Chicago Sam's Franchise GPS

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

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

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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

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• 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
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• 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
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• 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
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• 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
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• View Past Episodes on Craveworthy Website

Recorded live at CraveCon 2025, this episode of Room for Seconds features guest host Josh Halpern in conversation with Greg Zamfotis, founder and CEO of Gregorys Coffee, for a wide-ranging discussion on passion, product obsession, and building a brand rooted in craft and community.

Greg traces his journey back to growing up in a family-run food business in New York City—working deliveries as a kid and learning the fundamentals of hospitality long before launching Gregorys Coffee in 2006. What began as a single shop fueled by a deep love for coffee has grown into more than 50 locations nationwide, all anchored by an uncompromising commitment to the bean.

Throughout the conversation, Greg explains why he believes coffee is more complex than wine, why the morning ritual leaves zero margin for error, and how Gregorys has resisted trends in favor of elevating quality—innovating with drinks like cold brew mojitos, biscotti-inspired lattes, and clean, coffee-based energy beverages without ever losing sight of the core product.

The episode also explores Greg’s philosophy on menu development, ingredient integrity, and why trust starts with making undeniably great coffee. He shares how inspiration from mixology, global coffee culture, and personal heritage shapes Gregorys’ ever-evolving menu—while still honoring the daily ritual millions depend on.

Finally, Greg looks ahead to the next chapter for Gregorys Coffee, including national expansion, franchising, and what it means to invite other operators into a brand built on passion, people, and community.

A must-listen for founders, operators, and anyone fascinated by how deep product love—when paired with discipline and vision—can turn a single coffee shop into a scalable, culture-defining brand.

Episode Links

• Connect with Greg on LinkedIn
• Visit Gregorys Coffee online
• Follow Gregorys Coffee on Facebook
• Follow Gregorys Coffee on Instagram
• Follow Gregorys Coffee on Tik Tok
• Follow Gregorys Coffee on X
• Follow Josh on LinkedIn

ABOUT JOSH HALPERN:

Josh Halpern is the Chief Business Officer for Craveworthy Brands and CEO of Big Chicken. Over 20 years of professional and leadership experience in industries ranging from Consumer-Packaged Goods (CPG), to retail and now the restaurant business.

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
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• View Past Episodes on Craveworthy Website

NOMINATE A GUEST — Do you know someone who would be great on this show? Let us know by emailing us at [email protected] or sending a DM on social media @craveworthybrands

Recorded live at CraveCon 2025, this episode of Room for Seconds features guest host Sam Stanovich in conversation with Fresh Brothers co-founder Scott Goldberg—aka “The Pizza Man”—for a deep dive into the entrepreneurial journey behind one of the West Coast’s most respected pizza brands.

Scott traces his origin story back to 1985, when he took a leap of faith and used $7,000 of his college tuition to purchase a struggling pizza shop in Miller Beach, Indiana. That shop, Miller Pizza Company, is still operating nearly 40 years later and became the foundation for Scott’s philosophy around quality, consistency, and hard work. The conversation follows Scott’s move west in 2008, when his brother Adam convinced him to bring authentic Chicago tavern-style pizza to Los Angeles—launching the first Fresh Brothers location in Manhattan Beach.

From there, Scott breaks down the operational decisions that fueled Fresh Brothers’ growth to more than 20 locations, including their early investment in a centralized commissary, their obsession with dough consistency, and their famously “mad scientist” approach to authenticity—going so far as to ship water from Chicago to California to replicate the exact pH levels needed for their dough. He also shares why a simple medium cheese pizza remains his ultimate quality test and how vendor loyalty, ingredient discipline, and packaging all play a role in delivering a great pie long after it leaves the oven.

Beyond pizza, Scott opens up about working in a family business with his brothers Adam and Michael, the systems they built to scale without losing quality, and the importance of hands-on leadership and long-term team development in an industry known for high turnover. The episode also explores Fresh Brothers’ expansion into stadiums, arenas, hospitals, and airports, and how operational innovation made large-scale, high-volume pizza service possible without sacrificing quality.

Finally, Scott discusses the next chapter for Fresh Brothers following its acquisition by Craveworthy Brands, including franchising, national—and potentially global—expansion, and why he believes the brand is ready to grow far beyond the West Coast.

A must-listen for operators, founders, and anyone fascinated by how obsession with the fundamentals can turn a single pizza shop into a scalable, enduring brand.

