Marco Russo

Marco Russo brings culinary passion and business acumen to restaurant industry analysis from his background opening restaurants before transitioning to analyzing public restaurant companies. Born in Naples and trained in classic Italian cooking, Marco moved to the United States and worked as a chef before recognizing his greater interest lay in the business side of restaurants. He earned his MBA from USC Marshall while working in restaurant operations, learning unit economics, site selection, labor management, and what separates successful concepts from failures. Marco joined restaurant equity research where his operational experience distinguished him from analysts who'd never worked a dinner rush. He excels at analyzing same-store sales trends, unit growth potential, franchising dynamics, and whether restaurant concepts have sustainable competitive advantages. Marco was early to recognize that food delivery would permanently change restaurant economics and correctly identified which casual dining concepts would struggle against fast casual competition. His coverage spans quick service, fast casual, casual dining, and the technology platforms serving restaurants. He understands that restaurants are brutally competitive with thin margins and operational complexity. Based in Los Angeles, Marco maintains connections across the restaurant industry while providing clear-eyed analysis of this consumer-facing sector.