EPISODE · May 26, 2020 · 42 MIN
Starbird's CEO on how the definition of a restaurant is changing
from QSR Uncut · host QSR magazine
We'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 crisis.Next up: Aaron Noveshen is founder and CEO of innovation agency The Culinary Edge, as well as CEO of the Bay Area premium fast food brand Starbird. He joins the podcast to talk about how Starbird has managed to boost sales 25 percent year-over-year even in the midst of the pandemic, how customers' need states in this season will change restaurants for the long-term, and why 2021 is going to be a banner year for healthy eating.To register for our upcoming webinar, visit QSRmagazine.com/qsrconsidersFor more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirusSubscribe to QSR at QSRmagazine.com/subscribeQSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at [email protected].
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We'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 crisis. Next up: Aaron Noveshen is founder and CEO of innovation agency The Culinary Edge, as well as CEO of the Bay Area premium fast food brand Starbird. He joins the podcast to talk about how Sta...
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Starbird's CEO on how the definition of a restaurant is changing
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