Winsight Podcast Network

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Kanaal • 6 programma’s

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Bijgewerkt 02-11-2022

4 DGN GELEDEN

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.

4 dgn geleden

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27 min
4 DGN GELEDEN

Chipotle prices, Wonder acquisition, Jack in the Box

No, Chipotle is not raising prices because it’s seeing an uptick in higher-income consumers. Wonder is making its first restaurant acquisition. And Jack in the Box is accusing an activist investor of “volatile behavior.”

4 dgn geleden

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7 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
21 JAN

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 jan

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28 min
4 FEB

Bahama Breeze, Starbucks strawberries, new CEOs

Darden Restaurants is shutting down Bahama Breeze. Starbucks picks strawberries to flavor its newest beverages. And two chains have appointed new chief executives.

4 feb

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4 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
03-12-2025

How AI is helping restaurants in the back of the house

Customers may see AI when they order from their favorite restaurant on an app or in the drive-thru, but the technology’s biggest impact may be behind the scenes. This week’s episode of the Restaurant Business podcast A Deeper Dive continues our examination of the impact AI is having on the restaurant industry. This week’s episode looks at the technology’s impact in the back of the house. Senior Technology Editor Joe Guszkowski looks at the invisible ways that AI is in use in restaurants, including managing inventory and labor, forecasting sales and predicting kitchen needs. We speak with Dan Anfinson, COO of First Watch franchisee Mac Haik Restaurant Group. We also speak with Matt Wampler, cofounder of AI company ClearCOGs, Bruce Harris of Torchy’s Tacos and Khara Mangiduyos of the single-unit Kalei’s Kitchenette in San Diego. We’re looking at AI in the back of the house so please check it out.

03-12-2025

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16 min
17-12-2025

How AI will reshape restaurants

How will AI truly change the way restaurants do business? This week’s episode of the Restaurant Business podcast A Deeper Dive concludes our series on the impact of AI on the restaurant industry with a discussion of exactly where the technology will be felt the most. Over the past five weeks, we’ve looked at how AI is affecting fast-food restaurants in the drive-thru, how it’s influencing menu and marketing along with back-of-house tasks. We discuss which of these areas the impact will be felt the most, and where we’re more skeptical. We also talk about what areas surprised us, and how all this will change the industry over the next five years.

17-12-2025

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29 min
19-11-2025

How AI may, or may not, change the drive-thru

AI is coming for your drive-thru. This week’s episode of the Restaurant Business podcast A Deeper Dive continues our look at the impact of AI in the restaurant industry. This week, we look at the most visible use of AI in the industry, voice-activated drive-thru ordering. A lot of restaurant chains are already using the technology to take orders in the drive-thru and a lot of executives swear by it, saying that it eases tasks for workers and increases sales through suggestive selling. The biggest fast-food chains in the U.S. are looking at the technology in some form or another. But it also has its challenges, and there are at least some indications that drive-thru AI isn’t quite ready for a national rollout. We’re talking drive-thru AI on A Deeper Dive so please check it out.

19-11-2025

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30 min
26-11-2025

AI is playing a bigger role in menu development

AI can’t necessarily make a burger, but it can help learn what kind of burger to put on the menu. In this episode of the Restaurant Business podcast A Deeper Dive, we continue our examination on the impact AI is having on restaurant menu development. The podcast features Christian Frangiatis, the executive chef of One by Spork in Pittsburgh. It also features Jet Tila; Marcus Merritt, the manager of Wiley and Rum, a Cuban-Caribbean fusion restaurant in Atlanta; and Chef Ian Ramirez, the founder of Mad Honey Culinary. The podcast looks at the way they use artificial intelligence in big and subtle ways, from menu development to ingredient purchasing. We’re talking AI and the menu on A Deeper Dive so please check it out.

26-11-2025

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31 min

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