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<channel>
<title>Chain Leader - All Podcasts</title>
<link>http://www.chainleader.com/podcasts</link>
<language>en-us</language>
<copyright>℗ &amp; © 2009 Reed Business Information.  Subject to its Terms of Use
</copyright>
<itunes:subtitle />
<itunes:author>Chain Leader</itunes:author>
<itunes:summary>Chain Leader</itunes:summary>
<description>Chain Leader</description>
<itunes:owner>
<itunes:name>Chain Leader</itunes:name>
<itunes:email>dave.graveline@reedbusiness.com</itunes:email>
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<itunes:image href="http://www.chainleader.com/contents/images/twice_podcast_box.gif" />
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<title>Rich Davis Cleans Up the Menu at Boston Market</title>
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<itunes:summary><![CDATA[In the face of increased regulation and scrutiny, the restaurant industry has&nbsp;been working hard to make meals more healthful for guests. Now that added trans fats have been purged from menus, most operators are focused on reducing saturated fat and sodium. Chain Leader asked Richard Davis, vice president of culinary innovation for Golden, Colo.-based Boston Market, to share how he cleaned up the menu at the chain.]]></itunes:summary>
<description><![CDATA[In the face of increased regulation and scrutiny, the restaurant industry has&nbsp;been working hard to make meals more healthful for guests. Now that added trans fats have been purged from menus, most operators are focused on reducing saturated fat and sodium. Chain Leader asked Richard Davis, vice president of culinary innovation for Golden, Colo.-based Boston Market, to share how he cleaned up the menu at the chain.]]></description>
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<pubDate>Tue, 01 Sep 2009 00:00:00 PST</pubDate>
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<title>Steve Romaniello: Swapping Stories Among Roark's Franchise Brands</title>
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<itunes:summary><![CDATA[Steve Romaniello knows that different industries have a lot to learn from each other. The managing director of Atlanta-based private-equity firm Roark Capital Group saw it himself when Roark brought together executives from its 14 franchise companies. Romaniello talks to Chain Leader Editor-in-Chief Mary Boltz Chapman about the summit, which featured expert speakers and leadership content, but also time for functional groups to share best practices.]]></itunes:summary>
<description><![CDATA[Steve Romaniello knows that different industries have a lot to learn from each other. The managing director of Atlanta-based private-equity firm Roark Capital Group saw it himself when Roark brought together executives from its 14 franchise companies. Romaniello talks to Chain Leader Editor-in-Chief Mary Boltz Chapman about the summit, which featured expert speakers and leadership content, but also time for functional groups to share best practices.]]></description>
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<pubDate>Wed, 01 Jul 2009 00:00:00 PST</pubDate>
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<title>Pulling Together Hooters' New Limited-Time Menu</title>
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<itunes:summary><![CDATA[Hooters of America's recent limited-time menu was something of a departure for the Atlanta-based casual-dining chain. It included a blackened dish, mahi mahi on a ciabatta roll, for the first time and introduced potato chips covered in blue cheese. Director of R&amp;D and Corporate Chef Scott Kinsey explains how he and his counterparts in operations, training and marketing developed a game plan to ease the four new dishes into the front and back of the house in Hooters' 120 corporate and 322 franchised stores.]]></itunes:summary>
<description><![CDATA[Hooters of America's recent limited-time menu was something of a departure for the Atlanta-based casual-dining chain. It included a blackened dish, mahi mahi on a ciabatta roll, for the first time and introduced potato chips covered in blue cheese. Director of R&amp;D and Corporate Chef Scott Kinsey explains how he and his counterparts in operations, training and marketing developed a game plan to ease the four new dishes into the front and back of the house in Hooters' 120 corporate and 322 franchised stores.]]></description>
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<pubDate>Mon, 20 Apr 2009 00:00:00 PST</pubDate>
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<title>The Trouble with Restaurant Conversions</title>
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<itunes:summary><![CDATA[As empty restaurant and retail spaces become increasingly available, converting it to your brand may make economic sense. Jim Callam has converted his share of restaurant and nonrestaurant space to Winking Lizard Tavern, a 14-unit chain headquartered in Bedford Heights, Ohio. President of the casual-dining concept, Callam shares the ups and downs of shoehorning the concept into everything from a 22,000-square-foot warehouse to a 100-year-old house.]]></itunes:summary>
