Podcasts about frischling

Bei Vöckelsbach ist ein infizierter Frischling gefunden worden - auf der falschen Seite des Sperrzauns. Der Mundartweg Odenwald läuft jetzt auch durch Hessen: in Kailbach, Schöllenbach und Hesselbach. Veste Otzberg soll Ende 2025 wieder für Besucher öffnen.

Sein Vorbild ist die Forscherin Jane Goodall. Jahrelang begleitet Heinz Meynhardt aus nächster Nähe eine Wildschweinrotte und gewinnt sensationelle Einblicke in deren Leben. Er stirbt am 27.10.1989. Von Martina Meißner.

Katharina Grupp hat gerade erst ausgelernt, und noch ordentlich Puls beim Tierpflegeralltag im Pongoland. Doch es ist ein herzliches Kennenlernen mit den Kletterkünstlern. Davon erzählt sie im Podcast.

Tom Pinzer ist als Militärseelsorger bei der Marine in Kiel noch ein Frischling und musste jetzt tief in Bayern zur Ausbildung antreten.

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.

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.

Meine Lieben!

Wildschweine verwüsten den Kartoffelacker von Bauer Böcht. Hamish und Maisie legen sich auf die Lauer, um die Übeltäter zur Rede zu stellen. Doch die Wildschweine wollen nicht hören. Zum Glück greift ein kleiner Frischling ein. (Eine Geschichte von Thomas Kastura, erzählt in Oberfränkischer Mundart von Andreas Leopold Schadt)

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.

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

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

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

In the latest episode of Hospitality Hangout, hosts Michael Schatzberg, known as "The Restaurant Guy," and Jimmy Frischling, "The Finance Guy," deep-dive into the intricacies of restaurant marketing with industry insiders, Joe Reinstein, Executive Director of the Digital Restaurant Association (DRA), and Karim Webb, Buffalo Wild Wings Franchisee and Principal at Webb Investments.Reinstein, who holds the dual role of CEO and Acting Chair of the Board of Directors at the DRA, spearheads the association's mission to guide restaurants in maximizing profitability and growth in the digital world. This encompasses advocacy for public policy, educational resources, and technological solutions, to name a few. He brings to the table his pivotal role in launching the DRA with the goal of it becoming the primary restaurant industry resource for online revenue generation, innovation, and growth.Webb, on the other hand, leverages his background as a franchisee and civic leader to add a unique perspective to the discussion. As a multi-unit Buffalo Wild Wings franchisee, a board member of the DRA, the Airport Commissioners/LAX, California Community Foundation, and EveryTable, and a principal at Webb Investments, Webb shares insights from his rich experience in the restaurant industry and his focus on social equity ownership models. He also offers a voice for small business owners struggling to navigate an increasingly complex marketplace.As the conversation unfolded, the guests discussed their experiences in a range of topics, focusing on the unique challenges and opportunities for restaurants in the current digital landscape. Webb shared his perspective on being a franchisee and small business advocate, emphasizing the importance of understanding and harnessing the right tools to compete in today's market.Frischling and Schatzberg then turned the conversation toward restaurant marketing, outlining three key areas they planned to explore: third-party marketplaces (or DSP, Delivery Service Platforms Marketing), guest feedback marketing, and social advocacy marketing. Webb and Reinstein were invited to offer their unique perspectives on these topics, starting with third-party marketplaces.Reinstein highlighted the importance of restaurants maintaining a presence on third-party platforms, describing them as "pay-to-play marketplaces" where restaurants need to invest to be noticed. He further advised restaurants to experiment and test their approaches to these platforms, while also stressing the need for a comprehensive online ordering and delivery approach beyond just third-party platforms.The conversation continued with a robust discussion on these and other critical issues facing today's restaurants, offering listeners a unique blend of perspectives from various angles of the industry.To hear all of the insights Webb and Reinstein shared during the discussion and the "Branded Quickfire" and the “Foodservice Feud,” check out this episode of Hospitality Hangout.

In the latest episode of Hospitality Hangout, hosts Michael Schatzberg, known as "The Restaurant Guy," and Jimmy Frischling, "The Finance Guy," deep-dive into the intricacies of restaurant marketing with industry insiders, Joe Reinstein, Executive Director of the Digital Restaurant Association (DRA), and Karim Webb, Buffalo Wild Wings Franchisee and Principal at Webb Investments.Reinstein, who holds the dual role of CEO and Acting Chair of the Board of Directors at the DRA, spearheads the association's mission to guide restaurants in maximizing profitability and growth in the digital world. This encompasses advocacy for public policy, educational resources, and technological solutions, to name a few. He brings to the table his pivotal role in launching the DRA with the goal of it becoming the primary restaurant industry resource for online revenue generation, innovation, and growth.Webb, on the other hand, leverages his background as a franchisee and civic leader to add a unique perspective to the discussion. As a multi-unit Buffalo Wild Wings franchisee, a board member of the DRA, the Airport Commissioners/LAX, California Community Foundation, and EveryTable, and a principal at Webb Investments, Webb shares insights from his rich experience in the restaurant industry and his focus on social equity ownership models. He also offers a voice for small business owners struggling to navigate an increasingly complex marketplace.As the conversation unfolded, the guests discussed their experiences in a range of topics, focusing on the unique challenges and opportunities for restaurants in the current digital landscape. Webb shared his perspective on being a franchisee and small business advocate, emphasizing the importance of understanding and harnessing the right tools to compete in today's market.Frischling and Schatzberg then turned the conversation toward restaurant marketing, outlining three key areas they planned to explore: third-party marketplaces (or DSP, Delivery Service Platforms Marketing), guest feedback marketing, and social advocacy marketing. Webb and Reinstein were invited to offer their unique perspectives on these topics, starting with third-party marketplaces.Reinstein highlighted the importance of restaurants maintaining a presence on third-party platforms, describing them as "pay-to-play marketplaces" where restaurants need to invest to be noticed. He further advised restaurants to experiment and test their approaches to these platforms, while also stressing the need for a comprehensive online ordering and delivery approach beyond just third-party platforms.The conversation continued with a robust discussion on these and other critical issues facing today's restaurants, offering listeners a unique blend of perspectives from various angles of the industry.To hear all of the insights Webb and Reinstein shared during the discussion and the "Branded Quickfire" and the “Foodservice Feud,” check out this episode of Hospitality Hangout.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” welcome special guests from the Texas Restaurant Association (TRA) - Ben Knorr, Director of Partnerships, and Joe Monastero, Chief Operating Officer. Broadcasting from Houston, Texas, the hosts revel in the larger-than-life experience that the Lone Star State offers.Broadcasting from Houston, the conversation gets cooking with jaw-dropping statistics: Texas boasts a record-breaking 55,000 restaurant units, 1.4 million employees, and an eye-popping $90 billion in sales in 2022. That's an incredible 20% growth from pre-pandemic levels, making Texas the only U.S. state in the black.The hosts dig into the vital role of trade organizations, providing a supportive voice for small restaurant operators. Monastero serves up the dual mission of TRA: Knorr's role of delivering partners, benefits, and services to supercharge operators' bottom line, coupled with the association's proactive advocacy. The TRA's advocacy team, headed by President and CEO Emily Williams Knight and Chief Public Affairs Officer Kelsey Erickson Streufert, have cooked up some significant wins, including legislation making alcohol to-go permanent and fostering transparency in third-party delivery partnerships.TRA's secret sauce also includes a partnership with Adesso Capital, returning nearly $50 million in credits to its restaurant members and driving a whopping $300 million across the United States.Frischling and Schatzberg grill the TRA team on the challenges of the PPP loan during the pandemic. Demonstrating the TRA's tenacity, they managed to whip up bipartisan support for a “skinny bill” to make PPP loans more efficient for business owners, cooked to perfection in just four weeks.The conversation takes a deep dive into TRA's work in regulatory consistency, ensuring the smorgasbord of rules across Texas' 254 counties and over 1200 municipalities doesn't cause heartburn for business owners. The Regulatory Consistency Bill and the Restaurant Cleanup Act promise to cut through the red tape, from health code standards to labor laws.They discuss how Texas operators are putting technology on the menu. While the restaurant industry has been slow to adopt digital solutions, the pandemic has underscored its crucial role. The journey to full integration is ongoing, but a new central marketplace for tech solutions is providing a recipe for digital transformation success. Pull up a chair and tune in to this episode of Hospitality Hangout!

