Эпизоды
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Jennifer isn’t just shaking things up, she’s squeezing every drop of her expertise into a brand focused on health and wellness. She has learned that a solid brand, like a great smoothie, is all about authenticity - with a dash of rock star flair and a whole lot of heart, Jennifer’s serving up nutrient-rich goodness, one delicious sip at a time.
Key Takeaways:
• "Fueling yourself, not fooling yourself" – Jennifer discusses Main Squeeze’s fresh approach, focusing on cold-pressed, raw juice, smoothies, acai bowls, and plant-based foods, with a distinct emphasis on health. She shares a breakdown of ingredients with no added sugar, fillers, or artificial sweeteners, treating customers to a menu that’s not only refreshing but healthy and clean.
• The brand remains true to its juice, offering products that customers can trust, keeping Main Squeeze Juice ahead of the competition.
• Jennifer shares excitement about the company’s growth, including a new protein smoothie line launching on September 18th, featuring 20 grams of protein per smoothie, along with superfood add-ins for customization.
• Main Squeeze Juice continues to adapt to customer demand by exploring new wellness trends, such as CBD-infused products.
• Jennifer believes in “serving it forward.” Her leadership style is about empowering franchise owners and her team, helping them succeed and thrive. She sees franchise owners as the true chefs, while her role is to clear the prep station and let their passion cook. Jennifer believes that when people align with their purpose, it’s like "letting the genie out of the bottle"—or the secret ingredient in a winning recipe.
• Main Squeeze Juice is setting the table for growth, positioning itself as a key player in the juice and plant-based food market. With new stores on the horizon, they’re cooking up plans to expand their fresh offerings.Jennifer, Schatzy, and Jimmy keep the energy high with lively segments like "What's Hot and Not" and the rapid-fire fun of "Branded Quick-fire," serving up laughs and insights you won’t want to miss.
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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
– How Lauren got into the restaurant industry, P.F. Changs and No-Doz
– Lauren’s lessons learned as an emerging restauranteur
– Navigating the exhilarating adventure of managing 30 restaurants and 5 unique brands.
– Lauren’s hands-on approach to working with her restaurant teams, drawing from her experience in every role.
– Behind-the-scenes peek: What happens when Lauren tries her hand at “Undercover Boss” in her own restaurants.
– A playful test of camaraderie: Lauren challenges Schatzy and Jimmy’s knowledge of each other.
– Unpacking the nuances of hospitality and communication preferences in an era where restaurants don’t just answer the phones.
– The tech-driven side of restaurant communications -
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Chip Wade shares his inspiring journey from Dunkin' Donuts to becoming a CEO, highlighting the significant upward mobility within the hospitality industry and how it can represent the American dream. Chip brings a wealth of experience in the hospitality industry sharing insights into his journey and the dynamic nature of fine dining.
Key Takeaways:
• Breaking News: Daily Provisions is expanding with its sixth location on the Upper East Side of New York City. This location is part of a broader expansion, with three more locations under construction, including sites at Rockefeller Center, Brookfield Place, and Jersey City.
• Daily Provisions' appeal to a younger demographic that visits multiple times a day, praising the brand's elevated hospitality and service despite its small, grab-and-go format.
• Chip talks about the challenges that led to the implementation of the "hospitality included" model - key issues such as foreign guests not accustomed to tipping and the disparity in wage increases between front-of-house and culinary staff due to annual menu price hikes.
• Chip explains that after implementing the HI model many experienced servers left because they preferred to bet on themselves through tips rather than rely on a fixed service charge and how guests struggled to understand the higher menu prices without tipping.
• Union Square Hospitality Group closed its locations and the reopening during the COVID-19 pandemic – the group returning to a tipping model in mid-2020
• Chip and hosts discuss resolution to the challenges of tipping culture in the U.S. and its impact on staff wages and the inequality between front and back-of-house staff. They believe this issue requires collaboration among industry leaders and government intervention to address labor laws and industry standards.
• The hosts and Chip mention how the industry is often seen as a temporary gig rather than a long-term career. They discuss efforts to change this perception, emphasizing the importance of reshaping the narrative around hospitality as a viable and fulfilling career path.
• Changing the perception of hospitality - a viable and rewarding career path.
