Podcast appearances and mentions of jonathan maze

Someone wants to buy Olo. McDonald's sales took a hit. And get ready for Shake Shack combo meals. Welcome to Restaurant Daily, a look at the most important restaurant news of the day from the editors of Restaurant Business and Nation's Restaurant News. I'm Jonathan Maze, editor in chief of RB.

In this special episode of Take-Away — guest-hosted by Restaurant Business editor-in-chief and A Deeper Dive host Jonathan Maze — Bob Vergidis, the founder of pointofsale.cloud, joins to talk about the future of restaurants and restaurant technology and equipment.We wanted to talk with Bob simply about the future of restaurant technology and how restaurants can take the next step.A lot of technology has been brought into restaurants in the past several years and equipment is more advanced than it's ever been.But how does the restaurant industry take advantage of all this to make the operation of that restaurant better for workers and customers and, of course, the bottom line.We discussed how restaurants can do more with the immense data they're collecting. And we talk about what the restaurant will look like in five years.It's a fascinating conversation on the future of restaurants so check it out. For more A Deeper Dive, subscribe on Apple Podcasts and Spotify.

In episode 69 of Kantar's Retail Sound Bites, Barry Thomas, senior retail thought leader, and Rachel Dalton, head of retail insights, welcome Jonathan Maze, editor-in-chief, Restaurant Business Magazine, to discuss food service trends, restaurant bankruptcies, loyalty programs, and more. This episode also features Julie Craig, vice president of shopper insights, to discuss Gen Z expectations in the grocery store. Have a topic you'd like us to cover? Contact us at Kantar's Retail Sound Bites Podcast. Barry's contact information: barry.thomas@kantar.com Barry's LinkedIn Rachel's contact information: rachel.dalton@kantar.com Rachel's LinkedIn https://www.wsj.com/health/pharma/eli-lilly-zepbound-vials-weight-loss-drug-9b568ae5?mod=health_lead_story https://www.qsrmagazine.com/sponsored_content/62-percent-of-americans-are-eating-less-fast-food/ https://www.forestshipping.com/top-US-E-commerce-platforms-of-2024-amazon-leads-tiktok-soars#:~:text=07-,Top%20U.S.%20E%2Dcommerce%20Platforms,2024%3A%20Amazon%20Leads%2C%20TikTok%20Soars&text=On%20July%202%2C%20according%20to,are%20poised%20to%20surpass%20Walmart. https://www.wsj.com/us-news/law/kroger-and-albertsons-defend-merger-with-food-prices-in-political-crosshairs-3b57da33?mod=retail_more_article_pos14 https://www.cnbc.com/2024/08/24/two-day-shipping-americans-expect-faces-climate-change-threat.html https://nrf.com/blog/2024-hot-25-retailers

In this episode of “At Your Convenience,” CSP VP of Content Strategy, Abbey Lewis, talks to Restaurant Business' Editor in Chief, Jonathan Maze, about the future of online delivery in both restaurants and convenience—and how consumers really feel about those wait times and fees. Tune in to hear about what we've learned about the major delivery players, and some exciting news on a new delivery study that you can only find at Restaurant Business and CSP. “At Your Convenience” brings industry experts and analysts together with CSP editors to discuss the latest in c-store news and trends. From mergers and acquisitions to foodservice and technology, the podcast delivers the story straight to listeners in short-format episodes, perfect for the morning commute or a quick break at the office.

In this special bonus episode of Extra Serving, a podcast from Nation's Restaurant News, editor-in-chief Sam Oches sits down with colleague Jonathan Maze, editor-in-chief of Restaurant Business, to debrief their time at the National Restaurant Association Show.From THC drinks to snacks, there was plenty of food and beverage to discuss, but the editors were clear on one thing: technology investment remains critical.Technology in the restaurant industry can feel overly theoretical when operators talk about artificial intelligence, data, and the like. But the exhibition halls of the National Restaurant Show were full of practical case studies for how tech companies, often working together through tech stack integrations, are saving restaurants time and money, enabling them to scale.One such partnership is the CAKE point-of-sale system by Mad Mobile and the DAVO sales tax solution developed by Avalara. Bryon Kunkel of Mad Mobile and Cristine Vickery of Avalara spoke with Oches to explain how the hardware and software create automation to maximize a foodservice operator's return on investment.Through its integration with CAKE, the DAVO application pulls the day's transactions for each restaurant and automates the calculation of sales tax due to state and federal agencies and the depositing of those funds into a withholding account, so that taxes are paid on time. The benefits go beyond mitigating the risk of tax penalties, the executives said, including significant time given back to the operator by replacing a tedious manual process with automation.

Once at the top of the food chain, Quiznos achieved over $2 billion in sales and had nearly 5,000 restaurant chains. But just as things were heating up, the iconic company found itself in a pickle, leaving behind a very sour taste.Tune in to Episode 63 of The Great Fail to listen to one of the most significant and dramatic restaurant collapses in American history. Special thanks to Jonathan Maze for his contributions to this segment, and a shout-out to Adweek and Acast for their support.Sources:A brief history of Quiznos' collapseThe Real Reason Why Quiznos Is Disappearing Across The CountryThe Quiznos Story: From Huge Success To Huge BustWHAT HAPPENED TO QUIZNOS SUBS?Wikipedia: QuiznosQuiznos – Failure Case StudyDenver-based Quiznos hit by new lawsuits from disgruntled franchiseesThree Factors That Led to Quiznos' Epic DeclineQUIZNOS: Biggest Collapse in Restaurant History?Quiznos terminates franchisees on heels of suicideFast Food's Most Unhinged Mascots Are BackQuiznos is bringing back Spongmonkeys, its creepy rat-like mascots from 20 years ago, as the restaurant looks for a comebackDeath of a toasted sandwich salesmanHow Quiznos Failed Itself By Failing Its FranchiseesQuiznos Bankruptcy May Have Roots in Long Beach Franchisee's SuicideThe Untold Truth Of Quiznos Hosted on Acast. See acast.com/privacy for more information.

Whether it's a slice of pizza or a prime-cut steak, whether it's served on a white tablecloth or in a cardboard box, restaurant food has become a staple of American diets.  But even with pandemic shutdowns and restrictions primarily in the rearview, food service still faces obstacles to attracting diners. In the latest episode of The Dairy Download, we speak with two experts about the current state of the restaurant business.First up is Jonathan Maze, Editor-in-Chief of Restaurant Business. While inflation is a hot topic, data suggests it may be taking a relatively moderate bite out of consumers' food service budgets. So, where are consumers spending their restaurant dollars? And what's the next big thing coming to the industry? Maze weighs in.Next, we speak with Tim Powell, Managing Principal with FoodService IP. Looking beyond traditional restaurants, food service remains hot in establishments like colleges, hospitals and senior living. What does consumption look like in those facilities? And where else are diners going to pick up a bite to eat? Powell discusses those topics and more.The episode is sponsored by Fogg Filler. "Fogg has been providing rinsing, filling, capping, sorting, and sanitizing equipment for the dairy industry for more than 65 years. From single-serve to gallon bottles of milk, cream, and kefir, Fogg can fill it. Visit  go.foggfiller.com/dairydownloadpod and see how we can provide bottling equipment for your dairy application.”If your company is interested in sponsoring a block of episodes of The Dairy Download, contact IDFA's Melissa Lembke at mlembke@idfa.org.Questions or comments about the show? We want to hear from you. Send a note to dairydownload@idfa.org and your feedback could be included on a future episode.

In episode 29 of Kantar's Retail Sound Bites, hosts Barry Thomas, senior retail thought leader, and Rachel Dalton, head of retail insights, discuss the latest innovations in food service. This episode also features Jonathan Maze, Editor in Chief, Restaurant Business Magazine, to examine the current state of restaurant employment, QSRs, loyalty programs, and much more.  Have a topic you'd like to have covered? Contact us: Kantar's Retail Sound Bites Podcast Barry's contact information: barry.thomas@kantar.com Barry's LinkedIn Rachel's contact information: rachel.dalton@kantar.com Rachel's LinkedIn CloudChef Wants to Capture a Chef's Knowledge in Software to Recreate High-Quality Cuisine Anywhere https://thespoon.tech/cloudchef-wants-to-record-and-playback-a-chefs-recipes-to-power-high-quality-cuisine-anywhere-in-the-world/ Prime drinks are going viral in real life. It's all about status. https://www.washingtonpost.com/technology/2023/02/26/prime-drink-paul-logan-ksi/ Chipotle adding TikTok viral fajita quesadilla to digital menu Chipotle adding TikTok viral fajita quesadilla to digital menu | Restaurant Dive https://www.businessinsider.com/family-dollar-taller-shelves-more-products-discount-retail-clutter-chaos-2023-3 https://www.retaildive.com/news/digitally-native-retailers-risk-of-bankruptcy-wayfair-real-real/643978/ https://www.forbes.com/sites/brucejapsen/2023/03/02/walmart-to-double-health-clinic-footprint-next-year-as-amazon-and-rivals-buy-doctor-offices/?sh=562432fe3639  

Jonathan Maze has dined in some of the finest restaurants in the world. AND he's perfectly comfortable at an Applebees. He joined Jason to talk about covering the business side of the restaurant world.

Hour 2: Jason talked to John Abdo, the CEO of My Burger, on DeRusha Eats. And then he talked business with the EIC at Restaurant Business Magazine, Jonathan Maze

Franchise Owners - What should they expect when it comes to marketing and support? Today, we talk with Jonathan Maze the Editor In Chief at Restaurant Business Magazine. Jonathan is an expert in the franchise world, and I'm curious to find out what support an owner should expect and what level of expertise should come with that support. Connect With Jonathan Here: https://www.linkedin.com/in/jonathanmaze/

Today, we're talking with Jonathan Maze, the Editor In Chief at Restaurant Business Magazine. We'll dig into their website, the industry and what 2022 has in store for the restaurant business.

Emily and Justin are back against all odds for a second episode to discuss how Omicron is “like a swift kick to the *&^% “ according to one brutally honest operator quoted in Restaurant Business magazine. They also discuss a big advocacy win for the MRLA that will help afflicted restaurants and hotels, the possibility of yet another ballot proposal seeking to eliminate the tip credit in Michigan and the appropriate cut off date for wishing someone “Happy New Year”. Then, Restaurant Business magazine Editor in Chief, Jonathan Maze, joins the pod to discuss 2022 industry trends, the marketability of Detroit-style pizza and who owns the rights to most tortured fan base – Minnesota Vikings or Detroit Lions fans. It was an insightful, but also very fun conversation with a national guest. We told you we'd get better! Enjoy. 

Stuffed crust, extra cheese, no anchovies! Americans place plenty of pizza orders each year, and the pandemic only sharpened our appetites for hot-and-ready pies. In the first episode of The Dairy Download's fourth season, two experts give us the deep dish on pizza consumption trends.First up is Christopher Thomas-Moore, Vice President of Media, Digital Marketing and Product Development for Domino's. He tells us how the brand uses technology – including delivery robots – to bring pizza straight to customers' doorsteps. He also gives us the scoop on Domino's new, cheesy offerings.Next up is Jonathan Maze, Editor-in-Chief of Restaurant Business Magazine. How much pizza are people really eating? Where are they enjoying a slice? And are they paying a bit extra for their pizza and fast food generally? Maze weighs in on current consumption trends and the next big thing in pizza.Today's episode is sponsored by Spartan Parts. "Spartan Parts also offers a small filler, low to medium speeds requirements. Learn more about the six valve, three head capper gravity filling at spartanparts.com/dairydownload"If your company is interested in sponsoring a block of episodes of The Dairy Download, contact IDFA's Melissa Lembke at mlembke@idfa.org.Questions or comments about the show? We want to hear from you. Send a note to dairydownload@idfa.org and your feedback could be included on a future episode.

Labor shortage, supply chain issues, the challenges of third-party delivery.... these are all hot topics on everyone's lips in the last couple of years. Today our guest is Jonathan Maze, Editor-in-Chief of Restaurant Business Online, who's here to give us the run-down on all these issues, and more. We discuss everything from the accuracy of AI and voice-activated ordering, to keeping pace with the swiftly changing face of technology that serves restaurants – and the boom in investment in that area. Jonathon delves into the extensive list of pros and cons for third-party delivery services, and how they've changed the way restaurants do business, collect data, and facilitate (or hinder) the push for customer loyalty. Finally, he runs us through the incredible offerings of the upcoming FSTEC conference, and what we know will be prevalent themes there for the top executives. This conversation is truly fascinating and insightful, and listeners will find this too – press play now and join us!

On this episode Wolfe Bites, we are joined by Jonathan Maze, Editor in Chief at Restaurant Business Magazine. How have casual dining chains changed their business practices during the current pandemic? How have restaurants benefited from the Holiday Season? What is the biggest concern coming for the winter months? Join us as we discuss all this and more! Hosted by Barry Wolfe of Marcus and Millichap. Our Guest this week: Jonathan Maze, Editor in Chief at Restaurant Business Magazine. www.restaurantbusinessonline.com LinkedIn: @jonathanmaze

Restaurants seem to be more resistant to state shutdowns this time around. This week's episode of the Restaurant Business podcast “A Deeper Dive” features Editor-at-Large Peter Romeo, who sits down with host Jonathan Maze to discuss the current state of the pandemic.

This week’s edition of the RB podcast “A Deeper Dive” features editors Jonathan Maze and Peter Romeo discussing the coronavirus resurgence and its impact on the industry.

In the summer of 2004, Google went public and, as everyone knows, it’s done phenomenally well. What’s less known is that a few weeks later, Domino’s Pizza also went public. What’s crazy is that the stock has performed almost identically since then. On this episode, we speak with Jonathan Maze, the Editor-in-Chief of Restaurant Business Magazine about how they delivered this incredible performance.

On this episode of Wolfe Bites, we are joined by Jonathan Maze, Editor in Chief at Restaurant Business Magazine. How will the restaurant industry change moving forward from Covid-19? What do fast food chains have in common? How will casual dining chains change their business practices? Join us as we discuss all this and more! Hosted by Barry Wolfe of Marcus and Millichap. Our Guest this week: Jonathan Maze, Editor in Chief at Restaurant Business Magazine www.restaurantbusinessonline.com LinkedIn: @jonathanmaze

"If 9/11 and the credit crisis were wrapped up into one, this would still be worse." The Coronavirus has created a crisis in the restaurant industry, and while they’re fighting to stay open, others have already shuttered as they are not built for any other format other than sit-down, dine-in. In this week’s episode, we are joined by Jonathan Maze, Editor In Chief at Restaurant Business Magazine. Maze breaks down what restaurants are currently going through, and what it would take for them to survive not only now, but in the future. Also, while self-quarantined, the Katchup crew discusses its own experiences with restaurants at the time of a California lockdown, and how Foodbeast’s coverage has changed since the outbreak. We also talk to our own resident food scientist, Constantine Spyrou, to get some little known facts about canned foods. --- Thank you all so much for listening! All the Tweets and Instagram tags of you listening mean the world. Reviews you leave on iTunes are also incredibly helpful, if you enjoyed an episode, please drop us some love on the Apple Podcasts store, or wherever your beautiful ears are listening. ---- Your Hosts: Elie Ayrouth (@bookofelie) Geoffrey Kutnick (@geoffreykutnick) Your Guest: Jonathan Maze (@jonathanmaze) Produced by: Isai Rocha (@isairocha) ---- Follow us! Instagram: instagram.com/foodbeastkatchup instagram.com/foodbeast Facebook: www.facebook.com/foodbeast Twitch https://www.twitch.tv/foodbeast

This week’s episode of the RB podcast "A Deeper Dive" features a discussion between Jonathan Maze and Peter Romeo about companies’ latest sales-building strategies.

In the latest edition of "A Deeper Dive," Jonathan Maze and Peter Romeo discuss the spate of big-time chains changing chief executives.

On this episode of "A Deeper Dive," RB’s Jonathan Maze and Peter Romeo discuss what has been a busy summer season for restaurant M&A.

This is a conversation with Jonathan Maze, the Executive Editor of Restaurant Business and one of the most important and well-known journalists in the restaurant industry. He also has his own podcast called a Deeper Dive. This episode was recorded at the NRA show last May and hosted by Restaurant365. Enjoy!

Food News: Avocados and Millenials Guacamole Cheese will be available for purchase starting May 1st at all 161 locations of fresh market.  This gouda-style cheese is pale green,and combines avocado, lime,chili,tomato,onion,and garlic.  It can be cubed to eat alone,shredded on nachos, or melted into a queso dip. To quote a great mathematician Dr.Ian Malcolm "Your scientists were so preoccupied with whether they could, they didn't stop to think if they should."  Simply put this just shouldn't  exist. Avocados and Cheese are both delicious things that do not need to be part of each others world. This is the new "dessert hummus"  a Frankenstein mashup of food that is made for clicks and insta-likes In other avocado based news, a property developer in Vancouver is promising a year of Avocado Toast with everyone $300,000 condo sold. After purchasing the condo you get a gift card to an unnamed restaurant that would cover Avocado Toast or any other breakfast for a full year. As NotAFoodie's residential millennial, I think this is a hilarious marketing attempt but it's getting people all over North America talking about  it.  The developers are also taking a 10% down payment  as opposed to one typically in the 15-25% range, which I think is much more enticing than slicing avocados on top of toast. Lastly in Food News another old person is blaming Millennials for their failures. Jonathan Maze at Restaurant Business Online wrote this article saying that Millennials are to blame for casual restaurants chains profit drop. The fact of the matter is blaming everything on Millennials at this point is lazy.  Yes wages are on the rise and unemployment is low, but $15 minimum wage is still a low salary and rents are very high. If I just spent 40 hours working  for $600 before taxes, so a take home pay between $400-$500, why am I going to spend $30 of it at a crappy chain restaurant where everything is microwaved. Restaurants need to see that in addition to  being cost conscious  Millennials also want to know where their food is coming from,and be wowed by the flavor, not eat something  that just got popped into the microwave Street Food and Guy Fieri Street Food is Netflix's newest debut in the world of Food Documentaries. In the same vein as Chef's Table. It highlights street food from around the world. Esquire magazine  gave it the highest praise saying it fills a"Bourdain-Sized hole in Food TV."  Tom and I are obviously both big street  food guys. The photo for this blog post  is of the Boat Noodle Soup I ate at a Night Market in Bangkok. I went with a friend of a friend who just ordered for me. I've said before how  the soups in Thailand are out of this world, with crazy depths of flavor. This  is one of the best things I've ever ate. Somehow we went from Street Food to Guy's Grocery Games. I've watched a few hours of this show(compared to like a million hours of Chopped) and I am pretty sure with my combination of IQ,Fitness, and Cooking knowledge that I would absolutely clean up on this show.  I am very good with thinking on my feet, deceptively fast, and of course I can throw down in the kitchen. I went to their casting site but they only cast actual chefs unfortunately How To  Make Pasta Pomodoro Italian Cuisine is defined not by crazy techniques or and a million ingredients, but by its simplicity and letting the ingredient speak for themselves.  I don't think that there is a single dish that does this better than a Pomodoro  Sauce. "The Whole is Greater than the Sum of its Parts" is the best way to describe it. A 5 ingredient dish that will please everybody Pomodoro for 4 16 oz of dried pasta(I like Rigatoni, Tom likes Spaghetti) 8 Plum Tomatoes 1/4 Cup Extra Virgin Olive Oil 1/2 Onion 4 Garlic Cloves 3 Basil Sprigs(plush more to garnish) Prepping The Tomatoes Take your 8 tomatoes and cut an X onto the bottom of them. Prepare a pot of boiling water as well as an ice bath. Drop the tomatoes into the boiling water for 30 seconds, and then place them in the ice bath. Remove and peel from  the bottom, scoop out seeds with a  spoon Prepping the Pasta Heavily salt your boiling water(3 tbsp), do not use any olive oil. Cook pasta al dente Making the Pomodoro Sauce Pour your olive oil into a large pan on medium heat.  Add diced onions and cook for 2 minutes stirring throughout, add crushed garlic cloves and continue to stir for 1 minute. Now add tomatoes, stirring occasionally and breaking them up with your spatula. Cook for 18 minutes, add chiffonade basil to your sauce  and cook for another 2 to 3 minutes. Optional: Add 2 tbp of butter at the end for a richer sauce Add the pasta to your sauce, use tongs to plate. Garnish with Pecorino  Romano and Fresh Basil If you decide you want to make this, DM us photos @NotAFoodieShow on Instagram and Twitter Let's Drink: The Ramos Gin Fizz and Vin de Pamplemousse This week Tom and I pulled out all the stops for this segment. On the podcast I said a Fizz is a Sour with seltzer but I was wrong A Fizz is Liquor, Acid,Simple Syrup and Seltzer A Sour is Liquor,Acid,Simple Syrup,  Egg White This is a Ramos Gin  Fizz Mike's Drink: The Ramos Gin Fizz 2 oz Gin .5  oz Lemon Juice .5 oz Lime Juice .5 oz  Simple Syrup .5 oz heavy cream 3 dashes orange flower water 1  Egg White Top  with club soda To Prepare: Put all ingredients besides the club soda into a shaking tin and shake vigorously without ice. This is called dry shaking and allows for the foam to form in the drink. Add ice and shake vigorously again. Honestly you will be shaking for about 5 minutes. Pour into a Collins Glass with ice, add seltzer into the tins to pick up whatever is left and top your drink with it. The Ramos Gin Fizz was created by Henry Ramos in New Orleans in the 1880s. People would come from all over to drink one so he employed an entire line of men to just shake these cocktails. Tom's Drink: Vin de Pamplemousse 3 Ruby Red Grapefruits 3 White Grapefruits 4 Lemons 1 Vanilla Bean 3 Cups Granulated Sugar 5 Liters of Wine($10 NZ Sauvignon Blanc preferred) 1 Liter of Vodka To Prepare: Slice all your citrus very thin with the skin on. Sterilize a large bucket and add all the ingredients.  Cover with plastic wrap and put away in the dark for 40 days. Your first few days you need to go and stir it vigorously to make sure the sugar dissolves, then just  leave it and let all the flavors meld.  Pour it into sterilized wine bottles and cork them If you want a bottle of Vin de Pamplemousse DM us on Instagram or Twitter

Veteran Hedgeye Restaurants analyst Howard Penney is joined by Restaurants journalist Jonathan Maze, Executive Editor with Restaurant Business Magazine to discuss the big winners and losers. Join us for a special, in-depth investing discussion highlighting key Restaurant industry trends and the companies best positioned for success (as well as failure). DISCUSSION TOPICS INCLUDE: What is the health of the overall restaurant industry? How is the trend toward delivery impacting restaurant stocks? Is Chipotle in the “early innings of one of the greatest turnarounds you will see in the restaurant space"? Is McDonald’s still a favorite Hedgeye short call? What’s next for beleaguered Papa John’s (PZZA)? Takeaways on the casual dining space (examples include DRI, TXRH, CAKE, BLMN, DIN)

Restaurant Business' Peter Romeo and Jonathan Maze weigh in on the dispute and where the chain goes from here in this special edition of “A Deeper Dive.”

Apple reaches a trillion-dollar milestone. Baidu faces a Google-sized potential competitor. Blue Apron fails to deliver. And Red Robin and TripAdvisor lose altitude. Ron Gross, Jason Moser and Matt Argersinger analyze those stories, as well as the latest from Tesla, Square, Take-Two Interactive, and Activision Blizzard. Plus, Restaurant Business Magazine executive editor Jonathan Maze talks Chipotle, IHOP, McDonalds, and the changing restaurant business.