In today's episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” are joined by Josh Kern, CEO of SPB Hospitality. Josh shares his experiences from his time in politics to working in the marketing sector for high-profile brands like Quiznos, Outback, and American Blue Ribbon Holdings. The trio discuss the challenges of running a restaurant business, the use of AI in drive-thrus, the impacts of inflation and supply chain issues on pricing, and how technological advances are changing the industry. Listen to this episode for discussion about how the role of CMO is evolving, the game of Frogger, and Josh’s special love for craps.Key Takeaways:(1:19) Going from politics to joining Quiznos.(3:04) SPB Hospitality background - formerly CraftWorks Holdings, now 16 brands and 590 restaurants.(8:49) The journey from legislative aide to Quiznos marketing team.(15:04) Leadership style compares to playing craps.(24:51) Testing AI drive-thru technology at Krystal, but still a bit "bleeding edge" and clunky.(28:16) On the industry being "tough" - supply chain volatility and inflation as main challenges.(37:01) Pricing elasticity limits amid inflation - a tipping point has been reached.(40:39) Flying on Air Force One?(43:22) David Letterman, Stoney River, LA, London, and a quickfire round.

LIVE from the CREATE conference in Palm Springs California, the guys chat with emerging restaurant brand leadership on their growing concepts and path to expansion.Key Takeaways[00:06 - 02:18] Schatzy and Jimmy visit CREATE in Palm Springs[02:20 - 05:27] How and Why Francesco and Allessandro developed a restaurant rooted in healthy vegetables[05:29 - 08:02] Francesco's experience raising capital for Avocaderia on Shark Tank[08:08 - 09:38] Operating in the toughest markets, like NYC[10:10 - 10:53] Avocaderia is becoming...Avo! 🥑[10:57 - 13:01] Talking Back, Francesco's Version[13:06 - 14:59] Where is Avo at two years from now? Understanding consumer behavior and utilizing data to create rich hospitality experiences[16:46 - 18:55] Branded Quickfire: Palm Springs Rat Pack edition[21:19 - 24:42] Welcoming Mehdi Zarhloul, CEO of Crazy Pita Restaurant Group[24:45 - 26:53] Transitioning from a lifestyle business to legacy brand through franchising for 17 years. What do the next 17 years hold?[26:53 - 29:56] Combining tech and effective operations, Mehdi's tips for finding balance.[29:57 - 34:29] Talking Back with Mehdi, existential questions for Jimmy and Schatzy about their regrets and bucket lists[34:31 - 36:16] Spice is Right, the cost of a Jimmy John's combo meal[36:18 - 39:27] Quickfire with Medhi[39:45 - 40:26] Jimmy Buffet and Crazy Jimmy[40:27 - 42:26] Introducing Daniella Senor, CEO of Colada Shop[42:28 - 44:10] Daniella's entrepreneurial spirit and her goal creating a welcoming space in her stores[44:50 - 46:05] What's next for Colada Shop, new markets[46:08 - 48:46] Talking Back, Daniella picks Jimmy and Schatzy's brain on markets[48:50 - 50:47] Spice is Right, rounding out at Olive Garden[50:46 - 52:33] Crystal Ball: Daniella predicts more AI, more robots[52:33 - 55:56] Branded Quickfire lightning round[56:00 - 01:01:23] Talking Back, Jimmy-style

In today's episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” talk to Lauren Bailey, co-founder and CEO of Upward Projects. As head of the Upward Projects Restaurant Group, Bailey steers five brands and 30 restaurants toward profit, success, and good experiences. In her conversation with Jimmy and Schatzy at CREATE, the trio discusses how Bailey got into the restaurant industry and some of the lessons learned as an emerging restauranteur. They also chat about working in the restaurant industries and the particular joy the environments can produce, including a story about encountering Jimmy Buffet while working as a bartender in Nantucket. Listen to this episode to learn Bailey's secrets to success with engaging with your hospitality team, navigating not having all the answers, and figuring out communication preferences in an age of chat bots.Key Takeaways[00:06 - 02:05] Introducing Lauren Bailey, Co-Founder & CEO of Upward Projects[02:08 - 03:36] How Lauren got into the restaurant industry, P.F. Changs and No-Doz[03:36 - 06:02] Lauren's lessons learned as an emerging restauranteur[06:21 - 08:21] 30 restaurants and 5 brands, having fun in the adventure with your teams[08:43 - 09:27] Leave your problems at the door, joking about men's and women's brains[09:29 - 10:28] Bartending in Nantucket, a Jimmy Buffet story[10:29 - 12:00] Schatzy and Jimmy on working in the restaurant industry[14:08 - 15:21] Is Lauren fearless?[15:38 - 16:33] How Lauren works with employees at her restaurants as someone who has worked every role in a restaurant[16:35 - 17:49] What happens when Lauren tries to "Undercover Boss" at her restaurants[17:54 - 23:49] Talking Back — Lauren tests how well Schatzy and Jimmy know each other[23:50 - 26:53] Spice is Right — Dunkin Donuts edition[26:54 - 28:13] Hospitality and communication preferences, restaurants don't answer the phones anymore[28:17 - 29:11] The tech side of restaurant communications, red rage[29:13 - 31:06] Branded Quickfire

