Delivered: The Journey of Packaging

What does it take to build a restaurant brand that can grow without losing what makes it special?On this episode of Delivered: The Journey of Packaging, SupplyCaddy hosts Bradley and Zack sit down with Andrew Platt, co-founder of Ernie’s Açaí and founder of AHA Hospitality.Andrew’s passion for food started early. He wanted to be a chef in kindergarten and landed his first restaurant job at 12. Since then, he’s helped open 47 food and beverage concepts, consulted with hospitality brands across the country, and stepped into brand ownership with Ernie’s Açaí.In this conversation, we get into the decisions and details behind building a hospitality business, including:01:40 - Andrew's Journey: From Kindergarten Chef Dreams to Reality03:13 - Opening 47 Concepts by Age 4007:00 - The Acai Supply Chain Challenge10:40 - Navigating Tariffs and Supply Chain Protection15:40 - Systems and Structure for Scalability17:00 - Franchise Growth Strategy19:00 - Packaging as the Silent Ambassador22:00 - Target Demographics and Location Strategy26:00 - Future of Hospitality: Less is More28:40 - Food Trends: Clean Eating and Transparency32:00 - The Opening That Taught the Most35:40 - Most Memorable Hospitality ExperiencesWhether you're building a restaurant brand, scaling an existing concept, or simply curious about what happens behind the scenes, this episode offers a closer look at the business 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 #SupplyCaddy #RestaurantIndustry #FoodBusiness #BrandBuilding #OffPremiseDining #RestaurantPackaging #FastCasual #RestaurantGrowth

What happens after the food leaves the restaurant?

In this episode of Delivered: The Journey of Packaging, we sit down with Zachary Welborn, Senior Off-Premise Manager at Condado Tacos, for a conversation about catering, branding, packaging, hospitality, and the future of off-premise dining.

Zach shares his journey through hospitality and what brought him to Condado, where he has watched the brand grow from 11 locations to more than 50 while maintaining the individuality and personality that makes each Condado unique.

We dive into:

00:36 - Introducing Zachary Wellborn from Condado Tacos

06:25 - Growth from 11 to 52 Locations

14:20 - The 30-Foot Rule: Packaging That Stands Out

19:50 - Defining Off-Premise Dining

26:50 - Self-Delivery and Hospitality Experience

30:00 - Biggest Surprise in Catering Trends

37:00 - The Importance of Innovative Packaging

39:40 - Proudest Moment at Condado

41:00 - Most Memorable Hospitality Experience

It's a powerful reminder that hospitality can be about much more than the food itself.

Sometimes, it's just tacos. And sometimes, it's so much more.

What if the future of packaging wasn't made from plastic, but from seaweed?In this episode of Delivered: The Journey of Packaging, SupplyCaddy founders Bradley Savith and Zachary Stein sit down with Pierre Paslier, CEO and Co-Founder of Notpla, the company pioneering seaweed-based packaging that's challenging the industry's dependence on plastic and PFAS.Pierre shares the remarkable story of how a kitchen experiment evolved into an Earthshot Prize-winning company that's redefining sustainable packaging. From edible seaweed bubbles to fiber coatings that work with existing manufacturing equipment, Notpla is proving that innovation doesn't always require reinventing the entire supply chain.The conversation also explores the realities of bringing a material-science startup to market, the challenges of scaling sustainable solutions, and why growing concerns around microplastics are accelerating demand for natural alternatives.00:38 - Introducing Pierre Paslier, CEO of Notpla01:21 - Pierre's Journey from Plastics Engineer to Seaweed Innovator06:41 - From Kitchen Experiments to Viral Success11:53 - The Problem with Hidden Plastics in "Paper" Packaging14:46 - Understanding Natural Polymers vs Bioplastics17:00 - Why Notpla is Different from Other Sustainable Solutions33:27 - Biggest Bottlenecks to Mainstream Adoption39:39 - The Seaweed Supply Chain Explained47:19 - The Hardest Pitch: Fundraising for Materials Innovation50:40 - Most Memorable Experience: The Royal Box at Wimbledon🔗 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

For years, supply chains have relied on spreadsheets to manage forecasting and inventory... but what if AI could do it better?In this episode of Delivered, we sit down with Jean-Baptiste Clouard, Founder & CEO of Flowlity, to discuss how artificial intelligence is transforming supply chain planning.Recorded just in time for AI Appreciation Day, this conversation explores why so many companies—even Fortune 500 organizations—still depend on Excel, how probabilistic forecasting helps businesses prepare for uncertainty, and what the future of autonomous supply chains looks like.Jean-Baptiste also shares the entrepreneurial story behind Flowlity, from landing his very first customer to building an AI platform trusted by manufacturers, wholesalers, retailers, and packaging companies around the world.01:47 - What Inspired the Creation of Flowlity?06:21 - Core Software Functions: Automated Forecasting and Replenishment12:53 - Industry Application and Client Mix17:19 - How Flowlity's Technology Addresses Supply Chain Disruptions24:02 - Running Simulations and Delivering Real-Time Results30:47 - The Future of Supply Chain Planning over the Next 10 Years🔗 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

How do you grow from 12 locations to 44 while protecting the legacy that got you there?

In this episode of Delivered, Brad and Zack sit down with Ben Linero, CMO of Vicky Bakery and CEO of Benamor Galvez, to talk about scaling an iconic brand without losing its identity.From the power of emotional connection and memorable packaging to franchising, AI-driven decision making, and building partnerships that actually fit the brand, Ben shares what it takes to lead growth at one of South Florida's most recognizable foodservice brands.Whether you're building a restaurant, a franchise system, or a consumer brand, this conversation is packed with lessons on growth, culture, and staying true to who you are.01:51 - Ben's Journey into Food Service02:46 - The Story Behind Vicky Bakery Since 197203:43 - How Ben Became Part of Vicky Bakery05:05 - The Importance of Family-Run Businesses08:25 - Expanding Cuban Cuisine Beyond Miami10:40 - The Vicky Bakery Experience12:20 - Origin Story: From Wholesale to Retail15:00 - Growth Plan: From 12 to 44 Locations17:20 - Store Footprint and Grab-and-Go Traffic18:40 - The Critical Role of Packaging25:20 - Finding Passionate Franchise Operators27:20 - Häagen-Dasz Collaboration: A Historic First29:20 - World Cup Miami Partnership33:00 - Supply Caddy's Quick Turnaround for FIFA35:00 - AI Innovation in Food Service37:40 - Introducing the Hive Tool40:00 - Sales Growth and Average Ticket Value43:00 - Balancing Creativity and Operations45:30 - Effectiveness Over Efficiency46:30 - Most Memorable Hospitality Experience🔗 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 #VickyBakery #Foodservice #RestaurantGrowth #BrandStrategy #MiamiBusiness #SouthFloridaBusiness #FIFAWorldCup

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

🔗 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, 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?

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

🔗 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 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.

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

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/
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