Episodi
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Establishing a digital relationship with the 75% of a chain’s patrons that aren’t loyalty customers will be the growth engine for full-service restaurant traffic going forward, Ziosk Cofounder and Chief Revenue and Growth Officer Raymond Howard tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Howard sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss how the company’s offerings, including order and pay on demand, are helping restaurant chains improve their restaurant operations and marketing. He also comments on AI and his vision of the smart-table experience of the future.
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M&A is a great opportunity for HF Foods Group because Asian specialty foodservice distribution is primarily made up of smaller competitors and HF is the only national player in the US, CEO and President Felix Lin tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Lin sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss the company’s plans to grow organically and via acquisitions. He also comments on the new e-commerce platform, competition from Sysco and the impact of tariffs.
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Episodi mancanti?
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Voice AI at the drive-thru is one or two years away from being ready to be rolled out to hundreds of thousands of locations, Checkmate CEO and founder Vishal Agarwal tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Agarwal sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss the rapid evolution of voice AI technology. He also comments on how kiosks have become a must have, the rapid growth of catering and what problems AI is best suited to solve.
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Every Just Salad employee is trained in culture, connecting with customers and the consistency of product and hospitality, according to founder and CEO Nick Kenner. In this episode of Choppin’ It Up, Kenner sits down with Bloomberg Intelligence’s senior restaurant and foodservice analyst, Michael Halen, to discuss how the chain’s operations help set it apart from competitors. He also comments on Just Salad’s growth plans, diverse customer base and the tightening consumer environment.
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Where we were with trade talks six weeks ago and where we are now are very different and that trajectory will continue over the next six weeks to six months, Align Public Strategies’ Founding Partner Joe Kefauver tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Kefauver sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss why he thinks the worst of the tariff showdown is behind us. He also comments on tax cuts, the MAHA movement’s progress and a recent study on the impact of the FAST Act.
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Poor order accuracy is a fast way to lose customers and gain one-star reviews, Ovation’s CEO and Founder Zack Oates tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Oates sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss why even though most customer complaints are about food, it’s more important for restaurants to address grievances about accuracy and service. He also comments on why a bad review is a gift.
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Authentic Restaurant Brands wants to be national, but it’s going to get there by being regional across the country, CEO Alex Macedo tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Macedo sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss the company’s unique strategy of acquiring strong regional brands and helping them improve sales and profit instead of supercharging unit growth. He also comments on the M&A market and why it’s become increasingly difficult to scale up national brands in a cost-effective way.
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Chili’s accelerated sales growth is sustainable because the company is working with the fundamentals of casual dining — the food, service and atmosphere are all better and team members are having more fun and making more money — Brinker’s CEO Kevin Hochman tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Hochman sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss why he believes Chili’s turnaround remains in the early innings. He also comments on menu simplification, strategic pricing and the importance of the Turbo Chef oven rollout, as well as improving sales and profitability at Maggiano’s.
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El Pollo Loco has some of the lowest turnover in the industry, CEO Liz Williams tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Williams sits down with BI’s senior restaurant and food-service analyst Michael Halen to discuss the company’s plans to implement technology to improve the employee and customer experience. She also comments on El Pollo Loco’s brand relaunch, remodels, margin expansion and new food items, including quesadillas.
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It’s imperative for restaurant brands to use guest data to become more efficient with their marketing and drive profitable traffic, Olo’s CEO and Founder Noah Glass tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Glass sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss the company’s plans to grow with new and existing customers in its three product suites: online ordering, payment and personalized marketing. He also comments on Olo’s new partnership with FreedomPay and a sizable opportunity in catering order management.
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Consumers need to be able to count on restaurant brands for a great value proposition, Denny’s CEO Kelli Valade tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Valade sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss the importance of everyday value amid some US consumer weakness to start the year. She also comments on Denny’s remodels and loyalty program changes as well as growth plans for Keke’s Breakfast Café.
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Dairy Queen’s international development team seeks to expand into countries where they can quickly grow market share, the customers can afford the product, a sizable limited-service market already exists and strong potential franchisee partners operate, Chief Operating Officer Nicolas Boudet tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Boudet sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss the company’s sizable overseas operations and development strategy. He also comments on recoveries in China and the Middle East.
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Any time you go through a disaster, the first thing you want to do is find your family and hug them, Main + Main’s CEO and Los Angeles resident Kyle Kavanaugh tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Kavanaugh sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss how the wildfires will affect Californians and the state’s restaurant industry. He also comments on the coming 2026 World Cup, Super Bowl and 2028 Summer Olympics in the city, and hot markets for restaurant development, including the sun belt and Texas.
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Twin Peaks’ first conversion of a Smokey Bones restaurant is generating run rate sales of $8.3 million, up from $3 million before the switch, CEO Joe Hummel tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Hummel sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss the company’s unit-growth strategy, including plans to convert half of its Smokey Bones locations. He also comments on the importance of balancing data analytics with restaurant visits, and plans for excess cash.
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At its core Tom’s Watch Bar is a “super sports bar,” cofounder and co-CEO Brooks Schaden tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Schaden sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss how hundreds of screens and an upscale menu separate its sports-entertainment venues from the competition. He also comments on the impact of sports betting, Formula 1 and emerging leagues like the WNBA on the business.
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Cracker Barrel’s innovation team is “on fire” and just getting started, CEO Julie Masino tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Masino sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss the company’s approach to menu enhancement. She also comments on Cracker Barrel’s value, changes to its marketing program and a 17 percentage-point improvement in employee turnover in 1Q.
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Leaning into the wood fired grills, bringing fine-dining elements to a more casual environment and an affinity for families are points of differentiation for Firebirds Wood Fired Grill, CEO Steve Kislow tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Kislow sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss the drivers of the chain’s same-store sales outperformance vs. casual dining peers. He also comments on employee turnover, one-to-one marketing and his outlook for inflation in 2025.
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Fast-food chains have lost their value and convenience advantages over competitors, Restaurant Insight Monitor Founder and Partner Tom Wagner tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Wagner sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss how lower cost of goods sold and the proliferation of mobile apps have hurt quick-service industry sales. He also comments on McDonald’s $5 Meal Deal and why it’s so important for restaurant chains to attract millennials and Gen Z.
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The No. 1 issue behind the spread of foodborne illnesses is food handling and handwashing practices, making up 89% of outbreaks, PathSpot CEO and cofounder Christine Schindler tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Schindler sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss what restaurant chains can do to protect their employees and customers. She also comments on the importance of tracking food temperatures throughout the supply chain and monitoring expiration dates, as well as the impact of food-safety issues on brands like McDonald’s.
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Cava’s brand awareness has gotten a boost from the 2023 IPO, social media and its growing consumer packaged goods business, Chief Experience Officer Andy Rebhun tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Rebhun sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss how the chain’s marketing strategy is boosting same-store sales. He also comments on the success of its grilled steak and how the connected kitchen initiative can improve quality, consistency, order accuracy and speed of service.
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