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Dave Harris, chief information officer as well as chief technology officer at Shake Shack about how technology can enable and enhance the guest experience. Harris has been with Shake Shack for four years and has led technology teams across companies in retail, hospitality and consumer packaged goods. Some companies include Virgin Atlantic, Avis, JetBlue, Yankee Candle and more.Shake Shake serves elevated versions of the classics using only the best ingredients, says Harris. He adds that they are known for great burgers, chicken, hotdogs, frozen custard, beer, wine and more. Core values that Shake Shack focuses on are elevated food, made with the best ingredients, gathering and enriching their neighborhoods, and delivering enlightened hospitality at every touch point, says Harris. The original Shake Shack opened in New York’s Madison Square Park in early 2000. They have expanded to more than 400 locations across the United States and internationally. Harris talks about how Shake Shack will retrofit all locations with kiosks by the end of 2023. In 2017 they deployed their first kiosks in the Astor Place location and were able to use that data to develop the rollout program. Harris noted that about half of their locations currently have kiosks. He says that the kiosks are their highest profit margin channel and highest in check average check. Harris talks about investing in technology, he says from a guest perspective they have invested the most. He says they have invested significantly in digital products, they have custom IOS and Android mobile apps, a custom web ordering platform and the kiosk solution. Over the last two years Harris says that Shake Shack had to become more accessible, focus on multichannel delivery and make it easier for the Shack team. To hear Harris talk about the Shake Shack tech stack, including the tech that determines order wait time, plus find out what Harris’ talking back question is for the guys and the details of the foodservice feud check out this episode of Hospitality Hangout.

The latest episode of “Hospitality Hangout” hosted by Michael Schatzberg, known as “The Restaurant Guy”, and Jimmy Frischling or “The Finance Guy”, the podcast with Scott Boatwright, the Chief Operating Officer of Chipotle Mexican Grill. It was a delightful spread of insightful career stories, automation in restaurant operations, and a sprinkle of light-hearted banter to top it off.A Dishwasher’s Journey to COOAt 50, Scott Boatwright holds an impressive resume that starts from his initial role as a dishwasher, gradually climbing up the culinary and corporate ladder, showcasing an inspiring journey of diligence and passion for the food industry. With an MBA from Georgia State University and 18 years at Arby’s Restaurant Group under his belt, Scott joined Chipotle in May 2017, bringing a wealth of experience and commitment to restaurant operations and people-centric approaches.Commitment to Food IntegrityHaving been with Chipotle Mexican Grill for a significant time, Boatwright’s steadfast commitment to food integrity and innovative culinary techniques shines through. The COO diligently oversees the operations of over 3,250 restaurants worldwide, ensuring that each serves responsibly sourced, classically cooked meals without compromising on quality or taste. For Boatwright and the Chipotle team, it’s not just about serving food; it’s about cultivating a better world.Automation with a Human TouchThe lively discussion on the podcast delved deep into the realm of automation in the restaurant industry. Boatwright was quick to highlight that robotics and automation at Chipotle aren't about replacing the invaluable human touch but optimizing operations to enhance customer experiences. One such example is the introduction of “Autocado”, a collaborative endeavor with Miso Robotics. This innovative system is designed to efficiently prepare guacamole, cutting preparation time by an impressive 50%. With time being a precious commodity in the fast-paced restaurant environment, such savings are crucial and substantial, especially when scaled across all Chipotle locations.Pioneering Fast-Casual DiningThe hosts acknowledged Chipotle and its founder, Steve Ells, for their pioneering role in the fast-casual dining segment. With initial investments and support in real estate from McDonald's, Chipotle has never wavered from its commitment to quality and innovation, setting a benchmark in the industry for others to follow.Looking AheadAs the conversation flowed, Boatwright offered a glimpse into the future, anticipating hot topics in hospitality and technology likely to surface in the coming years. With a declining labor force due to demographic shifts and immigration challenges, the importance of robotics and automation in the restaurant industry is more significant than ever. Boatwright also expressed his advocacy for immigration reform to address labor shortages not only in the restaurant sector but across various industries.Engaging & Enlightening DiscussionThe podcast was not all serious and business-centric, as it lightened with a game of guessing popular ice cream shops and rapid-fire questions exploring Boatwright’s favorite foods, travel destinations, and sports teams. With a love for Mexican cuisine and a soft spot for New York and Florence, Italy, the conversation concluded on a delightful and relatable note for listeners.Wrap-UpFor enthusiasts and professionals in the foodservice, restaurant, and hospitality industry, “Hospitality Hangout” with Scott Boatwright is a must-listen. Engage with the podcast for a hearty serving of insights, laughter, and a deep-dive into the future of the restaurant industry with a side of Chipotle's signature integrity and innovation.

