The Hospitality Hangout | Restaurant Industry Trends & Hospitality Leaders

In the latest episode of Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Tom Pickett, Chief Revenue Officer at DoorDash, to explore delivery and virtual cloud kitchens. Pickett is responsible for building out restaurant partnerships from big chains to mom and pops helping them become successful. Pickett says, “for the last year and a half we really have been working very closely with merchants to help them navigate the challenges of the pandemic.” He adds a stat saying that restaurants that have been on DoorDash are eight times more likely to still be around today than those not on DoorDash. In terms of what DoorDash is seeing, Pickett says, “a big acceleration in delivery, delivery has become a more prominent part of business and they find the most successful are treating it like a new line of business.” Another highlight is the operations experience of getting delivery in and out of your restaurants and Dashers love to go to the restaurants that are efficient and get them out of there quickly because they are able to make more money when operators are moving out deliveries.Pickett talks about Storefront, a DoorDash product that takes their online ordering capability and makes it available for restaurants for free to put on their own website. Underutilized kitchen capacity is a great opportunity for virtual brands and the cloud kitchen space. Pickett says that virtual brands and kitchens are a way to expand in a very cost effective way, using the power of delivery platforms. Delivery is at the center of these and DoorDash works very closely as a consultant for restaurants. To learn more about all of the new partnership programs, daily payouts for merchants, and DashPass, a subscription program for consumers, tune into this episode. Click here for more recovery and relief information for restaurant, hospitality and food service operators. And keep listening, check out The Hospitality Hangout podcast on Spotify!This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Paul Allen, President and Cofounder at NextBite, to explore delivery only brands for restaurants across the country and how they can add value for these operators. Allen breaks down Ordermark and NextBite saying they are obsessed with developing technology and brands to help restaurants thrive, and that is their focus. He adds, what makes the company distinct from ghost kitchen and commissary model businesses is that NextBite exists solely to help existing restaurants. Allen discusses the differences in working with traditional and non traditional kitchens in reference to celebrities versus chefs. NextBite focuses on authenticity, brand authenticity and says that the celebrities need to be committed to the success of the brand, be involved, and care about the food. “It really has to be a partnership and there has to be something genuine beyond it when it comes to a celebrity,” says Allen. He adds, “that you can’t replace a restaurant that has built a reputation over the years with a new celebrity brand.” When Allen was asked how NextBite addresses marketing the brands, he talks about it being stage dependent and how it changes as the brands grow. He says, the secret sauce for NextBite exists in the technology, the operations, and its relations to marketing. Hear what Allen has to say about operations, training, supply chain, and technology being the meat and potatoes that drive efficiency and profitability. Plus, why data operations and technology drive marketing efficiency. Click here for more recovery and relief information for restaurant, hospitality and food service operators. And to keep listening, check out The Hospitality Hangout podcast on Spotify! Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “ The Finance Guy” chat with Marty Hahnfeld, Chief Customer Officer at Olo, to explore the future of delivery. “The things that are happening within our business right now happened a decade ago in the hotel industry,” says Hahnfeld, and the industry felt like they needed to deliver without understanding all of their options to have food delivered, letting an oversized number of consumers shift off direct business and shift off to the market places, adds Hahnfeld. Hahnfeld says, for any brand that doesn’t invest in serving their loyal customers directly, it could be rough days. Citing two-thirds of all restaurant transactions are consumed off premise, of that two-thirds only sixteen percent of those transactions are delivery. When discussing what types of things an operator can do to make sure they are set up correctly, Hahnfeld talks about what Olo can offer. He shares how Olo’s platform has a solution called Expo, a tablet-based software focused on enhancing the front-of-house workflow in restaurants. Hahnfeld talks about how Olo addresses deliveries in regards to urban vs. suburban markets, and says suburban delivery has been proven to work, although there is a cost problem, investments will continue to improve handoff and delivery. Olo focuses on their platform supporting delivery long term and Hahnfeld gives his take on ghost kitchens, virtual kitchens, delivery kitchens, and the idea of restaurants aggregating. To hear about Olo’s success and it’s process of going public, check out this episode of Hospitality Hangout. Click here for more recovery and relief information for restaurant, hospitality and food service operators.This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Tom Recine, the founder of Recine Hospitality, to explore the latest innovations in point of sales tech.