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Throughout the COVID-19 pandemic, restaurant operators have gotten really creative with their service models to get food in customers' hands. Full-service brands in particular have gotten a crash course in off-premises business and a limited-service model. Now one chain is making that change permanent. Bonchon, the Korean fried chicken chain, has developed a fast-casual prototype that it's going to stick with moving forward. CEO Flynn Dekker joins the podcast to talk about that decision, how digital channels have revolutionized the Bonchon experience, and what all this means for its growth aspirations.Subscribe to QSR at QSRmagazine.com/subscribeQSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

Nontraditional venues like schools, sports arenas, hospitals, business centers, and airports have long been great opportunities for restaurants to get in front of new audiences. But those venues were particularly hit by the COVID-19 pandemic, as many of them lost a vast majority of their audience, if not all of it.Sodexo is one facility management company that provides foodservice for nontraditional venues, and its leadership team has spent the last several months adapting to the pandemic and figuring out what nontraditional might look like in the future. Husein Kitabwalla, Sodexo's CEO of Service Operations, North America, and Johnny Auer, VP of North America Food Transformation, join the podcast to talk about what they're learning from restaurants, how new trends like online ordering and ghost kitchens can work in nontraditional spaces, and what kinds of changes we should expect to see in nontraditional in the future. Subscribe to QSR at QSRmagazine.com/subscribeQSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

Restaurant employees have had a brutal year. Not only are foodservice jobs disappearing along with restaurant and dining-room closures, but also, those who have managed to hold onto their jobs are being asked to put their health at risk while simultaneously abiding by more stringent safety standards and playing mask police, to boot.MOD Pizza cofounder and CEO Scott Svenson recognizes how hard the year has been on his employees. That's why his team has spent the pandemic doubling down on MOD's culture and recommitting to the people throughout the system who help make it the leading fast-casual player in the U.S. with around 500 locations.Svenson joins the podcast to discuss how the pandemic has forced MOD to rethink its model, how the company has set up programs to support its valued employees, and why companies should not ignore the mental health of their workers in this anxious season.Subscribe to QSR at QSRmagazine.com/subscribeQSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

There was a time when Voodoo Doughnut was a cash-only restaurant—in fact, that time was 2019. Yes, this Portland, Oregon–based doughnut shop was such an icon that it could get away with doing things like not accept credit cards and stay open 24 hours a day. But COVID-19 forced Voodoo to quickly catch up with reality, which it did by instituting things like third-party delivery and online ordering. Now the 10-unit brand is learning how to maintain its icon status while also modernizing its system and learning from its customers about what exactly they want out of the concept. CEO Chris Schultz joins the podcast to talk about those changes, how Voodoo is continuing to innovate during the pandemic, and how the brand has learned to be more flexible through these trying times.Subscribe to QSR at QSRmagazine.com/subscribeQSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

The recession of a decade ago was very fruitful for the burger industry, and specifically the better-burger category. In the wake of Five Guys' success, many other fast casuals sprung up around the country a decade ago, dishing high-quality burgers, fries, and shakes. So how should we expect the current crisis to affect the better-burger space? One big clue is found in BurgerFi, one of those brands to emerge out of the recession. The Florida-based concept has grown to about 120 locations serving premium burgers, hot dogs, chicken sandwiches, frozen custard, and shakes, and has had a massive year in 2020, adapting to the pandemic through ghost kitchens, drive thrus, and a $100 million merger. BurgerFi president Charlie Guzzetta joins the podcast to talk about the year BurgerFi has had, how it's adapting to being a majority off premises brand, and how the merger will fuel major growth in the years ahead.Subscribe to QSR at QSRmagazine.com/subscribeQSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

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 success it's managed throughout the pandemic, and its blueprint for becoming a top 10 global restaurant company. Today is the interview you've been waiting for: CEO Charlie Morrison joins the podcast to talk about the potential he saw in the brand when he joined in 2012, the steps he and his team have taken to position Wingstop for massive growth, and how the pandemic has expedited the company's digital plans by about two years. This one is chock-full of practical insights! For our deep dive into Wingstop's incredible success, visit QSRmagazine.com/wingstopSubscribe to QSR at QSRmagazine.com/subscribeQSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

