Podcast

From bento boxes, to boozy breakfasts, K2 bakes up offbeat brands

California born and bred restaurant brand innovator, K2, is on a mission to wake up limited service, among other dining categories. In today's podcast, K2 CEO John Kolaski talks about cooking up creative concepts with legs to last.

March 13, 2020

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CrunchTime! provides a comprehensive restaurant management platform that simplifies and automates food and labor operations. By driving the flow of information throughout the organization, CrunchTime ensures operators make timely, fact-based decisions that help brands reduce food and beverage costs, drive labor efficiencies, and better manage the quality and consistency of their foodservice operations. For 25 years, CrunchTime has enabled restaurant chains of all sizes to scale efficiently and save money. For more information, visit www.crunchtime.com.

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Podcast Summary

Kolaski (photo provided).

With brands that run the gamut from the Momofuku fried chicken brand, Fuku, and Punk Pizza + Burgers in Santa Monica, California's to the "better bento boxes" at SuperToro and even a breakfast and booze bar in Venice, California, it's safe to say that there are some innovative ideas being generated from the West Hollywood, California-based multi-restaurant company, K2. In fact, this company is even opening a new brand this weekend in Santa Monica, California, called Pop's Burgers & Shakes, inspired by the co-founder's father.

In short, there's a lot happening at K2 these days, and in this QSRweb podcast interview with K2 CEO and curator, John Kolaski, we get a peak inside a place that could aptly spawn the creation of a whole new word to define K2's brand of prolific restaurant brand reproduction, the restaurant-inator.