Restaurant Lifers: Focusing on Passion and Crafting the Stepping Stones for Success

04/23/24 • 45 min

In this episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “Finance Guy,” are joined by Scott Redler, co-founder of Freddy’s Frozen Custard and founder of Redler’s Hospitality.

Scott tells his story of 48 years of experience, dedication, and admiration for the restaurant industry and creating an impact on others’ entrepreneurial lives and experiences. From the birth of Shanghai Charlie’s and Timberline Steakhouse to navigating the complexities of finances, location, and ergonomics, Scott's journey is a personal tale of passion and perseverance.

Key Takeaways:

Scott’s early dedication to the industry and his continual partnership.The hardships entrepreneurs encounter and the exchange of experience gained leading up to success.
Lessons learned: Scott shares insights from his ventures like Shanghai Charlies and Timberline Steakhouse. He emphasizes the importance of culture, location, and attitude as key ingredients for any entrepreneurial venture. He also shares his truth about the recession's toll, where his 4-million-dollar investment, Timberline Steakhouse, sells for 25,000.
Freddy’s: the concept and entrepreneurs behind the investment. With integrity, minimal investment, and hard work, Freddy's has become a beloved fixture, serving up satisfaction to over 50% of its patrons to this day. As the first franchise was brought to life in Hutchinson, Kansas, Scott celebrates the joy of franchisee success stories, where lives are changed and businesses flourish.
Scott tours across the country and even beyond as the Honors of Service Chair of the National Restaurant Association. Now, with Mocha’s Café and Redler Hospitality, Scott continues to stir up excitement in the industry. With a wealth of experience, Scott plans to make Mocha's Café a franchisable business and share his success.
Hot Takes: From AI-driven drive-through menus to paperless receipts via automatic email, Scott spices up the conversation with insights into the hottest trends in food service technology. From the importance of the Owner Operator Concept to the game-changing benefits of data-driven decision-making (DDD).

Episode Credits:

Produced by: Branded Hospitality Media
Hosted by: Michael Schatzberg, JImmy Frischling
Producer: Julie Zucker
Creative Director: Adam Levine
Show Runner: Drewe Raimi
Post Production: Three Cheers Creative

www.thehospitalityhangout.com

Key Takeaways:

Scott’s early dedication to the industry and his continual partnership.The hardships entrepreneurs encounter and the exchange of experience gained leading up to success.
Lessons learned: Scott shares insights from his ventures like Shanghai Charlies and Timberline Steakhouse. He emphasizes the importance of culture, location, and attitude as key ingredients for any entrepreneurial venture. He also shares his truth about the recession's toll, where his 4-million-dollar investment, Timberline Steakhouse, sells for 25,000.
Freddy’s: the concept and entrepreneurs behind the investment. With integrity, minimal investment, and hard work, Freddy's has become a beloved fixture, serving up satisfaction to over 50% of its patrons to this day. As the first franchise was brought to life in Hutchinson, Kansas, Scott celebrates the joy of franchisee success stories, where lives are changed and businesses flourish.
Scott tours across the country and even beyond as the Honors of Service Chair of the National Restaurant Association. Now, with Mocha’s Café and Redler Hospitality, Scott continues to stir up excitement in the industry. With a wealth of experience, Scott plans to make Mocha's Café a franchisable business and share his success.
Hot Takes: From AI-driven drive-through menus to paperless receipts via automatic email, Scott spices up the conversation with insights into the hottest trends in food service technology. From the importance of the Owner Operator Concept to the game-changing benefits of data-driven decision-making (DDD).

Episode Credits:

Produced by: Branded Hospitality Media
Hosted by: Michael Schatzberg, JImmy Frischling
Producer: Julie Zucker
Creative Director: Adam Levine
Show Runner: Drewe Raimi
Post Production: Three Cheers Creative

www.thehospitalityhangout.com

Previous Episode

The Kitchen’s Engine Room: Fueling Restaurant Innovation | Season 11, Vol. 13

In this episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by Angela Leet, CEO of QSR Automations.

Angela discusses the company’s innovative kitchen automation solutions and their recent recognition of being named as a finalist for the prestigious Ring of Fire award. She shares insights into their new product, ConnectSmart Recipes Plus, which aims to extend the capabilities of kitchen screen investments and address labor challenges through digital transformation. She delves into QSR Automations’ philosophy of treating the kitchen as the “engine room” of a restaurant, creating a calmer environment with real-time information and predictive data for kitchen staff.

Key Takeaways:

(01:38) QSR Automations has pioneered restaurant tech since 1996 with its ConnectSmart platform used by major chains.

(03:05) New product ConnectSmart Recipes Plus aims to extend kitchen screen capabilities and address labor challenges.

(10:19) The kitchen is the engine room.

(16:35) QSR leans toward the build-or-buy approach.

(21:23) Solutions extend beyond restaurants to venues like stadiums, airports, and cruise ships.

(31:31) QSR continues innovating after 25+ years and has been named a finalist for most innovative companies.

(33:41) Angela prioritizes people and creating memorable experiences, starting in the kitchen.

(39:28) Restaurants want to meet evolving consumer needs, like on-demand dining and customization.

(41:25) QSR seeks true tech partnerships beyond just integration to provide a single customer solution.

Resources Mentioned:

QSR Automations

Moneyball

Episode Credits:

Produced by: Branded Hospitality Media
Hosted by: Michael Schatzberg, JImmy Frischling
Producer: Julie Zucker
Creative Director: Adam Levine
Show Runner: Drewe Raimi
Post Production: Three Cheers Creative

www.thehospitalityhangout.com

Next Episode

Hospitality Geniuses: The Ultimate Tech Stack, Data, and Bleeding DIG.

In this episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by Tracy Kim, CEO of DIG.

Tracy tells us about her journey from a pre-med student at Stanford and earning her MBA at Harvard Business School and her subsequent leap into the hospitality sector, culminating in her leadership role at DIG. Fast forward, Tracy dishes out how DIG has ‘bowled over’ their audience and positioned itself as the go-to solution for lunch and dinner. Tracy also shares how DIG has used data and technology to modify their approach to capturing new audiences. Plus, why culture is more than just training and the importance of a truly dedicated team.

Key Takeaways:

• Leadership and Innovation: Tracy’s leadership at DIG is informed by her diverse experiences

and passion for hospitality. Tracy peppers in stories from her years with General Mills and

Weight-Watchers and experiences at tech giants like Shuttershock and as a former CEO of

Aaptiv.

• Pump Energy changes to DIG as a healthy staple to New Yorkers bringing fresh high-quality

vegetable-forward food. DIG has ‘bowled over’ their audience and positioned itself as the go-to

solution for lunch and dinner, emphasizing how data and technology have been instrumental in

expanding market reach and understanding consumer behaviors.

• Consumer segmentation analysis and leveraging psychographic data to tailor services.

• Market Adaptation: Post-COVID, DIG beyond cities. The hybrid workforce and being able to

adapt, tapping into new markets.

• Tracy highlights the importance of efficient in-house technology systems. Tracy shares how

the right technological partnerships have streamlined operations, allowing DIG to maintain a

strong focus on hospitality.

• Bleeding DIG: The dedication of DIG’s team and the strong company culture are vital to their

success. A testament to the employees of DIG.

• Hot Takes: Tracy offers her insight on evolving trends, such as plant-based menus and the

use of robot servers.

• Talking back: Where is technology heading in hospitality? The restaurant guy and finance guy share their forecast on the future of tech in the dining scene.

Episode Credits: