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 challenging arenas, and why barbecue is a cuisine with endless potential.

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 challenging arenas, and why barbecue is a cuisine with endless potential.

Mighty Quinn’s and the Making of a BBQ Empire

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 is a thriving franchise with big growth plans. Henderson joins QSR editorial director Danny Klein to discuss the (literal) roots of a growing fast casual and how to separate from the field in one of the category’s hottest battlegrounds.

In 2012, Scott Henderson founded <a href="https://thesaladstation.com/" rel="nofollow" target="_blank">Salad Station</a>, a Louisiana-based, family-focused restaurant concept, providing its guests with fresh produce—straight from the farm to the salad bar. Now, the brand is a thriving franchise with big growth plans. Henderson joins QSR editorial director Danny Klein to discuss the (literal) roots of a growing fast casual and how to separate from the field in one of the category’s hottest battlegrounds.

Salad Station's Journey from Farm to Franchise

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 a recent report that uncovers how restaurants can win in the new business catering landscape and why there might just be more opportunity than ever.

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 a <a href="https://www.ezcater.com/company/lp/catering-insights-report/" rel="nofollow" target="_blank">recent report</a> that uncovers how restaurants can win in the new business catering landscape and why there might just be more opportunity than ever.

Is Catering Making a Comeback?

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 chain isn’t just a growth vehicle—it’s helped raise over 28 million meals for children in need worldwide. Samuelson shares how Tacos 4 Life operates its mission-based business model, what changes it has implemented over the years, and what exciting new innovations to expect as the brand continues to grow nationwide.

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 chain isn’t just a growth vehicle—it’s helped raise over 28 million meals for children in need worldwide. Samuelson shares how Tacos 4 Life operates its mission-based business model, what changes it has implemented over the years, and what exciting new innovations to expect as the brand continues to grow nationwide.

The Purpose-Driven Mission of Tacos 4 Life

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, head of restaurant insurance solutions at CoverWallet, joins QSR editorial director Danny Klein to discuss how digital growth has changed the industry, what you should do to prepare, and how to figure out what coverage your business needs—and doesn’t need—as it looks to grow.

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, head of restaurant insurance solutions at CoverWallet, joins QSR editorial director Danny Klein to discuss how digital growth has changed the industry, what you should do to prepare, and how to figure out what coverage your business needs—and doesn’t need—as it looks to grow.

The State of Insurance for Restaurants

Steele Smiley returns to QSR Uncut to update what’s becoming one of the most compelling growth stories in the business. Crisp &amp; Green is on track to open 50 locations this year and just signed its largest multi-unit deal in company history. Smiley joins QSR editorial director Danny Klein to discuss the milestone and how the brand plans to further disrupt its category.

Steele Smiley returns to QSR Uncut to update what’s becoming one of the most compelling growth stories in the business. Crisp &amp; Green is on track to open 50 locations this year and just signed its largest multi-unit deal in company history. Smiley joins QSR editorial director Danny Klein to discuss the milestone and how the brand plans to further disrupt its category.

Why Crisp & Green is Ready to Explode

Jon Taffer

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 consulting video call with Taffer, among many other things), and get into a whole bunch of other topics, from the state of the industry to sports betting to what Taffer’s go-to karaoke song is. Like always, Taffer doesn’t hold back on any of it.Link to apply for grant: https://lp.skytab.com/rescuemission

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 consulting video call with Taffer, among many other things), and get into a whole bunch of other topics, from the state of the industry to sports betting to what Taffer’s go-to karaoke song is. Like always, Taffer doesn’t hold back on any of it. Link to apply for grant: <a href="https://lp.skytab.com/rescuemission" rel="nofollow" target="_blank">https://lp.skytab.com/rescuemission</a>

Jon Taffer Returns with a $20,000 Offer

David Graves

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 to becoming the unofficial pizza of pop culture to leading on tech, Pizza Hut president David Graves joins QSR editor Danny Klein to discuss the game-changing evolution, and why the best is still to come.

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 to becoming the unofficial pizza of pop culture to leading on tech, Pizza Hut president David Graves joins QSR editor Danny Klein to discuss the game-changing evolution, and why the best is still to come.

Pizza Hut President David Graves on a Transformation for the Ages

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, with plans for a whole lot more. CEO Rich Matherne joins QSR editors Danny Klein and Ben Coley to discuss the path forward, how to win in an increasingly crowded sector, and why ice cream won't ever lose appeal.

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, with plans for a whole lot more. CEO Rich Matherne joins QSR editors Danny Klein and Ben Coley to discuss the path forward, how to win in an increasingly crowded sector, and why ice cream won't ever lose appeal.

The Sweet Legacy of Handel's Homemade Ice Cream, with CEO Rich Matherne

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-changing partnership with Red Robin, growth prospects, and a whole lot more. He’ll even get into his musical talent, advice for aspiring entrepreneurs, and where the pizza industry goes from here.