• Over the past three and a half years, Chip discusses an over $4 million tech investment on software and hardware, implementing tools like UKG and Seven Shifts.
Chip, Schatzy, and Jimmy join in with fun segments like "What's Hot and Not," "The Spice is Right," "Branded Quickfire," and "Trivia Tuesday." -
During the conversation, Willmarth discussed his background and passion for leadership and airplanes. Having served in the Navy as a pilot, he transitioned into business leadership and marketing, eventually finding his love for the restaurant industry. Willmarth had worked with renowned brands such as Frito-Lay, Chili's, and Pizza Hut before joining MOOYAH. Willmarth shared his admiration for the restaurant business, emphasizing its ability to bring people together over food and help individuals become entrepreneurs, reflecting the core values of the American dream.
The episode also highlighted MOOYAH's new franchise owner incentive program, aimed at driving growth. Franchisees who signed agreements and leases in 2023 would receive three years of royalty relief and additional corporate support to ensure a strong launch. Willmarth expressed the importance of supporting new franchise owners and helping them achieve their dreams of business ownership. The program also includes matching the franchisees' marketing investment to ensure a successful start and create a strong customer base.
Another exciting development discussed in the episode was MOOYAH's relaunched app. The new loyalty framework provides an improved ordering experience and rewards customers with free food. Willmarth explained that the focus is on making the ordering process easier and faster through intuitive and visually appealing technology. The shift to a food-based loyalty program aligns with customers' desire for free food and enhances their overall experience.
Regarding technology, Willmarth shared MOOYAH's approach of being tech-forward but not an innovator. They strive to be fast followers, adopting proven ROI solutions and leveraging technology as an enabler rather than the primary focus. The ultimate goal remains to deliver high-quality food and a great customer experience. The hosts appreciated MOOYAH's commitment to prioritizing the food and leveraging technology to enhance operations and customer satisfaction.
Willmarth emphasized the importance of customization, allowing customers to create their unique burger experience based on their preferences. The restaurant's focus on high-quality ingredients, handcrafted processes, and the complementary offerings of fries and shakes all contribute to the mouthful of awesomeness that MOOYAH aims to deliver.
The latest episode of featured an informative conversation with Doug Willmarth, President at MOOYAH Burgers, Fries, and Shakes. They discussed the restaurant's commitment to quality, customization, and providing a safe and enjoyable dining experience for its loyal fans. To hear “Trivia Tuesday” and the “Branded Quickfire” answers tune into this episode.
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Noah has been a driving force in revolutionizing the restaurant industry through technology. With a background in Political Science from Yale and early career experiences ranging from service stations to tech startups, Noah launched Olo to streamline digital ordering and delivery for restaurants. Under his leadership, Olo has become a leader in hospitality tech, empowering restaurants to integrate both digital and traditional payment systems, enhancing customer experiences and operational efficiency.
Key Takeaways:
• Breaking news: Olo, a leading provider of digital ordering and delivery solutions, expands by introducing card-present payment processing through Olo Pay.
• Noah discusses leveraging data to increase restaurant sales – collecting detailed information from every transaction, Olo helps restaurants understand their consumers’ preferences allowing personalized marketing efforts tailored to individual guests’ tastes, driving higher engagement and increased sales.
• Noah, Jimmy, and Schatzy talk about how a majority of restaurant transactions still occur through traditional, in-person methods, despite the industry’s ongoing digital transformation. Noah shares how Olo’s integration of, “the old fashioned way” with digital payment allows operators to maintain their personal touch while leveraging modern technology to personalize and enhance guests’ experiences.
• "Just getting out of the dugout” – Noah describes the industry as being in the early stages of embracing digital transformation.
• The focus on data-driven decisions – According to Noah, restaurants that are "winning" are those leveraging data to drive traffic in a profitable way.
• Noah addresses the dilemma in the restaurant tech industry of whether to develop solutions in-house or to partner with established vendors.
• Noah explains that leveraging existing technology platforms while building unique, differentiated feathers can create something truly special and impactful – the "true magic" lies in tailored experiences that resonate with guests and set the brand apart.
• Olo goes public marking a significant milestone – Olo’s IPO provides the financial stability and transparency needed to support large-scale partnerships and further innovation.In “Talking Back”, Noah asks Jimmy and Schatzy to share a time when they experienced genuine hospitality at a restaurant.
