Global bubble-tea sales could double or triple to more than $5 billion in the next 5-6 years, Gong cha Global President of the Americas Geoff Henry tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Henry sits down with BI’s senior restaurant and foodservice analyst Michael Halen to explain how the company is capitalizing on shifts in the global beverage landscape. He comments on Gong cha’s customer demographics and unit economics, as well as its shift to a direct franchising model in the US.

Global bubble-tea sales could double or triple to more than $5 billion in the next 5-6 years, Gong cha Global President of the Americas Geoff Henry tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Henry sits down with BI’s senior restaurant and foodservice analyst Michael Halen to explain how the company is capitalizing on shifts in the global beverage landscape. He comments on Gong cha’s customer demographics and unit economics, as well as its shift to a direct franchising model in the US.

“Choppin’ It Up” by Bloomberg Intelligence features conversations with analysts, executives and entrepreneurs that are shaping the future of the restaurant industry. Topics include human capital, ghost kitchens, menu pricing, the FAST Act and everything in between. The podcast is hosted by Senior Restaurant and Foodservice Analyst Michael Halen.

“Choppin’ It Up” by Bloomberg Intelligence features conversations with analysts, executives and entrepreneurs that are shaping the future of the restaurant industry. Topics include human capital, ghost kitchens, menu pricing, the FAST Act and everything in between. The podcast is hosted by Senior Restaurant and Foodservice Analyst Michael Halen.

Choppin’ It Up by Bloomberg Intelligence

Gong cha May Benefit as Bubble-Tea Sales Jump

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/64c840c5-f6b8-4d55-8382-b14700ccd515/transcript

Cultivated meat can give customers a product they love without the negative impact to the environment, Meatable Founder and Chief Technical Officer Daan Luining tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Luining sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss how cultivated meat is produced and why it may be more attractive to consumers than plant-based options. He also comments on adoption rates, distribution models and regulatory issues.

Cultivated meat can give customers a product they love without the negative impact to the environment, Meatable Founder and Chief Technical Officer Daan Luining tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Luining sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss how cultivated meat is produced and why it may be more attractive to consumers than plant-based options. He also comments on adoption rates, distribution models and regulatory issues.

Cultivated Meat Offers Taste and Sustainability

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/315f8da4-a4ce-4bd7-a493-b185014f73bf/transcript

The volume of restaurant mergers and acquisitions remains well below 2019-21 levels, but private-market activity is starting to pick up, Harrington Park Advisors Founder and Managing Director Ashish Seth tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Seth sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss the state of the M&A market, including investors’ preference for franchised brands over company-owned ones. He also comments on valuations and the lending market and describes the matchmaking process between acquirers and target companies. 

The volume of restaurant mergers and acquisitions remains well below 2019-21 levels, but private-market activity is starting to pick up, Harrington Park Advisors Founder and Managing Director Ashish Seth tells Bloomberg Intelligence. In this episode of the Choppin’ It Up podcast, Seth sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss the state of the M&amp;A market, including investors’ preference for franchised brands over company-owned ones. He also comments on valuations and the lending market and describes the matchmaking process between acquirers and target companies.

Private Markets May Signal More Restaurant M&A

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/ee766d12-bf29-4515-b573-b1700140ff48/transcript

No-shows remain in the 20% range in the fine-dining industry, Head of Tock Matt Tucker tells Bloomberg Intelligence, despite demand that far outstrips supply, hurting unit profitability. In this episode of the Choppin’ It Up podcast, Tucker sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss how the prepayment of reservations can help fine-dining establishments maximize revenue. He also comments on the shift to earlier dinner reservations, the state of the M&A market for restaurant-tech companies and unique ways restaurants are implementing dynamic pricing. 

No-shows remain in the 20% range in the fine-dining industry, Head of Tock Matt Tucker tells Bloomberg Intelligence, despite demand that far outstrips supply, hurting unit profitability. In this episode of the Choppin’ It Up podcast, Tucker sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss how the prepayment of reservations can help fine-dining establishments maximize revenue. He also comments on the shift to earlier dinner reservations, the state of the M&amp;A market for restaurant-tech companies and unique ways restaurants are implementing dynamic pricing.

No-Shows Crimp Fine Dining Restaurant Profits

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/01416858-3098-4f7a-8bf7-b16400cbdf15/transcript

Gong cha May Benefit as Bubble-Tea Sales Jump

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