Hospitality Hangout (A Branded Media Experience)

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	Pub. Date	Title	Duration
	23 Jul 2024	New Orleans Treats Meet Luxury Eats: The Sucré Story	00:37:05
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 Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	21 Jan 2025	Driving Savings and Simplifying Operations	00:27:47
Mike provides insight into Foodbuy’s $32 billion in purchasing power and its mission to level the playing field for independent and multi-unit operators alike. He highlights how Foodbuy’s technology-driven approach helps operators unlock cost savings, streamline purchasing, and improve their bottom line. Key Takeaways: • Customized Solutions: Foodbuy’s programs are opt-in, allowing businesses to tailor solutions to their unique needs. • Tech-Driven Savings: From auditing line items to catching price discrepancies, Foodbuy’s platform ensures operators get the best deals while maintaining transparency. • Supporting Independents: Mike emphasizes Foodbuy’s commitment to helping small operators achieve big buying power, likening it to a GPO that acts as a PEO for purchasing. • Rebates Made Simple: Foodbuy ensures rebates are earned and applied seamlessly, eliminating the frustration of chasing payments. Hot Takes: From the value of a free membership to the scalability of Foodbuy’s solutions, Mike showcases how the organization empowers operators to thrive in a margin-tight industry. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	21 May 2024	Tech Power Players: Blockchain Technology, Web3 and Providing a Toolkit to Restaurant Owner-Operators	00:50:00
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. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	17 Sep 2024	Union Square Hospitality’s Chip Wade on Expanding Daily Provisions and Breaking Barriers in Hospitality	00:58:07
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." Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	19 Mar 2024	What Makes a Restaurant Concept Last for Decades? \| Season 11, Vol. 9	00:48:35
In today’s episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by Paul Walker of Village Inn, and Yildris Rodriguez-Ross, Chief Financial Officer of Fresh Dining Concepts, LLC. Paul and Yildris share the history of their companies and their involvement in the restaurant industry. They highlight the significance of familial and professional relationships that have underpinned their businesses' growth over decades. Yildris and Paul also emphasize the critical role of R365 technology in facilitating expansion and operational efficiency. Key Takeaways: (01:00) The Walker family’s restaurant business saga starts in the 1950s. (03:05) The business thrives on strong family ties. (04:20) Navigating through challenges, including a significant franchisee insolvency. (05:25) R365 technology plays a pivotal role in business administration. (07:15) Paul’s early job experiences molded his professional diligence. (09:10) Competitive spirit and sports are fundamental to the Walker family ethos. (10:15) Quality and innovation hold value in franchise partnerships. (11:30) In the food business, the drawbacks of valuing efficiency over quality. (16:15) How to lose customers and taint your brand. (26:07) Yildris worked in accounting before transitioning to hospitality. (31:44) Yildris was one of Restaurant365's first clients. (37:57) Data overload is an issue, so customizable dashboards focused on actionable KPIs are valuable. (39:23) Different teams like operations, finance, and culinary need tailored dashboard views. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	18 Feb 2025	Ketchup, Crinkle-Cut Fries & 1500 Shake Shacks: Rob Lynch Spills It All	00:48:50
Rob takes us inside Shake Shack, where passion for great food and hospitality perfectly blends. He shares how leading a fast-growing company comes with challenges, but Shake Shack knows how to scale big without losing what keeps the brand unique. Key takeaways: Shake Shack once thought 450 locations was a wild dream—now they’re aiming for 1,500. The secret? Confidence, high sales, and adaptability. Rob believes Shake Shack has proved it can thrive anywhere, now operating in over 30 states. Shatzy and Jimmy believe the restaurant and hospitality industry is shifting—while CFOs once led the path to CEO, CMOs are now leading with more desirable skills. Rob sees this trend as a natural one as he believes a great CMO already operates with a guest-first mindset. How does Shake Shack balance Danny Meyer’s enlightened hospitality principle—a philosophy centered on human connection with digital innovation? Rob discusses the challenge of scaling while preserving identity, balancing non-negotiables with efficiency, and maintaining a commitment to quality, team culture, and community, ensuring that growth doesn’t come at the expense of what makes the brand special. Hot takes: The fun kicks off with "Hot or Not", where Rob Lynch weighs in on the hottest (and not-so-hot) trends —are AI-powered restaurant ordering systems the future? Is drone delivery finally ready for takeoff? The heat rises in "The Feud", "Branded Quickfire", and "Fast Money",as Rob battles it out for ultimate bragging rights—can he hit 200 points and claim the title, or will he walk away with nothing but a cold fry? Thanks for hanging with us on Hospitality Hangout, powered by Branded Hospitality Ventures! Stay tuned for more insider scoops, industry shake-ups, and the boldest moves from the trailblazers redefining hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	06 Aug 2024	Listening and Innovating a Pepsi Promise – “Everything’s Better with Pepsi”	00:48:54
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.” Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	05 Nov 2024	Powerhouse Dynamics' Drew Holst on Embracing Tech Through A Digital Transformation	00:29:29
Drew brings the energy behind some of the most innovative tech solutions that keep our favorite restaurants running smoothly from FOH to BOH. He has a knack for staying ahead of the curve and has helped countless brands tap into the power of IoT to streamline operations, cut energy costs, and transform kitchens into high-tech hubs. Key Takeaways: • Do restaurateurs prefer to use tech-enabled convenience in dining experiences? Jimmy drops key statistics from the National Restaurant Association (NRA) report. • Drew shares the importance of energy-efficient operations and reliable equipment maintenance to ensure a smoothly run restaurant, that costs are controlled, and the guest experience remains positive. • Powerhouse Dynamics’ IoT solutions allow restaurants to maximize operational efficiency, minimize downtime, and save on maintenance costs by providing real-time visibility and control over critical equipment across large networks of locations. • How the use of connected technology enhances operational reliability, reduces downtime, and optimizes performance for both large brands like Arby’s and individual operators. • Drew predicts a massive increase in connected equipment technology in the restaurant industry, primarily driven by necessity due to the technician shortage. • Jimmy shares his thoughts on what the next big trend or “push” will be for the restaurant industry in the segment, “Talking Back” Drew, Schatzy, and Jimmy join in on some fun and engaging games like “Energy Time Machine”, "What's Hot and Not, and Branded Quickfire.” Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	15 Nov 2023	Culinary Crescendo: Lauren Bailey Dishes Out Wisdom for Aspiring Restaurateurs \| Season 10 Vol. 9	00:32:41
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 Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	08 Oct 2024	Navigating the New Era of Restaurants: Connecting with Customers in a Shifting Landscape	00:36:52
With a heart for innovation and a mind for leadership, Maria leads a brand that values simplicity yet delivers big on flavor. Her journey, shaped by her time at Disney and other industry giants, has instilled in her the belief that even the smallest details matter. Smalls Sliders isn’t just about burgers—it’s about crafting moments of joy and creating a space where each bite reminds you that greatness comes in small packages, building a successful brand one slider at a time. Key Takeaways: • Maria's leadership in the restaurant industry showcases the rising influence of women in top roles. She serves as a role model for aspiring female leaders. • Maria shares her early Quick Service Restaurant (QSR) experience and the knowledge she gained while working at Disney. She believes the skills she developed significantly shaped her leadership style, particularly her focus on customer satisfaction and operational excellence, which she now applies at Small Sliders. • Will restaurants shrink in size in the future? Small Sliders is already ahead of the curve with its innovative 750-square- foot, compact restaurant model. • Small Sliders is standing out in a highly competitive market by carving out a niche and focusing on their unique approach. They prioritize delivering a great product in a fast, clean, and fun environment, complemented by exceptional hospitality. • Smalls Sliders proves that being small doesn’t mean you can't play big. With tiny burgers packing huge flavor, this brand is hitting home runs in the fast-casual market. • Maria offers a valuable perspective on her leadership style, focusing on the balance between empathy and accountability. She explains that building a brand from the ground up requires discipline, vulnerability, and a commitment to continuous learning. • "The B-list is about the good people doing good things in the industry we love." Maria expresses her curiosity about why they chose to feature her and the brand so early on, asking the hosts about their "B-List" during the “Talking Back” segment. Schatzy, Jimmy, and Maria dive into segments like "What's Hot and Not" and "Branded Quick-fire," where Maria offers clear insights on industry trends, while Jimmy's connectivity steps out of the conversation. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	20 Aug 2024	Empire State of Pasta: The Roman Pasta with NYC Roots	00:52:45
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”. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	01 Oct 2024	From Rock Stages to Juice Bars: How Jennifer Dodd Became CEO of Main Squeeze Juice Co.	00:22:06
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. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	30 Jan 2024	MEAT the man who pioneered the casual dining segment \| Season 11, Vol. 2	00:31:55
In today’s episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by George McKerrow, CEO of Ted’s Montana Grill. George pioneered the casual dining segment with LongHorn Steakhouse, which he founded in 1981 and eventually took public. He later partnered with Ted Turner to bring bison meat mainstream at Ted’s Montana Grill. Now CEO of Ted’s, George reflects on lessons learned over his long career launching concepts and delighting guests. Key Takeaways: [00:08 - 01:46] Live from Pepsi Studios in Scottsdale, Arizona for IFMA the International Foodservice Manufacturers Association's President's Conference [03:30 - 08:19] Introducing George McKerrow, CEO at Ted's Montana Grill, talking about opening the first ever LongHorn Steakhouse in 1981 and founding Ted's in January 2002. [05:38 - 07:44] George on getting a job for gas at 16, working his way up the restaurant industry, and making Ted Turner a deal he couldn't refuse [08:56 - 11:17] George credited with giving birth to the entire casual dining segment by Nation's Restaurant News, and how he turned a single unit of LongHorn Steakhouse into a dining phenomenon [09:51 - 11:17] A fun honky-tonk saloon, quality feeds and genuine hospitality [11:19 - 14:59] Schatzy and George on bartending, on starting and working your way up the foodchain [15:01 - 18:42] The three greatest lessons George has learned in hospitality leadership: financial input, great people, and restaurant unpredictability [18:48 - 20:58] Democratization is part of the restaurant industry, there's a career path [21:04 - 26:17] Talking Back: George asks what Schatzy and Jimmy think are the next big trends in hospitality [21:40 - 23:29] Schatzy: People want to go out more, but you need to give them a reason, the rise of experiential restaurants and smaller footprints [23:43 - 25:39] Jimmy: meet the guests where they're at, leveraging technology in labor [26:21 - 28:42] The Spice is Right: Cost of a classic chicken sandwich at Popeyes in Route 17 in New Jersey [28:43 - 31:11] Branded Quickfire: George's lightning round Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	28 Nov 2023	How One Restaurant Owner Approaches Leadership Like A Game Of Craps — Everyone Wins Together \| Season 10, Vol. 11	00:48:31
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. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	02 Jul 2024	Dining, Lodging, and Entertainment at The Bazaar	00:46:57
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." Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	10 Sep 2024	Summer Rewind: MOOYAH's President Serves up the Best Tasting Cheeseburger	00:43:03
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. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	21 Nov 2023	Live from CREATE Conference in Palm Springs \| Season 10 Vol. 10	01:04:29
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 Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	25 Jun 2024	Being a World-Class Operator: The Secret to Success in the Restaurant Business	00:45:55
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. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	14 May 2024	The Official Cookie of Broadway: A Hobby Transforms into Large-Scale Success	00:49:40
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. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	07 Nov 2023	REWIND \| A Deep Dive Into Shake Shack's Tech Stack \| Season 10, Vol. 8	00:42:54
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. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	06 Dec 2023	Fast Casual Revolution Part 1: Unleash the Flavor with the Hottest Emerging Restaurant Brands \| Season 10, Vol. 12	00:44:59