“It’s not just a restaurant, it’s an experience,” says Recine. “And that’s what you have to create these days to attract attention. No one wants the same-old same-old.”Recine was a partner and the chief operating officer for Sugar Factory for eight years. While there, he helped build the business and craft a strategy that emphasized the restaurant’s unique experience of candy, excitement, celebrities, and fun drinks. According to Recine, Sugar Factory was ranked the number one venue in the world for social media posts.Recine recently developed a new cash register system inspired by ATMs. Called the automated till register (ATR), the register has no drawer that opens or closes. Transactions are fully automated and closed from the moment they are initiated.“At the point you put the cash in, it’s deposited to your bank. No employee or manager will have to touch it,” adds Recine. “It’s a simple idea that’s never been done before. I truly believe cash drawers as you see them now will be replaced forever.”Click here for more recovery and relief information for restaurant, hospitality and food service operators. And to keep listening, check out The Hospitality Hangout podcast on Spotify!This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Brandon Barton, the chief executive officer of Bite, to explore digital hospitality and improving the online ordering process.“We see an incredible amount of information that we’re helping restaurants to take and learn about their guests, and then personalize ordering experiences for them,” says Barton. “There’s more visibility into what options you have when you get to a restaurant before you get there. Now, you can give people digital experiences in-store or at home—and what’s going to flip here is the concept of hospitality.”Bite offers restaurateurs solutions for making their restaurants better. It is an omni-channel digital ordering platform for restaurants, providing restaurants with every digital ordering channel they can have: websites, apps, contactless ordering, kiosks, QR codes, curbside pickup, and even drive-thrus.“Take labor out of the equation when it comes to the order. Every single person knows how to order food digitally. Let’s just let people do it—in the lobby, at home, or in the restaurant,” adds Barton. “If you want us to know who you are, and you want us to use that data, we’re more than happy to provide you with a better guest experience.”Click here for more recovery and relief information for restaurant, hospitality and food service operators. And to keep listening, check out The Hospitality Hangout podcast on Spotify!This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Zachary Goldstein, the chief executive officer and founder of Thanx, to explore marketing and elevating the digital experience for consumers.“Generic, unpersonalized guest engagement just doesn’t cut it anymore,” says Goldstein. “You’ve got to know who your guests are, you’ve got to give them an easy sweep of digital tools to make those purchases, and you need to treat them personally using the data you have to give them a reason to return. And that’s what we do at Thanx.”Thanx specializes in supplying best-in-class guest engagement technology for brick-and-mortar brands. For Thanx, the goal is to make the consumer digital experience accurate, efficient, and truly seamless.“Digital sales are rapidly becoming the lifeblood of the industry,” adds Goldstein. “Ease of use for the customer always wins. Placing an order online or from an app or phone is just easier… we’re going to see the mass majority of sales move to digital.”Click here for more recovery and relief information for restaurant, hospitality and food service operators. And to keep listening, check out The Hospitality Hangout podcast on Spotify!This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Joshua Sharkey, the founder and chief executive officer of meez, to explore an exciting new tech solution for chefs.“The genesis of meez was the result of something terrible… I lost my [cooking] notebook,” says Sharkey. “As chefs, we don’t have the time to adopt these technologies that aren’t built to how we’re used to doing things. When I first created meez, it sucked. Chefs told me everything that sucked about it—and that was one of the most valuable things we had that first year before we launched.”Meez is a professional recipe tool created by and for professional chefs. Chefs can use the operating system to upload their recipes and access them via an interactive database. Meez allows chefs to organize the recipes, determine costs, connect to their inventory, and much more.“Everything we design is from the vantage of: how is this actually going to work in the kitchen? How is the chef going to hold this? Where is this thing going to live?” notes Sharkey. “That’s the most important part of the product: it has to be something that’s really easy or the chef won’t use it because they don’t have time.”Click here for more recovery and relief information for restaurant, hospitality and food service operators. And to keep listening, check out The Hospitality Hangout podcast on Spotify!This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Giancarlo Fiorarancio, vice president of Hospitality Technology/IT for the Howard Hughes Corporation, to explore technology and redevelopment in hospitality.Giancarlo Fiorarancio oversees the technology behind Howard Hughes Corporation’s hospitality division. Properties include hotels, restaurants, and event venues in The Woodlands, Las Vegas, and New York City.