In the latest episode of Hospitality Hangout, hosts Michael Schatzberg "The Restaurant Guy" and Jimmy Frischling "The Finance Guy" were on the road at FSTEC in Dallas, Texas. They ventured into the intricacies of the hospitality industry, with guests John Pepper of 211VC, Emily Williams Knight, CEO of the Texas Restaurant Association, Angela Leet, CEO of QSR Automations, and Golden Corral’s CIO, Dawn Gillis.John Pepper: From Restaurant Startups to Tech StardomOpening the session was John Pepper, the dynamic force behind 211VC. As the co-founder of Boloco and the executive chairman of Hone, Pepper's entrepreneurial journey from launching a restaurant to investing in revolutionary restaurant tech is a masterclass in pivoting and seizing opportunities. The deep dive into the nuances of investing in startups and the seismic shifts expected in back-of-house operations.Emily Williams Knight: The Queen of Texas RestaurantsDescribed by the hosts as "Texas Restaurant Royalty", Emily Williams Knight, CEO of the Texas Restaurant Association, illuminated her illustrious path. From being inspired by TV shows to leading global brands, Emily's stint has seen it all. Her insights into TRA's role during the pandemic, the embrace of technology in hospitality, and the challenges therein made for an insightful session.Angela Leet: Automating the Future of Quick-ServiceAngela Leet, the brilliant CEO of QSR Automations, shared her riveting trajectory from a dream in architecture to becoming an influential player in restaurant tech. Her discussion on strategic partnerships in the tech landscape and the need for constant innovation in kitchen technology gave listeners a glimpse into the future of QSR.Dawn Gillis: Golden Corral's Tech MaverickConcluding the series was Dawn Gillis, the strategic mind behind Golden Corral's tech initiatives. From her tech endeavors at 7-Eleven to her pivotal role in Golden Corral's digital transformation, Gillis's story is one of resilience and innovation. She unveiled Golden Corral's ambitious project, "Homeward Kitchen," set to redefine southern quick-serve dining.This Dallas edition of "Hospitality Hangout" wasn't just an episode—it was a culinary tech carnival. From playful banter and games, like the memorable "The Spice is Right," to in-depth discussions about the industry's challenges and future, it was a smorgasbord of insights, laughter, and expert knowledge. Restaurant professionals and tech enthusiasts alike, if you're looking to decode the future of restaurant tech and have fun doing it, this episode is your golden ticket.Tune in to Hospitality Hangout and stay updated with the latest trends, challenges, and innovations in the restaurant industry.

On the latest episode of Hospitality Hangout, co-hosts Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sat down with a breakfast industry giant: David Birzon, CEO at Snooze, an A.M. Eatery. This conversation offers unique industry insights that you will not want to miss.From Paradise Bakery to Snooze, A Journey of ExpansionBirzon, who began his journey in the hospitality realm with Paradise Bakery in Aspen back in 1988, recounted his experience of growing the chain to an impressive 80 restaurants. The successful endeavor ultimately attracted Panera Bread, leading to an acquisition in 2007. But Birzon's entrepreneurial spirit didn't stop there. In 2012, partnering with a private equity group, he took on a new challenge, acquiring Snooze when it had a mere six units. Today, the chain boasts 65 eateries with eyes set on more.Unlocking the Power of Loyalty ProgramsJimmy sparked a discussion around the power of loyalty programs, referencing Snooze's recent revamp, MySnooze Bennyfits. Birzon emphasized the depth of relationship that can be forged when patrons opt into these programs. It isn’t just about rewards, but the invaluable data that enables restaurants to truly cater to individual needs. As Schatzy noted, the cost of customer acquisition far outweighs retention, making these programs essential for sustainable growth.Snooze's Blueprint for ExpansionWith an expansive trajectory in mind, Snooze aims to leave its culinary footprint in diverse locations including Orlando, Tampa, Minneapolis, Philadelphia, Cincinnati, and Columbus. They’re strategically spreading their reach, from mature markets to entirely new territories, keeping their growth ambitions stateside for now.The Fusion of Dining & DigitalThe trio also delved into the accelerating marriage of hospitality and technology. While the restaurant sector was historically slow in embracing digital solutions, the COVID-19 pandemic served as a profound catalyst. Today’s challenge, Birzon notes, isn’t about finding tech solutions – it's the integration and the tug-of-war over data ownership with third-party platforms.Schatzy and Jimmy also touched upon the idea of "dynamic pricing". A concept mirroring the pricing models of airlines and hotels could indeed reshape dining economics. However, Birzon believes a full embrace would demand a completely digital platform.Interestingly, while digital menus soared during the pandemic, there's been a trend reversal with many reverting to the tangible charm of paper menus, epitomizing the timeless essence of hospitality.The convergence of hospitality and technology demands a fine balance. While tech undeniably augments the dining experience, it's paramount that it serves to enhance, not eclipse, the very heart of hospitality.Tune into the Hospitality Hangout episode to hear these insights and more. Birzon’s experiences, coupled with Schatzy and Jimmy’s perspectives, promise a wealth of knowledge for anyone looking to navigate the evolving landscape of the hospitality industry.

