Vitality Bowls and the Rise of the Superfood Movement
Vitality Bowls exec Tara Gilad joins QSR editor Danny Klein to discuss standing out in one of the industry's fastest-growing (and crowded) categories, surviving COVID, and why the future is full of ex...
9 Feb 202236min
Meet America's 40 Hottest Fast Casuals: Part 1
On a special, bonus episode of QSR Uncut, the entire QSR magazine editorial team breaks down one of our biggest reports of the year: The 40/40 List, which recognizes the country's hottest fast casuals...
3 Feb 20221h 11min
Introducing NextGen Casual and Finney's Crafthouse
A new category has emerged for restaurants, one that promises to challenge everyone from the biggest fast-food chains to the most polished sit-down concepts. And Finney's Crafthouse out of California ...
31 Jan 202252min
Talking Bourbon with Spirits Guru Fred Minnick
Fred Minnick, best-selling author, bourbon curator, and taster, and one of the country’s leading voices on America’s native spirit, joins QSR Editorial Director Danny Klein for a wide-ranging chat tha...
13 Jan 202247min
How to Survive the Great Supply Chain Crisis
Restaurants are battling shortages and rocketing prices across the supply chain as 2022 kicks into gear. Avanti CEO Mark Rossi joins the QSR team to talk about best practices and tactics, what's comin...
6 Jan 202244min
Diversity from The Top Down, with Dr. James Pogue
Dr. James Pogue joins the QSR team to share tips and advice for executives and restaurant professionals on how to keep the conversation around unconscious bias, diversity and inclusion, and multigener...
29 Des 202139min
FAT Brands CEO Andy Wiederhorn on a Buying Spree for the Record Books
The owner of Fatburger, Fazoli's, and 15 other restaurant brands, spent nearly a $1 billion on acquisitions in 2021. And it could have been more. From bidding on Del Taco to an inside look at last yea...
21 Des 202142min
How to Create a Restaurant Concept from Scratch
The Culinary Edge, visionaries behind fast-growing Starbird Chicken, chat with the QSR team on concept creation, trends, and how to tell fact from fiction when it comes to the next big thing in restau...
7 Des 202144min
