Alli Jarrett is the President and CEO of Harold's, a Houston-based restaurant that embodies southern hospitality. Her extensive leadership and business development experience come from several different sectors including media, sports, and sales. Alli is passionate about giving back to communities and serves on different volunteer boards including the Texas Restaurant Association.

In this episode of the SpotOn Series, Chad Franzen is joined by Alli Jarrett, President and CEO of Harold's. They discuss the importance of positively impacting communities through your business and finding your formula for success through experimentation. Alli goes on to explain the key elements for long-term business concepts, how to make a difference with quality products, and overcoming the challenges the pandemic created for the hospitality industry.

Isaac Hamlin is the Founder of Better Blend, a wellness-focused company with a mission to "cultivate a healthier and happier world one blend, bowl, and community at a time." It was during Isaac's time as an SEC All-American rugby player for the University of Kentucky that he found the inspiration for Better Blend. Wanting to replace the team's heavy pregame meals, he developed more nutritious — yet delicious — smoothies that could travel well.

Meal replacement smoothies became popular in the early 1990s, targeting those looking for a quick weight-loss option. The issue with many of these products is that they can be low in nutritional value and calories, leaving consumers hungry and sluggish.

Wellness entrepreneur Isaac Hamlin experienced a similar dilemma as an elite collegiate athlete. Instead of feeling hungry, the traditional pregame meals left him feeling heavy and lethargic. So Isaac began making pregame smoothies when searching for a quick alternative with all the benefits of a nutritional meal. The result turned into a new smoothie bar concept.

Join Chad Franzen, host of the Top Business Leaders Show, in this episode of the SpotOn Series. Chad interviews Isaac Hamlin, the Founder of Better Blends, to discuss the inspiration for starting his company, why his smoothie bar concept differs from the others, and what the future holds.

Pinal Sitaram is a serial franchisor who owns and operates Buffalo Wild Wings franchises in the Los Angeles Metropolitan area. He worked previously as a franchisee for PostalAnnex+ and Best Western Hotels. Pinal has set a three-year goal to add eight new Buffalo Wild Wings franchises, providing steady work for the underserved.

Join Chad Franzen in this episode of the SpotOn Series as he queries Pinal Sitaram on his 14 years of experience as a franchisee for multiple Buffalo Wild Wings locations in the Los Angeles Metropolitan Area. Pinal explains the hardships of owning a restaurant franchise, the motivation behind opening a franchise, and his quest to add additional franchises in his community.

Andrew Martino is the Founder of Ghost Truck Kitchen, a digital food truck concept. GTK is the first and only of its kind with a mission to make food takeout a greater experience.

Andrew has nearly 20 years of experience in the food and hospitality industry, working at the managerial and executive levels. A virtuoso in the ghost kitchen space since 2018, Andrew gives expert advice on podcasts and panels. Andrew has also been featured in publications such as The Hudson Kitchen and Food Service Equipment and Supplies.

Approximately 60 percent of Americans order takeout food — if you're among them, you've probably found yourself awkwardly awaiting your meal at the bar or the takeout area.

Thanks to the ghost kitchen concept, the brainchild of restaurateur Andrew Martino, those days could be over for all hungry Americans. How? The answer is simple: the digital food truck lot.

In this episode of the SpotOn Series, Founder Andrew Martino of Ghost Truck Kitchen joins host Chad Franzen to discuss the ghost kitchen space. Together, the two talk about the concept of the digital food truck lot, the challenges that accompany offering a diverse menu, and Andrew's wish for the future of the ghost truck industry.

Kyle Noonan is the Co-founder and CEO of FreeRange Concepts, a Dallas-based restaurant and hospitality management company with a mission to create remarkable memories. The company owns and operates 12 food and entertainment venues, including Bowl and Barrel, Mutts Canine Cantina, The Rustic, and The General Public. With over 13 years in the restaurant industry, Kyle gained experience opening eateries for the well-known Pappas franchise.

In this episode of the SpotOn Series, Chad Franzen speaks with Kyle Noonan, Co-founder and CEO of FreeRange Concepts, about the restaurant's innovative brand. Kyle shares his journey in the restaurant industry, the inspiration behind FreeRange Concepts, and the philosophy he attributes to the company's success.

Raji Sankar is the Co-founder and CEO of Choolaah, an authentic Indian barbeque restaurant with seven locations around the United States. Although Raji has an extensive background in the tech industry, her love of food and sense of community drove her to start a business in the restaurant industry. She considers herself fortunate to have created an authentic place that prepares quality food made only with fresh ingredients and aromatic spices, bringing a timeless atmosphere to her locations.

