Friends of Branded!

Happy Saturday, and I hope you had a great week.

A few weeks ago, I shared that I was taken to the woodshed by my dinner companions as a result of my not being remotely current when it came to the TV shows I’m watching (b/c I haven’t been much of a TV watcher lately other than sports, news and anything shown on Disney+, Nickelodeon, and the Cartoon Network).

Well, with my daughter now being at sleepaway camp for the very first time (thank you Brant Lake Sports Academy for creating such a an amazing and much-needed program for girls that want to grow, compete, laugh, and play), my wife and I were afforded the opportunity to explore some great TV shows and what I was told I’ve been missing for years.

Right, wrong, or otherwise, the first show on our list to checkout was Ted Lasso and let me tell you something, I think this show just might make it! 😊

To my dinner-mates who were pushing me to re-engage and get caught-up on TV shows (with the added hope that it might create more current references in the H^2), this one’s for you – we all need a Coach Beard!

For those that have never seen an episode of Apple TV+’s Ted Lasso (a list I was on as recently as last week), Coach Beard is the assistant coach & best friend to the lead character and Head Coach for AFC Richmond, Ted Lasso. He provides a grounded counterpoint to Ted’s optimistic approach to coaching and to life. He’s a loyal friend, a deep thinker, and despite his colorful character, he’s a source of both wisdom and stability, offering a more complex perspective on the show’s themes of resilience, forgiveness, and redemption.

My biggest takeaway from binge-watching Ted Lasso this week - we all need a Coach Beard in our life!

The importance of such a person of course isn’t remotely limited to the hospitality industry, but I’ll say that when it comes to industries that are people-driven, team-centric, fast-paced and where there are many moving parts, tight margins, and dependencies, that’s where having a Coach Beard will prove most valuable.

Do I have your attention? Let’s dive into this!

Restaurant owners are often like the character Ted Lasso, they’re driven by passion, vision, and team culture. I know a lot of technology entrepreneurs who resemble the description I just provided of restaurant owners.

We all know that success requires more than optimism, and this is where my very own PRB (Professional, Respectful, Best interests of the team) comes into play. We all want and need support, but we also need honest reality checks. Loyalty isn’t about agreement; it’s the trust and confidence that disagreement is welcomed and embraced. Healthy tension and conflicts are good things for business and that’s the value of having people with different & complimentary skillsets.

Running a restaurant isn’t a one-person show and that’s why every operator needs a Coach Beard, someone who knows the game, and in restaurants that includes, but isn’t limited to the nuances of scheduling, food cost controls, and backend systems. The person who will focus on and speak up about inefficient processes, menu problems or staffing issues.

Owners are often focused on the brand, the guest experience, and the big picture to drive growth, but it’s Coach Beard that is your tactical expert and ensures the day-to-day runs efficiently and that includes what the guests don’t see, the kitchen workflow, the supply chain & management of inventory and financial planning. Restaurants, like other businesses, can experience stressful service rushes and any number of external challenges. Coach Beard is your anchor, your calm in the storm and the person that keeps you grounded (in good times and bad).

Your Coach Beard is not likely to be the loudest or most inspirational member of your team, but he / she knows the game, sees the angles, and improves the odds of turning vision into reality.

Given Branded’s focus not only on emerging restaurants, but also on emerging technology companies, there are solutions that will get you the honest feedback you need as an operator.

I’m not prepared to call our friends at Ovation the Coach Beard of ResTech (although you can certainly do that if you wish Mr. Oates), but this platform is Branded’s recommended solution for guest experience management.

Regardless of the feedback platform a restaurant operator selects, operators need honest feedback and I’m sorry (not sorry), but you’re NOT going to get that by having a member of your staff ask your guest for it.

How many times have you been at a restaurant where your experience was less than and a member of the staff comes by your table to ask you how everything is going? More often than not, the feedback you give will be less than honest and therefore completely worthless to the operator. I didn’t perform well enough in my Psychology (PSYCH 105) class during my freshman (frosh) year in college (go Wes!) to present myself as an expert in human psychology, but it doesn’t take a doctorate to know that people have a discomfort with confrontation and therefore out of politeness would rather say “everything was great” even when it wasn’t.

