QSR Uncut

College roommates Eric Ongaro and Matt Salts joined forces at RCO Limited, the first Raising Cane’s franchise partner. Together, they helped grow the company to nearly 50 Ohio locations and $200 million in annual sales before Raising Cane’s bought back the enterprise in late 2021. While scaling RCO, however, the two kept running into development challenges, leading to the creation of an inside operation that ultimately became OLIO Development Group.Today, OLIO works with brands like Cane’s, Panda Express, 7 Brew, CAVA, Shake Shack, and more. Ongaro and Salts joined QSR Uncut to discuss their journey and what the state of development looks like for restaurants today.The QSR Evolution Conference is just weeks away. Register here today to secure your spot to network and learn from the top restaurant brands in the country, from Chick-fil-A to White Castle to Shake Shack, Burger King, Texas Roadhouse, and many, many more.

Cofounder and executive chairman Steele Smiley returns to QSR Uncut to share his thoughts on why wellness and fitness remain major whitespace opportunities within the restaurant industry. We discuss how Crisp & Green is tapping in from an authentic angle, and what some brands are getting right and wrong about how America really wants to eat.The QSR Evolution Conference is just weeks away. Register here today to secure your spot to network and learn from the top restaurant brands in the country, from Chick-fil-A to White Castle to Shake Shack, Burger King, Texas Roadhouse, and many, many more.

Industry vet Michael Sien joins QSR Uncut this week to talk about a recent leap—starting faSHOW, a specialist consultancy dedicated to helping organizers, exhibitors, and operators get more out of their industry events. We’ll explore what’s going wrong with the current model and how partners, leaders, and everyone in between can improve ROI while attending in-person experiences (including September’s QSR Evolution Conference).

At just about 90 locations open across 12 states and 230 signed for development in the coming years, the fast casual tenders focused brand is hitting the growth lever. Andy Howard, known as the “Chicken Guy,” has had stops from Kenny Rogers Roasters to Ranch One to Wingstop before taking on this corner of the category. What’s ahead, how is Huey Magoo’s winning over customers and franchisees—we get into all of it as we explore the future of a surging chicken contender.The QSR Evolution Conference is just weeks away. Register here today to secure your spot to network and learn from the top restaurant brands in the country, from Chick-fil-A to White Castle to Shake Shack, Burger King, Texas Roadhouse, and many, many more.

Chick-fil-A owner-operator Jon Harmeling, a former West Point instructor in systems engineering, joins QSR Uncut to chat about his journey with the category leader, but also to break down how he’s developed 10 AI systems that run inside his store. From forecasting to hiring to becoming a better leader, Harmeling continues to test and refine the homemade approach to thrive under margin pressure. We talk about real-life examples, where it’s failed, how it’s made a massive difference in culture and recognition, and where it all goes from here. It’s an episode with actionable insights you won’t want to miss.The QSR Evolution Conference is just weeks away. Register here today to secure your spot to network and learn from the top restaurant brands in the country, from Chick-fil-A to White Castle to Shake Shack, Burger King, Texas Roadhouse, and many, many more.

Gladys Kong, CEO of Azira, joins QSR Uncut this week to break down some rising technologies and how restaurant brands can better understand their customers, optimize operations, and compete in a market where consumer behavior is quickly changing. Is it time to move beyond basic foot traffic reporting and into predictive, data-driven decision making? Should you worry about privacy regulations? A lot to get into as innovation continues to flood the foodservice world.The QSR Evolution Conference is just weeks away. Register here today to secure your spot to network and learn from the top restaurant brands in the country, from Chick-fil-A to White Castle to Shake Shack, Burger King, Texas Roadhouse, and many, many more.

One of the country’s most-iconic treat chains recently rolled out Seattle’s Best Coffee as it looks to compete more aggressively for high-frequency beverage occasions and evolve beyond traditional indulgence moments. We’ll explore what that means for Cinnabon, how it’s innovating overall to meet the customer where they are, and what’s next for a chain that added more than 300 stores nationwide last year.The QSR Evolution Conference is just weeks away. Register here today to secure your spot to network and learn from the top restaurant brands in the country, from Chick-fil-A to White Castle to Shake Shack, Burger King, Texas Roadhouse, and many, many more.

Andy Grindstaff, Director, Enterprise Restaurant Product, Global Payments, joins QSR Uncut this week for a wide-ranging discussion as we roll around the tech landscape. Let's talk AI. Drive-thru (does speed matter as much as it used to?). How customers are reacting to innovation, and what the true after-shock of COVID is on the innovation debate. We get into all of it, backed by data, and take a look at what could be coming next.This episode is supported by our partners at Global Payments.

