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QSR Magazine
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QSR Uncut
[BONUS] CEO to CEO: The Drive-Thru Coffee Chain Edition
In this episode of QSR’s CEO to CEO: Behind the Counter series, we step into the burgeoning world of drive-thru beverages. Few segments, if any, are as hot as this one—brands like Dutch Bros have climbed above 1,000 units, and even McDonald’s and Taco Bell (CosMc’s and Live Mas Café, respectively), launched offshoots to capture demand.We brought together Darren Spicer and Donny Bradley, leaders of the emerging brands Clutch Coffee Bar and Lola Beans, to fill us in on what life is like navigating a red-hot QSR sector and what it takes to separate...
2025-04-28
49 min
QSR Uncut
[BONUS] CEO to CEO: Wow Bao's Geoff Alexander and Big Chicken's Josh Halpern
In the inaugural episode of QSR’s new series, CEO to CEO: Behind the Counter, Wow Bao’s Geoff Alexander and Big Chicken’s Josh Halpern quiz each other on what it’s like to run a restaurant in today’s landscape, how you build teams, pick the right technology, inspire employees, and way more in a candid, unfiltered back-and-forth between two of the industry’s most-respected CEOs.The episode kicks off what’s going to be a new content series here at QSR magazine and QSR Uncut, where we gather leaders like Alexander and Halpern to dish on what l...
2025-02-10
39 min
QSR Uncut
Lessons in Leadership and Restaurant Success, with Dr. Emily Williams Knight
Dr. Emily Williams Knight, the CEO of Texas Restaurant Association, joins QSR editorial Danny Klein and WiRL associate editor Satyne Doner for a special crossover episode between QSR Uncut and our sister podcast, Women in Restaurant Leadership. We discuss everything from climbing the ladder to the industry’s most-pressing issues and regulatory challenges to this February’s upcoming WiRL Summit, and much more. If you're interested in learning more about WiRL or attending our February event, visit here: https://www.womenleadrestaurants.com/
2024-12-19
39 min
QSR Uncut
Bad Ass Coffee Brews Up Growth, with CEO Scott Snyder
Competing in the QSR coffee game is always a wild journey. Bad Ass Coffee of Hawaii CEO Scott Snyder joins QSR magazine editorial director Danny Klein to discuss how the 1989-founded brand is standing out in the segment and why it’s poised for expansion. We also get into broader beverage trends, design, the state of the consumer, and way more.
2024-11-07
37 min
QSR Uncut
The State of Digital in Fast Food and Fast Casual: Revisited
Last year, restaurant operators shared their key priorities and initiatives in Qu’s fourth-annual State of Digital report. Now, CMO Jen Kern joins QSR editorial director Danny Klein to discuss the findings of the fifth edition, which went even bigger, highlighting the rise of kiosks, “Loyalty 3.0,” and way more as we break down findings from 179 Brands across 62,000 locations. This is a look into the future of foodservice you won’t want to miss. Here's a link to the full report: https://www.qubeyond.com/2024-5th-annual-state-of-digital-for-qsr-amp-fast-casual-brands/
2024-03-14
49 min
QSR Uncut
Shark Tank’s Matt Higgins Goes Unfiltered
RSE Ventures founder and “Shark Tank” guest Matt Higgins has created a multi-billion-dollar investment portfolio of leading fine-dining and fast-casual concepts, including iconic eateries like NYC’s Magnolia Bakery, David Chang’s Momofuku, Milk Bar, &pizza, and Bluestone Lane. He joins QSR editorial director Danny Klein to discuss all of that, plus sharing his philosophy on leadership and achieving your potential, as well as stories from his NFL days, and a whole lot more. This might just be the most off-kilter, enlightening, and revealing conversation we’ve ever had on QSR Uncut.
2024-03-07
51 min
QSR Uncut
A Conversation with Ronald McDonald Himself
Dustin Portillo joins QSR editorial director Danny Klein to discuss a journey unlike any other we’ve had here on QSR Uncut. From becoming the third-youngest person in Ringling's 147-year history to being promoted to “Boss Clown” to portraying Ronald McDonald at The Macy’s Thanksgiving Day Parade to leading community relations at one of the top McDonald’s franchises in America, Portillo has traveled one of the most unique roads in the industry. And he’s now sharing with the world why it’s more than OK to be an IDIOT (we’ll explain).
