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Jonathan Maze

Editor-in-Chief

Articles by
Jonathan Maze

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Financing

Restaurants brace for a future with fewer workers

More industry executives believe restaurants may never get all their workers back and should focus on improving overall productivity.

Financing

Restaurants are doing a lot more with a lot less

Despite store closures and 1 million fewer workers, sales have more than recovered from the pandemic. Higher prices and more takeout have made the business more efficient, says RB’s The Bottom Line.

Financing

At Del Taco, food costs soar and so do prices

The Mexican chain said that labor challenges are costing it business but noted that sales have picked up in recent weeks.

Leadership

El Pollo Loco CEO Bernard Acoca steps down

The company has named CFO Larry Roberts interim CEO while it looks for a permanent successor.

Operations

Balancing act: Restaurants work to serve both digital and in-restaurant diners

Customers coming into restaurants again combined with takeout business gained during the pandemic is creating logjams at some operations.

Marketing

Megan Thee Stallion will be a Popeyes franchisee

The chicken chain and the musician have announced a unique partnership that also involves merchandise, charitable works and a new sauce.

Financing

Domino’s weaker sales suggest the industry may be losing its momentum

Labor challenges and the end of stimulus payments left the company with its first same-store sales decline in 40 quarters and may portend to a slowing recovery, says RB’s The Bottom Line.

Food

McDonald’s is bringing its plant-based burger to the U.S.

The burger giant will conduct an operations test of its Beyond Meat McPlant sandwich at eight restaurants around the country starting Nov. 3.

Financing

Domino’s same-store sales decline for the first time in 10 years

The pizza chain’s U.S. comparable store sales declined 1.9% but were up 15.6% on a two-year basis.

Marketing

Wendy’s is guaranteeing the quality of its new fries

The burger chain, which recently reformulated its french fries, will now replace the fries if they don’t arrive “hot and crispy.”

Financing

Full-service menu prices accelerated last month

outBut grocery prices have come close to restaurant menu prices as labor and other cost challenges push inflation higher.

Financing

How restaurants are coping with the labor shortage

A&W CEO Kevin Bazner joins this week’s episode of the RB podcast “A Deeper Dive” to talk about labor challenges and what his company is doing to overcome them.

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