Everyone talks about franchising like it’s as simple as signing an agreement and opening a restaurant. But the real game begins the exact second you start looking for commercial real estate. One bad lease, an unreliable general contractor, a delayed permit, or a location chosen for the wrong reasons can bleed your dream business dry before you ever open your doors.

In this episode of Chicago Sam’s Franchise GPS, guest host Justin Egan of Craveworthy Brands sits down with Nick Waeltz, Senior Vice President of Construction and Real Estate for Craveworthy Brands. With over 25 years of architectural design, restaurant development, and commercial construction experience (including foundational years at Jimmy John's) , Nick pulls back the curtain on the critical mistakes first-time franchisees make and how to avoid them.

Whether you're an aspiring entrepreneur preparing to sign your first franchise agreement, actively scouting locations, or an experienced multi-unit operator expanding your portfolio , this conversation delivers the exact blueprint needed to safeguard your capital, negotiate ironclad leases, and optimize your build-out timeline.

Key Takeaways & Mentions in This Episode

• Why the Best Sites Are Never "For Lease": Learn why driving around looking for signs in windows is a losing strategy, and why you must leverage plugged-in commercial real estate brokers to find off-market opportunities.
• The "Don't Fall in Love" Rule: Why emotional attachment to a commercial property destroys your negotiating power and how to know when walking away is your most profitable move.
• The Value of Killing a Site: Why spending thousands on up-front architectural and engineering due diligence to vet structural integrity can save you hundreds of thousands in unforeseen CapEx.
• Lease Negotiation Pitfalls: How to negotiate rent commencement dates contingent on receiving permits rather than standard timelines to avoid paying "dead rent".
• Hidden Occupancy Costs: Why focusing solely on the base rent number is dangerous, and how to accurately calculate CAM (Common Area Maintenance) fees, property taxes, and personal guarantees.
• The Restaurant Construction Matrix: Navigating the classic industry trade-off between Fast, Cheap, and Good, and how to properly vet three competing general contractor bids.
• The Hidden Killer of Profitability: Understanding "Lost Sales"—how a delayed opening of just 3 to 4 weeks can secretly cost you $80,000+ in unrecoverable revenue.

Episode Links

• Learn More About Franchising: Craveworthy Brands Official Website
• Subscribe on Audio Platforms:
• Franchise GPS on Apple Podcasts
• Franchise GPS on Spotify
• Watch on YouTube
• https://www.youtube.com/@CraveworthyBrands

Connect with the Speakers on LinkedIn:

• Guest Host: Justin Egan on LinkedIn
• Featured Guest: Nick Waeltz on LinkedIn
• Series Host: Sam Stanovich on LinkedIn

If you enjoyed the episode, make sure to subscribe, leave a review, and share Franchise GPS with someone in the hospitality or franchise world.

What does it take to grow a franchise brand without hollowing it out?

In Episode 2 of Franchise GPS, host Justin Egan sits down with Cassie Miller, Chief Marketing Officer at Craveworthy Brands, for a conversation that cuts to the heart of one of franchising's hardest problems: scaling without losing the soul.

Cassie has been in the trenches of building and expanding emerging restaurant concepts — and she's learned that the brands that survive rapid growth aren't just operationally sound. They're culturally intentional. In this episode, she shares the frameworks, leadership principles, and hard-won lessons that separate the brands people remember from the ones they forget.

What you'll take away from this episode:

• Why the strongest franchise systems are built on systems, not personalities — and why that distinction is everything
• The "flying a plane" framework for restaurant operations: why consistent processes are the only thing standing between chaos and scale
• How to protect a brand's identity when growth is pulling it in a hundred different directions
• The real role of marketing in franchise growth — and why it's about far more than ads
• What most brands get wrong when they try to scale too fast
• How culture and operations must move together — and what breaks when they don't
• Practical ways operators can deepen guest connections and build genuine community right now

This isn't theory. It's a playbook from someone who has lived it.

Whether you're a franchisee, franchisor, restaurant operator, marketer, or entrepreneur, this episode will reshape how you think about growth, culture, and what it actually means to build a brand worth believing in.

Franchise GPS — Navigate the business of franchising with the people who've already mapped the terrain.

Subscribe. Review. Share. If this episode hit home, send it to someone building something worth protecting.

Follow & Connect:

Connect with Justin Egan https://www.linkedin.com/in/samuelstanovich/

Connect with Cassie Miller: https://www.linkedin.com/in/cassie-scholtens/

YouTube: https://www.youtube.com/@CraveworthyBrands

Website: https://craveworthybrands.com

If you enjoyed the episode, make sure to subscribe, leave a review, and share Franchise GPS with someone in the hospitality or franchise world.

Welcome to Episode 1 of Franchise GPS with Sam Stanovich — the podcast where franchise leaders, operators, and entrepreneurs share real-world strategies for building successful businesses and thriving community brands.

