In this episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “Finance Guy,” are joined by Scott Redler, co-founder of Freddy’s Frozen Custard and founder of Redler’s Hospitality.Scott tells his story of 48 years of experience, dedication, and admiration for the restaurant industry and creating an impact on others’ entrepreneurial lives and experiences. From the birth of Shanghai Charlie’s and Timberline Steakhouse to navigating the complexities of finances, location, and ergonomics, Scott's journey is a personal tale of passion and perseverance.Key Takeaways:Scott’s early dedication to the industry and his continual partnership.The hardships entrepreneurs encounter and the exchange of experience gained leading up to success.Lessons learned: Scott shares insights from his ventures like Shanghai Charlies and Timberline Steakhouse. He emphasizes the importance of culture, location, and attitude as key ingredients for any entrepreneurial venture. He also shares his truth about the recession's toll, where his 4-million-dollar investment, Timberline Steakhouse, sells for 25,000.Freddy’s: the concept and entrepreneurs behind the investment. With integrity, minimal investment, and hard work, Freddy's has become a beloved fixture, serving up satisfaction to over 50% of its patrons to this day. As the first franchise was brought to life in Hutchinson, Kansas, Scott celebrates the joy of franchisee success stories, where lives are changed and businesses flourish.Scott tours across the country and even beyond as the Honors of Service Chair of the National Restaurant Association. Now, with Mocha’s Café and Redler Hospitality, Scott continues to stir up excitement in the industry. With a wealth of experience, Scott plans to make Mocha's Café a franchisable business and share his success.Hot Takes: From AI-driven drive-through menus to paperless receipts via automatic email, Scott spices up the conversation with insights into the hottest trends in food service technology. From the importance of the Owner Operator Concept to the game-changing benefits of data-driven decision-making (DDD).

In this episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by Angela Leet, CEO of QSR Automations. Angela discusses the company’s innovative kitchen automation solutions and their recent recognition of being named as a finalist for the prestigious Ring of Fire award. She shares insights into their new product, ConnectSmart Recipes Plus, which aims to extend the capabilities of kitchen screen investments and address labor challenges through digital transformation. She delves into QSR Automations’ philosophy of treating the kitchen as the “engine room” of a restaurant, creating a calmer environment with real-time information and predictive data for kitchen staff. Key Takeaways:(01:38) QSR Automations has pioneered restaurant tech since 1996 with its ConnectSmart platform used by major chains.(03:05) New product ConnectSmart Recipes Plus aims to extend kitchen screen capabilities and address labor challenges.(10:19) The kitchen is the engine room.(16:35) QSR leans toward the build-or-buy approach.(21:23) Solutions extend beyond restaurants to venues like stadiums, airports, and cruise ships.(31:31) QSR continues innovating after 25+ years and has been named a finalist for most innovative companies.(33:41) Angela prioritizes people and creating memorable experiences, starting in the kitchen.(39:28) Restaurants want to meet evolving consumer needs, like on-demand dining and customization.(41:25) QSR seeks true tech partnerships beyond just integration to provide a single customer solution.Resources Mentioned:QSR AutomationsMoneyball

In today’s episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by Ricky Richardson, Chief Executive Officer of Eggs Up Grill.Ricky discusses the brand’s origins and rapid expansion since he took over. He provides background on Eggs Up Grill being started by a third-generation diner operator and becoming a 100% franchised system. Ricky highlights the importance of maintaining a consistent brand culture as they grow through franchising, including implementing a new proprietary digital training platform. He also shares an “untold story” from his international restaurant experience involving an unconventional way to access water during an opening.Key Takeaways:(4:54) Ricky provides background on Eggs Up Grill.(10:42) Involving franchisees in the decision-making process.(19:39) Consistency in brand experience is critical as Eggs Up Grill expands through franchising.(20:21) Eggs Up Grill launched a proprietary digital training platform for franchisees.(26:12) An “untold story” from Ricky’s international experience. (30:21) Nurturing brand culture through local franchise ownership is vital.(32:54) Food Service Feud!Resources:ToastEggs Up Grill

In today’s episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by Sterling Douglass, Co-Founder and CEO of Chowly, Inc., and Andrew J. Nash, CEO of Targetable.Sterling and Andrew talk about Chowly’s recent acquisition of Targetable and the benefits this strategic move brings to restaurant operators. They discuss their combined vision of creating an all-in-one digital ordering and marketing solution tailored specifically for small and medium-sized businesses. The duo emphasizes simplifying technology processes, minimizing workloads for operators, and providing comprehensive, done-for-you services. Their goal is to address the entire customer journey from awareness and acquisition to retention marketing.Key Takeaways:(5:16) Targetable provides cost-effective digital marketing for restaurants.(9:31) Chowly aims for an all-in-one digital ordering solution for SMBs.(12:48) Addressing the entire customer journey from awareness to retention.(16:08) Simplifying technology processes and minimizing operator workload.(19:27) Offering comprehensive, done-for-you solutions for lack of marketing staff.(24:35) Emphasizing return on time (ROT) in addition to ROI.(34:14) Focusing on discoverability, awareness, acquisition, and retention marketing.(38:53) What is the ideal marketing spend?(43:43) Leveraging organic strategies for cost-effectiveness and targeted reach.(46:13) Serving SMBs and addressing their unique challenges.Resources Mentioned:Chowly, Inc.Targetable

