QSR Uncut
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 shares expert advice from some of the industry's most insightful leaders.
- Update frequency
- every 6 days
- Average duration
- 39 minutes
- Episodes
- 328
- Years Active
- 2019 - 2025
Wingstop Week: CEO Charlie Morrison on becoming a top 10 global brand
It's Wingstop Week! That's right, this week we're sharing daily interviews with executives at the wings giant, detailing how the company was positioned to weather the COVID crisis, the spectacular su…
Wingstop Week: CTO Stacy Peterson on designing an industry-leading tech stack
It's Wingstop Week! That's right, this week we're sharing daily interviews with executives at the wings giant, detailing how the company was positioned to weather the COVID crisis, the spectacular su…
Wingstop Week: President of international Nicolas Boudet on how to grow globally
It's Wingstop Week! That's right, this week we're sharing daily interviews with executives at the wings giant, detailing how the company was positioned to weather the COVID crisis, the spectacular su…
Wingstop Week: SVP of people Donnie Upshaw on the power of culture to lead you through crisis
It's Wingstop Week! That's right, this week we're sharing daily interviews with executives at the wings giant, detailing how the company was positioned to weather the COVID crisis, the spectacular su…
Wingstop Week: CMO Christina Clarke on shaping the brand's persona
It's Wingstop Week! That's right, this week we're sharing daily interviews with executives at the wings giant, detailing how the company was positioned to weather the COVID crisis, the spectacular su…
A big-chain mindset for a startup plant-based fast casual
Carin Stutz has worked in the restaurant industry for about four decades, including executive positions at Così, McAlister's Deli, and Red Robin. In 2019, she took the CEO position at Chicago-based f…
How a startup ice cream franchise has re-created its experience during COVID
Pizza and chicken wings may be crushing right now, but what about the ice cream category? For something so dependent upon a social experience—not to mention a product with such a short shelf life—how…
Restaurantology Ep 5: An investor’s perspective on the opportunity for restaurants
It’s the fifth and final installment of the Restaurantology series, and we’re talking with Savory Fund’s managing partners, Andrew Smith and Greg Warnock.
Chock-full of valuable and practical insight…
Restaurantology Ep 4: The benefits of thinking like an investor
It’s part four of our Restaurantology series, and we’re getting into the nitty gritty of how a management team like Savory supports the restaurants within its portfolio and leverages its resources to…
Restaurantology Ep 3: How two brands landed post-pandemic investment deals
It’s part three of our Restaurantology series, and today we’re talking about the state of the mergers and acquisitions market during the COVID-19 crisis. Prior to the pandemic, Savory Fund’s portfoli…
Restaurantology Ep 2: It’s time to focus on growth again—here’s how
It’s part two of our Restaurantology series, and we’re talking with emerging restaurant leaders about their unique expansion plans. The coronavirus pandemic clearly slammed the brakes on restaurant m…
Restaurantology Ep 1: Why hospitality is still critical to restaurant success
Today is our first episode in the Restaurantology series! Restaurantology is a partnership with Savory Fund, which was launched earlier this year by investment firm Mercato Partners, and was establis…
What pivoting looks like to a full-serve breakfast chain
Everyone got hit hard by the COVID-19 pandemic, but full-service chains were especially rocked by losing dining rooms. And with a huge shift in daypart activity due to millions of Americans working f…
Why menu innovation still matters, according to Velvet Taco's CEO
Before the pandemic, fast-casual taco joint Velvet Taco was cruising. It had grown to 15 locations doing $4 million in average unit volume, and it planned aggressive growth across the U.S. Menu innov…
A look inside this year's QSR Drive Thru Study
We’ve been publishing the QSR® Drive-Thru Study now for over 20 years, holding quick-service chains accountable by reporting on their performance in speed of service, order accuracy, and other import…
Mendocino Farms is finding its way in an off-premises world
Mendocino Farms is the perfect example of fast casual 2.0. Committed to big footprints with beautiful designs and activities like foosball and corn hole, the Los Angeles–based brand elevated the enti…
How FOCUS is creating a brand experience through digital ordering
Digital strategies were important before the pandemic, but they're critical today, and restaurants have only scratched the surface with digital innovations. Nobody knows that better than Dan Getsacov…
Evolving the service style at this emerging fast-casual taco player
The COVID-19 pandemic has hit different parts of the country and different foodservice categories in different ways. Of course, the full-service industry has suffered far more than counter-service co…
The marketing efforts keeping this beloved 97-year-old burger chain afloat
Flint, Michigan–based concept Halo Burger was built on the fundamentals of quick service—cheap and convenient burgers, fries, and shakes—way back in 1923. And while it's seen a lot in its 97 years, t…
Inside the mind of a leading investor during the COVID-19 crisis
Private investment firm RSE Ventures has built a name for itself in the business community, both for its stakes in renowned restaurants like Momofuku, Milk Bar, &pizza, and Bluestone Lane, as well as…