Moe’s Southwest Grill is in the midst of a new, three-part strategy to drive incremental gains. It includes extended hours to serve unmet demand, a Gen Z menu play, a deeper dive into delivery, and more as the category icon readies for what’s next. Chief brand officer Mike Smith joins QSR Uncut this week to unpack what brands are missing with late-night, how snacking behavior is shaping trends, and how Moe’s plans to find growth in one of the most competitive categories there is.The QSR Evolution Conference is just weeks away. Register here today to secure your spot to network and learn from the top restaurant brands in the country, from Chick-fil-A to White Castle to Shake Shack, Burger King, Texas Roadhouse, and many, many more.

Kelli Jenkins, senior product manager at Vitamix, and Derek Clayton, the company’s corporate chef, join QSR Uncut for a wide-ranging discussion covering everything from back-of-the-house foodservice trends to the skill gap in restaurants to understanding why a piece of equipment built to last can make all the difference. We roll through pressing realities and where you can turn to get ahead of what’s coming next.This episode is brought to you by our partners at Vitamix. 

Recently named a Top 3 emerging restaurant chain in the U.S. by Datassential, The Great Greek Mediterranean Grill is fast approaching 100 units and $150 million in systemwide sales. President Bob Andersen joins QSR Uncut to discuss life growing a concept in a red-hot Mediterranean category and what it takes to win on the AI, menu, and franchising fronts. The QSR Evolution Conference is just weeks away. Register here today to secure your spot to network and learn from the top restaurant brands in the country, from Chick-fil-A to White Castle to Shake Shack, Burger King, Texas Roadhouse, and many, many more.

Alissa Partee is stepping into the role of CEO at Restaurant Technologies, a company she joined in 2020 before becoming COO. Partee has worked at leading brands such as Buffalo Wild Wings and Caribou Coffee and has picked up no shortage of lessons along the way. She joins QSR Uncut to discuss her journey to the CEO spot, what it takes to lead with clarity, and how restaurants can find back-of-the-house solutions to improve their hospitality and stand out during a challenging time.The QSR Evolution Conference is just weeks away. Register here today to secure your spot to network and learn from the top restaurant brands in the country, from Chick-fil-A to White Castle to Shake Shack, Burger King, Texas Roadhouse, and many, many more.

Dan Rowe, CEO and founder of Fransmart, and 35-plus-year-industry vet, joins QSR Uncut this week for a special episode exploring what it takes to grow, the state of concept creation, how franchising is evolving, and much more. We explore some of the stories behind CAVA, Five Guys, QDOBA, and what founders and emerging brands should look for before deciding it's time to expand. How is regulation affecting the industry? Where is the consumer taking us? How can founders check the right boxes? All that and more in this deep dive into the state of QSR.The QSR Evolution Conference is just weeks away. Register here today to secure your spot to network and learn from the top restaurant brands in the country, from Chick-fil-A to White Castle to Shake Shack, Burger King, Texas Roadhouse, and many, many more.

Can a brand based around beignets scale? We step into the unique concept with its cofounder and CEO, Fabrice Alce, to explore developing a fast casual from the roots, what it takes to start looking ahead, and how leadership changes from the early days to the evolution. The QSR Evolution Conference is just weeks away. Register here today to secure your spot to network and learn from the top restaurant brands in the country, from Chick-fil-A to White Castle to Shake Shack, Burger King, Texas Roadhouse, and many, many more.

The legacy pizza buffet has posted a strong year despite the odds, leaning into a fresh approach of value-based branding and promotions. From a record-breaking loyalty launch that turned back the clock on pricing, with sales jumping nearly 30 percent in two days, to how Cicis is evolving its voice, Hestel shares why tapping into your roots and adjusting strategy along the way can lead to gains in a challenging consumer climate.The QSR Evolution Conference is just weeks away. Register here today to secure your spot to network and learn from the top restaurant brands in the country, from Chick-fil-A to White Castle to Shake Shack, Burger King, Texas Roadhouse, and many, many more.

Back in March, F&B Capital, a new capital markets firm focused on advising and supporting concepts across the franchise ecosystem, emerged into the space. This isn’t your average vehicle. Zack Fishman and Jimmy Frischling, who you may best know, respectively, from Fishman PR and Branded Hospitality, joined forces to fill a need they identified. We’ll get into this venture and how it plans to tap into longstanding entrepreneurial and investment experience, along with a long-term approach to building enduring businesses in the franchising sector.The QSR Evolution Conference is just weeks away. Register here today to secure your spot to network and learn from the top restaurant brands in the country, from Chick-fil-A to White Castle to Shake Shack, Burger King, Texas Roadhouse, and many, many more.

