QSR Uncut

In this episode of CEO to CEO: Behind the Counter, Original ChopShop leader Jason Morgan and Taziki's Mediterranean Café's Dan Simpson quiz one another on life leading rising fast casuals. What still defines the category? How do you truly build a brand with culture and customer-first ideals? The two industry leaders explore those topics and unpack life atop emerging restaurant chains.

As always, the conversation is an unfiltered, deep look at restaurant management, operating practices, and what it takes to be a leader in today's industry landscape.

As Chief Marketing Officer of Yum! Brands’ Habit Burger & Grill since February 2023, Jack Hinchliffe leads all aspects of brand communications, retail calendar, customer insights, digital marketing, and F&B for the fast casual. On this episode of QSR Uncut, he joins editorial director Danny Klein to discuss Habit’s ongoing transformation into a more meaningful and memorable brand, and how it’s earned top rankings from customers and transformed that affinity into some outside-the-box campaigns, including crashing the cultural conversation after placing a billboard outside In-N-Out locations congratulating them on their “No. 2 burger.” We get into those campaigns, Jack’s history at...

Founded in 2007 by Tony Lamb, Kona Ice launched its first Kona Entertainment Vehicle in Florence, Kentucky. Today, the brand has grown to more than 1,900 trucks and nearly 3,000 points of sale, serving 49 states. The brand has also given back more than $200 million to local communities. Lamb joins QSR editorial director Danny Klein on this episode of QSR Uncut to share the journey, how the company is evolving toward new concepts and more trucks, and why it continues to rack up awards for its unique franchise opportunity. 

Mike Perry, founder and chief creative officer at hospitality, food and beverage brand agency Tavern, joins QSR editorial director Danny Klein to discuss how restaurants can endure in today’s weary consumer environment. Why is brand identity mission critical? What missteps are some classic chains making with design and marketing? We explore the industry, from Starbucks to Cracker Barrel to Sizzler, and more, laying the roadmap for reinvention, and what’s to come. Perry’s 15-plus year career spans roles at TikTok and NBC Sports, and he’s worked with brands such as Burger King and Budweiser. 

Note: Thi...

In the next episode of QSR magazine's CEO to CEO series, where we have two leading executives turn the mic on each other, Cheba Hut's Marc Torres and Toppers Pizza's Adam Oldenburg share how they rose through the ranks of their respective brands and what they're seeing in the marketplace today. They swap candid stories on leadership, operations, and much more in our longest episode yet. 

Huy Do, Research & Insights Manager at Datassential, joins QSR Uncut this week to break down the hottest trends in the industry, from beverages to chicken to healthy eating to value, and much more. We’ll break down consumer feedback and research and do our best to predict what might be coming next when it comes to the always-shifting topic that is guest preference.

Alex Macedo, former president of Burger King and Tim Hortons, is now leading Authentic Restaurant Brands, a restaurant platform he co-founded that directs Primanti Bros, P.J. Whelihan’s, Mambo Seafood, Pollo Tropical, and most recently, Tavern in the Square. We’ll get into the M&A market, why the group is drawn to powerhouse regional concepts, and what it takes today to scale without losing a brand’s local spirit. That and much more as we explore industry trends and the rise of a billion-dollar growth engine with room to grow.

Bikky’s Abhinav Kapur joins QSR Uncut this week to discuss the state of tech, his journey creating a platform now being used in more than 4,000 locations, from Dave’s Hot Chicken to Bojangles, and much more. We’ll explore buzz words, reality, what’s driving guest engagement, and where the true face of innovation is materializing during one of the most dynamic consumer climates on record for restaurants.

Beans & Brews Coffeehouse CEO Doug Willmarth joins QSR Uncut this week to discuss the story and potential of an 80-plus unit brand that’s been home to “high-altitude roasting” since 1993. What does that mean? How does it differentiate the fast casual? We get into all that as well as Doug’s background as a Naval officer and Aviator and where the overall category—one of QSR’s hottest—goes from here.

Our latest episode of the QSR CEO to CEO: Behind the Counter series features two industry mavens in Happy Joe’s Pizza & Ice Cream’s Tom Sacco and BRIX Holdings’ leader Sherif Mityas. 

