The Mistake Most Franchisees Make Before Opening Day - Franchise GPS - Ep 1

The Mistake Most Franchisees Make Before Opening Day - Franchise GPS - Ep 1

Welcome to Episode 1 of Franchise GPS with Sam Stanovich — the podcast where franchise leaders, operators, and entrepreneurs share real-world strategies for building successful businesses and thriving community brands. In this debut episode, Sam sits down with Nandini Mangroo, multi-unit franchisee of Taffer's Tavern and one of the original operators to join the Jon Taffer franchise family. From opening her first location in Alpharetta to expanding into Midtown Atlanta and Mercedes-Benz Stadium, Nandini shares the practical marketing and hospitality strategies that helped turn her restaurants into true community hubs. This conversation is packed with actionable insights for franchisees, restaurant operators, and small business owners looking to grow traffic, build loyal guests, and create unforgettable customer experiences. Inside this episode: • How to successfully launch a restaurant grand opening • Why “you’re not opening a restaurant — you’re launching a community hub” • Building local partnerships with apartments, hotels, and businesses • Using events like the Kentucky Derby and World Cup to drive traffic • Creating emotional connections that turn first-time guests into regulars • Social media strategies for restaurant operators with any budget • How to use limited-time offers and seasonal cocktails to boost engagement • Tips for planning successful community events and promotions • Lessons learned from promotions that didn’t work — and what operators should avoid • Why hospitality, consistency, and intentional marketing still matter most Whether you’re a first-time franchisee, a restaurant owner, or someone passionate about hospitality and entrepreneurship, this episode delivers practical advice you can apply immediately. Follow & Connect: LinkedIn: https://www.linkedin.com/in/samuelstanovich/ Instagram: https://www.instagram.com/chicago_sam/ YouTube: https://www.youtube.com/@CraveworthyBrands Website: https://craveworthybrands.com Taffer’s Tavern: https://tafferstavern.com/ If you enjoyed the episode, make sure to subscribe, leave a review, and share Franchise GPS with someone in the hospitality or franchise world.

Digital Signage and Dynamic Pricing Are Taking Over the Restaurant Industry

Recorded live at CraveCon 2025, this episode of Room for Seconds features guest host Josh Halpern [https://publish.blubrry.com/s-3715690/episodes/e-152631737/edit/linkedin.com/in/josh-halpern-168b29] in conversation with Brian Smetana of 25/7 Digital Labs [https://257digitallabs.com/] and Adam Salinas of LG Electronics USA [https://www.lg.com/us/]. Together, they explore the major shifts reshaping the restaurant industry, starting with the evolution of digital signage from a perceived expense into a long-term cost-saving and revenue-driving tool. What once felt like a luxury is quickly becoming essential, giving operators the ability to update menus instantly, reduce ongoing production costs, and create more dynamic, engaging in-store experiences. The conversation also reframes dynamic pricing, challenging the idea that it’s a new or controversial concept. From happy hour specials to grocery store promotions, pricing has always been fluid—what’s changed is the speed and precision enabled by modern technology. With deeper integration between digital systems and point-of-sale platforms, restaurants now have the ability to adjust pricing in real time, reduce waste, and better match demand throughout the day. Looking ahead, Brian and Adam highlight how the future of restaurants will be defined by interactivity, personalization, and mobile-first behavior. From kiosks and digital displays to app-based ordering and immersive experiences, technology is shifting how customers engage with brands—and, more importantly, who is driving those decisions. As younger generations play a larger role in where families choose to eat, creating an experience that is fast, engaging, and relevant has never been more critical. This episode offers a clear look at where restaurant technology is headed and how operators can begin adapting now—without needing to overhaul everything overnight. #RoomForSeconds #CraveworthyBrands #restaurantleadership Episode Links * Connect with Josh Halpern on LinkedIn [https://publish.blubrry.com/s-3715690/episodes/e-153789866/edit/linkedin.com/in/josh-halpern-168b29] * Learn more about 25 7 Digital Labs [https://257digitallabs.com/] * Follow 25 7 Digital Labs on LinkedIn [https://www.linkedin.com/company/25-7-digital-labs/] * Follow on Facebook [https://www.facebook.com/people/257-Digital-Labs/61555933590629/] Connect with Gregg / Craveworthy Brands * Gregg Majewski Instagram [https://publish.blubrry.com/s-3715690/episodes/e-145986057/edit/www.instagram.com/greggmajewski] * Craveworthy Brands Instagram [https://publish.blubrry.com/s-3715690/episodes/e-145986057/edit/www.instagram.com/craveworthybrands] * Visit Craveworthy Online [https://www.craveworthybrands.com/] * Gregg Majewski LinkedIn [https://www.linkedin.com/in/greggmajewski/] * CRAVEWORTHY FRANCHISING [https://www.craveworthybrands.com/franchising] * CRAVEWORTHY BRANDS [https://www.craveworthybrands.com/our-brands] * INVEST IN CRAVEWORTHY [https://invest.profitandsense.com/craveworthy-brands] Connect with Room for Seconds * Subscribe on YouTube [https://www.youtube.com/@CraveworthyBrands] * Subscribe on Spotify [https://open.spotify.com/show/4ioMIq0aeraoy9KLt8dT4G?si=5039ce22c6d54dfb] * Subscribe on Apple Podcasts [https://podcasts.apple.com/us/podcast/room-for-seconds/id1737506338] * View Past Episodes on Craveworthy Website [https://media.craveworthybrands.com/blog/tag/podcast]