<description><![CDATA[As empty restaurant and retail spaces become increasingly available, converting it to your brand may make economic sense. Jim Callam has converted his share of restaurant and nonrestaurant space to Winking Lizard Tavern, a 14-unit chain headquartered in Bedford Heights, Ohio. President of the casual-dining concept, Callam shares the ups and downs of shoehorning the concept into everything from a 22,000-square-foot warehouse to a 100-year-old house.]]></description>
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<pubDate>Fri, 27 Feb 2009 00:00:00 PST</pubDate>
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<title>Larry Flax: The Food Show Must Go On</title>
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<itunes:summary><![CDATA[Five years after opening their first LA Food Show Grill &amp; Bar, Larry Flax and Rick Rosenfield have opened their second unit and are gearing up to grow the concept into a chain. As co-founders and co-chief executive officers of California Pizza Kitchen, the men are excited at having a new concept to create with. Flax talks about menus and his hopes for the concept.]]></itunes:summary>
<description><![CDATA[Five years after opening their first LA Food Show Grill &amp; Bar, Larry Flax and Rick Rosenfield have opened their second unit and are gearing up to grow the concept into a chain. As co-founders and co-chief executive officers of California Pizza Kitchen, the men are excited at having a new concept to create with. Flax talks about menus and his hopes for the concept.]]></description>
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<pubDate>Tue, 27 Jan 2009 00:00:00 PST</pubDate>
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<title>In the Meantime, Practice Service</title>
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<itunes:summary><![CDATA[If business is slower, Debbie Fox believes you need to get busy. The vice president of training for the Washington, D.C.-based Palm Restaurant Group is encouraging general managers to use the downturn to drill front-of-the-house staff on basics at the 30-unit steakhouse chain.&nbsp;]]></itunes:summary>
<description><![CDATA[If business is slower, Debbie Fox believes you need to get busy. The vice president of training for the Washington, D.C.-based Palm Restaurant Group is encouraging general managers to use the downturn to drill front-of-the-house staff on basics at the 30-unit steakhouse chain.&nbsp;]]></description>
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<pubDate>Tue, 30 Dec 2008 00:00:00 PST</pubDate>
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<title>Katie Thomson Shares Starbucks' Healthy Outlook</title>
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<itunes:summary><![CDATA[Evolving menus beyond espresso and sweet treats, Starbucks Coffee Company has been adding healthful new items. Chain Leader spoke with Senior Nutritionist Katie Thomson, who works closely with Starbucks product development and marketing teams to identify opportunities for new products and provide recommendations on nutrient levels and ingredients. Read the transcript of the interview with Katie Thomson.]]></itunes:summary>
<description><![CDATA[Evolving menus beyond espresso and sweet treats, Starbucks Coffee Company has been adding healthful new items. Chain Leader spoke with Senior Nutritionist Katie Thomson, who works closely with Starbucks product development and marketing teams to identify opportunities for new products and provide recommendations on nutrient levels and ingredients. Read the transcript of the interview with Katie Thomson.]]></description>
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<pubDate>Mon, 01 Dec 2008 00:00:00 PST</pubDate>
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<title>Charlie Morrison Stages a Comeback at Pizza Inn</title>
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<itunes:summary><![CDATA[With tumultuous times behind, President and CEO&nbsp;Charlie Morrison has implemented a turnaround strategy at Pizza Inn&nbsp;that focuses on enhancing operations, customer service and product quality to improve franchisee profitability and position the 325-unit restaurant chain for expansion.&nbsp;Read the transcript of the Charlie Morrison interview.]]></itunes:summary>
<description><![CDATA[With tumultuous times behind, President and CEO&nbsp;Charlie Morrison has implemented a turnaround strategy at Pizza Inn&nbsp;that focuses on enhancing operations, customer service and product quality to improve franchisee profitability and position the 325-unit restaurant chain for expansion.&nbsp;Read the transcript of the Charlie Morrison interview.]]></description>
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<pubDate>Tue, 04 Nov 2008 00:00:00 PST</pubDate>
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<title>CKE Remains Big, Fat, Sexy</title>