The two restaurant veterans chatted about a host of topics in this wide-ranging conversation, from value to experience to why some chains are thriving and others are struggling. Like always, we provided each executive three mystery questions, turned our camera off, and let them take the reins. The result was another candid look inside the sector and what it takes to lead from the top. Duration: 00:54:55

Michael Parlapiano, managing director of The Culinary Edge, and its founder and industry vet, Aaron Noveshen, join QSR Uncut this week to break down a host of topics, from the rise of chicken chain Starbird to what it takes to innovate, create, and keep restaurant brands ahead of trends and competitors. We explore the industry landscape, what’s coming, and get into a whole lot more from two of the industry’s leading voices.

Will Krieger and Erin Dougherty, of strategic insights firm The Directions Group, join QSR Uncut this week to break down what’s happening industry-wide and how restaurants are reacting to satisfy consumers’ ever-changing needs. We talk everything from MAHA to menu simplification to shifting occasions, macro challenges, value, and a whole lot more. The Directions Group works with brands to make sense of it all, respond to current trends, and help get on the front foot of future evolutions in diner behavior. For more after listening, visit here. This episode was sponsored by our partners at The Directions Group.

Meet INDAY, a New York City-based high-growth brand that brings modern Indian flavors and a “food karma” philosophy to everyday dining. It’s out not only to conquer the power luncher set in the lucrative QSR market, but also to change perceptions of what Indian cuisine can be. Founder Basu Ratnam joins QSR Uncut to discuss how the concept came to be, where growth might take it, and how the overall Indian category has erupted in recent years.

Brad Bergaus, corporate chef and director of menu innovation at Taco John’s, joins QSR Uncut to dive into how the classic chain is delivering more than just convenience to consumers. How is Taco John’s using unexpected pairings to define its own unique West-Mex flavor and stand out in the QSR space? What’s needed to appeal to Gen Z and even Gen Alpha customers? What should operators understand about using LTOs as a testing ground? We get into those questions and much more in this week’s culinary-focused episode.

Sonic Drive-In’s former CEO Cliff Hudson and CIO Craig Miller join QSR Uncut to take listeners behind the scenes of their innovation and how the iconic brand went from a retro drive-in to a digitally advanced concept that paved the path for the modern QSR and digital-first restaurant revolution. How did they roll out groundbreaking features? What’s next for restaurants and digital growth? We get into that and much more in this wide-ranging episode featuring two of the industry’s brightest minds. Check out Hudson and Miller’s new book here for a follow-up.

Ron Cardwell, Director of Commodity Strategy for Restaurant Technologies, joins QSR Uncut to discuss one of the industry’s hot-button topics: Should you consider beef tallow? What goes into a potential switch? And how can restaurants pick the right oil for their operation, from type to cost, and more? We’ll break down what truly goes on behind the scenes and what could be coming next for the category. This episode was sponsored by Restaurant Technologies.

Dan Rymer, Executive Vice President of North America, leading the consumer practice at the global executive search firm, Redgrave, specializes in QSR and the restaurant industry and has an extensive track record of helping appoint C-Suite and senior leadership talent. He joins QSR Uncut to discuss his best tips for interviewing, hiring, and making sure executives find long-term success. The evolution of executive recruitment isn’t just about finding the best candidate—it’s about setting them up to thrive.

la Madeleine Bakery & Café CEO John Dillon joins QSR Uncut this week to discuss the ongoing evolution of a category pioneer. The industry vet joined la Madeleine in January and has worked to revitalize the brand’s strategy, including the launch of a robust new brunch lineup, expanded franchise efforts, and transformation of the la Madeleine’s overall guest experience. 

Shannon Hogan recently opened a concept, TEA+POKE, with his wife Carmen, that combines two growing categories with a menu and approach that has drawn crowds since day one. Built to scale, he shares the brand’s inception story as well as how he’s positioning it to expand. What did it take to get open? What’s next? Here’s a look inside an entrepreneurial dream and journey that's just getting going.

Jason Valentine, CSO at Botrista, joins QSR editorial director Danny Klein to break down what’s perhaps the hottest battleground in quick service right now. What trends are driving the beverage movement? What do Gen Z want? How can restaurants innovate without breaking the brand? We get into all of that and a lot more.

Nancy Combs, VP of Culinary & Calendar Innovation at Shake Shack, joins QSR editorial director Danny Klein to break down the iconic burger chain’s recent menu moves, from barbecue to fried pickles to the social media frenzied Dubai Shake. We get into how Shake Shack plots innovation, what it takes to win with premium and accessible options, and how one of the category’s leading brands stays true to its roots while always thinking ahead.

Sherri Kimes, Emeritus Professor at Hotel School at Cornell, makes her return to QSR Uncut after our most-listened to episode ever on dynamic pricing. We talk about where that controversial subject is today for restaurants, as well as get into how operators can navigate the choppy cost climate and drive sales despite soft traffic industry-wide.

