The Hospitality Hangout | Restaurant Industry Trends & Hospitality Leaders

On this episode of Hospitality Hangout’s Foodfluencers series, Jen Zeszut, co-founder and CEO of GOODLES, joins the show live from Pepsi Studios in New York City to talk about reinventing one of America’s favorite comfort foods: boxed mac and cheese.Jen shares the winding road that led her to GOODLES, from studying psychology and French, working at Cosi in Paris, helping document the operations manual that later helped bring Cosi to the U.S., moving to Mendocino to learn from Cafe Beaujolais, and eventually realizing that the day-to-day of restaurants was not her path.The conversation digs into the origin of GOODLES, the “cherry, cherry, cherry” startup moment, the wall of more than 100 investor nos, and why Jen still believed there was a massive opportunity in mac and cheese. Instead of treating the category as food only for kids, GOODLES set out to bring adults back to the mac aisle with bold packaging, playful branding, premium flavors, protein, fiber, prebiotics, and nutrients from plants.Jen also talks about competing with Kraft and Annie’s, building a mass brand without trying to look like traditional health food, using Hollywood and athlete investors for reach, the Ryan Reynolds and Blake Lively cream cheese moment, the Dreamy Creamy flavor, Goodles.com, Amazon, Costco, Whole Foods, Target, and why the brand is gaining millions of new customers. 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 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Jo Lambert, COO of Olo, joins Hospitality Hangout live from Prosper for a conversation about the future of restaurant technology, online ordering, loyalty, guest data, and the next chapter of digital hospitality.Jo brings a unique background to the restaurant industry, with leadership experience across American Express, PayPal, Venmo, Yahoo, Yahoo Finance, Yahoo Sports, TechCrunch, AOL, and global consumer technology. In this episode, she shares why she made the move into restaurant tech, what drew her to Olo founder Noah Glass’ vision, and why the industry still has so much room to grow through better digital tools.The conversation centers on Olo’s big bet: helping restaurants build stronger direct relationships with guests. Jo explains the Olo Network, the upcoming Olo App, and the idea of second-party ordering, a model designed to sit between first-party and third-party while helping restaurants keep guest data, protect margin, and create new demand channels. 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 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

This episode of Hospitality Hangout introduces Hospitality Insiders, a special segment built for deeper operator-to-operator conversations about ownership, capital, structure, people, and what it really costs to own the thing. For this Hospitality Insiders conversation, Jimmy Frischling sits down with Nadeem Bajwa, co-founder and CEO of Bajco Group, one of the largest Papa Johns franchise operators in North America. Nadeem’s story is often told as an American dream story: he came to the United States from Pakistan in 1991, washed dishes, delivered pizzas, and eventually grew into one of the largest Papa Johns franchisees in the system. But this conversation goes deeper than the origin story. 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 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

On this episode of Hospitality Hangout, Ray joins the show live from The Prosper Forum in Orlando, Florida to talk about capturing the Friday Feeling and rebuilding one of casual dining’s most iconic brands from the inside out. Ray shares how he moved from the kitchen to the boardroom, left Fridays as president, led other major restaurant companies, and returned to a brand he never stopped caring about. He talks about the work behind the comeback, including leadership, franchisee alignment, technology upgrades, off-premise, social media, hospitality, and an 85% menu refresh built around food the team can be proud to serve. The conversation also gets into the bigger Fridays story: potato skins, Jack Daniel’s ribs, bar flair, striped uniforms, big appetizers, mocktails, GLP-1 dining behavior, delivery, Olo, global growth, and the brand’s goal of reaching 1,000-plus restaurants and $2 billion in annual revenue by 2030. From the original singles bar to a global casual dining brand, this episode is about restoring the energy, hospitality, and social connection that made TGI Fridays famous, while building a version of the brand for the next generation. 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 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Jake Karls, co-founder and rainmaker of Mid-Day Squares, joins Hospitality Hangout for The Food Fluencers series to talk about the chocolate bar built for the 2 p.m. crash and the founder-led content strategy that turned a better-for-you snack into one of the most talked-about brands in CPG. Jake shares how Mid-Day Squares started with Lezlie Karls making a cleaner afternoon chocolate snack for Nick Saltarelli, how the three founders began making bars by hand in a condo kitchen, and how they hand-delivered product while documenting the entire journey online. Jake also talks about using social media as a competitive weapon, hiring a videographer before most people thought it made sense, turning a Hershey moment into a viral diss-track-style music video, building fans who fix shelves in grocery stores, and why the future belongs to brands that can earn attention and get customers to come back. From functional chocolate and protein-packed snacks to Target, Whole Foods, Costco, offices, coffee shops, nostalgia flavors, food influencers, and the future of midday snacking, this episode is a look at how Mid-Day Squares turned a chocolate bar into a movement. 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 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

