With more than 30 years of industry experience, including serving as CEO of Voodoo Doughnut and SVP of operations at MOD Pizza, Chris Schultz brought a wealth of insight to Velvet Taco when he joined the fast casual late last year. He's now turning his attentions to growth and guarding some of the unique traits of a taco chain that's never blended into the pack, from LTOs every week to some of the most unique flavor combinations in the category. Schultz joins QSR Uncut to talk about the role so far and what he has in store for the future.

It's time to reveal our QSR Evolution Conference (with a special discount code for operators) and something new we're working on, an exclusive peer-to-peer restaurant group you can join and connect with fellow leaders, every day.

The links: QSR Evolution Conference: https://www.qsrevolutionconference.com/

QSR+: https://plus.qsrmagazine.com/

There may not be a faster-growing restaurant chain in the country than Dave’s Hot Chicken over the past few years. In fact, it’s one of the quickest-scaling franchises we’ve ever recorded. Now, it’s looking to take major buzz and turn it into something lasting, in the U.S. and overseas. CMO Brandon Rhoten joins QSR Uncut this week to discuss how Dave’s is capturing and nurturing fandom and evolving a story for the ages toward its next act.

Health-focused fast casual Konala is pioneering a high protein drive-thru model with a brand that wants to open access to a new way of eating. And it all began when Trace and his family cured what was supposed to be terminal epilepsy through food and diet. It’s a wild tale that sparked a growth-ready concept with designs to make it big.

The plant-based restaurant segment has ridden a roller coaster in recent years. From the apex of hype to some brands shutting down to others adopting a hybrid approach, what’s the market today truly look like? PLNT Burger CEO Chris Treloar joins QSR Uncut this week to talk about the future and how the concept has managed to steadily and strategically grow through ebbs and flows in guest demand and competitive action.

Launched with the culinary expertise and Top Chef energy of Spike Mendelsohn, PLNT Burger focuses on a lean operations team, direct-to-vendor cost controls, and ensuring it limits non-food related costs to keep G&A spend relatively low. We get into all of that and explore where the guest might be taking the once-buzzing movement next.

Morley Ivers, Head of Global Strategic Partnerships, joins QSR Uncut to discuss the rise of America’s first chef-to-you meal delivery platform. CookUnity delivered more than 43 millions meals in 2025 (80 percent year-over-year growth), served north of 200,000 eaters, and surpassed $750 million in annual recurring revenue, its strongest year yet. We discuss that journey, what's still to come after a $250 million growth infusion, and how CookUnity has struck a chord by redefining an online model for culinary leaders and consumers alike.

This episode is brought to you in partnership with CookUnity. Learn more here.

Queenie Lo, president, Spatial Design at global agency FutureBrand, joins QSR Uncut this week to talk about the next generation of store models and the growing importance of physical experiences as prices continue to rise. For over 15 years, Queenie has worked to design immersive and commercially successful experiences for brands, including McDonald’s for the past decade. The company also works with a number of global names, including HMSHost, SSP, Selfridge’s, Bloomingdale’s, and IKEA. We get into how to scale without losing your identity, and what the real future of QSR design looks like.

Seth Cohen, cofounder of Sweetfin and one of QSR Uncut’s original guests, returns to chat about the fast casual’s evolution as it celebrates 10 years. But this is far more than just a party. The brand kicked off 2026 with a bold new culinary chapter developed in collaboration with two-Michelin-starred chef Daniel Patterson. Known for redefining California cuisine through pioneering restaurants including Coi, Alta, and Locol, Patterson is bringing world-class technique to Sweetfin’s fresh, approachable style. What does this mean? Warm bowls. Elevated standards. And much more. We get into all of that, plus look back on the poke category’s growth over the past decade and what’s still to come.