In today's episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” are joined by Troy Hooper, CEO of Hot Palette America, the parent company of Pepper Lunch Restaurants, as well as Elisia Flores, CEO at L&L Hawaiian Barbecue . Troy has over thirty-one years of experience in the hospitality industry, having grown up helping his father build restaurants and bars in Miami. Troy talks about global expansion, his recent ten-unit deal in Arizona, and modernizing the over-thirty-year-old brand. Elisia returned to Hawaiian Barbecue five years ago as CEO to take over leadership from her father and company co-founder, Eddie Flores. She credits L&L's success to the strong family-oriented culture amongst employees and franchisees, as well as a delicious, craveable food product that leaves customers demanding more. Listen to this episode to find out the wild innovation and spicy challenges for the restaurant industry in 2024, and catch their recipes for expanding a gnarly franchise brand without losing cultural flavor. Key Takeaways: (00:08 - 01:55) Live from the Fast Casual Executive Summit in Louisville Kentucky (02:05) Troy grew up in hospitality helping Dad build Miami hotspots. (02:28) Dad threw parties; Troy handled the catering. Culinary school and then business school. (03:32) Brought in to spice up Pepper Lunch's US growth. (05:25) Ten new stores in five years - aloha expansion! (08:18) Pepper Lunch salsa dances across three countries. (29:57) Elisia returned as L&L CEO to take over family BBQ biz. (30:47) Started small but ohana customers couldn't resist the grub. (31:28) L&L smokin' the franchise competition with tons of awards. (32:23) Success is in their secret sauce (and culture). (33:22) Franchisees get schooled in Hawaii for legit tropical vibes. (34:41) Uh oh—are appetite pills putting restaurants on a diet? (36:16) Automated kitchens cookin' up some 2024 innovation. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	13 Aug 2024	Inside Gregorys Coffee NYC: Passion and Grit.”	00:50:29
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”. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	04 Feb 2025	How Big Mamma Went from a Scrapped Idea to 30 Restaurants with Co-founder Victor Lugger	00:55:25
Victor shares the story of Big Mamma’s evolution—from a scrapped concept to a European dining sensation now setting its sights on the U.S. He discusses the brand’s commitment to immersive dining, bold hospitality, and innovative technology, including his latest venture, Sunday. Key Takeaways • Big Mamma was initially meant to be a French breakfast café, but after just six weeks, Victor and his team realized the concept lacked excitement and scalability. They pivoted to Italian cuisine, recognizing its universal appeal and their passion for it. • Victor attributes Big Mamma’s success to his and his co-founder’s decision to step back and empower their team – handing off tasks such as ingredient sourcing led to noticeable improvements in quality and efficiency, proving that growth comes from trust and leadership. • The goal was always to build an international brand, so Big Mamma expanded quickly beyond France. London became a crucial market, offering a world-class clientele and proving to be their strongest European location. • To support expansion, Big Mamma brought in McWin as an anchor investor, allowing them to raise capital and secure debt financing without diluting ownership. This move ensured they could scale while maintaining control of their vision. • Sunday, their payment processing app, started as an in-house solution to improve efficiency. It quickly gained traction, with 70% of guests opting in. Seeing its potential, Victor spun it off as a separate company—much like OpenTable revolutionized reservations. • After seeing success across Europe, Victor and his co-founder decided it was time to enter the U.S. market, bringing Big Mamma’s signature experience stateside. • Hot Takes: The fun kicks off with “Food Service Feud”, where Victor Lugger reveals what surprises European servers most about American diners. The heat rises in “Hot or Not”, the laughs roll in “Branded Quickfire”, and the competition gets fierce in “The Feud”. Thank you for joining us on Hospitality Hangout, powered by Branded Hospitality Ventures. Stay tuned for more insider insights, industry game-changers, and bold moves from the innovators shaping the future of hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	27 Aug 2024	Summer Rewind! Beyond Cookies and Coffee: Nestlé Professional CEO Perry Miele On How Nestlé Is Innovating Food Service and Hospitality	00:32:31
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. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	21 Jan 2025	Part 2: Future-Proofing Hospitality	00:27:52
Paul shares his rise from forklift operator to CEO, demonstrating the hands-on approach that defines UFSO’s commitment to its clients. He discusses how UFSO supports independent operators with tailored purchasing solutions, sustainable practices, and innovative technology to streamline supply chain management. Key Takeaways: • Purchasing Expertise: UFSO acts as the purchasing department for independents, ensuring they can compete with larger chains. • Transparent Pricing: By eliminating delays and guesswork, UFSO provides immediate cost savings and real-time inventory management. • Technology Meets Teamwork: UFSO combines proprietary software with a human touch to keep operations efficient and consistent. • Leveling the Field: Paul explains how independents can operate like large chains through consolidation and strategic partnerships. Hot Takes: Paul discusses proactive supply chain management, pre-approved substitutions, and how UFSO helps operators avoid supply chain disasters. He emphasizes why technology and personal relationships go hand in hand when solving operator challenges. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	19 Nov 2024	Tiki Taco a “Hometown Hero” Scaling Up	00:32:20
Eric’s roll as CEO of Tiki Taco shows how a clear vision, intentional technology, and community-first leadership can set the stage for growth while preserving the heart of a brand. Tiki Taco’s story is an inspiration to other operators looking to balance innovation with authenticity. Key Takeaways: • Eric discusses his focus on creating a balanced tech stack to solve real-world challenges for guests, team members, and executive leadership. • Eric talks about the pros and cons of integrated solutions versus all-in-one systems. • Tiki Taco prepares to expand from its three Kansas City locations (plus a food truck), Eric talks about the importance of staying true to the brand's identity as a “taste of home.” • Tiki Tacos support to local schools, churches, and organizations with donations and sponsorships. Eric believes the key to sustainable growth is building a strong, community-oriented culture that can be replicated in new markets. • Tiki Taco plans to add four to five new locations in the home market next year. • The KISS Principle: Keep It Simple, Stay True • Eric reflects on the importance of staying consistent with the core elements of a restaurant – great food, great service, and a cool atmosphere. • Eric asks Schatzy and Jimmy, “What advice would you give a CEO of an emerging restaurant brand?” Schatzy, Jimmy, and Eric deliver laughs, surprises, and sharp insights into the ever-evolving world of hospitality and tech through games like “Tech Time Warp,” “Talking Back,” “Hot or Not,” and “Branded Quick Fire.” Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	05 Mar 2024	The Cold, Hard Truth about Making It in Restaurants \| Season 11, Vol. 7	00:30:23
In this episode of Hospitality Hangout, hosts Michael Schatzberg, known as "The Restaurant Guy," and Jimmy Frischling, referred to as "The Finance Guy," are joined by Morgan Harris, Co-Founder and Chief Customer Advocate of Restaurant365. Morgan shares his journey from a CPA at PWC to a passionate entrepreneur determined to help restaurants thrive. He delves into the unique challenges that restaurant accounting and operations present and explains how his vision to address these issues led to the creation of Restaurant365. Morgan also highlights the company's strategic partnerships with accounting firms to effectively reach more restaurant operators by relying on a trusted network of Restaurant365 experts. Key Insights: Restaurants possess distinctive accounting needs that require specialized solutions. Inventory management significantly impacts accounting processes. The importance of tracking inventory outside of traditional accounting software. The necessity for restaurants to generate profits for sustainability. Fundamental principles of accounting, including debits and credits. The integration of accounting and inventory management within Restaurant365. The misconception surrounding the complexities of restaurant businesses. Challenges faced by early adopter restaurants due to outdated technology. The significance of establishing partnerships for the advancement of restaurant technology. How outsourced accounting services contribute to increased sales for restaurants. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	10 Dec 2024	Let The Food Speak – Sweetgreen’s Blend of Art and Science	00:48:13
Jonathan talks about his days as a hungry college student struggling to find quick, healthy, and affordable meals. He and his friends, frustrated by hunger pangs and the lack of unprocessed, affordable options, discovered a dream to create sustainable, consistent, and delicious food that people could trust. He shares the philosophy of blending art and science, fueled by a culture of innovation. Sweetgreen's vision ensures that growth strengthens purpose, and for Jonathan, this isn't just a strategy—it's the soul of the company, bringing people back to real food. Key Takeaways: • Sweetgreen’s vision – a balance of convenience, flavor, and well-being in the fast-casual dining space. • Jonathan shares Sweetgreen’s commitment to the perfect blend of art and science – a blend where every detail, from the smallest ingredient to the grandest vision, is infused with purpose and passion. • With an innovation on American classics, like ripple fries made with 4 simple ingredients, Sweetgreen is the trusted haven where you can indulge in real, wholesome food. • Breaking News: Sweetgreen’s loyalty app relaunches in 2025 with a new point-based system. • Jonathan shares how Sweetgreen’s festivals embody the sweet life—where passion for food and purpose in community come together in unforgettable experiences. • Sweetgreen's foundation lies in sourcing sustainably grown ingredients, fostering close relationships with regional farmers, and crafting every dish from scratch. • Hot Takes: Jonathan Neman discusses drone delivery, fake meat, and tech-driven hospitality in fun games like “Hot or Not,” “Branded Quickfire,” and “Trivia Tuesday.” Thank you for joining us on Hospitality Hangout, brought to you by Branded Hospitality Ventures. Join us next time at the intersection of innovation, authenticity, and leadership—we invite you to stay connected for more conversations shaping the future of hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	09 Jan 2024	Gridiron Burgers to Blizzard Billions: Fast Food Fortunes From Freddy's and Dairy Queen \| Season 10, Vol. 17	00:46:37
In today's episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” are joined by Chris Dull, President and CEO of Freddy's Frozen Custard & Steakburgers, and Chris Wren, Vice President Head of International Development of Dairy Queen. Chris Dull shares how Freddy’s great franchise partners have powered growth to over 500 locations by mastering operations and development. He highlights innovations like kitchen display software that optimize speed and consistency. Chris Wren provides an overview of Dairy Queen's 2500+ international locations, including a major presence in China. He emphasizes the importance of knowing a company's history before making changes. He also talks about the significance of recognizing restaurant workers during visits for the profound impact it has on morale. Whether you bleed DQ Blizzards or Freddy’s custard, don’t miss this cross-industry extravaganza! Key Takeaways [03:47 - 07:16] Introducing Chris Dull, President and CEO of Freddy's Frozen Custard & Steakburgers [04:03 - 05:50] Chris' time as a linebacker at Baylor University in 1995, then tracing his path from Marble Slab Creamery, the International Franchise Association, Global Franchise Group, Bean & Brew, and now Freddy's [05:59 - 07:16] Chris' journey in his own words [07:20 - 09:54] Jimmy gets the breaking news, Freddy's just opened their 510th restaurant in Freddy's Nation. Chris discusses the phenomenal growth and strategy behind it. [09:55 - 13:08] The importance of the tech stack in any restaurant, [13:09 - 14:26] What's next for Freddy's and Freddy's Nation? New innovations in quality chicken. The guys talk shop about the new chicken club sandwich. [14:27 - 18:41] Talking Back — Chris asks what Schatzy finds exciting about the industry right now, and asks Jimmy how to measure technology and savings that might see on paper versus interfering with guest experience [18:41 - 20:49] Food Service Feud, The Toast Restaurant Report: Which state sells most alcoholic beverages during lunch? [20:54 - 23:12] Branded Quickfire, Chris Dull Las Vegas Edition [24:49 - 28:56] Introducing Chris Wren, Vice President and Head of International Development for Dairy Queen. His history in Western University for political science, MBA from Southern Memphis University, to Yum! Brands, Pizza Hut France, then Dine Brands, Citibank Restaurant franchising, Wingstop, and finally Dairy Queen [29:05 - 30:21] Singing the Dairy Queen jingle [30:23 - 32:01] Expanding Dairy Queen into international markets and discussing growth, "People will seemingly consume an unlimited quantity of ice cream" [32:01 - 32:56] Chris thinks the Gulf is a huge area of opportunity for Dairy Queen's expansion, and in the United Kingdom [32:56 - 33:28] Discussing their favorite items at Dairy Queen [33:29 - 35:51] Enabling businesses to succeed and people to work their way up, Chris talks about how the industry should be having fun or you're doing something wrong. [35:53 - 36:37] Ice cream and beer summits [36:36 - 39:12] Chris' career in international franchising, and the lessons he learned, advice for visiting restaurants as corporate employees. [39:12 - 41:32] Learning on the job, cumulative result of the efforts of thousands of people over a long period of time and many mistakes [41:32 - 42:51] Food Service Feud, Chris Dull edition: Toast Restaurant Report, Which US state has the most generous tippers [42:53 - 45:20] Branded Quickfire, Chris Dull Vegas edition Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	17 Dec 2024	A&W’s Century of Craft and Nostalgia	00:50:54
Kevin Bazner reflects on his middle-class upbringing, where he learned early on that hard work was the motivator behind his achievements. Kevin started in the industry at just 14 years old as a dishwasher, Kevin’s story—rising to CEO and Chairman of a brand with over a century of history—stands as a testament to hard work, perseverance, and respect for every role in the business. Key Takeaways: • Kevin’s respect for dishwashers and the invaluable lessons learned from working his way up in the restaurant industry. • A&W’s marketing strategy presents the brand’s history and traditions in a way that feels both genuine and authentic – offering uniqueness, flavor, authenticity, and experimentation to the Gen Z generation. • How is A&W recreating the classic drive-in nostalgia at the 80% of locations where the traditional format no longer exists? • Kevin talks beverage strategy, sharing the reimagining of A&W’s original, freshly made craft root beer into trends like dirty sodas, energy drinks, and cold brew. • A&W is mixing modern tech with classic hospitality, from kiosks in the U.S. to 90% self-ordering in Asia, all while keeping its Americana charm alive. Kevin shares how they’re catching up and standing out. • Hot takes: Kevin Bazner discusses the craft mocktail trend, Gen Z’s love for Instagrammable beverages, and how A&W’s 105-year-old classic frosty root beer is staying cool in a modern world. Plus, “Trivia Tuesday”, quick fire questions, and a Pretzel Party Pack price showdown. Thank you for joining us on Hospitality Hangout, brought to you by Branded Hospitality Ventures. Join us next time for more conversations with the leaders and innovators driving what’s next in hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	15 Oct 2024	Julie Wade on Loyalty Programs & The North Star of Successful Restaurant Marketing	00:25:35
With a passion for personalized hospitality and a strategic eye for marketing, Julie leads a brand that merges premium quality with accessibility. Her experiences, enriched by years in diverse industries, has shaped her belief that connecting with guests on a personal level creates lasting loyalty. At Taziki’s Mediterranean Café, it’s not just about serving meals—it’s about offering an elevated fast-casual experience where every guest feels known and valued. Julie’s focus on creating these meaningful connections, combined with Taziki’s commitment to fresh, high-quality ingredients, is helping to build a brand that thrives on authenticity and hospitality. Key Takeaways: • Julie touches on Taziki’s focus on personal connections as a core part of their customer loyalty and brand identity. • Julie explains that the premium products offered at Taziki’s are unique and cannot easily be found elsewhere for the same price point. This is an important value proposition—customers are getting high-quality, fresh ingredients that are typically found in more expensive full-service restaurants but at a competitive price. • Jimmy emphasizes that despite the focus on tech, the heart of the restaurant industry remains the same – food, beverages, people, and hospitality. He makes the point that technology should enhance these elements but not replace them. • Julie discusses how the industry is moving toward personalized marketing, where brands engage with customers in a way tailored to their preferences and habits. She describes personalized marketing as Taziki’s "North Star"—their long-term goal to stay competitive by meeting customers where they are. • Breaking News: Taziki’s is set to open its first store in Detroit in November, marking its entry into a new market. Additionally, a new franchise group has signed on in San Antonio, Texas, signaling further expansion in the state, following recent openings in Texarkana and Dallas. • In the "Talking Back" segment, Julie asks Jimmy and Schatzy to reflect on their biggest failure and the lessons they’ve learned. Jimmy, Shatzy, and Julie jump into discussions like “Branded Qucik-fire” and other fun and engaging games. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	24 Dec 2024	REWIND: Union Square Hospitality’s Chip Wade \| Expanding Daily Provisions & Breaking Barriers in Hospitality	00:58:28
This episode highlights the exciting growth of Daily Provisions, which continues its expansion with its sixth location on the Upper East Side and three additional sites under construction, including Rockefeller Center, Brookfield Place, and Jersey City. The conversation also touches on how Daily Provisions has successfully engaged younger audiences through its grab-and-go format, offering elevated hospitality that attracts repeat visits from this dynamic demographic. Chip Wade dives into the challenges of the “hospitality included” tipping model, addressing disparities in wages, guest confusion over pricing, and the eventual return to traditional tipping during the pandemic. The discussion further explores the hospitality industry as a career, with Chip and the hosts emphasizing the need to shift its perception from a temporary gig to a fulfilling, long-term career path. They also tackle the industry’s ongoing wage equity debate, particularly the disparities between front-of-house and back-of-house staff, and stress the importance of collaboration among industry leaders and government intervention to address these issues. Chip sheds light on how Union Square Hospitality Group navigated the challenges of the pandemic, including adapting their tipping model and reopening strategies to meet new demands. Additionally, Chip shares insights into Union Square Hospitality Group’s substantial investment in technology, with over $4 million allocated to tools like UKG and Seven Shifts over the past three years, improving operational efficiency and employee satisfaction. Throughout the episode, the hosts and Chip reflect on the importance of maintaining consistency and excellence in a rapidly evolving industry, while also diving into entertaining segments like “What’s Hot and Not,” “The Spice is Right,” and “Trivia Tuesday.” This rewind episode offers a mix of valuable industry insights, thoughtful discussions, and plenty of laughs, making it a standout Hospitality Hangout conversation you won’t want to miss! Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	09 Apr 2024	Cracking the Code: Hatching a Breakfast Empire \| Season 11, Vol. 12	00:44:27
In today’s episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by Ricky Richardson, Chief Executive Officer of Eggs Up Grill. Ricky discusses the brand’s origins and rapid expansion since he took over. He provides background on Eggs Up Grill being started by a third-generation diner operator and becoming a 100% franchised system. Ricky highlights the importance of maintaining a consistent brand culture as they grow through franchising, including implementing a new proprietary digital training platform. He also shares an “untold story” from his international restaurant experience involving an unconventional way to access water during an opening. Key Takeaways: (4:54) Ricky provides background on Eggs Up Grill. (10:42) Involving franchisees in the decision-making process. (19:39) Consistency in brand experience is critical as Eggs Up Grill expands through franchising. (20:21) Eggs Up Grill launched a proprietary digital training platform for franchisees. (26:12) An “untold story” from Ricky’s international experience. (30:21) Nurturing brand culture through local franchise ownership is vital. (32:54) Food Service Feud! Resources: Toast Eggs Up Grill Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	16 Apr 2024	The Kitchen’s Engine Room: Fueling Restaurant Innovation \| Season 11, Vol. 13	00:44:39
In this episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by Angela Leet, CEO of QSR Automations. Angela discusses the company’s innovative kitchen automation solutions and their recent recognition of being named as a finalist for the prestigious Ring of Fire award. She shares insights into their new product, ConnectSmart Recipes Plus, which aims to extend the capabilities of kitchen screen investments and address labor challenges through digital transformation. She delves into QSR Automations’ philosophy of treating the kitchen as the “engine room” of a restaurant, creating a calmer environment with real-time information and predictive data for kitchen staff. Key Takeaways: (01:38) QSR Automations has pioneered restaurant tech since 1996 with its ConnectSmart platform used by major chains. (03:05) New product ConnectSmart Recipes Plus aims to extend kitchen screen capabilities and address labor challenges. (10:19) The kitchen is the engine room. (16:35) QSR leans toward the build-or-buy approach. (21:23) Solutions extend beyond restaurants to venues like stadiums, airports, and cruise ships. (31:31) QSR continues innovating after 25+ years and has been named a finalist for most innovative companies. (33:41) Angela prioritizes people and creating memorable experiences, starting in the kitchen. (39:28) Restaurants want to meet evolving consumer needs, like on-demand dining and customization. (41:25) QSR seeks true tech partnerships beyond just integration to provide a single customer solution. Resources Mentioned: QSR Automations Moneyball Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	20 Feb 2024	New Orleans Treats Meet Luxury Eats: The Sucré Story \| Season 11, Vol. 5	00:37:57
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 Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	04 Jun 2024	Dishin’ Out Data & Serving Up the 2024 Tech Trends for Restauranteurs	00:53:44
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. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	26 Mar 2024	Whoppers, Grand Slams, and Boston Trivia: Leaders Dish It All \| Season 11, Vol. 10	01:05:49
In this episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by Theresa Montanaro, Regional Director of JSC Management for Burger King in New England; Jennifer Chavez, Chief Financial Officer of G2G Management Group, LLC; and John Hernandez, Chief Executive Officer of G2G Management Group, LLC. They discuss the fast-food and restaurant industry’s future, touching on leadership, technology, and innovation. They talk about starting in entry-level roles and the path to leadership, the significance of technology like AI and Restaurant365 in enhancing efficiency, and the role of kiosks in customer engagement. The importance of nurturing young talent and the strategic expansion of their companies is a highlight. Key Takeaways: (04:23) Leveraging AI to monitor team engagement and enhance customer interactions. (04:58) Theresa highlights the comprehensive use of Restaurant365 for various operational needs. (07:10) The importance of company culture in hiring and promoting young employees to leadership roles. (08:59) The current and future implementation of kiosks at Burger King locations. (11:09) Introduction of a special loyalty program at JSC locations with exclusive offers. (23:45) Starting out as a waitress. (32:10) Jennifer emphasizes the significance of dashboards in providing real-time data to owners and operators. (40:58) Food Service Feud. (59:43) John discusses the effectiveness of legacy brands like Denny’s in resonating with younger generations and the importance of targeted advertising and social media presence at the store level. (01:04:29) John’s favorite Boston-born celebrity. Resources: JSC Management G2G Management Restaurant365 Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	21 Jan 2025	Part 1: Cracking the Code of Supply Chain Success	00:33:45
Amer shares his journey from working with global powerhouses like ADP and Yahoo to leading iTrade Network, a technology-driven platform revolutionizing food traceability. He dives into the importance of compliance, particularly in light of the FDA’s FSMA 204 regulation, and explains how iTrade Network’s decade-long focus on traceability has given them an edge in navigating this evolving landscape. Key Takeaways: • Early Vision: iTrade Network’s foresight into traceability long before regulations required it, giving them a competitive advantage in food safety. • The Network Advantage: With over 4,000 companies on their platform, iTrade’s data-sharing capabilities are transforming how suppliers, manufacturers, and retailers collaborate. • Traceability as a Necessity: Amer explains why true end-to-end traceability isn’t just about compliance—it’s about protecting businesses from costly recalls, waste, and brand damage. • Innovative Solutions: From supplier scorecards to data integration, iTrade Network is redefining the way operators manage their supply chains. Hot Takes: The conversation heats up with discussions about how compliance costs are impacting the industry, why networks beat isolated systems, and why food traceability is critical for future-proofing the hospitality space. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	28 Jan 2025	Big Rock, Ocean Prime, and Butcher and Rose Make Big Moves in Fine Dining	00:47:07
David offers a behind-the-scenes look at steering a hospitality powerhouse, weaving stories of the brand’s ambitious growth, innovative concepts, and unwavering dedication to creating unforgettable dining experiences. Cameron Mitchell Restaurants is fine dining, private clubs, and new concepts, and continues to raise the bar for guest engagement and operational excellence. Key Takeaways: • A “Meet Cute” Moment in Business, David shares his initial meeting with Cameron Mitchell, detailing how a simple FedEx letter and a Cheesecake Factory conversation led to their successful collaboration. This pivotal moment shows the importance of shared values and vision in building long-term partnerships. • Breaking News: Cameron Mitchell Restaurants is set to open seven new locations over the next 14 months, including concepts like Big Rock Chop House, Ocean Prime, and Butcher and Rose. • The introduction of Prime Social Reserve is a growing trend toward exclusive, membership-driven dining experiences, inspired by London’s private clubs. • David discusses how consumer habits are changing, with an increased demand for healthier options, mocktails, and a “lighter” approach to dining. He explains how Cameron Mitchell Restaurants stays ahead by reimagining menu items and incorporating guest feedback into their culinary innovations. • The adoption of Toast POS across 65 locations illustrates the brand’s focus on efficiency and guest satisfaction. • Cameron Mitchell Restaurants prioritizes its associates, fostering a culture of loyalty and mutual respect with a retention rate well above industry standards. • Hot takes: From the value-packed Wendy’s Double Stack Biggie Bag to the debate over pickleball court takeovers, the fun kicks off with “Trivia Tuesday”. The discussion heats up with “Hot or Not” topics like QR codes in fine dining, table-side preparations, and dynamic pricing models. Thank you for joining us on Hospitality Hangout, powered by Branded Hospitality Ventures. Don’t miss out on more insider tips, groundbreaking trends, and inspiring stories from the visionaries redefining the hospitality industry. Stay tuned for what’s next! Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	11 Jun 2024	The Hospitality Podcast with Josh Halpern, Founder & CEO of Big Chicken	00:45:39
