“We have taught restaurant employees to focus on prime costs, but there are so many other ways to lose money,” Craftable’s CEO David Cantu tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, he sits down with BI’s Senior Restaurant and Foodservice Analyst Michael Halen to discuss why it’s so important to build financial acumen at the manager level. He also comments on food waste and why the back office is the next big thing in restaurant tech.

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If you aren’t playing the value game, you’re turning a blind eye to a big trend in the marketplace that isn’t going away soon, Smashburger’s co-founder Tom Ryan tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Ryan and CEO Jim Sullivan sit down with BI senior restaurant and foodservice analyst Michael Halen to discuss how Smashburger’s $4.99 menu has contributed to its same-store sales turnaround. They discuss efforts to improve branding, operations and innovation and comment on the new marketing campaign slated for April 7.

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At a high level, there are two questions I ask our teams to consider: Is what we’re doing making things better or easier for our team members, or better or easier for our guests? BJ’s Restaurants’ Chief Executive Officer Lyle Tick tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Tick sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss the company’s simplification efforts. They also explore BJ’s culture and new restaurant development as well as alcohol consumption trends.

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Dog Haus’ new franchisee deals “mutually align incentives” between the brand and its operators, CEO Michael Montagano tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Montagano sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss how the company signed development agreements for 1,500 stores by offering partners a 20% equity stake, board representation and senior management roles. He also highlights the chain’s focus on quality proteins, strong unit economics and how its deal with Jake Paul boosted brand awareness.

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All-in-one software solutions didn’t work before and aren’t going to work this time, 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 why modular, open systems that allow operators to innovate are the best option. He also gives advice on negotiating software-as-a-service (SaaS) contracts and comments on investments in AI, robotics, point-of-sale systems, customer data platforms and solutions to help control back-of-house spending.

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Custom packaging is a brand impression at scale and quality equates to retention for restaurant chains, SupplyCaddy co-founder and CEO Zachary Stein says on this episode of Bloomberg Intelligence’s Choppin’ It Up podcast. Stein sits down with BI senior restaurant and foodservice analyst Michael Halen to discuss how marketing, operations, price and predictability factor into purchasing decisions for foodservice packaging. He also comments on innovation, sustainability and the hidden labor costs restaurants face when managing a fragmented supplier base.

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The way diners are discovering restaurants has shifted away from reviews and to social media, Loop’s co-founder Anand Tumuluru tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Tumuluru sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss changing trends in the restaurant industry, particularly the delivery channel. He also comments on the importance of right-sizing delivery marketing spending and maximizing flow-through on those sales.

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Three out of 10 restaurant customers believe food quality is deteriorating and stores are understaffed, Lisa Miller, founder and president of Lisa W. Miller & Associates tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Miller sits down with BI’s senior restaurant and foodservice analyst Michael Halen discuss the state of restaurant spending in the US. Miller also comments on attracting Gen Z customers and getting the most out of Gen Z employees.

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