So much for the idea of real estate availability.

This week’s episode of the Restaurant Business podcast “A Deeper Dive” features Barry Wolfe, senior managing director of investments with Marcus & Millichap, who talks about the real estate market in the aftermath of the pandemic.

That market is hot. Wolfe works with investors, franchisees and retailers on real estate issues and he’s been busy. Very busy. Companies are looking to expand coming out of the pandemic, especially as their sales have been strong and financing, apparently, is readily available.

Wolfe discusses why it’s hot so quickly, what kind of sites are in the most demand, and what companies can do to find good locations. He also talks about what kinds of locations can be had for lower prices.

In this week’s episode of the RB podcast “A Deeper Dive,” senior editors Pat Cobe and Heather Lalley join me to discuss the state of plant-based meat at restaurants.

A lot is happening in that segment. Chains continue to experiment with plant-based meats, hoping to catch onto a segment of consumers who say they would like to order such items. Much of the focus is on pioneering companies like Impossible Foods and Beyond Meat. But more companies have been jumping into the market with their own versions, and fast-food chains like Wendy’s and Taco Bell have experimented with proprietary recipes.

The three of us talk about all of this on this week’s episode and talk about the future of plant-based meats at restaurants.

What happens with the Restaurant Revitalization Fund now?

This week’s episode of the Restaurant Business podcast “A Deeper Dive” features Sean Kennedy, executive vice president of public affairs for the National Restaurant Association, to talk about the status of that fund and some other issues.

Congress allocated $28.6 billion in funds for grants to restaurants. They were quickly snapped up, but more than 3,000 operators whose grants were approved were later told that their funds were rescinded due to court rulings in lawsuits filed by those who claimed that the process was discriminatory—the funds were first targeted at women and people of color. The fund has since been closed, with little indication that those 3,000 will get their funds.

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.

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.