Hospitality Hangout - REWIND OLYMPICS EDITION — Flipping Success: CEO Chronicles With GJ Hart | Season 10, Vol. 3

REWIND OLYMPICS EDITION — Flipping Success: CEO Chronicles With GJ Hart | Season 10, Vol. 3

07/30/24 • 17 min

In the latest episode of "Hospitality Hangout", industry insiders are treated to an enlightening conversation as hosts Michael Schatzberg, fondly known as "The Restaurant Guy", and Jimmy Frischling, dubbed "The Finance Guy", sit down with G.J. Hart. Currently at the helm of Red Robin as President, CEO, and Director, Hart's journey from the Netherlands to leading a renowned American food brand is nothing short of inspiring.

G.J. Hart: From Immigrant Dreams to Restaurant Reality

Arriving in the U.S. in 1963 with dreams of freedom, Hart's initial foray into the hospitality industry was with Howard Johnson's, toggling roles from a dishwasher to a short-order cook. His professional odyssey then took a detour into the poultry business, helping fund his college education. A move to New Orleans saw Hart working under Al Copeland of Popeye's fame, subsequently partnering with Texas Roadhouse's founder, which they took public.

Though Hart dabbled in the idea of retirement, his passion was unwavering. Drawn back to the restaurant cosmos, he took the reins at Red Robin, a brand he had admired for decades.

Revitalizing a Legacy: The North Star Comeback Plan

For over half a century, Red Robin has remained etched in the minds of patrons for its family-centric aura, captivating ambiance, and mouth-watering meals at fair prices. Under Hart's stewardship, the "North Star Comeback Plan" was birthed, aiming to rejuvenate the brand by emphasizing its time-honored attributes. In a span of just 12 months, Red Robin, with Hart's vision and a spirited team, witnessed commendable growth and resurgence.

Leadership: A Game of Authenticity

Hart, with his rich tapestry of experiences, extols the virtue of authenticity in leadership. He advocates for genuine concern for staff and believes that constructing a robust team in a conducive environment is pivotal. This episode offers listeners an intimate look into Hart's life, his strategic leadership methods, the essence of brand identity, and most importantly, his dream for Red Robin's future.

The Core: People and Food

Despite the tsunami of tech advancements swamping the restaurant industry, Hart, along with Schatzberg and Frischling, concurs that the core of the business is, and should always be, about people and the food. While technology acts as a facilitator, enhancing the guest experience, the culinary journey must remain at the forefront.

A Personal Touch to the Conversation

Rounding off the episode, in a jovial segment, Hart turns the tables by posing a personal question to the hosts, revealing their camaraderie and offering listeners a glimpse into their dynamic rapport.

In essence, this episode of "Hospitality Hangout" is a testament to the fact that while the restaurant landscape is continuously evolving with tech innovations, the heart and soul remain in the people and the dishes they serve.

Tune in to "Hospitality Hangout" for this and more episodes, as it continues to engage, enlighten, and entertain those in the hospitality and foodservice sector.

G.J. Hart: From Immigrant Dreams to Restaurant Reality

Though Hart dabbled in the idea of retirement, his passion was unwavering. Drawn back to the restaurant cosmos, he took the reins at Red Robin, a brand he had admired for decades.

Revitalizing a Legacy: The North Star Comeback Plan

Leadership: A Game of Authenticity

The Core: People and Food

A Personal Touch to the Conversation

Tune in to "Hospitality Hangout" for this and more episodes, as it continues to engage, enlighten, and entertain those in the hospitality and foodservice sector.

Previous Episode

Ecolab's Game-Changing Innovations in Food Safety and Restaurant

Lisa attended Michigan State University, where she completed her undergraduate studies and later earned a Master’s degree in Food Safety. Her academic focus laid a solid foundation for her career in the industry. At Ecolab, she is known for her data-driven approach to improving food safety practices and has extensive experience across various prominent food and beverage companies, highlighting her expertise in the field. Her role ensures that Ecolab remains a leader in providing innovative solutions for food safety, supporting restaurants, hotels, and other food service establishments in maintaining high standards of cleanliness and hygiene. Lisa’s career is defined by her dedication to enhancing food safety and public health.

