A Deeper Dive

What makes Dave’s Hot Chicken tick?This week’s episode of the Restaurant Business podcast A Deeper Dive features Jim Bitticks, the CEO of Dave’s Hot Chicken. This is a great conversation with the chief executive of one of the country’s hottest brands, literally and figuratively. Bitticks was recently promoted to the role and we ask him about that.We talk with him about what makes the brand tick, how things are going under new owner Roark Capital and whether anything will change. We asked Bitticks about the company’s superfast growth and how it combats the potential pratfalls of such growth.And we talk about the chain’s unique strategy of having top executives as operators and how that works.We’re talking hot chicken on A Deeper Dive, so please check it out. 

Five Guys is making some changes.This week’s episode of the Restaurant Business podcast A Deeper Dive features Molly Catalano, the chief marketing officer for the Washington, D.C.-based fast-casual burger chain.We are talking with Catalano about a lot of things, notably its move into catering. We talk about why the company is now offering catering, how it’s doing that and how it works. We talk about a number of other things the company is doing. Five Guys is marketing more than it’s ever done before. That’s a big change for the company. It is also looking at things like combos and maybe even some different types of menu items.Catalano also discusses the company’s unique culture and the important role the chain’s founding family plays in keeping its quality at the forefront.We’re talking Five Guys on A Deeper Dive so please check it out.

How will restaurants fare in 2026?This week’s episode of the Restaurant Business podcast A Deeper Dive features Michelle Korsmo, the president and CEO of the National Restaurant Association, who talks about the trade group’s State of the Industry Report. Korsmo discusses the industry’s annual projection of restaurant sales, profitability and trends. We talk extensively about the association’s expectations for foodservice sales this year, projected to be nearly $1.6 trillion. We discuss issues with industry profitability, and why so many operators are simply unprofitable. And we talk about immigration and other association priorities.This is a great conversation with the head of the restaurant industry’s biggest trade group so please check it out. 

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.

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.

How will the Saks Global bankruptcy affect restaurants?This week’s episode of the Restaurant Business podcast A Deeper Dive features Stephen Cohen, a real estate attorney who does a lot of work with restaurants.We wanted to speak with Stephen about the real estate implications of the bankruptcy filing of the giant retailer Saks Global.No, Saks is not a restaurant, though it owns a few of them. But it is a major real estate tenant with some 8.4 million square feet.Many of its locations are in malls populated by a lot of restaurants.We wanted to talk about the implications this could have on restaurants, both for good or for ill. Cohen talks about the potential implications for foot traffic at some malls and potential opportunities for certain restaurants to get available space in some desirable shopping centers.But we talk a lot about other topics, including various real estate trends and the opportunities and risks of opening in second generation real estate sites—or closed restaurants, as it were. We’re talking malls on A Deeper Dive so please check it out.

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. 

How do franchisees pick winning concepts?This week’s episode of the Restaurant Business podcast A Deeper Dive features Martha Olmos, chief operating officer with Damm Fine Restaurant Group, a franchisee of Dave’s Hot Chicken and Blaze Pizza. Damm Fine got into both Blaze and Dave’s early in their history. We talk with Olmos about what goes into operating such brands and how they found those concepts in the first place. We also talk about why they felt confident enough in the brands to get into them. We spent a lot of time talking about how to build a good company culture and to develop good employees. This is a great conversation for people who operate restaurants. We talk about the performance of Blaze and Dave’s and the difference in operating the two. We talk about operating restaurants in California and how they got through the state’s increase in the minimum wage. And all sorts of other things.

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.

Restaurant sales and traffic challenges were a huge story in 2025.This week’s episode of the Restaurant Business podcast A Deeper Dive takes a look at the most popular episodes of the year.Perhaps unsurprisingly, each of them dealt with the challenged industry environment. We spoke with Circana’s David Portalatin about consumers buying on a deal. We spoke multiple times with Technomic’s Rich Shank about the state of the restaurant industry.We also spoke with National Restaurant Association Chief Economist Chad Moutray about the impact this is having on profitability.And we wrap it up with Savory Fund Cofounder Andrew Smith on what private equity thinks of all this, specifically why this can be a good time to find high-quality chains.

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. 

AI is already having a big influence on restaurant marketing. This week’s episode of the Restaurant Business podcast A Deeper Dive continues our examination of the impact artificial intelligence is having on restaurant marketing. The technology is having an impact on marketing for everything from local restaurants to major chains.Senior Tech Editor Joe Guszkowski speaks with Khara Mangiduyos, who uses AI to help her restaurant, Kalei’s Kitchenette. He spoke with Bikky cofounder Abhinav Kapur and Presto cofounder Krishna Gupta, who each talk about their AI-based technology. Guszkowski also talks with former Sonic executive Craig Miller about how these can work with a big chain.We’re talking AI in marketing on A Deeper Dive so please check it out.

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.

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.

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.

AI is everywhere. Software companies bombard you with promises that their AI-powered programs will revolutionize your business. Prognosticators say it will take over roughly everything. And Wall Street, as ever, is watching.Restaurants are certainly no exception. Companies are testing and experimenting with AI in nearly every part of their operation, from the drive-thru to the back of the house, from marketing to the kitchen. This week’s episode of the Restaurant Business podcast A Deeper Dive is the first in a six-part series on AI in the restaurant industry, looking at the ways big and small chains use the technology. We spoke with operators, executives, chefs and others to examine AI in the restaurant industry and its potential impact. This first one takes a broad look at the technology and some of the ways it can be used. 

How is El Pollo Loco giving customers value without giving up profits?This week’s episode of the Restaurant Business podcast A Deeper Dive features Liz Williams, CEO of the fast-food chicken chain. El Pollo Loco just reported a decline in same-store sales with an increase in traffic and restaurant-level profits. Generally speaking when customers pay less per order it’s hard to generate profit growth. Williams explains how the company did this.But we talk about a lot of other things, including the company’s development strategy—it just opened its 500th restaurant—and the difficulty of operating in California, especially these days.We also talk about the chain’s plan for beverages and why that’s a huge opportunity. And the company is testing a couple of intriguing chicken products. This is a great conversation with Liz Williams so please check it out. 

Why are consumers less responsive to restaurant marketing right now?This week’s episode of the Restaurant Business podcast A Deeper Dive features Robert Byrne, director of consumer and industry insights with Technomic and a regular podcast guest. We wanted to talk with Byrne about the general state of the industry, mostly because we had this question: Why isn’t anything working?Over the past couple of years, restaurant chains have unleashed more promotions at customers than ever before. They are introducing record numbers of limited-time offers. They have more technology. And the number of deals available to consumers is at record levels. Even fast-casual chains that never before had to push lower prices are doing so.Byrne is an expert on consumer behavior and we talk extensively about what is driving consumers away from restaurants. We discuss consumer concerns about inflation and what they’re thinking when they dine out. In short, consumers’ motivation is a lot different than it was not that long ago.It’s a great conversation on this week’s A Deeper Dive so please check it out.  

Why are so many consumers dining on a deal?This week’s episode of the Restaurant Business podcast A Deeper Dive features David Portalatin, SVP and food industry advisor for the data and technology firm Circana.Circana just released a report showing that 29% of consumers are dining on a perceived deal, a historically high percentage. That has also grown over the past couple of years at a rate not seen since the Great Recession.David on the podcast discusses that report and the factors behind consumer budget dining. This is a fascinating conversation. We talk about price increases, the types of deals being run, how that’s changed over the past 15 years and how restaurants can adjust to these issues. This is a major issue affecting all restaurant operators today and could continue to impact them over the coming months. 

Why did PJ’s Coffee dramatically cut back on its menu items?This week’s episode of the Restaurant Business podcast A Deeper Dive features David Mesa, the president of PJ’s Coffee of New Orleans. PJ’s has 200 locations and is growing at a healthy clip. Mesa joins the podcast to talk about the company’s rebranding.PJ’s is leaning into its New Orleans heritage with that rebranding, including its menu. Mesa provides the details but here’s one interesting nugget: The company dramatically pared down the number of food items from “hundreds” to 18. We talk about a wide range of other issues, including the state of the beverage sector, which is growing at a very rapid clip. We talk about how PJ’s fits.We also talk about development and the barriers to growth PJ’s is experiencing, including interest rates and competition.We’re talking coffee and beignets on A Deeper Dive so please check it out.