In the latest episode of Hospitality Hangout, hosts Michael Schatzberg, affectionately known as "The Restaurant Guy," and Jimmy Frischling, "The Finance Guy," sit down with the legendary Don Fox, Chairman of Firehouse Subs.The Meteoric Rise of Don FoxStarting his culinary journey scrubbing dishes at an Italian restaurant in New Jersey, Fox has seen it all. From his aspirations of being a trumpet player to a substantial 23-year tenure with Burger King, Fox's tale is nothing short of inspiring. The episode sheds light on his monumental contribution to Firehouse Subs, transforming it from a 65-unit brand in 2003 to a colossal chain of over 1200 restaurants under his leadership.Lessons from Five Decades in the Restaurant IndustryReflecting on his extensive journey, Fox underlines three key lessons for budding restaurateurs:The importance of fostering teamwork and building robust relationships.Embracing hard work, coupled with unwavering dedication and effort.Prioritizing company culture, with leaders leading by example.These insights, echoed by Michael and Jimmy, serve as valuable takeaways for anyone in the hospitality industry.Shaq and the Digital FootprintA hilarious highlight from the episode revolves around NBA superstar, Shaquille O'Neal. From Shaq inadvertently compelling Firehouse Subs to join Twitter to a memorable interaction at a franchise conference, these stories underscore the potent impact of celebrities on businesses.However, diving deeper into technology's role, Fox emphasizes the need to merge technology with traditional hospitality elements. With a cautionary note, he warns of the risk of restaurants losing their unique identities if they entirely sideline the human touch that defines true hospitality.Generation Z and the Future of DiningThe episode delves into the evolving restaurant landscape, particularly the integration of technology. As Gen Z becomes the primary customer demographic, Fox ponders over their heavy reliance on technology and wonders if a saturation point might lead them to seek more traditional dining experiences.With a nod to the next generation, Fox also dispels some common misconceptions about their work ethic, holding a positive view of their contribution to the restaurant space.Lighthearted Moments and Quickfire QuestionsBetween serious discussions, the episode is peppered with playful banter. From joking about popular burrito spots in "Food Service Feud" Don's quickfire revelations (he’s a fan of tomatoes on sandwiches and hails Chicago as his favorite food city!), the conversation keeps listeners engaged and entertained.Hospitality Hangout's latest episode is a blend of profound insights, playful jests, and industry reflections. Don Fox’s extensive journey, coupled with the shared experiences of Schatzy and Jimmy, provides a holistic perspective on the challenges, growth, and future of the restaurant industry. Don't miss this insightful dive into the intricacies of the hospitality world!

In the latest episode of "Hospitality Hangout", industry insiders are treated to an enlightening conversation as hosts Michael Schatzberg, fondly known as "The Restaurant Guy", and Jimmy Frischling, dubbed "The Finance Guy", sit down with G.J. Hart. Currently at the helm of Red Robin as President, CEO, and Director, Hart's journey from the Netherlands to leading a renowned American food brand is nothing short of inspiring.G.J. Hart: From Immigrant Dreams to Restaurant RealityArriving in the U.S. in 1963 with dreams of freedom, Hart's initial foray into the hospitality industry was with Howard Johnson's, toggling roles from a dishwasher to a short-order cook. His professional odyssey then took a detour into the poultry business, helping fund his college education. A move to New Orleans saw Hart working under Al Copeland of Popeye's fame, subsequently partnering with Texas Roadhouse's founder, which they took public.Though Hart dabbled in the idea of retirement, his passion was unwavering. Drawn back to the restaurant cosmos, he took the reins at Red Robin, a brand he had admired for decades.Revitalizing a Legacy: The North Star Comeback PlanFor over half a century, Red Robin has remained etched in the minds of patrons for its family-centric aura, captivating ambiance, and mouth-watering meals at fair prices. Under Hart's stewardship, the "North Star Comeback Plan" was birthed, aiming to rejuvenate the brand by emphasizing its time-honored attributes. In a span of just 12 months, Red Robin, with Hart's vision and a spirited team, witnessed commendable growth and resurgence.Leadership: A Game of AuthenticityHart, with his rich tapestry of experiences, extols the virtue of authenticity in leadership. He advocates for genuine concern for staff and believes that constructing a robust team in a conducive environment is pivotal. This episode offers listeners an intimate look into Hart's life, his strategic leadership methods, the essence of brand identity, and most importantly, his dream for Red Robin's future.The Core: People and FoodDespite the tsunami of tech advancements swamping the restaurant industry, Hart, along with Schatzberg and Frischling, concurs that the core of the business is, and should always be, about people and the food. While technology acts as a facilitator, enhancing the guest experience, the culinary journey must remain at the forefront.A Personal Touch to the ConversationRounding off the episode, in a jovial segment, Hart turns the tables by posing a personal question to the hosts, revealing their camaraderie and offering listeners a glimpse into their dynamic rapport.In essence, this episode of "Hospitality Hangout" is a testament to the fact that while the restaurant landscape is continuously evolving with tech innovations, the heart and soul remain in the people and the dishes they serve.Tune in to "Hospitality Hangout" for this and more episodes, as it continues to engage, enlighten, and entertain those in the hospitality and foodservice sector.

