Informa Podcast Network

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Kanal • 5 serier

Erhverv

Erhverv

Ugentligt
Daglige nyheder

Daglige nyheder

Dagligt
Mad

Mad

Ugentligt
Erhverv

Erhverv

Hver anden uge
Historie

Historie

Ugentligt

17. jun.

How restaurants are faring this spring

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.

17. jun.

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31 min.
02.05.2024

How we all came to scream for ice cream

With summer just a few heatwaves away, the restaurant business is within a Maraschino cherry toss of prime ice cream season. Is there any better time to retrace how a treat that began as honeyed snow has morphed into an all-American restaurant staple? This week’s episode of Restaurant Rewind is betting “no.” The installment looks back at the origins of the frozen treat and its twisty evolution over the centuries that followed. In what other account might Nero, Thomas Jefferson and Howard Johnson all play memorable roles? So scoop yourself a bowl of rum raisin, bury it in whipped cream and press Play.

02.05.2024

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10 min.
24.12.2025

Restaurant sales and traffic challenges dominated 2025

Restaurant sales and traffic challenges were a huge story in 2025. This week’s episode of the Restaurant Business podcast A Deeper Dive takes a look at the most popular episodes of the year. Perhaps unsurprisingly, each of them dealt with the challenged industry environment. We spoke with Circana’s David Portalatin about consumers buying on a deal. We spoke multiple times with Technomic’s Rich Shank about the state of the restaurant industry. We also spoke with National Restaurant Association Chief Economist Chad Moutray about the impact this is having on profitability. And we wrap it up with Savory Fund Cofounder Andrew Smith on what private equity thinks of all this, specifically why this can be a good time to find high-quality chains.

24.12.2025

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19 min.
27. maj

How restaurants can handle the K-shaped economy

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

27. maj

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27 min.
25.04.2024

There's enough color in TGI Friday's past for a month of Sundays

Even the name suggests a climb out of a rut: TGI Friday’s, as in it’s time to cut loose and have some wicked fun. The casual-dining trailblazer didn’t disappoint, aiming from Day One to offer a different sort of experience to children of the conformity-conscious '50s.

25.04.2024

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9 min.
7. 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. jan.

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28 min.
11. feb.

How Starbucks is changing its coffee shops

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.

11. feb.

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27 min.
4. feb.

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. feb.

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28 min.
16.01.2024

How customers came to be routinely asked, 'Cash or credit?'

About 84% of the United States’ adult population carry a credit card, or roughly 191 million American consumers, according to the research company Experion. That shouldn’t be a surprise to today’s restaurateurs, who’ve seen the use of cash be challenged pointedly in recent years by the surge in digital ordering. No wonder the expense of accepting plastic has soared into one of operators’ biggest cost items, third only to labor and food. How did the industry get here? When did the modern credit card find its way into the business, and how did playing with plastic become so prevalent? This week’s edition of Restaurant Rewind, a podcast that looks back at the roots of today’s restaurant issues, aims to answer those questions. Let’s just say you can thank or blame a pair of 1940s men for sparking the industry’s dependence on credit and charge cards. Join us as we trace the evolution of the co-dependency between restaurants and charge-card networks.

16.01.2024

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10 min.
30.04.2024

Lettuce Entertain You shares new initiatives, Eggs Up Grill makes menu moves, and the dish on pizza styles and Brooklyn food

This week on Menu Talk, Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, Senior Food and Beverage Editor of Nation’s Restaurant News, share their take on some recent happenings in the world of food and drink. Bret recently moved from one Brooklyn neighborhood to another, and the culinary scene is very different. He’s surrounded by Turkish food and already tried a Turkish breakfast specialty that’s currently trending on TikTok but has been served in mom-and-pop restaurants forever. Pat shares a virtual taste of three memorable pizzas she shared with colleagues at Pizzeria Bianco while in Phoenix, which sparks a lively discussion of pizza styles. We also comment on clips from podcasts recorded at the recent Restaurant Leadership Conference. Lettuce Entertain You Enterprises’ Christopher LaBarbera, and Ricky Richardson, CEO of breakfast-lunch chain Eggs Up Grill. They mention sustainability initiatives, equipment upgrades , along with new programs and menu items Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality. You can subscribe to it wherever you listen to podcasts.

30.04.2024

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22 min.

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