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QSR 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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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-...
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 resul...
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 d...
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 culin...
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 min...
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 ...
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.
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