In this episode of Delivered: The Journey of Packaging, Bradley & Zack sit down with Mo Brown, International Marketing Director for LATAM & Canada at Carl's Jr. Restaurants.With nearly 4,000 locations in over 44 countries, Carl’s Jr. has mastered the balance between global consistency and smart localization. Mo shares how the brand maintains its “QSR+” positioning, protects product quality across markets, and defines value beyond price.If you’re in food service, franchising, global marketing, or packaging strategy, this episode is packed with insights you can apply immediately.

🔗 Subscribe for more founder stories from the foodservice frontier.Explore more about SupplyCaddy:⁠ https://supplycaddy.com/ Have questions?Get in touch here⁠: https://supplycaddy.com/contact-us/Follow us on Instagram:⁠ https://www.instagram.com/supplycaddy/Join our network on LinkedIn⁠: https://www.linkedin.com/company/supplycaddy/#DeliveredPodcast #SupplyCaddy #RestaurantIndustry #FoodBusiness #BrandBuilding #OffPremiseDining #RestaurantPackaging #FastCasual #RestaurantGrowth

In this episode of Delivered: The Journey of Packaging, we sit down with Jim Bitticks, recently promoted to CEO of Dave’s Hot Chicken, for a deeply personal conversation about his career, leadership journey, and what keeps him grounded as the brand continues to scale.

This episode offers a behind-the-scenes look at the human side of leadership inside one of the most talked-about QSR brands today.03:10 – Meet Jim “Jimmy” Bitticks of Dave’s Hot Chicken12:45 – From early hustle to restaurant leadership

28:30 – Why Dave’s growth was intentional, not accidental

47:20 – Simplicity, scale, and the billion-dollar mindset

01:08:00 – Leadership, legacy, and building for the long term

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#DeliveredPodcast #SupplyCaddy #RestaurantIndustry #FoodBusiness #BrandBuilding #OffPremiseDining #RestaurantPackaging #FastCasual #RestaurantGrowth

In this episode with the genius Carlos Londono, he shares an inside perspective on the challenges and decisions that come with scaling a QSR brand in today’s market. From packaging innovation to regulatory pressure and evolving consumer expectations, this conversation goes beyond surface-level trends.

In this episode, we cover:

00:00 – Why this conversation matters right now
03:12 – Carlos’s background and perspective on scaling QSR brands
07:45 – Why innovation must stay simple
12:30 – Putting consumer experience before cost
18:05 – How delivery platforms and apps reshaped QSR packaging
24:10 – The hidden operational pressure of off-premise dining
29:40 – EPR regulations and why they’re a growing industry challenge
35:55 – Heat retention vs. cost: the trade-off every brand faces
41:20 – Why the right partners matter more at scale
47:10 – Advice for emerging brands planning their next phase of growth

If you’re a founder, operator, or procurement leader navigating growth in 2025 and beyond, this episode delivers insight you can actually use.

🔗 Subscribe for more founder stories from the foodservice frontier.

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Have questions? Get in touch here⁠: https://supplycaddy.com/contact-us/

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#DeliveredPodcast #SupplyCaddy #RestaurantIndustry #FoodBusiness #BrandBuilding #OffPremiseDining #RestaurantPackaging #FastCasual #RestaurantGrowth

Chris Gannon, Co-Founder & CEO of Bolay, joins the Delivered Podcast to share the story behind one of the fastest-growing fast casual brands in America.From his New Orleans upbringing — where food and hospitality were a way of life — to building Bolay into a flavor-forward, community-driven brand, Chris breaks down the real playbook for scaling restaurants without losing authenticity.

In this episode, we cover:

00:00 – Chris Gannon’s early hospitality roots in New Orleans04:55 – What hospitality means to Chris
08:05 – Polo and business leadership
09:43 – What it takes to build a brand like Bolay
13:16 – Finding the right vendors
14:20 – How Chris created the menu concept
17:30 – Tips from Outback Steakhouse
19:50 – Supply chain, and early scaling challenges
24:46 – Local sourcing in Florida
27:02 – Early stage guest assumptions
29:06 – How to maintain demand and compete in the market
33:48 – Past, present, and future of Bolay
39:29 – Why Bolay’s menu travels well
41:41 – What sustainability means to Bolay
47:11 – The role of off-premise
49:48 – Bolay's magic concept
51:55 – The gluten-free cookie story that changed everything

If you're building a restaurant brand, scaling fast casual, or passionate about hospitality and operations, this conversation is full of insights you can use today.

