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A Deeper Dive

A Deeper Dive

By Restaurant Business Magazine

Restaurant Business is the leading media brand in the commercial foodservice industry, with a focus on entrepreneurship, innovation and growth.
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How a chain’s reputation influences its performance

A Deeper DiveSep 10, 2018

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How to modernize a 50-year-old pizza chain

How to modernize a 50-year-old pizza chain

How is Happy Joe’s modernizing its brand?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Tom Sacco, the CEO of Happy Joe’s.

The 52-unit, Iowa-based chain has been around for 50 years. It was sold just before the pandemic. Sacco was brought in as CEO after a career with BJ’s, Ponderosa, Red Robin and Ghiradelli.

The pandemic forced the brand to rethink how it does business, and so Sacco talks about how Happy Joe’s modernized its operations coming out of that period. For instance, it didn’t count transactions.

We discuss the 2022 bankruptcy involving the chain’s corporate units and what led to that. And we talk about the brand’s surprising recent growth. We also discuss the chain’s penchant for small towns as well as taco pizzas and pickle pizzas and how Happy Joe’s was an early developer of both.

Mar 27, 202427:36
How a more diverse C-suite is helping restaurants

How a more diverse C-suite is helping restaurants

How are restaurants making their C-suites more diverse?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Therese Gearhart, the president and CEO of the Women’s Foodservice Forum.

WFF’s leadership conference is coming up next week, and we figured it’d be a great time to check in on the industry’s track record of hiring women into leadership roles.

The answer is that it’s doing better. Several restaurant chains, including Denny’s and Dutch Bros, have recently hired women to be their CEOs. Three restaurant chains in just the last day hired women to be CEOs: Taco John’s (Heather Neary), Smashburger (Denise Nelsen) and Handel’s Homemade Ice Cream (Jennifer Schuler).

Therese discusses these issues and talks about how restaurants are doing getting people into management roles.

We talk about why it’s financially beneficial for restaurants to do these things. We talk about the upcoming conference, and Therese gives tips for up-and-coming employees to move up in the business and how companies can create more inclusive working environments.

We’re talking women in restaurants on A Deeper Dive, so please check it out.

Mar 20, 202427:56
What Corner Bakery's new owners saw in the brand

What Corner Bakery's new owners saw in the brand

What is Corner Bakery doing to right its ship?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Chris Dharod, the CEO of Corner Bakery.

Dharod is with SSCP Management, a franchisee of Applebee’s and Sonic and owner of Cici’s Pizza and Roy’s. The company bought Corner Bakery out of bankruptcy last year.

We had him on the podcast to talk about Corner Bakery and chat about the way in which the acquisition was made.

SSCP acquired the brand by buying the debt on the secondary market and then using that to take over the company out of bankruptcy, a process some folks call loan to own. Dharod talks about that process, its risks and what SSCP looks for in its investments, as well as how it turns them around, which it has done with Cici’s.

Corner Bakery is a particularly difficult process. The brand was owned by the same owner as Boston Market and was having many of the same problems. It didn’t pay many of its bills and was burdened by lawsuits and serious issues.

We talk about what the brand is doing to fix all that, what kind of people it brought in and what kind of sales the brand is generating now.

We’re talking Corner Bakery on A Deeper Dive so please check it out.


Mar 13, 202428:14
Why you should never compromise on unit economics

Why you should never compromise on unit economics

Never compromise on your unit economics.

This week’s episode of the Restaurant Business podcast A Deeper Dive features Justin Rosenberg, the founder of the fast-casual chain Honeygrow.

Rosenberg founded the bowl chain in 2012 and it was going quite well until 2018. He talks about why the company stopped growing that year and what the it did to get back on the growth track.

Hint: Honeygrow stopped making compromises on its unit economics.

We also talk about where the chain is growing and why smaller towns are apparently a recipe for success. Indeed, sometimes they’re too successful. And we also discuss how he started the chain.

This is an interesting conversation on A Deeper Dive so please check it out.

Mar 06, 202429:26
Why restaurant consumers are more value conscious right now

Why restaurant consumers are more value conscious right now

How important is value right now?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Robert Byrne, the director of consumer and industry insights at RB sister company Technomic.

We talk extensively about value. There’s a lot of concern about traffic in the fast-food world, with McDonald’s and Wendy’s saying that lower-income consumers are cutting back. McDonald’s specifically said that people are more likely to stay at home.

Byrne discusses whether this is a broad problem or more likely to hurt McDonald’s. We also talk about what consumers mean when they think value and why they keep spending on restaurants despite soaring prices.

We also talk about loyalty programs. Many restaurant chains are focused on loyalty, but last quarter Starbucks did really well with its loyalty customers but lost business from anyone else.

We’re talking about the state of the consumer on A Deeper Dive, so please check it out.

Feb 29, 202434:58
What to expect out of restaurants in 2024

What to expect out of restaurants in 2024

What will the restaurant industry do in 2024?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Hudson Riehle, the senior vice president of the research and knowledge group with the National Restaurant Association.

Riehle joined the podcast to talk about the association’s annual State of the Industry Report and what it says about restaurants in the coming year.

Restaurants and bars are expected to generate $1.1 trillion in sales this year, crossing the trillion mark for the first time. We chat about how big the industry really is and how many people it employs.

And we talk extensively about labor, labor costs, labor availability and efficiency. We talk about demands for technology among operators and why it’s important to target younger generations these days.

It’s a packed podcast on A Deeper Dive, so please check it out.

Feb 21, 202431:04
How does an emerging brand break into a new market?

How does an emerging brand break into a new market?

How does an emerging brand break into a new market?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Otto Othman, the cofounder of Pincho, who discusses a wide range of topics.