John Kelly, Brand President of SONIC Drive-In, joins Hospitality Hangout for a conversation about drinks, drive-in culture, nostalgia, technology, and why SONIC still feels different. John talks about the power of SONIC’s beverage platform, from cherry limeades and Refreshers to dirty soda, SONIC ice, and more than a million drink combinations. He also gets into the SONIC Smasher, value, mobile ordering, SONIC Rewards, third-party delivery, and the role of drive-in stalls in creating a guest experience that still feels personal. The episode also explores how SONIC is thinking about AI and restaurant technology. John’s focus is on helping general managers make better decisions, improve speed of service, and run stronger restaurants without letting technology get in the way of hospitality. From “newstalgia” to custom drinks, this is a look at how SONIC is keeping its brand fun, familiar, and different. 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 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Bruce Nelson has seen the restaurant business from almost every angle: dishwasher, cook, chef instructor, restaurant owner, operator, author, and fractional CFO. On this episode of Hospitality Hangout, Bruce joins the show live from SpotOn Studios at the National Restaurant Association Show to talk about the financial side of hospitality and why great food, great service, and a busy dining room are not always enough to build a profitable restaurant. Bruce shares how he opened his first restaurant at 22, copied a competitor’s menu, priced everything one dollar cheaper, and learned the hard way that restaurant math matters. He also discusses the failure that shaped his book, Restaurant Management: The Myth, the Magic, the Math, and why many operators understand the magic of hospitality before they fully understand the math behind profit. The conversation explores menu pricing, restaurant profitability, debt restructuring, cash flow, POS systems, cloud-based restaurant technology, AI analytics, and the role of a fractional CFO in helping restaurants make better decisions. Bruce also explains why AI can be powerful for reporting, auditing, and analytics, but should never get between the operator and the guest. 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 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Kalei’s Kitchenette started at a farmers market table and grew into one of San Diego’s beloved Hawaiian-inspired restaurant and catering brands. On this episode of Hospitality Hangout, Khara Mangiduyos, co-founder of Kalei’s Kitchenette, joins the show live from SpotOn Studios at the National Restaurant Association Show to share the story behind the family-owned concept she built with her husband, Chef Andy Mangiduyos. From Huli Huli chicken and Kalua pork to Spam musubi, Hawaiian-style mac salad, Filipino hospitality, San Diego community events, and the power of solving real customer problems, this episode is a hometown hero story about food, family, technology, and aloha. 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 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Amir Harpaz, owner of The Mudpuppy at Cherokee Outdoor Resort, joins Hospitality Hangout live from SpotOn Studios at the National Restaurant Association Show to share how a seasonal lakeside restaurant in Tennessee became a real-world case study in restaurant AI, menu engineering, and operational efficiency. The Mudpuppy is a dockside restaurant on Tellico Lake known for hot food, cold drinks, live music, boat-friendly dining, seafood, burgers, cocktails, and a laid-back lakefront experience. But behind the fun is a highly data-driven operator using technology to improve the business. Amir explains how he and his team built Menu Mind, an AI-powered menu optimization tool trained on menu psychology research. Instead of raising prices, The Mudpuppy used AI to rethink menu layout, item placement, descriptions, visual presentation, and ordering behavior. According to Amir, the result was a major year-over-year sales lift with similar guest counts, proving that better menu design can have a real impact on restaurant performance. 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 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Rickey Booker, co-founder of Breakfast Brothers, joins Hospitality Hangout to share the real story behind the Dallas breakfast and soul food brand. Rickey talks about growing up in Oklahoma City, starting in restaurants at 15, learning the business from the ground level, and eventually building a menu around chicken and waffles, catfish, wings, pork chops, breakfast favorites, and comfort food people kept coming back for. The conversation follows the Breakfast Brothers journey from the original “Black Shack” trailer to nightclub kitchens, food trucks, restaurant locations, catering, and stadium work. Rickey also explains how getting shut down by the city helped him realize people were not just showing up for the party. They were showing up for the food. This episode also gets into the operational side of building a restaurant brand. Rickey shares how technology, POS systems, reporting, QR codes, and the right partner helped him move from working in the business to working on the business. For operators trying to grow beyond one location, his story is a reminder that great food gets people in the door, but systems are what help a restaurant scale. 