Jennifer Durham, SVP of franchising and development at Potbelly, joins QSR Uncut to discuss the sandwich chain’s next act after its blockbuster $566 million deal to RaceTrac. One of the most-intriguing deals in recent quick-service memory brought a cult-favorite fast casual into the network of a retail giant. What does that mean for future development? Integration? Durham shares her perspective and how Potbelly will strategically scale while staying true to its brand experience.The QSR Evolution Conference is just weeks away. Register here today to secure your spot to network and learn from the top restaurant brands in the country, from Chick-fil-A to White Castle to Shake Shack, Burger King, Texas Roadhouse, and many, many more.

Beginning inside a Holiday Inn hotel kitchen in Tacoma, Washington, Secret Burger Kitchen has taken a fervent following and developed a brand ready to scale. CEO and cofounder Paul Sandhu joins QSR Uncut to share how the upstart concept teamed with some of the industry’s top minds to formulate a blueprint for expansion, what it’s doing to win over guests in a burger category full of competitors, and why you might just be looking at the next big thing in franchising.The QSR Evolution Conference is just weeks away. Register here today to secure your spot to network and learn from the top restaurant brands in the country, from Chick-fil-A to White Castle to Shake Shack, Burger King, Texas Roadhouse, and many, many more.

BML Public Relations president and CEO Brian Lowe returns to QSR Uncut after one of our most-listened to episodes to unpack what restaurants need to know about today’s mainstream media landscape. Learn why big, stunty creative engineered for national coverage is OUT. Why spokesperson-driven tips and hyper-local promotions are IN. The power of human-interest stories. How to make a brand splash in an attention-strapped world. The benefit of earned media with AI optimization. Consumer versus FranDev agencies—what’s the difference and why it matters. And much more as we explore key traffic drivers, the answer to opening your restaurant with momentum, and how to keep that buzz going.This episode was brought to you by our partners at BML PR.

Last year, in what’s become an annual tradition here on QSR Uncut, Qu CMO Jen Kern broke down restaurant operators' thoughts on technology for the year ahead. Jen now returns to unravel the latest report, which unpacks how the industry appears to have moved from experimentation to execution, defined by operational stability, intelligent decision-making, and a unified guest experience. Is AI really here? How are kiosks coming along? What matters most to restaurants and what's starting to slide? We get into all of it.Here's a link to the full report: https://stateofdigital.qubeyond.com/The QSR Evolution Conference is just weeks away. Register here today to secure your spot to network and learn from the top restaurant brands in the country, from Chick-fil-A to White Castle to Shake Shack, Burger King, Texas Roadhouse, and many, many more.

With more than 30 years of industry experience, including serving as CEO of Voodoo Doughnut and SVP of operations at MOD Pizza, Chris Schultz brought a wealth of insight to Velvet Taco when he joined the fast casual late last year. He's now turning his attentions to growth and guarding some of the unique traits of a taco chain that's never blended into the pack, from LTOs every week to some of the most unique flavor combinations in the category. Schultz joins QSR Uncut to talk about the role so far and what he has in store for the future.

It's time to reveal our QSR Evolution Conference (with a special discount code for operators) and something new we're working on, an exclusive peer-to-peer restaurant group you can join and connect with fellow leaders, every day. The links: QSR Evolution Conference: https://www.qsrevolutionconference.com/QSR+: https://plus.qsrmagazine.com/

There may not be a faster-growing restaurant chain in the country than Dave’s Hot Chicken over the past few years. In fact, it’s one of the quickest-scaling franchises we’ve ever recorded. Now, it’s looking to take major buzz and turn it into something lasting, in the U.S. and overseas. CMO Brandon Rhoten joins QSR Uncut this week to discuss how Dave’s is capturing and nurturing fandom and evolving a story for the ages toward its next act.

Health-focused fast casual Konala is pioneering a high protein drive-thru model with a brand that wants to open access to a new way of eating. And it all began when Trace and his family cured what was supposed to be terminal epilepsy through food and diet. It’s a wild tale that sparked a growth-ready concept with designs to make it big.

