A Deeper Dive

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.

Why is Sysco buying Restaurant Depot?
This week’s episode of the Restaurant Business podcast A Deeper Dive features Kevin Hourican, the CEO of the giant distributor Sysco.
We asked Hourican to be on the podcast to talk about Sysco’s $29 billion proposal to buy Jetro Restaurant Depot, the cash-and-carry provider of food to restaurants.
It’s a big deal that will make Sysco both the biggest distributor and biggest retail provider to restaurants. Some independent restaurants have called on the FTC to block the deal, saying it will be bad for competition and for independent restaurants.
We ask Hourican about this, about why Sysco wants Restaurant Depot and what the company’s plans for the retailer are. And we talk about the state of independent restaurants and why at least some of them may be doing well in this market.
It’s a big episode this week so please check it out.

How does a restaurant operator get expansion financing without a personal guarantee or selling equity?
This week’s episode of the Restaurant Business podcast A Deeper Dive features Michael Davis, the founder and CEO of Homegrown Financing.
Davis has an interesting story. He watched his parents struggle to get financing to scale their business. He ultimately devised a strategy to provide financing for growth based on a company’s revenue. 
The system is not a short-term strategy such as a merchant cash advance and is designed for expansion. Davis tells his story and explains the strategy. We talk about several other topics during the podcast, including the overall challenges restaurant companies have in securing financing.