Hospitality Hangout | Expert Strategies & Industry Trends from Hospitality Insiders

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

In 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! Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

In the latest episode of Hospitality Hangout, hosts Michael Schatzberg, "The Restaurant Guy," and Jimmy Frischling, "The Finance Guy," sit down with Gregg Majewski, the CEO of Craveworthy Brands. Boasting an illustrious career of over 23 years in the food and beverage industry, Majewski holds a myriad of founder and senior executive roles under his belt.Among his significant accomplishments is the founding of Wildcat Investments and his former position as CEO of Jimmy John's Gourmet Sandwiches. During his tenure at Jimmy John's, Majewski significantly increased the chain's footprint, growing the number of outlets from a mere 33 to a staggering 300, with an additional 600 sold.A key component of Majewski's leadership was his drive to implement and restructure company-wide operational standards. He is also credited with shifting the marketing strategies to emphasize the brand's "Freaky Fast" delivery.Gregg's executive career has been characterized by a keen focus on conceptualizing and growing emerging brands and revitalizing legacy brands. In 2022, he founded Craveworthy Brands, leveraging his significant restaurant experience. The Craveworthy portfolio kicked off with four unique, scalable, and highly engaging brands, indicative of Majewski's continuous drive to cultivate more concepts.Majewski's innovative leadership tactics and his unique approach to reviving troubled companies and turning them into profitable entities. One such success story being Mongolian Concepts, a company Majewski successfully turned around, selling 24 franchises and marking a first since 2011.Craveworthy Brands, Majewski's latest venture, showcases his continuous drive to cultivate unique, scalable, and engaging concepts. Craveworthy Brands' portfolio includes Wing It On, The Budlong, Krafted Burger + Tap, Lucky Cat Poke Company, Genghis Grill, BD's Mongolian Grill and Flat Top Grill. Majewski shares his strategic insights into the restaurant industry, from creating crave-worthy food to fostering a positive company culture. He also introduces his latest business strategy of aiming for the number two position in industry segments, offering better products, service, and operations, leaving the educational role to the number one.Majewski announced that Greg Creed, former CEO of Yum! Brands, has taken an advisory role on the Craveworthy board, marking his first advisory position in the restaurant industry. This episode promises to intrigue and educate professionals in the restaurant and hospitality industry.Don’t miss “Foodservice Feud” tune into the 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

Don't miss out on the latest episode of Hospitality Hangout, where hosts Michael Schatzberg, fondly known as "The Restaurant Guy," and Jimmy Frischling, "The Finance Guy," dive deep into a compelling chat with food industry guru Rob Ertmann, CEO of Mo' Bettahs. This episode offers a delicious blend of insights and entertainment guaranteed to sate your curiosity about restaurant tech trends and Hawaiian food.From humble beginnings at a pizza shop to leading the helm at Mo' Bettahs, Ertmann guides us through his flavorful journey in the food industry, coupled with the joy of serving mouth-watering Hawaiian delicacies. A true testament to their success, Mo' Bettahs is set to celebrate their 15th anniversary with the launch of their 44th store, signaling an impressive doubling in outlets over a mere 24-month period. Ertmann teases the expansion won't stop there, with Las Vegas, Houston, and Phoenix on the restaurant's horizon.You won't want to miss the discussion about the transformative partnership between Mo' Bettahs and Savory Fund. Ertmann is enthusiastic as he recounts how, when Mo' Bettahs was just a six-unit operation, the Savory Fund stepped in to provide the expert support they desperately needed. From finance and IT to accounting and payroll, the Savory Fund offered them the tools to scale their operation effectively and efficiently, all the way to their 22nd store.Ertmann highlights the warmth and intelligence of the Savory team, which allowed him to transition all operations in-house, now led by a dedicated Mo' Bettahs team. Nevertheless, the benefits of their partnership with the Savory Fund continue. Ertmann is grateful for the ongoing counsel, coaching, and support he receives from Savory's exceptional team. Their guidance has been instrumental in Mo' Bettahs' success and the continued evolution of the brand.Unraveling the tech-infused operations at Mo' Bettahs, Ertmann describes their successful partnerships with tech heavyweights such as "Thanks," Ovation, and Olo. These collaborations have fueled significant customer engagement, a ballooning loyalty database, and streamlined third-party delivery integration into their POS system. However, while Ertmann embraces technology's role in the sector, he doesn't lose sight of the integral role of human capital. For him, tech should support but never supplant the core values of high-quality food, excellent service, and a well-trained team.As the conversation whips to future trends, Ertmann voices his interest in the increasing influence of AI in the restaurant industry. Schatzberg, on the other hand, dishes out his excitement about the rising trend of automation and robotics, eager to see how these advancements can replace repetitive tasks.Want a taste of this fascinating banter mixed with a dash of the "Food Service Feud"? Tune in to the latest episode of Hospitality Hangout. And remember, in the end, it's all about the people, the tech, and of course, the food. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

