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 as it recovers from the COVID-19 pandemic. Made for restaurant executives, entrepreneurs, consumers, and leaders, each episode candidly answers three questions and shares expert advice from some of the industry's most insightful leaders.
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 that covers everything from restaurant menus to rebottling fraud to tasting 101 for bourbon drinkers. Why is it so hard to find Buffalo Trace? Is it worth it? What’s it really like to write and talk about bourbon? How did he pick the top 100? All that and much more as we dive into the limitless world of bourbon.
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 coming next, and how to manage one of the greatest disruptions in recent operating history.
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 multigenerational intelligence going.
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 year's deals, CEO Andy Wiederhorn chats with the QSR team about arguably the biggest storyline of this past year, and what an encore looks like.
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 restaurants.
Meet the Next Big Mediterranean Chain
CEO Zaid Ayoub is an electrical engineer turned restaurateur. And it shows in the continued evolution of SaJJ Mediterranean, a 15-unit fast casual from the Bay Area ready to hit its stride coming out of COVID. Ayoub joins the QSR team to discuss the concept’s innovative growth and how it hopes to go mainstream.
Perfect for anybody in the restaurant industry!
Great conversations and insights. Look forward to every episode!
Love this podcast
Great insights, information and conversation
Loved hearing the backstory for the development of Blaze