A Deeper Dive podcast

#Business #Restaurant Business Magazine #Dive Into Discussion

26:46

For many travelers, Antarctica is a bucket-list destination, a once-in-a-lifetime opportunity to touch all seven continents. In 2023, a record-breaking 100,000 tourists made the trip. But the journey begs a fundamental question: What do we risk by traveling to a place that is supposed to be uninhabited by humans? And as the climate warms, should we really be going to Antarctica in the first place? SHOW NOTES: Kara Weller: The Impossible Dilemma of a Polar Guide Marilyn Raphael: A twenty-first century structural change in Antarctica’s sea ice system Karl Watson: First Time in Antarctica Jeb Brooks : 7 Days in Antarctica (Journey to the South Pole) Metallica - Freeze 'Em All: Live in Antarctica Learn about your ad choices: dovetail.prx.org/ad-choices…

A Deeper Dive

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Restaurant Business is the leading media brand in the commercial foodservice industry, with a focus on entrepreneurship, innovation and growth.

353 episodes

A Deeper Dive

35 subscribers

updated about 2 hours ago

Series home•Feed

Restaurant Business is the leading media brand in the commercial foodservice industry, with a focus on entrepreneurship, innovation and growth.

353 episodes

#Business #Restaurant Business Magazine #Dive Into Discussion

All episodes

1
How Sbarro survived, and thrived, after 2 bankruptcy filings 24:09

2 hours ago24:09

24:09

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.…

1
A look into the Top 500 chain restaurants 29:56

7 days ago29:56

29:56

How did restaurants do in 2024? This week’s episode of the Restaurant Business podcast A Deeper Dive is all about the Technomic Top 500 Chain Restaurant Report. Kevin Schimpf, senior director of industry research at Restaurant Business sister company Technomic, joins the episode to talk about the ranking. The restaurant industry did not have a great year in 2024 if you look at the overall numbers. Kevin and I talk about that and why restaurants didn’t do as well. We also talk about what sectors did well and what did not. Hint: It’s more menu based than anything else. We talk about the shift from some concepts to others and from some menu types to others and what it means for the future of the industry. We talk about Texas Roadhouse, McDonald’s, Starbucks, KFC, Raising Cane’s, Chick-fil-A and others. And also what sector should not exist. We’re talking Top 500 on A Deeper Dive, so please check it out.…

1
How the Hooters and TGI Fridays bankruptcies will disrupt the credit markets 27:28

14 days ago27:28

27:28

How will the bankruptcy filings of TGI Fridays and Hooters affect the market for securitizations? This week’s episode of the Restaurant Business podcast A Deeper Dive features Ed Cerullo, a credit analyst with Octus, to talk about whole business securitizations and the potential impact those bankruptcies can have on the market. Whole business securitizations use a company’s cash-generating assets to back bonds. Cerullo helps explain how they work, and why they’ve been so popular in the restaurant industry over the past 15-plus years. TGI Fridays was the first bankruptcy of a restaurant chain that used a whole business securitization, and Hooters was the second. Fridays also has the distinction of having lost control of its assets, the first time that had happened in any industry in 15 years. Both were risky investments, however, at the time they went to the securitization market. Cerullo and I talk about that, and whether the investments properly denoted the risks those companies presented at the time. We talk about whether the securitizations promoted this risk, and what the impact will be on the market going forward.…

1
The Salad House founder on finding balance between healthy and indulgent 44:04

21 days ago44:04

44:04

In this special episode of A Deeper Dive — guest-hosted by Nation’s Restaurant News editor-in-chief and Take-Away host Sam Oches — Sam talks with Joey Cioffi, founder and CEO of The Salad House, a New Jersey based franchise that has grown to 20 locations since it first opened in 2011. Cioffi joined the podcast to share how The Salad House attempts to strike a balance between healthy and indulgent for the suburban customer and how he’s refined the business to support franchise success. Like what you hear? Subscribe to Take-Away on Apple or Spotify . In this conversation, you’ll find out why: In kids’ menus, health-forward concepts have opportunity for growth There’s a broad spectrum of customers looking for a balance of healthy and indulgent An outside perspective can help you tighten up your business You don’t need A+ real estate if you make enough noise in your messaging You can’t fulfill your dreams if you don’t take a few risks along the way Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com .…

1
What the owner of Pollo Tropical will do next 22:34

28 days ago22:34

22:34

What is the strategy for Authentic Restaurant Brands’ newest acquisition? This week’s episode of the Restaurant Business podcast A Deeper Dive features Alex Macedo, the CEO of the multi-brand operator Authentic Restaurant Brands (ARB). The company recently acquired the New England polished casual-dining concept Tavern in the Square, its latest in a series of deals for largely regional chains. The company owns Pollo Tropical, Primanti Bros., P.J. Whelihan’s and Mambo Seafood. The company’s chains generate $1 billion worth of revenue and $150 million in EBITDA, or earnings before interest, taxes, depreciation and amortization. We asked Alex why Tavern in the Square fits with these companies, when it plans to buy another chain and what’s the strategy behind acquiring regional concepts. We also asked Alex about ARB’s ultimate exit strategy. Check it out.…

1
How the COVID pandemic has changed the restaurant industry 28:54

5 weeks ago28:54

28:54

How has the pandemic affected restaurants? This week’s episode of the Restaurant Business podcast A Deeper Dive features Lisa Miller, a consumer strategist and the author of "The Business of Joy." The podcast is part of our series on the impact of the COVID pandemic on the restaurant industry five years after it first hit. The pandemic wiped out a huge percentage of sales. More than half of the restaurant workforce lost their jobs. That period was an earthquake on the industry, and there have been many aftershocks since: supply shortages, runaway inflation and now traffic declines as consumers get frustrated over price hikes. We discuss the lingering impact from that era. We also talk about how consumers have changed. And we talk about the potential restaurants have to get customers, even in a tough market. The U.S. diner hasn’t fully returned to the industry and still wants to eat out more often than they do.…

1
Why restaurants are still having challenges this year 30:37

6 weeks ago30:37

30:37

Why are restaurant chains still having challenges in 2025? This week’s episode of the Restaurant Business podcast A Deeper Dive features Rich Shank, the senior principal with sister company Technomic. We wanted to talk with Shank because of the uncertain state of the restaurant business so far in 2025. A lot of people thought that things would improve this year after a difficult 2024. But so far that hasn’t quite happened. Many chains have reported weak sales beyond just weather concerns, saying that consumers are still cutting back. We talk about why that is. We also talk about the uncertainty surrounding the economy, particularly with the threat of tariffs. We also talk about the potential impact of immigration restrictions. In addition, Rich talks about how the restaurant business has changed since the pandemic started five years ago. We’re talking about the state of the industry so check it out.…

1
How record egg prices are affecting breakfast chains 25:48

7 weeks ago25:48

25:48

What’s going on with egg prices? This week’s episode of the Restaurant Business podcast A Deeper Dive features Ricky Richardson, the CEO of the breakfast-and-lunch franchise Eggs Up Grill. We wanted to talk to Ricky because he recently posted about a decision his franchisees made in reaction to egg prices. Egg prices have hit record highs this year because of an outbreak of avian influenza, which has caused poultry farmers to get rid of much of their flocks, dropping supply. Because of the high costs, some chains such as Waffle House and Denny’s have instituted egg surcharges. Richardson explains just how big a deal these price increases are to the company’s franchisees and how the company and operators are dealing with them. We also talk about surcharges and the impact on customers. And we spend some time talking about Eggs Up and the breakfast-and-lunch category, quietly one of the hottest categories for years. We’re talking about eggs on A Deeper Dive so please check it out.…

1
A look into Starbucks' marketing strategy shift 27:23

8 weeks ago27:23

27:23

How should we think of the shift in marketing at Starbucks? This week’s episode of A Deeper Dive is about marketing restaurant brands and it features Dawn Kane, the CEO and co-founder of Hot Dish Advertising. Kane has extensive experience in marketing and was recently named the 2024 Bonny LeVine Award winner by the International Franchise Association, which recognizes women for their contributions to franchising. There’s been plenty of marketing news of late, including some from Starbucks, which has started television advertisements, something it hasn’t done all that often. Its promotions around the Super Bowl also generated record redemptions for the company’s free coffee offer the Monday after the event. And then companies like Chili’s generated strong sales by taking advantage of social media opportunities and then using traditional advertising to supplement that. We wanted to talk about these issues as well as the challenges of breaking through all the marketing clutter at a time when the restaurant business is more competitive than ever. We’re talking advertising on A Deeper Dive so please check it out.…

