Chicago Sam's Franchise GPS

Artificial intelligence (AI) is revolutionizing the restaurant industry, helping operators manage costs and streamline operations. However, as Greg Majewski, CEO of Craveworthy Brands, discussed in this repurposed episode of a Fireside Chat with Opus CEO Rachael Nemeth, restaurants must be careful not to lose sight of their customers and the hospitality that defines the industry. Here are three major takeaways from his conversation on AI and its role in restaurants.

Key Takeaways:

1. Restaurants’ Biggest Blind Spot - Gregg believes that many restaurants have turned a blind eye to the financial difficulties their customers are facing, leading to unchecked price increases that have now put them in a tough spot. Majewski points out that, unlike grocery stores that adjust pricing when costs fluctuate, restaurants rarely lower their prices once they’ve increased them. The result? Consumers are struggling, and now restaurants are looking for ways to cut costs in areas like AI-driven efficiencies rather than continuing to raise prices. This moment of reckoning forces the industry to reconsider how it balances profitability with consumer affordability.
2. AI Can’t Replace Hospitality - AI has proven to be a powerful tool in boosting efficiency, but Gregg warns against its overuse in guest-facing experiences, such as AI-powered drive-thrus. Majewski’s insight underscores the importance of maintaining a personal touch in restaurant service. While AI can optimize tasks, it should never replace the warmth and human interaction that make dining experiences special.
3. AI's Greatest Impact - For Majewski, AI’s greatest value lies in optimizing administrative and corporate tasks rather than replacing restaurant workers. Rather than using AI to replace frontline workers, Majewski sees its true potential in reducing general and administrative (G&A) expenses. AI-powered financial modeling, marketing automation, and workforce management tools can help restaurants cut costs without sacrificing service quality.

Episode Links:

• Visit the Opus online
• Connect with Opus on LinkedIn
• Subscribe to Opus on YouTube
• Follow Opus on Facebook
• Follow Opus on Instagram
• Follow Opus on X
• Connect with Rachael Nemeth on LinkedIn

ABOUT RACHAEL NEMETH:

Rachael Nemeth is the CEO and cofounder of Opus, a mobile learning platform that helps employers engage and train their "deskless" workforce. Her background combines decades of experience in the service industry, instructional design, and second language acquisition. Before Opus, she worked for Danny Meyer's, Union Square Hospitality Group, Baked, and Hot Bread Kitchen, an NGO that teaches baking skills to underrepresented women. Her first company, ESL Works, brought industry-relevant English training to New York City kitchens. Rachael is an alum of The New School and is from Kansas City (the Kansas side, if you're wondering).

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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“Every business needs to be a media company”

On this episode of Room For Seconds, Gregg Majewski sits down with industry icon Paul Mangiamele, the visionary behind the revival of Bennigan’s and Steak & Ale. Paul shares his journey of breathing new life into these beloved brands, emphasizing the importance of culture, passion, and staying true to the DNA that made these restaurants iconic.

Discover how Paul navigates the challenges of modern casual dining, from managing rising costs to creating memorable guest experiences with innovative strategies. Whether it's introducing tableside service or leveraging emotional connections with loyal guests, Paul’s story is a masterclass in resilience and leadership.

Key Takeaways:

1. The Power of Emotional Connection and Legendary Service - In reflecting on the revival of Bennigan’s and Steak & Ale, Paul highlights the power of emotional connection and a commitment to excellence. By focusing on the foundational principles that made these brands iconic—like exceptional service, menu re-engineering, and respecting the guest experience—he demonstrates that even the most challenging restorations are possible with passion, attention to detail, and a return to basics. 
2. Passion and Purpose - Paul underscores the critical role of passion in the restaurant industry, lamenting its decline in modern operations. Drawing inspiration from the legacy of Norman Brinker, he emphasizes that passion, combined with a strong culture and a commitment to excellence, is the cornerstone of success. By shifting from a transactional mindset to creating meaningful guest experiences, restaurants can build lasting relationships and lifetime customer loyalty, turning every interaction into an opportunity to leave a memorable impression.
3. Focus on Top Performers - Paul advocates for prioritizing the top-performing 20% of a franchise system to maximize success and growth. He explains that while some operators excel and others have potential but resist the effort required, the bottom third often lacks the drive or conditions for improvement. By channeling time, energy, and resources into top performers who are eager to innovate and grow, businesses can achieve greater results—turning $3 million opportunities into $5 million realities—rather than exhausting resources on those unlikely to improve.

