QSR Uncut
302 episodes - English - Latest episode: 2 days ago - ★★★★★ - 27 ratingsQSR Uncut is a podcast from the editors of QSR magazine—the leading publication for foodservice owners and operators—that discusses the current state and future of the fast-food restaurant industry as it recovers from the COVID-19 pandemic. Made for restaurant executives, entrepreneurs, consumers, and leaders, each episode candidly shares expert advice from some of the industry's most insightful leaders.
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Episodes
[Special] Staying positive in the effort to #SaveRestaurants
March 24, 2020 19:00 - 28 minutes - 19.8 MBWe're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare. Next up: Anthony Pigliacampo is cofounder and co-CEO of Modern Market, a fine-fast eatery based in Denver. He's been at the forefront of the charge to #SaveRestaurants, and has many practica...
[Special] Preparing for life after coronavirus
March 23, 2020 23:00 - 23 minutes - 15.9 MBWe're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare. Next up: Zach Goldstein is CEO and founder of Thanx, a CRM and digital engagement platform used by many restaurant companies. He offers insights into the data from the restaurant industry's ...
Preparing for life after coronavirus
March 23, 2020 23:00 - 23 minutes - 15.9 MBWe're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare. Next up: Zach Goldstein is CEO and founder of Thanx, a CRM and digital engagement platform used by many restaurant companies. He offers insights into the data from the restaurant industry's ...
What to know about supply chain during coronavirus
March 23, 2020 16:00 - 41 minutes - 28.3 MBWe're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare. Next up: There's a lot of fear and uncertainty for operators about their supply chain, and whether or not the coronavirus outbreak will significantly disrupt their purchasing and distributio...
[Special] What to know about supply chain during coronavirus
March 23, 2020 16:00 - 41 minutes - 28.3 MBWe're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare. Next up: There's a lot of fear and uncertainty for operators about their supply chain, and whether or not the coronavirus outbreak will significantly disrupt their purchasing and distributio...
Tips for keeping the lights on from Fazoli's CEO
March 20, 2020 21:00 - 18 minutes - 13 MBWe're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare. Next up: Carl Howard is the CEO of Fazoli's, an Italian quick serve with 200-plus locations in the U.S. He offers a glimpse at the efforts Fazoli's has made to keep operating in the midst of...
[Special] Tips for keeping the lights on from Fazoli's CEO
March 20, 2020 21:00 - 18 minutes - 13 MBWe're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare. Next up: Carl Howard is the CEO of Fazoli's, an Italian quick serve with 200-plus locations in the U.S. He offers a glimpse at the efforts Fazoli's has made to keep operating in the midst of...
[Special] Adjusting your business model on the fly
March 20, 2020 17:00 - 24 minutes - 16.6 MBWe're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare. Next up: Brandon Solano is CEO of Rave Restaurant Group, parent company to Pizza Inn and Pie Five. He explains how the company is adjusting its buffet business at Pizza Inn to be viable in t...
Adjusting your business model on the fly
March 20, 2020 17:00 - 24 minutes - 16.6 MBWe're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare. Next up: Brandon Solano is CEO of Rave Restaurant Group, parent company to Pizza Inn and Pie Five. He explains how the company is adjusting its buffet business at Pizza Inn to be viable in t...
What consumers think about restaurants during coronavirus
March 19, 2020 21:00 - 20 minutes - 14.4 MBWe're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare. Next up: Mark Brandau is group manager at Datassential, a food market research company that has been studying consumer sentiment toward restaurants during the coronavirus outbreak. He digs i...
[Special] What consumers think about restaurants during coronavirus
March 19, 2020 21:00 - 20 minutes - 14.4 MBWe're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare. Next up: Mark Brandau is group manager at Datassential, a food market research company that has been studying consumer sentiment toward restaurants during the coronavirus outbreak. He digs i...
Committing to your employees in midst of crisis
March 19, 2020 18:00 - 24 minutes - 16.8 MBWe're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare. Next up: Donna Lee and Zach Flanzman are partners in Chicago fast casual Brown Bag Seafood Co. After Illinois's governor mandated that all restaurants and bars shut down their dining rooms, ...