“We approach each one of these communities differently and unique to the environment that they are in,” says Fiorarancio. “In New York, part of our strategy is to enable [the property] to become a destination for shopping, retail, and entertainment.”Howard Hughes Corporation specifically focuses on master plan communities—long-term investments on acres of undeveloped land. The goal is to build out that land in a thoughtful way over many years.“When you’re trying to restore full traffic to an area that currently doesn’t have it, you have to take a different approach,” adds Fiorarancio. “Not many restaurants would decide that they want to open up in an area that has no foot traffic… so instead of trying to get somebody there, we decided to create our own concept, and operate it on our own.”Click here for more recovery and relief information for restaurant, hospitality and food service operators. And to keep listening, check out The Hospitality Hangout podcast on Spotify!This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Josh Goodman, the founder of PourMyBeer, to explore the latest in self-serve trends and developments in self-pour technology.With over 8,000 taps in 24 countries, PourMyBeer is an industry leader in self-pour technology, offering a next-generation system that facilitates quick, efficient access to beverages. Consumers simply pour their beer, wine, cocktails, cold brew, or kombucha and pay by the ounce.“One of my prerequisites for my partners in Austria was that it had to be so simple that my six-year-old son could install it and support it,” says Goodman. “We’ve doubled in revenue almost every year… it’s all about integrations and making it a seamless process.”The company has enjoyed immense success and attention—Coca-Cola European Partners just invested in PourMyBeer last year. For Goodman, quality construction remains the primary goal: every system is restaurant-grade with long-lasting screens designed for 24/7 use.“We are going to be transitioning more to PourMyBeverage over the next year or two because our number one selling product across all of our taps was margaritas,” adds Goodman. “Cocktails on tap is where everything is going.”Click here for more recovery and relief information for restaurant, hospitality and food service operators. And to keep listening, check out The Hospitality Hangout podcast on Spotify!This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Micha Magid, the co-founder and co-chief executive officer of Mighty Quinn's, to explore virtual restaurants, nationwide delivery, and making the transition to digital.Mighty Quinn’s is a restaurant franchise that specializes in authentic, slow-smoked barbecue. The team prioritizes high quality ingredients, all-natural meats and poultry, and carefully cultivated spice blends for seasoning.“As we moved through the pandemic, we realized we needed a seamless platform—one system that was accessible via web, app, or catering that customers could use for ordering. So we switched over to a new platform that enables a more seamless guest experience,” says Magid. “These systems live side by side with third party delivery. We think having a solution for our guests outside the third party world was important.”Mighty Quinn’s works with Goldbelly to ship frozen barbecue nationwide within two days. The food is fully smoked and ready to go, crafted in the chain’s large central commissary area.The company also recently partnered with Otto’s Tacos to create a virtual taco restaurant via Mighty Quinn’s kitchen space. Otto’s was unable to keep its network of stores open after the struggles of the pandemic.“We saw an opportunity to really utilize the kitchen space in our operation and relaunch them as a delivery-only brand,” adds Magid. “Similar to Mighty Quinn’s, Otto’s does a few things but does them really well. That was right up our alley.”Click here for more recovery and relief information for restaurant, hospitality and food service operators. And to keep listening, check out The Hospitality Hangout podcast on Spotify! Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Abhinav Kapur, the co-founder and chief executive officer of Bikky, to discuss the best way for restaurants to understand, engage, and retain their guests. Bikky is the first CRM for restaurants that helps them power digital hospitality by providing the system of record for all of the restaurant's guest data. Bikky maps the guest footprint across all of their channels, from point-of-sale to delivery to loyalty, helping restaurants to know their guests. Bikky provides your restaurant with a picture of how your guest is ordering across every single channel. Giving restaurants the capability to take that data and use it to precisely market directly to the guest. “Bikky is your system of record, your source of truth for every way you engage your customers,” says Kapur. Prior to covid third party delivery was about twenty percent of a restaurant’s business, after covid hit restaurants went one hundred percent digital. During the pandemic Bikky built their in store POS and reservation integrations, thinking about what restaurants will need when customers want to be back in store. Bikky built an automated email campaign that they can plug in and restaurant owners can use it to engage new customers every single day. Kapur says, this set it and forget it automated marketing tool will make restaurants money, allowing them to focus on food and service. Kapur talks about the future for Bikky, and their main focus is how they can help restaurants map their entire customer journey and put it on autopilot. Bikky wants to provide the tools to engage customers based on behavior. When it comes to must-have tech, Kapur thinks that all contactless ordering and payments is the best investment that operators can make. It