A Deeper Dive podcast

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Lisätty seven vuotta sitten

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Curated Questions: Conversations Celebrating the Power of Questions!

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A Fork, A Precipice, A Decision 24:42

11 päivää sitten24:42

Toista Myöhemmin

Listat

Tykkää

Tykätty

24:42

Episode Notes [01:14] Unexpected Email from Employer [05:49] The Deferred Resignation Program [06:34] Initial Reactions and Concerns [08:01] Evaluating the Offer [08:21] Enhanced Standards of Conduct [08:55] Personal Reflections and Concerns [12:21] Seeking Advice and Making a Decision [13:01] Option One: Do Not Resign [14:56] Option Two: Resign [16:44] Insights from Conversations [21:30] Making The Decision [23:51] Final Thoughts and Gratitude Resources Mentioned Sebastian Junger The Soul of Shame by Curt Thompson Donald Trump Elon Musk Steve Bannon Russell Vought Derek Sivers Sumner Crenshaw Brian Fretwell at Finding Good Chad Littlefield The Thought Leaders Practice by Matt Church Simon Cowell Beauty Pill Producer Ben Ford Questions Asked Is it legitimate, and can it be trusted? How are you feeling? What questions come to your mind? Where does your mind go? Are you seeking safety? Would this have been an adrenaline rush as you raced to send the resignation response? What an "enhanced standard" regarding loyalty and trustworthiness was? What are these new "enhanced standards?" Are they beyond what my Constitutional oath requires? If I don't resign, how bright will the target on my back glow? My leadership has supported all my work, but would termination direction come from higher up the chain of command? What would you recommend if we talked over coffee? What questions would you ask? How would you use listening? How would you use silence? How is this scenario playing out in your mind and body? What is coming to the surface for you? How might that influence what you are about to say to me? What are the chances of my name popping on a list and getting fired? How about the chances of being part of an official Reduction in Force and early retirement? Would the administration make a better offer? What do I know about the pending job market? What did I expect the workplace to be like and did I want to be there as the contractions took place? Will the administration pay me through the end of September or will they renege? Can I sufficiently build the Curated Questions business to transition by 1 October? - Do I have the faith or confidence to step into this future as a sole practitioner and grow Curated Questions into all I envisioned? Was this purpose calling? What would I expect the job market to look like at the end of summer if I hadn't developed the income streams to maintain our lifestyle? What is your recommendation? Did it change from your initial recommendation? Where in your body are you feeling the uncertainty? Are you processing this scenario in parallel with your decision as if you had received the email? What additional questions should I have considered? Who else should I have consulted with? How would you have changed my risk rating? What is the correct length of the pregnant pause before making an important announcement? What processes would you use in my circumstance, and what would be different? What questions are at the top of your list to get to a decision? Who would be the members of your pantheon you would counsel with to gain clarity? Apart from the heady analysis, what other key practices would you include in your journey through a similar situation?…

A Deeper Dive

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Sarjan koti•Feed

Restaurant Business is the leading media brand in the commercial foodservice industry, with a focus on entrepreneurship, innovation and growth.

348 jaksoa

#Business #Restaurant Business Magazine #Dive Into Discussion

A Deeper Dive

35 subscribers

updated 5 päivää sitten

Jaa

Sarjan koti•Feed

Restaurant Business is the leading media brand in the commercial foodservice industry, with a focus on entrepreneurship, innovation and growth.

348 jaksoa

#Business #Restaurant Business Magazine #Dive Into Discussion

Kaikki jaksot

1
How the COVID pandemic has changed the restaurant industry 28:54

5 päivää sitten28:54

28:54

How has the pandemic affected restaurants? This week’s episode of the Restaurant Business podcast A Deeper Dive features Lisa Miller, a consumer strategist and the author of "The Business of Joy." The podcast is part of our series on the impact of the COVID pandemic on the restaurant industry five years after it first hit. The pandemic wiped out a huge percentage of sales. More than half of the restaurant workforce lost their jobs. That period was an earthquake on the industry, and there have been many aftershocks since: supply shortages, runaway inflation and now traffic declines as consumers get frustrated over price hikes. We discuss the lingering impact from that era. We also talk about how consumers have changed. And we talk about the potential restaurants have to get customers, even in a tough market. The U.S. diner hasn’t fully returned to the industry and still wants to eat out more often than they do.…

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Why restaurants are still having challenges this year 30:37

12 päivää sitten30:37

30:37

Why are restaurant chains still having challenges in 2025? This week’s episode of the Restaurant Business podcast A Deeper Dive features Rich Shank, the senior principal with sister company Technomic. We wanted to talk with Shank because of the uncertain state of the restaurant business so far in 2025. A lot of people thought that things would improve this year after a difficult 2024. But so far that hasn’t quite happened. Many chains have reported weak sales beyond just weather concerns, saying that consumers are still cutting back. We talk about why that is. We also talk about the uncertainty surrounding the economy, particularly with the threat of tariffs. We also talk about the potential impact of immigration restrictions. In addition, Rich talks about how the restaurant business has changed since the pandemic started five years ago. We’re talking about the state of the industry so check it out.…

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How record egg prices are affecting breakfast chains 25:48

19 päivää sitten25:48

25:48

What’s going on with egg prices? This week’s episode of the Restaurant Business podcast A Deeper Dive features Ricky Richardson, the CEO of the breakfast-and-lunch franchise Eggs Up Grill. We wanted to talk to Ricky because he recently posted about a decision his franchisees made in reaction to egg prices. Egg prices have hit record highs this year because of an outbreak of avian influenza, which has caused poultry farmers to get rid of much of their flocks, dropping supply. Because of the high costs, some chains such as Waffle House and Denny’s have instituted egg surcharges. Richardson explains just how big a deal these price increases are to the company’s franchisees and how the company and operators are dealing with them. We also talk about surcharges and the impact on customers. And we spend some time talking about Eggs Up and the breakfast-and-lunch category, quietly one of the hottest categories for years. We’re talking about eggs on A Deeper Dive so please check it out.…