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. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	03 Sep 2024	Olo’s Founder Noah Glass: The Restaurant Tech Gold Medalist	00:57:27
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”. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	03 Dec 2024	Mario Del Pero from Busser to Boardroom	01:04:23
Mario Del Pero's career shows how mentorship and dedication, combined with a clear vision, strategic partnerships, and innovative concepts like Mendocino Farms, Dom Food Group, and Neighborly, can transform the restaurant industry. His work serves as an inspiration for operators aiming to balance authenticity with growth. Key Takeaways: • Mario reflects on the skills he first gained from his father, who strategically reinforced his work ethic, and how working for Ron and Greg Newman at Sharkeez ultimately “changed the direction of my life." • Mario describes Dom Food Group as a food venture studio that incubates and creates restaurant brands. His focus is on the "preschool" phase of these businesses—helping them start strong before building executive teams to guide their growth. • Jimmy invites Mario to share his vision for the future of the virtual kitchen. • Jimmy refers to the “impossible triangle” and asks if Mario can help solve the puzzle of balancing quality, affordability, and fair wages. • Schatzy and Mario discuss convenience stores and grocery stores disrupting the market by offering better food quality and innovative models, challenging traditional restaurants for market share. • Mario talks about Neighborly, an innovative concept that integrates multiple iconic dining experiences under one roof, maximizing space while offering diverse culinary options. • Mario turns the tables by asking the hosts about the applications of artificial intelligence in the restaurant space. Schatzy, Jimmy, and Mario wrap up with fun and lively games like “Trivia Tuesday,” “What's Hot and Not,” “Branded Quickfire,” and “What's Your Uber Rating.” Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	30 Apr 2024	Hospitality Geniuses: The Ultimate Tech Stack, Data, and Bleeding DIG.	00:53:16
In this episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by Tracy Kim, CEO of DIG. Tracy tells us about her journey from a pre-med student at Stanford and earning her MBA at Harvard Business School and her subsequent leap into the hospitality sector, culminating in her leadership role at DIG. Fast forward, Tracy dishes out how DIG has ‘bowled over’ their audience and positioned itself as the go-to solution for lunch and dinner. Tracy also shares how DIG has used data and technology to modify their approach to capturing new audiences. Plus, why culture is more than just training and the importance of a truly dedicated team. Key Takeaways: • Leadership and Innovation: Tracy’s leadership at DIG is informed by her diverse experiences and passion for hospitality. Tracy peppers in stories from her years with General Mills and Weight-Watchers and experiences at tech giants like Shuttershock and as a former CEO of Aaptiv. • Pump Energy changes to DIG as a healthy staple to New Yorkers bringing fresh high-quality vegetable-forward food. DIG has ‘bowled over’ their audience and positioned itself as the go-to solution for lunch and dinner, emphasizing how data and technology have been instrumental in expanding market reach and understanding consumer behaviors. • Consumer segmentation analysis and leveraging psychographic data to tailor services. • Market Adaptation: Post-COVID, DIG beyond cities. The hybrid workforce and being able to adapt, tapping into new markets. • Tracy highlights the importance of efficient in-house technology systems. Tracy shares how the right technological partnerships have streamlined operations, allowing DIG to maintain a strong focus on hospitality. • Bleeding DIG: The dedication of DIG’s team and the strong company culture are vital to their success. A testament to the employees of DIG. • Hot Takes: Tracy offers her insight on evolving trends, such as plant-based menus and the use of robot servers. • Talking back: Where is technology heading in hospitality? The restaurant guy and finance guy share their forecast on the future of tech in the dining scene. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	12 Nov 2024	Revolutionizing Hospitality with Comcast's Technology Solutions	00:37:35
Brian grew up within Comcast, a multinational leader in telecommunications, entertainment, and digital solutions. As the largest internet service provider in the U.S., Comcast is redefining how technology supports businesses, including the hospitality industry. Key Takeaways: • Brian shares how Comcast Business evolved from serving small businesses to now supporting regional, national, and global companies with managed tech solutions. He discusses Comcast’s commitment to integrating smart solutions into hospitality operations, addressing critical needs like security, compliance, and operational efficiency. • Brian discusses how Comcast strategically invests in companies, offering mentorship and leveraging its vast portfolio of partnerships to accelerate growth. • Comcast Smart Solutions connects the dots between AI, IoT, and automation. Brian explains how platforms like MachineQ automate tasks freeing up managers to focus on guests and drive revenue. • Jimmy debunks the myth of tech replacing human capital, emphasizing its role in redeploying staff to guest-focused activities. • Brian unveils LetzChat, an AI-driven language translation platform that supports up to 104 languages. Originally implemented on Comcast’s residential platform, LetzChat is now transforming the restaurant industry by reducing abandonment rates and driving revenue with seamless language recognition and analytics. • Brian predicts that AI will personalize guest experiences and simplify back-of-house operations in the next five years. He also discusses Comcast’s partnership with Nvidia to optimize its network backbone for latency-sensitive data transport, enhancing AI-driven communications. • Breaking News: Brian announces that LetzChat and other innovative tools are officially part of Comcast Business’s product offerings, signaling a major leap in smart solutions for the hospitality industry. Schatzy and Jimmy bring their signature energy with games like “Tech Time Warp,” “Talking Back,” and “Hot or Not,” wrapping up another insightful and engaging episode. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	19 Dec 2023	REWIND \| Restaurants Going Digital, CKE Restaurants \| Season 10, Vol. 14	00:38:29
In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Phil Crawford, the chief technology officer of CKE Restaurants, to explore the ongoing digital revolution in the restaurant industry. CKE Restaurants is a Tennessee-based, privately held company that runs and operates Carl’s Jr. and Hardee’s. The two regional brands combined represent over 3,800 franchised or company-operated restaurants in 44 states and 43 foreign countries and U.S. territories. Crawford moved from New York City—having previously served as the chief technology officer for Godiva—to Nashville to join CKE in the fall of 2020. “Nashville and New York City are two parts of the spectrum. But the exciting part is that when it comes down to hospitality and technology, there’s a lot of synergies within both cities and corporations,” says Crawford. “They both have a desire and drive to be the best they can possibly be… it’s all about scale and size, and ensuring that we have the guest experience in mind.” Restaurants—looking to adapt to evolving operational and consumer needs—are moving away from POS systems. Most systems and processes have entered the realm of mobile technology, leading to the creation of more cloud-based systems, direct-to-consumer interactions, analytics, and artificial intelligence to better reach customers. “Any kind of digital ecosystem that’s out there that you can infuse the guest experience is where everything’s going,” adds Crawford. “It’s all about trying to bridge that gap between what we think our consumers know and what they do know, and making it a personalized journey. That’s the kind of tech incorporation that we need to be thinking of to become technology evangelists and to have that competitive edge in our industry.” Key Takeaways: [02:22 - 05:36] Introducing Phil Crawford, Chief Technology Officer at CKE Restaurants (Carl Karcher Enterprises) [04:12 - 05:33] Phil's background in hospitality started at 16 at Carl's Jr., to Shake Shack, to CKE [05:53 - 08:42] Phil's take on regional food differences between Nashville and New York City [06:30 - 07:38] New York City and Nashville are different parts of the spectrum, "The bigger we get the smarter we have to act" [07:44 - 08:42] "Being the health conscious Southern California, yoga, acupuncturist freak I am..." [08:46 - 10:13] Talking about Red Burrito and Green Burrito businesses [10:14 - 12:50] The Tech Stack and POS, new innovations in personalization and mobile technology [12:52 - 15:31] Revisiting the pandemic and the adoption of new technology [15:32 - 18:04] Maintaining 3,800 and all the training necessary to run new stores, an education opportunity for franchises [18:05 - 20:31] The pain points in the restaurant operator business, too much technology can be a detriment [20:47 - 22:48] Diving deeper into the digital transformation and education of what drives your business. You don't always need a Ferrari when a Ford will do. [22:49 - 24:16] Phil's take on virtual kitchens, there's a place for it [24:15 - 25:09] The virtual kitchen concept and burrito plans [25:10 - 29:10] Talking Back, discussing the Branded Marketplace and the technology behind it [29:27 - 32:19] Crystal Ball, the hospitality landscape in two years, 100% personalization and more contactless experiences [32:19 - 33:13] Mac 12 on the rocks [33:15 - 35:14] Branded Quickfire Click here for more recovery and relief information for restaurant, hospitality and food service operators. And to keep listening, check out The Hospitality Hangout podcast on Spotify! This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	26 Dec 2023	REWIND \| There Is No Debate Over Taco Tuesday Vs. Fried Chicken Friday \| Season 10, Vol. 15	00:39:22
In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with R.J. Melman, President of Lettuce Entertain You, a fifty-one year old restaurant group that is privately held with over one hundred and twenty restaurants across the country in thirteen different states. It is based out of Chicago, Illinois. Melman’s dad, Rich Melman started the company back in 1971 when he opened a restaurant with his best friend Jerry Orzoff. Melman’s siblings Jarrod and Molly are both part of the Lettuce Entertain You Restaurants team. The guys share breaking news and say that Lettuce has just opened their first restaurant in Florida. It is Aba, a Mediterranean restaurant that brings cooking influences from the Mediterranean, including Israel, Lebanon, Turkey and Greece. Also the group is opening RPM Italian in West Palm Beach and Summer House in Orlando. In Chicago in 2023 Melman talks about the new collaboration between Tao Group Hospitality. The partnership will bring a new private members club. The guys also talk about the Lettuce loyalty program that has been around for more than three decades. Now the program is free through the app. Recently they announced that Lettuce has partnered with DoorDash for a first of its kind loyalty program. The program powered by DoorDash will now allow guests to receive loyalty points and redeem gift cards for takeout and delivery. Melman’s goal when he became President was to use tech to transcend hospitality in dining rooms, bringing hospitality and technology together. Melman says they are in the process of switching over our general ledger, HR solution and more. Melman shares how the company continues to keep things going well with all of the expansion. They have been consistent on expansion over the last thirty years and said that the team has played a role in the growth. Key Takeaways: [02:42 - 04:17] Introducing RJ Melman, President of Lettuce Entertain You Restaurants [04:18 - 07:20] RJ introduces himself and his company, its history in Chicago and their 120 restaurants [07:20 - 08:31] RJ's first job as a restaurant host [08:36 - 09:51] Breaking news, Aba opens its doors in Miami's Bal Harbor Shops [09:49 - 11:24] Working in Florida, the opportunity to do a restaurant for Disney Corporation [11:24 - 14:17] Partnering with Tao Hospitalities, more on working with RJ's brother and sister [14:24 - 16:07] Lettuce Entertain You partnership and menu powered by DoorDash [16:15 - 18:19] Redeeming loyalty points on delivery orders, bringing technology and hospitality together. The Tech Stack. [18:20 - 22:27] A family business that has focused on growth. RJ's dad gave them autonomy and acted as their cheerleader in managing the restaurants [22:30 - 25:11] Learning from RJ's store success, "Someone ahead of you never stops you from growing in this company...And developing someone below you never makes you be replaced either." [25:11 - 29:31] Talking Back, RJ asks about the best of the best [29:36 - 32:55] Food Service Feud, favorite pretzel chain and Franke The Tank [32:55 - 37:40] Branded Quickfire, Taco Tuesday or Fried Chicken Friday To hear more about Lettuce’s tech strategy, the foodservice feud and the talking back segment plus get the answer to the trivia question, check out this episode of Hospitality Hangout. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	30 Jul 2024	Ecolab's Game-Changing Innovations in Food Safety and Restaurant	00:47:48
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. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	06 Aug 2024	REWIND OLYMPICS EDITION — Flipping Success: CEO Chronicles With GJ Hart \| Season 10, Vol. 3	00:17:32
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. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	16 Jan 2024	Toasting Your Partner In Crime and Ingredients for Restaurant Success! \| Season 10, Vol. 18	00:42:59
