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Biography

Jonathan Maze

Editor-in-Chief

 Contact Jonathan

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.”

Articles by
Jonathan Maze

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Financing

What is the future of restaurant automation?

A Deeper Dive: Profitality Principal Juan Martinez joins the RB podcast to talk about the growing use of automation, its future role and potential impact.

Financing

Here’s what Jack in the Box is doing to improve store margins

The burger chain’s stock was hammered Tuesday as inflation and investments ate into its profits. The company is taking operational steps to improve margins, such as new cheese pumps.

The Bottom Line: Quick-service chains are getting more business from lower-income diners. Here’s why it might not all be a trade-down from more expensive restaurants.

Reyna returns to the pizza chain. He had been VP of human resources before he left for another company.

The Bottom Line: Restaurant Brands International was formed in 2014 for aggressive growth. But challenges at its two biggest brands have held it back.

The pizza chain will have a fleet of 800 electric vehicles, which it says will be the largest EV pizza delivery fleet in the U.S.

Takeaways from the Global Restaurant Leadership Conference, including the importance of transparency, the impact of the Ukraine War and supply chain issues.

At the Global Restaurant Leadership Conference, global operators push into new frontiers. It’s more than just a necessity.

The former Domino’s CEO will make a $30 million investment in the owner of Burger King, Popeyes, Tim Hortons and Firehouse and will get options worth close to $200 million.

A Deeper Dive: Co-CEOs Chris Britt and Ed St. Geme, along with President/COO Jim Metevier, join the podcast to talk about the brand has maintained its dine-in business even as takeout takes off.

The Smashburger co-founder and former McDonald’s executive is behind Tom’s Watch Bar, an upgraded sports bar concept that is coming, quickly, to a city near you.

The Bottom Line: Restaurant menu prices kept increasing last month, according to new federal data. But other prices started to ease.

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