Pincho is based in Miami and specializes in two things: kebabs, or pinchos, and burgers. The company received an investment from the Salt Lake City-based private-equity group Savory Fund.

Savory has injected some operations expertise, not to mention investment, into the fast-casual brand, and we talk about a lot of that.

Some of that expertise came in play when the chain opened restaurants in Houston recently. We chat extensively about all that the company did to expand in the city and what kind of technology it used.

We also talk about the chain's recent kitchen upgrades and how that cut the company’s service times in half.

It’s a fascinating conversation on A Deeper Dive, so please check it out.

Feb 14, 202429:23
How Shipley Do-Nuts is bringing its brand into the future

How Shipley Do-Nuts is bringing its brand into the future

How do you get an 87-year-old brand ready for expansion?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Flynn Dekker, the CEO of the 352-unit donut and kolache chain Shipley Do-Nuts.

Shipley is an institution in its hometown of Houston, something Dekker discovered after he took over as CEO last year.

But it is also an old brand. It’s been around for nearly 90 years. The longtime family-owned chain was sold to Peak Rock Capital in 2021 and since then has taken numerous steps to change operations and processes to bring it into a more modern age.

We talk about all of that on the podcast, including the company’s efforts on marketing and what that's doing to the brand, along with processes, franchising and technology. We also talk about kolaches and what that does for the brand’s business.

It’s a fascinating conversation with an interesting brand, so check it out.

Feb 07, 202428:11
How Cici's Pizza is becoming more like Chuck E. Cheese

How Cici's Pizza is becoming more like Chuck E. Cheese

How is Cici’s becoming more like Chuck E. Cheese?

This week’s episode of the Restaurant Business podcast “A Deeper Dive” features Jeff Hetsel, the president and COO of Cici’s Pizza.

Hetsel discusses the chain’s rapid shift into something of an eatertainment concept. Many of the brand’s locations have been adding larger and larger game rooms, complete with tickets and prizes, much like the aforementioned classic pizza-and-games concept.

We talk about what games is doing for its business and why franchisees are the ones who led the charge.

We also talk about a variety of other topics, including the labor situation in the restaurant industry and what Cici’s and its operators are doing about it. We also talk about the brand’s new loyalty program.

You can also find out what the most expensive pizza to make is—it’s not what you think.

It’s a fascinating discussion of pizza so please check it out.

Jan 31, 202428:28
How private equity is impacting food costs

How private equity is impacting food costs

How is private equity impacting food costs?

This week’s episode of the Restaurant Business podcast “A Deeper Dive” features John Davie, the CEO of Buyer’s Edge Platform.

Buyer’s Edge is a digital procurement platform that helps restaurants use data and other tools to source food and other supplies. It operates numerous technology brands, including Consolidated Concepts.

As much as the restaurant industry focuses on front-of-house technology like mobile ordering and kiosks, back-of-house tech is also important—particularly with food cost inflation.

We talk about that inflation and why Davie believes that pre-pandemic food cost levels are not returning anytime soon. Hint: It has something to do with ownership of the vendors that produce that food.

We talk about how long that rate of inflation could last, and what operators can do to offset it after three years of looking for profits where there weren’t any before.

We’re talking food costs on A Deeper Dive so check it out.

Jan 24, 202422:14
How Subway franchisees view some of the chain's recent moves

How Subway franchisees view some of the chain's recent moves

Subway could avoid some problems if it consulted more with its franchisees. Or so says the head of its biggest association.

This week’s episode of the Restaurant Business podcast “A Deeper Dive” features Bill Mathis, a Subway operator out of Minnesota and chairman of the North American Association of Subway Franchisees, or NAASF.

Subway remains the largest restaurant chain in the U.S. by unit count, with some 20,000 stores domestically. But thousands of those locations have closed over the past decade.

NAASF represents much of that franchisee base. The association rarely speaks publicly, but Mathis is breaking that silence on this podcast, specifically to talk about some of the group’s concerns with current strategies.

We talk about communication between management and the association and what impact that could have on some of the chain’s strategies.

But we also talk about several other issues, including slicers and the impact they have had on food and labor costs. We also talk about Subway’s recent requirement that franchisees accept digital coupons—and what that is doing to franchisees. Mathis also discusses the purchase of Subway by Roark Capital and the association’s view on that. And we talk about the general financial condition of franchisees and the state of food and labor costs right now.

It's an in-depth discussion with one of the most-prominent franchisees in the country’s biggest sandwich chain, so please check it out.

Jan 17, 202432:13
How Starbucks is evolving to meet consumer demands

How Starbucks is evolving to meet consumer demands

Starbucks is the most complicated simple business on the planet.

This week’s episode of the Restaurant Business podcast is all about Starbucks. I’m joined this week by RB Editor-at-Large Peter Romeo.

Peter and I toured headquarters and have a series coming up on restaurantbusinessonline.com.

We talk about how Starbucks has evolved over the years, from a simple coffee shop chain into a global behemoth selling customizable beverages through numerous ordering channels.

And we talk about the impact that has had on the workforce and how it has fed into an unprecedented union drive.

We also talk about new CEO Laxman Narasimhan, and how his six-month immersion into Starbucks culture is playing a role in all of this.

And we talk about our apparently higher-than-expected caffeine tolerance.

We’re talking Starbucks on A Deeper Dive so please check it out.

Jan 10, 202428:24
How Smalls Sliders uses modular buildings to speed growth

How Smalls Sliders uses modular buildings to speed growth

Can a slider concept use modular buildings to get big?

This week’s episode of the Restaurant Business podcast “A Deeper Dive” features Maria Rivera, the CEO of the rapidly growing slider chain, to talk about its unique method of growth.

Smalls is a rapidly growing quick-service slider chain. The company has been quickly adding locations throughout the South over the past year, using its “cans,” or 750-square-foot facilities that are manufactured off site and placed  onto the restaurant site.

