En iyi QSR podcastleri (2024)

1
How to Clarify Value In Today's Restaurant Climate | Danny Klein Editorial Director QSR Magazine 22:08

5d ago22:08

22:08

Danny Klein, the editorial director for QSR and FSR magazines, shares his background and how he got involved in the restaurant industry. He discusses the challenges the industry is currently facing, such as inflation, labor costs, and access to capital. He also highlights the opportunities for innovation and managing the value equation. Examples in…

1
How Wetzel's Pretzels Built a Snack Food Empire, with CMO Hillary Frei 23:40

3d ago23:40

23:40

Once upon a time, Wetzel's Pretzels was the go-to treat during your annual "school clothes shopping" marathon at the mall. Fast forward to today, and Wetzel's has stepped beyond the mall scene, spreading pretzel joy through food trucks, Walmart partnerships, and stand-alone bakeries. In this week’s episode, Hillary Frei and I dig into how Wetzel's …

1
Slim Chickens CEO gives insight into brand's successes 16:51

4d ago16:51

16:51

In this episode of the Restaurant Operator Podcast, host Mandy Detwiler, editor of Pizza Marketplace and QSRweb, talks to Tom Gordon, CEO of Slim Chickens. The brand launched in 2003, has more than 280 units and is based in Fayetteville, Arkansas. "We open about a store a week," Gordon said. "We do 50 to 60 domestic stores every year, and we do int…

1
EP. 155: MARTIN WILLIAMS, STEAK & STRATEGY WITH CEO OF RARE RESTAURANTS 1:24:34

11d ago1:24:34

1:24:34

In this episode of the Supersonic Marketing Podcast, Mark McC talks with Martin Williams, CEO of Rare Restaurants, which includes Gaucho and M Restaurants. They talk about Martin's journey in hospitality, leadership insights, and the transformation of Gaucho. The discussion covers important topics such as strong team engagement, innovative marketin…

1
How to Turn 3rd Party Orders into Direct Orders | Juan Orrego of Cuboh & ChowNow 26:58

12d ago26:58

26:58

Juan Orrego, co-founder of Cuboh, shares his entrepreneurial journey and the story behind Cuboh's acquisition by ChowNow. Cuboh helps restaurants integrate their online orders into their point of sale system, while ChowNow is a direct online ordering platform. The acquisition allows ChowNow to offer both third-party integration and direct ordering …

1
Modern Market Eatery president talks brand excellence, ethos 18:09

17d ago18:09

18:09

In this episode of the Restaurant Operator Podcast, host Mandy Detwiler interviews Rob McColgan, brand president and co-founder of Modern Market Eatery, at the Restaurant Franchising and Innovation Summit about how the brand has evolved since its launched in 2009 in Boulder, Colorado. The brand now has just over 30 units in six states. McColgan adm…

1
EP. 154: AKTAR ISLAM, MICHELIN MASTERY WITH CHEF AND OWNER OF OPHEEM 1:33:13

18d ago1:33:13

1:33:13

In this episode, Mark McC interviews two-Michelin-starred chef Akhtar Islam from Opheem. They discuss Akhtar's career, dedication to continuous improvement, and the evolving landscape of Indian cuisine and social media in the culinary world. Insights are shared on the challenges faced by the hospitality industry, the importance of authenticity, and…

1
Co-branded Concepts Are Making a Comeback... with Kristen Hartman 27:07

18d ago27:07

27:07

Auntie Anne's. Cinnabon. Carvel. Moe's Southwest Grill. If these brands sound familiar to you, listen up! On this week's episode, Kristen Hartman, President of Speciality Brands for GoTo Foods (formerly Focus Brands), discusses the evolution of co-branded QSR concepts. She gets down into the nitty gritty of what makes a co-branded concept successfu…

1
How to Create a Unique and Memorable Marketing Experience | Scott Porter of San Diablo Churros 28:57

19d ago28:57

28:57

Scott Porter, founder and CEO of San Diablo Artisan Churros, shares his unconventional career path and the origin story of his churro business. He discusses the importance of customer and brand experience in creating a thriving brand and marketing strategy. Scott talks about how he secured partnerships with stadiums and event centers by winning the…

1
Cicis Pizza leads buffet-style pizza concept with customer-focused tech 18:42

24d ago18:42

18:42

In this episode of the Pizza Marketplace Podcast, host Mandy Detwiler, editor of Pizza Marketplace, and Jeff Hetsel, president of Cicis Pizza. Hetsel says Cicis, which is a buffet concept, is doing well with positive sales, and the brand is currently looking for ways to leverage technology to increase those sales. "One of the great things we try to…

1
EP. 153: SHEREEN RITCHIE, BAKING INNOVATION WITH CEO OF BUNS FROM HOME 1:09:32

25d ago1:09:32

1:09:32

In this episode, Mark McC welcomes Shereen Ritchie, CEO of Buns From Home. Reflecting on her dynamic career across notable venues like Leon, TGI Fridays, and the London Underground, Shereen shares her journey on mentorship, gender equality, and innovation within the hospitality industry. Highlights include her memorable viral moment at the Women's …

1
Scaling from 1 Unit to $2.5 Billion in Sales | Andrew K. Smith of Savory Fund 23:11

26d ago23:11

23:11

Andrew Smith, the managing director and co-founder of Savory Fund, shares his journey in the restaurant industry and how he helps small local concepts scale and grow. He emphasizes the importance of focusing on the underbelly of a business, which includes leadership, systems, and people. Marketing should be inside-out, with a strong emphasis on exe…

1
EP. 152 ROBIN ROWLAND OBE, SUSHI AND STRATEGY WITH TRISPAN 1:29:27

1M ago1:29:27

1:29:27

In this episode, Mark McC sits down at Brewdog Waterloo with Robin Rowland OBE, partner at TriSpan. They discuss Robin's significant impact on Yo Sushi as CEO, where he grew the brand through innovative strategies, Robin's investment insights at TriSpan, the importance of emotional intelligence in leadership, and successful investments in hospitali…

1
Happy Employees Make for Happy Guests... With Mistie Boulton, Founder of EyeSpy Critiquing & Consulting 28:18

1M ago28:18

28:18

Mistie's seen it all. From mystery shopping to operational development, team training, and more, she helps restaurants and hospitality companies enhance their guest experience through team building and culture development. We discuss some of the biggest challenges facing the industry today in terms of making employees feel seen, heard, and valued..…

1
Economics of Delivery & The Value of a High Percentage of Direct Orders | Andrew Nakkache 27:20

1M ago27:20

27:20

Summary Andrew Nikash, co-founder and CEO of FIRST, discusses the challenges and opportunities of third-party delivery for restaurants. He highlights the importance of restaurants maintaining a direct relationship with their customers and offers strategies to reduce the cost of delivery while maximizing profits. Andrew emphasizes the need for resta…

1
Bonchon SVP chats about competing in the chicken market, appealing to Americans 16:04

1M ago16:04

16:04

In this episode of the Restaurant Operator Podcast, host Mandy Detwiler talks to Amanda Millikan, vice president of chicken chain Bonchon. Millikan oversees the growth strategy for the United States and has been with the company for a year and a half. The Korean fried chicken brand has been in the U.S. since 2006. The chicken is double fried and ha…

1
EP. 151 MATT OVINGTON, ASK THE RIGHT QUESTIONS WITH SALIENCE RESEARCH 1:12:45

1M ago1:12:45

1:12:45

In this episode, Mark McC invites Matt Ovington, Director of Research at Salience Plus, to talk about the power of research in hospitality marketing. They explore cost-effective techniques, understanding customer behaviour, and leveraging System 1 and System 2 thinking to boost business performance. The discussion also covers qualitative and quanti…

1
How Restaurants Do "4 Walls Marketing" | Eric Cacciatore of Restaurant Unstoppable 28:43

1M ago28:43

28:43

Summary Eric Cacciatore, founder and host of the Restaurant Unstoppable Movement and podcast, shares his background and journey in the restaurant industry. He emphasizes the importance of four walls marketing and creating a great in-store experience. Eric also discusses the challenges and opportunities in the restaurant industry, including rising l…

1
Ep. 150 PATRICK MCGUIGAN, FROM FARM TO TABLE WITH THE AUTHOR OF THE CHEESE LIFE 1:09:42

2M ago1:09:42

1:09:42

In this episode, Mark McSee chats with Patrick McGuigan, a renowned cheese journalist, teacher, and judge. They delve into Patrick's journey from food writer to cheese expert, his role in judging world-class cheeses, and the nuances of different cheese types globally. Patrick also shares insights on cheese's growing popularity in restaurants and th…