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 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Barcelona Wine Bar has built its reputation on tapas, Spanish wine, small plates, and a dining room that feels more like a party than a traditional restaurant. But according to COO Amy Hom, the real engine behind the brand is people. Live from the National Restaurant Association Show in Chicago, Amy returns to Hospitality Hangout to talk about hospitality culture, employee development, restaurant leadership, and how Barcelona Wine Bar keeps its experience fresh after 30 years. Amy shares why the company “hires for the fun,” how heart checks help leaders understand what is really happening with their teams, and why every employee needs a development plan. She also explains how better training, stronger career paths, and emotional intelligence can reduce turnover and help restaurants scale without losing the human side of hospitality. The conversation also explores Barcelona Wine Bar’s chef-driven model, its Spanish tapas and small plates experience, the strength of its wine program, the growth of Corsica Wine Bar, and why concepts built around sharing, connection, and flexible dining are especially relevant right now. From tapas and wine flights to private dining, GLP-1 dining behavior, small plates, restaurant culture, and the future of hospitality careers, this episode is a look at how one of the industry’s most respected operators thinks about growth, fun, standards, and the people who make restaurants work. Featuring Amy Hom, COO of Barcelona Wine Bar, on Hospitality Hangout. 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 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Protein got the attention. Fiber is getting the follow-up. But Beyond Juicery + Eatery CEO Jasmine Miller believes the real foundation of a better-for-you restaurant brand is people. Live from the National Restaurant Association Show, Jasmine joins Hospitality Hangout to discuss the growth playbook behind Beyond Juicery + Eatery: functional food, smoothies, cold-pressed juice, protein, fiber, menu innovation, restaurant culture, and a people-first approach to leadership. Jasmine shares how Beyond is responding to changing guest expectations around healthier fast-casual food, from protein-packed smoothies and functional beverages to fiber-forward menu development, wraps, wellness shots, and better ingredients. She also explains why the strongest brands are not built around trends alone. They are built by hiring the right people, creating space for thinking and creativity, developing future leaders, and giving team members a path to grow inside the business. The conversation explores Jasmine’s own journey from dishwasher and contractor to CEO, the leadership lessons she brought from coaching, the importance of core values in hiring, and why one of her favorite interview questions has nothing to do with work. 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 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Dirty soda is no longer just a viral drink trend. Custom beverages, cold foam, popping boba, layered flavors, and social-ready drink experiences are becoming a bigger part of how restaurants drive traffic, premium pricing, and repeat visits. Scott Finlow, Chief Marketing Officer, PepsiCo Away from Home, and Alison Dempsey Senior Director of Innovation at PepsiCo join Hospitality Hangout to break down DRIPS by Pepsi, PepsiCo’s crafted beverage platform built to help restaurant operators create more personalized drink experiences. The conversation explores why Gen Z consumers are gravitating toward customizable drinks, how foodservice trends move from social media and restaurant menus into larger consumer behavior, and why beverage innovation has become more than a side category for operators. Scott and Alison share how PepsiCo developed DRIPS by Pepsi around flavor, texture, color, customization, and “little luxury” moments. They also go inside the operational side of the platform, including recipe development, team training, point-of-sale integration, menu strategy, marketing support, and the challenge of making a highly crafted drink experience consistent at scale. From the launch of DRIPS at Saucy! by KFC to its expansion through Regal cinemas, this episode looks at how restaurants can use premium beverages to create a stronger guest experience, stand out on social media, and build a more meaningful beverage business. 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 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Donatos Pizza President and CEO Kevin King joins Hospitality Hangout to share the growth playbook behind a legacy pizza brand built on culture, consistency, and a people-first approach to hospitality. From starting as a dishwasher at 14 to leading one of America’s most recognizable pizza brands, Kevin explains how Donatos has stayed relevant while staying true to its values. He breaks down the company’s Agape Capitalism philosophy: lead with love, follow the Golden Rule, and do the right thing. The conversation explores what restaurant growth looks like when people come before systems, how Donatos approaches employee retention and guest experience, and why great technology should remove repetitive work instead of replacing the human side of hospitality. Kevin also shares how Donatos uses automation and robotics to improve pizza consistency, including a machine that applies sauce in seven seconds, its long-running pepperoni innovation, and a fully automated pizza kitchen. Plus, he discusses why the brand puts 100 pieces of pepperoni on every large pizza, its Red Robin partnership, and what it takes for a pizza brand to scale without losing what made it special. 