In the newest episode of Hospitality Hangout, Michael Schatzberg, known as "The Restaurant Guy," and Jimmy Frischling, "The Finance Guy," host a riveting conversation with industry veteran Marc Bruno, the Chief Operating Officer at Aramark. Bruno, who leads ten of Aramark's U.S. food and facilities divisions, offers a deep dive into his personal journey, which took him from a summer intern to a driving force in the company's growth strategy and commitment to service excellence.Hailing from a Chicago family with a restaurant background, Bruno's lifelong passion for the food industry led him to hotel school and ultimately an internship at Aramark. After spending three decades with the company, Bruno has climbed the corporate ladder, progressing from intern to COO.Bruno shares anecdotes from his vast experience, which includes leading Aramark's dining and catering services for 17 Olympic Games, starting with the 1996 Atlanta Games, and providing everyday food service to millions worldwide. Bruno underscores the thrill of working in a sector marked by its diversity, complexity, and the chance to serve customers from all walks of life.He also sheds light on Aramark's evolution from Automated Retailers of America, a vending firm, to a global service provider, serving an extensive client base across various industries. Aramark's offerings have broadened to include facilities management and uniform services, adding to their operation's complexity.In a significant disclosure, Bruno revealed that Aramark is preparing to spin off its Uniform Services division into a separate public entity, a strategic decision he believes will benefit both the businesses and the shareholders.The conversation also touches upon Bruno's debunking of a myth that credits him with discovering Seamless Web. Instead, he details how the online food ordering service was pitched to his then employer, later becoming integrated into Aramark's delivery services. He highlights the strategic success of Aramark's acquisition of Seamless Web in 2006, a move that significantly influenced the delivery market landscape.Discussing Aramark's acquisition and partnership strategy, Bruno underscores the company's focus on scalable enhancements, technological innovation, and talent acquisition. He also emphasizes Aramark's role as a prominent franchiser and partner of well-recognized brands, aiming to enrich customer experience across their service locations, including college campuses, hospitals, and stadiums. To hear the “Two Truths and a Lie” plus the “Branded Quickfire” lightning round tune into 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

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

In the latest episode of Hospitality Hangout, hosts Michael Schatzberg "The Restaurant Guy" and Jimmy Frischling "The Finance Guy" sit down with Sherif Mityas, CEO of BRIX Holdings. BRIX Holdings is a Dallas-based franchising company that specializes in superior foodservice chains within the better-for-you segments. Their mission is to provide exceptional franchise opportunities and focus on brands that appeal to the expanding single-unit owner/operator franchise market, with the potential to become national and international award-winning chains. The current BRIX Holdings portfolio includes renowned brands such as Red Mango Yogurt Café Smoothie & Juice Bar, Smoothie Factory Juice Bar, Souper Salad, Orange Leaf, Humble Donut Co., Greenz, and Friendly's.During the episode, Sherif Mityas shares insights into the iconic Friendly's brand, which is celebrating its 88th birthday this year. He highlights the emotional connection people have with Friendly's, recalling stories of customers' first dates over milkshakes and the enduring popularity of their signature treats like the Jim Dandy and Banana Royale. Sherif also discusses other brands within the BRIX Holdings portfolio, including frozen yogurt concepts Red Mango and Orange Leaf, super salad, the newly reconcepted Smoothie Factory Plus Kitchen, and Humble Donuts. He hints at the upcoming addition of another brand.The conversation delves into Sherif's background, where he shares his experience in the retail industry, including his time running the Hollywood Video and Movie Gallery chain. He also explains how he transitioned into the hospitality sector, joining TGI Fridays as their Chief Experience Officer before joining the BRIX Holdings Group. Sherif expresses his excitement about leading an amazing team at BRIX Holdings and driving the growth of their portfolio.The episode takes an interesting turn as Jimmy Frischling introduces breaking news about BRIX Holdings' latest concept, Pizza Jukebox. Sherif describes this fully automated dine-in experience, where guests can watch robots and automated machines craft personalized pizzas within minutes. The innovative approach aims to provide not just a pizza but a memorable theater-like experience for customers. Sherif emphasizes the importance of technology in enhancing the guest engagement and driving the dine-in experience.The conversation concludes with a discussion about BRIX Holdings' partnership with Middleby and their collaboration with L2F to bring the Pizza Jukebox concept to life. Sherif highlights the focus on personalization, aiming to cater to individual preferences while maintaining consistency through robotics and automation.Overall, the episode offers fascinating insights into BRIX Holdings' brand portfolio, Sherif Mityas' journey in the industry, and the exciting innovations shaping the future of hospitality.To hear the questions and Mityas’ responses to “Two Truths and a Lie” 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

