A Deeper Dive

What the heck is going on with the restaurant labor market right now?
This week’s episode of the Restaurant Business podcast A Deeper Dive features Chad Moutray, chief economist with the National Restaurant Association.
We wanted Moutray on the podcast to make some sense of the most recent jobs report. The industry shed 33,000 jobs in June, and the U.S. Bureau of Labor Statistics cut the previous month’s estimate by 10,000 jobs.
That turned what had been a seemingly improving labor market into a weaker one. Moutray helps us understand these numbers and what they say about the restaurant industry at the moment. 
We also talk about the economy and many other issues.
We’re talking about the labor market on A Deeper Dive so please check it out.

Why is careful growth more important for restaurant chains?
This week’s episode of the Restaurant Business podcast A Deeper Dive features Nick Marsh, the CEO of Founders Table Restaurant Group.
This is the second in our series of episodes exploring Founders Table’s recent acquisition of Hopdoddy Burger Bar. We wanted to talk with Marsh specifically about what his company is about. Founders Table also owns Chop’t, Dos Toros and Protein Bar, an interesting group of chains.
He talks about the firm’s very beginnings and how it was formed with a couple of concepts owned by the private-equity firm L Catterton. Marsh talks about the benefits of putting growth chains together to share services and why that frees up brand founders to focus on their concepts. 
We also get into a discussion about growth strategies and why it’s important not to get too aggressive in growing emerging concepts. And of course we talk about what Founders Table sees in Hopdoddy. 
We’re talking growth on A Deeper Dive so please check it out.

How did the sale of Hopdoddy come about?
This week’s episode of the Restaurant Business podcast A Deeper Dive features Jeff Chandler, who is stepping aside as CEO of the fast-casual burger chain following its sale to Founders Table Restaurant Group.
We wanted to talk with Jeff about the deal and about Hopdoddy itself, along with other issues.
Chandler led the chain for a decade before its sale so we ask him about how he guided the company to its growth and to its ultimate sale.
But we spend most of the time talking about the deal itself. We talk about why Founders Table, how the deal came about, and the role played by the private equity firm L Catterton, which owns both companies.
We talk about what Founders Table will do for the company as well.
We’re talking about an acquisition on A Deeper Dive so please check it out.

Can a salad chain thrive in the ever-changing world of healthy eating?
Steele Smiley is betting on it. The founder and executive chairman of the Minneapolis-based salad chain Crisp & Green joins the Restaurant Business podcast to talk about his brand’s strategies. 
Crisp & Green has 52 locations and dozens more under development in the U.S. Smiley talks about the brand’s founding, and how he never envisioned becoming a restaurant operator. 
Smiley started the chain after a career in the fitness industry and he talks about the learning curve that comes with running a restaurant. 
We also talk about the changing demands of what is considered healthy and how a salad chain can compete in a world of protein. We discuss the company’s recent introduction of sandwiches and its supply chain as well as the brand’s future plans. 
We’re talking with another growth chain on A Deeper Dive so please check it out.

Why are restaurants having another tough year?
This week’s episode of the Restaurant Business podcast A Deeper Dive features RJ Hottovy, the head of analytical research for the traffic tracking firm Placer.ai.
This is the last in a series of episodes from the National Restaurant Association Show in May. 
Hottovy is a regular guest on the podcast and we talk with him about the current state of restaurant traffic, something that Placer.ai tracks extensively. 
We talk with him about the impact gas prices have had and why some consumers are spending but others are not. We also talk about what really is driving weak traffic at many restaurants and how companies can break out of it.