Hospitality Hangout The Hospitality Hangout by Branded Hospitality Ventures

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.

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).

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 Automations
Moneyball

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:

Toast
Eggs Up Grill

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