Episode Links:

• Visit Legendary Restaurant Brands Online
• Visit Bennigans Online
• Visit Steak & Ale Online
• Connect with Bennigans on LinkedIn
• Follow Bennigans on Facebook
• Follow Bennigans on X
• Follow Bennigans on Instagram
• Connect with Paul Mangiamele on LinkedIn

ABOUT PAUL MANGIAMELE

Since taking the helm at Bennigan’s in 2011, Paul Mangiamele has championed several game-changing initiatives aimed at revolutionizing the casual dining category and bringing his iconic brands back to their Legendary status. As chronicled in his 2013 book, “Bennigan’s Return to Relevance: Bleeding Green 25/8,”

Paul has helped transform Legendary Restaurant Brands through a deep focus on culture, inclusive training, chef-driven food, innovative beverage programs and a passionate commitment to delivering memorable dining experiences for every guest, every meal, every day. Now with more than 100 restaurants open or under contract, Bennigan’s, Bennigan’s On The Fly and Steak and Ale are experiencing robust growth globally, while simultaneously redefining the casual dining paradigm and designing a compelling franchise model.

Paul’s background includes strategy planning, operations, marketing, franchise development and broker and distributor networks, as well as building and leading teams in start-up, growth and Fortune 500 environments. During his 30+ year career, Mangiamele has served as President & CEO of Salsarita’s Fresh Cantina; President & CEO of Dalts Classic American Grill; Vice President of Business Development for Carlson Companies (franchisor of Radisson Hotels, Country Inn and Suites, and T.G.I. Friday’s); and Executive Vice President and COO at Sport Clips, where he led several growth initiatives that expanded the store count from 100-plus to more than 600 locations nationwide. His experience on the franchisee side includes building multiple units of Uno Chicago Grills in the Midwest. Mangiamele is a frequent guest on local and national television programs and is in high demand as a business.

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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“Every business needs to be a media company”

In this episode of Room for Seconds, Gregg Majewski sits down with Matt Wampler, co-founder of ClearCogs, to explore how technology and systems are reshaping the restaurant landscape. From optimizing food costs to preparing for a future dominated by AI and automation, Matt shares his insights on the tools and strategies that restaurant operators need to thrive. Tune in to hear how balancing analytics with hospitality can lead to long-term success and why now is the time to start future-proofing your business.

Key Takeaways:

1. The Impact of Technology - In a rapidly evolving restaurant landscape, technology is transforming how operators manage their businesses. As Matt Wampler explains, success often boils down to “20 or 30 decisions” focused on key metrics like revenue, food costs, and labor. By leveraging data analytics, restaurants can optimize these areas to boost profitability. 
2. Divorcing Operations from Hospitality - Hospitality is the heart of any restaurant, but as Wampler and Gregg Majewski discuss, operational efficiency is equally vital. Wampler highlights the divide between the warm, guest-facing experience and the structured, data-driven side of restaurant operations: “AI is never going to create the experience or train your staff to make customers feel welcome. 
3. Future-Proofing Restaurants -The integration of AI and automation is inevitable in the restaurant industry. According to Wampler, “In the next 20 years, you’re going to have robotic kitchens… But there are real practical things we can be doing today to start getting used to AI.” He emphasizes taking small, low-risk steps, such as using AI for prep and production planning, to ease into this technological shift. 

Episode Links:

Visit Clear Cogs Online

Connect with Clear Cogs on LinkedIn

Follow Clear Cogs on Instagram

Follow Clear Cogs on Facebook

Follow Clear Cogs on X

Follow Matt on Instagram

Connect with Matt on LinkedIn

ABOUT MATT WAMPLER:

Matt started his journey in restaurants early, taking over a failing Jimmy Johns franchise right out of college. After turning it around he spent the next 7 years opening additional units before exiting the business in 2018. After learning to code over the pandemic, Matt became consumed by the disparity between today’s technology and the tools currently available to operators. Possessed with the mission to close that gap, ClearCOGS was born.

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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“Every business needs to be a media company”

In this episode of Rooms for Seconds, Gregg Majewski sits down with Jimmy Frischling, Managing Partner and Co-Founder of Branded Hospitality Group, for a dynamic conversation about entrepreneurship, technology, and the ever-evolving hospitality industry. Jimmy shares his perspective on the challenges and rewards of being an entrepreneur, the growing demand for dining experiences and why 2025 may see major consolidation among restaurants and technology providers. Jimmy highlights the importance of embracing modernization and fostering collaboration over exclusivity, stressing that standing still is not an option in today’s competitive market.

