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[SpotOn Series]  Creating Excellence in Dining With Robert Hall of Refined Hospitality Concepts

[SpotOn Series] Creating Excellence in Dining With Robert Hall of Refined Hospitality Concepts

In this episode of the SpotOn Series, Chad Franzen speaks with Robert Hall, CEO of Refined Hospitality Concepts, about the atmosphere and inspiration for each of his restaurants. Robert strives to create a culture of excellence across all of his restaurants, from Bourbon and Banner’s speakeasy design to the fun Euro-Western atmosphere of Sfereco. His experience in the industry has propelled Refined Hospitality Concepts through the challenges of the pandemic, and the company continues to grow, introduce new concepts, and open new locations.

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[SpotOn Series] Tips To Grow Your Business and Support Your People With Tom Coogle of Reynolds Foodliner Inc. and Your Pie Franchising

[SpotOn Series] Tips To Grow Your Business and Support Your People With Tom Coogle of Reynolds Foodliner Inc. and Your Pie Franchising

In this episode of the SpotOn Series, Chad Franzen is joined by Tom Coogle, President of Reynolds Foodliner Inc. and Franchise Owner at Your Pie Franchising. They discuss maintaining a great culture, supporting employees, and pivoting during tough times. Tom explains the importance of sharing profit with employees, streamlining processes to improve workflow, and creating a culture based on authenticity and positivity. Plus, he shares his experience running a business and franchise.

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[SpotOn Series] Alexander Green of The Fireman Hospitality Group

[SpotOn Series] Alexander Green of The Fireman Hospitality Group

In this episode of the SpotOn Series, Chad Franzen speaks with Alexander Green, Managing Director of The Fireman Hospitality Group in National Harbor. His two restaurants bring their own individual atmospheres: Fiorella Pizzaria is a fun family-style Italian restaurant, in contrast to the upscale dining experience of Bond 45. Alexander has led the two restaurants through the challenges of surviving and adapting to the global pandemic.

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[SpotOn Series] Big Franchise Opportunities With Josh Halpern of Big Chicken

[SpotOn Series] Big Franchise Opportunities With Josh Halpern of Big Chicken

In this episode of the SpotOn Series, Chad Franzen speaks with Josh Halpern, CEO of Big Chicken, about conceptualizing the culinary vision of founder Shaquille O’Neal. Big Chicken takes the foods that Shaq grew up on and brings them to the table with a modern and fun twist. The chain has grown not only on land, but with locations on Carnival Cruise ships. Josh’s mission is to connect with prospective multi-unit franchisees and help Big Chicken grow internationally.

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[SpotOn Series] Swirling and Serving Flavors With Solomon Choi

[SpotOn Series] Swirling and Serving Flavors With Solomon Choi

In this episode of the SpotOn Series, Chad Franzen speaks with Founder and CEO of 16 Handles, Solomon Choi, about developing and cultivating a frozen-yogurt lifestyle brand. With Solomon’s optimistic attitude, he is an entrepreneur that delivers what customers want: convenience. By navigating social platforms and creating a healthy work environment, he has established lasting brands that resonate across all demographics and lifestyles.

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[SpotOn Series] Healing Our Bodies and Planet One Burger at a Time With Ran Nussbacher

[SpotOn Series] Healing Our Bodies and Planet One Burger at a Time With Ran Nussbacher

In this episode of the SpotOn Series, Chad Franzen speaks with Shouk Co-founder and CEO Ran Nussbacher about its innovative, Middle East market-style restaurant and storefront and its 100% plant-based menu. Ran created Shouk in 2014, before the plant-based culinary industry became the trend it is today. He continues to aid the fight against climate change through unique sustainability-minded initiatives like running exclusively on wind-power, delivering environmentally-conscious menu items and supplies, and tree planting programs to close the consumption loop.

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[SpotOn Series] Raising the Bar With Bill Tobin of Tiki’s Grill & Bar

[SpotOn Series] Raising the Bar With Bill Tobin of Tiki’s Grill & Bar

In this episode of the SpotOn Series, Chad Franzen speaks with Bill Tobin, Co-owner and CEO of Tiki’s Grill & Bar and mentor for The Restaurant Leadership 365 podcast, about the busiest independent restaurant in Waikiki. Tiki’s has survived many challenges since opening in 2001, including a complete shutdown in 2020 at the height of the pandemic. Bill uses his experience and savvy to help others in the industry through 2-3 minute podcasts that tackle some of the most common challenges facing restaurateurs.

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[SpotOn Series] From Pennies to Pies With Jim Kaa of Polly’s Pies

[SpotOn Series] From Pennies to Pies With Jim Kaa of Polly’s Pies

In this episode of the SpotOn Series, Chad Franzen speaks with Jim Kaa, CEO and President of Polly’s Pies, about his experiences going from Director of Finance and Accounting for restaurants like Bubba Gump Shrimp Co. and The Veggie Grill, to being CEO and operating all aspects of a restaurant. Jim talks about the unique struggles he’s faced, between Hurricane Katrina, 9/11, and the constantly-changing challenges of the pandemic. You’ll hear how Jim tackles adversity head-on, with innovative adaptations to stay ahead and keep his restaurants successful.

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[SpotOn Series] Entrepreneurship in the Restaurant Industry With Elaina Morris of Ascend Hospitality Group

[SpotOn Series] Entrepreneurship in the Restaurant Industry With Elaina Morris of Ascend Hospitality Group

Join Chad Franzen of Rise25 in today’s episode of the SpotOn Series as he chats with Elaina Morris, Founding Partner, President, and CEO of Ascend Hospitality Group, about achieving entrepreneurial success in the restaurant industry. Elaina shares how Ascend expanded following a major setback, how she launched Ascend and its various brands, and the lessons she learned as a franchisee.

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[SpotOn Series] Modern Restaurant Concepts With Karl Goodhew of BurgerFi

[SpotOn Series] Modern Restaurant Concepts With Karl Goodhew of BurgerFi

In today’s episode of the SpotOn Series, join Chad Franzen of Rise25 as he sits down with Karl Goodhew, Chief Technology Officer at BurgerFi, to talk about innovative restaurant concepts. Karl discusses BurgerFi’s innovative technologies, the importance of innovation in the food service industry, and his transition from retail to restaurants. Tune in!

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