Is the restaurant POS becoming just one agent inside a larger AI-powered operations platform? Restaurant technology leaders discuss the future of restaurant POS systems, Aloha POS, cloud restaurant technology, AI, reporting, labor data, time punches, sales data, and the restaurant tech stack. #HospitalityHangout #RestaurantPOS #RestaurantTechnology #FoodserviceTech
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…
Gong Cha’s Super Wu machine makes customized boba and bubble tea drinks in just 43 seconds. The system reads a QR-coded cup, dispenses tea and syrups to precise measurements, then lets the barista add ice, shake, seal, and serve. Faster custom drinks, more consistency, and less work behind the counter.…
Is the restaurant POS becoming just one agent inside a larger AI-powered operations platform? Restaurant technology leaders discuss the future of restaurant POS systems, Aloha POS, cloud restaurant technology, AI, reporting, labor data, time punches, sales data, and the restaurant tech stack. #HospitalityHangout #RestaurantPOS #RestaurantTechnology #FoodserviceTech
His go-to is a patty melt-style grilled cheese cheeseburger with bacon, grilled onions, grilled mushrooms, mustard, mayo, and pickles. For a first-time Five Guys order, he says keep it simple and taste the beef. #HospitalityHangout #FiveGuys #BurgerOrder #RestaurantIndustry
What are the biggest restaurant and foodservice trends right now: private dining clubs, membership restaurants, robot cooks, robots in the kitchen, mocktails, pickle-flavored everything, daily payments for restaurant workers, and the rise of protein everything.
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.
Croissants are hot, but croissant crisps take the trend even further. A croissant crisp is a pressed croissant that turns flat, thin, crispy, caramelized, and perfect for sweet-and-salty flavors like salted caramel pretzel and pink velvet. #HospitalityHangout #CroissantCrisp #BakeryTrends #FoodTrends
The BlackBerry Curve, the physical keyboard, the trackball… and a whole lot of habits that definitely did not age well.
AI and restaurant technology are only valuable if they actually make life easier for the people using them. #HospitalityHangout #RestaurantAI #RestaurantTechnology #RestaurantIndustry #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.
What first-time guests should order at Paris Baguette. The answer starts with the signature strawberry soft cream cake, a classic butter croissant, and a few pastry favorites before somehow turning into New York bagels, lox, capers, and Uber ratings. From bakery café favorites to funny rapid-fire questions, this clip is…
How does a global bakery café brand make each location feel local? Paris Baguette explains how the brand creates differentiation through in-house baking, fresh pastries, handcrafted cakes, specialty beverages, quality ingredients, pure butter, fresh cream, fresh fruit, Lavazza coffee beans, and a café experience built around coffee, pastries, and connection.…
This round of Hospitality Headlines LIVE from the SpotOn Studios at The Show, puts three wild food headlines on the board: emotional support mozzarella sticks, Baskin-Robbins turkey dinner ice cream, and an IKEA recipe written like furniture assembly instructions. Two headlines are real. One is completely fake. And somehow, the…
This time, the crew takes on one of the biggest breakfast and bakery questions: is a croissant a sandwich? A plain croissant may not count, but what about a ham and cheese croissant, a croissant breakfast sandwich, or a croissant lunch sandwich? Chime in! What do you think makes a…
agels are hot. Donuts are hot. So what happens when you put a hole in a croissant? In this Hospitality Hangout Short, the crew talks food trends, croissant mashups, donuts, bagels, cronuts, and why anything with a hole in the middle might already have an advantage on the menu. From…
What are some of the biggest food and beverage trends in restaurants right now: non-alcoholic beverages, matcha, croissant mashups, and whether skipping dessert is hot or not. The crew gets into why dessert culture feels so different in America compared to France and Italy, where dessert is treated as part…
Welcome to SpotOn Studios in Chicago at the big show, where the crew has to guess which wild food and restaurant headline is fake: Taco Bell opening a wedding chapel in Las Vegas, a restaurant banning ketchup for customers over the age of 12, or Oscar Mayer creating a bologna-inspired…
What are some of the biggest food and beverage trends in restaurants right now: non-alcoholic beverages, matcha, croissant mashups, and whether skipping dessert is hot or not. The crew gets into why dessert culture feels so different in America compared to France and Italy, where dessert is treated as part…
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 Kathy Chavenet to explore how a Korean-born, French-inspired bakery café brand grew into a global powerhouse with more than 4,000 locations worldwide.
Welcome back to Hospitality Headlines: Real or Fake? This time, the crew has to guess which wild food and restaurant headline is completely made up: quiet ramen in Japan, KFC finger-licking-good nail polish, or a steakhouse “meat sommelier” that pairs cuts of meat with your mood. Two headlines are real.…
Restaurant hours are not what they used to be. In this Hospitality Hangout Short, the crew talks with Rock & Brews CEO Adam Goldberg about how restaurant operators are changing hours, closing for slower dayparts, skipping Monday lunch, and even closing on Sundays — decisions that would have been almost…
Is anyone from Uber listening? Rock & Brews CEO Adam Goldberg says he has been locked out of Uber for years after changing email addresses, so now he only uses Lyft. In this Hospitality Hangout Short, the crew tries to solve his Uber account problem live and jokingly offers a…
Everybody wants to feel like a rockstar. In this Hospitality Hangout Short, Rock & Brews CEO Adam Goldberg talks about why private clubs are hot, why guests want to feel special, and how Rock & Brews builds a restaurant experience around music, energy, hospitality, and rock-and-roll culture. #HospitalityHangout #RockAndBrews #RestaurantIndustry…