1
The Rita’s Way, with CEO Linda Chadwick 28:34

2M ago28:34

28:34

Meet Linda Chadwick, president and CEO of Rita’s Italian Ice & Frozen Custard. In today’s episode, we discuss her 25-plus years of experience in the industry, the moments that defined her leadership strategy, the fundamentals that shape Rita’s culture, and the idea of balancing nostalgia with innovation. Plus, I found out what her favorite Rita’s f…

1
The Power of LTOs, Loyalty, & Putting the Guest First | Steve Smyth 23:53

2M ago23:53

23:53

Steve Smyth, the director of restaurant technology for Taco John's International, shares his experiences of implementing technology in the restaurant industry. Taco John's, a legacy brand known for its tacos and burritos, has been using technology to enhance the guest experience and improve communication. They have implemented mobile ordering, loya…

1
How to generate food truck profits with location tracking 16:07

2M ago16:07

16:07

The food truck industry isn't an easy one. Food truck operators need capital to get a truck, get it set up for food production, get branding set up and more. That's not to mention meeting all regulatory rules and finding the best place to park. And lastly, they need to be able to generate a customer base willing to follow their trucks and purchase …

1
Ep. 149 NICK POPOVICI, REVOLUTIONISING THE INDUSTRY WITH VITA MOJO 1:30:41

2M ago1:30:41

1:30:41

In this special episode, Mark McC sits down with Nick Popovici, CEO and co-founder of Vita Mojo to explore the journey and innovations behind Vita Mojo's restaurant management platform. They talk about Nick's transition from finance to restaurant management, the creation of Vita Mojo inspired by personal dietary changes, and their evolution from a …

1
How to add an extra $2.5M in sales for a Single Unit | David Doty 24:36

2M ago24:36

24:36

David Doty, owner of Lehigh Bakery, shares his journey in the restaurant industry and the growth of his bakery. He discusses his background in finance and law and how he transitioned into the food industry. David emphasizes the importance of customer experience and engagement in driving sales and growth. He shares strategies such as saying yes to c…

1
Pizzaiolo launches signature brand in Dana Point, California 16:13

2M ago16:13

16:13

In this episode of the Pizza Marketplace Podcast, host Mandy Detwiler, editor of Pizza Marketplace, talks to John Arena, co-owner of Metro Pizza in Las Vegas. Arena recently opened a signature pizzeria called Truly Pizza in Dana Point, California, with a group of friends. Together, they've built a concept new to the city that brings in both tourist…

1
EP. 148 DARREL CONNELL AND LIZZIE RYAN: SOUND INVESTMENT WITH IMBIBA 1:27:24

2M ago1:27:24

1:27:24

In this episode, Mark McC sits down with Daryl Connell and Lizzie Ryan from Imbiba to explore their private equity firm's unique approach to investing in the hospitality sector. They talk about support strategies for brands, key trends in health and wellness, casual dining, and technology. The discussion also highlights recent investments, such as …

1
Finding Your Groove with Julie Zucker 43:04

2M ago43:04

43:04

On this week’s episode, we're joined by Julie Zucker, CMO of Branded Strategic Hospitality and WiRL advisory board member. We’re talking about all things balance. 🧘🏻‍♀️ How do you find and maintain balance as your priorities shift in your personal and professional life? By sharing her life experiences, Julie tackles the big feelings of guilt, mothe…

1
Easy to Implement Restaurant Marketing Tactics | Sterling Douglass 26:55

2M ago26:55

26:55

Sterling Douglass, co-founder and CEO of Chowley, shares insights and tactics for restaurant marketing. He discusses the importance of point-of-sale integration and the value of digital marketing tools for SMB restaurants. Douglass emphasizes the need to focus on both generating demand and creating repeat orders. He highlights the significance of m…

1
How to be successful in the food truck business 16:08

2M ago16:08

16:08

It's not easy operating a food truck. You have to get your trailer in order, get the right equipment to prepare food and make sure your truck is up to code. That's before you begin to figure out where you're allowed to park your vehicle. In today's episode of the Restaurant Operator Podcast, Patrick Bolanos, co-founder of Trail King Builders shared…

1
EP. 147 KRIS HALL: INVESTING IN MENTAL HEALTH WITH BURNT CHEF PROJECT 1:01:50

2M ago1:01:50

1:01:50

In this episode, Mark McC catches up with Kris Hall, founder of The Burnt Chef Project, to discuss mental health within the hospitality industry. They explore Kris's personal journey, the start of the project through a photography campaign, and its growth into a global initiative offering support and training. The conversation looks at mental healt…

