Pole to Bowl,” has brought to the doorstep of major growth. Brand president and co-founder Seth Cohen joins QSR editor Danny Klein to discuss the concept's rise, how it got started, the red-hot category's future, and why sustainability should play a role in all of the above.

Wed, 25 May 2022 15:00:00 -0400
Steele Smiley is Out to Reinvent Fast Food

Steele Smiley, CEO and founder of Crisp & Green—one of the category’s fastest-growing franchises—has a new plant-based brand with major potential. Creating, growing, and disrupting the market is nothing new for Smiley, however, who went from a fitness empire to the business of healthy eating, and has zero plans of letting up.

Fri, 20 May 2022 11:00:00 -0400
Lessons from an Entrepreneur: Beyond Juicery + Eatery Co-Founder Mijo Alanis

Mijo Alanis, co-founder of Beyond Juicery + Eatery, has been in the restaurant industry most of his life, starting as a busboy. But he always had bigger aspirations. He started Beyond Juicery + Eatery with his wife, Pam, after noticing customers' needs were changing, specifically that people began to trade fries for salads and knew there was a void for healthy food options in Michigan. And now? He's directing one of the category's fastest risers.

Fri, 13 May 2022 15:00:00 -0400
The Meteoric Rise of Clean Juice

Clean Juice founder Kat Eckles is the driving force behind a multi-million dollar empire that continues to expand across the country. The nation's only USDA-certified organic juice and food bar franchise has grown past 170 locations, with plenty more ahead. Learn how Eckles balances being a mother of 5 with running a restaurant rocket ship, and how intuitive entrepreneurship can create a healthier balance between work, life, and family.

Fri, 06 May 2022 11:00:00 -0400
Smoothie King CMO Rebecca Miller on Redefining an Iconic Brand

From a purpose-driven menu revamp to a subscription platform, Smoothie King CMO Rebecca Miller is taking the classic restaurant chain back to its wellness roots. Miller joined QSR editors Danny Klein and Ben Coley for a wide-ranging chat on the message behind the brand, and why this 1,300-unit icon shows no signs of slowing down.

Wed, 27 Apr 2022 16:00:00 -0400
Your Pie CEO Dave McDougall on Emerging Stronger than Ever

The fast-casual pioneer is surging out of the pandemic, with growth, tech, and a host of other evolutions fueling its future. Thirty-year industry vet Dave McDougall chats with QSR editorial director Danny Klein about the comeback, where pizza goes from here, and why the sector's prospects have never looked better.

Thu, 21 Apr 2022 15:00:00 -0400
The Man Behind Noodles & Company’s Growth Surge

John Ramsay, VP of Franchise Sales at Noodles & Company, has spent more than three decades in the restaurant industry. He's not only found a home at the national fast casual; he's ready to turn a multi-year sales surge into significant expansion.

Thu, 14 Apr 2022 16:00:00 -0400
Franchising in the Booming Better-for-You Segment

CEO Trey Kessler, of rising fast casual Grain & Berry, fills the QSR team in on what it takes to launch and grow a franchising concept in the rapidly growing world of better-for-you brands. From inflation to development to market share and curbside, there's a lot on the table in this post-COVID landscape, and plenty of opportunity ahead.

Fri, 08 Apr 2022 09:00:00 -0400
Del Taco CMO Tim Hackbardt on Hitting Inflation Head On

Thirty-year industry vet Tim Hackbardt joins QSR editors Danny Klein and Ben Coley to talk about the past, present, and future of restaurant marketing, and how the 600-unit Mexican chain is offering value to customers in a world where everything is becoming more expensive.

Wed, 30 Mar 2022 11:00:00 -0400
Togo's on 50 Years of Sandwich Dominance

John Dyer, Togo’s VP of franchise sales and real estate, joins the QSR team to discuss how the nearly 200-unit California-based sandwich brand is looking to the future, from nontraditional growth to navigating today's chaotic real estate market.

Thu, 24 Mar 2022 16:00:00 -0400
The Bakery Chain Racing Toward 1,000 Locations

Paris Baguette has a massive global footprint, but its U.S. expansion is just gearing up. Where does it plan to go exactly? How will it get there? And what is the state of real estate and fast-food expansion in general these days? Chief Development Officer Mark Mele joins the QSR team to discuss all those things, and much more.

Tue, 15 Mar 2022 16:00:00 -0400
Buy or Sell? The Real Deal with Restaurant Real Estate

Robin Gagnon, CEO and co-founder of We Sell Restaurants and wesellrestaurants.com, the nation's largest restaurant brokerage firm (and the only business broker franchise specializing in restaurant sales), joins the QSR team to talk through one of the most dynamic markets in industry history. Is fast food suddenly the hottest ticket in town?

Thu, 10 Mar 2022 15:00:00 -0500
Trends Shaping The Coffee Shop of the Future

Sanjiv Razdan, president of the Americas and India for The Coffee Bean & Tea Leaf, chats with the QSR team about innovation and the java industry coming out of COVID-19. From the “third-place” shift to the bring-it-to me culture we live in, how do you meet customers where they want to be? And when? There's a lot at stake.

Wed, 02 Mar 2022 15:00:00 -0500
Another Restaurant Tech Company on the Rise

Meet Sunday, a platform that raised $100 million in September and is looking to create the world's fastest and easiest way to pay at restaurants. CEO and co-founder Christine de Wendel joins the QSR team to chat about the company's future, and where the industry is headed as a whole coming out of the pandemic.

Wed, 23 Feb 2022 15:00:00 -0500
Meet America's 40 Hottest Fast Casuals: Part 2

QSR editors Danny Klein and Nicole Duncan return to count down the rest of America's 40 Hottest Fast Casuals. From bowl concepts to chicken served in a cone, the future of fast food has never looked brighter, or more diverse. Meet the brands setting the stage for a new generation.

Thu, 17 Feb 2022 14:00:00 -0500
Vitality Bowls and the Rise of the Superfood Movement

Vitality Bowls exec Tara Gilad joins QSR editor Danny Klein to discuss standing out in one of the industry's fastest-growing (and crowded) categories, surviving COVID, and why the future is full of expansion potential for the 10-year-old fast casual.

Wed, 09 Feb 2022 13:00:00 -0500
Meet America's 40 Hottest Fast Casuals: Part 1

On a special, bonus episode of QSR Uncut, the entire QSR magazine editorial team breaks down one of our biggest reports of the year: The 40/40 List, which recognizes the country's hottest fast casuals with 40 of fewer locations. Now in its sixth year, the list has become of the industry's most-anticipated features, and the perfect place to find the next big thing in foodservice. Plus, Shaq is in this year's group.

Thu, 03 Feb 2022 16:00:00 -0500
Introducing NextGen Casual and Finney's Crafthouse

A new category has emerged for restaurants, one that promises to challenge everyone from the biggest fast-food chains to the most polished sit-down concepts. And Finney's Crafthouse out of California is the perfect poster child. Executive Brad Finefrock joins the QSR team to chat about the emerging restaurant chain's history, future, and how the category as a whole has changed for good.

Mon, 31 Jan 2022 11:00:00 -0500
Talking Bourbon with Spirits Guru Fred Minnick

Fred Minnick, best-selling author, bourbon curator, and taster, and one of the country’s leading voices on America’s native spirit, joins QSR Editorial Director Danny Klein for a wide-ranging chat that covers everything from restaurant menus to rebottling fraud to tasting 101 for bourbon drinkers. Why is it so hard to find Buffalo Trace? Is it worth it? What’s it really like to write and talk about bourbon? How did he pick the top 100? All that and much more as we dive into the limitless world of bourbon.

Thu, 13 Jan 2022 10:00:00 -0500
How to Survive the Great Supply Chain Crisis

Restaurants are battling shortages and rocketing prices across the supply chain as 2022 kicks into gear. Avanti CEO Mark Rossi joins the QSR team to talk about best practices and tactics, what's coming next, and how to manage one of the greatest disruptions in recent operating history.

Thu, 06 Jan 2022 15:00:00 -0500
Diversity from The Top Down, with Dr. James Pogue

Dr. James Pogue joins the QSR team to share tips and advice for executives and restaurant professionals on how to keep the conversation around unconscious bias, diversity and inclusion, and multigenerational intelligence going.

Wed, 29 Dec 2021 14:00:00 -0500
FAT Brands CEO Andy Wiederhorn on a Buying Spree for the Record Books

The owner of Fatburger, Fazoli's, and 15 other restaurant brands, spent nearly a $1 billion on acquisitions in 2021. And it could have been more. From bidding on Del Taco to an inside look at last year's deals, CEO Andy Wiederhorn chats with the QSR team about arguably the biggest storyline of this past year, and what an encore looks like.

Tue, 21 Dec 2021 08:00:00 -0500
How to Create a Restaurant Concept from Scratch

The Culinary Edge, visionaries behind fast-growing Starbird Chicken, chat with the QSR team on concept creation, trends, and how to tell fact from fiction when it comes to the next big thing in restaurants.

Tue, 07 Dec 2021 09:00:00 -0500
Meet the Next Big Mediterranean Chain

CEO Zaid Ayoub is an electrical engineer turned restaurateur. And it shows in the continued evolution of SaJJ Mediterranean, a 15-unit fast casual from the Bay Area ready to hit its stride coming out of COVID. Ayoub joins the QSR team to discuss the concept’s innovative growth and how it hopes to go mainstream.

Thu, 02 Dec 2021 16:00:00 -0500
Smashburger's Secret to Better-Burger Success

On a special Thanksgiving week episode of QSR uncut, the team chats with Smashburger president Carl Bachmann for an inside look at what’s made the fast casual thrive over the years and during COVID-19, from menu innovation to technology to store design, and more. Also, what Thanksgiving foods are overrated, and what’s the best way to cook a turkey? Let's dive in.

Mon, 22 Nov 2021 10:00:00 -0500
Finding the Post-COVID Restaurant Consumer: Tips from a Tech CEO

As restaurants rebound from the pandemic, the opportunity to lean on customer data has never been greater. But how do you listen, and what really matters? Nihal Advani, CEO and founder of QualSights, joins the QSR team to talk about the future of foodservice, and why reviews don't begin and end with Yelp.

Wed, 17 Nov 2021 10:00:00 -0500
Ghost Kitchens, Virtual Brands, and the Power of Wiz Khalifa

QSR editor Danny Klein catches up with industry innovator and change-marker Alex Canter, the CEO of Nextbite, to chat about all things virtual brands, and why COVID ushered in a digital era for restaurants that's just getting started.

Thu, 04 Nov 2021 14:00:00 -0400
A&W CEO on Surviving the Labor Shortage, Root Beer, and a Comeback of Epic Proportions

A&W CEO Kevin Bazner discusses the biggest crisis facing restaurants today—where to find labor and how to keep employees from leaving. Also, cheese curds, the brand's famous root beer, and how the 102-year-old chain charted one of the most impressive turnarounds in fast-food history.

Wed, 20 Oct 2021 14:00:00 -0400
A Digital Pioneer on the Future of Restaurant Tech

OneDine CEO and industry thought leader Rom Krupp joins the QSR magazine team this week to talk all things digital, and how COVID-19 ushered in a decade of innovation in 19 months. From QR codes to the real dangers of third-party delivery to a rash of IPOs, we take an unscripted look at the hottest topic in the restaurant industry's evolution today. Plus, Wendy's is roasting McDonald's (again).

Wed, 06 Oct 2021 16:00:00 -0400
Is The Virtual Restaurant Bubble About to Burst?

In this week’s episode of QSR Uncut, QSR magazine editors Danny Klein and Ben Coley are joined by Joseph Szala, managing director of Vigor and author and marketing expert, to talk about everything from virtual restaurants—are there too many?—to brand relevance, marketing to employees amid a labor shortage, the return of the McRib, Golden Corral, Jersey Mike's, and Portillo's, and whether or not tater tots should be considered French fries (they shouldn’t). We answer reader’s questions, share some of the best fast-food deals from the week, and scroll through social media to find the craziest tweets.

Fri, 01 Oct 2021 07:00:00 -0400
The Magic of Chick-fil-A's Drive-Thru

In the first edition of QSR Uncut, editors Danny Klein and Ben Coley discuss how Chick-fil-A could be the "slowest drive-thru in America," and yet also be the fastest. And Wendy's roasts McDonald's on Twitter yet again. Plus, Chipotle has some wild ideas about how to make ranch dressing.

Fri, 24 Sep 2021 08:00:00 -0400
Whataburger's leaders on getting through crises like a family

Everything restaurants have been forced to go through in the last year has been unprecedented. The COVID-19 pandemic has been a crisis like no other for restaurants. There hasn’t been a playbook. But there have been some companies that have been better prepared for crises than others.

Just look at Whataburger. This is a company whose restaurants are primarily based in the South, and which has been forced to deal with hurricane and storm damage to its restaurants seemingly every year. Even just this year, a huge chunk of Whataburger’s restaurants had to deal with the snow storm that paralyzed Texas for a week in February. But Whataburger has rolled with every punch and survived every hurricane, every snow storm, and now every pandemic, all thanks to its company culture, which its leaders describe as being very much like a family.

