QSR Uncut

QSR magazine
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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. Made for restaurant executives, entrepreneurs, consumers, and leaders, each episode candidly shares expert advice from some of the industry's most insightful leaders.

  1. -4 j

    The Great Greek Mediterranean Grill Preps for Lift-Off, with President Bob Andersen

    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.

    48 min

  2. 18 juin

    Lessons on Leadership from One of the Industry’s Most Important B2B Companies

    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.

    45 min

  3. 11 juin

    A Conversation on Franchising, Growth, and the State of Restaurants, with Fransmart CEO Dan Rowe

    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.

    40 min

  4. 4 juin

    The Journey of Beignet Spot, with CEO and Cofounder Fabrice Alce

    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.

    45 min

  5. 28 mai

    Winning the Value Customer, with Cici's President Jeff Hetsel

    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.

    32 min

  6. 21 mai

    A New Way for Franchisees to Find Capital, with Zack Fishman and Jimmy Frischling

    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.

    45 min

  7. 14 mai

    What’s Next for Potbelly After RaceTrac Sale, with Jennifer Durham

    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.

    42 min

  8. 7 mai

    Revealing the Growth Potential of Secret Burger Kitchen, with CEO Paul Sandhu

    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.

    35 min
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À propos

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. Made for restaurant executives, entrepreneurs, consumers, and leaders, each episode candidly shares expert advice from some of the industry's most insightful leaders.

Informations

  • Création
    QSR magazine
  • Années d’activité
    2019 - 2026
  • Épisodes
    371
  • Classification
    Tous publics
  • Copyright
    © 2026 QSR Uncut
  • Site web de l’émission
    QSR Uncut

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