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A look into Starbucks' marketing strategy shift 27:23

26 päivää sitten27:23

27:23

How should we think of the shift in marketing at Starbucks? This week’s episode of A Deeper Dive is about marketing restaurant brands and it features Dawn Kane, the CEO and co-founder of Hot Dish Advertising. Kane has extensive experience in marketing and was recently named the 2024 Bonny LeVine Award winner by the International Franchise Association, which recognizes women for their contributions to franchising. There’s been plenty of marketing news of late, including some from Starbucks, which has started television advertisements, something it hasn’t done all that often. Its promotions around the Super Bowl also generated record redemptions for the company’s free coffee offer the Monday after the event. And then companies like Chili’s generated strong sales by taking advantage of social media opportunities and then using traditional advertising to supplement that. We wanted to talk about these issues as well as the challenges of breaking through all the marketing clutter at a time when the restaurant business is more competitive than ever. We’re talking advertising on A Deeper Dive so please check it out.…

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How to grow a hot restaurant concept without destroying it 27:23

5 weeks sitten27:23

27:23

How do you take a hot restaurant concept national without destroying it? This week’s episode of the Restaurant Business podcast A Deeper Dive features Chris Schultz, the CEO of Voodoo Doughnut. The doughnut chain was founded in Portland, Oregon, in 2000 by Kenneth Pogson and Tres Shannon. It quickly gained a reputation for off-the-wall doughnuts— we’ll let you check out the website for the names of said doughnuts —and a brilliantly pink color scheme. The company has been expanding rapidly with private-equity owners. We talk with Chris about some of the changes the company has made and how the chain can make itself ready for growth without losing the irreverence that helped it gain popularity in the first place. And we also talk with Schultz about the chain’s expansion strategy, and whether that strategy can work for a concept that focuses largely on treats.…

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How to rebuild a restaurant chain 26:00

6 weeks sitten26:00

26:00

How does a restaurant chain come back from bankruptcy? This week’s episode of the Restaurant Business podcast A Deeper Dive features Jim Greco, the CEO of the recently-emerged-from-bankruptcy Tijuana Flats. Greco is an industry veteran who has engineered turnarounds at Bruegger’s and Sbarro. He recently took over Tijuana Flats, the fast-casual Mexican chain, and is working on that comeback plan. We wanted to talk with him to go over the best strategies for resuscitating struggling restaurant chains. It’s an important topic because a lot of companies are doing just that. So we talk about the importance of operations, marketing and, of course food. Check it out.…

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Why Chili's is outperforming Applebee's 25:46

7 weeks sitten25:46

25:46

Why are some chains easily outperforming their biggest competitors? This week’s episode of the Restaurant Business podcast A Deeper Dive features Joe Pawlak, the managing principal with RB sister company Technomic, to talk about this topic. Several restaurant chains are easily outperforming top competitors right now. Chili’s is beating Applebee’s. Dutch Bros is outperforming Starbucks and Texas Roadhouse is outdistancing Outback Steakhouse. Pawlak uses data from Technomic to help explain a lot of this. Customers clearly prefer some chains over others right now, and amid intense competition they are voting with their feet. We discussed what some of these chains are bringing to the table and how much luck plays a role. The discussion offers lessons for some brands as they look to win in a competitive restaurant market.…

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What private equity thinks of the restaurant business right now 28:00

8 weeks sitten28:00

28:00

The best time to invest in a restaurant chain may be when the industry is struggling. This week’s episode of the Restaurant Business podcast A Deeper Dive features Andrew Smith, the cofounder of the private-equity firm Savory Fund. We have long wanted Smith on the podcast, largely because of Savory’s unique history. Smith has a restaurant operations background as a franchisee of brands like Little Caesars. These days, Savory invests in emerging chains. The ifirm has invested in brands like Swig, Mo’ Bettahs, Houston TX Hot Chicken, Pincho, Via 313 and others. Smith discussed his firm’s investment strategies, what they look for and how to tell whether a brand will be a winner or not. He also discussed the right time to exit an investment and why it’s not about time. He also notes that tough times for the restaurant business can be good times to make an investment and explains why that is on the podcast. Check it out.…

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The right and the wrong way to franchise a restaurant 24:59

9 weeks sitten24:59

24:59

What is the right franchising strategy for your restaurant brand? It’s not as simple a question as you may think. And I brought in Sean Thompson, VP of IT with Freddy’s Frozen Custard and Steakburgers, to discuss franchising strategies and what may or may not work for restaurant brands. The number of strategies for franchising a restaurant brand, or any industry for that matter, is as varied as the companies themselves. There are companies that love big operators and those that prefer smaller franchisees and everything in between. There are also misnomers about franchisees. They are not always local. And they’re not always small. In any event, we sort it all out on this episode as we talk about what works and what doesn’t and what is the key ingredient in any franchise company. Please check it out.…

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How weight-loss drugs will impact restaurants 18:44

10 weeks sitten18:44

18:44

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.…

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Why restaurants closed so many locations last year 28:06

11 weeks sitten28:06

28:06

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.…

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Why consumers turned away from fast-food restaurants in 2024 28:09

14 weeks sitten28:09

28:09

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 .…

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How to tell whether an emerging restaurant chain will be a long-term success 30:40

15 weeks sitten30:40

30:40

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.…

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Why restaurant chains are releasing so many new menu items 28:48

16 weeks sitten28:48

28:48

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.…

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Why some restaurant brands are coming back from the dead 28:41

17 weeks sitten28:41

28:41

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.…

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