Pam Nemec, Whataburger's senior vice president of HR and brand culture, and Jeff North, the senior vice president of restaurant segment support, join the podcast to talk about Whataburger’s hiring, training, and people development practices, and how they come together in this family-style culture.

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Fri, 16 Apr 2021 16:00:00 -0400
Raising Cane's founder and co-CEO on building a pandemic-proof culture

Chicken-finger brand Raising Cane's lost 30 percent of its sales in the weeks following stay-at-home orders last March, but by the end of 2020, it was clearing its original sales expectations by 10 percent. How did it do it? Drive thrus helped a lot, but the company's culture was mostly to thank.

That culture is something founder Todd Graves has been working on since he opened the first location in Baton Rouge, Louisiana, in 1996, and it helped the company clock in at No. 89 in Glassdoor’s most recent “Best Places to Work” list. Graves and co-CEO AJ Kumaran join the podcast to talk about how Cane’s culture comes alive in its stores, how the corporate team has invested deeply in its Restaurant Leaders, and how all of this served the brand well in the pandemic.

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Mon, 12 Apr 2021 06:00:00 -0400
Crisp & Green's founder on the health food concept's big pandemic success

If you were to point to some of the biggest trends in the pre-pandemic foodservice world, health-oriented concepts would have to be in the top five. Especially in the fast-casual category, there was a lot of momentum for salad and bowl concepts that were geared toward that healthy, active lifestyle. When COVID showed up, though, some wondered if the momentum for that category had hit a wall.

But that’s not really been the case—at least not for Crisp & Green. In fact, founder Steele Smiley says the pandemic could be the “single best thing that ever happened to this company.” Indeed, COVID-19 gave Crisp & Green an opportunity to add some muscle, and it's accelerating from eight stores today to around 40 by the end of 2021.

Smiley joins the podcast to talk about how Crisp & Green will capitalize on a coming health food boom, why community is key to the success of healthy restaurant brands like Crisp & Green, and how COVID has changed the health food movement going forward.

This episode is brought to you by Blount Fine Foods.

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Fri, 09 Apr 2021 16:00:00 -0400
Tacos 4 Life's cofounder on upholding its mission during the pandemic

The buy-one-give-one model became popular in the last 10–15 years, with businesses like TOMS Shoes and Warby Parker donating a product to those in need for every transaction they made. That’s exactly what Tacos 4 Life is doing with tacos, as founders Austin and Ashton Samuelson committed to donating the funds necessary to purchase one meal to the organization Feed My Starving Children for every taco they sell.

That mission was sailing along until last March, when COVID arrived. And like every other restaurant in America, Tacos 4 Life was staring down some very difficult realities in its business, forced to adapt to an off-premises-oriented world. But one thing never wavered: the brand’s commitment to its mission. Austin Samuelson joins the podcast to talk about how Tacos 4 Life has built a successful for-profit business with a charitable mission at its core, how that mission was protected from the worst of the pandemic, and how the brand plans to build upon what it’s learned this year in its efforts to fight childhood hunger globally.

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Wed, 07 Apr 2021 09:00:00 -0400
Fields Good Chicken founder on reinventing an urban fast casual restaurant

While most quick serves and fast casuals had a huge advantage in quickly recovering from the sales drop of last March, there is a whole subset of fast casuals that, even if they were in tune with digital and off-premises trends, took much longer to recover. Those are the fast casuals in more urban areas or business districts, brands that might have done 80 percent or more of their sales at the lunch daypart and had a massive catering business serving the workers of downtown Chicago, San Francisco, Boston, or other major cities.

Fields Good Chicken is one such fast casual that was at the mercy of the shuttered office spaces and the quick pivot to remote work. Founded by Field Failing in 2014, this wholesome chicken brand had grown to six New York City locations before the pandemic, and was geared toward that Manhattan office lunch crowd that completely evaporated last March. But Fields Good Chicken didn’t give up—and it didn’t let a good opportunity go to waste. Failing joins the podcast to talk about how the brand spent this season finding efficiencies in the operation, why it decided to pare back its menu, and how the evolution of the restaurant industry reminds him of the e-commerce revolution of the early 2000s.

This episode is brought to you by Lamb Weston.

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Fri, 02 Apr 2021 06:00:00 -0400
McAlister's Deli president on its digital service evolution

The COVID-19 pandemic has forced restaurants to rethink how they get their food into customers' hands, and technology has allowed them to get really creative with service. That's led to a real opportunity for restaurants of all service models to innovate—which is exactly what McAlister’s Deli is doing.

Prior to the pandemic, McAlister's was doing dine-in, carryout, and third-party delivery model, while also testing curbside. After the pandemic, though, it’s expanded those service channels to include direct delivery, system-wide curbside, and even tableside delivery. It's managed all of this with a robust digital evolution, one that has led its digital sales to more than double in the last year and its loyalty program to grow seven-fold.

McAlister's president Joe Guith joins the podcast to talk about how the new service formats have changed McAlister’s growth trajectory, how the brand has found efficiencies in its model, and how it plans to become the next billion-dollar brand.

This episode is brought to you by Lamb Weston.

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Fri, 26 Mar 2021 16:00:00 -0400
Hopdoddy's CEO on its huge off-premises gains

In the five or six years prior to the pandemic, big-box fast casuals sprung up around the U.S. offering a high-quality experience meant to be enjoyed on-site. These kinds of restaurants were hit particularly hard by COVID-19, as they didn’t have the off-premises mechanisms that helped more traditional fast casuals turn things around last year.

Hopdoddy is one of these so-called fast casual 2.0 brands with big footprints and comfortable seating, a laid-back experience that is best enjoyed in the restaurants; the brand was only doing about 12 percent of sales off-premises prior to the pandemic. CEO Jeff Chandler joins the podcast to talk about how Hopdoddy was able to quickly prop up an off-premises operation designed primarily around curbside service, how its digital transformation has had a ripple effect throughout the Hopdoddy system, and why the brand still plans to keep that same great on-site experience going forward.

This episode is brought to you by Blount Fine Foods.

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Tue, 23 Mar 2021 17:00:00 -0400
GLEAM's founder on the power of restaurant industry mentorship

If you’re a restaurant industry professional, chances are your path to where you are today has included a lot of hustle, a lot of putting your head down and grinding out the job that needs to get done. You probably didn’t have a clearly articulated career ladder to climb or the attention of someone higher up who took you under their wing and taught you how things were supposed to be done.

That’s because this rarely exists in the restaurant industry, outside maybe the major corporations. And that’s a problem that Sanjiv Razdan wants to fix. The president of Americas & India at The Coffee Bean & Tea Leaf last year launched GLEAM Network, a nonprofit, volunteer-based network that offers mentorship opportunities for restaurant professionals.

Razdan joins the podcast to talk about why mentorship is so important for the industry, how hundreds of professionals have already leveraged GLEAM, and why the pandemic is providing a "school of hard knocks" for restaurant entrepreneurs.

If you're interested in getting involved with GLEAM, visit gleamnetwork.net.

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Fri, 19 Mar 2021 14:00:00 -0400
Smashburger's president on the better-burger chain's digital transformation

For many, the COVID-19 pandemic has been an opportunity to take a step back and reflect on life, to reassess what we’re doing and where we're going. That's been very true of restaurant companies, which have taken the opportunity to think more about their operations, their service, their menu, and their plans for the future, and for many, to use that reflection to reimagine their business model.

Smashburger is one of those companies that has undergone a transformation in the last year, one particularly focused on digital tools. President Carl Bachmann joins the podcast to talk about Smashburger’s digital transformation, how drive thrus and curbside cubbies factor into its new business model, and how a planned hub-and-spoke model will help it score new real estate that it previously couldn’t access.

This episode is brought to you by Blount Fine Foods.

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Wed, 17 Mar 2021 06:00:00 -0400
Franchising expert Scott Greenberg on restaurant franchisee success

COVID-19 is likely to give a jolt to the franchise world. Just like in the Great Recession, there will probably be a surge in people looking for a new career, driving demand for franchises sky high. And many franchisors are able to provide support and resources to their franchisees in times of crisis, making franchises a safer bet for those looking to jump into entrepreneurialism.

Scott Greenberg is a franchising expert and author of the new book, “The Wealthy Franchisee: Game-Changing Steps to Becoming a Thriving Franchise Superstar." He joins the podcast to talk about this expected boom in franchising, as well as steps that quick service restaurant franchisees can take to improve their culture, increase their productivity, and make smarter business decisions.

For more information on Scott and "The Wealthy Franchisee," visit ScottGreenberg.com

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Fri, 12 Mar 2021 18:00:00 -0500
Church's CMO on restaurant marketing's COVID evolution

Remember the chicken sandwich wars that launched with Popeyes’ new sandwich? Way back in 2019? We all called it a war but really, as with most marketing initiatives, it was mostly just tongue-in-cheek barbs and playful quips that brands slung at each other via social media.

That playfulness disappeared in the early days of the pandemic as restaurant brands scrambled to come across as trustworthy and transparent. And while that playfulness has since returned to restaurant marketing, it's no doubt changed because of how brands have been forced to communicate for the last year.

Church's Chicken CMO Brian Gies joins the podcast to talk about those changes, how he adapted the brand's messaging throughout the pandemic, and, yes, how Church's introduced its own product to the ongoing chicken sandwich wars.

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Wed, 10 Mar 2021 11:00:00 -0500
SkinnyFats CEO on using a food hall as an R&D factory

Just a few years ago, food halls were christened as the next big thing in foodservice. Like food trucks, every city had to have one and consumers had to be seen eating at one. Unfortunately for food halls, the COVID-19 pandemic was kind of like the anti-food hall; food halls are all about socialization, which is exactly what we lost with COVID.

Reed Allen Slobusky had opened a food hall, Hall Pass in Salt Lake City, just before COVID-19 hit. But Slobusky—the founder of seven-unit fast casual SkinnyFats, which is one of the Hall Pass vendors—found a way to adapt the hall to the pandemic's new realities, and has even found a way to leverage Hall Pass as a sort of test kitchen for SkinnyFats and other concepts.

Slobusky joins the podcast to talk about Hall Pass, his partnership on the business with chef Marc Marrone, and why even in an age of the off-premises boom he's determined to create a foodservice business that customers have to experience for themselves.

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Sun, 07 Mar 2021 14:00:00 -0500
Sam Fox on the keys to hospitality post-COVID

COVID-19 has affected limited- and full-service restaurants in totally different ways, with staggering implications for the future of the industry. Nobody knows this quite like Sam Fox. The founder of Fox Restaurant Concepts has developed both casual and fast-casual concepts, giving him a unique window into how the pandemic has altered service and hospitality for the future.

Fox joins the podcast to discuss his entry into the ghost-kitchen space with Fly Bye. He also talks about how he’s had to adjust his casual concepts around COVID-19, what lessons he’s learned from his work in fast casual, and why he thinks hospitality through brick-and-mortar restaurants is still the heart and soul of the restaurant industry.

This episode is brought to you by Perdue Foodservice.

Read more about Fox's efforts at FSRmagazine.com.

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Tue, 02 Mar 2021 16:00:00 -0500
The 40/40 List: FieldTrip

The 40/40 List launched in 2017 as a way to identify the quick serves and fast casuals that have the best shot at becoming the next big thing—the rising stars of the restaurant industry. Starting over each year with a new set of 40 brands, we've highlighted 200 concepts that we think have got what it takes to become the next Chipotle or Shake Shack.

For our fifth edition of the 40/40 List, we'll be sharing interviews all month on the Fast Forward feed with founders and leaders at several of this year's 40/40 brands. Next up is JJ Johnson, an acclaimed chef who opened the rice-bowl fast casual FieldTrip in 2019. JJ joins the podcast to talk about why COVID-19 proved to be a rebirth of sorts for FieldTrip, why restaurants shouldn’t underestimate working-class neighborhoods with people of color, and why the limited-service business was the perfect model for accomplishing his goal of sharing the flavors of the African diaspora.

This episode is brought to you by Perdue Foodservice.

To view this year's 40/40 List, visit QSRmagazine.com/40-40-list

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Sat, 27 Feb 2021 07:00:00 -0500
The 40/40 List: Everytable

The 40/40 List launched in 2017 as a way to identify the quick serves and fast casuals that have the best shot at becoming the next big thing—the rising stars of the restaurant industry. Starting over each year with a new set of 40 brands, we've highlighted 200 concepts that we think have got what it takes to become the next Chipotle or Shake Shack.

For our fifth edition of the 40/40 List, we'll be sharing interviews all month on the Fast Forward feed with founders and leaders at several of this year's 40/40 brands. Next up is Sam Polk, cofounder and CEO of Everytable, a Los Angeles–based brand with a mission to make healthy food more affordable in communities across America. Polk joins the podcast to talk about how its unique business model works, how the pandemic has really accelerated Everytable’s logistical capabilities, and why it's launching a franchise program dedicated to supporting qualifying candidates from marginalized communities.