Key Takeaways

1. Entrepreneurship is a Cerebral Sport - Jimmy likens entrepreneurship to a cerebral sport, emphasizing the dedication, practice, and resilience required to succeed. Just as in sports, there are inevitable challenges, losses, and hard work involved in reaching a high level of performance.
2. Embrace Change or Get Left Behind - In an era of rapid modernization, adaptability is key. Staying competitive requires operators to lean into tech-enabled solutions and embrace a forward-thinking approach. 
3. The Future of Hospitality - As dining out continues to rise and cooking at home declines, demand for restaurant services and experiences is surging. Operators and technologists offering single-purpose solutions will likely need to merge into broader platforms to meet the growing demand for seamless, one-stop-shop solutions that simplify operations and enhance efficiency.

EPISODE LINKS

Visit Branded Hospitality Online

Listen to Branded Hospitality’s Podcast

Follow The Hospitality Hangout on Instagram

Follow Branded Hospitality on X

Follow Branded Hospitality on Instagram

Follow Branded Hospitality on Facebook

Subscribe to Branded Hospitality on YouTube

Connect with Branded Hospitality on LinkedIn

Connect with Jimmy Frischling on LinkedIn

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 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. 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
• 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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“Every business needs to be a media company”

In this episode of Room for Seconds, host Gregg Majewski sits down with Chris Zucchero, the man behind the iconic Chicago restaurant Mr. Beef—the real-life inspiration for FX’s hit series The Bear. Chris shares candid insights about running a family business in the spotlight, the legacy of his father, and the challenges of managing relentless fame while staying true to his roots. Tune in for an unfiltered conversation about the restaurant that inspired one of television's most talked-about shows.

Key Takeaways

1. How The Bear Pushed Mr. Beef to Its Limits - Chris reflects on the overwhelming impact the first season of The Bear had on Mr. Beef. Almost overnight, the restaurant became a cultural phenomenon, with lines out the door from open to close. 
2. The Relentless Reality of Running a Restaurant - Chris addresses the misconception that running a restaurant is glamorous or an easy path to fame, a perception amplified by the success of The Bear. 
3. Expanding Mr. Beef - Chris opens up about the long-debated question of opening a second Mr. Beef location. While his father successfully ran other restaurant ventures, he was hesitant about expanding the original Mr. Beef, believing that true success required complete, undivided focus on one establishment. 

EPISODE LINKS

• Visit Mr. Beef online
• Follow Mr Beef on Instagram
• Connect with Chris Zucchero on LinkedIn

ABOUT CHRIS ZUCCHERO

Chris Zucchero is the owner of Mr. Beef, a renowned Italian beef sandwich shop located in Chicago's River North neighborhood. Founded in 1979 by his father, Joe Zucchero, Mr. Beef has been a staple in Chicago's culinary scene for decades. Growing up in the family business, Chris became deeply involved in its operations from a young age. By his mid-twenties, he had taken on a co-ownership role, dedicating himself to maintaining the quality and reputation that Mr. Beef had established. 

In 2022, Mr. Beef gained national attention as the inspiration for the television series The Bear, which depicts the challenges of running a family-owned Italian beef restaurant in Chicago. The show's success significantly increased the restaurant's popularity, with daily sandwich sales more than doubling from approximately 300 to over 800.

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. 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
• 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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“Every business needs to be a media company”

In this repurposed episode of Fast Casual Nation, industry leaders Gregg Majewski, CEO and Founder of Craveworthy Brands, and Heather Leed Neary, President and CEO of Taco John's International, Inc., sit down to discuss the evolving landscape of restaurant technology. Recorded live at the 2024 Prosper Forum, the conversation dives into the challenges and opportunities of integrating technology across multi-unit operations, balancing franchisee adoption, and maintaining seamless tech integration.

Listeners will gain valuable insights into how Gregg's leadership has propelled Craveworthy Brands into a dynamic multi-brand powerhouse and how Heather is steering Taco John's, a legacy brand, into a future defined by digital innovation and customer engagement. Key topics include the rise of TikTok as a primary marketing platform, the importance of operator-focused tech solutions, and how tech consolidation may redefine the industry's future.

Key Takeaways

1. The Future of Restaurant Tech - Gregg highlights the growing complexity and cost of restaurant technology. With operators spending upwards of $1,500 per unit monthly on fragmented tech solutions, Gregg believes mergers are inevitable.
2. The Key to Customer-Centric Innovation - Gregg emphasizes the importance of authenticity and transparency in building trust with customers across Craveworthy Brands. He shares how his hands-on approach to quality control, including publicly addressing food preparation issues, has created meaningful connections with customers.
3. Turning Mistakes into Marketing Wins - Instead of investing in individual mobile apps, Gregg developed Craveworthy Kitchen, an integrated online ordering platform that ties all his brands together. This strategy allows customers to order multiple brands from a single location, driving incremental revenue.