Episode Links

• Connect with Scott on LinkedIn
• Visit Fresh Brothers online
• Follow Fresh Brothers on Facebook
• Follow Fresh Brothers on Instagram
• Follow Fresh Brothers on Tik Tok
• Follow Fresh Brothers on X

ABOUT SAM STANOVICH:

Senior Vice President Franchise Leadership. Sam is a dynamic leader with over 30 years in leadership roles across the hospitality industry, including being an active QSR franchisee of a national brand. Sam is a people connector and an influential leader with a growth mindset.

ABOUT GREGG MAJEWSKI:

Gregg Majewski has a vast amount of experience as a corporate executive in the restaurant industry. As the former CEO of Jimmy John’s, he played a major role in expanding the franchise from 33 to 300+ stores in just 5 years by surrounding the company’s marketing strategy around the innovative approach of delivering sandwiches and being “freaky fast”. Majewski has worked to develop restaurant concepts over the last two plus decades, before starting Craveworthy Brands in 2023, which currently includes a growing portfolio of restaurant brands.

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
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• View Past Episodes on Craveworthy Website

NOMINATE A GUEST — Do you know someone who would be great on this show? Let us know by emailing us at [email protected] or sending a DM on social media @craveworthybrands

At the 2024 Prosper Forum, Gregg Majewski, CEO of Craveworthy Brands, captivated attendees with his fireside chat alongside Michael Gottlieb. The discussion centered on his unique philosophy on leadership, employee rewards, and franchise success. From his commitment to building millionaire employees to his focus on franchisee profitability, Gregg reveals the values that drive his approach to business. Listen in to hear how he creates lasting partnerships by investing in people, leading by example, and fostering an environment where everyone—from employees to franchisees—can share in the company’s growth and success.

Key Takeaways:

1. Empowering Talent Through Trust and Example - Gregg Majewski, CEO of Craveworthy Brands, believes that the foundation of effective leadership is building genuine trust. One standout approach Majewski takes is "over-promoting" talent, inspired by his own early experience when Jimmy John Liautaud took a chance on him at age 21. Majewski now pays it forward by offering significant opportunities to his best talent, regardless of age or tenure, knowing that “if you over-promote the best talent...they’re gonna work their butts off for you.” This approach is key to Craveworthy Brands' success, fostering a culture of opportunity and trust built on his unwavering example.
2. Rewarding Employees with True Ownership - Gregg sees employee rewards as more than just bonuses—they’re about creating real wealth and long-term ownership for his team. Early in Craveworthy’s journey, he put this into action by gifting $1 million in equity to his first employees, despite the company’s startup status. This unique approach not only recognizes hard work but fosters loyalty, inspiring his team to share in the success they help create. 
3. Franchisee Success as a Path to Shared Prosperity - For Gregg, success in franchising is all about helping franchisees achieve their own American dream, even if it means reducing his own profit margins or working harder to increase theirs. By investing in franchisee success, Craveworthy Brands builds lasting partnerships and shared growth, creating a model where everyone prospers together.

Episode Links:

• Get Ready for the 2025 Prosper Forum
• Connect with Mike Gottlieb on LinkedIn
• Visit Cohn Rezneck LLP Online

ABOUT MIKE GOTTLIEB:

As Managing Director, National Hospitality Advisory, Michael Gottlieb provides deep industry expertise to CohnReznick Hospitality clients. A renowned restaurant industry expert, he is a global business and financial leader with over 35 years of experience in business strategy, P&L management, operations, enterprise risk management, and governance.

Mike has deep knowledge and expertise in optimizing revenue channels, digital transformation, workforce challenges, supply chain management, franchising structuring and operations, real estate and lease considerations, and operational, transaction, and tax matters. He has worked with most of the leadership in the restaurant industry and was involved in several of the high-profile transactions.

Mike began his career as a restaurant operator, providing him with inside experience on the financial and operational complexities of the restaurant business. He leveraged that experience into a career in public accounting, serving as a senior audit partner and global business leader for a Big 4 firm’s restaurant practice. During his 20-year restaurant leadership tenure with that firm, he achieved significant growth for the practice.

Mike is a sought-after expert and was most recently named one of The Consulting Report’s Top 25 Travel and Hospitality Consultants and Leaders for 2023.