This episode is brought to you by Perdue Foodservice.

To view this year's 40/40 List, visit QSRmagazine.com/40-40-list

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Fri, 19 Feb 2021 16:00:00 -0500
The 40/40 List: Sweet Paris Crȇperie & Café

The 40/40 List launched in 2017 as a way to identify the quick serves and fast casuals that have the best shot at becoming the next big thing—the rising stars of the restaurant industry. Starting over each year with a new set of 40 brands, we've highlighted 200 concepts that we think have got what it takes to become the next Chipotle or Shake Shack.

For our fifth edition of the 40/40 List, we'll be sharing interviews all month on the Fast Forward feed with founders and leaders at several of this year's 40/40 brands. Next up is Allison Chavez, cofounder with her husband, Ivan, of Houston-based Sweet Paris Crȇperie & Café. Chavez joins the podcast to discuss the potential of crepes in a fast-casual setting, why she and Ivan decided to franchise the concept, and how the brand's loyal following and patio business helped it survive the pandemic.

This episode is brought to you by Perdue Foodservice.

To view this year's 40/40 List, visit QSRmagazine.com/40-40-list

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Fri, 12 Feb 2021 15:00:00 -0500
The 40/40 List: Wings Over

The 40/40 List launched in 2017 as a way to identify the quick serves and fast casuals that have the best shot at becoming the next big thing—the rising stars of the restaurant industry. Starting over each year with a new set of 40 brands, we've highlighted 200 concepts that we think have got what it takes to become the next Chipotle or Shake Shack.

For our fifth edition of the 40/40 List, we'll be sharing interviews all month on the Fast Forward feed with founders and leaders at several of this year's 40/40 brands. Next up are Dan Leyva and Tyler Shine of Wings Over, a New York–based franchise. Leyva and Shine discuss the ways they'd repositioned the brand since their ownership group took over in October 2017, how Wings Over has rolled with the punches during the COVID crisis, and why they're not worried about the crush of wings brands that have flooded the space during the pandemic.

This episode is brought to you by Perdue Foodservice.

To view this year's 40/40 List, visit QSRmagazine.com/40-40-list

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Fri, 05 Feb 2021 16:00:00 -0500
The 40/40 List: RASA

The 40/40 List launched in 2017 as a way to identify the quick serves and fast casuals that have the best shot at becoming the next big thing—the rising stars of the restaurant industry. Starting over each year with a new set of 40 brands, we've highlighted 200 concepts that we think have got what it takes to become the next Chipotle or Shake Shack.

For our fifth edition of the 40/40 List, we'll be sharing interviews all month on the Fast Forward feed with founders and leaders at several of this year's 40/40 brands. First up is Sahil Rahman, cofounder with his childhood friend Rahul Vinod of RASA, an Indian fast casual based in Washington, D.C. Rahman shares the story of how RASA came to be, how Indian flavors can go mainstream in the U.S., and how the brand managed to open its second location in the midst of the pandemic.

This episode is brought to you by Perdue Foodservice.

To view this year's 40/40 List, visit QSRmagazine.com/40-40-list

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Mon, 01 Feb 2021 06:00:00 -0500
How quick service and full service can coexist in one brand

We've all heard that full service has suffered the worst of the pandemic's effects, while quick service has thrived because of off-premises channels. But very few brands have experienced both sides of the service aisle quite like Dish Society.

Launched in 2014, Dish Society is a flex-casual concept, serving counter service by day and full service by night at five Houston-area locations. And throughout the pandemic, the brand has witnessed first-hand how both service styles could be directly affected by COVID-19.

Dish Society founder and CEO Aaron Lyons joins the podcast to talk about how the brand's service structure has fared during the pandemic, how he's planning to incorporate new off-premises strategies like ghost kitchens, and why he's still doubling down on full service moving forward.

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Fri, 22 Jan 2021 11:00:00 -0500
This casual chain is switching to fast casual

Throughout the COVID-19 pandemic, restaurant operators have gotten really creative with their service models to get food in customers' hands. Full-service brands in particular have gotten a crash course in off-premises business and a limited-service model.

Now one chain is making that change permanent. Bonchon, the Korean fried chicken chain, has developed a fast-casual prototype that it's going to stick with moving forward. CEO Flynn Dekker joins the podcast to talk about that decision, how digital channels have revolutionized the Bonchon experience, and what all this means for its growth aspirations.

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Fri, 15 Jan 2021 17:00:00 -0500
What happens to nontraditional foodservice after this?

Nontraditional venues like schools, sports arenas, hospitals, business centers, and airports have long been great opportunities for restaurants to get in front of new audiences. But those venues were particularly hit by the COVID-19 pandemic, as many of them lost a vast majority of their audience, if not all of it.

Sodexo is one facility management company that provides foodservice for nontraditional venues, and its leadership team has spent the last several months adapting to the pandemic and figuring out what nontraditional might look like in the future. Husein Kitabwalla, Sodexo's CEO of Service Operations, North America, and Johnny Auer, VP of North America Food Transformation, join the podcast to talk about what they're learning from restaurants, how new trends like online ordering and ghost kitchens can work in nontraditional spaces, and what kinds of changes we should expect to see in nontraditional in the future.

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Wed, 13 Jan 2021 11:00:00 -0500
MOD Pizza's CEO on how they've maintained culture through crisis

Restaurant employees have had a brutal year. Not only are foodservice jobs disappearing along with restaurant and dining-room closures, but also, those who have managed to hold onto their jobs are being asked to put their health at risk while simultaneously abiding by more stringent safety standards and playing mask police, to boot.

MOD Pizza cofounder and CEO Scott Svenson recognizes how hard the year has been on his employees. That's why his team has spent the pandemic doubling down on MOD's culture and recommitting to the people throughout the system who help make it the leading fast-casual player in the U.S. with around 500 locations.

Svenson joins the podcast to discuss how the pandemic has forced MOD to rethink its model, how the company has set up programs to support its valued employees, and why companies should not ignore the mental health of their workers in this anxious season.

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Fri, 08 Jan 2021 17:00:00 -0500
How Voodoo Doughnut balances its icon status with the realities of COVID-19

There was a time when Voodoo Doughnut was a cash-only restaurant—in fact, that time was 2019. Yes, this Portland, Oregon–based doughnut shop was such an icon that it could get away with doing things like not accept credit cards and stay open 24 hours a day.

But COVID-19 forced Voodoo to quickly catch up with reality, which it did by instituting things like third-party delivery and online ordering. Now the 10-unit brand is learning how to maintain its icon status while also modernizing its system and learning from its customers about what exactly they want out of the concept.

CEO Chris Schultz joins the podcast to talk about those changes, how Voodoo is continuing to innovate during the pandemic, and how the brand has learned to be more flexible through these trying times.

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Fri, 18 Dec 2020 15:00:00 -0500
BurgerFi reinvents the better-burger model for our post-pandemic world

The recession of a decade ago was very fruitful for the burger industry, and specifically the better-burger category. In the wake of Five Guys' success, many other fast casuals sprung up around the country a decade ago, dishing high-quality burgers, fries, and shakes.

So how should we expect the current crisis to affect the better-burger space? One big clue is found in BurgerFi, one of those brands to emerge out of the recession. The Florida-based concept has grown to about 120 locations serving premium burgers, hot dogs, chicken sandwiches, frozen custard, and shakes, and has had a massive year in 2020, adapting to the pandemic through ghost kitchens, drive thrus, and a $100 million merger.

BurgerFi president Charlie Guzzetta joins the podcast to talk about the year BurgerFi has had, how it's adapting to being a majority off premises brand, and how the merger will fuel major growth in the years ahead.

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Fri, 11 Dec 2020 15:00:00 -0500
Wingstop Week: CEO Charlie Morrison on becoming a top 10 global brand

It's Wingstop Week! That's right, this week we're sharing daily interviews with executives at the wings giant, detailing how the company was positioned to weather the COVID crisis, the spectacular success it's managed throughout the pandemic, and its blueprint for becoming a top 10 global restaurant company.

Today is the interview you've been waiting for: CEO Charlie Morrison joins the podcast to talk about the potential he saw in the brand when he joined in 2012, the steps he and his team have taken to position Wingstop for massive growth, and how the pandemic has expedited the company's digital plans by about two years. This one is chock-full of practical insights!

For our deep dive into Wingstop's incredible success, visit QSRmagazine.com/wingstop

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Fri, 04 Dec 2020 15:00:00 -0500
Wingstop Week: CTO Stacy Peterson on designing an industry-leading tech stack

It's Wingstop Week! That's right, this week we're sharing daily interviews with executives at the wings giant, detailing how the company was positioned to weather the COVID crisis, the spectacular success it's managed throughout the pandemic, and its blueprint for becoming a top 10 global restaurant company. Stay tuned all week as we share conversations with Wingstop's leading executives, including CEO Charlie Morrison, offering a rounded view of what's going right for this Dallas-based company (hint: it's a lot).

Next up in Wingstop Week is chief technology officer Stacy Peterson, who oversees the company's tech stack—a key piece to Wingstop's massive success over the last seven or eight years. She offers a behind-the-scenes look at the tech strategy Wingstop had employed before the pandemic and how it became a lifeline through the crisis, and also provides some clues as to where Wingstop's tech innovation might go next.

For our deep dive into Wingstop's incredible success, visit QSRmagazine.com/wingstop

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Thu, 03 Dec 2020 15:00:00 -0500
Wingstop Week: President of international Nicolas Boudet on how to grow globally

It's Wingstop Week! That's right, this week we're sharing daily interviews with executives at the wings giant, detailing how the company was positioned to weather the COVID crisis, the spectacular success it's managed throughout the pandemic, and its blueprint for becoming a top 10 global restaurant company. Stay tuned all week as we share conversations with Wingstop's leading executives, including CEO Charlie Morrison, offering a rounded view of what's going right for this Dallas-based company (hint: it's a lot).

Next up in Wingstop Week is president of international Nicolas Boudet, who talks about the potential for the brand in international markets, the role of overseas expansion in Wingstop becoming a top 10 global restaurant company, and best practices that the company is learning from its existing international footprint.

For our deep dive into Wingstop's incredible success, visit QSRmagazine.com/wingstop

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Wed, 02 Dec 2020 14:00:00 -0500
Wingstop Week: SVP of people Donnie Upshaw on the power of culture to lead you through crisis

It's Wingstop Week! That's right, this week we're sharing daily interviews with executives at the wings giant, detailing how the company was positioned to weather the COVID crisis, the spectacular success it's managed throughout the pandemic, and its blueprint for becoming a top 10 global restaurant company. Stay tuned all week as we share conversations with Wingstop's leading executives, including CEO Charlie Morrison, offering a rounded view of what's going right for this Dallas-based company (hint: it's a lot).

Next up in Wingstop Week is SVP of people Donnie Upshaw, who talks about the company's four core values and how they've served as a sort of north star for Wingstop's 250 corporate employees and 300 franchisees through the COVID crisis.

For our deep dive into Wingstop's incredible success, visit QSRmagazine.com/wingstop

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Tue, 01 Dec 2020 17:00:00 -0500
Wingstop Week: CMO Christina Clarke on shaping the brand's persona

It's Wingstop Week! That's right, this week we're sharing daily interviews with executives at the wings giant, detailing how the company was positioned to weather the COVID crisis, the spectacular success it's managed throughout the pandemic, and its blueprint for becoming a top 10 global restaurant company. Stay tuned all week as we share conversations with Wingstop's chief technology officer, SVP of people, president of international, and finally CEO Charlie Morrison, offering a rounded view of what's going right for this Dallas-based company (hint: it's a lot).

First up in Wingstop Week is chief marketing officer Christina Clarke, who is responsible for shaping the brand's persona in the public eye. She shares how Wingstop has been communicating to its loyal guests throughout the COVID crisis, and how the brand has found ways to fit into customers’ lifestyles in a highly unusual year.

For our deep dive into Wingstop's incredible success, visit QSRmagazine.com/wingstop

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Mon, 30 Nov 2020 15:00:00 -0500
A big-chain mindset for a startup plant-based fast casual

Carin Stutz has worked in the restaurant industry for about four decades, including executive positions at Così, McAlister's Deli, and Red Robin. In 2019, she took the CEO position at Chicago-based fast casual Native Foods, which has 12 units across four states serving a 100 percent plant-based menu.
But while Stutz had plans to apply her corporate restaurant know-how to this exciting startup, 2020 has proved to be a major roadblock to activating that potential. Stutz joins the podcast to talk about how COVID has changed Native Foods' growth plans, what the future of plant-based dining looks like, and how her experience at major national chains is helping to guide the fast casual through the pandemic.

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Wed, 25 Nov 2020 14:00:00 -0500
How a startup ice cream franchise has re-created its experience during COVID

Pizza and chicken wings may be crushing right now, but what about the ice cream category? For something so dependent upon a social experience—not to mention a product with such a short shelf life—how do ice cream brands translate to an off-premises environment?
That's been top of mind for David Leonardo for nine months. Leonardo is a former exec with Burger King, Arby's, and Wendy's who now serves as the CEO of Chill-N Nitrogen Ice Cream, a South Florida–based franchise that just opened its eighth location. He joins the podcast to talk about how the product works for delivery, how he's re-evaluated the menu mix to accommodate the new guest experience, and why the brand is well positioned to grow out of the pandemic.

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Fri, 20 Nov 2020 14:00:00 -0500
Restaurantology Ep 5: An investor’s perspective on the opportunity for restaurants

It’s the fifth and final installment of the Restaurantology series, and we’re talking with Savory Fund’s managing partners, Andrew Smith and Greg Warnock.

Chock-full of valuable and practical insights for leaders of emerging restaurant brands, this session offers a very detailed glimpse at how investors search for smart investments, what kind of opportunity they see in the restaurant industry today, and the things they think restaurant leaders should be doing today to set their brands up for an investment deal.

For more info on Savory or to watch videos of these conversations, visit SavoryFund.com/Restaurantology

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Fri, 13 Nov 2020 05:00:00 -0500
Restaurantology Ep 4: The benefits of thinking like an investor

It’s part four of our Restaurantology series, and we’re getting into the nitty gritty of how a management team like Savory supports the restaurants within its portfolio and leverages its resources to turn emerging brands with tons of potential into more profitable entities.

Savory Management president Shauna Smith and vice president of brand development and strategy Alonso Castaneda also talk with us about the goals of the $100 million Savory Fund, the types of restaurant concepts they’re excited about, and how they think restaurant operators can differentiate themselves into today’s marketplace.

For more info on Savory or to watch videos of these conversations, visit SavoryFund.com/Restaurantology

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Thu, 12 Nov 2020 05:00:00 -0500
Restaurantology Ep 3: How two brands landed post-pandemic investment deals

It’s part three of our Restaurantology series, and today we’re talking about the state of the mergers and acquisitions market during the COVID-19 crisis. Prior to the pandemic, Savory Fund’s portfolio included the fast casuals Mo’Bettahs, Swig, and R&R BBQ. But just this fall, Savory closed on controlling investments in The Crack Shack, based in Southern California, and Austin-based full-service brand Via 313 Pizzeria.

In this session, Michael Rosen, founder of The Crack Shack; Brandon and Zane Hunt, the brothers and cofounders behind Via 313; and Savory Fund managing director Andrew Smith discuss how these emerging brands have managed to succeed during the COVID crisis, how they landed a deal in the middle of the pandemic, and what they were looking for in the ideal investment partner.

For more info on Savory or to watch videos of these conversations, visit SavoryFund.com/Restaurantology

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Wed, 11 Nov 2020 05:00:00 -0500
Restaurantology Ep 2: It’s time to focus on growth again—here’s how

It’s part two of our Restaurantology series, and we’re talking with emerging restaurant leaders about their unique expansion plans. The coronavirus pandemic clearly slammed the brakes on restaurant momentum in the spring, but nimble operators have found ways to navigate the crisis and return to growth—albeit growth that considers the “new normal” of restaurant operations.

Kimo Mack, cofounder of Hawaiian fast casual Mo’Bettahs, and Chase Wardrop, president of beverage and sweets chain Swig, are two such operators. They’re joined by Savory Management vice president of learning and development Jessica Moyer in this session to talk about their niche concepts, how they view real estate in an increasingly digital and off-premises world, and the future growth that they’re charting for a post-pandemic environment.

For more info on Savory or to watch videos of these conversations, visit SavoryFund.com/Restaurantology

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Tue, 10 Nov 2020 06:00:00 -0500
Restaurantology Ep 1: Why hospitality is still critical to restaurant success

Today is our first episode in the Restaurantology series! Restaurantology is a partnership with Savory Fund, which was launched earlier this year by investment firm Mercato Partners, and was established to make investments in exciting up-and-coming restaurant concepts and then equip them with the resources they need to scale up and become more profitable.

First up in the Restaurantology series, we’re talking with R&R BBQ president Neil Harfert and Savory Management President Shauna Smith. R&R is an eight-unit, Utah-based fast casual with plans to become the premier barbecue player in the Western U.S. In this session, Harfert and Smith talk about how R&R is banking on hospitality and its culture to get through the pandemic and to fuel its exciting growth plans.

For more info on Savory or to watch videos of these conversations, visit SavoryFund.com/Restaurantology

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Mon, 09 Nov 2020 06:00:00 -0500
What pivoting looks like to a full-serve breakfast chain

Everyone got hit hard by the COVID-19 pandemic, but full-service chains were especially rocked by losing dining rooms. And with a huge shift in daypart activity due to millions of Americans working from home, breakfast concepts also felt the effects of the pandemic more acutely.
Suffice to say this year hasn't been particularly kind for full-service breakfast chains. But Famous Toastery, a Charlotte, NC–based breakfast, brunch, and lunch franchise, hasn't given up. The brand successfully adjusted to off-premises business while doubling down on its core brand principles. Founder and CEO Robert Maynard joins the podcast to talk about Famous Toastery's pivot, how it's changed the brand for the long term, and why he's not giving up on dine-in business just yet.

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Tue, 03 Nov 2020 14:00:00 -0500
Why menu innovation still matters, according to Velvet Taco's CEO

Before the pandemic, fast-casual taco joint Velvet Taco was cruising. It had grown to 15 locations doing $4 million in average unit volume, and it planned aggressive growth across the U.S. Menu innovation was at the core of this incredible success, as Velvet Taco was committed to outside-the-box taco flavors and a Weekly Taco Feature that tried everything from crickets on a taco to a Turducken holiday taco.
While the pandemic slammed the brakes on that momentum, president and CEO Clay Dover says Velvet Taco has used this crisis to retool its restaurant operation, and now the brand's sales are back in the black and aggressive growth is once again in the cards. Dover joins the podcast to talk about how drive thru will play a role in Velvet Taco's growth, how business during the dayparts has been reshuffled, and why menu innovation will continue to be critical to the brand's success.

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Fri, 23 Oct 2020 11:00:00 -0400
A look inside this year's QSR Drive Thru Study

We’ve been publishing the QSR® Drive-Thru Study now for over 20 years, holding quick-service chains accountable by reporting on their performance in speed of service, order accuracy, and other important metrics critical to drive-thru success. But with much of the industry maximizing their drive-thru performance—and with the pandemic skewing what is normal—it was clear that the study needed a refresh.
That's why we’ve partnered this year with Darren Tristano and his firm FoodserviceResults to explore consumer sentiment toward the drive thru and other off-premises experiences. Tristano joins the podcast to discuss this year's study results, including which technologies customers are comfortable with using in the drive thru, why drive thru could be critical to fast-casual success, and how much consumers plan to keep using delivery, curbside, and carryout.

Read the full Drive Thru Study at QSRmagazine.com/drivethru
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Fri, 16 Oct 2020 14:00:00 -0400
Mendocino Farms is finding its way in an off-premises world

Mendocino Farms is the perfect example of fast casual 2.0. Committed to big footprints with beautiful designs and activities like foosball and corn hole, the Los Angeles–based brand elevated the entire fast-casual experience and built significant buzz as a result, growing to 35 locations between California and Texas, with plans to scale nationally.
Then came the COVID-19 pandemic. Mendocino Farms, which was so invested in a dine-in experience, had to quickly translate that in-store identity into something that would work just as well in its off-premises channels. CEO Kevin Miles joins the podcast to talk about what that translation looked like, how it will inform Mendo's future growth plans, and why the brick-and-mortar footprint is still critical to developing a brand.

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Fri, 09 Oct 2020 06:00:00 -0400
How FOCUS is creating a brand experience through digital ordering

Digital strategies were important before the pandemic, but they're critical today, and restaurants have only scratched the surface with digital innovations. Nobody knows that better than Dan Getsacov, chief commercial officer at Atlanta-based FOCUS Brands. He's responsible for designing the "shared backbone" for Moe's, Schlotzsky's, Carvel, Cinnabon, Auntie Anne's, Jamba, and McAlister's Deli that drives digital success for all seven brands.
Gertsacov joins the podcast to talk about how digital tools have become far more than a marketing opportunity, how restaurant companies can create a consistent brand experience with their digital presence, and why there's never been a better time to be a digital expert in the restaurant industry.

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Fri, 02 Oct 2020 06:00:00 -0400
Evolving the service style at this emerging fast-casual taco player

The COVID-19 pandemic has hit different parts of the country and different foodservice categories in different ways. Of course, the full-service industry has suffered far more than counter-service concepts, and urban centers like New York City have been more negatively impacted than suburbs and cities that rely on driving traffic.
Chris Blanchard is president and cofounder of Chicas Tacos, an emerging fast-casual taco concept based in Los Angeles. In the last 6 months, he and his team have adapted their service style and blueprints for the future to accommodate the ways in which the pandemic has changed L.A. dining—all the way up to developing their own text-to-pay technology platform. He joins the podcast to talk about that platform and what it means for the brand's service style, how important the patio has been to success, and why keeping up his optimism has helped him manage through the crisis.

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Tue, 29 Sep 2020 16:00:00 -0400
The marketing efforts keeping this beloved 97-year-old burger chain afloat

Flint, Michigan–based concept Halo Burger was built on the fundamentals of quick service—cheap and convenient burgers, fries, and shakes—way back in 1923. And while it's seen a lot in its 97 years, the eight-unit regional burger joint is facing its toughest task yet with the COVID-19 pandemic.
Olivia Ross, Halo Burger's director of marketing, joins the podcast to talk about how the chain is modernizing its operations and marketing platforms and balancing those with nearly a century's worth of brand affinity—all in an effort to build customer trust and maintain their loyal business through the COVID crisis.

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Fri, 18 Sep 2020 13:00:00 -0400
Inside the mind of a leading investor during the COVID-19 crisis

Private investment firm RSE Ventures has built a name for itself in the business community, both for its stakes in renowned restaurants like Momofuku, Milk Bar, &pizza, and Bluestone Lane, as well as for its CEO Matt Higgins, who has appeared as a guest shark on "Shark Tank." But the firm has gone beyond placing smart bets on exciting companies, particularly during the COVID-19 pandemic; these days, RSE has taken an active role in helping its brands pivot in the midst of the crisis.
RSE managing director Uday Ahuja joins the podcast to talk about what role investors should play for their partners through this season, why entrepreneurs should see the COVID crisis as an opportunity to reimagine their businesses, and what emerging brand leaders should do to secure investment that can take them to the next level.

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Fri, 11 Sep 2020 15:00:00 -0400
A fast-casual pizza CEO's recipe for success moving forward

Easily served contact-free and beloved by families, pizza has proved to be uniquely resilient during the COVID-19 crisis. But what about the fast-casual pizza space, which relies so heavily on the in-store experience? Brands like Oath Pizza, which launched in Nantucket in 2015, have been forced to pivot more than traditional pizza chains, and for Oath that's included investments in things like meal kits, a food truck, and ghost kitchens.
Oath president and CEO Drew Kellogg joins the podcast to talk about his recipe for future success, which includes designing restaurants to serve customers more safely, conveniently, and flexibly while still offering a solid price value. He also discusses the brand's strategic partnership with Aramark, which runs foodservice mostly at nontraditional venues where traffic all but disappeared due to the pandemic.

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Fri, 04 Sep 2020 11:00:00 -0400
Why food trucks could have a resurgence post-pandemic

When cousins Jim Tselikis and Sabin Lomac launched their food truck Cousins Maine Lobster in Los Angeles in 2012, food trucks were red-hot. But while many trucks fizzled out after a few years and the broader trend settled into a sort of community-by-community niche, Cousins has expanded through franchising and established itself as an international seafood sensation with both truck and brick-and-mortar locations.
Tselikis joins the podcast to talk about how a food-truck business has some inherent advantages during the COVID-19 crisis, why the food-truck experience is more important than ever, and why a $17 lobster roll still has a place in the value conversation even during a recession.

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Thu, 27 Aug 2020 16:00:00 -0400
Turning parking lots into a restaurant goldmine

Even before the pandemic, the very definition of a restaurant was starting to change thanks to ghost kitchens, virtual brands, and the broader digitization of the restaurant experience. But COVID-19 has supercharged that process; now more than ever, operators are discovering that all they need to open for business in any community in America is a commercial kitchen.
Enter REEF. What originated as a parking lot management company is turning valuable real estate—parking lots in 20-plus cities across North America—into neighborhood hubs for goods and services, including ghost kitchens for mom-and-pops and big chains alike. COO Carl Segal and chief creative officer Alan Philips join the podcast to talk about how the REEF model works and why it could completely redefine restaurant real estate as we know it.

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Thu, 20 Aug 2020 17:00:00 -0400
Imagining the restaurant of the future

COVID-19 has completely upended the restaurant industry and will likely permanently alter the restaurant experience as we know it, both through technology upgrades that take much of the experience online and through in-store changes that affect how a customer moves through a physical space.
Bruce Reinstein, partner at foodservice consultancy Kinetic12, is keeping on top of how restaurants will likely change in the future. He joins the podcast to talk through some of his predictions, what emerging brands should do right now, and why the key to everything is flexibility.

