Fast Casual Nation Podcast

Welcome to Surcheros' Story We Dive into Tex-Mex Evolution In this inspiring episode of Fast Casual Nation, I had the pleasure of sitting down with Luke Christian, the visionary founder and CEO of Surcheros. Our conversation unfolded the remarkable journey of Surcheros from its humble beginnings to becoming a cornerstone of the fast-casual Tex-Mex industry. Rooted in Resilience: The Birth of SurcherosLuke Christian's Transformational Journey Luke's path from intending to take over his family's farm to founding Surcheros is nothing short of inspirational. His transition through various roles in the food industry, coupled with a passion for quality and community, led to the creation of Surcheros—a testament to Southern hospitality and fresh, friendly Tex-Mex.Strategic Growth and Community FocusExpanding Surcheros with Purpose A significant part of our discussion centered on the strategic growth of Surcheros, including its thoughtful rebranding and expansion efforts. Luke shared how embracing community feedback and focusing on college towns propelled Surcheros into the hearts of many, highlighting the brand's commitment to becoming a local favorite. Quality and Consistency: The Core of SurcherosMaintaining the Surcheros Experience As Surcheros continues to grow, Luke underscored the importance of maintaining quality and consistency across all locations. He spoke about the balance between expansion and staying true to the brand's roots, ensuring that each Surcheros restaurant serves not just meals, but experiences enriched with the brand's signature hospitality. Empowering Aspiring EntrepreneursLuke Christian’s Nuggets of Wisdom Luke's journey offers invaluable lessons for aspiring entrepreneurs, especially in the fast-casual sector. He shared his advice on the importance of passion, commitment, and building a strong support system, highlighting the integral role of resilience and vision in navigating the complexities of entrepreneurship. The Future of SurcherosA Vision for Innovation and Expansion Looking ahead, Luke expressed excitement about Surcheros' future, aiming for 100 locations in the next five years while balancing innovation with the brand’s core values. This vision for growth, grounded in community and quality, sets Surcheros on a path to redefine fast-casual dining.Reflecting on a Fast-Casual Phenomenon Luke Christian's Enduring Impact on Fast Casual Our conversation left me inspired by Luke Christian's dedication to his vision for Surcheros. His story is a powerful reminder of how passion, resilience, and a deep connection to community can shape the future of fast-casual dining. As Surcheros embarks on its next chapter, it remains a brand deeply rooted in delivering quality Tex-Mex with a smile, proving that good food and genuine hospitality never go out of style.For those intrigued by Surcheros' journey and eager to taste the experience firsthand, I encourage you to visit their locations and follow their growth on social media. This episode of Fast Casual Nation once again shines a light on the innovative and inspiring stories that are reshaping our food industry. Key Takeaways Join us next time on Fast Casual Nation for more inspiring stories and insights from the forefront of the fast-casual sector. You're sure to find the motivation and ideas you need to excel in this dynamic industry. Thank you for reading Savor.fm. This post is public so feel free to share it. Share

In this episode of Fast Casual Nation, Paul Barron dives into Pincho's incredible journey. This South Florida restaurant brand spearheaded the remarkable resurgence of consumer sentiment in the fast casual dining sector in 2023. Join us as we sit down with Pincho's CEO, Otto Othman, to unravel the secrets behind their success and explore the pivotal role of hospitality and order accuracy in shaping customer sentiment. Podcast Rundown Visit Savor.fm for more podcasts Learn More about the Restaurant Power Index Report

The Power of Micro-Influencer Marketing: Benefits and Predictions In today's Fast Casual Nation Podcast, we talk with Nekter Juice Bar and their innovative strategies around next gen marketing. Staying ahead of the curve is essential. One strategy that has been gaining traction, especially in Technology-forward media and related industries, is micro-influencer marketing. This approach leverages individuals with smaller but highly engaged social media followings to promote products, services, or ideas. In this blog post, we'll explore the key benefits of micro-influencer marketing and provide some predictions based on historical analysis. Benefits of Micro-Influencer Marketing Authenticity: Micro-influencers are known for their authentic and relatable personas. Their endorsements often come across as genuine, which can significantly impact their audience's trust in your brand or message. Targeted Audiences: Micro-influencers tend to have niche-focused audiences. When collaborating with them, you can precisely target the demographic or market segment that matters most to your industry or product. Cost-Effective: Micro-influencer collaborations are usually more budget-friendly than macro-influencers or traditional advertising methods. This makes it an attractive option, especially for businesses looking for cost-effective marketing strategies. High Engagement: One of the standout features of micro-influencers is their ability to engage deeply with their audience. With a smaller following, they can interact on a more personal level, leading to higher conversion rates and better engagement metrics. Diverse Content: Micro-influencers are versatile. They can provide a variety of content types, including reviews, tutorials, or unboxing videos tailored to your brand's unique needs. Improved ROI: Thanks to lower costs and higher engagement rates, micro-influencer campaigns often yield a better return on investment for brands. Scalability: Micro influencer marketing is highly scalable. You can collaborate with multiple micro-influencers simultaneously, allowing you to reach a broader audience and have a more significant impact on your marketing efforts. Predictions for Micro-Influencer Marketing Continued Growth: The trend of micro influencer marketing shows no signs of slowing down. Brands are increasingly recognizing its effectiveness in reaching niche audiences and are likely to continue investing in it. Industry-Specific Campaigns: In the future, expect to see more brands collaborating with micro influencers who specialize in specific industries. This approach allows brands to tap into highly targeted and niche markets. Enhanced Analytics: As the industry matures, advanced tools and analytics will emerge to provide better measurement of the impact of micro influencer campaigns, offering brands deeper insights into their marketing efforts. Regulatory Changes: With the growth of micro influencer marketing, there may be regulatory changes to ensure transparency and ethical practices within the industry. Greater Integration with Web3 and Blockchain: As blockchain and web3 technologies continue to evolve, micro influencer marketing may integrate these innovations to enhance security and transparency in influencer collaborations. AI-Powered Matching: Artificial intelligence will play a significant role in matching brands with the most suitable micro influencers for their campaigns, streamlining the collaboration process. Increased Competition: With the increasing popularity of micro influencer marketing, competition among brands to collaborate with top micro influencers is expected to intensify. Brands will need to employ innovative strategies to stand out in a crowded market.

