Complete Collection of Interviews Articles
- Getting the Scoop - Dunkin’ Brands’s first Executive Chef Stan Frankenthaler is taking his experience from fine-dining and finding that no matter the foodservice sector, it’s always about delivering a distinct experience to customers. [Issue # 114]
- Breaking New Ground, Part II - Building an eco-friendly brand requires finding the right suppliers. Pizza Fusion founders Michael Gordon and Vaughan Lazar share their sources. [Issue # 113]
- Breaking New Ground - Michael Gordon, Randy Romano, and Vaughan Lazar believe their eco-friendly Pizza Fusion concept represents the future of foodservice. And with rising energy costs and consumer pressure, it just might. [Issue # 113]
- King, Meet the World - John Shaufelberger is making sure the King and his Whopper are properly introduced to consumers outside the U.S. [Issue # 112]
- Growing Up - Shane’s Rib Shack Founder Shane Thompson opens up about his concept’s fifth anniversary—all it took to get here and what it will take to get the concept everywhere. [Issue # 106]
- Staying FOCUSed - Steve Romaniello is building a strong portfolio with brands such as Moe’s Southwest Grill and Schlotzsky’s. But can he reach his goal of 5,000 units? [Issue # 105]
- The Custom(er) - Five Guys Famous Burgers and Fries founder Jerry Murrell offers about 250,000 burger combinations at his stores. How does he do it? [Issue # 104]
- The Specialist - Operator Aslam Khan is Church’s Chicken’s go-to guy when it comes to resuscitating ailing units. His cure is three-pronged—inform, influence, and engage. [Issue # 103]
- Greg Brenneman Q&A - New Quiznos CEO doesn’t grant interviews to just anybody, especially when he’s the newbie. [Issue # 102]
- The Cook, Part 1 - The term “quick-service” is poised to take on an entirely new meaning. Chef and scientist Homaro Cantu is the reason why. By Sherri Daye Scott [Issue # 101]
- The Cook, Part II Online Exclusive - Moto Chef Homaro Cantu was one of the three fine-dining chefs QSR talked to for April’s food-focused print edition. For over an hour, he talked about his vision for foodservice and his commitment to sustainability. Here’s what you didn’t read in the magazine. [Issue # 101]
- It’s Easier to Be Green - The Holland, Inc. finds great rewards in operating its brand under sustainable practices. CEO Tom Mears explains how. [Issue # 100]
- Another View - Valerie Daniels-Carter, president and CEO of one of the nation’s largest quick-serve holding companies, offers her views on where the industry is and where it might be headed. [Issue # 90]
- Remaining Relevant - Sixty-year-old Baskin-Robbins is now competing in a market where super-premium ice cream is attracting all the attention. In response, the chain has a new look, new menu, and new strategy. Brand manager Ken Kimmel elaborates. [Issue # 86]
- Hot Dog! - From restaurants to branded products, Nathan’s Famous is taking its hot dogs to the masses. [Issue # 82]
- Like the Big Boys Do It - Six months into his new role as the head of the country’s number three pizza chain, Nigel Travis reveals his strategy for taking Papa John’s to the next stage. [Issue # 80]
- Divine–And Bovine–Intervention - Chick-fil-A celebrates a bllion-dollar milestone exactly the way it got there: by sticking to its plan. [Issue # 30]
