A look at the future of virtual restaurant brands
A Deeper Dive
by Restaurant Business Magazine
2d ago
What is the future of virtual restaurants? This week’s episode of the Restaurant Business podcast A Deeper Dive features Robbie Earl, the co-founder of Virtual Dining Concepts. The company is now the largest operator of digital-only brands, which operate inside other restaurants, ghost kitchens and other facilities. They typically do not have a traditional storefront. Virtual brands were all the rage during the pandemic but for various reasons they have slowed coming out of it. Some of them have been quite successful and others not so much. We talk about how virtual brands can ensure the resta ..read more
Visit website
The story behind the fast-growing minigolf concept Puttshack
A Deeper Dive
by Restaurant Business Magazine
1w ago
What happens when you combine high-tech miniature golf and food? This week’s episode of the Restaurant Business podcast A Deeper Dive features Joe Vrankin, the CEO of the fast-growing eatertainment concept Puttshack. Puttshack is an 18-unit chain that combines a full-service restaurant with an indoor game of minigolf—neither of which is all that standard. The minigolf features innovative games featuring a high-tech ball and the food is much better than traditional eatertainment fare. We talk with Vrankin about the concept, the games and the food. We chat about consumers’ higher expectations fo ..read more
Visit website
What to expect from the upcoming Restaurant Leadership Conference
A Deeper Dive
by Restaurant Business Magazine
2w ago
What is happening at the Restaurant Leadership Conference this year? We decided to demand that Chris Keating, the EVP of Conferences for Informa Connect, RB’s parent company, talk about the conference, which runs April 14-17. And he was happy to oblige. We ask about what’s happening at the event and the strategy behind it. We also chat about Martha Stewart, and Chris tells us some of his sports interview stories. And we also talk about whether the conference itself reflects the state of the restaurant business. We’re talking RLC on a special edition of A Deeper Dive ..read more
Visit website
How Wingstop fixed its chicken wing cost problem
A Deeper Dive
by Restaurant Business Magazine
2w ago
How did Wingstop fix its cost problem? This week’s episode of the Restaurant Business podcast A Deeper Dive features Michael Skipworth, the chicken chain's CEO. Wingstop is hitting on all cylinders right now, thanks to the popularity of chicken wings and takeout but also because of its new line of chicken sandwiches, which have helped lure new customers in during different times of day. But it has also helped the chain with food costs. Chicken wings are the most volatile commodity, certainly among proteins. One year they could hit record prices and the next year they come down considerably. It ..read more
Visit website
How to modernize a 50-year-old pizza chain
A Deeper Dive
by Restaurant Business Magazine
3w ago
How is Happy Joe’s modernizing its brand? This week’s episode of the Restaurant Business podcast A Deeper Dive features Tom Sacco, the CEO of Happy Joe’s. The 52-unit, Iowa-based chain has been around for 50 years. It was sold just before the pandemic. Sacco was brought in as CEO after a career with BJ’s, Ponderosa, Red Robin and Ghiradelli. The pandemic forced the brand to rethink how it does business, and so Sacco talks about how Happy Joe’s modernized its operations coming out of that period. For instance, it didn’t count transactions. We discuss the 2022 bankruptcy involving the chain’s co ..read more
Visit website
How a more diverse C-suite is helping restaurants
A Deeper Dive
by Restaurant Business Magazine
1M ago
How are restaurants making their C-suites more diverse? This week’s episode of the Restaurant Business podcast A Deeper Dive features Therese Gearhart, the president and CEO of the Women’s Foodservice Forum. WFF’s leadership conference is coming up next week, and we figured it’d be a great time to check in on the industry’s track record of hiring women into leadership roles. The answer is that it’s doing better. Several restaurant chains, including Denny’s and Dutch Bros, have recently hired women to be their CEOs. Three restaurant chains in just the last day hired women to be CEOs: Taco John ..read more
Visit website
What Corner Bakery's new owners saw in the brand
A Deeper Dive
by Restaurant Business Magazine
1M ago
What is Corner Bakery doing to right its ship? This week’s episode of the Restaurant Business podcast A Deeper Dive features Chris Dharod, the CEO of Corner Bakery. Dharod is with SSCP Management, a franchisee of Applebee’s and Sonic and owner of Cici’s Pizza and Roy’s. The company bought Corner Bakery out of bankruptcy last year. We had him on the podcast to talk about Corner Bakery and chat about the way in which the acquisition was made. SSCP acquired the brand by buying the debt on the secondary market and then using that to take over the company out of bankruptcy, a process some folks cal ..read more
Visit website
Why you should never compromise on unit economics
A Deeper Dive
by Restaurant Business Magazine
1M ago
Never compromise on your unit economics. This week’s episode of the Restaurant Business podcast A Deeper Dive features Justin Rosenberg, the founder of the fast-casual chain Honeygrow. Rosenberg founded the bowl chain in 2012 and it was going quite well until 2018. He talks about why the company stopped growing that year and what the it did to get back on the growth track. Hint: Honeygrow stopped making compromises on its unit economics. We also talk about where the chain is growing and why smaller towns are apparently a recipe for success. Indeed, sometimes they’re too successful. And we also ..read more
Visit website
Why restaurant consumers are more value conscious right now
A Deeper Dive
by Restaurant Business Magazine
1M ago
How important is value right now? This week’s episode of the Restaurant Business podcast A Deeper Dive features Robert Byrne, the director of consumer and industry insights at RB sister company Technomic. We talk extensively about value. There’s a lot of concern about traffic in the fast-food world, with McDonald’s and Wendy’s saying that lower-income consumers are cutting back. McDonald’s specifically said that people are more likely to stay at home. Byrne discusses whether this is a broad problem or more likely to hurt McDonald’s. We also talk about what consumers mean when they think value ..read more
Visit website
What to expect out of restaurants in 2024
A Deeper Dive
by Restaurant Business Magazine
2M ago
What will the restaurant industry do in 2024? This week’s episode of the Restaurant Business podcast A Deeper Dive features Hudson Riehle, the senior vice president of the research and knowledge group with the National Restaurant Association. Riehle joined the podcast to talk about the association’s annual State of the Industry Report and what it says about restaurants in the coming year. Restaurants and bars are expected to generate $1.1 trillion in sales this year, crossing the trillion mark for the first time. We chat about how big the industry really is and how many people it employs. And ..read more
Visit website

Follow A Deeper Dive on FeedSpot

Continue with Google
Continue with Apple
OR