Anthony Bambino founded 3Natives in 2013 in Tequesta, Florida. It’s since growth to 46 locations across Florida, Georgia, Oklahoma, New York, and Arizona, with plans to ramp up franchising further. What does it take to stand out in one of the most-crowded segments in QSR? We get into how to win the lifestyle, healthy segment and how to generate sales momentum throughout the system.

Lola Beans founder Donny Bradley joins QSR editorial director Danny Klein as we break down the story and potential of the Tennessee-based emerging brand. How is it standing out in a drive-thru coffee and beverage category as competitive as any in foodservice? What’s ahead for its new franchise program? We get into all that and more as we explore one of the segment’s rising stars.

White Castle VP Jamie Richardson and Marigold Head of Loyalty CoE Roger Williams join QSR editorial director Danny Klein for a wide-ranging chat about how one of the country’s most-iconic restaurant chains is connecting and speaking to customers in ways it never has before. The brand’s Craver Nation Rewards program adopts a “Quests” approach to redemption and has ignited engagement across the system. We’ll also explore the overall state of loyalty, the pitfalls some brands run into, and what you need to know to launch a winning program that takes your restaurant business to the next level. Thi...

Tim Koch, COO of Franchise FastLane, began his restaurant career in supply chain at Hardee’s and Carl’s Jr. owner CKE Restaurants. Now, he’s leading a top franchise development firm. Tim joins QSR editorial director Danny Klein to talk about the state of franchising, growth, and offers his firsthand look at how different sides of the industry impact success, and what that means for the future.

Nathan Louer, chief brand officer of GoTo Foods’ concept Jamba, joins QSR editorial director Danny Klein to discuss the iconic chain’s groundbreaking new “Hello Sunshine” prototype, how Jamba is balancing customer-centric design with operational efficiencies, and why the new look and approach reflects a larger effort to modernize the brand while staying true to what’s fueled it over the years. We get into strategy and vision, franchisee profitability, and how digital integration can enhance the in-store experience, along with a bunch of other things.

Former Dutch Bros executive May Han joined Pacific Northwest icon Burgerville as Chief Development Officer in September. She came onboard as Burgerville prepares to more than double the number of existing locations in the coming years. Han joins QSR editorial director Danny Klein on this episode to discuss her 25-plus year track record in scaling brands and how that experience is going to take Burgerville to the next level. 

This past summer, Dan Smith took the helm at Rusty Taco with more than two decades of executive experience. He's now leading a fast casual celebrating its 15th anniversary and plotting major plans, from growth to a refreshed menu to a loyalty program and more. Today, the brand operates 35 locations across 12 states and continues to find its niche in one of the most competitive segments in all of foodservice. 

Costa Vida president Wade Allen, promoted to the role last June, joins QSR editorial director Danny Klein to discuss his career journey, the brand’s potential, and his evolving role atop a fast casual with growth designs. Allen explores past lessons learned directing tech at Brinker to how he’s now shifted focus to guiding teams and empowering those around him to morph an emerging brand into a powerhouse.

Nate Hedtke, VP of innovation & customer engagement at the American Egg Board, joins QSR editorial director Danny Klein to explain the state of avian influenza and what restaurants need to understand to navigate the situation. From how it's affecting prices to ways you can get creative on menus with eggs, we'll lay out the roadmap and where to go from here. This episode was sponsored by our partners at AEB. To learn more, please reach out to Nate at nhedtke@aeb.org or visit www.incredibleegg.org/fso for additional resources.

Brandon Knudsen, CEO and cofounder of Ziggi’s Coffee, convinced his wife to drop out of college to give this idea a shot. From working multiple jobs to raising a baby in the restaurant, it was hardly easy out of the gates. But once Ziggi’s hit its stride, it fast-tracked toward triple-digit locations—store No. 100 opened in 2024, 20 years after the brand’s founding. Knudsen joins QSR editorial director Danny Klein to discuss the journey, how growth is about to ramp up, and what it was like launching franchising just 12 years into the business. 

Somia Farid Silber in October stepped into the top spot at Edible. At just 31 years old, she’s now leading the parent company of Edible Arrangements, a business her father, Tariq Farid, began when she was 6 years old. After serving as president for the past two years, she’s now on a mission to continue redefining Edible as a top-tier hybrid retail experience. She has big plans to target a coming generation of consumers and grow Edible’s market present through a variety of ways. She joins QSR editorial director Danny Klein to discuss the journey and what’s ahead fo...