allows restaurants to focus on hospitality.Click here for more recovery and relief information for restaurant, hospitality and food service operators. And to keep listening, check out The Hospitality Hangout podcast on Spotify!This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Simon de Montfort Walker, the senior vice president and general manager of the Oracle Food and Beverage Global Business Unit, to explore how restaurant operators can leverage their tech to build and expand their business.Oracle Food and Beverage provides point of sale systems to restaurants as well as sports and entertainment venues across 160 countries, handling 330,000 points of sale and processing 5.9 billion transactions annually. The company specializes in giving operators fully customized and integrated solutions designed to fit their unique business needs.“For a lot of people consolidating right now, we see it as an answer to the questions customers are asking—how are you creating integrated solutions for them? How are you tying together loyalty and point of sale?” says de Montfort Walker. “Our core priority is having an incredibly open system that allows us to touch as many other vendors as possible for real-time integration so our customers have a lot of choice.”Oracle offers systems for online ordering, curbside pickup, and delivery, and supports menu expansion ventures via cloud kitchens and virtual brands. Your front of house, kitchen, and back-office operations are easily connected via the most secure cloud point of sale in the industry.“Customers and clients we’ve seen be successful throughout COVID and all the changes in the marketplace are those that have invested in flexibility,” adds de Montfort Walker. “Technology has failed for a long time because it was innately not flexible… you have to build flexibility into the model without breaking the core of your business. There’s going to be a lot more experimentation and change to come.”Click here for more recovery and relief information for restaurant, hospitality and food service operators. And to keep listening, check out The Hospitality Hangout podcast on Spotify!This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Savneet Singh, the chief executive officer of PAR Technology, to discuss how operators and companies can rethink tech to better serve the ever-changing needs of restaurants.PAR Technology is a global restaurant tech company and platform that creates innovative technology and hardware for operators to build their business and strengthen the bond between the restaurant and the guest.“Companies are just a collection of people working together,” says Singh. “A lot of what we did was align on the culture we wanted to build, and hired and focused on that culture.”When Singh joined the company, he and the PAR Technology team decided to work on four key issues: commence a dramatic restructure, remove distractions, change the culture, and raise money.“The industry is moving toward open API and moving away from all of these closed systems,” adds Singh. “The next wave of innovation will not be in the point-of-sale system—it’ll be the innovation of the ecosystem that matters.”This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Solomon Choi, the founder and chief executive officer of 16 Handles, to explore the digital side of hospitality.16 Handles is a frozen dessert chain that specializes in innovative frozen yogurt, ice cream, and smoothies. Established in 2008, the New-York based chain offers a wide variety of fresh, quality, better-for-you flavors and toppings.“Discovery for our brand in our markets was being made online. It was a digital experience first,” says Choi. “I realized this is huge—it’s not just the billboard that’s driving people in… I realized we needed to start investing into our digital presence. The entire guest experience could live online only.”Over the past decade, 16 Handles has expanded to over forty international locations. The chain prioritizes expansion, menu development, and meeting the needs of a millennial lifestyle. Right now, Choi is focused on rebuilding the business as the pandemic comes to an end.“We’re just trying to manage consistency across the brand. We don’t have real people out there visiting stores—it’s been over a year since we’ve had that,” adds Choi. “I do think Times Square will be busy this summer… I do think domestic travel to New York City will go up.”Click here for more recovery and relief information for restaurant, hospitality and food service operators. And to keep listening, check out The Hospitality Hangout podcast on Spotify!This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Steven Sperry, the founder and chief executive officer of Minnow, to explore the ins and outs of food safety.Minnow is committed to creating a better food delivery and pickup experience. Established in 2017, the company offers contactless Pickup Pods to ensure the process is safe, secure, and convenient for everyone.“Minnow is solving the last-mile problem in food delivery,” says Sperry. “There’s nothing to prevent food from being picked up [late] when it’s no longer safe to consume, or someone with a food allergy could easily pick up the wrong order with potentially disastrous consequences. Minnow gives our customers complete control over access to the food.”All orders through Minnow are given a pickup window. The default time is two hours, but it can be customized to a longer or shorter time. Customers are notified via text or by email when their food is ready. If you do not pick up your food in that window, you will receive two reminders before your order is discarded for food safety reasons.