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
The Evolution of Digital Marketing, with El Pollo Loco’s Gabe Alonso
How do you build cultural relevance for your brand in the current restaurant landscape? Authentically honor heritage while fostering a genuine connection with today and tomorrow’s target audience? Ga…
Restaurant Investments, Opportunity, and the Future of Growth, with Jim Balis
CapitalSpring's Managing Director of Strategic Operations, Jim Balis, joins QSR editorial director Danny Klein to take stock of the restaurant industry as the second half of the year winds down. Wher…
Mighty Quinn’s and the Making of a BBQ Empire
Micha Magid, co-CEO of rising barbecue fast casual Mighty Quinn’s, joins QSR editors Danny Klein and Ben Coley to discuss the brand’s growth plans, how to scale in one of the category’s most challeng…
Salad Station's Journey from Farm to Franchise
In 2012, Scott Henderson founded Salad Station, a Louisiana-based, family-focused restaurant concept, providing its guests with fresh produce—straight from the farm to the salad bar. Now, the brand i…
Is Catering Making a Comeback?
One of the pandemic’s hardest-hit fields is back in force, and we’ve got the data to prove it. Mike O’Hanlon, ezCater’s chief partnership officer, joins QSR editorial director Danny Klein to discuss …
The Purpose-Driven Mission of Tacos 4 Life
Cofounder Austin Samuelson joins QSR editorial director Danny Klein to discuss the background and ambitions of Tacos 4 Life, a brand ranked among the hottest fast casuals in America this year. The ch…
The State of Insurance for Restaurants
This has been a wild time for restaurants, from continued pandemic recovery to cyber-attacks to a changing labor force. How do you prepare and protect your business from all of it? John Cassetta, hea…
Why Crisp & Green is Ready to Explode
Steele Smiley returns to QSR Uncut to update what’s becoming one of the most compelling growth stories in the business. Crisp & Green is on track to open 50 locations this year and just signed its la…
Jon Taffer Returns with a $20,000 Offer
The outspoken star of “Bar Rescue” is teaming with Shift4 on a $20,000 business grant program open to restaurant owners. We’ll talk about how to apply, what it entails (a one-on-one personalized cons…
Pizza Hut President David Graves on a Transformation for the Ages
In 2020, one of the world’s most iconic restaurant brands began a journey to find its brand DNA. The result: Become the “Pizza Lover’s Pizza.” From creating distinctive, modern brand communications t…
The Sweet Legacy of Handel's Homemade Ice Cream, with CEO Rich Matherne
Once named the best ice cream on the planet by National Geographic, Handel's has been in the business of making and selling fresh ice cream since 1945. Now, it's on the doorstep of 100 locations, wit…
The Enduring and Evolving Story of Donatos, with CEO Tom Krouse
Tom Krouse, CEO of Donatos, the fast-casual pizza franchise famous for its “Edge to Edge” toppings, joins QSR editors Danny Klein and Ben Coley to discuss 60 years of history, the brand’s game-changi…
Smoothie King Has Big News, with CMO Marianne Radley
The 1,400-unit brand is diving into a whole-new category. Spearheading the charge is marketing chief Marianne Radley, who arrived in September and hit the ground running. Formerly chief brand officer…
Olo CEO Noah Glass Reveals the Restaurant of the Future
Noah Glass, chief executive and founder of Olo, an open SaaS platform that empowers a network of over 600 brands across 87,000 locations, shares his vision for the restaurant of the future. From pers…
From Surfer to Superfruit Empire: How Abby Taylor Grew Playa Bowls
Self-described Jersey Shore girl Abby Taylor was surfing her way around the globe when the idea to open an acai shop struck. Now, Playa Bowls has 170-plus locations and kicked off 2023 stronger than …
Where is the Restaurant Consumer Really Going?
Rachel Buss, director of client services at Curion, takes us inside the mind of today’s restaurant guest. What are the trends to watch? How can you tell if a product launch will hit it big? Buss, an …
The Future of the Soda Fountain Takes Shape
What's coming to a soda fountain near you in 2023? Kevin Sherman, CEO of Tractor Beverage Co., predicts innovation will shake up the conventional fountain machine that has remained stagnant for decad…
Jon Taffer on Changing the Restaurant Game as We Know It
The always-outspoken star of “Bar Rescue" joins QSR editors Danny Klein and Ben Coley to introduce the first concept with his name on it, and one Taffer believes represents the future of the casual-d…
Pizza Factory Finds its Stride
CEO MJ Riva rejoins the QSR team to share an exciting update from one of the category’s fastest-rising brands. The franchise is leading with a culture-first mindset as it prepares to hit the accelera…
How The Melt Made Guests ‘Love it Here’ Again
The Melt CEO Ralph Bower joins QSR editorial director Danny Klein to share the inside story behind one of the industry’s most impressive turnaround stories. Thanks to enhanced menu items and a new co…