Chicago Sam's Franchise GPS

Filmed at the site of the 2025 National Restaurant Association Show in Chicago, IL., Gregg Majewski sits down with Shawn Walchef—the podcast king of the restaurant industry, owner of Cali BBQ in San Diego, and founder of Cali BBQ Media. Shawn shares his journey from struggling barbecue joint to industry influencer, highlighting how building in public, embracing social media, and staying curious can transform a brand. This episode dives deep into why storytelling matters, the importance of community, and how even big names like Shaquille O’Neal rely on authentic relationships to grow successful restaurant brands. Tune in to discover actionable insights on leadership, growth, and making an impact in today’s restaurant landscape.

Takeaways:

1. Can’t Just Build It and Expect Them to Come – In the restaurant industry, simply having a great product isn’t enough—you need to actively draw people in. Instead, restaurateurs must embrace marketing, storytelling, and community building to bring guests through the door. This means investing in social media, podcasts, and videos, even if it feels uncomfortable at first. Excellence in product and storytelling go hand in hand.
2. Building in Public—Vulnerability as a Growth Strategy - One of Shawn’s biggest lessons was learning to embrace vulnerability by sharing his journey publicly. This concept—building in public—helps create trust and authenticity in a crowded marketplace. It shows that success doesn’t happen overnight and that even the best stumble along the way. By being transparent about challenges and wins, leaders inspire their teams and peers to grow together.
3. Lose the Ego, Gain the Audience - Stepping into the public eye as a restaurant leader can be intimidating, but it’s a crucial step to building trust and brand loyalty. By dropping the fear of “looking stupid” and embracing platforms like TikTok and YouTube, leaders can create authentic connections with their audience. Removing ego allows leaders to build trust, attract partners, and position themselves as the safe home for growth and opportunity in the restaurant industry.

EPISODE LINKS:

• Visit Cali BBQ Media Online
• Follow Cali BBQ Media on Instagram
• Follow Shawn Walchef on Instagram
• Follow Shawn Walchef on TikTok
• Connect with Shawn Walchef on LinkedIn
• Subscribe to Shawn’s Substack
• Follow Cali BBQ Media TikTok
• Subscribe to Cali BBQ Media on YouTube
• Connect with Cali BBQ Media LinkedIn
• Visit the National Restaurant Association Online
• Visit the National Restaurant Association Show

ABOUT SHAWN WALCHEF

Shawn P. Walchef is the founder of Cali BBQ Media, a podcast host, business coach, and proud dad. Since opening Cali BBQ in 2008, his family-run restaurant and media company in San Diego has generated over $30 million in sales. As a restaurateur who started during the Great Recession, Shawn mastered using digital tools and innovative ideas to stay afloat. During the pandemic, he and his team developed a scalable plan that tripled the profitability of the traditional full-service restaurant model.

Shawn hosts two weekly video podcast series: Digital Hospitality and Restaurant Influencers. These podcasts are part of his growing media empire, which also includes content creation, consulting, and digital services to help others with their smartphone storytelling. His strategies have garnered attention from major media outlets like Amazon Prime TV, Bloomberg TV, Entrepreneur, Inc., Eater, ABC, NBC, CBS, and Fox News. Committed to helping others succeed, Shawn is dedicated to guiding businesses to the right digital tools and social media strategies to unlock endless opportunities. 

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”

We’ve hit a major milestone—one full year of Room for Seconds—and to celebrate, we’re bringing you five unforgettable moments from the past 53 episodes that showcase the grit, growth, and game-changing ideas shaping the restaurant industry.

From Super Bowl champ turned restaurateur to the minds behind Big Chicken and Badass Breakfast Burritos, these conversations are packed with leadership insights, brand-building wisdom, and stories you won’t want to miss.