In today's episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” are joined by Lance Trenary, President and CEO of Golden Corral Corporation, and Roy Gilad, Founder and CEO of Vitality Bowls. Lance discusses how Golden Corral persevered through COVID shutdowns by innovating business models while maintaining quality and caring for staff and partners. Roy shares how he started Vitality Bowls because of his daughter's severe food allergies. Listen to this episode to hear more about the role of technology like point-of-sale systems to enable service and efficiency, and the surprise capital of hard seltzer consumption! Key Takeaways [00:06 - 04:46] Live from RFDC Pt2 — Introducing Lance Trenary, President and CEO of Golden Corral [04:49 - 09:29] Golden Corral, revived and regenerated after the pandemic through innovative pivots and taking care of employees [05:47 - 09:29] Doing right by guests, seven new business models while fans waited for buffet to come back. Stronger now because of it. "Thank goodness God loves a buffet" [09:31 - 12:21] Breaking News: Lance talks about introducing a new fast casual concept of Golden Corral, Homework Kitchen in Southern Pines North Carolina. [10:15 - 11:48] COVID exposed Golden Corral's underbelly, Lance wanted to fix that weakness so Golden Corral will be around for at least a hundred more years [12:21 - 14:07] Food Service Feud with Lance: Which type of business performs worst on Mondays? [14:29 - 17:27] Branded Quickfire with Lance [18:36 - 22:15] Introducing Roy Gilad, Founder & CEO of Vitality Bowls [22:16 - 24:21] Roy talks about the secret sauce to his success. The secret is people. [24:28 - 27:15] Vitality Bowls' tech stack — Schatzy's impromptu ad for Vitality Bowl, and why they use Toast POS [27:15 - 29:14] Instant TVO Online Ordering and Loyalty, a golden ticket [29:18 - 31:12] Supporting growing teams, doubling down on culture and alignment with franchisees [31:13 - 33:35] Food Service Feud with Roy — Which state consumes the most amount of hard seltzer? [33:42 - 36:46] Branded Quickfire with Roy Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	28 May 2024	Creative Packaging: Thinking Outside and Inside the Box	00:51:06
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. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	06 Feb 2024	The Inside Scoop on the Global Food Manufacturing Industry and How IFMA Is the Connector \| Season 11, Vol. 3	00:32:02
In today’s episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by Phil Kafarakis, President and CEO of International Foodservice Manufacturers Association (IFMA). Phil focuses on strengthening connections between the food manufacturing and restaurant industries. He also shares his career journey, from working for Oscar Mayer to going on to earn an MBA from Georgetown later in his career. As head of IFMA, Phil is focused on opening membership beyond just manufacturers. He discusses this year’s IFMA conference and collaboration across the “ecosystem,” highlighting the importance of manufacturers to the success of restaurants. Key Takeaways [00:08 - 01:30] Introduction — IFMA and the Global Restaurant Leadership Conference, introducing Phil Kafarakis the President and CEO of the International Food Manufacturers Association [01:38 - 04:55] 1980-1985, not loving football, getting married, creating a career in food service with Oscar Meyer and beyond. Phil’s career started with hotdogs, not hamburgers. [04:55 - 06:45] 1985—Now, getting an MBA, mastering English, and development goals at McCormick [06:48 - 09:52] Phil's work for IFMA and celebrating two years of leadership. An eighteen month listening tour and understanding some of the "dinosaurs" of the business [10:02 - 11:58] A living eco-system is what the restaurant industry is, inviting in the right people into that ecosystem [12:19 - 15:29] Some of the largest companies in the world are in food manufacturing [15:35 - 17:08] Phil's takeaways from IFMA, an environment for authority on food away from home, research, education, analysis, and data. Meeting consumer needs. [17:50 - 23:32] Talking Back — How Branded Hospitality Ventures evolved to Branded Hospitality Media and that journey. Manufacturers, the backbone of restaurants. [24:52 - 27:04] Spice is Right — Jack in the Box, Jumbo Jack Cheeseburger edition [27:07 - 31:25] Branded Quickfire Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	27 Feb 2024	Solving Profitless Growth With AI — Chased by Grizzly Bears and Hunted by Alligators \| Season 11, Vol. 6	00:48:13
In today's episode of Hospitality Hangout, Michael Schatzberg "The Restaurant Guy" and Jimmy Frischling "The Finance Guy" are joined by Clinton Anderson, CEO of HotSchedules (now powered by Fourth.) Clinton shares his journey from a farm in rural Canada to CEO of Fourth, a restaurant technology provider serving 125,000 locations globally. Listen as he discusses the importance of collaboration between operators and tech partners, ideas for controlling volatile back-of-house costs, how purchasing and inventory management remain antiquated for most restaurants, and the key role forecasting plays in profitability. Clinton also reveals whether he was truly chased by a grizzly bear, arrested crossing the US-Canadian border, and if he speaks fluent Japanese. Key Takeaways [00:11 - 00:58] Live from Kings County Distillery Studios in NYC [00:59 - 02:56] PSA — Subscribe to the show [02:56 - 05:32] Introducing Clinton Anderson, CEO of Fourth/HotSchedules[] [05:48 - 08:37] Clinton talks about Fourth, and the HotSchedules software for maintaining employee schedules and is adopted widely in restaurants [07:47 - 08:37] Schatzy's loyalty to HotSchedules, it's been around for more than two decades [08:38 - 13:30] A deep dive into Clinton's history, leaving Canada to attend Harvard then Bain & Capital, then investing, then realizing he wanted to lead a technology company toward success [09:33 - 10:45] Operating responsibility, leading and motivating a team [10:46 - 11:48] Why Fourth? Adding simplicity to a complicated industry [11:49 - 13:03] An opportunity to get into restaurants and encourage adoption of a tool that will make lives easier and consistent [13:05 - 13:55] Jimmy on taking a similar path in the past in investments [13:55 - 16:43] Unbreaking rules — AI-powered forecasting tool by Fourth, anticipate rising labor and food costs, leverage data to become profitable [16:43 - 19:27] Predictability is a differentiator, considering the cost of food waste and the idea that not everyone can be winners in the restaurant industry [19:28 - 22:45] A lot of restaurant operators don't have time to think about technology [22:59 - 24:38] Sometimes the grumpiest customers are the best customers because they tell the truth about what isn't working, a customer advisory council [24:52 - 28:32] "It's hard to drain the swamp when you're up to your ass in alligators" and how it applies to the food service industry's biggest pain points [28:33 - 33:22] Talking Back: Clinton asks what the biggest challenge facing the average operator is. Everyone discusses procurement, forecasting, software solutions and a lot of equipment [33:22 - 35:56] Spice is Right, IHOP Breakfast Sample [36:22 - 40:13] Trivia — Clinton edition [40:14 - 42:27] Branded Quickfire with Clinton Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	02 Jan 2024	REWIND \| Blend Your Way to Success \| Season 10, Vol. 16	00:29:40
In this REWIND episode of Hospitality Hangout, hosts Michael Schatzberg, "The Restaurant Guy," and Jimmy Frischling, "The Finance Guy," were joined by Marianne Radley, the Chief Marketing Officer of Smoothie King. The trio engaged in a discussion revolving around effective marketing strategies and insights within the food and beverage industry. During the episode, Radley shed light on Smoothie King's recent marketing initiatives and shared valuable insights into the company's success. She emphasized the importance of understanding customer needs and tailoring marketing efforts accordingly. Radley pointed out that staying relevant in the ever-evolving marketplace requires continuous innovation and adaptation. Smoothie King's CMO emphasized the role of data in guiding marketing decisions. Radley revealed that the company leverages comprehensive customer data to create personalized experiences and develop targeted campaigns. By analyzing consumer preferences, Smoothie King has successfully implemented strategies to drive customer loyalty and engagement. They delved into third-party delivery services and the invaluable insights derived from their analytics. The trio eagerly discussed the challenges and opportunities that arise when partnering with external delivery platforms, emphasizing the importance of harnessing the power of data to enhance customer experiences and drive business growth. With Marianne's wealth of knowledge and expertise, they explored innovative strategies for leveraging third-party delivery analytics to make informed decisions and optimize operations. The discussion also touched upon the significance of brand authenticity. Radley emphasized the need for businesses to genuinely connect with their target audience by aligning marketing messages with their core values. She explained how Smoothie King's commitment to providing nutritious and delicious smoothies resonates with health-conscious consumers, leading to a strong brand identity. Hospitality Hangout once again proved to be an engaging platform for industry professionals. This episode delivers Marianne Radley's expertise and provides an enriching exploration of marketing strategies in the food and beverage industry. Key Takeaways: [01:50 - 03:36] Introducing Marianne Radley, CMO and Smoothie Queen of Smoothie King [03:36 - 04:38] Marianne's past at Anheuser-Busch, Monster, Pizza Hut [04:38 - 06:04] The Smoothie Bowl experience at Smoothie King [06:35 - 07:18] Innovation at Smoothie King, a new app and MVP platform [07:43 - 08:21] Growing and opening new stores internationally in the Caribbean, Korea and throughout Asia [08:21 - 09:02] Low entry fees for franchise start ups [09:24 - 10:23] Smoothie King origin story, 50 years of success [10:37 - 12:20] Takeaways from Food on Demand, the QSR landscape and third party delivery and new customer generation [12:22 - 13:31] How third party delivery can cause disharmony with intended food and brand experience [13:31 - 14:17] Third party delivery reflects poorly on the business not the delivery service [14:17 - 15:23] The analytics benefit of using DoorDash, UberEats, and third party delivery for data about your audience [15:23 - 20:40] Crystal Ball on digital engagement, minimum wage and tipping cultures [20:40 - 22:50] "What do you think of New Jersey?" [22:53 - 26:54] Branded Quickfire, Vegas Edition To hear “Branded Quickfire” answers and all of Radley’s conversation check out this episode of Hospitality Hangout. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	07 May 2024	Behind the Numbers: Meeting the Guest with Flexibility and Optionality	00:43:09
In this episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “Finance Guy”, are joined by Craig Dunaway COO and a member of the Board of Directors of Penn Station East Coast Subs. Craig recounts his journey, beginning as a young professional at a regional accounting firm in Indiana before venturing into the world of franchising with Papa John’s Pizza and eventually becoming a multi- unit franchisee of Papa John’s and Penn Station East Coast Subs, culminating in his current role as COO. Key Takeaways: Craig talks about his entrepreneurial journey, fueled by a shared vision with a college buddy to garner wealth through real estate. In time, fate steered them towards the owner-operator concept, resulting in Craig opening 11 Papa John’s franchises over the course of a decade. Craig’s sale of the largest Papa John’s Franchisee in Cincinnati marks a significant milestone in his career. Meeting the menu and the founder of Penn Station and finding a commonality between brands: A focus on food, the franchisee, and profitability. The triumph of adaptability over unpredictability: Attaining success through pliability during COVID. Penn Station’s swift pivot to cold sandwiches and integration with third-party delivery platforms. Post-pandemic landscape: With 80% of business takeaway now coming from off-premise dining, Penn Station responds to evolving consumer preferences as an industry attuned to guest needs through flexibility and choice. The debate between quality or convenience in an ever-evolving industry. Hot Takes: From ghost kitchens to the integration of smart kitchen appliances, Craig sheds his insight on cutting-edge trends. Trivia Tuesday: Separating fact from fiction in a lighthearted battle of wits. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	24 Sep 2024	REWIND: Lauren Bailey Dishes Out Wisdom For Aspiring Restaurateurs	00:33:20
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 Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	12 Mar 2024	Seafood Pioneers: The Innovative Impact of Luke's Lobster and Turner's Seafood \| Season 11, Vol. 8	01:01:01
In today's episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” are joined by Steven Song, Chief Financial Officer at Luke's Lobster, and Kathi Turner, Executive at Turner's Seafood. Steven and Kathi discuss the seafood industry and the pivotal role of technology in enhancing restaurant operations and customer experiences. They share their unique journeys into the seafood business, highlighting the challenges and opportunities that come with integrating digital solutions into traditional business models. They also touch on the importance of sustainability and innovation in seafood sourcing and distribution, underscoring the need for restaurants to adapt to changing consumer demands and environmental considerations. Key Takeaways: (02:29) Steven discusses the transformative impact of technology in the restaurant industry. (09:54) The shift from manual invoice processing to digital solutions at Luke's Lobster. (14:26) Geographic challenges in seafood distribution and solutions. (15:00) The expansion of Luke's Lobster through Whole Foods and online delivery platforms. (17:36) The potential for consolidation in restaurant technology to simplify operations. (19:47) The digital transformation journey in the traditionally analog hospitality industry. (20:31) The importance of integrated tech solutions to reduce operational friction. (36:13) Kathi Turner discusses the genesis of their investment platform to address technology needs in the restaurant industry. (40:52) Exploring the balance between tradition and innovation in seafood restaurants. (45:30) The role of consumer preferences in shaping seafood restaurant offerings. (50:18) Strategies for sustainable seafood sourcing and its impact on business. (55:07) The importance of community and cultural connections in the seafood industry. Resources: Luke's Lobster Turner’s Seafood Restaurant365 Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	07 Jan 2025	The #1 Burger in the Universe! Habit Burger Crushes the Burger Wars	00:48:23