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<itunes:summary><![CDATA[CKE Restaurants makes no apologies for food upgrades that add fat and calories or for the sexy ads that sell them. The Carpenteria, Calif.-based company, which operates 1,162 Hardee's and 1,923 Carl's Jr. restaurants, reports 2008 same-store-sales increases of 2.5 percent for both chains. Chain Leader gets the strategic update from Brad Haley, executive vice president of marketing.Read a transcript of the interview with Brad Haley.]]></itunes:summary>
<description><![CDATA[CKE Restaurants makes no apologies for food upgrades that add fat and calories or for the sexy ads that sell them. The Carpenteria, Calif.-based company, which operates 1,162 Hardee's and 1,923 Carl's Jr. restaurants, reports 2008 same-store-sales increases of 2.5 percent for both chains. Chain Leader gets the strategic update from Brad Haley, executive vice president of marketing.Read a transcript of the interview with Brad Haley.]]></description>
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<pubDate>Tue, 30 Sep 2008 00:00:00 PST</pubDate>
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<title>Wingstop Gives Flying Lessons</title>
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<itunes:summary><![CDATA[In July Wingstop celebrated its 20th consecutive quarter of comparable-store-sales increases--not a common feat in ordinary times. Listen in as James Flynn, president and CEO of the 400-unit, Dallas-based chicken-wing concept, shares what keeps Wingstop growing. Read a transcript of the James Flynn interview.]]></itunes:summary>
<description><![CDATA[In July Wingstop celebrated its 20th consecutive quarter of comparable-store-sales increases--not a common feat in ordinary times. Listen in as James Flynn, president and CEO of the 400-unit, Dallas-based chicken-wing concept, shares what keeps Wingstop growing. Read a transcript of the James Flynn interview.]]></description>
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<pubDate>Wed, 27 Aug 2008 00:00:00 PST</pubDate>
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<title>Forging Ahead with Menu Innovation</title>
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<itunes:summary><![CDATA[With a new store prototype that streamlines traffic and takeout procedures and new management at the helm, La Madeleine is poised to make more headlines. The Dallas-based bakery-cafe chain is investing in a fresh crop of new products while contending with rising commodity prices. Phil Costner, chief operating officer for the 64-unit chain, spoke to Chain Leader Contributing Editor Monica Rogers about the new menu direction.&nbsp;Read a transcript of the interview with Phil Costner.&nbsp;]]></itunes:summary>
<description><![CDATA[With a new store prototype that streamlines traffic and takeout procedures and new management at the helm, La Madeleine is poised to make more headlines. The Dallas-based bakery-cafe chain is investing in a fresh crop of new products while contending with rising commodity prices. Phil Costner, chief operating officer for the 64-unit chain, spoke to Chain Leader Contributing Editor Monica Rogers about the new menu direction.&nbsp;Read a transcript of the interview with Phil Costner.&nbsp;]]></description>
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<pubDate>Wed, 30 Jul 2008 00:00:00 PST</pubDate>
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<title>Clarice Turner: Relationship Counseling</title>
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<itunes:summary><![CDATA[Since Clarice Turner joined Vancouver, Wash.-based Papa Murphy's as president and chief operating officer in spring 2007, she's been putting her operations background to work targeting consistency and efficiency. Chain Leader spoke with Turner about how Papa Murphy's works with franchisees on cost pressures and more. Read a transcript of the Clarice Turner interview.]]></itunes:summary>
<description><![CDATA[Since Clarice Turner joined Vancouver, Wash.-based Papa Murphy's as president and chief operating officer in spring 2007, she's been putting her operations background to work targeting consistency and efficiency. Chain Leader spoke with Turner about how Papa Murphy's works with franchisees on cost pressures and more. Read a transcript of the Clarice Turner interview.]]></description>
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<pubDate>Mon, 30 Jun 2008 00:00:00 PST</pubDate>
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<title>Crab Is Joe's Middle Name</title>
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<itunes:summary><![CDATA[Joe&rsquo;s Crab Shack launched an auspicious new menu in May. It&rsquo;s the first since Landry&rsquo;s sold Joe&rsquo;s to private-equity firm J.H. Whitney last year. It&rsquo;s also the first time guests will get to taste the talents of Matthew Dunn, who spoke to Chain Leader Contributing Editor Monica Rogers about his efforts to put crab back at the center of the plate and to offer guests zesty new tastes and values. Read a transcript of the interview with Matthew Dunn.]]></itunes:summary>
