Pizza Marketplace Podcast

Chef-driven menu makes Willow Street Pizza stand out

Pizzeria menus can range from small and tidy to large and complex, but they've all got one thing behind them: research and development. In this episode of the Restaurant Operator Podcast, host Mandy Detwiler, editor of Pizza Marketplace, talks to Hisham Abdulfattah, partner and executive chef of Willow Street Pizza in Willow Glen and Los Gatos, California, about menu development. Abdulfattah said his first job was working in a kitchen washing dishes at age 14. He later moved on to prep and...

Maintaining a legacy brand paramount for Cicis Pizza president

The art of pizza boxes: Guinness World Record holder a pizza box expert

 Scott Weiner holds the Guinness World Record for the Largest Collection of Pizza Boxes. Weiner, who owns a pizza touring company in New York City, has become an expert in pizza boxes. Today's boxes hold more than just pizza — they're an extension of the pizzerias themselves. In this episode of the Pizza Marketplace Podcast, Pizza Marketplace Editor Mandy Detwiler talks to Weiner about his collection -- which she personally certified by counting his collection twice. He's got nearly 1,900 pi...

Buddy's Pizza on the rise of Detroit-style in the pizza industry

We talked to Buddy's new CEO, Chris Tussing, to learn the history of Detroit-style pizza and what's making the style so popular in this episode of the Pizza Marketplace Podcast.

Text marketing highly effective for pizzerias

In this episode of the Pizza Marketplace Podcast, editor Mandy Wolf Detwiler speaks with Shane Murphy, co-founder and CEO of Boostly, about the effectiveness of text marketing for restaurants.

How to make, sell creative pizzas in modern industry

Learning what toppings go together, what tastes good and what sells is a skill set that is learned through trial and error. Listen to the podcast to learn more about how to make — and sell — creative pizzas beyond the pepperoni and cheese.

Craftsmanship & Creativity

Pizzaiolo shares tips to make dough stand out

In this episode of The Pizza Marketplace Podcast, Pizza Marketplace Editor Mandy Wolf Detwiler talks to Nick Bogacz, owner of Caliente Pizza & Draft House in Pittsburgh, Pennsylvania, and a member of the World Pizza Champions, to learn what makes a great dough, what to avoid and tips to make your dough a standout among the competition.

Perfecting Pizza: POS systems at heart of restaurants, but avoid these common mistakes

POS systems at heart of restaurants, but avoid these common mistakes

Modern POS systems in restaurants are far more than just cash registers. They are comprehensive solutions that seamlessly integrate various aspects of restaurant management, from order processing and payment handling to inventory tracking and customer relationship management. These systems have proven to be invaluable tools for streamlining operations and increasing productivity.

Perfecting Pizza: Pizza survey shows what customers want from their favorite pizzeria

Pizza survey shows what customers want from their favorite pizzerias

In this podcast, E.J. Kritz, EVP of customer experience and training with APC, a customer experience research and training company, joins Pizza Marketplace Editor Mandy Wolf Detwiler to explain what customers want from their pizzerias.

Loyalty programs help increase restaurant's bottom line

In this episode podcast host Mandy Wolf Detwiler sits down with loyalty experts Larry Fiel and Mike Reinecker of PDQ, and Russ Lehmann, co-owner of Little Italian Pizza in Naperville, Illinois, to learn how the pizzeria is finding success with its loyalty program.

Perfecting Pizza Podcast: Loyalty programs help increase restaurant's bottom line

Plant-based ingredients grow on pizza market

In this podcast, we talked to Brian Brindza, director of culinary and menu innovation for Toppers Pizza, to learn how the brand is selling and marketing its vegan line to customers with success.

Perfecting Pizza Podcast: How Zalat Pizza exclusively uses third-party delivery with success

Up close with The Halal Guys, HungerRush

The Halal Guys CEO talks about riding the choppy seas of a rough restaurant year, while HungerRush stops in to recount the many ways restaurant management tools can help operators navigate their brands in good times and bad.

QSRweb podcast Trend-Toppers Edition, starring Starbird, 'star' plants

In the annals for hot food trends, chicken and plant-based menu items are definitely having their "moments." For proof, look no further than chicken-centric chain, Starbird, as well as all the interest that companies, like Custom Culinary, are seeing around plant-based cooking.

Huddle House-Perkins hustling toward pandemic-era marketing moves

Hustle - noun: meaning busy movement and activity. Many restaurant brands have redefined the term "hustle" over the past year as their leadership has quickly moved to adapt toward a swiftly shifting pandemic-era landscape. Here's Huddle House's CMO's story.

Huddle House hustling toward pandemic-era marketing moves

Hustle - noun: meaning busy movement and activity. Many restaurant brands have redefined the term "hustle" over the past year as their leadership has quickly moved to adapt toward a swiftly shifting pandemic-era landscape. Here's Huddle House's CMO's story.

