The Making of a Fast Casual Pioneer, with INDAY Founder Basu Ratnam

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 everything from MAHA to menu simplification to shifting occasions, macro challenges, value, and a whole lot more. The Directions Group works with brands to make sense of it all, respond to current trends, and help get on the front foot of future evolutions in diner behavior. For more after listening, visit here. This episode was sponsored by our partners at The Directions Group.

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 perceptions of what Indian cuisine can be. Founder Basu Ratnam joins QSR Uncut to discuss how the concept came to be, where growth might take it, and how the overall Indian category has erupted in recent years.

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 own unique West-Mex flavor and stand out in the QSR space? What’s needed to appeal to Gen Z and even Gen Alpha customers? What should operators understand about using LTOs as a testing ground? We get into those questions and much more in this week’s culinary-focused episode.

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 modern QSR and digital-first restaurant revolution. How did they roll out groundbreaking features? What’s next for restaurants and digital growth? We get into that and much more in this wide-ranging episode featuring two of the industry’s brightest minds. Check out Hudson and Miller’s new book here for a follow-up.

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 right oil for their operation, from type to cost, and more? We’ll break down what truly goes on behind the scenes and what could be coming next for the category. This episode was sponsored by Restaurant Technologies.

Dan Rymer, Executive Vice President of North America, leading the consumer practice at the global executive search firm, Redgrave, specializes in QSR and the restaurant industry and has an extensive track record of helping appoint C-Suite and senior leadership talent. He joins QSR Uncut to discuss his best tips for interviewing, hiring, and making sure executives find long-term success. The evolution of executive recruitment isn’t just about finding the best candidate—it’s about setting them up to thrive.

la Madeleine Bakery & Café CEO John Dillon joins QSR Uncut this week to discuss the ongoing evolution of a category pioneer. The industry vet joined la Madeleine in January and has worked to revitalize the brand’s strategy, including the launch of a robust new brunch lineup, expanded franchise efforts, and transformation of the la Madeleine’s overall guest experience. 

Shannon Hogan recently opened a concept, TEA+POKE, with his wife Carmen, that combines two growing categories with a menu and approach that has drawn crowds since day one. Built to scale, he shares the brand’s inception story as well as how he’s positioning it to expand. What did it take to get open? What’s next? Here’s a look inside an entrepreneurial dream and journey that's just getting going.

Jason Valentine, CSO at Botrista, joins QSR editorial director Danny Klein to break down what’s perhaps the hottest battleground in quick service right now. What trends are driving the beverage movement? What do Gen Z want? How can restaurants innovate without breaking the brand? We get into all of that and a lot more.

Nancy Combs, VP of Culinary & Calendar Innovation at Shake Shack, joins QSR editorial director Danny Klein to break down the iconic burger chain’s recent menu moves, from barbecue to fried pickles to the social media frenzied Dubai Shake. We get into how Shake Shack plots innovation, what it takes to win with premium and accessible options, and how one of the category’s leading brands stays true to its roots while always thinking ahead.