In this deep-dive conversation on Fast Casual Nation, I speak with Bennett Maxwell, the visionary founder of Dirty Dough Cookies, and discuss his groundbreaking strategies that are transforming the franchising world. A Sweet Journey from Solar to Cookies First off, who is Bennett Maxwell? He's a multifaceted entrepreneur, not your average cookie-cutter businessman. Starting from real estate in Utah to co-founding a renewable energy firm, Switch to Solar, Maxwell's journey has been as diverse as it gets. But the real twist came when he dipped his hands into the cookie jar, founding Dirty Dough Cookies in Tempe, Arizona. Rapid Expansion: Dirty Dough’s Delicious Growth Dirty Dough isn't just another cookie retailer. This summer and fall, they've been on a cookie conquest, opening dozens of locations nationwide. Their growth trajectory is nothing short of impressive. Imagine, over 40 locations and counting! And guess what? There's more in the oven, with new markets and exciting developments on the horizon. The Utah Cookie Wars: A Sweet Victory You might have heard about the Utah Cookie Wars. As a startup, Dirty Dough found itself in a legal spat with Crumbl Cookies, but they turned this challenge into a triumph. How? By leveraging the situation into a growth opportunity. With the hashtag #UtahCookieWars and witty billboard ads, Dirty Dough transformed a potential setback into a pipeline for loyalty, communication, and brand exposure. From Negatives to Positives: Mastering Social Media and Marketing Bennett's strategy during the Cookie Wars was ingenious. He used humor and smart marketing to flip the script, creating a buzz on social media that propelled Dirty Dough into the spotlight. This approach not only garnered public support but also cemented Dirty Dough's position as a bold, innovative player in the fast-casual space. More Than Just Cookies: Paving the Way for Mental Wellness But Bennett's vision extends beyond cookies. With the Cookie Wars behind them, Dirty Dough is focusing on impactful initiatives like mobile franchise opportunities and community mental health programs. They’ve even founded a nonprofit to bolster their commitment to mental wellness in the communities they serve. The Mobile Franchise Revolution Let's talk about their mobile franchise initiative. It's about making entrepreneurship accessible, offering a lower-cost, high-margin alternative to traditional brick-and-mortar setups. This approach aligns perfectly with their mission – empowering individuals and lowering the barrier to business ownership. A Recipe for Success So, what can we learn from Bennett Maxwell and Dirty Dough? It’s simple: Innovation is key. Whether it's handling legal challenges with a pinch of humor and a lot of smart marketing, or expanding the franchise model to include mobile operations, Dirty Dough is setting a new standard in the industry. Looking Ahead: The Future of Dirty Dough What's next for Dirty Dough? They're not just resting on their laurels. With plans to introduce new products and deepen their community impact, the future looks deliciously promising. Why This Matters to Us As industry insiders, we know that staying ahead of the curve is crucial. Dirty Dough's journey is a masterclass in innovation, resilience, and social responsibility. It’s not just about serving cookies; it’s about serving the community and making a difference. So, let’s take a leaf out of Bennett Maxwell’s book. Let’s innovate, inspire, and impact. And maybe, just maybe, find our own version of a cookie revolution. Wanna know more about Dirty Dough and their journey? Head over to dirtydoughcookies.com and get a taste of innovation and success. Let’s bake a difference, one cookie at a time! Catch you next time, as we continue to explore the exciting world of fast-casual dining and the innovators who are baking up a storm.