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...

Last year, in what’s become an annual tradition, restaurant operators shared their key priorities and initiatives in Qu’s fifth-annual State of Digital report. Now, CMO Jen Kern joins QSR editorial director Danny Klein once again to discuss the findings of the sixth edition, which explored everything from the race to holistic, integrated tech to the state of investments to continued kiosk growth to why loyalty doesn’t always work (without the right approach). Just like last year (and the year before that), it’s a look into the future of foodservice you won’t want to miss. Here's a l...

Founded in 1994 in College Station, the original Layne’s Chicken Fingers became a Texas A&M cult-favorite known for its small-town charm, friendly service, iconic chicken fingers, and secret sauce. The brand has since grown past 20 stores, seen same-store sales jump 9 percent, and guest counts 7 percent. With corporate development continuing, franchising is entering the picture, too. Reed joins QSR editorial director Danny Klein to discuss the rapid development and how Layne’s is thriving in one of the hottest categories in quick service.

Can drones solve some of the age-old issues with delivery? Naturally, there isn’t one answer and it’s a wide world of possibilities to explore. Tim Ridgely, VP of online ordering at Paytronix, joins QSR editorial director Danny Klein to paint a potential vision of the future and why some of these solutions might be closer to reality than operators realize.

Brian Lowe, CEO of BML, works with the some of the biggest brands in quick service and fast casual but also smaller brands. A common dominator across all, whether it’s multi-unit franchisees or even a restauranteur/entrepreneur opening one location? They want to slay their grand openings. Brian joins QSR editorial director Danny Klein to discuss how brands, of all sizes, should approach this with their franchisees and the lasting impression a solid strategy has on building a following and affinity within the communities they serve and setting a tone for long term sales success.

Clutch Coffee cofounder and CEO Darren Spicer joins QSR editorial director Danny Klein to chart the journey of one of the drive-thru coffee segment’s hottest brands—how it got started, what it took to become successful, and where growth is now taking the fast casual. We also get into the overall state of coffee and technology in this corner of the industry and what lessons can be learned from consumers, competitors, and everything in between.

Self-ordering and automation solutions company GRUBBRR recently announced a “Guarantee” initiative that puts its money where its tech is. During any month where the solutions don’t generate an ROI, GRUBBRR will waive its SaaS fee. Why is it doing this? What does it say about the state of tech and the future? We’ll get into all of it with Parrish Chapman, chief revenue officer, as well as take a look at where the industry is headed.

CMO Anne Pritz and VP of Operations Patric Knapp join QSR editorial director Danny Klein to discuss how Bobby's Burgers by Bobby Flay set out to break the fast casual mold, from culinary innovation to service. The brand is ramping up franchise development as it hits its stride, striking a balance between customer experience, convenience, and all the while, staying true to the vision of its famous namesake.

In our second episode of CEO to CEO: Behind the Counter, Pepper Lunch executive Troy Hooper and Cherry Bounce’s Scott Taylor quiz each other on scaling differentiated brands and what it’s like to build up emerging restaurants for long-term growth, and some other fun and candid insights along the way.

Check out the first episode, with Big Chicken’s Josh Halper and Wow Bao’s Geoff Alexander, here.

Charles Miller, RVP at Biscuitville, joins QSR editorial director Danny Klein to explore the story and culture of the category icon. How does the brand continue to win on labor and retention? How is it navigating the balance between hospitality and technology? We get into that and a whole lot more.

Chad Coulter, founder and CEO of Biscuit Belly, a growing fast casual franchise out of Kentucky, joins QSR editorial director Danny Klein to discuss how he went from a Doctorate in Pharmacy at the University of Georgia to launching a paint-and-sip business to eventually creating Biscuit Belly with his wife, Lauren Coulter. The brand’s single-shift mode has allowed for greater profitability and reinvestment into the business, along with being more attractive to top talent in a tight labor market. But there’s a lot more to this story. 

Jacob Karnes, founder of Waves Business Coaching and the author of Master Your First Job, spent more than a decade with Chick-fil-A—both in-restaurant and at the corporate level. He joins QSR editorial director Danny Klein to discuss lessons in leadership he picked up along the way, as well as how to nurture culture and outperform expectations, in all aspects of restaurant life.

Jim Balis, partner, Strategic Operations Group at CapitalSpring, joins QSR editorial director Danny Klein to discuss the state of restaurants as 2025 gets going and why more closures could be on the way. What about tech, expansion, and other trends? Let’s take a look into the crystal ball.

