Restaurant Business Editor-in-Chief Jonathan Maze is a longtime industry journalist who writes about restaurant finance, mergers and acquisitions and the economy, with a particular focus on quick-service restaurants. He writes daily about the factors influencing the operating environment, including labor and food costs and various industry trends such as technology and delivery.
Jonathan has been widely quoted in media publications such as the New York Times and the Washington Post and has appeared on CNBC, Yahoo Finance and NPR. He writes a weekly finance-focused newsletter for Restaurant Business, The Bottom Line, and is the host of the weekly podcast “A Deeper Dive.”
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Why supermarkets are starting to think like restaurants
A Deeper Dive: Heather Lalley, editor-in-chief of Winsight Grocery Business, joins sister publication Restaurant Business' A Deeper Dive podcast to talk about grocers’ push into prepared foods and more.
Higher restaurant prices have consumers turning to frozen pizza
A survey from the marketing firm Vericast shows a growing number of diners are choosing to get frozen pizza from the grocery store over one of the big chains. And prices are a huge reason.