Informa Podcast Network

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Canal • 5 podcasts

Notícias diárias

Notícias diárias

Diário
Negócios

Negócios

Semanal
Negócios

Negócios

Quinzenal
Culinária

Culinária

Semanal
História

História

Semanal

2 de set.

Can extended hours really improve store profits?

Can more hours generate more profit at restaurant chains? This week’s episode of the Restaurant Business podcast A Deeper Dive features Mark Wasilefsky, the head of restaurant and franchise finance with TD Bank. Wasilefsky talks a wide range of issues on this episode, including the state of franchise and restaurant lending and the overall state of the industry. But we get into a deep discussion about the impact extended hours can have on restaurants, particularly franchises. The discussion grew out of our recent story about Subway, which has started requiring franchisees to be open later in the day, and accept delivery. Can such moves improve profitability? Does it work for everybody? How does that extend to breakfast strategies, such as the one Wendy’s has pulled back on somewhat. It’s a fascinating discussion on this week’s podcast so please check it out.
4 de set.

Papa Johns, Dunkin’, Chick-fil-A

New data shows there is still a lot of work to be done on Papa Johns’ turnaround. Walmart will now deliver your Dunkin’ drinks. And Chick-fil-A is doubling down on its hunger awareness efforts. Learn more about Yelp Host at https://business.yelp.com/nrn
5 de ago.

An interview with Sysco CEO Kevin Hourican

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.
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
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.
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.
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.
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.
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
19 de ago.

Why Teriyaki Madness has kept growing in a tough market

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.

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

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