1
Finding Your Niche to Market Your Restaurant | Jeff McFadden 29:30

2M ago29:30

29:30

Jeff McFadden, founder of The Smoked Taco and Wallabies Smokehouse, shares his experiences in building successful restaurant brands. He emphasizes the importance of finding a unique niche and creating something that stands out from the competition. Jeff also discusses the challenges of scaling a business and the need to address operational issues a…

1
How To Make an Extra $2500 in Your Pizzeria This Week | Smart Pizza Marketing 26:24

2M ago26:24

26:24

On this special episode of Restaurant Rocket Fuel Shane Murphy is a guest on Smart Pizza Marketing Podcast with Bruce Irving. Welcome to another episode of Smart Pizza Marketing! In this episode, our host Bruce sits down with special guest Shane, the founder of Boostly.com. Boostly offers a fast and efficient text marketing service that allows pizz…

1
EP. 146 DAVID MCDOWALL: FROM BREWDOG TO STONEGATE CEO 1:03:41

2M ago1:03:41

1:03:41

In this episode, Mark McC visits Soho to meet with David McDowell, former COO and President of Brewdog and current CEO of Stonegate, the UK's largest pub group. The conversation covers David's journey since joining Stonegate, the challenges he's faced, and the strategic changes he's implemented. They also discuss the importance of pub culture, shif…

1
Introducing the Women in Restaurant Leadership Podcast, with Mindy Armstrong 28:48

2M ago28:48

28:48

Welcome to Episode No. 1 of the Women in Restaurant Leadership podcast, a new initiative from the editors behind QSR and FSR magazines. We start by diving into the world of culinary with WiRL advisory board member Mindy Armstrong, who walks us through a day in her life as VP of Menu Innovation for beloved brands Perkins and Huddle House. We explore…

1
The Importance of Loyalty Programs for Restaurants | Matt Doka 25:41

3M ago25:41

25:41

Matt Doka, co-founder and CTO of Five Stars, shares the story of how Five Stars started and the importance of loyalty programs for small businesses. He discusses the shift from just having a loyalty program to creating a comprehensive life cycle communication platform that turns transactions into relationships. Matt emphasizes the effectiveness of …

1
Givex AI ordering system breathes new life into tech 17:36

3M ago17:36

17:36

Conversational AI is a type of artificial intelligence that can chat with guests. It uses natural language processing to understand what you say and respond in a way that mimics human conversation. This technology is used in chatbots and virtual assistants like GivexAI's ordering kiosk used in coffee shops, QSRs and more. In this episode of the Res…

1
EP. 145 ROGER DALTREY & JAMIE DALTREY: BREWING SUCCESS WITH LAKEDOWN BREWING CO 56:23

3M ago56:23

56:23

In this episode, we sit down with rock legend Roger Daltrey and his son Jamie Daltrey, the founders of Lakedown Brewing Co. Roger and Jamie discuss their journey of building the brewery on their estate, which also includes trout farming and carp farming. We talk about the highs, the lows, and the importance they place on sustainability and communit…

1
Sub Zero Ice Cream's Story From Genesis to Shark Tank | Jerry Hancock 29:25

3M ago29:25

29:25

Jerry Hancock, founder of SubZero Ice Cream, shares the story behind the unique ice cream concept and the process of using liquid nitrogen to create custom-made ice cream. He discusses the challenges of starting a franchise business and the impact of appearing on Shark Tank. Hancock emphasizes the importance of community involvement and grassroots …

1
Gen "Zee" - How one pizza franchise is gaining the attention of next-gen entrepreneurs 12:57

3M ago12:57

12:57

Networld Media Group tarafından oluşturuldu

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How to Better Tell Your Restaurant's Story Online | Shawn Walchef 31:24

3M ago31:24

31:24

Sean Walchef shares his journey as a restaurant owner and media creator, emphasizing the importance of storytelling and digital presence. He discusses the shift from 'if you build it, they will come' to the reality of needing to tell your own story. He highlights the significance of the 'orange tree story' and the power of repetition in storytellin…

