Why small restaurant chains have the advantage

In its latest episode, "A Deeper Dive" provides highlights from the growth-oriented Restaurant Directions conference.
Scott Mitchell

a deeper dive

Small chains and independents are gaining more share in the current restaurant market as consumers look for new experiences and spread their money around.

The newest episode of Restaurant Business' podcast, "A Deeper Dive," comes from Restaurant Directions, our conference in Nashville aimed at these chains, and explores why these companies have an advantage.

Restaurant Business Executive Editor Jonathan Maze talks with Sarah Lockyer, Winsight's senior vice president of content, about the issues discussed at the conference. In addition, we bring some of the best quotes from the three-day event.

Please have a listen.

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.


Exclusive Content


McDonald's is a chicken chain now

The company’s chicken business is “on par” with its beef business as Americans continue to devour more poultry. It plans more chicken products in the coming years.


Beef prices are soaring. It won't get better anytime soon

With beef inflation expected to stick around for the next few years, steakhouses and meat-focused concepts are creating strategies to manage sourcing and the menu. It's all about being flexible.


Brands shift their attention back to smaller operators

The Bottom Line: While plenty of franchises like Subway still want large-scale franchisees, there is a movement to keep their sizes down.


More from our partners