Noah, Schatzy, and Jimmy step up to the plate for an engaging session with games like” What’s Hot and Not”, “The Spice is Right”, “Branded Quick-fire” and “Trivia Tuesday”. -
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:
Live from Pepsi Studios at the International Food Manufacturing Association’s President’s Conference in Scottsdale, Arizona.
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
Perry awarded the IFMA’s Oberkfell Award for leadership and impact
Highlights include “Making more possible,” embracing robotics, and using AI to drive traffic and profitability.
How Nestlé is using AI to help operators drive traffic and their bottom line. Innovations inspired by the COVID pandemic.
Breaking news: Perry announces retirement after three decades at Nestlé, sharing plans to stay involved in the hospitality industry. -
John’s first job as a dishwasher at Au Bon Pain nurtured his relationship within hospitality eventually leading him to Cornell University School of Hotel Administration. John furthered his career in the hospitality industry by opening up his first restaurant, Gin Lane, in Manhattan and then later founding the original Scarpetta and LDV Hospitality bringing La Dolce Vita around the globe.
Key Takeaways:
• Scarpetta an Italian restaurant, opened in New York 16 years ago, “… it was really game-changing what you did with an Italian restaurant—the coolness, the hipness, the great food, the whole thing.”
• John shares Scarpetta’s expansion to major cities like Las Vegas, Philadelphia, and international locations including London, Doha, Tokyo, and Rome. John discusses the importance of adapting each restaurant to its local market.
• Breaking News: LDV Hospitality plans to open new Scarpetta locations after three years of focusing on international growth while maintaining its unique appeal in different markets.
• John shares a family anecdote about "Good Time Charlie," a bar located on the rooftop at Scarpetta NYC
• Schatzy and Jimmy explore the resilience of New York City's restaurant scene, particularly during the challenging times of the COVID-19 pandemic. They discuss the unique characteristics that make certain neighborhoods thrive (office-dense vs. mixed-use) and discuss the importance of community.
• The Pareto Principle (80-20 Rule) in hospitality management.
• The lifestyle and personalized service at LDV Hospitality, including the use of CRM platforms like SevenRooms to enhance guest experiences and the significance of creating a seamless and integrated guest experience at properties like The Maidstone Hotel, where every detail contributes to a unified and memorable stay.
• Talking Back: John poses a thoughtful and somewhat romantic question to Schatzy and Jimmy asking them to imagine their ultimate last day in New York City before retiring, detailing what their perfect dining and social itinerary would look like.Listen in as John, Schatzy, and Jimmy entertain the audience with fun segments like, “What’s Hot and Not”, “Name that Recipe”, “Branded Quick Fire”, and “Trivia Tuesday”.
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Gregory shares how he built his brand on the foundation of family values and entrepreneurial grit. Following his passion for coffee, he launched his first café in New York City in 2006 - with a focus on quality, innovation, and authentic customer experiences, Gregory's Coffee has grown into a beloved chain that still carries the heart and soul of a family business.
Key Takeaways:
• Schatzy and Jimmy touch on Toast Point of Sale (POS) system. A user-friendly and highly recommended POS system for restaurants, referring to it as the "Apple of point of sale.”
• Brewing up some grounds-breaking news: Gregory's Coffee is expanding nationwide with Simon Property Group.
• Gregory discusses the new partnership with Simon Property Group and the opening of 15 stores in key mall locations, including Southern California, Washington state, Texas, Florida, and Pennsylvania - "They were looking for a brand that they thought could play well across the country, not a regional player, not too niche, something that could be catering to, you know, high-end boutique, you know, type of concept."
• Jimmy recognizes a strategic and fitting collaboration, as Simon is actively working to enhance the mall experience by integrating food and beverage (F&B) options to attract customers back into physical retail spaces.
• Gregory discusses leveraging technology like Chowly and Toast to enhance their delivery services, making the process more seamless and efficient both for their team and customers. Jimmy touches on the importance of "return on time”, and asks about the role of AI and automation in Gregory's Coffee's operations. Does Gregory envision a future where robots could be brewing coffee?
• Committed to innovation, authenticity, and creating unique, high-quality products helps Gregory’s Coffee stand out in a crowded market.
