Hospitality Hangout | Expert Strategies & Industry Trends from Hospitality Insiders

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

Rob takes us inside Shake Shack, where passion for great food and hospitality perfectly blends. He shares how leading a fast-growing company comes with challenges, but Shake Shack knows how to scale big without losing what keeps the brand unique.Key takeaways:Shake Shack once thought 450 locations was a wild dream—now they’re aiming for 1,500. The secret? Confidence, high sales, and adaptability. Rob believes Shake Shack has proved it can thrive anywhere, now operating in over 30 states.Shatzy and Jimmy believe the restaurant and hospitality industry is shifting—while CFOs once led the path to CEO, CMOs are now leading with more desirable skills. Rob sees this trend as a natural one as he believes a great CMO already operates with a guest-first mindset.How does Shake Shack balance Danny Meyer’s enlightened hospitality principle—a philosophy centered on human connection with digital innovation?Rob discusses the challenge of scaling while preserving identity, balancing non-negotiables with efficiency, and maintaining a commitment to quality, team culture, and community, ensuring that growth doesn’t come at the expense of what makes the brand special.Hot takes: The fun kicks off with "Hot or Not", where Rob Lynch weighs in on the hottest (and not-so-hot) trends —are AI-powered restaurant ordering systems the future? Is drone delivery finally ready for takeoff? The heat rises in "The Feud", "Branded Quickfire", and "Fast Money",as Rob battles it out for ultimate bragging rights—can he hit 200 points and claim the title, or will he walk away with nothing but a cold fry? Thanks for hanging with us on Hospitality Hangout, powered by Branded Hospitality Ventures! Stay tuned for more insider scoops, industry shake-ups, and the boldest moves from the trailblazers redefining hospitality. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

Jack Gibbons is turning hospitality into an art form. He shares his journey to becoming the CEO of FB Society, an innovative multi-concept restaurant group. Jack’s focus on creating unforgettable guest experiences fuels his passion and success. He has an eye for thoughtful detail and authentic care, revealing how to build brands that guests love and remember.Key Takeaways:FB Society focuses on recognizing and valuing regular guests, creating lasting loyalty and connection beyond transactional interactions Breaking News: FB Society's expands to New York City with Shaver Hall, a curated food hall experience in the iconic Lord and Taylor buildingJack shares how FB Society develops concepts like Velvet Taco and Sixty Vines with unique identities while thriving under a unified visionJack discusses the growing importance of off-premise dining with a focus on quality packaging and guest experience. The Velvet Taco brand’s innovative approach—incorporating international flavors into tacos—sets it apart in a competitive market.Jack’s philosophy centers on intentionality, differentiation, and experiential dining to keep guests engaged and loyal.Hot Takes: Jack shares his thoughts on ghost kitchens, QR code menus, late-night dining, and craft cocktail programs through games like “Hot or Not,” “Branded Quickfire,” and "Food Service Feud," a brand-new fast-paced Q&A competition.Thank you for tuning in to Hospitality Hangout, brought to you by Branded Hospitality Ventures. Stay connected for more captivating stories, industry trends, and expert insights shaping the future of hospitality. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

Victor shares the story of Big Mamma’s evolution—from a scrapped concept to a European dining sensation now setting its sights on the U.S. He discusses the brand’s commitment to immersive dining, bold hospitality, and innovative technology, including his latest venture, Sunday.Key Takeaways• Big Mamma was initially meant to be a French breakfast café, but after just six weeks, Victor and his team realized the concept lacked excitement and scalability. They pivoted to Italian cuisine, recognizing its universal appeal and their passion for it.• Victor attributes Big Mamma’s success to his and his co-founder’s decision to step back and empower their team – handing off tasks such as ingredient sourcing led to noticeable improvements in quality and efficiency, proving that growth comes from trust and leadership.• The goal was always to build an international brand, so Big Mamma expanded quickly beyond France. London became a crucial market, offering a world-class clientele and proving to be their strongest European location.• To support expansion, Big Mamma brought in McWin as an anchor investor, allowing them to raise capital and secure debt financing without diluting ownership. This move ensured they could scale while maintaining control of their vision.• Sunday, their payment processing app, started as an in-house solution to improve efficiency. It quickly gained traction, with 70% of guests opting in. Seeing its potential, Victor spun it off as a separate company—much like OpenTable revolutionized reservations.• After seeing success across Europe, Victor and his co-founder decided it was time to enter the U.S. market, bringing Big Mamma’s signature experience stateside.• Hot Takes: The fun kicks off with “Food Service Feud”, where Victor Lugger reveals what surprises European servers most about American diners. The heat rises in “Hot or Not”, the laughs roll in “Branded Quickfire”, and the competition gets fierce in “The Feud”.Thank you for joining us on Hospitality Hangout, powered by Branded Hospitality Ventures. Stay tuned for more insider insights, industry game-changers, and bold moves from the innovators shaping the future of hospitality. 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