<description><![CDATA[Joe&rsquo;s Crab Shack launched an auspicious new menu in May. It&rsquo;s the first since Landry&rsquo;s sold Joe&rsquo;s to private-equity firm J.H. Whitney last year. It&rsquo;s also the first time guests will get to taste the talents of Matthew Dunn, who spoke to Chain Leader Contributing Editor Monica Rogers about his efforts to put crab back at the center of the plate and to offer guests zesty new tastes and values. Read a transcript of the interview with Matthew Dunn.]]></description>
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<pubDate>Tue, 27 May 2008 00:00:00 PST</pubDate>
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<title>Adriano Paganini: A New Direction</title>
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<itunes:summary><![CDATA[Since Pasta Pomodoro opened in 1994 in San Francisco, the Italian casual-dining chain has grown steadily to 43 restaurants. The company has slammed the brakes on expansion to refresh the brand, now called Pomodoro. Founder, chef and CEO Adriano Paganini spoke to Chain Leader about the changes.Read a transcript of the Adriano Paganini interview.]]></itunes:summary>
<description><![CDATA[Since Pasta Pomodoro opened in 1994 in San Francisco, the Italian casual-dining chain has grown steadily to 43 restaurants. The company has slammed the brakes on expansion to refresh the brand, now called Pomodoro. Founder, chef and CEO Adriano Paganini spoke to Chain Leader about the changes.Read a transcript of the Adriano Paganini interview.]]></description>
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<pubDate>Mon, 31 Mar 2008 00:00:00 PST</pubDate>
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<title>T.G.I. Friday's Presents Best in Show</title>
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<itunes:summary><![CDATA[Chain Leader spoke with T.G.I. Friday's the week it launched a multimillion-dollar promotion with cable television's Food Network in February. Here's what Scott Randolph, senior director of culinary research and development for the chain, had to say about the competition, adapting the recipes to fit T.G.I. Friday's menus and more.&nbsp; Read a transcript of the Scott Randolph interview.]]></itunes:summary>
<description><![CDATA[Chain Leader spoke with T.G.I. Friday's the week it launched a multimillion-dollar promotion with cable television's Food Network in February. Here's what Scott Randolph, senior director of culinary research and development for the chain, had to say about the competition, adapting the recipes to fit T.G.I. Friday's menus and more.&nbsp; Read a transcript of the Scott Randolph interview.]]></description>
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<pubDate>Thu, 20 Mar 2008 00:00:00 PST</pubDate>
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<title>Austin Grill's Chris Patterson Asks: What Recession?</title>
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<itunes:summary><![CDATA[How does a laid-back, Tex-Mex chain of eight restaurants weather a downturn in the economy? By practically welcoming it while controlling costs. So says Austin Grill CEO Chris Patterson, adding that it doesn't hurt to have a strong financial partner like Thompson Hospitality. Listen in as Patterson talks to Chain Leader Senior Editor David Farkas. Read a transcript of the Chris Patterson interview.]]></itunes:summary>
<description><![CDATA[How does a laid-back, Tex-Mex chain of eight restaurants weather a downturn in the economy? By practically welcoming it while controlling costs. So says Austin Grill CEO Chris Patterson, adding that it doesn't hurt to have a strong financial partner like Thompson Hospitality. Listen in as Patterson talks to Chain Leader Senior Editor David Farkas. Read a transcript of the Chris Patterson interview.]]></description>
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<pubDate>Tue, 26 Feb 2008 00:00:00 PST</pubDate>
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<title>Vicorp Restaurants' Independent Study</title>
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<itunes:summary><![CDATA[Anybody craving innkeeper Mark Dresser&rsquo;s Blueberry Stuffed French Toast used to have to travel to The Maples Inn in Bar Harbor, Maine, to get some. But Vicorp Restaurants&rsquo; &ldquo;Legendary Restaurants, Legendary Recipes&rdquo; program has changed all that. In November, signature dishes from independent operations became guest stars at Bakers Square and Village Inn. Mark Hampton, Vicorp&rsquo;s vice president of culinary and supply chain, talked to Chain Leader Contributing Editor Monica Rogers about how the company executes the program. Read a transcript of the Mark Hampton interview.]]></itunes:summary>