Fast-casual dining has become a staple of the modern dining experience, offering a perfect blend of convenience and quality. As the food industry continues to evolve, certain cities are emerging as hotspots for fast casual brands. Covering this sector since 1996 has given me a unique insight to emerging and rebirth markets - today will explore five cities that stand out as ideal locations for fast casual restaurants: We'll delve into the unique factors that make these cities promising for fast casual brands and provide predictions based on historical analysis.Austin - Where Tech Meets Culinary Curiosity: Austin, Texas, has gained a reputation as a tech hub, attracting a growing population of tech-savvy individuals. This influx of young professionals is accompanied by rising wages, particularly in the 25-34 age group. Austin's tech scene is not just about coding and algorithms; it's also about culinary curiosity.Key Factors for Fast Casual Success in Austin:Prediction: Key growth will depend on how the upstart brands manage a demanding new set of consumers in the area of customer service, as Austin is one city with the fastest declining sentiment on service from restaurants.Fort Lauderdale - Gen X's Fast Casual Paradise: Fort Lauderdale, Florida, is experiencing rapid growth, especially among high-income Gen X individuals. This demographic segment has a deep appreciation for fast casual restaurants that offer quality meals with speed and convenience.Key Factors for Fast Casual Success in Fort Lauderdale:Prediction: Fast casual restaurants in Fort Lauderdale are poised for success, as they cater to a rapidly growing Gen X demographic and appeal to both residents and tourists.Dallas - The Sleeper in Fast Growth Sectors: Dallas, Texas, may not always be the first city that comes to mind when thinking about fast casual dining, but it's quietly becoming a hotspot. The city's rapid growth sectors in finance and medicine are driving a growing demographic of fast casual food consumption.Key Factors for Fast Casual Success in Dallas:Prediction: Dallas is a sleeper city that's gradually emerging as a fast casual haven, thanks to its growing sectors and diverse dining scene. One this to watch for are a few key brands in Dallas to breakout as rising stars - East Hampton Sandwich Co. and Velvet Taco. Special Mentions: Raleigh, North Carolina - The Upstart Hub for Fast Casual: Raleigh is making its mark on the fast casual dining scene with an expanding offering of upstart brands competing against traditional casual dining concepts. The city's entrepreneurial spirit and the willingness of residents to embrace new culinary experiences make it a promising location for fast casual restaurants. Salt Lake City, Utah - Population Growth and Entrepreneurial Energy: Salt Lake City is experiencing population growth and boasts a new upstart entrepreneur class creating new jobs. This growth, combined with a diverse and dynamic dining scene, provides a solid foundation for fast casual brands to thrive. In the ever-evolving world of fast casual dining, selecting the right location is crucial for success. Austin, Fort Lauderdale, Dallas, Raleigh, and Salt Lake City each offer distinct advantages for fast casual brands, from tech-driven culinary curiosity to a love for convenience and fast growth sectors. Based on historical analysis, these cities are poised to be the best places for fast casual brands to thrive in the future, providing exciting opportunities for entrepreneurs and restaurant enthusiasts alike.

Welcome to another insightful episode of Fast Casual Nation Podcast, where we uncover the latest and greatest in the fast-casual sector of the food industry. Today, we're diving into a story of innovation, health, and the entrepreneurial spirit with Alessandro Biggi, founder of Avo.The Genesis of Avo – A Health-Focused Culinary Delight In our conversation, Alessandro shares the fascinating evolution of Avo. Starting as the first avocado bar in 2017, Avo has now transformed into a top destination for New Yorkers craving healthy, satisfying bowls and salads. The Italian Influence and a Commitment to Quality Alessandro's Italian heritage profoundly influences Avo's culinary approach. He emphasizes creating dishes that are not only healthy but also deeply satisfying. "We're both Italian and we're used to having access to healthy food... eating is a pleasure. So why not make healthy food a pleasure?" he remarks. This philosophy is evident in Avo's carefully crafted menu, balancing nutrition with irresistible flavors. Technology and Innovation in Restaurant Management Avo’s success is also rooted in its tech-savvy approach. Alessandro, with his tech background, has seamlessly integrated technology across Avo's operations. "We use technology at 360 degrees across every aspect of the restaurant," he states. From online ordering and loyalty programs to sophisticated CRM systems, Avo sets a benchmark in using technology to enhance customer experience and operational efficiency.The Shark Tank Experience and Growth Strategy Alessandro recounts their thrilling experience on "Shark Tank," where they initially agreed to a deal but later chose independence to maintain control over their vision. This decision highlights their long-term approach and belief in their unique concept. Sustainability and Ethical Sourcing – Core Values at Avo Sustainability isn't just a buzzword at Avo; it's a way of life. Alessandro explains, "All our packaging is compostable... We buy through a program called Pledge Local, which prioritizes locally sourced produce." This commitment extends to minimizing waste and partnering with platforms like Too Good To Go, reinforcing Avo's dedication to ethical and sustainable practices.Cultural Empowerment and the Future of Avo Looking ahead, Alessandro is excited about expanding in the tri-state area while maintaining a strong company culture. "Culture is the core of the company," he asserts, emphasizing the importance of empowering employees and fostering a positive work environment.Advice for Aspiring Entrepreneurs Alessandro’s advice to budding entrepreneurs is invaluable. "Reach out to as many founders as possible in the industry," he suggests, highlighting the importance of learning from others' experiences and challenges.Final ThoughtsOur conversation with Alessandro Biggi of Avo on the Fast Casual Nation Podcast offers a masterclass in combining passion, innovation, and sustainability to create a successful fast-casual dining experience. His journey is a testament to the power of a clear vision, unwavering commitment to quality, and the ability to adapt and thrive in the ever-changing landscape of the food industry. Visit Savor.fm for more podcasts Learn More about the Restaurant Power Index Report