• Gregory talks about "passion and grit" as Gregory's Coffee expands and his hands-on approach, ensuring that every new store opening embodies the same energy and authenticity that started the business.
• In "Talking Back," Gregory flips the script, asking Schatzy and Jimmy about their current interests and focus within the intersection of technology, investing, and hospitality. Gregory mentions Steve L's work with "kernel and flippers", asking them what is exciting them the most in this rapidly evolving industry.Gregory, Schatzy, and Jimmy enjoy a lively session with games like "What’s Hot and Not," "The Spice is Right," and "Trivia Tuesday”.
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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 Reality
Arriving 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 Plan
For 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 Authenticity
Hart, 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 Food
Despite 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 Conversation
Rounding 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.
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Scott’s journey into marketing began at PepsiCo, where he led many successful initiatives, and now brings twenty-one plus years of a strong, innovative, and consumer-focused approach to marketing and he plays a leading role in establishing key partnerships and developing effective marketing strategies, connecting the company's brands with the food service industry. With a degree in English from Tufts University, Scott’s early career included experiences as a dishwasher, an experience that gave him valuable insights into the foodservice industry. Scott’s time in Thailand, as part of his extensive international career, involved marketing and brand management, significantly broadened his perspective on global markets and consumer preferences.
Key Takeaways:
• Scott discusses PepsiCo’s dedication to innovation and creativity, despite the increasing role of automation in their business. The company's success lies in its ability to understand and respond to consumer needs, creating culturally relevant products that resonate with customers and drive brand loyalty.
• Scott talks about projects like Pepsi Pineapple, a collaboration with Little Caesars, and Mountain Dew Baja Blast, which is celebrating its 20th anniversary this August.
• PepsiCo’s strategic marketing initiatives ensure that they remain on the forefront of trends like zero sugar, flavor exploration, and value-oriented promotions. Scott touches on PepsiCo’s partnership with Jersey Mike's and Fanatics.
• Scott praises the company’s strong R&D capabilities that enable the creation of unique, flavorful, and innovative products that meet evolving consumer taste.
• Consumer Reach: In the US about 2 billion people annually consume a Pepsi product with food. This number underscores the vast market penetration and the influence of Pepsi in the dining experience.
• PepsiCo is launching a program called "Local Eats" aimed at celebrating local restaurants and the unique reasons people visit them. This initiative focuses on the significance of these restaurants in people's lives and communities.
• Through crafted beverages and unique food collaborations, PepsiCo continues to provide joyful and indulgent experiences that resonate with their audience.
• Hot Takes: Scott shakes up the conversation with insights into trends like Gen Z consumers and sustainable packaging. He introduces the concept of the three V's (Visibility, Variety, Value) as essential for optimizing the user experience in digital menus, and discusses PepsiCo's initiatives, such as the Menu Pro tool.
Enjoy the lively interaction between guest and hosts through segments like “Talking Back,” where the hosts and Scott blend personal reflections and shared experiences, discussing childhood dreams and the paths they've taken and other featured games like “The Spice is Right,” “Branded Quick Fire,” and “Trivia Tuesday.” -
Lisa attended Michigan State University, where she completed her undergraduate studies and later earned a Master’s degree in Food Safety. Her academic focus laid a solid foundation for her career in the industry. At Ecolab, she is known for her data-driven approach to improving food safety practices and has extensive experience across various prominent food and beverage companies, highlighting her expertise in the field. Her role ensures that Ecolab remains a leader in providing innovative solutions for food safety, supporting restaurants, hotels, and other food service establishments in maintaining high standards of cleanliness and hygiene. Lisa’s career is defined by her dedication to enhancing food safety and public health.