Maria calls them “cans.” And she talks extensively about the potential benefits these units can have on franchisees’ ability to open locations more quickly and more strategically, along with potential financial benefits.

We talk about the chain’s history and the simplicity of its menu—customers order sliders, fries, drinks and shakes. We talk about the company’s franchising strategy and its plans for growth.

It’s an interesting conversation with the CEO of a fast-growing slider chain so please have a listen.

Jan 03, 202430:21
The best of the 'A Deeper Dive' podcast

The best of the 'A Deeper Dive' podcast

The last episode of the Restaurant Business podcast “A Deeper Dive” is, perhaps unsurprisingly, a look back at some of the year’s best episodes.

The episode features clips from some key guests, including marketing expert and author Chip Klose, speaking about, well, marketing.

We speak with executives from Dave’s Hot Chicken on its fascinating start. CapitalSpring’s Jim Balis gives us some news on delivery demand.

Technomic’s Lori Rakoczy talks about inflation. And our own Peter Romeo and I rant about the U.S. tipping culture.

So, take a look back at the year that was with us on this very special episode of A Deeper Dive.

Dec 26, 202339:58
Inside the turnaround at Potbelly

Inside the turnaround at Potbelly

How did Potbelly turn its business around?

This week’s episode of the Restaurant Business podcast “A Deeper Dive” features Bob Wright, the CEO of the Chicago-based sandwich chain.

Potbelly struggled going into the pandemic, which hammered its core business in urban markets. Wright took over as CEO three years ago. On the podcast, he talks about what it’s like to take on a struggling concept during that time.

Wright discusses the changes Potbelly has made during those three years. The company closed around 30 locations its first year, but the brand has seen strong same-store sales the past couple of years. It expects to grow unit count about 10% this year.

Wright talks about getting the chain’s price-value equation right—without resorting to discounts or hammering profit margins. He also talks about the company’s efforts to improve operations, its development strategy and why Potbelly plans to franchise going forward.

We’re talking Potbelly on a Deeper Dive so please check it out.

Dec 20, 202330:32
How high-end restaurants are becoming like Taylor Swift concerts

How high-end restaurants are becoming like Taylor Swift concerts

Are restaurants becoming like Taylor Swift?

Well, sort of. This week’s episode of the Restaurant Business podcast A Deeper Dive features Matt Tucker. He is the senior vice president with Squarespace and is head of the reservation platform Tock.

Tock was cofounded by restaurateur Nick Kokonas and was sold in 2021 to Squarespace. The company sells prepaid restaurant reservations to customers.

Those reservations act like tickets, which customers can resell. And that could create a market that operates like online ticket sales, where brokers gobble up the best tickets—like Taylor Swift concerts—to resell them at substantial markups.

We talk with Tucker about this, and why restaurants do not want their reservations resold. Tucker talks about what his company does to prevent this. But he also talks about the benefits to restaurants of a model in which diners prepay for their reservations, such as the ability to do more dynamic pricing.

We talk about general trends in restaurant reservations. For instance, is 6 p.m. really the new 8 p.m. and why is that? What are consumers looking for in reservations these days and what is demand for those restaurants right now.

It’s a fascinating conversation about reservations, so check it out.

Dec 13, 202328:18
Why the FTC is targeting the Subway sale

Why the FTC is targeting the Subway sale

Why is the FTC looking into Subway?

This episode of the Restaurant Business podcast “A Deeper Dive” features John Gordon, a restaurant consultant out of San Diego, who discusses the apparent investigation of the sale of Subway to Roark Capital.

The investigation is apparently examining whether the acquisition of the sandwich giant would give the private equity firm Roark too much power.

We discuss that issue, and how much of the restaurant market Roark really would have if the sale were to go through and whether that is all that unusual. (Hint: It’s not.)

We also talk about some of the chain’s efforts to push discounting through its app, including its upcoming requirement that franchisees accept digital coupons. As we reported in September, Subway wants franchisees to accept the offers by the end of this month.

But we also discuss what this review could mean for the restaurant business as a whole.

We’re talking Subway and the FTC so please check it out.

Dec 06, 202326:34
Why customers increasingly think restaurants aren't worth it

Why customers increasingly think restaurants aren't worth it

Customers are increasingly questioning the value of their restaurant visits.

This week’s episode of the Restaurant Business podcast “A Deeper Dive” features Lisa Miller, a consumer strategist and author of the book “The Business of Joy.” And we talk about consumer attitudes on the value of restaurants right now.

Miller surveys consumers every month and she has had some interesting insights on how diners view the restaurant industry, in particular their views on the price-value equation.

We talk extensively about tipping, and what consumers think about the practice. A growing number of consumers are frustrated with tipping and we talk about why that is.

And we talk about consumers’ views on whether their restaurant visits are worth it. An increasing number of consumers think their visits aren’t worth it and more than half of fast-food customers say they get sticker shock when they visit a restaurant. Fast-food restaurants have raised their prices 30% since the pandemic, which has frustrated diners.

We also talk about what restaurants can do to make their offering more worth it to consumers. Hint: Do not skimp on the training budget.

It’s a fascinating conversation on consumer attitudes so please have a listen.

Nov 29, 202328:01
Why Steak & Ale is making a comeback, 15 years after shutting down

Why Steak & Ale is making a comeback, 15 years after shutting down

How do you dust off a brand that has been dead for 15 years?

This week’s episode of the Restaurant Business podcast “A Deeper Dive” features Paul Mangiamele, the CEO and chairman of Legendary Restaurant Brands, the owner of Bennigan’s.

Mangiamele discusses his decision to open Steak & Ale, which is scheduled for next spring.