On "Fast Casual Nation," I've had the pleasure of engaging with some of the most innovative minds in the restaurant industry. My recent conversation with Jeff Drake, President and CEO of Protein Bar & Kitchen, stands out as a highlight. Jeff's journey from a chemistry graduate to a visionary in the fast casual dining sector is a story that's as unique as it is inspiring. A Rebrand that Resonates Since taking over Protein Bar & Kitchen in 2017, Jeff has led the company through a significant transformation. The decision to add "and Kitchen" to the brand's name might seem simple, but as Jeff explained, it was a strategic move to better represent the brand's essence. He said, "our name Protein Bar didn't accurately convey the experience of the brand." This rebranding was more than a name change; it signified a deeper commitment to quality and an embrace of an active lifestyle brand.Embracing Technological Innovation Jeff's foresight in integrating technology into Protein Bar & Kitchen's operations is particularly impressive. He shared how the company built a tech stack to reduce friction for both employees and customers, a move that proved invaluable, especially during the pandemic. It's a testament to Jeff's leadership that Protein Bar & Kitchen was able to adapt so quickly to changing times. Franchising: A Strategic Focus During our talk, Jeff's enthusiasm was palpable when discussing Protein Bar & Kitchen's franchising strategy. He believes in the brand's potential for growth, both corporately and as a partner in licensing and franchising. The flexibility of their business model, which accommodates diverse venues like airports and hospitals, is innovative and sets them apart in the industry.Culinary Innovations As a food enthusiast myself, I was particularly excited to hear about Protein Bar & Kitchen's culinary innovations. Jeff's focus on catering to various dietary preferences and ensuring a range of flavors is commendable. He aptly put it, "We have protein for everybody," highlighting their commitment to inclusivity in food choices. Leadership and Company Culture What truly makes Jeff a remarkable leader is his philosophy on company culture and performance. He values understanding the customer's needs and emphasizes the importance of rewarding performance, fostering a motivated and dynamic work environment.Advice for the Future Leaders Jeff’s advice to aspiring entrepreneurs is invaluable: seek mentors and build strong partnerships. His emphasis on collaboration and learning from other's experiences is a lesson for all of us in the industry.Looking Ahead With plans for licensing, a strong franchising program, and a new digital platform on the horizon, the future looks bright for Protein Bar & Kitchen under Jeff's leadership. His blend of strategic thinking, passion for food, and tech-savviness is not just transforming the brand but also providing a blueprint for success in the fast casual dining sector.We have witnessed countless stories of innovation and transformation in the restaurant industry, my conversation with Jeff Drake is a reminder of the limitless possibilities in this vibrant sector. Stay tuned for more conversations as we explore the exciting world of fast casual dining. Visit Savor.fm for more podcasts Learn More about the Restaurant Power Index Report

Chipotle Mexican Grill is one of the most popular fast food chains in the United States, but the company has been facing some challenges in recent months. The Restaurant Power Index (RPI) has shown a slide in Chipotle sentiment, and the company's stock price has also fallen. One of the challenges that Chipotle is facing is labor shortages. The company has had to close some stores due to a lack of staff, and it has also raised wages in an attempt to attract new employees. Another challenge that Chipotle is facing is rising menu prices. The company has raised prices several times recently, angered some customers.To address these challenges, Chipotle is turning to robotics. The company is testing a new robotic system called Hyphen, designed to automate the process of making burrito bowls and salads. Hyphen is a collaborative robot that can work safely alongside human workers. The robot moves bowls and salads down a conveyor belt, dispensing the correct ingredients into each bowl or salad.Chipotle believes that Hyphen will help to reduce labor costs and improve order accuracy. The company is currently testing Hyphen in a few restaurants, and it plans to roll out the system to more restaurants.Hyphen: A Potential Solution to Chipotle's Challenges? It is too early to say whether Hyphen will succeed for Chipotle. However, the system can potentially address some of the company's biggest challenges, such as labor shortages and order accuracy.If Hyphen is successful, it could help to improve Chipotle's customer satisfaction scores and boost its stock price. However, it is essential to note that robotics is not a magic bullet. Chipotle will still need to focus on other areas, such as food quality and customer service, to be successful.Menu Price Increases and Robotics at Other Restaurant Chains Chipotle is not the only restaurant chain that is raising prices. Many other chains have also increased prices in recent months due to rising costs. For example, McDonald's recently raised the price of its Big Mac for the first time in over 14 years. Other restaurant chains are also testing robotics. The Wendy’s Company announced a new partnership with Pipedream, a hyper logistics company, to pilot its underground autonomous robot system to deliver digital food orders from the kitchen to designated parking spots in seconds, for faster and more convenient pick-up experiences for Wendy’s digital customers. The use of robotics in the restaurant industry is still in its early stages. However, the potential benefits of robotics are clear. Robotics can help to reduce labor costs, improve order accuracy, and increase efficiency.It remains to be seen whether Chipotle's use of robotics will be successful in the long term. However, the company's decision to invest in robotics is a sign that it is serious about addressing its challenges and improving its performance.

When you think about the evolution of the fast-casual restaurant industry, digital innovation might not be the first thing that comes to mind. But for those of us tuned into the latest episode of Fast Casual Nation, digital marketing's role in revolutionizing the customer experience became crystal clear. We had the pleasure of sitting down with Gabe Alonso, Vice President of Digital Marketing at El Pollo Loco. Gabe's 15+ years of experience across music, entertainment, apparel, and food and beverage gives him a unique perspective. Having led digital strategies for giants like PepsiCo, Activision, and Nike, Gabe’s dynamic career journey has now brought him to El Pollo Loco. The allure of the food sector for Gabe? A chance to intimately connect with the Hispanic culture. Though El Pollo Loco finds its roots in Mexican heritage and Gabe is of Cuban descent, the essence of food and familial bonds remains a shared thread. Gabe keenly observes the rising influence of Latino culture in mainstream media, echoing the successes of artists like Bad Bunny and Karol G. His ambition: position El Pollo Loco to ride this cultural wave. But the episode didn’t stop there. A major focal point was the transformation of El Pollo Loco’s loyalty program. Gabe unveiled a shift from a simple point-based system to a tiered, gamified structure. Every dollar spent earns the customer 100 points, with the flexibility to redeem rewards across varying tiers. The introduction of multipliers as you climb the ranks? Simply genius. It’s an engaging method to keep customers coming back, making them feel a part of the El Pollo Loco "Familia." One intriguing takeaway was Gabe’s approach to influencer partnerships. It isn't just about roping in food bloggers. El Pollo Loco's collaborations span artists, dancers, and family influencers, ensuring the brand's core values of flavor, family, culture, and craft resonate across a wider audience. Drawing from his time at Nike, Gabe stressed the necessity of centering the consumer in marketing strategies. The future, as he sees it, is in tech-driven restaurants with a strong emphasis on labor efficiencies. With machine learning to predict customer preferences and AI tailoring offers, El Pollo Loco is well on its path to shaping the future of fast-casual dining. In essence, if you’re in the restaurant and foodservice industry don’t miss this episode, filled with a treasure trove of insights. We've seen the future of fast-casual dining, and with forward-thinkers like Gabe Alonso at the helm, the future of fast-casual dining promises to be vibrant, tech-savvy, and innovative. Dive into the conversation, and while you're at it, maybe grab a Tostada from El Pollo Loco – Gabe's recommendation! Are you as intrigued by the innovations in the fast-casual industry as we are? Keep it locked on Fast Casual Nation for more insights and industry trends.

