A Deeper Dive

The benefits, and drawbacks, of restaurant AI

How to market fast food at a time like this

Why third-party delivery continues to grow in popularity

A look at the past, and future, of Whataburger

What Topgolf's challenges say about the future of food-and-games brands

The story behind the fast-growing sandwich chain Cheba Hut

What all these bankruptcies say about the state of restaurants right now

What a potential merger of Circle K and 7-Eleven means for restaurants

How franchising can build multi-generational wealth

Why China is causing headaches for Starbucks

Why private equity likes restaurant franchisees

How Pepper Lunch is breaking into the U.S. market

Why restaurants are losing customers

This podcast episode analyzes the ongoing competition between grocery stores like Aldi and traditional fast-food chains, emphasizing that customer traffic is shifting towards value-driven options. R.J. and Jonathan explore the necessity of innovation in the restaurant industry to retain customers, highlighting successf...

Why platform companies are buying so many small chains

Can technology fix restaurants' workforce issues?

How restaurants should operate in a price-sensitive market

A look at some of the restaurant industry's biggest concerns

This podcast episode explores the challenges faced by the restaurant industry, including the role of franchisors in maintaining brand integrity, the difficulties of expanding a barbecue business nationwide, the high costs of swipe fees and the tipping system, the significance of small businesses in the American economy...

The difference between winners and losers in a tough restaurant market

What is the future of Red Lobster?

How Dutch Bros is refining its real estate strategy