What Your Restaurant Employees Actually Want, with Jordan Boesch

Matt Wampler, the CEO and cofounder of ClearCOGS, joins QSR editorial director Danny Klein to discuss the state of digital solutions, how an operator became a tech maven, and where the next wave of technology is going to take the restaurant industry.

Value. Regulations. An upcoming presidential election season. The restaurant sector is being pressured on all sides by challenges. Jon Taffer, star of “Bar Rescue” and industry maven, returns to QSR Uncut for the third time to discuss all of it, including how his growing concept Taffer’s Tavern is charting a fresh path, and how the world of dining out continues to change.

One of the biggest CEO moves in recent restaurant memory (maybe ever) brought Chipotle executive Brian Niccol over to Starbucks in mid-August. It was an announcement that soared the java chain’s stock and re-injected optimism into the brand, which has struggled with negative traffic in back-to-back quarters. But the truth is, this is a tale for Starbucks that goes back much further. Where did its marketing lose traction? Can it win back guests and hold off competitors? Brett Townsend, SVP of Strategy at Quester Strategy & Insights, joins QSR editorial director Danny Klein to talk through the series of events that led to this moment in time and where Starbucks potentially lost its way.

Mike Esposito, co-managing partner and cofounder of Franchise Equity Partners, joins QSR Uncut to chat about the challenges and opportunities of the restaurant market today. Why is access to capital so challenging? Will that change? How can operators find investors and position themselves for growth? We get into that and a whole lot more.

The CEO of 7shifts joins QSR Uncut to talk through hiring trends and what the company uncovered from a new study: “What Restaurant Employees Want: 2024 Report.” We’ll get into everything from motivating factors, how you retain and recruit, and how the landscape of restaurant labor continues to shift out of the pandemic era. You can read more on the report here: https://www.qsrmagazine.com/story/as-labor-tightens-restaurants-race-to-recruit-retain-a-changing-generation/

One of the industry’s true cult-classic chains has begun to expand beyond its Chicagoland roots, filing a successful IPO and heading to new markets like Texas. Wherever it’s landing, Portillo’s is opening to massive volumes—potentially the highest in the industry above $9 million—and finding hordes of new fans supporting the company’s next generation of development. How does Portillo’s maintain its brand identity while also looking to the future? CMO Nick Scarpino takes us behind the scenes of the unique concept’s evolution and why it continues to thrive in a category of one.

Paul Tran, director of franchise sales at Hot Palette America, has had quite the journey, from opening his own concept to becoming a franchisee to now leading the growth of a global brand ready to crash into the U.S. He's a visionary who has successfully sold over 1,000 franchises and contributed to the scalability of restaurant chains across 15 countries. Now, he shares those lessons learned and what the future holds for Pepper Lunch in this wide-ranging and revealing discussion.

Derrick Hayes, CEO and founder of Big Dave’s Cheesesteaks, has taken his brand from a 700-square-foot gas station location to one of Atlanta’s most-popular fast casuals. And more recently, the brand has begun to franchise outside the state as it looks to ramp up growth. Hayes shares his journey from Philadelphia to Atlanta to the big stadium lights, from entrepreneur to rising executive, and how he’s creating an organization and culture that’s built to last. 

(Very) few restaurant brands in America are growing as fast as Tropical Smoothie Cafe, while also generating these type of sales. CEO Charles Watson joins QSR editorial director Danny Klein to discuss what’s driving the brand’s success, where it’s headed, as well as, for the first time, get into its recent sale to private equity giant Blackstone. We also dive into broader industry trends and how the rest of 2024 is shaping up, from value to asset evolution and more.

Devon Zielinski, the president of USA Restaurant Suppliers, joins the podcast this week to talk about the state of equipment in the sector, how he started the company, challenges and opportunities, and a bunch of other things, from dog DNA tests to, yes, living on Mars. This conversation went a lot of places.