QSR Magazine's Fast Forward

Brandon Knudsen, CEO and cofounder of Ziggi's Coffee, convinced his wife to drop out of college to give this idea a shot. From working multiple jobs to raising a baby in the restaurant, it was hardly easy out of the gates. But once Ziggi's hit its stride, it fast-tracked toward triple-digit locations—store No. 100 opened in 2024, 20 years after the brand's founding. Knudsen joins QSR editorial director Danny Klein to discuss the journey, how growth is about to ramp up, and what it was like launching franchising just 12 years into the business. 

Somia Farid Silber in October stepped into the top spot at Edible. At just 31 years old, she's now leading the parent company of Edible Arrangements, a business her father, Tariq Farid, began when she was 6 years old. After serving as president for the past two years, she's now on a mission to continue redefining Edible as a top-tier hybrid retail experience. She has big plans to target a coming generation of consumers and grow Edible's market present through a variety of ways. She joins QSR editorial director Danny Klein to discuss the journey and what's ahead for the category pioneer.

In this episode of QSR's CEO to CEO: Behind the Counter series, we step into the burgeoning world of drive-thru beverages. Few segments, if any, are as hot as this one—brands like Dutch Bros have climbed above 1,000 units, and even McDonald's and Taco Bell (CosMc's and Live Mas Café, respectively), launched offshoots to capture demand.We brought together Darren Spicer and Donny Bradley, leaders of the emerging brands Clutch Coffee Bar and Lola Beans, to fill us in on what life is like navigating a red-hot QSR sector and what it takes to separate from an increasingly crowded pack.Watch the video here: https://www.qsrmagazine.com/story/ceo-to-ceo-the-drive-thru-coffee-chain-edition/

Last year, in what's become an annual tradition, restaurant operators shared their key priorities and initiatives in Qu's fifth-annual State of Digital report. Now, CMO Jen Kern joins QSR editorial director Danny Klein once again to discuss the findings of the sixth edition, which explored everything from the race to holistic, integrated tech to the state of investments to continued kiosk growth to why loyalty doesn't always work (without the right approach). Just like last year (and the year before that), it's a look into the future of foodservice you won't want to miss. Here's a link to the full report: https://www.qubeyond.com/2025-state-of-digital-restaurant-report/

Founded in 1994 in College Station, the original Layne's Chicken Fingers became a Texas A&M cult-favorite known for its small-town charm, friendly service, iconic chicken fingers, and secret sauce. The brand has since grown past 20 stores, seen same-store sales jump 9 percent, and guest counts 7 percent. With corporate development continuing, franchising is entering the picture, too. Reed joins QSR editorial director Danny Klein to discuss the rapid development and how Layne's is thriving in one of the hottest categories in quick service.

Can drones solve some of the age-old issues with delivery? Naturally, there isn't one answer and it's a wide world of possibilities to explore. Tim Ridgely, VP of online ordering at Paytronix, joins QSR editorial director Danny Klein to paint a potential vision of the future and why some of these solutions might be closer to reality than operators realize.

Brian Lowe, CEO of BML, works with the some of the biggest brands in quick service and fast casual but also smaller brands. A common dominator across all, whether it's multi-unit franchisees or even a restauranteur/entrepreneur opening one location? They want to slay their grand openings. Brian joins QSR editorial director Danny Klein to discuss how brands, of all sizes, should approach this with their franchisees and the lasting impression a solid strategy has on building a following and affinity within the communities they serve and setting a tone for long term sales success.

Clutch Coffee cofounder and CEO Darren Spicer joins QSR editorial director Danny Klein to chart the journey of one of the drive-thru coffee segment's hottest brands—how it got started, what it took to become successful, and where growth is now taking the fast casual. We also get into the overall state of coffee and technology in this corner of the industry and what lessons can be learned from consumers, competitors, and everything in between.

Self-ordering and automation solutions company GRUBBRR recently announced a “Guarantee” initiative that puts its money where its tech is. During any month where the solutions don't generate an ROI, GRUBBRR will waive its SaaS fee. Why is it doing this? What does it say about the state of tech and the future? We'll get into all of it with Parrish Chapman, chief revenue officer, as well as take a look at where the industry is headed.