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. 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

Episode Credits: - Produced by: Branded Hospitality Media - Hosted by: Michael Schatzberg, JImmy Frischling - Producer: Julie Zucker - Creative Director: Adam Levine - Show Runner: Drewe Raimi - Post Production: Three Cheers Creative www.thehospitalityhangout.com

In the latest episode of Hospitality Hangout, hosts Michael Schatzberg, "The Restaurant Guy," and Jimmy Frischling, "The Finance Guy," welcomed Doug Willmarth, President at MOOYAH Burgers, Fries, and Shakes, as their guest. Willmarth introduced himself as the president of MOOYAH and emphasized the restaurant's commitment to serving the best-tasting cheeseburgers. He highlighted their handcrafted approach, using great ingredients, hand-smashing burgers, and hand-cutting fries, along with made-from-scratch shakes. The key to their success is customization, offering a wide range of options for protein, toppings, sauces, and cheese choices, allowing customers to create their own unique burger experience.During the conversation, Willmarth discussed his background and passion for leadership and airplanes. Having served in the Navy as a pilot, he transitioned into business leadership and marketing, eventually finding his love for the restaurant industry. Willmarth had worked with renowned brands such as Frito-Lay, Chili's, and Pizza Hut before joining MOOYAH. Willmarth shared his admiration for the restaurant business, emphasizing its ability to bring people together over food and help individuals become entrepreneurs, reflecting the core values of the American dream.The episode also highlighted MOOYAH's new franchise owner incentive program, aimed at driving growth. Franchisees who signed agreements and leases in 2023 would receive three years of royalty relief and additional corporate support to ensure a strong launch. Willmarth expressed the importance of supporting new franchise owners and helping them achieve their dreams of business ownership. The program also includes matching the franchisees' marketing investment to ensure a successful start and create a strong customer base.Another exciting development discussed in the episode was MOOYAH's relaunched rewards app. The new loyalty framework provides an improved ordering experience and rewards customers with free food. Willmarth explained that the focus is on making the ordering process easier and faster through intuitive and visually appealing technology. The shift to a food-based loyalty program aligns with customers' desire for free food and enhances their overall experience.Regarding technology, Willmarth shared MOOYAH's approach of being tech-forward but not an innovator. They strive to be fast followers, adopting proven ROI solutions and leveraging technology as an enabler rather than the primary focus. The ultimate goal remains to deliver high-quality food and a great customer experience. The hosts appreciated MOOYAH's commitment to prioritizing the food and leveraging technology to enhance operations and customer satisfaction.Willmarth emphasized the importance of customization, allowing customers to create their unique burger experience based on their preferences. The restaurant's focus on high-quality ingredients, handcrafted processes, and the complementary offerings of fries and shakes all contribute to the mouthful of awesomeness that MOOYAH aims to deliver.The latest episode of Hospitality Hangout featured an informative conversation with Doug Willmarth, President at MOOYAH Burgers, Fries, and Shakes. They discussed the restaurant's commitment to quality, customization, and providing a safe and enjoyable dining experience for its loyal fans. To hear “Trivia Tuesday” and the “Branded Quickfire” answers tune into this episode. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com