Shannon shares her story from filing papers at her father’s pediatric office to leading one of the fastest-growing brands in the quick-service restaurant industry. Shannon talks about Habit Burger’s unique approach to consistency, innovation, and customer loyalty and the brands creative campaigns, how AI is shaping the future of their operations and, of course, award-winning burgers. Key Takeaways: • Habit Burger has claimed the title of "Best Burger in America" from USA Today, "Best Chicken Sandwich" from Daily Meal, and "#1 Quick Service Side" • Habit Burger reignited the "better burger wars" by taking out billboards near In-N-Out locations congratulating them on being "#2." The tongue-in-cheek campaign created buzz on social media and further amplified Habit’s win. • As part of Yum! Brands, Habit Burger leverages resources like shared test kitchens and purchasing power while maintaining its unique identity as a cook-to-order brand. • Habit Burger has kiosks in 100% of its stores, with strategic placement on counters to increase usage and accuracy. • With over 40% of sales now coming from digital platforms, Habit Burger’s pivot from dine-in dominance pre-COVID to meeting modern demands is a testament to its adaptability and customer focus. • Habit Burger’s goal is to "meet guests where they are," whether it’s through in-store dining, takeout, or delivery. • Hot Takes: Shannon shares her thoughts on the California minimum wage increase, AI-powered drive-throughs, and Instagram-inspired dishes. She discusses AI’s role in enhancing drive-through operations, improving accuracy, and supporting team efficiency. Thank you for tuning in to Hospitality Hangout, a podcast by Branded Hospitality Ventures. We’ll see you next time as we explore more stories of innovation, authenticity, and leadership—continuing to bring you the conversations shaping the hospitality industry’s future. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	12 Dec 2023	Fast Casual Revolution Part 2: The Sizzle Behind Emerging Restaurant Brands \| Season 10, Vol. 13	01:03:01
LIVE from the Fast Casual Executive Summit in Louisville, Kentucky, the guys catch up with the visionaries of emerging restaurant brands, unpacking their innovative concepts and roadmaps to expansion! In today's episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” are joined by Prakash Karamchandani, Chief Executive Officer of Balance Pan-Asian Grille; Chris Medhurst, President and Chief Operating Officer of District Taco; and Chad Coulter, Founder and CEO of Biscuit Belly. Key Takeaways [00:34 - 03:07] Prakash Karamchandani: Opening an Asian restaurant after losing his finance job in the 2008 recession. [03:11 - 05:58] Growing your own produce using an aquaponics system. [06:00 - 07:40] Franchising growth for emerging brands, Pivotal Growth Partners (PGP) [07:42 - 10:51] Post-covid growth [10:55 - 13:20] Spice is Right: Prakash on the Wendy's Dave Combo [13:20 - 15:30] Crystal Ball: The next hot topics in hospitality are going to center around AI martech and back of house [15:32 - 17:21] Branded Quickfire: Five questions for Prakash [18:05 - 21:13] Chris Medhurst: Growth plans for New York and other East Coast markets. [21:14 - 23:32] What is helping District Taco catch fire? The brick and mortar story effect [23:41 - 24:56] District Taco is opening up stores in New York and New Jersey [24:56 - 27:44] Talking Back, Chris takes the mic and asks about ads [27:44 - 29:38] Spice is Right, Louisville and Carvel [29:45 - 32:37] Branded Quickfire: Chris answers 5 lightning round questions [34:52 - 40:05] Chad Coulter Founder of Biscuit Belly: Focusing biscuit business growth in Southeastern US. [37:59 - 40:05] The origin story of Biscuit Belly [40:16 - 41:15] Diving into the restaurant business and learning the ropes [41:17 - 43:34] The uptick in breakfast and brunch business [43:36 - 44:00] Fast-casual, craft-casual [44:05 - 45:19] Where Chad is seeing growth for Biscuit Belly, southeast growth [45:41 - 52:08] Talking Back: Tell Us About You edition [46:53 - 49:08] Schatzy's origin story and Branded Hospitality's focus [49:18 - 52:08] Jimmy's story and the idea of Branded Hospitality Group [52:13 - 55:07] Spice is Right: Fast Casual Summit Edition [55:13 - 58:36] Branded Quickfire Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	29 Oct 2024	From Hard Rock to First Watch, Chris Tomasso’s Playbook for Building Brand Loyalty and Driving Growth	00:46:28
Chris shares his experience in marketing leadership at Hard Rock Café and Cracker Barrel, which led to him spearheading one of the fastest-growing full-service restaurants in the U.S. His story is a testament to the value of innovative leadership, effective branding, and employee well-being in creating a unique work-life balance within the competitive restaurant industry. Key Takeaways: • Chris discusses how his background as a former Chief Marketing Officer shaped his leadership style and brought the voice of the consumer into the boardroom. • Chris shares how First Watch strategically adopted technology, from Kitchen Display Systems (KDS) to online waitlist management, without compromising the personal touch that defines the brand. • Chris touches on First Watch’s "We Hear You" initiative, where leadership connects directly with employees to gather feedback, understand challenges, and continuously improve the work environment. • First Watch has over 500 locations – Chris talks about the importance of tenure, employee engagement, and maintaining high operational standards. • First Watch has unique operational hours (closing by mid-afternoon) foster a healthy work-life balance, helping attract and retain top talent in the industry. • Chris recounts his iconic Y2K marketing campaign that "owned" Times Square, a move that made waves and even sparked unexpected interactions with rock legend Keith Richards. • Chris reflects on the “everyone out of the pool” meetings— open forums for brainstorming strategies to influence creative problem-solving and flexibility within the leadership team. Schatzy, Jimmy, and Chris jump into "Trivia Tuesday", "Hot or Not", and "Branded Quick-fire," where Chris shares his thoughts on hospitality trends, and the trio buzz around tech, operations, and leadership. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	02 Apr 2024	How This Tech Duo Tackles Restaurant Marketing Challenges Head-On \| Season 11, Vol. 11	00:49:16
In today’s episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by Sterling Douglass, Co-Founder and CEO of Chowly, Inc., and Andrew J. Nash, CEO of Targetable. Sterling and Andrew talk about Chowly’s recent acquisition of Targetable and the benefits this strategic move brings to restaurant operators. They discuss their combined vision of creating an all-in-one digital ordering and marketing solution tailored specifically for small and medium-sized businesses. The duo emphasizes simplifying technology processes, minimizing workloads for operators, and providing comprehensive, done-for-you services. Their goal is to address the entire customer journey from awareness and acquisition to retention marketing. Key Takeaways: (5:16) Targetable provides cost-effective digital marketing for restaurants. (9:31) Chowly aims for an all-in-one digital ordering solution for SMBs. (12:48) Addressing the entire customer journey from awareness to retention. (16:08) Simplifying technology processes and minimizing operator workload. (19:27) Offering comprehensive, done-for-you solutions for lack of marketing staff. (24:35) Emphasizing return on time (ROT) in addition to ROI. (34:14) Focusing on discoverability, awareness, acquisition, and retention marketing. (38:53) What is the ideal marketing spend? (43:43) Leveraging organic strategies for cost-effectiveness and targeted reach. (46:13) Serving SMBs and addressing their unique challenges. Resources Mentioned: Chowly, Inc. Targetable Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	22 Oct 2024	Bad Ass Coffee CEO Tells the Brand's Badass Story	00:37:07
Scott Snyder has steered Bad Ass Coffee of Hawaii from a quiet brand into an industry force, blending authentic Hawaiian coffee culture with a modern approach to coffee. From his early career in healthcare and hardware to leading a coffee revolution, Scott’s journey is an inspiring story of reinvention and resilience. He opens up about relaunching the brand during the pandemic—on none other than Friday the 13th—and how that bold decision has paid off. Now with stores across the mainland, Bad Ass Coffee is rapidly expanding with a focus on authenticity and community, epitomized by its Hawaiian roots. Scott explains how Bad Ass Coffee stands out in the ultra-competitive coffee landscape by offering premium, third-wave quality coffee in a way that feels approachable to a wide audience. Whether it's through their "Mana" energy drink or signature Hawaiian blends, the brand stays true to its mission of delivering aloha with every cup. Key Takeaways Scott shares how the relaunch in March 2020 was a turning point for Bad Ass Coffee, highlighting the importance of staying true to its Hawaiian heritage while embracing a forward-thinking business strategy. Scott delves into Bad Ass Coffee’s focus on creating a two-and-a-half wave experience, blending third-wave quality with a diverse, approachable menu designed for a variety of tastes and day parts. Jimmy and Scott discuss the power of local franchisees, with Scott emphasizing how franchisees help maintain a personalized experience that larger, corporate coffee brands often lack. Scott explains the success of Bad Ass Coffee’s subscription services, describing them as a key growth area as consumers increasingly value convenience without sacrificing quality. In the "Talking Back" segment, Scott asks Jimmy and Schatzy about their go-to coffee shops and how those experiences shape their expectations for a great cup of joe. Breaking News! Bad Ass Coffee is set to open its first New Jersey location in Hackensack next month, marking a significant milestone in its expansion plan. The brand’s first-ever franchisee convention will be held in Denver next month, aimed at building alignment across its growing network of franchisees. Jimmy and Schatzy also enjoy some lighthearted moments, including their favorite segment “Branded Quick-Fire,” where Scott weighs in on trends like TikTok-inspired drinks, coffee subscriptions, and plant-based milk alternatives. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	14 Jan 2025	Big Moves in Hotel F&B: Jason Himber’s Vision at Mina Group	00:53:08
Jason Himber takes us on a journey from his early days as a young bartender to leading one of the most successful restaurant groups in the industry. He started flipping burgers to mastering finance and strategy and his path is anything but ordinary. Jason shares how his unique blend of experience and passion drives the Mina Group's innovation as he reveals what it takes to turn challenges into opportunities and stay ahead in an ever-evolving industry. Key Takeaways: • Mina Group is filling gaps in boutique hotel food and beverage (F&B) operations. • Jason discusses the challenges and opportunities in hotel F&B infrastructure post-pandemic that prompted a reevaluation of strategies. • The Mina Group’s approach to becoming a "plug-and-play" partner for hotels. • Jason discusses the rise of “eater-tainment” at the intersection of dining, retail, and entertainment. • Jason evaluates ways for hotels to generate revenue by creating in-house dining concepts, rather than relying on third-party delivery services. • Jason talks tech in a tech-saturated industry. He shares how the ultimate value lies in operationalizing tech tools effectively like POS system, loyalty platforms, and tools like Klaviyo and Power BI for marketing and analytics. • Breaking News: The Mina Group is making its international debut with the opening of Talid, a Middle Eastern-focused Mediterranean restaurant in Derea, Saudi Arabia. • Hot Takes: Jason shares his thoughts on Instagram-focused specials, breakfast-for-dinner trends, and the impact of loyalty platforms through engaging games like “Hot or Not,” “The Spice is Right,” and “Trivia Tuesday”. Thank you for tuning in to Hospitality Hangout, brought to you by Branded Hospitality Ventures. Stay connected for more industry insights, innovative trends, and captivating stories from the leaders shaping the future of hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	11 Feb 2025	Bold Ideas, Breakout Brands, and Big Apple Moves Inside FB Society	00:44:48
Jack Gibbons is turning hospitality into an art form. He shares his journey to becoming the CEO of FB Society, an innovative multi-concept restaurant group. Jack’s focus on creating unforgettable guest experiences fuels his passion and success. He has an eye for thoughtful detail and authentic care, revealing how to build brands that guests love and remember. Key Takeaways: FB Society focuses on recognizing and valuing regular guests, creating lasting loyalty and connection beyond transactional interactions Breaking News: FB Society's expands to New York City with Shaver Hall, a curated food hall experience in the iconic Lord and Taylor building Jack shares how FB Society develops concepts like Velvet Taco and Sixty Vines with unique identities while thriving under a unified vision Jack discusses the growing importance of off-premise dining with a focus on quality packaging and guest experience. The Velvet Taco brand’s innovative approach—incorporating international flavors into tacos—sets it apart in a competitive market. Jack’s philosophy centers on intentionality, differentiation, and experiential dining to keep guests engaged and loyal. Hot Takes: Jack shares his thoughts on ghost kitchens, QR code menus, late-night dining, and craft cocktail programs through games like “Hot or Not,” “Branded Quickfire,” and "Food Service Feud," a brand-new fast-paced Q&A competition. Thank you for tuning in to Hospitality Hangout, brought to you by Branded Hospitality Ventures. Stay connected for more captivating stories, industry trends, and expert insights shaping the future of hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	18 Jun 2024	Hattie B’s Recipe for Hot Success in Hospitality	00:52:48
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. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	31 Dec 2024	REWIND: Being a World-Class Operator: The Secret to Success in the Restaurant Business	00:46:14
