Hospitality Hangout

In this can't-miss episode of Hospitality Hangout, we sit down with Michael Beachman, President of California Pizza Kitchen, for an entertaining and insightful conversation packed with hospitality stories, expert insights, and insider knowledge.Beachman shares how CPK is embracing restaurant transformation, navigating today's biggest hospitality trends, and staying ahead in the ever-evolving food industry. From innovation strategies to growth mindset, get a behind-the-scenes look at what it takes to lead a beloved brand into the future.Whether you're a seasoned hospitality insider or simply hungry for restaurant growth strategies, this episode serves up a flavorful mix of inspiration and actionable takeaways. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

What happens when cutting-edge tech meets old-school hospitality? In this episode, we sit down with Amir Hudda, CEO of Qu, to unpack the evolution of restaurant management in a rapidly changing world. From emerging brands to enterprise breakthroughs, Amir shares candid insights on the tech reshaping food service, the trends that matter, and how to future-proof your operation. Whether you're a founder, operator, or just obsessed with the business of hospitality, this one's packed with gold.Get ready for stories, strategy, and a behind-the-scenes look at the future of food from one of the industry's most innovative minds. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

What do you get when you mix a legendary sandwich shop, a Hollywood icon, and an $8 billion handshake? One hell of a Hospitality Hangout episode. Mike Manzo, COO of Jersey Mike's, joins the show to dish on how the brand became a cult favorite—with over 3,000 locations, a relentless focus on unit-level profitability, and yep, Danny DeVito as their secret weapon. From tamper-proof pickles to military-grade consistency, Mike breaks down what it really takes to scale without selling out. Plus, insider stories about the Blackstone deal, international expansion, and why Mike might owe someone a sandwich (or 5,000). It's meaty, it's motivating, and it's got more than a few laughs. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

In this episode of Hospitality Hangout, we sit down with food entrepreneur and CEO Lawrence Longo, visionary behind Prince Street Pizza, Off the Menu, and Irv's Burgers. Lawrence shares entertaining and inspiring stories about growing a household name in New York pizza, transforming family legacy into a hospitality empire.Get actionable guidance on restaurant ownership, digital hospitality, and building powerful hospitality networks. Learn how Lawrence's unique approach to leadership, entertainment, and restaurant transformation has fueled his success in hospitality and made him a standout CEO in the food industry. Whether you're an aspiring restaurateur or a seasoned operator, this episode is packed with real-world hospitality advice you don't want to miss. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

In this can't-miss episode of Hospitality Hangout, we sit down with Joe Hummel, former CEO of Twin Peaks and current board member of Firebirds Wood Fired Grill, for an entertaining conversation packed with insights and humor. Joe dishes on his journey through the food industry, shares bold perspectives on leadership, and reveals how Twin Peaks has become a case study in restaurant transformation.Whether you're an industry insider, investor, or just love a good story, you'll enjoy our deep dive into industry trends, the art of networking, and the balance between entertainment and operational excellence. From growth strategies to hilarious behind-the-scenes tales — this episode is as informative as it is fun. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

In this unforgettable episode of Hospitality Hangout, we sit down with George Felix, the Chief Marketing Officer of Chili's, to explore what it takes to lead one of the most iconic foodservice brands through restaurant transformation and into the future of hospitality success. Known for their craveable food, sizzling service, and of course, their world-famous margaritas, Chili's has long been a trendsetter in the casual dining space.George shares the hospitality strategies that have fueled Chili's growth, dives into the evolving landscape of hospitality trends, and offers a behind-the-scenes look at how top hospitality insiders think about restaurant profitability and brand loyalty. But this isn't your typical interview—we're talking full-on fun: margaritas on camera, rapid-fire games, bold questions, and even bolder answers. It's a happy hour-style storytelling session packed with big laughs and even bigger takeaways for anyone in the business of hospitality.Whether you're a restaurant operator, marketer, or just love a good hospitality story, you'll walk away with fresh insights, actionable ideas, and maybe even a margarita craving. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

