Winsight Podcast Network

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频道 • 6 个节目

商务

商务

一周一更
每日新闻

每日新闻

一日一更
饮食文化

饮食文化

一周一更
商务

商务

2022/11/02更新
历史

历史

一周一更
商务

商务

两周一更

5天前

The outlook for the restaurant industry the rest of this year

What is the state of the restaurant industry right now? This week’s episode of the Restaurant Business podcast A Deeper Dive features Rich Shank, senior principal with the data firm Technomic. And it’s a really good question. While the stock market continues to thrive and certain segments of the restaurant industry are busy, a lot of other data suggests operators have a lot to worry about right now. Shank talks about how all this affects the restaurant industry. We talk about Technomic’s forecast and why improving results in the summer appear to have given way to more weakness. We talk about why consumers are ordering so many discounts, and how those discounts have changed. We also talk extensively about Starbucks and what’s behind its weakness. This is a great episode on the state of the industry right now so please check it out.

5天前

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28 分钟
10月1日

Why a choosy investor opted to invest in a major 7 Brew franchisee

What goes into an investment into one of the country’s fastest growing restaurant brands? This week’s episode of the Restaurant Business podcast A Deeper Dive features Scott Romanoff, the cofounder and co managing partner of Franchise Equity Partners. Franchise Equity Partners is a long-term investor in multi-unit operators of all types and recently made a big investment in 7 Crew, a 50-unit franchisee of the rapidly growing beverage brand 7 Brew. The beverage chain has been one of the fastest-growing restaurant chains in the country. It is also helping to lead a beverage revolution in the restaurant space. We wanted to ask Scott about that investment and about 7 Brew. We discuss the brand and why it was worth the investment. Scott talked about the operator and why its ability to grow locations was so attractive. We also discussed the environment of the past couple of years and why that’s made Franchise Equity Partners more choosy about its investments. We’re talking 7 Brew on A Deeper Dive so please check it out.

10月1日

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26 分钟
4月23日

How Sbarro survived, and thrived, after 2 bankruptcy filings

How do you teach an old pizza chain new tricks? This week’s episode of the Restaurant Business podcast A Deeper Dive features David Karam, the CEO of the pizza chain Sbarro. The pizza chain was founded in 1956 and for years thrived inside mall locations. But the company took on too much debt and filed for bankruptcy twice after the Great Recession. We wanted to talk with Karam to understand what Sbarro did to survive those two bankruptcies. Karam took over the chain between the two filings and has led the it ever since and now owns the concept. Sbarro just opened its 800th restaurant and has found new life in places like convenience stores and airports as well as international markets. Karam discusses these plans and provides insight into how the company was able to find a life past bankruptcy.

4月23日

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24 分钟
9月24日

Why restaurants may be missing an opportunity on delivery

Are restaurants missing a key opportunity on delivery? This week’s episode of the Restaurant Business podcast A Deeper Dive features Cameron Watt, the CEO of secret shopper firm Intouch Insight. Intouch recently completed an exclusive study on delivery for Restaurant Business and we’re chatting about some of the conclusions. We caught up with Cameron at the recently concluded FSTEC conference. The study featured some fascinating results. For one thing, first-party delivery on average isn’t much better, performance-wise, than it is ordering from third-party delivery companies themselves. That may be a missed opportunity for restaurants. Cameron and I talk about that. We also talk about the growing influence of third-party delivery companies and the overall results from the study. And we talked about what restaurant companies can do to improve the delivery experience for customers. We’re talking delivery on A Deeper Dive so please check it out.

9月24日

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28 分钟
2024/10/30

Bill Marler on McDonald’s E. coli outbreak

What do we make of McDonald’s E. coli outbreak? This week’s episode of the Restaurant Business podcast A Deeper Dive features Bill Marler, the country’s leading attorney on food safety issues and foodborne illness outbreaks. Marler is with the law firm Marler Clark. He has represented victims of outbreaks and consulted with companies on foodborne-illness issues for more than 30 years. We wanted to talk with him about the situation at McDonald’s. As of now at least 75 people in 13 states, and likely many more, have been sickened after eating Quarter Pounders at McDonald’s. The issue appears to be linked to slivered onions. We discuss this, how rare it is for McDonald’s to be involved in an outbreak like this, proving that it can happen to anybody. Marler gives us a lot of historical context. We talk about why beef has been relatively safe for the past 30 years but why vegetables—such as onions—now appear to be frequent causes of E. coli outbreaks. And we talk about what companies can do to ensure that their food supply is safe. We’re talking McDonald’s E. coli on A Deeper Dive so please check it out.

2024/10/30

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36 分钟
9月10日

How the convenience-store chain Casey’s is making waves in the pizza business

What is the country’s fifth largest pizza concept doing to expand its reach? This week’s episode of the Restaurant Business podcast A Deeper Dive features Tom Brennan, the chief merchandising officer for the Iowa-based convenience-store chain Casey’s. That is right. Casey’s is the fifth-largest pizza concept in the U.S., at least based on sales. This is a fascinating conversation with a top executive of a company that is a growing competitor with a number of different restaurant chains, including much of the pizza business. We talk about that pizza business and how it became so vital to the company. Casey’s has been generating strong pizza sales this year even as fast-food pizza chains have been stagnant. Tom explains the company’s secret. We also talk about the company’s broader foray into the food business and we also talk about beverages and how Casey’s plans to improve its sales in that area. We’re talking convenience store pizza on A Deeper Dive so please check it out.

9月10日

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31 分钟
9月17日

On McDonald's head-scratching stand on the tip credit

Why is McDonald’s taking on the tip credit? This week’s episode of the Restaurant Business podcast A Deeper Dive takes a hard look at the fast-food giant’s stand on the tip credit, which enables businesses to pay a subminimum wage to tipped workers, so long as the tips make up the difference. We feature three guests on this podcast: Saru Jayaraman, the president and cofounder of the labor advocacy group One Fair Wage; Martin Murch, an independent restaurant operator out of Chicago, and Joe Kefauver, managing partner of Align Public Strategies and cohost of the Working Lunch podcast. (Working Lunch also looked at the topic last week.) We examine the tip credit, why McDonald’s and labor groups are against the wage and why many full-service restaurants believe they need it to remain in business. We also examine McDonald’s strategy in taking the topic on, and why it would choose to leave the National Restaurant Association over the issue. We also examine whether it really does give full-service restaurants an advantage. We’re taking on the tip credit on A Deeper Dive so check it out.

9月17日

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27 分钟
2024/11/20

Inside Church's Texas Chicken's big growth plans

Church’s Texas Chicken has a new recipe that’s its old recipe. This week’s episode of the Restaurant Business podcast A Deeper Dive features Joe Guith, CEO of the chicken chain. He joined us for an exclusive look at the company and its growth plans. Church’s does have some big growth plans. The company wants to get to $2 billion in system sales by 2028, up from $1.4 billion last year. We talk about what the company plans to do to get to that, including remodels and more digital efforts. And we talk about the company’s value proposition and its core customer, lower-income diners, and how the chain’s restaurants can profit when it focuses on value. But we also talk about the company’s chicken recipe, which is its original recipe. Church’s went away from that recipe a decade ago, and Joe explains why the company did that and why the recipe was brought back. Church’s advertising using the term “original recipe” has led to a lawsuit from rival KFC. We’re talking chicken on A Deeper Dive so please check it out.

2024/11/20

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31 分钟
8月27日

Todd Penegor on his first year as CEO of Papa Johns

What is Todd Penegor doing at Papa Johns? This week’s episode of the Restaurant Business podcast A Deeper Dive features Todd Penegor, who has been CEO of the Atlanta-based pizza chain for just over a year. This is a great conversation. Penegor has helped Papa Johns regain sales momentum during a particularly difficult time, both for the sector and the fast-food business in general. The company has done this through a variety of means. We talk about the company’s focus on its core pizza. Todd talks about that effort, and he gives some hints at what may be coming. We talk about technology, including artificial intelligence, and the work being done on that front. We talk about loyalty. And we talk extensively about third-party delivery, and how Papa Johns can maintain its first-party service even as aggregators take more delivery business away. We also talk about marketing, and especially local marketing. Papa Johns has worked to shift marketing back to local after moving that spending nationally under the previous management. We’re talking pizza on A Deeper Dive so please check it out.

8月27日

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32 分钟
8月13日

What restaurant chains are looking for when it comes to technology

What kind of technology are restaurant companies looking for? This week’s episode of A Deeper Dive features Juan George, a former Olo executive and cofounder of 858 Partners, which connects restaurants with technology companies. Technology remains a key area of investment for a lot of companies. We were interested in hearing from George about what companies are looking for. He does not disappoint on that front. We also talk about a lot of other stuff, including the state of technology mergers and acquisitions and why there is so much consolidation in that sector right now. Restaurant tech firms were getting massive, often ridiculous valuations a few years ago. We also talk about what will happen with Olo as a private company. We’re talking Tech on A Deeper Dive so please check it out.

8月13日

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33 分钟

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