1
How to grow a hot restaurant concept without destroying it 27:23

9 weeks ago27:23

27:23

How do you take a hot restaurant concept national without destroying it? This week’s episode of the Restaurant Business podcast A Deeper Dive features Chris Schultz, the CEO of Voodoo Doughnut. The doughnut chain was founded in Portland, Oregon, in 2000 by Kenneth Pogson and Tres Shannon. It quickly gained a reputation for off-the-wall doughnuts— we’ll let you check out the website for the names of said doughnuts —and a brilliantly pink color scheme. The company has been expanding rapidly with private-equity owners. We talk with Chris about some of the changes the company has made and how the chain can make itself ready for growth without losing the irreverence that helped it gain popularity in the first place. And we also talk with Schultz about the chain’s expansion strategy, and whether that strategy can work for a concept that focuses largely on treats.…

1
How to rebuild a restaurant chain 26:00

10 weeks ago26:00

26:00

How does a restaurant chain come back from bankruptcy? This week’s episode of the Restaurant Business podcast A Deeper Dive features Jim Greco, the CEO of the recently-emerged-from-bankruptcy Tijuana Flats. Greco is an industry veteran who has engineered turnarounds at Bruegger’s and Sbarro. He recently took over Tijuana Flats, the fast-casual Mexican chain, and is working on that comeback plan. We wanted to talk with him to go over the best strategies for resuscitating struggling restaurant chains. It’s an important topic because a lot of companies are doing just that. So we talk about the importance of operations, marketing and, of course food. Check it out.…

1
Why Chili's is outperforming Applebee's 25:46

11 weeks ago25:46

25:46

Why are some chains easily outperforming their biggest competitors? This week’s episode of the Restaurant Business podcast A Deeper Dive features Joe Pawlak, the managing principal with RB sister company Technomic, to talk about this topic. Several restaurant chains are easily outperforming top competitors right now. Chili’s is beating Applebee’s. Dutch Bros is outperforming Starbucks and Texas Roadhouse is outdistancing Outback Steakhouse. Pawlak uses data from Technomic to help explain a lot of this. Customers clearly prefer some chains over others right now, and amid intense competition they are voting with their feet. We discussed what some of these chains are bringing to the table and how much luck plays a role. The discussion offers lessons for some brands as they look to win in a competitive restaurant market.…

1
What private equity thinks of the restaurant business right now 28:00

12 weeks ago28:00

28:00

The best time to invest in a restaurant chain may be when the industry is struggling. This week’s episode of the Restaurant Business podcast A Deeper Dive features Andrew Smith, the cofounder of the private-equity firm Savory Fund. We have long wanted Smith on the podcast, largely because of Savory’s unique history. Smith has a restaurant operations background as a franchisee of brands like Little Caesars. These days, Savory invests in emerging chains. The ifirm has invested in brands like Swig, Mo’ Bettahs, Houston TX Hot Chicken, Pincho, Via 313 and others. Smith discussed his firm’s investment strategies, what they look for and how to tell whether a brand will be a winner or not. He also discussed the right time to exit an investment and why it’s not about time. He also notes that tough times for the restaurant business can be good times to make an investment and explains why that is on the podcast. Check it out.…

1
The right and the wrong way to franchise a restaurant 24:59

13 weeks ago24:59

24:59

What is the right franchising strategy for your restaurant brand? It’s not as simple a question as you may think. And I brought in Sean Thompson, VP of IT with Freddy’s Frozen Custard and Steakburgers, to discuss franchising strategies and what may or may not work for restaurant brands. The number of strategies for franchising a restaurant brand, or any industry for that matter, is as varied as the companies themselves. There are companies that love big operators and those that prefer smaller franchisees and everything in between. There are also misnomers about franchisees. They are not always local. And they’re not always small. In any event, we sort it all out on this episode as we talk about what works and what doesn’t and what is the key ingredient in any franchise company. Please check it out.…

1
How weight-loss drugs will impact restaurants 18:44

14 weeks ago18:44

18:44

Should restaurants worry about weight-loss drugs? This week’s episode of the Restaurant Business podcast A Deeper Dive features Leo Feler, chief economist with the data firm Numerator, to talk about the potential impact of GLP-1 drugs on consumers’ food-spending habits. Drugs such as Ozempic and Wegovy are increasingly popular. The medications are historically used for Type 2 diabetes but were found to cause weight loss. They’ve been used increasingly for weight loss. With nearly half of Americans overweight or obese, they’re expected to only grow in popularity. Numerator recently coauthored a study analyzing the impact of these medications on sales at grocers and fast-food restaurants. They show a real impact that could influence sales in these industries. Feler talks about the study and the impact of GLP-1 medications and what restaurants should do to prepare.…

A Deeper Dive

1
Why restaurants closed so many locations last year 28:06

15 weeks ago28:06

28:06

Why did restaurants close so many locations last year? This week’s episode of the Restaurant Business podcast A Deeper Dive features Jim Balis, the operations partner with the private equity and debt financing firm CapitalSpring. We had Balis on the podcast to talk about the closures. A lot of companies closed locations in 2024. Many of them ended up in bankruptcy, such as Red Lobster and TGI Fridays. Others have struggled for years. But many of them include brands like Wendy’s and Denny’s that closed locations for strategic reasons. Closures generate headlines in publications like Restaurant Business. But there are reasons they opt to close locations. We had Balis on the podcast to talk about these reasons. We talk about the reasons companies make these decisions and what issues operators should take into consideration before they opt to close a location. We’re talking closures on A Deeper Dive so please check it out.…

A Deeper Dive

1
Why consumers turned away from fast-food restaurants in 2024 28:09

18 weeks ago28:09

28:09

Traffic and value dominated restaurant news in 2024. Unsurprisingly, then, this episode of the Restaurant Business podcast of A Deeper Dive, which features some of the best content from a year’s worth of podcast episodes, focuses mostly on discussions about that very topic. The first clip features Technomic’s Robert Byrne, talking about consumer frustration over restaurant prices. You can find the full episode here . The second clip comes from our discussion with Placer.ai’s R.J. Hottovy, in which we also discuss value and why restaurants need to get customers excited about coming in. You can find that episode here . The third clip is a more broad look at the state of the industry, featuring the National Restaurant Association’s Hudson Riehle, who discusses a wide variety of topics, including some of the issues currently driving the industry. You can find that episode here . This will be the last episode of the podcast for the year, as we take a break for Christmas and New Year’s Day. But we will return with a vengeance in 2025. Thank you for listening, and you can check out all of our episodes on Apple Podcasts or Spotify .…

A Deeper Dive

1
How to tell whether an emerging restaurant chain will be a long-term success 30:40

19 weeks ago30:40

30:40

How can you tell if an emerging brand will be a long-term success? It’s not an easy question to answer. A lot of private-equity firms, restaurant executives, real estate companies, consultants, vendors and others all spend hundreds of millions of dollars to try and answer that question. This week’s episode of the Restaurant Business podcast A Deeper Dive does its best to answer that question and features David Henkes, senior principal with RB sister company Technomic. Thousands of entrepreneurs start new restaurants every year. Many of them yearn to grow those restaurants into major chains. The vast majority of them fail. This year has demonstrated just how hard it is to tell whether a brand will ultimately fulfill whatever promise it once had. Companies such as MOD Pizza, Uncle Julio’s, Rubio’s, Tijuana Flats and many others, all of which had major backing at one point, either filed for bankruptcy or came close to it after their once-promising futures did not come to fruition. And we recently told you the story of Baja Fresh, which 20 years ago was considered a pioneer of fast-casual Mexican only to quickly lose its place to the younger Chipotle Mexican Grill, which has gone on to become the biggest such concept in the world. The result is a fascinating discussion on emerging chains and what it takes to make them work, and why it’s so difficult to tell winners from losers, at least early on. So check it out.…