In this powerful episode of Hospitality Hangout, we sit down with David Meltzer — Chairman of the Napoleon Hill Institute, renowned business coach, investor, 3x best-selling author, and former CEO of Leigh Steinberg Sports & Entertainment (yes, the inspiration for Jerry Maguire).David isn't just a titan in the boardroom — he's a friend to the hospitality industry, a champion of breakthrough tech, and one of the most entertaining, insightful speakers in the business world today.We dig into everything from bold ideas that drive purpose-driven success, to the power of mindset, motivation, and meaningful investment. It's an episode filled with insider gems, life lessons, and a few mic-drop moments that will leave you fired up and ready to elevate your game.Whether you're building a brand, scaling a business, or just need a dose of inspiration — this conversation delivers. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

In this episode of Hospitality Hangout, we dive deep with Michael Ungaro — CEO, visionary, and third-generation owner behind the iconic San Pedro Fish Market and star of the hit Amazon Prime series Kings of Fi$h.Michael shares his incredible journey of restaurant transformation, how to find lasting success in hospitality, and the secrets behind scaling a family-run institution into a national brand. From industry-shaping hospitality insights to laugh-out-loud funny food stories, this episode is packed with real talk, big ideas, and trends that every hospitality insider should be watching.Whether you're into bold business moves, game-changing beverage strategies, or just love a good behind-the-scenes restaurant story — this one's for you.

In this episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by Mike Smith, Chief Brand Officer of Moe's Southwest Grill, for a high-energy conversation packed with hospitality insights, real-world hospitality stories, and brand-driven restaurant transformation. Mike shares how Moe's is leaning into emerging hospitality trends, executing bold hospitality strategies, and driving hospitality success in a competitive landscape. From the power of brand to the importance of connecting players across the industry, this episode is a masterclass for hospitality insiders looking to stay ahead. Tune in and discover what it takes to lead in the evolving world of hospitality. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

Big Chicken Joins Craveworthy Brands – Here's What No One Else Is Telling You! On this episode of Hospitality Hangout, we explore the latest hospitality trends, strategies, and brand experiences with industry leaders Gregg Majewski and Josh Halpern. They take us behind the scenes of Big Chicken's exciting move to join the Craveworthy Brands portfolio, breaking down how the deal came together and what it means for the future of the restaurant industry.We discuss the business strategies driving this partnership, how it will influence restaurant transformation, and what operators can learn from this type of brand expansion. From growth acceleration and operational efficiencies to market positioning and hospitality insights, this episode is packed with key takeaways for industry professionals looking to stay ahead.Join us as we connect the players shaping the future of hospitality and uncover what's next for Big Chicken, Craveworthy Brands, and the broader restaurant landscape. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

In an industry built on human connection, Mike Fiato brings more than leadership. He brings a philosophy rooted in care, purpose, and emotional insight. His passion for hospitality lives not just in the roles he's held or the book he's written, but in the way he sees people. Hospitality, to Mike, isn't a department. It's a strategy. And he's spent a lifetime showing what's possible when you lead with heart.Key Takeaways:• A trip to Disney showed Mike how small, purposeful actions can deeply impact guest experience and loyalty, inspiring him to transition from restaurant ownership to a career focused on hospitality leadership.• Mike advocates for empowering existing teams by adjusting training and culture to unlock potential. He reminds us that the storybook ending starts with support and clear expectations.• Mike celebrates chefs as central cultural figures in hospitality. He encourages visibility, interaction, and recognition of kitchen staff and believes their presence and energy bring warmth and authenticity to every guest interaction.• His book The Hospitality Edge captures decades of industry experience and uses stories to make abstract hospitality principles tangible. Think less glass slipper and more practical strategies that anyone in hospitality can use to elevate their team and service.• Mike believes leadership should create purpose driven work environments. When employees feel purposeful and empowered, they bring the spirit of Be Our Guest to life, turning ordinary moments into meaningful guest experiences.• Whether it is cafes, coffee shops, or airline lounges, Mike proves that hospitality principles work everywhere. A great guest experience does not require a castle, just people who care.• Hot takes. Hot or Not sparked sharp opinions. Which Came First? settled hospitality history with confidence. Fast Money proved that chicken tenders and pizza still reign supreme. Quick hits, bold answers, and plenty of laughs made it all game time gold.Thank you for tuning in to Hospitality Hangout, brought to you by Branded Hospitality Ventures. Stay connected for more inspiring stories, fresh perspectives, and the people like Mike Fiato who are bringing heart, purpose, and innovation to the world of hospitality. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