The Culinary Edge is a food and beverage innovation firm that was started by Noveshen over twenty years ago and Starbird is a fast-casual chicken chain that their team created after identifying chicken was about to grow significantly. The guys talk to Noveshen about the success of marketing Starbird’s limited time offers, better known as LTOs including the Cali Bacon Dutch Crunch. The Dutch crunch bread is baked in house and the chicken sandwich has made it to the menu. Novenshen says that their secret sauce is their Star Sauce. Starbird earlier this month made QSRs best brands to work for list. The company is known for developing talent and its people first culture as well as provides incentives and educational programs for their employees as well. “Good food can come and go, restaurant concepts can come and go but the people are what it’s all about,” says Noveshen. He adds, “our tagline is positively delicious chicken, it’s our goal everyday to create positivity, not only in the lives of the people walking in the door everyday but also the people who are working there everyday. We want to make a difference in their lives.” Noveshen asks the guys how they prioritize everything they need to do everyday during the talking back segment. Frischling says how he loves to create lists and loves what they do. Schatzberg and Frischling both feel strongly about their hospitality community and said that their village helps them do what they need to do everyday.

Get ready to indulge in the latest episode of Hospitality Hangout, where your hosts, Michael Schatzberg "The Restaurant Guy" (Schatzy) and Jimmy Frischling "The Finance Guy," turn up the heat with an extraordinary guest. Samir Zabaneh, CEO and Chairman of TouchBistro, joins the culinary conversation.

In the latest episode of Hospitality Hangout, Michael Schatzberg "The Restaurant Guy" and Jimmy Frischling "The Finance Guy" host Kep Sweeney, CEO of PDQ Restaurants. The guys start with the Tuesday trivia, revealing three facts about Kep, two of which are true and one false.Kep gives a brief background of himself and PDQ, sharing that the company has a presence in Florida and New York and is known for delivering non-QSR quality food quickly. He mentions PDQ's culinary ethos and its co-founders Bob Basham and Nick Reader.They talk about Sweeney’s Wall Street days before delving into his career trajectory. Starting in restaurants, Kep worked with culinary legends and received an award from Julia Child before obtaining his MBA. He was then hired by Solomon Brothers and became a restaurant analyst, gaining experience with independent and multi-unit restaurants. He authored "The New Restaurant Entrepreneur" and has been involved in restaurant consulting, turnarounds, and process improvement.Kep then talks about his transition to PDQ, reflecting on Solomon Brothers' legacy with the hosts. They discuss the origins of major restaurant brands like McDonald's, and Kep provides insight into PDQ's beginnings, detailing how the company grew from a single location to 62. The founding story is explored, including how PDQ was created out of a need for healthier food options for kids.The discussion shifts to the specifics of PDQ's growth, including its corporate model and the unique challenges of franchising. Kep emphasizes the importance of developing operators who are passionate about their work and supported by quantitative analysis, aiming for a perfect day at PDQ with high-quality products and motivated staff. Check out the entire conversation for a deep dive into PDQ's organizational structure, customer-centric approach, data-driven decision-making process, technology adoption, and product innovation. It provides valuable insights into how modern restaurant operations can thrive in a competitive landscape by embracing innovation, agility, and customer-focused strategies.To hear the questions and the answers to Tuesday Trivia’s “Two Truths and a Lie,” tune into this episode of Hospitality Hangout.

In the latest episode of Hospitality Hangout, Michael Schatzberg "The Restaurant Guy" and Jimmy Frischling delve into the innovative world of food with their guest, Andy Hopper, CEO of Hart House. Hart House, founded by comedian Kevin Hart, is revolutionizing the food industry with its mission to create craveable and nutritious 100% plant-based meals.With over 20 years of experience in the restaurant business, Hopper takes listeners on a culinary journey, recounting his first gig washing dishes at a now-defunct eatery to leading teams at global franchised brands like Burger King. Today, as the CEO of Hart House, Hopper joins forces with Kevin Hart to create meals that are "better for you, your wallet, and the planet."From Dishwashing to LeadingThe story begins in a town called Gig Harbor, where a young Andy Hopper worked at a neighborhood bar and grill called the Harvester. Although he joked about possible child labor laws being skirted, his early days in the kitchen provided an irreplaceable education in empathy and understanding of different walks of life."I will tell you, you learn so much about yourself and about the world and about people from different parts of the world and walks of life by working in the kitchen of a restaurant," Hopper shared, acknowledging the influence of culinary icon Anthony Bourdain.The Path to Hart HouseAfter relocating to Miami for university, Hopper continued working in various hospitality jobs to pay for tuition at one of the country's most expensive schools. A scholarship and part-time work helped him stay at the University of Miami, often referred to as "the U." It was a time that would later prepare him for his partnership with Kevin Hart in crafting Hart House's compelling brand.Hopper’s experience, from the humble beginnings of dishwashing to leading major food chains, culminated in his collaboration with Kevin Hart at Hart House, aiming to redefine the future of quick-service food. The duo's commitment to reinventing both the menu and employee experience positions Hart House as a potential game-changer in the restaurant industry, embracing plant-based cuisine for a sustainable future.“So the brand positioning for this has been very deliberate. It's not a vegan brand. It's not a plant-based brand. It's a QSR brand that serves burgers, chicken sandwiches and shakes.” Andy Hooper, CEO of Hart HouseTo hear the questions and the answers to Tuesday Trivia’s “Two Truths and a Lie,” plus the deep dive insights into operating a plant-based business check out this episode of Hospitality Hangout.

