A Deeper Dive

Is there a leadership vacuum in the restaurant business?
This week’s episode of the Restaurant Business podcast A Deeper Dive features Toni Ronayne, the founder of the fractional C-suite firm C Society.
C Society provides experienced executives who can work with emerging and other restaurant chains, filling a need for c-level leadership. Ronayne is a longtime industry executive whose past stops have included Perkins and Freshii, among other companies. 
We discuss why companies need this and how these executives can help. But we also talk extensively about several other issues regarding leadership in the restaurant industry. 
This is the latest in a series of podcast episodes that we recorded at the National Restaurant Association Show and it’s a good one so please check it out.

How can restaurants deal with the K-shaped economy?
This week’s episode of the Restaurant Business podcast A Deeper Dive features Michelle Korsmo, the president and CEO of the National Restaurant Association.
We typically interview Korsmo at the National Restaurant Association Show every year. This year, we discussed a variety of topics, including the association’s legislative priorities, how it deals with the White House, technology, industry trends and other topics.
We also talk about the economy and its impact on restaurants. The economy is bifurcated. Wealthier consumers have money. Low-income consumers do not. And they are cutting back. The result is a wide gulf in performance between restaurant chains. 
It’s always interesting chatting with Korsmo, so check it out.

Visit our website: https://www.restaurantbusinessonline.com

Why are fast-food pizza chains struggling? 
This week’s episode of the Restaurant Business podcast A Deeper Dive features Robert Byrne, senior director of consumer research with Technomic.
Byrne and I spend the entire time discussing the state of the pizza market. Fast-food pizza chain sales declined last year, and fast-casual pizza chain sales declined even further. 
We look at the factors behind that decline, including the growing competition from third-party delivery, pressure on lower-income consumers and other factors. We also discuss where pizza customers are visiting instead. 
We’re talking pizza on A Deeper Dive so please check it out.

How does a company bring Chinese takeout into the modern era?

This week’s episode of the Restaurant Business podcast A Deeper Dive features Angell Tsang and Min Choe, the founders of the Austin-based Tso Chinese Takeout and Delivery.

You may not have heard of Tso but it is a fascinating concept that is bringing a more modern sensibility to the idea of the Chinese restaurant.

Specifically they built their technology first and then added a restaurant. They discuss why they crafted a restaurant chain in reverse. They also explain why they opted for Chinese in the first place.

And that leads into an interesting discussion on the phenomenal history of Chinese food in America. It's a great conversation and an interesting concept. Check it out.
Want more from Jonathan Maze?
https://www.restaurantbusinessonline.com/profile/jonathan-maze
Tik-Tok @jonathandmaze
https://www.restaurantbusinessonline.com/article/week-restaurants
Subscribe to RB newsletters: https://www.restaurantbusinessonline.com/newsletters

Where does Chuck E. Cheese grow from here?
This week’s episode of the Restaurant Business podcast A Deeper Dive features Scott Drake, the CEO of CEC Entertainment, parent company to Chuck E. Cheese and Peter Piper Pizza.
This is the first of a couple of episodes recorded at the recent Restaurant Leadership Conference and it is a phenomenal conversation.
Scott was recently promoted to CEO after a couple of years as CEC’s CFO. And he has a lot to talk about.
We talk about the company’s new headquarters. We talk about many of the changes it has made over the years, particularly on the technology front. 
We discuss how the company plans to grow in the coming years and some of the interesting concepts it is growing with. But we also talk about some of the long-term concerns the company has, notably the slowing population.
We’re talking Chuck E. Cheese on A Deeper Dive so please check it out. 
Want more from Jonathan Maze?
https://www.restaurantbusinessonline.com/profile/jonathan-maze
Tik-Tok @jonathandmaze
https://www.restaurantbusinessonline.com/article/week-restaurants
Subscribe to RB newsletters: https://www.restaurantbusinessonline.com/newsletters