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

148
Aug. 4, 2026

How The Mudpuppy Used AI Menu Engineering to Grow Restaurant Sales

Is your restaurant menu leaving money on the table? Amir Harpaz of The Mudpuppy explains how a seasonal dockside restaurant on Tellico Lake used AI menu engineering, menu psychology, POS data, and smarter restaurant technology to improve sales without simply raising prices. From Menu Mind to SpotOn integrations, this conversation looks at how independent operators can use AI and better systems to grow.
147
July 28, 2026

How Rickey Booker Built Breakfast Brothers From the Ground Up

Breakfast Brothers started with a food trailer behind a Dallas nightclub. Then the city shut it down, and Rickey Booker realized people were not just coming for the party. They were coming for the food. On this episode of Hospitality Hangout, Rickey shares how he built Breakfast Brothers into a Dallas breakfast and soul food brand with restaurants, a food truck, catering, chicken and waffles, and a story rooted in hustle, systems, and real hospitality.
146
July 21, 2026

Why Barcelona Wine Bar Still Feels Fresh After 30 Years

What makes Barcelona Wine Bar still feel fresh after 30 years? COO Amy Hom joins Hospitality Hangout to talk about the people-first culture behind the tapas and wine bar brand, why she “hires for the fun,” how heart checks and development plans support retention, and why small plates, Spanish wine, and experiential dining continue to resonate with today’s guests.
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.

Recent Blog Posts

Aug. 6, 2026

Choosing a Restaurant CRM: FAQ for Operators Buying in 2026

Before operators sign a contract, they ask the same handful of questions about a restaurant CRM. This restaurant CRM FAQ answers them for 2026 with citable data — what it is, how it works, and whether it pays off. It pairs with our breakdown of why …
Aug. 6, 2026

AI in Restaurants FAQ: Your Top 2026 Questions Answered

Everyone's talking about AI in restaurants, but most owners just want straight answers. This AI in restaurants FAQ tackles the questions operators are actually searching in 2026 — what it is, what it costs, and whether it works — with data you can c…
Aug. 6, 2026

Why Restaurant Loyalty Programs Are the 2026 Battleground for Guest Retention

If 2025 was the year guests started wandering, 2026 is the year restaurants are fighting to keep them. Habitual loyalty is fading fast, and the tools operators are reaching for to fix it are restaurant loyalty programs — reengineered around personal…