[Special] Committing to your employees in midst of crisis
March 19, 2020 18:00 - 24 minutes - 16.8 MBWe're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare. Next up: Donna Lee and Zach Flanzman are partners in Chicago fast casual Brown Bag Seafood Co. After Illinois's governor mandated that all restaurants and bars shut down their dining rooms, ...
How a franchise CEO navigates coronavirus
March 19, 2020 13:00 - 29 minutes - 20.6 MBWe're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare. Next up: Don Fox is CEO of Firehouse Subs, a national sandwich franchise with more than 1,100 locations across the U.S. Fox weighs in on how he's communicating with his franchisees and what ...
[Special] How a franchise CEO navigates coronavirus
March 19, 2020 13:00 - 29 minutes - 20.6 MBWe're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare. Next up: Don Fox is CEO of Firehouse Subs, a national sandwich franchise with more than 1,100 locations across the U.S. Fox weighs in on how he's communicating with his franchisees and what ...
[Special] Surviving coronavirus by becoming a grocer
March 18, 2020 20:00 - 26 minutes - 18 MBWe're a week and a half into the coronavirus outbreak, and the restaurant industry is reeling. Sales have taken a dive off a cliff as dining rooms close and operations resort to carryout, delivery, and drive thru only. There is no certain timetable for when the threat of coronavirus fades, and when restaurants can return to some sense of normal. To help the industry through this challenging time, we're going to publish several mini episodes featuring industry leaders discussing their creativ...
Surviving coronavirus by becoming a grocer
March 18, 2020 20:00 - 26 minutes - 18 MBWe're a week and a half into the coronavirus outbreak, and the restaurant industry is reeling. Sales have taken a dive off a cliff as dining rooms close and operations resort to carryout, delivery, and drive thru only. There is no certain timetable for when the threat of coronavirus fades, and when restaurants can return to some sense of normal. To help the industry through this challenging time, we're going to publish several mini episodes featuring industry leaders discussing their creativ...
26 - Clean Juice's Kat & Landon Eckles
March 06, 2020 11:00 - 1 hour - 44.2 MBWhen Kat and Landon Eckles opened the first Clean Juice outside Charlotte, North Carolina, in 2015, the intention wasn't necessarily to build a thriving franchise. Passionate about healthy, organic foods and with several years of experience serving them to their kids, the husband-and-wife duo were just looking for a change after a season with Landon often on the road and Kat as a stay-at-home mom. But the concept quickly took off, and through franchising has grown to nearly 100 locations ser...
25 - Naf Naf Grill's Paul Damico
February 21, 2020 11:00 - 46 minutes - 31.9 MBPaul Damico originally made a name for himself as the president of Moe's Southwest Grill, scaling the fast-casual Mexican brand from 200 units to around 700 in his eight years with FOCUS Brands. But in 2017, Roark Capital Group—majority owner of FOCUS—asked Damico if he'd be interested in serving as CEO of one of the group's much smaller investments, Naf Naf Grill. Springing at the chance to build something nearly from the ground up, Damico moved to Chicago and took the helm at the fast-casu...
24 - Duck Donuts' Russ DiGilio
February 14, 2020 11:00 - 38 minutes - 26.2 MBAside from Krispy Kreme and Dunkin', doughnut brands have mostly failed to gain national notoriety in the U.S., instead remaining niche, regional favorites that stick closely to traditional formats and flavors. But Duck Donuts is looking to change the narrative around doughnuts, rocketing to nearly 100 locations around the country serving a wide variety of innovative flavors that can be customized by guests. In this conversation with QSR editor Sam Oches, Duck Donuts founder Russ DiGilio exp...
[Feature] Sweetgreen's next big investment
February 06, 2020 11:00 - 18 minutes - 12.9 MBIn just 13 years, Sweetgreen has become a foodservice darling with more than 100 locations. But the salad fast casual—which has leveraged a high-quality supply chain and bleeding-edge approach to restaurant technology to reach a valuation of $1.6 billion—is determined to create a legacy beyond the four walls of its restaurants. That's why it recently pledged $1 million (along with other resources) to the nonprofit FoodCorps, which is working to connect kids to healthy food in what's essentia...