CMO Anne Pritz and VP of Operations Patric Knapp join QSR editorial director Danny Klein to discuss how Bobby's Burgers by Bobby Flay set out to break the fast casual mold, from culinary innovation to service. The brand is ramping up franchise development as it hits its stride, striking a balance between customer experience, convenience, and all the while, staying true to the vision of its famous namesake.

In our second episode of CEO to CEO: Behind the Counter, Pepper Lunch executive Troy Hooper and Cherry Bounce's Scott Taylor quiz each other on scaling differentiated brands and what it's like to build up emerging restaurants for long-term growth, and some other fun and candid insights along the way.Check out the first episode, with Big Chicken's Josh Halper and Wow Bao's Geoff Alexander, here.

Charles Miller, RVP at Biscuitville, joins QSR editorial director Danny Klein to explore the story and culture of the category icon. How does the brand continue to win on labor and retention? How is it navigating the balance between hospitality and technology? We get into that and a whole lot more.

Chad Coulter, founder and CEO of Biscuit Belly, a growing fast casual franchise out of Kentucky, joins QSR editorial director Danny Klein to discuss how he went from a Doctorate in Pharmacy at the University of Georgia to launching a paint-and-sip business to eventually creating Biscuit Belly with his wife, Lauren Coulter. The brand's single-shift mode has allowed for greater profitability and reinvestment into the business, along with being more attractive to top talent in a tight labor market. But there's a lot more to this story. 

Jacob Karnes, founder of Waves Business Coaching and the author of Master Your First Job, spent more than a decade with Chick-fil-A—both in-restaurant and at the corporate level. He joins QSR editorial director Danny Klein to discuss lessons in leadership he picked up along the way, as well as how to nurture culture and outperform expectations, in all aspects of restaurant life.

Jim Balis, managing director, Strategic Operations Group and Partner and CapitalSpring, joins QSR editorial director Danny Klein to discuss the state of restaurants as 2025 gets going and why more closures could be on the way. What about tech, expansion, and other trends? Let's take a look into the crystal ball.

In the inaugural episode of QSR's new series, CEO to CEO: Behind the Counter, Wow Bao's Geoff Alexander and Big Chicken's Josh Halpern quiz each other on what it's like to run a restaurant in today's landscape, how you build teams, pick the right technology, inspire employees, and way more in a candid, unfiltered back-and-forth between two of the industry's most-respected CEOs.The episode kicks off what's going to be a new content series here at QSR magazine and QSR Uncut, where we gather leaders like Alexander and Halpern to dish on what life is like running a restaurant brand. No editors. No holds-barred. Watch the video here: https://www.qsrmagazine.com/story/introducing-ceo-to-ceo-behind-the-counter-a-new-video-series-from-qsr/

Zunzi's + Zunzibar CEO Chris Smith joins QSR editorial director Danny Klein to discuss the journey behind the fast-casual restaurant and beach bar concept Smith grew from its roots in Savannah to multiple locations across Georgia and South Carolina. He acquired the brand in 2014 and is now preparing for significant growth. Under Smith's leadership, Zunzi's has earned accolades like “The 33 Best Sandwiches in America” by Thrillist and Yelp's “Top Places to Drink” in Savannah. What makes Smith's journey unique is his business strategy, which combines Zunzi's purpose into every aspect of the culture and expansion strategy.

Carl Comeaux, the CEO of Crust Pizza Co., joins QSR editorial director Danny Klein to discuss the growth and journey of the rising franchise as it prepares for a banner year. Crust plans to invest in its people and infrastructure as it looks to triple unit sales—a possibility empowered by a decision to bring technology operations in-house by the end of Q1. From control of the customer experience to operational efficiency and data-driven decision making, learn how Crust Pizza Co. is forging its own path in one of quick-service's most crowded segments.

Doug Taylor, founder and CEO of Taylor Chip, a dessert experience company based in Pennsylvania, joins QSR editorial director Danny Klein to discuss how a business that started with a $50 mixer on Facebook Marketplace has evolved into a growth-ready concept with a $25 million valuation. How can you grow a company without investors, debt, or start-up capital? What's the future of the snack industry? We get into that and a whole lot more.