David offers a behind-the-scenes look at steering a hospitality powerhouse, weaving stories of the brand’s ambitious growth, innovative concepts, and unwavering dedication to creating unforgettable dining experiences. Cameron Mitchell Restaurants is fine dining, private clubs, and new concepts, and continues to raise the bar for guest engagement and operational excellence.Key Takeaways:• A “Meet Cute” Moment in Business, David shares his initial meeting with Cameron Mitchell, detailing how a simple FedEx letter and a Cheesecake Factory conversation led to their successful collaboration. This pivotal moment shows the importance of shared values and vision in building long-term partnerships.• Breaking News: Cameron Mitchell Restaurants is set to open seven new locations over the next 14 months, including concepts like Big Rock Chop House, Ocean Prime, and Butcher and Rose.• The introduction of Prime Social Reserve is a growing trend toward exclusive, membership-driven dining experiences, inspired by London’s private clubs.• David discusses how consumer habits are changing, with an increased demand for healthier options, mocktails, and a “lighter” approach to dining. He explains how Cameron Mitchell Restaurants stays ahead by reimagining menu items and incorporating guest feedback into their culinary innovations.• The adoption of Toast POS across 65 locations illustrates the brand’s focus on efficiency and guest satisfaction.• Cameron Mitchell Restaurants prioritizes its associates, fostering a culture of loyalty and mutual respect with a retention rate well above industry standards.• Hot takes: From the value-packed Wendy’s Double Stack Biggie Bag to the debate over pickleball court takeovers, the fun kicks off with “Trivia Tuesday”. The discussion heats up with “Hot or Not” topics like QR codes in fine dining, table-side preparations, and dynamic pricing models.Thank you for joining us on Hospitality Hangout, powered by Branded Hospitality Ventures. Don’t miss out on more insider tips, groundbreaking trends, and inspiring stories from the visionaries redefining the hospitality industry. Stay tuned for what’s next! Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

Mike provides insight into Foodbuy’s $32 billion in purchasing power and its mission to level the playing field for independent and multi-unit operators alike. He highlights how Foodbuy’s technology-driven approach helps operators unlock cost savings, streamline purchasing, and improve their bottom line.Key Takeaways:• Customized Solutions: Foodbuy’s programs are opt-in, allowing businesses to tailor solutions to their unique needs.• Tech-Driven Savings: From auditing line items to catching price discrepancies, Foodbuy’s platform ensures operators get the best deals while maintaining transparency.• Supporting Independents: Mike emphasizes Foodbuy’s commitment to helping small operators achieve big buying power, likening it to a GPO that acts as a PEO for purchasing.• Rebates Made Simple: Foodbuy ensures rebates are earned and applied seamlessly, eliminating the frustration of chasing payments.Hot Takes: From the value of a free membership to the scalability of Foodbuy’s solutions, Mike showcases how the organization empowers operators to thrive in a margin-tight industry.Restaurant Transformation , Hospitality Strategies , Brand Experience , Hospitality Insiders , Hospitality Stories , Hospitality trends , Success in hospitality , hospitality insights , hospitality success , hospitality , connecting players , funny food stories , hospitality insiders , success in hospitality , hospitality stories . hospitality podcast, Custom business solutions, restaurant technology, restaurant promotions, restaurant ownership, culinary topics, food customs 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

Paul shares his rise from forklift operator to CEO, demonstrating the hands-on approach that defines UFSO’s commitment to its clients. He discusses how UFSO supports independent operators with tailored purchasing solutions, sustainable practices, and innovative technology to streamline supply chain management.Key Takeaways:• Purchasing Expertise: UFSO acts as the purchasing department for independents, ensuring they can compete with larger chains.• Transparent Pricing: By eliminating delays and guesswork, UFSO provides immediate cost savings and real-time inventory management.• Technology Meets Teamwork: UFSO combines proprietary software with a human touch to keep operations efficient and consistent.• Leveling the Field: Paul explains how independents can operate like large chains through consolidation and strategic partnerships.Hot Takes: Paul discusses proactive supply chain management, pre-approved substitutions, and how UFSO helps operators avoid supply chain disasters. He emphasizes why technology and personal relationships go hand in hand when solving operator challenges.Restaurant Transformation , Hospitality Strategies , Brand Experience , Hospitality Insiders , Hospitality Stories , Hospitality trends , Success in hospitality , hospitality insights , hospitality success , hospitality , connecting players , funny food stories , hospitality insiders , success in hospitality , hospitality stories . hospitality podcast, Custom business solutions, restaurant technology, restaurant promotions, restaurant ownership, culinary topics, food customs 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

