Podcasts about restaurant business

How is Topgolf changing under its new CEO?This week's episode of the Restaurant Business podcast A Deeper Dive features David McKillips, who was named chief executive of the golf-centric eatertainment concept in February.McKillips has hit the ground running and talks with us about the changes he's making, including how it is working to lure more families and other consumers while still catering to its core golf lovers.We also talk about the changes the company is making to its menu. And we discuss the company's competitive set, and why McKillips still believes consumers are yearning for the kind of experiences his concept provides.It's a fascinating conversation about one of the most interesting entertainment-related concepts in the industry.

Why have Asian brands such as Teriyaki Madness done so well of late?This week's episode of the Restaurant Business podcast A Deeper Dive features Michael Haith, CEO of the 200-unit Asian franchise.Teriyaki Madness's system sales increased more than 19% last year and the company said it is on pace to beat that so far in 2026. That fits with current industry trends, as Asian brands appear to be thriving.We talk with Haith about that performance and what sets his chain apart. We also talk extensively about franchising and franchise growth and how the company picks new operators to come into the system, and why that's important. 

How does a growth chain break into a competitive restaurant market?This week's episode of the Restaurant Business podcast A Deeper Dive features John Abdo, the CEO of the 11-unit, Minneapolis-based chain My Burger.We spoke with Abdo at the recent Create conference in California, an event hosted by Restaurant Business parent company Informa Connect that is targeted at growth restaurant brands.We wanted to get the perspective of a growth chain dealing with the various challenges the current industry operates in. Beef costs are soaring, the industry is competitive, and finding new locations isn't easy. We also get the story of an interesting, family-owned company and how it thinks about expansion, including strategies for new locations, and where the chain is planning new restaurants. We're talking growth on A Deeper Dive so please check it out.

Why is Sysco buying Restaurant Depot?This week's episode of the Restaurant Business podcast A Deeper Dive features Kevin Hourican, the CEO of the giant distributor Sysco.We asked Hourican to be on the podcast to talk about Sysco's $29 billion proposal to buy Jetro Restaurant Depot, the cash-and-carry provider of food to restaurants.It's a big deal that will make Sysco both the biggest distributor and biggest retail provider to restaurants. Some independent restaurants have called on the FTC to block the deal, saying it will be bad for competition and for independent restaurants.We ask Hourican about this, about why Sysco wants Restaurant Depot and what the company's plans for the retailer are. And we talk about the state of independent restaurants and why at least some of them may be doing well in this market.It's a big episode this week so please check it out.

Marty Griffin Show Hour 2: Jeanine Pirro vs. Donald Trump! The restaurant business: NOT easy! full 1803 Tue, 04 Aug 2026 16:09:13 +0000 LJjZtgN0WbtZfppe1GYIyKFu28as6nKN news Marty Griffin news Marty Griffin Show Hour 2: Jeanine Pirro vs. Donald Trump! The restaurant business: NOT easy! On-demand selections from Marty's show on Newsradio 1020 KDKA , airing weekdays from 10 a.m. to 2 p.m. 2024 © 2021 Audacy, Inc. News h

How does a restaurant operator get expansion financing without a personal guarantee or selling equity?This week's episode of the Restaurant Business podcast A Deeper Dive features Michael Davis, the founder and CEO of Homegrown Financing.Davis has an interesting story. He watched his parents struggle to get financing to scale their business. He ultimately devised a strategy to provide financing for growth based on a company's revenue. The system is not a short-term strategy such as a merchant cash advance and is designed for expansion. Davis tells his story and explains the strategy. We talk about several other topics during the podcast, including the overall challenges restaurant companies have in securing financing. 

How will Jersey Mike's upcoming IPO impact the market for restaurant mergers and acquisitions?This week's episode of the Restaurant Business podcast A Deeper Dive features Ashish Seth, founder and managing partner of Harrington Park Advisors, an advisory firm that specializes in multi-unit companies, including restaurants. We wanted to talk with Seth about the restaurant M&A market and were particularly interested in his thoughts on the Jersey Mike's IPO.The offering is set to be one of the biggest in restaurant industry history, with a planned $1 billion fundraise and a valuation that could be $9 billion. Seth also talks about demand for restaurants among investors and what kind of deals work right now. 

Can you run a Michelin-starred restaurant, make a profit, and treat your staff to white-collar perks like 401ks, healthcare, and structured onboarding?In this episode, we sit down with Chef Zach Engel, the culinary force behind Chicago's award-winning Galit and its sister restaurant, Cafe Yaya. From his early cooking days in New Orleans to surviving the intense city bureaucracy of Chicago, Zach has rejected the "old way" of running kitchens to build something truly sustainable.Recorded live at Tilit's Utility Show in Chicago in May of 2026. Chapters2:49 - From Academia to Culinary Passion 5:45 - Navigating Restaurant Challenges in Different Cities 8:44 - The Evolution of Galit: Philosophy and Ingredients 11:44 - The Impact of COVID-19 on Restaurant Operations 14:41 - Exploring Middle Eastern Wines 17:41 - The Journey of Opening Cafe Yaya 20:39 - Building a Sustainable Restaurant Team 23:46 - Hiring for Long-Term Success26:51 - Partnership Dynamics in the Restaurant BusinessBrought to you by Back of HouseYour most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business. Learn more at: https://backofhouse.io/Proudly Sponsored by RestauRentThe no-fee booking platform helping restaurants and venues book private events.Try it risk-free (3 months free): https://bit.ly/tryrestaurentConnect with the PodcastFull Episodes: https://linktr.ee/soyouwanttorunarestaurantFollow Claudia: ⁨@claudiasaricFollow Spencer: @restaurantspenny ​

What the heck is going on with the restaurant labor market right now?This week's episode of the Restaurant Business podcast A Deeper Dive features Chad Moutray, chief economist with the National Restaurant Association.We wanted Moutray on the podcast to make some sense of the most recent jobs report. The industry shed 33,000 jobs in June, and the U.S. Bureau of Labor Statistics cut the previous month's estimate by 10,000 jobs.That turned what had been a seemingly improving labor market into a weaker one. Moutray helps us understand these numbers and what they say about the restaurant industry at the moment. We also talk about the economy and many other issues.We're talking about the labor market on A Deeper Dive so please check it out. 

Why is careful growth more important for restaurant chains?This week's episode of the Restaurant Business podcast A Deeper Dive features Nick Marsh, the CEO of Founders Table Restaurant Group.This is the second in our series of episodes exploring Founders Table's recent acquisition of Hopdoddy Burger Bar. We wanted to talk with Marsh specifically about what his company is about. Founders Table also owns Chop't, Dos Toros and Protein Bar, an interesting group of chains.He talks about the firm's very beginnings and how it was formed with a couple of concepts owned by the private-equity firm L Catterton. Marsh talks about the benefits of putting growth chains together to share services and why that frees up brand founders to focus on their concepts. We also get into a discussion about growth strategies and why it's important not to get too aggressive in growing emerging concepts. And of course we talk about what Founders Table sees in Hopdoddy. We're talking growth on A Deeper Dive so please check it out. 

How did the sale of Hopdoddy come about?This week's episode of the Restaurant Business podcast A Deeper Dive features Jeff Chandler, who is stepping aside as CEO of the fast-casual burger chain following its sale to Founders Table Restaurant Group.We wanted to talk with Jeff about the deal and about Hopdoddy itself, along with other issues.Chandler led the chain for a decade before its sale so we ask him about how he guided the company to its growth and to its ultimate sale.But we spend most of the time talking about the deal itself. We talk about why Founders Table, how the deal came about, and the role played by the private equity firm L Catterton, which owns both companies.We talk about what Founders Table will do for the company as well.We're talking about an acquisition on A Deeper Dive so please check it out.

Can a salad chain thrive in the ever-changing world of healthy eating?Steele Smiley is betting on it. The founder and executive chairman of the Minneapolis-based salad chain Crisp & Green joins the Restaurant Business podcast to talk about his brand's strategies. Crisp & Green has 52 locations and dozens more under development in the U.S. Smiley talks about the brand's founding, and how he never envisioned becoming a restaurant operator. Smiley started the chain after a career in the fitness industry and he talks about the learning curve that comes with running a restaurant. We also talk about the changing demands of what is considered healthy and how a salad chain can compete in a world of protein. We discuss the company's recent introduction of sandwiches and its supply chain as well as the brand's future plans. We're talking with another growth chain on A Deeper Dive so please check it out. 

Is Seattle as bad for the restaurant business as advertised? // Are the wealthy actually fleeing WA state? // SCENARIOS!

Kristen Corral, co-founder of Tacotarian, has helped grow the plant-based Mexican restaurant brand into a six-location company through creator-driven marketing, founder-led storytelling, and community-focused content designed to reach far beyond the traditional vegan audience. Watch now to learn how Tacotarian built a vegan brand for the other 97%, why “cringe” content works, and how Kristen Corral uses storytelling to make customers feel like they belong. Restaurant Influencers is sponsored by: • Toast All-In-1 Restaurant POS: https://entm.ag/ToastRI • PepsiCo Foodservice: https://entm.ag/RIPepsico Learn more about your ad choices. Visit megaphone.fm/adchoices

Why are restaurants having another tough year?This week's episode of the Restaurant Business podcast A Deeper Dive features RJ Hottovy, the head of analytical research for the traffic tracking firm Placer.ai.This is the last in a series of episodes from the National Restaurant Association Show in May. Hottovy is a regular guest on the podcast and we talk with him about the current state of restaurant traffic, something that Placer.ai tracks extensively. We talk with him about the impact gas prices have had and why some consumers are spending but others are not. We also talk about what really is driving weak traffic at many restaurants and how companies can break out of it. 

Can Giordano's grow faster with more thin-crust pizzas?This week's episode of the Restaurant Business podcast A Deeper Dive features Nick Scarpino, the CEO of the Chicago-based pizza chain Giordano's.This is one of a series of episodes we recorded at the National Restaurant Association Show in May. Scarpino talks about the chain's growth, and why the company is opening more units these days. He also discusses the strategy behind that growth.He also discusses the company's new tavern-style pizza, a much thinner crust than the chain's popular deep dish. We also talk about industry challenges and the state of the pizza sector.We're talking pizza this week so please check it out. 

Is there a leadership vacuum in the restaurant business?This week's episode of the Restaurant Business podcast A Deeper Dive features Toni Ronayne, the founder of the fractional C-suite firm C Society.C Society provides experienced executives who can work with emerging and other restaurant chains, filling a need for c-level leadership. Ronayne is a longtime industry executive whose past stops have included Perkins and Freshii, among other companies. We discuss why companies need this and how these executives can help. But we also talk extensively about several other issues regarding leadership in the restaurant industry. This is the latest in a series of podcast episodes that we recorded at the National Restaurant Association Show and it's a good one so please check it out. 

Daniel Boulud is a French chef and restaurateur with restaurants in New York City, Palm Beach, Miami, Toronto, Montréal, Singapore, the Bahamas, and Dubai. He speaks with Bloomberg's Tom Keene. See omnystudio.com/listener for privacy information.

How can restaurants deal with the K-shaped economy?This week's episode of the Restaurant Business podcast A Deeper Dive features Michelle Korsmo, the president and CEO of the National Restaurant Association.We typically interview Korsmo at the National Restaurant Association Show every year. This year, we discussed a variety of topics, including the association's legislative priorities, how it deals with the White House, technology, industry trends and other topics.We also talk about the economy and its impact on restaurants. The economy is bifurcated. Wealthier consumers have money. Low-income consumers do not. And they are cutting back. The result is a wide gulf in performance between restaurant chains. It's always interesting chatting with Korsmo, so check it out.Visit our website: https://www.restaurantbusinessonline.com

Why are fast-food pizza chains struggling? This week's episode of the Restaurant Business podcast A Deeper Dive features Robert Byrne, senior director of consumer research with Technomic.Byrne and I spend the entire time discussing the state of the pizza market. Fast-food pizza chain sales declined last year, and fast-casual pizza chain sales declined even further. We look at the factors behind that decline, including the growing competition from third-party delivery, pressure on lower-income consumers and other factors. We also discuss where pizza customers are visiting instead. We're talking pizza on A Deeper Dive so please check it out.Subscribe on Apple Podcasts.Subscribe on Spotify.

What does it really take to build, scale, and turn around successful hospitality businesses?On this episode of The ME Show, host Ali Mehdaoui sits down with Alexandros Babiolakis, founder of Manos Consulting, to break down the realities of restaurant operations, hospitality leadership, revenue optimization, franchise development, investor strategy, and building systems that scale.With over 10 years of hands-on experience operating multi-brand hospitality businesses, Alex shares what separates struggling restaurants from scalable brands—and what founders, operators, and investors often get wrong.In this episode, we cover:✔ Restaurant turnaround strategies✔ Hospitality operations systems✔ Revenue optimization in food & beverage✔ Franchise and concept development✔ Scaling without losing culture✔ Leadership inside hospitality businesses✔ Investor mindset vs operator realityWhether you're a restaurant owner, hospitality entrepreneur, investor, or business leader, this episode is packed with actionable insights.Learn more: Manos Consulting #RestaurantBusiness #HospitalityConsulting #RestaurantGrowth #BusinessStrategy #Entrepreneurship #HospitalityIndustry #TheMEShow #AliMehdaoui #RestaurantOwner #BusinessPodcast

How does a company bring Chinese takeout into the modern era?This week's episode of the Restaurant Business podcast A Deeper Dive features Angell Tsang and Min Choe, the founders of the Austin-based Tso Chinese Takeout and Delivery.You may not have heard of Tso but it is a fascinating concept that is bringing a more modern sensibility to the idea of the Chinese restaurant.Specifically they built their technology first and then added a restaurant. They discuss why they crafted a restaurant chain in reverse. They also explain why they opted for Chinese in the first place.And that leads into an interesting discussion on the phenomenal history of Chinese food in America. It's a great conversation and an interesting concept. Check it out.Want more from Jonathan Maze?https://www.restaurantbusinessonline.com/profile/jonathan-mazeTik-Tok @jonathandmazehttps://www.restaurantbusinessonline.com/article/week-restaurantsSubscribe to RB newsletters: https://www.restaurantbusinessonline.com/newsletters

The survival math behind Vancouver's independent restaurant scene — and why cheap food is never actually cheap. Phil and Kenny sit down with Robert Belcham — a 35-year Vancouver chef, restaurateur behind Campanolo, Monarch Burger, and Poppina Canteen, and board member of the Chef's Table Society of BC — for one of the most candid conversations about the business of food we've ever had on This Commerce Life. Robert pulls back the curtain on what it actually takes to keep a restaurant alive in one of Canada's most expensive cities: the unforgiving margins, the perception-of-value trap that operators fall into, why independent restaurants are chronically underpricing themselves, and what it would take for the whole industry to collectively raise prices and survive.   Check out: https://chefstablesociety.com/  

Join Pat Cobe, Senior Menu Editor at Restaurant Business, for an exclusive conversation with Chris Simms, CEO of Lazy Dog Restaurants. Discover how this innovative casual dining chain is navigating 2026's challenging landscape while staying ahead of food trends.

Where does Chuck E. Cheese grow from here?This week's episode of the Restaurant Business podcast A Deeper Dive features Scott Drake, the CEO of CEC Entertainment, parent company to Chuck E. Cheese and Peter Piper Pizza.This is the first of a couple of episodes recorded at the recent Restaurant Leadership Conference and it is a phenomenal conversation.Scott was recently promoted to CEO after a couple of years as CEC's CFO. And he has a lot to talk about.We talk about the company's new headquarters. We talk about many of the changes it has made over the years, particularly on the technology front. We discuss how the company plans to grow in the coming years and some of the interesting concepts it is growing with. But we also talk about some of the long-term concerns the company has, notably the slowing population.We're talking Chuck E. Cheese on A Deeper Dive so please check it out. Want more from Jonathan Maze?https://www.restaurantbusinessonline.com/profile/jonathan-mazeTik-Tok @jonathandmazehttps://www.restaurantbusinessonline.com/article/week-restaurantsSubscribe to RB newsletters: https://www.restaurantbusinessonline.com/newsletters

Spike Gjerde has long been one of the most committed regionalists in American cooking — so committed that for a while his Woodberry Kitchen in Baltimore didn't serve lemon, black pepper, or vanilla because they don't grow in the Chesapeake Bay region. Instead he used local vinegar, fish pepper, and other ingredients from Maryland and Virginia.He has modified his stance on that and expanded his business into what he calls the Ecco Project, a group of restaurants that reflect food trends but with a regional accent. Woodberry has been transformed from a large restaurant with a small private dining room to an event space with a small restaurant. La Jetée — French for “jetty” because of its location — reflects the cuisine of the French region of Provence, but with Gjerde's own approach to local sourcing. Next up: Bar Dalí, a tapas concept with Baltimore flair. He's also teaming up with Johns Hopkins Medicine and University, substantially expanding his buying power and ability to support even more local producers than he had been. This could possibly move the needle on regional food systems — not just one chef buying from local farms, but a major university and hospital doing it too.He recently discussed his approach to running restaurants and his plans for the future. Menu Talk is a podcast collaboration between Restaurant Business and Nation's Restaurant News, hosted by Pat Cobe (Senior Menu Editor, Restaurant Business) and Bret Thorn (Senior Food & Beverage Editor, Nation's Restaurant News).Subscribe for more chef interviews and restaurant industry insights:Restaurant BusinessNation's Restaurant News

Why are franchisees struggling right now?This week's episode of the Restaurant Business podcast A Deeper Dive features Austin Titus, the president of Accurate Franchising. Accurate Franchising is a consulting firm that works with franchisors and franchisees and so we talk about all kinds of things on this episode.We talk about struggles franchisees are having and why. Several franchisees have filed for bankruptcy and many are having challenges after a few difficult periods, with high costs and weak sales and traffic. We explain what's happened and how operators can deal with it.Titus talks about red flags franchisees can look for when considering a franchise brand to invest in. He also talks about how emerging chains can get the right franchisees early in their history and why that's important.We're talking franchising on A Deeper Dive so please check it out. Want more from Jonathan Maze?https://www.restaurantbusinessonline.com/profile/jonathan-mazeTik-Tok @jonathandmazehttps://www.restaurantbusinessonline.com/article/week-restaurantsSubscribe to RB newsletters: https://www.restaurantbusinessonline.com/newsletters

Scaling Restaurant Brands: The Truth About Hospitality Growth

It was another tough year in 2025. This week's episode of the Restaurant Business podcast A Deeper Dive features Joe Pawlak, the managing principal with Technomic.Pawlak provides our annual look at the data firm's annual Top 500 Chain Restaurant Report, which provides the best look at the state of the country's restaurant chains.That state was relatively weak. Pawlak discusses why last year proved to be so difficult. We also talk about some notable trends in the numbers. The beverage sector was big and there were some surprising numbers in that. The sandwich sector saw more shifts in market share. There was some notable movement in the Top 10 and a lot of growth was concentrated in just a few chains.We're talking Top 500 on A Deeper Dive so please check it out. Want more from Jonathan Maze?https://www.restaurantbusinessonline.com/profile/jonathan-mazeTik-Tok @jonathandmazehttps://www.restaurantbusinessonline.com/article/week-restaurantsSubscribe to RB newsletters: https://www.restaurantbusinessonline.com/newsletters

Ryan Feghali, known as “QSR Guy” on X, is a multi-unit franchisee of Little Caesars and Jersey Mike's and co-founder of CoCo Playa. He uses honest posts to share the realities of operating restaurants at scale and turn insights into real business opportunities. Watch now to learn how Ryan Feghali uses X to build real relationships, why telling the truth creates leverage, and how anonymous posts turned into business growth. Sponsored by: • TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc Learn more about your ad choices. Visit megaphone.fm/adchoices

Most customers don't think their last restaurant visit was worth it.That, at least, is according to Lisa Miller, a consumer insights and innovation strategist and author of The Business of Joy. She joins this week's episode of the Restaurant Business podcast A Deeper Dive to discuss it.We talk about why consumers increasingly say they don't think their restaurant visits are worth it. We also talk about the role technology may be playing with that, and what restaurants can do to fix it.This is a great conversation on an important topic in the restaurant business so please check it out. Read more from RB on: https://www.restaurantbusinessonline.com/Want more from Jonathan Maze? https://www.tiktok.com/@jonathandmaze?is_from_webapp=1&sender_device=pchttps://www.restaurantbusinessonline.com/article/week-restaurants

How will the big Sysco-Restaurant Depot deal affect restaurant operators?It's a big question, so we brought in Technomic Senior Principal David Henkes to talk about it for this week's episode of the Restaurant Business podcast A Deeper Dive. Henkes is a distribution expert with Technomic and we discuss the deal at length, including what it means for both Sysco and for Restaurant Depot. We talk about its chances of getting approved by the FTC, even as independent restaurant operators call for it to be blocked.We talk about the impact this will have on the restaurant industry and why Sysco wants the retailer in the first place. And we talk about potential challenges for the distributor in integrating Restaurant Depot.We're talking the Sysco-Restaurant Depot on A Deeper Dive so check it out. 

There has been a drastic change in the restaurant industry - we talked to our good friend, very successful and renowned restaurant owner David Fhima about the current state of restaurants in the Twin Cities but more importantly we break down the reality that there is more to just eating food when it comes to eating out at restaurants - but the important piece is the conversation and we discuss with David about how the political polarization plays a factor today in people choosing to sit down and have good food with good company! Also, David updates us on what he has going on with Mother Dough, Maison Margaux and more!

How will gas prices affect restaurants?This week's episode of the Restaurant Business podcast A Deeper Dive features Rich Shank, senior principal with the data firm Technomic.We like talking with Shank periodically to get a pulse on where the industry is at and there are all kinds of questions about it right now, thanks to gas prices. Gas prices are near a national average of $4 a gallon, according to AAA, up $1 compared with the past year, driven largely by the U.S. attack on Iran.That has a real impact on consumers at a time when many of them are already feeling pinched by inflation. We ask Shank what kind of impact this will have, what restaurant chains will feel it the most and at what point does it diminish industry growth projections. We also talk a bit about other issues like beef costs and store operations and what happened with the fast-casual sector.Always great talking with Rich Shank so please check it out.

Grocery Store Specials – the deals worth building dinner around // Chef Nathan Lockwood on Whole-Animal Cooking at Carrello & Altura // Behind the Scenes in the Restaurant Business – Q & A // Toni and Shaun Thomas of Blk Pepper Catering Company // Ordinary to Extraordinary – Spring Salads // Elizabeth Liu, CEO of Crowd Cow, an online marketplace for premium meat and seafood // And of course, we’ll wrap up today’s show with Food for Thought: Tasty Trivia!

What is the state of Fat Brands?This week's episode of the Restaurant Business podcast A Deeper Dive features Hilary Russ, the editor at large of Law 360.Hilary covers bankruptcies for Law 360 and we wanted to talk with her about the bankruptcy of Fat Brands, which runs Twin Peaks, Round Table Pizza, Fazoli's, Johnny Rockets and several other chains.We discuss what this bankruptcy means. We get at the complexity of the filing. We talk about the performance of the different restaurant chains before and after they were acquired. Russ also talks about the prospect that Fat Brands CEO Andy Wiederhorn could lose control of the company, but that has not yet happened.We also ask why Fat Brands was able to raise so much money so quickly after struggling for years to buy even the smallest chains. It's a major question facing the company.We're talking Fat Brands on a Deeper Dive so please check it out.

What's going on with beef costs?This week's episode of the Restaurant Business podcast A Deeper Dive features David Maloni, the senior director of commodities with Arrowstream.We wanted to talk with David because beef costs are soaring. Burger King, for instance, said that its beef costs went up 20%.We discuss why beef costs are going up so much, how long this could last, and what can be done to fix them.Maloni also talks about why, even in the face of all this, restaurant chains like Burger King and McDonald's are hyping up their burgers so much.He discusses talk about other things, too, notably the potential impact of high gas and oil prices both on commodity costs and the consumer.This is always a good conversation with David so please check it out.

What makes Dave's Hot Chicken tick?This week's episode of the Restaurant Business podcast A Deeper Dive features Jim Bitticks, the CEO of Dave's Hot Chicken. This is a great conversation with the chief executive of one of the country's hottest brands, literally and figuratively. Bitticks was recently promoted to the role and we ask him about that.We talk with him about what makes the brand tick, how things are going under new owner Roark Capital and whether anything will change. We asked Bitticks about the company's superfast growth and how it combats the potential pratfalls of such growth.And we talk about the chain's unique strategy of having top executives as operators and how that works.We're talking hot chicken on A Deeper Dive, so please check it out. 

Five Guys is making some changes.This week's episode of the Restaurant Business podcast A Deeper Dive features Molly Catalano, the chief marketing officer for the Washington, D.C.-based fast-casual burger chain.We are talking with Catalano about a lot of things, notably its move into catering. We talk about why the company is now offering catering, how it's doing that and how it works. We talk about a number of other things the company is doing. Five Guys is marketing more than it's ever done before. That's a big change for the company. It is also looking at things like combos and maybe even some different types of menu items.Catalano also discusses the company's unique culture and the important role the chain's founding family plays in keeping its quality at the forefront.We're talking Five Guys on A Deeper Dive so please check it out.

How will restaurants fare in 2026?This week's episode of the Restaurant Business podcast A Deeper Dive features Michelle Korsmo, the president and CEO of the National Restaurant Association, who talks about the trade group's State of the Industry Report. Korsmo discusses the industry's annual projection of restaurant sales, profitability and trends. We talk extensively about the association's expectations for foodservice sales this year, projected to be nearly $1.6 billion. We discuss issues with industry profitability, and why so many operators are simply unprofitable. And we talk about immigration and other association priorities.This is a great conversation with the head of the restaurant industry's biggest trade group so please check it out. 

What is the status of Starbucks' turnaround?This week's episode of the Restaurant Business podcast A Deeper Dive features Mike Grams, the chief operating officer of the coffee shop giant.Grams joined us from a Starbucks Reserve location in New York City following the company's Investor Day presentation.He spoke extensively about the company's various plans to improve the operations inside the chain's coffeehouses.That includes the remodels the chain is making to make even the smallest locations friendlier for in-store customers. He also explains why that is important for a company that has mobile order, drive-thru and delivery.Grams discusses the chain's “Green Apron” service model and why that model both helps with manager morale as well as service time. He also gives an update on the chain's push to improve service times and what else the company plans to do to speed service.We also talk about Starbucks' expansion plans and why the company believes it can fit 5,000 more shops, at least, in the U.S.We're talking Starbucks on A Deeper Dive so please check it out.

View my video about these apps and what I've seen them do: https://youtu.be/thouWK5QQpI Delivery apps are changing the restaurant business New Livestream guest- Justin Andrews I'm happy to have Justin Andrews join me on a live broadcast. Justin Andrews has experience as a food-industry operator and entrepreneur who's spent years in the restaurant world. Currently, he's working on building the ‘Uber' of commercial commissary kitchens! Tune in and as we'll be discussing what's really happening behind the scenes in the restaurant industry right now. We'll also get into ghost kitchens and why they may be one of the smartest ways to test a restaurant concept before signing a lease, building a dining room, and taking on major risk. This is a ‘must see event' for restaurant owners, aspiring food entrepreneurs, and anyone curious about ghost kitchens, delivery apps, and where the food business is headed next. Be sure to join live so that you can ask questions, replay will be available. We'll be going live Monday February 09, 2026 at 1PM Atlantic Time and 12 Noon Eastern Time See you there! David C Barnett Special Xero offer: Get 90% off for 6 months using this link: https://referrals.xero.com/DavidCBarnett_xero . Terms & Conditions apply.* See the video of my Xero story here: https://youtu.be/LfaGUfwStqo Sign up for David's email list at https://www.DavidCBarnettList.com

What are retailers doing to compete more aggressively with restaurants?This week's episode of A Deeper Dive looks at the retail sector, specifically convenience stores and grocers. I'm joined this week by Heather Lalley, the managing editor for Restaurant Business as well as sister publications CSP Daily News and Supermarket News.We talk about how convenience stores are pushing into more prepared food options, including ways they are taking pages out of restaurants' playbook.We also discuss the growing demand for THC beverages, and why we haven't seen many restaurants add these to their beverage menus.But we talk extensively about the closures of Amazon's Fresh and Go stores, and what kinds of lessons restaurants can take from those closures. We're looking at the retail sector on A Deeper Dive, so check it out.

How will the Saks Global bankruptcy affect restaurants?This week's episode of the Restaurant Business podcast A Deeper Dive features Stephen Cohen, a real estate attorney who does a lot of work with restaurants.We wanted to speak with Stephen about the real estate implications of the bankruptcy filing of the giant retailer Saks Global.No, Saks is not a restaurant, though it owns a few of them. But it is a major real estate tenant with some 8.4 million square feet.Many of its locations are in malls populated by a lot of restaurants.We wanted to talk about the implications this could have on restaurants, both for good or for ill. Cohen talks about the potential implications for foot traffic at some malls and potential opportunities for certain restaurants to get available space in some desirable shopping centers.But we talk a lot about other topics, including various real estate trends and the opportunities and risks of opening in second generation real estate sites—or closed restaurants, as it were. We're talking malls on A Deeper Dive so please check it out.

How do consumers view value these days?This week's episode of the Restaurant Business podcast A Deeper Dive features Jen Meyers, growth strategy leader for the restaurant practice with the consulting firm Alvarez & Marsal.The firm recently completed an extensive survey of consumers on a broad range of topics on restaurants and we wanted to chat with Jennifer about the results and what they mean.We talk about the value equation and how consumers' views of value has changed over the years from cheap food to value for the money. We talk about what drives consumers out of restaurants.We also talk about a lot of other topics, including the growing snacking occasion, consumers' views on health along with nostalgia marketing.We're talking about the consumer on A Deeper Dive so please check it out. 

On this week's Eye on Travel Podcast with Peter Greenberg, Peter takes a different look at survival : in the restaurant business, in the skies, and even in your hotel room.  Drew Nieporent - legendary American Restaurateur and Author of “I'm Not Trying to be Difficult” joins the program to tell his story of survival amidst the high failure and burnout rates in the restaurant industry. Then, Peter goes aloft with Heidi Porch - Airline Captain and Author of “Ditching the Sky: A memoir of triumph against all odds” - as she tells her tale of survival when she had to ditch her plane in the middle of the Pacific Ocean. Finally, author of the Tripped Up column in the New York Times Seth Kugel stops by to discuss how to survive bedbugs in your hotel room. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

How do franchisees pick winning concepts?This week's episode of the Restaurant Business podcast A Deeper Dive features Martha Olmos, chief operating officer with Damm Fine Restaurant Group, a franchisee of Dave's Hot Chicken and Blaze Pizza. Damm Fine got into both Blaze and Dave's early in their history. We talk with Olmos about what goes into operating such brands and how they found those concepts in the first place. We also talk about why they felt confident enough in the brands to get into them. We spent a lot of time talking about how to build a good company culture and to develop good employees. This is a great conversation for people who operate restaurants. We talk about the performance of Blaze and Dave's and the difference in operating the two. We talk about operating restaurants in California and how they got through the state's increase in the minimum wage. And all sorts of other things.

Tuesday 4pm Hour: Jason talks with ST. Paul's new mayor Kaohly Her about joining other officials in opposing the actions of federal agents in MN. Then he's joined by Martha Polacek, owner of Marty's Deli, about how those operations are affecting the restaurant business. (Photo by Stephen Maturen/Getty Images)

Today's guest doesn't just dream big. She's a purpose-driven entrepreneur who embodies what it means to live with intention. Staci Cross is the founder and CEO of Enjoy Pure Food + Drink. It's the restaurant concept elevating wellness from within, using clean ingredients to nourish the mind, body and spirit…one meal at a time. With passion and positivity, she curated an oasis that lifts others higher. Delivering good food and even better vibes that people never want to leave.Check out the conversation on YouTube: https://youtu.be/Eez-fZme1ioWebsite: https://enjoypurefood.com/ Instagram: https://www.instagram.com/enjoypurefood/ Facebook: https://www.facebook.com/enjoypurefood

Economic Slowdown and Election Observations in Indiana and Pennsylvania. Jim McTague identifies signs of an economic slowdown affecting people beyond the lowest economic rung. Restaurant business in Indiana is down 3 to 5%, and expensive home renovations have "dried up." Costco shoppers are exhibiting extreme caution, buying essentials with little impulse spending. In Lancaster County, Pennsylvania, a large turnout resulted in Democratic victories, suggesting voter reaction against local Republicans perceived as "Trumpists." Anticipated layoffs at Amazon and Walmart are expected to impact local employment.