EPISODE LINKS:

• Visit the Prosper Forum online
• Visit Fast Casual Nation online
• Listen to Fast Casual Nation on YouTube
• Listen to Fast Casual Nation on Apple Podcasts
• Listen to Fast Casual Nation on Spotify
• Connect with Paul Barron on LinkedIn
• Connect with Paul Barron Network on LinkedIn
• Connect with Heather Leed Neary on LinkedIn
• Visit Taco Johns online
• Connect with Stacey Kane on LinkedIn
• Visit Emerging Brands online

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. 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
• 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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“Every business needs to be a media company”

In this repurposed episode of the Wisking It All Podcast, Angelo Esposito interviews Gregg Majewski, founder and CEO of Craveworthy Brands. They discuss the journey of scaling restaurants, the importance of culture and leadership, and the innovative approach of Craveworthy Brands in the restaurant industry, including the use of virtual brands and shared kitchens to maximize efficiency and profitability.

In this conversation, Gregg shares his insights on building a strong team culture, the importance of employee growth and retention, and his leadership philosophy that prioritizes the well-being of his team. He discusses the challenges faced by the restaurant industry, particularly in terms of operational hurdles and pricing strategies, while also emphasizing the need for embracing technology to enhance customer experience.

Looking ahead, he outlines ambitious goals for Craveworthy Brands and the importance of supporting franchisees in achieving their dreams.

Key Takeaways

1. Consistency and Execution Are Key to Success: The importance of following a playbook and maintaining consistency across restaurant operations is emphasized. If every restaurant doesn't operate with the same standards daily, customers won't have a reason to return and spend money.
2. Investing in Team Development and Growth: A focus on building strong teams and empowering employees is critical. The goal is to prepare team members to excel in their roles and potentially grow into bigger opportunities, even if that means leaving the company.
3. Customer Experience and Throughput: Improving customer experience without sacrificing hospitality remains a core focus. Speed, convenience, and quality are essential to ensuring customer satisfaction and driving repeat business​.

Episode Links:

• Connect with Angelo Esposito Online
• Visit Wisk Online
• Connect with Wisk on LinkedIn
• Listen to Wisking It All
• Follow Wisk on Facebook
• Follow Wisk on Instagram
• Follow Wisk on X
• Subscribe to Wisk on YouTube

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. 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
• 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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“Every business needs to be a media company”

Becca McIntyre, Craveworthy Brands' VP of Culinary and Supply Chain, speaks with Josh Kopel on the Full Comp Podcast about her extensive experience in corporate restaurant operations, her unique ability to balance culinary creativity with operational efficiency, and her role in developing innovative menu items for Craveworthy Brands. She emphasizes the importance of consistency in operations, strategic LTOs, and leveraging digital marketing to enhance brand awareness and customer engagement.

Key Takeaways

1. The Power of Balancing Creativity and Logistics - Becca emphasizes the importance of merging culinary creativity with supply chain pragmatism. Successful menu innovation requires not just great ideas but also logistical and financial feasibility, ensuring the concept can be executed consistently across all locations.
2. LTOs as a Strategic Tool Beyond Sales - Limited-Time Offers (LTOs) are not just about high sales volume. They serve multiple purposes: testing customer preferences, building brand awareness, and engaging guests with unique offerings that may never make it to the core menu. A failed LTO can still provide valuable insights into customer boundaries and preferences.
3. Adapting to Trends While Staying Authentic - Becca highlights the importance of aligning menu innovations with brand identity while incorporating customer-friendly trends. Using familiar concepts with a creative twist ensures guests feel comfortable trying new flavors, driving loyalty and frequent visits.

Episode Links

• Becca McIntyre on LinkedIn
• Visit Josh Kopel Online
• Connect with Josh Kopel on LinkedIn
• More from Full Comp Podcast

ABOUT BECCA MCINTYRE

Becca McIntyre is the Vice President of Culinary & Supply Chain for Craveworthy Brands, bringing decades of experience in leading menu innovation and operational strategy for multi-unit restaurant brands. She oversees the ideation and execution of all Craveworthy menus, developing craveable core offerings and limited-time features. Becca also leads the brand’s supply chain efforts, managing sourcing, contracting, inventory, and vendor partnerships to ensure seamless operations.

Previously, Becca spent seven years in leadership at Genghis Grill and held key roles with TGI Fridays and Ignite Restaurant Group, supporting Brickhouse Tavern + Tap. Her expertise includes taking new restaurant concepts from ideation to successful market entry, optimizing menus, branding, storytelling, and food styling to create standout dining experiences.

