The Menu Mix

Matt Holy & George Wetz
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The Menu Mix is a restaurant / hospitality focused podcast that features conversations with thought leaders and top executives from the industry. Guests will share their perspectives on key industry trends, issues, ideas, and the future of hospitality.

  1. 05/27/2025

    How to Future-Proof Your Hospitality Business - Katy Moses, Founder of KAM Insights

    In this episode of The Menu Mix we navigate the complex UK hospitality landscape with KAM founder Katy Moses. This episode dives deep into the challenges posed by the UK economy's "bin fire" and inflation. Katy shares her insights on: - Why personalization is crucial to lure consumers back from home - Essential operator strategy for navigating rising costs and delivering perceived value - Understanding Gen Z consumer and workforce behavior - The growth of premiumization and the low/no alcohol movement Katy Moses Profile: https://www.linkedin.com/in/katy-moses-cbii-4a6444a/ KAM Research & Insights: https://kaminsight.com/ Yumpingo: https://yumpingo.com/ Black Box Intelligence: https://blackboxintelligence.com/

    34 min

  2. 05/06/2025

    Inside Condado Tacos - Bad Ass Burritos, Restaurant Rebrand & Tequila Tariffs

    In this episode of The Menu Mix, we're joined by Sara Kear, Chief Marketing Officer of Condado Tacos—a fast-growing, full-service taco chain with 50+ locations across the U.S. Sara takes us behind the scenes of Condado’s newest menu innovation: burritos. From flavor testing to build specs, she walks us through the surprisingly meticulous R&D process that went into perfecting this new offering. We also dig into: - How Condado is managing operational complexity during rapid expansion - What to expect from their upcoming brand refresh - And how they’re strategizing around potential tariffs on tequila and navigating the supply chain and pricing impact If you’re passionate about restaurant growth, menu development, or the intersection of branding and operations, this is a must-listen conversation. 🔔 Subscribe for more insider conversations with restaurant executives, only on The Menu Mix. Condado Tacos: https://condadotacos.com/ Sara Kear: https://www.linkedin.com/in/sarakear/ 00:00 | Intro 00:52 | Developing the Perfect Burrito 09:10 | Maintaining Operational Consistency Through Growth 15:29 | Brand Project & Upcoming Rebrand 19:15 | Career Transition into Hospitality 24:05 | Tequila Tariffs & Menu Innovation

    30 min

  3. 04/15/2025

    Inside the Tech Behind Applebee's & IHOP Restaurants

    On this episode of The Menu Mix we look under to hood of the tech stack of Dine Brands' restaurants with their VP of Brand Technology, Chris Padilla. In this conversation, Chris dives into: - Tipping's role in hospitality and technology's role in enhancing best practice - Practical applications of AI in restaurants today and in the future - Career advice around growth, mentorship, and becoming your best self You don't want to miss it! Episode Links Chris Padilla: https://chrisrpadilla.com/ Applebee's: https://www.applebees.com/en IHOP: https://www.ihop.com/en Fuzzy's Taco Shop: https://fuzzystacoshop.com/ Yumpingo: https://yumpingo.com/

    30 min

  4. 02/27/2025

    Secrets to Playa Bowls' Success | Brand Passion, Unique Vibe & Quality Product

    On this episode of The Menu Mix we explore Playa Bowls' impressive franchise growth with their Chief Development Officer, Jayson Tipp! Discover Playa Bowls journey from a single folding table to a major franchise opening 100 new locations a year. Jayson shares insights on private equity, expansion strategies, maintaining brand identity, as well as Playa Bowls' pillars of success: 1. A high-quality product 2. A unique brand vibe 3. Passionate franchise owners. Discover how these factors contribute to attractive unit-level economics and drive the brand's rapid growth

    30 min

  5. 01/30/2025

    How Firebirds Restaurants Scaled from 1 to 50+ Locations w/ Corporate Executive Chef, Steve Sturm

    Join us as we sit down with Steve Sturm, Senior VP of Food and Beverage at Firebirds Restaurant, on The Menu Mix. Steve shares his incredible journey, from head chef at the first location 25 years ago to overseeing the culinary direction of over 60 locations today. Discover how Firebirds evolved from a concept with a "wall of fire" featuring a rotisserie, wood-fired grill, and pizza oven to a brand focused on their signature wood-fired grill. Steve discusses the challenges and triumphs of scaling a restaurant, the importance of menu innovation and the value of using internal teams for research and development. This episode provides valuable insights for anyone in the restaurant industry, from menu development to building a strong team. Key themes include: • Scaling a restaurant concept: From a single location to a large chain, including the initial struggles and evolution • The importance of a focused brand identity: How Firebirds narrowed their menu and operations around their wood-fired grill • Menu Innovation: The unique approach Firebirds takes using internal teams and data-driven decisions • The power of wood-fired cooking: The unique flavor profile and primal connection it creates • Creating value for guests: Focusing on experience, service and food quality beyond just price • Evolving the beverage program: From a waiting area to a central focus, with craft cocktails and seasonal flavors • The evolving labor market: Attracting and retaining talent with an emphasis on a supportive and growth-oriented environment • Balancing art and science in the restaurant business: Combining creativity with data-driven decision making • The need to be curious and open to new ideas: Advice for aspiring culinary leaders Don't forget to subscribe and share this episode with others in the industry! #restaurantindustry #restaurants #restaurantmanagement #hospitalityindustry #hospitalityleaders #chefs

    39 min

  6. 01/16/2025

    Predicting How Trump's Policies Could Affect Restaurants in 2025 | Expert Panel Discussion

    In this insightful panel discussion, industry leaders and experts break down the potential impacts of Trump’s 2025 policy agenda on the hospitality and restaurant sector. Featured Guests: Michael Halen – Senior Restaurant Analyst, Bloomberg Intelligence Michael Lukianoff – CEO, Signalflare.ai George Wetz – CEO, Yumpingo Topics Covered: 1. The Macroeconomy: How consumer sentiment, spending trends, and overall economic conditions could shape restaurant sales. 2. The Restaurant Supply Chain: Examining how changes in policy might influence the cost, availability, and quality of food products. 3. The Labor Market: Discussing the supply and cost of labor, evolving workforce dynamics, and how restaurants can adapt to a shifting labor landscape. Don't miss this thought-provoking conversation packed with actionable insights to include in 2025 planning for restaurant owners, operators, and industry professionals. Subscribe and hit the notification bell to stay updated on the latest trends in hospitality! Episode Links: Michael Halen LinkedIn: https://www.linkedin.com/in/mikehalen/ Michael Lukianoff LinkedIn: https://www.linkedin.com/in/mikelukianoff/ George Wetz LinkedIn: https://www.linkedin.com/in/george-wetz/ Bloomberg.com Signalflare.ai Yumpingo.com #HospitalityIndustry #RestaurantTrends2025 #TrumpPolicies #FoodService #LaborMarket #SupplyChain

    43 min

  7. 11/19/2024

    How Restaurants Will Change in the Next 5 Years with McDonald's Foresight Director, Jo Lepore

    In this episode of The Menu Mix, we interview Jo Lepore, Global Foresight Director at McDonald's. Jo explains what foresight is, how it is used in the restaurant industry, and discusses some key topics on how it can be applied in the industry. What is foresight? Foresight helps businesses anticipate long-term trends and changes, enabling them to adapt and thrive in the face of uncertainty. It is not about predicting the future, but rather understanding potential scenarios and implications. How is foresight used in the restaurant industry? Restaurants use foresight to identify emerging consumer trends, technological advancements, and sustainability challenges, helping them make strategic decisions about menu development, operations, and supply chain management, among other things. Key trends impacting the restaurant industry: 1. Changing consumer behavior: Consumers are demanding more control and transparency regarding food consumption, data usage, and brand interaction. 2. Technological advancements: AI, robotics, and automation are transforming both the front and back of house operations in restaurants, creating new opportunities and challenges for the industry. 3. Sustainability concerns: Consumers are increasingly concerned about the environmental impact of their food choices, driving restaurants to explore sustainable practices in sourcing, packaging, and restaurant design. 4. Government regulations: Increasing government intervention in areas like food labeling, pricing, and labor compensation is reshaping the operational landscape for restaurants. Additional topics covered in this episode: The rise of chicken as a dominant protein in the restaurant space. Lab-grown meat and consumer perceptions. The impact of global warming on restaurant supply chains. The potential of generative AI in the restaurant industry. Lepore’s podcast, “Looking Outside,” and her experiences interviewing a diverse range of guests. Links mentioned in the show: Jo's Podcast, Looking Outside: www.looking-outside.com Foresight Insight Group: www.foresightinside.com #Foresight #Restaurants #Sustainability #AI #FoodTrends 00:00 | Intro 02:21 | What is Foresight? 06:13 | Macro Trends Impacting Restaurants 13:01 | Global Trend Flow & Nutrition 17:04 | The Rise of Chicken 22:40 | Lab Grown Meat & The Future of Food 27:11 | Global Warming & Supply Chain Risks 35:19 | Generative AI & Restaurant Applications 47:00 | Looking Outside Podcast

    54 min

  8. 11/05/2024

    Practical Hospitality Sales Advice with Kim DeCarolis, former SVP at Craveworthy Brands

    This week Kim DeCarolis, hospitality sales leader and former SVP of Strategic Growth at Craveworthy Brands, joins the Menu Mix podcast to share her career journey from the vendor to the brand side of the hospitality industry. In this episode we dive into everything from sales tips, to female leadership in hospitality and applications for AI in hospitality tech. Here are some of the key takeaways from the episode: 1. Relationships Matter: Kim highlights the impact of her mantra "two deposits before a withdrawal" in relational sales. 2. Transparency Builds Trust: Kim speaks to the benefits of open communication in both software sales and restaurant franchising. 3. Embrace Diversity: Kim advocates for greater diversity in hospitality leadership, highlighting the need for mentorship and inclusive environments. 4. Authenticity & Balance: Kim discusses management styles for the next generation of leaders that prioritizes flexibility, work-life balance, and authenticity. 5. AI's Role in Hospitality: Kim explores AI's potential in hospitality tech, including interesting views on dynamic pricing, and emphasizing the importance of preserving the human element of hospitality. #hospitality #hospitalitymanagement #hospitalityindustry #restaurantmanagement #salestips #femaleleadership

    41 min
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About

The Menu Mix is a restaurant / hospitality focused podcast that features conversations with thought leaders and top executives from the industry. Guests will share their perspectives on key industry trends, issues, ideas, and the future of hospitality.

Information

  • Creator
    Matt Holy & George Wetz
  • Years Active
    2024 - 2025
  • Episodes
    15
  • Show Website
    The Menu Mix