Hospitality Hangout | Expert Strategies & Industry Trends from Hospitality Insiders

In this episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by Zack Stein, co-founder and CEO of Supply Caddy.Zack shares his journey into hospitality, starting with his degree from Wayne Huizenga School of Business, followed by years in venture capital focusing on early-stage startups. He discovered his flavor in CPG (Consumer Packaged Goods), garnishing his experience with a passion for creative packaging. With Supply Caddy, he’s now cooking up innovative packaging solutions that are as appealing as the dishes they encase, ensuring every takeout and delivery experience is a feast for the senses.Key Takeaways:· Pandemic's Impact on Packaging: Zack discusses the launch of Supply Caddy and how the pandemic accelerated the need for innovative packaging solutions due to the rise in delivery and takeout. He explains the industry’s shift towards third-party delivery becoming a necessity for restaurant operators.· Role of Packaging in Brand Identity: Zack emphasizes creating a fun and useful way to represent the restaurant experience, with packaging now a key element of brand identity. He shares insights on how custom packaging can differentiate a brand and enhance customer satisfaction and experience.· Zack highlights Supply Caddy as a forward-thinking company at the forefront of packaging innovation, discussing potential future technological advancements such as sensors and smart packaging.· Supply Caddy’s dedication to meeting specific brand needs is showcased through their collaboration with Dave's Hot Chicken. Zack talks about maintaining food quality while enhancing the brand's appeal through innovative design.· Marketing and Branding Benefits: Custom packaging allows smaller brands to compete with larger chains by providing a unique and consistent customer experience. Creative and high-quality packaging can serve as a marketing tool, attracting attention on social media and driving customer engagement.· Talking Back: Zack asks “The Restaurant Guy” and “The Finance Guy” to share their secret ingredient in selecting winners among emerging growth brands as an operator or tech platform.Enjoy a zesty flavor of discussions with games like Word Association, Name That Recipe, Quick Fire Round, and the main course, Trivia Tuesday. 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

Ben Leventhal, co-founder of Eater and Resy, discusses the evolution of storytelling in the restaurant industry and introduces Blackbird Labs' FLY rewards system. The podcast explores the impact of web3 technology like blockchain on restaurant operations and the importance of technology integration for independent restaurants.

In this episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are thrilled to welcome Zachary “Schmackary” Schmahl, the Nebraska native who turned his Broadway dreams into a cookie empire right in the heart of New York City’s theatre district. Starting at 24, Zachary began experimenting with cookie recipes, combining traditional concepts with bold twists. His creations quickly caught the attention of the Broadway community, turning his side hustle into a full-time, highly acclaimed cookie business. We like it so much we invested! Schmackary’s, often referred to as the hottest show in town, not only delights the local arts scene but also ships its award-winning cookies nationwide. Key Takeaways:Schatzy breaks down the amazing story behind Schmackary’s Cookies. Kinda…Zachary Schmahl gives us his backstory, from aspiring to be an actor to working in marketing and PR. Zack tells us about his 'Aha!' moment.When the universe calls, you answer! Zachary dishes on how Schmackary's experienced phenomenal early growth, made the right choices, fostered a community, and became the Official Cookie of Broadway!Schmackary's has over 100 cookie options on the menu and continues to introduce new items. Zack shares his thoughts on limited-time offers (LTOs) and how to leverage new ideas.Schmackary’s is coming to a city near you! Zack shares insights on how to transition into a franchise model while keeping your brand special.Looking at the numbers, what is the secret ingredient behind Schmackary’s meteoric success?Talking Back: Zach asks the Restaurant Guy and the Finance Guy what they think about tipping culture and, with changing service models, what tipping should look like today?“Food Service Feud,” we asked 100 billion people what their favorite Starbucks drink is. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

In this episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “Finance Guy”, are joined by Craig Dunaway COO and a member of the Board of Directors of Penn Station East Coast Subs.Craig recounts his journey, beginning as a young professional at a regional accounting firm in Indiana before venturing into the world of franchising with Papa John’s Pizza and eventually becoming a multi- unit franchisee of Papa John’s and Penn Station East Coast Subs, culminating in his current role as COO.Key Takeaways:Craig talks about his entrepreneurial journey, fueled by a shared vision with a college buddy to garner wealth through real estate. In time, fate steered them towards the owner-operator concept, resulting in Craig opening 11 Papa John’s franchises over the course of a decade.Craig’s sale of the largest Papa John’s Franchisee in Cincinnati marks a significant milestone in his career.Meeting the menu and the founder of Penn Station and finding a commonality between brands: A focus on food, the franchisee, and profitability.The triumph of adaptability over unpredictability: Attaining success through pliability during COVID. Penn Station’s swift pivot to cold sandwiches and integration with third-party delivery platforms.Post-pandemic landscape: With 80% of business takeaway now coming from off-premise dining,Penn Station responds to evolving consumer preferences as an industry attuned to guest needs through flexibility and choice.The debate between quality or convenience in an ever-evolving industry.Hot Takes: From ghost kitchens to the integration of smart kitchen appliances, Craig sheds his insight on cutting-edge trends.Trivia Tuesday: Separating fact from fiction in a lighthearted battle of wits. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

