Hospitality Hangout | Expert Strategies & Industry Trends from Hospitality Insiders

In today’s episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by Paul Walker of Village Inn, and Yildris Rodriguez-Ross, Chief Financial Officer of Fresh Dining Concepts, LLC.Paul and Yildris share the history of their companies and their involvement in the restaurant industry. They highlight the significance of familial and professional relationships that have underpinned their businesses' growth over decades. Yildris and Paul also emphasize the critical role of R365 technology in facilitating expansion and operational efficiency.Key Takeaways:(01:00) The Walker family’s restaurant business saga starts in the 1950s.(03:05) The business thrives on strong family ties.(04:20) Navigating through challenges, including a significant franchisee insolvency.(05:25) R365 technology plays a pivotal role in business administration.(07:15) Paul’s early job experiences molded his professional diligence.(09:10) Competitive spirit and sports are fundamental to the Walker family ethos.(10:15) Quality and innovation hold value in franchise partnerships.(11:30) In the food business, the drawbacks of valuing efficiency over quality.(16:15) How to lose customers and taint your brand.(26:07) Yildris worked in accounting before transitioning to hospitality.(31:44) Yildris was one of Restaurant365's first clients.(37:57) Data overload is an issue, so customizable dashboards focused on actionable KPIs are valuable.(39:23) Different teams like operations, finance, and culinary need tailored dashboard views. 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 Steven Song, Chief Financial Officer at Luke's Lobster, and Kathi Turner, Executive at Turner's Seafood.Steven and Kathi discuss the seafood industry and the pivotal role of technology in enhancing restaurant operations and customer experiences. They share their unique journeys into the seafood business, highlighting the challenges and opportunities that come with integrating digital solutions into traditional business models. They also touch on the importance of sustainability and innovation in seafood sourcing and distribution, underscoring the need for restaurants to adapt to changing consumer demands and environmental considerations. Key Takeaways:(02:29) Steven discusses the transformative impact of technology in the restaurant industry.(09:54) The shift from manual invoice processing to digital solutions at Luke's Lobster.(14:26) Geographic challenges in seafood distribution and solutions.(15:00) The expansion of Luke's Lobster through Whole Foods and online delivery platforms.(17:36) The potential for consolidation in restaurant technology to simplify operations.(19:47) The digital transformation journey in the traditionally analog hospitality industry.(20:31) The importance of integrated tech solutions to reduce operational friction.(36:13) Kathi Turner discusses the genesis of their investment platform to address technology needs in the restaurant industry.(40:52) Exploring the balance between tradition and innovation in seafood restaurants.(45:30) The role of consumer preferences in shaping seafood restaurant offerings.(50:18) Strategies for sustainable seafood sourcing and its impact on business.(55:07) The importance of community and cultural connections in the seafood industry.Resources:Luke's LobsterTurner’s SeafoodRestaurant365 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, hosts Michael Schatzberg, known as "The Restaurant Guy," and Jimmy Frischling, referred to as "The Finance Guy," are joined by Morgan Harris, Co-Founder and Chief Customer Advocate of Restaurant365.Morgan shares his journey from a CPA at PWC to a passionate entrepreneur determined to help restaurants thrive. He delves into the unique challenges that restaurant accounting and operations present and explains how his vision to address these issues led to the creation of Restaurant365. Morgan also highlights the company's strategic partnerships with accounting firms to effectively reach more restaurant operators by relying on a trusted network of Restaurant365 experts.Key Insights:Restaurants possess distinctive accounting needs that require specialized solutions.Inventory management significantly impacts accounting processes.The importance of tracking inventory outside of traditional accounting software.The necessity for restaurants to generate profits for sustainability.Fundamental principles of accounting, including debits and credits.The integration of accounting and inventory management within Restaurant365.The misconception surrounding the complexities of restaurant businesses.Challenges faced by early adopter restaurants due to outdated technology.The significance of establishing partnerships for the advancement of restaurant technology.How outsourced accounting services contribute to increased sales for restaurants. 