“Over the course of the pandemic, there has been an 80 percent increase in deliveries to multi-family locations. It’s restaurant and grocery deliveries, and it’s the most immediate pain point that the Minnow Pickup Pod can solve,” adds Sperry. “We believe there is an opportunity to make food delivery more efficient and less expensive by making it look more like packaged delivery… we’re working with other companies so that food can be more accessible and more affordable for more people.”Click here for more recovery and relief information for restaurant, hospitality and food service operators. And to keep listening, check out The Hospitality Hangout podcast on Spotify!This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Kelly MacPherson, the chief technology officer of the Union Square Hospitality Group (USHG), to explore technology strategy in the restaurant and hospitality industry.Danny Meyer’s Union Square Hospitality Group is best known for creating some of New York’s most acclaimed restaurants, cafes, and bars. The company is committed to providing outstanding food with exceptional warmth and hospitality services. Since its founding in 1985, USHG has added operational consulting services and built a catering and events business.“The connected restaurant is a robust ecosystem that enables a seamless flow of data to all the components of the restaurant,” says MacPherson. “There’s all these pieces that enable a restaurant’s operation. The connected restaurant is making sure that they all talk to each other in the same language—otherwise everything is disjointed and draining from a managerial perspective.”For USHG, communication is key. For your staff, make sure to explain both the what and the why behind any changes you make. And know your customer—build out a robust CRM that reflects your customer’s priorities.“We’ve made strides in tech in the restaurant industry, but consumer tech has outpaced the other industries,” adds MacPherson. “We’ve really underinvested as an industry, and I think the pandemic exposed that in a big way… there’s been so many advances in forecasting and analytics. There’s a huge opportunity in forecasting. Machine learning should be driving forecasts. Let technology do most of the science.”Click here for more recovery and relief information for restaurant, hospitality and food service operators. And to keep listening, check out The Hospitality Hangout podcast on Spotify!This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Phil Crawford, the chief technology officer of CKE Restaurants, to explore the ongoing digital revolution in the restaurant industry.CKE Restaurants is a Tennessee-based, privately held company that runs and operates Carl’s Jr. and Hardee’s. The two regional brands combined represent over 3,800 franchised or company-operated restaurants in 44 states and 43 foreign countries and U.S. territories.Crawford moved from New York City—having previously served as the chief technology officer for Godiva—to Nashville to join CKE in the fall of 2020.“Nashville and New York City are two parts of the spectrum. But the exciting part is that when it comes down to hospitality and technology, there’s a lot of synergies within both cities and corporations,” says Crawford. “They both have a desire and drive to be the best they can possibly be… it’s all about scale and size, and ensuring that we have the guest experience in mind.”Restaurants—looking to adapt to evolving operational and consumer needs—are moving away from POS systems. Most systems and processes have entered the realm of mobile technology, leading to the creation of more cloud-based systems, direct-to-consumer interactions, analytics, and artificial intelligence to better reach customers.“Any kind of digital ecosystem that’s out there that you can infuse the guest experience is where everything’s going,” adds Crawford. “It’s all about trying to bridge that gap between what we think our consumers know and what they do know, and making it a personalized journey. That’s the kind of tech incorporation that we need to be thinking of to become technology evangelists and to have that competitive edge in our industry.”Click here for more recovery and relief information for restaurant, hospitality and food service operators. And to keep listening, check out The Hospitality Hangout podcast on Spotify!This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Victoria Vaynberg, the chief marketing officer of Resy, to explore how the company is rethinking and revolutionizing the hospitality experience with technology.Resy is a global dining platform that leverages state-of-the-art technology to better the restaurant and hospitality industry. Established in 2014, the app services over 5,000 restaurants globally in over 200 cities, overseeing restaurant reservations via back-end management software. The company was also acquired by American Express in 2019.“The product is built by restaurants and for restaurants—what we built is informed by our partners. It truly comes from a place of how we can best provide what restaurants need to thrive,” says Vaynberg. “Restaurants shouldn’t have to pay for the guests who are trying to come to them.”Resy endeavors to be an ally to restaurant operators. According to recent Resy data, this past April was the strongest month for reservations since before coronavirus hit. The company was determined to help Resy operators survive the financial troubles of the pandemic and get back on track.