Key Takeaways:
Ecolab is described as a gold standard in the hospitality and food service industry, particularly for their behind-the-scenes contributions, including water safety, hygiene, infection prevention, and overall food safety.Lisa elaborates on Ecolab’s efforts to build trust in the industry by ensuring that their products are easy to use, efficient, and meet regulatory standards globally.Lisa emphasizes Ecolab's significant role in the restaurant industry, focusing on innovation, data-driven insights, and comprehensive solutions to enhance food safety and operational efficiency.Ecolab's comprehensive approach to enhancing food safety in the restaurant industry includes advanced technology, robust training programs, and a strong focus on building a culture of safety.EcoSure, a notable program offered by Ecolab, includes assessment tools to evaluate food safety culture within organizations. This program helps businesses understand how associates, team members, or partners view food safety and how the organization is addressing it. The EcoSure program involves using data to make plans for improvement and build a strong food safety culture within the organization.Lisa shares statistics on foodborne illnesses, highlighting the importance of stringent food safety practices.Talking Back: The hosts express their admiration for Ecolab's innovative products and services, highlighting the company's significant impact on the restaurant industry's safety and efficiency.Enjoy engaging segments like “What’s Hot and Not,” where the latest industry trends are discussed, “Branded Quick Fire,” which provides rapid-fire insights into key topics, and “Trivia Tuesday,” a fun and informative game that tests your insight on guests.
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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,” sit down with second-time guest Sam Bakhshandehpour, CEO of José Andrés Group.
Sam started his career as a financial analyst, working with major banks such as Deutsche Bank, JP Morgan, UBS, and Bear Stearns, and has a background in real estate. He transitioned into the hospitality industry, starting with the SLS Hotel and later partnering with José Andrés through Silverstone and the Bazaar brand. His experience includes successfully integrating nightlife, dining, and hotel services to create a comprehensive guest experience. By combining his financial expertise, hospitality experience, and strategic vision, Sam has successfully guided the José Andrés Group to new heights, ensuring the brand's continued growth and excellence in the industry.Key Takeaways:
• Breaking News: The José Andrés Group (JAG) is expanding its presence in the hospitality industry.
• The concept of "activating the whole hotel box" involves creating a holistic experience for guests, integrating lodging, dining, and entertainment. Sam emphasizes the "trifecta" for creating a successful hospitality experience. This model ensures guests have an all-encompassing experience, leading to higher guest satisfaction and increased revenue.
• The Bazaar Hotel brand draws from the successful SLS Hotel concept, where the restaurant and hotel experiences are intertwined.
• Sam mentions that implementing this model has led to one of the highest-grossing restaurants in Manhattan and top room rates in the city.
• Impact on the Brand: Sam discusses the strategic expansion of José Andrés Group into the media space, leveraging content to drive engagement and business growth across their restaurants and products. The brand's storytelling capabilities create engaging and informative media that promote the brand’s restaurants and products.
• Is there potential for career growth in hospitality? The importance of mentorship and the value of diverse experiences within the industry.
• José Andrés Group emphasizes purpose-driven work, exemplified by World Central Kitchen’s humanitarian efforts.
• Sam's principle that "hospitality is a responsibility" emphasizes treating guests with respect and ensuring they have a great experience, and the mutual efforts required from both staff and guests to create exceptional experiences.
• Talking Back: The hosts discuss the importance of leadership, team culture, consistency, and strategic growth in maintaining quality as a restaurant brand expands globally.Enjoy the dynamic interaction between guest and hosts as Sam plays "What’s Hot and Not," rating QR code ordering, virtual kitchens, and all-day breakfast, and other entertaining games like "Branded Quick Fire," "Name That Recipe," and "Trivia Tuesday."
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Pull up a chair and grab a napkin as Greg serves a hearty helping of inspiration. Greg shares his pursuit in the hospitality industry, his insights on various market segments, and his experiences with different aspects of the business, including restaurant operations, real estate investments, and the expansion into fitness centers. From flipping burgers at McDonald's to running the show as the head honcho of the world's largest franchise operation, Greg's journey is a real-life recipe for success, highlighting the key ingredients of operational excellence, a dash of strategic diversification, and a generous portion of adapting to ever-changing market trends. So, sit back and enjoy this conversation that's sure to leave you hungry for more knowledge in the dynamic world of hospitality.
Key Takeaways:
• Greg leads the largest franchise operation globally, managing over 2,600 units across several iconic brands, including Applebee’s, Taco Bell, Panera, Arby’s, Pizza Hut, Wendy’s, and Planet Fitness. This massive scale and diversity in operations are unparalleled in the industry.
• The Flynn Group’s emphasis on operational excellence is reflected in their numerous accolades, such as being named Pizza Hut's Franchisee of the Year and Applebee's Franchisee of the Year multiple times. Achieving these recognitions, especially as the largest franchisee, underscores their commitment to high standards and quality management.