Takeaways:

1. Indulging in High-Quality Treats - Super Bowl Champion Ndamukong Suh has successfully pivoted from dominating the NFL to building an impressive entrepreneurial portfolio. One standout move? Investing in Kinnamōns, a cinnamon roll concept focused on premium ingredients and indulgent quality without compromise.
2. Preserving Core Values in Virtual Brands - As co-founder of Dog Haus and visionary behind The Absolute Brands, André Vener has pioneered a new approach to virtual restaurants—one that doesn’t sacrifice brand DNA for the sake of scale.
3. Reaping the Rewards of Good Mentorship - Hospitality veteran Amy Hom dropped one of the most powerful leadership lessons of the season—mentorship isn’t about control, it’s about growth. She shared a story of supporting a regional director through a tough promotion decision. The experience didn’t just teach leadership lessons—it shaped a future VP.
4. Jimmy John’s Influence - In this heartfelt episode, Bob Norman reflects on his deep-rooted journey at Jimmy John’s and the mentorship he received from founder Jimmy John Liautaud. Beyond business, Jimmy’s hands-on support and generosity shaped Bob’s outlook on leadership and loyalty.
5. Listen and Learn From Your Customers - Sam Stanovich, Senior VP of Franchise Leadership at Big Chicken, opened up about how Shaquille O’Neal built the brand with humility, letting the food speak for itself. But it was the customers who brought Shaq’s story back into the spotlight.

Episode Links:

• Ndamukong Suh Online
• Ndamukong Suh Instagram
• Ndamukong Suh Business Portfolio
• Visit Kinnamons Online
• The Absolute Brands Online
• Dog Haus Instagram
• André Vener LinkedIn
• Amy Hom on LinkedIn
• Barcelona Wine Bar Online
• Barcelona Wine Bar on LinkedIn
• Barcelona Wine Bar on Instagram
• Bob Norman LinkedIn
• Big Chicken Online
• Big Chicken Instagram
• Big Chicken Facebook
• Big Chicken Tik Tok
• Big Chicken on X
• Big Chicken on LinkedIn
• Sam Stanovich on LinkedIn

About Ndamukong

Ndamukong Suh is a household name for sports fans across the country. His tenacious approach and domination on the defensive line both in college at the University of Nebraska and the NFL afforded him a 13 year career that saw him reach five Pro Bowls, named to the All Pro team five times, win Defensive Player of the Year, a member of the 2010s All Decade team, and a Superbowl. As a youngster in Portland, Oregon, Suh knew early that he wanted a life beyond football. Now, as a businessman, he is the Founder of House of Spears Management and the Generals Restaurant Group. Suh currently resides in Portland with his wife and twin boys.

About Andre Vener

André Vener co-founded Dog Haus in April 2010 with his two business partners, aiming to transform stadium food classics into gourmet delights. Over the past decade, Dog Haus has grown from its roots in Pasadena, California, to nearly 50 locations nationwide. Vener and his partners have driven the brand's expansion through strategic alliances with top ghost kitchen networks, a partnership with Live Nation, and the creation of The Absolute Brands—a collection of virtual restaurant concepts featuring popular Dog Haus menu items like the Bad Mutha Clucka.

Before Dog Haus, Vener was the executive producer at Pasadena Entertainment, organizing events at notable venues such as The Rose Bowl and the Dorothy Chandler Pavilion. He also founded redwhite+bluezz, an acclaimed restaurant and jazz club, and served as CEO and president of the California Philharmonic for a decade, leading performances at venues like the Walt Disney Concert Hall. As a recognized restaurant industry expert, Vener has been featured on CNN, FOX News Channel, and MSNBC, and his work with Dog Haus has been highlighted in Entrepreneur magazine and Food & Wine.

About Amy Hom

Amy Hom brings over 25 years of impactful leadership in the restaurant industry and technology innovation space, Amy is currently the COO at Barcelona Wine Bar. Previously, Amy served as the Chief Operating Officer and Chief People Officer for Bluestone Lane, where she played a pivotal role in shaping operational strategies and fostering a culture of excellence. Before her tenure at Bluestone Lane, she held the position of Executive Vice President of North American Retail and Kitchens at REEF Technology, where she led transformative initiatives to convert static neighborhood spaces into dynamic community hubs, including building a food safety team, training department, and an operational excellence strategy.

With a keen eye for operational efficiency and a passion for nurturing talent, Amy has contributed in key leadership positions at prominent restaurant brands. She served as the Vice President of Operations at sweetgreen, providing operational support to over 100 locations. In her role as VP of Operations for Red Robin saw her instrumental in the development of over 250 locations internationally. Amy's journey also includes significant contributions to Wolfgang Puck's Compass Group, where she served as the Senior Director of Operations.

