A Deeper Dive

Can made-to-order burgers lift Carl’s Jr.?
This week’s episode of the Restaurant Business podcast A Deeper Dive features Iwona Alter, the brand president for the fast-food chain.
Alter joins the podcast to talk about the chain’s extensive initiatives, including its plans to start making its burgers fresh to order. Alter talks about the process to train operators and adapt the system to that change.
We talk about other initiatives at the company, including some of its recent marketing campaigns. And Alter talks other efforts, including additional improvements to its burgers. We also talk about the competitiveness of the fast-food market today, particularly in the burger category, and why such changes are vital for a brand like Carl’s.
We’re talking about burgers on the podcast this week so please check it out. 
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Can more hours generate more profit at restaurant chains?
This week’s episode of the Restaurant Business podcast A Deeper Dive features Mark Wasilefsky, the head of restaurant and franchise finance with TD Bank.
Wasilefsky talks a wide range of issues on this episode, including the state of franchise and restaurant lending and the overall state of the industry.
But we get into a deep discussion about the impact extended hours can have on restaurants, particularly franchises. The discussion grew out of our recent story about Subway, which has started requiring franchisees to be open later in the day, and accept delivery.
Can such moves improve profitability? Does it work for everybody? How does that extend to breakfast strategies, such as the one Wendy’s has pulled back on somewhat. 
It’s a fascinating discussion on this week’s podcast so please check it out.

How is Topgolf changing under its new CEO?
This week’s episode of the Restaurant Business podcast A Deeper Dive features David McKillips, who was named chief executive of the golf-centric eatertainment concept in February.
McKillips has hit the ground running and talks with us about the changes he’s making, including how it is working to lure more families and other consumers while still catering to its core golf lovers.
We also talk about the changes the company is making to its menu. And we discuss the company’s competitive set, and why McKillips still believes consumers are yearning for the kind of experiences his concept provides.
It’s a fascinating conversation about one of the most interesting entertainment-related concepts in the industry.

Why have Asian brands such as Teriyaki Madness done so well of late?
This week’s episode of the Restaurant Business podcast A Deeper Dive features Michael Haith, CEO of the 200-unit Asian franchise.
Teriyaki Madness’s system sales increased more than 19% last year and the company said it is on pace to beat that so far in 2026. That fits with current industry trends, as Asian brands appear to be thriving.
We talk with Haith about that performance and what sets his chain apart. We also talk extensively about franchising and franchise growth and how the company picks new operators to come into the system, and why that’s important.

How does a growth chain break into a competitive restaurant market?
This week’s episode of the Restaurant Business podcast A Deeper Dive features John Abdo, the CEO of the 11-unit, Minneapolis-based chain My Burger.
We spoke with Abdo at the recent Create conference in California, an event hosted by Restaurant Business parent company Informa Connect that is targeted at growth restaurant brands.
We wanted to get the perspective of a growth chain dealing with the various challenges the current industry operates in. Beef costs are soaring, the industry is competitive, and finding new locations isn’t easy. 
We also get the story of an interesting, family-owned company and how it thinks about expansion, including strategies for new locations, and where the chain is planning new restaurants. 
We’re talking growth on A Deeper Dive so please check it out.