In this podcast, we sit down with two leaders who are breaking the mold of how to grow brands - Wow Bao exploding in virtual brands and Fat Brands growing in multi-concept. We pick the brains of Geoff Alexander and Andrew Wiederhorn. Wow Bao is a fast-casual brand that specializes in steamed buns. The company was founded in 2003 and has grown to over 500 locations in the United States and continues to grow the new model of virtual brand development with unused capacity of various restaurant concepts. Wow Bao has implemented several initiatives to drive digital and virtual brand growth. These initiatives include: The digital and virtual brand growth of Wow Bao has been impressive. In 2022, the company's digital sales increased by over 100%. Wow Bao is now one of the top virtual restaurant brands in the United States. Fat Brands Inc. is a leading global restaurant franchise company with a portfolio of over 3,200 restaurants in more than 30 countries. The company owns and franchises a variety of restaurant brands, including Fatburger, Marble Slab Creamery, Johnny Rockets, Hurricane Grill & Wings, and Ponderosa Steakhouse. Fat Brands has been able to reach a number of demographics by offering a variety of food options at a variety of price points. The company's brands appeal to a wide range of customers, from families to young adults to seniors.

In this podcast, we talk with two successful brand leaders at Wildflower and Dave's Hot Chicken are two of the fastest-growing fast-casual brands in the United States. Wildflower was founded in Phoenix in 2017 and has over 20 locations nationwide. Dave's Hot Chicken was founded in Nashville in 2017 and now has over 100 locations nationwide and internationally. Both brands have experienced rapid growth due to their unique offerings and strong appeal to millennials. Wildflower is the first plant-based fast-casual restaurant chain in the United States, and Dave's Hot Chicken is known for its spicy chicken and laid-back atmosphere. Wildflower's growth has been fueled by its focus on sustainability and community. The restaurant uses locally sourced ingredients and donates some of its proceeds to local charities. Wildflower also offers a variety of cultural events, such as live music and art shows. Dave's Hot Chicken's growth has been fueled by its authenticity and sense of fun. The restaurant has a strong following among millennials, who appreciate its Nashville roots and spicy chicken. Wildflower and Dave's Hot Chicken are well-positioned for continued growth in the fast-casual industry. These brands offer unique and authentic experiences that resonate with millennials and are committed to sustainability and social responsibility. What does the growth of Wildflower and Dave's Hot Chicken say about the future of fast-casual? The growth of Wildflower and Dave's Hot Chicken suggests that fast-casual future is bright for brands that can offer unique and authentic experiences that resonate with millennials. These brands are also showing that millennials are interested in sustainability and social responsibility regarding their food choices. Fast-casual brands that want to succeed in the future need to focus on creating a unique and authentic experience for their customers. They also need to be committed to sustainability and social responsibility. By doing so, they can appeal to millennials and other consumers who are looking for more than just a quick and convenient meal.

Craveworthy Brands is a relatively new restaurant group, but it has quickly become one of the most successful in the fast casual sector. Founded in 2022 by Gregg Majewski, Craveworthy Brands is a multi-concept restaurant group that owns and operates a portfolio of emerging and legacy brands. Craveworthy Brands' brands include: Craveworthy Brands has experienced rapid growth in recent years. In 2023, the company acquired Mongolian Concepts, the parent of Genghis Grill, BD's Mongolian Grill, and Flat Top Grill. This acquisition made Craveworthy Brands one of the largest restaurant groups in the Mongolian grill segment. In this podcast, Greg reveals the roadmap of many new bran acquisitions coming in the fast casual sector and to be on the lookout for the remainder of 2023. Craveworthy Brands' success is due to a number of factors, including: Craveworthy Brands is well-positioned for continued growth in the years to come. The company has a strong portfolio of brands, a talented leadership team, and a focus on innovation. Craveworthy Brands also targets specific market segments, giving it a competitive advantage.