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...

Zunzi’s + Zunzibar CEO Chris Smith joins QSR editorial director Danny Klein to discuss the journey behind the fast-casual restaurant and beach bar concept Smith grew from its roots in Savannah to multiple locations across Georgia and South Carolina. He acquired the brand in 2014 and is now preparing for significant growth. Under Smith's leadership, Zunzi’s has earned accolades like “The 33 Best Sandwiches in America” by Thrillist and Yelp’s “Top Places to Drink” in Savannah. What makes Smith's journey unique is his business strategy, which combines Zunzi's purpose into every aspect of the culture and expansion strategy.

Carl Comeaux, the CEO of Crust Pizza Co., joins QSR editorial director Danny Klein to discuss the growth and journey of the rising franchise as it prepares for a banner year. Crust plans to invest in its people and infrastructure as it looks to triple unit sales—a possibility empowered by a decision to bring technology operations in-house by the end of Q1. From control of the customer experience to operational efficiency and data-driven decision making, learn how Crust Pizza Co. is forging its own path in one of quick-service’s most crowded segments.

Doug Taylor, founder and CEO of Taylor Chip, a dessert experience company based in Pennsylvania, joins QSR editorial director Danny Klein to discuss how a business that started with a $50 mixer on Facebook Marketplace has evolved into a growth-ready concept with a $25 million valuation. How can you grow a company without investors, debt, or start-up capital? What’s the future of the snack industry? We get into that and a whole lot more.

Megan Hastings, head of customer insight strategy at Quantum Metric, joins QSR editorial director Danny Klein to discuss Chick-fil-A’s recent decision to get into the engagement game and, more broadly, how mobile platforms and devices are paving way for QSRs to foster innovative digital experiences with customers. 

Bryan Ketelhut, National Director of Non-Traditional and Development Services at Little Caesars, joins QSR editorial director Danny Klein to discuss how the iconic pizza brand is diversifying its growth strategy, from markets to models, as it expands across the country. Little Caesars has found success everywhere from college campuses to New York City. We’ll get into those steps in the journey, how technology and value is helping, and where it all goes from here.

Noodles & Company is entering a new phase of its strategic menu transformation in collaboration with The Culinary Edge. Scott Davis, Noodles & Company's chief concept officer, joins QSR editorial director Danny Klein to share insights on the creative process behind these new dishes, the collaboration with TCE, and what’s next for Noodles in 2025 as the legacy brand continues to lead with innovation.

Mason Wiederhorn, the Chief Brand Officer of multi-concept operator FAT Brands, joins QSR editors Danny Klein and Ben Coley to discuss a first of its kind co-branded site for Great American Cookies/Marble Slab Creamery and the launch of a “3D Cookie Cake Builder,” among a host of other tech-forward, customer-centric evolutions. 

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/

Healey Mendicino, the president of Port of Subs, began as a franchisee and opened the chain’s 100th restaurant. Now, she’s serving as president and plotting a path to 500 units in five years with a commitment to quality, differentiation, and leading as a best-in-class franchisor. 

VP of Marketing Steven Clarke Joins QSR editorial director Danny Klein to discuss the 35th anniversary of Golden Krust, a brand that remains to this day a family-run operation that started from a single location in the Bronx, New York, before expanding nationwide. After immigrating to New York from Jamaica in the 1980s, Lowell F. Hawthorne and his 10 siblings founded Golden Krust in 1989. Clarke is carrying on that legacy, looking ahead to growth, and balancing modernizing the brand while also paying tribute to what’s made it such an icon since day one.

Brix Holdings CEO Sherif Mityas, the leader of a group that includes Red Mango, Smoothie Factory + Kitchen, Souper Salad, Orange Leaf, Humble Donut Co., Pizza Jukebox, Friendly’s, and, most recently, Clean Juice, joins QSR editorial director Danny Klein to dive into the workings and inspiration anchoring the portfolio, as well as the state of franchising, investing, consumer preference, and much more through a wide-ranging discussion around restaurant growth and the keys to staying ahead.

Brooklyn Dumpling Shop’s Jeff Galletly—the brand’s first CEO in its history—joins QSR editorial director Danny Klein to take a look inside the hybrid-automat and how it’s redefining dining with cutting-edge self-service technology. We also get into the future of the space and where the consumer is taking restaurants, and how his background (most recently as VP and General Manager of Tim Hortons USA) is influencing his leadership style and plans for the fast-growing brand.

