Revealing the Growth Potential of Secret Burger Kitchen, with CEO Paul Sandhu

Back in March, F&B Capital, a new capital markets firm focused on advising and supporting concepts across the franchise ecosystem, emerged into the space. This isn’t your average vehicle. Zack Fishman and Jimmy Frischling, who you may best know, respectively, from Fishman PR and Branded Hospitality, joined forces to fill a need they identified. We’ll get into this venture and how it plans to tap into longstanding entrepreneurial and investment experience, along with a long-term approach to building enduring businesses in the franchising sector.

Jennifer Durham, SVP of franchising and development at Potbelly, joins QSR Uncut to discuss the sandwich chain’s next act after its blockbuster $566 million deal to RaceTrac. One of the most-intriguing deals in recent quick-service memory brought a cult-favorite fast casual into the network of a retail giant. What does that mean for future development? Integration? Durham shares her perspective and how Potbelly will strategically scale while staying true to its brand experience.

Beginning inside a Holiday Inn hotel kitchen in Tacoma, Washington, Secret Burger Kitchen has taken a fervent following and developed a brand ready to scale. CEO and cofounder Paul Sandhu joins QSR Uncut to share how the upstart concept teamed with some of the industry’s top minds to formulate a blueprint for expansion, what it’s doing to win over guests in a burger category full of competitors, and why you might just be looking at the next big thing in franchising.

BML Public Relations president and CEO Brian Lowe returns to QSR Uncut after one of our most-listened to episodes to unpack what restaurants need to know about today’s mainstream media landscape. Learn why big, stunty creative engineered for national coverage is OUT. Why spokesperson-driven tips and hyper-local promotions are IN. The power of human-interest stories. How to make a brand splash in an attention-strapped world. The benefit of earned media with AI optimization. Consumer versus FranDev agencies—what’s the difference and why it matters. And much more as we explore key traffic drivers, the answer to opening your restaurant with momentum, and how to keep that buzz going.This episode was brought to you by our partners at BML PR.

Last year, in what’s become an annual tradition here on QSR Uncut, Qu CMO Jen Kern broke down restaurant operators' thoughts on technology for the year ahead. Jen now returns to unravel the latest report, which unpacks how the industry appears to have moved from experimentation to execution, defined by operational stability, intelligent decision-making, and a unified guest experience. Is AI really here? How are kiosks coming along? What matters most to restaurants and what's starting to slide? We get into all of it.Here's a link to the full report: https://stateofdigital.qubeyond.com/

With more than 30 years of industry experience, including serving as CEO of Voodoo Doughnut and SVP of operations at MOD Pizza, Chris Schultz brought a wealth of insight to Velvet Taco when he joined the fast casual late last year. He's now turning his attentions to growth and guarding some of the unique traits of a taco chain that's never blended into the pack, from LTOs every week to some of the most unique flavor combinations in the category. Schultz joins QSR Uncut to talk about the role so far and what he has in store for the future.

It's time to reveal our QSR Evolution Conference (with a special discount code for operators) and something new we're working on, an exclusive peer-to-peer restaurant group you can join and connect with fellow leaders, every day. The links: QSR Evolution Conference: https://www.qsrevolutionconference.com/QSR+: https://plus.qsrmagazine.com/

There may not be a faster-growing restaurant chain in the country than Dave’s Hot Chicken over the past few years. In fact, it’s one of the quickest-scaling franchises we’ve ever recorded. Now, it’s looking to take major buzz and turn it into something lasting, in the U.S. and overseas. CMO Brandon Rhoten joins QSR Uncut this week to discuss how Dave’s is capturing and nurturing fandom and evolving a story for the ages toward its next act.

Health-focused fast casual Konala is pioneering a high protein drive-thru model with a brand that wants to open access to a new way of eating. And it all began when Trace and his family cured what was supposed to be terminal epilepsy through food and diet. It’s a wild tale that sparked a growth-ready concept with designs to make it big.

The plant-based restaurant segment has ridden a roller coaster in recent years. From the apex of hype to some brands shutting down to others adopting a hybrid approach, what’s the market today truly look like? PLNT Burger CEO Chris Treloar joins QSR Uncut this week to talk about the future and how the concept has managed to steadily and strategically grow through ebbs and flows in guest demand and competitive action. Launched with the culinary expertise and Top Chef energy of Spike Mendelsohn, PLNT Burger focuses on a lean operations team, direct-to-vendor cost controls, and ensuring it limits non-food related costs to keep G&A spend relatively low. We get into all of that and explore where the guest might be taking the once-buzzing movement next.