Fast Casual Nation is the industry's longest-running podcast celebrated for its innovative and insightful discussions that are helping to shape the future of food and dining. Our latest guest, Greg Wold, Vice President of Marketing at Toppers Pizza, Inc., brings his 20-year experience in the food service industry, including stints at QSR heavyweights such as Jimmy John's, Jersey Mike's Subs, and Buffalo Wild Wings, to our conversation. Our dialogue traverses Wold's professional journey from agency to client-side roles, and delves into Toppers Pizza's distinctive position in the QSR pizza sector, driven by its mantra, "QSR's most crave-worthy pizza." Discover how the company's innovative approach to pizza has kept it ahead of its time, offering unique toppings and recipes usually not found in the QSR category. We delve into the effects of the rising trend of upscale fast casual dining on the QSR pizza market and how this shift is influencing consumer expectations. Learn how Toppers views this shift as an opportunity to merge speedy delivery with a diverse menu that meets the needs of an evolving marketplace. From the influence of delivery aggregators to the trend from delivery orders to pickups, hear about how Toppers is adapting to the dynamic landscape of QSR and fast casual dining. Wold also shares the company's journey towards menu innovation, underscored by the recent appointment of a director of Menu Innovation and Culinary to incorporate a more formal, food science approach to future offerings. Tune in to discover how Toppers is shaking up the QSR scene, appealing to the refined tastes of the younger generation, and redefining what we should expect from QSR pizza. We also discuss the importance of consumer trends, menu innovation, and marketing strategies, using Toppers Pizza as an illustration. Hear about the company's strategic menu innovation process that has kept them ahead of industry trends. Learn about their consumer-centric approach, which takes into account consumer preferences to introduce successful offerings like the walking taco pizza, which quickly became their fourth highest-selling pizza. Wold sheds light on how Toppers is focusing on customer loyalty, creating a loyalty program for direct communication with consumers, offering personalized incentives and rewards. We wrap up the discussion focusing on the role of technology in the fast-casual dining competition, with Toppers heavily investing in proprietary software and an extensive IT department to maintain quick service while offering high-quality food options. Don't miss out on this enlightening conversation!

Fast Casual Nation, the trailblazing podcast that's been leading conversations and setting trends in the restaurant industry for years delves into the meat of what makes a food business thrive in a market that's hungry for change. Today, we're honored to have André Vener, Co-founder and Partner of Dog Haus, joining us for an insightful discussion. André, along with his team, took Dog Haus from a single location to a nationwide phenomenon by reimagining comfort food classics and cleverly navigating the industry's shifting landscape. We're going to explore Dog Haus' recipe for success, including innovative partnerships, harnessing ghost kitchen networks, and the launch of The Absolute Brands - a virtual food revolution. We discuss growing with new demographics and reaching new consumers in this ever-evolving fast-casual space. Buckle up and prepare for a hearty serving of industry insights that could change the way you look at your menu, your business, and the future of fast casual dining. Founded in Pasadena, California in 2010, Dog Haus is a renowned franchise chain specializing in hot dogs, sausages, chicken, and burgers. From its humble beginnings, it has now grown into a national franchise, boasting over 50 traditional locations and 75 points of sale across 13 states, with new outlets every month. A pivotal element of Dog Haus's strategy is leveraging consumer data analysis. The company works closely with third-party delivery platforms to understand trending products and subsequently refine their menu offerings. Central to Dog Haus's brand ethos is inclusivity, which has led to their commitment to ensuring menu accessibility for all, regardless of dietary restrictions or beliefs. This focus has resulted in a selection of hormone-free, antibiotic-free, and nitrate-free offerings, along with a range of plant-based protein alternatives. When it comes to introducing a new item on their menu, Dog Haus adopts a detailed process. This involves recognizing a consumer need, ensuring its alignment with their brand identity, considering logistics and distribution, and maintaining stringent standards of taste and quality. They also consider an item's suitability for delivery and create a strategic marketing plan to generate interest before the launch. Dog Haus's innovative use of technology is commendable. They have adopted 1Huddle, a gamification app, for employee learning and training — a tool used by respected entities such as the U.S. Air Force and major sports teams like the Golden State Warriors and the L.A. Rams. Furthermore, the use of the Ovation Reservations platform has played a crucial role in managing their significant delivery sales and obtaining real-time customer feedback, enabling the rapid resolution of issues and prevention of repeated problems. Dog Haus's early adoption of plant-based options through a partnership with Impossible Foods has garnered recognition. The comprehensive menu caters to vegans, vegetarians, and those preferring regular meals, demonstrating respect for all dietary preferences. This early adoption not only positions Dog Haus as a choice for various dietary needs but also enhances its reputation as a trusted source for plant-based meals. In 2019, Dog Haus ventured into the realm of ghost kitchens and has since launched five virtual brands, with BAD-ASS Breakfast Burritos leading the pack. These brands are transparently labeled as powered by Dog Haus, reinforcing their commitment to authenticity and transparency. Dog Haus adheres to its core value of authenticity, especially in terms of expansion and maintaining cultural relevance. This dedication resonates especially with Gen Z customers, who appreciate transparency in food contents and brand identities. Looking towards the future, Vener says they would like to have more people try their food and have the Dog Haus experience. The expansion plans for Dog Haus could include licensing, more stadiums, college campuses, and airports. With a...