Linked Eats president and Virtual Dining Concepts cofounder Robbie Earl joins QSR editors Danny Klein and Ben Coley for a deep dive into a category and topic that continues to evolve. All the rage when dining rooms shut down, how have virtual brands innovated to remain a viable revenue option? How are operators viewing the potential? What kind of technology has entered the fray to open more avenues of business and help restaurants handle the rush of digital orders? We get into all of that and a whole lot more.

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.

WOWorks’ CEO Kelly Roddy joins QSR editorial director to discuss the inspiration, development, and evolution of one of the category’s fastest-growing multi-brand groups, which now includes Saladworks, Garbanzo Mediterranean Fresh, Frutta Bowls, The Simple Greek, Barberitos, and Z!Eats (formerly Zoup!). As the former president of Schlotzsky’s, he repositioned the brand from a sandwich deli chain to a high-quality eatery, doubling its average unit sales, and, in 2019, took over Saladworks, navigating it through the challenges of COVID-19. We discuss everything from that journey in leadership to ghost kitchens to America’s food system to how you scale a health...

Bruno Cardinali, global head of marketing at açaí brand OAKBERRY, joins QSR editorial director Danny Klein to discuss the fast casual’s rise, which closed out 2023 with 35 stores in North America and is on track to double that by the end of 2024, and again by the end of 2025. Cardinali was also previously the marketing chief at Popeyes and shares some stories about the so-called “Chicken Sandwich Wars.” 

Alissa Partee, the Chief People Officer at Restaurant Technologies, which was recently recognized with three national workplace awards, joins QSR editorial director Danny Klein to discuss how you can win with culture in today’s hiring landscape. Can you build workplace culture from the top down and get franchisees onboard? In what ways can operators recruit/attract, and retain the best talent? We get into that and a whole lot more. This episode was sponsored by Restaurant Technologies.

Starting as an intern in 2003, Lance Vaught has held every position within the operations and training departments at Penn Station East Coast Subs, culminating in his appointment as president in January 2022. His experience and understanding of day-to-day tasks shaped his leadership style, which focuses on getting back into restaurants and helping operators stay disciplined as they navigate the challenges today. Vaught joins QSR editorial director Danny Klein to discuss the state and direction of the industry, as well as why Penn Station is primed for growth.

Ryan Ostrom, the marketing chief at the legendary fast-food brand, joins QSR editorial director Danny Klein to discuss how restaurants can reach and engage customers amid today’s challenges and opportunities, from technology to social media to value. Ostrom oversees Jack in the Back’s iconic brand marketing, directing out-of-the-box campaigns like its 2023 collab with Snoop Dog to Jack himself being named to People’s Sexiest Man Alive. We’ll get into that and take an overall look at the industry as another crazy year heads into its final months.

What lessons can restaurants learn from Blockbuster’s fall? How are on-trend ingredients like Ashwagandha resonating? What kind of partnerships make the biggest impact with Gen Z and millennial diners? Mitch Baker, the VP of marketing at Robeks, gets into those topics and a whole lot more as the famed juice and smoothie brand shares how it’s evolving toward the future of guest engagement.

Matt Wampler, the CEO and cofounder of ClearCOGS, joins QSR editorial director Danny Klein to discuss the state of digital solutions, how an operator became a tech maven, and where the next wave of technology is going to take the restaurant industry.

Value. Regulations. An upcoming presidential election season. The restaurant sector is being pressured on all sides by challenges. Jon Taffer, star of “Bar Rescue” and industry maven, returns to QSR Uncut for the third time to discuss all of it, including how his growing concept Taffer’s Tavern is charting a fresh path, and how the world of dining out continues to change.

One of the biggest CEO moves in recent restaurant memory (maybe ever) brought Chipotle executive Brian Niccol over to Starbucks in mid-August. It was an announcement that soared the java chain’s stock and re-injected optimism into the brand, which has struggled with negative traffic in back-to-back quarters. But the truth is, this is a tale for Starbucks that goes back much further. Where did its marketing lose traction? Can it win back guests and hold off competitors? Brett Townsend, SVP of Strategy at Quester Strategy & Insights, joins QSR editorial director Danny Klein to talk through the series of ev...

Mike Esposito, co-managing partner and cofounder of Franchise Equity Partners, joins QSR Uncut to chat about the challenges and opportunities of the restaurant market today. Why is access to capital so challenging? Will that change? How can operators find investors and position themselves for growth? We get into that and a whole lot more.

