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.
The last decade has witnessed an incredible rise in juice, smoothie, and açai bowl concepts, particularly as American consumers have turned their attention toward more nutritious and plant-forward di…
In 2015, Chipotle was the fast-casual restaurant industry's gold standard, with double-digit growth quarter after quarter. But with several cases of E. coli and norovirus in the fall of 2015, that al…
&pizza is a thriving fast-casual pizza shop that marches to the beat of its own drum. It designs its restaurants to reflect their local communities. Its employees get the company’s signature ampersan…
Childhood friends and first-generation Greek Americans Ted Xenohristos, Ike Grigoropoulos, and Dimitri Moshovitis first opened full-service restaurant Cava Mezze in Washington, D.C., in 2006. The fas…
In the wake of successful brands like Five Guys and Shake Shack, America fell in love with the better-burger category, which serves high-quality beef and other upscale ingredients in a fast-casual fo…
Dog Haus has carved its own niche within the fast-casual restaurant industry. With a sports-bar vibe and a chef-designed menu, this brand has created an upscale, laid-back experience that's packaged …
Blaze Pizza started as a business plan scribbled on a Chipotle napkin back in 2011. At the time, Rick and Elise Wetzel were founders of the successful snack brand Wetzel's Pretzels, but they recogniz…