Ep #37: Quick Service Restaurant (QSR) Trends Operators Need to Know with Matthew Blair
- ptotah
- 10 hours ago
- 2 min read
How can quick service restaurants stay relevant in a market that changes overnight? Matthew Blair knows what happens when a concept stops evolving. After selling his original World Wrapps and buying it back eight years later, he saw firsthand how a brand that pioneered global fusion wraps could lose its edge when consumer expectations shifted.
In this episode, we sit down with Matthew, co-owner of World Wrapps, to explore the trends reshaping the QSR space. Matthew shares how he revitalized his concept by embracing fresh-pressed tortillas, implementing smart technology like kiosks, and finding the right balance between automation and genuine hospitality. He demonstrates that operational efficiency and quality can coexist in a thriving quick service restaurant.
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Through Matthew's journey from World Wrapps 1.0 to 2.0, you will learn practical strategies for staying relevant without sacrificing the core identity of their concept. From managing third-party delivery fees that exceed rent to training teams to work seamlessly across positions, Matthew shares actionable tactics for keeping multiple locations running smoothly. He also highlights how building sales can naturally reduce costs, offering a fresh perspective on navigating today’s complex QSR landscape.
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What You’ll Learn from this Episode:
Trends in the quick service restaurant industry to stay up to date on.
Why fresh-pressing tortillas daily costs less than buying pre-made ones while enhancing the customer experience.
How to implement kiosks without losing the human touch and why staff working shoulder-to-shoulder with guests improves service.
Strategies to manage third-party delivery fees that can exceed rent costs.
How fusion continues to drive menu innovation and why plant-based options matter even for non-vegan customers.
Practical approaches to environmental sustainability in QSR that fit within tight margins.
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