The podcast discusses the impact of rising labor costs on restaurants and how delivery has changed the fast food landscape. It also explores the challenges faced by Hershey and potential solutions, as well as the potential of dividend stocks in enhancing portfolio returns. Additionally, the podcast delves into Transmetics, a company aiming to solve the organ transport problem, and reveals the hosts' top three Halloween candies for 2023.
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Quick takeaways
The distinction between fast casual and fast food restaurants is becoming less clear as fast casual chains like Chipotle incorporate more digital and delivery options, similar to traditional fast food chains.
Rising labor costs in the restaurant industry are a growing concern, and automation could be a potential solution for larger chains to reduce labor costs while balancing customer preferences for handmade experiences.
Deep dives
The Blurring Line between Fast Casual and Traditional Fast Food
The podcast discusses the blurring line between fast casual and traditional fast food restaurants. As distribution expands and technology advances, fast casual restaurants like Chipotle and Panera are incorporating more digital and delivery options, similar to traditional fast food chains. While fast casual is typically known for its higher quality and fresher ingredients compared to fast food, the distinction between the two categories is becoming less clear. Fast food chains like McDonald's are also improving their ingredients and offering more value-oriented options to compete in the evolving market.
Labor Costs and Automation in the Restaurant Industry
The podcast explores the impact of rising labor costs in the restaurant industry, particularly for chains like Chipotle. With employees having more leverage and labor standards increasing, labor costs are a growing concern. The podcast suggests that automation could be a potential solution for reducing labor costs, mentioning how Chipotle is already implementing automation for tasks like peeling avocados and automating digital orders. While not all restaurants may adopt automation, larger chains with standardized offerings may find it more feasible. However, the podcast also acknowledges the importance of balancing automation with customer preferences for handmade or personalized experiences.
Challenges and Strategies for Restaurant Delivery Services
The podcast examines the challenges and strategies for restaurant delivery services like DoorDash and Uber Eats, which have become increasingly popular. While the convenience of delivery appeals to consumers, the rising costs associated with delivery fees are a concern. To maintain consumer interest and offset costs, many restaurants are utilizing membership models or loyalty programs to provide free or discounted delivery. However, if consumers start questioning high delivery fees or waver on tipping, it could impact the attractiveness of the delivery workforce. The podcast suggests that the success of delivery companies will depend on their ability to balance costs with the value proposition for consumers.
Transmetics: Innovating Medical Organ Transport
The podcast highlights Transmetics, a company specializing in the transportation of donated organs for transplant surgeries. By focusing on perfusion, the process of preserving and transporting organs, Transmetics aims to improve the success rate of organ transplants, especially for hearts, lungs, and livers. The company recently closed an aviation acquisition, expanding its capabilities to include transportation and delivery as well. While there are concerns about the company's balance sheet and the expenses associated with owning and maintaining planes, others believe that Transmetics has significant growth potential as it addresses a critical need in the medical industry.
Labor costs are just one concern facing restaurants.
(00:21) Jason Moser and Deidre Woollard discuss: - Restaurant trends and consumer behavior. - The impact of rising labor costs on restaurants. - How delivery has changed the fast food landscape.
(21:14) Asit Sharma joins Ricky Mulvey to look at a couple of Halloween stocks... one tasty and one a little bloody.