A Deeper Dive

Donatos is expanding using any method it can. This week’s episode of the Restaurant Business podcast “A Deeper Dive” features Tom Krouse, the chain’s CEO, in a conversation about its various growth strategies. Donatos was one of the country’s fastest growing chains last year, with system sales up more than 14%. Krouse talks about the chain’s interesting history, including the impact of its years under McDonald’s ownership and the recession. But he also talks about its unique cobranding arrangement with the casual dining chain Red Robin and why that works for Donatos—and why it won’t keep the chain from growing in other ways. He talks about such other expansion strategies as using ghost kitchens.

This week’s episode of the Restaurant Business podcast “A Deeper Dive” features Helen Lao, the founder and CEO of executive recruitment firm ClearPath Solutions. Lao discusses the company’s recent move into franchise matchmaking with ClearPath Franchise. She also talks about the market for industry executives.

The track record of international concepts expanding in the U.S. is not great. Jollibee Foods plans to change that. Maribeth Cruz, president of Jollibee Foods North America, joins this week’s episode of the Restaurant Business podcast “A Deeper Dive” to talk about the chain’s plans to change that. Dela Cruz talks about the company’s aggressive plans to expand that number, and how the pandemic introduced U.S. consumers to the chain’s bone-in chicken and the rest of its distinct menu. She also discusses challenges finding real estate and the ever-present labor issue.

Jimmy John’s has shifted its marketing under Inspire Brands. In this week’s episode of the Restaurant Business podcast “A Deeper Dive,” the chain’s chief marketing officer Darin Dugan discusses those changes, the chain’s thinking behind the changes and some of the impact. Jimmy John’s has made a number of changes in recent months. That includes the menu, something that had rarely changed at the sandwich chain over the years. The company also introduced a new ad campaign starting with its first Super Bowl ad.

How are restaurant companies finding and keeping workers right now? This week’s episode of the Restaurant Business podcast “A Deeper Dive” features Editor-at-Large Peter Romeo, who joins Editor-in-Chief Jonathan Maze to discuss the labor shortage and how restaurants are combating the problem. Restaurants of all kinds have reported difficulties hiring employees, to the point that many locations are closing early or for entire days because of worker shortages. Entire locations have been slow to reopen after the pandemic in part because of labor. It’s not just inside the restaurants. The labor shortage is making it difficult for restaurants to get supplies because of a lack of drivers and there are some concerns that it’s causing issues throughout the supply chain.

The three biggest franchise brands in the world are all embroiled in disputes with their U.S. franchisees. This week’s episode of the Restaurant Business podcast “A Deeper Dive” features John Gordon, a restaurant consultant out of San Diego, who talks about these disputes and why they’re happening. The three brands are McDonald’s, Subway and 7-Eleven. At McDonald’s, franchisees have been pushing back against a $70 million technology fee and could take legal action to stop it.

Virtual brands are all the rage right now. But how do they work? And how can they succeed with so many of them out there? This week’s episode of the Restaurant Business podcast “A Deeper Dive” focuses on this topic and features Alex Canter, the founder of Ordermark, who provides advice and insight into the creation of these concepts. Canter’s company includes Nextbite, a creator and operator of virtual concepts—which operate for a primarily delivery customer out of leased kitchens at places like restaurants or hotels or ghost kitchens. Nextbite’s brands include Grilled Cheese Society and Hotbox by Wiz Khalifa. Canter talks about what differentiates successful virtual brands and how to best succeed at creating them. He also talks about his own history in the restaurant business.

How did Domino’s become a tech company? This week’s episode of the Restaurant Business podcast “A Deeper Dive” features Dennis Maloney, the Ann Arbor, Mich.-based pizza chain’s chief innovation officer who discusses the company’s effective use of technology. Maloney talks about what it takes for a pizza chain to become a tech company. He also talks about robots, including Domino’s partnership with Nuro to use its robot to deliver pizzas in Houston. He also talks about what it will take for that robot to go into more widespread use.

The restaurant industry has enjoyed some remarkably strong sales so far this year. The Restaurant Business team of editors want to know how long this will last. Senior Editor Heather Lalley, along with Editor-at-Large Peter Romeo, discuss the recent spate of strong sales numbers.

How was Jersey Mike’s able to outperform all of its competitors, and most of the restaurant industry, in 2020? This week’s episode of the Restaurant Business podcast “A Deeper Dive” features Peter Cancro, owner and CEO of the sandwich chain, to talk about the company’s performance. Jersey Mike’s last year was the 10th fastest growing chain among the Technomic top 500 even as most of its competitors struggled, notably the giant Subway.