Financing

Why more careful selection is key to restaurant success

Pete Pascuzzi, CEO of MRI Heritage Brands, joins this week’s episode of the RB podcast “A Deeper Dive” to talk about the company’s more careful growth strategy.

Fast growth isn’t necessarily the best growth.

This week’s episode of the Restaurant Business podcast features Pete Pascuzzi, the CEO of MRI Heritage Brands, to discuss the best strategies for unit and franchise growth in a post-pandemic era.

MRI is a Texas company that operates several chains, including Uberrito, Casa Ole, Monterey’s Little Mexico, Tortuga and Crazy Joe’s.

Pascuzzi talks about why the company is more deliberative with its franchisee and site selection. A lot of mistakes are made when chains quickly get franchisees into the system and push them into bad sites. He talks generally about site availability and the cost of getting into locations these days.

He also talks about why the company looks outside traditional markets for growth.

Subscribe on Apple Podcasts.

Subscribe on Spotify.

Also, we are now on Alexa. Simply go to this link here and be logged into your Amazon account, look for “A Deeper Dive podcast” to enable the skill. Once it’s enabled all you need to do to listen is say, “Alexa, play A Deeper Dive.” You may also enable the daily short news podcast “RB Daily” by searching for the RB Daily podcast.

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.

Multimedia

Exclusive Content

Workforce

Restaurants have a hot opportunity to improve their reputation as employers

Reality Check: New mandates for protecting workers from dangerous on-the-job heat are about to be dropped on restaurants and other employers. The industry could greatly help its labor plight by acting first.

Financing

Some McDonald's customers are doubling up on the discounts

The Bottom Line: In some markets, customers can get the fast-food chain's $5 value meal for $4. The situation illustrates a key rule in the restaurant business: Customers are savvy and will find loopholes.

Financing

Ignore the Red Lobster problem. Sale-leasebacks are not all that bad

The decade-old sale-leaseback at the seafood chain has raised questions about the practice. But experts say it remains a legitimate financing option for operators when done correctly.

Trending

More from our partners