Key Takeaways:

Ecolab is described as a gold standard in the hospitality and food service industry, particularly for their behind-the-scenes contributions, including water safety, hygiene, infection prevention, and overall food safety.
Lisa elaborates on Ecolab’s efforts to build trust in the industry by ensuring that their products are easy to use, efficient, and meet regulatory standards globally.
Lisa emphasizes Ecolab's significant role in the restaurant industry, focusing on innovation, data-driven insights, and comprehensive solutions to enhance food safety and operational efficiency.
Ecolab's comprehensive approach to enhancing food safety in the restaurant industry includes advanced technology, robust training programs, and a strong focus on building a culture of safety.
EcoSure, a notable program offered by Ecolab, includes assessment tools to evaluate food safety culture within organizations. This program helps businesses understand how associates, team members, or partners view food safety and how the organization is addressing it. The EcoSure program involves using data to make plans for improvement and build a strong food safety culture within the organization.
Lisa shares statistics on foodborne illnesses, highlighting the importance of stringent food safety practices.
Talking Back: The hosts express their admiration for Ecolab's innovative products and services, highlighting the company's significant impact on the restaurant industry's safety and efficiency.

Enjoy engaging segments like “What’s Hot and Not,” where the latest industry trends are discussed, “Branded Quick Fire,” which provides rapid-fire insights into key topics, and “Trivia Tuesday,” a fun and informative game that tests your insight on guests.

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

Listening and Innovating a Pepsi Promise – “Everything’s Better with Pepsi”

Scott’s journey into marketing began at PepsiCo, where he led many successful initiatives, and now brings twenty-one plus years of a strong, innovative, and consumer-focused approach to marketing and he plays a leading role in establishing key partnerships and developing effective marketing strategies, connecting the company's brands with the food service industry. With a degree in English from Tufts University, Scott’s early career included experiences as a dishwasher, an experience that gave him valuable insights into the foodservice industry. Scott’s time in Thailand, as part of his extensive international career, involved marketing and brand management, significantly broadened his perspective on global markets and consumer preferences.

Key Takeaways:
• Scott discusses PepsiCo’s dedication to innovation and creativity, despite the increasing role of automation in their business. The company's success lies in its ability to understand and respond to consumer needs, creating culturally relevant products that resonate with customers and drive brand loyalty.
• Scott talks about projects like Pepsi Pineapple, a collaboration with Little Caesars, and Mountain Dew Baja Blast, which is celebrating its 20th anniversary this August.
• PepsiCo’s strategic marketing initiatives ensure that they remain on the forefront of trends like zero sugar, flavor exploration, and value-oriented promotions. Scott touches on PepsiCo’s partnership with Jersey Mike's and Fanatics.
• Scott praises the company’s strong R&D capabilities that enable the creation of unique, flavorful, and innovative products that meet evolving consumer taste.
• Consumer Reach: In the US about 2 billion people annually consume a Pepsi product with food. This number underscores the vast market penetration and the influence of Pepsi in the dining experience.
• PepsiCo is launching a program called "Local Eats" aimed at celebrating local restaurants and the unique reasons people visit them. This initiative focuses on the significance of these restaurants in people's lives and communities.
• Through crafted beverages and unique food collaborations, PepsiCo continues to provide joyful and indulgent experiences that resonate with their audience.
• Hot Takes: Scott shakes up the conversation with insights into trends like Gen Z consumers and sustainable packaging. He introduces the concept of the three V's (Visibility, Variety, Value) as essential for optimizing the user experience in digital menus, and discusses PepsiCo's initiatives, such as the Menu Pro tool.
Enjoy the lively interaction between guest and hosts through segments like “Talking Back,” where the hosts and Scott blend personal reflections and shared experiences, discussing childhood dreams and the paths they've taken and other featured games like “The Spice is Right,” “Branded Quick Fire,” and “Trivia Tuesday.”

Episode Credits: