A Deeper Dive

What has happened with Del Taco since its acquisition?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Anil Yadav and Noah Chillingworth.

Yadav is a longtime franchisee who has gotten into the business of buying brands lately and he acquired Del Taco from Jack in the Box last year. He also participated in the Denny’s acquisition. 

Chillingworth is the chain’s chief marketing officer. Yadav brought him on board as part of a group of the brand’s former executives who were brought back to turn the chain around.

They talk about the changes they’ve made with Del Taco and why the brand struggled under Jack in the Box’s ownership. We talk about the company’s plans for expansion and franchising and a recent opening of an especially strong location. We also ask Yadav about his experience buying brands and what makes it work. 

We’re talking Del Taco on A Deeper Dive so please check it out. 

Who is winning in the restaurant business right now?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Rich Shank, senior principal with Technomic.

We had Shank on the podcast to help us understand the performance of independent restaurants and why they can generate sales growth while locations continue closing. 

We talk about a lot of other topics on the podcast, too, including the state of the pizza business and why restaurants should not sell their soul for the hot new thing. We also discuss why chain restaurants may be falling out of favor with consumers.

We’re talking independent restaurants on the podcast so please check it out. 

How does Black Rock Coffee Bar plan to get to 1,000 locations?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Mark Davis, the CEO of the 200-unit coffee chain. 

Davis on the podcast talks about the brand’s plans to get to 1,000 shops by 2035 and we ask him how the company plans to do that amid intense competition in the beverage market. 

We talk about real estate issues. We discuss life at the company since its initial public offering last year. 

And Davis talks about the chain’s secret sauce, specifically its baristas, and how the brand trains those baristas and its shop leaders.

We’re talking coffee on this week’s podcast so please check it out.

GLP-1 medications are increasingly popular among Americans. So how are they influencing restaurant sales?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Lisa Miller, a consumer consultant and author of "The Business of Joy."

Miller surveys consumers and talked with them extensively about GLP-1 medications, which have been found to help people lose weight. The popularity of such drugs has led to some speculation that it could be influencing how much consumers dine out at restaurants.

Miller provides some surprising information on GLP-1 users’ restaurant visits. We discuss those results, and how restaurant companies can adapt to a world in which a larger portion of the public has changed their eating habits. 

It’s a fascinating conversation on a growing issue so please check it out. 

Can made-to-order burgers lift Carl’s Jr.?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Iwona Alter, the brand president for the fast-food chain.

Alter joins the podcast to talk about the chain’s extensive initiatives, including its plans to start making its burgers fresh to order. Alter talks about the process to train operators and adapt the system to that change.

We talk about other initiatives at the company, including some of its recent marketing campaigns. And Alter talks other efforts, including additional improvements to its burgers. We also talk about the competitiveness of the fast-food market today, particularly in the burger category, and why such changes are vital for a brand like Carl’s.

We’re talking about burgers on the podcast this week so please check it out. 

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Can more hours generate more profit at restaurant chains?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Mark Wasilefsky, the head of restaurant and franchise finance with TD Bank.

Wasilefsky talks a wide range of issues on this episode, including the state of franchise and restaurant lending and the overall state of the industry.

But we get into a deep discussion about the impact extended hours can have on restaurants, particularly franchises. The discussion grew out of our recent story about Subway, which has started requiring franchisees to be open later in the day, and accept delivery.

Can such moves improve profitability? Does it work for everybody? How does that extend to breakfast strategies, such as the one Wendy’s has pulled back on somewhat. 

It’s a fascinating discussion on this week’s podcast so please check it out.

How is Topgolf changing under its new CEO?

This week’s episode of the Restaurant Business podcast A Deeper Dive features David McKillips, who was named chief executive of the golf-centric eatertainment concept in February.

McKillips has hit the ground running and talks with us about the changes he’s making, including how it is working to lure more families and other consumers while still catering to its core golf lovers.

We also talk about the changes the company is making to its menu. And we discuss the company’s competitive set, and why McKillips still believes consumers are yearning for the kind of experiences his concept provides.

It’s a fascinating conversation about one of the most interesting entertainment-related concepts in the industry.

Why have Asian brands such as Teriyaki Madness done so well of late?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Michael Haith, CEO of the 200-unit Asian franchise.

Teriyaki Madness’s system sales increased more than 19% last year and the company said it is on pace to beat that so far in 2026. That fits with current industry trends, as Asian brands appear to be thriving.

We talk with Haith about that performance and what sets his chain apart. We also talk extensively about franchising and franchise growth and how the company picks new operators to come into the system, and why that’s important. 

How does a growth chain break into a competitive restaurant market?

This week’s episode of the Restaurant Business podcast A Deeper Dive features John Abdo, the CEO of the 11-unit, Minneapolis-based chain My Burger.

We spoke with Abdo at the recent Create conference in California, an event hosted by Restaurant Business parent company Informa Connect that is targeted at growth restaurant brands.

We wanted to get the perspective of a growth chain dealing with the various challenges the current industry operates in. Beef costs are soaring, the industry is competitive, and finding new locations isn’t easy. 

We also get the story of an interesting, family-owned company and how it thinks about expansion, including strategies for new locations, and where the chain is planning new restaurants. 

We’re talking growth on A Deeper Dive so please check it out.

Why is Sysco buying Restaurant Depot?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Kevin Hourican, the CEO of the giant distributor Sysco.

We asked Hourican to be on the podcast to talk about Sysco’s $29 billion proposal to buy Jetro Restaurant Depot, the cash-and-carry provider of food to restaurants.

It’s a big deal that will make Sysco both the biggest distributor and biggest retail provider to restaurants. Some independent restaurants have called on the FTC to block the deal, saying it will be bad for competition and for independent restaurants.

We ask Hourican about this, about why Sysco wants Restaurant Depot and what the company’s plans for the retailer are. And we talk about the state of independent restaurants and why at least some of them may be doing well in this market.

It’s a big episode this week so please check it out.