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
• 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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“Every business needs to be a media company”

 In this episode of Room for Seconds, Gregg Majewski sits down with Michael "Schatzy" Schatzberg, Co-Founder of Branded Hospitality Ventures, to unpack his remarkable journey from bartender to restaurateur and tech investor. They dive into the evolving role of technology in the restaurant industry, debating the balance between innovation and operator needs. Schatzy shares insights on identifying must-have tech versus passing trends, investing in game-changing startups, and navigating the challenges of venture capitalism in hospitality. Don’t miss this deep dive into what it takes to thrive at the intersection of restaurants and tech innovation.

Key Takeaways:

1. Choose The Right POS For Your Restaurant - Selecting the right POS (Point of Sale) system depends on your business's scale and goals. For small operators with a few locations, a basic, cost-effective system may suffice, offering just enough functionality to meet day-to-day needs. However, as Michael “Schatzy” Schatzberg points out, larger operations with hundreds of locations may require a more robust platform capable of unifying loyalty programs, understanding customer behavior, and integrating various operational functions. 
2. Small Bets for Big Insights - In venture investing, small, strategic bets can yield significant learning opportunities. Schatzy shares how Branded Hospitality Ventures invests modestly in emerging technologies—like robotics, drive-through voice systems, and prep-area cameras—to stay informed about trends and test the waters. These smaller investments help uncover the potential of new innovations while reserving larger commitments for tech solutions that solve immediate, pressing problems for operators.
3. Hospitality Requires Insiders and Outsiders - The hospitality industry benefits from leadership that combines internal expertise and external perspectives. Schatzy highlights the unique challenges of hospitality, where businesses must manage both a retail front and a manufacturing-style back-of-house operation. While industry veterans understand these intricacies, outsiders can bring fresh ideas and innovative strategies. Successful organizations find balance by blending deep industry knowledge with outside expertise, ensuring they remain adaptable and forward-thinking.

Episode Links:

• Visit Branded Hospitality Online
• Listen to Branded Hospitality’s Podcast
• Follow Branded Hospitality on X
• Follow Branded Hospitality on Instagram
• Follow Branded Hospitality on Facebook
• Subscribe to Branded Hospitality on YouTube
• Connect with Branded Hospitality on LinkedIn
• Connect with Michael “Schatzy” Schatzberg on LinkedIn

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 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. 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
• 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, catering expert Kelly Grogan, co-founder of Crumbs, shares her insights on creating and scaling successful catering programs for restaurants. From designing a crave-worthy menu to fostering relationships with high-value clients, Kelly dives into the strategies that drive incremental revenue and build brand recognition. She discusses common pitfalls, the importance of execution, and how technology and personal touches can differentiate your catering business. Whether you're just starting out or looking to enhance your catering offerings, Kelly’s expertise provides actionable tips to take your program to the next level.

Key Takeaways:

1. Keys to Catering Success - Catering requires more than just adapting a regular menu; it demands a strategic and organized approach. Kelly emphasizes the importance of a catering-specific menu that is profitable, easy to execute, and delivers high guest satisfaction. Other critical factors include efficient packaging, seamless delivery logistics, and maintaining food quality during transit. A single bad catering order can damage a restaurant’s reputation, making operational readiness essential.
2. Relationship-Building Drives Catering Sales - Building strong relationships with key decision-makers, such as office managers and community leaders, is essential for catering success. Kelly advocates for personalized outreach strategies, like complimentary tastings or hosting events, to create trust and drive repeat business. By focusing on hospitality and genuine connections, restaurants can convert tastings into significant catering orders.
3. Stay True to Your Brand - A successful catering program should align with a restaurant’s core identity to maintain brand consistency and recognition. Kelly stresses focusing on scalable and profitable items that travel well and are easy to reproduce. Deviating from these strengths risks diluting the brand and confusing customers.

Episode Links:

• Visit Crumbs Online
• Connect with Crumns on LinkedIn
• Connect with Kelly Grogan on LinkedIn

ABOUT KELLY GROGAN

Kelly is the founder of CRUMBS, a firm specializing in delivering high volume incremental revenue within the hospitality space. Her core areas of impact include Catering, Group Dining, Fundraising, Sales Training, Customer Service, Loyalty & Marketing. The solutions provided by CRUMBS are meant to deliver revenue to restaurants fast, provide a long lasting impact on consistently increasing sales & set brands apart in the space with unique strategies.

Kelly has spent the last 10+ years in the hospitality space focused on driving top line revenue for restaurants, entertainment centers, hotels & various franchise groups. Her passion for people & drive for success has led to her expert ability to positively impact any business.

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. 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
• 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 EMAIL 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”