Fast casual dining is all about quick service and convenient food. And yes, speed matters. But what if fast casual could be so much more? What if it could feel like hospitality rather than just a transaction? That is exactly how Chris Gannon is driving growth at Bolay. When our very own Bradley Saveth and Zachary Stein sat down with Chris on Delivered, they uncovered lessons that go beyond bowls and flavors. They revealed how a modern brand grows not just by serving food fast, but by serving people well.

Chris brings real experience from fine dining, fast food, and casual dining. He has lived through the complexities of building a hospitality culture, developing flavors that are hard to replicate, and shaping brand value based on real guest feedback.

How Chris Gannon Is Driving Growth at Bolay While Redefining Fast Casual Dining

• He Redefines Fast Casual as an Experience, Not Just Speed

Fast-casual dining traditionally sits between fast food and full-service. But Chris pushes this further. He makes it clear that fast casual at Bolay is not just about speed. It is about making a guest feel welcome.

Chris said, “Hospitality is how you make somebody feel while doing that.” That short line holds a huge lesson. He explained how, in New Orleans, where he grew up, when a guest comes into your house, the first thing you do is show them where the restroom is and bring them a drink. That idea of welcoming someone immediately carries into how Bolay greets every guest, every day.

Chris also said, “People are coming to a restaurant for great food, but also an experience. If not, they are just ordering it online.” That tells you two things. One, guests want connection, not just packaged food. Two, if all you offer is convenience, then you lose what makes people come in person.

What does this mean for growth?

Bolay does not compete on speed alone. It competes on emotional connection, sensory experience, and human interaction. You walk in. You smell the food. You see a smile. You hear the music at the right level. All these details matter. This is how Bolay becomes more than a bowl place. It becomes a place people want to visit again and again.

If you are building your own concept, ask yourself what experience guests remember after they pay the bill. Hospitality starts before the food hits the table.

• He Builds Growth Through a Hospitality First Culture and Team Development

Bolay’s focus on hospitality begins with people. Chris spoke clearly about how important team members are to Bolay’s success. He said, “Hospitality really truly starts with selecting great team members that join our organization.” That simple truth drives how Bolay hires, trains, and supports its people.

Chris admitted a challenge: “We took our eye off the ball for about a year or two on training, not realizing how important it is.” That honesty shows a leader who learns and adjusts. He continued, “We are full throttle back on training, development, people development.”

People who feel valued perform better. Team members who understand hospitality at its core will pass that on to guests. Training consistency leads to consistent execution of food and service across all locations.

When Bolay invests deeply in training and culture, it creates a stable, loyal workforce. That loyalty shows up in lower turnover, better customer interactions, and a stronger brand reputation. Evaluate your training programs. Ask your team what support they need to feel confident in their roles. Often, team development shows up directly in guest experience.

• He Differentiates Bolay Through Layered, Proprietary Flavor Execution

Many fast casual brands simplify their menus to scale quickly. Bolay does something different. Chris chooses to protect culinary complexity while refining execution. He said, “Majority of our food has a proprietary spice blend.” Then he explained what that means: “We call that layered flavors. We layer a lot of different flavors.” That statement describes a deliberate approach to taste that goes beyond one note seasoning. Bolay’s food has multiple layers that develop as you eat.

Chris also said, “Great food always takes hard work to make. It takes love and care.” That is not a casual comment. That is a leadership philosophy that gets baked into every recipe, every day.

Why do layered proprietary flavors drive growth?

People remember food that tastes unique. When a menu becomes predictable, people stop paying attention. Bolay stays memorable because the flavors are intentional, distinct, and hard to duplicate. You can taste it. Bolay’s food does not just check boxes. It delivers a journey of taste from first bite to the final note on the palate.

If you deliver food that tastes memorable and unique, guests become your best marketing team. They tell friends, post on social media, and return often.

• He Uses Brand Integrity and Pricing Psychology to Elevate Perceived Value

Here is a powerful point Chris shared: “Because our price point was lower, they perceived our value or our product to be lower.” That sentence highlights something many brands overlook. Price is not just a number. It communicates quality.

Chris did not just raise prices randomly. He aligned price with experience and expectation. He understands that “A brand is how someone is made to feel connected to that product.” When Bolay adjusted price to reflect real value, guests began seeing it as a premium fast casual brand rather than a low cost bowl outlet. This is pricing psychology in action. Too often new brands price low to attract volume.

But without perceived value, low prices can backfire. Instead, the brand must:

• Match quality with price

• Ensure the guest feels the value

• Use pricing as a tool to communicate confidence

• Growth happens when guests think they are getting something worth paying for.

Review your pricing strategy and ask guests what they associate with price changes. Price can enhance perception if it aligns with quality and experience.

