Jonathan Maze

Editor-in-Chief

Articles by
Jonathan Maze

Page 19
Financing

Loyal customers helped drive McDonald's sales last quarter

Same-store sales rose 4.3% in the U.S., thanks to marketing, operations and its growing loyalty program. But sales came thanks to higher prices rather than traffic. And the chain saw sales challenges in the Middle East.

Financing

Starbucks' incredible loyalty program can only take the company so far

The Bottom Line: The coffee shop giant said its problems with occasional customers last quarter were “transitory.” Fixing that problem will be a big challenge.

The coffee shop chain sells a lot of gift cards, has plans for late-night delivery and new product introductions. And young people like their beverages cold.

The executive of the pizza buffet chain discusses video games, technology, labor costs and my favorite pizza in this transcript of the most recent episode of the podcast A Deeper Dive.

The sub-sandwich chain, which is being sold to Roark Capital, said its footlong pretzel, churro and cookie are exceeding sales expectations.

A Deeper Dive: Jeff Hetsel, president and COO of the pizza buffet chain, joins the podcast to talk about the brand’s focus on games and what that does to its business.

The coffee shop chain expressed confidence in its key China market despite soft sales there. “We are not interested in entering the price war.”

The Bottom Line: The fast-food giant’s improvement to its burgers is the latest menu upgrade in a bid to keep up with a competitive restaurant market.

The coffee giant reported strong results from its loyalty members, who came into its shops more often and spent more in the process. But everybody else was a problem.

A federal court judge cited the fast-casual chain's "willful disregard" for the litigation in ruling in favor of the giant distributor, which had sued for unpaid bills.

The industry has regained workers, and more operators are likely to say they’re fully staffed. But labor is more expensive. Retention remains a key stressor. And jobs have moved.

Operators have examined their kitchens and processes and added a lot more technology while focusing on takeout. The result has been a more efficient operation.

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