To listen to the Restaurant of the Future webinar, visit QSRmagazine.com/webinars
For Bruce's latest byline on what the Restaurant of the Future looks like, click here.
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Fri, 14 Aug 2020 16:00:00 -0400
Yum Brands! CEO David Gibbs on navigating the world's largest restaurant company through a crisis

It’s already one of the hardest jobs in the restaurant industry: As CEO at Yum! Brands, David Gibbs oversees more than 50,000 restaurants across four brands, with 2,000 franchisees and 1.5 million employees globally. But considering the fact that he’d only had the job for a few months before the coronavirus outbreak slammed the breaks on the economy in March, Gibbs has had one of the more bizarre years of anyone in the industry.
In an exclusive interview with QSR, Gibbs details how Yum managed to adapt to the COVID-19 crisis, and what he’s learned about himself as a leader this year.

For more about Yum's strategy, head to QSRmagazine.com/yum
For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirus
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Mon, 10 Aug 2020 06:00:00 -0400
NFL player turned BBQ CEO on how the future can include full and counter service

Garrett Mills was a record-setting tight end for the University of Tulsa's football team before playing in the NFL for the New England Patriots, Minnesota Vikings, and Philadelphia Eagles. He exited the league in 2012 to get his MBA at Northwestern University, and eventually landed at Chandler Hospitality Group, parent of 60-unit full-service barbecue chain RibCrib.
Mills joins the podcast to talk about how RibCrib leveraged its already-growing off-premises business to survive through the pandemic, how the company's path forward will include a counter-service prototype and things like drive thru and curbside, and why the dine-in experience isn't dead just yet.

For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirus
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Wed, 05 Aug 2020 11:00:00 -0400
Why labor is this pizza chain's biggest issue during the pandemic

Pizza has been all but bulletproof during the COVID-19 pandemic, as it's easily served contactless and it's such a popular option for in-home family meals. But the industry isn't without its challenges during this crisis.
Case in point: Labor. Steve Jackson, CEO of Hungry Howie's, joins the podcast to talk about the staffing issues that the nearly 50-year-old regional pizza chain has faced throughout the coronavirus pandemic, and to discuss the potential that the brand has for expansion in the post-pandemic foodservice climate.

For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirus
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Fri, 31 Jul 2020 16:00:00 -0400
Launching a franchise program in the middle of the pandemic

The coronavirus pandemic has slammed the brakes on many brands' marketing calendars, product roll outs, and expansion plans. But at least one brand is going full-steam ahead on its plans to franchise.
Mici Handcrafted Italian is a six-unit fast casual based in Denver that has built a loyal following with premium Italian dishes. The company brought on Smashburger and Lettuce Entertain You veteran Elliot Schiffer as CEO in 2017 in an effort to take Mici to the next level, including with a franchise program. Those franchise plans are now coming to fruition—even in the middle of the COVID-19 pandemic.
Schiffer joins the podcast to discuss how Mici has adapted to the challenges posed by the pandemic, and why he thinks it's the perfect time for the fast casual to jump into franchising.

For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirus
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Wed, 22 Jul 2020 16:00:00 -0400
The business model that's pandemic and recession proof

Drive thru is on the lips of many restaurant operators today, as the model has proved to be mostly immune to the coronavirus pandemic. And drive thru certainly stands to factor into future restaurant growth, possibly even as a part of the full-service restaurant industry.
Scooter's Coffee has been growing primarily through a drive-thru-only kiosk model since 1998—a model that CEO Todd Graeve says protected it from the worse effects of the Great Recession and is helping it survive the coronavirus pandemic as well. Graeve joins the podcast to discuss the drive-thru kiosk model, how Scooter's is bringing it up to speed with technological innovations, and why the model is such a great fit for potential franchisees (such a good fit, in fact, that Scooter's was recently named to QSR's Best Franchise Deals).

To see the other brands on this year's Best Franchise Deals, go to QSRmagazine.com/bestfranchisedeals
For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirus
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Wed, 15 Jul 2020 10:00:00 -0400
The role of health and juicing in a post-pandemic industry

Health and wellness were cruising as foodservice trends before the coronavirus pandemic. From organic foods to plant-based meat alternatives, and from gluten-free to clean-label, nutritious buzzwords drove sales to quick serves and fast casuals alike and commanded the lion's share of attention when it came to conversations surrounding menu innovation.
But is that still the case? With the nation plunged into both a global pandemic and a recession, is there still a role for healthy trends? Jeff Levine, cofounder and CEO of Florida-based Raw Juce, joins the podcast to discuss why juice concepts like his will continue to be in demand and why he thinks the business is even stronger and more efficient for the lessons it's learned these last several months.

For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirus
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Fri, 10 Jul 2020 16:00:00 -0400
How a "growth juggernaut" set franchisees up for success during COVID-19

Solid financials have always been a priority for franchisees looking for the next brand to add to their portfolios. And a wide range of incentives has become a nice way for foodservice brands to appeal to new franchise partners. But now more than ever, in the midst of a global pandemic, a great partnership between franchisee and franchisor has become a critical selling point for any limited-service company hoping to expand through franchising.
Tropical Smoothie Cafe is one such brand focused on both strong financials and a solid franchise partnership, which is why it landed on QSR's Best Franchise Deals list this year. CEO Charles Watson joins the podcast to discuss how the brand is working with franchisees through the pandemic to ensure success and why his rallying cry around convenience is paying dividends in an off-premises world.

To see the other brands on this year's Best Franchise Deals, go to QSRmagazine.com/bestfranchisedeals
For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirus
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Wed, 08 Jul 2020 12:00:00 -0400
The making of Atlanta's cult-favorite burger joint—and how it's survived the pandemic

Grindhouse Killer Burgers may not have much acclaim outside its home markets of Atlanta and Athens, Georgia, but locals have fallen in love with its funky vibe and premium burgers. The concept—which has three brick-and-mortars in Atlanta and one in Athens, along with a spot in Atlanta's airport—boasts welcoming patios, full bars, and decor that spotlights low-budget grindhouse flicks of yesteryear.
In the first part of this episode, founder Alex Brounstein details the story behind Grindhouse and how it's become a cult favorite in the Atlanta area. And in the second part, Brounstein explains how Grindhouse has managed to survive the coronavirus pandemic by finally partnering with third-party delivery and getting creative with its menu and operations.

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Fri, 26 Jun 2020 17:00:00 -0400
How DoorDash is trying to improve the 3rd-party delivery partnership

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus crisis.
Next up: Toby Espinosa is vice president of business development at DoorDash, the third-party delivery platform that's rocketed to popularity since launching seven years ago, but has especially boomed over the last few months as restaurants pivot to off-premises business in the wake of the coronavirus. He joins the podcast to talk about how DoorDash is listening to its restaurant partners in developing new solutions, how virtual brands and ghost kitchens are playing a role in the off-premises evolution, and how third-party platforms and restaurant operators can both be happy with their delivery partnership moving forward.

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Wed, 24 Jun 2020 15:00:00 -0400
Insights from the only chain to have lived through the last global pandemic

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus crisis.
Next up: James Walker is SVP of restaurants for Nathan's Famous, an iconic American company founded in 1916—two years before the Spanish Influenza pandemic. Walker joins the podcast to discuss how the legacy chain is getting up to speed with modern off-premises platforms, how it's striving to provide that nostalgic Nathan's experience to its life-long customers curbside, and what it was like to have many of its restaurants be located in the early epicenter of the coronavirus outbreak, New York City.

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Wed, 17 Jun 2020 17:00:00 -0400
Slutty Vegan's Pinky Cole on being the change you want to see for the world

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus crisis.
Next up: Pinky Cole is founder of Slutty Vegan, a plant-based concept based in Atlanta. Pinky joins the podcast to share the story of Slutty Vegan, her goals for the brand, and what she's learned through the pandemic, but also to discuss the challenges of being a Black woman owning her own business, lessons we need to learn from today's Black Lives Matter movement, and what must happen in the restaurant industry to combat systemic racism.

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Fri, 12 Jun 2020 10:00:00 -0400
A fast-casual exec re-evaluates operations in pandemic

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus crisis.
Next up: Scott Davis is president of CoreLife Eatery, a lifestyle fast-casual franchise with a focus on real, wholesome food served in more than 60 locations. Davis joins the podcast to discuss the role of healthy eating during and after the pandemic, and how he's using this time to re-examine the details of the operation as a sort of "purification" for the brand.

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Fri, 05 Jun 2020 16:00:00 -0400
An emerging franchise revs up growth despite pandemic

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus crisis.
Next up: Mike McFall is co-CEO of Biggby Coffee, a Michigan-based coffee brand with nearly 250 locations in 11 states. He joins the podcast to talk about how the company has continued to sell franchises throughout the pandemic, how it's thrived by attracting Starbucks customers, and how it's pivoting to a modular store prototype that prioritizes drive thru.

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Tue, 02 Jun 2020 17:00:00 -0400
A salad fast casual's approach to ensuring safety

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus crisis.
Next up: Michelle Bythewood is president of Salata, a Houston-based salad fast casual with 90 locations in seven states. She joins the podcast to discuss Salata's Safety Promise, how it's keeping guests and team members safe as its restaurants reopen, and why it's going to look more at drive thru and grab and go in the future.

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Fri, 29 May 2020 15:00:00 -0400
Starbird's CEO on how the definition of a restaurant is changing

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus crisis.
Next up: Aaron Noveshen is founder and CEO of innovation agency The Culinary Edge, as well as CEO of the Bay Area premium fast food brand Starbird. He joins the podcast to talk about how Starbird has managed to boost sales 25 percent year-over-year even in the midst of the pandemic, how customers' need states in this season will change restaurants for the long-term, and why 2021 is going to be a banner year for healthy eating.

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Tue, 26 May 2020 14:00:00 -0400
A fast casual CEO on pandemic reality: "Adapt or die"

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus crisis.
Next up: Otto Othman is cofounder and CEO of Miami-based fast casual PINCHO, an emerging brand that has so far made it through the coronavirus pandemic relatively unscathed. Othman joins the podcast to discuss how the brand has used its marketing channels to retain consumer trust, why he had to tell one of his stores to stop selling so much food, and why restaurants must "adapt or die" in the wake of the COVID-19 outbreak.

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Fri, 22 May 2020 16:00:00 -0400
Portillo's CEO on mastering the off-premises business

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus crisis.
Next up: Michael Osanloo is president and CEO of Portillo's, a beloved Chicago institution that has served Italian beef sandwiches, hot dogs, and other regional specialties for more than 50 years. He joins the podcast to talk about how Portillo's has fortified its drive-thru business, innovated with its delivery model, and mastered the off-premises channels that have become critical to success today.

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Thu, 21 May 2020 09:00:00 -0400
How a national pizza chain is evolving—even with sales up 20%

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus crisis.
Next up: Tony Libardi is president and COO of Marco's Pizza, a national pizza chain that has seen year-over-year sales grow by 20 percent system-wide during the pandemic. He joins the podcast to discuss how social-distancing measures will permanently alter the Marco's business, how consumer preferences will change the broader restaurant industry, and how Marco's commitment to its communities gave it a boost during the crisis.

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Tue, 19 May 2020 15:00:00 -0400
28 - Jersey Mike's Peter Cancro

Peter Cancro's success story is unlike any other in the restaurant industry. When he was just 17 years old, Cancro purchased the sub shop where he worked on the Jersey Shore, and he transformed it into a thriving sandwich franchise that now has more than 1,700 U.S. locations that do over $1 billion annually in sales. But the numbers don't paint the whole story; Jersey Mike's has also been renowned for the ways in which it takes care of people, both in its communities and in its franchise system.
Cancro joins the podcast to discuss how Jersey Mike's is taking care of its store owners, how it's investing in the future of the franchise, and how it's providing for its communities throughout the COVID-19 outbreak.

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Fri, 15 May 2020 15:00:00 -0400
How Jack in the Box changed its marketing message

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus crisis.
Next up: Adrienne Ingoldt is chief brand and experience officer at Jack in the Box, a national chain known for its irreverent personality and humorous marketing campaigns. She joins the podcast to discuss how the company pivoted in this serious season, how it's learning on the fly in the digital sphere, and how marketers will likely change permanently in the wake of the COVID-19 outbreak.

For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirus
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Tue, 12 May 2020 17:00:00 -0400
Fast casual entrepreneur doubles down on innovation post-pandemic

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus crisis.
Next up: Kyle Welch is the president of Epic Burger, a Chicago-based fast casual his group acquired only about a year ago. Welch joins the podcast to talk about how he's doubled down on innovation in the wake of the COVID-19 outbreak, especially with off-premises strategies—like the pop-up drive thru Epic Burger has launched.

