Restaurant Business

A Deeper Dive: The story behind the fast-growing sandwich chain Cheba Hut

How does a pot-themed brand become one of the industry’s fastest-growing restaurant chains? This week’s episode of the Restaurant Business podcast A Deeper Dive features Marc Torres, the CEO of the fast-growing sandwich chain Cheba Hut. The Fort Collins, Colorado-based chain has picked up its growth in recent years behind franchising and strong average unit volumes. Listen to the full episode: https://www.restaurantbusinessonline.com/financing/story-behind-fast-growing-sandwich-chain-cheba-hut

An interview with William Dissen of The Market Place in Asheville, North Carolina

Our guest this week on Menu Talk is William Dissen, chef and owner of The Market Place in Asheville, North Carolina, as well as three-unit Billy D’s Fried Chicken. Dissen recently returned from a culinary ambassador mission to Malaysia, where he cooked for stateless children near the city of Kota Kinabalu. He also recently published his first cookbook, “Thoughtful Cooking: Recipes Rooted in the New South.” Dissen said the book reflects his own ethos of using wholesome, local food, and he advocates for people to cook that way at home, too. Listen on Apple Podcasts or Spotify. https://www.restaurantbusinessonline.com/food/turkish-food-chicken-curry-jean-georges-vongerichtens-tin-building

Restaurant chains join forces to feed more children in need

A who’s who of restaurant company CEOs are collaborating this summer on a moonshot of a social give-back program: ensuring U.S. children have access to food. At least nine corporate chiefs have pledged support for No Kid Hungry’s drive to provide meals while school is out of session to children who rely on the National School Lunch Program for lunch, breakfast or both. The specific target of the CEO Pledge to End Summer Hunger initiative is increasing the number of children who receive meals this summer to 30 million, from the current level of 2.8 million.

A Deeper Dive: What all these bankruptcies say about the state of restaurants right now

In this week’s episode of the Restaurant Business podcast A Deeper Dive, RB editors Joe Guszkowski and Lisa Jennings join Jonathan Maze to discuss the spate of bankruptcy filings this year and what they mean for the business. Seventeen restaurant chains have filed for Chapter 11 debt protection this year, most of them since June. Amid all the bankruptcy filings are companies like Chili’s and Wingstop that have reported ultra-strong sales. Why are they able to do that while others struggle? Listen to the full episode on Apple Podcasts or Spotify.

Menu Talk: US Open chefs, Lebanese wines and khachapuri variations

Tapping into some nostalgia or pining away for bygone days? On this week's episode of Menu Talk, Pat and Bret chat about their latest food and drink discoveries and share an interview with JJ Johnson, TV chef, cookbook author and founder of fast-casual Fieldtrip. Listen to the full episode on Apple Podcasts or Spotify.

Loyal Wawa Customers

Loyal Wawa customers made sure to set the record straight with our EIC: Wawa is much more than just a gas station. Listen to the full episode of A Deeper Dive on Apple Podcasts or Spotify.

Our Editor-in-Chief, Jonathan Maze, joins TODAY to talk about the creative ways restaurants are getting consumers back. Watch the full segment here: https://www.today.com/video/retailers-partner-with-fast-food-restaurants-for-major-savings-217838149727 Our editors track ideas and trends as they develop within key channel segments.

A Deeper Dive: Hannah Hammond, senior editor with Restaurant Business sister publication CSP Daily News, joins the podcast to discuss the growing competition between restaurants and convenience stores. https://www.restaurantbusinessonline.com/financing/what-potential-merger-circle-k-7-eleven-means-restaurants

On this week’s podcast of Menu Talk, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, discussed pumpkin spice season, which is upon us in August just as it is every year, despite annual complaints that it arrives too early. But as Pat observed, operators know when their customers want to start buying those autumnal items, and that time is now.

