Growth is all Wild Wing knows. The popular Canadian chain now has over 95 locations in Canada (with more to come) and are expanding into the US. Clark McKeown, CEO, talks through the biggest learnings to-date as they move into the US, about growing and maintaining strong relationships with franchise owners, and how they’re adapting their in-store model to harness the power of new technology.
Hospitality brands are feeling the pressure to leverage social media to their advantage. Crumbl however, seems to have cracked it. Three years, 300 stores, 3.2 million TikTok followers, and an award-winning cookie later, Crumbl has captured the hearts of cookie lovers across the US. Tune in to hear Anna Tibbitts, Public Relations Specialist, take us through the history of Crumbl and what strategies and tactics have led to their eminent success.
Co-founder and CEO, Luke Baylis, indulges us on Sumo Salad’s road to success. With a reputation as a master innovator, he covers everything from how Sumo leveraged an oversaturated market to their advantage, their successful company restructure in 2018, to what led them to their newest brand, Thrive.
There’s no denying ghost kitchens are growing in popularity, and for good reason. Coming out of a global pandemic, brands need to be strategic in how they test new markets for a successful expansion. Now with 25 locations throughout Australia and more to come, Fishbowl co-founder Casper Ettelson takes us through their rapid growth, their strategic use of ghost kitchens, and how his team connects with customers through stand-out branding and personal passions, like Fish Bowl Radio.