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” welcome special guests from the Texas Restaurant Association (TRA) - Ben Knorr, Director of Partnerships, and Joe Monastero, Chief Operating Officer. Broadcasting from Houston, Texas, the hosts revel in the larger-than-life experience that the Lone Star State offers.Broadcasting from Houston, the conversation gets cooking with jaw-dropping statistics: Texas boasts a record-breaking 55,000 restaurant units, 1.4 million employees, and an eye-popping $90 billion in sales in 2022. That's an incredible 20% growth from pre-pandemic levels, making Texas the only U.S. state in the black.The hosts dig into the vital role of trade organizations, providing a supportive voice for small restaurant operators. Monastero serves up the dual mission of TRA: Knorr's role of delivering partners, benefits, and services to supercharge operators' bottom line, coupled with the association's proactive advocacy. The TRA's advocacy team, headed by President and CEO Emily Williams Knight and Chief Public Affairs Officer Kelsey Erickson Streufert, have cooked up some significant wins, including legislation making alcohol to-go permanent and fostering transparency in third-party delivery partnerships.TRA's secret sauce also includes a partnership with Adesso Capital, returning nearly $50 million in credits to its restaurant members and driving a whopping $300 million across the United States.Frischling and Schatzberg grill the TRA team on the challenges of the PPP loan during the pandemic. Demonstrating the TRA's tenacity, they managed to whip up bipartisan support for a “skinny bill” to make PPP loans more efficient for business owners, cooked to perfection in just four weeks.The conversation takes a deep dive into TRA's work in regulatory consistency, ensuring the smorgasbord of rules across Texas' 254 counties and over 1200 municipalities doesn't cause heartburn for business owners. The Regulatory Consistency Bill and the Restaurant Cleanup Act promise to cut through the red tape, from health code standards to labor laws.They discuss how Texas operators are putting technology on the menu. While the restaurant industry has been slow to adopt digital solutions, the pandemic has underscored its crucial role. The journey to full integration is ongoing, but a new central marketplace for tech solutions is providing a recipe for digital transformation success. Pull up a chair and tune in to this episode of Hospitality Hangout!

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

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

In the most recent episode of Hospitality Hangout, hosts Michael Schatzberg, "The Restaurant Guy," and Jimmy Frischling, "The Finance Guy," welcomed Adam Golomb, the Chief Executive Officer of Primanti Bros., as their guest. The podcast delved into the remarkable journey and ongoing success of Primanti Bros., a renowned restaurant known for its iconic sandwiches since 1933. Golomb shared valuable insights, shedding light on the brand's expansion, virtual brands, technology integration, and his personal experiences.Primanti Bros., now celebrating its 90th anniversary, began its journey in Pittsburgh back in 1933. Today, the chain has grown significantly, with 41 open restaurants across four states and four more under construction, projecting 45 locations by year-end. Golomb emphasized the brand's fame, owing to its signature sandwich: a combination of choice meats, coleslaw, French fries, tomato, and provolone cheese, all packed between two fresh-baked Italian bread slices.When discussing how Primanti Bros. ensures its long-standing brand remains attractive and relevant, Golomb emphasized the importance of staying true to their core identity while expanding the menu to cater to a broader audience. In addition to their renowned sandwiches, the restaurant now offers freshly baked New York-style pizza, spicy wings, salads, and burgers, acknowledging the diverse preferences of their customers. Golomb also highlighted their digital-first approach, utilizing technology to drive the business and adapting rapidly during the pandemic.During the podcast, Golomb highlighted Primanti Bros. introduction of three virtual brands—18th Street Pizza, Wing Nut, and Get Loaded. These concepts diversify the menu and have become top-selling items alongside the famous sandwiches. The hosts inquired about the performance and demand for these virtual brands, to which Golomb expressed the positive response from consumers. However, he also acknowledged the challenges posed by third-party delivery companies, which often resist including virtual brands on their platforms. Golomb emphasized the need to find solutions that maintain sales and navigate the evolving landscape of the delivery market.The conversation also touched upon Primanti Bros. limited-time offerings (LTOs), which occur every six to eight weeks. These LTOs introduce new cycles of culinary creations, keeping the menu fresh and exciting. While they previously experimented with monthly LTOs, operational challenges led them to adjust the frequency to ensure smooth supply chain management. Adam Golomb unveiled the current LTO at Primanti Bros., Hot Honey. This unique and enticing offering further exemplifies the brand's commitment to innovation and delighting their customers with distinct flavors.Additionally, Golomb shared breaking news during the podcast, announcing Primanti Bros. first-ever amusement park location at Pittsburgh's renowned Kennywood Park. He expressed the brand's excitement about the venture, which involves remodeling an existing concession stand to celebrate both Primanti Bros. 90th year and Kennywood Park's 125th anniversary.The conversation also touched upon Primanti Bros. strategic use of technology and their commitment to being a digital-first company. Golomb discussed their complex tech stack and the importance of selecting best-in-breed solutions that integrate seamlessly with their existing systems. The goal is to enhance sales, improve guest experiences, and streamline operations. The CEO emphasized their openness to exploring new technologies and evaluating their impact on driving sales and benefiting the team and customers.Golomb further engaged in the segment of the podcast, where “Two Truths and a Lie” about his past were shared. Schatzberg and Frischling made their guesses, so be sure to tune into this episode to get the answer. Through this conversation, listeners can gain insights into Primanti Bros. enduring success, innovative strategies, expansion plans, and Golomb's personal experiences. With their iconic sandwiches, virtual brands, and emphasis on technology integration, Primanti Bros. continues to evolve while staying true to its roots, providing a delightful dining experience for patrons worldwide.