Committed to fostering the next generation of industry leaders, Amy founded the LEAD program in 2019, providing education and mentorship to emerging talent. Her dedication to industry development extends to her involvement with the GLEAM Network, where she serves on the Board of Directors.

Amy's thought leadership and contributions to the industry have been recognized through numerous accolades, including the Top 30 in Tech award and being named one of the 30 Top Women in Food by Lunchbox. She is the Chair of the Lunchbox Advisory Council where she focuses on connecting tech with what the end users need in the hospitality space as well as sitting on the Fast Casual Industry Council.  Amy's unique blend of industry expertise, strategic leadership, and dedication to excellence make her a valuable addition to the Barcelona Wine Bar team.

About Bob Norman

Bob Norman is a seasoned restaurant operations expert best known for his influential tenure at Jimmy John’s, where he played a key role in scaling one of the most iconic sandwich chains in the country. With a deep understanding of operational systems, leadership development, and franchise support, Bob helped build a culture of speed, simplicity, and relentless execution.

Starting his journey on the ground floor and rising through the ranks, Bob worked closely with Jimmy John Liautaud himself, gaining firsthand mentorship from the brand’s legendary founder. That experience shaped Bob’s people-first leadership style and instilled a lifelong commitment to empowering teams, streamlining systems, and never losing sight of the guest experience.

During his time at Jimmy John’s, Bob was instrumental in refining store-level processes, driving franchisee success, and helping the brand expand nationally. His legacy is marked not only by operational excellence but by the close relationships he built—with colleagues, franchisees, and the leadership team alike.

Today, Bob continues to be a sought-after advisor and mentor in the restaurant world, known for his authenticity, operational discipline, and belief in building lasting business cultures through trust and transparency.

About Sam Stanovich

Sam Stanovich is the Senior Vice President of Franchise Leadership at Big Chicken, bringing extensive experience in the restaurant and franchising industries. He has a background as a Firehouse Subs franchisee and area developer in Northern Illinois and Northwest Indiana. Prior to his franchising career, Stanovich spent nearly a decade with the National Restaurant Association, helping shape the strategic direction of pa...

In this repurposed episode of Hospitality Hangout, hosts Michael Schatzberg and Jimmy Frischling are joined by industry leaders Gregg Majewski, CEO of Craveworthy Brands, and Josh Halpern, CEO of Big Chicken, to break down one of the most talked-about moves in hospitality—Craveworthy Brands acquiring Big Chicken.

Go behind the scenes as they reveal how the deal came together, the strategic thinking that fueled the partnership, and what this means for the future of both brands. From accelerating growth and improving operational efficiencies to redefining market positioning, this episode offers a front-row seat to a transformative moment in the restaurant industry.

Tune in to hear how two powerhouse brands are reshaping the hospitality landscape—and what’s next on their journey.

Takeaways:

1. Growth Strategies for Both Craveworthy and Big Chicken - Craveworthy is laser-focused on building craveable, guest-first brands with high growth potential. The acquisition is part of a broader strategy to accelerate scale with strong IP and passionate leadership. Big Chicken will remain true to its roots while leveraging Craveworthy’s infrastructure to scale operations and support franchise growth.
2. Shaq’s Involvement Isn’t Changing -- He’s All In - Shaquille O’Neal isn’t just a figurehead—he’s actively involved, invested, and passionate about Big Chicken’s success. Despite the acquisition by Craveworthy Brands, Shaq’s role and presence won’t change. He continues to be a driving force behind the brand, supporting the team and engaging with the vision. For fans, franchisees, and the restaurant community, that consistency is powerful—it means Big Chicken will continue to deliver the same personality, culture, and energy that made it stand out in the first place.
3. Leadership Transforms a Culture - Authentic, hands-on leadership is essential to building a strong restaurant culture. It’s not enough to be successful on paper—true leadership means showing up, understanding operators, and being present in the business. That kind of leadership isn’t just inspiring—it’s what fuels lasting growth and transformation.