Tom Krouse, CEO of Donatos, the fast-casual pizza franchise famous for its “Edge to Edge” toppings, joins <a href="https://www.qsrmagazine.com/" rel="nofollow" target="_blank">QSR</a> editors Danny Klein and Ben Coley to discuss 60 years of history, the brand’s game-changing partnership with Red Robin, growth prospects, and a whole lot more. He’ll even get into his musical talent, advice for aspiring entrepreneurs, and where the pizza industry goes from here.

The Enduring and Evolving Story of Donatos, with CEO Tom Krouse

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.

Loved hearing the backstory for the development of Blaze

Great Discussion!

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.

QSR Uncut

Michael Lastoria

&amp;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 ampersand logo tattooed on themselves. It hosts free weddings in its shops every Pi Day (3/14).The beating heart of this 35-unit brand is cofounder and CEO Michael Lastoria. A former advertising professional, Lastoria has carefully constructed a brand and culture that represent far more than its signature pizza options. In this conversation with QSR editor Sam Oches, Lastoria explains how he’s rethinking the fast-casual narrative—and inviting other entrepreneurs to steal from his playbook.QSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

&amp;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 ampersand logo tattooed on themselves. It hosts free weddings in its shops every Pi Day (3/14). The beating heart of this 35-unit brand is cofounder and CEO Michael Lastoria. A former advertising professional, Lastoria has carefully constructed a brand and culture that represent far more than its signature pizza options. In this conversation with QSR editor Sam Oches, Lastoria explains how he’s rethinking the fast-casual narrative—and inviting other entrepreneurs to steal from his playbook. QSR Magazine information <a href="https://www.facebook.com/QSRmagazine/" rel="nofollow" target="_blank">Facebook</a> | <a href="https://twitter.com/qsrmagazine?lang=en" rel="nofollow" target="_blank">Twitter</a> | <a href="https://www.instagram.com/qsrmagazine/?hl=en" rel="nofollow" target="_blank">Instagram</a> | <a href="https://www.linkedin.com/company/11125625/admin/" rel="nofollow" target="_blank">LinkedIn</a> <a href="http://www.qsrmagazine.com/" rel="nofollow" target="_blank">QSRmagazine.com</a> Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

5 - &pizza's Michael Lastoria

Eric Cacciatore

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare.Next up: Eric Cacciatore is the host of "Restaurant Unstoppable," a popular podcast featuring hundreds of conversations with restaurant professionals. Cacciatore has been hosting a series of "Coronavirus Chronicles" episodes detailing how people are navigating through the COVID-19 pandemic, and he sits down with "Fast Forward" host Sam Oches to compare notes on what they've both learned about how operators are getting through this challenging season.Subscribe to "Restaurant Unstoppable" wherever you listen to podcasts or visit restaurantunstoppable.comFor more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirusQSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare. Next up: Eric Cacciatore is the host of "Restaurant Unstoppable," a popular podcast featuring hundreds of conversations with restaurant professionals. Cacciatore has been hosting a series of "Coronavirus Chronicles" episodes detailing how people are navigating through the COVID-19 pandemic, and he sits down with "Fast Forward" host Sam Oches to compare notes on what they've both learned about how operators are getting through this challenging season. Subscribe to "Restaurant Unstoppable" wherever you listen to podcasts or visit <a href="https://restaurantunstoppable.com/" rel="nofollow" target="_blank">restaurantunstoppable.com</a>For more of QSR's coronavirus coverage, visit <a href="http://qsrmagazine.com/coronavirus" rel="nofollow" target="_blank">QSRmagazine.com/coronavirus</a> QSR Magazine information <a href="https://www.facebook.com/QSRmagazine/" rel="nofollow" target="_blank">Facebook</a> | <a href="https://twitter.com/qsrmagazine?lang=en" rel="nofollow" target="_blank">Twitter</a> | <a href="https://www.instagram.com/qsrmagazine/?hl=en" rel="nofollow" target="_blank">Instagram</a> | <a href="https://www.linkedin.com/company/11125625/admin/" rel="nofollow" target="_blank">LinkedIn</a> <a href="http://www.qsrmagazine.com/" rel="nofollow" target="_blank">QSRmagazine.com</a> Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

Comparing notes with "Restaurant Unstoppable" host Eric Cacciatore

Greg Dollarhyde

Greg Dollarhyde knew he didn't want to build restaurant concepts from scratch, but he also had the skill set necessary to taking brands from potential to profit. After bouncing around to several restaurant-industry leadership positions, he struck gold with Baja Fresh, a fast-casual burrito joint that he grew to nearly 300 locations before selling to Wendy's in 2002 for $275 million. Since then, he's served as the CEO of both Zoes Kitchen and Veggie Grill, two concepts that he helped set up for massive fast-casual success.These days, Dollarhyde is an industry investor and sits on the board of directors for Veggie Grill and Blaze Pizza. In this conversation with QSR editor Sam Oches, he offers lessons from his illustrious career and gives some advice to fellow entrepreneurs looking to make it big in the fast-casual restaurant industry.QSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

Greg Dollarhyde knew he didn't want to build restaurant concepts from scratch, but he also had the skill set necessary to taking brands from potential to profit. After bouncing around to several restaurant-industry leadership positions, he struck gold with Baja Fresh, a fast-casual burrito joint that he grew to nearly 300 locations before selling to Wendy's in 2002 for $275 million. Since then, he's served as the CEO of both Zoes Kitchen and Veggie Grill, two concepts that he helped set up for massive fast-casual success. These days, Dollarhyde is an industry investor and sits on the board of directors for Veggie Grill and Blaze Pizza. In this conversation with QSR editor Sam Oches, he offers lessons from his illustrious career and gives some advice to fellow entrepreneurs looking to make it big in the fast-casual restaurant industry. QSR Magazine information <a href="https://www.facebook.com/QSRmagazine/" rel="nofollow" target="_blank">Facebook</a> | <a href="https://twitter.com/qsrmagazine?lang=en" rel="nofollow" target="_blank">Twitter</a> | <a href="https://www.instagram.com/qsrmagazine/?hl=en" rel="nofollow" target="_blank">Instagram</a> | <a href="https://www.linkedin.com/company/11125625/admin/" rel="nofollow" target="_blank">LinkedIn</a> <a href="http://www.qsrmagazine.com/" rel="nofollow" target="_blank">QSRmagazine.com</a> Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

13 - Fast casual pioneer Greg Dollarhyde

Adam Romo

Before the off-premises boom, before third-party delivery, and before meal kits, there was the home meal replacement movement. Restaurant concepts like Boston Market promoted the idea of feeding a whole family with freshly prepared, grab-and-go options, not just singular menu items. This was the environment in 1996 when Phil Romano launched Eatzi's in Dallas, and while the market concept's initial growth sputtered after just a few years, today it's enjoying a renaissance and growing once again.CEO Adam Romo sat down with QSR editor Sam Oches to discuss Eatzi's unique business model, the lessons he and the team learned from their early struggles, and how the business is adapting to today's foodservice climate.QSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

Before the off-premises boom, before third-party delivery, and before meal kits, there was the home meal replacement movement. Restaurant concepts like Boston Market promoted the idea of feeding a whole family with freshly prepared, grab-and-go options, not just singular menu items. This was the environment in 1996 when Phil Romano launched Eatzi's in Dallas, and while the market concept's initial growth sputtered after just a few years, today it's enjoying a renaissance and growing once again. CEO Adam Romo sat down with QSR editor Sam Oches to discuss Eatzi's unique business model, the lessons he and the team learned from their early struggles, and how the business is adapting to today's foodservice climate. QSR Magazine information <a href="https://www.facebook.com/QSRmagazine/" rel="nofollow" target="_blank">Facebook</a> | <a href="https://twitter.com/qsrmagazine?lang=en" rel="nofollow" target="_blank">Twitter</a> | <a href="https://www.instagram.com/qsrmagazine/?hl=en" rel="nofollow" target="_blank">Instagram</a> | <a href="https://www.linkedin.com/company/11125625/admin/" rel="nofollow" target="_blank">LinkedIn</a> <a href="http://www.qsrmagazine.com/" rel="nofollow" target="_blank">QSRmagazine.com</a> Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

21 - Eatzi's Adam Romo

Spencer Rubin

There was a time, not so long ago, when fast-casual brands built around one menu item started to gain some traction, whether it was meatball brands or doughnut brands or even avocado brands. Then there was the grilled-cheese trend; a wave of grilled-cheese concepts sprung up in the early 2010s, offering premium takes on the comfort-food sandwich. But while many of those brands faded away, Melt Shop—a fast casual founded in New York City in 2011—managed to evolve into a thriving melted sandwich franchise that is carving its own niche in fast casual. Spencer Rubin, founder and CEO, sat down with QSR editor Sam Oches to talk about how Melt Shop evolved on the path to success, and how its position within Aurify Brands' portfolio has given it a big advantage.QSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

There was a time, not so long ago, when fast-casual brands built around one menu item started to gain some traction, whether it was meatball brands or doughnut brands or even avocado brands. Then there was the grilled-cheese trend; a wave of grilled-cheese concepts sprung up in the early 2010s, offering premium takes on the comfort-food sandwich. But while many of those brands faded away, Melt Shop—a fast casual founded in New York City in 2011—managed to evolve into a thriving melted sandwich franchise that is carving its own niche in fast casual. Spencer Rubin, founder and CEO, sat down with QSR editor Sam Oches to talk about how Melt Shop evolved on the path to success, and how its position within Aurify Brands' portfolio has given it a big advantage. QSR Magazine information <a href="https://www.facebook.com/QSRmagazine/" rel="nofollow" target="_blank">Facebook</a> | <a href="https://twitter.com/qsrmagazine?lang=en" rel="nofollow" target="_blank">Twitter</a> | <a href="https://www.instagram.com/qsrmagazine/?hl=en" rel="nofollow" target="_blank">Instagram</a> | <a href="https://www.linkedin.com/company/11125625/admin/" rel="nofollow" target="_blank">LinkedIn</a> <a href="http://www.qsrmagazine.com/" rel="nofollow" target="_blank">QSRmagazine.com</a> Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

