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Jonathan Maze

Editor-in-Chief

Articles by
Jonathan Maze

Page 63
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Plant-based meat is dead. Or maybe it isn't.

A Deeper Dive: RB Menu Trends Columnist Nancy Kruse joins Jonathan Maze on the podcast to discuss why plant-based meats haven't quite fulfilled their sales promise.

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Taco Bell's sales grow, thanks to Mexican Pizza and Pete Davidson

Same-store sales at the Mexican fast-food restaurant chain rose 11% in the fourth quarter. The company sold 45 million Mexican Pizzas last year. And breakfast improved following new ads featuring the comedian.

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Franchisee fear, anger mount as McDonald's intensifies inspections

Operators say their profits are down, despite strong sales, due to soaring food costs and discounts on the mobile app. That, plus tough new standards and more frequent inspections, are contributing to an environment some call “toxic.”

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The IPO market is apparently warming up again

The Bottom Line: Cava Group is planning an initial public offering and other restaurant companies could follow suit, so long as the market doesn't run off the rails again.

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Cava Group says it might go public

The fast-casual chain, which operates Cava Grill and Zoe's Kitchen, has confidentially filed SEC documents for an initial public offering.

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Starbucks still has faith in its China business

Restrictions and a COVID surge in December hammered sales in the Seattle-based coffee chain's second-biggest market. But Starbucks still has big plans for the country.

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Customers keep visiting Starbucks and spending more money

The Seattle-based coffee chain’s average weekly sales hit a record last quarter as people came in more often and spent more money when they did.

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Subway wants the world to eat a lot more sandwiches

The fast-food sandwich chain wants to add 24,000 international restaurants to catch up with other quick-service brands. But the company is also pushing big changes to grow its U.S. business.

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Subway says its sales grew again last year

Average unit volumes are higher than they’ve been in a decade and the sandwich chain says the number of closures has slowed, too. And more changes are coming.

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Why Capriotti's hoards stuffing every Thanksgiving

A Deeper Dive: David Bloom, chief development officer for Capriotti’s and Wing Zone, discusses the chains’ recent combination, franchising and food costs.

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Restaurants want to do more business in less space

Inflation is driving up the cost of operating a restaurant, making efficiency more important than ever. So chains are shrinking the size of their restaurants and reorganizing their kitchens.

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Subway’s late cofounder donates his half of the chain to his foundation

Dr. Peter Buck, who cofounded the chain with Fred DeLuca, left his 50% ownership in the company to the charity he and his wife started more than 20 years ago.

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