Bennigan’s and Steak & Ale were in the same group that filed for Chapter 7 bankruptcy in 2008, which shed a light on problems with the casual dining sector. Bennigan’s franchise system was saved from liquidation by its secured lender. But Steak & Ale was shuttered, seemingly for good.

Mangiamele bought Bennigan’s and has operated it since. But he also owned the rights to Steak & Ale. Now he plans to bring it back, a potentially rare comeback from Chapter 7 by a restaurant brand.

We talk with him about why he’s making that decision and why now. Paul also talks about what he’s doing to adapt the chain to a new market.

Nov 21, 202330:35
What Pollo Tropical's new owners plan to do with the brand

What Pollo Tropical's new owners plan to do with the brand

What do you do with Pollo Tropical?

This week’s episode of the Restaurant Business podcast “A Deeper Dive” features Alex Macedo, the chairman of Authentic Restaurant Brands, to talk about that company’s recent acquisition of Pollo Tropical.

Authentic Restaurant Brands, or ARB, is owned by the private equity firm Garnett Station Partners. Macedo is a former executive with Burger King and Tim Hortons and is overseeing the multi-concept operator, which also owns Primanti Brothers, PJ Whelihan's and Mambo Seafood.

Pollo Tropical has long been one of the industry’s most intriguing concept. The fast-casual chicken chain operates 169 locations and generates some industry-leading restaurant-level profits. But it has long struggled to expand outside of Florida—so much so that many buyers were reticent to acquire the company when it was put on the market two years ago.

Macedo talks about that, and he discusses why he believes there is plenty of growth in Florida and nearby communities. He also talks about ARB’s acquisition plans, how many companies it is talking with, and what the company does once it acquires a restaurant chain.

It is an interesting conversation with the chairman of a new multi-concept operator so please have a listen.

Nov 15, 202328:07
A look at the state of the restaurant labor market

A look at the state of the restaurant labor market

What is the state of the labor market right now?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Brian Miller, the CEO of management recruiting firm Patrice & Associates.

Miller works with hospitality companies to recruit executives and managers. We talk a lot about the labor market, which has been resilient—surprisingly so, at least if you ask economists.

We talk about why that market has been so resilient, and what impact that could have on restaurants’ ability to hire and retain workers going forward.

Restaurants have seen improvement in the labor market this year, though it remains tight. We discuss those issues on the podcast.

We also talk about the best strategies for retaining employees. More companies have been working harder to retain their top managers and we explain why. But we also talk about the best strategies for retention. Hint: It’s not that hard.

We’re talking labor on this week’s A Deeper Dive so check it out.

Nov 08, 202328:01
What is the future of restaurant loyalty programs?

What is the future of restaurant loyalty programs?

Loyalty programs are all over the place. But are they really necessary?

This week’s episode of the Restaurant Business podcast “A Deeper Dive” features Stephanie Meltzer-Paul, the EVP of global loyalty for MasterCard, to talk about loyalty programs.

We asked Meltzer-Paul to join the podcast given how popular these programs have become. Just about every major fast-food chain, and many casual-dining concepts, have one of these programs, many of which were added only recently.

But there have been some high-profile upgrades of these programs that haven’t always gone over well with loyal customers, often creating bad press in the process.

We ask Meltzer-Paul about these issues, and why so many companies are spending so much effort on these programs. We talk about whether these programs are truly necessary—she has an interesting answer for this—and why it may sometimes be necessary for popular programs to accept some angry customers as their programs mature.

And we ask her about the future of loyalty programs and what kinds of trends can be expected out of them in the coming years.

It’s all about loyalty on A Deeper Dive so check it out.

Nov 01, 202327:21
 Can healthy eating and restaurants coexist?

Can healthy eating and restaurants coexist?

Will restaurants need to serve more healthy food in the future?

This week’s episode of the Restaurant Business podcast “A Deeper Dive” features RB Executive Editor Lisa Jennings and we spend the entire time talking about the concept of a healthy fast-food restaurant.

Lisa and I have had numerous debates over the years about this topic and we thought we’d let you in on some of them. We chat about Ozempic and drugs like it, and whether these medications could ultimately change the restaurant industry by curbing the appetite of a potentially large number of Americans who could end up taking those drugs.

We talk about why there hasn’t yet been a truly healthy fast-food restaurant, and about the types of chains that are doing something about it, such as Everbowl, Salad & Go and others. And we talk about the success of chains like Cava and Chipotle.

We also debate about the restaurant industry’s role in the obesity crisis, and whether it has a responsibility to change that.

It’s a healthy debate on A Deeper Dive this week, so check it out.

Oct 25, 202326:38
Is the tip credit dead?

Is the tip credit dead?

Is the tip credit dead?

It sure seems that way, given the way big cities and states are doing away with the credit. So, for this week’s episode of the Restaurant Business podcast “A Deeper Dive,” I’m joined by RB Editor-at-Large Peter Romeo to talk about these things.

Peter has been reporting on a rapid and increasingly successful movement around the country to do away with the tip credit, the sub-minimum wage restaurants pay to servers who get tips.

This led into an extensive conversation about the rapid rise of service fees in the industry, an effort by the government to regulate such fees, and the impact on restaurants and their consumers.

With the fees, the regulation and the decline of the tip credit, we wonder whether the industry is going to need another model for paying its employees altogether.

It’s a fascinating discussion on tipping, service fees and the tip credit, so check it out.

Oct 18, 202329:60
Ron Shaich on why Cava deserved to be a public company

Ron Shaich on why Cava deserved to be a public company

Why are the public markets good for Cava and not Panera Bread?

This week’s episode of the Restaurant Business podcast “A Deeper Dive” features Ron Shaich, the chairman of Cava and former CEO of Panera Bread.

