This month on Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” are taking a break from their usual interview episodes and bringing you a Best Of season of all your favorite segments. They bring back “Best Of” old favorites such as “Top of the Tech Stack” and “The Branded Quickfire.”
In this episode they feature a Best Of Talking Back with special guest and Co Founder & CEO at Chowly, Inc., Sterling Douglass. When Schatzberg and Frischling started Hospitality Hangout podcast to talk to people in the industry, they quickly learned that their guests had questions for them as well. They created Talking Back to give their guests the opportunity to ask them questions.
This episode shares several great questions from many industry leaders. David Bloom, Chief Development and Operating officer at Capriotti’s and Wing Zone had a three part question. He asked, “What are you the most excited about for the future of tech?” Frischling answered he was most excited and loves the optionality and the large “menu” of tech available to operators. Bloom also asked, “What is the biggest lever a brand can pull to position themselves ahead of the curve?” Frischling said that the biggest lever would be to leverage AI and automation to address the issue of labor shortage and that he’s interested in a combination of data and analytics dominated decision making.
Marty Hahnfeld, Chief Customer Officer at Olo was a guest on season 4 and he asked, “What is one thing that is a normal part of the restaurant experience today that will be gone in 5 years?” Schatzberg answered, Handwriting menus and written reservation books will be a thing of the past. Everything will be done on mobile. Also the idea of walking into a McDonalds and an employee asking what you would like, that will become fully automated.
When Anand Gala, Managing Partner at Gala Capital Partners asked, “What does Branded think about restaurant companies buying tech companies?” Frischling believes no one size fits all and that there are opportunities for restauranteurs to be good investors in tech companies, as well as good clients in tech companies. It depends on the company goals. Schatzberg said being a good customer is key, but maybe as a defensive measure, a restaurant could invest in a company to stop it from going exclusively to a competitor.
To hear Dan Rowe, CEO of Fransmart ask about trends, CEO of Piestro, Massimo Noja De Marco’s question about helping smaller operators and Steven Elinson, Head of Worldwide Business Development, Restaurant, Catering and Food Service Industries for Amazon Web Services ask about opening a new restaurant during the pandemic plus get the guy’s answers, check out this best of episode on Hospitality Hangout.