In this episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by Theresa Montanaro, Regional Director of JSC Management for Burger King in New England; Jennifer Chavez, Chief Financial Officer of G2G Management Group, LLC; and John Hernandez, Chief Executive Officer of G2G Management Group, LLC.They discuss the fast-food and restaurant industry’s future, touching on leadership, technology, and innovation. They talk about starting in entry-level roles and the path to leadership, the significance of technology like AI and Restaurant365 in enhancing efficiency, and the role of kiosks in customer engagement. The importance of nurturing young talent and the strategic expansion of their companies is a highlight.Key Takeaways:(04:23) Leveraging AI to monitor team engagement and enhance customer interactions​​.(04:58) Theresa highlights the comprehensive use of Restaurant365 for various operational needs​​.(07:10) The importance of company culture in hiring and promoting young employees to leadership roles​​.(08:59) The current and future implementation of kiosks at Burger King locations​​.(11:09) Introduction of a special loyalty program at JSC locations with exclusive offers​​.(23:45) Starting out as a waitress.(32:10) Jennifer emphasizes the significance of dashboards in providing real-time data to owners and operators​​.(40:58) Food Service Feud.(59:43) John discusses the effectiveness of legacy brands like Denny’s in resonating with younger generations and the importance of targeted advertising and social media presence at the store level​​.(01:04:29) John’s favorite Boston-born celebrity.Resources:JSC ManagementG2G ManagementRestaurant365

In today’s episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by Paul Walker of Village Inn, and Yildris Rodriguez-Ross, Chief Financial Officer of Fresh Dining Concepts, LLC.Paul and Yildris share the history of their companies and their involvement in the restaurant industry. They highlight the significance of familial and professional relationships that have underpinned their businesses' growth over decades. Yildris and Paul also emphasize the critical role of R365 technology in facilitating expansion and operational efficiency.Key Takeaways:(01:00) The Walker family’s restaurant business saga starts in the 1950s.(03:05) The business thrives on strong family ties.(04:20) Navigating through challenges, including a significant franchisee insolvency.(05:25) R365 technology plays a pivotal role in business administration.(07:15) Paul’s early job experiences molded his professional diligence.(09:10) Competitive spirit and sports are fundamental to the Walker family ethos.(10:15) Quality and innovation hold value in franchise partnerships.(11:30) In the food business, the drawbacks of valuing efficiency over quality.(16:15) How to lose customers and taint your brand.(26:07) Yildris worked in accounting before transitioning to hospitality.(31:44) Yildris was one of Restaurant365's first clients.(37:57) Data overload is an issue, so customizable dashboards focused on actionable KPIs are valuable.(39:23) Different teams like operations, finance, and culinary need tailored dashboard views.

In today's episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” are joined by Steven Song, Chief Financial Officer at Luke's Lobster, and  Kathi Turner, Executive at Turner's Seafood.Steven and Kathi discuss the seafood industry and the pivotal role of technology in enhancing restaurant operations and customer experiences. They share their unique journeys into the seafood business, highlighting the challenges and opportunities that come with integrating digital solutions into traditional business models. They also touch on the importance of sustainability and innovation in seafood sourcing and distribution, underscoring the need for restaurants to adapt to changing consumer demands and environmental considerations. Key Takeaways:(02:29) Steven discusses the transformative impact of technology in the restaurant industry.(09:54) The shift from manual invoice processing to digital solutions at Luke's Lobster.(14:26) Geographic challenges in seafood distribution and solutions.(15:00) The expansion of Luke's Lobster through Whole Foods and online delivery platforms.(17:36) The potential for consolidation in restaurant technology to simplify operations.(19:47) The digital transformation journey in the traditionally analog hospitality industry.(20:31) The importance of integrated tech solutions to reduce operational friction.(36:13) Kathi Turner discusses the genesis of their investment platform to address technology needs in the restaurant industry.(40:52) Exploring the balance between tradition and innovation in seafood restaurants.(45:30) The role of consumer preferences in shaping seafood restaurant offerings.(50:18) Strategies for sustainable seafood sourcing and its impact on business.(55:07) The importance of community and cultural connections in the seafood industry.Resources:Luke's LobsterTurner’s SeafoodRestaurant365

In this episode of Hospitality Hangout, hosts Michael Schatzberg, known as "The Restaurant Guy," and Jimmy Frischling, referred to as "The Finance Guy," are joined by Morgan Harris, Co-Founder and Chief Customer Advocate of Restaurant365.Morgan shares his journey from a CPA at PWC to a passionate entrepreneur determined to help restaurants thrive. He delves into the unique challenges that restaurant accounting and operations present and explains how his vision to address these issues led to the creation of Restaurant365. Morgan also highlights the company's strategic partnerships with accounting firms to effectively reach more restaurant operators by relying on a trusted network of Restaurant365 experts.Key Insights:Restaurants possess distinctive accounting needs that require specialized solutions.Inventory management significantly impacts accounting processes.The importance of tracking inventory outside of traditional accounting software.The necessity for restaurants to generate profits for sustainability.Fundamental principles of accounting, including debits and credits.The integration of accounting and inventory management within Restaurant365.The misconception surrounding the complexities of restaurant businesses.Challenges faced by early adopter restaurants due to outdated technology.The significance of establishing partnerships for the advancement of restaurant technology.How outsourced accounting services contribute to increased sales for restaurants.

In today's episode of Hospitality Hangout, Michael Schatzberg "The Restaurant Guy" and Jimmy Frischling "The Finance Guy" are joined by Clinton Anderson, CEO of HotSchedules (now powered by Fourth.) Clinton shares his journey from a farm in rural Canada to CEO of Fourth, a restaurant technology provider serving 125,000 locations globally. Listen as he discusses the importance of collaboration between operators and tech partners, ideas for controlling volatile back-of-house costs, how purchasing and inventory management remain antiquated for most restaurants, and the key role forecasting plays in profitability.Clinton also reveals whether he was truly chased by a grizzly bear, arrested crossing the US-Canadian border, and if he speaks fluent Japanese.Key Takeaways[00:11 - 00:58] Live from Kings County Distillery Studios in NYC[00:59 - 02:56] PSA — Subscribe to the show[02:56 - 05:32] Introducing Clinton Anderson, CEO of Fourth/HotSchedules[] [05:48 - 08:37] Clinton talks about Fourth, and the HotSchedules software for maintaining employee schedules and is adopted widely in restaurants[07:47 - 08:37] Schatzy's loyalty to HotSchedules, it's been around for more than two decades[08:38 - 13:30] A deep dive into Clinton's history, leaving Canada to attend Harvard then Bain & Capital, then investing, then realizing he wanted to lead a technology company toward success[09:33 - 10:45] Operating responsibility, leading and motivating a team[10:46 - 11:48] Why Fourth? Adding simplicity to a complicated industry[11:49 - 13:03] An opportunity to get into restaurants and encourage adoption of a tool that will make lives easier and consistent[13:05 - 13:55] Jimmy on taking a similar path in the past in investments[13:55 - 16:43] Unbreaking rules — AI-powered forecasting tool by Fourth, anticipate rising labor and food costs, leverage data to become profitable[16:43 - 19:27] Predictability is a differentiator, considering the cost of food waste and the idea that not everyone can be winners in the restaurant industry[19:28 - 22:45] A lot of restaurant operators don't have time to think about technology[22:59 - 24:38] Sometimes the grumpiest customers are the best customers because they tell the truth about what isn't working, a customer advisory council[24:52 - 28:32] "It's hard to drain the swamp when you're up to your ass in alligators" and how it applies to the food service industry's biggest pain points[28:33 - 33:22] Talking Back: Clinton asks what the biggest challenge facing the average operator is. Everyone discusses procurement, forecasting, software solutions and a lot of equipment[33:22 - 35:56] Spice is Right, IHOP Breakfast Sample[36:22 - 40:13] Trivia — Clinton edition[40:14 - 42:27] Branded Quickfire with Clinton

In today's episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” are joined by James Vitrano, Chief Executive Officer of Sucré.They discuss James' background, from his early ambitions to getting into the restaurant industry and working for major chains like Ruby Tuesday's. They talk about his current role as CEO of Sucré, a high-end New Orleans-inspired dessert chain that he and his partners acquired and are now focused on growing. The three discuss topics such as franchising models, use of technology in restaurants, what's right and wrong with the hospitality industry, along with James' vision for bringing Sucré to new markets.Key Takeaways:[00:08 - 03:19] Live from ICR Conference in Orlando Florida, introducing a conversation with James Vitrano, CEO of Sucré[03:20 - 04:44] Two Truths and a Lie[04:56 - 06:26] James talks about his background and journey, buying Sucré and becoming its CEO. The original New Orleans patisserie, originally founded by Joel Dondis[06:27 - 10:40] Sucré is opening up its 15th store, and reflecting on James' background at Louisiana Tech with an interest in pursuing law, but going into hospitality with Noah Restaurant Group, Ruby Tuesdays, among others[10:04 - 10:40] Ruby Tuesdays and being head of international, that taking James to Iceland, Romania, and Guam[10:42 - 13:37] Jimmy gives background on the fragmented nature of food service and hospitality, and asks James about leveraging tech. Thinking about the "tech stack"[13:42 - 15:42] Engagement, opportunity, and an explosion of software solutions. NOLA as a unique market.[15:52 - 16:38] New Orleans fusion of culture and heritage[16:39 - 19:18] Learning franchising and taking Noah's Bagels from 7 stores to 2 million. Currently focusing on corporate franchising.[19:47 - 22:17] Talking Back — How Jimmy and Schatzy met[22:17 - 24:54] Talking Back follow up — What's right with the hospitality industry?[24:54 - 27:16] Talking back part three — what's missing in the hospitality industry and needs fixing?[27:23 - 29:38] The Spice is Right — Disney World edition, the price of Chef Mickey character breakfast buffet[29:38 - 32:35] Trivia Tuesday answers[32:35 - 36:38] Branded Quickfire — Orlando edition