In the most recent episode of Hospitality Hangout, hosts Michael Schatzberg, "The Restaurant Guy," and Jimmy Frischling, "The Finance Guy," welcomed Adam Golomb, the Chief Executive Officer of Primanti Bros., as their guest. The podcast delved into the remarkable journey and ongoing success of Primanti Bros., a renowned restaurant known for its iconic sandwiches since 1933. Golomb shared valuable insights, shedding light on the brand's expansion, virtual brands, technology integration, and his personal experiences.Primanti Bros., now celebrating its 90th anniversary, began its journey in Pittsburgh back in 1933. Today, the chain has grown significantly, with 41 open restaurants across four states and four more under construction, projecting 45 locations by year-end. Golomb emphasized the brand's fame, owing to its signature sandwich: a combination of choice meats, coleslaw, French fries, tomato, and provolone cheese, all packed between two fresh-baked Italian bread slices.When discussing how Primanti Bros. ensures its long-standing brand remains attractive and relevant, Golomb emphasized the importance of staying true to their core identity while expanding the menu to cater to a broader audience. In addition to their renowned sandwiches, the restaurant now offers freshly baked New York-style pizza, spicy wings, salads, and burgers, acknowledging the diverse preferences of their customers. Golomb also highlighted their digital-first approach, utilizing technology to drive the business and adapting rapidly during the pandemic.During the podcast, Golomb highlighted Primanti Bros. introduction of three virtual brands—18th Street Pizza, Wing Nut, and Get Loaded. These concepts diversify the menu and have become top-selling items alongside the famous sandwiches. The hosts inquired about the performance and demand for these virtual brands, to which Golomb expressed the positive response from consumers. However, he also acknowledged the challenges posed by third-party delivery companies, which often resist including virtual brands on their platforms. Golomb emphasized the need to find solutions that maintain sales and navigate the evolving landscape of the delivery market.The conversation also touched upon Primanti Bros. limited-time offerings (LTOs), which occur every six to eight weeks. These LTOs introduce new cycles of culinary creations, keeping the menu fresh and exciting. While they previously experimented with monthly LTOs, operational challenges led them to adjust the frequency to ensure smooth supply chain management. Adam Golomb unveiled the current LTO at Primanti Bros., Hot Honey. This unique and enticing offering further exemplifies the brand's commitment to innovation and delighting their customers with distinct flavors.Additionally, Golomb shared breaking news during the podcast, announcing Primanti Bros. first-ever amusement park location at Pittsburgh's renowned Kennywood Park. He expressed the brand's excitement about the venture, which involves remodeling an existing concession stand to celebrate both Primanti Bros. 90th year and Kennywood Park's 125th anniversary.The conversation also touched upon Primanti Bros. strategic use of technology and their commitment to being a digital-first company. Golomb discussed their complex tech stack and the importance of selecting best-in-breed solutions that integrate seamlessly with their existing systems. The goal is to enhance sales, improve guest experiences, and streamline operations. The CEO emphasized their openness to exploring new technologies and evaluating their impact on driving sales and benefiting the team and customers.Golomb further engaged in the segment of the podcast, where “Two Truths and a Lie” about his past were shared. Schatzberg and Frischling made their guesses, so be sure to tune into this episode to get the answer. Through this conversation, listeners can gain insights into Primanti Bros. enduring success, innovative strategies, expansion plans, and Golomb's personal experiences. With their iconic sandwiches, virtual brands, and emphasis on technology integration, Primanti Bros. continues to evolve while staying true to its roots, providing a delightful dining experience for patrons worldwide.

AI is on the tip of everyone's tongue right now. You've probably seen headlines in the news, on social media, maybe even heard conversations in the workplace. So, what's the big deal with AI, and how does it affect game dev?   In this episode of Building Better Games, AI expert Bill Frischling defines AI and what it's currently capable of doing. He also explains the limitations of artificial intelligence, generative AI's completion model, and offers a ton of tips to get started using AI in your daily life or career.   Plus, what does Bill have to say to those that are nervous or trepidatious about the use of AI now and in the future? Will AI affect the creative process in a positive or negative way? Could humans be replaced by robots in the future?    Tune in to find out his responses to these questions and more!   Topics discussed in this episode: - Defining AI and its role in the world - Misconceptions surrounding AI - The impact on education and laborers - Functional uses for AI and what it's good for - Tips to use AI and improve its production - Content generation for game dev - AI and NPCs - How AI might improve the game dev process   Sign up for the Building Better Games Newsletter for monthly tips to help you lead game teams! https://buildingbettergames.gg/newsletter/   Check out our website: https://buildingbettergames.gg/   If you've enjoyed this episode and wonder if we could help your studio or company out, email us at info@valarinconsulting.com to set up a free 90-minute call!   For more episodes, head to the Building Better Games Podlink https://www.pod.link/1559448378   Connect with us: https://www.tiktok.com/@building_better_games https://www.instagram.com/building_better_games/ https://www.linkedin.com/company/valarin-inc/   This episode was produced by Podcast Boutique http://www.podcastboutique.com   Content Producer: Ben Chadfield

In the latest episode of Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “ The Finance Guy” were on the road at Restaurant Leadership Conference in Scottsdale, Arizona. Their guests include the President of Dunn Brothers Coffee, Kim Plahn, Alex Eagle, CEO of Freebirds World Burrito, Daran Han, Cargill, and Scott Taylor, President and CEO of Walk'Ons Sports Bistreaux. Ed and Dan Dunn were on a mission to roast in small batches, serve freshly brewed coffee, and provide an experience and the community was front and center. Dunn Brothers Coffee opened in 1987. Plahn has been with Dunn for 16 years and the brand currently has 55 locations and is continuing to grow. Gala Capital Partners recently acquired Dunn Brothers Coffee. Plahn said, “We're getting infrastructure all set, we're getting our pipelines going, and we're looking at new models for business. We have wonderful funding behind us and we are ready to grow and share our brand.” Alex Eagle is the CEO of Freebirds World Burrito, the Austin-based restaurant chain. Eagle has worked for the ownership group, Tavistock Group for 11 years. Eagles said that they have 63 locations and 100 percent of the company is operated in Texas and focused on burritos and bowls. The guys ask Eagle where restaurant and technology will be in two years, and he said, Well I think people are still taking a look at the labor issue the most and how do we become more efficient and how do we create a better work environment for our employees at the same time.Daran Han leads the food tech division at Cargill. Han said I think a big part of our long-term strategy and vision is that we realized to serve the industry better we have to start getting technology and understanding how digital and the technology solutions are impacting what we're doing across the industry. Cargill Digital Studios as we continue to build this out, the portfolio last time when on the show had four or five new products and now has eight in the portfolio.Walk'Ons Sports Bistreaux CEO, Scott Taylor stopped by to chat with the guys. Walk-On's operates 75 locations and is on the path to reaching 100 locations by the end of 2024. Taylor talks about the underdog mentality and how Walk-On's embraces that and allows it to drive their culture. To hear more from all of the guests that stopped by to chat with Schatzberg and Frischling at RLC and the crystal ball moments, check out this episode Hospitality Hangout.

In the latest episode of Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “ The Finance Guy” were on the road at Restaurant Leadership Conference in Scottsdale, Arizona. Their guests include the President of Dunn Brothers Coffee, Kim Plahn, Alex Eagle, CEO of Freebirds World Burrito, Daran Han, Cargill, and Scott Taylor, President and CEO of Walk'Ons Sports Bistreaux. Ed and Dan Dunn were on a mission to roast in small batches, serve freshly brewed coffee, and provide an experience and the community was front and center. Dunn Brothers Coffee opened in 1987. Plahn has been with Dunn for 16 years and the brand currently has 55 locations and is continuing to grow. Gala Capital Partners recently acquired Dunn Brothers Coffee. Plahn said, “We're getting infrastructure all set, we're getting our pipelines going, and we're looking at new models for business. We have wonderful funding behind us and we are ready to grow and share our brand.” Alex Eagle is the CEO of Freebirds World Burrito, the Austin-based restaurant chain. Eagle has worked for the ownership group, Tavistock Group for 11 years. Eagles said that they have 63 locations and 100 percent of the company is operated in Texas and focused on burritos and bowls. The guys ask Eagle where restaurant and technology will be in two years, and he said, Well I think people are still taking a look at the labor issue the most and how do we become more efficient and how do we create a better work environment for our employees at the same time.Daran Han leads the food tech division at Cargill. Han said I think a big part of our long-term strategy and vision is that we realized to serve the industry better we have to start getting technology and understanding how digital and the technology solutions are impacting what we're doing across the industry. Cargill Digital Studios as we continue to build this out, the portfolio last time when on the show had four or five new products and now has eight in the portfolio.Walk'Ons Sports Bistreaux CEO, Scott Taylor stopped by to chat with the guys. Walk-On's operates 75 locations and is on the path to reaching 100 locations by the end of 2024. Taylor talks about the underdog mentality and how Walk-On's embraces that and allows it to drive their culture. To hear more from all of the guests that stopped by to chat with Schatzberg and Frischling at RLC and the crystal ball moments, check out this episode Hospitality Hangout.

The collapse of Silicon Valley Bank could make venture debt more expensive and harder to get for restaurant tech startups, Jimmy Frischling and Michael Shatzberg, Managing Partners and Co-Founders of Branded Hospitality Ventures, explain to Bloomberg Intelligence. In this podcast episode of Choppin' It Up, Frischling and Shatzberg sit down with BI Senior Restaurant and Foodservice Analyst Michael Halen to talk about some cutting-edge restaurant tech startups that aim to eliminate pain points and reduce costs for restaurant owner/operators and their franchisees. They also comment on technology company valuations as well as QR codes, ESG, AI and robotics and automation.See omnystudio.com/listener for privacy information.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Jacob Jaber, Co-Founder of Philz Coffee and Consumer Investor. In 1978 Phil Jaber purchased a convenience store and in his off hours, he blended and tested coffee, looking to make the perfect cup. Philz Coffee was born and has gone from starting from one store to seventy-five. Jaber says, “I love people, I've been in business since I was nine years old. I started in a convenience store in my dad's convenience store in the Mission District in San Francisco standing on top of milk crates ringing up people at the register. I hated school because I felt like I was forced to learn stuff I wasn't interested in from people who weren't interesting. So I kind of put all of my energy into working with my dad and I learned a ton about business and people there and I fell in love with it and I've been doing that mostly ever since.”Jaber talks about how he and his dad built Philz Coffee. He said that he knew how to treat people, how to make a personal cup of coffee, and how to work the business. They worked with people that knew how to create systems, processes, and organizational structures to help them open locations. In terms of investing and advising Jaber says that he's helped hundreds of entrepreneurs strategize, find product market fit, and build a team. He says this brings him the most joy. Jaber currently has almost twenty companies in his portfolio and they are out there looking for businesses. Frischling asks Jaber what it takes to build a restaurant or venue today. Jaber says, “I think the most important thing is you got to love what you're doing, you got to love the product that you're selling, I see a lot of technology-first companies that sell food and it's very difficult to succeed because you have to love food if you're in the food business. Technology's an enabler it's not the starter.” To hear more insights from Jaber about opening a business today and what he looks for when investing, plus get the Tuesday trivia answers check out this episode of Hospitality Hangout.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Jacob Jaber, Co-Founder of Philz Coffee and Consumer Investor. In 1978 Phil Jaber purchased a convenience store and in his off hours, he blended and tested coffee, looking to make the perfect cup. Philz Coffee was born and has gone from starting from one store to seventy-five. Jaber says, “I love people, I've been in business since I was nine years old. I started in a convenience store in my dad's convenience store in the Mission District in San Francisco standing on top of milk crates ringing up people at the register. I hated school because I felt like I was forced to learn stuff I wasn't interested in from people who weren't interesting. So I kind of put all of my energy into working with my dad and I learned a ton about business and people there and I fell in love with it and I've been doing that mostly ever since.”Jaber talks about how he and his dad built Philz Coffee. He said that he knew how to treat people, how to make a personal cup of coffee, and how to work the business. They worked with people that knew how to create systems, processes, and organizational structures to help them open locations. In terms of investing and advising Jaber says that he's helped hundreds of entrepreneurs strategize, find product market fit, and build a team. He says this brings him the most joy. Jaber currently has almost twenty companies in his portfolio and they are out there looking for businesses. Frischling asks Jaber what it takes to build a restaurant or venue today. Jaber says, “I think the most important thing is you got to love what you're doing, you got to love the product that you're selling, I see a lot of technology-first companies that sell food and it's very difficult to succeed because you have to love food if you're in the food business. Technology's an enabler it's not the starter.” To hear more insights from Jaber about opening a business today and what he looks for when investing, plus get the Tuesday trivia answers check out this episode of Hospitality Hangout.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Anton Nicholas, Managing Partner at ICR. ICR is an integrated communications firm. Nicholas says, “We do everything from public company investor and public relations to private company consumer public relations and brand public relations. We also do a ton in the transaction support world and crisis communications.” Nicholas is responsible for managing the firm's consumer corporate and financial communications practice as well as the ICR Lifestyle Lab, ICR's consumer and brand public relations practice.Frischling asks Nicholas to share how the dramatic shift away from capital has expanded the focus on marketing and how this is affecting your business and your clients. Nicholas says that 2022 was something they have never seen before, the capital markets were shut, and getting capital for marketing was evaporated. “So I think what happened was whether you're big or small you realize that you really got to focus on your core business and in particular for restaurants you know that's about trying to attract new and also get existing customers to repeat frequency and I think we've seen a ton of people shift back to those traditional ways to do that,” Nicholas says. He adds, “In today's world with digital in particular, PR tends to be higher ROI because it's less expensive upfront investment than advertising.”Nicholas shares his thoughts on traditional media verse digital media as well as the trends and how you know people consume data. He says, “I think if you look at the way people consume media today, it's just more broad-based. They still read The Wall Street Journal and The New York Times of the world. They do it digitally probably mostly, but they still read those publications, and those publications still have influence just as much as some commentary blog.” To hear how media can influence how we consume data as well as consume food, plus get the answers for Tuesday trivia check out this episode of Hospitality Hangout.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Anton Nicholas, Managing Partner at ICR. ICR is an integrated communications firm. Nicholas says, “We do everything from public company investor and public relations to private company consumer public relations and brand public relations. We also do a ton in the transaction support world and crisis communications.” Nicholas is responsible for managing the firm's consumer corporate and financial communications practice as well as the ICR Lifestyle Lab, ICR's consumer and brand public relations practice.Frischling asks Nicholas to share how the dramatic shift away from capital has expanded the focus on marketing and how this is affecting your business and your clients. Nicholas says that 2022 was something they have never seen before, the capital markets were shut, and getting capital for marketing was evaporated. “So I think what happened was whether you're big or small you realize that you really got to focus on your core business and in particular for restaurants you know that's about trying to attract new and also get existing customers to repeat frequency and I think we've seen a ton of people shift back to those traditional ways to do that,” Nicholas says. He adds, “In today's world with digital in particular, PR tends to be higher ROI because it's less expensive upfront investment than advertising.”Nicholas shares his thoughts on traditional media verse digital media as well as the trends and how you know people consume data. He says, “I think if you look at the way people consume media today, it's just more broad-based. They still read The Wall Street Journal and The New York Times of the world. They do it digitally probably mostly, but they still read those publications, and those publications still have influence just as much as some commentary blog.” To hear how media can influence how we consume data as well as consume food, plus get the answers for Tuesday trivia check out this episode of Hospitality Hangout.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Sterling Douglass, Co-Founder & CEO of Chowly.Douglass says “Chowly is a leading point-of-sale integration company. We're enabling restaurants to expand and maintain different off-premise capabilities. So you know today we're seamlessly integrating orders from all the biggest platforms. So, Grubhub Uber Eats, DoorDash, and when Google food ordering came out last year and we've got a couple of hundred other integrations on different platforms.” He adds, “We've got over 12,000 restaurants on our platform and they're increasing their revenue. They're improving their operational flow and they're saving on labor costs.” The guys tease with breaking news that will be shared on this podcast and Douglass shares it. He says, “So with great pleasure and excitement to announce we've closed the deal to bring Koala this is an online ordering company with an absolutely stellar best-in-class guest experience platform under the Chowly umbrella, we are combining forces. We are the same company and we're going to be bringing an amazing product to the space. I can't be more excited about what the future brings for these 2 companies and what we can do together.”Douglass noted that Koala's mission statement is what really spoke to him. He says, “their mission statement is to democratize premium online ordering for restaurants and so when I thought about what we could do in combination with them and you know they've done a great job with companies like Shake Shack and Mod pizza and P.F. Chang's. If we could bring that experience and the revenue generators and the features that they have and we could bring that to the mom and pop and to the independent operator I thought what better way could we help accelerate that aspirational mission that they have.”To hear more about the acquisition and the answers to the Tuesday trivia questions, check out this episode of Hospitality Hangout.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Wade Alle, SVP and Chief Digital Officer for Brinker International for a special Super Bowl episode where they talk about kitchen automation and the importance of a back to the basics game plan on strategy. Brinker International a leader in casual dining restaurant companies whose brands include Chili's Bar & Grill, Maggiano's Little Italy as well as virtual brands. Allen says, “Let me start with if you don't know Brinker you probably don't know casual dining because over the course of the last forty-five plus years we've owned 30 different brands. But today our core brands are Chili's, Maggiano's Little Italy and then we launched a virtual brand called, It's Just Wings about two years ago.”Allen's role with the company is SVP and chief digital officer and his focus is on the on 1.2 billion dollars off-premise business. Over the last ten years Allen has had four different positions inside of the company, today he is running all of off-premise. In 2022 Kevin Hochman became the new President and CEO and his leadership is driving the team to be hyper focused on the things that reality matter. They talk about how Brinker is bringing the kitchen of the future to life today with kitchen automation. Allen shares that they have two new pieces of equipment including a grill that cooks proteins to perfection with a touch of a button. The second is an oven that Allen says cooks foods really fast and their steaks in 3 - 4 minutes, cooked perfectly. Brinker focuses on bringing their own innovation solutions as well as working with companies to integrate good technology. Allen gets to throw a question to Frischling and Schatzy during their talking back segment and he asks, how much technology is too much technology in the restaurant world? Is there a limit or is all technology great technology? Schatzy's says, “I think the key is it's the integrations and the workflow and how does it work with everything you already have and your business so coming up with a solution for a problem is great, but every restaurant group is a little bit different. It's not the right fit for everybody or it's the right fit but it doesn't work into my flow.” Frischling adds, “I think there was an explosion of tech and to Schatzy's point and when he's talking about integrations I think the fact is the remainder of this year and even a lot of 24 are going to be about consolidation.”To hear more about what to expect in restaurant technology and the foodservice feud question, check out this episode of Hospitality Hangout.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Wade Alle, SVP and Chief Digital Officer for Brinker International for a special Super Bowl episode where they talk about kitchen automation and the importance of a back to the basics game plan on strategy. Brinker International a leader in casual dining restaurant companies whose brands include Chili's Bar & Grill, Maggiano's Little Italy as well as virtual brands. Allen says, “Let me start with if you don't know Brinker you probably don't know casual dining because over the course of the last forty-five plus years we've owned 30 different brands. But today our core brands are Chili's, Maggiano's Little Italy and then we launched a virtual brand called, It's Just Wings about two years ago.”Allen's role with the company is SVP and chief digital officer and his focus is on the on 1.2 billion dollars off-premise business. Over the last ten years Allen has had four different positions inside of the company, today he is running all of off-premise. In 2022 Kevin Hochman became the new President and CEO and his leadership is driving the team to be hyper focused on the things that reality matter. They talk about how Brinker is bringing the kitchen of the future to life today with kitchen automation. Allen shares that they have two new pieces of equipment including a grill that cooks proteins to perfection with a touch of a button. The second is an oven that Allen says cooks foods really fast and their steaks in 3 - 4 minutes, cooked perfectly. Brinker focuses on bringing their own innovation solutions as well as working with companies to integrate good technology. Allen gets to throw a question to Frischling and Schatzy during their talking back segment and he asks, how much technology is too much technology in the restaurant world? Is there a limit or is all technology great technology? Schatzy's says, “I think the key is it's the integrations and the workflow and how does it work with everything you already have and your business so coming up with a solution for a problem is great, but every restaurant group is a little bit different. It's not the right fit for everybody or it's the right fit but it doesn't work into my flow.” Frischling adds, “I think there was an explosion of tech and to Schatzy's point and when he's talking about integrations I think the fact is the remainder of this year and even a lot of 24 are going to be about consolidation.”To hear more about what to expect in restaurant technology and the foodservice feud question, check out this episode of Hospitality Hangout.

In the latest episode of Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “ The Finance Guy” were on the road at the ICR Conference 2023 in Orlando, Florida with guests Jim Balis, Managing Director, Capital Spring, Scott Lawton, CEO & CoFounder, Bartaco and Fred LeFranc, CEO, Results Thru Strategy. Balis leads CapitalSpring's Strategic Operations Group. He stops by to talk with the guys at ICR to discuss what's new at CapitalSpring. Balis shares the news that they closed on a fund back in April. He says he is excited about it and that they are going to continue to invest in the restaurant space. Balis says, “we've invested out of that fund already in some very exciting ventures and opportunities. As I think you guys know, what makes us unique is that we invest both in debt and equity.” Bartaco CEO and co-founder, Scott Lawton chats with the guys about having 24 company owned restaurants now and opening another 6 this year. Lawton says, “We're really excited, we've been kind of building up since covid and all these these are covid deals we're finally getting to launch the new fleet and we are super excited about it.” They are opening in Chicago and Charleston for the first time. They talk about Lawton's view on 2023 biggest tech trends and he says, “Better ideas, better efficiency and we're going to have to figure out ways to drop more to the bottom line without adding to the top line.” LeFranc, CEO at Results Thru Strategy talks about the company and says, “Results Thru Strategy started in 2007 some so my co-founding partners and I decided that the industry needed an advisory firm that was not just an unemployed exec trolling for a job and we got together with 4 of us and now have over 15 entrepreneurial experts with minimum 30 years experience in their area of expertise we help emerging restaurant brands with a pathway to growth, we help legacy brands that need to revitalize their brand because they've lost relevance with their customers and we do a tremendous amount of work with technology companies that are trying to sell to the space.” To hear more from all of the guests that stopped by to chat with Schatzberg and Frischling at ICR, get branded quickfire Orlando addition responses and the crystal ball answers check out this episode Hospitality Hangout.