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 Clinton Anderson, CEO of HotSchedules (now powered by Fourth.) Clinton shares his journey from a farm in rural Canada to CEO of Fourth, a restaurant technology provider serving 125,000 locations globally. Listen as he discusses the importance of collaboration between operators and tech partners, ideas for controlling volatile back-of-house costs, how purchasing and inventory management remain antiquated for most restaurants, and the key role forecasting plays in profitability.Clinton also reveals whether he was truly chased by a grizzly bear, arrested crossing the US-Canadian border, and if he speaks fluent Japanese.Key Takeaways[00:11 - 00:58] Live from Kings County Distillery Studios in NYC[00:59 - 02:56] PSA — Subscribe to the show[02:56 - 05:32] Introducing Clinton Anderson, CEO of Fourth/HotSchedules[] [05:48 - 08:37] Clinton talks about Fourth, and the HotSchedules software for maintaining employee schedules and is adopted widely in restaurants[07:47 - 08:37] Schatzy's loyalty to HotSchedules, it's been around for more than two decades[08:38 - 13:30] A deep dive into Clinton's history, leaving Canada to attend Harvard then Bain & Capital, then investing, then realizing he wanted to lead a technology company toward success[09:33 - 10:45] Operating responsibility, leading and motivating a team[10:46 - 11:48] Why Fourth? Adding simplicity to a complicated industry[11:49 - 13:03] An opportunity to get into restaurants and encourage adoption of a tool that will make lives easier and consistent[13:05 - 13:55] Jimmy on taking a similar path in the past in investments[13:55 - 16:43] Unbreaking rules — AI-powered forecasting tool by Fourth, anticipate rising labor and food costs, leverage data to become profitable[16:43 - 19:27] Predictability is a differentiator, considering the cost of food waste and the idea that not everyone can be winners in the restaurant industry[19:28 - 22:45] A lot of restaurant operators don't have time to think about technology[22:59 - 24:38] Sometimes the grumpiest customers are the best customers because they tell the truth about what isn't working, a customer advisory council[24:52 - 28:32] "It's hard to drain the swamp when you're up to your ass in alligators" and how it applies to the food service industry's biggest pain points[28:33 - 33:22] Talking Back: Clinton asks what the biggest challenge facing the average operator is. Everyone discusses procurement, forecasting, software solutions and a lot of equipment[33:22 - 35:56] Spice is Right, IHOP Breakfast Sample[36:22 - 40:13] Trivia — Clinton edition[40:14 - 42:27] Branded Quickfire with Clinton 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 James Vitrano, Chief Executive Officer of Sucré.They discuss James' background, from his early ambitions to getting into the restaurant industry and working for major chains like Ruby Tuesday's. They talk about his current role as CEO of Sucré, a high-end New Orleans-inspired dessert chain that he and his partners acquired and are now focused on growing. The three discuss topics such as franchising models, use of technology in restaurants, what's right and wrong with the hospitality industry, along with James' vision for bringing Sucré to new markets.Key Takeaways:[00:08 - 03:19] Live from ICR Conference in Orlando Florida, introducing a conversation with James Vitrano, CEO of Sucré[03:20 - 04:44] Two Truths and a Lie[04:56 - 06:26] James talks about his background and journey, buying Sucré and becoming its CEO. The original New Orleans patisserie, originally founded by Joel Dondis[06:27 - 10:40] Sucré is opening up its 15th store, and reflecting on James' background at Louisiana Tech with an interest in pursuing law, but going into hospitality with Noah Restaurant Group, Ruby Tuesdays, among others[10:04 - 10:40] Ruby Tuesdays and being head of international, that taking James to Iceland, Romania, and Guam[10:42 - 13:37] Jimmy gives background on the fragmented nature of food service and hospitality, and asks James about leveraging tech. Thinking about the "tech stack"[13:42 - 15:42] Engagement, opportunity, and an explosion of software solutions. NOLA as a unique market.