Abe Ng, Founder & CEO of Sushi Maki, has spent 25 years growing one of Miami’s most beloved restaurant brands. From its first neighborhood sushi shop in 2000, Sushi Maki has expanded to 25+ locations — including partnerships with Whole Foods, universities, and airports.

In this episode of Delivered, Abe shares how family roots shaped his leadership style, why partnerships matter more than ever in today’s foodservice industry, and what it takes to scale while staying true to your community.

02:02 - Abe's Background and Entry into the Restaurant Industry

04:12 - The Origins of Sushi Maki in 2000

06:06 - Growth Milestones and Expansion into Non-Traditional Venues

13:19 - Supply Chain Operations and Logistics

19:27 - Packaging Innovations and Sustainability Efforts

22:31 - The Whole Foods Partnership Experience

30:19 - Building a Mission-Driven Company

40:21 - Technology's Role in Fast Casual Dining

44:34 - Marine Stewardship Council Certification

49:54 - Leadership Lessons from Two Decades in Business

52:31 - Memorable Dining Experiences

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#SushiMaki #RestaurantGrowth #HospitalityIndustry #Franchising #MiamiEats

What does it take to grow a restaurant brand from scratch? For Sharon Arthofer, founder of Sip Fresh, the answer starts with servant leadership. Building a culture where franchisees and team members feel as valued as the guests they serve.
In this episode of Delivered, Sharon shares how her approach to leadership shapes everything from franchise expansion to the in-store experience. She also tells a wild story about how Sip Fresh’s packaging was so impactful, it literally sold a franchise on its own. 🥤✨
If you’re curious about leadership, franchising, or the power of branding in foodservice, this conversation is full of insights you won’t want to miss.

01:42 - Sharon's Journey into Food Service

05:38 - The Concept of SIP Fresh

08:28 - Early Challenges and Milestones

14:49 - Staying Ahead of Beverage Trends

20:19 - The Franchise Model

23:31 - Supply Chain and Geographical Expansion

27:20 - Unit Level Economics

31:57 - Branding and Customer Experience

35:11 - Future Vision for Sip Fresh

39:41 - Key Lessons Learned

41:35 - Memorable Hospitality Moment
🔗 Subscribe for more founder stories from the foodservice frontier.
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#SipFresh #RestaurantTrends #Franchising #Leadership #PackagingMatters

The restaurant industry is changing faster than ever. Rising costs, shifting consumer expectations, and the explosive growth of delivery have completely redefined how operators run their businesses. In this episode of Delivered, Bloomberg Intelligence’s Michael Halen shares his perspective on the forces shaping today’s market.
From inflation’s impact on valuations to how Gen Y and Gen Z are driving traffic patterns, Michael explains why some chains continue to win while others fall behind. He also dives into the economics of off-premise dining and how packaging has become a critical piece of brand identity in the Instagram era.
Whether you’re in restaurants, foodservice, or packaging, this conversation will give you a clear look at what’s driving success—and where the industry is headed next.

03:00 - Michael's Background and Journey to Bloomberg

08:00 - Restaurant Industry Analysis from a Wall Street Perspective

12:00 - Dave's Hot Chicken and Restaurant Brand Valuations

16:00 - Current Consumer Spending and Dining Trends

20:00 - Defining Restaurant Categories: QSR, Fast Casual, and Casual Dining

25:00 - Restaurant Profitability and Growth Strategies

30:00 - Off-Premise Dining and Its Impact on Restaurant Operations

35:00 - The Evolution of Restaurant Packaging

45:00 - Food Distributors: Sysco vs. U.S. Foods

55:00 - Bloomberg's Chopping It Up Podcast and Restaurant Success Factors

59:00 - Memorable Food Service Experiences and Conclusion

🔗 Subscribe for more founder stories from the foodservice frontier.
Explore more about SupplyCaddy:⁠ https://supplycaddy.com/

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#RestaurantIndustry #QSR #Foodservice #PackagingDesign #RestaurantTrends #HospitalityInsights #BloombergIntelligence

What does it really take to turn a parking lot pop-up into a billion-dollar brand? In this episode of Delivered, we sit down with Jonathan Maze, Editor-in-Chief of Restaurant Business Magazine and host of the A Deeper Dive podcast. With nearly two decades of experience reporting on the restaurant industry, Jonathan shares sharp, unfiltered insights into how brands rise, fall, and fight to stay relevant.
The conversation spans everything from why "fast casual" might be a meaningless label, to how TikTok helped save Chili’s, to how GLP-1 weight loss drugs could reshape the way Americans eat and the packaging that supports it. We also touch on the real cost of seed oils, what’s really driving consumer behavior, and how delivery is forcing operators to rethink store footprints.
This episode is full of hard-earned wisdom, deep industry perspective, and the kind of takeaways every operator, marketer, and founder should hear.