“Fee relief was no question in our minds. Being part of American Express helped make that a reality very quickly. It wasn’t a debate. We’re here for the industry, and the most important thing we can do first is alleviate them of things they can’t do right now,” adds Vaynberg. “It was all about, what can we do to help your restaurant not go out of business?”Click here for more recovery and relief information for restaurant, hospitality and food service operators. And to keep listening, check out The Hospitality Hangout podcast on Spotify!This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Mike Bell, the chief executive officer of Miso Robotics, to explore how robot technology is transforming the restaurant and hospitality landscape.Miso Robotics is a robotic restaurant platform powered by artificial intelligence. The platform was created to support high-volume restaurant operators by making back of house processes safer, simpler, and seamless. Clients include CaliBurger, White Castle, and Levy Restaurants at Dodger Stadium.“There hasn’t been any real automation since the dishwasher,” says Bell. “Computer vision… is now available to the restaurant industry and it performs really well. The next wave of adoption for this technology is upon us.”“Flippy” is the platform’s autonomous robotic kitchen assistant. At present, the latest iteration of “Flippy” is a robotic arm that hangs from a frame right over a fry station at an existing restaurant, managing the dirty, repetitive, and often dangerous tasks that humans generally do not want to do.The goal for Miso Robotics was to humanize the robot for restaurant staff and make it like a colleague.“Flippy does a lot more than flipping burgers,” says Bell. “It is really hard for operators to recruit and retain people to do this job. It’s just not a job people generally want to do… it’s about $2500 for one shift—for one human being to stand over a fry station. So we thought, we’re going to provide our robots for the same amount of money.”Click here for more recovery and relief information for restaurant, hospitality and food service operators. And to keep listening, check out The Hospitality Hangout podcast on Spotify!This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with John Rigos, the founder and co-chief executive officer of Aurify Brands, to explore the culinary, marketing, and technology behind building a brand.Aurify Brands is committed to conceiving, building, and growing original concepts that last for the long-term. Their brands include Melt Shop, Little Beet, Table, Fields Good Chicken, and Five Guys. The goal is to foster brands with a great culture and lasting value that stay true to each business’s mission.“One of the nice things about how we’re structured as a platform is that we can pretty readily do a bolt-on acquisition to leverage the platform and integrate it into our portfolio more readily than a typical restaurant company,” says Rigos. “A typical restaurant company has a management team that supports the growth of the brand. We have that at each of the brand levels, but we also have this platform above them that supports the brand.”Aurify recently secured a major acquisition: Le Pain Quotidien. The popular chain was going to go bankrupt before the purchase.“We did pivot very strategically… we proactively started looking in the marketplace for brands that were great brands but were struggling on the liquidity side,” adds Rigos. “The company was sold to a private equity firm in 2016. In the ensuing years, some of the decisions at the management level crushed a lot of what made the brand special.”For Aurify, the bankruptcy was an opportunity for them to acquire the brand.“Either the company was going to go bankrupt or the company needed capital to take it through the bankruptcy process,” says Rigos. “The beauty of the bankruptcy process is it enables you to revisit your contracts. We started negotiating with all the landlords, as the bankruptcy process enables you to shed all the leases you don’t like… we felt really good being part of the solution that was going to be bringing back jobs and paying landlords and start paying suppliers.”Click here for more recovery and relief information for restaurant, hospitality and food service operators. And to keep listening, check out The Hospitality Hangout podcast on Spotify!This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Corey Manicone, the co-founder and chief executive officer of Zuul, to explore the growing popularity of ghost kitchens.This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Troy Henikoff, the managing director of MATH Venture Partners, to offer best practices for investing, as well as advice for young entrepreneurs fundraising for their new business.This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Jordan Boesch, the chief executive officer of 7shifts, to explore how the restaurant and hospitality industry has evolved over the course of the pandemic.This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Steve Elinson, the worldwide head of restaurants and foodservice for Amazon Web Services (AWS), to explore what Amazon offers restaurants today.This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Andrew Feigenson, the new chief executive officer of Personica, to explore the relationship and connections between hospitality, tech, and finance.This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Andrew Nash, the chief executive officer at Targetable, to explore two-for-one branding and rethinking your digital advertising strategy.This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Chris Webb, the chief executive officer and co-founder of ChowNow, to explore how restaurants today are enhancing and elevating their online ordering system.This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Kimberly