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Jonathan Maze


Articles by
Jonathan Maze

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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.


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.

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

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

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

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

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.

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

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

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

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

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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