Restaurant Rewind

The devastating force of Hurricane Milton has drawn comparisons to the fury Hurricane Katrina unleashed on New Orleans and its famed restaurants nearly two decades ago. Indeed, the 2005 storm has become the benchwork against which all major hurricanes have been gauged in the years since. And there’s no doubt Milton was a major one.

Initial assessments say at least six people in Florida were killed in the storm, which struck the state's west coast Wednesday night. About 3 million homes lost electricity. Media coverage shows first responders wading through chest-high standing water to rescue stranded residents, and many residential areas look as if they were bulldozed. Veteran weather reporters are already predicting some parts of the state, the nation’s third largest restaurant market, will need weeks or months to recover a semblance of their pre-Milton conditions.

Early on-the-ground reports from government and safety officials suggest Milton was not as devastating as Katrina, which left about 1,400 dead in its wake, but a full assessment of the damage may not be completed for some time. Ditto for the impact on the restaurant trade in particular. 

The potential is addressed in this week’s episode of Restaurant Rewind, the podcast that delves into the industry’s past for more color on what’s happening today. Here’s a look at how restaurants fared in the Big Easy during what’s become the yardstick of how damaging a single weather event can be. 

It’s not a pretty picture, but it’s a testament to the industry’s resolution. New Orleans’ dining scene came back bigger and better than ever. Here’s to the same happening in Florida. 

Many of the recent hires for restaurant CEO positions share a common listing on their resumes: Somewhere along the way, they logged time at Yum Brands, parent of Taco Bell, Pizza Hut, KFC and The Habit. For reasons that go beyond the sheer size of the franchisor, it’s become a major prep school of sorts for a new generation of chain chiefs, from Brian Niccol at Starbucks to Rob Lynch at Shake Shack. 

The situation calls to mind a time when it seemed almost like a requirement for casual-dining CEOs to have worked under Norman Brinker at the parent of Steak and Ale or Chili’s (now led by a Yum alumnus, Kevin Hochman). The graduates of those real-world training centers eventually found themselves in demand to lead chains in every sector of the business, from family dining (Mike Jenkins at Bakers Square and Village Inn) to eatertainment (Dick Frank at Chuck E. Cheese). 

This week’s episode of Restaurant Rewind looks at the unique role those companies played in shaping the industry’s leadership ranks, as well as why Yum is filling a similar role today. 

Press Play to get the full story. 

The restaurant industry abounds in rags-to-riches stories, but few of the accounts illustrate the theme as vividly as the tale of Carl Karcher, the onetime feed store worker who founded Carl’s Jr. 

In the process, he pioneered practices and policies that are still being adopted 83 years later. Ever wonder who came up with the standard fast-casual model of running orders to a fast-food customer’s table, as designated by some sort of flag or table marker? Carl’s Jr. was doing it decades ago.

Indeed, Karcher’s brainchild was in many ways the precursor of fast casual, a chain that sought to differentiate itself as a notch above traditional fast-food joints. 

But that’s only a small part of the story. Karcher parlayed a $326 hot dog cart into a multi-billion-dollar empire, a history worth knowing, per se. But the twists to that account add plenty of drama and color.

This week’s edition of Restaurant Rewind traces Karcher’s rise to riches, along with the bad moves that sucked them away. It’s a cautionary tale for any business person, regardless of what trade they’re in.

Give a listen by pressing Play. 

The restaurant business has had its share of pitched political battles, but few were as intense as the industry’s futile effort to fend off smoking bans. The issue divided the trade and put many operators on the wrong side of a movement that was not to be stopped.

It may be difficult to imagine some 20 years later that the matter of lighting up—what the industry posed as a customer right—would be so controversial. Outrage triggered a wave of civil disobedience on the part of the business, which demonstrated remarkable creativity in getting around the laws.

In this week’s edition of Restaurant Rewind, we examine that fractious period and how health considerations ultimately prevailed, dragging the business into a smoke-free era that proved a surprising boon to business for some.

Hit Play to relive that combative time.

Anyone who’s ever taken a history class covering World War II (or watched more than hour of the History Channel) is likely aware of the crucial role Winston Churchill played in saving Great Britain. His leadership skills and mastery of the English language kept hope alive, even during what he termed the United Kingdom’s darkest hour.