1
Catching Up with the Catering Business - Interview with Erle Dardick 20:59

3M ago20:59

20:59

Recently, Erle Dardick, the catering guru, and fastcasual.com have partnered to create the Restaurant Catering Workshop, happening October 15-16, 2024 in Denver CO. Erle joins us for a candid conversation on hits and misses in the catering business. #catering #restaurant #podcastNetworld Media Group tarafından oluşturuldu

1
How Biscuit Belly added breakfast catering to its operations 23:10

3M ago23:10

23:10

In this episode of the Restaurant Operator Podcast, host Mandy Wolf Detwiler, managing editor of Networld Media Goup, talks to Lauren Coulter, integrator and chief biscuit eater at Biscuit Belly, a Louisville, Kentucky-based biscuit fast casual chain about the brand's catering program. Many restaurants are expanding their reach with dedicated cater…

1
The Value of Collecting Customer Information for Effective Remarketing | Brett Linkletter 27:21

3M ago27:21

27:21

Brett Linkletter, founder and CEO of DineLine, shares his expertise in restaurant marketing. He discusses the importance of tracking ROI and offers various methods for restaurants to track their success, such as using QR codes, store visits, and credit card swipes. Linkletter emphasizes the need for restaurants to focus on both customer acquisition…

1
S8 Ep. 144 FROM FINE DINING TO ARTISAN COFFEE AND EXCELLENT PUB FOOD WITH CHEF ASHLEY PALMER WATTS, CO-FOUNDER OF THE DEVONSHIRE AND ARTISAN COFFEE CO 1:17:11

3M ago1:17:11

1:17:11

Explore the fascinating world of culinary arts and entrepreneurship with one of the UK’s finest chefs, Ashley Palmer Watts. Ashley shares his extensive experience in the restaurant scene, notably his time with Heston Blumenthal at The Fat Duck. He offers an insider's view into the intricate process of creating innovative dishes and the importance o…

1
Overcoming Challenges in Technology Adoption for Restaurants | Mike Norton 27:05

3M ago27:05

27:05

Mike Norton, an expert in restaurant marketing, shares insights on the importance of data collection and utilization in the restaurant industry. He emphasizes the need for restaurants to have a cohesive system to collect customer data and highlights the value of tools like reviews and feedback solutions. Norton discusses the challenges faced by the…

1
S8 Ep. 143 HOSPITALITY'S NEW HORIZONS: TECH, SUSTAINABILITY, BRAND EVOLUTION AND GLOBAL INSIGHTS FOR LOCAL SUCCESS WITH DAVID CAMPBELL, GLOBAL CHAIR OF OLE AND STEEN 1:10:52

4M ago1:10:52

1:10:52

David Campbell is a luminary in the hospitality industry with experience leading iconic brands like Pizza Express and The Ivy to his current ventures in the bakery scene with Ole & Steen. David shares insightful stories from navigating corporate challenges, mastering branding, and spearheading innovative marketing strategies. Together with Mark McC…

1
Sustaining Momentum After a TV Appearance | Sean Huntington 33:06

4M ago33:06

33:06

Sean Huntington, former owner of Sweet Cakes Cafe, shares the story behind the bakery and cafe and how it developed over time. The business gained recognition after being featured on TLC's Best Food Ever TV series. Sean discusses the impact of the TV appearance on their sales and the challenges they faced in sustaining that momentum. He emphasizes …

1
S8 Ep. 142 PINTS, PUB CULTURE, AND PERFECTION: A CONVERSATION WITH OISIN ROGERS, CO-FOUNDER OF THE DEVONSHIRE PUB 41:21

4M ago41:21

41:21

What makes a pub stand out from the rest and what is the secret behind a good pint of Guinness? Devonshire co-founder and Guinness aficionado Oisín Rogers answers these questions and more in this week’s episode. Mark McC delves into Oisín’s extensive career in hospitality, exploring his unique path from bypassing university to dominating the pub sc…

1
Wetzel's Pretzels franchisee opens unit with brand's Access to Equity program 16:50

4M ago16:50

16:50

1
The Power of Word-of-Mouth Marketing in Franchise Growth | Bennet Maxwell of Dirty Dough 26:34

4M ago26:34

26:34

Summary Bennett Maxwell, founder of Dirty Dough, shares his journey of building a successful gourmet cookie franchise. He discusses the importance of mental health and mindset in finding joy and fulfillment in life. Bennett highlights the key strategies that have contributed to the rapid growth of Dirty Dough, including leveraging word-of-mouth mar…

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