Societal nicety and the desire to avoid conflicts are key drivers in operators not getting accurate guest feedback and while a disastrous guest experience might be shared or probably even noticed by the staff, it’s the many mediocre or slightly disappointing experiences that go unreported and therefore not addressed or learned from.

Being asked publicly at the table by a server or manager creates a feeling of pressure and guests don’t want that. You need to offer them an anonymous and digital channel if you want them to be candid. You also need to make it frictionless and as simple as possible. Honest feedback thrives in a safe and frictionless environment.

So, whether we’re talking about tech-solutions that will get you the honest feedback from your guests or a Coach Beard that will be the logic to your intuition or the strategy to your vision, truth matters, and you should do everything possible to make sure you’re getting exactly that. The truth can of course sometimes hurt, but it will also set you free! Hearing the truth can be painful at first, however facing the truth, ultimately liberates you b/c it allows you to act with clarity, make better decisions and grow.

We should all want a Coach Beard in our lives and in our businesses (just don’t drink the tea Coach Beard prepares unless you’re prepared for a mind-altering experience).

Wising you a wonderful July 4^th Holiday Weekend!

It takes a village.

The FIRST Shoutout this week goes to our friends at Olo and the news that dropped on Thursday July 3^rd about the acquisition of one of the industry’s OG and leading technology platforms by the private equity firm - Thoma Bravo.

In the category of better lucky than smart (and please know, I’m referring to myself and not the wicked smart team at Olo), my failing to complete my writing of this week’s newsletter by EOD on Wednesday (as I told my team I would try to do) and having my work roll into Thursday afforded me the good fortune to include this shoutout to our friends at Olo. 😊

At the time of the writing of this shoutout, there’s already a wealth of articles on this acquisition and I’ve copied a few below.

Despite the abundance of content on this coming together of Olo and Thoma Bravo, I still wanted to share a few thoughts of my own.

Olo is an ally to operators. Full stop! They support and help operators. That alone makes Branded a fan and cheerleader of Olo.

Restaurant operators appreciate and value Olo for a number of reasons, but its primarily around the company’s ability to streamline digital operations, enhance the guest experience and improve overall business performance. This is a winning formula and while that’s an easy thing for me to write, it’s not an easy thing to execute at the level Olo does.

The importance of off-premises business for the hospitality industry is obvious TODAY, but let’s not allow memories to play tricks on us. Prior to the COVID pandemic, about 70% to 80% of restaurants had some form of website and only about 10% to 15% of restaurants had direct online ordering capabilities. Fewer than 10% of restaurants had robust digital integrations such as CRM, loyalty apps, online reservations and ordering systems combined.

A great deal has changed since then and Branded would like to add a “1a” to this shoutout and that goes to Thoma Bravo.

From the article by one of the very best in the business, Mr. Jonathan Maze, while Thoma Bravo’s portfolio includes more than 75 companies, none of them appear to be in the restaurant tech-focused space.

To my new friends at Thoma Bavo (that I just haven’t met yet), I’d like to channel my inner Carly Rae Jepsen and share one of my favorite songs to dance with my wife at any number of events – Call Me Maybe. 😊

Not familiar with the song, I’m always here to help: Carly Rae Jepsen - Call Me Maybe

In all seriousness (I know it’s a tough ask for that level of pivot following what I just wrote above), the Branded team is super-excited for both Olo and Thoma Bravo. We love seeing a massive software-focused investor with about $184 billion of assets under management coming into the ResTech space. We also believe the value they will unleash in Olo is substantial and what that will do for our industry is significant. I’m Branded’s finance guy, so do I think Thoma Bravo will make money on this acquisition? To quote Adam Sandler in The Wedding Singer, “yes I do.”

But as a lover of this industry, I think ResTech just got a well-deserved and to a certain extent, a much-needed energy shot (easter egg alert - please make sure to checkout the Access Hospitality Network section below).

Back to Olo, the Branded team wants to congratulate its CEO & Founder, Noah Glass and all of the friends that we have the privilege of working with at this operator-centric platform.

