How did Dave’s Hot Chicken reach a $1 billion valuation in just eight years?

In this week’s episode of the Restaurant Business podcast The Week in Restaurants, we discuss the fast-casual chicken chain’s sale to Roark Capital.

We look at the chain’s valuation, and how it was able to get that valuable, that quickly, and what it says about the modern restaurant industry. We also discuss Roark Capital’s performance and what Dave’s brings to the firm. 

We also talk McDonald’s, which is bringing back the Snack Wrap next month. 

In addition, Joe Guszkowski talks AI agents in the food business. 

Here comes the summertime value war.

This week’s episode of the restaurant news discussion podcast The Week in Restaurant features a discussion on the restaurant industry value war. Notably, the fast-casual pizza chain &pizza is planning to actually lower prices.

We discuss whether that is a good thing or not.

McDonald’s is shuttering CosMc’s and will bring its beverage test into its regular restaurants. We explain why that was inevitable.

We also take a look at Bubba’s 33, the bar-centric chain being developed by Texas Roadhouse that is apparently thriving. 

Also, on Tech Check Joe talks about POS systems.

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There is a black market for restaurant reservations. 

This episode of the weekly discussion podcast The Week in Restaurants looks at the black market that has developed for restaurant reservations and what that means for the industry—and what’s being done about it. 

We also talk about our takeaways from the National Restaurant Association Show, including the biggest trends from that event. 

And a giant Hardee’s franchisee has sued the chain, revealing deep-seated issues over the company and its operations.

Joe Guszkowski also talks technology. 

A plant-based chain has filed for bankruptcy. Is it time to put this whole plant-based meat thing to rest for good?

On this episode of the Restaurant Business podcast The Week in Restaurants, we talk about the bankruptcy filing of the upscale chain Planta, and what that bankruptcy means for the plant-based meat trend.

We also discuss Wingstop’s new “smart kitchen” plan and sales at Cava. We also talk about the National Restaurant Show and McDonald’s McCrispy Strips. Also, Senior Tech Editor Joe Guszkowski talks super apps.

Why is Krispy Kreme slowing its McDonald’s deal?

In this week’s episode of The Week in Restaurants, we talk about the delay of Krispy Kreme’s sale of its doughnuts inside McDonald’s restaurants. We talk about what that means for both brands.

We also revisit the Panera Bread closure of its dough making operation and discuss a slew of weak earnings reports. 

We also discuss some big news in the restaurant industry, including the two acquisitions by DoorDash, of Deliveroo and of SevenRooms. And we talk about Wonder’s ridiculous valuation. 

Check it out. 

This has been a tough quarter for restaurants.

This week’s episode of the Restaurant Business podcast The Week in Restaurants examines a tough set of restaurant earnings.

Several chains, including fast-food giants McDonald’s, Starbucks and Yum Brands, reported weak topline results. But so have growth brands Chipotle and Wingstop. We talk about what’s going on with those results.

We also talk about a pair of standouts, Chili’s and Taco Bell, that have both thrived despite these challenges.

And we discuss Panera Bread’s closure of dough-making facilities and its shift to par-baked bread. Is that a good idea? 

Also, Joe on Tech Check talks about Seamless.

There’s a revolving door in the C-suite.

This week’s episode of the Restaurant news podcast The Week in Restaurants features a discussion about Charlie Morrison, who was named CEO of the sandwich chain Jersey Mike’s. Morrison takes over for Peter Cancro, who has helmed the chain he founded for 50 years.

We also talk about Red Robin, where G.J. Hart resigned this week and was replaced by David Pace. We discuss where the casual-dining chain goes from here.

We also talk about Del Taco, which is on the market just three years after Jack in the Box purchased the chain. It’s not the first time a company got buyer’s remorse after acquiring a chain.

In addition, Joe talks about the restaurant technology disruptors that weren’t on Tech Check.

Another Burger King franchisee filed for bankruptcy.

This week’s episode of The Week in Restaurants includes a discussion on the bankruptcy filing of a 57-unit Burger King operator in Florida and Georgia. 

In addition, we talk about Raising Cane’s surpassing KFC, and other topics from the Technomic Top 500 Chain Restaurant Report. 

We talk about the big takeaways from the Restaurant Leadership Conference. Also, Joe Guszkowski talks about technology and his recent profile of the bankrupt casual-dining chain Hooters. 

Check it out.

There’s a new king of casual dining. 

The weekly restaurant news podcast The Week in Restaurants features a discussion on Texas Roadhouse, which just overtook Olive Garden to be the largest casual-dining restaurant chain in the U.S. We discuss why Texas Roadhouse was able to do that.

We also talk about the unfortunate histories of Macaroni Grill, On the Border and Corner Bakery, all of which at one point were owned by Brinker International but have struggled since they were sold. 

And how will all this tariff talk and economic upheaval affect restaurants? The impact might not be what you think.

All that and Joe talks about first-party ordering on Tech Check.

How will tariffs affect restaurants?

This week’s episode of the Restaurant Business podcast The Week in Restaurants will deal with the economic upheaval of the week, and particularly the potential challenges that a protectionist trade policy could have on the industry, following the announcement of sweeping new tariffs from President Trump.

We also talk about Chick-fil-A, which saw sales slow in 2024. Its sales grew slower than they have in decades. We talk about what this means.

And we discuss Portillo’s test of breakfast. Should the Italian beef brand turn its attention to the morning?

On Tech Check this week, Senior Technology Editor Joe Guszkowski talks delivery.