Should restaurants worry about weight-loss drugs?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Leo Feler, chief economist with the data firm Numerator, to talk about the potential impact of GLP-1 drugs on consumers’ food-spending habits.

Drugs such as Ozempic and Wegovy are increasingly popular. The medications are historically used for Type 2 diabetes but were found to cause weight loss. They’ve been used increasingly for weight loss. With nearly half of Americans overweight or obese, they’re expected to only grow in popularity. 

Numerator recently coauthored a study analyzing the impact of these medications on sales at grocers and fast-food restaurants. They show a real impact that could influence sales in these industries. 

Feler talks about the study and the impact of GLP-1 medications and what restaurants should do to prepare.

Why did restaurants close so many locations last year?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Jim Balis, the operations partner with the private equity and debt financing firm CapitalSpring.

We had Balis on the podcast to talk about the closures. A lot of companies closed locations in 2024. Many of them ended up in bankruptcy, such as Red Lobster and TGI Fridays. Others have struggled for years. But many of them include brands like Wendy’s and Denny’s that closed locations for strategic reasons. 

Closures generate headlines in publications like Restaurant Business. But there are reasons they opt to close locations. We had Balis on the podcast to talk about these reasons. We talk about the reasons companies make these decisions and what issues operators should take into consideration before they opt to close a location.

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

Traffic and value dominated restaurant news in 2024.

Unsurprisingly, then, this episode of the Restaurant Business podcast of A Deeper Dive, which features some of the best content from a year’s worth of podcast episodes, focuses mostly on discussions about that very topic. 

The first clip features Technomic’s Robert Byrne, talking about consumer frustration over restaurant prices. You can find the full episode here. 

The second clip comes from our discussion with Placer.ai’s R.J. Hottovy, in which we also discuss value and why restaurants need to get customers excited about coming in. You can find that episode here. 

The third clip is a more broad look at the state of the industry, featuring the National Restaurant Association’s Hudson Riehle, who discusses a wide variety of topics, including some of the issues currently driving the industry. You can find that episode here.  

This will be the last episode of the podcast for the year, as we take a break for Christmas and New Year’s Day. But we will return with a vengeance in 2025. Thank you for listening, and you can check out all of our episodes on Apple Podcasts or Spotify.

How can you tell if an emerging brand will be a long-term success?

It’s not an easy question to answer. A lot of private-equity firms, restaurant executives, real estate companies, consultants, vendors and others all spend hundreds of millions of dollars to try and answer that question.

This week’s episode of the Restaurant Business podcast A Deeper Dive does its best to answer that question and features David Henkes, senior principal with RB sister company Technomic. 

Thousands of entrepreneurs start new restaurants every year. Many of them yearn to grow those restaurants into major chains. The vast majority of them fail. 

This year has demonstrated just how hard it is to tell whether a brand will ultimately fulfill whatever promise it once had. Companies such as MOD Pizza, Uncle Julio’s, Rubio’s, Tijuana Flats and many others, all of which had major backing at one point, either filed for bankruptcy or came close to it after their once-promising futures did not come to fruition.

And we recently told you the story of Baja Fresh, which 20 years ago was considered a pioneer of fast-casual Mexican only to quickly lose its place to the younger Chipotle Mexican Grill, which has gone on to become the biggest such concept in the world. 

The result is a fascinating discussion on emerging chains and what it takes to make them work, and why it’s so difficult to tell winners from losers, at least early on. So check it out. 

Restaurants have been loading their menus with new items lately.

This week’s episode of the Restaurant Business podcast A Deeper Dive is all about menu development, and specifically why so many restaurant chains are turning to limited-time offers to get customers in the door. RB Senior Menu Editor Pat Cobe joins me to talk about that this week. 

Here’s a statistic: There were nearly 26,000 limited-time offers in the restaurant industry last year, according to Technomic. That was up 46% from 2022 and 53% from 2019. And, apparently, that hasn’t slowed down this year. 

In short, restaurants have broken out of their pandemic-fueled restrictions on new menu development in a really big way.  

The reason is simple: Necessity. Restaurants have struggled to generate traffic the past couple of years and were leery of going too deep into a value war. 

But there is little evidence that all this development is pulling in more customers. And there are real risks when it doesn’t do that. 

We’re talking about new menu items on A Deeper Dive so please check it out.

It’s impossible to kill a restaurant chain, even when it’s dead.

