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PODCAST

Fast Casual Nation

Join the #1 Restaurant Business Podcast Shaping the Future of The Restaurant Industry! Hosted by Paul Barron—industry pioneer, investor, and author of The Chipotle Effect—alongside Cherryh Cansler, the editorial force behind Fastcasual.com, this is where restaurant operators get the competitive edge. Every week, this power duo decodes the trends, strategies, and innovations transforming the restaurant business, driven by the Fast Casual mindset, redefining what"s possible across all restaurant

business entrepreneurship

All Episodes

7:33

32. DogHaus - All Bite, No Bark: Fast Casual Dog Haus...

Fast Casual Nation ·

2019/04/11

Dog Haus has found success in taking an American favorite and building upon the nostalgia it brings. Founders Hagop Giragossian, Quasim Riaz, and André Vener have created a menu with elevated dogs, sausages, and burgers that seem to have caught on at their 21 locations. Each location has a bold, edgy look to it — but with its own style. Join Paul Barron as he chats with chef or Würstmacher, Adam Gertler, to discuss the fast casual concept and expected growth.

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7:35

31. Matt & Marie’s Is Revitalizing the Classic...

Fast Casual Nation ·

2019/03/11

Marie Capp and Justin Saplosky met at the Wharton School of business, where one of their first conversations centered around their favorite sandwiches. Their passion for sandwiches and hospitality flourished into a catering business, and just a few weeks after graduating, the pair opened their first brick-and-mortar location in Philadelphia, Matt & Marie’s. Join Paul Barron as her checks out how Matt & Marie’s is faring in the sandwich city of America.

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5:53

30. Cochon Butcher Serves Up the Whole Hog, From...

Fast Casual Nation ·

2019/01/11

On this episode, we visit Cochon Butcher where Chef de Cuisine Hank Shackelford assembles a menu with Cajun Country and Creole influences. Host Paul Barron stops in to discuss the diverse menu and how it’s been received by New Orleans.

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7:38

29. The Little Beet Brings Farm-to-Table to the Big...

Fast Casual Nation ·

2018/11/11

On this episode, Paul Barron explores The Little Beet, a good-for-you, fast farm-to-table concept located in Midtown Manhattan. He is joined by Operating Partner Andy Duddleston, who fills us in on how the concept got started and where he sees the future of fast casual going, and lays out some of the concept’s most popular dishes for us. Listen in to get a taste of how this fast casual is thriving in the dog-eat-dog world of New York City.

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9:50

28. Smashburger Cracks the Code on Menu Development

Fast Casual Nation ·

2018/10/11

Menu development has become one of the most important operational aspects for fast-casual restaurants. But between sourcing consistent ingredients on a scalable level and ensuring top-notch distributors, it takes time, effort, and experience to do so efficiently. Join Paul Barron as he heads over to Denver to talk to one of the pioneers of fast casual, who has been in the trenches of menu development for a long time: Tom Ryan, the chief concept officer at Smashburger, a concept that now boasts 350

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6:58

27. Marination Ma Kai and the Duo That Brought Street...

Fast Casual Nation ·

2018/09/11

On this episode, host Paul Barron heads to Seattle, joining Roz and Kamala to learn how Ma Kai is upscaling fast casual in terms of food, service and ambiance; how the pair overcame challenges of being early adopters in the local food truck scene; why they chose to offer alcohol at this location; and, of course, to give viewers a taste of Ma Kai’s blended menu (kimchi quesadillas! street tacos! oh my!).

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8:08

26. A ‘Culture’ Brand Takes on the Fast-Casual Pizza...

Fast Casual Nation ·

2018/07/11

On this episode, Paul Barron visits MOD Pizza in Seattle and sits down with co-founders Ally and Scott Svenson, the husband-and-wife duo that also co-founded Seattle Coffee Company. A 90-unit chain built on culture and people — team members are known as the MOD Squad — MOD Pizza is shaking up fast-casual pizza in a way we have not seen before. Its X-factor lies in its core points of purpose, people, and profit.

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9:10

25. How Wildflower Bread Company's Menu Innovation...

Fast Casual Nation ·

2018/04/11

How does a brand withstand the test of time? Wildflower Bread Company may know best, considering its menu staple has had a selling success for 19 years. Menu innovation makes or breaks the business. We invite you to discover how Wildflower Bread Company is rising to the top as an upscale fast casual. Join Paul Barron as he learns from Wildflower's president and CEO— Louis Bastile— walks through its creative process.

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7:21

24. Fast Casual Bun Mee Gives San Francisco a Bite of...

Fast Casual Nation ·

2018/02/02

On this episode, we visit Bun Mee, a southeast Asia-influenced fast-casual based in San Francisco highlighting — what else? — the banh mi. Joined by Bun Mee founder Denise Tran, our host Paul Barron explores what inspired Tran’s jump from attorney to restaurateur, what’s on the menu, and what flavors San Francisco consumers are favoring most.

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9:49

23. Is Whole Foods the Next Competitor in Fast Casual?

Fast Casual Nation ·

2017/12/09

On this episode, Paul Barron sits down with Diandra Salcedo, marketing team leader at Whole Foods, and Kari McGuiness, the regional specialty buyer at Whole Foods, to discuss how these custom, in-store bar concepts at select Whole Foods locations are created and what goes into putting them together.