Grant, the co-sponsor and chief strategy officer at FAST Acquisition Group, to explore her rise in the restaurant industry, and what lies ahead for FAST.This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Alex Canter, the chief executive officer of Ordermark and Nextbite, to explore the rise of virtual restaurant concepts in the industry.Where Ordermark helps brick-and-mortar stores make the transition to digital, Nextbite focuses on an altogether different type of clientele: virtual restaurant concepts.This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Ivan Matkovic, the founder and chief executive officer of Spendgo, to explore the ins and outs of cultivating customer loyalty.This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Andrew Smith, the managing director of Savory Fund, to explore the ins and outs of fundraising in hospitality.This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Bo Peabody, the Co-Owner of Mezze Restaurant Group and Executive Chairman of Seated, to explore the ins and outs of digital hospitality. This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Zack Oates, the founder and chief executive officer of Ovation, to explore how operators can improve the guest experience at their restaurants.This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Barry Herbst, the vice president of The Elliot Group, to explore hiring and retention as it relates to executives and other key members of your staff.This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Eric Smith, the founder and chief executive officer of Clockedin, to explore how the gig economy can move forward after the pandemic.Clockedin is a labor network platform designed to connect workers with organizations so as to cultivate short term and long term employment relationships. Workers can unearth opportunities and build their career, while companies can optimize interactions, convert human capital, and simplify operations.This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Michael Jacober, the founder and chief executive officer of Blanket, to discuss finding human capital solutions in the digital world for restaurant operators struggling amidst the coronavirus crisis.This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Brian Anton, the managing director of Citibank, to explore the financial future of restaurants.This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Stas Matviyenko, the co-founder and chief executive officer of Allset, to discuss making pickup contactless and implementing new technology in the midst of a pandemic.This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Christian Rivadalla, the chief information officer and co-founder of SoftPoint, to discuss how—in the midst of the pandemic—the company has worked to transition businesses into a contactless or off-premise sales model.This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Steven Simoni, the chief executive officer of on-demand ordering platform Bbot, to discuss the growing popularity of contactless technology in light of the pandemic.This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Jason Sherman, the founder and chief executive officer of TapRm, to explore the revolutionary rise—and potentially lucrative future—of beverage e-commerce in the wake of coronavirus.This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 first part of the two part series around the rise in beverage e-commerce of the Hospitality Hangout Podcast, Michael Schatzberg Schatzy “The Restaurant Rabbi” and Jimmy Frischling “The Finance Guy” chat with Nick Buzzell, chief executive officer and chairman of NBTV, to discuss new means of navigating digital ordering and virtual beverage and food experiences during and after the Coronavirus crisis.This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 the final part of this four part Coronavirus series of the Hospitality Hangout Podcast, Michael Schatzberg Schatzy “The Restaurant Rabbi” and Jimmy Frischling “The Finance Guy” chat with Sterling Douglass, founder and chief executive officer of Chowly, to discuss innovative ways around operating during the Coronavirus crisis.This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 part three of this four part Coronavirus series of the Hospitality Hangout Podcast, Michael Schatzberg Schatzy “The Restaurant Rabbi” and Jimmy Frischling “The Finance Guy” chat with Alan Hickey, chief executive officer of Vromo, to explore insights and ideas around new ways of operating during the Coronavirus crisis. This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 part two of this four part Coronavirus series of the Hospitality Hangout Podcast, Michael Schatzberg Schatzy “The Restaurant Rabbi” and Jimmy Frischling “The Finance Guy” chat with Yaniv Nissim, chief executive officer and founder of GoParrot, to explore insights and ideas around new ways of operating during the Coronavirus crisis. This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.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 part one of this four part Coronavirus series of the Hospitality Hangout Podcast, Michael Schatzberg (Schatzy) “The Restaurant Rabbi” and Jimmy Frischling “The Finance Guy” chat with Alex Blum, chief executive officer of Relay Delivery to explore a new means of operating amid the Coronavirus crisis.This syndicated content is brought to you by Branded Strategic Hospitality. Episode Credits:Sponsored by: DirecTVProduced by: Branded Hospitality MediaHosted by: Michael Schatzberg, Jimmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creative www.thehospitalityhangout.com Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.