In the latest episode of Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “ The Finance Guy” were on the road at the ICR Conference 2023 in Orlando, Florida with guests Jim Balis, Managing Director, Capital Spring, Scott Lawton, CEO & CoFounder, Bartaco and Fred LeFranc, CEO, Results Thru Strategy. Balis leads CapitalSpring's Strategic Operations Group. He stops by to talk with the guys at ICR to discuss what's new at CapitalSpring. Balis shares the news that they closed on a fund back in April. He says he is excited about it and that they are going to continue to invest in the restaurant space. Balis says, “we've invested out of that fund already in some very exciting ventures and opportunities. As I think you guys know, what makes us unique is that we invest both in debt and equity.” Bartaco CEO and co-founder, Scott Lawton chats with the guys about having 24 company owned restaurants now and opening another 6 this year. Lawton says, “We're really excited, we've been kind of building up since covid and all these these are covid deals we're finally getting to launch the new fleet and we are super excited about it.” They are opening in Chicago and Charleston for the first time. They talk about Lawton's view on 2023 biggest tech trends and he says, “Better ideas, better efficiency and we're going to have to figure out ways to drop more to the bottom line without adding to the top line.” LeFranc, CEO at Results Thru Strategy talks about the company and says, “Results Thru Strategy started in 2007 some so my co-founding partners and I decided that the industry needed an advisory firm that was not just an unemployed exec trolling for a job and we got together with 4 of us and now have over 15 entrepreneurial experts with minimum 30 years experience in their area of expertise we help emerging restaurant brands with a pathway to growth, we help legacy brands that need to revitalize their brand because they've lost relevance with their customers and we do a tremendous amount of work with technology companies that are trying to sell to the space.” To hear more from all of the guests that stopped by to chat with Schatzberg and Frischling at ICR, get branded quickfire Orlando addition responses and the crystal ball answers check out this episode Hospitality Hangout.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Trevor Shimizu, co-founder and chief revenue officer of Brizo FoodMetrics. It is a data and analytics provider for the foodservice industry, analyzing 1.3 million eating and drinking establishments in Canada and the United States. Shimizu played professional ball for a few years before getting into technology. Frischling repeats one of his favorite podcast topics and says, “That operators did not get into the restaurant industry to become data analysts and funny enough Brizo didn't start off in the data industry to be restaurant data miners. So you know we're all kind of in this together now.” He adds that the first two pilots were actually foodservice businesses that led Shimizu to become Brizo FoodMetrics specializing in food metrics and the foodservice space.“We were taking some time, it took about a year to be quite honest with you. Doing a lot of research to understand where we might be able to bring our expertise, we just happened to come across two foodservice companies, technology companies within Québec City that asked us to do some projects with them on a pilot.” Shimizu shares about how Brizo started. He adds, “You know our expertise would be huge and so that's where the collection of the online data, organizing it and then presenting it through our all in one dashboard became extremely helpful and that's why we decided to put our focus right into the food service industry.” Shimizu talks about capturing visibility and reputation scoring. He explains, “the more sources that we find you online the higher your visibility score is going to be and we're also comparing you to your peers within that particular area. As an example, if you've only got a Facebook page at this time in the industry then you know you're going to get an extremely low score because most people are on five to six 6 sources whereas if you're on Facebook, you're on Instagram, you've got a profile on DoorDash and Uber Eats and your website and all these other places obviously your visibility scoring is going to be higher.” Reputation scoring is where they capture ratings and reviews from different sources and analyze a restaurant compared to their peers to see if your reputation is higher or lower than businesses in your area. To hear why technology companies are embarrassing Brizo, Tuesday Trivia, true or false answers and more about the NextBite partnership check out this episode of Hospitality Hangout.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Trevor Shimizu, co-founder and chief revenue officer of Brizo FoodMetrics. It is a data and analytics provider for the foodservice industry, analyzing 1.3 million eating and drinking establishments in Canada and the United States. Shimizu played professional ball for a few years before getting into technology. Frischling repeats one of his favorite podcast topics and says, “That operators did not get into the restaurant industry to become data analysts and funny enough Brizo didn't start off in the data industry to be restaurant data miners. So you know we're all kind of in this together now.” He adds that the first two pilots were actually foodservice businesses that led Shimizu to become Brizo FoodMetrics specializing in food metrics and the foodservice space.“We were taking some time, it took about a year to be quite honest with you. Doing a lot of research to understand where we might be able to bring our expertise, we just happened to come across two foodservice companies, technology companies within Québec City that asked us to do some projects with them on a pilot.” Shimizu shares about how Brizo started. He adds, “You know our expertise would be huge and so that's where the collection of the online data, organizing it and then presenting it through our all in one dashboard became extremely helpful and that's why we decided to put our focus right into the food service industry.” Shimizu talks about capturing visibility and reputation scoring. He explains, “the more sources that we find you online the higher your visibility score is going to be and we're also comparing you to your peers within that particular area. As an example, if you've only got a Facebook page at this time in the industry then you know you're going to get an extremely low score because most people are on five to six 6 sources whereas if you're on Facebook, you're on Instagram, you've got a profile on DoorDash and Uber Eats and your website and all these other places obviously your visibility scoring is going to be higher.” Reputation scoring is where they capture ratings and reviews from different sources and analyze a restaurant compared to their peers to see if your reputation is higher or lower than businesses in your area. To hear why technology companies are embarrassing Brizo, Tuesday Trivia, true or false answers and more about the NextBite partnership check out this episode of Hospitality Hangout.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Tablz chief executive officer, Frazer Nagy. Tablz is an immersive 3D booking experience that is redefining the future of dining by enabling diners to select and to the table of their choice. Nagy talks about getting started in the restaurant industry, he says, “I think like a lot of successful founders and a lot of people in our space that make this jump, it's because we started in the industry. I was 13 when a family friend got me working as a banquet server at a golf course for weddings.” He adds, “I've just been in the industry my whole life, from busing to dishwashing, a little bit of even prep cooking. But I always had the gift of the gab. So the minute I turned 18 it made a lot more sense for me to be on the floor.”They talk about starting a tech company and Schatzberg says, “I just love when you have a restaurant operator turned techie because who better to know what restaurant operators need.” Frischling adds, “I love that they're the ones leading the technology revolution.” Nagy shares the news about relaunching the brand. He says, “for us brand and design is just at the center of what we do and that's not always the case for restaurant technology, I think often it's overlooked. But we have really created a culture here of a design-centric culture.” he adds, “This is many months in the making and this is something that's really really important because we are taking the Tablz brand and really turning it into this beautiful mature website platform in the digital ecosystem.”The discussion turns to the difference between the terms dynamic pricing and revenue management. Nagy shares, “Revenue management is the big thing. It's what all of those other terms you described fall underneath. So revenue management is really the combination of premium seating which is one element with dynamic pricing. When you add those things together you get revenue management and this is a big part of my life and our thesis and our belief about this industry is that we quite simply are the last industry in the world to do revenue management.” To hear the Tuesday Trivia answers plus get more insights into revenue management and enhancing the customer experience check out this episode of Hospitality Hangout.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Tablz chief executive officer, Frazer Nagy. Tablz is an immersive 3D booking experience that is redefining the future of dining by enabling diners to select and to the table of their choice. Nagy talks about getting started in the restaurant industry, he says, “I think like a lot of successful founders and a lot of people in our space that make this jump, it's because we started in the industry. I was 13 when a family friend got me working as a banquet server at a golf course for weddings.” He adds, “I've just been in the industry my whole life, from busing to dishwashing, a little bit of even prep cooking. But I always had the gift of the gab. So the minute I turned 18 it made a lot more sense for me to be on the floor.”They talk about starting a tech company and Schatzberg says, “I just love when you have a restaurant operator turned techie because who better to know what restaurant operators need.” Frischling adds, “I love that they're the ones leading the technology revolution.” Nagy shares the news about relaunching the brand. He says, “for us brand and design is just at the center of what we do and that's not always the case for restaurant technology, I think often it's overlooked. But we have really created a culture here of a design-centric culture.” he adds, “This is many months in the making and this is something that's really really important because we are taking the Tablz brand and really turning it into this beautiful mature website platform in the digital ecosystem.”The discussion turns to the difference between the terms dynamic pricing and revenue management. Nagy shares, “Revenue management is the big thing. It's what all of those other terms you described fall underneath. So revenue management is really the combination of premium seating which is one element with dynamic pricing. When you add those things together you get revenue management and this is a big part of my life and our thesis and our belief about this industry is that we quite simply are the last industry in the world to do revenue management.” To hear the Tuesday Trivia answers plus get more insights into revenue management and enhancing the customer experience check out this episode of Hospitality Hangout.