Getting Found Online Is the Biggest Challenge for Restaurants Right Now with Marqii CEO Avi Goren

In this episode of Room for Seconds, guest host Josh Halpern [https://publish.blubrry.com/s-3715690/episodes/e-152631737/edit/linkedin.com/in/josh-halpern-168b29] sat down with Avi Goren [https://www.linkedin.com/in/avigoren] at CraveCon 2025, co-founder of Marqii [https://marqii.com/], to unpack one of the most overlooked—but critical—drivers of restaurant success: discoverability. As the guest journey becomes more fragmented than ever, Avi explains why simply having great food and service is no longer enough. Restaurants today have to win before the customer even walks in the door—at the moment of search. From Google and Yelp to TikTok, AI tools, and beyond, brands now need to show up accurately and consistently across every digital touchpoint. The conversation dives into why “digital hygiene”—things like accurate hours, menus, and listings—is often ignored, despite being foundational to growth. Avi shares how outdated or inconsistent information doesn’t just hurt SEO—it actively creates negative guest experiences before an order is ever placed. They also explore how AI is changing the landscape, giving operators access to insights and competitive intelligence that were previously out of reach. But even with better tools, the biggest challenge remains execution—building systems that work in the background while operators focus on running their business. This episode is a must-listen for anyone in hospitality trying to understand how customers actually find restaurants today—and why getting discovered is becoming the hardest part of the business. Episode Links * Connect with Josh Halpern on LinkedIn [linkedin.com/in/josh-halpern-168b29] * Connect with Avi on LinkedIn [https://www.linkedin.com/in/avigoren] * Learn more about Marqii [https://marqii.com/] * Follow Marqii on LinkedIn [https://www.linkedin.com/company/marqii/] * Subscribe on YouTube [https://www.youtube.com/@getmarqii] * Follow on Instagram [https://www.instagram.com/getmarqii/] * Follow on Facebook [https://www.facebook.com/people/https://www.facebook.com/getmarqii/Edward-Don-Company/100063586851010/#] Connect with Gregg / Craveworthy Brands * Gregg Majewski Instagram [https://publish.blubrry.com/s-3715690/episodes/e-145986057/edit/www.instagram.com/greggmajewski] * Craveworthy Brands Instagram [https://publish.blubrry.com/s-3715690/episodes/e-145986057/edit/www.instagram.com/craveworthybrands] * Visit Craveworthy Online [https://www.craveworthybrands.com/] * Gregg Majewski LinkedIn [https://www.linkedin.com/in/greggmajewski/] * CRAVEWORTHY FRANCHISING [https://www.craveworthybrands.com/franchising] * CRAVEWORTHY BRANDS [https://www.craveworthybrands.com/our-brands] * INVEST IN CRAVEWORTHY [https://invest.profitandsense.com/craveworthy-brands] Connect with Room for Seconds * Subscribe on YouTube [https://www.youtube.com/@CraveworthyBrands] * Subscribe on Spotify [https://open.spotify.com/show/4ioMIq0aeraoy9KLt8dT4G?si=5039ce22c6d54dfb] * Subscribe on Apple Podcasts [https://podcasts.apple.com/us/podcast/room-for-seconds/id1737506338] * View Past Episodes on Craveworthy Website [https://media.craveworthybrands.com/blog/tag/podcast]