2024-02-23
36 min
QSR Uncut
Why Crisp & Green is Ready to Explode
Steele Smiley returns to QSR Uncut to update what’s becoming one of the most compelling growth stories in the business. Crisp & Green is on track to open 50 locations this year and just signed its largest multi-unit deal in company history. Smiley joins QSR editorial director Danny Klein to discuss the milestone and how the brand plans to further disrupt its category.
2023-06-29
39 min
QSR Uncut
Damon Dunn’s Remarkable Journey from Poverty to NFL to Dunkin’ Franchisee
Former NFL athlete and current Dunkin’ operator Damon Dunn has come a long way since growing up in dire straits. He joins QSR editors Danny Klein and Ben Coley to share one of QSR Uncut’s most remarkable stories yet, from tips to inspire to how to run a thriving franchise operation and win the labor battle. This is one you won’t want to miss.
2023-03-22
43 min
QSR Uncut
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/
2023-03-02
50 min
QSR Uncut
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!
2022-12-29
36 min
QSR Uncut
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.
2022-08-19
42 min
QSR Uncut
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.
2022-02-03
1h 11
QSR Uncut
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 tw
2021-10-01
51 min
QSR Uncut
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...
2021-04-16
47 min
QSR Uncut
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 podcas...
2021-04-12
1h 00
QSR Uncut
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 happen...
2021-04-09
38 min
QSR Uncut
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, forc...
2021-04-07
37 min
QSR Uncut
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...
2021-04-02
47 min
QSR Uncut
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 th...
2021-03-26
28 min
QSR Uncut
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 Je...
2021-03-23
38 min
QSR Uncut
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...
2021-03-19
31 min
QSR Uncut
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 ab...
2021-03-17
44 min
QSR Uncut
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 bo...
2021-03-13
35 min
QSR Uncut
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 CM...
2021-03-10
34 min
QSR Uncut
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—foun...
2021-03-07
35 min
QSR Uncut
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 casua...
2021-03-02
32 min
QSR Uncut
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 ch...
2021-02-27
40 min
QSR Uncut
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 CE...
2021-02-19
30 min
QSR Uncut
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 he...
2021-02-12
49 min
QSR Uncut
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 Sh...
2021-02-05
52 min
QSR Uncut
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 hi...
2021-02-01
50 min
QSR Uncut
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...
2021-01-22
46 min
QSR Uncut
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.Subscribe to QSR at...
2021-01-15
36 min
QSR Uncut
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...
2021-01-13
34 min
QSR Uncut
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...
2021-01-08
54 min
QSR Uncut
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...
2020-12-18
42 min
QSR Uncut
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...
2020-12-11
35 min
QSR Uncut
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...
2020-12-04
54 min
QSR Uncut
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 pi...
2020-12-03
31 min
QSR Uncut
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...
2020-12-02
28 min
QSR Uncut
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...
2020-12-01
25 min
QSR Uncut
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...
2020-11-30
26 min
QSR Uncut
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 a...
2020-11-25
36 min
QSR Uncut
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 produc...
2020-11-20
37 min
QSR Uncut
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...
2020-11-13
54 min
QSR Uncut
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 inf...
2020-11-12
44 min
QSR Uncut
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 em...
2020-11-11
1h 02
QSR Uncut
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 tal...
2020-11-10
52 min
QSR Uncut
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...
2020-11-09
48 min
QSR Uncut
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 abo...
2020-11-03
40 min
QSR Uncut
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...
2020-10-23
43 min
QSR Uncut
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...
2020-10-16
42 min
QSR Uncut
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 lo...
2020-10-09
33 min
QSR Uncut
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...
2020-10-02
46 min
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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. d...
2020-09-29
33 min
QSR Uncut
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.
2020-09-18
31 min
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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...
2020-09-11
39 min
QSR Uncut
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 w...
2020-09-04
41 min
QSR Uncut
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 p...
2020-08-27
43 min
QSR Uncut
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...
2020-08-20
40 min
QSR Uncut
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...
2020-08-14
34 min
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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 lead...
2020-08-10
37 min
QSR Uncut
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...
2020-08-05
26 min
QSR Uncut
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/coronavirusSubscribe to Q...
2020-07-31
34 min
QSR Uncut
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 pa...
2020-07-22
35 min
QSR Uncut
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...
2020-07-15
42 min
QSR Uncut
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...
2020-07-10
39 min
QSR Uncut
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...
2020-07-08
29 min
QSR Uncut
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 m...
2020-06-26
1h 10
QSR Uncut
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...
2020-06-24
38 min
QSR Uncut
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, an...
2020-06-17
26 min