Shaich has turned his attention to investing in and building brands since Panera was sold to JAB Holdings in 2017. He recently wrote a book, “Know What Matters, Lessons from a Lifetime of Transformation.”

We took the opportunity to talk with Shaich about a wide range of issues, including why Panera Bread thrived while many other players in the bakery-café segment could not. We also talk about the decision in the 1990s to sell Au Bon Pain and focus on Panera.

We also talk about some of the other chains Shaich’s Act III Holdings has invested in, including an upscale bakery-café concept, a plant-forward concept and an eatertainment brand.

But we also talk about public companies and activist investing. After the sale of Panera, Shaich has been highly critical of the public markets and their focus on short-termism, particularly that of activist investors. We asked why he would then take Cava public in the face of that criticism.

It’s a fascinating conversation with one of the industry’s more innovative figures, so check it out.

Oct 11, 202337:15
Meet the fast-growing drive-thru coffee chain 7 Brew

Meet the fast-growing drive-thru coffee chain 7 Brew

Let’s meet 7 Brew, one of the fastest-growing chains in the country.

This week’s episode of the Restaurant Business podcast “A Deeper Dive” features John Davidson, CEO of the rapidly growing drive-thru coffee chain.

If you haven’t been to a 7 Brew, just wait: One will probably show up near your house sometime soon. The company’s unit count nearly tripled last year—enough to make the brand No. 3 on the Restaurant Business Future 50 ranking. It has grown even faster this year.  

But anybody who listens to this podcast probably knows that such fast growth comes with serious risks, and we talk with Davidson about how the brand set itself up for growth and how it’s been able to grow that quickly. And it will only continue to grow quickly in the coming years.

We also talk about why drive-thru coffee is so popular—several fast-growing chains in the U.S. serve drive-thru coffee in fact. And we talk about the chain’s expansion into smaller markets. We also talk extensively about training and operations. And why Davidson wants 7 Brew to be “the Dollar General of coffee,” and what that means.

We’re talking 7 Brew on A Deeper Dive so please have a listen.

Oct 04, 202327:22
How Gregg Majewski is building Craveworthy Brands

How Gregg Majewski is building Craveworthy Brands

How do you build a restaurant brand platform?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Gregg Majewski, the longtime industry executive and founder of Craveworthy Brands.

We spoke with Gregg at the FSTEC Conference in Texas earlier this month. Majewski had worked for years in the industry as an investor and executive, most recently as CEO of Mongolian concepts BD’s Mongolian Grill, Genghis Grill and Flat Top Grill.

Earlier this year he created Craveworthy Brands, which hopes to strike gold by finding the next big concept. It has several brands under its umbrella, including the Mongolian concept and emerging chains like Lucky Cat, Krafted burger bar, Budlong Hot Chicken and Wing it On.

The company is on the verge of a trio of acquisitions, one of which Majewski reveals on the podcast.

We talk about the strategy behind the acquisitions and why it makes sense to operate many brands under one umbrella. We talk about the market for mergers and acquisitions and where that’s headed in the future.

And we talk about other issues, such as third-party delivery and why Majewski thinks more brands should hold off on excessive charges on third-party delivery orders.

It’s a fascinating conversation with the latest restaurant brand collector so please have a listen.

Sep 27, 202323:32
How small restaurant companies should think about marketing

How small restaurant companies should think about marketing

How can a small restaurant operator think about marketing?

This week’s episode of the Restaurant Business podcast “A Deeper Dive” features Chip Klose, the host of the Restaurant Strategy podcast and author of the book The Restaurant Marketing Mindset.

We wanted to talk with Chip about marketing, and why it’s so important for restaurant companies. We initially thought we’d discuss some recent industry marketing trends but we ended up talking entirely about how small brands and operators should think about it.

Klose coaches operators on the topic. And he believes that marketing is vital for operators and that they should get into that mindset even before they open their doors. He discusses the best way for operators to get into that mindset.

We also talk about social media and the best way to leverage that medium to keep pace with large brands. It’s not as simple as just having someone “do social media.” And we talk about where the best marketing takes place. Hint: It’s not far from the restaurant.

It was a fascinating conversation about marketing so check it out.


Sep 20, 202330:21
Huey Magoo's is riding the chicken tenders wave

Huey Magoo's is riding the chicken tenders wave

Why are consumers and franchisees so interested in chicken tenders?

This week’s episode of the Restaurant Business podcast “A Deeper Dive” features Andy Howard, the CEO of the chicken chain Huey Magoo’s.

Howard has had a long history in the chicken business, a history that mirrors the evolution of the chicken business. He talks about Huey Magoo’s, the Florida-based concept he acquired a few years ago, and which has become one of the fastest-growing chains in the U.S.

He talks about the company’s growth in recent years and the factors behind that growth. We also talk extensively about consumer demand for chicken and how that demand has evolved. An abnormally large number of the fastest-growing chains in the U.S. sell chicken.

We also talk about demand from franchisees, and why Howard is the one who leads franchise sales for his brand. And we discuss what he looks for in a franchisee, and what kind of real estate the brand looks for.

It’s a fascinating conversation with the owner of one of the fastest-growing chains in the U.S., so check it out.

Sep 13, 202326:35
Why Greg Vojnovic believes the Hot Dog Shoppe is ready for expansion

Why Greg Vojnovic believes the Hot Dog Shoppe is ready for expansion

o you get a popular local concept ready for prime time?

This week’s episode of the RB podcast “A Deeper Dive” features Greg Vojnovic, the longtime development executive, who joins the podcast to talk about his small chain, called the Hot Dog Shoppe.

Greg has had a long career in the restaurant industry and used to head development for Popeyes and then Arby’s as it formed Inspire Brands.