Get ready to dig into Greg’s journey, from his early days flipping burgers at McDonald's to leading the world’s largest franchise operation. With over 2,600 units across brands like Applebee’s, Taco Bell, Panera, Arby’s, Pizza Hut, Wendy’s, and Planet Fitness, Greg shares the recipe for his success, emphasizing operational excellence, strategic diversification, and the ability to adapt to market trends. Greg’s story is a masterclass in hospitality leadership, offering valuable insights into running exceptional operations, exploring adjacent industries like fitness, and managing diverse portfolios that include both restaurants and real estate. He reminds aspiring operators that the true secret to success isn’t just financial strategy—it’s about delivering world-class hospitality day in and day out. This episode is packed with inspiration, humor, and actionable advice, along with engaging segments like "What’s Hot and Not," the Quickfire Round, and fan-favorite Trivia Tuesday. Whether you’re an industry veteran or just starting out, this rewind episode will leave you motivated and hungry for more. Don’t miss it! Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	26 Nov 2024	Evolutionizing Restaurant Payments: Insights from Adyen's Phil Crawford at FSTech	00:28:07
In this special edition of Hospitality Hangout, recorded live at the FSTech Conference in Grapevine, Texas, Schatzy and Jimmy welcome back Phil Crawford, Global F&B Head of Adyen. As a third-time guest, Crawford brings his expertise to discuss the intersection of payments, technology, and the evolving dining experience. Key Takeaways: • Phil explains how Adyen is addressing the challenges of fragmented payment systems by unifying data to improve reconciliation, marketing personalization, and fraud prevention. • Phil predicts that biometric recognition, predictive technology, and seamless payment systems will revolutionize restaurants in the next five years. • Adyen’s global reach enables restaurants to meet guests' expectations across borders, delivering frictionless, tech-enabled dining experiences. • Phil’s reflections on tech trends – while QR codes may be fading, tap-and-go payments and data-driven menu personalization are laying the groundwork for what’s to come. • Phil emphasizes the importance of simplicity in tech adoption. • Phil flips the script, asking Schatzy and Jimmy which fictional hospitality characters they’d trade places with. Schatzy, Jimmy, and Phil deliver laughs, surprises, and sharp insights into the evolving world of hospitality and tech through their engaging discussions and games. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	23 Apr 2024	Restaurant Lifers: Focusing on Passion and Crafting the Stepping Stones for Success	00:45:01
In this episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “Finance Guy,” are joined by Scott Redler, co-founder of Freddy’s Frozen Custard and founder of Redler’s Hospitality. Scott tells his story of 48 years of experience, dedication, and admiration for the restaurant industry and creating an impact on others’ entrepreneurial lives and experiences. From the birth of Shanghai Charlie’s and Timberline Steakhouse to navigating the complexities of finances, location, and ergonomics, Scott's journey is a personal tale of passion and perseverance. Key Takeaways: Scott’s early dedication to the industry and his continual partnership.The hardships entrepreneurs encounter and the exchange of experience gained leading up to success. Lessons learned: Scott shares insights from his ventures like Shanghai Charlies and Timberline Steakhouse. He emphasizes the importance of culture, location, and attitude as key ingredients for any entrepreneurial venture. He also shares his truth about the recession's toll, where his 4-million-dollar investment, Timberline Steakhouse, sells for 25,000. Freddy’s: the concept and entrepreneurs behind the investment. With integrity, minimal investment, and hard work, Freddy's has become a beloved fixture, serving up satisfaction to over 50% of its patrons to this day. As the first franchise was brought to life in Hutchinson, Kansas, Scott celebrates the joy of franchisee success stories, where lives are changed and businesses flourish. Scott tours across the country and even beyond as the Honors of Service Chair of the National Restaurant Association. Now, with Mocha’s Café and Redler Hospitality, Scott continues to stir up excitement in the industry. With a wealth of experience, Scott plans to make Mocha's Café a franchisable business and share his success. Hot Takes: From AI-driven drive-through menus to paperless receipts via automatic email, Scott spices up the conversation with insights into the hottest trends in food service technology. From the importance of the Owner Operator Concept to the game-changing benefits of data-driven decision-making (DDD). Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	23 Jan 2024	Beyond Cookies and Coffee: Nestlé Professional CEO Perry Miele On How Nestlé Is Innovating Food Service and Hospitality \| Season 11, Vol. 1	00:32:35
In today’s episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by Perry Miele, President and CEO of Nestlé Professional North America. Perry talks about recently receiving the prestigious IFMA Oberkfell Award and what it means to be recognized for his leadership and impact. He also reveals that he will soon retire after an impressive 30 years at Nestlé! Perry provides insights into Nestlé Professional’s innovative efforts to embrace technology and better serve operators and consumers as he emphasizes the importance of understanding operators’ needs and leading the industry forward during a time of rapid change. Key Takeaways [00:08 - 02:09] Live from Pepsi Studios at the International Food Manufacturing Association's President's Conference in Scottsdale, Arizona. [02:09 - 03:55] Trivia Tuesdays [03:53 - 05:41] Introducing Perry Miele, President and CEO of Nestlé. Perry talks about his path to 30 years at Nestlé and a passion for the food industry [05:42 - 07:52] Breaking News — Perry awarded the IFMA's Oberkfell Award for leadership and impact [08:05 - 12:21] Letting other people be in front, "Making more possible," and embracing the automation of robotics [12:35 - 15:28] How Nestlé is using AI to help operators drive traffic and their bottom line. Innovations inspired by the COVID pandemic. [15:29 - 16:33] Nestlé the future of food [16:33 - 18:03] Breaking news — Perry retiring after 30 years of leading Nestlé, and his plans for staying involved in the hospitality industry [18:19 - 22:17] Talking Back — Perry asks when and why Schatzy and Jimmy started the Hospitality Hangout podcast [22:20 - 24:45] Spice is Right — Tim Hortons Coffee and Donut Sampler [24:59 - 26:42] Coming back for Trivia Tuesday answers [26:46 - 29:42] Branded Quickfire — IFMA edition [29:43 - 32:09] Getting in touch with Perry Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	13 Feb 2024	Beyond the Candy Bar: Transforming Iconic Treats into Foodservice Goldmines \| Season 11, Vol. 4	00:30:16
In this episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by Herb Ring, National Foodservice Director of The Hershey Company. Herb shares how he got his start working in his family’s restaurants before transitioning into foodservice sales roles at companies like The J.M. Smucker Company. Twenty years ago, Herb moved his family to Hershey, Pennsylvania, to take on a role heading up foodservice sales and marketing at Hershey. He talks about major foodservice customers like Dairy Queen using nostalgic ingredients like Twizzlers for milkshake straws, the importance of data and chopped candy in driving Hershey’s explosive growth, and more! Key Takeaways [00:08 - 03:17] Introducing Herb Ring, National Food Service Director of Hershey [02:47 - 03:39] An opportunity to work at Smucker [03:41 - 05:51] Moving to National County, and working with Aramark [05:50 - 06:37] The first thing Herb sold for Hershey's was their chocolate syrup [06:38 - 08:18] Moving to Hershey, Pennsylvania for work. Realizing it was a great place to raise a family, and connected to major hubs like Philadelphia, Baltimore, and Washington DC [08:20 - 10:34] How Herb helps food service clients avoid the sandpits of business [10:58 - 15:19] How Hershey's is using technology and innovation to drive better decision making. Using data, selling goods as ingredients vs just candy bars, and having connections across the food industry [15:28 - 18:36] Limited time offers and how customers are incorporating Hershey's products into their line of nostalgic desserts and alcoholic drinks [18:45 - 22:27] Reflecting on four years of the podcast and 156 episodes, Hospitality Hangout podcasting frequency shifting to weekly, [22:32 - 24:49] Spice is Right, the price of a wing combo meal at Wingstop [24:49 - 28:44] Branded Quickfire with Herb Ring Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	02 Apr 2018	COVID-19 Food Safety Standards Vol. 1: Relay Delivery	00:27:19
In part one of this four part Coronavirus series of the Hospitality Hangout Podcast, Michael Schatzberg (Schatzy) “The Restaurant Rabbi” and Jimmy Frischling “The Finance Guy” chat with Alex Blum, chief executive officer of Relay Delivery to explore a new means of operating amid the Coronavirus crisis. This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	13 Apr 2020	COVID-19 Food Safety Standards Vol. 2: GoParrot	00:29:46
In part two of this four part Coronavirus series of the Hospitality Hangout Podcast, Michael Schatzberg Schatzy “The Restaurant Rabbi” and Jimmy Frischling “The Finance Guy” chat with Yaniv Nissim, chief executive officer and founder of GoParrot, to explore insights and ideas around new ways of operating during the Coronavirus crisis. This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	23 Apr 2020	COVID-19 Food Safety Standards Vol. 3: Vromo	00:36:17
In part three of this four part Coronavirus series of the Hospitality Hangout Podcast, Michael Schatzberg Schatzy “The Restaurant Rabbi” and Jimmy Frischling “The Finance Guy” chat with Alan Hickey, chief executive officer of Vromo, to explore insights and ideas around new ways of operating during the Coronavirus crisis. This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	30 Apr 2020	COVID-19 Food Safety Standards Vol. 4: Chowly	00:26:22
In the final part of this four part Coronavirus series of the Hospitality Hangout Podcast, Michael Schatzberg Schatzy “The Restaurant Rabbi” and Jimmy Frischling “The Finance Guy” chat with Sterling Douglass, founder and chief executive officer of Chowly, to discuss innovative ways around operating during the Coronavirus crisis. This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	15 May 2020	The Rise of Beverage e-Commerce During COVID-19 Vol. 5: NBTV	00:30:10
In this first part of the two part series around the rise in beverage e-commerce of the Hospitality Hangout Podcast, Michael Schatzberg Schatzy “The Restaurant Rabbi” and Jimmy Frischling “The Finance Guy” chat with Nick Buzzell, chief executive officer and chairman of NBTV, to discuss new means of navigating digital ordering and virtual beverage and food experiences during and after the Coronavirus crisis. This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	28 May 2020	The Rise of Beverage e-Commerce During COVID-19 Vol. 6: TapRm	00:30:43
In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Jason Sherman, the founder and chief executive officer of TapRm, to explore the revolutionary rise—and potentially lucrative future—of beverage e-commerce in the wake of coronavirus. This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	05 Jun 2020	Contactless Everything for Hospitality Venues Vol. 7: Bbot	00:23:43
In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Steven Simoni, the chief executive officer of on-demand ordering platform Bbot, to discuss the growing popularity of contactless technology in light of the pandemic. This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	12 Jun 2020	Exploring Contactless Everything (ordering, payments, reservations) Vol. 8: SoftPoint	00:28:32
In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Christian Rivadalla, the chief information officer and co-founder of SoftPoint, to discuss how—in the midst of the pandemic—the company has worked to transition businesses into a contactless or off-premise sales model. This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	14 Jul 2020	Contactless Everything Continues as Customers and Operators Embrace New Technology Vol. 9: Allset	00:29:16
In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Stas Matviyenko, the co-founder and chief executive officer of Allset, to discuss making pickup contactless and implementing new technology in the midst of a pandemic. This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	24 Jul 2020	Inside Baseball into the Financial Future of Restaurants Vol. 10: Citibank	00:27:53
In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Brian Anton, the managing director of Citibank, to explore the financial future of restaurants. This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	18 Aug 2020	Human Capital Solutions in a Digital World \| Season 2, Vol. 1: Blanket	00:27:06
In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Michael Jacober, the founder and chief executive officer of Blanket, to discuss finding human capital solutions in the digital world for restaurant operators struggling amidst the coronavirus crisis. This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	02 Sep 2020	Human Capital Solutions in a "Gig" Economy \| Season 2, Vol. 2: Clockedin	00:29:39
In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Eric Smith, the founder and chief executive officer of Clockedin, to explore how the gig economy can move forward after the pandemic. Clockedin is a labor network platform designed to connect workers with organizations so as to cultivate short term and long term employment relationships. Workers can unearth opportunities and build their career, while companies can optimize interactions, convert human capital, and simplify operations. This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	09 Oct 2020	The State of Hospitality Employment \| Season 2, Vol. 3: The Elliot Group	00:32:37
In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Barry Herbst, the vice president of The Elliot Group, to explore hiring and retention as it relates to executives and other key members of your staff. This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	30 Oct 2020	Customer Experience Management \| Season 2, Vol. 4: Ovation	00:30:15