In this debut episode, Sam sits down with Nandini Mangroo, multi-unit franchisee of Taffer's Tavern and one of the original operators to join the Jon Taffer franchise family. From opening her first location in Alpharetta to expanding into Midtown Atlanta and Mercedes-Benz Stadium, Nandini shares the practical marketing and hospitality strategies that helped turn her restaurants into true community hubs.

This conversation is packed with actionable insights for franchisees, restaurant operators, and small business owners looking to grow traffic, build loyal guests, and create unforgettable customer experiences.

Inside this episode:

• How to successfully launch a restaurant grand opening

• Why “you’re not opening a restaurant — you’re launching a community hub”

• Building local partnerships with apartments, hotels, and businesses

• Using events like the Kentucky Derby and World Cup to drive traffic

• Creating emotional connections that turn first-time guests into regulars

• Social media strategies for restaurant operators with any budget

• How to use limited-time offers and seasonal cocktails to boost engagement

• Tips for planning successful community events and promotions

• Lessons learned from promotions that didn’t work — and what operators should avoid

• Why hospitality, consistency, and intentional marketing still matter most

Whether you’re a first-time franchisee, a restaurant owner, or someone passionate about hospitality and entrepreneurship, this episode delivers practical advice you can apply immediately.

Follow & Connect:

LinkedIn: https://www.linkedin.com/in/samuelstanovich/

Instagram: https://www.instagram.com/chicago_sam/

YouTube: https://www.youtube.com/@CraveworthyBrands

Website: https://craveworthybrands.com

Taffer’s Tavern: https://tafferstavern.com/

If you enjoyed the episode, make sure to subscribe, leave a review, and share Franchise GPS with someone in the hospitality or franchise world.

Recorded live at CraveCon 2025, this episode of Room for Seconds features guest host Josh Halpern in conversation with Brian Smetana of 25/7 Digital Labs and Adam Salinas of LG Electronics USA.

Together, they explore the major shifts reshaping the restaurant industry, starting with the evolution of digital signage from a perceived expense into a long-term cost-saving and revenue-driving tool. What once felt like a luxury is quickly becoming essential, giving operators the ability to update menus instantly, reduce ongoing production costs, and create more dynamic, engaging in-store experiences.

The conversation also reframes dynamic pricing, challenging the idea that it’s a new or controversial concept. From happy hour specials to grocery store promotions, pricing has always been fluid—what’s changed is the speed and precision enabled by modern technology. With deeper integration between digital systems and point-of-sale platforms, restaurants now have the ability to adjust pricing in real time, reduce waste, and better match demand throughout the day.

Looking ahead, Brian and Adam highlight how the future of restaurants will be defined by interactivity, personalization, and mobile-first behavior. From kiosks and digital displays to app-based ordering and immersive experiences, technology is shifting how customers engage with brands—and, more importantly, who is driving those decisions. As younger generations play a larger role in where families choose to eat, creating an experience that is fast, engaging, and relevant has never been more critical.

This episode offers a clear look at where restaurant technology is headed and how operators can begin adapting now—without needing to overhaul everything overnight.

#RoomForSeconds #CraveworthyBrands #restaurantleadership

Episode Links

• Connect with Josh Halpern on LinkedIn
• Learn more about 25 7 Digital Labs
• Follow 25 7 Digital Labs on LinkedIn
• Follow on Facebook

Connect with Gregg / Craveworthy Brands

• Gregg Majewski Instagram
• Craveworthy Brands Instagram
• Visit Craveworthy Online
• Gregg Majewski LinkedIn
• CRAVEWORTHY FRANCHISING
• CRAVEWORTHY BRANDS
• INVEST IN CRAVEWORTHY

Connect with Room for Seconds

• Subscribe on YouTube
• Subscribe on Spotify
• Subscribe on Apple Podcasts
• View Past Episodes on Craveworthy Website

In this episode of Room for Seconds, guest host Josh Halpern sat down with Avi Goren at CraveCon 2025, co-founder of Marqii, to unpack one of the most overlooked—but critical—drivers of restaurant success: discoverability.

As the guest journey becomes more fragmented than ever, Avi explains why simply having great food and service is no longer enough. Restaurants today have to win before the customer even walks in the door—at the moment of search. From Google and Yelp to TikTok, AI tools, and beyond, brands now need to show up accurately and consistently across every digital touchpoint.

The conversation dives into why “digital hygiene”—things like accurate hours, menus, and listings—is often ignored, despite being foundational to growth. Avi shares how outdated or inconsistent information doesn’t just hurt SEO—it actively creates negative guest experiences before an order is ever placed.

They also explore how AI is changing the landscape, giving operators access to insights and competitive intelligence that were previously out of reach. But even with better tools, the biggest challenge remains execution—building systems that work in the background while operators focus on running their business.