He has since taken on an 80-year-old hot dog and fries concept out of Youngstown, Ohio. He believes the concept has all the right ingredients for expansion. And we ask him all about what it’s like to prepare a brand like that for expansion outside of its home market.

Greg has spent the past two years getting it ready to franchise. We talk about what he’s done to do that, how the brand can translate its Ohio success to places like Florida, and what kind of locations the chain can go into. I also ask him if the world is ready for more hot dogs.

It’s a fascinating conversation about taking a local concept national so please have a listen.

Sep 06, 202333:42
How Subway's sale will affect the sandwich market

How Subway's sale will affect the sandwich market

How will Subway’s sale change the sandwich business?

This week’s episode of the Restaurant Business podcast “A Deeper Dive” features Michael Goldberg, the CEO of the 100-unit California chain Ike’s Love and Sandwiches.

Goldberg, who has been with the chain for more than four years, discusses a wide variety of topics. He discusses Ike’s history and its plans for growth. He also talks about the surge in sales for the chain’s catering program, and some of the steps the company is taking to meet that demand.

He also talks about the restaurants’ return on investment and why Ike’s loves corporate locations. The chain prefers opening in second-generation locations, including closed Subway restaurants.

That leads into a discussion on the overall sandwich market and the recently announced sale of Subway to Roark Capital. Goldberg has some interesting things to say about that sale and Subway’s impact on his chain and the market.

We’re talking sandwiches on the podcast this week, so check it out.

Aug 30, 202328:53
Why the restaurant industry attracts so many fraudsters

Why the restaurant industry attracts so many fraudsters

The restaurant industry has had plenty of its share of fraud, accounting scandals and outright theft.

This episode of the Restaurant Business podcast A Deeper Dive features a discussion on some of the more interesting such events in the past and features Editor-at-Large Peter Romeo, host of the Restaurant Rewind podcast.

Romeo is the unofficial historian of the restaurant business. We look back at some of the most famous events in the industry, such as the accounting issues at Buca di Beppo and Krispy Kreme 20 years ago, and the impact those events have had on financial reporting.

We also talk about some smaller frauds, like the guy in Michigan who used his company’s loyalty program to take from the till. And my personal favorite, the restaurant in California that used a fake priest to elicit confessions of wrongdoing from its employees.

Aug 23, 202329:40
How Tamer Afr is fixing Big Boy

How Tamer Afr is fixing Big Boy

What is going on with Big Boy?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Tamer Afr, the CEO of the family-dining chain, to talk about the state of the brand.

Afr has an interesting story. He had never been in the restaurant business until just less than five years ago, when he bought Big Boy as a potential growth opportunity.

He then had to learn the industry while fixing a chain with an 87-year history. Afr talks about what kind of changes he’s been making, such as its reach into delivery and its foray into international markets.

And we talk about what kinds of things Big Boy is doing now, why the brand has so many different alternative names such as Frisch’s Big Boy and Bob’s Big Boy and how they’re all related. And we talk about the chain’s new drive-thru concept it just opened in Michigan.

It’s an interesting conversation about buying and fixing a legacy brand, so please have a listen.

Aug 16, 202326:10
What to expect with food prices in the coming months

What to expect with food prices in the coming months

Where are commodities headed in the coming months?

This week’s episode of the Restaurant Business podcast A Deeper Dive features David Maloni, the principal with the consulting firm Datum FS, to talk about where food prices are headed.

Maloni is a recognized expert in commodities forecasting and supply chain issues. We talk about the state of food prices in the U.S. and his projections for costs going forward. In short: Maybe don’t consider marketing a bacon double cheeseburger.

Beef costs are going up and will likely stay there for a while. Maloni discusses why and how long it could take for those prices to ease. We talk extensively about chicken, and why those costs are so cheap. And we talk about other commodities such as pork belly, grain prices and cheese.

We’re talking food costs on A Deeper Dive so check it out.

Aug 09, 202323:55
How a trio of seismic events affected Subway, Chipotle and Texas Roadhouse

How a trio of seismic events affected Subway, Chipotle and Texas Roadhouse

What do Subway, Chipotle and Texas Roadhouse have in common? They’re all subjects of this week’s episode of A Deeper Dive.

I asked a pair of, uh, veteran editors to join me on the podcast to talk about a single event they covered over the past decade that was particularly memorable. Restaurant Business Editor-at-Large Peter Romeo and Executive Editor Lisa Jennings were happy to oblige.

The rule: We could not talk about the pandemic, because that was too obvious. But the result was an interesting discussion on a trio of seismic events that had a major impact on the industry and particularly the aforementioned restaurant chains.

We talked about Subway and the infamous Jared Fogle incident, about Chipotle’s foodborne illness outbreak and the death of Texas Roadhouse founder Kent Taylor.

Check it out.

Aug 02, 202333:10
Why are more restaurants adding service fees?

Why are more restaurants adding service fees?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Scott Lawton, the CEO and cofounder of bartaco.

Bartaco operates 27 locations, specializing specifically in tacos. Lawton talks about how the chain was founded and discusses its current growth plans.  

We also talk about the lure of tacos and why they’re so popular these days. And I ask him about loyalty, and how the chain has been able to build it among its customer base.

But we also talk extensively about service charges, which have grown in popularity in restaurants—and many other industries, for that matter. Lawton discusses his reluctance to add them to one of his restaurants, and why the chain ultimately gave in and may add them elsewhere.

We’re talking tacos and service charges on A Deeper Dive, so check it out.

Jul 26, 202325:47
Why restaurant sales are slowing, despite high prices

Why restaurant sales are slowing, despite high prices

What’s the state of the restaurant business and M&A right now?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Jim Balis, the managing director with the investment firm CapitalSpring.

We talk about the state of the industry at the moment. With 2023 halfway over, we wanted Balis to talk about where the industry is going, both on a revenue and costs front but on mergers and acquisitions.

He discusses industry sales and why they’ve kept pace despite soaring prices, and we speculate about why that is. We talk about the state of labor and food costs as well as the impact of technology.

But we also talk about mergers and acquisitions and how those are going. The M&A markets have been frozen for the past year and a half amid high interest rates and a lack of agreement on prices between buyers and sellers.

But there are signs that it’s improving of late. Jim talks about why that is and where the market is headed.

It’s an interesting discussion on a deeper dive this week so please have a listen.

Jul 19, 202326:44
The story behind Burger King's turnaround effort

The story behind Burger King's turnaround effort

What is the story behind Burger King’s comeback effort?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Tom Curtis, president of Burger King in the U.S. and Canada.

Curtis has overseen Burger King over the past two years after coming over from Domino’s. And he has come at a time when the chain has been in trouble. The brand struggled during the pandemic, particularly after its upgraded chicken sandwich, the Ch’King, didn’t perform well.

Struggling sales and high inflation last year proved to be an ugly combination. Two major franchisees of the brand filed for bankruptcy and a Michigan operator closed all its locations.

But the company has shown some real progress of late, thanks to marketing and improved operations and the company’s $400 million “Reclaim the Flame” investment announced last year.

We talk with Curtis about all of this, how that investment has paid off, what changes in operations the company has made and how it can keep customers after marketing gets their attention. We also asked why the Ch’King didn’t work.

We’re talking Burger King on A Deeper Dive so please have a listen.

Jul 12, 202328:40
Why supermarkets are starting to think like restaurants

Why supermarkets are starting to think like restaurants

Grocery stores are preparing to come after your business.

This week’s episode of the Restaurant Business podcast A Deeper Dive features Heather Lalley, the editor-in-chief of RB sister publication Winsight Grocery Business. We chat about, shockingly enough, the grocery business.

Specifically, Heather and I discuss the competition between grocers and restaurants. We talk about the move grocers are making into restaurants’ territory, and how these companies plan to generate more of their business with prepared foods.

Grocers, she said, are starting to “think like restaurants.”

We also talk about a potential shift by supermarkets into lower prices, and why that might sap some business from restaurants in the coming months.

We’re chatting grocery on A Deeper Dive so check it out.

Jul 05, 202323:41
What the MrBeast controversy says about virtual brands

What the MrBeast controversy says about virtual brands

What’s going on with MrBeast Burger?

In this week’s episode of the Restaurant Business podcast “A Deeper Dive,” Senior Technology Editor Joe Guszkowski joins me to discuss virtual brands and, in particular, MrBeast Burger.

If you haven’t heard, the YouTube star MrBeast has said publicly that he has pulled his support from his virtual brand, MrBeast Burger. He has since pulled the tweets in which he has said this, but the comments generated a LOT of attention.

MrBeast Burger is the most successful of a generation of virtual brands. I talk with Joe about what MrBeast’s complaints are, what that might do to the virtual brand itself and what it means for the whole trend if he is indeed stepping away.

We also talk about NextBite, another virtual brand company that was recently sold to the owner of rival C3.

But most of our discussion is on Mr.Beast Burger and that whole mess.

We’re talking virtual brands on A Deeper Dive so please check it out.

Jun 28, 202329:56
How innovation and nostalgia are working for Pizza Hut

How innovation and nostalgia are working for Pizza Hut

No one outpizzaed the Hut in the first quarter. Can Pizza Hut keep it up?

David Graves, president of Pizza Hut U.S., joined me on the “A Deeper Dive” podcast this week to discuss the state of the brand and how its efforts have won over customers.

Pizza Hut struggled for years but appears to have turned a corner more recently. Its 8% same-store sales growth in the first quarter outpaced its pizza delivery competitors.

Much of that is due to the brand’s innovation, including its Melts sandwiches. We talk about that product and its ability to generate a different type of sales for the brand.

We also talk about the impact third-party delivery has had on Pizza Hut, and about consumers’ nostalgia for the brand. Graves discusses many other things, including technology and artificial intelligence.

We’re talking Pizza Hut on this week’s A Deeper Dive so please have a listen.

Jun 21, 202330:07
Chip Wade on how to manage the 'new workforce dynamic'

Chip Wade on how to manage the 'new workforce dynamic'

How have urban markets changed since the pandemic?

This week’s episode of the Restaurant Business podcast “A Deeper Dive” features Chip Wade, the CEO of Union Square Hospitality Group.

Wade has a long and distinguished career in the restaurant industry. He was named CEO of Union Square last year after working with the company since 2019. Before that he worked for 17 years with Darden Restaurants and had previously worked with Legal Sea Foods and Carlson Restaurants.

We talk about a wide range of issues. He provides some interesting insight on how the New York market is different now than it was in 2019 before the pandemic and how the company has adjusted. He discusses adjusting to that business while also talking about adjusting to what he calls a "new workforce dynamic" these days.

We also talk about all kinds of other topics, including an update on the Union Square business, building and maintaining a strong culture inside of restaurants and how the transition has gone since he took over as CEO from Danny Meyer.

It’s a great conversation with the CEO of Union Square Hospitality Group so please check it out.

Jun 14, 202329:17
Why Peter Piper Pizza is developing a fast-casual concept

Why Peter Piper Pizza is developing a fast-casual concept

Can Peter Piper go fast casual?

This week’s episode of the Restaurant Business podcast A Deeper Dive features David McKillips, CEO of CEC Entertainment, the parent company of Chuck E. Cheese and Peter Piper Pizza.

CEC has had an almost literal roller coaster ride in the three years since David became CEO. The pandemic pushed it into bankruptcy and then the reopening helped it come back remarkably strong as fun-and-games chains proved popular among consumers who wanted to get out of the house.