A Deeper Dive

1
Why restaurant chains are releasing so many new menu items 28:48

20 weeks ago28:48

28:48

Restaurants have been loading their menus with new items lately. This week’s episode of the Restaurant Business podcast A Deeper Dive is all about menu development, and specifically why so many restaurant chains are turning to limited-time offers to get customers in the door. RB Senior Menu Editor Pat Cobe joins me to talk about that this week. Here’s a statistic: There were nearly 26,000 limited-time offers in the restaurant industry last year, according to Technomic. That was up 46% from 2022 and 53% from 2019. And, apparently, that hasn’t slowed down this year. In short, restaurants have broken out of their pandemic-fueled restrictions on new menu development in a really big way. The reason is simple: Necessity. Restaurants have struggled to generate traffic the past couple of years and were leery of going too deep into a value war. But there is little evidence that all this development is pulling in more customers. And there are real risks when it doesn’t do that. We’re talking about new menu items on A Deeper Dive so please check it out.…

A Deeper Dive

1
Why some restaurant brands are coming back from the dead 28:41

21 weeks ago28:41

28:41

It’s impossible to kill a restaurant chain, even when it’s dead. This week’s episode of A Deeper Dive features a discussion on a fascinating phenomenon in the restaurant world lately: Operators bringing formerly dead or dying brands back to life. RB colleagues Lisa Jennings and Joe Guszkowski join me to talk about three such concepts: Steak & Ale, Souplantation and Sweet Tomatoes and Ground Round. Steak & Ale, a Norman Brinker-created brand that was a casual-dining pioneer, recently opened a location in suburban Minneapolis, 15 years after the entire chain was shut down. Sweet Tomatoes, a buffet concept that was killed in a 2020, pandemic-related shutdown, recently opened a location in Arizona. And Ground Round—which still has a couple of locations open in the west—is planning a new location in Massachusetts. Why are these brands coming back? And most importantly, can these chains survive off nostalgia alone? We’re about to find out. We’re chatting about resurrected restaurant brands this week so check it out.…

A Deeper Dive

1
Inside Church's Texas Chicken's big growth plans 31:00

22 weeks ago31:00

31:00

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.…

A Deeper Dive

1
The story behind L&L Hawaiian Barbecue 27:53

23 weeks ago27:53

27:53

What’s the story behind the Hawaiian barbecue trend? This week’s episode of the Restaurant Business podcast A Deeper Dive features Elisia Flores, the CEO of the 200-plus unit franchise, L&L Hawaiian Barbecue. L&L is rapidly growing and helped pioneer the idea of Hawaiian barbecue, though Flores explains exactly what that is. The chain’s system sales grew more than 10% last year, according to Technomic, and it has plans to continue to expand through franchising over the next several years. We talk about the company’s story, and the challenges of taking a Hawaii-based concept to the mainland, and about teaching consumers here about Hawaiian cuisine. But we also talk about issues of family ownership. Flores took over as CEO from her father, who had owned and run the concept for decades. We talk about the challenges and opportunities of family ownership and why Flores needed to work outside the business before she came back to work for her father. We’re talking Hawaiian barbecue on A Deeper Dive, so please check it out.…

A Deeper Dive

1
Why TGI Fridays filed for bankruptcy 31:21

24 weeks ago31:21

31:21

What is happening with TGI Fridays? This week’s episode of the Restaurant Business podcast A Deeper Dive features a discussion on the recent Chapter 11 bankruptcy filing by the casual-dining chain TGI Fridays. RB Senior Editor Joe Guszkowski joins me on the podcast to discuss the situation. TGI Fridays’ filing over the weekend was hardly a surprise, given the chain’s years of decline and its apparent death spiral this year. The company recently lost control of much of its business after the trustee on its whole business securitization terminated it as the manager of most of its assets. TGI Fridays also failed to secure a sale to its U.K. operator, which also ended up seeking debt protection in that country. Joe and I talk about these issues and why Fridays filed for bankruptcy and what it says about the casual-dining sector. We talk about the causes of the filing and what will happen with the company from here. We also talk about the kinds of things that work in this environment. Because casual-dining chains can win in an environment like this. We’re talking Fridays on A Deeper Dive so please check it out.…