[15:52 - 16:38] New Orleans fusion of culture and heritage[16:39 - 19:18] Learning franchising and taking Noah's Bagels from 7 stores to 2 million. Currently focusing on corporate franchising.[19:47 - 22:17] Talking Back — How Jimmy and Schatzy met[22:17 - 24:54] Talking Back follow up — What's right with the hospitality industry?[24:54 - 27:16] Talking back part three — what's missing in the hospitality industry and needs fixing?[27:23 - 29:38] The Spice is Right — Disney World edition, the price of Chef Mickey character breakfast buffet[29:38 - 32:35] Trivia Tuesday answers[32:35 - 36:38] Branded Quickfire — Orlando edition 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 Herb Ring, National Foodservice Director of The Hershey Company.Herb shares how he got his start working in his family’s restaurants before transitioning into foodservice sales roles at companies like The J.M. Smucker Company. Twenty years ago, Herb moved his family to Hershey, Pennsylvania, to take on a role heading up foodservice sales and marketing at Hershey. He talks about major foodservice customers like Dairy Queen using nostalgic ingredients like Twizzlers for milkshake straws, the importance of data and chopped candy in driving Hershey’s explosive growth, and more!Key Takeaways[00:08 - 03:17] Introducing Herb Ring, National Food Service Director of Hershey[02:47 - 03:39] An opportunity to work at Smucker[03:41 - 05:51] Moving to National County, and working with Aramark[05:50 - 06:37] The first thing Herb sold for Hershey's was their chocolate syrup[06:38 - 08:18] Moving to Hershey, Pennsylvania for work. Realizing it was a great place to raise a family, and connected to major hubs like Philadelphia, Baltimore, and Washington DC[08:20 - 10:34] How Herb helps food service clients avoid the sandpits of business[10:58 - 15:19] How Hershey's is using technology and innovation to drive better decision making. Using data, selling goods as ingredients vs just candy bars, and having connections across the food industry[15:28 - 18:36] Limited time offers and how customers are incorporating Hershey's products into their line of nostalgic desserts and alcoholic drinks[18:45 - 22:27] Reflecting on four years of the podcast and 156 episodes, Hospitality Hangout podcasting frequency shifting to weekly,[22:32 - 24:49] Spice is Right, the price of a wing combo meal at Wingstop[24:49 - 28:44] Branded Quickfire with Herb Ring 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 Phil Kafarakis, President and CEO of International Foodservice Manufacturers Association (IFMA).Phil focuses on strengthening connections between the food manufacturing and restaurant industries. He also shares his career journey, from working for Oscar Mayer to going on to earn an MBA from Georgetown later in his career. As head of IFMA, Phil is focused on opening membership beyond just manufacturers. He discusses this year’s IFMA conference and collaboration across the “ecosystem,” highlighting the importance of manufacturers to the success of restaurants.Key Takeaways[00:08 - 01:30] Introduction — IFMA and the Global Restaurant Leadership Conference, introducing Phil Kafarakis the President and CEO of the International Food Manufacturers Association[01:38 - 04:55] 1980-1985, not loving football, getting married, creating a career in food service with Oscar Meyer and beyond. Phil’s career started with hotdogs, not hamburgers.[04:55 - 06:45] 1985—Now, getting an MBA, mastering English, and development goals at McCormick[06:48 - 09:52] Phil's work for IFMA and celebrating two years of leadership. An eighteen month listening tour and understanding some of the "dinosaurs" of the business[10:02 - 11:58] A living eco-system is what the restaurant industry is, inviting in the right people into that ecosystem[12:19 - 15:29] Some of the largest companies in the world are in food manufacturing[15:35 - 17:08] Phil's takeaways from IFMA, an environment for authority on food away from home, research, education, analysis, and data. Meeting consumer needs.[17:50 - 23:32] Talking Back — How Branded Hospitality Ventures evolved to Branded Hospitality Media and that journey. Manufacturers, the backbone of restaurants.[24:52 - 27:04] Spice is Right — Jack in the Box, Jumbo Jack Cheeseburger edition[27:07 - 31:25] 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