Will Brawley and the ScheduleFly team have spent over a decade and a half proving that success isn't just about scale. It's about staying true to what matters. In an industry built on relationships, they've created more than a product that works. They've built a level of customer service that keeps independent restaurants thriving. Will's passion for hospitality is reflected not just in the simplicity of ScheduleFly, but in the genuine care he and his team show for their customers. ScheduleFly isn't just another tech company – this is a team that understands the heart of restaurants.Key Takeaway:ScheduleFly's success comes from serving independent restaurants with simple, effective scheduling software instead of chasing big contracts. Will and his team made the choice to stay true to their mission. Growth wasn't the goal, but happy, loyal customers were.Will was podcasting before podcasting was cool. He launched Restaurant Owners Uncorked 12 years ago to give independent restaurant owners a voice and a platform to share real, unfiltered stories. His philosophy mirrors the best-run restaurants – deliver a great product, take care of people, and give back to the community.Great restaurants live at the intersection of passion and practicality. Many operators are drawn to the artistry of hospitality, creating memorable experiences through food and atmosphere, while also managing the realities of running a business. The beauty is in finding balance by using just enough technology to improve efficiency without losing the warmth and authenticity that make hospitality special.Hot takes: Hot or Not sparked some strong opinions, Which Came First? settled some serious debates, and the ultimate pro tip emerged—smile if you want a bigger tip. Fast, ridiculous, and fueled by confidence—it is game time.Thanks for tuning in to Hospitality Hangout, brought to you by Branded Hospitality Ventures. Next week, Michael Fiato, from Compass Group will be joining us. His official title? Well, let's just say it includes plenty of Cs, Es, Os, Vs, and Ps—so you know it's a big deal. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

With a career spanning finance, operations, and brand leadership, Liz Williams knows a thing or two about shaking up the quick-service restaurant (QSR) industry. She discusses the art of brand reinvention, sharing how El Pollo Loco is modernizing its look, embracing technology, and staying true to its bold, citrus-marinated flavors. Liz unpacks the growing consumer demand for fresh, high-quality fast food, the power of digital engagement and customer loyalty, and the delicate balance between innovation and preserving what makes a brand iconic.Key Takeaways:Liz shares how El Pollo Loco is modernizing its restaurants, with half of its locations undergoing a redesign to enhance customer experience and brand consistency.The sauce matters! El Pollo Loco's Salsa Verde has developed a loyal following, leading to discussions on potential retail expansion.Liz explains the company's buy-over-build tech approach, partnering with Google, Olo, and Quickserve to optimize operations and streamline customer service.QSR vs. fast casual – El Pollo Loco is redefining its market position by combining QSR speed and convenience with fast casual quality and fresh ingredients to appeal to evolving consumer preferences.Hot takes: Liz plays “Hot or Not,” sharing her thoughts on limited-time offers (LTOs), celebrity-owned restaurants, and the growing sauce trend shaping modern foodservice. Trivia challenges and restaurant-themed games highlight how El Pollo Loco is using interactive content to engage customers and build brand loyalty.The branding playbook – Liz and the team discuss the power of storytelling, brand clarity, and how to communicate a strong identity to consumers.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 MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

Chris shares how his unexpected first job in a Mexican restaurant set the foundation for a lifelong career in hospitality. From 13 years at Starbucks, where he witnessed its explosive growth, to leading operations at MOD Pizza, Chris has been instrumental in scaling iconic brands. Now at Voodoo Doughnut, he's keeping the brand's counterculture roots alive while navigating expansion into Miami, Los Angeles, and beyond.The conversation gets deliciously deep, covering everything from Voodoo's wild doughnut innovations (hello, NyQuil Doughnut) to the 24/7 culture that keeps fans coming back. Plus, find out why Judge Judy is a must-watch for Chris and why Voodoo is committed to staying fresh, funky, and fan-driven—even without delivery!Key Takeaways:From Dishwasher to CEO: Chris Schultz's 40+ year journey in the restaurant industry.Building Iconic Brands: His role in Starbucks' growth and MOD Pizza's rise.The Magic of Voodoo Doughnut: Keeping a counterculture brand authentic while scaling.Innovation & Fan Engagement: Monthly doughnut drops, wild flavors, and social media-driven campaigns.Breaking News: Voodoo Doughnut is heading to Miami & LA!The Tech Evolution: From cash-only to digital-first with Toast & Tattle. Hot Takes: Cannabis-infused menus, 24-hour dining, and why some trends aren't it.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 MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

Chef Laurent discusses his culinary world. He tells us of his early days in France to becoming a renowned chef and restaurateur in the United Stated. His blend in fine dining techniques with accessible, high-quality food experiences has led to successful concepts and his latest venture into Philadelphia. Laurent shares his thoughts on the evolution of the restaurant industry, the role of social media in modern hospitality, and the delicate balance between culinary artistry and business operations.Key Takeaways:Breaking News: Chef Laurent announces the return of LT Burger to Sag Harbor, reopening in the same location with the same great food this summer.Laurent discusses his new ventures in Philadelphia, including a 175-seat grill and a pizzeria focusing on pizza, small bites, and wine.Chef Laurent's Smash Smoke Burger, originally created for the Miami Food & Wine Festival, is now featured at Red Robin after they picked up on the concept.Advice for aspiring chefs – “Don't try to be a celebrity. Try to be a chef.” Laurent touches on culinary passion over fame, stressing the importance of focusing on long-term career goals and developing a clear culinary identity.Chef Laurent reflects on shifting dining trends, including the rise of casual dining, evolving dress codes, and the impact of social media on guest experiences.Hot Takes: Laurent plays “Hot or Not,” sharing his views on fine dining tasting menus, QR code menus, open kitchens, and plant-based proteins. He also discusses the impact of open kitchens on restaurant operations, guest experience, and kitchen discipline.The social media dilemma – The group debates the pros and cons of social media in hospitality, the increasing restaurant visibility and guests delaying meals for food photography. Chef Laurent discusses the challenge of balancing atmosphere and engagement in modern restaurants.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 MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

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 MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

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 buildingJack shares how FB Society develops concepts like Velvet Taco and Sixty Vines with unique identities while thriving under a unified visionJack 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 MediaHosted by : Michael Schatzberg, JImmy FrischlingProducer : Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe Raimi www.thehospitalityhangout.com

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.

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!

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.

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.

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.

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.

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.

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!

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!

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.

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.

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.”

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.

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.”

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.

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.”

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.

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 TakeawaysScott 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.

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.

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.

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.

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

Chip Wade shares his inspiring journey from Dunkin' Donuts to becoming a CEO, highlighting the significant upward mobility within the hospitality industry and how it can represent the American dream. Chip brings a wealth of experience in the hospitality industry sharing insights into his journey and the dynamic nature of fine dining.Key Takeaways:• Breaking News: Daily Provisions is expanding with its sixth location on the Upper East Side of New York City. This location is part of a broader expansion, with three more locations under construction, including sites at Rockefeller Center, Brookfield Place, and Jersey City.• Daily Provisions' appeal to a younger demographic that visits multiple times a day, praising the brand's elevated hospitality and service despite its small, grab-and-go format.• Chip talks about the challenges that led to the implementation of the "hospitality included" model - key issues such as foreign guests not accustomed to tipping and the disparity in wage increases between front-of-house and culinary staff due to annual menu price hikes.• Chip explains that after implementing the HI model many experienced servers left because they preferred to bet on themselves through tips rather than rely on a fixed service charge and how guests struggled to understand the higher menu prices without tipping.• Union Square Hospitality Group closed its locations and the reopening during the COVID-19 pandemic – the group returning to a tipping model in mid-2020• Chip and hosts discuss resolution to the challenges of tipping culture in the U.S. and its impact on staff wages and the inequality between front and back-of-house staff. They believe this issue requires collaboration among industry leaders and government intervention to address labor laws and industry standards.• The hosts and Chip mention how the industry is often seen as a temporary gig rather than a long-term career. They discuss efforts to change this perception, emphasizing the importance of reshaping the narrative around hospitality as a viable and fulfilling career path.• Changing the perception of hospitality - a viable and rewarding career path.• Over the past three and a half years, Chip discusses an over $4 million tech investment on software and hardware, implementing tools like UKG and Seven Shifts.Chip, Schatzy, and Jimmy join in with fun segments like "What's Hot and Not," "The Spice is Right," "Branded Quickfire," and "Trivia Tuesday."