Why Restaurant Kitchens Are Getting Smaller with Chris McKenty of Edward Don & Company

Filmed live at CraveCon 2025, guest host Josh Halpern [https://publish.blubrry.com/s-3715690/episodes/e-152631737/edit/linkedin.com/in/josh-halpern-168b29] sits down with Chris McKenty [https://www.linkedin.com/in/chris-mckenty-65619324] of Edward Don & Company [https://www.don.com/] to explore the hidden systems that make restaurants actually work — from kitchen design to equipment strategy. Chris walks through the critical role that kitchen layout plays in the success of a restaurant. Often designed months before a location opens, the kitchen acts as the operational engine of the business. If workflow, equipment placement, and production lines aren’t built correctly from the start, service speed, food quality, and overall profitability can all suffer. One of the biggest trends Chris is seeing across the industry is the steady shrinking of restaurant kitchens. As lease costs rise and operators look to maximize dining room revenue, more square footage is being allocated to guest-facing areas — leaving designers to do more with less space in the back of house. That shift is driving a wave of innovation from equipment manufacturers, with new multi-functional equipment designed to replace multiple machines while occupying a smaller footprint. Josh and Chris also dive into the economics of restaurant equipment. From high-end “Ferrari” models to more budget-friendly alternatives, operators must constantly balance performance, durability, and cost — especially when building systems that need to scale across multiple locations. The conversation also touches on evolving restaurant formats, the rise of takeout and third-party delivery, and how those trends are influencing kitchen design decisions. As off-premise dining continues to grow, operators are rethinking everything from production flow to pickup stations in order to keep up with changing consumer behavior. Together, Josh and Chris pull back the curtain on the operational decisions happening behind the scenes — and why getting the kitchen right is one of the most important factors in building a successful restaurant. Episode Links * Connect with Josh Halpern on LinkedIn [linkedin.com/in/josh-halpern-168b29] * Connect with Chris on LinkedIn [https://www.linkedin.com/in/chris-mckenty-65619324] * Learn more about Edward Don & Company [https://www.don.com/] * Follow Edward Don & Company on LinkedIn [https://www.linkedin.com/company/edward-don-and-company] * Subscribe on YouTube [https://www.youtube.com/user/EdwardDonCo] * Follow on Instagram [https://www.instagram.com/edwarddonco] * Follow on Facebook [https://www.facebook.com/people/Edward-Don-Company/100063586851010/#] Connect with Gregg / Craveworthy Brands * Gregg Majewski Instagram [https://publish.blubrry.com/s-3715690/episodes/e-145986057/edit/www.instagram.com/greggmajewski] * Craveworthy Brands Instagram [https://publish.blubrry.com/s-3715690/episodes/e-145986057/edit/www.instagram.com/craveworthybrands] * Visit Craveworthy Online [https://www.craveworthybrands.com/] * Gregg Majewski LinkedIn [https://www.linkedin.com/in/greggmajewski/] * CRAVEWORTHY FRANCHISING [https://www.craveworthybrands.com/franchising] * CRAVEWORTHY BRANDS [https://www.craveworthybrands.com/our-brands] * INVEST IN CRAVEWORTHY [https://invest.profitandsense.com/craveworthy-brands] Connect with Room for Seconds * Subscribe on YouTube [https://www.youtube.com/@CraveworthyBrands] * Subscribe on Spotify [https://open.spotify.com/show/4ioMIq0aeraoy9KLt8dT4G?si=5039ce22c6d54dfb] * Subscribe on Apple Podcasts [https://podcasts.apple.com/us/podcast/room-for-seconds/id1737506338] * View Past Episodes on Craveworthy Website [https://media.craveworthybrands.com/blog/tag/podcast]