In this episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by Herb Ring, National Foodservice Director of The Hershey Company.Herb shares how he got his start working in his family’s restaurants before transitioning into foodservice sales roles at companies like The J.M. Smucker Company. Twenty years ago, Herb moved his family to Hershey, Pennsylvania, to take on a role heading up foodservice sales and marketing at Hershey. He talks about major foodservice customers like Dairy Queen using nostalgic ingredients like Twizzlers for milkshake straws, the importance of data and chopped candy in driving Hershey’s explosive growth, and more!Key Takeaways[00:08 - 03:17] Introducing Herb Ring, National Food Service Director of Hershey[02:47 - 03:39] An opportunity to work at Smucker[03:41 - 05:51] Moving to National County, and working with Aramark[05:50 - 06:37] The first thing Herb sold for Hershey's was their chocolate syrup[06:38 - 08:18] Moving to Hershey, Pennsylvania for work. Realizing it was a great place to raise a family, and connected to major hubs like Philadelphia, Baltimore, and Washington DC[08:20 - 10:34] How Herb helps food service clients avoid the sandpits of business[10:58 - 15:19] How Hershey's is using technology and innovation to drive better decision making. Using data, selling goods as ingredients vs just candy bars, and having connections across the food industry[15:28 - 18:36] Limited time offers and how customers are incorporating Hershey's products into their line of nostalgic desserts and alcoholic drinks[18:45 - 22:27] Reflecting on four years of the podcast and 156 episodes, Hospitality Hangout podcasting frequency shifting to weekly,[22:32 - 24:49] Spice is Right, the price of a wing combo meal at Wingstop[24:49 - 28:44] Branded Quickfire with Herb Ring

In today’s episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by Phil Kafarakis, President and CEO of International Foodservice Manufacturers Association (IFMA).Phil focuses on strengthening connections between the food manufacturing and restaurant industries. He also shares his career journey, from working for Oscar Mayer to going on to earn an MBA from Georgetown later in his career. As head of IFMA, Phil is focused on opening membership beyond just manufacturers. He discusses this year’s IFMA conference and collaboration across the “ecosystem,” highlighting the importance of manufacturers to the success of restaurants.Key Takeaways[00:08 - 01:30] Introduction — IFMA and the Global Restaurant Leadership Conference, introducing Phil Kafarakis the President and CEO of the International Food Manufacturers Association[01:38 - 04:55] 1980-1985, not loving football, getting married, creating a career in food service with Oscar Meyer and beyond. Phil’s career started with hotdogs, not hamburgers.[04:55 - 06:45] 1985—Now, getting an MBA, mastering English, and development goals at McCormick[06:48 - 09:52] Phil's work for IFMA and celebrating two years of leadership. An eighteen month listening tour and understanding some of the "dinosaurs" of the business[10:02 - 11:58] A living eco-system is what the restaurant industry is, inviting in the right people into that ecosystem[12:19 - 15:29] Some of the largest companies in the world are in food manufacturing[15:35 - 17:08] Phil's takeaways from IFMA, an environment for authority on food away from home, research, education, analysis, and data. Meeting consumer needs.[17:50 - 23:32] Talking Back — How Branded Hospitality Ventures evolved to Branded Hospitality Media and that journey. Manufacturers, the backbone of restaurants.[24:52 - 27:04] Spice is Right — Jack in the Box, Jumbo Jack Cheeseburger edition[27:07 - 31:25] Branded Quickfire