In this episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by Tracy Kim, CEO of DIG.Tracy tells us about her journey from a pre-med student at Stanford and earning her MBA at Harvard Business School and her subsequent leap into the hospitality sector, culminating in her leadership role at DIG. Fast forward, Tracy dishes out how DIG has ‘bowled over’ their audience and positioned itself as the go-to solution for lunch and dinner. Tracy also shares how DIG has used data and technology to modify their approach to capturing new audiences. Plus, why culture is more than just training and the importance of a truly dedicated team.Key Takeaways:• Leadership and Innovation: Tracy’s leadership at DIG is informed by her diverse experiencesand passion for hospitality. Tracy peppers in stories from her years with General Mills andWeight-Watchers and experiences at tech giants like Shuttershock and as a former CEO ofAaptiv.• Pump Energy changes to DIG as a healthy staple to New Yorkers bringing fresh high-qualityvegetable-forward food. DIG has ‘bowled over’ their audience and positioned itself as the go-tosolution for lunch and dinner, emphasizing how data and technology have been instrumental inexpanding market reach and understanding consumer behaviors.• Consumer segmentation analysis and leveraging psychographic data to tailor services.• Market Adaptation: Post-COVID, DIG beyond cities. The hybrid workforce and being able toadapt, tapping into new markets.• Tracy highlights the importance of efficient in-house technology systems. Tracy shares howthe right technological partnerships have streamlined operations, allowing DIG to maintain astrong focus on hospitality.• Bleeding DIG: The dedication of DIG’s team and the strong company culture are vital to theirsuccess. A testament to the employees of DIG.• Hot Takes: Tracy offers her insight on evolving trends, such as plant-based menus and theuse of robot servers.• Talking back: Where is technology heading in hospitality? The restaurant guy and finance guy share their forecast on the future of tech in the dining scene. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

In this episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “Finance Guy,” are joined by Scott Redler, co-founder of Freddy’s Frozen Custard and founder of Redler’s Hospitality.Scott tells his story of 48 years of experience, dedication, and admiration for the restaurant industry and creating an impact on others’ entrepreneurial lives and experiences. From the birth of Shanghai Charlie’s and Timberline Steakhouse to navigating the complexities of finances, location, and ergonomics, Scott's journey is a personal tale of passion and perseverance.Key Takeaways:Scott’s early dedication to the industry and his continual partnership.The hardships entrepreneurs encounter and the exchange of experience gained leading up to success.Lessons learned: Scott shares insights from his ventures like Shanghai Charlies and Timberline Steakhouse. He emphasizes the importance of culture, location, and attitude as key ingredients for any entrepreneurial venture. He also shares his truth about the recession's toll, where his 4-million-dollar investment, Timberline Steakhouse, sells for 25,000.Freddy’s: the concept and entrepreneurs behind the investment. With integrity, minimal investment, and hard work, Freddy's has become a beloved fixture, serving up satisfaction to over 50% of its patrons to this day. As the first franchise was brought to life in Hutchinson, Kansas, Scott celebrates the joy of franchisee success stories, where lives are changed and businesses flourish.Scott tours across the country and even beyond as the Honors of Service Chair of the National Restaurant Association. Now, with Mocha’s Café and Redler Hospitality, Scott continues to stir up excitement in the industry. With a wealth of experience, Scott plans to make Mocha's Café a franchisable business and share his success.Hot Takes: From AI-driven drive-through menus to paperless receipts via automatic email, Scott spices up the conversation with insights into the hottest trends in food service technology. From the importance of the Owner Operator Concept to the game-changing benefits of data-driven decision-making (DDD). Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