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 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Chris Noffze, Director of Direct Franchising and Operations at Gong cha Americas, takes us inside Gong cha’s franchise growth strategy, simplified operations, and Gong cha 2.0 including Super Wu, the beverage automation system designed to build highly customized drinks faster and more consistently while allowing team members to spend more time with guests. From self-order kiosks and QR-driven drink production to training, retention, supply chain efficiency, K-pop collaborations, and the human side of hospitality, this conversation looks at what it takes to turn a global tea brand into a scalable restaurant platform. Is boba tea a fad? Chris explains why the category is here to stay — and why great operations, great people, and a consistent product matter as much as the drink itself. 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 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Live from the Restaurant Leadership Conference, Hospitality Hangout sits down with M.J. Worsham, Vice President of Technology at Five Guys, to discuss AI in restaurants, automation, loyalty programs, restaurant operations, POS systems, labor optimization, guest experience, and the technology trends shaping the future of hospitality. M.J. shares how Five Guys evaluates emerging restaurant technology, why AI vendors must prove real operational value, how automation can improve restaurant management, and why the best technology solutions help employees rather than replace them. The conversation also dives into restaurant loyalty, direct-to-consumer marketing, premium restaurant positioning, POS evolution, restaurant data strategy, workforce technology, and the future of AI-powered restaurant operations. If you're a restaurant operator, franchise executive, hospitality leader, technology provider, or investor focused on restaurant innovation, this episode delivers valuable insights from one of the industry's leading technology executives. Hospitality Hangout is the restaurant industry podcast featuring conversations with restaurant executives, franchise leaders, hospitality innovators, technology founders, and operators shaping the future of foodservice. 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 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

On this episode of Hospitality Hangout, hosts Jimmy Frischling and Michael Schatzberg sit down with Cathy Chavenet to discuss the remarkable growth of Paris Baguette. Kathy shares her journey from classically trained pastry chef and bakery owner to leading marketing, culinary innovation, and brand strategy for one of the fastest-growing bakery café concepts in North America. Cathy shares her journey from pastry chef and bakery owner to leading marketing, culinary innovation, and growth for one of the fastest-growing bakery café concepts in North America. The conversation dives into what makes Paris Baguette stand out in a crowded restaurant landscape, from baking fresh in every café and creating highly shareable products to balancing global scale with a neighborhood feel. The episode also explores emerging food trends, the rise of croissant innovation, protein-forward menu development, the importance of frontline talent, and how hospitality brands can build authentic guest connections while expanding rapidly. Cathy gives a preview of what's next for Paris Baguette and reveals some of the products helping fuel the brand's remarkable growth. Plus, hear the story behind the Supreme Croissant, Croissant Crisps, and why fresh-baked products continue to resonate with consumers around the world. 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 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Rock & Brews CEO Adam Goldberg joins Hospitality Hangout live from the Restaurant Leadership Conference in Scottsdale, Arizona, for a conversation about the future of restaurants, experiential dining, restaurant traffic, and why food alone is no longer enough to win guests. In this Hospitality Hangout Short, Adam Goldberg talks with Michael “Schatzy” Schatzberg and Jimmy Frischling about how Rock & Brews, the rock-and-roll restaurant brand co-founded by KISS legends Gene Simmons and Paul Stanley, is built around more than a meal. The brand combines great food, hospitality, live music, sports, big screens, concert-quality sound, rock videos, beer, entertainment, and guest experience to create a restaurant concept that gives people a reason to dine in. As restaurant operators continue competing with delivery, grocery stores, changing consumer habits, labor challenges, and lower dine-in traffic, Rock & Brews is leaning into experiential hospitality. From casino restaurants and sports bar energy to live entertainment and rock-and-roll branding, Adam shares why the next generation of restaurant growth depends on creating places where guests feel connected, entertained, and excited to show up. This clip is for restaurant owners, restaurant operators, hospitality leaders, foodservice brands, franchise groups, casino operators, sports bar concepts, and anyone watching the future of the restaurant industry. 