QSR Uncut
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.
Episodes
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? ...
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...
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 ...
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 ...
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 thinki...
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 ...
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, franc...
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 m...
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 jo...
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 Edi...
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