Episode Links:

• Hospitality Hangout Online
• Hospitality Hangout Instagram
• Listen to Hospitality Hangout on Spotify
• Listen to Hospitality Hangout on Apple Podcasts
• Jimmy Frischling LinkedIn
• Michael Schatzberg LinkedIn
• Branded Hospitality Ventures Online
• Branded Hospitality Ventures LinkedIn
• Big Chicken Online
• Big Chicken Instagram
• Big Chicken Tiktok
• Josh Halpern LinkedIn

ABOUT HOSPITALITY HANGOUT

Branded Hospitality is the brainchild of Michael “Schatzy” Schatzberg, known as The Restaurant Guy, and Jimmy Frischling, The Finance Guy. Their collaboration bridges the worlds of hospitality, technology, innovation, and capital investment. Through their podcast, The Restaurant Guy and The Finance Guy engage with top CEOs and Founders, delving into the latest trends, developments, and breakthroughs in hospitality technology, innovation, and food & beverage. Schatzberg and Frischling are co-founders of Branded Hospitality Ventures as well, an investment and advisory platform at the intersection of food service, technology, innovation and capital.

ABOUT MICHAEL SCHATZBERG

Michael “Schatzy” Schatzberg is an entrepreneur and expert strategist and marketer. With over 25+ years of restaurant ownership and operational experience, he is the Managing Director for Branded Restaurants. Michael is an active board member and advisory board member at various tech companies. He has been active in hospitality technology investment and advisory services for over 5 years and attended Boston University.

ABOUT JIMMY FRISCHLING

Jimmy Frischling is an entrepreneur and experienced finance professional with over 3 decades in the financial services, capital markets and hospitality industries. He is a board member at a number of Branded’s Portfolio Companies including Blanket; Brizo Foodmetrics; Copia; Cut+Dry; Incentivio; Minnow; Ovation; Simple Marketplace; Spendgo; TapRm; Targetable; and Usual Wines. Jimmy holds his Series 79, 7, 24 and 63 licenses with FINRA, a B.A. from Wesleyan University and an MBA from Columbia Business School.

ABOUT JOSH HALPERN

Josh Halpern is a visionary leader focused on building both brands and people. Where others see challenges, he sees opportunities. His boundless enthusiasm and talent for scaling businesses have led to success across various industries, including Consumer-Packaged Goods (CPG), retail, and the restaurant sector. Josh is known for creating solutions that benefit all stakeholders—employees, partners, vendors, and customers alike.

Josh’s achievements are grounded in his core values and proven methodologies. He is driven by a desire to leave a lasting legacy, ensuring success with his team rather than at their expense. His approach to business, particularly in sales, is rooted in a holistic, general management perspective, all while remaining true to his authentic and unique personality. Josh prioritizes how he treats people and how he is perceived as a leader, with a deep commitment to developing the talent around him and providing others with the same opportunities he has received. Having learned from some of the industry's best, he is dedicated to paying it forward. Now, as CEO of Big Chicken and Beer Park in Las Vegas, Josh channels all his energy, passion, and experience into the nationwide expansion of these dining concepts. He is always eager to connect with individuals who share his passion for business growth, talent development, and exploring new possibilities.

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 Room for Seconds

• Connect with Gregg Majewski
• Visit Craveworthy Brands Online
• 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”

In this repurposed episode of The Builders Podcast, John Busby speaks with Gregg Majewski about his proven strategies for restaurant growth, franchising, and operational excellence. When Gregg joined Jimmy John’s, the brand had just 30 locations—under his leadership, it expanded to over 300, revolutionizing fast-casual dining with its freaky fast delivery model and an unshakable commitment to quality, cleanliness, and efficiency. Now, as CEO of ‪Craveworthy Brands, he’s building the next wave of successful restaurant concepts, with a portfolio spanning everything from craft burgers to gourmet cinnamon rolls.

Takeaways:

1. Letting Consumers Pick the Next Big Restaurant Brand - Craveworthy helps grow emerging restaurant brands but understands that “the consumer decides what brand is the next IT brand.” Raising Cane’s succeeded not because of a complex menu but because it was “consistent” and offered something people loved. Craveworthy applies this mindset across its diverse portfolio, letting the market determine which brands take off.
2. Follow the Playbook to Succeed - Franchise success depends on following a proven system, as “franchisees want to buy a system that they can replicate with ease.” Those who stick to the process and execute consistently tend to succeed, while those who don’t often struggle. According to Gregg, “nine outta ten times” failure comes down to not following the system or picking a bad location.
3. Embrace Technology but Don’t Lose Hospitality - Technology should enhance the guest experience, like digital payments that eliminate long waits for a check, but should never replace hospitality. “Tech that takes out hospitality” and removes human interaction is not the right approach. Restaurants succeed because they create an experience where guests “want that level of hospitality” and feel taken care of.