Selfless Branded Hospitality Media promotion and crossover here – we loved doing a podcast back on Season 12 of Hospitality Hangout with our friend Noah Glass and look, I just happen to have that episode handy to include in this shoutout! 😊

The SECOND Shoutout this week goes to our partners at Starfish and a blog post from its Vice President of Business Development & Partnerships, Johanna Hepner.

The genesis of Branded partnering and investing into the market’s leading platform for empowering transparency, safety, and trust in food supply chains worldwide, was the FDA’s Food Traceability Rule (FSMA 204), which is prompting food companies to re-evaluate how they manage and share supply chain data.

Branded always looks to subject matter experts and the people in the weeds that can shed color on what’s really going on and whether the identified tech-solution is actually addressing a high priority challenge, problem, or opportunity.

Many companies assume they’re prepared for FSMA 204, but the reality is that most systems in place today don’t meet the rule’s full requirements, especially when it comes to data sharing across supply chain partners. 

The article by Ms. Hepner explains how FSMA 204 compliance isn’t just about keeping good records. It’s about making sure those records can move with speed, clarity, and control. Most companies aren’t there yet and while I’m completely biased, this is where Starfish can help.

Starfish helps companies and technology providers meet FSMA 204 requirements without changing the systems they already use. As a neutral connectivity layer, Starfish enables systems to exchange traceability data in a consistent format. Once data has been translated to a consistent format, Starfish automates the task of data sharing with rules that ensure that only the right data is shared with the right partner. This provides food companies with a secure and efficient means of exchanging supply chain data, based on product movement, business relationships, and regulatory needs.

The food industry is under increasing pressure to modernize how it tracks and shares product data. FSMA 204 makes this urgency clear. While most companies have parts of the puzzle in place, few have the ability to connect the dots across their supply chain to achieve full compliance. That’s the gap Starfish fills, quietly, in the background, making the systems already in place work together.

If you’re a food manufacturer, distributor, or operator, and you’d like to explore how Starfish can be an ally to your business, please reach out to me.

The THIRD (and final) Shoutout goes to our partners at Craveworthy Brands and Big Chicken b/c of the work these two companies are doing to take Big Chicken to a whole new level.

Late last Friday some photos and a video were shared with me, which missed the cutoff for inclusion in last week’s H^2. I therefore want to use this week’s final Shoutout to share the updates.

It’s not everyday that the good doctor, Shaquille O’Neal, digs in (“can you dig it”) and works with the team to collaborate on the menu and make sure it stays true and honors Mama Lucille O’Neal’s family recipes.

Respectfully, simple menu revamps don’t get shoutouts in the H^2, but full-blown transformations that we expect are going to shake-up the industry most certainly do. Big Chicken’s new menu is bigger, bolder, and more CRAVE-able than ever. (See what I did there Mr. Majewski? 😊)

Big Chicken’s Managing Partner, Gregg Majewski and its CEO, Josh Halpern are fired up and Dr. Shaquille O’Neal is too!

Video: Hall of Famers Shaquille O’Neal & Gregg Majewski

Branded invites readers of the H^2 that are interested in learning more about our portfolio companies, and investment strategies to be part of our Access Hospitality Network.

Branded has been and continues to be a business-to-business focused investment & solutions platform and our mission has always been to identify the ResTech companies that are positioned to help operators win and embolden THEIR relationships with THEIR guests.

As we’ve continued to ramp-up our investments in emerging restaurant companies, the consumer and specifically the changing landscape of guests and the diversity of guest preferences remain key factoids when it comes to our investments.

I’ve written about Gen Z and Millennials previously and how they value experience and authenticity more than the older generations. They also value health and wellness to a greater extent than their predecessors.

In the beverage space, sparkling waters, kombucha, cold-pressed juices and non-alcoholic options are all gaining traction and earning a greater share of wallet from Gen Z and Millennials.

The above represents just some of the drivers that led to Branded partnering with RIOT Energy and our new besties, Laura Jakobsen & Steve Jakobsen!

There is nothing easy about being the new kids on the block and we know the competition in the beverage market and specifically the energy drink space is as fierce as any, but the Branded team loves a challenge, and, in this case, we believe the juice is worth the squeeze!