Megan Hastings, head of customer insight strategy at Quantum Metric, joins QSR editorial director Danny Klein to discuss Chick-fil-A's recent decision to get into the engagement game and, more broadly, how mobile platforms and devices are paving way for QSRs to foster innovative digital experiences with customers. 

Bryan Ketelhut, National Director of Non-Traditional and Development Services at Little Caesars, joins QSR editorial director Danny Klein to discuss how the iconic pizza brand is diversifying its growth strategy, from markets to models, as it expands across the country. Little Caesars has found success everywhere from college campuses to New York City. We'll get into those steps in the journey, how technology and value is helping, and where it all goes from here.

Noodles & Company is entering a new phase of its strategic menu transformation in collaboration with The Culinary Edge. Scott Davis, Noodles & Co.'s chief concept officer, joins QSR editorial director Danny Klein to share insights on the creative process behind these new dishes, the collaboration with TCE, and what's next for Noodles in 2025 as the legacy brand continues to lead with innovation.

Mason Wiederhorn, the Chief Brand Officer of multi-concept operator FAT Brands, joins QSR editors Danny Klein and Ben Coley to discuss a first of its kind co-branded site for Great American Cookies/Marble Slab Creamery and the launch of a “3D Cookie Cake Builder,” among a host of other tech-forward, customer-centric evolutions. 

Dr. Emily Williams Knight, the CEO of Texas Restaurant Association, joins QSR editorial Danny Klein and WiRL associate editor Satyne Doner for a special crossover episode between QSR Uncut and our sister podcast, Women in Restaurant Leadership. We discuss everything from climbing the ladder to the industry's most-pressing issues and regulatory challenges to this February's upcoming WiRL Summit, and much more. If you're interested in learning more about WiRL or attending our February event, visit here: https://www.womenleadrestaurants.com/

Healey Mendicino, the president of Port of Subs, began as a franchisee and opened the chain's 100th restaurant. Now, she's serving as president and plotting a path to 500 units in five years with a commitment to quality, differentiation, and leading as a best-in-class franchisor. 

VP of Marketing Steven Clarke Joins QSR editorial director Danny Klein to discuss the 35th anniversary of Golden Krust, a brand that remains to this day a family-run operation that started from a single location in the Bronx, New York, before expanding nationwide. After immigrating to New York from Jamaica in the 1980s, Lowell F. Hawthorne and his 10 siblings founded Golden Krust in 1989. Clarke is carrying on that legacy, looking ahead to growth, and balancing modernizing the brand while also paying tribute to what's made it such an icon since day one.

Brix Holdings CEO Sherif Mityas, the leader of a group that includes Red Mango, Smoothie Factory + Kitchen, Souper Salad, Orange Leaf, Humble Donut Co., Pizza Jukebox, Friendly's, and, most recently, Clean Juice, joins QSR editorial director Danny Klein to dive into the workings and inspiration anchoring the portfolio, as well as the state of franchising, investing, consumer preference, and much more through a wide-ranging discussion around restaurant growth and the keys to staying ahead.

Brooklyn Dumpling Shop's Jeff Galletly—the brand's first CEO in its history—joins QSR editorial director Danny Klein to take a look inside the hybrid-automat and how it's redefining dining with cutting-edge self-service technology. We also get into the future of the space and where the consumer is taking restaurants, and how his background (most recently as VP and General Manager of Tim Hortons USA) is influencing his leadership style and plans for the fast-growing brand.

Linked Eats president and Virtual Dining Concepts cofounder Robbie Earl joins QSR editors Danny Klein and Ben Coley for a deep dive into a category and topic that continues to evolve. All the rage when dining rooms shut down, how have virtual brands innovated to remain a viable revenue option? How are operators viewing the potential? What kind of technology has entered the fray to open more avenues of business and help restaurants handle the rush of digital orders? We get into all of that and a whole lot more.

