Chris Milton, CEO of the 17-unit full-service chain The Toasted Yolk Cafe, joins this latest edition of the "Buzzworthy Brands" podcast.

Milton discusses how his chain's extensive lunch menu helps differentiate it from other boozy brunch concepts, as well as the operational shifts made by the brand to survive the pandemic.

There’s been a lot of investment money flowing into hot chicken concepts in recent weeks.

Michael Goldberg, CEO of fast casual Ike’s Love and Sandwiches, joins the latest “Buzzworthy Brands” podcast to talk about why his chain recently made a major investment in Bangin’ Buns, a three-unit hot chicken concept.

Listen as Goldberg discusses plans for growing both Ike’s and Bangin’ Buns and his thoughts on why hot chicken is so very hot right now.

Founded in New York City in  1972, H&H Bagels has become an iconic brand, featured in TV shows and movies including “Seinfeld,” “The Office” and “You’ve Got Mail.”

It differentiates from other bagel makers, by its slow and consistent process of proofing, boiling, bathing, resting and baking (in vintage revolving ovens) its offerings, according to the company.

But now H&H, which has seen its nationwide shipping and global wholesale channels explode during the pandemic, is readying its operations and systems for a franchising push.

Listen to this “Buzzworthy Brands” podcast as H&H Bagels CEO Jay Rushin, who joined the chain in 2014, talks about staying true to the concept’s past as it positions itself for the future.

Welcome to this very special edition of Buzzworthy Brands, in which we talk with leaders from three of the country’s fastest growing small restaurant concepts. You’ll hear from founders of Main Squeeze Juice Company, Clean Eatz and Rush Bowls. All three are health-focused fast-casual concepts. But they’ve had different approaches to growth and different ways of navigating the pandemic.

Southern California-based Roll-Em-Up Taquitos is proud of being in a segment of one, with a super-tight menu that focuses on the small, hand-rolled, fried tacos with a variety of fillings.

The fast-casual chain, which recently started franchising, started with a family recipe from the concept’s founder and now offers several varieties, including beef and shredded chicken, as well as potato. Roll-Em-Up also menus several dipping sauces for the taquitos.

Listen to the latest Buzzworthy Brands podcast to hear from Chris Wyland, the chain’s chief development officer, about how the brand is using technology and social media to fuel its growth.

Fresh off a $10 million investment from pro golfer Rory McIlroy for her company’s newest concept, Drive Shack Inc. CEO and President Hana Khouri joins the "Buzzworthy Brands" podcast to talk about what’s next for food-and-games brands as consumer reemerge from the pandemic.

Khouri’s company runs nearly 60 traditional golf courses, but it also has four massive Drive Shack locations featuring high-tech driving ranges in 60,000-square-foot, multi-story venues with full food and drink menus.

The operator is slated to open its first location of its new concept, called Puttery, this summer near Dallas. The new eatertainment concept is much smaller and can fit into existing retail space rather than being built from scratch. It’ll feature an upscale food and beverage menu.

Chip Wade joined Union Square Hospitality Group as president just over two years ago. Nine months into his time with the Danny Meyer-led multi-concept operator, the pandemic hit. USHG shut down all of its restaurants and laid off some 2,300 employees.

Now, as Wade says, there’s a light at the end of the tunnel and it’s not a train. The company’s restaurants are reopening, though a handful remain closed, and USHG is easing out of pandemic mode.

Listen to this Buzzworthy Brands conversation with Wade to hear how the New York City-based company is navigating the other side of the crisis.

This week’s episode of the “Buzzworthy Brands” podcast features Yong Zhao, co-founder and CEO of the two brands, talking about his company’s plans to re-imagine this dining segment. 

GSR Brands, the parent of Cincinatti’s iconic Gold Star chili concept, acquired Tom & Chee in late 2017. At the time, Tom & Chee was a grilled cheese and soup brand with a cult following. It had been featured on Shark Tank and other TV shows. By 2019, GSR had ambitious plans for Tom & Chee. But then came the pandemic. Now, with some crucial changes, the company is getting ready to grow its melt concept. Listen to this Buzzworthy Brands interview with Roger David, president and CEO of Gold Star Brands, about what’s ahead for Tom & Chee.

Southern Classic Chicken started in Northern Louisiana 35 years ago and has since grown to 17 units. The low-tech concept has developed a loyal following with its consistent menu of bone-in fried chicken and simple sides like Cajun rice, mashed potatoes and apple pie. A couple of years ago, though, the family that started the chain decided to give franchising a try. They’d tried it about a decade ago, with unsuccessful results, so they wanted to be better prepared this go-round. They brought in a couple of experts to help. One of them, Nick Binnings, is the chain’s director of brand development. Binnings has worked for the past couple of years getting Southern Classic Chicken’s brandings, systems and operations in place to ready the brand for franchising.