Chicago Sam's Franchise GPS

Hosted by Sam Stanovich

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Jun 2026

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Building a successful franchise requires a map, but scaling one requires a GPS. Whether you just signed your first agreement or you’re managing a growing multi-unit portfolio, Franchise GPS is your bi-weekly roadmap to operational excellence. Hosted by industry veteran Sam Stanovich, this podcast drops twice a month to deliver raw, unscripted conversations with real-world operators, multi-unit owners, and industry innovators who are actively in the trenches. We bypass corporate fluff to bring you actionable playbooks on what it actually takes to run a profitable business—from mastering local marketing and managing food costs to building high-performing teams and leveraging data. Hit subscribe to get the real strategies, hard-learned lessons, and operational nuggets you need to navigate your business toward long-term growth. New episodes release every other Monday.

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June 15, 2026Episode 349 min

Your Lease Could Destroy Your Franchise Before Day One | Franchise GPS | Ep 3

Everyone talks about franchising like it’s as simple as signing an agreement and opening a restaurant. But the real game begins the exact second you start looking for commercial real estate. One bad lease, an unreliable general contractor, a delayed permit, or a location chosen for the wrong reasons can bleed your dream business dry before you ever open your doors.In this episode of Chicago Sam’s Franchise GPS, guest host Justin Egan of Craveworthy Brands sits down with Nick Waeltz, Senior Vice President of Construction and Real Estate for Craveworthy Brands. With over 25 years of architectural design, restaurant development, and commercial construction experience (including foundational years at Jimmy John's) , Nick pulls back the curtain on the critical mistakes first-time franchisees make and how to avoid them.Whether you're an aspiring entrepreneur preparing to sign your first franchise agreement, actively scouting locations, or an experienced multi-unit operator expanding your portfolio , this conversation delivers the exact blueprint needed to safeguard your capital, negotiate ironclad leases, and optimize your build-out timeline.Key Takeaways & Mentions in This EpisodeWhy the Best Sites Are Never "For Lease": Learn why driving around looking for signs in windows is a losing strategy, and why you must leverage plugged-in commercial real estate brokers to find off-market opportunities.The "Don't Fall in Love" Rule: Why emotional attachment to a commercial property destroys your negotiating power and how to know when walking away is your most profitable move.The Value of Killing a Site: Why spending thousands on up-front architectural and engineering due diligence to vet structural integrity can save you hundreds of thousands in unforeseen CapEx.Lease Negotiation Pitfalls: How to negotiate rent commencement dates contingent on receiving permits rather than standard timelines to avoid paying "dead rent".Hidden Occupancy Costs: Why focusing solely on the base rent number is dangerous, and how to accurately calculate CAM (Common Area Maintenance) fees, property taxes, and personal guarantees.The Restaurant Construction Matrix: Navigating the classic industry trade-off between Fast, Cheap, and Good, and how to properly vet three competing general contractor bids.The Hidden Killer of Profitability: Understanding "Lost Sales"—how a delayed opening of just 3 to 4 weeks can secretly cost you $80,000+ in unrecoverable revenue.Episode LinksLearn More About Franchising: Craveworthy Brands Official WebsiteSubscribe on Audio Platforms:Franchise GPS on Apple PodcastsFranchise GPS on SpotifyWatch on YouTubehttps://www.youtube.com/@CraveworthyBrandsConnect with the Speakers on LinkedIn:Guest Host: Justin Egan on LinkedInFeatured Guest: Nick Waeltz on LinkedInSeries Host: Sam Stanovich on LinkedInIf you enjoyed the episode, make sure to subscribe, leave a review, and share Franchise GPS with someone in the hospitality or franchise world.

June 1, 2026Episode 249 min

How Crave University Turns Restaurant Employees Into Future Operators | Franchise GPS | Ep. 2

