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

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.
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.

Recent Blog Posts

July 28, 2026

Rickey Booker: How Breakfast Brothers Went From Food Trailer to Multi-Location Brand

Some restaurant brands are built in a boardroom. Breakfast Brothers was built behind a nightclub, out of a little black food trailer, one plate of chicken and waffles at a time. In the newest episode of The Hospitality Hangout, hosts Michael Schatzb…
July 28, 2026

QSR Value Menus FAQ: Do 2026 Deals Actually Pay Off?

Every chain is racing to launch a deal, but operators keep asking the same hard questions: do these promotions actually pay off, or just move volume at a loss? This FAQ tackles the real questions people are searching about QSR value menus in 2026. I…
July 28, 2026

Restaurant AI Visibility FAQ: Getting Found by AI Search in 2026

As more diners ask AI where to eat, one question dominates every operator conversation: how do I actually get my restaurant recommended? This FAQ answers the real questions people are searching about GEO for restaurants — the practice of optimizing …