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 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Breakfast is no longer just breakfast. Live from the Restaurant Leadership Conference, Josh Kern joins the Hospitality Hangout Podcast to break down why brunch culture, protein trends, social media, and hospitality are reshaping the restaurant business. From protein pancakes and breakfast burritos to brunch cocktails, loyalty, restaurant marketing, influencer culture, and why younger diners are changing the way America eats, this conversation dives deep into one of the hottest categories in foodservice right now. Josh also talks about growing Snooze Eatery, fixing restaurant culture, creating authentic hospitality experiences, why restaurants are leaning into breakfast and lunch, and how brands can stay relevant in the era of AI, creators, and changing consumer habits. 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 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Live from the Restaurant Leadership Conference in Scottsdale, the Hospitality Hangout team sits down with Scott Drake to talk about how Chuck E. Cheese has evolved with a new generation of families, kids, and consumers. Scott shares how the brand modernized the Chuck E. Cheese experience through digital interactive environments, active play concepts, memberships, media content, loyalty programs, and experiential entertainment while still keeping the nostalgia and emotional connection generations grew up with. The conversation dives into the future of family entertainment, restaurant memberships, employee culture, experiential dining, Peter Piper Pizza, Adventure World, modern hospitality trends, and how Chuck E. Cheese continues adapting to changing consumer behavior in 2026. 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 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In this episode of Hospitality Hangout, hosts Michael “Schatzy” Schatzberg and Jimmy Frischling sit down with Neel Patel, CEO of Quiznos and Rego Restaurant Group, to discuss one of the most fascinating comeback stories in the restaurant industry. Once a 5,000-unit sandwich giant, Quiznos has spent the last decade rebuilding after bankruptcy and massive contraction. Neel shares how the brand is finding new momentum through franchise innovation, modular restaurant development, menu strategy, loyalty-driven growth, and a renewed focus on what made Quiznos iconic in the first place. The conversation dives into: • The emotional connection consumers still have with Quiznos • The new “Qube” modular restaurant concept • Why legacy restaurant brands are making a comeback • Restaurant workforce challenges and DailyPay partnerships • AI, automation, and operational strategy in QSR • Menu innovation, protein trends, snacking, and value • Franchising, restaurant ownership, and scaling modern brands From toasted subs to modern restaurant tech, this episode explores how a nostalgic brand is adapting to today’s hospitality landscape while staying true to its roots. If you care about restaurant growth, franchise development, hospitality innovation, or the future of fast casual dining, this is an episode you won’t want to miss. 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 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Sterling Douglas returns to Hospitality Hangout to break down how AI is rapidly reshaping the restaurant industry and why operators are adopting technology faster than ever before. As the CEO of Chowly, Sterling shares how the platform has evolved from third-party marketplace integrations into a full-suite solution powering everything outside the four walls of the restaurant, including marketing, websites, and digital guest interactions. The conversation dives into how AI is quietly becoming embedded in restaurant operations, the shift from SEO to generative search, and why independent operators may now have a real advantage over large enterprise brands. Sterling also discusses the launch of his podcast focused on AI in restaurants, the changing tech stack, and what the next wave of innovation looks like for operators trying to grow in a digital-first world. 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 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Every year, the National Restaurant Association Show takes over Chicago — and for anyone in hospitality, it’s more than just a convention. It’s where the industry shows up, shows off, and looks ahead. In this episode of Hospitality Hangout, Schatzy sits down with David Henkes and Lisa Malikow from Technomic to break down everything you need to know about the NRA Show. They get into how long “The Show” has been running, why it still matters, what trends are emerging this year, and how operators, brands, and suppliers can actually get value from attending. If you’re planning to attend the NRA Show this is your inside look at what to expect, what to watch for, and how to make the most of it. Whether you're a restaurant operator, hospitality executive, or industry vendor, this conversation will get you ready for one of the biggest foodservice events in the world. 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 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.