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christian lee, head of operations at flame broiler, a rice bowl concept with locations in california, arizona, nevada, florida, oklahoma and texas, discusses how his father's passions for food and family have helped the family owned business thrive.
mark setterington, ceo and co-founder of island fin poké, discusses the importance of ohana, which is hawaiian for family.
carl bachmann, president at smashburger, discusses how the brand's commitment to culinary innovation has contributed to continued double-digit sales growth
dave pesso, co-founder of nyc's the hummus & pita co., spent the bulk of the pandemic creating a vegan-friendly menu and developing a supply chain to allow national distribution. he discusses how that decision has come full circle as it's led to an increase of in-store traffic.
scott redler, co-founder and coo of freddy’s frozen custard & steakburgers, reveals that although the chain has never strayed from the "freddy's way," it has made a variety of changes over the years, including a recent merger and focusing on off-premise dining amid the pandemic.
rob mccolgan, ceo and co-founder of modern market eatery, discusses how his finance experience combined with co-founder anthony pigliacampo's engineering background has led to a more scalable fast casual model.
robert maynard, the ceo of famous toastery, reveals how the 40-unit casual dining brand has navigated the changing restaurant space and how he expects the brand to move forward post-pandemic.
ahmed abouelenein, ceo of the halal guys, discusses how the new york-based chain's marketing tactics differ from pre-pandemic days.
mignon francois, the founder of the cupcake collection, reveals how she went from baking and selling cupcakes out of her home to opening storefronts in nashville and new orleans.
famous dave's chief operating officer al hank discusses why the nearly 130-unit chain has been focusing on off-premise service since 2017 and how that strategy fueled growth and innovation during a tumultuous year for the restaurant industry.
jeff chandler, ceo of hopdoddy burger bar in austin, explains how the company not only shifted its strategy to navigate the pandemic but why its business model will never be the same.
when dining rooms closed down at the onset of covid-19, lines became too long at mcalister's deli. president joe guith reveals what he did to fix the issue.
chris birkinshaw, ceo, aloha poke co., discusses why brands should consider an order-and-pay-first model.
ceo michael haith explains how an adaptable spirit helped it make 2020 its most successful year ever.
the 70-unit company based in kansas city has rolled out the certified clean program, which requires an upfront investment of $1,500-$2,000 per location. goodcents, as the franchisor, is providing the thermovu to each franchise location and has negotiated a discount for franchisees for electrostatic sprayers.