During the conversation, Willmarth discussed his background and passion for leadership and airplanes. Having served in the Navy as a pilot, he transitioned into business leadership and marketing, eventually finding his love for the restaurant industry. Willmarth had worked with renowned brands such as Frito-Lay, Chili's, and Pizza Hut before joining MOOYAH. Willmarth shared his admiration for the restaurant business, emphasizing its ability to bring people together over food and help individuals become entrepreneurs, reflecting the core values of the American dream.The episode also highlighted MOOYAH's new franchise owner incentive program, aimed at driving growth. Franchisees who signed agreements and leases in 2023 would receive three years of royalty relief and additional corporate support to ensure a strong launch. Willmarth expressed the importance of supporting new franchise owners and helping them achieve their dreams of business ownership. The program also includes matching the franchisees' marketing investment to ensure a successful start and create a strong customer base.Another exciting development discussed in the episode was MOOYAH's relaunched app. The new loyalty framework provides an improved ordering experience and rewards customers with free food. Willmarth explained that the focus is on making the ordering process easier and faster through intuitive and visually appealing technology. The shift to a food-based loyalty program aligns with customers' desire for free food and enhances their overall experience.Regarding technology, Willmarth shared MOOYAH's approach of being tech-forward but not an innovator. They strive to be fast followers, adopting proven ROI solutions and leveraging technology as an enabler rather than the primary focus. The ultimate goal remains to deliver high-quality food and a great customer experience. The hosts appreciated MOOYAH's commitment to prioritizing the food and leveraging technology to enhance operations and customer satisfaction.Willmarth emphasized the importance of customization, allowing customers to create their unique burger experience based on their preferences. The restaurant's focus on high-quality ingredients, handcrafted processes, and the complementary offerings of fries and shakes all contribute to the mouthful of awesomeness that MOOYAH aims to deliver.The latest episode of featured an informative conversation with Doug Willmarth, President at MOOYAH Burgers, Fries, and Shakes. They discussed the restaurant's commitment to quality, customization, and providing a safe and enjoyable dining experience for its loyal fans. To hear “Trivia Tuesday” and the “Branded Quickfire” answers tune into this episode.

