Jonathan Maze is the Editor-in-Chief at Restaurant Business Magazine. He specializes in the intersection of food and beverages, hospitality and leisure, and business economics, with a keen focus on chain restaurants, delivery services, and restaurant innovation. Jonathan's insights and expertise have been featured in prominent publications such as World in Sport, Yahoo Finance, and Nation's Restaurant News.
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Jonathan Maze's coverage focuses on the restaurant and fast-food industry, with an emphasis on sales & marketing, business news, and product promotions. His articles often include data citations and private sector announcements, suggesting he is interested in receiving pitches related to new products or initiatives backed by solid data.
Given his frequent coverage of restaurant closures, bankruptcies, and international expansions within the industry, Jonathan may be responsive to pitches providing insights into turnaround strategies for struggling businesses or successful methods for international expansion in the food sector.
As Jonathan does not specify a geographic focus in his articles, it seems that he covers global developments within the restaurant and fast-food industry without specific regional limitations.
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By: Jonathan Maze, Lisa Jennings, Joe Guszkowski
The Week in Restaurants: This week’s episode of the weekly restaurant news discussion podcast looks at Jalen Brunson’s partnership with Just Salad, Red Lobster’s shrimp problem, and restaurants and inflation.
The Bottom Line: This week’s edition of the weekly restaurant finance newsletter looks at weak industry hiring and why that points to a saturated business.
The Bottom Line: The fast-casual sandwich chain is going public with a lot of growth, a lot of change, and plenty of debt.
By: Jonathan Maze
The giant distributor in federal securities filings acknowledges the potential risks of taking on debt to buy the retailer. But Restaurant Depot is a lot more profitable than the broadliner.
The Bottom Line: Fast-food burger chain sales have slowed over the past two years as consumers have shifted to quality. But chains with at
The Bottom Line: We tried the fast-food giant’s hand-breaded chicken tenders and wings at a location in Chicago and came away impressed.
We received a preview of the fast-food giant’s newest, tech-fueled prototype that is full of technology and provides a window into the
The Week in Restaurants: This week’s episode of the weekly news discussion podcast The Week in Restaurants looks at the IPO of the sandwich chain, a possible IPO of Wonder, and McDonald’s prototype.
The Bottom Line: This week’s edition of the weekly restaurant finance newsletter looks at the growing number of bankruptcy filings by multi-unit franchisees.
By: Jonathan Maze
The restaurant chain operator is closing 68 corporate locations, including up to 50 of its take-and-bake pizza chain, amid a choppy consumer