In today’s episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by George McKerrow, CEO of Ted’s Montana Grill.George pioneered the casual dining segment with LongHorn Steakhouse, which he founded in 1981 and eventually took public. He later partnered with Ted Turner to bring bison meat mainstream at Ted’s Montana Grill. Now CEO of Ted’s, George reflects on lessons learned over his long career launching concepts and delighting guests. Key Takeaways:[00:08 - 01:46] Live from Pepsi Studios in Scottsdale, Arizona for IFMA the International Foodservice Manufacturers Association's President's Conference[03:30 - 08:19] Introducing George McKerrow, CEO at Ted's Montana Grill, talking about opening the first ever LongHorn Steakhouse in 1981 and founding Ted's in January 2002.[05:38 - 07:44] George on getting a job for gas at 16, working his way up the restaurant industry, and making Ted Turner a deal he couldn't refuse[08:56 - 11:17] George credited with giving birth to the entire casual dining segment by Nation's Restaurant News, and how he turned a single unit of LongHorn Steakhouse into a dining phenomenon[09:51 - 11:17] A fun honky-tonk saloon, quality feeds and genuine hospitality[11:19 - 14:59] Schatzy and George on bartending, on starting and working your way up the foodchain[15:01 - 18:42] The three greatest lessons George has learned in hospitality leadership: financial input, great people, and restaurant unpredictability[18:48 - 20:58] Democratization is part of the restaurant industry, there's a career path[21:04 - 26:17] Talking Back: George asks what Schatzy and Jimmy think are the next big trends in hospitality[21:40 - 23:29] Schatzy: People want to go out more, but you need to give them a reason, the rise of experiential restaurants and smaller footprints[23:43 - 25:39] Jimmy: meet the guests where they're at, leveraging technology in labor[26:21 - 28:42] The Spice is Right: Cost of a classic chicken sandwich at Popeyes in Route 17 in New Jersey[28:43 - 31:11] Branded Quickfire: George's lightning 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

Perry Miele, CEO of Nestlé Professional, discusses receiving the IFMA Oberkfell Award and his upcoming retirement after 30 years at Nestlé. He shares insights on Nestlé's use of AI for operators, embracing technology like robotics, and innovating post-COVID. The podcast covers Nestlé's future in the food industry, highlighting their commitment to understanding operators' needs and leading during rapid change.

In today's episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” are joined by Lance Trenary, President and CEO of Golden Corral Corporation, and Roy Gilad, Founder and CEO of Vitality Bowls.Lance discusses how Golden Corral persevered through COVID shutdowns by innovating business models while maintaining quality and caring for staff and partners. Roy shares how he started Vitality Bowls because of his daughter's severe food allergies.Listen to this episode to hear more about the role of technology like point-of-sale systems to enable service and efficiency, and the surprise capital of hard seltzer consumption!Key Takeaways[00:06 - 04:46] Live from RFDC Pt2 — Introducing Lance Trenary, President and CEO of Golden Corral[04:49 - 09:29] Golden Corral, revived and regenerated after the pandemic through innovative pivots and taking care of employees[05:47 - 09:29] Doing right by guests, seven new business models while fans waited for buffet to come back. Stronger now because of it. "Thank goodness God loves a buffet"[09:31 - 12:21] Breaking News: Lance talks about introducing a new fast casual concept of Golden Corral, Homework Kitchen in Southern Pines North Carolina.[10:15 - 11:48] COVID exposed Golden Corral's underbelly, Lance wanted to fix that weakness so Golden Corral will be around for at least a hundred more years[12:21 - 14:07] Food Service Feud with Lance: Which type of business performs worst on Mondays?[14:29 - 17:27] Branded Quickfire with Lance[18:36 - 22:15] Introducing Roy Gilad, Founder & CEO of Vitality Bowls[22:16 - 24:21] Roy talks about the secret sauce to his success. The secret is people.[24:28 - 27:15] Vitality Bowls' tech stack — Schatzy's impromptu ad for Vitality Bowl, and why they use Toast POS[27:15 - 29:14] Instant TVO Online Ordering and Loyalty, a golden ticket[29:18 - 31:12] Supporting growing teams, doubling down on culture and alignment with franchisees[31:13 - 33:35] Food Service Feud with Roy — Which state consumes the most amount of hard seltzer?[33:42 - 36:46] Branded Quickfire with Roy 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