23 - Chi'Lantro BBQ's Jae Kim
January 17, 2020 11:00 - 57 minutes - 39.5 MBWhen Jae Kim launched the Korean barbecue truck Chi'Lantro BBQ in Austin, Texas, in February 2010, he figured serving Korean-Mexican fusion tacos and burritos to the city's late-night crowd would be enough to build a buzz and lead him to his dream of opening a restaurant. But there was one piece missing, and it came to Kim one fateful night as he lamented disposing of an unused batch of kimchi. He heaped the kimchi on french fries and piled it with other ingredients, and the Original Kimchi ...
22 - P. Terry's Patrick Terry
January 09, 2020 11:00 - 1 hour - 44.2 MBTake one look at a P. Terry's restaurant and you might think it's been around for generations. From the Googie architecture to the roadside burger-stand vibe, Austin, Texas–based P. Terry's has created a timeless experience dedicated to quality, value, and customer service. And that's exactly how founder Patrick Terry intended it when he opened the first P. Terry's—in 2005. Terry sat down with QSR editor Sam Oches to discuss the chain's 15-year success story, how it gets away with selling B...
[Freeze Frame] Golden Chick's Mark Parmerlee & Jim Stevens
December 30, 2019 21:00 - 46 minutes - 32.2 MBFast-casual chains that have been around for a decade or less have the luxury of easily adapting to new trends and technologies. Legacy chains that have been around for generations? Not so much. But Mark Parmerlee, owner of Dallas-based Golden Chick, a chicken quick serve with nearly 200 locations primarily in the South, has strived to keep the 50-year-old concept rooted in its homestyle authenticity while also keeping up with the times. In this conversation with QSR editor Sam Oches, Parmer...
21 - Eatzi's Adam Romo
December 13, 2019 11:00 - 1 hour - 41.5 MBBefore the off-premises boom, before third-party delivery, and before meal kits, there was the home meal replacement movement. Restaurant concepts like Boston Market promoted the idea of feeding a whole family with freshly prepared, grab-and-go options, not just singular menu items. This was the environment in 1996 when Phil Romano launched Eatzi's in Dallas, and while the market concept's initial growth sputtered after just a few years, today it's enjoying a renaissance and growing once aga...
20 - Liberty Burger's Mariel & Marco Street
December 06, 2019 11:00 - 38 minutes - 26.2 MBSome restaurateurs join the industry as teenagers, others jump in as a second career. Mariel and Marco Street were born into it. Their father, Gene Street, is a renowned Dallas restaurateur who started the Black-Eyed Pea concept, and they grew up surrounded by restaurant innovation. That was a big reason why they went on to become partners in Liberty Burger and Street's Fine Chicken, two Dallas-area concepts that aim to provide relaxed neighborhood dining destinations with flexible service f...
19 - Honeygrow's Justin Rosenberg
November 14, 2019 11:00 - 56 minutes - 38.6 MBFor its first few years in business, Honeygrow enjoyed the same kind of momentum and accolades as other trendy fast casuals popping up on the East Coast. Its unique stir-fry menu and ahead-of-its-time touchscreen ordering platform helped it earn a loyal following and propelled it out of its home market of Philadelphia and into cities like New York, Boston, and Washington, D.C. But in 2018, Honeygrow's momentum came to a screeching halt. The launch of sister concept Minigrow, along with a thr...
18 - Wing Zone's Matt Friedman
November 01, 2019 10:00 - 35 minutes - 24.6 MBCollege campuses can be tough for running a restaurant business. Students are fickle, the hours are late, and come summer time, your key demographic clears out of town. But for Matt Friedman, college campuses have been a perfect real estate opportunity for his fast casual Wing Zone, which he has scaled to nearly 100 units around the world. Friedman sat down for a conversation with QSR editor Sam Oches to talk about how he mastered college towns, and how his commitment to delivery in the earl...