<description><![CDATA[Anybody craving innkeeper Mark Dresser&rsquo;s Blueberry Stuffed French Toast used to have to travel to The Maples Inn in Bar Harbor, Maine, to get some. But Vicorp Restaurants&rsquo; &ldquo;Legendary Restaurants, Legendary Recipes&rdquo; program has changed all that. In November, signature dishes from independent operations became guest stars at Bakers Square and Village Inn. Mark Hampton, Vicorp&rsquo;s vice president of culinary and supply chain, talked to Chain Leader Contributing Editor Monica Rogers about how the company executes the program. Read a transcript of the Mark Hampton interview.]]></description>
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<pubDate>Fri, 01 Feb 2008 00:00:00 PST</pubDate>
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<title>Greg Carey: When Two Chains Become One</title>
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<itunes:summary><![CDATA[Last month, two Chicago-based restaurant chains, full-service Stir Crazy Fresh Asian Grill and fast-casual FlatTop Grill, merged, becoming 28-unit Flat Out Crazy LLC. &quot;There's no downside to it,&quot; President and Chief Operating Officer Greg Carey tells Chain Leader Senior Editor David Farkas. The chains retain their separate identities, profitable unit economic models and expansion goals. Listen in as Carey explains.]]></itunes:summary>
<description><![CDATA[Last month, two Chicago-based restaurant chains, full-service Stir Crazy Fresh Asian Grill and fast-casual FlatTop Grill, merged, becoming 28-unit Flat Out Crazy LLC. &quot;There's no downside to it,&quot; President and Chief Operating Officer Greg Carey tells Chain Leader Senior Editor David Farkas. The chains retain their separate identities, profitable unit economic models and expansion goals. Listen in as Carey explains.]]></description>
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<pubDate>Thu, 17 Sep 2009 00:00:00 PST</pubDate>
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<title>The Melting Pot's Menu Celebrates the Seasons</title>
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<itunes:summary><![CDATA[A comfort food with a worldly pedigree, fondue keeps menus interesting at Tampa, Fla.-based restaurant chain The Melting Pot. Chain Leader talked with Executive Chef Shane Schaibly about guest interest in more-robust, pungent cheeses, internationally themed specials and a new bar menu at the 140-unit chain.]]></itunes:summary>
<description><![CDATA[A comfort food with a worldly pedigree, fondue keeps menus interesting at Tampa, Fla.-based restaurant chain The Melting Pot. Chain Leader talked with Executive Chef Shane Schaibly about guest interest in more-robust, pungent cheeses, internationally themed specials and a new bar menu at the 140-unit chain.]]></description>
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<pubDate>Thu, 26 Mar 2009 00:00:00 PST</pubDate>
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<title>Roland Dickey: Right on Cue</title>
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<itunes:summary><![CDATA[Dickey&rsquo;s Barbecue President Roland Dickey Jr. is the third generation running the company founded by his grandfather in 1941. While the concept has grown slowly since into a successful regional player, a new tightly run fast-casual version will help propel the chain. Dickey spoke with Chain Leader about what has changed about the 96-unit chain and what never will.Read a transcript of the Roland Dickey interview.]]></itunes:summary>
<description><![CDATA[Dickey&rsquo;s Barbecue President Roland Dickey Jr. is the third generation running the company founded by his grandfather in 1941. While the concept has grown slowly since into a successful regional player, a new tightly run fast-casual version will help propel the chain. Dickey spoke with Chain Leader about what has changed about the 96-unit chain and what never will.Read a transcript of the Roland Dickey interview.]]></description>
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<pubDate>Tue, 01 Jan 2008 00:00:00 PST</pubDate>
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<title>Greg Burns: Guest Amenities</title>
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<itunes:summary><![CDATA[There&rsquo;s a transformation going on at O&rsquo;Charley&rsquo;s Inc., says CEO Greg Burns. At headquarters in Nashville, Tenn., that means a strengthened leadership team, new distribution system and enhanced technology to support operations. The O&rsquo;Charley&rsquo;s brand and sister concept Ninety Nine both have new prototypes, menus and service systems. Chain Leader spoke with Burns about some of the prominent changes.Read a transcript of the Greg Burns interview]]></itunes:summary>
<description><![CDATA[There&rsquo;s a transformation going on at O&rsquo;Charley&rsquo;s Inc., says CEO Greg Burns. At headquarters in Nashville, Tenn., that means a strengthened leadership team, new distribution system and enhanced technology to support operations. The O&rsquo;Charley&rsquo;s brand and sister concept Ninety Nine both have new prototypes, menus and service systems. Chain Leader spoke with Burns about some of the prominent changes.Read a transcript of the Greg Burns interview]]></description>
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<pubDate>Thu, 01 Nov 2007 00:00:00 PST</pubDate>
