There's nothing scarier than private equity in food

Does private equity turn restaurants into zombified husks of their former selves?

From the Crumbl and Insomnia cookie empires, to some of our country's most enduring chains like Dunkin and Panera, private equity is getting its hands in a lot of food chains. And some consumers are actively avoiding places that are private equity backed – expecting high prices, low quality, and an unsettling sameness to the food. But what's behind all the private equity money in these food chains? And what makes the hate of it so personal?

To get into it, Brittany is joined by Alaina Demopoulos, daily features writer at the Guardian, and Courtney E. Smith, founder and owner of the independent food and culture site Ravenous.

(00:00) Why some are spooked by private equity in food
(2:04) Bagels, cookies, and Panera: what private equity involvement looks like
(06:22) The soulless private equity aesthetic
(10:15) Why restaurants are attractive to private equity - despite thin margins
(13:17) Why do some people take private equity involvement so personally?

For more episodes about food culture, check out:
Bacteria is taking over the food pyramid
Is the internet choosing your food?
It's healthy to eat your feelings. Here's why.

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