9 min listen
What the Q3 earnings tell us about the state of restaurants
FromFirst Bite
ratings:
Length:
11 minutes
Released:
Nov 14, 2022
Format:
Podcast episode
Description
Earnings time is like Christmas for financial analysts and for restaurant reporters as well. It’s a time when restaurants report their earnings, and we get to cover an endless stream of quarterly statements from brands who have either done well or not so well over the past three months.
During the third quarter of this year, we saw trends emerge, like we previously talked about with Alicia Kelso about chains returning energy to the city, among others that I won’t spoil for you in this episode featuring managing editor Leigh Anne Zinsmeister.
So, stick around for our learnings from the third quarter earnings report from restaurants.
Plus, catch up on all the top news of the day with our daily news recap at the beginning of each episode.
Be sure to subscribe to First Bite wherever you get your podcasts or on Spotify, or Apple Podcasts.
During the third quarter of this year, we saw trends emerge, like we previously talked about with Alicia Kelso about chains returning energy to the city, among others that I won’t spoil for you in this episode featuring managing editor Leigh Anne Zinsmeister.
So, stick around for our learnings from the third quarter earnings report from restaurants.
Plus, catch up on all the top news of the day with our daily news recap at the beginning of each episode.
Be sure to subscribe to First Bite wherever you get your podcasts or on Spotify, or Apple Podcasts.
Released:
Nov 14, 2022
Format:
Podcast episode
Titles in the series (100)
How being a conscious business can pay off: Norman Wu isn’t just out to build a restaurant empire, he’s out to do it consciously. So much so that he even named his restaurant company, parent to his legacy brand Just Poké, Conscious Hospitality. “We are building out restaurant concepts that keep in mind an ethos outside of just kind of making money,” Wu said in a recent episode of Take-Away with Sam Oches. That includes the takeout containers, the building of the restaurant, the materials used for the build, the sourcing of products, and the career development of employees at the restaurant. The restaurant group is working toward “building a framework for the team that can really allow for people to have careers [at Just Poké], as opposed to just a job.” That’s just part of it. The team at Conscious Hospitality pays about 30% above minimum wage and has offered healthcare to workers since its inception. To offset those costs, Wu said that the costs of their fast-casual menu are a bit hig by First Bite