In today’s episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by George McKerrow, CEO of Ted’s Montana Grill.George pioneered the casual dining segment with LongHorn Steakhouse, which he founded in 1981 and eventually took public. He later partnered with Ted Turner to bring bison meat mainstream at Ted’s Montana Grill. Now CEO of Ted’s, George reflects on lessons learned over his long career launching concepts and delighting guests. Key Takeaways:[00:08 - 01:46] Live from Pepsi Studios in Scottsdale, Arizona for IFMA the International Foodservice Manufacturers Association's President's Conference[03:30 - 08:19] Introducing George McKerrow, CEO at Ted's Montana Grill, talking about opening the first ever LongHorn Steakhouse in 1981 and founding Ted's in January 2002.[05:38 - 07:44] George on getting a job for gas at 16, working his way up the restaurant industry, and making Ted Turner a deal he couldn't refuse[08:56 - 11:17] George credited with giving birth to the entire casual dining segment by Nation's Restaurant News, and how he turned a single unit of LongHorn Steakhouse into a dining phenomenon[09:51 - 11:17] A fun honky-tonk saloon, quality feeds and genuine hospitality[11:19 - 14:59] Schatzy and George on bartending, on starting and working your way up the foodchain[15:01 - 18:42] The three greatest lessons George has learned in hospitality leadership: financial input, great people, and restaurant unpredictability[18:48 - 20:58] Democratization is part of the restaurant industry, there's a career path[21:04 - 26:17] Talking Back: George asks what Schatzy and Jimmy think are the next big trends in hospitality[21:40 - 23:29] Schatzy: People want to go out more, but you need to give them a reason, the rise of experiential restaurants and smaller footprints[23:43 - 25:39] Jimmy: meet the guests where they're at, leveraging technology in labor[26:21 - 28:42] The Spice is Right: Cost of a classic chicken sandwich at Popeyes in Route 17 in New Jersey[28:43 - 31:11] Branded Quickfire: George's lightning round

In today’s episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by Perry Miele, President and CEO of Nestlé Professional North America.Perry talks about recently receiving the prestigious IFMA Oberkfell Award and what it means to be recognized for his leadership and impact. He also reveals that he will soon retire after an impressive 30 years at Nestlé! Perry provides insights into Nestlé Professional’s innovative efforts to embrace technology and better serve operators and consumers as he emphasizes the importance of understanding operators’ needs and leading the industry forward during a time of rapid change. Key Takeaways[00:08 - 02:09] Live from Pepsi Studios at the International Food Manufacturing Association's President's Conference in Scottsdale, Arizona.[02:09 - 03:55] Trivia Tuesdays[03:53 - 05:41] Introducing Perry Miele, President and CEO of Nestlé. Perry talks about his path to 30 years at Nestlé and a passion for the food industry[05:42 - 07:52] Breaking News — Perry awarded the IFMA's Oberkfell Award for leadership and impact[08:05 - 12:21] Letting other people be in front, "Making more possible," and embracing the automation of robotics[12:35 - 15:28] How Nestlé is using AI to help operators drive traffic and their bottom line. Innovations inspired by the COVID pandemic.[15:29 - 16:33] Nestlé the future of food[16:33 - 18:03] Breaking news — Perry retiring after 30 years of leading Nestlé, and his plans for staying involved in the hospitality industry[18:19 - 22:17] Talking Back — Perry asks when and why Schatzy and Jimmy started the Hospitality Hangout podcast[22:20 - 24:45] Spice is Right — Tim Hortons Coffee and Donut Sampler[24:59 - 26:42] Coming back for Trivia Tuesday answers[26:46 - 29:42] Branded Quickfire — IFMA edition[29:43 - 32:09] Getting in touch with Perry

In today's episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” are joined by Lance Trenary, President and CEO of Golden Corral Corporation, and Roy Gilad, Founder and CEO of Vitality Bowls.Lance discusses how Golden Corral persevered through COVID shutdowns by innovating business models while maintaining quality and caring for staff and partners. Roy shares how he started Vitality Bowls because of his daughter's severe food allergies.Listen to this episode to hear more about the role of technology like point-of-sale systems to enable service and efficiency, and the surprise capital of hard seltzer consumption!Key Takeaways[00:06 - 04:46] Live from RFDC Pt2 — Introducing Lance Trenary, President and CEO of Golden Corral[04:49 - 09:29] Golden Corral, revived and regenerated after the pandemic through innovative pivots and taking care of employees[05:47 - 09:29] Doing right by guests, seven new business models while fans waited for buffet to come back. Stronger now because of it. "Thank goodness God loves a buffet"[09:31 - 12:21] Breaking News: Lance talks about introducing a new fast casual concept of Golden Corral, Homework Kitchen in Southern Pines North Carolina.[10:15 - 11:48] COVID exposed Golden Corral's underbelly, Lance wanted to fix that weakness so Golden Corral will be around for at least a hundred more years[12:21 - 14:07] Food Service Feud with Lance: Which type of business performs worst on Mondays?[14:29 - 17:27] Branded Quickfire with Lance[18:36 - 22:15] Introducing Roy Gilad, Founder & CEO of Vitality Bowls[22:16 - 24:21] Roy talks about the secret sauce to his success. The secret is people.[24:28 - 27:15] Vitality Bowls' tech stack — Schatzy's impromptu ad for Vitality Bowl, and why they use Toast POS[27:15 - 29:14] Instant TVO Online Ordering and Loyalty, a golden ticket[29:18 - 31:12] Supporting growing teams, doubling down on culture and alignment with franchisees[31:13 - 33:35] Food Service Feud with Roy — Which state consumes the most amount of hard seltzer?[33:42 - 36:46] Branded Quickfire with Roy