Yet even many Brits don’t know the eloquent statesman also midwifed a 2,500-branch restaurant chain that was feeding 600,000 people a day during the height of the war and the years immediately afterward. The outlets literally helped to keep down-and-out civilians alive.

Churchill, whose enjoyment of food and drink were as celebrated as his oratorical skills, was such a champion of the venture that the public dubbed the outlets Churchill’s British Restaurants.

All new information to you? Then give the episode a listen to learn more.  

Ask any veteran of the casual-dining market to name the segment’s best-in-class operation and they’ll likely cycle through two or three dominant players before a dark horse comes to mind: How about Hillstone or its previous incarnation, Houston’s?

They know the restaurants as the standout delights in their rounds of visits to competitive concepts. They may even know the company was co-founded and run by a character named George Biel. But don’t ask them anything about the man or what makes him tick; he’s as reclusive of a leader as the industry sports. Little is known about his past other than he started in the business as a waiter at Steak and Ale.

This week’s edition of Restaurant Rewind adds some details to that tersest of bios, drawing on a rare personal interaction and conversations with Biel’s subordinates. It’s a rare glimpse of an industry giant who shuns the limelight despite his proven abilities as a brand leader.

Give a listen to learn about one of the industry’s little-known standouts.

Three years ago, the restaurant industry was stunned by the news that the employees of several Starbucks units in upstate New York had banded together to form a union. The drama deepened as store after store followed the lead of those Buffalo stores. Before long, the unionization effort had surged into a true organizing drive within the coffee giant, and a number of smaller competitors were dragged along in the wake of publicity.

Today, nearly 450 Starbucks stores have been unionized. How did it happen so quickly? And how has it changed Starbucks, and possibly the restaurant business at large?

This week’s episode of Restaurant Rewind takes up those questions. We look back at how the chain restaurant market’s most ambitious and successful organizing drive began and unfolded, triggering three CEO changes along the way. Now, with a fourth chief ready to assume leadership, what’s the situation for Starbucks?

Press Play to find out.

Starbucks’ coup in stealing Brian Niccol from Chipotle to serve as CEO had the restaurant industry abuzz this week. Seldom has the restaurant industry been as enthralled by an executive change. Or maybe we should say never. Has there ever been a high-level appointment that matched the sizzle of this one?

This week’s episode of Restaurant Rewind aims to answer that question. We look at the two high-level stunners that struck us as the only other contenders for being remembered as the most intriguing leadership transfer the business has ever seen.

Trying to guess which two they might have been? Here’s a hint: One happened 40 years ago, and the other about 30.

Better yet, just hit Play for a sample of the drama those two appointments sparked. You’ll also learn a little about Niccol that didn’t come out in the torrent of coverage his recruitment generated.

If half the people who read about Buca di Beppo’s bankruptcy filing had frequented the concept, the operation might never have hit a financial skid. Despite the brand’s initial market splash 30 years ago, it’s hardly top-of-mind among today’s dining-out public. Few consumers know more about the concept than its odd name.

This week’s episode of Restaurant Rewind aims to raise that level of awareness. It looks back at the concept’s beginnings and early influences, particularly the introduction it provided to family-style Italian dining and the drawing power of kitsch.

There’s also the recollection of the legal problems that literally put its leadership in prison.

Give a listen to earn why the bankruptcy filing held so much significance to those who remembered the brand’s better days.

McDonald’s has tried for decades to come up with an oversized premium burger that would slide easily into its operations and win a following among consumers accustomed to paying far less for a Golden Arches meal. News arose this week of yet another stab, a limited test of a new option called the Big Arch.

As this week’s Restaurant Rewind reports, most of those past efforts have sorely missed the mark.  Remember the Arch Deluxe, a misfire that still ranks as one of greatest consumer-product failures of modern times?

What went wrong with that and many of McDonald’s other attempts to go big? And how did the burger giant correct course?

Press “Play” for a look back at those efforts and why the development of the Big Arch will be closely watched if its sales test expands beyond the current three markets.