Biography

Jonathan Maze

Editor-in-Chief

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Restaurant Business Editor-in-Chief Jonathan Maze is a longtime industry journalist who writes about restaurant finance, mergers and acquisitions and the economy, with a particular focus on quick-service restaurants. He writes daily about the factors influencing the operating environment, including labor and food costs and various industry trends such as technology and delivery.

Jonathan has been widely quoted in media publications such as the New York Times and the Washington Post and has appeared on CNBC, Yahoo Finance and NPR. He writes a weekly finance-focused newsletter for Restaurant Business, The Bottom Line, and is the host of the weekly podcast “A Deeper Dive.”

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Starbucks does well in Italy, while Domino’s does not

The Bottom Line: Consumers are apparently warming to the coffee giant. But the pizza chain is calling it quits in the marke

Sweetgreen cuts 5% of workforce after warning on sales and profits

The salad chain is cutting costs to get to profitability after it warned that sales and profits would be below expectations. The news sent the company’s stock price plunging.

Papa Murphy’s owner to acquire Famous Dave’s parent for $200M

MTY Food Group, which also owns Pinkberry and Cold Stone Creamery, among many others, will buy BBQ Holdings for $17.25 per share.

Butterfly Equity to acquire Qdoba

The private equity fund will merge the 750-unit burrito chain with Modern Market and Lemonade owner Modern Market Concepts.

Ruth's Chris sees some relief on beef costs

Earnings Roundup: Chuy's sales hurt by the Texas heat and Fat Brands looks for more acquisition targets.

Some restaurants see a cautious consumer. Others, not so much

Executives with some chains say their diners are shifting to discounts while others say their customers are spending more.

Krystal hopes fewer seats yield more restaurants

The burger chain broke ground on a new prototype with fewer or no seats, which it says can save on buildout costs and could prompt more development.

Papa John’s ditches the crust in its latest menu item

The pizza chain is coming out with a line of Papa Bowls that feature pizza toppings without the crust.

As digital sales rise, Potbelly tests more tech investments

The sandwich chain is testing new in-store technology as digital sales now represent more than a third of revenue.

Fast food’s next value war will look a lot different

The Bottom Line: The wars will be fought on mobile phones and in local markets rather than through big national discount deals.

Chad Gretzema named Del Taco brand president

John Cappasola has stepped down as the chain’s chief executive following its sale to Jack in the Box.

Restaurant hiring picked up in July

The industry added 74,100 jobs, its best rate in months. But the number of employees remains short of pre-pandemic levels.

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