Episode Links

• Connect with John Busby on LinkedIn
• Connect with Centerfield Media on LinkedIn
• Visit the Builders Podcast online
• Listen to the Builders Podcast
• Subscribe to the Builders Podcast on iTunes
• Subscribe to the Builders Podcast on YouTube
• Sign up for the b. newsletter
• Connect with Jimmy Johns on LinkedIn

ABOUT JOHN BUSBY

John Busby serves as Centerfield's Chief Marketing Officer. In addition to corporate marketing, John leads Centerfield's Digital Brands, which help millions of in-market consumers choose and purchase the right product or service through brands like Business.com and BroadbandNow. Prior to joining Centerfield, John was Head of Analytics for Amazon's grocery division. Prior to Amazon, John was Senior Vice President of Analytics and Marketing at Marchex. He holds a Bachelor's degree from Northwestern 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 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”

In this episode of Room for Seconds, Gregg Majewski sits down with Steve Fusco, President of Rewards Network, to explore how independent restaurants can drive revenue through smart loyalty strategies. Steve shares how partnering with global rewards programs—like airlines and hotels—helps restaurants attract full-price paying customers without relying on discounts. They also discuss the power of data-driven insights, making it easier for operators to understand customer behavior and increase repeat visits. Steve highlights the biggest challenges in customer acquisition today and why simplicity is key when implementing loyalty programs. Plus, he shares his journey from the Marine Corps to leading a business that supports 20,000+ restaurants and his work with the Marine Corps Scholarship Foundation. Don't miss this insightful conversation on scaling smarter and building long-term success!

Takeaways:

1. How Restaurants Can Stand Out in a Crowded Market - In today’s digital world, consumers are bombarded with thousands of marketing messages daily, making it harder than ever for independent restaurants to get noticed. For small restaurant owners, the key is leveraging data-driven marketing and established loyalty networks to reach the right audience. 
2. Loyalty Programs Should Tap into What Customers Already Value - Rather than expecting customers to engage with another restaurant-specific app, restaurants can leverage existing loyalty networks like airline miles and hotel points to drive traffic.
3. Small Business Owners Need Simplicity, Not Complexity - Many restaurant owners juggle multiple roles, making it crucial to use marketing tools that work without extra effort. Loyalty programs should be easy to implement so operators can focus on delivering great food and service.

Episode Links:

• Visit Rewards Network Online
• Follow Rewards Network on Instagram
• Follow Rewards Network on Facebook
• Follow Rewards Network on X
• Connect with Steve on LinkedIn
• Connect with Rewards Network on LinkedIn

ABOUT STEVE FUSCO:

Steve joined Rewards Network as President in 2018, overseeing the Sales and Partnerships functions and serving in a general leadership position in support of the CEO, Senior Leadership Team and organization at large.

As a growth leader, Steve brings a strong background and deep experience in the fields of e-commerce, finance, banking, and technology, translating into the successful businesses he built at PayPal and before that, Citigroup. At PayPal, Steve served in a number of roles of increasing responsibility. Most recently, Steve served as Vice President and General Manager of Global Distribution in which he led a global team responsible for partnership with technology platforms and marketplaces. Prior to PayPal, Steve served in a variety of executive roles at Citigroup, in both the Credit Card and Retail Banking businesses.

A native of New York and graduate of Duke University and UCLA’s Anderson School of Management, Steve spent his early career in the Marine Corps and remains active in veteran’s causes. In 2014, he was recognized by the Silicon Valley Business Journal as one of Silicon Valley’s “40 under 40.”

Steve currently resides in Northern California with his wife and three children.

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 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”

In this episode of Room for Seconds, Gregg Majewski sits down with restaurant industry expert Josh Kopel to discuss the biggest growth opportunities for operators today. Josh shares why catering and B2B sales are the secret weapons for restaurant profitability, how most owners waste time on social media instead of focusing on high-intent platforms, and the one strategy that can increase guest frequency by 25%—all without discounting or freebies. Josh shares real-world, revenue-driven strategies that any restaurant can implement today. If you're looking to increase sales, build customer loyalty, and scale smarter, this episode is a must-listen.