In the latest episode of Hospitality Hangout, hosts Michael Schatzberg, known as "The Restaurant Guy," and Jimmy Frischling, "The Finance Guy," deep-dive into the intricacies of restaurant marketing with industry insiders, Joe Reinstein, Executive Director of the Digital Restaurant Association (DRA), and Karim Webb, Buffalo Wild Wings Franchisee and Principal at Webb Investments.Reinstein, who holds the dual role of CEO and Acting Chair of the Board of Directors at the DRA, spearheads the association's mission to guide restaurants in maximizing profitability and growth in the digital world. This encompasses advocacy for public policy, educational resources, and technological solutions, to name a few. He brings to the table his pivotal role in launching the DRA with the goal of it becoming the primary restaurant industry resource for online revenue generation, innovation, and growth.Webb, on the other hand, leverages his background as a franchisee and civic leader to add a unique perspective to the discussion. As a multi-unit Buffalo Wild Wings franchisee, a board member of the DRA, the Airport Commissioners/LAX, California Community Foundation, and EveryTable, and a principal at Webb Investments, Webb shares insights from his rich experience in the restaurant industry and his focus on social equity ownership models. He also offers a voice for small business owners struggling to navigate an increasingly complex marketplace.As the conversation unfolded, the guests discussed their experiences in a range of topics, focusing on the unique challenges and opportunities for restaurants in the current digital landscape. Webb shared his perspective on being a franchisee and small business advocate, emphasizing the importance of understanding and harnessing the right tools to compete in today's market.Frischling and Schatzberg then turned the conversation toward restaurant marketing, outlining three key areas they planned to explore: third-party marketplaces (or DSP, Delivery Service Platforms Marketing), guest feedback marketing, and social advocacy marketing. Webb and Reinstein were invited to offer their unique perspectives on these topics, starting with third-party marketplaces.Reinstein highlighted the importance of restaurants maintaining a presence on third-party platforms, describing them as "pay-to-play marketplaces" where restaurants need to invest to be noticed. He further advised restaurants to experiment and test their approaches to these platforms, while also stressing the need for a comprehensive online ordering and delivery approach beyond just third-party platforms.The conversation continued with a robust discussion on these and other critical issues facing today's restaurants, offering listeners a unique blend of perspectives from various angles of the industry.To hear all of the insights Webb and Reinstein shared during the discussion and the "Branded Quickfire" and the “Foodservice Feud,” 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” welcome special guests from the Texas Restaurant Association (TRA) - Ben Knorr, Director of Partnerships, and Joe Monastero, Chief Operating Officer. Broadcasting from Houston, Texas, the hosts revel in the larger-than-life experience that the Lone Star State offers.Broadcasting from Houston, the conversation gets cooking with jaw-dropping statistics: Texas boasts a record-breaking 55,000 restaurant units, 1.4 million employees, and an eye-popping $90 billion in sales in 2022. That's an incredible 20% growth from pre-pandemic levels, making Texas the only U.S. state in the black.The hosts dig into the vital role of trade organizations, providing a supportive voice for small restaurant operators. Monastero serves up the dual mission of TRA: Knorr's role of delivering partners, benefits, and services to supercharge operators' bottom line, coupled with the association's proactive advocacy. The TRA's advocacy team, headed by President and CEO Emily Williams Knight and Chief Public Affairs Officer Kelsey Erickson Streufert, have cooked up some significant wins, including legislation making alcohol to-go permanent and fostering transparency in third-party delivery partnerships.TRA's secret sauce also includes a partnership with Adesso Capital, returning nearly $50 million in credits to its restaurant members and driving a whopping $300 million across the United States.Frischling and Schatzberg grill the TRA team on the challenges of the PPP loan during the pandemic. Demonstrating the TRA's tenacity, they managed to whip up bipartisan support for a “skinny bill” to make PPP loans more efficient for business owners, cooked to perfection in just four weeks.The conversation takes a deep dive into TRA's work in regulatory consistency, ensuring the smorgasbord of rules across Texas' 254 counties and over 1200 municipalities doesn't cause heartburn for business owners. The Regulatory Consistency Bill and the Restaurant Cleanup Act promise to cut through the red tape, from health code standards to labor laws.They discuss how Texas operators are putting technology on the menu. While the restaurant industry has been slow to adopt digital solutions, the pandemic has underscored its crucial role. The journey to full integration is ongoing, but a new central marketplace for tech solutions is providing a recipe for digital transformation success. Pull up a chair and tune in to this episode of Hospitality Hangout!

