Restaurant Recession? What's working in the industry, with Jonathan Maze Editor In Chief at Restaurant Business Magazine

Farm to Fork: The Innovators with David Maloni

In this episode, I sit down with Jonathan Maze, Editor in Chief of Restaurant Business Magazine. Jonathan has been a leading voice in the restaurant industry for nearly two decades, providing deep insights into what's working and what's not. In our conversation, we explore the current state of the consumer, the so-called restaurant recession, the factors driving it, which restaurant brands are thriving, and the key characteristics behind their success. We'll also dive into the future of the restaurant industry, with a special focus on the role of the supply chain.
Connect with the Host:
David Maloni’s LinkedIn
Connect with our Guest:

LinkedIn: Jonathan Maze on LinkedIn

Twitter (X): @jonathanmaze
https://www.restaurantbusinessonline.com/profile/jonathan-maze

Connect with Datum FS:
https://datumfs.com/
Timestamps:

00:01:04 - David Introduces Jonathan Maze and His Expertise in the Restaurant Industry

00:01:28 - Preview of Key Discussion Topics: Restaurant Recession, Thriving Brands, and Supply Chain

00:02:43 - Jonathan Shares His Background: Covering the Restaurant Industry for Nearly Two Decades

00:05:21 - Why Industry-Specific Media is Crucial for Understanding Market Trends

00:07:04 - Jonathan Explains the "Restaurant Recession" and Its Impact on the Industry

00:09:08 - Assessing the Health of Today's Consumer: Challenges and Opportunities

00:12:10 - The Impact of Rising Prices and Inflation on Consumer Behavior and Restaurant Operations

00:15:03 - The Role of Technology in Addressing Labor Shortages and Reducing Costs

00:19:06 - Consumer Shifts: Increased Spending in Convenience Stores and Grocery-Prepared Foods

00:22:16 - Fast Casual Success Stories: Wingstop’s Record Growth and Changing Consumer Preferences

00:26:19 - How Operational Execution and Value Perception Affect Restaurant Success

00:29:45 - Franchise vs. Corporate-Owned Models: Flexibility and Performance Differences

00:32:19 - The Importance of Menu Flexibility and Innovation for Independent Operators

00:35:12 - Adapting to Consumer Preferences: Healthier Options and Snacking Trends

00:39:56 - The Future of Supply Chain in the Restaurant Industry: Key Insights
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