Takeaways:

1. Stop Waiting and Start Selling - Restaurants have traditionally relied on a passive strategy but Josh Kopel argues that hope isn’t a strategy. Instead of waiting for the phone to ring, restaurants should take an aggressive outbound approach by targeting high-value B2B customers who already have budgets for catering and events—restaurants just need to go after them. By proactively building relationships with decision-makers, restaurants can secure recurring revenue, increase profitability, and stop relying solely on unpredictable foot traffic.
2. Make Your B2B Strategy Your B2C Strategy - Josh explains how his B2B strategy naturally fuels his B2C growth by exposing new customers to his restaurant through corporate catering. When catering an office event, many attendees may have never dined at his restaurant before, making it an opportunity to showcase the best version of his food with optimal preparation and presentation.
3. The #1 Mistake Restaurant Owners Make with Social Media - Josh argues that social media is not the best tool for driving immediate restaurant visits, yet many owners pour too much effort into it instead of optimizing platforms with high intent customers.

EPISODE LINKS:

• Vist Josh Kopel’s website
• Connect with Josh Kopel on LinkedIn
• Follow Josh Kopel on Instagram
• Follow the Restaurant Scaling System on Facebook
• Follow Josh Kopel on X
• Subscribe to Josh Kopel’s YouTube Channel
• Listen to the Full Comp podcast

ABOUT JOSH KOPEL

Josh Kopel is a seasoned restaurant industry expert, award-winning restaurateur, and marketing strategist dedicated to helping operators drive revenue, build brand loyalty, and increase profitability. With a career spanning from owning and operating Michelin-awarded restaurants to leading multi-million-dollar marketing campaigns, Josh understands what it takes to transform a restaurant into a thriving, sustainable business.

As the founder of the FULL COMP podcast, Josh has interviewed some of the industry's most influential leaders, uncovering the strategies that separate successful restaurants from struggling ones. His expertise lies in creating high-impact marketing strategies—from brand storytelling and digital engagement to innovative loyalty programs that turn first-time guests into lifelong advocates.

Through his hands-on experience and data-driven approach, Josh helps restaurants cut through the noise, stand out in a competitive market, and achieve long-term success.

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 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
• 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”

In this episode of Room for Seconds, Gregg Majewski sits down with Tony Smith, CEO and co-founder of Restaurant365, to explore how technology is transforming the restaurant industry. Tony shares the story behind founding Restaurant365, discusses key challenges like labor and inventory management, and highlights how AI and data insights are shaping the future of restaurant operations. They also dive into the company’s recent focus on employee training, upcoming innovations, and their partnership with CORE (Children of Restaurant Employees). Plus, Tony offers his take on remote work and the evolving needs of the industry. Tune in for insights on leadership, technology, and the future of hospitality.

Takeaways:

1. The Power of AI in Restaurant Operations - Tony Smith sees AI as a tool to enhance, not replace, restaurant teams by improving efficiency and accuracy. Restaurant365 uses AI to automate tasks like processing paper invoices and coding them to cost categories, reducing manual effort. Additionally, they're leveraging AI and big data to uncover insights that help restaurants optimize operations and boost profitability.
2. Investing in Employee Training to Reduce Turnover - Recognizing the high costs of employee turnover, Tony shares the importance of efficient training: "It's estimated that turning over an employee can cost you $5,000. So, the two things we want to help restaurants with are providing a better training experience so employees are confident and a more efficient experience so they onboard faster."
3. The Importance of Staying Customer-Centric - Tony emphasizes the evolving role of guest engagement and data in enhancing customer experiences: "There's a lot around guest engagement in the data... Can you market and reach out to them via text or email, but in a much more individual way?"

EPISODE LINKS:

• Vist Restaurant365 Online
• Connect with Restaurant 365 on LinkedIn
• Connect with Tony on LinkedIn
• Follow Restaurant365 on Instagram
• Follow Restaurant365 on Facebook
• Subscribe to Restaurant365 on YouTube
• Visit Children of Restaurant Employees online
• Listen to Behind the Numbers

ABOUT TONY SMITH

Tony Smith is Chief Executive Officer and a Co-founder of Restaurant365. Tony’s career has centered on using software to solve business issues across various industries. Prior to starting Restaurant365, he was Director of Services at Dynamic Methods, a software consulting company focused primarily on designing and implementing accounting and operations software solutions. From the beginning at Restaurant365 he spent the majority of his time designing and creating an innovative product that would move the restaurant industry forward. Today he primarily focuses on the company vision, culture, growth and long-term strategy. He earned his bachelor’s degree in business management and information systems, magna cum laude, from Brigham Young University. Tony enjoys life while trying out new restaurants, spending time with his girls – wife and 4 daughters, singing and watching college football.

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 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
• 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

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“Every business needs to be a media company”

In this repurposed episode of #ClockedIn with Jordan Edwards, Gregg shares his extraordinary journey of setbacks, bold moves, and ultimate success in the restaurant industry. He opens up about the lessons he’s learned—from taking big risks to building powerhouse franchise teams. He reveals what made Jimmy John’s thrive, including the transition from single-unit to multi-unit operations, the pitfalls of bad advertising advice, and the power of strong franchisee relationships. Plus, hear how he turned a $43 million asset into a $1 deal—proving that smart strategies and the right mindset can lead to incredible opportunities.

Looking ahead, Gregg lays out his vision for transforming the restaurant space by 2025, leveraging technology, real estate, and consumer-packaged goods. Since launching Craveworthy Brands in 2023, he’s grown it to 225 restaurants across 15 brands, driving $225 million in system-wide sales. Through stories of negotiation, leadership, and betting on yourself, Gregg offers insights that every restaurant operator, franchisee, and entrepreneur can learn from.

Takeaways:

1. Fueling Success with a Chip on Your Shoulder - For Gregg, proving doubters wrong was more than motivation; it was a driving force behind his success. At just 22 years old, he set out to become a CFO, despite those who said it was impossible. That same mindset carried into Jimmy John’s, where he and his team set out to build a brand that could go toe-to-toe with industry giants like Subway. They didn’t just aim to succeed; they aimed to dominate. The secret? A relentless, all-in culture where every team member was aligned with the same mission. 
2. The Biggest ‘No-No’ in Franchising - One of the biggest mistakes a franchise can make is growing too fast in the wrong way. Cannibalization—placing stores too close together—may seem like a way to increase sales, but it often does the opposite. According to Gregg, maintaining a 15-20% profit margin for franchisees should always be the goal. If that number isn’t met, it’s the franchisor’s responsibility to step in and make adjustments. 
3. Big Risks, Bigger Rewards: Betting on Yourself - Great opportunities don’t always come wrapped in a perfect package—sometimes, they look like chaos. Gregg Majewski took a gamble when he purchased a struggling $43 million brand for just $1. The lesson? If you have the infrastructure, vision, and ability to execute, don’t be afraid to take a calculated risk. The biggest wins often come from betting on yourself when others are too afraid to take the leap.

EPISODE LINKS:

• Listen to #ClockedIn with Jordan Edwards
• Visit Edwards Consulting Online
• Subscribe to Jordan Edwards on YouTube
• Follow Jordan Edwards on Facebook
• Follow Jordan Edwards on Instagram
• Connect with Jordan Edwards on LinkedIn

ABOUT JORDAN EDWARDS:

Jordan is the Founder of Edwards Consulting and Host of the #Clockedin Podcast. Jordan strives to create an exciting life through incredible experiences. From Hiking the Inca Trail to Traveling around the world (25 countries thus far). To Interviewing the Founder of Reebok, Joseph Foster and running the NYC Marathon to name a few. Also, Jordan helps businesses lower merchant processing fees through his relationships with experts in the field. Jordan shares these insights with his audience and clients!

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 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
• 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

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Produced by Cali BBQ Media

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“Every business needs to be a media company”

In this episode of Room for Seconds, Gregg Majewski sits down with Reilly Berk, CEO of Berk Enterprises, to discuss her journey as a third-generation leader in the foodservice packaging industry. From stepping into the CEO role at just 24 to navigating family business dynamics and driving innovation in sustainable packaging, Reilly shares her insights on leadership, growth, and branding in the restaurant space. Tune in to hear about the challenges and rewards of taking over a family business, how the right packaging enhances brand identity and customer experience and the future of sustainability in foodservice packaging

Key Takeaways: 

