Hospitality Hangout | Expert Strategies & Industry Trends from Hospitality Insiders

In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Phil Crawford, the chief technology officer of CKE Restaurants, to explore the ongoing digital revolution in the restaurant industry.CKE Restaurants is a Tennessee-based, privately held company that runs and operates Carl’s Jr. and Hardee’s. The two regional brands combined represent over 3,800 franchised or company-operated restaurants in 44 states and 43 foreign countries and U.S. territories.Crawford moved from New York City—having previously served as the chief technology officer for Godiva—to Nashville to join CKE in the fall of 2020.“Nashville and New York City are two parts of the spectrum. But the exciting part is that when it comes down to hospitality and technology, there’s a lot of synergies within both cities and corporations,” says Crawford. “They both have a desire and drive to be the best they can possibly be… it’s all about scale and size, and ensuring that we have the guest experience in mind.”Restaurants—looking to adapt to evolving operational and consumer needs—are moving away from POS systems. Most systems and processes have entered the realm of mobile technology, leading to the creation of more cloud-based systems, direct-to-consumer interactions, analytics, and artificial intelligence to better reach customers.“Any kind of digital ecosystem that’s out there that you can infuse the guest experience is where everything’s going,” adds Crawford. “It’s all about trying to bridge that gap between what we think our consumers know and what they do know, and making it a personalized journey. That’s the kind of tech incorporation that we need to be thinking of to become technology evangelists and to have that competitive edge in our industry.”Key Takeaways:[02:22 - 05:36] Introducing Phil Crawford, Chief Technology Officer at CKE Restaurants (Carl Karcher Enterprises)[04:12 - 05:33] Phil's background in hospitality started at 16 at Carl's Jr., to Shake Shack, to CKE[05:53 - 08:42] Phil's take on regional food differences between Nashville and New York City[06:30 - 07:38] New York City and Nashville are different parts of the spectrum, "The bigger we get the smarter we have to act"[07:44 - 08:42] "Being the health conscious Southern California, yoga, acupuncturist freak I am..."[08:46 - 10:13] Talking about Red Burrito and Green Burrito businesses[10:14 - 12:50] The Tech Stack and POS, new innovations in personalization and mobile technology[12:52 - 15:31] Revisiting the pandemic and the adoption of new technology[15:32 - 18:04] Maintaining 3,800 and all the training necessary to run new stores, an education opportunity for franchises[18:05 - 20:31] The pain points in the restaurant operator business, too much technology can be a detriment[20:47 - 22:48] Diving deeper into the digital transformation and education of what drives your business. You don't always need a Ferrari when a Ford will do.[22:49 - 24:16] Phil's take on virtual kitchens, there's a place for it[24:15 - 25:09] The virtual kitchen concept and burrito plans[25:10 - 29:10] Talking Back, discussing the Branded Marketplace and the technology behind it[29:27 - 32:19] Crystal Ball, the hospitality landscape in two years, 100% personalization and more contactless experiences[32:19 - 33:13] Mac 12 on the rocks[33:15 - 35:14] Branded QuickfireClick here for more recovery and relief information for restaurant, hospitality and food service operators. And to keep listening, check out The Hospitality Hangout podcast on Spotify!This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

LIVE from the Fast Casual Executive Summit in Louisville, Kentucky, the guys catch up with the visionaries of emerging restaurant brands, unpacking their innovative concepts and roadmaps to expansion!In today's episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” are joined by Prakash Karamchandani, Chief Executive Officer of Balance Pan-Asian Grille; Chris Medhurst, President and Chief Operating Officer of District Taco; and Chad Coulter, Founder and CEO of Biscuit Belly.Key Takeaways[00:34 - 03:07] Prakash Karamchandani: Opening an Asian restaurant after losing his finance job in the 2008 recession.[03:11 - 05:58] Growing your own produce using an aquaponics system.[06:00 - 07:40] Franchising growth for emerging brands, Pivotal Growth Partners (PGP)[07:42 - 10:51] Post-covid growth[10:55 - 13:20] Spice is Right: Prakash on the Wendy's Dave Combo[13:20 - 15:30] Crystal Ball: The next hot topics in hospitality are going to center around AI martech and back of house[15:32 - 17:21] Branded Quickfire: Five questions for Prakash[18:05 - 21:13] Chris Medhurst: Growth plans for New York and other East Coast markets.[21:14 - 23:32] What is helping District Taco catch fire? The brick and mortar story effect[23:41 - 24:56] District Taco is opening up stores in New York and New Jersey[24:56 - 27:44] Talking Back, Chris takes the mic and asks about ads[27:44 - 29:38] Spice is Right, Louisville and Carvel[29:45 - 32:37] Branded Quickfire: Chris answers 5 lightning round questions[34:52 - 40:05] Chad Coulter Founder of Biscuit Belly: Focusing biscuit business growth in Southeastern US.[37:59 - 40:05] The origin story of Biscuit Belly[40:16 - 41:15] Diving into the restaurant business and learning the ropes[41:17 - 43:34] The uptick in breakfast and brunch business[43:36 - 44:00] Fast-casual, craft-casual[44:05 - 45:19] Where Chad is seeing growth for Biscuit Belly, southeast growth[45:41 - 52:08] Talking Back: Tell Us About You edition[46:53 - 49:08] Schatzy's origin story and Branded Hospitality's focus[49:18 - 52:08] Jimmy's story and the idea of Branded Hospitality Group[52:13 - 55:07] Spice is Right: Fast Casual Summit Edition[55:13 - 58:36] Branded Quickfire Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In today's episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” are joined by Troy Hooper, CEO of Hot Palette America, the parent company of Pepper Lunch Restaurants, as well as Elisia Flores, CEO at L&L Hawaiian Barbecue .Troy has over thirty-one years of experience in the hospitality industry, having grown up helping his father build restaurants and bars in Miami. Troy talks about global expansion, his recent ten-unit deal in Arizona, and modernizing the over-thirty-year-old brand.Elisia returned to Hawaiian Barbecue five years ago as CEO to take over leadership from her father and company co-founder, Eddie Flores. She credits L&L's success to the strong family-oriented culture amongst employees and franchisees, as well as a delicious, craveable food product that leaves customers demanding more. Listen to this episode to find out the wild innovation and spicy challenges for the restaurant industry in 2024, and catch their recipes for expanding a gnarly franchise brand without losing cultural flavor.Key Takeaways:(00:08 - 01:55) Live from the Fast Casual Executive Summit in Louisville Kentucky(02:05) Troy grew up in hospitality helping Dad build Miami hotspots.(02:28) Dad threw parties; Troy handled the catering. Culinary school and then business school.(03:32) Brought in to spice up Pepper Lunch's US growth.(05:25) Ten new stores in five years - aloha expansion!(08:18) Pepper Lunch salsa dances across three countries.(29:57) Elisia returned as L&L CEO to take over family BBQ biz.(30:47) Started small but ohana customers couldn't resist the grub.(31:28) L&L smokin' the franchise competition with tons of awards.(32:23) Success is in their secret sauce (and culture).(33:22) Franchisees get schooled in Hawaii for legit tropical vibes.(34:41) Uh oh—are appetite pills putting restaurants on a diet?(36:16) Automated kitchens cookin' up some 2024 innovation. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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

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

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

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

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

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

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