In the latest episode of Hospitality Hangout, hosts Michael Schatzberg, "The Restaurant Guy," and Jimmy Frischling, "The Finance Guy," sit down with Gregg Majewski, the CEO of Craveworthy Brands. Boasting an illustrious career of over 23 years in the food and beverage industry, Majewski holds a myriad of founder and senior executive roles under his belt.Among his significant accomplishments is the founding of Wildcat Investments and his former position as CEO of Jimmy John's Gourmet Sandwiches. During his tenure at Jimmy John's, Majewski significantly increased the chain's footprint, growing the number of outlets from a mere 33 to a staggering 300, with an additional 600 sold.A key component of Majewski's leadership was his drive to implement and restructure company-wide operational standards. He is also credited with shifting the marketing strategies to emphasize the brand's "Freaky Fast" delivery.Gregg's executive career has been characterized by a keen focus on conceptualizing and growing emerging brands and revitalizing legacy brands. In 2022, he founded Craveworthy Brands, leveraging his significant restaurant experience. The Craveworthy portfolio kicked off with four unique, scalable, and highly engaging brands, indicative of Majewski's continuous drive to cultivate more concepts.Majewski's innovative leadership tactics and his unique approach to reviving troubled companies and turning them into profitable entities. One such success story being Mongolian Concepts, a company Majewski successfully turned around, selling 24 franchises and marking a first since 2011.Craveworthy Brands, Majewski's latest venture, showcases his continuous drive to cultivate unique, scalable, and engaging concepts. Craveworthy Brands' portfolio includes Wing It On, The Budlong, Krafted Burger + Tap, Lucky Cat Poke Company, Genghis Grill, BD's Mongolian Grill and Flat Top Grill. Majewski shares his strategic insights into the restaurant industry, from creating crave-worthy food to fostering a positive company culture. He also introduces his latest business strategy of aiming for the number two position in industry segments, offering better products, service, and operations, leaving the educational role to the number one.Majewski announced that Greg Creed, former CEO of Yum! Brands, has taken an advisory role on the Craveworthy board, marking his first advisory position in the restaurant industry. This episode promises to intrigue and educate professionals in the restaurant and hospitality industry.Don’t miss “Foodservice Feud” tune into the Hospitality Hangout!

Don't miss out on the latest episode of Hospitality Hangout, where hosts Michael Schatzberg, fondly known as "The Restaurant Guy," and Jimmy Frischling, "The Finance Guy," dive deep into a compelling chat with food industry guru Rob Ertmann, CEO of Mo' Bettahs. This episode offers a delicious blend of insights and entertainment guaranteed to sate your curiosity about restaurant tech trends and Hawaiian food.From humble beginnings at a pizza shop to leading the helm at Mo' Bettahs, Ertmann guides us through his flavorful journey in the food industry, coupled with the joy of serving mouth-watering Hawaiian delicacies. A true testament to their success, Mo' Bettahs is set to celebrate their 15th anniversary with the launch of their 44th store, signaling an impressive doubling in outlets over a mere 24-month period. Ertmann teases the expansion won't stop there, with Las Vegas, Houston, and Phoenix on the restaurant's horizon.You won't want to miss the discussion about the transformative partnership between Mo' Bettahs and Savory Fund. Ertmann is enthusiastic as he recounts how, when Mo' Bettahs was just a six-unit operation, the Savory Fund stepped in to provide the expert support they desperately needed. From finance and IT to accounting and payroll, the Savory Fund offered them the tools to scale their operation effectively and efficiently, all the way to their 22nd store.Ertmann highlights the warmth and intelligence of the Savory team, which allowed him to transition all operations in-house, now led by a dedicated Mo' Bettahs team. Nevertheless, the benefits of their partnership with the Savory Fund continue. Ertmann is grateful for the ongoing counsel, coaching, and support he receives from Savory's exceptional team. Their guidance has been instrumental in Mo' Bettahs' success and the continued evolution of the brand.Unraveling the tech-infused operations at Mo' Bettahs, Ertmann describes their successful partnerships with tech heavyweights such as "Thanks," Ovation, and Olo. These collaborations have fueled significant customer engagement, a ballooning loyalty database, and streamlined third-party delivery integration into their POS system. However, while Ertmann embraces technology's role in the sector, he doesn't lose sight of the integral role of human capital. For him, tech should support but never supplant the core values of high-quality food, excellent service, and a well-trained team.As the conversation whips to future trends, Ertmann voices his interest in the increasing influence of AI in the restaurant industry. Schatzberg, on the other hand, dishes out his excitement about the rising trend of automation and robotics, eager to see how these advancements can replace repetitive tasks.Want a taste of this fascinating banter mixed with a dash of the "Food Service Feud"? Tune in to the latest episode of Hospitality Hangout. And remember, in the end, it's all about the people, the tech, and of course, the food.

In the newest episode of Hospitality Hangout, Michael Schatzberg, known as "The Restaurant Guy," and Jimmy Frischling, "The Finance Guy," host a riveting conversation with industry veteran Marc Bruno, the Chief Operating Officer at Aramark. Bruno, who leads ten of Aramark's U.S. food and facilities divisions, offers a deep dive into his personal journey, which took him from a summer intern to a driving force in the company's growth strategy and commitment to service excellence.Hailing from a Chicago family with a restaurant background, Bruno's lifelong passion for the food industry led him to hotel school and ultimately an internship at Aramark. After spending three decades with the company, Bruno has climbed the corporate ladder, progressing from intern to COO.Bruno shares anecdotes from his vast experience, which includes leading Aramark's dining and catering services for 17 Olympic Games, starting with the 1996 Atlanta Games, and providing everyday food service to millions worldwide. Bruno underscores the thrill of working in a sector marked by its diversity, complexity, and the chance to serve customers from all walks of life.He also sheds light on Aramark's evolution from Automated Retailers of America, a vending firm, to a global service provider, serving an extensive client base across various industries. Aramark's offerings have broadened to include facilities management and uniform services, adding to their operation's complexity.In a significant disclosure, Bruno revealed that Aramark is preparing to spin off its Uniform Services division into a separate public entity, a strategic decision he believes will benefit both the businesses and the shareholders.The conversation also touches upon Bruno's debunking of a myth that credits him with discovering Seamless Web. Instead, he details how the online food ordering service was pitched to his then employer, later becoming integrated into Aramark's delivery services. He highlights the strategic success of Aramark's acquisition of Seamless Web in 2006, a move that significantly influenced the delivery market landscape.Discussing Aramark's acquisition and partnership strategy, Bruno underscores the company's focus on scalable enhancements, technological innovation, and talent acquisition. He also emphasizes Aramark's role as a prominent franchiser and partner of well-recognized brands, aiming to enrich customer experience across their service locations, including college campuses, hospitals, and stadiums. To hear the “Two Truths and a Lie” plus the “Branded Quickfire” lightning round tune into this episode of Hospitality Hangout.