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8:37

22. &pizza Serves Up a Fresh Slice of Innovation

Fast Casual Nation ·

2017/10/02

On this episode, Paul Barron visits &pizza in Washington, D.C. to get a taste of innovation. He sits down with &pizza founder, Michael Lastoria, who tells us why he chose the pizza space as his fourth startup business (and first restaurant brand), how his branding background has played a huge part in &pizza, and what the concept is doing that’s completely different than what its competitors are doing. Listen in to learn about Lastoria’s concept, &pizza’s unique beverage offerings, and get a slice of

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8:34

21. Farm Burger — A Farm-to-Bun Fast Casual Invades...

Fast Casual Nation ·

2017/07/02

Atlanta-based Farm Burger has sustainable burgers on the menu, reclaimed wood interiors, and a partner who is an actual farmer... helping this fast casual concept to stand out from the crowd. George Frangos, owner and operator at Farm Burger talks about the brand, background and prior challenges, as well as the future of fast casual and the future of Farm Burger. Join Paul Barron as he digs into some of Farm Burger’s prime menu items.

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9:01

20. Caffé Nero Brings European Flavor to the American...

Fast Casual Nation ·

2017/06/02

On this episode, Paul Barron explores Italian coffee company Caffé Nero, a brand that is upgrading the coffeehouse experience in America one location at a time. Caffé Nero's USA Director, Jay Gentile, joins us on this episode to discuss the importance of the brand’s consistently authentic European design, and how each detail translates to creating the best atmosphere possible for the guest experience. Listen in to discover how Caffé Nero’s service line is set up differently than most, how prime real

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10:22

18. Twisted Root – a Better Burger Concept That Can't...

Fast Casual Nation ·

2017/04/02

On this episode, Paul Barron speaks with Jason Boso, owner of the Texas fast casual concept Twisted Root that was one of first "better burger" joints to pop up around nine years ago. Started by two unlikely friends, the restaurant's story is as compelling as the food. Listen in to this episode to learn how Twisted Root still delivers a creatively named menu with higher-end products, while still having an approachable atmosphere and price point.

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9:40

19. Veggie Grill Leads the Way with New Age Food

Fast Casual Nation ·

2017/01/02

On this episode, we meet Greg Dollarhyde, Chief Energizing Officer at Veggie Grill to talk about this veggie centric fast casual concept. Veggie Grill caters to a range of consumers, who all want the same thing– great tasting food that is still good for them. Join Paul Barron to learn more about how this concept's style—which matches the trendy Hollywood location— along with the creative menu that mimics diner's favorites, but with healthy ingredients and fewer calories.

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8:37

17. How Fast Casual Mendocino Farms Sandwiches in...

Fast Casual Nation ·

2016/11/02

On this episode, we bring you to Mendocino Farms, the LA fast casual known for their gourmet sandwiches. The growth potential in this market is massive– with Americans consuming on average 9.4 sandwiches per month. Paul Barron speaks to Executive Chef Judy Han about the farm-to-table concept and its comforting and homey atmosphere. Listen in to learn about the brand's nontraditional approach to sandwiches and the interesting story behind the unique baby blue colored cow mascot.

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9:14

16. District Donuts. Sliders. Brew. Gets Creative...

Fast Casual Nation ·

2016/09/02

On this episode, we bring you to District Donuts. Sliders. Brew. in the resurrected city of New Orleans. We talk to the two owning partners, Chris Audler and Aaron Vogler about the Southern-styled menu of approachable food. Join Paul Barron to see why the owners decided to open this fast casual concept and how they are continuing to get creative with their menu options.

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9:39

15. Why Millennials are lovin' Greenleaf

Fast Casual Nation ·

2016/07/02

On this episode, Paul Barron sits down with the "commander in leaf" and owner of Greenleaf Gourmet Chopshop— Jonathan Rollo. Greenleaf has become a fast casual success and has stayed ahead of the curve, by providing chef-inspired, locally sourced, organic and all-natural dishes to their customers. Listen to this episode to find out why Greenleaf has become so popular among consumers, specifically millennials.

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11:37

14. Getting Fishy With the Founder of Rubio’s

Fast Casual Nation ·

2016/04/02

On this episode, we are by the coast at the Mexican fast casual success, Rubio’s. With the founder Ralph Rubio, we take a closer look at some of Rubio’s signature cuisine and learn how fish tacos were the initial inspiration of the brand. Join Paul Barron as he discover how Rubio’s evolved from a quick-serve restaurant to a fast casual brand, while serving “Fresh Mex” dishes inspired by the ocean.

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9:30

13. My Ceviche — International Delight in Miami

Fast Casual Nation ·

2016/02/02

On this episode, we visit Miami's own My Ceviche. A unique concept, especially within the fast casual segment, My Ceviche combines the culinary expertise of fine-dining Chef Sam Gorenstein with the ease and accessibility that fast casuals offer. Sam began his career as a prep-cook only to continue training as a fine dining chef in New York City and Miami. Join Paul Barron as he dives into what makes My Ceviche a standout in not just the fast casual segment but in the culinary world as well.

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192 results

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