
Insights from recent episode analysis
Audience Interest
Podcast Focus
Publishing Consistency
Platform Reach
Insights are generated by CastFox AI using publicly available data, episode content, and proprietary models.
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Total monthly reach
Estimated from 1 chart position in 1 market.
By chart position
- 🇸🇬SG · Business#120500 to 3K
- Per-Episode Audience
Est. listeners per new episode within ~30 days
150 to 900🎙 Daily cadence·403 episodes·Last published 2d ago - Monthly Reach
Unique listeners across all episodes (30 days)
500 to 3K🇸🇬100% - Active Followers
Loyal subscribers who consistently listen
200 to 1.2K
Market Insights
Platform Distribution
Reach across major podcast platforms, updated hourly
Total Followers
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* Data sourced directly from platform APIs and aggregated hourly across all major podcast directories.
On the show
From 15 epsHosts
Recent guests
Recent episodes
The story of a growing, Midwestern salad chain
Jun 24, 2026
Unknown duration
How restaurants are faring this spring
Jun 17, 2026
Unknown duration
Giordano's is getting ready to grow again
Jun 10, 2026
27m 12s
Why some restaurants face a leadership vacuum
Jun 3, 2026
27m 08s
How restaurants can handle the K-shaped economy
May 27, 2026
27m 27s
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| Date | Episode | Topics | Guests | Brands | Places | Keywords | Sponsor | Length | |
|---|---|---|---|---|---|---|---|---|---|
| 6/24/26 | ![]() The story of a growing, Midwestern salad chain | Can a salad chain thrive in the ever-changing world of healthy eating?Steele Smiley is betting on it. The founder and executive chairman of the Minneapolis-based salad chain Crisp & Green joins the Restaurant Business podcast to talk about his brand’s strategies. Crisp & Green has 52 locations and dozens more under development in the U.S. Smiley talks about the brand’s founding, and how he never envisioned becoming a restaurant operator. Smiley started the chain after a career in the fitness industry and he talks about the learning curve that comes with running a restaurant. We also talk about the changing demands of what is considered healthy and how a salad chain can compete in a world of protein. We discuss the company’s recent introduction of sandwiches and its supply chain as well as the brand’s future plans. We’re talking with another growth chain on A Deeper Dive so please check it out. | — | ||||||
| 6/17/26 | ![]() How restaurants are faring this spring | Why are restaurants having another tough year?This week’s episode of the Restaurant Business podcast A Deeper Dive features RJ Hottovy, the head of analytical research for the traffic tracking firm Placer.ai.This is the last in a series of episodes from the National Restaurant Association Show in May. Hottovy is a regular guest on the podcast and we talk with him about the current state of restaurant traffic, something that Placer.ai tracks extensively. We talk with him about the impact gas prices have had and why some consumers are spending but others are not. We also talk about what really is driving weak traffic at many restaurants and how companies can break out of it. | — | ||||||
| 6/10/26 | ![]() Giordano's is getting ready to grow again✨ | pizzarestaurant growth+3 | Nick Scarpino | tavern-style pizzadeep dish+2 | Chicago | Giordano'sthin-crust pizza+3 | — | 27m 12s | |
| 6/3/26 | ![]() Why some restaurants face a leadership vacuum✨ | leadershiprestaurant industry+3 | Toni Ronayne | C SocietyPerkins+2 | — | leadership vacuumrestaurant business+3 | — | 27m 08s | |
| 5/27/26 | ![]() How restaurants can handle the K-shaped economy✨ | K-shaped economyrestaurant industry+4 | Michelle Korsmo | National Restaurant AssociationRestaurant Business Magazine | White House | K-shaped economyrestaurants+4 | — | 27m 27s | |
| 5/20/26 | ![]() What is wrong with the pizza market?✨ | pizza marketfast-food chains+4 | Robert Byrne | TechnomicRestaurant Business+1 | — | pizza marketfast-food pizza+4 | — | 31m 10s | |
| 5/13/26 | ![]() This company is taking Chinese takeout into the modern era✨ | Chinese takeoutrestaurant technology+3 | Angell TsangMin Choe | Tso Chinese Takeout and DeliveryRestaurant Business Magazine | Austin | Chinese takeoutrestaurant technology+3 | — | 25m 25s | |
| 5/6/26 | ![]() A look at the future of Chuck E. Cheese✨ | Chuck E. Cheesebusiness growth+3 | Scott Drake | CEC EntertainmentChuck E. Cheese+2 | — | Chuck E. CheeseCEC Entertainment+3 | — | 28m 09s | |
| 4/29/26 | ![]() Why restaurant chain franchisees are struggling right now✨ | franchisingrestaurant industry+3 | Austin Titus | Accurate FranchisingRestaurant Business Magazine | — | franchiseesbankruptcy+5 | — | 27m 44s | |