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Thu, 07 May 2020 16:00:00 -0400
Chicken Salad Chick's CEO on collaborating with franchisees, innovating with off premises

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus crisis.
Next up: Scott Deviney is president and CEO of Chicken Salad Chick, a fast-growing franchise with more than 150 locations in the U.S. Deviney joins the podcast to discuss the brand's momentum in the wake of the COVID-19 outbreak, how the company is collaborating with its franchisees to support its communities, and how it's innovating with off-premises solutions to drive sales.

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Tue, 05 May 2020 14:00:00 -0400
A Texas operator offers a glimpse at reopening

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus crisis.
Next up: Kyle Noonan is CEO and cofounder of FreeRange Concepts, a Dallas-based company with four brands comprising 11 primarily full-service restaurants. With Texas on the cusp of reopening its economy, Noonan shares how FreeRange restaurants plan to safely operate and also discusses how the company pivoted to an off-premises model that maintained its experiential focus.

For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirus


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Fri, 01 May 2020 06:00:00 -0400
Introducing #QSRserves + a chat with Culver's CEO Joe Koss

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus crisis.
Next up: The restaurant industry has stepped up during unprecedented times to provide for those in need, including medical professionals, essential business workers, the unemployed, and hungry kids out of school. We see you, and we want the rest of the world to see you, too. That's why we're launching #QSRserves, a social campaign designed to broadcast all the good you're doing for your communities to the wider world. PLUS: Culver's CEO Joe Koss discusses how the beloved burger chain is transferring its renowned hospitality to the off-premises business at 700-plus locations.

For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirus


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Tue, 28 Apr 2020 15:00:00 -0400
27 - Wow Bao's Geoff Alexander

The Chicago-based fast casual Wow Bao isn't just an exciting Asian fast casual with a lot of opportunity for growth at a time when Americans are more interested in global flavors than ever. It's also a tech-forward concept that has leaned into platforms like kiosks and digital ordering way before other foodservice brands.
Spearheading that innovation is president Geoff Alexander. In this two-part conversation with QSR editor Sam Oches, Alexander first shares the story of how Wow Bao came to be and why it strives to stay so far ahead of technology trends, and then discusses how Wow Bao has responded to the coronavirus crisis—including a new off-premises strategy that, true to form, is way ahead of the curve.

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Thu, 23 Apr 2020 06:00:00 -0400
&pizza's Michael Lastoria on doing well by doing good

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus crisis.
Next up: Michael Lastoria is cofounder and CEO of &pizza, a fast-casual pizza concept based in Washington, D.C., that has made culture and community impact as critical to its success as the quality of its pies. Lastoria talks about why &pizza recommitted to its employees in the wake of the coronavirus outbreak, how it's managing to provide medical professionals with thousands of free pizzas, and why innovation even in this season of crisis will benefit brands in the long run.

For our previous Fast Forward conversation with Lastoria, click here.

For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirus


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Tue, 21 Apr 2020 09:00:00 -0400
Inside a sports bar's successful pivot

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus crisis.
Next up: Brandon Landry is the founder and CEO of Walk-On's Bistreaux & Bar, a Baton Rouge, Louisiana–based sports-pub concept. In this interview with FSR magazine editor Nicole Duncan, Landry talks about how Walk-On's has successfully pivoted to an off-premises model even as other sports-bar and full-service restaurants have failed to make the switch.

For news and insights on the full-service restaurant world, visit FSRmagazine.com

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Fri, 17 Apr 2020 17:00:00 -0400
Raising Cane's Todd Graves on changes that will be permanent

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare.
Next up: Todd Graves is the founder and CEO of Raising Cane's, a billion-dollar chicken-finger chain known for its brand culture and impressive performance metrics. He discusses the brand's evolution over the last month, how the company continues to invest in its team, and which changes Raising Cane's has implemented that he thinks will stick around for the long-term.

You can still share your feedback on what the future holds: QSRmagazine.com/tellus

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Thu, 16 Apr 2020 13:00:00 -0400
Your voice in QSR + a chat with Slim Chickens CEO Tom Gordon

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare.
Next up: We want to hear from you! What do you think the restaurant industry looks like in a post-coronavirus world? Which trends survive this season, and which don't? Listen for instructions on sharing your feedback, which could be used in a future QSR story or podcast. PLUS: Slim Chickens CEO Tom Gordon details how the 100-plus-unit concept has fortified its drive thru and other off-premises channels in response to COVID-19.

Share your feedback on what the future holds: QSRmagazine.com/tellus

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Thu, 09 Apr 2020 14:00:00 -0400
Sweetgreen's efforts to feed medical professionals

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare.
Next up: Kirby Bumpus is head of social impact at sweetgreen. She joins the podcast to discuss the fast casual's latest commitment to feed medical professionals through its Impact Outpost Fund, a partnership with Jose Andres' World Central Kitchen.

For more information on the Impact Outpost Fund or to donate toward its mission, visit sweetgreen.com/donate

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Mon, 06 Apr 2020 17:00:00 -0400
What guests want to hear from you in this time of crisis

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare.
Next up: Darren Bosik is senior director at APCO Worldwide, a strategic communications consultancy. He discusses data released by his firm that shows restaurants coming up short in their messaging to consumers in this time of crisis, and offers some tips on how brands can win guests over with the right communications.

For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirus


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Fri, 03 Apr 2020 13:00:00 -0400
Comparing notes with "Restaurant Unstoppable" host Eric Cacciatore

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare.
Next up: Eric Cacciatore is the host of "Restaurant Unstoppable," a popular podcast featuring hundreds of conversations with restaurant professionals. Cacciatore has been hosting a series of "Coronavirus Chronicles" episodes detailing how people are navigating through the COVID-19 pandemic, and he sits down with "Fast Forward" host Sam Oches to compare notes on what they've both learned about how operators are getting through this challenging season.

Subscribe to "Restaurant Unstoppable" wherever you listen to podcasts or visit restaurantunstoppable.com

For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirus

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Thu, 02 Apr 2020 15:00:00 -0400
An exciting franchise wrestles with new realities

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare.
Next up: Akash Kapoor is CEO of Curry Up Now, an Indian fast casual that emerged from the Bay Area in the last few years and has been franchising around the U.S. Kapoor discusses how coronavirus has affected the brand's expansion, and the "gut-wrenching" realities faced by his new franchisees.

For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirus

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Wed, 01 Apr 2020 15:00:00 -0400
Why transparency is key to Dickey's coronavirus efforts

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare.
Next up: Laura Rea Dickey is CEO of Dickey's Barbecue Pit, which has more than 500 locations across the U.S. She talks about how the brand has evolved its service structure and menu offerings in the wake of the coronavirus, and how the brand is leaning into transparency with customers to earn their trust through this time of fear and uncertainty.

For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirus


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Tue, 31 Mar 2020 17:00:00 -0400
An FSR operator weighs in on coronavirus challenges

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare.
Next up: Michael McHenry is the founder of The McHenry Group, a Salt Lake City–based restaurant company with both full-service and fast-casual concepts in its portfolio. In this conversation with FSR editor Nicole Duncan, McHenry shares how his brands have been able to pivot to survive and how social media has given the company an opportunity to maintain a personal connection with its guests.

For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirus

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Tue, 31 Mar 2020 14:00:00 -0400
Could virtual brands help sales during coronavirus?

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare.
Next up: André Vener is cofounder of Dog Haus, a hot dog, sausage, and burger fast casual based in Pasadena, California. The franchise just rolled out The Absolute Brands, a portfolio of eight virtual concepts that will operate out of Dog Haus kitchens. While the virtual brands were supposed to go live next year, Dog Haus expedited the launch of a few of them in order to boost sales in the midst of coronavirus. Vener explains how it all works.

For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirus

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Mon, 30 Mar 2020 16:00:00 -0400
How one fast casual feeds community members in need

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare.
Next up: Leslie Silverglide is CEO of MIXT, a salad and healthy-eating fast casual based in San Francisco. She talks about how the brand is going above and beyond to feed those in need—both community members who are struggling to make ends meet and healthcare workers at the frontline of fighting the coronavirus.

For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirus

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Fri, 27 Mar 2020 16:00:00 -0400
Tips for emerging brands to get through coronavirus

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare.
Next up: Alonso Castaneda is VP of brand development and strategy at Four Foods Group, a Utah-based company that incubates emerging restaurant concepts and equips them with the resources they need for growth. Castaneda offers some ideas on what smaller brands can do to survive this time of crisis.

For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirus

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Thu, 26 Mar 2020 16:00:00 -0400
What happens to food halls?

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare.
Next up: John Kolaski is founder and CEO of K2 Restaurants, a hospitality company that incubates and operates several restaurant concepts. K2 runs the SocialEats food hall in Santa Monica, California, and Kolaski joins us to share how they've adapted SocialEats to accommodate the challenges posed by coronavirus—particularly for a business model that is essentially the opposite of social distancing.

For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirus

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Thu, 26 Mar 2020 10:00:00 -0400
Cousins Subs' CEO on communicating through crisis

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare.
Next up: Christine Specht is CEO of Cousins Subs, a 100-plus-unit sandwich chain that her father, Bill Specht, founded nearly 50 years ago. Christine offers tips on communicating through the coronavirus crisis—communicating not only with loyal customers, but also with your franchisees and store operators.

For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirus

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Wed, 25 Mar 2020 11:00:00 -0400
Behind the scenes of "The Great American Takeout"

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare.
Next up: Sarah Grover is the interim CMO of plant-based fast casual Veggie Grill. More importantly, she's the architect behind "The Great American Takeout" initiative, which is rallying people to order carryout or delivery from their favorite restaurants on March 24. She shares how the initiative came to be over the course of only a few days, how she and her agency team built it into such a rallying cry for the restaurant industry, and what she hopes it ultimately accomplishes over the long run.

For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirus

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Tue, 24 Mar 2020 17:00:00 -0400
Staying positive in the effort to #SaveRestaurants

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare.
Next up: Anthony Pigliacampo is cofounder and co-CEO of Modern Market, a fine-fast eatery based in Denver. He's been at the forefront of the charge to #SaveRestaurants, and has many practical tips for restaurant operators trying to stay positive and survive the challenging season posed by coronavirus.

For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirus

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Tue, 24 Mar 2020 15:00:00 -0400
Preparing for life after coronavirus

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare.
Next up: Zach Goldstein is CEO and founder of Thanx, a CRM and digital engagement platform used by many restaurant companies. He offers insights into the data from the restaurant industry's last two weeks, plus provides some advice on what operators can do today to prepare for the inevitable business comeback in a post-COVID-19 world.

For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirus

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Mon, 23 Mar 2020 19:00:00 -0400
What to know about supply chain during coronavirus

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare.
Next up: There's a lot of fear and uncertainty for operators about their supply chain, and whether or not the coronavirus outbreak will significantly disrupt their purchasing and distribution. Mitch Plesha, senior director of distribution at Raising Cane's, along with Jeff Dorr and Bill Michalski of ArrowStream—a supply chain technology company—discuss how the last two weeks have affected the supply chain, what operators should do today to protect their own supply, and what misperceptions might exist about supply in the wake of the pandemic.

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Mon, 23 Mar 2020 12:00:00 -0400
Tips for keeping the lights on from Fazoli's CEO

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare.
Next up: Carl Howard is the CEO of Fazoli's, an Italian quick serve with 200-plus locations in the U.S. He offers a glimpse at the efforts Fazoli's has made to keep operating in the midst of the coronavirus crisis, and shares how the company is working with its franchisees to ensure they are set up for success in the months ahead.

For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirus

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Fri, 20 Mar 2020 17:00:00 -0400
Adjusting your business model on the fly

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare.
Next up: Brandon Solano is CEO of Rave Restaurant Group, parent company to Pizza Inn and Pie Five. He explains how the company is adjusting its buffet business at Pizza Inn to be viable in today's crisis, and shares some encouragement that he picked up from working at Domino's through the Great Recession.

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Fri, 20 Mar 2020 13:00:00 -0400
What consumers think about restaurants during coronavirus

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare.
Next up: Mark Brandau is group manager at Datassential, a food market research company that has been studying consumer sentiment toward restaurants during the coronavirus outbreak. He digs into the data and shares customer attitudes toward restaurants today and what operators can do to win them back.

For free access to Datassential's research, visit Datassential.com/coronavirus
For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirus

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Thu, 19 Mar 2020 17:00:00 -0400
Committing to your employees in midst of crisis

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare.
Next up: Donna Lee and Zach Flanzman are partners in Chicago fast casual Brown Bag Seafood Co. After Illinois's governor mandated that all restaurants and bars shut down their dining rooms, Lee and Flanzman committed to paying their employees 70 percent of any lost hours. They explain why it's so important to commit to your team in the midst of the coronavirus pandemic.

For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirus

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Thu, 19 Mar 2020 14:00:00 -0400
How a franchise CEO navigates coronavirus

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare.
Next up: Don Fox is CEO of Firehouse Subs, a national sandwich franchise with more than 1,100 locations across the U.S. Fox weighs in on how he's communicating with his franchisees and what levers he can pull as a franchisor, and he even offers a few silver linings for operators struggling through this season.