Fast Casual Nation's latest episode features a candid conversation with Paris Baguette America's CEO, Darren Tipton. Stepping into his role in January 2020, Tipton navigated the uncharted terrain of the pandemic while redefining the brand's identity. Faced with operational hurdles due to COVID-19, Tipton focused on reframing the organization's vision. The mission was to re-establish the neighborhood bakery, building on the foundation of expertly crafted, brewed and baked goods. The blueprint, according to Tipton, was centered on values like heart, joy, community nourishment, and rising to the occasion. With 68 units when he took over, Tipton spearheaded a strategic growth plan, transforming Paris Baguette into an innovative bakery café brand. With its ambitious goal of launching a thousand bakeries by 2030, Paris Baguette is gearing up for rapid expansion, opening 26 last year and on track to open upwards of 70 this year. To ensure successful expansion, Tipton emphasized the importance of a solid infrastructure, training, and culture. His leadership philosophy focuses on getting the right people on the team and aligning them around a common vision. A major part of this involves a comprehensive training curriculum, equipping bakers, caterers, baristas, and retailers to support the brand's mission. Paris Baguette has also formed significant partnerships, such as the one with New York City and the American Chamber of Commerce in Korea. The partnership will facilitate food donations and internships, demonstrating Paris Baguette's commitment to community engagement. Tipton shares insights on franchising, stating the importance of financial capability and passion for the brand in franchise partners. These partners undergo a rigorous training program, ensuring the brand's quality standards are maintained. As a bakery, Paris Baguette continually tests and introduces new products, keeping innovation at the forefront of its operations. Guests can expect an engaging, magical experience when visiting the bakery, thanks to the brand's focus on ambiance, service, and high-quality offerings. For a full exploration of Paris Baguette's growth strategy, Tipton's leadership, and their community initiatives, listen to the latest episode of Fast Casual Nation.

Our guest on Fast Casual Nation is Prakash Karamchandani, known as PK. He is a self-proclaimed foodie and technology junkie, as well as the co-founder of Balance Pan-Asian Grille, a nationally acclaimed fast-casual Asian fusion multi-unit concept based in Ohio. Prakash earned a finance degree from the University of Toledo, where he met his future wife Navdeep and business partner HoChan Jang. PK currently oversees development, finance, marketing, and technological innovation for Balance Grille, and has been recognized for his influential role as a disruptor in the fast-casual industry. He has also developed proprietary technologies and an employee-centric operational model that contribute to Balance's industry-leading tenure. Since entering the restaurant industry in 2010, Prakash has become a thought leader in fast casual and restaurant technology, speaking at various industry events and conferences. Balance Grille, offers a fresh approach to Asian cuisine. What sets them apart in the Asian food category is their diverse menu that eliminates the need for customers to select a specific cuisine type, making it a unique concept in the fragmented Asian fast-casual space. Their goal is to redefine Asian fast-casual by providing fast, fresh, and customizable bowls, tacos, snacks, and bubble teas. One of the key aspects of Balance Grille's mission is to prioritize customer experience and ensure that everything is fresh. Their menu features unique flavor profiles and food pairings made with farm-fresh ingredients, with a focus on achieving overall balance and wellness, similar to the Asian diet. The menu is clean eating in its purest form, with sauces served on the side to allow customers to customize their meals according to their palate. In addition to focusing on customer needs, Balance Grille is also committed to sustainability and social responsibility. Their kitchen operations are transparent, with glass-enclosed kitchens that allow customers to see how their food is prepared and what goes into it. They also use sustainable packaging and focus on water conservation and minimal waste in their operations. Balance Grille also emphasizes employee satisfaction, offering well-paying work, well-rounded training, and a peer management system that eliminates the traditional manager hierarchy and allows for horizontal and vertical advancement. Technology plays a crucial role in the brand's operations, with app-integrated systems for online ordering, training, and performance tracking. This allows for data-driven decisions and transparent reporting for both franchises and employees. As Balance Grille expands into franchising, they have built their system to optimize tech management at the headquarters, enabling operators to focus on what matters most. Balance Grille values inclusivity and encourages employees to be their authentic selves, embracing diversity in appearances and styles. Their team is passionate about the brand and considers each other family, resulting in an industry-leading tenure of 2.46 years. With their unique approach to Asian fast-casual, commitment to sustainability, employee-centric policies, and innovative use of technology, Balance Grille aims to take their model across America and continue their success as a leader in the fast-casual restaurant industry. To learn more about how Balance Grille is growing through Innovation, saying no to the manager model, and changing the outlook on how a restaurant should run check out this episode of Fast Casual Nation. Plus PK shares his top 3 tips for building a successful franchise brand.

The Fast Casual Nation Podcast offers exclusive interviews with experts ranging from top chefs and brand makers to executives and restaurants who work in one of the fastest-growing segments of the restaurant industry. In this episode, I talk with Katy Velazquez, Corporate Executive Chef at QDOBA about how the fast-casual Mexican restaurant is able to stay current on trends and be true to its identity. QDOBA with over 730+ restaurants located in the U.S. and Canada is the second largest brand in the Mexican fast-casual industry but is the largest brand in the industry that franchises. QDOBA’s menu offers a combination of made-to-order, a la carte, and chef-driven, curated cuisine with freshly-prepared ingredients, with many items made in-house. Velazquez and I talk about getting into the restaurant industry, she says, “I fell in love with food. I started working in restaurants when I was 19 as a host at a brewery and I just fell in love with it. I grew up doing theater, and I think there's really this connection to me between theater and restaurants.” After finishing culinary school, Velazquez worked for James Beard Award-winning chef Rick Bayless. She attributes her time with Bayless to completely changing the trajectory of her career. Valezquez says, “I just fell in love with Mexican food and the culture and the way they feed people.” QDOBA with a history of twenty-seven years prides itself on true flavors for its customers. Velazquez shares that the brand is always looking for flavor differentiators which are things that other restaurants in the market do not offer. She says “we are creating burritos, bowls, and nachos, but we want to have these extra special sauces and toppings that are the things that you're really going to remember.” Hear Velazquez talk about her advice for restaurant executives when it comes to keeping menu items fresh and appealing to customers, plus her top 3 tips for developing a menu check out this episode of Fast Casual Nation or tune in on Apple Podcasts. If you want to get insights from a restauranteur, watch this episode of Chef AF with chef and restaurateur, Ebony Austin of Nouveau Bar and Grill.