In today's episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” are joined by Chris Dull, President and CEO of Freddy's Frozen Custard & Steakburgers, and Chris Wren, Vice President Head of International Development of Dairy Queen.Chris Dull shares how Freddy’s great franchise partners have powered growth to over 500 locations by mastering operations and development. He highlights innovations like kitchen display software that optimize speed and consistency. Chris Wren provides an overview of Dairy Queen's 2500+ international locations, including a major presence in China. He emphasizes the importance of knowing a company's history before making changes. He also talks about the significance of recognizing restaurant workers during visits for the profound impact it has on morale.Whether you bleed DQ Blizzards or Freddy’s custard, don’t miss this cross-industry extravaganza!Key Takeaways[03:47 - 07:16] Introducing Chris Dull, President and CEO of Freddy's Frozen Custard & Steakburgers[04:03 - 05:50] Chris' time as a linebacker at Baylor University in 1995, then tracing his path from Marble Slab Creamery, the International Franchise Association, Global Franchise Group, Bean & Brew, and now Freddy's[05:59 - 07:16] Chris' journey in his own words[07:20 - 09:54] Jimmy gets the breaking news, Freddy's just opened their 510th restaurant in Freddy's Nation. Chris discusses the phenomenal growth and strategy behind it.[09:55 - 13:08] The importance of the tech stack in any restaurant,[13:09 - 14:26] What's next for Freddy's and Freddy's Nation? New innovations in quality chicken. The guys talk shop about the new chicken club sandwich.[14:27 - 18:41] Talking Back — Chris asks what Schatzy finds exciting about the industry right now, and asks Jimmy how to measure technology and savings that might see on paper versus interfering with guest experience[18:41 - 20:49] Food Service Feud, The Toast Restaurant Report: Which state sells most alcoholic beverages during lunch?[20:54 - 23:12] Branded Quickfire, Chris Dull Las Vegas Edition[24:49 - 28:56] Introducing Chris Wren, Vice President and Head of International Development for Dairy Queen. His history in Western University for political science, MBA from Southern Memphis University, to Yum! Brands, Pizza Hut France, then Dine Brands, Citibank Restaurant franchising, Wingstop, and finally Dairy Queen[29:05 - 30:21] Singing the Dairy Queen jingle[30:23 - 32:01] Expanding Dairy Queen into international markets and discussing growth, "People will seemingly consume an unlimited quantity of ice cream"[32:01 - 32:56] Chris thinks the Gulf is a huge area of opportunity for Dairy Queen's expansion, and in the United Kingdom[32:56 - 33:28] Discussing their favorite items at Dairy Queen[33:29 - 35:51] Enabling businesses to succeed and people to work their way up, Chris talks about how the industry should be having fun or you're doing something wrong.[35:53 - 36:37] Ice cream and beer summits[36:36 - 39:12] Chris' career in international franchising, and the lessons he learned, advice for visiting restaurants as corporate employees.[39:12 - 41:32] Learning on the job, cumulative result of the efforts of thousands of people over a long period of time and many mistakes[41:32 - 42:51] Food Service Feud, Chris Dull edition: Toast Restaurant Report, Which US state has the most generous tippers[42:53 - 45:20] Branded Quickfire, Chris Dull Vegas edition