In this episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by Angela Leet, CEO of QSR Automations. Angela discusses the company’s innovative kitchen automation solutions and their recent recognition of being named as a finalist for the prestigious Ring of Fire award. She shares insights into their new product, ConnectSmart Recipes Plus, which aims to extend the capabilities of kitchen screen investments and address labor challenges through digital transformation. She delves into QSR Automations’ philosophy of treating the kitchen as the “engine room” of a restaurant, creating a calmer environment with real-time information and predictive data for kitchen staff. Key Takeaways:(01:38) QSR Automations has pioneered restaurant tech since 1996 with its ConnectSmart platform used by major chains.(03:05) New product ConnectSmart Recipes Plus aims to extend kitchen screen capabilities and address labor challenges.(10:19) The kitchen is the engine room.(16:35) QSR leans toward the build-or-buy approach.(21:23) Solutions extend beyond restaurants to venues like stadiums, airports, and cruise ships.(31:31) QSR continues innovating after 25+ years and has been named a finalist for most innovative companies.(33:41) Angela prioritizes people and creating memorable experiences, starting in the kitchen.(39:28) Restaurants want to meet evolving consumer needs, like on-demand dining and customization.(41:25) QSR seeks true tech partnerships beyond just integration to provide a single customer solution.Resources Mentioned:QSR AutomationsMoneyball 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 today’s episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by Ricky Richardson, Chief Executive Officer of Eggs Up Grill.Ricky discusses the brand’s origins and rapid expansion since he took over. He provides background on Eggs Up Grill being started by a third-generation diner operator and becoming a 100% franchised system. Ricky highlights the importance of maintaining a consistent brand culture as they grow through franchising, including implementing a new proprietary digital training platform. He also shares an “untold story” from his international restaurant experience involving an unconventional way to access water during an opening.Key Takeaways:(4:54) Ricky provides background on Eggs Up Grill.(10:42) Involving franchisees in the decision-making process.(19:39) Consistency in brand experience is critical as Eggs Up Grill expands through franchising.(20:21) Eggs Up Grill launched a proprietary digital training platform for franchisees.(26:12) An “untold story” from Ricky’s international experience. (30:21) Nurturing brand culture through local franchise ownership is vital.(32:54) Food Service Feud!Resources:ToastEggs Up Grill 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 today’s episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by Sterling Douglass, Co-Founder and CEO of Chowly, Inc., and Andrew J. Nash, CEO of Targetable.Sterling and Andrew talk about Chowly’s recent acquisition of Targetable and the benefits this strategic move brings to restaurant operators. They discuss their combined vision of creating an all-in-one digital ordering and marketing solution tailored specifically for small and medium-sized businesses. The duo emphasizes simplifying technology processes, minimizing workloads for operators, and providing comprehensive, done-for-you services. Their goal is to address the entire customer journey from awareness and acquisition to retention marketing.Key Takeaways:(5:16) Targetable provides cost-effective digital marketing for restaurants.(9:31) Chowly aims for an all-in-one digital ordering solution for SMBs.(12:48) Addressing the entire customer journey from awareness to retention.(16:08) Simplifying technology processes and minimizing operator workload.(19:27) Offering comprehensive, done-for-you solutions for lack of marketing staff.(24:35) Emphasizing return on time (ROT) in addition to ROI.(34:14) Focusing on discoverability, awareness, acquisition, and retention marketing.(38:53) What is the ideal marketing spend?(43:43) Leveraging organic strategies for cost-effectiveness and targeted reach.(46:13) Serving SMBs and addressing their unique challenges.Resources Mentioned:Chowly, Inc.Targetable Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

In this episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by Theresa Montanaro, Regional Director of JSC Management for Burger King in New England; Jennifer Chavez, Chief Financial Officer of G2G Management Group, LLC; and John Hernandez, Chief Executive Officer of G2G Management Group, LLC.They discuss the fast-food and restaurant industry’s future, touching on leadership, technology, and innovation. They talk about starting in entry-level roles and the path to leadership, the significance of technology like AI and Restaurant365 in enhancing efficiency, and the role of kiosks in customer engagement. The importance of nurturing young talent and the strategic expansion of their companies is a highlight.Key Takeaways:(04:23) Leveraging AI to monitor team engagement and enhance customer interactions​​.(04:58) Theresa highlights the comprehensive use of Restaurant365 for various operational needs​​.(07:10) The importance of company culture in hiring and promoting young employees to leadership roles​​.(08:59) The current and future implementation of kiosks at Burger King locations​​.(11:09) Introduction of a special loyalty program at JSC locations with exclusive offers​​.(23:45) Starting out as a waitress.(32:10) Jennifer emphasizes the significance of dashboards in providing real-time data to owners and operators​​.(40:58) Food Service Feud.(59:43) John discusses the effectiveness of legacy brands like Denny’s in resonating with younger generations and the importance of targeted advertising and social media presence at the store level​​.(01:04:29) John’s favorite Boston-born celebrity.Resources:JSC ManagementG2G ManagementRestaurant365 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