| 4/23/26 | ![]() Why 2025 was another tough year for restaurant chains✨ | restaurant industrymarket trends+4 | Joe Pawlak | TechnomicRestaurant Business | — | restaurant chains2025+5 | — | 29m 44s | |
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| 4/15/26 | ![]() How Kilwins is adapting to life under new owners✨ | business adaptationprivate equity+3 | Brian Britton | KilwinsLevine Leichtman Capital Partners+2 | — | KilwinsBrian Britton+6 | — | 26m 30s | |
| 4/8/26 | ![]() Why consumers don’t think their restaurant visits are worth it✨ | consumer insightsrestaurant value+3 | Lisa Miller | Restaurant Business MagazineThe Business of Joy | — | restaurant visitsconsumer insights+3 | — | 34m 35s | |
| 4/2/26 | ![]() How the Sysco-Restaurant Depot deal will affect operators✨ | Sysco-Restaurant Depot dealrestaurant operators+3 | David Henkes | SyscoRestaurant Depot+3 | — | SyscoRestaurant Depot+5 | — | 29m 28s | |
| 3/25/26 | ![]() How rising gas prices will affect restaurant sales✨ | gas pricesrestaurant sales+4 | Rich Shank | TechnomicAAA | U.S.Iran | gas pricesrestaurant industry+5 | — | 29m 04s | |
| 3/18/26 | ![]() A look at the bankruptcy of Fat Brands✨ | bankruptcyrestaurant industry+4 | Hilary Russ | Law 360Fat Brands+4 | — | Fat Brandsbankruptcy+5 | — | 33m 53s | |
| 3/11/26 | ![]() Why beef costs are increasing so much✨ | beef costscommodity prices+3 | David Maloni | ArrowstreamBurger King+1 | — | beef costsrestaurant business+5 | — | 25m 43s | |
| 3/4/26 | ![]() The secret behind the success of Dave's Hot Chicken✨ | Dave's Hot Chickenbusiness growth+3 | Jim Bitticks | Dave's Hot ChickenRoark Capital+1 | — | Dave's Hot ChickenJim Bitticks+3 | — | 31m 27s | |
| 2/25/26 | ![]() Five Guys is making some changes | Five Guys is making some changes.This week’s episode of the Restaurant Business podcast A Deeper Dive features Molly Catalano, the chief marketing officer for the Washington, D.C.-based fast-casual burger chain.We are talking with Catalano about a lot of things, notably its move into catering. We talk about why the company is now offering catering, how it’s doing that and how it works. We talk about a number of other things the company is doing. Five Guys is marketing more than it’s ever done before. That’s a big change for the company. It is also looking at things like combos and maybe even some different types of menu items.Catalano also discusses the company’s unique culture and the important role the chain’s founding family plays in keeping its quality at the forefront.We’re talking Five Guys on A Deeper Dive so please check it out. | — | ||||||
| 2/18/26 | ![]() How the restaurant industry will fare in 2026 | How will restaurants fare in 2026?This week’s episode of the Restaurant Business podcast A Deeper Dive features Michelle Korsmo, the president and CEO of the National Restaurant Association, who talks about the trade group’s State of the Industry Report. Korsmo discusses the industry’s annual projection of restaurant sales, profitability and trends. We talk extensively about the association’s expectations for foodservice sales this year, projected to be nearly $1.6 trillion. We discuss issues with industry profitability, and why so many operators are simply unprofitable. And we talk about immigration and other association priorities.This is a great conversation with the head of the restaurant industry’s biggest trade group so please check it out. | — | ||||||
| 2/11/26 | ![]() How Starbucks is changing its coffee shops | What is the status of Starbucks’ turnaround?This week’s episode of the Restaurant Business podcast A Deeper Dive features Mike Grams, the chief operating officer of the coffee shop giant.Grams joined us from a Starbucks Reserve location in New York City following the company’s Investor Day presentation.He spoke extensively about the company’s various plans to improve the operations inside the chain’s coffeehouses.That includes the remodels the chain is making to make even the smallest locations friendlier for in-store customers. He also explains why that is important for a company that has mobile order, drive-thru and delivery.Grams discusses the chain’s “Green Apron” service model and why that model both helps with manager morale as well as service time. He also gives an update on the chain’s push to improve service times and what else the company plans to do to speed service.We also talk about Starbucks’ expansion plans and why the company believes it can fit 5,000 more shops, at least, in the U.S.We’re talking Starbucks on A Deeper Dive so please check it out. | — | ||||||