The CEO of 7shifts joins QSR Uncut to talk through hiring trends and what the company uncovered from a new study: “What Restaurant Employees Want: 2024 Report.” We’ll get into everything from motivating factors, how you retain and recruit, and how the landscape of restaurant labor continues to shift out of the pandemic era. You can read more on the report here: https://www.qsrmagazine.com/story/as-labor-tightens-restaurants-race-to-recruit-retain-a-changing-generation/

One of the industry’s true cult-classic chains has begun to expand beyond its Chicagoland roots, filing a successful IPO and heading to new markets like Texas. Wherever it’s landing, Portillo’s is opening to massive volumes—potentially the highest in the industry above $9 million—and finding hordes of new fans supporting the company’s next generation of development. How does Portillo’s maintain its brand identity while also looking to the future? CMO Nick Scarpino takes us behind the scenes of the unique concept’s evolution and why it continues to thrive in a category of one.

Paul Tran, director of franchise sales at Hot Palette America, has had quite the journey, from opening his own concept to becoming a franchisee to now leading the growth of a global brand ready to crash into the U.S. He's a visionary who has successfully sold over 1,000 franchises and contributed to the scalability of restaurant chains across 15 countries. Now, he shares those lessons learned and what the future holds for Pepper Lunch in this wide-ranging and revealing discussion.

Derrick Hayes, CEO and founder of Big Dave’s Cheesesteaks, has taken his brand from a 700-square-foot gas station location to one of Atlanta’s most-popular fast casuals. And more recently, the brand has begun to franchise outside the state as it looks to ramp up growth. Hayes shares his journey from Philadelphia to Atlanta to the big stadium lights, from entrepreneur to rising executive, and how he’s creating an organization and culture that’s built to last. 

(Very) few restaurant brands in America are growing as fast as Tropical Smoothie Cafe, while also generating these type of sales. CEO Charles Watson joins QSR editorial director Danny Klein to discuss what’s driving the brand’s success, where it’s headed, as well as, for the first time, get into its recent sale to private equity giant Blackstone. We also dive into broader industry trends and how the rest of 2024 is shaping up, from value to asset evolution and more.

Devon Zielinski, the president of USA Restaurant Suppliers, joins the podcast this week to talk about the state of equipment in the sector, how he started the company, challenges and opportunities, and a bunch of other things, from dog DNA tests to, yes, living on Mars. This conversation went a lot of places.

Kate Finley, who worked as a Marketing Director for Chick-fil-A, is now the founder and CEO of Belle Communications, an award-winning and top-ranked digital PR and social media firm. She joins the podcast this week to talk about how restaurants can best reach today’s guest, from influencer marketing strategies to meeting customers on their own terms.

Kiosks are flooding the quick-service industry right now, from the biggest brands to fast casuals looking to scale. But what are the pitfalls and real benefits? Do they actually replace labor? Optimize sales? We’ll break down the landscape, present and future, and the ins-and-outs of implementation and performance, with PDQ chief operating officer Eric Knott and GRUBBRR chief marketing officer Jarrett Nasca.

How does a cult-favorite restaurant chain embrace the masses? It’s a multi-tiered strategy from store design to digital campaigns to rethinking every customer touchpoint along the way. Potbelly CMO David Daniels joins QSR Uncut this week to talk about the sandwich legend’s approach to guest engagement and what’s still to come. 

Lunchbox cofounder and CEO Nabeel Alamgir returns to QSR Uncut to talk about what’s fast become one of the biggest opportunities in the restaurant marketplace. Catering has made a massive comeback out of COVID and is now rife with whitespace. Can tech unlock the potential?

The Açaí pioneer recently launched into franchising for the first time in 24 years. CEO and cofounder Ryan Black joins QSR editors Danny Klein and Ben Coley to discuss the brand’s journey—it owns 50 percent of the imported Açaí market and has more than 30,000 retail partners stocking the product—and how it’s going to translate that equity and experience into brick-and-mortar development that’s already fast underway.

No stranger to the restaurant industry, Max Sheets got his start as a teenager scraping cheese off pans in a Pizza Hut kitchen. He later spent more than 20 years in real estate and development for such brands as Lone Star Steakhouse and Saloon, Freddy’s Frozen Custard & Steakburgers, Smashburger, and Ted’s Montana Grill. In fact, he was with Smashburger when the footprint transformed from a handful to hundreds, and was at the floor of Ted’s Montana Grill when Ted Turner and George McKerrow pioneered the better-burger segment. His responsibilities took him across the country. And in those travel...