In this REWIND episode of Hospitality Hangout, hosts Michael Schatzberg, "The Restaurant Guy," and Jimmy Frischling, "The Finance Guy," were joined by Marianne Radley, the Chief Marketing Officer of Smoothie King. The trio engaged in a discussion revolving around effective marketing strategies and insights within the food and beverage industry.During the episode, Radley shed light on Smoothie King's recent marketing initiatives and shared valuable insights into the company's success. She emphasized the importance of understanding customer needs and tailoring marketing efforts accordingly. Radley pointed out that staying relevant in the ever-evolving marketplace requires continuous innovation and adaptation.Smoothie King's CMO emphasized the role of data in guiding marketing decisions. Radley revealed that the company leverages comprehensive customer data to create personalized experiences and develop targeted campaigns. By analyzing consumer preferences, Smoothie King has successfully implemented strategies to drive customer loyalty and engagement.They delved into third-party delivery services and the invaluable insights derived from their analytics. The trio eagerly discussed the challenges and opportunities that arise when partnering with external delivery platforms, emphasizing the importance of harnessing the power of data to enhance customer experiences and drive business growth. With Marianne's wealth of knowledge and expertise, they explored innovative strategies for leveraging third-party delivery analytics to make informed decisions and optimize operations.The discussion also touched upon the significance of brand authenticity. Radley emphasized the need for businesses to genuinely connect with their target audience by aligning marketing messages with their core values. She explained how Smoothie King's commitment to providing nutritious and delicious smoothies resonates with health-conscious consumers, leading to a strong brand identity.Hospitality Hangout once again proved to be an engaging platform for industry professionals. This episode delivers Marianne Radley's expertise and provides an enriching exploration of marketing strategies in the food and beverage industry.Key Takeaways:[01:50 - 03:36] Introducing Marianne Radley, CMO and Smoothie Queen of Smoothie King[03:36 - 04:38] Marianne's past at Anheuser-Busch, Monster, Pizza Hut[04:38 - 06:04] The Smoothie Bowl experience at Smoothie King[06:35 - 07:18] Innovation at Smoothie King, a new app and MVP platform[07:43 - 08:21] Growing and opening new stores internationally in the Caribbean, Korea and throughout Asia[08:21 - 09:02] Low entry fees for franchise start ups[09:24 - 10:23] Smoothie King origin story, 50 years of success[10:37 - 12:20] Takeaways from Food on Demand, the QSR landscape and third party delivery and new customer generation[12:22 - 13:31] How third party delivery can cause disharmony with intended food and brand experience[13:31 - 14:17] Third party delivery reflects poorly on the business not the delivery service[14:17 - 15:23] The analytics benefit of using DoorDash, UberEats, and third party delivery for data about your audience[15:23 - 20:40] Crystal Ball on digital engagement, minimum wage and tipping cultures[20:40 - 22:50] "What do you think of New Jersey?"[22:53 - 26:54] Branded Quickfire, Vegas EditionTo hear “Branded Quickfire” answers and all of Radley’s conversation check out this episode of Hospitality Hangout.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with R.J. Melman, President of Lettuce Entertain You, a fifty-one year old restaurant group that is privately held with over one hundred and twenty restaurants across the country in thirteen different states. It is based out of Chicago, Illinois.Melman’s dad, Rich Melman started the company back in 1971 when he opened a restaurant with his best friend Jerry Orzoff. Melman’s siblings Jarrod and Molly are both part of the Lettuce Entertain You Restaurants team.The guys share breaking news and say that Lettuce has just opened their first restaurant in Florida. It is Aba, a Mediterranean restaurant that brings cooking influences from the Mediterranean, including Israel, Lebanon, Turkey and Greece. Also the group is opening RPM Italian in West Palm Beach and Summer House in Orlando.In Chicago in 2023 Melman talks about the new collaboration between Tao Group Hospitality. The partnership will bring a new private members club. The guys also talk about the Lettuce loyalty program that has been around for more than three decades. Now the program is free through the app. Recently they announced that Lettuce has partnered with DoorDash for a first of its kind loyalty program. The program powered by DoorDash will now allow guests to receive loyalty points and redeem gift cards for takeout and delivery.Melman’s goal when he became President was to use tech to transcend hospitality in dining rooms, bringing hospitality and technology together. Melman says they are in the process of switching over our general ledger, HR solution and more.Melman shares how the company continues to keep things going well with all of the expansion. They have been consistent on expansion over the last thirty years and said that the team has played a role in the growth.Key Takeaways:[02:42 - 04:17] Introducing RJ Melman, President of Lettuce Entertain You Restaurants[04:18 - 07:20] RJ introduces himself and his company, its history in Chicago and their 120 restaurants[07:20 - 08:31] RJ's first job as a restaurant host[08:36 - 09:51] Breaking news, Aba opens its doors in Miami's Bal Harbor Shops[09:49 - 11:24] Working in Florida, the opportunity to do a restaurant for Disney Corporation[11:24 - 14:17] Partnering with Tao Hospitalities, more on working with RJ's brother and sister[14:24 - 16:07] Lettuce Entertain You partnership and menu powered by DoorDash[16:15 - 18:19] Redeeming loyalty points on delivery orders, bringing technology and hospitality together. The Tech Stack.[18:20 - 22:27] A family business that has focused on growth. RJ's dad gave them autonomy and acted as their cheerleader in managing the restaurants[22:30 - 25:11] Learning from RJ's store success, "Someone ahead of you never stops you from growing in this company...And developing someone below you never makes you be replaced either."[25:11 - 29:31] Talking Back, RJ asks about the best of the best[29:36 - 32:55] Food Service Feud, favorite pretzel chain and Franke The Tank[32:55 - 37:40] Branded Quickfire, Taco Tuesday or Fried Chicken FridayTo hear more about Lettuce’s tech strategy, the foodservice feud and the talking back segment plus get the answer to the trivia question, check out this episode of Hospitality Hangout.