In this episode of the SpotOn Series, Chad Franzen welcomes Raji Sankar, Co-founder and CEO of Choolaah. They discuss the intricacies of starting a restaurant and the benefits franchising can bring to your business. Raji goes on to explain creating a confident brand message that resonates with consumers, how to stay true to your company values even through challenges, and the best ways to learn from costly mistakes when starting your business.

Serial entrepreneur Gaurav "G" Patel is the Founder of Eschelon Experiences, a hospitality group based in Raleigh, North Carolina that includes cocktail lounge concepts such as The Haymaker and Killjoy Cocktail. Since the age of 17, G has launched over a dozen companies and over two dozen hospitality brands. Additionally, he's founded spirits and retail brands and various startups.

Perseverance, formal education, and the desire for high achievement are a strong formula for success. But what happens when you buy into a business with little to no experience in that industry?

That's the question serial entrepreneur Gaurav "G" Patel faced when he purchased a restaurant in Raleigh, North Carolina. Although he worked in events and hotels, the transition into the restaurant industry was out of G's league. Still, the perseverance that helped him work several jobs while in university gave him the confidence to operate in an industry where he was green. So, how did G do it and what lessons did he learn along the way?

In this episode of the SpotOn Series, host Chad Franzen of Rise25 talks to Gaurav "G" Patel, the Founder of Eschelon Experiences, to discuss his restaurant ventures. G talks about getting his start in the restaurant business, what makes him successful in the industry, how his companies survived the pandemic, and more.

Mac Hay is the Founder and CEO of Mac's Seafood, which has five locations in Massachusetts. Mac's passion for cooking allowed him to work in the restaurant industry before purchasing his own business, which was primarily a fish market that eventually turned into Mac's signature restaurant. After a decade in the industry, Mac decided to expand by opening seafood restaurants in other locations across Massachusetts and introducing wholesale and retail strategies into his business.

Sebastien Taffara is the Restaurant Director and Operations Manager at Mac's Seafood. His experience in the restaurant industry comes from previously working in French bakeries and formal restaurants. Sebastien joined Mac's Seafood restaurants in 2013 and has been able to grow with the company as it has expanded.

In this episode of the SpotOn Series, Chad Franzen is joined by Mac Hay, the Founder and CEO of Mac's Seafood, and Sebastien Taffara, Restaurant Director and Operations Manager at Mac's Seafood. They talk about the challenges of starting a restaurant business, profitability prospects with seasonal food items, scaling their business to multiple locations, introducing wholesale and retail strategies, and adapting to pandemic restrictions in the hospitality industry.

Jonathan Heit is the Co-founder and Global Chief Operating Officer at Allison+Partners. The award-winning Allison+Partners is a global marketing and communications agency operating in 50 worldwide markets. The agency specializes in corporate, consumer brands, public affairs, reputation risk, and health and technology practices.

In the 20-plus years under Jonathan's leadership at Allison+Partners, he's grown the agency from two offices and a 14-person staff to a $100-million global operation. Jonathan works closely with finance and human resources to maximize the agency's potential. His additional responsibilities include internal communications, external marketing, and the agency's overall diversity, equity, and inclusion.

When owning or heading a company, it's important to design a future-proof business plan. The best way to do that is to create a business that consistently tops the market. However, an exposed corporation is vulnerable to bankruptcy. How can you future-proof your business to withstand the test of time?

Business leader Jonathan Heit has one word for you: diversify. When an agency or company has more than one location, it can survive if there is a dip in one of its other operating markets. Geographical locations that perform well aid the markets that are struggling. Intrigued? Here's how you can learn more.

Join Chad Franzen, host of the Top Business Leaders Show, as he speaks with Jonathan Heit, Co-founder and Global Operating Officer of Allison+Partners. Jonathan explains future-proofing an organization, the Allison+Partners origin story, dealing with inflationary pressures, and more. Plus, Jonathan shares his daily routine and some of the best advice he's received as a business leader.

Robert Hall is the CEO of Refined Hospitality Concepts, a hospitality group and catering company centered in Farmer's Branch, Texas that serves the greater Dallas-Fort Worth area. He has decades of experience in the hospitality industry, from pizza shops to wineries. Robert uses his vast experience to foster a culture of excellence across all of his restaurants.

In this episode of the SpotOn Series, Chad Franzen speaks with Robert Hall, CEO of Refined Hospitality Concepts, about the atmosphere and inspiration for each of his restaurants. Robert strives to create a culture of excellence across all of his restaurants, from Bourbon and Banner's speakeasy design to the fun Euro-Western atmosphere of Sfereco. His experience in the industry has propelled Refined Hospitality Concepts through the challenges of the pandemic, and the company continues to grow, introduce new concepts, and open new locations.