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 success it's managed throughout the pandemic, and its blueprint for becoming a top 10 global restaurant company. Stay tuned all week as we share conversations with Wingstop's leading executives, including CEO Charlie Morrison, offering a rounded view of what's going right for this Dallas-based company (hint: it's a lot).Next up in Wingstop Week is chief technology officer Stacy Peterson, who oversees the company's tech stack—a key piece to Wingstop's massive success over the last seven or eight years. She offers a behind-the-scenes look at the tech strategy Wingstop had employed before the pandemic and how it became a lifeline through the crisis, and also provides some clues as to where Wingstop's tech innovation might go next. For our deep dive into Wingstop's incredible success, visit QSRmagazine.com/wingstopSubscribe to QSR at QSRmagazine.com/subscribeQSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

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 success it's managed throughout the pandemic, and its blueprint for becoming a top 10 global restaurant company. Stay tuned all week as we share conversations with Wingstop's leading executives, including CEO Charlie Morrison, offering a rounded view of what's going right for this Dallas-based company (hint: it's a lot).Next up in Wingstop Week is president of international Nicolas Boudet, who talks about the potential for the brand in international markets, the role of overseas expansion in Wingstop becoming a top 10 global restaurant company, and best practices that the company is learning from its existing international footprint.For our deep dive into Wingstop's incredible success, visit QSRmagazine.com/wingstopSubscribe to QSR at QSRmagazine.com/subscribeQSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

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 success it's managed throughout the pandemic, and its blueprint for becoming a top 10 global restaurant company. Stay tuned all week as we share conversations with Wingstop's leading executives, including CEO Charlie Morrison, offering a rounded view of what's going right for this Dallas-based company (hint: it's a lot).Next up in Wingstop Week is SVP of people Donnie Upshaw, who talks about the company's four core values and how they've served as a sort of north star for Wingstop's 250 corporate employees and 300 franchisees through the COVID crisis.For our deep dive into Wingstop's incredible success, visit QSRmagazine.com/wingstopSubscribe to QSR at QSRmagazine.com/subscribeQSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

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 success it's managed throughout the pandemic, and its blueprint for becoming a top 10 global restaurant company. Stay tuned all week as we share conversations with Wingstop's chief technology officer, SVP of people, president of international, and finally CEO Charlie Morrison, offering a rounded view of what's going right for this Dallas-based company (hint: it's a lot).First up in Wingstop Week is chief marketing officer Christina Clarke, who is responsible for shaping the brand's persona in the public eye. She shares how Wingstop has been communicating to its loyal guests throughout the COVID crisis, and how the brand has found ways to fit into customers’ lifestyles in a highly unusual year.  For our deep dive into Wingstop's incredible success, visit QSRmagazine.com/wingstopSubscribe to QSR at QSRmagazine.com/subscribeQSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

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 fast casual Native Foods, which has 12 units across four states serving a 100 percent plant-based menu. But while Stutz had plans to apply her corporate restaurant know-how to this exciting startup, 2020 has proved to be a major roadblock to activating that potential. Stutz joins the podcast to talk about how COVID has changed Native Foods' growth plans, what the future of plant-based dining looks like, and how her experience at major national chains is helping to guide the fast casual through the pandemic.Subscribe to QSR at QSRmagazine.com/subscribeQSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

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 do ice cream brands translate to an off-premises environment?That's been top of mind for David Leonardo for nine months. Leonardo is a former exec with Burger King, Arby's, and Wendy's who now serves as the CEO of Chill-N Nitrogen Ice Cream, a South Florida–based franchise that just opened its eighth location. He joins the podcast to talk about how the product works for delivery, how he's re-evaluated the menu mix to accommodate the new guest experience, and why the brand is well positioned to grow out of the pandemic. Subscribe to QSR at QSRmagazine.com/subscribeQSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

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 insights for leaders of emerging restaurant brands, this session offers a very detailed glimpse at how investors search for smart investments, what kind of opportunity they see in the restaurant industry today, and the things they think restaurant leaders should be doing today to set their brands up for an investment deal. For more info on Savory or to watch videos of these conversations, visit SavoryFund.com/RestaurantologySubscribe to QSR at QSRmagazine.com/subscribeQSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