For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirus

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Thu, 19 Mar 2020 09:00:00 -0400
Surviving coronavirus by becoming a grocer

We're a week and a half into the coronavirus outbreak, and the restaurant industry is reeling. Sales have taken a dive off a cliff as dining rooms close and operations resort to carryout, delivery, and drive thru only. There is no certain timetable for when the threat of coronavirus fades, and when restaurants can return to some sense of normal.
To help the industry through this challenging time, we're going to publish several mini episodes featuring industry leaders discussing their creative solutions to conquering this difficult season. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare.
First up is Stephan Harman, cofounder of FUSIAN, a sushi roll and bowl concept based in Columbus, Ohio. Harman explains how his 10-unit fast casual is helping its communities by adapting its online ordering platform to sell fresh produce and other foods that are sitting in restaurant supply warehouses.

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Wed, 18 Mar 2020 16:00:00 -0400
26 - Clean Juice's Kat & Landon Eckles

When Kat and Landon Eckles opened the first Clean Juice outside Charlotte, North Carolina, in 2015, the intention wasn't necessarily to build a thriving franchise. Passionate about healthy, organic foods and with several years of experience serving them to their kids, the husband-and-wife duo were just looking for a change after a season with Landon often on the road and Kat as a stay-at-home mom. But the concept quickly took off, and through franchising has grown to nearly 100 locations serving juices, smoothies, bowls, and foods—all of it 100 percent organic.
In this conversation with QSR editor Sam Oches, the Eckleses discuss how they've positioned Clean Juice to be a wellness-oriented brand, how their faith has informed the core values behind the company, and how they've overcome the challenges of maintaining a completely organic menu.

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Fri, 06 Mar 2020 06:00:00 -0500
25 - Naf Naf Grill's Paul Damico

Paul Damico originally made a name for himself as the president of Moe's Southwest Grill, scaling the fast-casual Mexican brand from 200 units to around 700 in his eight years with FOCUS Brands. But in 2017, Roark Capital Group—majority owner of FOCUS—asked Damico if he'd be interested in serving as CEO of one of the group's much smaller investments, Naf Naf Grill. Springing at the chance to build something nearly from the ground up, Damico moved to Chicago and took the helm at the fast-casual Middle Eastern concept.
In this conversation with QSR editor Sam Oches, Damico shares why he left FOCUS Brands to lead a startup, why he thinks Naf Naf has the potential to become a booming franchise, and how he thinks restaurant brands should navigate the explosion in off-premises business.

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Fri, 21 Feb 2020 06:00:00 -0500
24 - Duck Donuts' Russ DiGilio

Aside from Krispy Kreme and Dunkin', doughnut brands have mostly failed to gain national notoriety in the U.S., instead remaining niche, regional favorites that stick closely to traditional formats and flavors. But Duck Donuts is looking to change the narrative around doughnuts, rocketing to nearly 100 locations around the country serving a wide variety of innovative flavors that can be customized by guests.
In this conversation with QSR editor Sam Oches, Duck Donuts founder Russ DiGilio explains why he left a long career in healthcare to open a doughnut shop in North Carolina's Outer Banks, why the experience of watching the doughnuts being made is critical to the Duck brand, and why he doesn't plan to add yeast doughnuts to the menu anytime soon.

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Fri, 14 Feb 2020 06:00:00 -0500
[Feature] Sweetgreen's next big investment

In just 13 years, Sweetgreen has become a foodservice darling with more than 100 locations. But the salad fast casual—which has leveraged a high-quality supply chain and bleeding-edge approach to restaurant technology to reach a valuation of $1.6 billion—is determined to create a legacy beyond the four walls of its restaurants. That's why it recently pledged $1 million (along with other resources) to the nonprofit FoodCorps, which is working to connect kids to healthy food in what's essentially the largest chain in America: school cafeterias.
In this exclusive Fast Forward feature, QSR editor Sam Oches goes behind the scenes of Sweetgreen's partnership with FoodCorps and how it's leveraging its expertise to enhance the food experience for America's 30 million K–12 students.

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Thu, 06 Feb 2020 06:00:00 -0500
23 - Chi'Lantro BBQ's Jae Kim

When Jae Kim launched the Korean barbecue truck Chi'Lantro BBQ in Austin, Texas, in February 2010, he figured serving Korean-Mexican fusion tacos and burritos to the city's late-night crowd would be enough to build a buzz and lead him to his dream of opening a restaurant. But there was one piece missing, and it came to Kim one fateful night as he lamented disposing of an unused batch of kimchi. He heaped the kimchi on french fries and piled it with other ingredients, and the Original Kimchi Fries were born.
Armed with the massively popular Kimchi Fries and a growing national acclaim, Kim scaled Chi'Lantro as a brick-and-mortar concept and got an extra boost from a "Shark Tank" appearance in 2016. In this interview with QSR editor Sam Oches, Kim explains how he evolved the concept from a truck to brick and mortar, why he walked away from his "Shark Tank" investment, and why he's ready to grow Chi'Lantro through franchising.

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Fri, 17 Jan 2020 06:00:00 -0500
22 - P. Terry's Patrick Terry

Take one look at a P. Terry's restaurant and you might think it's been around for generations. From the Googie architecture to the roadside burger-stand vibe, Austin, Texas–based P. Terry's has created a timeless experience dedicated to quality, value, and customer service. And that's exactly how founder Patrick Terry intended it when he opened the first P. Terry's—in 2005.
Terry sat down with QSR editor Sam Oches to discuss the chain's 15-year success story, how it gets away with selling Black Angus burgers for $4 or less, and why a deep commitment to both customers and employees has helped turn the brand into a cult favorite across Texas.

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Thu, 09 Jan 2020 06:00:00 -0500
[Freeze Frame] Golden Chick's Mark Parmerlee & Jim Stevens

Fast-casual chains that have been around for a decade or less have the luxury of easily adapting to new trends and technologies. Legacy chains that have been around for generations? Not so much. But Mark Parmerlee, owner of Dallas-based Golden Chick, a chicken quick serve with nearly 200 locations primarily in the South, has strived to keep the 50-year-old concept rooted in its homestyle authenticity while also keeping up with the times.
In this conversation with QSR editor Sam Oches, Parmerlee and Golden Chick president Jim Stevens detail their plan for getting Golden Chick to 500 units, and they discuss how they've evolved the brand over the years to remain competitive.

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Mon, 30 Dec 2019 16:00:00 -0500
21 - Eatzi's Adam Romo

Before the off-premises boom, before third-party delivery, and before meal kits, there was the home meal replacement movement. Restaurant concepts like Boston Market promoted the idea of feeding a whole family with freshly prepared, grab-and-go options, not just singular menu items. This was the environment in 1996 when Phil Romano launched Eatzi's in Dallas, and while the market concept's initial growth sputtered after just a few years, today it's enjoying a renaissance and growing once again.
CEO Adam Romo sat down with QSR editor Sam Oches to discuss Eatzi's unique business model, the lessons he and the team learned from their early struggles, and how the business is adapting to today's foodservice climate.

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Fri, 13 Dec 2019 06:00:00 -0500
20 - Liberty Burger's Mariel & Marco Street

Some restaurateurs join the industry as teenagers, others jump in as a second career. Mariel and Marco Street were born into it. Their father, Gene Street, is a renowned Dallas restaurateur who started the Black-Eyed Pea concept, and they grew up surrounded by restaurant innovation. That was a big reason why they went on to become partners in Liberty Burger and Street's Fine Chicken, two Dallas-area concepts that aim to provide relaxed neighborhood dining destinations with flexible service formats.
The Streets sat down with QSR editor Sam Oches in one of their Liberty Burger locations to discuss how their iconic father has helped guide them along the way, why some of their restaurants are full service, and how the itch to build something new drives them into the future.

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Fri, 06 Dec 2019 06:00:00 -0500
19 - Honeygrow's Justin Rosenberg

For its first few years in business, Honeygrow enjoyed the same kind of momentum and accolades as other trendy fast casuals popping up on the East Coast. Its unique stir-fry menu and ahead-of-its-time touchscreen ordering platform helped it earn a loyal following and propelled it out of its home market of Philadelphia and into cities like New York, Boston, and Washington, D.C. But in 2018, Honeygrow's momentum came to a screeching halt. The launch of sister concept Minigrow, along with a three-unit expansion into Chicago, proved to be bad bets, and Rosenberg was forced to make some difficult decisions in turning the brand around.
In this conversation with QSR editor Sam Oches, Rosenberg details the story of Honeygrow's rise, reveals the red flags that convinced him it was in need of an overhaul, and shares the secret to how the brand successfully righted the ship.

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Thu, 14 Nov 2019 06:00:00 -0500
18 - Wing Zone's Matt Friedman

College campuses can be tough for running a restaurant business. Students are fickle, the hours are late, and come summer time, your key demographic clears out of town. But for Matt Friedman, college campuses have been a perfect real estate opportunity for his fast casual Wing Zone, which he has scaled to nearly 100 units around the world.
Friedman sat down for a conversation with QSR editor Sam Oches to talk about how he mastered college towns, and how his commitment to delivery in the early 1990s is paying dividends for the business today.

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Fri, 01 Nov 2019 06:00:00 -0400
17 - Salt & Straw's Kim Malek

Howard Schultz famously committed to a “third place” mentality when scaling Starbucks into the global icon that it is today, creating a space outside the home and office where consumers could feel comfortable. And Kim Malek now hopes to accomplish the same thing through ice cream. The cofounder of Portland, Oregon–based Salt & Straw—and former Starbucks executive—is working with her cousin and cofounder Tyler Malek to build a national ice cream brand that pairs a dedication to local communities with “deliciously interesting” ice cream.
Kim sat down with QSR editor Sam Oches to share what she learned from Schultz and her newest mentor and investor, Danny Meyer. Plus, she talks about how telling stories through ice cream has helped the company plant roots in the communities it serves.

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Fri, 25 Oct 2019 06:00:00 -0400
16 - Melt Shop's Spencer Rubin

There was a time, not so long ago, when fast-casual brands built around one menu item started to gain some traction, whether it was meatball brands or doughnut brands or even avocado brands. Then there was the grilled-cheese trend; a wave of grilled-cheese concepts sprung up in the early 2010s, offering premium takes on the comfort-food sandwich. But while many of those brands faded away, Melt Shop—a fast casual founded in New York City in 2011—managed to evolve into a thriving melted sandwich franchise that is carving its own niche in fast casual.
Spencer Rubin, founder and CEO, sat down with QSR editor Sam Oches to talk about how Melt Shop evolved on the path to success, and how its position within Aurify Brands' portfolio has given it a big advantage.

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Fri, 18 Oct 2019 06:00:00 -0400
15 - Brown Bag Seafood Co.'s Donna Lee & Zach Flanzman

Historically, seafood has maintained something of a small corner in the limited-service restaurant industry. Few brands outside of Long John Silver's and Captain D's have managed to expand nationally, and those that have succeeded have largely been known for fried seafood options.
But that's starting to change, thanks to fast casuals like Chicago-based Brown Bag Seafood Co. Founder Donna Lee launched the concept as a way to offer Windy City residents the kind of fresh, healthier, fish-forward fare she preferred for her own diet. In this conversation with QSR editor Sam Oches, Lee and business partner Zach Flanzman share how they're building a seafood culture in Chicago while navigating the challenges of running a multiunit restaurant operation.

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Thu, 03 Oct 2019 06:00:00 -0400
14 - SAJJ Mediterranean's Zaid Ayoub

Fast-casual Mediterranean is having a moment. The customization format so popular in fast casual has become the perfect vehicle for the fresh, often healthier profiles of Mediterranean foods, and brands like CAVA and Zoes Kitchen are helping dishes like hummus, pita, shawarma, and falafel go mainstream.
SAJJ Mediterranean is one concept striking while the iron is hot. The Bay Area brand launched in 2012 as a food truck, and has since grown to 10 California brick-and-mortar locations, with plans for 20 by the end of 2020. CEO and cofounder Zaid Ayoub sat down with QSR editor Sam Oches to explain how the brand balances authenticity with new customer trends—and how technology has empowered SAJJ to take its unique flavors to the people.

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Fri, 20 Sep 2019 16:00:00 -0400
13 - Fast casual pioneer Greg Dollarhyde

Greg Dollarhyde knew he didn't want to build restaurant concepts from scratch, but he also had the skill set necessary to taking brands from potential to profit. After bouncing around to several restaurant-industry leadership positions, he struck gold with Baja Fresh, a fast-casual burrito joint that he grew to nearly 300 locations before selling to Wendy's in 2002 for $275 million. Since then, he's served as the CEO of both Zoes Kitchen and Veggie Grill, two concepts that he helped set up for massive fast-casual success.
These days, Dollarhyde is an industry investor and sits on the board of directors for Veggie Grill and Blaze Pizza. In this conversation with QSR editor Sam Oches, he offers lessons from his illustrious career and gives some advice to fellow entrepreneurs looking to make it big in the fast-casual restaurant industry.