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<title>Julia Stewart Works to Keep IHOP’s Turnaround Spirit Alive</title>
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<itunes:summary><![CDATA[IHOP Chairman and CEO Julia Stewart has been lauded for the family-dining chain's turnaround. But what happens next? Stewart discusses franchisee relationships, stretching the concept, improving customer service and more in an exclusive interview with Editor-in-Chief Mary Boltz Chapman.Read a transcript of the Julia Stewart interview.]]></itunes:summary>
<description><![CDATA[IHOP Chairman and CEO Julia Stewart has been lauded for the family-dining chain's turnaround. But what happens next? Stewart discusses franchisee relationships, stretching the concept, improving customer service and more in an exclusive interview with Editor-in-Chief Mary Boltz Chapman.Read a transcript of the Julia Stewart interview.]]></description>
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<pubDate>Wed, 11 Jul 2007 00:00:00 PST</pubDate>
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<title>Frank Day: All in a Day's Work</title>
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<itunes:summary><![CDATA[Chain Leader featured Rock Bottom Restaurants founder and Chairman Frank Day on the cover in January 2000. At the time, he was CEO of the newly private company of 67 restaurants, trying to slow growth to build margins. Today, Day works on policy and strategy rather than operations for the Denver-based organization, which comprises 126 company and franchised outlets. He spoke candidly with Chain Leader about his changing role.Read a transcript of the Frank Day interview.]]></itunes:summary>
<description><![CDATA[Chain Leader featured Rock Bottom Restaurants founder and Chairman Frank Day on the cover in January 2000. At the time, he was CEO of the newly private company of 67 restaurants, trying to slow growth to build margins. Today, Day works on policy and strategy rather than operations for the Denver-based organization, which comprises 126 company and franchised outlets. He spoke candidly with Chain Leader about his changing role.Read a transcript of the Frank Day interview.]]></description>
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<pubDate>Tue, 01 May 2007 00:00:00 PST</pubDate>
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<title>Frank Guidara: Degree of Difficulty</title>
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<itunes:summary><![CDATA[Frank Guidara graced the cover of Chain Leader in June 2003, when he was working to restore authenticity to the menu and the service&mdash;the Frenchiness&mdash;at Au Bon Pain. In February 2005, he became CEO of Uno Chicago Grill when Centre Partners acquired a majority interest in the Boston-based casual-dining chain, which at the time had been expanding from its pizzeria roots.Read a transcript of the Frank Guidara interview.]]></itunes:summary>
<description><![CDATA[Frank Guidara graced the cover of Chain Leader in June 2003, when he was working to restore authenticity to the menu and the service&mdash;the Frenchiness&mdash;at Au Bon Pain. In February 2005, he became CEO of Uno Chicago Grill when Centre Partners acquired a majority interest in the Boston-based casual-dining chain, which at the time had been expanding from its pizzeria roots.Read a transcript of the Frank Guidara interview.]]></description>
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<pubDate>Thu, 01 Mar 2007 00:00:00 PST</pubDate>
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<title>Shannon Foust: Experience Necessary</title>
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<itunes:summary><![CDATA[Shannon Foust was on the cover of Chain Leader in December 2004, when he was president and CEO of Damon&rsquo;s Grill, updating its prototype and upgrading the menu. He didn&rsquo;t know it at the time, but he was preparing the 133-unit casual-dining chain for sale 16 months later. Since August, Foust is president of Columbus, Ohio-based Roosters Franchising Inc., hawking a &quot;bottom rung&quot; full-service chicken-wing concept with 11 units and big plans.Read a transcript of the Shannon Foust interview.]]></itunes:summary>
<description><![CDATA[Shannon Foust was on the cover of Chain Leader in December 2004, when he was president and CEO of Damon&rsquo;s Grill, updating its prototype and upgrading the menu. He didn&rsquo;t know it at the time, but he was preparing the 133-unit casual-dining chain for sale 16 months later. Since August, Foust is president of Columbus, Ohio-based Roosters Franchising Inc., hawking a &quot;bottom rung&quot; full-service chicken-wing concept with 11 units and big plans.Read a transcript of the Shannon Foust interview.]]></description>
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<guid>http://www.chainleader.com/contents/media/SFoust.mp3?nid=4496</guid>
<pubDate>Mon, 01 Jan 2007 00:00:00 PST</pubDate>
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