17 - Salt & Straw's Kim Malek
October 25, 2019 10:00 - 49 minutes - 34 MBHoward Schultz famously committed to a “third place” mentality when scaling Starbucks into the global icon that it is today, creating a space outside the home and office where consumers could feel comfortable. And Kim Malek now hopes to accomplish the same thing through ice cream. The cofounder of Portland, Oregon–based Salt & Straw—and former Starbucks executive—is working with her cousin and cofounder Tyler Malek to build a national ice cream brand that pairs a dedication to local communit...
16 - Melt Shop's Spencer Rubin
October 18, 2019 10:00 - 50 minutes - 34.4 MBThere was a time, not so long ago, when fast-casual brands built around one menu item started to gain some traction, whether it was meatball brands or doughnut brands or even avocado brands. Then there was the grilled-cheese trend; a wave of grilled-cheese concepts sprung up in the early 2010s, offering premium takes on the comfort-food sandwich. But while many of those brands faded away, Melt Shop—a fast casual founded in New York City in 2011—managed to evolve into a thriving melted sandwi...
15 - Brown Bag Seafood Co.'s Donna Lee & Zach Flanzman
October 03, 2019 10:00 - 58 minutes - 40.6 MBHistorically, seafood has maintained something of a small corner in the limited-service restaurant industry. Few brands outside of Long John Silver's and Captain D's have managed to expand nationally, and those that have succeeded have largely been known for fried seafood options. But that's starting to change, thanks to fast casuals like Chicago-based Brown Bag Seafood Co. Founder Donna Lee launched the concept as a way to offer Windy City residents the kind of fresh, healthier, fish-forwar...
14 - SAJJ Mediterranean's Zaid Ayoub
September 20, 2019 20:00 - 40 minutes - 27.5 MBFast-casual Mediterranean is having a moment. The customization format so popular in fast casual has become the perfect vehicle for the fresh, often healthier profiles of Mediterranean foods, and brands like CAVA and Zoes Kitchen are helping dishes like hummus, pita, shawarma, and falafel go mainstream. SAJJ Mediterranean is one concept striking while the iron is hot. The Bay Area brand launched in 2012 as a food truck, and has since grown to 10 California brick-and-mortar locations, with pl...
13 - Fast casual pioneer Greg Dollarhyde
August 30, 2019 10:00 - 45 minutes - 31.3 MBGreg Dollarhyde knew he didn't want to build restaurant concepts from scratch, but he also had the skill set necessary to taking brands from potential to profit. After bouncing around to several restaurant-industry leadership positions, he struck gold with Baja Fresh, a fast-casual burrito joint that he grew to nearly 300 locations before selling to Wendy's in 2002 for $275 million. Since then, he's served as the CEO of both Zoes Kitchen and Veggie Grill, two concepts that he helped set up f...
12 - Souvla's Charles Bililies
August 22, 2019 10:00 - 1 hour - 49.4 MBIt didn't take long for Souvla to make a name for itself in the fast-casual industry. Launched in San Francisco in 2014, the brand quickly became a favorite among those looking to spot future top performers across the category. How did it become such a cult favorite? Credit goes to founder and CEO Charles Bililies, whose fine-dining pedigree extended to Souvla, from its chef-forward menu to its all-Greek beverage menu and its elevated hospitality program. In this conversation with QSR editor...
[Freeze Frame] Freddy's Scott Redler
August 13, 2019 10:00 - 20 minutes - 13.8 MBThe cradle of fast food is... Wichita, Kansas? Indeed, the breeding ground for both White Castle and Pizza Hut is also the hometown for one of the most exciting fast-casual burger concepts around: Freddy's Frozen Custard & Steakburgers. The brand, launched in 2002 by Bill and Randy Simon and Scott Redler, was only supposed to be a family-friendly one-off in Wichita, but it quickly became a smash franchise success and has since grown to around 350 locations and nearly half a billion dollars i...