The plant-based restaurant segment has ridden a roller coaster in recent years. From the apex of hype to some brands shutting down to others adopting a hybrid approach, what’s the market today truly look like? PLNT Burger CEO Chris Treloar joins QSR Uncut this week to talk about the future and how the concept has managed to steadily and strategically grow through ebbs and flows in guest demand and competitive action. Launched with the culinary expertise and Top Chef energy of Spike Mendelsohn, PLNT Burger focuses on a lean operations team, direct-to-vendor cost controls, and ensuring it limits non-food related costs to keep G&A spend relatively low. We get into all of that and explore where the guest might be taking the once-buzzing movement next.

Morley Ivers, Head of Global Strategic Partnerships, joins QSR Uncut to discuss the rise of America’s first chef-to-you meal delivery platform. CookUnity delivered more than 43 millions meals in 2025 (80 percent year-over-year growth), served north of 200,000 eaters, and surpassed $750 million in annual recurring revenue, its strongest year yet. We discuss that journey, what's still to come after a $250 million growth infusion, and how CookUnity has struck a chord by redefining an online model for culinary leaders and consumers alike. This episode is brought to you in partnership with CookUnity. Learn more here.

Queenie Lo, president, Spatial Design at global agency FutureBrand, joins QSR Uncut this week to talk about the next generation of store models and the growing importance of physical experiences as prices continue to rise. For over 15 years, Queenie has worked to design immersive and commercially successful experiences for brands, including McDonald’s for the past decade. The company also works with a number of global names, including HMSHost, SSP, Selfridge’s, Bloomingdale’s, and IKEA. We get into how to scale without losing your identity, and what the real future of QSR design looks like.

Seth Cohen, cofounder of Sweetfin and one of QSR Uncut’s original guests, returns to chat about the fast casual’s evolution as it celebrates 10 years. But this is far more than just a party. The brand kicked off 2026 with a bold new culinary chapter developed in collaboration with two-Michelin-starred chef Daniel Patterson. Known for redefining California cuisine through pioneering restaurants including Coi, Alta, and Locol, Patterson is bringing world-class technique to Sweetfin’s fresh, approachable style. What does this mean? Warm bowls. Elevated standards. And much more. We get into all of that, plus look back on the poke category’s growth over the past decade and what’s still to come.

FiiZ Drinks president Scott Ball joins the podcast to break down life operating in arguably QSR’s craziest market there is today—beverages. From dirty sodas to energy drinks to more, FiiZ has expanded to more than 70 locations since its 2014 founding. And the goal now is to open 500-plus units over the next 10 years in the U.S., with another 100 being launched in Canada. In just 2024, the brand served more than 200 million ounces of soda. We get into the growth ahead, what the brand is looking for in partners, and what it’s going to take to grapple with the biggest beverage leaders as consumers drive the category to new heights.

Paris Baguette Chief Development Officer Nick Scaccio joins QSR Uncut this week to unpack the global brand's mission to reestablish the neighborhood bakery café in markets nationwide. Targeting 1,000 stores in North America by 2030, the chain is refining site selection, asset strategy, and continuing to establish itself in a category that's seen its share of competitors rise over the years. 

In this episode of CEO to CEO: Behind the Counter, we hand the mics over to A&W Restaurants’ CEO Betsy Schmandt and Kilwins’ CEO Brian Britton. They discuss life overseeing two of the country’s most-iconic foodservice brands, what it’s taking to win over customers with experience and service, and how restaurant leaders can inspire growth and performance from the top down.As always, CEO to CEO provides a candid dive into life directing a quick-service chain. There’s no editor. No filter. Just real and actionable insight to take to your operation and career.For more episodes of QSR's CEO to CEO series, visit here.

Tomás Gilbert, Director, Strategic Market Insights at Curion, joins QSR Uncut to break down his adventures as a qualitative researcher in the restaurant space. We get into what’s driving traffic, what food trends are landing on menus, why beverages are hot, why menu optimization is becoming widespread, and much more. There’s a reason in-market research is a growing methodology in QSR.This episode was brought to you by our partners at Curion. 

Fuku CEO Claudia Lezcano has held jobs from chief marketing officer of the Miami Dolphins, Marlins, executive roles at Burger King, Church’s Chicken, and more. But she knew she walked into something special when the opportunity to lead Fuku—the East Village brand that began as an off-menu item by chefs at David Chang’s Momofuku Noodle Bar—arrived. Now, Fuku and its famed “Original Sando” are gearing up for growth and looking to bring an elevated product and service model to new and loyal customers alike.The episode is brought to you by our partners at Campbell’s Foodservice—where giving operators more is at the heart of everything they do.

