The Hospitality Hangout
The Hospitality Hangout
Join Michael Schatzberg aka Schatzy (The Restaurant Guy) and Jimmy Frischling (The Finance Guy) on The Hospitality Hangout as they explore hospitality, food service, and investment trends while connecting with industry leaders. Each week, receive insider insights and funny stories that shape the hospitality landscape. They live at the intersection of hospitality, food service, technology, and investment, connecting the biggest players and boldest ideas shaping the industry. Each week, they serve up funny, informative, and wildly entertaining conversations with the insiders who are leading a new era of hospitality. From emerging brands and breakthrough tech to industry trends and restaurant success stories, no topic is off the table. It’s where the who’s who of hospitality hangs out – packed with expert insights, laugh-out-loud moments, and must-know trends that keep you ahead of the game. 🍽️ Tune in, grab a drink, and let’s talk shop! 🚀
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The Hospitality Hangout

Welcome to the Hospitality Hangout

Join Michael Schatzberg (The Restaurant Guy) and Jimmy Frischling (The Finance Guy) on The Hospitality Hangout for bold, hilarious, and insight-packed conversations with the power players redefining hospitality. From hot trends and tech breakthroughs to behind-the-scenes stories, no topic is off the table.

Recent Episodes

144
July 14, 2026

Protein, Fiber & People: How Beyond Juicery Is Building a Better-For-You Brand

Protein got the attention. Fiber is getting the follow-up. Beyond Juicery + Eatery CEO Jasmine Miller explains how functional food, better ingredients, and a people-first culture are shaping the next phase of better-for-you fast casual. From smoothies and cold-pressed juice to restaurant hiring, leadership, and franchise growth, this is the Beyond Juicery growth playbook.
145
July 7, 2026

Inside DRIPS by Pepsi: The Crafted Beverage Platform Built for Restaurants

At what point do dirty soda, cold foam, popping boba, and custom drinks become more than a trend and start functioning as a real restaurant growth strategy? PepsiCo’s Scott Finlow and Alison Dempsey explain how DRIPS by Pepsi is bringing crafted, personalized beverages to restaurants, theaters, and QSRs, and why the next restaurant growth opportunity may be sitting in the cup.
143
June 30, 2026

People First, Pizza Always: The Donatos Growth Playbook

Donatos Pizza President and CEO Kevin King joins Hospitality Hangout to share the people-first growth playbook behind one of America’s most enduring pizza brands. From 100 pieces of pepperoni on every large pizza to sauce automation, employee retention, restaurant technology, and scaling a legacy brand without losing its identity, this episode explores what it takes to keep people first and pizza always.
142
June 23, 2026

Boba Isn’t a Fad: How Gong cha Is Scaling Bubble Tea With Automation

Boba is no longer a niche menu item. On this episode of Hospitality Hangout, Chris Noffze, Director of Direct Franchising and Operations at Gong cha Americas, joins Jimmy and Schatzy to break down how Gong cha is scaling bubble tea in a cold, customizable beverage market that continues to pull in younger consumers.
141
June 16, 2026

Five Guys on AI, Automation, Loyalty and the Future of Restaurants

What does the future of restaurant technology really look like? For Five Guys VP of Technology M.J. Worsham, it’s not about chasing the newest shiny tool, it’s about finding tech that actually works for operators, improves the guest experience, and makes life easier for restaurant teams.
140
June 9, 2026

Paris Baguette Isn’t From Paris: How a Korean Bakery Café Went Global

Paris Baguette may sound French, but its story begins in South Korea. On this episode of Hospitality Hangout, hosts Jimmy Frischling and Michael Schatzberg sit down with Cathy Chavenet to explore how a Korean-born, French-inspired bakery café brand grew into a global powerhouse with more than 4,000 locations worldwide.

Recent Blog Posts

July 15, 2026

Franchise Unit Economics FAQ: What Restaurant Operators Ask Most

Franchise unit economics is where every conversation lands after our look at why emerging restaurant franchises are outgrowing the giants. Operators and prospective franchisees ask the same follow-up: fine, but does the unit make money? Here are the…
July 15, 2026

Restaurant Kiosk Cost FAQ: Your Top Questions Answered

Restaurant kiosk cost is the question our breakdown of why self-service kiosks are rewriting QSR economics generated more than any other — not ticket lift, but the invoice. Here are the questions operators are actually searching, answered with…
July 15, 2026

Emerging Restaurant Franchises Are Outgrowing the Giants in 2026

Emerging restaurant franchises are the fastest-growing concepts in American foodservice right now — and they are not the names on the stadium. They are 40-unit specialists most of your guests have never heard of, compounding at rates the legac…