11 - Your Pie's Drew French
August 05, 2019 09:00 - 45 minutes - 31.6 MBThere may be bigger fast-casual pizza brands, but only Your Pie can claim to be the first in the category. The Athens, Georgia–based brand opened its first location in April 2008, when founder Drew French was just 23 years old and had recently graduated from the University of Georgia. In 11 years, Your Pie has grown to around 70 locations in 19 states, becoming an embedded fixture in its communities with Italian-inspired recipes, alcohol service, and a laid-back ambiance. In this conversatio...
[Freeze Frame] Cousins Subs' Justin McCoy
July 29, 2019 09:00 - 22 minutes - 15.3 MBCousins Subs has been a Wisconsin staple for 47 years. Now the Milwaukee-based sandwich chain is ready to expand its footprint, and has been in the middle of a years-long brand refresh that's setting it up for growth—including its recent opening in downtown Chicago. Justin McCoy is one of leaders responsible for the rebrand, which has included everything from store remodels and logo updates to new ordering platforms and systems upgrades. In this conversation with QSR editor Sam Oches, Cousin...
[Freeze Frame] Teriyaki Madness's Michael Haith
July 26, 2019 09:00 - 30 minutes - 21 MBThe Asian fast-casual category is ripe for growth. Panda Express stands alone as the sole national chain, even as Americans fall more in love with Asian cuisines. But today, several emerging Asian fast casuals are expanding quickly across the U.S., serving a range of menus that showcase Asia's incredible food diversity. One such brand is Teriyaki Madness, a Seattle-style teriyaki concept based in Denver. The fast casual projects to have 80 locations open by the end of the year, with potentia...
10 - Marination's Roz Edison
July 23, 2019 09:00 - 32 minutes - 22.3 MBThe food-truck trend that raced to popularity a decade ago had many exciting characteristics for foodservice entrepreneurs, among them the ability to enter the space at a relatively low cost and the opportunity to try out innovative menu ideas. That was exactly what appealed to Roz Edison and Kamala Saxton. The business partners, inspired by chef Roy Choi and his Kogi BBQ truck in L.A., developed the idea for their own food truck at a dinner party in February 2009, and by June had hit the st...
9 - MOD Pizza's Ally & Scott Svenson
July 08, 2019 09:00 - 1 hour - 42.2 MBAlly and Scott Svenson didn't need to start another business. After selling their first brand to Starbucks and then helping a second foodservice company grow to acquisition, they could have retired and enjoyed life with their four sons. But the itch to build something returned, and in 2008 they launched the fast-casual brand MOD Pizza. What started as a "laboratory" in downtown Seattle for customized pizzas and enhanced hospitality has since become the largest fast-casual pizza chain in the ...
8 - Torchy's Tacos' Mike Rypka
June 07, 2019 19:00 - 1 hour - 30.2 MBBy the time he turned 30, Mike Rypka boasted a resume that chefs three decades his senior could only dream of, having served as the head chef at organizations like the World Bank, MTV, Disney, and Dell. So when he decided to open his own project in Austin, Texas, in 2006, he surprised more than a few loved ones by opting to do a taco truck. That taco truck, Torchy's Tacos, gradually became a beloved Austin institution, and now has more than 60 fast-casual locations, with "Damn Good Tacos" a...
[Freeze Frame] Firehouse Subs' Don Fox
May 31, 2019 20:00 - 1 hour - 30.3 MBWe're continuing with "Freeze Frame," a series within "Fast Forward" where we'll share conversations with restaurant leaders and executives who may not have built their companies from the ground up, but nevertheless have plenty to say when it comes to industry innovation and challenges. On today's episode, we're sharing another conversation from the recent National Restaurant Association Show in Chicago. Firehouse Subs CEO Don Fox sat down with QSR editor Sam Oches to discuss how the nearly-...
[Freeze Frame] Tropical Smoothie Cafe's Charles Watson
May 28, 2019 21:00 - 24 minutes - 11.3 MBWe're continuing with "Freeze Frame," a series within "Fast Forward" where we'll share conversations with restaurant leaders and executives who may not have built their companies from the ground up, but nevertheless have plenty to say when it comes to industry innovation and challenges. On today's episode, we're sharing another conversation from the recent National Restaurant Association Show in Chicago. Tropical Smoothie Cafe CEO Charles Watson sat down with QSR editor Sam Oches to discuss ...
[Freeze Frame] Corner Bakery's Frank Paci
May 24, 2019 20:00 - 31 minutes - 14.5 MBIntroducing "Freeze Frame," a series within "Fast Forward" where we'll share conversations with restaurant leaders and executives who may not have built their companies from the ground up, but nevertheless have plenty to say when it comes to industry innovation and challenges. We're kicking things off with our interviews from the National Restaurant Association Show, held recently at McCormick Place in Chicago. In this first conversation, Corner Bakery CEO Frank Paci sits down with QSR edito...
7 - Nekter's Steve Schulze
May 15, 2019 20:00 - 59 minutes - 27.5 MBThe last decade has witnessed an incredible rise in juice, smoothie, and açai bowl concepts, particularly as American consumers have turned their attention toward more nutritious and plant-forward dining options. Nekter Juice Bar was one of the first to capitalize on this movement, having opened its doors in 2010 and then franchising across the country. In this conversation with QSR editor Sam Oches, Nekter cofounder and CEO Steve Schulze offers a look inside the company's rise and explains ...
6 - Chipotle's Brian Niccol
May 01, 2019 13:00 - 35 minutes - 16.5 MBIn 2015, Chipotle was the fast-casual restaurant industry's gold standard, with double-digit growth quarter after quarter. But with several cases of E. coli and norovirus in the fall of 2015, that all came crashing down. The company's comeback has been a bumpy ride to say the least, but new CEO Brian Niccol, who joined the company from Taco Bell in March 2018, has helped right the ship and get Chipotle back to growing again. In this exclusive conversation with QSR editor Sam Oches, Niccol ex...
5 - &pizza's Michael Lastoria
April 10, 2019 20:00 - 58 minutes - 27 MB&pizza is a thriving fast-casual pizza shop that marches to the beat of its own drum. It designs its restaurants to reflect their local communities. Its employees get the company’s signature ampersand logo tattooed on themselves. It hosts free weddings in its shops every Pi Day (3/14). The beating heart of this 35-unit brand is cofounder and CEO Michael Lastoria. A former advertising professional, Lastoria has carefully constructed a brand and culture that represent far more than its signatu...
4 - CAVA's Brett Schulman
March 19, 2019 04:00 - 40 minutes - 18.9 MBChildhood friends and first-generation Greek Americans Ted Xenohristos, Ike Grigoropoulos, and Dimitri Moshovitis first opened full-service restaurant Cava Mezze in Washington, D.C., in 2006. The fast-casual spinoff, CAVA, opened in nearby Bethesda, Maryland, in 2011 and has since grown to 75 locations across the country, bringing authentic Mediterranean flavors to American consumers in markets big and small. In this interview with QSR editor Sam Oches, CEO Brett Schulman discusses CAVA's e...
3 - Farm Burger's George Frangos
February 19, 2019 05:00 - 40 minutes - 18.5 MBIn the wake of successful brands like Five Guys and Shake Shack, America fell in love with the better-burger category, which serves high-quality beef and other upscale ingredients in a fast-casual format. Atlanta-based Farm Burger, though, strives to be a better better-burger concept. The 11-unit chain is deeply committed to local sourcing, having been launched as the fast-casual spinoff of full-service farm-to-table restaurant Farm 255 in Athens, Georgia. In this episode, Farm Burger cofoun...
2 - Dog Haus's Quasim Riaz, Hagop Giragossian, & Andre Vener
January 30, 2019 05:00 - 55 minutes - 25.4 MBDog Haus has carved its own niche within the fast-casual restaurant industry. With a sports-bar vibe and a chef-designed menu, this brand has created an upscale, laid-back experience that's packaged in a franchise format. And while Dog Haus is expected to double in size in 2019, it's not all been smooth sailing since day one. The three founders of Dog Haus—Quasim Riaz, Hagop Giragossian, and Andre Vener—sit down for a conversation with QSR editor Sam Oches, discussing the genesis of the bus...