From practicing law to leading a growing restaurant brand, Ric Gruber didn’t take the traditional path into foodservice.

In this episode of Delivered, we sit down with the CEO & General Counsel of Billy Bricks to break down what it really takes to scale a modern pizza concept (without losing quality, consistency, or brand identity).

This is a conversation about control, growth, and the details most brands overlook when they scale.

Timestamps:

01:45 - Ric's Journey

08:44 - What is Billy Bricks?

21:02 - Mobile-First Approach and Guest Experience

25:00 - The Power of Branding on Everything

27:52 - Packaging Challenges: Food Quality and Delivery

35:40 - Expanding the Brand: Introducing Moo Joe's Ice Cream

39:40 - Super Bowl and Peak Season Operations

45:20 - Honoring Dad's Legacy While Innovating

48:15 - Most Memorable Moment: The Arizona Road Trip

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

In this episode of Delivered: The Journey of Packaging, Bradley Sabath and Zachary Stein 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.

Timestamps:

01:16 - Mo's Career Journey: From Hispanic Advertising to Food Service

08:00 - CKE International's Global Footprint

14:24 - The Definition of Hospitality in QSR

20:24 - Managing Supply Chain Across Multiple Countries

26:18 - Being the Underdog: Punching Above Your Weight

32:04 - The Importance of Packaging in Brand Experience

42:00 - Sustainable Growth Strategy for International Markets

46:00 - Advice for Young Marketers: Get in the Splash Zone

48:00 - Most Memorable Hospitality Experiences

🔗 Subscribe for more founder stories from the foodservice frontier.Explore more about SupplyCaddy:⁠ https://supplycaddy.com/ Have questions?

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#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.

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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.

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

From the hawker stalls of Malaysia to 15 locations across the U.S., Allen Lo, Brand Chef and co-founder of Hawkers Asian Street Food, spills the secrets behind bringing bold, adventurous flavors to the fast-casual world. Get the inside scoop on how four friends turned a dream into a thriving restaurant empire—and earned a 2022 Michelin Guide nod along the way.

We dive into everything from scaling flavors without losing authenticity to why packaging and off-premise dining are just as important as what’s on the plate. Packed with stories, grit, and flavor-packed wisdom, this episode is a masterclass in building a brand that keeps fans coming back for more.

01:00 - Alan's Journey into Food Service and Hospitality

07:40 - From Idea to Reality: Opening the First Location

10:10 - Curating the Menu: Authentic Asian Street Food

23:00 - Scaling Strategy: Supply Chain and Commissary Model

29:40 - Michelin Guide Recognition and Its Impact

32:00 - Off-Premise Dining and Packaging Strategy

43:00 - Partnering with Savory Fund for Growth

46:00 - Future Vision: Strategic Expansion Plans

49:00 - Most Memorable Moment: Validation

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#DeliveredPodcast #HawkersAsianStreetFood #AllenLo #SupplyCaddy #RestaurantIndustry #FoodBusiness #BrandBuilding #OffPremiseDining #RestaurantPackaging #FastCasual #RestaurantGrowth #FoodInnovation

Abe Ng, Founder & CEO of Sushi Maki, has spent 25 years growing one of Miami’s most beloved restaurant brands. From its first neighborhood sushi shop in 2000, Sushi Maki has expanded to 25+ locations — including partnerships with Whole Foods, universities, and airports.

In this episode of Delivered, Abe shares how family roots shaped his leadership style, why partnerships matter more than ever in today’s foodservice industry, and what it takes to scale while staying true to your community.

02:02 - Abe's Background and Entry into the Restaurant Industry

04:12 - The Origins of Sushi Maki in 2000

06:06 - Growth Milestones and Expansion into Non-Traditional Venues

13:19 - Supply Chain Operations and Logistics

19:27 - Packaging Innovations and Sustainability Efforts

22:31 - The Whole Foods Partnership Experience

30:19 - Building a Mission-Driven Company

40:21 - Technology's Role in Fast Casual Dining

44:34 - Marine Stewardship Council Certification

49:54 - Leadership Lessons from Two Decades in Business

52:31 - Memorable Dining Experiences

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#SushiMaki #RestaurantGrowth #HospitalityIndustry #Franchising #MiamiEats

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.

01:42 - Sharon's Journey into Food Service

05:38 - The Concept of SIP Fresh

08:28 - Early Challenges and Milestones

14:49 - Staying Ahead of Beverage Trends

20:19 - The Franchise Model

23:31 - Supply Chain and Geographical Expansion

27:20 - Unit Level Economics

31:57 - Branding and Customer Experience

35:11 - Future Vision for Sip Fresh

39:41 - Key Lessons Learned

41:35 - Memorable Hospitality Moment
🔗 Subscribe for more founder stories from the foodservice frontier.
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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.

03:00 - Michael's Background and Journey to Bloomberg

08:00 - Restaurant Industry Analysis from a Wall Street Perspective

12:00 - Dave's Hot Chicken and Restaurant Brand Valuations

16:00 - Current Consumer Spending and Dining Trends

20:00 - Defining Restaurant Categories: QSR, Fast Casual, and Casual Dining

25:00 - Restaurant Profitability and Growth Strategies

30:00 - Off-Premise Dining and Its Impact on Restaurant Operations

35:00 - The Evolution of Restaurant Packaging

45:00 - Food Distributors: Sysco vs. U.S. Foods

55:00 - Bloomberg's Chopping It Up Podcast and Restaurant Success Factors

59:00 - Memorable Food Service Experiences and Conclusion

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Explore more about SupplyCaddy:⁠ https://supplycaddy.com/

Have questions?
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#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.

02:11 - Jonathan's Background in Journalism

03:29 - Dave's Hot Chicken Acquisition and Growth

11:11 - Defining Restaurant Categories (QSR vs Fast Casual)

18:11 - Current Consumer Spending and Dining Trends

24:20 - Chili's Success Story and Value Proposition

26:23 - Health Consciousness in Restaurants

31:26 - Impact of GLP-1 Medications on Restaurant Industry

35:15 - Evolution of Off-Premise Dining and Restaurant Real Estate

39:06 - The Importance of Branded Packaging

46:31 - Top Brands to Watch (Coffee and Beverage Concepts)

50:34 - Restaurant Brands Expanding into CPG

54:47 - Why McDonald's CosMc's Concept Was a Long Shot

57:00 - Jonathan's Most Impactful Story (Bergerim Franchise Fraud)

59:04 - Why Jonathan Loves Covering the Restaurant Industry

🔗 Subscribe for more founder stories from the foodservice frontier.
Explore more about SupplyCaddy:⁠ https://supplycaddy.com/ Have questions?
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#QSR #Foodservice #PackagingDesign #RestaurantTrends #HospitalityInsights #RestaurantBusinessOnline