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 turn emerging brands with tons of potential into more profitable entities. Savory Management president Shauna Smith and vice president of brand development and strategy Alonso Castaneda also talk with us about the goals of the $100 million Savory Fund, the types of restaurant concepts they’re excited about, and how they think restaurant operators can differentiate themselves into today’s marketplace. For more info on Savory or to watch videos of these conversations, visit SavoryFund.com/RestaurantologySubscribe to QSR at QSRmagazine.com/subscribeQSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

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 portfolio included the fast casuals Mo’Bettahs, Swig, and R&R BBQ. But just this fall, Savory closed on controlling investments in The Crack Shack, based in Southern California, and Austin-based full-service brand Via 313 Pizzeria.In this session, Michael Rosen, founder of The Crack Shack; Brandon and Zane Hunt, the brothers and cofounders behind Via 313; and Savory Fund managing director Andrew Smith discuss how these emerging brands have managed to succeed during the COVID crisis, how they landed a deal in the middle of the pandemic, and what they were looking for in the ideal investment partner. For more info on Savory or to watch videos of these conversations, visit SavoryFund.com/RestaurantologySubscribe to QSR at QSRmagazine.com/subscribeQSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

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 momentum in the spring, but nimble operators have found ways to navigate the crisis and return to growth—albeit growth that considers the “new normal” of restaurant operations. Kimo Mack, cofounder of Hawaiian fast casual Mo’Bettahs, and Chase Wardrop, president of beverage and sweets chain Swig, are two such operators. They’re joined by Savory Management vice president of learning and development Jessica Moyer in this session to talk about their niche concepts, how they view real estate in an increasingly digital and off-premises world, and the future growth that they’re charting for a post-pandemic environment.For more info on Savory or to watch videos of these conversations, visit SavoryFund.com/RestaurantologySubscribe to QSR at QSRmagazine.com/subscribeQSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

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 established to make investments in exciting up-and-coming restaurant concepts and then equip them with the resources they need to scale up and become more profitable. First up in the Restaurantology series, we’re talking with R&R BBQ president Neil Harfert and Savory Management President Shauna Smith. R&R is an eight-unit, Utah-based fast casual with plans to become the premier barbecue player in the Western U.S. In this session, Harfert and Smith talk about how R&R is banking on hospitality and its culture to get through the pandemic and to fuel its exciting growth plans. For more info on Savory or to watch videos of these conversations, visit SavoryFund.com/RestaurantologySubscribe to QSR at QSRmagazine.com/subscribeQSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

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 from home, breakfast concepts also felt the effects of the pandemic more acutely. Suffice to say this year hasn't been particularly kind for full-service breakfast chains. But Famous Toastery, a Charlotte, NC–based breakfast, brunch, and lunch franchise, hasn't given up. The brand successfully adjusted to off-premises business while doubling down on its core brand principles. Founder and CEO Robert Maynard joins the podcast to talk about Famous Toastery's pivot, how it's changed the brand for the long term, and why he's not giving up on dine-in business just yet.Subscribe to QSR at QSRmagazine.com/subscribeQSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

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 innovation was at the core of this incredible success, as Velvet Taco was committed to outside-the-box taco flavors and a Weekly Taco Feature that tried everything from crickets on a taco to a Turducken holiday taco.While the pandemic slammed the brakes on that momentum, president and CEO Clay Dover says Velvet Taco has used this crisis to retool its restaurant operation, and now the brand's sales are back in the black and aggressive growth is once again in the cards. Dover joins the podcast to talk about how drive thru will play a role in Velvet Taco's growth, how business during the dayparts has been reshuffled, and why menu innovation will continue to be critical to the brand's success.Subscribe to QSR at QSRmagazine.com/subscribeQSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

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 important metrics critical to drive-thru success. But with much of the industry maximizing their drive-thru performance—and with the pandemic skewing what is normal—it was clear that the study needed a refresh.That's why we’ve partnered this year with Darren Tristano and his firm FoodserviceResults to explore consumer sentiment toward the drive thru and other off-premises experiences. Tristano joins the podcast to discuss this year's study results, including which technologies customers are comfortable with using in the drive thru, why drive thru could be critical to fast-casual success, and how much consumers plan to keep using delivery, curbside, and carryout.Read the full Drive Thru Study at QSRmagazine.com/drivethruSubscribe to QSR at QSRmagazine.com/subscribeQSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.