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

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Nick Stone, Founder and chief executive officer and Amy Hom, chief operating officer and chief people officer from Bluestone Lane. Stone talks about Bluestone, an Australian-inspired coffee shop, cafés & lifestyle brand committed to providing a genuine daily escape for all our locals. They offer premium coffee and healthy and delicious food through an ‘Aussie' approach to life. Stone comes from a financial background and said he created Bluestone out of necessity. Stone adds that he didn't leave finance until he had twelve Bluestone Lane locations. Stone offered advice when starting a new business saying, “I highly recommend to a lot of entrepreneurs you don't have to go all in." He also adds that going all in is another degree of externalities and challenges. Hom has worked for many brands including California Pizza Kitchen, Wolfgang Puck, Red Robin and Sweetgreen. Hom says she has been blessed to work with great brands. She met Nick last year and Hom says Bluestone is a sexy brand and it is all about hospitality. Frischling says that what separates Bluestone Lane they lead with hospitality and connect with their locals. He adds that you can count on your local barista to know your name and recognize you when you walk in the door at Bluestone. They talk about the importance of hospitality and how it starts with great people. Hom shares that they take care of their employees and utilize heart checks. The locals are very important but they make sure their employees are taken care of too. She says it keeps them close and helps with retention. To hear about Bluestone cafés concept, the guys talk about real estate, the answers to the Tuesday trivia questions and the technology they are using check out this episode of Hospitality Hangout.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Nick Stone, Founder and chief executive officer and Amy Hom, chief operating officer and chief people officer from Bluestone Lane. Stone talks about Bluestone, an Australian-inspired coffee shop, cafés & lifestyle brand committed to providing a genuine daily escape for all our locals. They offer premium coffee and healthy and delicious food through an ‘Aussie' approach to life. Stone comes from a financial background and said he created Bluestone out of necessity. Stone adds that he didn't leave finance until he had twelve Bluestone Lane locations. Stone offered advice when starting a new business saying, “I highly recommend to a lot of entrepreneurs you don't have to go all in." He also adds that going all in is another degree of externalities and challenges. Hom has worked for many brands including California Pizza Kitchen, Wolfgang Puck, Red Robin and Sweetgreen. Hom says she has been blessed to work with great brands. She met Nick last year and Hom says Bluestone is a sexy brand and it is all about hospitality. Frischling says that what separates Bluestone Lane they lead with hospitality and connect with their locals. He adds that you can count on your local barista to know your name and recognize you when you walk in the door at Bluestone. They talk about the importance of hospitality and how it starts with great people. Hom shares that they take care of their employees and utilize heart checks. The locals are very important but they make sure their employees are taken care of too. She says it keeps them close and helps with retention. To hear about Bluestone cafés concept, the guys talk about real estate, the answers to the Tuesday trivia questions and the technology they are using check out this episode of Hospitality Hangout.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with R.J. Melman, President of Lettuce Entertain You, a fifty-one year old restaurant group that is privately held with over one hundred and twenty restaurants across the country in thirteen different states. It is based out of Chicago, Illinois. Melman's dad, Rich Melman started the company back in 1971 when he opened a restaurant with his best friend Jerry Orzoff. Melman's siblings Jarrod and Molly are both part of the Lettuce Entertain You Restaurants team. The guys share breaking news and say that Lettuce has just opened their first restaurant in Florida. It is Aba, a Mediterranean restaurant that brings cooking influences from the Mediterranean, including Israel, Lebanon, Turkey and Greece. Also the group is opening RPM Italian in West Palm Beach and Summer House in Orlando. In Chicago in 2023 Melman talks about the new collaboration between Tao Group Hospitality. The partnership will bring a new private members club. The guys also talk about the Lettuce loyalty program that has been around for more than three decades. Now the program is free through the app. Recently they announced that Lettuce has partnered with DoorDash for a first of its kind loyalty program. The program powered by DoorDash will now allow guests to receive loyalty points and redeem gift cards for takeout and delivery. Melman's goal when he became President was to use tech to transcend hospitality in dining rooms, bringing hospitality and technology together. Melman says they are in the process of switching over our general ledger, HR solution and more. Melman shares how the company continues to keep things going well with all of the expansion. They have been consistent on expansion over the last thirty years and said that the team has played a role in the growth. To hear more about Lettuce's tech strategy, the foodservice feud and the talking back segment plus get the answer to the trivia question, check out this episode of Hospitality Hangout.

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

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

In the latest episode of Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “ The Finance Guy” were on the road at the Restaurant, Finance and Development Conference in Las Vegas with guests Andrew Smith, Managing Director of Savory Fund, Andy Wiederhorn, Chief Executive Officer of Fat Brands and Tim McLaughlin, Chief Executive Officer of GoTab. Smith is Managing Partner of Savory Management, a Mercato Partners value-add management company, that focuses on delivering outsized returns through strategic growth and replication strategies. They partner with high-potential restaurant concepts to deliver necessary capital, industry knowledge, and operational prowess to facilitate growth into multi-unit brands and they specialize in taking fast casual and polished casual food and beverage concepts with between 2 and 8 locations and scales them into 30 plus units. Smith talks about growth, brands and shares breaking news with the guys. Wiederhorn has served as a director and Chief Executive Officer of FAT Brands Inc. since its formation. It is a global franchising company that acquires, markets, and develops fast-casual, quick-service, casual dining, and polished casual dining concepts around the world. They own seventeen restaurant brands including Round Table Pizza, Fatburger, Marble Slab Creamery, Johnny Rockets, Fazoli's, Twin Peaks and more. Wiederhorn talks about growth and acquisitions and buying 9 new brands. They talk about Fat Brands looking at new acquisitions and having a one thousand store pipeline of stores to be built. The idea of GoTab was started when co-founder McLaughlin started his first restaurant and brewery in 2015. GoTab, Inc., is a Restaurant Commerce Platform helping large and mid-sized restaurants, breweries, bars, hotels and other venues run lean, profitable operations while making guests even more satisfied. Recently the brand made Inc. Power Partner Awards. McLaughlin talks about the importance of integrations and what is next for GoTab. To hear more from all of the guests that stopped by to chat with Schatzberg and Frischling at RFDC and Branded Quickfire, check out this episode Hospitality Hangout.

