Informa Podcast Network

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Canale • 5 podcast

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Economia

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Notizie del giorno

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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
4 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 mar

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31 min
21/05/2024

An insiders' look at the 2024 MenuMasters Awards

Menu editors Pat Cobe and Bret Thorn were among the guests who celebrated the winners of the 2024 MenuMasters awards on Saturday. We were in the thick of the event at Morgan Manufacturing in Chicago’s West Loop neighborhood, sampling the chef-prepared food at the various stations and talking to the eight chefs honored this year. Chef and restaurateur Nancy Silverton was inducted into the MenuMasters Hall of Fame, and we talk on the podcast about her accomplishments as a chef and restaurateur. She was particularly touched to receive an award from the industry, and commented on how these awards celebrate the diversity of restaurants represented at the ceremony. Other winners included fast casuals Cava and Tender Greens, quick-service players Del Taco and McDonald’s and casual-dining concept Fogo de Chao. Indian entrepreneur Meherwan Irani and digital cooking guru Samuel “Sam the Cooking Guy” Zien were also honored, further reflecting that diversity. We also dish on the wild MenuMasters “after party,” where special effects, music, dancing and more food and drinks kept guests hopping until almost midnight. MenuMasters took place during the National Restaurant Show, so we roamed the exhibits and chatted about our favorite tastes, sips and happenings.

21/05/2024

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11 min
14/05/2024

Korean fried chicken goes glam, Rocco DiSpirito's star power and Mooyah's from-scratch mentality

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, drink and restaurants. Pat recently visited Coqodaq, a classy NYC Korean fried chicken restaurant with a casual vibe run by the owners of upscale steakhouse Cote. Both Bret and Pat attended an event for Rocco DiSpirito, the James Beard Award-winning chef and TV celeb who just released a new cookbook called “Everyday Delicious.” Although DiSpirito isn’t currently affiliated with a restaurant, he earned acclaim as the hot and talented young chef helming the kitchen at Union Pacific. And we played clips from Pat’s podcast with Doug Willmarth, president of Mooyah Burgers, Fries and Shakes, the 72-unit better burger chain. Willmarth talked about how Mooyah differentiates itself in the crowded fast-casual burger segment with its laser focus on quality ingredients cooked from scratch. 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.

14/05/2024

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20 min
21 GEN

Why consumers' views on value are changing

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.

21 gen

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28 min
16 MAR

Kona Grill, El Pollo Loco, Sweetgreen

Some Kona Grills will soon be converted to other brands. El Pollo Loco is ready to grow again. And Sweetgreen wants to be a lifestyle brand again.

16 mar

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4 min
18/01/2024

How Neil Doherty and Sysco's culinary team help operators meet today's labor challenges

Neil Doherty’s official job title at Sysco is senior director of global culinary development, but it wouldn't be wrong to call him “chief problem solver” for the broadline distributor. He works along with the 87 chefs Sysco employs at 32 test kitchen sites around the country to help operators in every segment source products to meet back-of-house challenges. Right now, the biggest challenge is labor. Kitchens in restaurants, colleges, health care and other segments are still understaffed or short of skilled workers. Listen as Doherty talks about his journey through the hospitality industry that landed him at Sysco, how he and his team are curating top quality, labor-saving culinary solutions and the trends he’s predicting will most impact menus in the year ahead.

18/01/2024

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27 min
25/01/2024

How BurgerFi and Anthony's Coal Fired Pizza are generating menu buzz

When Cindy Syracuse joined BurgerFi International last January as CMO, she hit the ground running. Her first order of business: Earn more recognition for BurgerFi in the “better burger” category. So she tasked the culinary team with creating a new burger to enter into the South Beach Wine & Food (SOBE) festival’s Burger Bash taking place in February. In less than a month, they developed the BBQ Rodeo Burger, entered it into the competition and won first place. Sister concept Anthony’s Coal Fired Pizza also competed at SOBE, entering meatball sliders and garlic Romano wings in Guy Fieri’s Diner’s, Drive-Ins and Dives showdown, earning the popular vote as the “people’s choice.” Listen as Syracuse relates her journey through the restaurant industry, including stints at Burger King, TGI Fridays and as a Firehouse Subs franchisee, and shares her passion for the BurgerFi and Anthony’s brands and her plans for differentiating both in the crowded burger and pizza segments.

25/01/2024

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31 min
28 GEN

How the Saks Global bankruptcy could affect restaurant real estate

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.

28 gen

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27 min
21/03/2024

How culinary inspiration and a positive work culture share equal billing at Freight House

Sara Bradley, chef-owner of Freight House in Paducah, Kentucky, worked in Michelin-starred restaurants in New York and Chicago, but always wanted to return to her hometown and be her own boss. She opened Freight House in 2015 with the mission to create a technique-driven yet accessible restaurant where all guests would feel comfortable dining and all team members could experience true work-life balance. Bradley knows all about balance—she juggles her job as restaurant chef-owner with her role as mother to two young children and a contestant on multiple chef competition shows, including "Top Chef: World All-Stars." During the "Top Chef" filming, she made headlines for pumping and shipping breast milk from London to Paducah for her youngest daughter. Listen as Bradley describes how her locally inspired menu gives her the opportunity to tell her culinary story, how she’s built a popular and profitable restaurant while creating a compassionate work environment, and why Paducah is the perfect place for Freight House.

21/03/2024

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27 min

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