One of the industry’s biggest events is approaching, and we’re offering listeners an exclusive deal to attend. UNCUT25 is what's mentioned in the podcast. And the event site is here: https://www.qsrevolutionconference.com/

Kristen Hartman, the president of Specialty Brands at GoTo Foods (formerly Focus Brands)—the parent company of Auntie Anne's, Carvel, Cinnabon, Jamba, McAlister's Deli, Moe's Southwest Grill, and Schlotzsky’s—takes us inside the mashup everybody’s talking about. Is co-branding making a comeback? Should we call it something else? We’ll get into that and a lot more.

The food-cart-to-global-franchise brand has expansion on the mind once again as it prepares to take its iconic concept to new markets. Meanwhile, CEO Ahmed Abouelenein continues to position the fast casual for the future while paying homage to its past—a balance that’s constantly preparing The Halal Guys for whatever comes next.

Jason Brooks has spent more than 30 years in the restaurant industry with six of the top 100 brands. He joins QSR editorial director Danny Klein to share some of that wisdom and how he coaches leaders to drive culture and manage teams from all levels of the organization. If you want to want to dive in deeper, Jason’s new book is now available here: https://www.jasonebrooks.com/book

Viral Nation cofounder and CEO Joe Gagliese joins QSR editorial director Danny Klein to discuss what’s fast become one of the most successful marketing realms of quick service. McDonald’s Famous Orders. MrBeast Burger. What do these stories have in common? They found a way to tap into the audiences that matter most to today’s consumers.

Farmer Boys COO and president Joseph Ortiz joins QSR editorial director Danny Klein to take us inside a 40-plus-year-old brand that continues to chart its own path, and share what it’s like to run and grow a California-based brand these days. We get into everything from sourcing to menu innovation to how to handle the labor challenge, and much more.

Diana Geseking, General Counsel at Restaurant Technologies, joins QSR Editorial Director Danny Klein to dive into the ever-evolving topic of sustainability and how operators and partners can work together to make a lasting impact, and improve kitchen operations while they’re at it. This episode was sponsored by Restaurant Technologies

Taco John’s chief marketing officer Barry Westrum joins QSR editorial director Danny Klein to discuss the brand's expansion throughout the Midwest as it continues to surprise with menu innovation (Taco Pizza), a new Drive Thru Olé prototype, and the same commitment to challenging the status quo that’s always been a part of the concept’s DNA.

Eric Lam, CEO of Berry AI, joins QSR editorial director Danny Klein to discuss one of the most-buzzed about industry topics in recent memory: can you improve the drive-thru with artificial intelligence? But it might just surprise you how that’s possible, and what it means for the evolution of performance and customer experience in fast food's most important channel.

The inspiration for Sip Fresh began, as the company likes to say, on a balmy evening at a local bar. Could a juice chain mirror the mixology trend that had taken over the beverage scene? Sharon Arthofer, CEO and founder, and 27-year franchise industry veteran, joins QSR editorial director Danny Klein to talk about how the brand’s fresh and interactive experience has set it apart in what’s become a $146 billion industry, and why growth is just now starting to kick into gear.

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/

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.

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).

Few restaurant brands, if any, have stayed at the forefront of innovation like Wow Bao, a concept that began as a small Chicago storefront and has now spread to more than 700 “dark kitchens” across the country. Also, Wow Bao recently rolled into thousands of CPG outlets and is plotting a future in web3 that could change the game as we know it. CEO Geoff Alexander joins QSR editorial director Danny Klein to discuss it all, what’s next, and how you lead from the cutting edge during one of the most vivid paradigm shifts on record.

Penn Station East Coast Subs chief operating officer Craig Dunaway joins QSR editorial director Danny Klein for a wide-ranging chat on the challenger brand's history and why it's poised for growth. How do you guard a brand's differentiators as you franchise? Where is the sandwich sector headed next? We get into that and a whole lot more.

Gong cha president Geoff Henry, who assumed the international bubble tea brand's top U.S. role last March, has 20 years of experience as a leader in the quick service and CPG beverage industries. He joins the podcast to discuss the factors driving the growth of the bubble tea industry and how it's capturing the Gen-Z and Gen-Alpha market and helping turn new generations into tea consumers.

Jeff Hetsel, president of Cicis Pizza, joins QSR editorial director Danny Klein to share insight into what all restaurants search for in this business—brand longevity. For the famed pizza buffet chain, it all starts within (Hetsel began with Cicis as a GM 30 years ago), and a culture that promotes franchise development through generations. Hetsel talks about what’s ahead for the brand, as well as the industry, as value kicks into gear in 2024.