Why is it better for small restaurant chains to band together?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Kelly Roddy, CEO of the brand platform company Woworks.

Woworks operates several restaurant concepts, including Saladworks, Garbanzo Mediterranean, Frutta Bowls, Simple Greek, Barberitos and ZEats.

It is one of a growing number of platform companies that collect small concepts, and these companies have been gobbling up a lot of brands lately. The idea is that they can get stronger buying power and therefore cheaper prices for franchisees, at least in theory.

They can also invest in technology. We asked Kelly about that and how it works.

We also ask about the market for mergers and acquisitions. Woworks is apparently in the market for a new chain and we talk about that, what the market is like, what kinds of companies they’re looking for and how they could fit in.

We’re talking brand collecting on A Deeper Dive, so please check it out.

Can technology fix restaurants’ workforce issues?

This week’s episode of the Restaurant Business podcast features two different discussions.

First, we chat with Michelle Korsmo, the president and CEO of the National Restaurant Association. We chatted with Michelle at the National Restaurant Show in May and discussed a variety of issues, including the regulatory environment, how companies are dealing with soaring costs and the importance of restaurant technology.

And speaking of restaurant technology, we also have RB Senior Technology Editor Joe Guszkowski on to talk about drive-thru AI, an increasingly popular piece of technology. McDonald’s just ended its test of that technology and I wanted Joe to talk about what that means for the future of the innovation.

We also chat about Red Lobster.

It’s a two-for-one interview day on A Deeper Dive so please check it out.

How do brands operate in a price-sensitive restaurant market?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Juan Martinez, the principal and founder of the consulting firm Profitality.

We periodically have Martinez on the podcast when we’re concerned about profits and, well, this is one of those times.

Consumers are frustrated by rising restaurant prices and are cutting back on dining frequency. Restaurants don’t have pricing power and are about to enter a value war. That could squeeze margins for some time.

How do you operate through that, particularly when many restaurants have already spent a lot of time cutting costs as it is?

Martinez and I talk about this challenge and what operators can do about it. We talk about value and what exactly that means in this day and age.

We’re talking about operating in a tough environment, so please check it out.

What are the restaurant industry’s biggest concerns right now?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Scott Redler, the co-founder of Freddy’s Frozen Custard and Steakburgers.

We spoke with Scott at the National Restaurant Show in May and we chatted on a variety of issues. We wanted to talk with him about some of the bigger concerns in the industry right now, given regulatory efforts such as the $20 fast-food wage in California and other issues. I also wanted to talk about the overall operating environment, as many restaurants are struggling with weak traffic.

Scott has been busy in the three years since he and his co-founders sold a majority stake in Freddy’s to Thompson Street Capital Partners. We talk about what he’s been doing since then, including his role as the former chair of the National Restaurant Association.

It’s a wide-ranging conversation with the co-founder of Freddy’s on A Deeper Dive so please have a listen.

How can restaurant chains survive in this market?

This week’s episode of the Restaurant Business podcast A Deeper Dive features longtime industry executive James Walker.

At the moment, Walker has multiple titles. He is the chief culinary and concept officer for Experiential Brands, a concept creation engine that has created brands such as the Original Hot Chicken, Inked Tacos and Pinsa Roman Pizza.

He is also the CEO of Frisch’s Restaurants, the family-dining brand.

We talked with Walker at the National Restaurant Show last month, and it was a wide-ranging conversation. We talked with him about Frisch’s and his new concepts.

But we also got into a discussion on the state of the industry. Traffic has been down throughout the industry amid high prices, but plenty of chains, like Wingstop, Sweetgreen and many others, have done just fine. And plenty of hot independent restaurants remain tough to get into.

We talk about that and what differentiates the winners and the losers.

We’re talking all things restaurants on A Deeper Dive so please check it out.

What is the future of Red Lobster?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Victor Fernandez, the vice president of insights and knowledge at GuestXM.

GuestXM provides industry performance metrics, notably the Black Box index of industry sales and traffic.

I wanted Victor on the podcast so we could talk about the state of full-service restaurants, particularly a certain seafood chain that is filing for bankruptcy. We talked during the National Restaurant Show in Chicago.

Red Lobster filed for bankruptcy last month and has already closed 100 locations. It could close a lot more than that if it can’t renegotiate leases.

There are plenty of reasons Red Lobster is in this situation, but we wanted to get an assessment of the full-service climate, and how much that might have contributed. We talked about a host of other topics during the conversation as well, so it was a great snapshot of the state of the restaurant industry right now.

How has Dutch Bros changed its real estate strategy?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Christine Barone, CEO of the drive-thru beverage chain.

Dutch Bros is coming off a strong quarter under its relatively new chief executive, and we talk about a host of topics.

We discuss how Dutch Bros is refining its real estate strategy and what that means. We chat about fortressing, and why Dutch Bros believes building more locations in a market is important to the brand’s customers.

We talk about competition in the beverage space, particularly drive-thru beverages.

We chat about the company’s strong first quarter and what drove those sales—hint, boba tea helped—and how that reflects consumers’ changing beverage habits. And we talk about customization and energy drinks and all kinds of things.

This week’s episode is all about drinks, so please check it out.

What does the Technomic Top 500 tell us about the restaurant industry right now?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Joe Pawlak, managing principal with Technomic. And we talk all about the report and the trends that it reveals.

The Top 500 is essentially data on the chain restaurant industry, since that data makes up the vast majority of chain sales. Restaurant sales increased more than 8% last year, but that was due entirely to prices and some unit growth, rather than traffic.

We talk about some chains on that Top 500, including the chicken business, specifically Popeyes and KFC, and why one of those chains has been able to thrive in a changing market for chicken.

We also talk about how top heavy the Top 500 is getting, given performance of chains high up on the list. We talk about which sectors are doing the best and get into a discussion on the beverage business.

And we talk about what chains have the most potential to hit the Top 10.

How is Pinstripes upgrading the bowling experience?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Dale Schwartz, the CEO of the growing eatertainment concept Pinstripes.

Dale joined us at the Restaurant Leadership Conference in April.

We talk about, well, Pinstripes, a concept that combines bowling and bocce with a restaurant. It is part of the fast-growing eatertainment sector led by such concepts as Top Golf.

Schwartz talks about the chain’s history and what makes his concept different than others. He also explains its heavy reliance on events for much of the chain’s sales, and how those events help the brand. We also talk about what makes the brand different than other bowling alleys.

We also talk about the need to have a great experience and great food, given the growing competition in the eatertainment space these days.

And we talk about the chain’s decision to go public via special purpose acquisition company, or SPAC.

We’re talking bowling and bocce on A Deeper Dive so please check it out.