A Deeper Dive

What is the country’s fifth largest pizza concept doing to expand its reach?This week’s episode of the Restaurant Business podcast A Deeper Dive features Tom Brennan, the chief merchandising officer for the Iowa-based convenience-store chain Casey’s.That is right. Casey’s is the fifth-largest pizza concept in the U.S., at least based on sales. This is a fascinating conversation with a top executive of a company that is a growing competitor with a number of different restaurant chains, including much of the pizza business. We talk about that pizza business and how it became so vital to the company. Casey’s has been generating strong pizza sales this year even as fast-food pizza chains have been stagnant. Tom explains the company’s secret.We also talk about the company’s broader foray into the food business and we also talk about beverages and how Casey’s plans to improve its sales in that area. We’re talking convenience store pizza on A Deeper Dive so please check it out. 

Why are some restaurants having such a tough time this year?This week’s episode of the Restaurant Business podcast A Deeper Dive features Chad Moutray, the chief economist for the National Restaurant Association. We wanted to talk with Chad for two big reasons: First, the association published its data abstract on the restaurant industry, which shows some surprisingly low profitability for both full-service and limited-service restaurants. We talk about why restaurants are less profitable today compared with before the pandemic.But we also talk about the economy and why it’s so unfriendly to fast-food restaurants in particular. Many fast-food chains are seeing weak traffic, which has some speculating that lower-income consumers are cutting back. Moutray helps clear that up.We’re talking about the restaurant economy on A Deeper Dive so please check it out.

What is Todd Penegor doing at Papa Johns?This week’s episode of the Restaurant Business podcast A Deeper Dive features Todd Penegor, who has been CEO of the Atlanta-based pizza chain for just over a year. This is a great conversation. Penegor has helped Papa Johns regain sales momentum during a particularly difficult time, both for the sector and the fast-food business in general. The company has done this through a variety of means. We talk about the company’s focus on its core pizza. Todd talks about that effort, and he gives some hints at what may be coming. We talk about technology, including artificial intelligence, and the work being done on that front. We talk about loyalty. And we talk extensively about third-party delivery, and how Papa Johns can maintain its first-party service even as aggregators take more delivery business away.We also talk about marketing, and especially local marketing. Papa Johns has worked to shift marketing back to local after moving that spending nationally under the previous management.We’re talking pizza on A Deeper Dive so please check it out.

How are franchisees dealing with the current operating environment?This week’s episode of the Restaurant Business podcast A Deeper Dive features Raj Patel, a multi-brand franchisee out of the Chicago area. Patel’s group operates nearly 100 Dunkin’ locations and a number of Dave’s Hot Chicken restaurants, among others. We wanted to talk with him to get a franchisee’s perspective of the current environment. He provides some insight from a franchisee’s view of both those brands and why they are doing really well right now. What makes those brands tick?We also talk extensively about development strategies. Patel provides some interesting insight into competition for restaurant real estate right now. He talks about what sites cost more, whether drive-thru-only locations make any sense and the best time to walk away from a potential location.We’re talking restaurant development and franchising on A Deeper Dive so please check it out. 

What kind of technology are restaurant companies looking for?This week’s episode of A Deeper Dive features Juan George, a former Olo executive and cofounder of 858 Partners, which connects restaurants with technology companies.Technology remains a key area of investment for a lot of companies. We were interested in hearing from George about what companies are looking for. He does not disappoint on that front. We also talk about a lot of other stuff, including the state of technology mergers and acquisitions and why there is so much consolidation in that sector right now. Restaurant tech firms were getting massive, often ridiculous valuations a few years ago. We also talk about what will happen with Olo as a private company.We’re talking Tech on A Deeper Dive so please check it out. 

In this discussion, Bernard Acoca, CEO of Zaxby's, the fast-casual chicken chain, shares his journey as the first non-founder to lead the brand. He reveals strategies for revitalizing Zaxby’s amid recent sales challenges, focusing on AI-driven drive-thru enhancements and operational improvements. Acoca discusses the balance between growth and preserving core values during leadership transitions, the importance of stable supply chains, and the ambitious plans for expansion and franchisee training, all aimed at establishing Zaxby’s as a major player in the chicken market.

How does a restaurant chain go from parking lot startup to $1 billion valuation in less than a decade?This week’s episode of A Deeper Dive focuses on the recent sale of Dave’s Hot Chicken to Roark Capital. It features the fast-casual chain’s CFO, James McGehee, and SVP of Finance Scott Putman. Dave’s Hot Chicken was founded in a Los Angeles parking lot—yes, a parking lot—by four friends in 2017. They got favorable local reviews and the concept took off. It brought in investors and professional management and took advantage of a consumer that wants a lot more chicken and spicier options. Dave’s has been one of the fastest-growing restaurant chains in the U.S. over the past several years, including nearly 60% system sales growth last year, according to Technomic. And it earned the company a $1 billion sale to the private-equity firm Roark Capital.While some industries such as technology can reach $1 billion valuations in a hurry that kind of growth is nearly unheard of in the restaurant space. We explore exactly how a company can achieve that kind of success, that quickly. Check it out. 

Why doesn’t Handel’s Homemade Ice cream have an app?This week’s episode of the Restaurant Business podcast A Deeper Dive features Jennifer Schuler, CEO of the Ohio-based Handel’s Homemade Ice Cream.This is a great conversation. Handel’s was founded in Youngstown Ohio in 1945. It has been franchising for decades. But it has taken off last year—sales rose 38%.Schuler was named CEO early last year and we wanted to talk with her about the brand and its strategies. We talk about the chain’s extensive menu of ice cream flavors and how it trains franchisees to make that ice cream on site. We also talk about the need for hospitality in that business and specifically why that chain doesn’t have its own mobile app. We also talk about why brands thrive when they focus more on hospitality. We’re talking ice cream on A Deeper Dive so please check it out. 

Why is La Madeleine adding more fireplaces? This week’s episode of the Restaurant Business podcast A Deeper Dive features John Dillon, CEO of the Dallas-based fast-casual chain La Madeleine. This is the last in our series of podcast episodes recorded during the National Restaurant Show in May. La Madeleine operates 91 locations, mostly across the South. Dillion was named CEO of the chain earlier this year.He talks about the need for more hospitality and in-store business in the restaurants, which is increasingly vital these days. That’s why the company has decided to ensure all new restaurants have fireplaces. We talk about Dillon’s history with the brand, his reaction when he got the job, the music in the dining room and the French lessons in the bathroom. We also talk about value and numerous other topics.We’re talking French lessons on A Deeper Dive so please check it out. 

How does a 106-year-old brand keep customers coming back? By tapping into nostalgia.This week’s episode of the Restaurant Business podcast A Deeper Dive features A&W CEO Betsy Schmandt. This is the latest in our series of podcasts recorded during the National Restaurant show.This is a great conversation. We wanted to get to know Betsy, who was named chief executive of the chain earlier this year.A&W was founded in 1919, making it one of the oldest restaurant chains in the country. Betsy talks about that history and we talk about some of the memories we’ve had visiting the concept growing up. Schmandt discusses why that works for the brand and how the company plans to tap into consumer nostalgia.  We also talk extensively about hospitality and why consumers today expect a lot more from their restaurants—and what A&W is doing about it. We also talk about the chain’s history of drive-ins and we talk about ways the company is adding technology into its restaurants. Betsy reveals a few things in that part of the conversation. We’re talking A&W on A Deeper Dive so please check it out.