02:11 - Jonathan's Background in Journalism

03:29 - Dave's Hot Chicken Acquisition and Growth

11:11 - Defining Restaurant Categories (QSR vs Fast Casual)

18:11 - Current Consumer Spending and Dining Trends

24:20 - Chili's Success Story and Value Proposition

26:23 - Health Consciousness in Restaurants

31:26 - Impact of GLP-1 Medications on Restaurant Industry

35:15 - Evolution of Off-Premise Dining and Restaurant Real Estate

39:06 - The Importance of Branded Packaging

46:31 - Top Brands to Watch (Coffee and Beverage Concepts)

50:34 - Restaurant Brands Expanding into CPG

54:47 - Why McDonald's CosMc's Concept Was a Long Shot

57:00 - Jonathan's Most Impactful Story (Bergerim Franchise Fraud)

59:04 - Why Jonathan Loves Covering the Restaurant Industry

🔗 Subscribe for more founder stories from the foodservice frontier.
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#QSR #Foodservice #PackagingDesign #RestaurantTrends #HospitalityInsights #RestaurantBusinessOnline

In this episode of Delivered by SupplyCaddy, we sit down with Adam Ochstein, CEO of Fishbowl, to unpack the growing pressure restaurants face when it comes to guest engagement, loyalty, and tech overload. With more platforms than ever fighting for attention, how can operators cut through the noise and actually build stronger relationships with their guests?
Adam shares why the “best-of-suite” approach is gaining traction over “best-of-breed” in restaurant tech, especially for brands under 100 units. He explains how data isn’t the endgame; it’s the tool to make guests feel seen, heard, and valued. From personalizing marketing campaigns to integrating off-prem and on-prem experiences, Adam lays out the path forward for brands that want to stay relevant and build true guest loyalty.
Plus, we dive into a topic that’s close to our heart: packaging. Adam offers a powerful perspective on why off-premise packaging is a crucial brand touchpoint—and how it plays an unexpected role in retention and perception. If you're in the restaurant industry and thinking about scaling smarter, this one’s for you.

01:47 - Adam's Journey into Food Service

03:54 - The Toast Acquisition Experience

05:55 - What is Fishbowl?

09:15 - Fishbowl's Business Units: GRM and Consulting Services

14:45 - Understanding Guest Data at Scale

18:27 - Packaging as Brand Extension

26:28 - How Fishbowl Collects and Uses Guest Data

30:20 - Technology Consolidation in Food Service

34:26 - Strategies to Improve Guest Retention

39:00 - Fishbowl's Consulting Services Deep Dive

43:00 - Common Mistakes Brands Make with Data

46:53 - Consumer-Facing Data Applications

53:59 - Adam's Most Memorable Food Service Experience

🔗 Subscribe for more founder stories from the foodservice frontier.
Explore more about SupplyCaddy:⁠ https://supplycaddy.com/ Have questions?
Get in touch here⁠: https://supplycaddy.com/contact-us/
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#DeliveredPodcast #RestaurantTech #SupplyCaddy #Fishbowl #RestaurantMarketing #GuestEngagement #PackagingMatters #RestaurantLeadership #OffPremDining #FoodServiceInnovation

🍛 What happens when you leave a career in finance to follow your gut... literally? Basu Ratnam, founder of INDAY, joins us to share how his love for food, family, and culture led to building one of NYC’s most loved Indian fast casual brands.From growing up in a first-generation immigrant household to opening nine locations across the city, Basu walks us through the real journey — raising capital with no restaurant experience, learning by doing, and reimagining Indian food as something you can enjoy every day, not just on special occasions.

Oh, and the story about taking his mom to a secret Michelin-star restaurant in Brooklyn? It's the kind of full-circle hospitality moment that makes this episode unforgettable.

INDAY is growing fast (Boston, you’re next 👀), but it’s still rooted in the values Basu started with: care, flavor, culture, and community.

02:50 - Basu's Background and Journey into Food Service

05:46 - Finance Background's Impact on Restaurant Business

09:06 - Opening the First Inday Restaurant

14:56 - The Indian Fast Casual Concept

18:42 - Growth Plans and Restaurant Models

26:38 - Financing Growth and Business Structure

29:56 - Unit Economics and Performance

33:17 - Third-Party Delivery Impact and Strategy

36:23 - Importance of Packaging for Brand Experience

40:28 - Technology Stack and Guest Retention Tools

44:55 - Catering as a Growth Driver

48:34 - Advice for Food Entrepreneurs

51:42 - Most Memorable Food Service Experience

🔗 Subscribe for more founder stories from the foodservice frontier.

Explore more about SupplyCaddy:⁠ https://supplycaddy.com/ Have questions?

Get in touch here⁠: https://supplycaddy.com/contact-us/

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#INDAYAllDay #RestaurantFounder #NYCFoodScene #HospitalityWithHeart #FoodCulture

In this episode of Delivered: The Journey of Packaging, our co-founders Zack Stein and Bradley Saveth sit down with Eric Sheen, Co-Founder of RPP and Executive Vice President of Buyers Edge Platform, to explore how smarter supply chains are helping foodservice brands grow, adapt, and protect their margins. 