Amer shares his journey from working with global powerhouses like ADP and Yahoo to leading iTrade Network, a technology-driven platform revolutionizing food traceability. He dives into the importance of compliance, particularly in light of the FDA’s FSMA 204 regulation, and explains how iTrade Network’s decade-long focus on traceability has given them an edge in navigating this evolving landscape.Key Takeaways:• Early Vision: iTrade Network’s foresight into traceability long before regulations required it, giving them a competitive advantage in food safety.• The Network Advantage: With over 4,000 companies on their platform, iTrade’s data-sharing capabilities are transforming how suppliers, manufacturers, and retailers collaborate.• Traceability as a Necessity: Amer explains why true end-to-end traceability isn’t just about compliance—it’s about protecting businesses from costly recalls, waste, and brand damage.• Innovative Solutions: From supplier scorecards to data integration, iTrade Network is redefining the way operators manage their supply chains.Hot Takes: The conversation heats up with discussions about how compliance costs are impacting the industry, why networks beat isolated systems, and why food traceability is critical for future-proofing the hospitality space.Restaurant Transformation , Hospitality Strategies , Brand Experience , Hospitality Insiders , Hospitality Stories , Hospitality trends , Success in hospitality , hospitality insights , hospitality success , hospitality , connecting players , funny food stories , hospitality insiders , success in hospitality , hospitality stories . hospitality podcast, Custom business solutions, restaurant technology, restaurant promotions, restaurant ownership, culinary topics, food customs 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

Jason Himber takes us on a journey from his early days as a young bartender to leading one of the most successful restaurant groups in the industry. He started flipping burgers to mastering finance and strategy and his path is anything but ordinary. Jason shares how his unique blend of experience and passion drives the Mina Group's innovation as he reveals what it takes to turn challenges into opportunities and stay ahead in an ever-evolving industry.Key Takeaways:• Mina Group is filling gaps in boutique hotel food and beverage (F&B) operations.• Jason discusses the challenges and opportunities in hotel F&B infrastructure post-pandemic that prompted a reevaluation of strategies.• The Mina Group’s approach to becoming a "plug-and-play" partner for hotels.• Jason discusses the rise of “eater-tainment” at the intersection of dining, retail, and entertainment.• Jason evaluates ways for hotels to generate revenue by creating in-house dining concepts, rather than relying on third-party delivery services.• Jason talks tech in a tech-saturated industry. He shares how the ultimate value lies in operationalizing tech tools effectively like POS system, loyalty platforms, and tools like Klaviyo and Power BI for marketing and analytics.• Breaking News: The Mina Group is making its international debut with the opening of Talid, a Middle Eastern-focused Mediterranean restaurant in Derea, Saudi Arabia.• Hot Takes: Jason shares his thoughts on Instagram-focused specials, breakfast-for-dinner trends, and the impact of loyalty platforms through engaging games like “Hot or Not,” “The Spice is Right,” and “Trivia Tuesday”.Thank you for tuning in to Hospitality Hangout, brought to you by Branded Hospitality Ventures. Stay connected for more industry insights, innovative trends, and captivating stories from the leaders shaping the future of hospitality.Restaurant Transformation , Hospitality Strategies , Brand Experience , Hospitality Insiders , Hospitality Stories , Hospitality trends , Success in hospitality , hospitality insights , hospitality success , hospitality , connecting players , funny food stories , hospitality insiders , success in hospitality , hospitality stories . hospitality podcast, Custom business solutions, restaurant technology, restaurant promotions, restaurant ownership, culinary topics, food customs 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

Shannon shares her story from filing papers at her father’s pediatric office to leading one of the fastest-growing brands in the quick-service restaurant industry. Shannon talks about Habit Burger’s unique approach to consistency, innovation, and customer loyalty and the brands creative campaigns, how AI is shaping the future of their operations and, of course, award-winning burgers.Key Takeaways:• Habit Burger has claimed the title of "Best Burger in America" from USA Today, "Best Chicken Sandwich" from Daily Meal, and "#1 Quick Service Side"• Habit Burger reignited the "better burger wars" by taking out billboards near In-N-Out locations congratulating them on being "#2." The tongue-in-cheek campaign created buzz on social media and further amplified Habit’s win.• As part of Yum! Brands, Habit Burger leverages resources like shared test kitchens and purchasing power while maintaining its unique identity as a cook-to-order brand.• Habit Burger has kiosks in 100% of its stores, with strategic placement on counters to increase usage and accuracy.• With over 40% of sales now coming from digital platforms, Habit Burger’s pivot from dine-in dominance pre-COVID to meeting modern demands is a testament to its adaptability and customer focus.• Habit Burger’s goal is to "meet guests where they are," whether it’s through in-store dining, takeout, or delivery.• Hot Takes: Shannon shares her thoughts on the California minimum wage increase, AI-powered drive-throughs, and Instagram-inspired dishes. She discusses AI’s role in enhancing drive-through operations, improving accuracy, and supporting team efficiency.Thank you for tuning in to Hospitality Hangout, a podcast by Branded Hospitality Ventures. We’ll see you next time as we explore more stories of innovation, authenticity, and leadership—continuing to bring you the conversations shaping the hospitality industry’s future.Restaurant Transformation , Hospitality Strategies , Brand Experience , Hospitality Insiders , Hospitality Stories , Hospitality trends , Success in hospitality , hospitality insights , hospitality success , hospitality , connecting players , funny food stories , hospitality insiders , success in hospitality , hospitality stories . hospitality podcast, Custom business solutions, restaurant technology, restaurant promotions, restaurant ownership, culinary topics, food customs 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