This week’s episode of A Deeper Dive features a discussion on a fascinating phenomenon in the restaurant world lately: Operators bringing formerly dead or dying brands back to life. RB colleagues Lisa Jennings and Joe Guszkowski join me to talk about three such concepts: Steak & Ale, Souplantation and Sweet Tomatoes and Ground Round. 

Steak & Ale, a Norman Brinker-created brand that was a casual-dining pioneer, recently opened a location in suburban Minneapolis, 15 years after the entire chain was shut down. 

Sweet Tomatoes, a buffet concept that was killed in a 2020, pandemic-related shutdown, recently opened a location in Arizona. 

And Ground Round—which still has a couple of locations open in the west—is planning a new location in Massachusetts. 

Why are these brands coming back? And most importantly, can these chains survive off nostalgia alone? We’re about to find out.

We’re chatting about resurrected restaurant brands this week so check it out. 

Church’s Texas Chicken has a new recipe that’s its old recipe. 

This week’s episode of the Restaurant Business podcast A Deeper Dive features Joe Guith, CEO of the chicken chain. He joined us for an exclusive look at the company and its growth plans. 

Church’s does have some big growth plans. The company wants to get to $2 billion in system sales by 2028, up from $1.4 billion last year. 

We talk about what the company plans to do to get to that, including remodels and more digital efforts. 

And we talk about the company’s value proposition and its core customer, lower-income diners, and how the chain’s restaurants can profit when it focuses on value. 

But we also talk about the company’s chicken recipe, which is its original recipe. Church’s went away from that recipe a decade ago, and Joe explains why the company did that and why the recipe was brought back. Church’s advertising using the term “original recipe” has led to a lawsuit from rival KFC. 

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

What’s the story behind the Hawaiian barbecue trend?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Elisia Flores, the CEO of the 200-plus unit franchise, L&L Hawaiian Barbecue. 

L&L is rapidly growing and helped pioneer the idea of Hawaiian barbecue, though Flores explains exactly what that is. The chain’s system sales grew more than 10% last year, according to Technomic, and it has plans to continue to expand through franchising over the next several years. 

We talk about the company’s story, and the challenges of taking a Hawaii-based concept to the mainland, and about teaching consumers here about Hawaiian cuisine.

But we also talk about issues of family ownership. Flores took over as CEO from her father, who had owned and run the concept for decades. We talk about the challenges and opportunities of family ownership and why Flores needed to work outside the business before she came back to work for her father. 

We’re talking Hawaiian barbecue on A Deeper Dive, so please check it out. 

What is happening with TGI Fridays?

This week’s episode of the Restaurant Business podcast A Deeper Dive features a discussion on the recent Chapter 11 bankruptcy filing by the casual-dining chain TGI Fridays. RB Senior Editor Joe Guszkowski joins me on the podcast to discuss the situation. 

TGI Fridays’ filing over the weekend was hardly a surprise, given the chain’s years of decline and its apparent death spiral this year. 

The company recently lost control of much of its business after the trustee on its whole business securitization terminated it as the manager of most of its assets. 

TGI Fridays also failed to secure a sale to its U.K. operator, which also ended up seeking debt protection in that country.

Joe and I talk about these issues and why Fridays filed for bankruptcy and what it says about the casual-dining sector. We talk about the causes of the filing and what will happen with the company from here. We also talk about the kinds of things that work in this environment. Because casual-dining chains can win in an environment like this.

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

What do we make of McDonald’s E. coli outbreak?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Bill Marler, the country’s leading attorney on food safety issues and foodborne illness outbreaks. 

Marler is with the law firm Marler Clark. He has represented victims of outbreaks and consulted with companies on foodborne-illness issues for more than 30 years. We wanted to talk with him about the situation at McDonald’s.

As of now at least 75 people in 13 states, and likely many more, have been sickened after eating Quarter Pounders at McDonald’s. The issue appears to be linked to slivered onions.

We discuss this, how rare it is for McDonald’s to be involved in an outbreak like this, proving that it can happen to anybody. Marler gives us a lot of historical context. We talk about why beef has been relatively safe for the past 30 years but why vegetables—such as onions—now appear to be frequent causes of E. coli outbreaks.

And we talk about what companies can do to ensure that their food supply is safe.

We’re talking McDonald’s E. coli on A Deeper Dive so please check it out.