A Deeper Dive: How franchising can build multi-generational wealth

How can operating a franchise lead to multi-generational success? This episode of the Restaurant Business podcast A Deeper Dive features Kerri Harper-Howie, a second-generation McDonald's franchisee out of Los Angeles. Harper-Howie has written a book: The Family Secret: The Business and Franchise Owner’s Guide to Building Generational Wealth. We talk about that book and the story behind it. We talk about her parents and why they got into the McDonald’s business. And we also talk about the operating environment out in California and what it takes to succeed there. This is a great conversation about operating a McDonald’s on A Deeper Dive so please check it out. Listen on Apple Podcasts or Spotify.

In Case You Missed It - August 16th

A chef-founder's AI 'digital twin', a big discount from Subway, how franchising can build multi-generational wealth, and so much more that you may have missed this week.

Steve Ells' new Kernel takes major pivot: adding meat

🍴 It has only been about four months since Chipotle founder and former CEO Steve Ells debuted the new co-botic concept Kernel in New York City. But the restaurant has already evolved. 🍗 Perhaps the biggest change is that the initially plant-based concept now includes among its ingredients real chicken, dairy and eggs.

A Deeper Dive: Kerri Harper-Howie

🎙️ Kerri Harper-Howie, a second-generation McDonald's operator out of California, joins the RB podcast, A Deeper Dive, to talk about the ups and downs of operating a franchise. 🎧 Listen on Apple Podcasts or Spotify.

Menu Talk: Kaiseki menus, Detroit-style pizza and a West African chef's pop-up

This week on Menu Talk, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, zero in on Japanese tasting menus and a trendy pizza style. Listen on Apple Podcasts or Spotify.

Why China is causing headaches for Starbucks

Why are some restaurant chains suddenly struggling in international markets? This week’s episode of the Restaurant Business podcast A Deeper Dive features Joel Silverstein. Silverstein is a periodic guest on the podcast. He is the founder and CEO of the hospitality consulting firm Canyon Springs Advisors. He has helped a lot of companies grow in overseas markets. Listen to the full episode on Apple Podcasts or Spotify.

Thousand-hole pancakes, Alex Stupak's state of mind, family dining and fries

🍴On today's episode of #MenuTalk, Pat Cobe and Bret Thorn discuss menu innovations at IHOP and Denny's, 1,000-hole pancakes in #Tribeca, and some valuable perspective from Bryan Ogden of Bourbon Steak NYC on mentorship and paying employees what their worth. 🎧 Listen on Apple Podcasts or Spotify.

The benefits of private-equity investments for franchisees

Why should franchisees take private-equity investments? This week’s episode of the Restaurant Business podcast A Deeper Dive features Michael Esposito, the cofounder of Franchise Equity Partners. Franchise Equity Partners is a private-equity firm specializing in the franchise business. Mike helped found the firm in 2021 to invest in all kinds of franchisees. We talk about the necessity of restaurants’ value push and the impact it could have on margins. The kinds of concepts that have distanced themselves in today’s markets and how you can know whether an emerging chain has legs or not. Plus why a private-equity investment is a good idea for certain franchisees. 👉 https://bit.ly/3YyoLIm

Our Editor-in-Chief, Jonathan Maze, joins Today Show to talk about the ongoing battle of fast food menu prices. Watch the full segment here: https://www.today.com/video/mcdonald-s-sales-dip-as-customers-balk-at-high-fast-food-prices-215972421983 Our editors track ideas and trends as they develop within key channel segments.

The value of inviting your most loyal customers in for a menu preview.

Jacob Bickelhaupt, chef-owner of Konro, is six years sober and has created a selection of #nonalcoholic pairings that closely mimic the wines, each house-made through a multi-step process. Learn about the process that goes into creating these drinks and more about Konro on this week's Menu Talk #podcast. 🎙️ 👉 https://bit.ly/4c8fUQO Find on Apple Podcasts, Spotify, and Youtube. #subscribe

Times are tough in the restaurant industry, as operators face pressures from all sides: Falling traffic, increased labor costs, uncertainty over technology, high food costs, the list goes on. After a several-year hiatus, Restaurant Business is bringing back its 50 Great Ideas special section. On these pages, you’ll find tips for boosting check averages, repurposing ingredients, tech utilization, reducing waste and much more. https://www.restaurantbusinessonline.com/50-great-ideas-2024-2024/50-great-ideas-2024