In the latest episode of Hospitality Hangout, broadcast from The National Restaurant Association Show in Chicago, hosts Michael Schatzberg "The Restaurant Guy", Jimmy Frischling "The Finance Guy", and special guest Sterling Douglass, Co-Founder & CEO of Chowly, interviewed Joe Donnelly, Group Director & Publisher of Informa’s Restaurant & Food Group. The discussion centered on Informa's recent acquisition of Winsight, a company offering services in data, analytics, events, and content marketing for the foodservice industry.Winsight, with its portfolio of clients, is expected to enhance Informa's capabilities in delivering superior enterprise experience to all its restaurant clients, regardless of size. Donnelly explained that this acquisition would bolster Informa's position in the foodservice sector, especially as it already owns considerable assets in this industry across Asia. Combining these resources with Winsight and Informa's existing Nation's Restaurant News assets, they anticipate a substantial growth in their vertical.The merger of Informa and Winsight is viewed as part of the ongoing trend of consolidation in the foodservice industry, where restaurant groups and tech companies integrate to drive synergies. Donnelly highlighted that the integration process would focus on two key aspects – creating improved experiences for their audiences and attendees and increasing ROI for their customers. Informa anticipates that bringing together the assets of Winsight and its own offerings will substantially benefit the industry.Schatzberg, Frischling, and Douglass expressed their enthusiasm for the acquisition, appreciating the potential synergies between Informa and Winsight, and looking forward to this consolidation's future contributions to the restaurant and foodservice industry.To hear the questions and Donnelly’s responses to “ Branded Quickfire” check out this episode of Hospitality Hangout.

In the latest episode of Hospitality Hangout, hosts Michael Schatzberg "The Restaurant Guy" and Jimmy Frischling "The Finance Guy" sit down with Sherif Mityas, CEO of BRIX Holdings. BRIX Holdings is a Dallas-based franchising company that specializes in superior foodservice chains within the better-for-you segments. Their mission is to provide exceptional franchise opportunities and focus on brands that appeal to the expanding single-unit owner/operator franchise market, with the potential to become national and international award-winning chains. The current BRIX Holdings portfolio includes renowned brands such as Red Mango Yogurt Café Smoothie & Juice Bar, Smoothie Factory Juice Bar, Souper Salad, Orange Leaf, Humble Donut Co., Greenz, and Friendly's.During the episode, Sherif Mityas shares insights into the iconic Friendly's brand, which is celebrating its 88th birthday this year. He highlights the emotional connection people have with Friendly's, recalling stories of customers' first dates over milkshakes and the enduring popularity of their signature treats like the Jim Dandy and Banana Royale. Sherif also discusses other brands within the BRIX Holdings portfolio, including frozen yogurt concepts Red Mango and Orange Leaf, super salad, the newly reconcepted Smoothie Factory Plus Kitchen, and Humble Donuts. He hints at the upcoming addition of another brand.The conversation delves into Sherif's background, where he shares his experience in the retail industry, including his time running the Hollywood Video and Movie Gallery chain. He also explains how he transitioned into the hospitality sector, joining TGI Fridays as their Chief Experience Officer before joining the BRIX Holdings Group. Sherif expresses his excitement about leading an amazing team at BRIX Holdings and driving the growth of their portfolio.The episode takes an interesting turn as Jimmy Frischling introduces breaking news about BRIX Holdings' latest concept, Pizza Jukebox. Sherif describes this fully automated dine-in experience, where guests can watch robots and automated machines craft personalized pizzas within minutes. The innovative approach aims to provide not just a pizza but a memorable theater-like experience for customers. Sherif emphasizes the importance of technology in enhancing the guest engagement and driving the dine-in experience.The conversation concludes with a discussion about BRIX Holdings' partnership with Middleby and their collaboration with L2F to bring the Pizza Jukebox concept to life. Sherif highlights the focus on personalization, aiming to cater to individual preferences while maintaining consistency through robotics and automation.Overall, the episode offers fascinating insights into BRIX Holdings' brand portfolio, Sherif Mityas' journey in the industry, and the exciting innovations shaping the future of hospitality.To hear the questions and Mityas’ responses to “Two Truths and a Lie” check out this episode of Hospitality Hangout.