What does it take to grow a franchise brand without hollowing it out?In Episode 2 of Franchise GPS, host Justin Egan sits down with Cassie Miller, Chief Marketing Officer at Craveworthy Brands, for a conversation that cuts to the heart of one of franchising's hardest problems: scaling without losing the soul.Cassie has been in the trenches of building and expanding emerging restaurant concepts — and she's learned that the brands that survive rapid growth aren't just operationally sound. They're culturally intentional. In this episode, she shares the frameworks, leadership principles, and hard-won lessons that separate the brands people remember from the ones they forget.What you'll take away from this episode:Why the strongest franchise systems are built on systems, not personalities — and why that distinction is everything The "flying a plane" framework for restaurant operations: why consistent processes are the only thing standing between chaos and scale How to protect a brand's identity when growth is pulling it in a hundred different directionsThe real role of marketing in franchise growth — and why it's about far more than ads What most brands get wrong when they try to scale too fastHow culture and operations must move together — and what breaks when they don't Practical ways operators can deepen guest connections and build genuine community right nowThis isn't theory. It's a playbook from someone who has lived it.Whether you're a franchisee, franchisor, restaurant operator, marketer, or entrepreneur, this episode will reshape how you think about growth, culture, and what it actually means to build a brand worth believing in.Franchise GPS — Navigate the business of franchising with the people who've already mapped the terrain.Subscribe. Review. Share. If this episode hit home, send it to someone building something worth protecting.Follow & Connect:Connect with Justin Egan https://www.linkedin.com/in/samuelstanovich/Connect with Cassie Miller: https://www.linkedin.com/in/cassie-scholtens/YouTube: https://www.youtube.com/@CraveworthyBrandsWebsite: https://craveworthybrands.comIf you enjoyed the episode, make sure to subscribe, leave a review, and share Franchise GPS with someone in the hospitality or franchise world.

May 18, 202645 min

The Mistake Most Franchisees Make Before Opening Day | Franchise GPS | Ep 1

Welcome to Episode 1 of Franchise GPS with Sam Stanovich — the podcast where franchise leaders, operators, and entrepreneurs share real-world strategies for building successful businesses and thriving community brands.In this debut episode, Sam sits down with Nandini Mangroo, multi-unit franchisee of Taffer's Tavern and one of the original operators to join the Jon Taffer franchise family. From opening her first location in Alpharetta to expanding into Midtown Atlanta and Mercedes-Benz Stadium, Nandini shares the practical marketing and hospitality strategies that helped turn her restaurants into true community hubs.This conversation is packed with actionable insights for franchisees, restaurant operators, and small business owners looking to grow traffic, build loyal guests, and create unforgettable customer experiences.Inside this episode:• How to successfully launch a restaurant grand opening• Why “you’re not opening a restaurant — you’re launching a community hub”• Building local partnerships with apartments, hotels, and businesses• Using events like the Kentucky Derby and World Cup to drive traffic• Creating emotional connections that turn first-time guests into regulars• Social media strategies for restaurant operators with any budget• How to use limited-time offers and seasonal cocktails to boost engagement• Tips for planning successful community events and promotions• Lessons learned from promotions that didn’t work — and what operators should avoid• Why hospitality, consistency, and intentional marketing still matter mostWhether you’re a first-time franchisee, a restaurant owner, or someone passionate about hospitality and entrepreneurship, this episode delivers practical advice you can apply immediately.Follow & Connect:LinkedIn: https://www.linkedin.com/in/samuelstanovich/Instagram: https://www.instagram.com/chicago_sam/YouTube: https://www.youtube.com/@CraveworthyBrandsWebsite: https://craveworthybrands.comTaffer’s Tavern: https://tafferstavern.com/If you enjoyed the episode, make sure to subscribe, leave a review, and share Franchise GPS with someone in the hospitality or franchise world.

April 20, 202612 min

Digital Signage and Dynamic Pricing Are Taking Over the Restaurant Industry

Recorded live at CraveCon 2025, this episode of Room for Seconds features guest host Josh Halpern in conversation with Brian Smetana of 25/7 Digital Labs and Adam Salinas of LG Electronics USA.Together, they explore the major shifts reshaping the restaurant industry, starting with the evolution of digital signage from a perceived expense into a long-term cost-saving and revenue-driving tool. What once felt like a luxury is quickly becoming essential, giving operators the ability to update menus instantly, reduce ongoing production costs, and create more dynamic, engaging in-store experiences.The conversation also reframes dynamic pricing, challenging the idea that it’s a new or controversial concept. From happy hour specials to grocery store promotions, pricing has always been fluid—what’s changed is the speed and precision enabled by modern technology. With deeper integration between digital systems and point-of-sale platforms, restaurants now have the ability to adjust pricing in real time, reduce waste, and better match demand throughout the day.Looking ahead, Brian and Adam highlight how the future of restaurants will be defined by interactivity, personalization, and mobile-first behavior. From kiosks and digital displays to app-based ordering and immersive experiences, technology is shifting how customers engage with brands—and, more importantly, who is driving those decisions. As younger generations play a larger role in where families choose to eat, creating an experience that is fast, engaging, and relevant has never been more critical.This episode offers a clear look at where restaurant technology is headed and how operators can begin adapting now—without needing to overhaul everything overnight.#RoomForSeconds #CraveworthyBrands #restaurantleadershipEpisode LinksConnect with Josh Halpern on LinkedInLearn more about 25 7 Digital LabsFollow 25 7 Digital Labs on LinkedInFollow on FacebookConnect with Gregg / Craveworthy BrandsGregg Majewski InstagramCraveworthy Brands InstagramVisit Craveworthy OnlineGregg Majewski LinkedInCRAVEWORTHY FRANCHISING CRAVEWORTHY BRANDS INVEST IN CRAVEWORTHY Connect with Room for SecondsSubscribe on YouTubeSubscribe on SpotifySubscribe on Apple PodcastsView Past Episodes on Craveworthy Website