In the latest episode of Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “ The Finance Guy” were on the road at the Restaurant, Finance and Development Conference in Las Vegas with guests Andrew Smith, Managing Director of Savory Fund, Andy Wiederhorn, Chief Executive Officer of Fat Brands and Tim McLaughlin, Chief Executive Officer of GoTab. Smith is Managing Partner of Savory Management, a Mercato Partners value-add management company, that focuses on delivering outsized returns through strategic growth and replication strategies. They partner with high-potential restaurant concepts to deliver necessary capital, industry knowledge, and operational prowess to facilitate growth into multi-unit brands and they specialize in taking fast casual and polished casual food and beverage concepts with between 2 and 8 locations and scales them into 30 plus units. Smith talks about growth, brands and shares breaking news with the guys. Wiederhorn has served as a director and Chief Executive Officer of FAT Brands Inc. since its formation. It is a global franchising company that acquires, markets, and develops fast-casual, quick-service, casual dining, and polished casual dining concepts around the world. They own seventeen restaurant brands including Round Table Pizza, Fatburger, Marble Slab Creamery, Johnny Rockets, Fazoli's, Twin Peaks and more. Wiederhorn talks about growth and acquisitions and buying 9 new brands. They talk about Fat Brands looking at new acquisitions and having a one thousand store pipeline of stores to be built. The idea of GoTab was started when co-founder McLaughlin started his first restaurant and brewery in 2015. GoTab, Inc., is a Restaurant Commerce Platform helping large and mid-sized restaurants, breweries, bars, hotels and other venues run lean, profitable operations while making guests even more satisfied. Recently the brand made Inc. Power Partner Awards. McLaughlin talks about the importance of integrations and what is next for GoTab. To hear more from all of the guests that stopped by to chat with Schatzberg and Frischling at RFDC and Branded Quickfire, check out this episode Hospitality Hangout.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Carin Stutz, president and chief executive officer at Native Foods. Stutz has been in the industry for five decades and worked with brands such as Red Robin, Wendy's, Cosi, Applebee's and more. Stutz said looking back at her career and her early start at McDonald's, she loved being in the restaurant business. Native Foods, the plant-based fast-casual brand launched back in 1994 before the plant-based restaurants were popular. They have twelve restaurants in three states, Colorado, California and Illinois. Stutz says that the brand is really leaning into vegan comfort food, delicious, nostalgic food with a twist. Recently they hired a new chef to bring innovation to the brand. Frischling talks about plant-based foods and says, in the U.S. alone plant-based foods are a $7.4 billion dollar market and are growing three times as fast as overall food sales and grocery retailers nationwide. He says despite these numbers there are still some wary customers. Stutz talks about soy benefits as a protein and the myth around it as well as the innovation around vegetable proteins. Stutz offers advice for operators that may not have plant-based foods on their menu, to introduce consumers to plant-based foods. She says, operators need to go all in to vegan if they are adding a plant-based menu item. Stutz says it is an easy sustainable message. She adds that there are usually three reasons you see the guest come to your restaurant for plant-based options, one is health, second is environment and lastly is animal compassion. In addition to Native Foods, Stutz sits on several boards including Kura Sushi and Checkers & Rally's Restaurants. She says it is an honor to be on a board and she looks at board service as her giving years. She wants people to look at the foodservice industry as a real career. To hear more about Stutz's insights on the industry, technology and innovation and her answer to her Trivia Tuesday question about George Clooney, check out this episode of Hospitality Hangout.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Carin Stutz, president and chief executive officer at Native Foods. Stutz has been in the industry for five decades and worked with brands such as Red Robin, Wendy's, Cosi, Applebee's and more. Stutz said looking back at her career and her early start at McDonald's, she loved being in the restaurant business. Native Foods, the plant-based fast-casual brand launched back in 1994 before the plant-based restaurants were popular. They have twelve restaurants in three states, Colorado, California and Illinois. Stutz says that the brand is really leaning into vegan comfort food, delicious, nostalgic food with a twist. Recently they hired a new chef to bring innovation to the brand. Frischling talks about plant-based foods and says, in the U.S. alone plant-based foods are a $7.4 billion dollar market and are growing three times as fast as overall food sales and grocery retailers nationwide. He says despite these numbers there are still some wary customers. Stutz talks about soy benefits as a protein and the myth around it as well as the innovation around vegetable proteins. Stutz offers advice for operators that may not have plant-based foods on their menu, to introduce consumers to plant-based foods. She says, operators need to go all in to vegan if they are adding a plant-based menu item. Stutz says it is an easy sustainable message. She adds that there are usually three reasons you see the guest come to your restaurant for plant-based options, one is health, second is environment and lastly is animal compassion. In addition to Native Foods, Stutz sits on several boards including Kura Sushi and Checkers & Rally's Restaurants. She says it is an honor to be on a board and she looks at board service as her giving years. She wants people to look at the foodservice industry as a real career. To hear more about Stutz's insights on the industry, technology and innovation and her answer to her Trivia Tuesday question about George Clooney, check out this episode of Hospitality Hangout.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy”chat with André Vener, partner and co-founder of Dog Haus. Dog Haus is known for its signature all beef Haus Dogs and handcrafted proprietary Haus Sausages, as well as its 100% genetically tested, humanely raised, hormone- and antibiotic-free Black Angus beef from Creekstone Farms. The founding partners are three friends who share a passion for creativity, quality and commitment to community. They are Hagop Giragossian, Quasim Riaz and Andre Vener and they opened their first Dog Haus in Pasadena, California in 2010. Frischling starts out the episode by asking the Trivia Tuesday segment question, “Was Vener a guest at Michael Jackson's funeral?” Where the answer will be revealed at the end of the show. Vener talks about Dog Haus and says they have about sixty locations in twelve states and the restaurant is known for dogs, sausage, burgers, hot national chicken sandwiches, plant-based foods, a kick-ass bar program and their virtual brands. Vener is asked about his foresight to create virtual brands prior to the pandemic and the launch of The Absolute Brands. Vener talks about breaking down the Dog Haus menu to create five different companies by looking at items that were ordered for take out. During the pandemic Dog Haus was able to give their franchisees the opportunity to offer brands that had been created only for ghost kitchens. They would be able to have five concepts to offer for delivery since the bars and restaurants were shut down. Dog Haus went from minus 45% in April to being up 12.5% in the second half of the year with all of the shutdowns. The virtual kitchens started running solely within their stores but have since partnered with Kitchen United, Kroger and CloudKitchen to grow their reach. Vener talks about the convenience of having Kitchen United brands in a grocery store. He shares how you are able to order from multiple brands all in the ease of placing one order. This is also a great way to introduce the name of brands to grocery store customers. To hear Tuesday's Trivia answer and how Vener is bringing Bad-Ass Breakfast Burrito concept to a brick-and-mortar, check out this episode of Hospitality Hangout.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy”chat with André Vener, partner and co-founder of Dog Haus. Dog Haus is known for its signature all beef Haus Dogs and handcrafted proprietary Haus Sausages, as well as its 100% genetically tested, humanely raised, hormone- and antibiotic-free Black Angus beef from Creekstone Farms. The founding partners are three friends who share a passion for creativity, quality and commitment to community. They are Hagop Giragossian, Quasim Riaz and Andre Vener and they opened their first Dog Haus in Pasadena, California in 2010. Frischling starts out the episode by asking the Trivia Tuesday segment question, “Was Vener a guest at Michael Jackson's funeral?” Where the answer will be revealed at the end of the show. Vener talks about Dog Haus and says they have about sixty locations in twelve states and the restaurant is known for dogs, sausage, burgers, hot national chicken sandwiches, plant-based foods, a kick-ass bar program and their virtual brands. Vener is asked about his foresight to create virtual brands prior to the pandemic and the launch of The Absolute Brands. Vener talks about breaking down the Dog Haus menu to create five different companies by looking at items that were ordered for take out. During the pandemic Dog Haus was able to give their franchisees the opportunity to offer brands that had been created only for ghost kitchens. They would be able to have five concepts to offer for delivery since the bars and restaurants were shut down. Dog Haus went from minus 45% in April to being up 12.5% in the second half of the year with all of the shutdowns. The virtual kitchens started running solely within their stores but have since partnered with Kitchen United, Kroger and CloudKitchen to grow their reach. Vener talks about the convenience of having Kitchen United brands in a grocery store. He shares how you are able to order from multiple brands all in the ease of placing one order. This is also a great way to introduce the name of brands to grocery store customers. To hear Tuesday's Trivia answer and how Vener is bringing Bad-Ass Breakfast Burrito concept to a brick-and-mortar, check out this episode of Hospitality Hangout.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Mani Kulasooriya, Co-Founder & CEO of Cut+Dry plus the guys introduce a new segment, Trivia Tuesday and share a fun trivia question about their guest at the end of the show. Cut+Dry is an all-in-one commerce enablement platform for foodservice distributors. It was created to provide distributors, their customers, and their suppliers with a single digital platform to make food commerce a more enjoyable, more profitable, and less wasteful experience. Kulasooriya has been working in tech for over twenty plus years. He started in consumer internet and fintech before fintech was even coined. Before founding Cut+Dry, in 2019, Mani co-founded CAKE, a restaurant technology startup, which was acquired by Sysco. All founders start a company based on some experience they had, positive or negative. Kulasooriya shares how he took specific experiences from Citigroup, Yahoo and CAKE before he developed Cut+Dry. Kulasooriya says that Cut+Dry has the largest structured data base in the industry. He adds that the big problem that they are solving can have significant benefits to the foodservice ecosystem and also to humanity in general. Kulasooriya notes that 30% of food getting thrown out has environmental and social consequences. They talk about the role that data plays for the operators, distributors and the manufacturers. Cut+Dry does the heavy lifting with the data then gives the operators, manufacturers and distributors the applications that make their businesses run better. To hear more about how the data can positively impact the total business, the use case for the restaurants and Kulasooriya's Trivia Tuesday answer, check out this episode of Hospitality Hangout.