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Fri, 30 Aug 2019 06:00:00 -0400
12 - Souvla's Charles Bililies

It didn't take long for Souvla to make a name for itself in the fast-casual industry. Launched in San Francisco in 2014, the brand quickly became a favorite among those looking to spot future top performers across the category. How did it become such a cult favorite? Credit goes to founder and CEO Charles Bililies, whose fine-dining pedigree extended to Souvla, from its chef-forward menu to its all-Greek beverage menu and its elevated hospitality program.
In this conversation with QSR editor Sam Oches, Bililies explains why he left the fine-dining world for fast casual, and he tells us which two business components are the most critical to restaurant-industry success.

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Thu, 22 Aug 2019 06:00:00 -0400
[Freeze Frame] Freddy's Scott Redler

The cradle of fast food is... Wichita, Kansas? Indeed, the breeding ground for both White Castle and Pizza Hut is also the hometown for one of the most exciting fast-casual burger concepts around: Freddy's Frozen Custard & Steakburgers. The brand, launched in 2002 by Bill and Randy Simon and Scott Redler, was only supposed to be a family-friendly one-off in Wichita, but it quickly became a smash franchise success and has since grown to around 350 locations and nearly half a billion dollars in annual sales.
In this conversation with QSR editor Sam Oches, Redler details Freddy's growth and how the company has modernized even as it serves a healthy dose of timeless Americana.

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Tue, 13 Aug 2019 06:00:00 -0400
11 - Your Pie's Drew French

There may be bigger fast-casual pizza brands, but only Your Pie can claim to be the first in the category. The Athens, Georgia–based brand opened its first location in April 2008, when founder Drew French was just 23 years old and had recently graduated from the University of Georgia. In 11 years, Your Pie has grown to around 70 locations in 19 states, becoming an embedded fixture in its communities with Italian-inspired recipes, alcohol service, and a laid-back ambiance.
In this conversation with QSR editor Sam Oches, French explains how he came up with the fast-casual pizza idea before everyone else, and tells us why he's OK with there being so many competitors in the category.

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Mon, 05 Aug 2019 05:00:00 -0400
[Freeze Frame] Cousins Subs' Justin McCoy

Cousins Subs has been a Wisconsin staple for 47 years. Now the Milwaukee-based sandwich chain is ready to expand its footprint, and has been in the middle of a years-long brand refresh that's setting it up for growth—including its recent opening in downtown Chicago.
Justin McCoy is one of leaders responsible for the rebrand, which has included everything from store remodels and logo updates to new ordering platforms and systems upgrades. In this conversation with QSR editor Sam Oches, Cousins' vice president of marketing walks through how the legacy brand retooled its restaurants to accommodate modern-day customer demands.

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Mon, 29 Jul 2019 05:00:00 -0400
[Freeze Frame] Teriyaki Madness's Michael Haith

The Asian fast-casual category is ripe for growth. Panda Express stands alone as the sole national chain, even as Americans fall more in love with Asian cuisines. But today, several emerging Asian fast casuals are expanding quickly across the U.S., serving a range of menus that showcase Asia's incredible food diversity.
One such brand is Teriyaki Madness, a Seattle-style teriyaki concept based in Denver. The fast casual projects to have 80 locations open by the end of the year, with potentially hundreds more to come. In this conversation with QSR editor Sam Oches, Teriyaki Madness CEO Michael Haith explains why his brand has a great shot at stealing market share from Panda Express—and how the rise in off premises is perfectly suited to its core concept.

Fri, 26 Jul 2019 05:00:00 -0400
10 - Marination's Roz Edison

The food-truck trend that raced to popularity a decade ago had many exciting characteristics for foodservice entrepreneurs, among them the ability to enter the space at a relatively low cost and the opportunity to try out innovative menu ideas. That was exactly what appealed to Roz Edison and Kamala Saxton. The business partners, inspired by chef Roy Choi and his Kogi BBQ truck in L.A., developed the idea for their own food truck at a dinner party in February 2009, and by June had hit the streets of Seattle with their truck concept, Marination. Leveraging Saxton's Hawaiian heritage, Marination serves a fusion menu that includes staples like Spam Sliders, a Kimchi Quesadilla, and a Pork Katsu Sandwich.
In this conversation with QSR editor Sam Oches, Edison describes how that simple dinner-party idea evolved into a popular Seattle mini-chain that now has a truck, three fast-casual brick-and-mortars, and a sister full-service concept, to boot.

Tue, 23 Jul 2019 05:00:00 -0400
9 - MOD Pizza's Ally & Scott Svenson

Ally and Scott Svenson didn't need to start another business. After selling their first brand to Starbucks and then helping a second foodservice company grow to acquisition, they could have retired and enjoyed life with their four sons. But the itch to build something returned, and in 2008 they launched the fast-casual brand MOD Pizza.
What started as a "laboratory" in downtown Seattle for customized pizzas and enhanced hospitality has since become the largest fast-casual pizza chain in the world, with more than 400 locations in 70-plus markets. In this conversation with QSR editor Sam Oches, the Svensons describe the motivating factors for getting back into the foodservice industry and why they view their business as a people place, not a pizza place.

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Mon, 08 Jul 2019 05:00:00 -0400
8 - Torchy's Tacos' Mike Rypka

By the time he turned 30, Mike Rypka boasted a resume that chefs three decades his senior could only dream of, having served as the head chef at organizations like the World Bank, MTV, Disney, and Dell. So when he decided to open his own project in Austin, Texas, in 2006, he surprised more than a few loved ones by opting to do a taco truck.
That taco truck, Torchy's Tacos, gradually became a beloved Austin institution, and now has more than 60 fast-casual locations, with "Damn Good Tacos" as its star. In this conversation with QSR editor Sam Oches, Rypka tells the fascinating story of how Torchy's came to be—and he explains why a passion for your product must always be priority when launching your own restaurant.

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Fri, 07 Jun 2019 15:00:00 -0400
[Freeze Frame] Firehouse Subs' Don Fox

We're continuing with "Freeze Frame," a series within "Fast Forward" where we'll share conversations with restaurant leaders and executives who may not have built their companies from the ground up, but nevertheless have plenty to say when it comes to industry innovation and challenges.
On today's episode, we're sharing another conversation from the recent National Restaurant Association Show in Chicago. Firehouse Subs CEO Don Fox sat down with QSR editor Sam Oches to discuss how the nearly-1,200-unit brand has dedicated itself to its franchisees, how it's navigating the trend toward off-premises dining, and why its Public Safety Foundation is critical to the success of the company.

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Fri, 31 May 2019 16:00:00 -0400
[Freeze Frame] Tropical Smoothie Cafe's Charles Watson

We're continuing with "Freeze Frame," a series within "Fast Forward" where we'll share conversations with restaurant leaders and executives who may not have built their companies from the ground up, but nevertheless have plenty to say when it comes to industry innovation and challenges.
On today's episode, we're sharing another conversation from the recent National Restaurant Association Show in Chicago. Tropical Smoothie Cafe CEO Charles Watson sat down with QSR editor Sam Oches to discuss his first six months on the job, the technology evolution necessary to handling the rise in off-premises business, and the stiff headwinds facing restaurant operators in the next 24-36 months.

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Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

Tue, 28 May 2019 17:00:00 -0400
[Freeze Frame] Corner Bakery's Frank Paci

Introducing "Freeze Frame," a series within "Fast Forward" where we'll share conversations with restaurant leaders and executives who may not have built their companies from the ground up, but nevertheless have plenty to say when it comes to industry innovation and challenges.
We're kicking things off with our interviews from the National Restaurant Association Show, held recently at McCormick Place in Chicago. In this first conversation, Corner Bakery CEO Frank Paci sits down with QSR editor Sam Oches to discuss the company's foray into drive thru, its approach to the off-premises boom, and its efforts to simplify operations.

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Fri, 24 May 2019 16:00:00 -0400
7 - Nekter's Steve Schulze

The last decade has witnessed an incredible rise in juice, smoothie, and açai bowl concepts, particularly as American consumers have turned their attention toward more nutritious and plant-forward dining options. Nekter Juice Bar was one of the first to capitalize on this movement, having opened its doors in 2010 and then franchising across the country.
In this conversation with QSR editor Sam Oches, Nekter cofounder and CEO Steve Schulze offers a look inside the company's rise and explains how a fresh product, convenient model, and investment in franchising have helped it expand to more than 120 locations.

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Wed, 15 May 2019 16:00:00 -0400
6 - Chipotle's Brian Niccol

In 2015, Chipotle was the fast-casual restaurant industry's gold standard, with double-digit growth quarter after quarter. But with several cases of E. coli and norovirus in the fall of 2015, that all came crashing down. The company's comeback has been a bumpy ride to say the least, but new CEO Brian Niccol, who joined the company from Taco Bell in March 2018, has helped right the ship and get Chipotle back to growing again.
In this exclusive conversation with QSR editor Sam Oches, Niccol explains how his experience from Taco Bell has helped inform his decisions at Chipotle, how the digital revolution is making the Chipotle experience easier than ever, and how he's preparing the company for bigger things ahead.

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Wed, 01 May 2019 09:00:00 -0400
5 - &pizza's Michael Lastoria

&pizza is a thriving fast-casual pizza shop that marches to the beat of its own drum. It designs its restaurants to reflect their local communities. Its employees get the company’s signature ampersand logo tattooed on themselves. It hosts free weddings in its shops every Pi Day (3/14).
The beating heart of this 35-unit brand is cofounder and CEO Michael Lastoria. A former advertising professional, Lastoria has carefully constructed a brand and culture that represent far more than its signature pizza options. In this conversation with QSR editor Sam Oches, Lastoria explains how he’s rethinking the fast-casual narrative—and inviting other entrepreneurs to steal from his playbook.

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Wed, 10 Apr 2019 16:00:00 -0400
4 - CAVA's Brett Schulman

Childhood friends and first-generation Greek Americans Ted Xenohristos, Ike Grigoropoulos, and Dimitri Moshovitis first opened full-service restaurant Cava Mezze in Washington, D.C., in 2006. The fast-casual spinoff, CAVA, opened in nearby Bethesda, Maryland, in 2011 and has since grown to 75 locations across the country, bringing authentic Mediterranean flavors to American consumers in markets big and small.
In this interview with QSR editor Sam Oches, CEO Brett Schulman discusses CAVA's evolution, its big acquisition of Zoes Kitchen, and how the brand is transforming Americans' perceptions of Mediterranean flavors and ingredients.

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Tue, 19 Mar 2019 00:00:00 -0400
3 - Farm Burger's George Frangos

In the wake of successful brands like Five Guys and Shake Shack, America fell in love with the better-burger category, which serves high-quality beef and other upscale ingredients in a fast-casual format. Atlanta-based Farm Burger, though, strives to be a better better-burger concept. The 11-unit chain is deeply committed to local sourcing, having been launched as the fast-casual spinoff of full-service farm-to-table restaurant Farm 255 in Athens, Georgia.
In this episode, Farm Burger cofounder George Frangos sits down with QSR editor Sam Oches to talk about this upscale concept and how it's stayed true to its farm-to-table mentality while scaling operations across the country.

Tue, 19 Feb 2019 00:00:00 -0500
2 - Dog Haus's Quasim Riaz, Hagop Giragossian, & Andre Vener

Dog Haus has carved its own niche within the fast-casual restaurant industry. With a sports-bar vibe and a chef-designed menu, this brand has created an upscale, laid-back experience that's packaged in a franchise format. And while Dog Haus is expected to double in size in 2019, it's not all been smooth sailing since day one.
The three founders of Dog Haus—Quasim Riaz, Hagop Giragossian, and Andre Vener—sit down for a conversation with QSR editor Sam Oches, discussing the genesis of the business and the learning curve they've experienced while growing Dog Haus to more than 30 locations across the U.S.

Wed, 30 Jan 2019 00:00:00 -0500
1 - Blaze Pizza's Rick & Elise Wetzel

Blaze Pizza started as a business plan scribbled on a Chipotle napkin back in 2011. At the time, Rick and Elise Wetzel were founders of the successful snack brand Wetzel's Pretzels, but they recognized an opportunity in the booming fast-casual model to turn pizza into a more personalized, lunch-driven category. Eight years later, Blaze Pizza has more than 300 locations and has been called the fastest-growing restaurant chain ever.
In this conversation with QSR magazine editor Sam Oches, the Wetzels explain the genesis of Blaze Pizza, the ongoing competition among fast-casual pizza brands, and how they are positioning the company for future success.

Wed, 02 Jan 2019 17:00:00 -0500
0 - Introduction to QSR Magazine's Fast Forward

Learn more about QSR Magazine's Fast Forward, the new podcast from the leading voice in quick-service and fast-casual restaurant news and insights. We explain what to expect from this new show, which will feature a series of conversations with founders, entrepreneurs, and innovators from the fast-casual restaurant industry.

Wed, 02 Jan 2019 17:00:00 -0500
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