16 - Melt Shop's Spencer Rubin

Charles Bililies

It didn't take long for Souvla to make a name for itself in the fast-casual industry. Launched in San Francisco in 2014, the brand quickly became a favorite among those looking to spot future top performers across the category. How did it become such a cult favorite? Credit goes to founder and CEO Charles Bililies, whose fine-dining pedigree extended to Souvla, from its chef-forward menu to its all-Greek beverage menu and its elevated hospitality program.In this conversation with QSR editor Sam Oches, Bililies explains why he left the fine-dining world for fast casual, and he tells us which two business components are the most critical to restaurant-industry success.QSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

It didn't take long for Souvla to make a name for itself in the fast-casual industry. Launched in San Francisco in 2014, the brand quickly became a favorite among those looking to spot future top performers across the category. How did it become such a cult favorite? Credit goes to founder and CEO Charles Bililies, whose fine-dining pedigree extended to Souvla, from its chef-forward menu to its all-Greek beverage menu and its elevated hospitality program. In this conversation with QSR editor Sam Oches, Bililies explains why he left the fine-dining world for fast casual, and he tells us which two business components are the most critical to restaurant-industry success. QSR Magazine information <a href="https://www.facebook.com/QSRmagazine/" rel="nofollow" target="_blank">Facebook</a> | <a href="https://twitter.com/qsrmagazine?lang=en" rel="nofollow" target="_blank">Twitter</a> | <a href="https://www.instagram.com/qsrmagazine/?hl=en" rel="nofollow" target="_blank">Instagram</a> | <a href="https://www.linkedin.com/company/11125625/admin/" rel="nofollow" target="_blank">LinkedIn</a> <a href="http://www.qsrmagazine.com/" rel="nofollow" target="_blank">QSRmagazine.com</a> Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

12 - Souvla's Charles Bililies

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare.Next up: André Vener is cofounder of Dog Haus, a hot dog, sausage, and burger fast casual based in Pasadena, California. The franchise just rolled out The Absolute Brands, a portfolio of eight virtual concepts that will operate out of Dog Haus kitchens. While the virtual brands were supposed to go live next year, Dog Haus expedited the launch of a few of them in order to boost sales in the midst of coronavirus. Vener explains how it all works.For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirusQSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare. Next up: André Vener is cofounder of Dog Haus, a hot dog, sausage, and burger fast casual based in Pasadena, California. The franchise just rolled out The Absolute Brands, a portfolio of eight virtual concepts that will operate out of Dog Haus kitchens. While the virtual brands were supposed to go live next year, Dog Haus expedited the launch of a few of them in order to boost sales in the midst of coronavirus. Vener explains how it all works.For more of QSR's coronavirus coverage, visit <a href="http://qsrmagazine.com/coronavirus" rel="nofollow" target="_blank">QSRmagazine.com/coronavirus</a> QSR Magazine information <a href="https://www.facebook.com/QSRmagazine/" rel="nofollow" target="_blank">Facebook</a> | <a href="https://twitter.com/qsrmagazine?lang=en" rel="nofollow" target="_blank">Twitter</a> | <a href="https://www.instagram.com/qsrmagazine/?hl=en" rel="nofollow" target="_blank">Instagram</a> | <a href="https://www.linkedin.com/company/11125625/admin/" rel="nofollow" target="_blank">LinkedIn</a> <a href="http://www.qsrmagazine.com/" rel="nofollow" target="_blank">QSRmagazine.com</a> Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

Could virtual brands help sales during coronavirus?

Brian Niccol

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 all came crashing down. The company's comeback has been a bumpy ride to say the least, but new CEO Brian Niccol, who joined the company from Taco Bell in March 2018, has helped right the ship and get Chipotle back to growing again.In this exclusive conversation with QSR editor Sam Oches, Niccol explains how his experience from Taco Bell has helped inform his decisions at Chipotle, how the digital revolution is making the Chipotle experience easier than ever, and how he's preparing the company for bigger things ahead.QSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

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 all came crashing down. The company's comeback has been a bumpy ride to say the least, but new CEO Brian Niccol, who joined the company from Taco Bell in March 2018, has helped right the ship and get Chipotle back to growing again. In this exclusive conversation with QSR editor Sam Oches, Niccol explains how his experience from Taco Bell has helped inform his decisions at Chipotle, how the digital revolution is making the Chipotle experience easier than ever, and how he's preparing the company for bigger things ahead. QSR Magazine information <a href="https://www.facebook.com/QSRmagazine/" rel="nofollow" target="_blank">Facebook</a> | <a href="https://twitter.com/qsrmagazine?lang=en" rel="nofollow" target="_blank">Twitter</a> | <a href="https://www.instagram.com/qsrmagazine/?hl=en" rel="nofollow" target="_blank">Instagram</a> | <a href="https://www.linkedin.com/company/11125625/admin/" rel="nofollow" target="_blank">LinkedIn</a> <a href="http://www.qsrmagazine.com/" rel="nofollow" target="_blank">QSRmagazine.com</a> Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

