A Deeper Dive

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“A Deeper Dive” is a weekly podcast from Restaurant Business dedicated to going in-depth on the most pressing challenges and opportunities restaurant operators face today. Each Wednesday, our audience will hear from restaurant industry leaders – from Chipotle to Pincho Factory and Firehouse Subs to McDonald’s. Host Jonathan Maze deep dives into hot topics, from delivery to discounting and marketing to menu, giving operators the latest information and solutions to drive their businesses. Subscribe now! Restaurant Business: https://www.restaurantbusinessonlin

  1. 5日前

    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

    25 分鐘

  2. 5月6日

    A look at the future of Chuck E. Cheese

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

    28 分鐘

  3. 4月29日

    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

    28 分鐘

  4. 4月23日

    Why 2025 was another tough year for restaurant chains

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

    30 分鐘

  5. 4月15日

    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

    27 分鐘

  6. 4月8日

    Why consumers don’t think their restaurant visits are worth it

    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: https://www.restaurantbusinessonline.com/ Subscribe to our newsletters: https://www.restaurantbusinessonline.com/newsletters Want more from Jonathan Maze? https://www.tiktok.com/@jonathandmaze?is_from_webapp=1&sender_device=pc https://www.restaurantbusinessonline.com/article/week-restaurants

    35 分鐘

  7. 4月2日

    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.

    29 分鐘

  8. 3月25日

    How rising gas prices will affect restaurant sales

    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.

    29 分鐘
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關於

“A Deeper Dive” is a weekly podcast from Restaurant Business dedicated to going in-depth on the most pressing challenges and opportunities restaurant operators face today. Each Wednesday, our audience will hear from restaurant industry leaders – from Chipotle to Pincho Factory and Firehouse Subs to McDonald’s. Host Jonathan Maze deep dives into hot topics, from delivery to discounting and marketing to menu, giving operators the latest information and solutions to drive their businesses. Subscribe now! Restaurant Business: https://www.restaurantbusinessonlin

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