02:41 - Eric's Background and Journey in Food Service

04:44 - RPP's Evolution and Relationship with Buyer's Edge Platform

07:06 - Core Areas of Supply Chain Management

09:32 - Cross-Brand Collaboration and Partnership Strategy

13:33 - Navigating Supply Chain Challenges During Tariff Uncertainty

16:16 - Data-Driven Decision Making in Food Service

20:26 - The Importance of Contract Verification and Supply Chain Oversight

22:29 - Restaurant Industry Challenges and Bankruptcy Trends

24:47 - RPP's Client Onboarding Process

29:52 - Working with Existing Supply Chain Teams

32:48 - The Human Element in Technology-Driven Procurement

36:25 - Future Opportunities for Restaurant Brands

40:11 - The Role of Packaging in the Restaurant Experience

43:34 - Five Key Lessons from 40+ Years in Food Service

48:25 - Eric's Most Memorable Dining Experiences

Whether you’re a restaurant operator, franchise executive, or foodservice supplier - this episode is packed with insights from one of the top minds in food supply strategy. 

🔗Subscribe for more founder stories from the foodservice frontier.
Explore more about SupplyCaddy:⁠ https://supplycaddy.com/ 

Have questions? Get in touch here⁠: https://supplycaddy.com/contact-us/

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Join our network on LinkedIn⁠: https://www.linkedin.com/company/supplycaddy/

#DeliveredPodcast #RestaurantSupplyChain #FoodserviceOperations #PackagingMatters #BuyersEdgePlatform #RestaurantGrowth

In this episode of Delivered: The Journey of Packaging, our co-founders Zack Stein and Bradley Saveth sit down with Eric Sheen, Executive Vice President at Restaurant Partners Procurement, to explore how smarter supply chains are helping foodservice brands grow, adapt, and protect their margins.

📦 With 20+ years of leadership experience and a national footprint, Eric breaks down:

• Why distribution contracts and sourcing strategies are more critical than ever

• How RPP and Buyers Edge Platform are helping operators gain leverage and transparency

• Where packaging fits into smarter supply chain planning

• How tech, sustainability, and guest expectations are reshaping procurement today

  
  

Whether you're a restaurant operator, franchise executive, or foodservice supplier - this episode is packed with insights from one of the top minds in food supply strategy.

🔗 Subscribe for more founder stories from the foodservice frontier.

Explore more about SupplyCaddy:⁠ https://supplycaddy.com/

Have questions? Get in touch here⁠: https://supplycaddy.com/contact-us/ 

Follow us on Instagram:⁠ https://www.instagram.com/supplycaddy/

Join our network on LinkedIn⁠: https://www.linkedin.com/company/supplycaddy/

#DeliveredPodcast #RestaurantSupplyChain #FoodserviceOperations #PackagingMatters #BuyersEdgePlatform #RestaurantGrowth

In this episode of Delivered: The Journey of Packaging, SupplyCaddy co-founders Zack Stein and Bradley Saveth sit down with Jeff Galletly, CEO of Brooklyn Dumpling Shop, to unpack how one bold idea turned into a national dumpling sensation.

From his corporate roots at PepsiCo and RBI to scaling a tech-driven QSR brand backed by investors like Kevin O’Leary and Matt Higgins, Jeff shares the journey behind Brooklyn Dumpling Shop’s explosive growth—14 locations open, 160+ franchises sold, and a presence in iconic venues like MSG, Yankee Stadium, and 400+ retail doors.

01:55 - Jeff's Professional Background and Journey to Food Service

04:46 - The Growth of Brooklyn Dumpling Shop

10:37 - Target Demographics and Diverse Customer Base

13:18 - Real Estate Strategy and Location Selection

16:43 - The Rising Popularity of Dumplings as a Food Category

20:57 - Technology's Role in Brooklyn Dumpling Shop's Success

24:49 - Packaging Strategy Across Different Venues

26:40 - Unit Economics and Business Model

31:35 - Current Fundraising Efforts and Growth Capital

34:28 - Upcoming Locations and Expansion Plans

38:38 - Jeff's Most Memorable Food Experience

🔗 Subscribe for more founder stories from the foodservice frontier.

Explore more about SupplyCaddy:⁠ https://supplycaddy.com/

Have questions?

Get in touch here⁠: https://supplycaddy.com/contact-us/

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Join our network on LinkedIn⁠: https://www.linkedin.com/company/supplycaddy/

What happens when a cheese expert and food entrepreneur sets his sights on hot chicken? You get Haven Hot Chicken—one of Connecticut’s fastest-growing restaurant brands.

In this episode of Delivered: The Journey of Packaging, our co-founders Zack Stein and Bradley Saveth sit down with Jason Sobocinski, President and Co-Founder of Haven Hot Chicken, to unpack the flavorful, mission-driven growth behind the brand.

With 9+ locations and counting, Haven is winning over fans with its bold food, community-first mindset, and commitment to sustainable, branded packaging.

🔍 In this episode:

• Jason’s journey from bistros & beer to hot chicken success

• How Haven’s brand identity goes beyond flavor

• Why compostable packaging matters to the mission

• Creative ways Haven supports the local community

• What’s next for Haven Hot Chicken as a franchise-ready concept
  

Whether you’re in foodservice, franchising, or just love a great brand story—this one’s packed with insight.