| 2/4/26 | ![]() How convenience stores and supermarkets are gunning for restaurants | What are retailers doing to compete more aggressively with restaurants?This week’s episode of A Deeper Dive looks at the retail sector, specifically convenience stores and grocers. I’m joined this week by Heather Lalley, the managing editor for Restaurant Business as well as sister publications CSP Daily News and Supermarket News.We talk about how convenience stores are pushing into more prepared food options, including ways they are taking pages out of restaurants’ playbook.We also discuss the growing demand for THC beverages, and why we haven’t seen many restaurants add these to their beverage menus.But we talk extensively about the closures of Amazon’s Fresh and Go stores, and what kinds of lessons restaurants can take from those closures. We’re looking at the retail sector on A Deeper Dive, so check it out. | — | ||||||
| 1/28/26 | ![]() How the Saks Global bankruptcy could affect restaurant real estate | How will the Saks Global bankruptcy affect restaurants?This week’s episode of the Restaurant Business podcast A Deeper Dive features Stephen Cohen, a real estate attorney who does a lot of work with restaurants.We wanted to speak with Stephen about the real estate implications of the bankruptcy filing of the giant retailer Saks Global.No, Saks is not a restaurant, though it owns a few of them. But it is a major real estate tenant with some 8.4 million square feet.Many of its locations are in malls populated by a lot of restaurants.We wanted to talk about the implications this could have on restaurants, both for good or for ill. Cohen talks about the potential implications for foot traffic at some malls and potential opportunities for certain restaurants to get available space in some desirable shopping centers.But we talk a lot about other topics, including various real estate trends and the opportunities and risks of opening in second generation real estate sites—or closed restaurants, as it were. We’re talking malls on A Deeper Dive so please check it out. | — | ||||||
| 1/21/26 | ![]() Why consumers' views on value are changing | How do consumers view value these days?This week’s episode of the Restaurant Business podcast A Deeper Dive features Jen Meyers, growth strategy leader for the restaurant practice with the consulting firm Alvarez & Marsal.The firm recently completed an extensive survey of consumers on a broad range of topics on restaurants and we wanted to chat with Jennifer about the results and what they mean.We talk about the value equation and how consumers’ views of value has changed over the years from cheap food to value for the money. We talk about what drives consumers out of restaurants.We also talk about a lot of other topics, including the growing snacking occasion, consumers’ views on health along with nostalgia marketing.We’re talking about the consumer on A Deeper Dive so please check it out. | — | ||||||
| 1/14/26 | ![]() How franchisees can find winning restaurant brands | How do franchisees pick winning concepts?This week’s episode of the Restaurant Business podcast A Deeper Dive features Martha Olmos, chief operating officer with Damm Fine Restaurant Group, a franchisee of Dave’s Hot Chicken and Blaze Pizza. Damm Fine got into both Blaze and Dave’s early in their history. We talk with Olmos about what goes into operating such brands and how they found those concepts in the first place. We also talk about why they felt confident enough in the brands to get into them. We spent a lot of time talking about how to build a good company culture and to develop good employees. This is a great conversation for people who operate restaurants. We talk about the performance of Blaze and Dave’s and the difference in operating the two. We talk about operating restaurants in California and how they got through the state’s increase in the minimum wage. And all sorts of other things. | — | ||||||
| 1/7/26 | ![]() The outlook for restaurants in 2026 | What is the outlook for restaurants in 2026?This week’s episode of the Restaurant Business podcast A Deeper Dive features Technomic Senior Principal David Henkes. We wanted to talk with Henkes about what will happen in 2026.Restaurants are coming off a 2025 in which consumers cut back on dining frequency. Henkes talks about exactly why that happened and whether Technomic believes things will improve over the course of the year.We get into a lot of other issues, including the state of the economy and what it will take to get people dining out more frequently again. We’re talking 2026 outlook on A Deeper Dive so please check it out. | — | ||||||
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Chart Positions
1 placement across 1 market.
Chart Positions
1 placement across 1 market.