Dave's Hot chicken + the art of the hot deal: 2 ways QSRs are igniting 2020 sales

In this edition of the QSRweb podcast, Dave's Hot Chicken CEO Bill Phelps talks about building a brand on simple, but sizzling chicken sandwiches, while a Publicis Sapient customer experience expert details why value offerings must be a part of QSR menus now.

Hungry Howie's pushes its borders, while Lavu puts a premium on online promotion

Hungry Howie's CEO joins today's podcast with the brand's plan to move on out around its Motown-area home and beyond. Then Lavu's CEO points to the increasing necessity for pushing a brand's presence online.

&pizza COO breaks down the business-building power of activism

On the unofficial national holiday of Juneteenth -- commemorating the proclamation of the freeing of slaves in the final remaining U.S. state to do so, of Texas  -- the COO of one of today's most socially active restaurant brand's, &pizza, joins the QSRweb podcast.

Taco John's: A QSR that dares fast casuals to 'follow us'

With a fresh look and a plan to add more than 75 stores in the next few years, Wyoming-based Taco John's, is having something of a rebirth 52-plus years into its life.

Keeping tabs on Top 100 winners' traits plus Oracle expert's pandemic-era performance tips

On today's podcast, Fast Casual Editor Cherryh Cansler gives her take on top traits of this year's Top 100 Movers & Shakers winners, while an Oracle restaurant expert relays what that company is hearing about what works and what doesn't for QSRs operating under the constraints of the pandemic.

Tackling COVID-19 training on QSRs' front lines, plus menu must-haves for a 'to-go' world

For QSR operators today, there are two huge questions: 'How can I quickly train my staff on all these new COVID-19-related mandates?" and "How should I modify my menu to capture business in a wary world?" Get answers to both from the two experts featured in today's QSRweb podcast.

Golden Chick president promises 500 stores by 2030, plus Netsurion exec relays routes to speedier contactless pickup

Though just 189-stores in size now, Golden Chick is planning a whole lot of hatchlings for the future, with a goal of 500 stores nationally by 2030, according to podcast guest and chain President Jim Stevens. Plus, Netsurion exec, Mark Cline details what restaurateurs say they need now to succeed into the future.

Navigating COVID-19: Restaurants making reopening plans

While some restaurants are planning to reopen, others are waiting. Bradley Cooper, the contributing editor of FastCasual, reviews the week's COVID-19 related news.

Freddy's tackles 'hospitality through a speakerphone' + Messner Reeves makes sense of restaurant aid maze

Freddy's co-founder and COO Scott Redler joins the conversation to discuss the challenge of customer service via drive-thru and delivery. Then Messner Reeves attorneys Rachel Farr and Torben Welch unravel some of the mysteries of government aid to the restaurant industry.

Navigating COVID-19: Soupergirl rescuing her own business

Soupergirl co-founder, Sara Polon joins today's podcast. She chats about the chain's strategy regarding the pandemic, but also about her appearance on "Shark Tank," her future plans for the business and what it's like to work with your mom. Bradley Cooper also shares the latest coronavirus news and updates.

Checkers/Rally's CEO predicts post-pandemic fast food resurgence + Lavu CEO on QSRs' digital path forward

Checkers/Rally's CEO Frances Allen explains why all that uber-healthy plant-based food that was so hot pre-pandemic in the U.S., could get a lot more competition from burgers, fries and shakes post-pandemic. Then, Lavu CEO Saleem Khatri tells why he thinks QSRs will experience a digital revolution after the U.S. lockdowns lift.

Restaurants issue 'blueprint to recovery'

Fast Casual Contributing Editor Bradley Cooper reports this week's coronavirus news, which includes a decline in restaurant transactions and small restaurants being denied funding through the CARES Act. To help its members stay afloat, The National Restaurant Association has called on Congress to follow its "Blueprint for recovery."

Navigating COVID-19: Restaurants issue 'blueprint to recovery'

Fast Casual Contributing Editor Bradley Cooper reports this week's coronavirus news, which includes a decline in restaurant transactions and small restaurants being denied funding through the CARES Act. To help its members stay afloat, The National Restaurant Association has called on Congress to follow its "Blueprint for recovery."

COVID-19 liability for restaurateurs + Edible Brands' new QSR

Is your brand making the moves now to prevent COVID-19-related liability claims later? Today's podcast features two Messner Reeves attorneys' best advice on how to stay out of court. But first, Edible Brands President and COO Cheikh Mboup signs on with news about that company's soon-to-launch QSR.

Navigating COVID-19: Restaurant industry pivoting to stay alfloat during pandemic

From waiving franchise fees and launching grocery services to optimizing online menus and changing service models, restaurants are pivoting in order to keep their businesses open during COVID-19.

Navigating COVID-19: Restaurant industry pulling together to battle pandemic

In episode 2 of our six-part series on how restaurants are navigating COVID-19, host Bradley Cooper chats with Cherryh Cansler, editor of FastCasual, about how restaurants and foodservice vendors are coming together to help one another as well as their communities by providing free meals and other services. He'll also review this week's news, which includes information on the CARES Act and how one New York acai and smoothie chain is staying alive amid the coronavirus.   