• He Scales Growth Through Strong Partner Ecosystems and Long-Term Thinking

Bolay’s growth is not just internal. Chris views vendors, investors, and partners as part of one shared ecosystem. He said, “We look at all of our vendors as partners, because without you guys, we can’t do what we do.” That perspective changes how a business treats its supply chain and partnerships.

Chris shared a powerful memory from COVID: “I will make sure our vendor partners get a trickle.” He knew that shutting down the ecosystem would hurt everyone. Bolay kept supporting partners even when business was uncertain.

This partner's first mindset does two things:

• It builds loyalty and trust with vendors. It protects supply chain stability during challenging times. Chris also said, “Profit equals growth and growth equals opportunity.” That means partnerships must be healthy enough to support long-term success. A brand cannot thrive if its ecosystem collapses under pressure.

• Reframe how you view suppliers. Treat them as strategic partners who contribute to brand sustainability. Then work together to solve challenges rather than pushing risk down to the weakest link.

How Bolay’s Origins Shaped Its Growth

Bolay did not appear overnight. The name came on the back of a napkin with Chris’s wife at an airport. They were simply trying to capture something authentic and fun. From that simple idea came a brand built on real hospitality, real food, and real relationships.

Chris’s background matters here.

From New Orleans, where hospitality is woven into everyday life, to working in fine dining at Truex, to fast food franchise experience, he has seen what works and what does not. He said, “When you own and get into the restaurant business, you get to do it. You just have a bigger team to help you clean up after the party.” That line tells you his attitude toward leadership. Food service is a celebration. Teamwork makes it happen.

His background in polo also taught him something essential: business is a team sport. If everyone does not show up at their best, performance suffers. In Chris’s words, “Business is a team sport. It is just a different playing field.” You see that mentality embedded in Bolay’s culture. Every store, every team member, everyone matters. Your personal journey shapes how you lead. Use your past insights to influence current decisions, especially when building teams and culture.

The Menu and the Role It Plays in Growth

Chris explained that part of Bolay’s edge comes from understanding how the menu influences operations and supply. He said they saw what was happening in California with upfront build–your–own concepts. That idea worked because of speed and choice. Bolay added that, but also focused on quality and taste.

Chris shared how they work with complicated processes. He said many menu items have one prep step, a cook step, and a sauce or marinate step afterward. That is layered flavor in action. It requires real effort and skill in the kitchen. But Bolay does it with excellence, not shortcuts.

He also told a story about working with chefs. On the grand opening, a chef walked out when there was a line at the door. Chris said, “I just looked at him and said, ‘Guys, I’m handling in front of the house.’” He kept the service moving. That moment reflects a deep truth: food matters, but guest experience cannot wait.

Growth happens when a brand can balance complexity with consistency. When crafting your menu, think about workload and quality. If a dish is delicious but impossible to execute consistently, it may hurt long-term growth. Simplify only where necessary, but preserve the essence of your offering.

The Role of Supply Chain in Scaling Fast Casual Dining

Chris talked about how crucial supply chain decisions are. He described how details like fork weight and cup quality matter to brand perception. He said, “You talk about some of the most challenging parts of the business, which was finding the right vendors.” He was honest about how hard this part is.

Then he shared a lesson from another leader: keep vendor partners’ buckets full. That means supporting partners in good times and bad. That is what Bolay did during COVID, and that is why many partners still stand with them.

Chris also explained how Bolay manages produce, which is harder to maintain than pre–made or frozen ingredients. He loves seeing kids eat Brussels sprouts and say they enjoy them. Does that make Bolay a health food restaurant? No. But it does show the brand’s commitment to better eating.

This focus supports growth in multiple ways:

• A reliable supply chain minimizes shortages

• Strong vendor relationships protect quality

• Intentional ingredient choices reinforce brand values

Evaluate your supply chain not just for cost but for brand alignment. The right partner can elevate your experience and support long-term growth.

Support Consistency, Quality, and Growth With a Trusted Packaging Partner

Your packaging matters more than you think. It is part of the guest experience. A flimsy bowl or weak cup reduces perceived value even if the food is excellent. SupplyCaddy understands this challenge because we work with major brands like Cinnabon, Burger King, Delta, Dave’s Hot Chicken, Popeyes, Bodega, and Tijuana Flats. We help restaurants find high–quality, cost–effective packaging and disposables that align with their brand values.

With headquarters in Miami and facilities across North America and Europe, we deliver both generic and custom solutions that support food quality, guest experience, and operational efficiency. Contact us today at hello@supplycaddy.com. We have successfully delivered over 1 billion products. Great packaging elevates your food. Great food elevates your brand.