rd+d - Peer to Peer

Peer to Peer: Jim Nussbaum and Mark Greenblatt, CEO and President of Barry Bagels Franchise Holdings

Barry Bagels CEO Jim Nussbaum and President Mark Greenblatt discuss this approach and how the company aligns its interests with those of its franchisees.

Peer to Peer: John Ramsay, Taco Cabana

John Ramsay, Taco Cabana’s director of franchise sales and development, recently spoke with rd+d about the new prototype, the chain’s franchising strategy and what excites him about the restaurant industry today.

Peer to Peer: Kyle Gordon, CEO and Co-founder, Dillas Quesadillas

Founded in 2013, Dillas (pronounced “dill-uhs”) Quesadillas specializes in quality quesadillas served fast alongside french fries (regular or loaded), chips and other sides.

Peer to Peer: Jason Morgan, Original ChopShop

CEO Jason Morgan assumed leadership of Original ChopShop in 2016. Here, he shares what’s in store for the brand moving forward.

Peer to Peer: Debbie Roxarzade, Founder and CEO, Rachel’s Kitchen

Here, Debbie Roxarzade, founder and CEO, addresses the state of play at Rachel’s Kitchen.

Peer to Peer: Otto Othman, Co-Founder & CEO, PINCHO Burgers & Kebabs

Othman shares some highlights and challenges of the journey so far.

Peer to Peer: Jeff Drake, CEO and President, Protein Bar & Kitchen

Protein Bar & Kitchen (PBK) is primed for growth.

Peer to Peer: Antonio McBroom, Primo Partners

Franchise developer Antonio McBroom discusses getting into franchising and growing his business.

Peer to Peer: Casey Biehl, Vice President of Operations, Fat Boy’s Pizza

Relative to some of the giants that dominate the segment, Fat Boy’s Pizza may be relatively small, but the chain has a hearty appetite for growth.

VP of Development Shares What's in Store for Scooter’s Coffee in 2023

From navigating supply chain challenges to finding people to staff each new location, adding units has never been trickier for restaurant chains. Yet some chains continue to march onward.

Mutts Canine Cantina Cashes in on the Membership Model

Mutts Canine Cantina combined membership with beer, burgers, puppies and puns to create a recipe for business success.

Inside Another Broken Egg's New South Prototype Launch

Here, Chief Development Officer Jeff Sturgis discusses what the New South prototype has meant to Another Broken Egg.

An Inside Look at Oath Pizza's Brand Refresh

In this interview, Stacie Colburn Hayes, chief marketing officer for Oath Pizza, details what was behind the brand refresh, how the team made it happen and what the chain plans for the future.

Jon Taffer Shares his Vision for the Restaurant of the Future

Founder of Taffer’s Tavern, Executive Producer & Host of Bar Rescue, Jon Taffer discusses his vision for the casual-dining restaurant of the future, how his concept marries old-school hospitality with modern technologies, and his optimism for the 2020s.

How Margaritas Mexican Restaurants is Positioning Itself for the Future

A Q&A with Chief Operating Officer for Margaritas Mexican Restaurants

Chief Brand Officer Discusses What Moe's has Planned for the Future

Alex Williams, chief brand officer for Moe’s Southwest Grill, discusses the chain’s new focus on drive-thru and what his team learned from the challenges brought on by the COVID-19 pandemic.

Tijuana Flats' VP of Development Talks Long-Term Goals and Prototype Design

Eric Taylor, Vice President of Development, recounts the wild ride that was 2020, Tijuana Flats’ new prototype and what the future holds for the chain’s development pipeline.

CEO Breaks Down A&W's Approach to the Pandemic and Beyond

Under CEO Kevin M. Bazner's leadership, A&W has developed a new brand strategy, the result of which has been nine years of same-store sales growth. The pandemic upended some plans, but the chain still ended the year on a massive upswing.

CEO of Jersey Mike’s Subs Plots a Course to Further the Brand's Success

Despite a pandemic and a recession, Peter Cancro, CEO of Jersey Mike’s Subs, has been giving back, plotting a course to further success and upending what a brand is willing to do for its franchisees.

CEO Talks COVID-19, Expansion Plans and Authentic Greek Cuisine

It didn’t take long for Greek from Greece (GFG) Café-Cuisine to make apparent its intent to become a strong player on the U.S. fast-casual restaurant scene.

Peer to Peer: Philip N. Kaplan of GameWorks

At the start of the year, GameWorks, Inc., an eight-unit “eatertainment” chain that pairs gaming and dining, had plans to add five units and dramatically increase its presence in the esports segment.

Q&A with Al Hank, Senior Director at Famous Dave's

Famous Dave’s has long been a staple in the American barbecue scene. The restaurant chain has 27 company-owned and 109 franchise-operated locations spanning 33 states and 3 countries.

Wayback Burgers Meets Customers Where they Live, Literally

When Bill Chemero and John Eucalitto got involved with Wayback Burgers in 2008, the chain — which began in Newark, Del., in 1991 — had fewer than 10 locations, but the owner had an appetite for growth. The duo embarked on a path that grew the chain to more than 170 restaurants globally and eventually saw them acquiring the chain. Today, Eucalitto is president and CEO of the chain, and Chemero serves as chief development officer. Here, Chemero provides insights on how they grew the company

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A Q&A with Larry Jones, Innovation Leader at Captain D's

Innovation leader in construction, equipment design and process improvements, Captain D’s

Peer to Peer: Q&A with Karen Eadon of Farmer Boys Restaurants

Talk about hot industry trends like farm-to-table, better burgers, local sourcing, all-day breakfast, even fine-casual service, and the folks at Farmer Boys Restaurants might seem a bit smug. After all, these trends have been core elements of the Riverside, Calif.-based brand since its founding in 1981 by five “farmer boy” brothers who emigrated to the U.S. from Cyprus.

How to Get to 100 Restaurants: A Q&A with Scott Deviney, CEO, Chicken Salad Chick

Founded in Auburn, Ala., in 2008, Chicken Salad Chick serves a dozen kinds of chicken salad across four flavor profiles — traditional, spicy, savory and fruity/nutty — as well as soups and other healthful dishes. Today, the fast-growing fast casual has 105 restaurants across 13 states and is in the midst of a push to rapidly expand throughout the Southeast and across the country. The chain serves two dayparts — lunch and dinner — and is closed on Sundays.

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