A Deeper Dive

1
Bill Marler on McDonald’s E. coli outbreak 35:59

25 weeks ago35:59

35:59

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.…

A Deeper Dive

1
What to make of a weird year in the restaurant business 26:57

26 weeks ago26:57

26:57

What are we to make of the weird year in restaurants? This week’s episode of the Restaurant Business podcast A Deeper Dive features Kenny Kraft, a managing director with Houlihan Lokey, and Tyler Martinez, a vice president with the investment firm. The three of us talk about the state of the restaurant industry, and there’s a lot to talk about. This year has been an odd one. Consumers have cut back on dining out at fast-food chains and casual dining concepts but appear to be spending more at restaurants overall. Some chains are filing for bankruptcy and others like Wingstop are generating record high sales. And many concepts are grabbing share, such as Chili’s, Popeyes and Domino’s. We talk about what’s driving these share gains and these differences. We talk extensively about consumers’ perception of value, and how brands can get on the right side of consumer perception of quality. We also talk a bit about the eatertainment sector and what’s driving challenges there this year. We’re talking about the state of the restaurant industry on A Deeper Dive so please check it out.…

A Deeper Dive

1
How to use customer reviews to your advantage 29:16

27 weeks ago29:16

29:16

Can your restaurant use customer reviews to manage their business? This week’s episode of the Restaurant Business podcast A Deeper Dive features Avi Goren, the cofounder and CEO of the hospitality technology company Marqii. Marqii does a few things, such as automating updates on menus and location data. But it also has a product that helps operators manage and track reviews. We spoke with Avi at the recent FSTEC conference in Dallas about this because we’re fascinated by the impact reviews can have on restaurants, both good and bad. Avi and I talked about reviews, their impact on restaurants, and how operators can use them to help manage their business. We talk about best practices and how a bad review isn’t necessarily a death knell. We’re talking restaurant reviews on A Deeper Dive so please check it out.…

A Deeper Dive

1
The benefits, and drawbacks, of restaurant AI 31:44

28 weeks ago31:44

31:44

What are the benefits and drawbacks of artificial intelligence? This week’s episode of the Restaurant Business podcast A Deeper Dive features Richard Del Valle, the chief information officer with the Charlotte, North Carolina-based chicken chain Bojangles. We spoke with Richard at the FSTEC restaurant technology conference in September. We were interested in the efforts Bojangles was making in adding consumer-facing technology into its restaurants. In particular, Del Valle discussed the company’s use of voice-activated AI in the drive-thru. AI is taking over much of the restaurant business. Bojangles has been adding the technology to its restaurant drive-thrus. Del Valle talked about this effort and its impact on both customers and employees. He also talked about whether the technology can help restaurants save on labor. His answer may surprise you. We’re talking AI on A Deeper Dive so please check it out.…

A Deeper Dive

1
How to market fast food at a time like this 29:17

29 weeks ago29:17

29:17

How do you market a brand like Jack in the Box? This week’s episode of the Restaurant Business podcast A Deeper Dive features Ryan Ostrom, the chief marketing officer for the San Diego-based burger chain. This is a complicated environment in the restaurant industry and we wanted Ostrom on the podcast to talk about how to market a brand in an environment like this. Ostrom and I talk about the complexities of this market, and about balancing the need for price-based promotions and customers’ desire for better fast food. We talk about the difficulties of marketing these days, given the presence of mobile orders and loyalty as well as traditional media. We also talk about the chain’s strategy for new markets and its ability to make fun of its competitors. And because it’s Jack in the Box we talk a lot about, you guessed it, tacos. We’re talking marketing on A Deeper Dive so please check it out.…

A Deeper Dive

1
Why third-party delivery continues to grow in popularity 27:09

30 weeks ago27:09

27:09

Why is delivery so popular? Hint, it’s easy. This week’s episode of the Restaurant Business podcast A Deeper Dive features Cameron Watt, the president and CEO of Intouch Insight, to discuss the firm’s recent study for Restaurant Business on third-party delivery at restaurants and convenience stores. Intouch Insight is a customer experience consulting firm that works with companies across restaurants and retail. It uses secret shoppers to provide insights into a wide variety of issues, and recently examined service by the three major delivery companies: DoorDash, Uber Eats and Grubhub. The results were fascinating. We discuss those results and why consumers appear satisfied with their delivery services. We talk about speed, accuracy and, most important, ease of use. We also talk about why delivery from restaurants appears to be better, by a fair bit, than delivery from convenience stores. And we take a bit of a side trip to talk about growing competition between fast-food chains and convenience stores. We’re talking delivery on A Deeper Dive, so please check it out.…

A Deeper Dive

1
A look at the past, and future, of Whataburger 30:37

31 weeks ago30:37