1. Leading a Family Business at a Young Age - Reilly’s journey to becoming CEO at just 24 years old is both inspiring and relatable, particularly for young professionals stepping into leadership roles. She shares how she transitioned from sales to Director of Operations during the height of the COVID supply chain crisis, a move that tested her ability to manage logistics, distribution, and purchasing under extreme conditions.
2. Packaging as a Branding and Marketing Opportunity - Dave’s Hot Chicken doesn’t just sell franchises to anyone—they carefully vet operators based on experience and market knowledge. This strategic approach ensures that operators already understand brand compliance, scaling, and operational excellence, reducing risk and accelerating growth.
3. The Future of Sustainability in Restaurant Packaging - Most restaurant operators view packaging as a cost, something to be minimized and streamlined. But Reilly sees it as much more than that—a crucial branding and marketing tool that can create a lasting impression on customers. 

EPISODE LINKS:

• Vist Berk Enterprises Online
• Connect with Berk Enterprises on LinkedIn
• Connect with Reilly on Linkedin
• Follow Berk Enterprises on Instagram
• Follow Berk Enterprises on Facebook
• Subscribe to Berk Enterprises on YouTube
• Follow Reilly Berk on Instagram

ABOUT REILLY BERK

Reilly Berk is the third-generation CEO of Berk Enterprises, a leading company based in Warren, Ohio, that specializes in premium food service disposables and custom packaging solutions for the restaurant and amusement industries. Founded in 1946 by Harold and Suzanne Berk, the company has evolved from its roots in exterminating and janitorial supplies into a national supplier for major foodservice distributors, serving renowned restaurant chains and fairs across the country.

A graduate of Kent State University, Reilly holds a degree in Business Management, with minors in Marketing and International Business. She further fortified her expertise with an MBA from Cleveland State University. Since joining the family business in 2013, Reilly has been instrumental in driving the company’s growth and solidifying its reputation in the industry.

Reilly is actively involved in various professional organizations, including the Youngstown-Warren Regional Chamber, The Warren Rotary Club, and Vistage. She also contributes to industry associations like the National Restaurant Association (NRA), the Outdoor Amusement Business Association (OABA), and the International Foodservice Manufacturers Association (IFMA). In recognition of her achievements, Reilly was featured on Forbes’ 30 Under 30 list for the Greater Cleveland Area.

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 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
• 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”

On the latest episode of Room for Seconds, host Gregg Majewski sat down with Jim Bitticks, President & COO of Dave’s Hot Chicken, to discuss the rapid rise of one of the fastest-growing restaurant franchises in the U.S. From humble beginnings as a parking lot pop-up to over 270 locations and counting, Jim shares the strategies, challenges, and bold moves that have fueled Dave’s explosive growth.

Key Takeaways: 

1. Build the Right Team from Day One - Scaling fast requires top-tier leadership from the start. Instead of hiring up-and-comers and growing them into leadership roles, Dave’s Hot Chicken brought in experienced executives early—a strategy that’s paid off.
2. The Secret to Franchisee Selection - Dave’s Hot Chicken doesn’t just sell franchises to anyone—they carefully vet operators based on experience and market knowledge. This strategic approach ensures that operators already understand brand compliance, scaling, and operational excellence, reducing risk and accelerating growth.
3. Bold Marketing Moves Make a Big Impact - Early on, Dave’s took a risk on ad spending—even before the budget was fully in place. The gamble paid off, helping to establish the brand in key markets and win franchisee confidence.

Episode Links:

• Dave’s Hot Chicken Online
• Dave’s Hot Chicken Instagram
• Dave’s Hot Chicken Facebook
• Dave’s Hot Chicken Tik Tok
• Subscribe to Dave's Hot Chicken on YouTube
• Connect with Dave's Hot Chicken on LinkedIn
• Connect with Jim Bitticks on LinkedIn

ABOUT JIM BITTICKS

Bitticks started in the restaurant industry as a teenager and climbed the ranks at CKE Restaurants to become vice president of operations in the San Diego market. He joined Blaze Pizza in 2013 to lead operations and training and later became chief restaurant officer to help that concept grow from two to more than 350 locations.

Bitticks joined Dave’s Hot Chicken as COO in July 2020 and has helped build systems and processes to enable Dave’s Hot Chicken to scale at a rapid pace.

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 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
• 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”