Podcasts about restaurant business

Why are restaurant chains introducing so many limited-time offers?This week's episode of the restaurant finance podcast A Deeper Dive features Katie Belflower, manager of menu research and insights with Restaurant Business sister company Technomic. This is part of a series of podcasts we recorded during the recently concluded National Restaurant Association Show.We wanted to talk with Belflower about the shocking number of limited-time offers, or LTOs, restaurant chains have been pushing recently. The industry introduced a record number of LTOs last year, and she helps explain why. We talk about the impact social media is having on restaurants' need for more innovation and whether weak traffic is forcing more companies to push new items. But we also talk about the risks associated with so many LTOs.And we also talk a bit about menu pricing.We're talking limited-time offers on A Deeper Dive so check it out.

What does Culver's new CEO have in mind for the chain?This week's episode of the Restaurant Business podcast A Deeper Dive features Julie Fussner, who was recently named chief executive of the 1,000-unit, Wisconsin-based burger chain. Culver's is quietly one of the most consistent restaurant chains in the country and is one of a generation of high-growth burger concepts. Its system sales grew 16% last year. By contrast, fast-food burger chain sales last year grew just 1%.Fussner came to the brand in 2017 and was later named chief marketing officer, the first CMO in that chain's history. In April she was named just the fifth CEO in Culver's history and the brand's first woman CEO.So we thought we'd bring her on and ask her a bunch of questions about plans for the company.

Ube, the photogenic purple sweet potato from the Philippines, has been trending gradually in the United States. It got a boost recently when it made it onto the menu of the three Starbucks Reserve Roastery locations in Chicago, New York, and Seattle where it's added to a coconut cold foam and spooned over an Espresso Martini.Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, discussed the ube phenomenon, which also came up in Pat's conversation with the operators of Tous Les Jours, a Korean-based pastry concept that's growing quickly in the United States. Pat said they see ube and another trending Asian ingredient, matcha, as points of distinction for the brand.Speaking of trends and Korean food, Bret went to a preview of a collab between fast-casual salad chain Sweetgreen and fine-dining Korean steakhouse Cote. Sweetgreen has collaborated with fine-dining chefs in the past, including Dan Barber of Blue Hill and Nancy Silverton of Mozza, and this new one features Korean sauces and marinades that are used in three limited-time offers: Two salads and a more substantial plate.The LTOs expand on Sweetgreen's introduction of steak last year—another trend in fast-casual restaurants. While chicken, always popular, is gaining even further traction at limited-service restaurants, Pat and Bret discussed how steak really shines as LTOs, including these new ones at Sweetgreen and the Steak Stroganoff at Noodles & Company, which was discussed during that chain's recent earnings call as a reason for the fast casual's relative success during the first quarter. Bret also sampled the returning Campfire menu at Cracker Barrel. It's become a harbinger of summer for the chain, which this year added a shrimp skillet with andouille sausage to the lineup. Bret also shared an interview with Indian chef Rasika Venkatesa, the former chef de cuisine of Mourad in San Francisco, who is now in New York City operating a series of pop-ups called Mythili, named for her grandmother. Venkatesa discussed her approach to cooking Indian food, and shared how she collected recipes from villagers from throughout the state of Tamil Nadu.

Cinco de Mayo is now in the rearview mirror, and restaurant chains are focusing on new tie-ins. Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, noted the launch of Sonic's Unicorn Dreams Slush, a bubbly, bright pink drink that comes with a choice of four color-changing straws. It's perfectly positioned for Instagram, as many new menu items are lately.Pat Cobe, senior menu editor of Restaurant Business, commented that beverages continue to be a hotbed of menu innovation.  Pizza also saw some action this week, with both Mellow Mushroom and &pizza debuting taco-inspired pies. Bret also pointed out the return of chicken and waffles to KFC and barbecue sandwiches at Shake Shack. At the latter, there's a chicken sandwich and burger, each with a choice of either the Shake Shack's signature barbecue sauce or a new Carolina-style flavor profile. Along with a new campfire s'mores shake and lemonade drinks, this is a menu that's anticipating summer. Then we shared an interview with Mark Boyton, VP of global food & beverage for Puttshack, a mini-golf eatertainment concept with 16 locations. Boyton is an experienced restaurant chef and is intent on elevating Puttshack's food, cocktails, beer and wine. Instead of the usual nachos and wings, the menu features globally inspired small plates and local flavors. Listen as he shares the tasty details.

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.

How does Chili's keep doing this?This week's episode of the Restaurant Business finance podcast A Deeper Dive features George Felix, the chief marketing officer for Chili's parent company Brinker International.We spoke with Felix at the Restaurant Leadership Conference. We wanted to talk about Chili's marketing, and how it's taken advantage of social media to draw attention to the brand. The chain's same-store sales have increased more than 31% each of the past two quarters despite a brutal market for full-service chains.Felix talks about the way Chili's took advantage of consumer frustration over high fast-food prices and he details the company's thinking as it elevated one of its long-time offers. He also talks about social media in general and how the company recognized consumer affinity for cheese pulls. And he talks about the company's Lifetime movie.We're talking Chili's and marketing on A Deeper Dive so check it out.

How do you teach an old pizza chain new tricks?This week's episode of the Restaurant Business podcast A Deeper Dive features David Karam, the CEO of the pizza chain Sbarro.The pizza chain was founded in 1956 and for years thrived inside mall locations. But the company took on too much debt and filed for bankruptcy twice after the Great Recession. We wanted to talk with Karam to understand what Sbarro did to survive those two bankruptcies. Karam took over the chain between the two filings and has led the it ever since and now owns the concept. Sbarro just opened its 800th restaurant and has found new life in places like convenience stores and airports as well as international markets.Karam discusses these plans and provides insight into how the company was able to find a life past bankruptcy. 

#358 If you think a busy restaurant automatically means a profitable one — think again! In this episode hosted by Kirsten Tyrrel, we sit down with Ryan Gromfin, aka The Restaurant Boss, who pulls back the curtain on the flawed traditional restaurant business model. From his early days as a 15-year-old working in a five-star kitchen to building and consulting for scalable restaurant empires, Ryan shares why systems — not just great food — are the real key to success. He explains how most restaurant owners are unintentionally stuck in survival mode and lays out practical strategies for building a business that runs efficiently and profitably. Whether you're in the food industry or not, Ryan's advice on systems, leadership, and scalability will change how you think about business! What we discuss with Ryan: + Why the restaurant model is broken + From chef to systems expert + Difference between building vs. following systems + Daily metrics every owner must track + Labor costs and post-COVID challenges + Common myths about profitable restaurants + Importance of systemizing every repeated task + How to structure successful partnerships + Revenue benchmarks for scaling locations + Top financial mistakes new owners make Thank you, Ryan! Check out The Restaurant Boss at TheRestaurantBoss.com. Check out Scale My Restaurant at ScaleMyRestaurant.com. Check out clickBACON at clickBACON.com. Follow Ryan on YouTube. Watch the video podcast of this episode! And follow us on: Instagram Facebook Tik Tok Youtube Twitter To get exclusive offers mentioned in this episode and to support the show, visit millionaireuniversity.com/sponsors. Want to hear from more incredible entrepreneurs? Check out all of our interviews here! Learn more about your ad choices. Visit megaphone.fm/adchoices

https://www.youtube.com/watch?v=jR1hMlmuFNA&t=1sToday, we're highlighting Josh's appearance on a standout episode of Digital Hospitality with host Shawn Walchef. They explore the power of storytelling in business, the surprising ROI of podcasting, and the evolving world of restaurant tech. From menu engineering to system integration, the conversation dives deep into the real-world challenges restaurant owners face—including the lessons that only come through failure. Josh also speaks candidly about the value of mentorship and offers actionable advice for aspiring restaurateurs—focusing on what truly drives success: profitability, innovation, and the ability to adapt in a fast-changing industry.Links and resources

Pat Cobe, senior menu editor at Restaurant Business, and Bret Thorn, senior food & beverage editor for Nation's Restaurant News and Restaurant Hospitality, together moderated a menu innovation panel at the Restaurant Leadership Conference last Monday in Phoenix. Participants included operators from Popeyes, Noodle's & Company, Potbelly, Applebee's and Velvet Taco, and we heard a lot about what's in the works and what's to come.At RLC, we also heard from Kevin Hochman, CEO of Chili's and our Restaurant Leader of the Year. He chatted about a lot of things on stage, including the Big QP Burger, Chili's quarter-pound burger that launched that day. It's a clear swipe at McDonald's, and as a special introductory deal, it comes with fries and a soft drink for $10.99.Then we shared an interview with Bob Johnston, CEO of The Melting Pot, which is celebrating its 50th anniversary this year. When the restaurant chain started, there were only three fondues on the menu: beef, cheese and chocolate. Johnston, who began as a dishwasher at The Melting Pot, talked about how the menu has since expanded, with on-trend items like seafood and veggie fondues, a brie and fig variation, and steak fondue with mango-habanero sauce. There is also a full bar with craft cocktails and a varied wine selection, a far cry from Michelob—the only beer option back in the ‘70s. Listen as we hear how The Melting Pot has evolved but is still offering an interactive dining experience, which is exactly what many guests want these days when they visit a restaurant. 

How did restaurants do in 2024?This week's episode of the Restaurant Business podcast A Deeper Dive is all about the Technomic Top 500 Chain Restaurant Report.Kevin Schimpf, senior director of industry research at Restaurant Business sister company Technomic, joins the episode to talk about the ranking. The restaurant industry did not have a great year in 2024 if you look at the overall numbers. Kevin and I talk about that and why restaurants didn't do as well.We also talk about what sectors did well and what did not. Hint: It's more menu based than anything else. We talk about the shift from some concepts to others and from some menu types to others and what it means for the future of the industry. We talk about Texas Roadhouse, McDonald's, Starbucks, KFC, Raising Cane's, Chick-fil-A and others. And also what sector should not exist.We're talking Top 500 on A Deeper Dive, so please check it out.

Hosts Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, had a busy week going to chain restaurants' promotional events in New York City.Pat had high tea featuring Portillo's menu items, and Bret went to a preview of the first United States location of Chinese chain Pull-Tab Coffee, whose signature menu item is a sort of reversed iced cappuccino: Coffee foam on top of milk on the rocks. He also went to Bar Tender, a two-day pop-up in Brooklyn created by Wingstop, featuring the chain's upgraded, crunchier chicken tenders in 12 different flavors (he didn't try them all, but he did his best).They also discussed the big chain news of Wendy's new Frosty options. They can now be blended with syrups, and starting in May there will be mix-ins available — like Dairy Queen Blizzards.Also big news: McDonald's has upgraded its lemonade, doing away with Minute Maid (although its orange juice is still in stock), and replacing it with a beverage of lemon juice, lemon pulp and sugar. Then Bret shared an interview with Juan and Gee Smalls, the owners of three-unit Virgil's Gullah Kitchen & Bar in Atlanta, featuring the food of the Gullah and Geechee people of the coastal areas from North Carolina to Georgia. They're first-time restaurateurs, motivated by what they saw as a need for venues owned and operated by Black gay people. The couple discuss their learning process and plans for the future.

How will the bankruptcy filings of TGI Fridays and Hooters affect the market for securitizations?This week's episode of the Restaurant Business podcast A Deeper Dive features Ed Cerullo, a credit analyst with Octus, to talk about whole business securitizations and the potential impact those bankruptcies can have on the market. Whole business securitizations use a company's cash-generating assets to back bonds. Cerullo helps explain how they work, and why they've been so popular in the restaurant industry over the past 15-plus years. TGI Fridays was the first bankruptcy of a restaurant chain that used a whole business securitization, and Hooters was the second. Fridays also has the distinction of having lost control of its assets, the first time that had happened in any industry in 15 years. Both were risky investments, however, at the time they went to the securitization market. Cerullo and I talk about that, and whether the investments properly denoted the risks those companies presented at the time. We talk about whether the securitizations promoted this risk, and what the impact will be on the market going forward. 

Pickles are moving from sidekick to main event on restaurant menus, as the Menu Talk co-hosts witnessed recently. Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, attended Popeyes' pickle reveal at the chain's flagship Times Square location in New York City. The restaurant was decked out in green from top to bottom, and Bret got to taste Popeyes new pickle menu, which included fried pickles, a tart pickle glazed chicken sandwich and pickle lemonade. Although not on the menu, servers also handed out Pickle Margaritas infused with pickle juice, and pickles with smoked salmon, caviar and crème fraiche, courtesy of NYC deli landmark, Zabar's.When Pat Cobe, senior editor of Restaurant Business, interviewed Popeyes chef Amy Alarcon following the event, she mentioned the hydrating properties of pickle juice, which is mixed into Popeyes' signature cane sugar-sweetened lemonade. Coffee chain Dutch Bros also introduced a pickle juice energy drink this month, the Pickleback Rebel. Moving on to non-pickle items, Pat talked about the inspiration behind Jack in the Box's culturally connected milkshakes. The latest is the Pink Pineapple Express that ties into 4/20, the unofficial “holiday” celebrating cannabis. Bret mentioned that Ike's Love and Sandwiches and Jimmy John's are both offering special munchies for 4/20 as well. Other food news of the week focused on the never-ending parade of ranch dressing variations and Subway's latest footlong snack—Doritos Footlong Nachos. Bill Nevruz of Shaw's Crab House | Photo courtesy of Lettuce Entertain You EnterprisesThen the two shared an interview with Bill Nevruz, an executive partner in Lettuce Entertain You Enterprises and the divisional president of Shaw's Crab House in Chicago. Shaw's is celebrating its 40th anniversary this month, and Nevruz described the festivities around that milestone, including a throwback menu that features items like sauteed frogs' legs, clams casino and crab-stuffed shrimp. Of course, signatures including oysters, sushi and king crab legs will also be on hand, along with two anniversary cocktails—an Old Fashioned and a Martini—both garnished with oysters and caviar. Listen as Nevruz relates Shaw's story and how the restaurant has earned its reputation as a premier seafood destination far from both coasts.

Beverage concepts are proliferating across the country, and for good reason. As Pat Cobe, senior menu editor of Restaurant Business, reported recently and discussed on this week's podcast, Gen Z has become a generation of afternoon treat-buyers and they enjoy rewarding themselves with something colorful and refreshing that they can exhibit proudly on social media. Hence the proliferation of beverage concepts such as HTeaO, Sip Fresh, and Krak Boba, among many others. In fact, she and Nation's Restaurant News senior food & beverage editor Bret Thorn noted that big chains have gotten in on the act, launching their own beverage-focused concepts such as Taco Bell's Live Más Café and McDonald's CosMc's.In food news, the co-hosts groused a bit about the relentless spread of hot honey (Subway jumped on the bandwagon last week) and suggested alternatives, such as sweet Thai chile sauce, or maybe brown sugar with habanero. Maybe hot honey is becoming table stakes at restaurants, but it's not going to get anyone's attention anymore. Other chains are flexing their creative muscles, however, such as Pokeworks, which just came out with a line of “Hot Plates” that resemble a Hawaiian midday staple called the plate lunch, made with some kind of center-of-the-plate protein accompanied by two scoops of rice and macaroni salad. Pat and Bret observed that Hawaiian food is becoming more prevalent on the mainland and is worth looking into. Fogo de Chão is making sure that its customers can spend as much money as they like when they visit with the introduction of an Indulgent Churrasco menu, about $20 more than the concept's all-you-can-eat Churrasco Experience and featuring luxury items such as lobster and bone marrow. Then Bret shared an interview with Jesús Méndez, a restaurateur and bar owner in Birmingham, Alabama, who recently opened Salud Taqueria, bringing Mexican street food to the center of the city. 

#310 In this episode, Justin Williams talks to Jason and Pili Yarusi about their journey and experiences in the world of commercial real estate investing. The Yarusi's began working in the restaurant and bar industry, moved to house moving and flipping, before venturing into large-scale multifamily investing back in 2016 and have since acquired a significant real estate portfolio. They discuss how to make the transition from single-family homes to apartment buildings and share insights into establishing broker relationships, understanding the difference between active and passive investing, and the importance of mentoring. They also delve into the importance of understanding the dynamics of taking calculated risks, seeking a business-savvy network, and the tax advantages investment properties offer. Furthermore, they delve into the different opportunities available for both accredited and non-accredited investors. To have a successful and thriving real estate business, The Yarusi's emphasize the significance of constantly learning, taking action, building relationships and educating oneself. (Original Air Date - 11/30/23) What we discuss with Pili and Jason: + Introduction and Background + Guest Introduction: Jason and Pili Yaroussi + Journey into Apartment Investing + Transition from Restaurant Business to Real Estate + Challenges of Running a Construction Business + Transition into Real Estate and House Flipping + Scaling the House Flipping Business + Venturing into Large Multifamily Investing + The Power of Networking and Mastermind Groups + The Benefits of Commercial Investing + The Process of Finding and Acquiring Properties + Establishing Contact with Property Owners + Broker Relationships and Direct Marketing + The Role of Brokers in Property Acquisition + Finding Opportunities through Various Channels + Understanding the Market and Building Broker Relationships + The Importance of Real Estate Resumes and Mentors + The Role of Sponsors in Property Acquisition + Sourcing Deals and Becoming an Acquisition Specialist + Active vs Passive Partners in Property Investment + Understanding the Role of Limited and Active Partners + The Potential of Passive Investing + Understanding the Concept of Accredited Investors + The Importance of Building Relationships with Investors + The Journey to Success in Business and Investing + The Importance of Planting Your Financial Tree + Closing Remarks and Future Plans Links and resources from this episode: https://www.yarusiholdings.com/ https://www.costar.com/ https://cre.moodysanalytics.com/ https://www.yardi.com/products/matrix/ For more information go to MillionaireUniversity.com To get access to our FREE Business Training course go to MillionaireUniversity.com/training. And follow us on: Instagram Facebook Tik Tok Youtube Twitter To get exclusive offers mentioned in this episode and to support the show, visit millionaireuniversity.com/sponsors. Want to hear from more incredible entrepreneurs? Check out all of our interviews here! Learn more about your ad choices. Visit megaphone.fm/adchoices

What is the strategy for Authentic Restaurant Brands' newest acquisition?This week's episode of the Restaurant Business podcast A Deeper Dive features Alex Macedo, the CEO of the multi-brand operator Authentic Restaurant Brands (ARB). The company recently acquired the New England polished casual-dining concept Tavern in the Square, its latest in a series of deals for largely regional chains. The company owns Pollo Tropical, Primanti Bros., P.J. Whelihan's and Mambo Seafood. The company's chains generate $1 billion worth of revenue and $150 million in EBITDA, or earnings before interest, taxes, depreciation and amortization. We asked Alex why Tavern in the Square fits with these companies, when it plans to buy another chain and what's the strategy behind acquiring regional concepts. We also asked Alex about ARB's ultimate exit strategy. Check it out.

Spring brings a lot of menu activity, and the most recent launches show a focus on upgraded ingredients and formats. Menu Talk hosts Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, and Pat Cobe, senior menu editor of Restaurant Business, noted Maggiano's updates, which include Wagyu meatballs and Chicken Parmesan topped with freshly grated cheese.  Bret also cited Tender Greens' menu upgrades, which include the artisan Laura Chenel goat cheese as an ingredient, along with heirloom cherry tomatoes and Great Northern beans. The pair also observed more fresh vegetables on menus, with carrots—an everyday veggie—getting treated to some fancy preparations at restaurants. Another trend that's gaining steam is happening at Italian concepts. Your Pie is doing pizza shop sandwiches, filling their proprietary pizza dough with various ingredients and baking them into portable, handheld items. All have sauces based on ranch, America's favorite sauce flavor, it seems.The duo also shared an interview with Scott Davis, chief concept officer for Noodles & Company, the fast casual that just experienced a major menu upgrade two years in the making. Davis talks about how he and his culinary team responded to customers' cravings for more generous portions of sauce, more mac ‘n cheese variations, more protein and more bold, global flavors. All of those show up in the new menu additions. Give a listen.

How has the pandemic affected restaurants?This week's episode of the Restaurant Business podcast A Deeper Dive features Lisa Miller, a consumer strategist and the author of "The Business of Joy."The podcast is part of our series on the impact of the COVID pandemic on the restaurant industry five years after it first hit. The pandemic wiped out a huge percentage of sales. More than half of the restaurant workforce lost their jobs. That period was an earthquake on the industry, and there have been many aftershocks since: supply shortages, runaway inflation and now traffic declines as consumers get frustrated over price hikes.We discuss the lingering impact from that era. We also talk about how consumers have changed. And we talk about the potential restaurants have to get customers, even in a tough market. The U.S. diner hasn't fully returned to the industry and still wants to eat out more often than they do. 

Menu Talk hosts Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, agree that restaurants are pushing out spring flavors earlier than ever.It's also the season for menu makeovers at several restaurant chains. After identifying “team mom” as a core customer, Walk-Ons Sports Bistreaux introduced a number of new, female-friendly dishes, less sugary cocktails and higher-end wines. And Noodles & Company launched nine new menu items—an overhaul two years in the making—which you'll hear more about next week.But this week, we are spotlighting Matt King, president and COO of Legal Sea Foods, as our guest. He chats about the recent menu makeover at the Boston-based casual-dining chain. While the restaurants' signatures will never be taken off the menu—we're talking about the best-selling lobster roll and fish and chips—King shares Legal Sea Foods' journey toward customization. Guests can now create their own flavor profiles, choosing the protein they prefer, along with a sauce or rub, cooking technique and sides. For the indecisive, there are also plenty of chef-curated dishes featuring seasonal, sustainable seafood. Listen as King, the brand's former head chef, describes Legal Sea Food's new culinary direction and what's next. 

Why are restaurant chains still having challenges in 2025?This week's episode of the Restaurant Business podcast A Deeper Dive features Rich Shank, the senior principal with sister company Technomic. We wanted to talk with Shank because of the uncertain state of the restaurant business so far in 2025. A lot of people thought that things would improve this year after a difficult 2024. But so far that hasn't quite happened. Many chains have reported weak sales beyond just weather concerns, saying that consumers are still cutting back. We talk about why that is. We also talk about the uncertainty surrounding the economy, particularly with the threat of tariffs. We also talk about the potential impact of immigration restrictions. In addition, Rich talks about how the restaurant business has changed since the pandemic started five years ago.We're talking about the state of the industry so check it out. 

Jaime and Matt connect with chef Giovanni Mauro to talk about the pros and cons of running a busy Italian restaurant in Las Vegas. The chefs dive into why having values and implementing systems can help navigate the ongoing demands in being a chef in 2025.

Lent is upon us, and that means seafood specials at restaurants across the country, both for Catholics who refrain from eating meat on Fridays during the six-week period, and for those for whom it has become a seasonal lifestyle for other reasons.Pat Cobe, senior menu editor of Restaurant Business, noticed some relatively unusual fish, such as Alaska cod and flounder, rather than the more typical pollock gracing menus, particularly at quick-service restaurants. Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, pointed out that the rather debauched holiday of St. Patrick's Day always falls during Lent, which is intended to be a time of abstinence. The contrast means that green menu items and corned beef share menu space with seafood at this time of year.Bret noted that there are other, smaller, less formal holidays at this time of year, too. Mar. 10 is Mario Day, important to a certain subset of young video gamers. It's followed by Pi Day on Mar. 14, celebrating the universal constant that starts with 3.14. Restaurants reinterpret it as Pie Day, and offer a variety of specials around pizza and dessert. Pat observed that BJ's is offering specials in its skillet cookies, called Pizookies. Mar. 16 is Steve Austin Day, which holds some importance for professional wrestling fans. This year it's also part of St. Practice Day, which some people celebrate on the weekend before St. Patrick's Day (which is on a Monday this year), ostensibly to build up their alcohol tolerance for the annual celebration of Irish culture. Then there's April Fool's Day on April 1, International Cannabis Day on April 20, Earth Day on April 22, and Star Wars day on May the 4th. Pat pointed out that March 9 was National Meatball Day, and Bret expressed his disdain for that and other food holidays, but he acknowledged that they can be a great and relatively easy way to bring in more customers. In other F&B trends, Pat observed the rollout of several new sandwiches this week, including Potbelly's Barnyard, and Bret noted new sauces from Buffalo Wild Wings and Hardee's. Of particular interest, he said, was the fact that Hardee's called out Duke's mayonnaise specifically as an ingredient in its new Carolina Gold BBQ Sauce, and Bojangles also mentioned that it is serving its annual Lenten fish special, the Bojangler, made with Duke's tartar sauce. The guest on this week's podcast is Einat Admony, the chef and owner of Balaboosta restaurant in New York City and the recently opened Moondog, a listening bar that serves Admony's version of Mexican food, among other things. The Israeli chef and restaurateur shared insights into how Middle Eastern and Mexican cuisines are related, and also discussed the unique nature of Israeli cuisine.

What's going on with egg prices?This week's episode of the Restaurant Business podcast A Deeper Dive features Ricky Richardson, the CEO of the breakfast-and-lunch franchise Eggs Up Grill. We wanted to talk to Ricky because he recently posted about a decision his franchisees made in reaction to egg prices.Egg prices have hit record highs this year because of an outbreak of avian influenza, which has caused poultry farmers to get rid of much of their flocks, dropping supply. Because of the high costs, some chains such as Waffle House and Denny's have instituted egg surcharges. Richardson explains just how big a deal these price increases are to the company's franchisees and how the company and operators are dealing with them. We also talk about surcharges and the impact on customers. And we spend some time talking about Eggs Up and the breakfast-and-lunch category, quietly one of the hottest categories for years.We're talking about eggs on A Deeper Dive so please check it out. 

Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, were both invited to a preview of Starbucks' spring menu. At the tasting, which took place at the Starbucks Reserve location in NYC's Empire State Building, they sampled a collection of colorful beverages, including a purple Iced Ube Coconut Latte, pink Iced Cherry Chai and several lavender drinks returning from last spring. Pat especially liked the cherry chai with its topping of cherry cream foam and crunchy red and pink sugar flakes, while Bret was impressed with the combination of ube, coffee and coconut and voted that as his favorite.The editors were also impressed with the new food additions—a warm, savory Jalapeño Chicken Pocket and a sweet pistachio-filled pastry. Both made nice accompaniments to Starbucks' newest blonde roast coffee, Sunsera Blend. It tasted pretty complex for a light roast.The two then shared an interview with Sayat and Laura Ozyilmaz, husband-and-wife chef-owners of Dalida in San Francisco. Dalida serves “borderless” Mediterranean food, mixing and matching flavors and dishes from the Turkey, Lebanon, Armenia, Cypress and other countries in the region. Sayat is from that area but Laura is Mexican, and some of her culinary influences come into play on the menu, too.Listen as they describe how the restaurant's location in Presidio Park and California-sourced ingredients also impact their menu, and how they foster sustainability and community at Dalida.

Pat Cobe, senior menu editor of Restaurant Business, recently attended a milestone event for the town of Seguin, Texas: the debut of the first Applebee's-IHOP cobranded restaurant. With around 110 items, the menu is about as large of those of Applebee's and IHOP individually, featuring their greatest hits alongside collaborative mashups, like a Buffalo Chicken Omelet that Pat particularly enjoyed. Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, remarked that, although Buffalo chicken is everywhere, and spicy breakfasts are now quite commonplace, this is the first Buffalo breakfast item he has seen.He and Pat also discussed menu items that debuted at other chains, including caviar service that is now available at Sullivan Steakhouse and sister brand Eddie Merlot's. At $110 it's a premium offering to say the least, but the co-hosts observed that if there weren't demand for it they wouldn't have added it to their menus.There were also some interesting new collaborations this week, most notably Taco Bell introducing Birthday Cake Churros developed in concert with the New York City-based pastry shop Milk Bar. A couple of doughnut chains also introduced collabs of different sorts. Duck Donuts rolled out Sonic the Hedgehog-themed treats in celebration of the debut of Sonic the Hedgehog 3 on streaming service Paramount+. Meanwhile, Krispy Kreme rolled out more broadly movie-themed items, such as a Caramel Popcorn doughnut and a Blue Raspberry Slush doughnut in partnership with Hulu, apparently encouraging people to snack on the movie theater concession-inspired treats while watching their favorite shows at home. Bret also interviewed Sarah Thompson, executive chef of Casa Playa, a coastal Mexican restaurant at the Wynn Las Vegas, who discussed her approach to procuring top-notch ingredients and elevated cuisine while also appealing to the many guests who just want tacos and queso fundido without a lot of fuss. 

How do you take a hot restaurant concept national without destroying it?This week's episode of the Restaurant Business podcast A Deeper Dive features Chris Schultz, the CEO of Voodoo Doughnut. The doughnut chain was founded in Portland, Oregon, in 2000 by Kenneth Pogson and Tres Shannon. It quickly gained a reputation for off-the-wall doughnuts—we'll let you check out the website for the names of said doughnuts—and a brilliantly pink color scheme. The company has been expanding rapidly with private-equity owners. We talk with Chris about some of the changes the company has made and how the chain can make itself ready for growth without losing the irreverence that helped it gain popularity in the first place.And we also talk with Schultz about the chain's expansion strategy, and whether that strategy can work for a concept that focuses largely on treats. 

How does a restaurant chain come back from bankruptcy?This week's episode of the Restaurant Business podcast A Deeper Dive features Jim Greco, the CEO of the recently-emerged-from-bankruptcy Tijuana Flats.Greco is an industry veteran who has engineered turnarounds at Bruegger's and Sbarro. He recently took over Tijuana Flats, the fast-casual Mexican chain, and is working on that comeback plan.We wanted to talk with him to go over the best strategies for resuscitating struggling restaurant chains. It's an important topic because a lot of companies are doing just that. So we talk about the importance of operations, marketing and, of course food.Check it out.

In this episode of Grow a Small Business, host Michael Denehey  interviews Simon Robustelli, who grew his restaurant business, Solo Pasta, from $5,000 to $50,000 in weekly revenue over 15 years before a successful exit. Simon shares his insights on the challenges of managing rapid growth, including the importance of consistent processes and empowering his team. He reflects on the difficulties of maintaining a healthy work-life balance and the need to "work on the business, not just in it". After his successful exit, Simon emphasises the value of having the right mentors and being open to change.    Why would you wait any longer to start living the lifestyle you signed up for? Balance your health, wealth, relationships and business growth. And focus your time and energy and make the most of this year. Let's get into it by clicking here.   Michael delves into our guest's startup journey, their perception of success, industry reconsideration, and the pivotal stress point during business expansion. They discuss the joys of small business growth, vital entrepreneurial habits, and strategies for team building, encompassing wins, blunders, and invaluable advice. And a snapshot of the final five Grow A Small Business Questions: What do you think is the hardest thing in growing a small business? According to Simon Robustelli, the hardest thing in growing a small business is patience and belief in your product or brand. He emphasises the importance of having great people around you who are aligned with your vision, as one person deviating can quickly derail the business. What's your favourite business book that has helped you the most? Simon admits he didn't read many business books, preferring to learn through hands-on experience, mentors, and observing others. He believes his core values and business acumen came more from his father and the network of people he surrounded himself with. Are there any great podcasts or online learning resources you'd recommend to help grow a small business? While Simon didn't have a specific podcast or online resource to recommend, he emphasises the value of being open to learning from a wide range of people, including those in your industry and beyond. He believes the more diverse perspectives you can gain, the better. What tool or resource would you recommend to grow a small business? Simon's top recommendation is to focus on establishing clear procedures and processes to ensure consistency. He points to the example of McDonald's, where every step is meticulously documented, as a model for small businesses to emulate. What advice would you give yourself on day one of starting out in business? If he could go back in time, Simon would tell himself to "get ready for a life-changing journey." He reflects that the experience of building and growing his restaurant business was transformative, both professionally and personally, and he wouldn't trade it for anything. Book a 20-minute Growth Chat with Troy Trewin to see if you qualify for our upcoming course. Don't miss out on this opportunity to take your small business to new heights! Enjoyed the podcast? Please leave a review on iTunes or your preferred platform. Your feedback helps more small business owners discover our podcast and embark on their business growth journey.     Quotable quotes from our special Grow A Small Business podcast guest: Be open to change, and that's something that you know – Simon Robustelli At the end of the day, people are coming for a service, and I need to provide that service, so teaching myself as soon as five o'clock is on, whatever you got going on before? Mate switch it off, because you're on show now – Simon Robustelli I think the biggest driving success for me was the customer satisfaction of creating something, a product which people wanted to enjoy and wanted to be associated with – Simon Robustelli      

From Chinatown to Every Town: How Chinese Immigrants Have Expanded the Restaurant Business in the United States (University of California Press, 2024) by Dr. Zai Liang explores the recent history of Chinese immigration within the United States and the fundamental changes in spatial settlement that have relocated many low-skilled Chinese immigrants from New York City's Chinatown to new immigrant destinations. Using a mixed-method approach over a decade in Chinatown and six destination states, sociologist Dr. Liang specifically examines how the expansion and growing popularity of Chinese restaurants has shifted settlement to more rural and faraway areas. Dr. Liang's study demonstrates that key players such as employment agencies, Chinatown buses, and restaurant supply shops facilitate the spatial dispersion of immigrants while simultaneously maintaining vital links between Chinatown in Manhattan and new immigrant destinations. This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

From Chinatown to Every Town: How Chinese Immigrants Have Expanded the Restaurant Business in the United States (University of California Press, 2024) by Dr. Zai Liang explores the recent history of Chinese immigration within the United States and the fundamental changes in spatial settlement that have relocated many low-skilled Chinese immigrants from New York City's Chinatown to new immigrant destinations. Using a mixed-method approach over a decade in Chinatown and six destination states, sociologist Dr. Liang specifically examines how the expansion and growing popularity of Chinese restaurants has shifted settlement to more rural and faraway areas. Dr. Liang's study demonstrates that key players such as employment agencies, Chinatown buses, and restaurant supply shops facilitate the spatial dispersion of immigrants while simultaneously maintaining vital links between Chinatown in Manhattan and new immigrant destinations. This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

From Chinatown to Every Town: How Chinese Immigrants Have Expanded the Restaurant Business in the United States (University of California Press, 2024) by Dr. Zai Liang explores the recent history of Chinese immigration within the United States and the fundamental changes in spatial settlement that have relocated many low-skilled Chinese immigrants from New York City's Chinatown to new immigrant destinations. Using a mixed-method approach over a decade in Chinatown and six destination states, sociologist Dr. Liang specifically examines how the expansion and growing popularity of Chinese restaurants has shifted settlement to more rural and faraway areas. Dr. Liang's study demonstrates that key players such as employment agencies, Chinatown buses, and restaurant supply shops facilitate the spatial dispersion of immigrants while simultaneously maintaining vital links between Chinatown in Manhattan and new immigrant destinations. This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/chinese-studies

From Chinatown to Every Town: How Chinese Immigrants Have Expanded the Restaurant Business in the United States (University of California Press, 2024) by Dr. Zai Liang explores the recent history of Chinese immigration within the United States and the fundamental changes in spatial settlement that have relocated many low-skilled Chinese immigrants from New York City's Chinatown to new immigrant destinations. Using a mixed-method approach over a decade in Chinatown and six destination states, sociologist Dr. Liang specifically examines how the expansion and growing popularity of Chinese restaurants has shifted settlement to more rural and faraway areas. Dr. Liang's study demonstrates that key players such as employment agencies, Chinatown buses, and restaurant supply shops facilitate the spatial dispersion of immigrants while simultaneously maintaining vital links between Chinatown in Manhattan and new immigrant destinations. This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/sociology

From Chinatown to Every Town: How Chinese Immigrants Have Expanded the Restaurant Business in the United States (University of California Press, 2024) by Dr. Zai Liang explores the recent history of Chinese immigration within the United States and the fundamental changes in spatial settlement that have relocated many low-skilled Chinese immigrants from New York City's Chinatown to new immigrant destinations. Using a mixed-method approach over a decade in Chinatown and six destination states, sociologist Dr. Liang specifically examines how the expansion and growing popularity of Chinese restaurants has shifted settlement to more rural and faraway areas. Dr. Liang's study demonstrates that key players such as employment agencies, Chinatown buses, and restaurant supply shops facilitate the spatial dispersion of immigrants while simultaneously maintaining vital links between Chinatown in Manhattan and new immigrant destinations. This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-studies

From Chinatown to Every Town: How Chinese Immigrants Have Expanded the Restaurant Business in the United States (University of California Press, 2024) by Dr. Zai Liang explores the recent history of Chinese immigration within the United States and the fundamental changes in spatial settlement that have relocated many low-skilled Chinese immigrants from New York City's Chinatown to new immigrant destinations. Using a mixed-method approach over a decade in Chinatown and six destination states, sociologist Dr. Liang specifically examines how the expansion and growing popularity of Chinese restaurants has shifted settlement to more rural and faraway areas. Dr. Liang's study demonstrates that key players such as employment agencies, Chinatown buses, and restaurant supply shops facilitate the spatial dispersion of immigrants while simultaneously maintaining vital links between Chinatown in Manhattan and new immigrant destinations. This interview was conducted by Dr. Miranda Melcher whose new book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices

Why are some chains easily outperforming their biggest competitors?  This week's episode of the Restaurant Business podcast A Deeper Dive features Joe Pawlak, the managing principal with RB sister company Technomic, to talk about this topic. Several restaurant chains are easily outperforming top competitors right now. Chili's is beating Applebee's. Dutch Bros is outperforming Starbucks and Texas Roadhouse is outdistancing Outback Steakhouse. Pawlak uses data from Technomic to help explain a lot of this. Customers clearly prefer some chains over others right now, and amid intense competition they are voting with their feet.  We discussed what some of these chains are bringing to the table and how much luck plays a role. The discussion offers lessons for some brands as they look to win in a competitive restaurant market. 

McDonald's is bringing back a character who disappeared in the '80s. Waffle House has added an egg surcharge. And another chain has gone seed-oil free. Welcome to Restaurant Daily, a quick look at the industry's top stories from the editors of Nation's Restaurant News and Restaurant Business. I'm NRN Managing Editor Leigh Anne Zinsmeister.

The best time to invest in a restaurant chain may be when the industry is struggling. This week's episode of the Restaurant Business podcast A Deeper Dive features Andrew Smith, the cofounder of the private-equity firm Savory Fund.  We have long wanted Smith on the podcast, largely because of Savory's unique history. Smith has a restaurant operations background as a franchisee of brands like Little Caesars.  These days, Savory invests in emerging chains. The ifirm has invested in brands like Swig, Mo' Bettahs, Houston TX Hot Chicken, Pincho, Via 313 and others. Smith discussed his firm's investment strategies, what they look for and how to tell whether a brand will be a winner or not. He also discussed the right time to exit an investment and why it's not about time. He also notes that tough times for the restaurant business can be good times to make an investment and explains why that is on the podcast. Check it out. 

Join Chef Gruel as he sits down with Josie to dive into the important topics of health in food and the impact of the California wildfires. In this insightful conversation, they explore how the wildfires have affected local food production, the environment, and health-conscious eating habits. Chef Gruel shares expert tips on making food choices that are both nutritious and sustainable in today's challenging times. Tune in for a thought-provoking discussion on the intersection of food, health, and environmental awareness.

Should restaurants worry about weight-loss drugs? This week's episode of the Restaurant Business podcast A Deeper Dive features Leo Feler, chief economist with the data firm Numerator, to talk about the potential impact of GLP-1 drugs on consumers' food-spending habits. Drugs such as Ozempic and Wegovy are increasingly popular. The medications are historically used for Type 2 diabetes but were found to cause weight loss. They've been used increasingly for weight loss. With nearly half of Americans overweight or obese, they're expected to only grow in popularity.  Numerator recently coauthored a study analyzing the impact of these medications on sales at grocers and fast-food restaurants. They show a real impact that could influence sales in these industries.  Feler talks about the study and the impact of GLP-1 medications and what restaurants should do to prepare.

Why did restaurants close so many locations last year? This week's episode of the Restaurant Business podcast A Deeper Dive features Jim Balis, the operations partner with the private equity and debt financing firm CapitalSpring. We had Balis on the podcast to talk about the closures. A lot of companies closed locations in 2024. Many of them ended up in bankruptcy, such as Red Lobster and TGI Fridays. Others have struggled for years. But many of them include brands like Wendy's and Denny's that closed locations for strategic reasons.  Closures generate headlines in publications like Restaurant Business. But there are reasons they opt to close locations. We had Balis on the podcast to talk about these reasons. We talk about the reasons companies make these decisions and what issues operators should take into consideration before they opt to close a location. We're talking closures on A Deeper Dive so please check it out. 

Get ready to dig into Greg's journey, from his early days flipping burgers at McDonald's to leading the world's largest franchise operation. With over 2,600 units across brands like Applebee's, Taco Bell, Panera, Arby's, Pizza Hut, Wendy's, and Planet Fitness, Greg shares the recipe for his success, emphasizing operational excellence, strategic diversification, and the ability to adapt to market trends.Greg's story is a masterclass in hospitality leadership, offering valuable insights into running exceptional operations, exploring adjacent industries like fitness, and managing diverse portfolios that include both restaurants and real estate. He reminds aspiring operators that the true secret to success isn't just financial strategy—it's about delivering world-class hospitality day in and day out.This episode is packed with inspiration, humor, and actionable advice, along with engaging segments like "What's Hot and Not," the Quickfire Round, and fan-favorite Trivia Tuesday. Whether you're an industry veteran or just starting out, this rewind episode will leave you motivated and hungry for more. Don't miss it!

Traffic and value dominated restaurant news in 2024. Unsurprisingly, then, this episode of the Restaurant Business podcast of A Deeper Dive, which features some of the best content from a year's worth of podcast episodes, focuses mostly on discussions about that very topic.  The first clip features Technomic's Robert Byrne, talking about consumer frustration over restaurant prices. You can find the full episode here.  The second clip comes from our discussion with Placer.ai's R.J. Hottovy, in which we also discuss value and why restaurants need to get customers excited about coming in. You can find that episode here.  The third clip is a more broad look at the state of the industry, featuring the National Restaurant Association's Hudson Riehle, who discusses a wide variety of topics, including some of the issues currently driving the industry. You can find that episode here.   This will be the last episode of the podcast for the year, as we take a break for Christmas and New Year's Day. But we will return with a vengeance in 2025. Thank you for listening, and you can check out all of our episodes on Apple Podcasts or Spotify.

Meet Valerie Gangas, a hospitality visionary who's redefining the guest experience by blending soulful intention, authentic service, and meticulous design. Raised in a family of restaurateurs, Valerie learned the art of hospitality from childhood—serving customers as a four-year-old “pickle girl” in her father's Chicago eateries. But her journey would be anything but conventional. Driven by both a love for warm, communal spaces and a deep fascination with spiritual connection, Valerie spent years exploring the nexus of comfort, belonging, and transcendence—managing her family's restaurants, studying comparative religion, and working intimately with organizations like the David Lynch Foundation and Oprah Winfrey's team. Today, Valerie channels these experiences into Juniper Home, a boutique property management company that curates beautifully designed, minimalist vacation rentals. Every room reflects her core philosophy: that true hospitality is far more than a business—it's an opportunity to spark meaningful encounters. From ensuring the perfect lighting to orchestrating heartfelt surprises for guests celebrating milestones, Valerie and her team pay attention to every detail, forging environments where visitors find rest, connection, and even a hint of the divine. In this conversation, we explore: How Valerie's early years behind the line in family restaurants shaped her “guests-first” mindset. Why her deep dive into spirituality—and working with everyone from medical students to media moguls—translates seamlessly into elevated hospitality. The intentional design principles behind Juniper Home's success, focusing on how simplicity, serenity, and authenticity create transformative travel experiences. The importance of hiring and inspiring a team who embody genuine care, ensuring that guests always feel seen, heard, and understood. How merging the disciplines of real estate, design, and soulful service sets the stage for a new era of boutique travel—one where guests do more than just “get away.” They reconnect, recharge, and remember what truly matters. Discover Juniper Home Connect with Valerie Behind the Stays is brought to you by Journey — a first-of-its-kind loyalty program that brings together an alliance of the world's top independently owned and operated stays and allows travelers to earn points and perks on boutique hotels, vacation rentals, treehouses, ski chalets, glamping experiences and so much more.  Your host is Zach Busekrus, Head of the Journey Alliance. If you are a hospitality entrepreneur who has a stay, or a collection of stays with soul, we'd love for you to apply to join our Alliance at joinjourney.com/alliance.

Eli Feldman is the Partner & Co-Founder of Shy Bird, a two-unit fine casual rotisserie concept in Boston. In this episode, we chat about Shy Bird's exciting co-working program, how restaurants can reframe themselves to capitalize on higher margin revenue streams, and the promise of AI to uncover and execute new ideas inside and outside their four walls. Subscribe to Eli's Newsletter Subscribe to the HNGRY Newsletter

How can you tell if an emerging brand will be a long-term success? It's not an easy question to answer. A lot of private-equity firms, restaurant executives, real estate companies, consultants, vendors and others all spend hundreds of millions of dollars to try and answer that question. This week's episode of the Restaurant Business podcast A Deeper Dive does its best to answer that question and features David Henkes, senior principal with RB sister company Technomic.  Thousands of entrepreneurs start new restaurants every year. Many of them yearn to grow those restaurants into major chains. The vast majority of them fail.  This year has demonstrated just how hard it is to tell whether a brand will ultimately fulfill whatever promise it once had. Companies such as MOD Pizza, Uncle Julio's, Rubio's, Tijuana Flats and many others, all of which had major backing at one point, either filed for bankruptcy or came close to it after their once-promising futures did not come to fruition. And we recently told you the story of Baja Fresh, which 20 years ago was considered a pioneer of fast-casual Mexican only to quickly lose its place to the younger Chipotle Mexican Grill, which has gone on to become the biggest such concept in the world.  The result is a fascinating discussion on emerging chains and what it takes to make them work, and why it's so difficult to tell winners from losers, at least early on. So check it out. 

About the Guest:Nathan Brand is a seasoned culinary expert and entrepreneur known for his transformative contributions to the restaurant industry. As a former chef and partner at the renowned Timber! restaurant, Nathan has established himself as a figure of innovation in modern dining. Currently, he embarks on a new business venture, launching a retail food and wine shop focusing on charcuterie, cheeses, wines, and gourmet products. His commitment to sourcing quality ingredients and offering unique gastronomic experiences underscores his reputation as a pioneer in the local culinary landscape.Episode Summary:Join Colin Johnson as he sits down with Nathan Brand for an engaging discussion about culinary passions, entrepreneurship, and creating a balance between work and family. In this enlightening episode, Nathan returns to the podcast to share insights about his new venture—a retail food and wine store that aims to bring gourmet experiences to Johnson City. Throughout the conversation, Nathan reveals his journey from being a partner at Timber to stepping into the world of retail with a focus on specialized, regional products like Benton's ham, unique cheeses, and natural wines, catering to discerning palates.In exploring his motivations, Nathan speaks about his new business as a returning guest on the Colin and Carly Group show. He discusses the inspiration behind his concept, touching upon the scarcity of certain high-quality products in Johnson City and his desire to make gourmet flavors accessible to the local community. The episode dives into how Nathan's background as a chef and restaurateur fuels his pursuit of innovation in the food industry. From sourcing premium ingredients to creating a space for culinary exploration, Nathan's new endeavor reflects his passion and expertise in delivering exceptional dining experiences.Key Takeaways:Shifting Career Paths: Nathan Brand moves from the restaurant industry to launching a food and wine retail venture.Regional Product Focus: The shop will spotlight regional gourmet products such as Benton's ham and North Carolina cheeses.Culinary Exploration: Nathan aims to make gourmet products and natural wines accessible and enjoyable for the local community.Balancing Personal and Professional Life: The discussion highlights Nathan's desire to spend more time with family while pursuing entrepreneurial dreams.Community Dynamics: Emphasis on the support and camaraderie of the Johnson City community in fostering business success.Notable Quotes:"I'm always looking at what's available here versus what I am looking for in my life.""I am more interested in American products that just don't get the props that they deserve.""Wine is always so stodgy… I'm really interested in making wine more accessible.""I wanted to spend more time with my kids… that's a huge value for me.""The more restaurants there are in an area, I think the better they all do."Glean amazing insights on entrepreneurship and culinary expertise by listening to this compelling episode. Stay tuned for more inspiring stories and expert discussions with the Colin and Carly Group podcast series!

Restaurants have been loading their menus with new items lately. This week's episode of the Restaurant Business podcast A Deeper Dive is all about menu development, and specifically why so many restaurant chains are turning to limited-time offers to get customers in the door. RB Senior Menu Editor Pat Cobe joins me to talk about that this week.  Here's a statistic: There were nearly 26,000 limited-time offers in the restaurant industry last year, according to Technomic. That was up 46% from 2022 and 53% from 2019. And, apparently, that hasn't slowed down this year.  In short, restaurants have broken out of their pandemic-fueled restrictions on new menu development in a really big way.   The reason is simple: Necessity. Restaurants have struggled to generate traffic the past couple of years and were leery of going too deep into a value war.  But there is little evidence that all this development is pulling in more customers. And there are real risks when it doesn't do that.  We're talking about new menu items on A Deeper Dive so please check it out.

Tony Hernandez, a former NYPD transit cop, shares his insider knowledge on subway crime, how to stay safe on public transit, and the realities of NYPD corruption. In this episode, Tony discusses the risks that commuters face daily, what to do if you're pushed onto subway tracks, and the hidden challenges within the NYPD. His experiences offer a unique look at life in NYC's transit system, the dangers below the city, and the hard truths about working within law enforcement. #NYPD #SubwayCrime #TransitSafety #ExCopReveals #NYPDCorruption #NYCSubway #CrimeSurvival #PublicSafety Hosted, Executive Produced & Edited By Ian Bick: https://www.instagram.com/ian_bick/?hl=en https://ianbick.com/ Connect with Tony Hernandez: IG: https://www.instagram.com/corruptionconnection?igsh=MTllNGxsaWN4cTE0NA%3D%3D YT: https://www.youtube.com/@CorruptionConnection TikTok: tiktok.com/@corruptionconnection?_t=8iZvptpDq4w&_r=1 Presented by Tyson 2.0 & Wooooo Energy: https://tyson20.com/ https://woooooenergy.com/ Buy Merch: https://www.ianbick.com/shop Use code lockedin at checkout to get 20% off your order Timestamps: 00:00:00 Growing Up in Mafia-Ruled Queens 00:06:40 Nostalgic Reflections on Growing Up 00:13:10 Early Exposure to the Street Life 00:19:18 Understanding Dr*g Culture and Its Risks 00:29:58 Transition from Entrepreneurship to Law Enforcement 00:31:39 Journey from Restaurant Business to NYPD 00:37:18 NYPD's Historical Corruption 00:43:31 Corruption in Law Enforcement and Politics 00:49:43 Crimes on the New York Subway System 00:55:57 Challenges of Subway Safety and Communication 01:01:44 Subway Safety Concerns: Pushes and Risks 01:07:47 Chasing Robbery Suspects on Subway Tracks 01:13:39 Transition to Detective Work 01:20:01 Challenges of Working in NYC During Parades 01:25:41 Challenges in Modern Policing 01:31:13 Starting a YouTube Crime Series 01:37:21 Upcoming Events and Future Plans Powered by: Just Media House : https://www.justmediahouse.com/ Creative direction, design, assets, support by FWRD: https://www.fwrd.co Learn more about your ad choices. Visit megaphone.fm/adchoices

Dave and Chris kick off this episode by sharing their "six-pack" for achieving true fandom and ranking the top six NFL fan bases (2:44). Then, they dive into a conversation on how to be a better diner (19:26) before wrapping up the episode with a discussion on the impact of declining alcohol sales on the restaurant business (34:06). Hosts: Dave Chang and Chris Ying Producers: Victoria Valencia, Noelle Cornelio, and Kelsey Rearden Learn more about your ad choices. Visit podcastchoices.com/adchoices