In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Phil Crawford, the chief technology officer of CKE Restaurants, to explore the ongoing digital revolution in the restaurant industry.CKE Restaurants is a Tennessee-based, privately held company that runs and operates Carl’s Jr. and Hardee’s. The two regional brands combined represent over 3,800 franchised or company-operated restaurants in 44 states and 43 foreign countries and U.S. territories.Crawford moved from New York City—having previously served as the chief technology officer for Godiva—to Nashville to join CKE in the fall of 2020.“Nashville and New York City are two parts of the spectrum. But the exciting part is that when it comes down to hospitality and technology, there’s a lot of synergies within both cities and corporations,” says Crawford. “They both have a desire and drive to be the best they can possibly be… it’s all about scale and size, and ensuring that we have the guest experience in mind.”Restaurants—looking to adapt to evolving operational and consumer needs—are moving away from POS systems. Most systems and processes have entered the realm of mobile technology, leading to the creation of more cloud-based systems, direct-to-consumer interactions, analytics, and artificial intelligence to better reach customers.“Any kind of digital ecosystem that’s out there that you can infuse the guest experience is where everything’s going,” adds Crawford. “It’s all about trying to bridge that gap between what we think our consumers know and what they do know, and making it a personalized journey. That’s the kind of tech incorporation that we need to be thinking of to become technology evangelists and to have that competitive edge in our industry.”Key Takeaways:[02:22 - 05:36] Introducing Phil Crawford, Chief Technology Officer at CKE Restaurants (Carl Karcher Enterprises)[04:12 - 05:33] Phil's background in hospitality started at 16 at Carl's Jr., to Shake Shack, to CKE[05:53 - 08:42] Phil's take on regional food differences between Nashville and New York City[06:30 - 07:38] New York City and Nashville are different parts of the spectrum, "The bigger we get the smarter we have to act"[07:44 - 08:42] "Being the health conscious Southern California, yoga, acupuncturist freak I am..."[08:46 - 10:13] Talking about Red Burrito and Green Burrito businesses[10:14 - 12:50] The Tech Stack and POS, new innovations in personalization and mobile technology[12:52 - 15:31] Revisiting the pandemic and the adoption of new technology[15:32 - 18:04] Maintaining 3,800 and all the training necessary to run new stores, an education opportunity for franchises[18:05 - 20:31] The pain points in the restaurant operator business, too much technology can be a detriment[20:47 - 22:48] Diving deeper into the digital transformation and education of what drives your business. You don't always need a Ferrari when a Ford will do.[22:49 - 24:16] Phil's take on virtual kitchens, there's a place for it[24:15 - 25:09] The virtual kitchen concept and burrito plans[25:10 - 29:10] Talking Back, discussing the Branded Marketplace and the technology behind it[29:27 - 32:19] Crystal Ball, the hospitality landscape in two years, 100% personalization and more contactless experiences[32:19 - 33:13] Mac 12 on the rocks[33:15 - 35:14] Branded QuickfireClick here for more recovery and relief information for restaurant, hospitality and food service operators. And to keep listening, check out The Hospitality Hangout podcast on Spotify!This syndicated content is brought to you by Branded Strategic Hospitality.

LIVE from the Fast Casual Executive Summit in Louisville, Kentucky, the guys catch up with the visionaries of emerging restaurant brands, unpacking their innovative concepts and roadmaps to expansion!In today's episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” are joined by Prakash Karamchandani, Chief Executive Officer of Balance Pan-Asian Grille; Chris Medhurst, President and Chief Operating Officer of District Taco; and Chad Coulter, Founder and CEO of Biscuit Belly.Key Takeaways[00:34 - 03:07] Prakash Karamchandani: Opening an Asian restaurant after losing his finance job in the 2008 recession.[03:11 - 05:58] Growing your own produce using an aquaponics system.[06:00 - 07:40] Franchising growth for emerging brands, Pivotal Growth Partners (PGP)[07:42 - 10:51] Post-covid growth[10:55 - 13:20] Spice is Right: Prakash on the Wendy's Dave Combo[13:20 - 15:30] Crystal Ball: The next hot topics in hospitality are going to center around AI martech and back of house[15:32 - 17:21] Branded Quickfire: Five questions for Prakash[18:05 - 21:13] Chris Medhurst: Growth plans for New York and other East Coast markets.[21:14 - 23:32] What is helping District Taco catch fire? The brick and mortar story effect[23:41 - 24:56] District Taco is opening up stores in New York and New Jersey[24:56 - 27:44] Talking Back, Chris takes the mic and asks about ads[27:44 - 29:38] Spice is Right, Louisville and Carvel[29:45 - 32:37] Branded Quickfire: Chris answers 5 lightning round questions[34:52 - 40:05] Chad Coulter Founder of Biscuit Belly: Focusing biscuit business growth in Southeastern US.[37:59 - 40:05] The origin story of Biscuit Belly[40:16 - 41:15] Diving into the restaurant business and learning the ropes[41:17 - 43:34] The uptick in breakfast and brunch business[43:36 - 44:00] Fast-casual, craft-casual[44:05 - 45:19] Where Chad is seeing growth for Biscuit Belly, southeast growth[45:41 - 52:08] Talking Back: Tell Us About You edition[46:53 - 49:08] Schatzy's origin story and Branded Hospitality's focus[49:18 - 52:08] Jimmy's story and the idea of Branded Hospitality Group[52:13 - 55:07] Spice is Right: Fast Casual Summit Edition[55:13 - 58:36] Branded Quickfire