QSR Uncut
QSR Uncut is a podcast from the editors of QSR magazine—the leading publication for foodservice owners and operators—that discusses the current state and future of the fast-food restaurant industry. Made for restaurant executives, entrepreneurs, consumers, and leaders, each episode candidly shares expert advice from some of the industry's most insightful leaders.
QSR Uncut
Hopdoddy's CEO on its huge off-premises gains
In the five or six years prior to the pandemic, big-box fast casuals sprung up around the U.S. offering a high-quality experience meant to be enjoyed on-site. These kinds of restaurants were hit particularly hard by COVID-19, as they didn’t have the off-premises mechanisms that helped more traditional fast casuals turn things around last year.
Hopdoddy is one of these so-called fast casual 2.0 brands with big footprints and comfortable seating, a laid-back experience that is best enjoyed in the restaurants; the brand was only doing about 12 percent of sales off-premises prior to the pandemic. CEO Jeff Chandler joins the podcast to talk about how Hopdoddy was able to quickly prop up an off-premises operation designed primarily around curbside service, how its digital transformation has had a ripple effect throughout the Hopdoddy system, and why the brand still plans to keep that same great on-site experience going forward.
This episode is brought to you by Blount Fine Foods.
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