Protein got the attention. Fiber is getting the follow-up. But Beyond Juicery + Eatery CEO Jasmine Miller believes the real foundation of a better-for-you restaurant brand is people.

Live from the National Restaurant Association Show, Jasmine joins Hospitality Hangout to discuss the growth playbook behind Beyond Juicery + Eatery: functional food, smoothies, cold-pressed juice, protein, fiber, menu innovation, restaurant culture, and a people-first approach to leadership.

Jasmine shares how Beyond is responding to changing guest expectations around healthier fast-casual food, from protein-packed smoothies and functional beverages to fiber-forward menu development, wraps, wellness shots, and better ingredients. She also explains why the strongest brands are not built around trends alone. They are built by hiring the right people, creating space for thinking and creativity, developing future leaders, and giving team members a path to grow inside the business.

The conversation explores Jasmine’s own journey from dishwasher and contractor to CEO, the leadership lessons she brought from coaching, the importance of core values in hiring, and why one of her favorite interview questions has nothing to do with work.

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

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Dirty soda is no longer just a viral drink trend. Custom beverages, cold foam, popping boba, layered flavors, and social-ready drink experiences are becoming a bigger part of how restaurants drive traffic, premium pricing, and repeat visits.

Scott Finlow, Chief Marketing Officer, PepsiCo Away from Home, and Alison Dempsey Senior Director of Innovation at PepsiCo join Hospitality Hangout to break down DRIPS by Pepsi, PepsiCo’s crafted beverage platform built to help restaurant operators create more personalized drink experiences.

The conversation explores why Gen Z consumers are gravitating toward customizable drinks, how foodservice trends move from social media and restaurant menus into larger consumer behavior, and why beverage innovation has become more than a side category for operators.

Scott and Alison share how PepsiCo developed DRIPS by Pepsi around flavor, texture, color, customization, and “little luxury” moments. They also go inside the operational side of the platform, including recipe development, team training, point-of-sale integration, menu strategy, marketing support, and the challenge of making a highly crafted drink experience consistent at scale.

From the launch of DRIPS at Saucy! by KFC to its expansion through Regal cinemas, this episode looks at how restaurants can use premium beverages to create a stronger guest experience, stand out on social media, and build a more meaningful beverage business.

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

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Donatos Pizza President and CEO Kevin King joins Hospitality Hangout to share the growth playbook behind a legacy pizza brand built on culture, consistency, and a people-first approach to hospitality.

From starting as a dishwasher at 14 to leading one of America’s most recognizable pizza brands, Kevin explains how Donatos has stayed relevant while staying true to its values. He breaks down the company’s Agape Capitalism philosophy: lead with love, follow the Golden Rule, and do the right thing.

The conversation explores what restaurant growth looks like when people come before systems, how Donatos approaches employee retention and guest experience, and why great technology should remove repetitive work instead of replacing the human side of hospitality.

Kevin also shares how Donatos uses automation and robotics to improve pizza consistency, including a machine that applies sauce in seven seconds, its long-running pepperoni innovation, and a fully automated pizza kitchen. Plus, he discusses why the brand puts 100 pieces of pepperoni on every large pizza, its Red Robin partnership, and what it takes for a pizza brand to scale without losing what made it special.

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

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.