QSR Uncut
QSR Uncut is a podcast from the editors of QSR magazine—the leading publication for foodservice owners and operators—that discusses the current state and future of the fast-food restaurant industry as it recovers from the COVID-19 pandemic. Made for restaurant executives, entrepreneurs, consumers, and leaders, each episode candidly shares expert advice from some of the industry's most insightful leaders.
Podcasting since 2019 • 331 episodes
QSR Uncut
Latest Episodes
Into the World of QSR Consumer Insights, with Will Krieger and Erin Dougherty
Will Krieger and Erin Dougherty, of strategic insights firm The Directions Group, join QSR Uncut this week to break down what’s happening industry-wide and how restaurants are reacting to satisfy consumers’ ever-changing needs. We talk everythi...
•
Season 1
•
Episode 199
•
40:07
The Making of a Fast Casual Pioneer, with INDAY Founder Basu Ratnam
Meet INDAY, a New York City-based high-growth brand that brings modern Indian flavors and a “food karma” philosophy to everyday dining. It’s out not only to conquer the power luncher set in the lucrative QSR market, but also to change perceptio...
•
Season 1
•
Episode 198
•
36:08
Rewriting the Fast-Food Flavor Rulebook, with Taco John’s Brad Bergaus
Brad Bergaus, corporate chef and director of menu innovation at Taco John’s, joins QSR Uncut to dive into how the classic chain is delivering more than just convenience to consumers. How is Taco John’s using unexpected pairings to define its ow...
•
Season 1
•
Episode 197
•
35:14
How Sonic Reached the Digital Age, and Way More
Sonic Drive-In’s former CEO Cliff Hudson and CIO Craig Miller join QSR Uncut to take listeners behind the scenes of their innovation and how the iconic brand went from a retro drive-in to a digitally advanced concept that paved the path for the...
•
Season 1
•
Episode 196
•
50:19
Seed Oils vs. Tallow: Separating Fact from Fiction, and Real Applications
Ron Cardwell, Director of Commodity Strategy for Restaurant Technologies, joins QSR Uncut to discuss one of the industry’s hot-button topics: Should you consider beef tallow? What goes into a potential switch? And how can restaurants pick the r...
•
Season 1
•
Episode 195
•
34:27
