OPERATOR SPOTLIGHT
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How an industry veteran is driving growth at Mokas Restaurant industry veteran Scott Redler reflects on his 50-year journey—from co-founding Freddy’s Frozen Custard to helping grow Mokas Coffee Eatery— and shares why he’s more passionate than ever about giving back. He shares lessons learned from franchising, tips for young professionals, and why he be- lieves the future of the industry is bright.
https://www.youtube.com/watch?v=5b31j_tp55M
Pepper Lunch’s U.S. Expansion
Restaurant Business executive editor Lisa Jennings sits down with Troy Hooper, CEO of Pepper Lunch U.S., to discuss the brand’s rapid expansion and transformation. Hooper also shares insights on franchise growth, expansion into Canada, the UK, and Brazil, and how the brand is handling supply chain challenges. How HTeaO Became a Sweet Tea Powerhouse HTeaO president Heath Nielsen talks with Nation’s Restaurants News about how the fast-growing iced tea brand is carving out a unique space in the boom- ing beverage market. From its Texas roots to 160+ locations and expansion into Arizona and Florida, Nielsen ex- plains how HTeaO blends community, technology, and operational control—in- cluding owning its own distribution—to scale smartly.
https://www.youtube.com/watch?v=MDXJp-X4-NI
https://www.youtube.com/watch?v=BXJ-C3To4YE
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National Restaurant Association Show 2025
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