On today’s episode of The QSR Experience Show, Bobby speaks with Adam Klaers, Executive Vice President at Roy Rogers Restaurants, founded in 1968. They discuss how Roy Rogers is an "emerging legacy brand" and what experiences they deliver to differentiate themselves from competition — like offering a "fixin's bar," staffing dining room attendants, and serving multiple proteins. They also talk about how Roy Rogers creates consistency through app-based training, how they're leveraging AI to help with administrative tasks, and advice on how to build your career in QSR. Topics discussed: The history of Roy Rogers, why they consider themselves an "emerging legacy brand" today, and how they're focused on corporate and franchise growth in the future. The in-location experiences that differentiate Roy Rogers from competitors and how they make it a "home away from home." The tactics they take to ensure a great customer experience, like having a dining room attendant present. How Roy Rogers is leaning into technology, like using AI and ML to handle administrative tasks and create one-to-one marketing opportunities. How Roy Rogers creates consistent in-location experiences through app-based staff training. The challenges that arise when serving multiple proteins, like food costs and kitchen complexities. The three attributes that will get you far in the restaurant industry.