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Complete Collection of Interviews Articles
- An Optimistic Outlook Linda Alvarado runs one of the nation’s largest construction companies and owns a piece of the Colorado Rockies baseball team. She is also one of YUM!’s largest—and most loyal—franchisees. Issue # 116
- Getting the Scoop Dunkin’ Brands’s first Executive Chef Stan Frankenthaler is taking his experience from fine-dining and finding that no matter the foodservice sector, it’s always about delivering a distinct experience to customers. Issue # 114
- Breaking New Ground, Part II Building an eco-friendly brand requires finding the right suppliers. Pizza Fusion founders Michael Gordon and Vaughan Lazar share their sources. Issue # 113
- Breaking New Ground Michael Gordon, Randy Romano, and Vaughan Lazar believe their eco-friendly Pizza Fusion concept represents the future of foodservice. And with rising energy costs and consumer pressure, it just might. Issue # 113
- King, Meet the World John Shaufelberger is making sure the King and his Whopper are properly introduced to consumers outside the U.S. Issue # 112
- Growing Up Shane’s Rib Shack Founder Shane Thompson opens up about his concept’s fifth anniversary—all it took to get here and what it will take to get the concept everywhere. Issue # 106
- Staying FOCUSed Steve Romaniello is building a strong portfolio with brands such as Moe’s Southwest Grill and Schlotzsky’s. But can he reach his goal of 5,000 units? Issue # 105
- The Custom(er) Five Guys Famous Burgers and Fries founder Jerry Murrell offers about 250,000 burger combinations at his stores. How does he do it? Issue # 104
- The Specialist Operator Aslam Khan is Church’s Chicken’s go-to guy when it comes to resuscitating ailing units. His cure is three-pronged—inform, influence, and engage. Issue # 103
- Greg Brenneman Q&A New Quiznos CEO doesn’t grant interviews to just anybody, especially when he’s the newbie. Issue # 102
- The Cook, Part 1 The term “quick-service” is poised to take on an entirely new meaning. Chef and scientist Homaro Cantu is the reason why. Issue # 101
- The Cook, Part II Online Exclusive Moto Chef Homaro Cantu was one of the three fine-dining chefs QSR talked to for April’s food-focused print edition. For over an hour, he talked about his vision for foodservice and his commitment to sustainability. Here’s what you didn’t read in the magazine. Issue # 101
- It’s Easier to Be Green The Holland, Inc. finds great rewards in operating its brand under sustainable practices. CEO Tom Mears explains how. Issue # 100
- Another View Valerie Daniels-Carter, president and CEO of one of the nation’s largest quick-serve holding companies, offers her views on where the industry is and where it might be headed. Issue # 90
- Remaining Relevant Sixty-year-old Baskin-Robbins is now competing in a market where super-premium ice cream is attracting all the attention. In response, the chain has a new look, new menu, and new strategy. Brand manager Ken Kimmel elaborates. Issue # 86
- Hot Dog! From restaurants to branded products, Nathan’s Famous is taking its hot dogs to the masses. Issue # 82
- Like the Big Boys Do It Six months into his new role as the head of the country’s number three pizza chain, Nigel Travis reveals his strategy for taking Papa John’s to the next stage. Issue # 80
- Divine–And Bovine–Intervention Chick-fil-A celebrates a bllion-dollar milestone exactly the way it got there: by sticking to its plan. Issue # 30