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. 

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.

What's coming to a soda fountain near you in 2023? Kevin Sherman, CEO of Tractor Beverage Co., predicts innovation will shake up the conventional fountain machine that has remained stagnant for decades. Sherman joins QSR editor Danny Klein to talk about how consumer demand for better-for-you choices (particularly from Gen Z), fast casual powerhouses like Chipotle, Burger King, and newcomer Hart House have made organic, sustainable, and plant-based food options affordable and accessible to all. And why now is the time for the soda fountain to catch up before it fizzes out.

The always-outspoken star of “Bar Rescue" joins QSR editors Danny Klein and Ben Coley to introduce the first concept with his name on it, and one Taffer believes represents the future of the casual-dining world. Also, we’ll talk his new bourbon, thoughts about the state of the industry, what operators are getting right and wrong in today’s inflationary climate, and where it all goes from here. This is a can't-miss conversation with one of foodservice's boldest personalities.

Watch on YouTube: https://www.youtube.com/watch?v=m2xEXefTFuo

CEO MJ Riva rejoins the QSR team to share an exciting update from one of the category’s fastest-rising brands. The franchise is leading with a culture-first mindset as it prepares to hit the accelerator like never before.

The Melt CEO Ralph Bower joins QSR editorial director Danny Klein to share the inside story behind one of the industry’s most impressive turnaround stories. Thanks to enhanced menu items and a new company vision inspired by a Yelp review, the fast casual's average-unit volumes has grown from $700,000 to $3.5 million. And that’s just the start.

Benjamin Kool, CEO of Solutions 4 Delivery, joins QSR editorial director Danny Klein to tackle one of the sector’s most-pressing (and not going away) challenges. Can an omnichannel solution fix what’s ailing the delivery sector? One thing is certain: the food delivery sector is in need of a major transformation.

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.

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

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

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

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

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.

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/

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

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

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

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

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

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

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

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!

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

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.

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

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

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

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

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

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

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

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

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

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

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. 

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

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

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

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

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

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

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

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

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.

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

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.

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

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

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