QSRweb Podcast

What 2020's increasingly anxious QSR customer means for your brand

We Americans are a restless, anxious bunch these days, and QSRs are feeling the ripple effects of that fact. That's one of the primary findings of the data analysis about new year QSR culinary trends uncovered by the president of food think-tank, Culinary Tides, Suzy Badaracco, in this QSRweb podcast.

December 19, 2019

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QSR concepts can sometimes get left in the proverbial dust at this time of year, when it comes to all the end-of-year soothsaying about the hottest new culinary trends for the coming 365 days. That's because culinary trend-watchers and predictors can sometime swing a little into the more prep-intensive areas of restaurant industry menus typically reserved for higher-service category concepts where diners and kitchens actually have more of that increasingly rare commodity of time.

Suzy Badaracco (photo provided).

But for the ever-rushed rest of us, there are our dependable quick-service brands getting our orders prepped, cooked and served up with lightning speed and optimum value. And these concepts also need to stay in step with what is, and will be, new and interesting in the kitchen and on the plate in the coming year.

To make those very QSR-specific predictions for 2020, we turned to cultural and culinary data-cruncher and trend-spotter, Culinary Tides President Suzy Badaracco, who recently took the podcast "hot seat" to field questions about what's coming and going on the quick-service front. Her findings are eye-opening, a little unsettling and even sometimes a little quirky, a bit like the QSR industry itself.

Editor's Note: Please join us for our next podcast — the first of 2020 — on Jan. 3, with the wildly entertaining co-founder of Wahoo's Fish Tacos, Wing Lam. And please, if you are, or know of, a great QSR brand that should be on the podcast, contact editor@qsrweb.com and we'll work hard to make it happen. Happy holidays!