Beverage Trends, Menu Moves, and the Research Powering Restaurants, with Tomás Gilbert

FiiZ Drinks president Scott Ball joins the podcast to break down life operating in arguably QSR’s craziest market there is today—beverages. From dirty sodas to energy drinks to more, FiiZ has expanded to more than 70 locations since its 2014 founding. And the goal now is to open 500-plus units over the next 10 years in the U.S., with another 100 being launched in Canada. In just 2024, the brand served more than 200 million ounces of soda. We get into the growth ahead, what the brand is looking for in partners, and what it’s going to take to grapple with the biggest beverage leaders as consumers drive the category to new heights.

Paris Baguette Chief Development Officer Nick Scaccio joins QSR Uncut this week to unpack the global brand's mission to reestablish the neighborhood bakery café in markets nationwide. Targeting 1,000 stores in North America by 2030, the chain is refining site selection, asset strategy, and continuing to establish itself in a category that's seen its share of competitors rise over the years. 

In this episode of CEO to CEO: Behind the Counter, we hand the mics over to A&W Restaurants’ CEO Betsy Schmandt and Kilwins’ CEO Brian Britton. They discuss life overseeing two of the country’s most-iconic foodservice brands, what it’s taking to win over customers with experience and service, and how restaurant leaders can inspire growth and performance from the top down.As always, CEO to CEO provides a candid dive into life directing a quick-service chain. There’s no editor. No filter. Just real and actionable insight to take to your operation and career.For more episodes of QSR's CEO to CEO series, visit here.

Tomás Gilbert, Director, Strategic Market Insights at Curion, joins QSR Uncut to break down his adventures as a qualitative researcher in the restaurant space. We get into what’s driving traffic, what food trends are landing on menus, why beverages are hot, why menu optimization is becoming widespread, and much more. There’s a reason in-market research is a growing methodology in QSR.This episode was brought to you by our partners at Curion. 

Fuku CEO Claudia Lezcano has held jobs from chief marketing officer of the Miami Dolphins, Marlins, executive roles at Burger King, Church’s Chicken, and more. But she knew she walked into something special when the opportunity to lead Fuku—the East Village brand that began as an off-menu item by chefs at David Chang’s Momofuku Noodle Bar—arrived. Now, Fuku and its famed “Original Sando” are gearing up for growth and looking to bring an elevated product and service model to new and loyal customers alike.The episode is brought to you by our partners at Campbell’s Foodservice—where giving operators more is at the heart of everything they do.

John Ramsay, industry vet and director of franchise sales and development for the brand, joins QSR Uncut to discuss Taco Cabana’s recent success and how it’s positioning to take its legacy concept to fresh markets and beyond. The Texas institution has big plans, revamped ownership, and goals to break through in a category that’s stuffed with competitors.The episode was brought to you by our partners at Vitamix. 

Peter Wright, Jollibee's vice president of franchise development, joins QSR Uncut to discuss the global chicken giant's plans to ramp up domestic development through franchising. Voted the No. 1 Fried Chicken in America, Wright, a former Starbucks and Panera exec, breaks down how Jollibee expects to carve out share in a red-hot category and expand in the months to come. 

Joe Blanton, founder & CEO of Stone Restaurant Real Estate, joins QSR editorial director Danny Klein for a trip around the market. We look at how site selection is trending, what kind of properties operators are finding to build in today, and much more during one of the more-dynamic cost periods on record. No matter what's happening in this industry, it always starts with location.

From culture setting to finding big-time industry supporters, like former Subway president Doug Fry, Brasa Peruvian Kitchen wants to redefine the fast casual model (it just recently opened in NYC for the first time). We explore the brand’s rise, its big plans for 2026, and how the concept is going to chart growth by staying true to a mission that stands out in a crowded field.

Rita’s Italian Ice & Frozen Custard Chief Development Officer Lawrence Brown joins QSR Uncut this week to discuss how the 40-year-old Philly-based frozen treat brand is blending its nostalgic roots with a forward-looking growth strategy to stay ahead. We’ll get into the fast casual’s asset strategy, where it’s looking to develop, and how it’s finding the right partners to fuel development for a nearly 600-unit chain with 35-plus stores projected for this year.