I want to proudly introduce RIOT Energy to the H^2 & Branded community and in an effort to help set the stage, we intend to not just make some noise, but to challenge the status quo in the energy drink market

The energy drink category is an over $25 billion market today and projected to grow to become an over $50 billion market by 2033. RIOT is delivering on consumer demand for a “better-for-you” energy drink that resonates with health-conscious consumers, emphasizing transparency, sustainability, and clean labels without sacrificing taste.

Working with Laura & Steve, we’ve learned that the energy drink industry has hit repeat on the status quo for decades and has continued to underserve people with sugary, potentially harmful chemical combos and have remained generally unresponsive to the customer demand for better. Born in Southern CA, RIOT’s mission is to provide more people everywhere with an energy drink grown under the sun as opposed to being made in a lab.

The Branded team is thrilled to join Laura Jakobsen, Steve Jakobsen, and the rest of its Board of Directors, Eric Skae (CEO of Carbone Fine Foods); Ken Grossman (Founder of Sierra Nevada Brewing); David Meltzer (Co-Founder of Sport 1 Marketing and a contributor to the H^2); and my old friend Ken Grouf (Former Chairman & Co-CEO of Kriser’s Natural Pet and a most importantly, a fellow Brant Lake Camp alumnus).

To those that believe quitting the chemicals and embracing real energy with zero chemicals & zero added sugar is interesting, you’re invited to engage with us. If you’d like to learn about Branded’s work with RIOT, please contact me directly.

RIOT on!

Double the Episodes, Double the Industry Insights! This week on Hospitality Hangout, we’re serving up two powerhouse conversations with leaders who are shaping the future of food service. First up, we sit down with Ha Ly, Head of Marketing at Pokeworks, to unpack how this fast-casual favorite continues to innovate and scale. From poke bowl creativity to operational excellence, Ha shares the recipe for success in a rapidly evolving market — all brought to you in partnership with our friends at Qu, where hospitality meets high-tech.

Next, we catch up with Wade Allen, one of the industry's sharpest minds in digital innovation and guest experience. Wade dives into real-world restaurant transformation, offering must-hear insights on blending tech with authentic hospitality. If you’re looking for smart strategies, emerging trends, and a little inspiration to take your brand to the next level — these episodes are your go-to playbook.

Listen on YouTube

Listen on YouTube

By: Rev Ciancio, Head of Revenue Marketing at Branded Hospitality Ventures

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In today’s world of constant noise, high-stakes pressure, and nonstop decision-making, the greatest leaders don’t just act fast—they think clearly. And that clarity begins with one essential skill: an open mind grounded in tranquility.

This week’s training explores how to “Practice an Open Mind” so you can lead with confidence, curiosity, and composure—even when things feel chaotic.

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I used to think leadership was about speed. About being the first one in, the last one out, and packing every minute with motion. Emails, meetings, goals, KPIs; stack ‘me high and knock ‘em down.

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Overwhelmed by biased news? Cut through the clutter and get straight facts with your daily 1440 digest. From politics to sports, join millions who start their day informed.

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By: Melissa Hughes

You know the type. The drinks took forever. The lighting is either too dim or too bright. The steak is somehow both overcooked and too rare. The music? Obnoxious. The wine? "Pedestrian." And don’t even get them started on the weather. That’s clearly your fault, too.

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Here’s what no one tells you when you open a restaurant: being great at what you do isn’t enough anymore. You can have the most skilled kitchen, a front-of-house team that runs like clockwork, and dishes that deserve those awards.

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That’s it for today!

See you next week, same bat-time, same bat-channel.

It takes a village!

Jimmy Frischling

Branded Hospitality Ventures

[email protected]

235 Park Ave South, 4th Fl | New York, NY 10003

Branded Hospitality Ventures ("Branded") is an investment and solutions platform at the intersection of foodservice, technology, innovation and capital. As experienced hospitality owners and operators, Branded brings value to its partners through investment, strategic counsel, and its deep industry expertise and connections.

Learn more about Branded here: Branded At-A-Glance