Choppin’ It Up by Bloomberg Intelligence

No-shows remain in the 20% range in the fine-dining industry, Head of Tock Matt Tucker tells Bloomberg Intelligence, despite demand that far outstrips supply, hurting unit profitability. In this episode of the Choppin’ It Up podcast, Tucker sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss how the prepayment of reservations can help fine-dining establishments maximize revenue. He also comments on the shift to earlier dinner reservations, the state of the M&A market for restaurant-tech companies and unique ways restaurants are implementing dynamic pricing. See omnystudio.com/listener for privacy information.

Puttshack owns a global concept patent on automatic scoring in miniature golf, CEO Joe Vrankin, tells Bloomberg Intelligence, creating a barrier to entry for its competitors. In this episode of the Choppin’ It Up podcast, Vrankin sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss how the company has used technology to reinvent the game and paired it with a food and cocktail menu to attract the coveted 21-39 year-old demographic. He also comments on Puttshack’s unit economics, marketing strategy and development plans. See omnystudio.com/listener for privacy information.

Foodservice distribution capacity is very tight, Datum FS Founder and President David Maloni tells Bloomberg Intelligence, contributing to higher prices for their restaurant customers. In this episode of the Choppin’ It Up podcast, Maloni sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss how higher distribution and labor expenses are contributing to inflation in the restaurant supply chain. He also comments on feed costs, Section 204 of the the FDA Food Safety Modernization Act and his outlook for several commodities including cattle. See omnystudio.com/listener for privacy information.

Global bubble-tea sales could double or triple to more than $5 billion in the next 5-6 years, Gong cha Global President of the Americas Geoff Henry tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Henry sits down with BI’s senior restaurant and foodservice analyst Michael Halen to explain how the company is capitalizing on shifts in the global beverage landscape. He comments on Gong cha’s customer demographics and unit economics, as well as its shift to a direct franchising model in the US. See omnystudio.com/listener for privacy information.

The Israel-Hamas war is a bigger issue for McDonald’s and Starbucks than many other food chains due to reputational risk, deeper sales declines and greater exposure to high-impact countries like Jordan, Egypt and Morocco, Shatranj Capital Partners co-founder and general partner Brandon Guthrie tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Guthrie sits down with BI’s senior restaurant and foodservice analyst Michael Halen to explain how the war has affected sales in the Middle East and how long the recovery might take. He also comments on the wealth of opportunities for private equity investors in the region, Chipotle’s partnership with Alshaya, Wendy’s UK expansion and dynamic pricing. See omnystudio.com/listener for privacy information.

Restaurant chains are revamping loyalty programs this year because they aren’t working, Thanx CEO and Founder Zach Goldstein tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Goldstein sits down with BI’s senior restaurant and foodservice analyst Michael Halen to explain what loyalty programs must accomplish to successfully drive traffic. He also comments on AI, dynamic pricing and the cycles of all-in-one tech. See omnystudio.com/listener for privacy information.

Salad and Go’s mission -- to make fresh, nutritious food affordable and convenient for all -- is unique in the restaurant industry, CEO Charlie Morrison tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Morrison sits down with BI’s senior restaurant and foodservice analyst Michael Halen to explain how the company’s vertically integrated approach allows it to sell salads and wraps for under $7. He also comments on this year’s plans to boost brand awareness as well as its expansion into catering and delivery. See omnystudio.com/listener for privacy information.

Collaboration and alignment between restaurant operations and marketing teams is critical to driving traffic without hurting the guest experience, Ray Johnson, Founder of ReCee’s Leadership Consulting Group, tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Johnson sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss how better employee retention and ease of execution can generate long-term, sustainable sales growth. He also commented on depressed productivity levels, the importance of team-member training and how a greater mix of off-premise sales has hurt restaurant-level execution. See omnystudio.com/listener for privacy information.

Fogo de Chao doesn’t build a site pipeline until it has three years of visibility into the development of general managers, CEO Barry McGowan tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, McGowan sits down with Michael Halen, BI’s senior restaurant and food service analyst, to explain how the company’s investments in its employees are fueling strong sales and traffic growth. McGowan also comments on Fogo de Chao’s acquisition by Bain Capital and explains how a unique service model drives best-in-class restaurant-level margin. See omnystudio.com/listener for privacy information.