John Ramsay, industry vet and director of franchise sales and development for the brand, joins QSR Uncut to discuss Taco Cabana’s recent success and how it’s positioning to take its legacy concept to fresh markets and beyond. The Texas institution has big plans, revamped ownership, and goals to break through in a category that’s stuffed with competitors.The episode was brought to you by our partners at Vitamix. 

Peter Wright, Jollibee's vice president of franchise development, joins QSR Uncut to discuss the global chicken giant's plans to ramp up domestic development through franchising. Voted the No. 1 Fried Chicken in America, Wright, a former Starbucks and Panera exec, breaks down how Jollibee expects to carve out share in a red-hot category and expand in the months to come. 

Joe Blanton, founder & CEO of Stone Restaurant Real Estate, joins QSR editorial director Danny Klein for a trip around the market. We look at how site selection is trending, what kind of properties operators are finding to build in today, and much more during one of the more-dynamic cost periods on record. No matter what's happening in this industry, it always starts with location.

From culture setting to finding big-time industry supporters, like former Subway president Doug Fry, Brasa Peruvian Kitchen wants to redefine the fast casual model (it just recently opened in NYC for the first time). We explore the brand’s rise, its big plans for 2026, and how the concept is going to chart growth by staying true to a mission that stands out in a crowded field.

Rita’s Italian Ice & Frozen Custard Chief Development Officer Lawrence Brown joins QSR Uncut this week to discuss how the 40-year-old Philly-based frozen treat brand is blending its nostalgic roots with a forward-looking growth strategy to stay ahead. We’ll get into the fast casual’s asset strategy, where it’s looking to develop, and how it’s finding the right partners to fuel development for a nearly 600-unit chain with 35-plus stores projected for this year.

Starbucks’ strategy pivot to “turn coffee houses into living rooms” and get back to its “third place” was one of the biggest topics of 2025 and promises to grab headlines in 2026. The decision offers abundant lessons for QSRs, as Pete Champion, managing partner at brand experience agency I-AM, shares with QSR editorial director Danny Klein on this episode of QSR Uncut. Pete brings over 20 years’ experience in brand environments, having worked with industry giants including Starbucks, Costa Coffee and KFC. We get into how hospitality and QSR brands transform their physical spaces to connect with customers on a deeper, more human level. And why this could make all the difference for one of the most recognizable retail brands in the world.

In this episode of CEO to CEO: Behind the Counter, Original ChopShop leader Jason Morgan and Taziki's Mediterranean Café's Dan Simpson quiz one another on life leading rising fast casuals. What still defines the category? How do you truly build a brand with culture and customer-first ideals? The two industry leaders explore those topics and unpack life atop emerging restaurant chains.As always, the conversation is an unfiltered, deep look at restaurant management, operating practices, and what it takes to be a leader in today's industry landscape.

As Chief Marketing Officer of Yum! Brands’ Habit Burger & Grill since February 2023, Jack Hinchliffe leads all aspects of brand communications, retail calendar, customer insights, digital marketing, and F&B for the fast casual. On this episode of QSR Uncut, he joins editorial director Danny Klein to discuss Habit’s ongoing transformation into a more meaningful and memorable brand, and how it’s earned top rankings from customers and transformed that affinity into some outside-the-box campaigns, including crashing the cultural conversation after placing a billboard outside In-N-Out locations congratulating them on their “No. 2 burger.” We get into those campaigns, Jack’s history at KFC and in marketing overall, and Habit’s recent partnership with the Los Angeles Dodgers. Plus, much more.

Founded in 2007 by Tony Lamb, Kona Ice launched its first Kona Entertainment Vehicle in Florence, Kentucky. Today, the brand has grown to more than 1,900 trucks and nearly 3,000 points of sale, serving 49 states. The brand has also given back more than $200 million to local communities. Lamb joins QSR editorial director Danny Klein on this episode of QSR Uncut to share the journey, how the company is evolving toward new concepts and more trucks, and why it continues to rack up awards for its unique franchise opportunity. 

Mike Perry, founder and chief creative officer at hospitality, food and beverage brand agency Tavern, joins QSR editorial director Danny Klein to discuss how restaurants can endure in today’s weary consumer environment. Why is brand identity mission critical? What missteps are some classic chains making with design and marketing? We explore the industry, from Starbucks to Cracker Barrel to Sizzler, and more, laying the roadmap for reinvention, and what’s to come. Perry’s 15-plus year career spans roles at TikTok and NBC Sports, and he’s worked with brands such as Burger King and Budweiser. Note: This episode contains explicit language.

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-dollar growth engine with room to grow.

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 result was another candid look inside the sector and what it takes to lead from the top.

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.