Noah has been a driving force in revolutionizing the restaurant industry through technology. With a background in Political Science from Yale and early career experiences ranging from service stations to tech startups, Noah launched Olo to streamline digital ordering and delivery for restaurants. Under his leadership, Olo has become a leader in hospitality tech, empowering restaurants to integrate both digital and traditional payment systems, enhancing customer experiences and operational efficiency. Key Takeaways:• Breaking news: Olo, a leading provider of digital ordering and delivery solutions, expands by introducing card-present payment processing through Olo Pay.• Noah discusses leveraging data to increase restaurant sales – collecting detailed information from every transaction, Olo helps restaurants understand their consumers' preferences allowing personalized marketing efforts tailored to individual guests' tastes, driving higher engagement and increased sales.• Noah, Jimmy, and Schatzy talk about how a majority of restaurant transactions still occur through traditional, in-person methods, despite the industry's ongoing digital transformation. Noah shares how Olo's integration of, “the old fashioned way” with digital payment allows operators to maintain their personal touch while leveraging modern technology to personalize and enhance guests' experiences.• "Just getting out of the dugout” – Noah describes the industry as being in the early stages of embracing digital transformation.• The focus on data-driven decisions – According to Noah, restaurants that are "winning" are those leveraging data to drive traffic in a profitable way.• Noah addresses the dilemma in the restaurant tech industry of whether to develop solutions in-house or to partner with established vendors.• Noah explains that leveraging existing technology platforms while building unique, differentiated feathers can create something truly special and impactful – the "true magic" lies in tailored experiences that resonate with guests and set the brand apart.• Olo goes public marking a significant milestone – Olo's IPO provides the financial stability and transparency needed to support large-scale partnerships and further innovation.In “Talking Back”, Noah asks Jimmy and Schatzy to share a time when they experienced genuine hospitality at a restaurant.Noah, Schatzy, and Jimmy step up to the plate for an engaging session with games like” What's Hot and Not”, “The Spice is Right”, “Branded Quick-fire” and “Trivia Tuesday”.

Perry talks about recently receiving the prestigious IFMA Oberkfell Award and what it means to be recognized for his leadership and impact. He also reveals that he will soon retire after an impressive 30 years at Nestlé! Perry provides insights into Nestlé Professional's innovative efforts to embrace technology and better serve operators and consumers as he emphasizes the importance of understanding operators' needs and leading the industry forward during a time of rapid change.Key Takeaways:Live from Pepsi Studios at the International Food Manufacturing Association's President's Conference in Scottsdale, Arizona.Introducing Perry Miele, President and CEO of Nestlé. Perry talks about his path to 30 years at Nestlé and a passion for the food industryPerry awarded the IFMA's Oberkfell Award for leadership and impactHighlights include “Making more possible,” embracing robotics, and using AI to drive traffic and profitability.How Nestlé is using AI to help operators drive traffic and their bottom line. Innovations inspired by the COVID pandemic.Breaking news: Perry announces retirement after three decades at Nestlé, sharing plans to stay involved in the hospitality industry.

John's first job as a dishwasher at Au Bon Pain nurtured his relationship within hospitality eventually leading him to Cornell University School of Hotel Administration. John furthered his career in the hospitality industry by opening up his first restaurant, Gin Lane, in Manhattan and then later founding the original Scarpetta and LDV Hospitality bringing La Dolce Vita around the globe.Key Takeaways:• Scarpetta an Italian restaurant, opened in New York 16 years ago, “… it was really game-changing what you did with an Italian restaurant—the coolness, the hipness, the great food, the whole thing.”• John shares Scarpetta's expansion to major cities like Las Vegas, Philadelphia, and international locations including London, Doha, Tokyo, and Rome. John discusses the importance of adapting each restaurant to its local market.• Breaking News: LDV Hospitality plans to open new Scarpetta locations after three years of focusing on international growth while maintaining its unique appeal in different markets.• John shares a family anecdote about "Good Time Charlie," a bar located on the rooftop at Scarpetta NYC• Schatzy and Jimmy explore the resilience of New York City's restaurant scene, particularly during the challenging times of the COVID-19 pandemic. They discuss the unique characteristics that make certain neighborhoods thrive (office-dense vs. mixed-use) and discuss the importance of community.• The Pareto Principle (80-20 Rule) in hospitality management.• The lifestyle and personalized service at LDV Hospitality, including the use of CRM platforms like SevenRooms to enhance guest experiences and the significance of creating a seamless and integrated guest experience at properties like The Maidstone Hotel, where every detail contributes to a unified and memorable stay.• Talking Back: John poses a thoughtful and somewhat romantic question to Schatzy and Jimmy asking them to imagine their ultimate last day in New York City before retiring, detailing what their perfect dining and social itinerary would look like.Listen in as John, Schatzy, and Jimmy entertain the audience with fun segments like, “What's Hot and Not”, “Name that Recipe”, “Branded Quick Fire”, and “Trivia Tuesday”.

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”.

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

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.”

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

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.

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

In 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