The Future of Restaurant Training Is Here

Recorded live at CraveCon 2025, guest host Josh Halpern [linkedin.com/in/josh-halpern-168b29] sits down with Rachael Nemeth [https://www.linkedin.com/in/rachael-nemeth], CEO and Co-Founder of Opus Training [https://www.opus.so], to unpack why traditional restaurant training is failing today’s workforce — and what operators must do next. Rachael shares the core insight that sparked Opus: while roughly 80% of the global workforce is deskless, nearly all training technology has historically been built for people sitting at computers. The result is a massive access and engagement gap across restaurant teams. In this conversation, she explains why legacy approaches are fundamentally mismatched with how modern frontline employees actually learn and work. Josh and Rachael dive into how Opus is rethinking the entire training experience to be mobile-first, multilingual, and delivered in the moments that matter most. Instead of forcing hours of information into short onboarding windows, Opus uses a swipeable, social-style learning format designed to boost retention and engagement. The platform combines short-form content, interactive quizzes, and skill validation to ensure training doesn’t just get completed — it actually sticks. The discussion also looks ahead to the growing role of AI in restaurant operations. Rachael explains how real-time intelligence and integrations with guest feedback platforms like Ovation are transforming training from a reactive exercise into a proactive performance driver. By surfacing insights and delivering guidance in the moment employees need it, operators can address service issues earlier, support managers more effectively, and ultimately protect the guest experience. They also explore the importance of developing managers as coaches, expanding training beyond new hires to the full employee lifecycle, and why the restaurants that win in the next decade will be the ones that treat learning as a continuous, embedded part of operations. Episode Links * Connect with Josh Halpern on LinkedIn [linkedin.com/in/josh-halpern-168b29] * Connect with Rachael on LinkedIn [https://www.linkedin.com/in/rachael-nemeth] * Learn more about Opus Training [https://www.opus.so] * Follow Opus Training on LinkedIn [https://www.linkedin.com/company/opus-so/] * Follow Opus on X [https://x.com/get_opus] * Follow Opus on Facebook [https://www.facebook.com/opus.so] Connect with Gregg / Craveworthy Brands * Gregg Majewski Instagram [https://publish.blubrry.com/s-3715690/episodes/e-145986057/edit/www.instagram.com/greggmajewski] * Craveworthy Brands Instagram [https://publish.blubrry.com/s-3715690/episodes/e-145986057/edit/www.instagram.com/craveworthybrands] * Visit Craveworthy Online [https://www.craveworthybrands.com/] * Gregg Majewski LinkedIn [https://www.linkedin.com/in/greggmajewski/] * CRAVEWORTHY FRANCHISING [https://www.craveworthybrands.com/franchising] * CRAVEWORTHY BRANDS [https://www.craveworthybrands.com/our-brands] * INVEST IN CRAVEWORTHY [https://invest.profitandsense.com/craveworthy-brands] Connect with Room for Seconds * Subscribe on YouTube [https://www.youtube.com/@CraveworthyBrands] * Subscribe on Spotify [https://open.spotify.com/show/4ioMIq0aeraoy9KLt8dT4G?si=5039ce22c6d54dfb] * Subscribe on Apple Podcasts [https://podcasts.apple.com/us/podcast/room-for-seconds/id1737506338] * View Past Episodes on Craveworthy Website [https://media.craveworthybrands.com/blog/tag/podcast]