• The Flynn Group’s strategic pivot into the fitness industry with Planet Fitness is a notable diversification move. This expansion beyond traditional restaurant operations into adjacent consumer-facing businesses showcases Flynn’s innovative approach and adaptability in identifying and capitalizing on new market opportunities. Greg jokes about the Flynn Group's expansion into Planet Fitness as "vertical integration" – feeding customers at their restaurants and then slimming them down at their gyms.
• The unique aspects of Flynn Properties illustrate Greg exceptional ability to diversify, innovate, and adapt in the dynamic fields of real estate and hospitality.
• Greg offers a golden nugget of advice for aspiring operators and franchisees, “be an operator” first and foremost. In a highly competitive industry, excellence in hospitality trumps all. He emphasizes that it's not about the finance or buying assets but about being exceptionally good at running the operations. His perspective underscores that even with perfect timing and other strategies in place, the core of success lies in mastering the day-to-day operations and delivering unparalleled service. This advice from a proven industry leader highlights the essential focus on operational excellence as the key to thriving in the hospitality sector.Savor the flavor of engaging segments like "What’s Hot and Not," a Quickfire Round that's sure to add some zest, and the pièce de résistance, Trivia Tuesday.
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In this episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by guests Nick Bishop Jr, co-founder of Hattie B’s Hot Chicken, and Todd Williams, co-president and CFO of Hattie B’s Hot Chicken.
A partnership that took flight over a few rounds of golf eventually grew into the beloved Hattie B's Hot Chicken. Nick reveals his family's 50-year legacy in the restaurant business, starting with his grandfather and continuing through his father and uncles. Todd shares his transition from accountant to partner in the restaurant. Todd emphasizes the inspiring and motivating nature of working with Nick and his father, describing them as the kind of people you want to "kick the sheets off every day for.”
Key Takeaways:
Origin of Hattie B's Name: Nick shares the importance of family and their passion for the restaurant industry. With a legacy spanning over 50 years, starting with his grandfather, the father-son duo eventually created Hattie B's, a name that honors multiple generations.Growing A Brand: Nick and Todd explore the power of marketing and social media. They highlight the "Shut the Cluck Up Challenge" as a fun and engaging way to involve guests. Jimmy and Shatzy attempt the challenge live, demonstrating the experiential nature of Hattie B's food and its impact on customer engagement.Hattie B's X-Factor: The incredible people behind Hattie B's drives its success. Their dedication to the mission and community ensures great food, dedicated service, and an overall exceptional experience. Todd highlights the importance of authenticity, deeply rooted in the traditional Nashville experience.Todd discusses the balance between using technology to improve operations without detracting from authenticity.Ambassadors of The Brand: Nick and Todd discuss the importance of making a positive impact in the communities where they operate.Hattie B's is rolling out its new breakfast menu at their Franklin, Tennessee location.Talking Back: The hosts explore what they believe the biggest restaurant tech trend will be in the next 3-5 years.Enjoy engaging discussions like "What’s Hot and Not," a Quickfire Round that's sure to spice things up, and other fun games that will leave you hungry for more.
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In today’s episode of the Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy”, and Jimmy Frischling, “The Finance Guy”, are joined by 5-time returning guest Josh Halpern, founder and CEO of Big Chicken and Beer Park.
Josh narrates how he began his business and how the relationships he has fostered with shareholders like Dr. Shaquille O’Neal has become invaluable. He also delves into what it is like to own a franchise, walks us through the mindset needed to run one, and uncovers the often forgotten demographics businesses must consider serving in pursuit of success. describes what it takes to bridge the gap between coworkers from multiple generations.