In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Zack Oates, the founder and chief executive officer of Ovation, to explore how operators can improve the guest experience at their restaurants. This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	30 Nov 2020	How Hospitality Has Become a Digital Business \| Season 2, Vol. 5: Mezze Restaurant Group	00:28:58
In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Bo Peabody, the Co-Owner of Mezze Restaurant Group and Executive Chairman of Seated, to explore the ins and outs of digital hospitality. This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	14 Dec 2020	Hospitality Fundraising in the Midst of a Global Pandemic \| Season 2, Vol. 6: Savory Fund	00:34:02
In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Andrew Smith, the managing director of Savory Fund, to explore the ins and outs of fundraising in hospitality. This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	29 Dec 2020	Customer Loyalty to Ensure Sales \| Season 2, Vol. 7: Spendgo	00:25:49
In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Ivan Matkovic, the founder and chief executive officer of Spendgo, to explore the ins and outs of cultivating customer loyalty. This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	12 Jan 2021	Creating Virtual Restaurant Concepts \| Season 2, Vol. 8: Ordermark	00:34:36
In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Alex Canter, the chief executive officer of Ordermark and Nextbite, to explore the rise of virtual restaurant concepts in the industry. Where Ordermark helps brick-and-mortar stores make the transition to digital, Nextbite focuses on an altogether different type of clientele: virtual restaurant concepts. This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	26 Jan 2021	From Fast Casual, to Fine Dining, to Finance \| Season 2, Vol. 9: FAST Acquisition Corp.	00:30:50
In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Kimberly Grant, the co-sponsor and chief strategy officer at FAST Acquisition Group, to explore her rise in the restaurant industry, and what lies ahead for FAST. This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	09 Feb 2021	Upgrade Your Online Ordering \| Season 2, Vol. 10: ChowNow	00:42:31
In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Chris Webb, the chief executive officer and co-founder of ChowNow, to explore how restaurants today are enhancing and elevating their online ordering system. This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	23 Feb 2021	Helping Operators With Their Digital Advertising \| Season 2, Vol. 11: Targetable	00:38:09
In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Andrew Nash, the chief executive officer at Targetable, to explore two-for-one branding and rethinking your digital advertising strategy. This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	09 Mar 2021	Merging Hospitality, Technology, and Finance \| Season 2, Vol. 12: Personica	00:35:54
In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Andrew Feigenson, the new chief executive officer of Personica, to explore the relationship and connections between hospitality, tech, and finance. This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	23 Mar 2021	AI & Data-Driven Analytics \| Season 3, Vol. 1: Amazon	00:45:19
In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Steve Elinson, the worldwide head of restaurants and foodservice for Amazon Web Services (AWS), to explore what Amazon offers restaurants today. This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	06 Apr 2021	The Restaurant Evolution \| Season 3, Vol. 2: 7shifts	00:48:12
In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Jordan Boesch, the chief executive officer of 7shifts, to explore how the restaurant and hospitality industry has evolved over the course of the pandemic. This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	20 Apr 2021	How to Engage Investors \| Season 3, Vol. 3: MATH Venture Partners	00:47:37
In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Troy Henikoff, the managing director of MATH Venture Partners, to offer best practices for investing, as well as advice for young entrepreneurs fundraising for their new business. This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	27 Apr 2021	The Rise of Ghost Kitchens \| Season 3, Vol. 4: Zuul	00:43:39
In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Corey Manicone, the co-founder and chief executive officer of Zuul, to explore the growing popularity of ghost kitchens. This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	04 May 2021	Supporting and Growing Brands \| Season 3, Vol. 5: Aurify Brands	00:43:40
In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with John Rigos, the founder and co-chief executive officer of Aurify Brands, to explore the culinary, marketing, and technology behind building a brand. Aurify Brands is committed to conceiving, building, and growing original concepts that last for the long-term. Their brands include Melt Shop, Little Beet, Table, Fields Good Chicken, and Five Guys. The goal is to foster brands with a great culture and lasting value that stay true to each business’s mission. “One of the nice things about how we’re structured as a platform is that we can pretty readily do a bolt-on acquisition to leverage the platform and integrate it into our portfolio more readily than a typical restaurant company,” says Rigos. “A typical restaurant company has a management team that supports the growth of the brand. We have that at each of the brand levels, but we also have this platform above them that supports the brand.” Aurify recently secured a major acquisition: Le Pain Quotidien. The popular chain was going to go bankrupt before the purchase. “We did pivot very strategically… we proactively started looking in the marketplace for brands that were great brands but were struggling on the liquidity side,” adds Rigos. “The company was sold to a private equity firm in 2016. In the ensuing years, some of the decisions at the management level crushed a lot of what made the brand special.” For Aurify, the bankruptcy was an opportunity for them to acquire the brand. “Either the company was going to go bankrupt or the company needed capital to take it through the bankruptcy process,” says Rigos. “The beauty of the bankruptcy process is it enables you to revisit your contracts. We started negotiating with all the landlords, as the bankruptcy process enables you to shed all the leases you don’t like… we felt really good being part of the solution that was going to be bringing back jobs and paying landlords and start paying suppliers.” Click here for more recovery and relief information for restaurant, hospitality and food service operators. And to keep listening, check out The Hospitality Hangout podcast on Spotify! This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	10 May 2021	Hospitality Robotics \| Season 3, Vol. 6: Miso Robotics	00:43:10
In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Mike Bell, the chief executive officer of Miso Robotics, to explore how robot technology is transforming the restaurant and hospitality landscape. Miso Robotics is a robotic restaurant platform powered by artificial intelligence. The platform was created to support high-volume restaurant operators by making back of house processes safer, simpler, and seamless. Clients include CaliBurger, White Castle, and Levy Restaurants at Dodger Stadium. “There hasn’t been any real automation since the dishwasher,” says Bell. “Computer vision… is now available to the restaurant industry and it performs really well. The next wave of adoption for this technology is upon us.” “Flippy” is the platform’s autonomous robotic kitchen assistant. At present, the latest iteration of “Flippy” is a robotic arm that hangs from a frame right over a fry station at an existing restaurant, managing the dirty, repetitive, and often dangerous tasks that humans generally do not want to do. The goal for Miso Robotics was to humanize the robot for restaurant staff and make it like a colleague. “Flippy does a lot more than flipping burgers,” says Bell. “It is really hard for operators to recruit and retain people to do this job. It’s just not a job people generally want to do… it’s about $2500 for one shift—for one human being to stand over a fry station. So we thought, we’re going to provide our robots for the same amount of money.” Click here for more recovery and relief information for restaurant, hospitality and food service operators. And to keep listening, check out The Hospitality Hangout podcast on Spotify! This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	17 May 2021	Time to Make a Resy \| Season 3, Vol. 7: Resy	00:44:48
In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Victoria Vaynberg, the chief marketing officer of Resy, to explore how the company is rethinking and revolutionizing the hospitality experience with technology. Resy is a global dining platform that leverages state-of-the-art technology to better the restaurant and hospitality industry. Established in 2014, the app services over 5,000 restaurants globally in over 200 cities, overseeing restaurant reservations via back-end management software. The company was also acquired by American Express in 2019. “The product is built by restaurants and for restaurants—what we built is informed by our partners. It truly comes from a place of how we can best provide what restaurants need to thrive,” says Vaynberg. “Restaurants shouldn’t have to pay for the guests who are trying to come to them.” Resy endeavors to be an ally to restaurant operators. According to recent Resy data, this past April was the strongest month for reservations since before coronavirus hit. The company was determined to help Resy operators survive the financial troubles of the pandemic and get back on track. “Fee relief was no question in our minds. Being part of American Express helped make that a reality very quickly. It wasn’t a debate. We’re here for the industry, and the most important thing we can do first is alleviate them of things they can’t do right now,” adds Vaynberg. “It was all about, what can we do to help your restaurant not go out of business?” Click here for more recovery and relief information for restaurant, hospitality and food service operators. And to keep listening, check out The Hospitality Hangout podcast on Spotify! This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	24 May 2021	Restaurants Going Digital \| Season 3, Vol. 8: CKE Restaurants	00:36:34
In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Phil Crawford, the chief technology officer of CKE Restaurants, to explore the ongoing digital revolution in the restaurant industry. CKE Restaurants is a Tennessee-based, privately held company that runs and operates Carl’s Jr. and Hardee’s. The two regional brands combined represent over 3,800 franchised or company-operated restaurants in 44 states and 43 foreign countries and U.S. territories. Crawford moved from New York City—having previously served as the chief technology officer for Godiva—to Nashville to join CKE in the fall of 2020. “Nashville and New York City are two parts of the spectrum. But the exciting part is that when it comes down to hospitality and technology, there’s a lot of synergies within both cities and corporations,” says Crawford. “They both have a desire and drive to be the best they can possibly be… it’s all about scale and size, and ensuring that we have the guest experience in mind.” Restaurants—looking to adapt to evolving operational and consumer needs—are moving away from POS systems. Most systems and processes have entered the realm of mobile technology, leading to the creation of more cloud-based systems, direct-to-consumer interactions, analytics, and artificial intelligence to better reach customers. “Any kind of digital ecosystem that’s out there that you can infuse the guest experience is where everything’s going,” adds Crawford. “It’s all about trying to bridge that gap between what we think our consumers know and what they do know, and making it a personalized journey. That’s the kind of tech incorporation that we need to be thinking of to become technology evangelists and to have that competitive edge in our industry.” Click here for more recovery and relief information for restaurant, hospitality and food service operators. And to keep listening, check out The Hospitality Hangout podcast on Spotify! This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com
	02 Jun 2021	The Connected Restaurant \| Season 3, Vol. 9: Union Square Hospitality Group	00:46:24
In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Kelly MacPherson, the chief technology officer of the Union Square Hospitality Group (USHG), to explore technology strategy in the restaurant and hospitality industry. Danny Meyer’s Union Square Hospitality Group is best known for creating some of New York’s most acclaimed restaurants, cafes, and bars. The company is committed to providing outstanding food with exceptional warmth and hospitality services. Since its founding in 1985, USHG has added operational consulting services and built a catering and events business. “The connected restaurant is a robust ecosystem that enables a seamless flow of data to all the components of the restaurant,” says MacPherson. “There’s all these pieces that enable a restaurant’s operation. The connected restaurant is making sure that they all talk to each other in the same language—otherwise everything is disjointed and draining from a managerial perspective.” For USHG, communication is key. For your staff, make sure to explain both the what and the why behind any changes you make. And know your customer—build out a robust CRM that reflects your customer’s priorities. “We’ve made strides in tech in the restaurant industry, but consumer tech has outpaced the other industries,” adds MacPherson. “We’ve really underinvested as an industry, and I think the pandemic exposed that in a big way… there’s been so many advances in forecasting and analytics. There’s a huge opportunity in forecasting. Machine learning should be driving forecasts. Let technology do most of the science.” Click here for more recovery and relief information for restaurant, hospitality and food service operators. And to keep listening, check out The Hospitality Hangout podcast on Spotify! This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits: Produced by: Branded Hospitality Media Hosted by: Michael Schatzberg, JImmy Frischling Producer: Julie Zucker Creative Director: Adam Levine Show Runner: Drewe Raimi Post Production: Three Cheers Creative www.thehospitalityhangout.com

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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.

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