This episode is a must-listen for anyone in hospitality trying to understand how customers actually find restaurants today—and why getting discovered is becoming the hardest part of the business.

Episode Links

• Connect with Josh Halpern on LinkedIn
• Connect with Avi on LinkedIn
• Learn more about Marqii
• Follow Marqii on LinkedIn
• Subscribe on YouTube
• Follow on Instagram
• Follow on Facebook

Connect with Gregg / Craveworthy Brands

• Gregg Majewski Instagram
• Craveworthy Brands Instagram
• Visit Craveworthy Online
• Gregg Majewski LinkedIn
• CRAVEWORTHY FRANCHISING
• CRAVEWORTHY BRANDS
• INVEST IN CRAVEWORTHY

Connect with Room for Seconds

• Subscribe on YouTube
• Subscribe on Spotify
• Subscribe on Apple Podcasts
• View Past Episodes on Craveworthy Website

Filmed live at CraveCon 2025, guest host Josh Halpern sits down with Chris McKenty of Edward Don & Company to explore the hidden systems that make restaurants actually work — from kitchen design to equipment strategy.

Chris walks through the critical role that kitchen layout plays in the success of a restaurant. Often designed months before a location opens, the kitchen acts as the operational engine of the business. If workflow, equipment placement, and production lines aren’t built correctly from the start, service speed, food quality, and overall profitability can all suffer.

One of the biggest trends Chris is seeing across the industry is the steady shrinking of restaurant kitchens. As lease costs rise and operators look to maximize dining room revenue, more square footage is being allocated to guest-facing areas — leaving designers to do more with less space in the back of house. That shift is driving a wave of innovation from equipment manufacturers, with new multi-functional equipment designed to replace multiple machines while occupying a smaller footprint.

Josh and Chris also dive into the economics of restaurant equipment. From high-end “Ferrari” models to more budget-friendly alternatives, operators must constantly balance performance, durability, and cost — especially when building systems that need to scale across multiple locations.

The conversation also touches on evolving restaurant formats, the rise of takeout and third-party delivery, and how those trends are influencing kitchen design decisions. As off-premise dining continues to grow, operators are rethinking everything from production flow to pickup stations in order to keep up with changing consumer behavior.

Together, Josh and Chris pull back the curtain on the operational decisions happening behind the scenes — and why getting the kitchen right is one of the most important factors in building a successful restaurant.

Episode Links

• Connect with Josh Halpern on LinkedIn
• Connect with Chris on LinkedIn
• Learn more about Edward Don & Company
• Follow Edward Don & Company on LinkedIn
• Subscribe on YouTube
• Follow on Instagram
• Follow on Facebook

Connect with Gregg / Craveworthy Brands

• Gregg Majewski Instagram
• Craveworthy Brands Instagram
• Visit Craveworthy Online
• Gregg Majewski LinkedIn
• CRAVEWORTHY FRANCHISING
• CRAVEWORTHY BRANDS
• INVEST IN CRAVEWORTHY

Connect with Room for Seconds

• Subscribe on YouTube
• Subscribe on Spotify
• Subscribe on Apple Podcasts
• View Past Episodes on Craveworthy Website

Recorded live at CraveCon 2025, guest host Josh Halpern sits down with Rachael Nemeth, CEO and Co-Founder of Opus Training, to unpack why traditional restaurant training is failing today’s workforce — and what operators must do next.

Rachael shares the core insight that sparked Opus: while roughly 80% of the global workforce is deskless, nearly all training technology has historically been built for people sitting at computers. The result is a massive access and engagement gap across restaurant teams. In this conversation, she explains why legacy approaches are fundamentally mismatched with how modern frontline employees actually learn and work.

Josh and Rachael dive into how Opus is rethinking the entire training experience to be mobile-first, multilingual, and delivered in the moments that matter most. Instead of forcing hours of information into short onboarding windows, Opus uses a swipeable, social-style learning format designed to boost retention and engagement. The platform combines short-form content, interactive quizzes, and skill validation to ensure training doesn’t just get completed — it actually sticks.

The discussion also looks ahead to the growing role of AI in restaurant operations. Rachael explains how real-time intelligence and integrations with guest feedback platforms like Ovation are transforming training from a reactive exercise into a proactive performance driver. By surfacing insights and delivering guidance in the moment employees need it, operators can address service issues earlier, support managers more effectively, and ultimately protect the guest experience.

They also explore the importance of developing managers as coaches, expanding training beyond new hires to the full employee lifecycle, and why the restaurants that win in the next decade will be the ones that treat learning as a continuous, embedded part of operations.