Key Takeaways:
Breaking News: Josh Halpern’s business Big Chicken goes global with its first international location opening in the United Kingdom. Having started originally in Seattle, when Co-Op Live, Europe’s largest live music venue, opens this year, Big Chicken will be revealed. Josh shares that Big Chicken will be introduced to Canada in a similar fashion later this year. On top of this, Big Chicken will be expanding to parts of Central America where brick-and-mortar restaurants are already being built. Market Growth Strategy: Josh opens up about his strategic plan to expand globally and his mindset behind it. When franchising a business, Halpern says, you are not simply in the restaurant business, but also the franchise business. From the time he first dreamt of this idea to now global expansion, Josh has always made it known his sole business objective is a maniacal focus, meaning they are constantly optimizing their product and business model.Developing Relationships: The business relationship and friendship Josh has developed with Dr. O’Neal is one he deeply charishes and appreciates. Josh stresses the importance of finding sponsors that identify with your brand the same way Shaquille O’Neal resonated with Big Chicken, being reminded of his mother’s cooking when he was a child.Do Fathers Ever Get to Choose? Sit back and enjoy listening to Jimmy, Schatz, and Josh discuss who gets to pick where to eat out and why it’s never the father.Michael Schatzberg never fails to make guests of the podcast laugh with his playful nature and quick wit and today is no different. Enjoy as Jimmy lets him narrate Josh and his road to success with plenty of repartee to go around.You came for the entree, but stay to indulge in the best dessert the show can offer as Jimmy Frischling, “The Finance Guy”, quizzes Michael Schatzberg, “The Restaurant Guy”, in today’s episode of Trivia Tuesday. -
In this episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by two returning guests, Christi Ravneberg, Senior Director of Media Intelligence and Custom Content for Informa Connect and Joe Donnelly, President of Media and Events at Informa Connect.
Christi and Joe dive into the Informa Connect intelligence platform, stirring the pot by surveying operator and retailer audiences. They whip up in-depth reports on technology, labor, and the major challenges operators are chewing over today. The guests dish out key trends from the Restaurant Tech Outlook report.
Key Takeaways:
· Breaking News: The release of Nation's Restaurant News' 2024 Restaurant Tech Outlook, a market leader report on the transformative tech strategies for restaurants. Ben discusses the value of the report as part of an ongoing annual effort, with plans to continue this trend with collaboration between Nation's Restaurant News and Restaurant Business, supported by the sponsor community, including QSR Automation.
· Operator Confidence in Data Utilization: Christi talks about investment trends and operator behavior. She shares that operators are increasingly confident in their use of data. Digital marketing emerges as a major area of investment, with trends leaning toward more cautious and discerning investments in technology compared to previous years.
· Focused Investments for ROI: Ben shares his insight on ROI (Return on Investment) and operator’s increasing focus on making pointed investments that provide clear ROI rather than adopting new technologies hastily.
· Importance of Key Customer Data: The discussion highlights how business growth is dependent upon understanding the guest and aiding the experienced operator in efficiency.
· Challenges and Opportunities in Tech Vendor Relationships: Christi shares data on operators' expectations for changes in their tech vendor relationships over the next year. There is a notable interest in replacing unsatisfactory tech components with better-performing ones, for example in Mergers and Acquisitions and food waste management.
· Can There Be Too Much Tech? The panel debates the restaurant industry’s growing reliance on technology. Can too much tech might overshadow the heart and soul of the business? Or, does tech and AI play an essential role across operations – from boosting kitchen efficiency and reducing errors to enhancing customer engagement.
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In this episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by Zack Stein, co-founder and CEO of Supply Caddy.
Zack shares his journey into hospitality, starting with his degree from Wayne Huizenga School of Business, followed by years in venture capital focusing on early-stage startups. He discovered his flavor in CPG (Consumer Packaged Goods), garnishing his experience with a passion for creative packaging. With Supply Caddy, he’s now cooking up innovative packaging solutions that are as appealing as the dishes they encase, ensuring every takeout and delivery experience is a feast for the senses.
Key Takeaways:
· Pandemic's Impact on Packaging: Zack discusses the launch of Supply Caddy and how the pandemic accelerated the need for innovative packaging solutions due to the rise in delivery and takeout. He explains the industry’s shift towards third-party delivery becoming a necessity for restaurant operators.
· Role of Packaging in Brand Identity: Zack emphasizes creating a fun and useful way to represent the restaurant experience, with packaging now a key element of brand identity. He shares insights on how custom packaging can differentiate a brand and enhance customer satisfaction and experience.
· Zack highlights Supply Caddy as a forward-thinking company at the forefront of packaging innovation, discussing potential future technological advancements such as sensors and smart packaging.
· Supply Caddy’s dedication to meeting specific brand needs is showcased through their collaboration with Dave's Hot Chicken. Zack talks about maintaining food quality while enhancing the brand's appeal through innovative design.
· Marketing and Branding Benefits: Custom packaging allows smaller brands to compete with larger chains by providing a unique and consistent customer experience. Creative and high-quality packaging can serve as a marketing tool, attracting attention on social media and driving customer engagement.
· Talking Back: Zack asks “The Restaurant Guy” and “The Finance Guy” to share their secret ingredient in selecting winners among emerging growth brands as an operator or tech platform.
Enjoy a zesty flavor of discussions with games like Word Association, Name That Recipe, Quick Fire Round, and the main course, Trivia Tuesday.
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In this episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “Finance Guy”, welcome a titan of the restaurant tech industry, Ben Leventhal. Ben a co-founder of Eater, the visionary, co-founder, and former CEO of Resy, and now the co-founder and CEO of Blackbird Labs.
Throughout his career, Ben has been at the forefront of technological and marketing revolutions in the restaurant industry. Ben’s journey began with Eater, a trailblazing digital media brand dedicated to food culture and enhancing dining experiences, then co-founded Resy, a consumer-facing reservation platform that revolutionized how restaurants and guests interact. Ben shares his latest venture, Blackbird Labs, shaking up the restaurant scene with cutting-edge technology and forging the future in the food service, hospitality, and restaurant industries.
Key Takeaways:
· Ben touches on Eater, a go-to resource for food enthusiasts, to Resy, a more seamless and efficient experience for both diners and establishments.
· The evolution of content in the industry: In the early days with Eater, being quicker than print publications was a defining feature. Compelling storytelling and a strong brand narrative continue to be an enhancement to customer relationships and brand perception.
· Blackbird introduces FLY, a revolutionary point system designed to create a unified rewards currency for restaurants. Blackbird empowers independent restaurants to enhance their customer experience and compete on a more level playing field with larger chains and loyalty programs.
· Web3: Innovative technology helping restaurant operators scale their businesses and improve their connection with guests and other establishments while reducing transition costs. Blackbird aims to equip independent restaurants with the tools they need to understand the value of immediate and long-term customer engagement.
· Ben emphasizes a key lesson from his experience - when developing software, ask restaurants to do as little as possible in terms of implementation, operations, and training.
· Reducing Operational Complexity: Blackbird aims to integrate into the existing tech stack, striving to be best-in-class in what they do.
· Hot Takes: Ben shares his insight on trends, from TikTok recipes to drone food delivery.
· Talking Back: The “Restaurant Guy” and The “Finance Guy” share their views on the introduction of technology in the workplace.
· Trivia Tuesday: Separating fact from fiction in a lighthearted battle of wits.
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In this episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are thrilled to welcome Zachary “Schmackary” Schmahl, the Nebraska native who turned his Broadway dreams into a cookie empire right in the heart of New York City’s theatre district.
Starting at 24, Zachary began experimenting with cookie recipes, combining traditional concepts with bold twists. His creations quickly caught the attention of the Broadway community, turning his side hustle into a full-time, highly acclaimed cookie business. We like it so much we invested! Schmackary’s, often referred to as the hottest show in town, not only delights the local arts scene but also ships its award-winning cookies nationwide.
Key Takeaways:
Schatzy breaks down the amazing story behind Schmackary’s Cookies. Kinda…Zachary Schmahl gives us his backstory, from aspiring to be an actor to working in marketing and PR. Zack tells us about his 'Aha!' moment.When the universe calls, you answer! Zachary dishes on how Schmackary's experienced phenomenal early growth, made the right choices, fostered a community, and became the Official Cookie of Broadway!Schmackary's has over 100 cookie options on the menu and continues to introduce new items. Zack shares his thoughts on limited-time offers (LTOs) and how to leverage new ideas.Schmackary’s is coming to a city near you! Zack shares insights on how to transition into a franchise model while keeping your brand special.Looking at the numbers, what is the secret ingredient behind Schmackary’s meteoric success?Talking Back: Zach asks the Restaurant Guy and the Finance Guy what they think about tipping culture and, with changing service models, what tipping should look like today?“Food Service Feud,” we asked 100 billion people what their favorite Starbucks drink is. - Показать больше