he Fast Casual Nation Podcast offers exclusive interviews with experts ranging from top chefs and brand makers to executives and restaurants who work in one of the fastest-growing segments of the restaurant industry. In this episode I talk with Josh Luger, co-founder of Capital Tacos about key strategies for successfully expanding your restaurant. Capital Tacos founded in 2013 is a fast-casual Tex-Mex chain of restaurants Based in Tampa, Florida, known for their scratch-made kitchen and a menu crafted by chefs. Luger talks about the first location that opened in Land O’ Lakes Florida and says, “there was no money to put up a sign, so there was no sign for a few years there and the focus was just delivering the best Tex-Mex we could out there, flavorful and inventive, trying a new take on what a fast-casual Tex-Mex concept could be.” Luger shares that Capital Tacos recently expanded, opening their first store in Orlando and 2023 expansion plans include new markets South Florida, Atlanta, Charlotte and Colorado. As the Capital Tacos team is planning for growth, Luger offers several strategic expansion strategies to ensure success and profitability. He talks about product offering saying, “I think to even start one restaurant, let alone think about scaling it across a market or multiple markets, you really have to look inward and think, what is truly different and differentiated about our product offering, what do we have to say? And so, for us, there's a few core things that really start offering that we think make us distinct and unique in the Tex-Mex landscape and we're confident as we expand across Tampa and across new markets that folks will find us interesting and want to give us a try and hopefully come back.” The Capital Tacos co-founder takes a deep dive into several layers of the business that are key to successful expansion in regards to their roadmap for success. Luger’s insights include: To hear detailed steps to a successful expansion roadmap, Luger’s top 3 tips for creating a new menu special check out this episode of Fast Casual Nation or tune in on Apple Podcasts. Need to simplify your operations or increase productivity? You can hear the strategies CEO of Newk’s Eatery implemented here.

The Fast Casual Nation Podcast offers exclusive interviews with experts ranging from top chefs and brand makers to executives and restaurants who work in one of the fastest-growing segments of the restaurant industry. In this episode, I talk with Frank Paci, chief executive officer of Newk’s Eatery about improving productivity and simplifying restaurant operations. Paci, an industry veteran, has worked within the restaurant and retails industry over the past 30 years. He has held CEO and CFO positions at companies including Corner Bakery, Einstein Noah Restaurants, McAlister’s Deli and The Pantry, Inc. Paci has additional experience with Burger King and Pizza Hut as well as served on the Board of Directors for Round Table Pizza. In April of 2021 Paci joined Newk’s Eatery as chief executive officer. The brand was founded in 2004 by Don Newcomb, Debra Bryson and Chris Newcomb, the team that founded McAlister’s Deli. The chain, almost 20 years old, is mainly in the southeastern United States and has about 100 locations. On this podcast Paci shares his insights on several tested strategies for simplifying operations and increasing productivity including artificial intelligence, benefits of reducing your menu, tableside ordering systems, loyalty programs and more. Paci will break down the positive impact the changes had for Newk’s Eatery when implementing each of the following strategies. To learn about these strategies and how you can make changes at your restaurant plus get Paci’s top 3 tips for operation simplification check out this episode of Fast Casual Nation or tune in on Apple Podcasts.

The Fast Casual Nation Podcast offers exclusive interviews with experts ranging from top chefs and brand makers to executives and restaurants who work in one of the fastest-growing segments of the restaurant industry. In this episode, I talk with Mike Lenard, founder and chief executive officer of TaKorean, a DC based fast-casual restaurant chain serving Korean tacos and rice bowls. After a career in the outdoor retail industry selling kayaks and hiking gear, Lenard really wanted to get into food and follow his passion. He converted a police emergency response vehicle from the city of Philadelphia, an empty box truck and started TaKorean. The brand has transformed from a food truck to a fast-casual concept, Lenard says, “the brand has remained the same the entire way. We've obviously added a few things to the menu along the way. Two years out from the food truck, we opened in the acclaimed food hall Union Market and then two years after that, we opened an online store in the Navy Yard neighborhood of Washington, D.C., which is close to the ballpark.” TaKorean is hitting the current food trends, particularly with Gen Z with its Korean flavors and Latin American twist. Lenard shares that Mexican food and various types of Asian cuisine are really at the very top of the list for millennials and Gen Z. Lenard and I talk about the importance of operating systems and the positive impact it can have on the day to day operations. He shares “I've always been obsessive about the employee experience and look, it's always going to be work, right? Restaurants are hard, I can't solve that for people. But, you know, when you think about the little things in the operation that make things easier for staff, for managers, whether it be reducing the amount of paperwork through technology or through just deciding that you don't need that paperwork. There's a lot of creative things that a lot of business owners don't do and then even from the base level, just making sure that everything is staged correctly in bottles so there's just less obstacles during your peak service periods. Traditionally, restaurant workers have been kind of expected to have a heroic performance just to get through a shift that's daily, right?” Supply chain slowdowns and staff retention are topics that Lenard and I discuss along with the brands franchising program during the interview. To hear his top three strategies for staff retention and why you should have a solid base before growing your business, check out this episode of Fast Casual Nation or tune in on Apple Podcasts.