Peter Cancro's success story is unlike any other in the restaurant industry. When he was just 17 years old, Cancro purchased the sub shop where he worked on the Jersey Shore, and he transformed it into a thriving sandwich franchise that now has more than 1,700 U.S. locations that do over $1 billion annually in sales. But the numbers don't paint the whole story; Jersey Mike's has also been renowned for the ways in which it takes care of people, both in its communities and in its franchise system.
Cancro joins the podcast to discuss how Jersey Mike's is taking care of its store owners, how it's investing in the future of the franchise, and how it's providing for its communities throughout the COVID-19 outbreak. 

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We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus crisis.
Next up: Adrienne Ingoldt is chief brand and experience officer at Jack in the Box, a national chain known for its irreverent personality and humorous marketing campaigns. She joins the podcast to discuss how the company pivoted in this serious season, how it's learning on the fly in the digital sphere, and how marketers will likely change permanently in the wake of the COVID-19 outbreak.

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We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus crisis.
Next up: Kyle Welch is the president of Epic Burger, a Chicago-based fast casual his group acquired only about a year ago. Welch joins the podcast to talk about how he's doubled down on innovation in the wake of the COVID-19 outbreak, especially with off-premises strategies—like the pop-up drive thru Epic Burger has launched.

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For a primer on post-coronavirus off-premises strategies, visit QSRmagazine.com/offprem

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We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus crisis.
Next up: Scott Deviney is president and CEO of Chicken Salad Chick, a fast-growing franchise with more than 150 locations in the U.S. Deviney joins the podcast to discuss the brand's momentum in the wake of the COVID-19 outbreak, how the company is collaborating with its franchisees to support its communities, and how it's innovating with off-premises solutions to drive sales.

For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirus
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For a primer on post-coronavirus off-premises strategies, visit QSRmagazine.com/offprem

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We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus crisis.
Next up: Kyle Noonan is CEO and cofounder of FreeRange Concepts, a Dallas-based company with four brands comprising 11 primarily full-service restaurants. With Texas on the cusp of reopening its economy, Noonan shares how FreeRange restaurants plan to safely operate and also discusses how the company pivoted to an off-premises model that maintained its experiential focus.

For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirus

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We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus crisis.
Next up: The restaurant industry has stepped up during unprecedented times to provide for those in need, including medical professionals, essential business workers, the unemployed, and hungry kids out of school. We see you, and we want the rest of the world to see you, too. That's why we're launching #QSRserves, a social campaign designed to broadcast all the good you're doing for your communities to the wider world. PLUS: Culver's CEO Joe Koss discusses how the beloved burger chain is transferring its renowned hospitality to the off-premises business at 700-plus locations.

For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirus

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The Chicago-based fast casual Wow Bao isn't just an exciting Asian fast casual with a lot of opportunity for growth at a time when Americans are more interested in global flavors than ever. It's also a tech-forward concept that has leaned into platforms like kiosks and digital ordering way before other foodservice brands.
Spearheading that innovation is president Geoff Alexander. In this two-part conversation with QSR editor Sam Oches, Alexander first shares the story of how Wow Bao came to be and why it strives to stay so far ahead of technology trends, and then discusses how Wow Bao has responded to the coronavirus crisis—including a new off-premises strategy that, true to form, is way ahead of the curve.

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We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus crisis.
Next up: Michael Lastoria is cofounder and CEO of &pizza, a fast-casual pizza concept based in Washington, D.C., that has made culture and community impact as critical to its success as the quality of its pies. Lastoria talks about why &pizza recommitted to its employees in the wake of the coronavirus outbreak, how it's managing to provide medical professionals with thousands of free pizzas, and why innovation even in this season of crisis will benefit brands in the long run.

For our previous Fast Forward conversation with Lastoria, click here.

For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirus

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We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus crisis.
Next up: Brandon Landry is the founder and CEO of Walk-On's Bistreaux & Bar, a Baton Rouge, Louisiana–based sports-pub concept. In this interview with FSR magazine editor Nicole Duncan, Landry talks about how Walk-On's has successfully pivoted to an off-premises model even as other sports-bar and full-service restaurants have failed to make the switch.

For news and insights on the full-service restaurant world, visit FSRmagazine.com

For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirus

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We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus scare.
Next up: Todd Graves is the founder and CEO of Raising Cane's, a billion-dollar chicken-finger chain known for its brand culture and impressive performance metrics. He discusses the brand's evolution over the last month, how the company continues to invest in its team, and which changes Raising Cane's has implemented that he thinks will stick around for the long-term.

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For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirus

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