ABOUT CRAVEWORTHY MEDIA:

Gregg Majewski has a vast amount of experience as a corporate executive in the restaurant industry. As the former CEO of Jimmy John’s, he played a major role in expanding the franchise from 33 to 300+ stores in just 5 years by surrounding the company’s marketing strategy around the innovative approach of delivering sandwiches and being “freaky fast”. Majewski has worked to develop restaurant concepts over the last two plus decades, before starting Craveworthy Brands in 2023, which currently includes a growing portfolio of restaurant brands. Craveworthy Media is Majewski’s gift back to the industry that has given him so much. The goal of Craveworthy is to inspire the up and coming industry leaders by providing important information, stories, and insights from titans past and present.

Connect with Craveworthy

• Follow Gregg Majewski on Instagram
• Follow Craveworthy Brands on Instagram
• Visit Craveworthy Online
• Connect with Gregg Majewski on LinkedIn
• CRAVEWORTHY FRANCHISING
• CRAVEWORTHY BRANDS
• INVEST IN CRAVEWORTHY

Connect with Room for Seconds

• Subscribe on YouTube
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NOMINATE A GUEST — Do you know someone who would be great on this show? Let us know by emailing us EMAIL or sending a DM on social media @craveworthybrands

***

Produced by Cali BBQ Media

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“Every business needs to be a media company”

In this episode from the 2025 National Restaurant Association Show in Chicago, Gregg Majewski sits down with David Jobe, founder of The Prosper Company, to discuss how the Prosper Accelerate program is transforming restaurant industry leadership. They explore building better tables by building better businesses, the importance of mentorship, and why developing the next generation is the key to a thriving hospitality industry. Learn how Prosper is bridging the gap between current leaders and emerging talent, and why everyone in the industry should embrace this unique community.

Key Takeaways:

1. The Power of Community and Exposure - David emphasizes that real growth for emerging leaders happens when they’re exposed to both their peers and current industry veterans. "Magic happens just in itself because you then have exposure. With these next generation of leaders. With the current leaders, that alone is a big idea." This blend of experience and fresh perspectives sparks innovation and motivation. 
2. The Value of Recognizing and Developing Talent - Identifying and celebrating rising stars isn’t just good for morale—it’s essential for a company’s growth and reputation. When organizations invest in recognizing talent, they signal that people matter, which strengthens loyalty and culture. David Jobe highlights how Prosper Accelerate helps companies spotlight promising individuals and invest in their development, ultimately building stronger, more innovative teams.
3. Why Leaders Should Share Knowledge and Give Back - A key challenge in the industry is getting leaders to open up and mentor the next generation, often fearing they might train their replacements. David urges leaders to think differently—sharing wisdom and knowledge is how industries evolve and attract top talent. By investing in others’ success, leaders build a stronger, more dynamic community that’s essential for long-term growth.

EPISODE LINKS:

• Connect with David on LinkedIn
• Connect with Prosper Company on LinkedIn
• Visit Prosper Company Online
• Follow Prosper Company on Instagram
• Follow Prosper Company on X
• Visit the National Restaurant Association Show
• Visit the National Restaurant Association Online

ABOUT DAVID JOBE:

Mr. Jobe serves as a Director on the Twin Hospitality Group Inc. Board. Mr. Jobe is also a co-founder, and has served as the Chief Executive Officer of Prosper Company, a purpose-driven, inclusive community within the foodservice and hospitality industries, since September 2022. Prior to Prosper Company, Mr. Jobe served as the President, a Partner and a member of the board of directors of Revelry Group, a certified B Corporation that creates shared value for companies in the food, beverage, and hospitality sectors, from January 2019 to August 2022. Prior to Revelry Group, Mr. Jobe was at Winsight Media for 20 years where he served in a number of roles, including as the President and Chief Customer Officer. Mr. Jobe has over 25 years of experience in the global foodservice, hospitality and convenience retailing industries. Mr. Jobe received a Bachelor of Arts degree in Business Administration from Washington State University.

ABOUT GREGG MAJEWSKI:

Gregg Majewski has a vast amount of experience as a corporate executive in the restaurant industry. As the former CEO of Jimmy John’s, he played a major role in expanding the franchise from 33 to 300+ stores in just 5 years by surrounding the company’s marketing strategy around the innovative approach of delivering sandwiches and being “freaky fast”. Majewski has worked to develop restaurant concepts over the last two plus decades, before starting Craveworthy Brands in 2023, which currently includes a growing portfolio of restaurant brands.

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

NOMINATE A GUEST — Do you know someone who would be great on this show? Let us know by emailing us at [email protected] or sending a DM on social media @craveworthybrands

***

Produced by Cali BBQ Media

Engage with Cali BBQ Media

“Every business needs to be a media company”