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Have questions? Get in touch here⁠: https://supplycaddy.com/contact-us/
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#DeliveredPodcast #SupplyCaddy #RestaurantIndustry #FoodBusiness #BrandBuilding #OffPremiseDining #RestaurantPackaging #FastCasual #RestaurantGrowth

What does it take to grow a restaurant brand from scratch? For Sharon Arthofer, founder of Sip Fresh, the answer starts with servant leadership. Building a culture where franchisees and team members feel as valued as the guests they serve.

In this episode of Delivered, Sharon shares how her approach to leadership shapes everything from franchise expansion to the in-store experience. She also tells a wild story about how Sip Fresh’s packaging was so impactful, it literally sold a franchise on its own. 🥤✨

If you’re curious about leadership, franchising, or the power of branding in foodservice, this conversation is full of insights you won’t want to miss.

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#SipFresh #RestaurantTrends #Franchising #Leadership #PackagingMatters

The restaurant industry is changing faster than ever. Rising costs, shifting consumer expectations, and the explosive growth of delivery have completely redefined how operators run their businesses. In this episode of Delivered, Bloomberg Intelligence’s Michael Halen shares his perspective on the forces shaping today’s market.

From inflation’s impact on valuations to how Gen Y and Gen Z are driving traffic patterns, Michael explains why some chains continue to win while others fall behind. He also dives into the economics of off-premise dining and how packaging has become a critical piece of brand identity in the Instagram era.

Whether you’re in restaurants, foodservice, or packaging, this conversation will give you a clear look at what’s driving success—and where the industry is headed next.

🔗 Subscribe for more founder stories from the foodservice frontier.

Explore more about SupplyCaddy:⁠ https://supplycaddy.com/ Have questions?
Get in touch here⁠: https://supplycaddy.com/contact-us/
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Join our network on LinkedIn⁠: https://www.linkedin.com/company/supplycaddy/#RestaurantIndustry

#QSR #Foodservice #PackagingDesign #RestaurantTrends #HospitalityInsights #BloombergIntelligence

What does it really take to turn a parking lot pop-up into a billion-dollar brand? In this episode of Delivered, we sit down with Jonathan Maze, Editor-in-Chief of Restaurant Business Magazine and host of the A Deeper Dive podcast. With nearly two decades of experience reporting on the restaurant industry, Jonathan shares sharp, unfiltered insights into how brands rise, fall, and fight to stay relevant.

The conversation spans everything from why "fast casual" might be a meaningless label, to how TikTok helped save Chili’s, to how GLP-1 weight loss drugs could reshape the way Americans eat and the packaging that supports it. We also touch on the real cost of seed oils, what’s really driving consumer behavior, and how delivery is forcing operators to rethink store footprints.

This episode is full of hard-earned wisdom, deep industry perspective, and the kind of takeaways every operator, marketer, and founder should hear.

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Get in touch here⁠: https://supplycaddy.com/contact-us/
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Join our network on LinkedIn⁠: https://www.linkedin.com/company/supplycaddy/#RestaurantIndustry

#QSR #Foodservice #PackagingDesign #RestaurantTrends #HospitalityInsights #RestaurantBusinessOnline

In this episode of Delivered by SupplyCaddy, we sit down with Adam Ochstein, CEO of Fishbowl, to unpack the growing pressure restaurants face when it comes to guest engagement, loyalty, and tech overload. With more platforms than ever fighting for attention, how can operators cut through the noise and actually build stronger relationships with their guests?

Adam shares why the “best-of-suite” approach is gaining traction over “best-of-breed” in restaurant tech, especially for brands under 100 units. He explains how data isn’t the endgame; it’s the tool to make guests feel seen, heard, and valued. From personalizing marketing campaigns to integrating off-prem and on-prem experiences, Adam lays out the path forward for brands that want to stay relevant and build true guest loyalty.

Plus, we dive into a topic that’s close to our heart: packaging. Adam offers a powerful perspective on why off-premise packaging is a crucial brand touchpoint—and how it plays an unexpected role in retention and perception.

If you're in the restaurant industry and thinking about scaling smarter, this one’s for you. 📊Watch, comment, and subscribe for more interviews with restaurant leaders shaping the future of hospitality.

🔗 Subscribe for more founder stories from the foodservice frontier.

Explore more about SupplyCaddy:⁠ https://supplycaddy.com/ Have questions?
Get in touch here⁠: https://supplycaddy.com/contact-us/
Follow us on Instagram:⁠ https://www.instagram.com/supplycaddy/
Join our network on LinkedIn⁠: https://www.linkedin.com/company/supplycaddy/

#DeliveredPodcast #RestaurantTech #SupplyCaddy #Fishbowl #RestaurantMarketing #GuestEngagement #PackagingMatters #RestaurantLeadership #OffPremDining #FoodServiceInnovation