Is Wonder the Future of Restaurants? Plus In & Out is great hospitality, the breakfast boom, and the franchise model

#123

Josh sits down with Matthew Conway and Michael Jacober for a wide-ranging conversation that moves from franchise operations to solo dining trends to the realities of running independent restaurants in today’s economic climate. The episode opens with Michael sharing the launch of his first Jersey Mike’s franchise in suburban Chicago and what surprised him most about the process. From corporate buildouts and turnkey systems to training support and operational playbooks, they unpack what you’re really paying for in a franchise model and why, in some ways, it can feel like cheating compared to building from scratch.

The conversation shifts into broader industry trends, including the rise of solo dining, the growth of breakfast reservations, and how consumer behavior is evolving in a post-pandemic world. They debate whether people are dining alone to unplug or simply to simplify, why early dinner reservations feel controversial, and how hospitality translates across full-service, counter-service, and large-format restaurants. Along the way, they explore the risks and rewards of massive, high-revenue restaurant builds, the operational pressure of scaling, and what it actually takes to sustain margins in 2025. The episode closes with reflections on growth, ambition, and what it means to build something repeatable versus something personal.

Links and resources 📌

Visit meez: https://www.getmeez.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en

Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/

Visit Blanket: https://www.blanket.app/

Visit The Tippling House: https://thetipplinghousechs.com/

Follow Michael: @michaeljacober

Follow Matthew: @conbeazie

Timestamps

05:48 Wonder, Vertical Integration, And Big Restaurant Bets

12:24 The Tipping Point In Restaurant Economics

18:36 Why Solo Dining Is On The Rise

22:00 Breakfast Reservations And Early Bird Culture

26:18 Italian Food, Fine Dining, And Culinary Debate

30:04 The Risks Of Massive, High-Volume Restaurants

35:00 Scaling Independent Concepts Vs Franchises

41:00 Inside The Jersey Mike’s Buildout Process

44:30 One Burrito A Minute And Operational Discipline

48:00 Closing Thoughts On Franchising And The Future