Episode Links

• Connect with Josh Halpern on LinkedIn
• Connect with Rachael on LinkedIn
• Learn more about Opus Training
• Follow Opus Training on LinkedIn
• Follow Opus on X
• Follow Opus on Facebook

Connect with Gregg / Craveworthy Brands

• Gregg Majewski Instagram
• Craveworthy Brands Instagram
• Visit Craveworthy Online
• Gregg Majewski LinkedIn
• CRAVEWORTHY FRANCHISING
• CRAVEWORTHY BRANDS
• INVEST IN CRAVEWORTHY

Connect with Room for Seconds

• Subscribe on YouTube
• Subscribe on Spotify
• Subscribe on Apple Podcasts
• View Past Episodes on Craveworthy Website

Recorded live at Crave Con 2025, this special episode of Room for Seconds flips the script. Guest host Josh Halpern sits down with his longtime collaborator and fellow podcast host, Jimmy Frischling, co-founder of Branded Hospitality.

Jimmy pulls back the curtain on what it actually takes to build the business of hospitality in today’s environment. From investing in restaurant brands and operator-first technology to navigating failure, risk, and rapid change, this conversation is a masterclass in long-term thinking and people-driven leadership.

The episode dives deep into:

• Why betting on the right people matters more than betting on ideas
• How to evaluate restaurant tech through an operator-first lens
• The role of healthy tension and honest conversations in building durable companies
• Why not every investment is supposed to win—and why that’s okay
• How hospitality brands can scale smarter by leveraging shared knowledge, systems, and community

Jimmy also reflects on Branded Hospitality’s evolution into a true crossroads of the industry—where emerging brands meet incumbents, new tech meets real operators, and collaboration drives innovation. Throughout the conversation, one idea remains constant: hospitality is still, and always will be, a people business, even in a tech-enabled world.

Episode Links

• Connect with Josh Halpern on LinkedIn
• Connect with Jimmy Frischling on LinkedIn
• Connect with Branded Hospitality on LinkedIn
• Visit Branded Hospitality Online
• Listen to the Hospitality Hangout
• Watch the Hospitality Hangout on YouTube
• Follow the Hospitality Hangout on Instagram

Connect with Gregg / Craveworthy Brands

• Gregg Majewski Instagram
• Craveworthy Brands Instagram
• Visit Craveworthy Online
• Gregg Majewski LinkedIn
• CRAVEWORTHY FRANCHISING
• CRAVEWORTHY BRANDS
• INVEST IN CRAVEWORTHY

Connect with Room for Seconds

• Subscribe on YouTube
• Subscribe on Spotify
• Subscribe on Apple Podcasts
• View Past Episodes on Craveworthy Website

Live from CraveCon 2025, Room for Seconds welcomes guest host Sam Stanovich for an in-depth conversation with Matt Ensero and Justin Egan, the co-founders of Wing It On — a brand redefining what a modern wing concept can be.

The episode opens with the origin story behind Wing It On, from late-night wing experiments and a coffee-shop naming moment to building a fast-casual concept rooted in authentic Buffalo-style wings. Matt and Justin explain why staying true to the fundamentals — crispy wings, real butter-based sauces, and house-made dips — has been the backbone of their success in a category crowded with copycats.

The conversation then turns to Wing It On’s standout performance at the 2025 National Buffalo Wing Festival, where the team entered four sauce competitions and earned four trophies, including top honors for their signature traditional medium buffalo sauce. Competing — and winning — in the birthplace of the buffalo wing validates not just their recipes, but their relentless focus on quality, craft, and consistency.

Finally, Matt and Justin break down why Wing It On is attracting serious attention from franchise operators. Backed by Craveworthy Brands, the concept pairs award-winning food with a full-scale support system spanning real estate, construction, training, operations, marketing, and supply chain. For entrepreneurs looking to enter a proven QSR model early — without sacrificing infrastructure or guidance — Wing It On presents a rare opportunity.

Whether you’re a wing fanatic, a restaurant operator, or someone interested in how passion-driven brands scale the right way, this episode delivers real insight into what it takes to build — and grow — a championship food brand.

Episode Links

• Connect with Sam Stanovich on LinkedIn
• Connect with Matt Ensero on LinkedIn
• Connect with Justin Egan on LinkedIn
• Visit the National Buffalo Wing Festival online

Wing It On! Official:

• Visit Wing It On! online
• Wing It On! Instagram
• Wing It On! Facebook
• Wing It On! LinkedIn

Connect with Gregg / Craveworthy Brands

• Gregg Majewski Instagram
• Craveworthy Brands Instagram
• Visit Craveworthy Online
• Gregg Majewski LinkedIn
• CRAVEWORTHY FRANCHISING
• CRAVEWORTHY BRANDS
• INVEST IN CRAVEWORTHY

Connect with Room for Seconds

• Subscribe on YouTube
• Subscribe on Spotify
• Subscribe on Apple Podcasts
• View Past Episodes on Craveworthy Website