Informa Podcast Network

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Canal • 5 podcasts

Negócios

Negócios

Semanal
Notícias diárias

Notícias diárias

Diário
Culinária

Culinária

Semanal
Negócios

Negócios

Quinzenal
História

História

Semanal

2 de abr.

How the Sysco-Restaurant Depot deal will affect operators

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.

2 de abr.

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29 min
15 de abr.

How Kilwins is adapting to life under new owners

How is Kilwins adapting to life under new owners? This week’s episode of A Deeper Dive features Brian Britton, CEO of the treat chain Kilwins. Kilwins operates experiential chocolate and ice cream shops, mostly in tourist spots. It has picked up its growth in recent years and finished 2025 with 187 locations, according to data from Technomic. We wanted to talk to Brian to get a sense about how life has changed since the company was sold to Levine Leichtman Capital Partners. The private-equity firm bought Kilwins in 2023. Brian talks about everything the chain has done since then, including a lot of work to update the brand. But we also talk about the business of selling chocolate and ice cream, the company’s expansion strategies and why the experiential nature of the brand is so vital these days. It’s a sweet podcast episode this week, so please check it out. Want more from Jonathan Maze? https://www.restaurantbusinessonline.com/profile/jonathan-maze https://www.tiktok.com/@jonathandmaze?is_from_webapp=1&sender_device=pc(Tik-Tok @jonathandmaze) https://www.restaurantbusinessonline.com/article/week-restaurants Subscribe to RB newsletters: https://www.restaurantbusinessonline.com/newsletters

15 de abr.

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27 min
4 de fev.

How convenience stores and supermarkets are gunning for restaurants

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.

4 de fev.

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28 min
7 de jan.

The outlook for restaurants in 2026

What is the outlook for restaurants in 2026? This week’s episode of the Restaurant Business podcast A Deeper Dive features Technomic Senior Principal David Henkes. We wanted to talk with Henkes about what will happen in 2026. Restaurants are coming off a 2025 in which consumers cut back on dining frequency. Henkes talks about exactly why that happened and whether Technomic believes things will improve over the course of the year. We get into a lot of other issues, including the state of the economy and what it will take to get people dining out more frequently again. We’re talking 2026 outlook on A Deeper Dive so please check it out.

7 de jan.

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28 min
4 de mar.

The secret behind the success of Dave's Hot Chicken

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.

4 de mar.

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31 min
20 de mai.

What is wrong with the pizza market?

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.

20 de mai.

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31 min
29 de abr.

Why restaurant chain franchisees are struggling right now

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-maze Tik-Tok @jonathandmaze https://www.restaurantbusinessonline.com/article/week-restaurants Subscribe to RB newsletters: https://www.restaurantbusinessonline.com/newsletters

29 de abr.

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28 min
13 de mai.

This company is taking Chinese takeout into the modern era

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-maze Tik-Tok @jonathandmaze https://www.restaurantbusinessonline.com/article/week-restaurants Subscribe to RB newsletters: https://www.restaurantbusinessonline.com/newsletters

13 de mai.

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25 min
25/07/2024

If you don't know the name 'Joe Lee,' stop right now and listen

Red Lobster has certainly been in the news lately. But not one of the stories recalls the remarkable person who built it into an institution deserving of so much ink. And, no, it’s not Bill Darden, although he gave the brand its start. The individual who turned Darden’s concept into the cultural icon it is today was an Air Force veteran who left his family’s farm in rural Georgia to make his mark on the world. If you scour the bric-a-brac some older stores sport to provide a dockside feel, you may even spot a reference to him on some of the props (executives lent their names to the bogus lobster traps and seafood crates as sort of an inside joke.) Look for an ersatz antique emblazoned with “Lee’s” or “Joe’s,” as in Joe Lee, a true godfather of what we now know as casual dining. Don’t recognize that name? Then you’re in for a treat. By popular demand, Restaurant Rewind is undertaking a series of profiles on the giants who laid the foundation for the restaurant industry we know today. Much of the information will be drawn from firsthand experiences with those pioneers. The first installment focuses on Joe Lee. We’ll focus on a variety of movers and shakers from the industry’s past in future installments. But for now, do yourself a favor and click “Play.”

25/07/2024

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10 min
11/07/2024

Think we're seeing deep discounts today? Here's when the price shifts really hit the fan

With traffic ebbing through much of the business, restaurant chains are resorting to the sort of deep discounting the industry hasn’t seen for a while. Sonic is hoping it can win back lapsed users with the enticement of a $1.29 chili cheese hot dog. Applebee’s is touting 50-cent fried-mozzarella sticks (though bargain-hunters have to purchase at least four of the gooey treats). Even Starbucks is offering bundled deals. Yet those appeals to penny-pinchers are nothing compared to the price-slashing of three decades ago, when two industry giants rolled out menu lines that initially seemed as if the two, both master marketers, had been sampling too many of Applebee’s $1 cocktails. These were not limited-time offers. Taco Bell twice dropped the price of some tacos to 39 cents. In some markets, McDonald’s used 29-cent burgers as a lure. How’d those tactics work? This week’s episode of Restaurant Rewind, RB’s retro-focused podcast, looks back at those bar-setting acts of deflation. Give a listen for a recount of what happened when those bargains were fly-cast into the business.

11/07/2024

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10 min

Covering restaurants, grocery, food service, and convenience stores.

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