Hospitality Hangout The Hospitality Hangout by Branded Hospitality Ventures

In this episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by two returning guests, Christi Ravneberg, Senior Director of Media Intelligence and Custom Content for Informa Connect and Joe Donnelly, President of Media and Events at Informa Connect.
Christi and Joe dive into the Informa Connect intelligence platform, stirring the pot by surveying operator and retailer audiences. They whip up in-depth reports on technology, labor, and the major challenges operators are chewing over today. The guests dish out key trends from the Restaurant Tech Outlook report.
Key Takeaways:
· Breaking News: The release of Nation's Restaurant News' 2024 Restaurant Tech Outlook, a market leader report on the transformative tech strategies for restaurants. Ben discusses the value of the report as part of an ongoing annual effort, with plans to continue this trend with collaboration between Nation's Restaurant News and Restaurant Business, supported by the sponsor community, including QSR Automation.
· Operator Confidence in Data Utilization: Christi talks about investment trends and operator behavior. She shares that operators are increasingly confident in their use of data. Digital marketing emerges as a major area of investment, with trends leaning toward more cautious and discerning investments in technology compared to previous years.
· Focused Investments for ROI: Ben shares his insight on ROI (Return on Investment) and operator’s increasing focus on making pointed investments that provide clear ROI rather than adopting new technologies hastily.
· Importance of Key Customer Data: The discussion highlights how business growth is dependent upon understanding the guest and aiding the experienced operator in efficiency.
· Challenges and Opportunities in Tech Vendor Relationships: Christi shares data on operators' expectations for changes in their tech vendor relationships over the next year. There is a notable interest in replacing unsatisfactory tech components with better-performing ones, for example in Mergers and Acquisitions and food waste management.
· Can There Be Too Much Tech? The panel debates the restaurant industry’s growing reliance on technology. Can too much tech might overshadow the heart and soul of the business? Or, does tech and AI play an essential role across operations – from boosting kitchen efficiency and reducing errors to enhancing customer engagement.

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.

In this episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “Finance Guy”, welcome a titan of the restaurant tech industry, Ben Leventhal. Ben a co-founder of Eater, the visionary, co-founder, and former CEO of Resy, and now the co-founder and CEO of Blackbird Labs.

Throughout his career, Ben has been at the forefront of technological and marketing revolutions in the restaurant industry. Ben’s journey began with Eater, a trailblazing digital media brand dedicated to food culture and enhancing dining experiences, then co-founded Resy, a consumer-facing reservation platform that revolutionized how restaurants and guests interact. Ben shares his latest venture, Blackbird Labs, shaking up the restaurant scene with cutting-edge technology and forging the future in the food service, hospitality, and restaurant industries.
 
Key Takeaways:
·   Ben touches on Eater, a go-to resource for food enthusiasts, to Resy, a more seamless and efficient experience for both diners and establishments.
·   The evolution of content in the industry: In the early days with Eater, being quicker than print publications was a defining feature. Compelling storytelling and a strong brand narrative continue to be an enhancement to customer relationships and brand perception.
·   Blackbird introduces FLY, a revolutionary point system designed to create a unified rewards currency for restaurants. Blackbird empowers independent restaurants to enhance their customer experience and compete on a more level playing field with larger chains and loyalty programs.
·   Web3: Innovative technology helping restaurant operators scale their businesses and improve their connection with guests and other establishments while reducing transition costs. Blackbird aims to equip independent restaurants with the tools they need to understand the value of immediate and long-term customer engagement.
·   Ben emphasizes a key lesson from his experience - when developing software, ask restaurants to do as little as possible in terms of implementation, operations, and training.
·   Reducing Operational Complexity: Blackbird aims to integrate into the existing tech stack, striving to be best-in-class in what they do.
·   Hot Takes: Ben shares his insight on trends, from TikTok recipes to drone food delivery.
·   Talking Back: The “Restaurant Guy” and The “Finance Guy” share their views on the introduction of technology in the workplace.
·   Trivia Tuesday: Separating fact from fiction in a lighthearted battle of wits.
 

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.

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.

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 experiences
and passion for hospitality. Tracy peppers in stories from her years with General Mills and
Weight-Watchers and experiences at tech giants like Shuttershock and as a former CEO of
Aaptiv.

• Pump Energy changes to DIG as a healthy staple to New Yorkers bringing fresh high-quality
vegetable-forward food. DIG has ‘bowled over’ their audience and positioned itself as the go-to
solution for lunch and dinner, emphasizing how data and technology have been instrumental in
expanding 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 to
adapt, tapping into new markets.

• Tracy highlights the importance of efficient in-house technology systems. Tracy shares how
the right technological partnerships have streamlined operations, allowing DIG to maintain a
strong focus on hospitality.

• Bleeding DIG: The dedication of DIG’s team and the strong company culture are vital to their
success. A testament to the employees of DIG.

• Hot Takes: Tracy offers her insight on evolving trends, such as plant-based menus and the
use 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.