Velvet Taco's Big Strategy For Growth, Inn Brings High-Touch Personal Service, Healthy Stuffed Baguette Concept

Consumer sentiment is more important than ever

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So much has changed for the fast-casual segment, and one of the areas that present the most curiosity is the evolution of drive-thru - Clay Dover CEO of the Dallas-based Velvet Taco and Paul Barron break down what is working and why this is a big strategy for fast growth for Velvet Taco.

Joining IFBTA CEO Rob Grimes this week on Accelerate is Tomer Moore, founder of the Israeli Restaurant Association; Misadanim Chazakim Beyachad (Restauranteurs are Stronger Together). Tomer has a background as a restauranteur, opening over 10 restaurants and working with Tech startups.

After earning her MBA from Harvard Business School and a lucrative career in finance, she earned her Diplôme de Cuisine and Diplôme de Pâtisserie at Le Cordon Bleu Culinary School in London. In 2014, Pérez Kennealy opened the Inn at Hastings Park after realizing that her hometown did not have one.

Troy Charhon and Andrew Schoellkoph are the founders, owners, and operators of Bread Zeppelin. In this episode, Charhon talks about brand expansion, labor shortages, and LTOs.

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