Why do car mukbangs hit different? Viral chef Cassie Yeung reveals her current food-internet obsession: watching people eat in their cars. Add “Sweet Caroline” to the road-trip playlist and apparently you have Cassie’s perfect drive. #HospitalityHangout #CassieYeung #Mukbang #FoodTok
Cottage cheese as a protein hack? Hot. 3D printed pasta? Not so much. Goodles founder Jen Zeszut plays Hot or Not with Instagrammable dishes, viral food stunts, and the kind of social media cooking that is clearly just for views. #HospitalityHangout #Goodles #JenZeszut #FoodTrends
Cassie Yeung went from professional dancer to viral food creator, Gordon Ramsay competitor, and New York Times bestselling author. On Foodfluencers, she shares how a recipe she almost didn’t post became the viral carrot ribbon salad, why simple recipes win, and how social media is changing what all of us…
Would you pay 50 cents for a ketchup packet? DVK from Tropical Smoothie Cafe plays Hospitality Headlines with Michelin hot dogs, a 5-foot raw tuna spine at a sushi bar, and a fast-food ketchup fee that would be a total marketing nightmare. #HospitalityHangout #TropicalSmoothieCafe #FoodNews #Ketchup
s a hot dog a sandwich? Jen Zeszut says yes. The Goodles founder takes on Sandwich Safari with hot dogs, calzones, tuna on rye, croissants and ravioli, then lands on one simple rule: a sandwich has to be handheld. #HospitalityHangout #Goodles #SandwichDebate #FoodDebate
How did Tropical Smoothie Cafe make 1,700+ stores feel like one bigger national brand? DVK explains the marketing move behind Tropical Smoothie’s growth: combining local and national marketing funds, buying media more efficiently, and creating bigger brand-awareness moments like Banana Ball and Moana. #HospitalityHangout #TropicalSmoothieCafe #BrandMarketing #DVK
Goodles sells more than three boxes every second. Jen Zeszut, co-founder and CEO of Goodles, breaks down the mac and cheese brand’s wild growth while the hosts try to guess what three boxes a second actually means in annual sales. #HospitalityHangout #Goodles #JenZeszut #MacAndCheese
Tropical Smoothie Cafe CMO Deborah von Kutzleben joins Hospitality Hangout to talk about growing awareness to match the brand’s 1,700-plus cafe footprint. She shares how Tropical Smoothie Cafe is building bigger brand moments through smoothies, wraps, Disney partnerships, Banana Ball, No Kid Hungry, food innovation, influencer marketing and purpose-driven growth.
Which weird food headline is fake: KFC fried chicken sunscreen, a Dunkin cold brew alarm clock, or a man eating at 18 Michelin-star restaurants in one day? Jo Lambert of Olo takes a swing, but somehow KFC’s Extra Crispy sunscreen was real. #HospitalityHangout #Olo #KFC #FoodNews
AI is still hot? Breaking news. Jo Lambert of Olo plays Hot or Not with GLP-1s, drone delivery, ghost kitchens, mocktails, protein everything, social media-driven limited-time offers, and the restaurant trend everyone is still talking about: AI.
Is cinnamon raisin toast falling off? Jo Lambert weighs in on Waffle House cinnamon raisin toast, butter, maple syrup, Vegemite, and whether Gen Z is leaving raisin toast behind. #HospitalityHangout #WaffleHouse #JoLambert #BreakfastDebate
From financial services to restaurant tech was not the obvious move. Jo Lambert explains why she joined Olo, how a walk-and-talk with Noah Glass changed her career path, and why Olo’s mission to help restaurant operators grow made the leap feel right. #HospitalityHangout #Olo #JoLambert #RestaurantTech
Jen Zeszut, co-founder and CEO of GOODLES, joins Hospitality Hangout’s Foodfluencers series to talk about making boxed mac and cheese for grown-ups. From more than 100 investor nos to Ryan Reynolds, Blake Lively, bold packaging, protein, fiber, prebiotics, 21 nutrients from plants, Target, Costco, Whole Foods, Amazon, and millions of…
Jo Lambert has kept a 5-minute journal habit for nearly 10 years. Her morning routine is simple: gratitude, what she wants to achieve, and getting her head in the game before the day starts. Somewhere along the way, a daily journal became a leadership routine. #HospitalityHangout #JoLambert #Olo #MorningRoutine
Olo found the perfect COO name. Jo Lambert jokes that one reason she got hired was having the shortest email address in restaurant tech. Jo at Olo is almost too perfect. #HospitalityHangout #Olo #JoLambert #RestaurantTech
Olo COO Jo Lambert joins Hospitality Hangout to talk about the future of online ordering, loyalty, guest data, and the Olo App. This episode gets into second-party ordering, commission-free orders, Spendgo, AI, personalization, ghost kitchens, drone delivery, and how Olo is helping restaurants keep control of the guest relationship.
A food app with no restaurant commissions? Jo Lambert explains how Olo is building the Olo App through the Olo Network, using Olo Accounts to help restaurants connect directly with guests. #HospitalityHangout #Olo #JoLambert #RestaurantTech
TGI Fridays is rebuilding from the inside, and Ray Blanchette says the comeback needs real franchisee buy-in. That means doing work people are proud of, giving franchisees a seat at the table, building a global vision together, and making sure the message reaches every restaurant. #HospitalityHangout #TGIFridays #RayBlanchette #RestaurantComeback
TGI Fridays CEO Ray Blanchette plays Hot or Not with ghost kitchens, mocktails, protein everything, GLP-1s and drone delivery. GLP-1s are still hot. Mocktails are hot. Drone delivery? Not yet. Ray says it only really works when it becomes cheaper than the current options. #HospitalityHangout #TGIFridays #DroneDelivery #FoodTrends
Are GLP-1s still hot? Unfortunately, yes. Ray Blanchette of TGI Fridays jumps into the Ozempic era, where “juicing” used to mean steroids, then green juice, and now might mean GLP-1s. And yes, creatine is apparently hot with the kids too. #HospitalityHangout #TGIFridays #Ozempic #GLP1
Mid-Day Squares co-founder Jake Karls says a random Shark Tank moment changed everything. At 21, he saw an entrepreneur with everything on the line and decided he wanted that energy, that momentum, and that founder life. #HospitalityHangout #MidDaySquares #JakeKarls #SharkTank
Ray Blanchette has no time for hot dog sandwich theory. The TGI Fridays CEO says a hamburger is a hamburger, a hot dog is a hot dog, and a sandwich is a sandwich. But when French dips, pastrami on rye, split-top buns, and Fenway Franks enter the chat, the debate…
Mid-Day Squares co-founder Jake Karls says food brands are sleeping on LinkedIn. Forget just chasing TikTok and Instagram. For CPG brands, LinkedIn might be the sleeper app, the growth hack, and the platform where founder-led storytelling can still break through. #HospitalityHangout #MidDaySquares #LinkedIn #CPGMarketing
Taylor Swift’s engagement ring broke the internet, and TGI Fridays saw a potato skin opportunity. Ray Blanchette explains how Fridays turned the Taylor Swift and Travis Kelce engagement moment into a social post by replacing her diamond with one of the brand’s classic loaded potato skins. #HospitalityHangout #TGIFridays #TaylorSwift #TravisKelce