6 - Chipotle's Brian Niccol

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare.Next up: Zach Goldstein is CEO and founder of Thanx, a CRM and digital engagement platform used by many restaurant companies. He offers insights into the data from the restaurant industry's last two weeks, plus provides some advice on what operators can do today to prepare for the inevitable business comeback in a post-COVID-19 world.For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirusQSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare. Next up: Zach Goldstein is CEO and founder of Thanx, a CRM and digital engagement platform used by many restaurant companies. He offers insights into the data from the restaurant industry's last two weeks, plus provides some advice on what operators can do today to prepare for the inevitable business comeback in a post-COVID-19 world.For more of QSR's coronavirus coverage, visit <a href="http://qsrmagazine.com/coronavirus" rel="nofollow" target="_blank">QSRmagazine.com/coronavirus</a> QSR Magazine information <a href="https://www.facebook.com/QSRmagazine/" rel="nofollow" target="_blank">Facebook</a> | <a href="https://twitter.com/qsrmagazine?lang=en" rel="nofollow" target="_blank">Twitter</a> | <a href="https://www.instagram.com/qsrmagazine/?hl=en" rel="nofollow" target="_blank">Instagram</a> | <a href="https://www.linkedin.com/company/11125625/admin/" rel="nofollow" target="_blank">LinkedIn</a> <a href="http://www.qsrmagazine.com/" rel="nofollow" target="_blank">QSRmagazine.com</a> Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

Preparing for life after coronavirus

Donna Lee

Historically, seafood has maintained something of a small corner in the limited-service restaurant industry. Few brands outside of Long John Silver's and Captain D's have managed to expand nationally, and those that have succeeded have largely been known for fried seafood options.But that's starting to change, thanks to fast casuals like Chicago-based Brown Bag Seafood Co. Founder Donna Lee launched the concept as a way to offer Windy City residents the kind of fresh, healthier, fish-forward fare she preferred for her own diet. In this conversation with QSR editor Sam Oches, Lee and business partner Zach Flanzman share how they're building a seafood culture in Chicago while navigating the challenges of running a multiunit restaurant operation.QSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

Historically, seafood has maintained something of a small corner in the limited-service restaurant industry. Few brands outside of Long John Silver's and Captain D's have managed to expand nationally, and those that have succeeded have largely been known for fried seafood options. But that's starting to change, thanks to fast casuals like Chicago-based Brown Bag Seafood Co. Founder Donna Lee launched the concept as a way to offer Windy City residents the kind of fresh, healthier, fish-forward fare she preferred for her own diet. In this conversation with QSR editor Sam Oches, Lee and business partner Zach Flanzman share how they're building a seafood culture in Chicago while navigating the challenges of running a multiunit restaurant operation. QSR Magazine information <a href="https://www.facebook.com/QSRmagazine/" rel="nofollow" target="_blank">Facebook</a> | <a href="https://twitter.com/qsrmagazine?lang=en" rel="nofollow" target="_blank">Twitter</a> | <a href="https://www.instagram.com/qsrmagazine/?hl=en" rel="nofollow" target="_blank">Instagram</a> | <a href="https://www.linkedin.com/company/11125625/admin/" rel="nofollow" target="_blank">LinkedIn</a> <a href="http://www.qsrmagazine.com/" rel="nofollow" target="_blank">QSRmagazine.com</a> Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

15 - Brown Bag Seafood Co.'s Donna Lee & Zach Flanzman

Scott Svenson

Ally and Scott Svenson didn't need to start another business. After selling their first brand to Starbucks and then helping a second foodservice company grow to acquisition, they could have retired and enjoyed life with their four sons. But the itch to build something returned, and in 2008 they launched the fast-casual brand MOD Pizza.What started as a "laboratory" in downtown Seattle for customized pizzas and enhanced hospitality has since become the largest fast-casual pizza chain in the world, with more than 400 locations in 70-plus markets. In this conversation with QSR editor Sam Oches, the Svensons describe the motivating factors for getting back into the foodservice industry and why they view their business as a people place, not a pizza place.QSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

Ally and Scott Svenson didn't need to start another business. After selling their first brand to Starbucks and then helping a second foodservice company grow to acquisition, they could have retired and enjoyed life with their four sons. But the itch to build something returned, and in 2008 they launched the fast-casual brand MOD Pizza. What started as a "laboratory" in downtown Seattle for customized pizzas and enhanced hospitality has since become the largest fast-casual pizza chain in the world, with more than 400 locations in 70-plus markets. In this conversation with QSR editor Sam Oches, the Svensons describe the motivating factors for getting back into the foodservice industry and why they view their business as a people place, not a pizza place. QSR Magazine information <a href="https://www.facebook.com/QSRmagazine/" rel="nofollow" target="_blank">Facebook</a> | <a href="https://twitter.com/qsrmagazine?lang=en" rel="nofollow" target="_blank">Twitter</a> | <a href="https://www.instagram.com/qsrmagazine/?hl=en" rel="nofollow" target="_blank">Instagram</a> | <a href="https://www.linkedin.com/company/11125625/admin/" rel="nofollow" target="_blank">LinkedIn</a> <a href="http://www.qsrmagazine.com/" rel="nofollow" target="_blank">QSRmagazine.com</a> Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

9 - MOD Pizza's Ally & Scott Svenson

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare.Next up: Carl Howard is the CEO of Fazoli's, an Italian quick serve with 200-plus locations in the U.S. He offers a glimpse at the efforts Fazoli's has made to keep operating in the midst of the coronavirus crisis, and shares how the company is working with its franchisees to ensure they are set up for success in the months ahead.For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirusQSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare. Next up: Carl Howard is the CEO of Fazoli's, an Italian quick serve with 200-plus locations in the U.S. He offers a glimpse at the efforts Fazoli's has made to keep operating in the midst of the coronavirus crisis, and shares how the company is working with its franchisees to ensure they are set up for success in the months ahead. For more of QSR's coronavirus coverage, visit <a href="http://qsrmagazine.com/coronavirus" rel="nofollow" target="_blank">QSRmagazine.com/coronavirus</a> QSR Magazine information <a href="https://www.facebook.com/QSRmagazine/" rel="nofollow" target="_blank">Facebook</a> | <a href="https://twitter.com/qsrmagazine?lang=en" rel="nofollow" target="_blank">Twitter</a> | <a href="https://www.instagram.com/qsrmagazine/?hl=en" rel="nofollow" target="_blank">Instagram</a> | <a href="https://www.linkedin.com/company/11125625/admin/" rel="nofollow" target="_blank">LinkedIn</a> <a href="http://www.qsrmagazine.com/" rel="nofollow" target="_blank">QSRmagazine.com</a> Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

Tips for keeping the lights on from Fazoli's CEO

Liberty Burger

Marco Street

Some restaurateurs join the industry as teenagers, others jump in as a second career. Mariel and Marco Street were born into it. Their father, Gene Street, is a renowned Dallas restaurateur who started the Black-Eyed Pea concept, and they grew up surrounded by restaurant innovation. That was a big reason why they went on to become partners in Liberty Burger and Street's Fine Chicken, two Dallas-area concepts that aim to provide relaxed neighborhood dining destinations with flexible service formats.The Streets sat down with QSR editor Sam Oches in one of their Liberty Burger locations to discuss how their iconic father has helped guide them along the way, why some of their restaurants are full service, and how the itch to build something new drives them into the future.QSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

Some restaurateurs join the industry as teenagers, others jump in as a second career. Mariel and Marco Street were born into it. Their father, Gene Street, is a renowned Dallas restaurateur who started the Black-Eyed Pea concept, and they grew up surrounded by restaurant innovation. That was a big reason why they went on to become partners in Liberty Burger and Street's Fine Chicken, two Dallas-area concepts that aim to provide relaxed neighborhood dining destinations with flexible service formats. The Streets sat down with QSR editor Sam Oches in one of their Liberty Burger locations to discuss how their iconic father has helped guide them along the way, why some of their restaurants are full service, and how the itch to build something new drives them into the future. QSR Magazine information <a href="https://www.facebook.com/QSRmagazine/" rel="nofollow" target="_blank">Facebook</a> | <a href="https://twitter.com/qsrmagazine?lang=en" rel="nofollow" target="_blank">Twitter</a> | <a href="https://www.instagram.com/qsrmagazine/?hl=en" rel="nofollow" target="_blank">Instagram</a> | <a href="https://www.linkedin.com/company/11125625/admin/" rel="nofollow" target="_blank">LinkedIn</a> <a href="http://www.qsrmagazine.com/" rel="nofollow" target="_blank">QSRmagazine.com</a> Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

20 - Liberty Burger's Mariel & Marco Street

Scott Redler

The cradle of fast food is... Wichita, Kansas? Indeed, the breeding ground for both White Castle and Pizza Hut is also the hometown for one of the most exciting fast-casual burger concepts around: Freddy's Frozen Custard &amp; Steakburgers. The brand, launched in 2002 by Bill and Randy Simon and Scott Redler, was only supposed to be a family-friendly one-off in Wichita, but it quickly became a smash franchise success and has since grown to around 350 locations and nearly half a billion dollars in annual sales. In this conversation with QSR editor Sam Oches, Redler details Freddy's growth and how the company has modernized even as it serves a healthy dose of timeless Americana.QSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

The cradle of fast food is... Wichita, Kansas? Indeed, the breeding ground for both White Castle and Pizza Hut is also the hometown for one of the most exciting fast-casual burger concepts around: Freddy's Frozen Custard &amp; Steakburgers. The brand, launched in 2002 by Bill and Randy Simon and Scott Redler, was only supposed to be a family-friendly one-off in Wichita, but it quickly became a smash franchise success and has since grown to around 350 locations and nearly half a billion dollars in annual sales.  In this conversation with QSR editor Sam Oches, Redler details Freddy's growth and how the company has modernized even as it serves a healthy dose of timeless Americana. QSR Magazine information <a href="https://www.facebook.com/QSRmagazine/" rel="nofollow" target="_blank">Facebook</a> | <a href="https://twitter.com/qsrmagazine?lang=en" rel="nofollow" target="_blank">Twitter</a> | <a href="https://www.instagram.com/qsrmagazine/?hl=en" rel="nofollow" target="_blank">Instagram</a> | <a href="https://www.linkedin.com/company/11125625/admin/" rel="nofollow" target="_blank">LinkedIn</a> <a href="http://www.qsrmagazine.com/" rel="nofollow" target="_blank">QSRmagazine.com</a> Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

[Freeze Frame] Freddy's Scott Redler

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare.Next up: There's a lot of fear and uncertainty for operators about their supply chain, and whether or not the coronavirus outbreak will significantly disrupt their purchasing and distribution. Mitch Plesha, senior director of distribution at Raising Cane's, along with Jeff Dorr and Bill Michalski of ArrowStream—a supply chain technology company—discuss how the last two weeks have affected the supply chain, what operators should do today to protect their own supply, and what misperceptions might exist about supply in the wake of the pandemic.For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirusQSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare. Next up: There's a lot of fear and uncertainty for operators about their supply chain, and whether or not the coronavirus outbreak will significantly disrupt their purchasing and distribution. Mitch Plesha, senior director of distribution at Raising Cane's, along with Jeff Dorr and Bill Michalski of ArrowStream—a supply chain technology company—discuss how the last two weeks have affected the supply chain, what operators should do today to protect their own supply, and what misperceptions might exist about supply in the wake of the pandemic.For more of QSR's coronavirus coverage, visit <a href="http://qsrmagazine.com/coronavirus" rel="nofollow" target="_blank">QSRmagazine.com/coronavirus</a> QSR Magazine information <a href="https://www.facebook.com/QSRmagazine/" rel="nofollow" target="_blank">Facebook</a> | <a href="https://twitter.com/qsrmagazine?lang=en" rel="nofollow" target="_blank">Twitter</a> | <a href="https://www.instagram.com/qsrmagazine/?hl=en" rel="nofollow" target="_blank">Instagram</a> | <a href="https://www.linkedin.com/company/11125625/admin/" rel="nofollow" target="_blank">LinkedIn</a> <a href="http://www.qsrmagazine.com/" rel="nofollow" target="_blank">QSRmagazine.com</a> Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

What to know about supply chain during coronavirus

Drew French

There may be bigger fast-casual pizza brands, but only Your Pie can claim to be the first in the category. The Athens, Georgia–based brand opened its first location in April 2008, when founder Drew French was just 23 years old and had recently graduated from the University of Georgia. In 11 years, Your Pie has grown to around 70 locations in 19 states, becoming an embedded fixture in its communities with Italian-inspired recipes, alcohol service, and a laid-back ambiance.In this conversation with QSR editor Sam Oches, French explains how he came up with the fast-casual pizza idea before everyone else, and tells us why he's OK with there being so many competitors in the category.QSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

There may be bigger fast-casual pizza brands, but only Your Pie can claim to be the first in the category. The Athens, Georgia–based brand opened its first location in April 2008, when founder Drew French was just 23 years old and had recently graduated from the University of Georgia. In 11 years, Your Pie has grown to around 70 locations in 19 states, becoming an embedded fixture in its communities with Italian-inspired recipes, alcohol service, and a laid-back ambiance. In this conversation with QSR editor Sam Oches, French explains how he came up with the fast-casual pizza idea before everyone else, and tells us why he's OK with there being so many competitors in the category. QSR Magazine information <a href="https://www.facebook.com/QSRmagazine/" rel="nofollow" target="_blank">Facebook</a> | <a href="https://twitter.com/qsrmagazine?lang=en" rel="nofollow" target="_blank">Twitter</a> | <a href="https://www.instagram.com/qsrmagazine/?hl=en" rel="nofollow" target="_blank">Instagram</a> | <a href="https://www.linkedin.com/company/11125625/admin/" rel="nofollow" target="_blank">LinkedIn</a> <a href="http://www.qsrmagazine.com/" rel="nofollow" target="_blank">QSRmagazine.com</a> Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

11 - Your Pie's Drew French

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare.Next up: Akash Kapoor is CEO of Curry Up Now, an Indian fast casual that emerged from the Bay Area in the last few years and has been franchising around the U.S. Kapoor discusses how coronavirus has affected the brand's expansion, and the "gut-wrenching" realities faced by his new franchisees.For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirusQSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare. Next up: Akash Kapoor is CEO of Curry Up Now, an Indian fast casual that emerged from the Bay Area in the last few years and has been franchising around the U.S. Kapoor discusses how coronavirus has affected the brand's expansion, and the "gut-wrenching" realities faced by his new franchisees.For more of QSR's coronavirus coverage, visit <a href="http://qsrmagazine.com/coronavirus" rel="nofollow" target="_blank">QSRmagazine.com/coronavirus</a> QSR Magazine information <a href="https://www.facebook.com/QSRmagazine/" rel="nofollow" target="_blank">Facebook</a> | <a href="https://twitter.com/qsrmagazine?lang=en" rel="nofollow" target="_blank">Twitter</a> | <a href="https://www.instagram.com/qsrmagazine/?hl=en" rel="nofollow" target="_blank">Instagram</a> | <a href="https://www.linkedin.com/company/11125625/admin/" rel="nofollow" target="_blank">LinkedIn</a> <a href="http://www.qsrmagazine.com/" rel="nofollow" target="_blank">QSRmagazine.com</a> Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