Mexican fast casual is the only dining category that doesn’t have a list of 20 mature competitors slugging it out for market share, CEO of Modern Restaurant Concepts John Cywinski tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Cywinski sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss Qdoba Mexican Eats’ growth opportunity and plans to accelerate new-store development to 100 restaurants a year. He also comments on Qdoba’s move to national marketing, margin-expansion opportunities, the health of the US consumer and the emerging Modern Market Eatery fast-casual chain. See omnystudio.com/listener for privacy information.

Great franchisees will make Potbelly stronger for 20, 30 or 40 years, CEO and President Bob Wright tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Wright sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss how attracting the right franchisees should enable the company to achieve 10% net unit growth this year. He also comments on the Potbelly Digital Kitchen and margin-expansion opportunities and explains what has fueled the chain’s same-store sales gains since 2019. See omnystudio.com/listener for privacy information.

A record number of restaurant-tech companies could shut their doors for good in 2024, Juan George, co-founder of 858 Partners, tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, George sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss difficulties facing companies that make “nice to have” restaurant technology, including raising capital, stalling top-line growth and falling valuations. He also comments on all-in-one solutions and explains why building proprietary tech isn’t a serious consideration for most restaurant chains. See omnystudio.com/listener for privacy information.

Patients taking GLP-1 drugs reduce their snacking and alcohol consumption, but the overall impact on the restaurant industry will be minimal, Allan Hickok, senior advisor at the Boston Consulting Group, tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Hickok sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss how the drugs are affecting consumer behavior. He also commented on generative AI, loyalty programs and menu pricing. See omnystudio.com/listener for privacy information.

Red Robin Gourmet Burgers’ new flat-top grills make better burgers, improve efficiency and give the chain more menu optionality going forward, CEO and President G.J. Hart tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Hart sits down with BI’s senior restaurant and foodservice analyst Michael Halen to give an update on the chain’s North Star plan, which includes improved food and operations, fewer discounts and new compensation plans for market partners and single-unit operators. He also comments on marketing spending, sale-leaseback transactions and changes to the loyalty program. See omnystudio.com/listener for privacy information.

Restaurant CEOs seem pretty confident that sales will hold up just fine as the use of GLP-1 drugs increases, Daniela Sirtori-Cortina, Bloomberg News restaurant reporter, tells BI. In this episode of the Choppin’ It Up podcast, Sirtori-Cortina sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss how drugs like Ozempic are forcing chains to consider salads, chicken and smaller portions. She also comments on the popularity of small indulgences amid a consumer slowdown and productivity improvements at Starbucks and Popeyes. See omnystudio.com/listener for privacy information.

On the surface it looks like US employment is strong but labor participation is lower than pre-pandemic levels and there are nearly four million part-time workers, many of which have multiple jobs, Vivian Wang, founder and CEO of Landed, tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Wang sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss how fewer full-time jobs and the gig economy are impacting restaurant hiring and retention. She also commented on application volume, chat bots and late-night staffing improvements. See omnystudio.com/listener for privacy information.

Honeygrow keeps G&A tight and is profitable on a net income basis, founder and CEO Justin Rosenberg tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Rosenberg sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss the emerging chain’s strong unit economics and commitment to growing profitably. He also comments on Honeygrow’s development plans, stiff competition for real estate and his reluctance to raise menu prices amid higher gas costs and other pressures facing US consumers. See omnystudio.com/listener for privacy information.

This will be a year of stealing share because the restaurant industry isn’t going to drive positive traffic, Mark Kuperman, COO of Revenue Management Solutions, tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Kuperman sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss why quick-service transactions, particularly at breakfast, are declining. He also commented on national promotions, labor dynamics and dynamic pricing. See omnystudio.com/listener for privacy information.

Blaze Pizza’s new, smaller format stores are half the size of existing units and cost 25-35% less to build, CEO Beto Guajardo tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Guajardo sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss the chain’s US and international development plans and alternative store formats including drive-thrus. He also comments on issues like finding quality real estate, tighter financing for franchisees and his approach to finding great employees. See omnystudio.com/listener for privacy information.

“We see a lot of challenges ahead, especially for the US consumer,” Howard Penney, managing director and consumables analyst at Hedgeye Risk Management, tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Penney sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss his near-term outlook for restaurant spending and which companies can thrive in a difficult environment. Spoiler alert -– large, franchise chains can outperform. He also commented on stubborn beef inflation, overstated Wall Street sales estimates and turnaround plans at Brinker and Burger King. See omnystudio.com/listener for privacy information.