QSRweb Podcast

Trend-Toppers Edition: Starring Starbird, 'star' plants

In the annals for hot food trends, chicken and plant-based menu items are definitely having their "moments." For proof, look no further than chicken-centric chain, Starbird, as well as all the interest that companies, like Custom Culinary, are seeing around plant-based cooking.

Starbird's Nashville Hot Chicken Tenders hone in on the nation's "chicken-smitten-ness." (Photo provided)

September 25, 2020

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Podcast Summary

Starbird CEO Aaron Noveshen. (Photo provided)

In the first part of the show, we sit down with the CEO of that "all-chicken, all-the-time" QSR, Starbird. Aaron Noveshen who will relay how the leaders of this poultry-powered brand saw America's chicken smitten-ness coming years ago, as well as how they've designed the San Francisco-based brand to capitalize on the nation's infatuation with the tasty bird.

Then, in the second part of the show, one of the flavor-making experts at Custom Culinary — Corporate Executive Chef Michael Hornback — takes the mic to pick apart the whole spectrum of plant-based menu preferences and provide up-to-the-second ideas on how QSR leaders can make the many fruits of the earth sizzle and shine for their menus and customers.

Food & Beverage