Navigating COVID-19: How restaurants are easing the economic pain

In episode 1 of our six-part series on how restaurants are navigating COVID-19, Bradley Cooper, contributing editor of FastCasual.com, reviews some of the week's most-read stories on the topic.The podcast will post every Tuesday.  Today's episode includes how Cousins Subs is staying afloat and what several other chains are doing to ease economic pains. Find out why eight fast casual restaurants are waiving franchise fees and learn about one small chain called on its customers to help it kee...

2 restaurateurs' views over 2 weeks of US pandemic

On today's QSRweb podcast, we get the view of the evolution of the pandemic in the restaurant industry over the last two weeks, thanks to interviews with two U.S restaurateurs recorded two weeks apart. 

From bento boxes, to boozy breakfasts, K2 bakes up offbeat brands

California born and bred restaurant brand innovator, K2, is on a mission to wake up limited service, among other dining categories. In today's podcast, K2 CEO John Kolaski talks about cooking up creative concepts with legs to last.

Pincho CEO: Simplified operations + empowered teams = growth

A hundred stores in five years is an ambitious growth plan for any brand, but Pincho co-founder and CEO Otto Othman thinks the popularity of the brand in Miami proves it has legs that will run rapidly toward some pretty hefty expansion.

Aloha Poke: Just call it the anti-Chipotle

In the dead of winter, as winds whip around Chicago's skyscrapers, many gravitate toward a little slice of Hawaii in the form of the tropically influenced brand, Aloha Poke. Today, CEO Chris Birkenshaw tells us why the brand's operating principles -- like a beachcomber's life -- are focused on simplicity.

Dilla's Quesadilla's founder on feeding the 'Gator,' following 'Jennifer'

Dilla's Quesadilla's founder, Kyle Gordon, comes off as a laid-back guy you'd like to have a beer with. But don't let looks deceive. This one-time college kid with a "never-say-die" attitude is an up-and-comer who has built his Dilla's Quesadilla's into a force to be reckoned with on the competitive Texas restaurant scene.

Reigniting the glow over Michigan's 97-year-old Halo Burger

Olives on burgers? Ice cream in ginger ale? Saintly looking cows? Yes, you've landed in the Halo Burger zone, a regional burger brand that has regained its footing and isn't about to look back, as QSRweb podcast guest and Halo Burger Marketing Director Olivia Ross details.

We're stoked, dudes! Wahoo's Fish Tacos cofounder is in the house!

Drawing on the flavors of as disparate of places as China, Brazil, Mexico and Hawaii, Wahoo's Fish Taco's not only performs a bit of culinary alchemy, but also manages to produce some truly health-boosting dishes that its core of young athlete customers crave.

What 2020's anxious QSR customer means for your brand

We Americans are a restless, anxious bunch these days, and that's doing a number on what we want from our local QSRs. That's one of the primary findings of reams of data analysis about new year QSR culinary trends uncovered by the president of food think-tank, Culinary Tides, Suzy Badaracco, in this QSRweb podcast.

Firehouse Subs CEO re: sandwich sector quality improvement + pleasant surprises

Sometimes — when the QSR gods are smiling on a brand — a new store prototype not only delivers on its objectives, but produces a whole new benefit or two as well. Such has been the case for the growing Firehouse Subs brand, as CEO Don Fox explains in this QSRweb podcast.

Togo's transformed for 2020+: 'It's not just new paint'

Ask anyone who's made a deli sandwich, they'll tell you, making these mouthwatering monstrosities is both time and labor-intensive. But 48-year-old Togo's has been around the block in this particular QSR sandwich neighborhood, and now this old hand of a brand is practicing new tricks to appease today's time-pressed customers.

Nekter CEO talks about Whole Foods, customer evolution + staying 'juiced,' 9 years in

Nekter Juice Bar CEO Steve Schulze joins QSRweb podcast host, Shelly Whitehead, on this edition of the show with some of the wisdom he's picked up over his time in the industry, along with relaying how the health juice customer is evolving and Nekter improving to speak to those customers, where ever they may be.

A&W sprouting up plant-based burger, CEO announces on QSRweb podcast

A&W's turnaround CEO Kevin Bazner goes one-on-one with QSRweb Editor Shelly Whitehead on today's podcast to break some news on the brand's rollout of the Beyond Burger, along with a slew of other new initiatives that prove this 100-year-old brand is just getting started.

The tongue-wagging 'Wow!' power of Dog Haus + fast casual summit preview

From Tae Kwon Dog to the Bad Mutha Clucka, Dog Haus does dogs, sausages and other eats on a whole other plane. Today, Dog Haus Partner for Marketing and Finance Andre Vener takes us on a deeper dive into the "Dog," and Fast Casual Editor Cherryh Cansler gives us a preview of the Fast Casual Executive Summit.