Competing in the QSR coffee game is always a wild journey. Bad Ass Coffee of Hawaii CEO Scott Snyder joins QSR magazine editorial director Danny Klein to discuss how the 1989-founded brand is standing out in the segment and why it's poised for expansion. We also get into broader beverage trends, design, the state of the consumer, and way more.

WOWorks' CEO Kelly Roddy joins QSR editorial director to discuss the inspiration, development, and evolution of one of the category's fastest-growing multi-brand groups, which now includes Saladworks, Garbanzo Mediterranean Fresh, Frutta Bowls, The Simple Greek, Barberitos, and Z!Eats (formerly Zoup!). As the former president of Schlotzsky's, he repositioned the brand from a sandwich deli chain to a high-quality eatery, doubling its average unit sales, and, in 2019, took over Saladworks, navigating it through the challenges of COVID-19. We discuss everything from that journey in leadership to ghost kitchens to America's food system to how you scale a health-halo brand in today's market.

Bruno Cardinali, global head of marketing at açaí brand OAKBERRY, joins QSR editorial director Danny Klein to discuss the fast casual's rise, which closed out 2023 with 35 stores in North America and is on track to double that by the end of 2024, and again by the end of 2025. Cardinali was also previously the marketing chief at Popeyes and shares some stories about the so-called “Chicken Sandwich Wars.” 

Alissa Partee, the Chief People Officer at Restaurant Technologies, which was recently recognized with three national workplace awards, joins QSR editorial director Danny Klein to discuss how you can win with culture in today's hiring landscape. Can you build workplace culture from the top down and get franchisees onboard? In what ways can operators recruit/attract, and retain the best talent? We get into that and a whole lot more. This episode was sponsored by Restaurant Technologies.

Starting as an intern in 2003, Lance Vaught has held every position within the operations and training departments at Penn Station East Coast Subs, culminating in his appointment as president in January 2022. His experience and understanding of day-to-day tasks shaped his leadership style, which focuses on getting back into restaurants and helping operators stay disciplined as they navigate the challenges today. Vaught joins QSR editorial director Danny Klein to discuss the state and direction of the industry, as well as why Penn Station is primed for growth.

Ryan Ostrom, the marketing chief at the legendary fast-food brand, joins QSR editorial director Danny Klein to discuss how restaurants can reach and engage customers amid today's challenges and opportunities, from technology to social media to value. Ostrom oversees Jack in the Back's iconic brand marketing, directing out-of-the-box campaigns like its 2023 collab with Snoop Dog to Jack himself being named to People's Sexiest Man Alive. We'll get into that and take an overall look at the industry as another crazy year heads into its final months.

What lessons can restaurants learn from Blockbuster's fall? How are on-trend ingredients like Ashwagandha resonating? What kind of partnerships make the biggest impact with Gen Z and millennial diners? Mitch Baker, the VP of marketing at Robeks, gets into those topics and a whole lot more as the famed juice and smoothie brand shares how it's evolving toward the future of guest engagement.

Matt Wampler, the CEO and cofounder of ClearCOGS, joins QSR editorial director Danny Klein to discuss the state of digital solutions, how an operator became a tech maven, and where the next wave of technology is going to take the restaurant industry.

Value. Regulations. An upcoming presidential election season. The restaurant sector is being pressured on all sides by challenges. Jon Taffer, star of “Bar Rescue” and industry maven, returns to QSR Uncut for the third time to discuss all of it, including how his growing concept Taffer's Tavern is charting a fresh path, and how the world of dining out continues to change.

One of the biggest CEO moves in recent restaurant memory (maybe ever) brought Chipotle executive Brian Niccol over to Starbucks in mid-August. It was an announcement that soared the java chain's stock and re-injected optimism into the brand, which has struggled with negative traffic in back-to-back quarters. But the truth is, this is a tale for Starbucks that goes back much further. Where did its marketing lose traction? Can it win back guests and hold off competitors? Brett Townsend, SVP of Strategy at Quester Strategy & Insights, joins QSR editorial director Danny Klein to talk through the series of events that led to this moment in time and where Starbucks potentially lost its way.

Mike Esposito, co-managing partner and cofounder of Franchise Equity Partners, joins QSR Uncut to chat about the challenges and opportunities of the restaurant market today. Why is access to capital so challenging? Will that change? How can operators find investors and position themselves for growth? We get into that and a whole lot more.

The CEO of 7shifts joins QSR Uncut to talk through hiring trends and what the company uncovered from a new study: “What Restaurant Employees Want: 2024 Report.” We'll get into everything from motivating factors, how you retain and recruit, and how the landscape of restaurant labor continues to shift out of the pandemic era. You can read more on the report here: https://www.qsrmagazine.com/story/as-labor-tightens-restaurants-race-to-recruit-retain-a-changing-generation/

One of the industry's true cult-classic chains has begun to expand beyond its Chicagoland roots, filing a successful IPO and heading to new markets like Texas. Wherever it's landing, Portillo's is opening to massive volumes—potentially the highest in the industry above $9 million—and finding hordes of new fans supporting the company's next generation of development. How does Portillo's maintain its brand identity while also looking to the future? CMO Nick Scarpino takes us behind the scenes of the unique concept's evolution and why it continues to thrive in a category of one.

Paul Tran, director of franchise sales at Hot Palette America, has had quite the journey, from opening his own concept to becoming a franchisee to now leading the growth of a global brand ready to crash into the U.S. He's a visionary who has successfully sold over 1,000 franchises and contributed to the scalability of restaurant chains across 15 countries. Now, he shares those lessons learned and what the future holds for Pepper Lunch in this wide-ranging and revealing discussion.

Derrick Hayes, CEO and founder of Big Dave's Cheesesteaks, has taken his brand from a 700-square-foot gas station location to one of Atlanta's most-popular fast casuals. And more recently, the brand has begun to franchise outside the state as it looks to ramp up growth. Hayes shares his journey from Philadelphia to Atlanta to the big stadium lights, from entrepreneur to rising executive, and how he's creating an organization and culture that's built to last. 

(Very) few restaurant brands in America are growing as fast as Tropical Smoothie Cafe, while also generating these type of sales. CEO Charles Watson joins QSR editorial director Danny Klein to discuss what's driving the brand's success, where it's headed, as well as, for the first time, get into its recent sale to private equity giant Blackstone. We also dive into broader industry trends and how the rest of 2024 is shaping up, from value to asset evolution and more.

Devon Zielinski, the president of USA Restaurant Suppliers, joins the podcast this week to talk about the state of equipment in the sector, how he started the company, challenges and opportunities, and a bunch of other things, from dog DNA tests to, yes, living on Mars. This conversation went a lot of places.

Kate Finley, who worked as a Marketing Director for Chick-fil-A, is now the founder and CEO of Belle Communications, an award-winning and top-ranked digital PR and social media firm. She joins the podcast this week to talk about how restaurants can best reach today's guest, from influencer marketing strategies to meeting customers on their own terms.

Kiosks are flooding the quick-service industry right now, from the biggest brands to fast casuals looking to scale. But what are the pitfalls and real benefits? Do they actually replace labor? Optimize sales? We'll break down the landscape, present and future, and the ins-and-outs of implementation and performance, with PDQ chief operating officer Eric Knott and GRUBBRR chief marketing officer Jarrett Nasca.

How does a cult-favorite restaurant chain embrace the masses? It's a multi-tiered strategy from store design to digital campaigns to rethinking every customer touchpoint along the way. Potbelly CMO David Daniels joins QSR Uncut this week to talk about the sandwich legend's approach to guest engagement and what's still to come. 

Lunchbox cofounder and CEO Nabeel Alamgir returns to QSR Uncut to talk about what's fast become one of the biggest opportunities in the restaurant marketplace. Catering has made a massive comeback out of COVID and is now rife with whitespace. Can tech unlock the potential?

The Açaí pioneer recently launched into franchising for the first time in 24 years. CEO and cofounder Ryan Black joins QSR editors Danny Klein and Ben Coley to discuss the brand's journey—it owns 50 percent of the imported Açaí market and has more than 30,000 retail partners stocking the product—and how it's going to translate that equity and experience into brick-and-mortar development that's already fast underway.