An exciting franchise wrestles with new realities

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare.Next up: Alonso Castaneda is VP of brand development and strategy at Four Foods Group, a Utah-based company that incubates emerging restaurant concepts and equips them with the resources they need for growth. Castaneda offers some ideas on what smaller brands can do to survive this time of crisis.For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirusQSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare. Next up: Alonso Castaneda is VP of brand development and strategy at Four Foods Group, a Utah-based company that incubates emerging restaurant concepts and equips them with the resources they need for growth. Castaneda offers some ideas on what smaller brands can do to survive this time of crisis.For more of QSR's coronavirus coverage, visit <a href="http://qsrmagazine.com/coronavirus" rel="nofollow" target="_blank">QSRmagazine.com/coronavirus</a> QSR Magazine information <a href="https://www.facebook.com/QSRmagazine/" rel="nofollow" target="_blank">Facebook</a> | <a href="https://twitter.com/qsrmagazine?lang=en" rel="nofollow" target="_blank">Twitter</a> | <a href="https://www.instagram.com/qsrmagazine/?hl=en" rel="nofollow" target="_blank">Instagram</a> | <a href="https://www.linkedin.com/company/11125625/admin/" rel="nofollow" target="_blank">LinkedIn</a> <a href="http://www.qsrmagazine.com/" rel="nofollow" target="_blank">QSRmagazine.com</a> Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

Tips for emerging brands to get through coronavirus

Brett Schulman

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 fast-casual spinoff, CAVA, opened in nearby Bethesda, Maryland, in 2011 and has since grown to 75 locations across the country, bringing authentic Mediterranean flavors to American consumers in markets big and small. In this interview with QSR editor Sam Oches, CEO Brett Schulman discusses CAVA's evolution, its big acquisition of Zoes Kitchen, and how the brand is transforming Americans' perceptions of Mediterranean flavors and ingredients.QSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

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 fast-casual spinoff, CAVA, opened in nearby Bethesda, Maryland, in 2011 and has since grown to 75 locations across the country, bringing authentic Mediterranean flavors to American consumers in markets big and small. In this interview with QSR editor Sam Oches, CEO Brett Schulman discusses CAVA's evolution, its big acquisition of Zoes Kitchen, and how the brand is transforming Americans' perceptions of Mediterranean flavors and ingredients. QSR Magazine information <a href="https://www.facebook.com/QSRmagazine/" rel="nofollow" target="_blank">Facebook</a> | <a href="https://twitter.com/qsrmagazine?lang=en" rel="nofollow" target="_blank">Twitter</a> | <a href="https://www.instagram.com/qsrmagazine/?hl=en" rel="nofollow" target="_blank">Instagram</a> | <a href="https://www.linkedin.com/company/11125625/admin/" rel="nofollow" target="_blank">LinkedIn</a> <a href="http://www.QSRmagazine.com" rel="nofollow" target="_blank">QSRmagazine.com</a> Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

4 - CAVA's Brett Schulman

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare.Next up: Christine Specht is CEO of Cousins Subs, a 100-plus-unit sandwich chain that her father, Bill Specht, founded nearly 50 years ago. Christine offers tips on communicating through the coronavirus crisis—communicating not only with loyal customers, but also with your franchisees and store operators.For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirusQSR Magazine informationFacebook | Twitter | Instagram | LinkedInQSRmagazine.com Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare. Next up: Christine Specht is CEO of Cousins Subs, a 100-plus-unit sandwich chain that her father, Bill Specht, founded nearly 50 years ago. Christine offers tips on communicating through the coronavirus crisis—communicating not only with loyal customers, but also with your franchisees and store operators.For more of QSR's coronavirus coverage, visit <a href="http://qsrmagazine.com/coronavirus" rel="nofollow" target="_blank">QSRmagazine.com/coronavirus</a> QSR Magazine information <a href="https://www.facebook.com/QSRmagazine/" rel="nofollow" target="_blank">Facebook</a> | <a href="https://twitter.com/qsrmagazine?lang=en" rel="nofollow" target="_blank">Twitter</a> | <a href="https://www.instagram.com/qsrmagazine/?hl=en" rel="nofollow" target="_blank">Instagram</a> | <a href="https://www.linkedin.com/company/11125625/admin/" rel="nofollow" target="_blank">LinkedIn</a> <a href="http://www.qsrmagazine.com/" rel="nofollow" target="_blank">QSRmagazine.com</a> Have feedback or interview suggestions? Email us at sam@qsrmagazine.com.

Cousins Subs' CEO on communicating through crisis

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