We talk about those issues and we also talk about Peter Piper, the regional pizza chain CEC operates. David talks about the company’s efforts to break out of its core market.

Specifically, he talks about a new type of fast-casual concept based on the Peter Piper name that CEC has started to test. That could give the company a third brand it can grow with.

It’s a newsy discussion on pizza and games on A Deeper Dive so please have a listen.

Jun 07, 202327:21
Who will win, and who will lose, as the economy slows

Who will win, and who will lose, as the economy slows

Where are sales and traffic going in 2023 and who will win?

This week’s episode of the Restaurant Business podcast A Deeper Dive features R.J. Hottovy, head of analytical research with the data firm Placer.ai.

R.J. has covered the industry for more than two decades and knows a thing or two about the restaurant and retail sectors and we like having him on every so often to talk about the state of industry traffic. R.J. joined us at the recently concluded National Restaurant Association Show.

We discuss the potential impact of a recession on industry sales and traffic. Consumers have been increasingly reliant on credit card debt to pay various expenses, leading many to believe that cutbacks in spending are coming.

Who will win in that scenario? And who will lose? R.J. and I talk about those issues on this week’s episode of A Deeper Dive so please have a listen.

May 31, 202326:34
How Taco John's responded to the 'Taco Tuesday' challenge

How Taco John's responded to the 'Taco Tuesday' challenge

What happens when a giant brand suddenly gives you a marketing gift?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Barry Westrum, chief marketing officer for Taco John's.

Westrum joined me on the podcast at the National Restaurant Association Show less than a week after taco bell asked the U.S. Patent and Trademark Office to cancel Taco John’s registration for “Taco Tuesday.” Taco Bell has since then brought in NBA star LeBron James to assist in the effort.

Taco Bell is many times the size of Taco John’s. Taco Bell’s campaign almost instantly gave the less-than-400-unit Taco John's a ton of attention.

We talked with Westrum about how the company responds to an opportunity like that and what the company thinks about the whole thing. We also discuss how things are going at the chain and what kind of interesting things they may have coming down the pipe.

We’re talking Taco Tuesday on A Deeper Dive, so please have a listen.

May 24, 202320:58
Why DoorDash is taking a stand on delivery menu prices

Why DoorDash is taking a stand on delivery menu prices

How long will people keep paying high delivery prices?

This week’s episode of A Deeper Dive features Restaurant Business Senior Technology Editor Joe Guszkowski, who joins me on the podcast to talk about DoorDash’s push to get operators to keep delivery prices the same as regular menu prices.

Joe and I discuss his recent report on the menu price markups on delivery compared with buying in the restaurant, and why operators do this. We also discuss why DoorDash’s algorithm punishes those restaurants that charge higher menu prices, and what the provider’s push on the topic means for broader delivery demand.

Consumers have been shifting away from pizza delivery, perhaps in part over inflation. Is DoorDash’s move a sign they’re worried about the same thing? We talk about that on the podcast.

It’s an interesting discussion on the future of delivery so check it out.

May 17, 202328:06
How higher menu prices will affect restaurants as grocery inflation slows

How higher menu prices will affect restaurants as grocery inflation slows

Will menu price inflation ultimately hurt restaurants?

Michael Swanson, an agricultural economist and consultant with Wells Fargo, joins the Restaurant Business podcast A Deeper Dive to discuss the economy and the outlook for inflation.


May 10, 202324:57
Chain restaurants had a good 2022. Or did they?

Chain restaurants had a good 2022. Or did they?

How good of a year did chain restaurants have in 2022, really?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Joe Pawlak, managing principal with RB sister company Technomic, to talk about the Technomic Top 500 Chain Restaurant Report.

Specifically, we discuss the performance of chain restaurants, whose sales rose just over 8% last year. But that barely kept pace with menu price inflation.

We also discuss restaurants’ surprising unit growth last year, the remarkable unit volumes of certain chicken concepts, that sectors that stood out the most and why Raising Cane’s very well may be a Top 10 restaurant brand by 2030.

Joe and I also talk Subway, the pizza business and delivery.

It’s a loaded episode so check it out.

May 03, 202332:51
Duck Donuts CEO Betsy Hamm on adapting to a changing market

Duck Donuts CEO Betsy Hamm on adapting to a changing market

How is Duck Donuts evolving its prototype?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Betsy Hamm, CEO of the 115-unit chain, who joined me at the Restaurant Leadership Conference recently to discuss a wide range of issues.

Duck Donuts is based in Mechanicsburg, Pa., and is known for selling made-to-order doughnuts in tourist spots. The company generated $60.6 million in system sales last year, according to data from Restaurant Business sister company Technomic.

The company just released a new prototype designed to give operators more flexibility as they expand. It features kiosks, for instance, but it also designed to go into smaller spots.

We talk about a wide variety of other topics on the podcast, including where the chain got its name.

It’s an interesting conversation with a doughnut CEO, so please have a listen

Apr 26, 202319:32
How Smashburger is rethinking the drive-thru

How Smashburger is rethinking the drive-thru

Why is Smashburger ditching traditional drive-thrus?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Carl Bachmann, president of the fast-casual burger chain that is looking to get back on the growth path after some difficult years.

The chain is operated by the Philippines-based Jollibee Corp. It operates fewer than 250 locations, down by about a third over the past five years. But Bachmann talks on the podcast about why the brand is ready for growth again and what Smashburger has been doing to prepare for that growth.

And he talks a lot about the company’s new “virtual” drive-thrus, or mobile-order drive-thrus and why that will be the company’s option going forward. That goes in a different direction from many other fast-casual chains that have focused on increasing the number of traditional drive-thru lanes.

It’s an interesting discussion about fast-casual drive-thrus so check it out.

Apr 19, 202327:51