April 6, 202612 min

Getting Found Online Is the Biggest Challenge for Restaurants Right Now with Marqii CEO Avi Goren

In this episode of Room for Seconds, guest host Josh Halpern sat down with Avi Goren at CraveCon 2025, co-founder of Marqii, to unpack one of the most overlooked—but critical—drivers of restaurant success: discoverability.As the guest journey becomes more fragmented than ever, Avi explains why simply having great food and service is no longer enough. Restaurants today have to win before the customer even walks in the door—at the moment of search. From Google and Yelp to TikTok, AI tools, and beyond, brands now need to show up accurately and consistently across every digital touchpoint.The conversation dives into why “digital hygiene”—things like accurate hours, menus, and listings—is often ignored, despite being foundational to growth. Avi shares how outdated or inconsistent information doesn’t just hurt SEO—it actively creates negative guest experiences before an order is ever placed.They also explore how AI is changing the landscape, giving operators access to insights and competitive intelligence that were previously out of reach. But even with better tools, the biggest challenge remains execution—building systems that work in the background while operators focus on running their business.This episode is a must-listen for anyone in hospitality trying to understand how customers actually find restaurants today—and why getting discovered is becoming the hardest part of the business.Episode LinksConnect with Josh Halpern on LinkedInConnect with Avi on LinkedInLearn more about MarqiiFollow Marqii on LinkedInSubscribe on YouTubeFollow on InstagramFollow on FacebookConnect with Gregg / Craveworthy BrandsGregg Majewski InstagramCraveworthy Brands InstagramVisit Craveworthy OnlineGregg Majewski LinkedInCRAVEWORTHY FRANCHISING CRAVEWORTHY BRANDS INVEST IN CRAVEWORTHY Connect with Room for SecondsSubscribe on YouTubeSubscribe on SpotifySubscribe on Apple PodcastsView Past Episodes on Craveworthy Website

March 18, 20269 min

Why Restaurant Kitchens Are Getting Smaller with Chris McKenty of Edward Don & Company

Filmed live at CraveCon 2025, guest host Josh Halpern sits down with Chris McKenty of Edward Don & Company to explore the hidden systems that make restaurants actually work — from kitchen design to equipment strategy.Chris walks through the critical role that kitchen layout plays in the success of a restaurant. Often designed months before a location opens, the kitchen acts as the operational engine of the business. If workflow, equipment placement, and production lines aren’t built correctly from the start, service speed, food quality, and overall profitability can all suffer.One of the biggest trends Chris is seeing across the industry is the steady shrinking of restaurant kitchens. As lease costs rise and operators look to maximize dining room revenue, more square footage is being allocated to guest-facing areas — leaving designers to do more with less space in the back of house. That shift is driving a wave of innovation from equipment manufacturers, with new multi-functional equipment designed to replace multiple machines while occupying a smaller footprint.Josh and Chris also dive into the economics of restaurant equipment. From high-end “Ferrari” models to more budget-friendly alternatives, operators must constantly balance performance, durability, and cost — especially when building systems that need to scale across multiple locations.The conversation also touches on evolving restaurant formats, the rise of takeout and third-party delivery, and how those trends are influencing kitchen design decisions. As off-premise dining continues to grow, operators are rethinking everything from production flow to pickup stations in order to keep up with changing consumer behavior.Together, Josh and Chris pull back the curtain on the operational decisions happening behind the scenes — and why getting the kitchen right is one of the most important factors in building a successful restaurant.Episode LinksConnect with Josh Halpern on LinkedInConnect with Chris on LinkedInLearn more about Edward Don & CompanyFollow Edward Don & Company on LinkedInSubscribe on YouTubeFollow on InstagramFollow on FacebookConnect with Gregg / Craveworthy BrandsGregg Majewski InstagramCraveworthy Brands InstagramVisit Craveworthy OnlineGregg Majewski LinkedInCRAVEWORTHY FRANCHISING CRAVEWORTHY BRANDS INVEST IN CRAVEWORTHY Connect with Room for SecondsSubscribe on YouTubeSubscribe on SpotifySubscribe on Apple PodcastsView Past Episodes on Craveworthy Website

March 2, 202612 min

The Future of Restaurant Training Is Here

Recorded live at CraveCon 2025, guest host Josh Halpern sits down with Rachael Nemeth, CEO and Co-Founder of Opus Training, to unpack why traditional restaurant training is failing today’s workforce — and what operators must do next.Rachael shares the core insight that sparked Opus: while roughly 80% of the global workforce is deskless, nearly all training technology has historically been built for people sitting at computers. The result is a massive access and engagement gap across restaurant teams. In this conversation, she explains why legacy approaches are fundamentally mismatched with how modern frontline employees actually learn and work.Josh and Rachael dive into how Opus is rethinking the entire training experience to be mobile-first, multilingual, and delivered in the moments that matter most. Instead of forcing hours of information into short onboarding windows, Opus uses a swipeable, social-style learning format designed to boost retention and engagement. The platform combines short-form content, interactive quizzes, and skill validation to ensure training doesn’t just get completed — it actually sticks.The discussion also looks ahead to the growing role of AI in restaurant operations. Rachael explains how real-time intelligence and integrations with guest feedback platforms like Ovation are transforming training from a reactive exercise into a proactive performance driver. By surfacing insights and delivering guidance in the moment employees need it, operators can address service issues earlier, support managers more effectively, and ultimately protect the guest experience.They also explore the importance of developing managers as coaches, expanding training beyond new hires to the full employee lifecycle, and why the restaurants that win in the next decade will be the ones that treat learning as a continuous, embedded part of operations.Episode LinksConnect with Josh Halpern on LinkedInConnect with Rachael on LinkedInLearn more about Opus TrainingFollow Opus Training on LinkedInFollow Opus on XFollow Opus on FacebookConnect with Gregg / Craveworthy BrandsGregg Majewski InstagramCraveworthy Brands InstagramVisit Craveworthy OnlineGregg Majewski LinkedInCRAVEWORTHY FRANCHISING CRAVEWORTHY BRANDS INVEST IN CRAVEWORTHY Connect with Room for SecondsSubscribe on YouTubeSubscribe on SpotifySubscribe on Apple PodcastsView Past Episodes on Craveworthy Website

February 25, 202619 min

The Business of Hospitality: How Smart Bets Actually Get Made

Recorded live at Crave Con 2025, this special episode of Room for Seconds flips the script. Guest host Josh Halpern sits down with his longtime collaborator and fellow podcast host, Jimmy Frischling, co-founder of Branded Hospitality.Jimmy pulls back the curtain on what it actually takes to build the business of hospitality in today’s environment. From investing in restaurant brands and operator-first technology to navigating failure, risk, and rapid change, this conversation is a masterclass in long-term thinking and people-driven leadership.The episode dives deep into:Why betting on the right people matters more than betting on ideasHow to evaluate restaurant tech through an operator-first lensThe role of healthy tension and honest conversations in building durable companiesWhy not every investment is supposed to win—and why that’s okayHow hospitality brands can scale smarter by leveraging shared knowledge, systems, and communityJimmy also reflects on Branded Hospitality’s evolution into a true crossroads of the industry—where emerging brands meet incumbents, new tech meets real operators, and collaboration drives innovation. Throughout the conversation, one idea remains constant: hospitality is still, and always will be, a people business, even in a tech-enabled world.Episode LinksConnect with Josh Halpern on LinkedInConnect with Jimmy Frischling on LinkedInConnect with Branded Hospitality on LinkedInVisit Branded Hospitality OnlineListen to the Hospitality HangoutWatch the Hospitality Hangout on YouTubeFollow the Hospitality Hangout on InstagramConnect with Gregg / Craveworthy BrandsGregg Majewski InstagramCraveworthy Brands InstagramVisit Craveworthy OnlineGregg Majewski LinkedInCRAVEWORTHY FRANCHISING CRAVEWORTHY BRANDS INVEST IN CRAVEWORTHY Connect with Room for SecondsSubscribe on YouTubeSubscribe on SpotifySubscribe on Apple PodcastsView Past Episodes on Craveworthy Website

February 9, 202616 min

How Wing It On Became Champions of the Wing Game

Live from CraveCon 2025, Room for Seconds welcomes guest host Sam Stanovich for an in-depth conversation with Matt Ensero and Justin Egan, the co-founders of Wing It On — a brand redefining what a modern wing concept can be.The episode opens with the origin story behind Wing It On, from late-night wing experiments and a coffee-shop naming moment to building a fast-casual concept rooted in authentic Buffalo-style wings. Matt and Justin explain why staying true to the fundamentals — crispy wings, real butter-based sauces, and house-made dips — has been the backbone of their success in a category crowded with copycats.The conversation then turns to Wing It On’s standout performance at the 2025 National Buffalo Wing Festival, where the team entered four sauce competitions and earned four trophies, including top honors for their signature traditional medium buffalo sauce. Competing — and winning — in the birthplace of the buffalo wing validates not just their recipes, but their relentless focus on quality, craft, and consistency.Finally, Matt and Justin break down why Wing It On is attracting serious attention from franchise operators. Backed by Craveworthy Brands, the concept pairs award-winning food with a full-scale support system spanning real estate, construction, training, operations, marketing, and supply chain. For entrepreneurs looking to enter a proven QSR model early — without sacrificing infrastructure or guidance — Wing It On presents a rare opportunity.Whether you’re a wing fanatic, a restaurant operator, or someone interested in how passion-driven brands scale the right way, this episode delivers real insight into what it takes to build — and grow — a championship food brand.Episode LinksConnect with Sam Stanovich on LinkedInConnect with Matt Ensero on LinkedInConnect with Justin Egan on LinkedInVisit the National Buffalo Wing Festival onlineWing It On! Official:Visit Wing It On! onlineWing It On! InstagramWing It On! FacebookWing It On! LinkedInConnect with Gregg / Craveworthy BrandsGregg Majewski InstagramCraveworthy Brands InstagramVisit Craveworthy OnlineGregg Majewski LinkedInCRAVEWORTHY FRANCHISING CRAVEWORTHY BRANDS INVEST IN CRAVEWORTHY Connect with Room for SecondsSubscribe on YouTubeSubscribe on SpotifySubscribe on Apple PodcastsView Past Episodes on Craveworthy Website

January 12, 202621 min

Gregorys Coffee Was Built by Obsessing Over the Bean

Recorded live at CraveCon 2025, this episode of Room for Seconds features guest host Josh Halpern in conversation with Greg Zamfotis, founder and CEO of Gregorys Coffee, for a wide-ranging discussion on passion, product obsession, and building a brand rooted in craft and community.Greg traces his journey back to growing up in a family-run food business in New York City—working deliveries as a kid and learning the fundamentals of hospitality long before launching Gregorys Coffee in 2006. What began as a single shop fueled by a deep love for coffee has grown into more than 50 locations nationwide, all anchored by an uncompromising commitment to the bean.Throughout the conversation, Greg explains why he believes coffee is more complex than wine, why the morning ritual leaves zero margin for error, and how Gregorys has resisted trends in favor of elevating quality—innovating with drinks like cold brew mojitos, biscotti-inspired lattes, and clean, coffee-based energy beverages without ever losing sight of the core product.The episode also explores Greg’s philosophy on menu development, ingredient integrity, and why trust starts with making undeniably great coffee. He shares how inspiration from mixology, global coffee culture, and personal heritage shapes Gregorys’ ever-evolving menu—while still honoring the daily ritual millions depend on.Finally, Greg looks ahead to the next chapter for Gregorys Coffee, including national expansion, franchising, and what it means to invite other operators into a brand built on passion, people, and community.A must-listen for founders, operators, and anyone fascinated by how deep product love—when paired with discipline and vision—can turn a single coffee shop into a scalable, culture-defining brand.Episode LinksConnect with Greg on LinkedInVisit Gregorys Coffee onlineFollow Gregorys Coffee on FacebookFollow Gregorys Coffee on InstagramFollow Gregorys Coffee on Tik TokFollow Gregorys Coffee on XFollow Josh on LinkedInABOUT JOSH HALPERN:Josh Halpern is the Chief Business Officer for Craveworthy Brands and CEO of Big Chicken. Over 20 years of professional and leadership experience in industries ranging from Consumer-Packaged Goods (CPG), to retail and now the restaurant business.Connect with Gregg / Craveworthy BrandsGregg Majewski InstagramCraveworthy Brands InstagramVisit Craveworthy OnlineGregg Majewski LinkedInCRAVEWORTHY FRANCHISING CRAVEWORTHY BRANDS INVEST IN CRAVEWORTHY Connect with Room for SecondsSubscribe on YouTubeSubscribe on SpotifySubscribe on Apple PodcastsView Past Episodes on Craveworthy WebsiteNOMINATE A GUEST — Do you know someone who would be great on this show? Let us know by emailing us at roomforsecondspodcast@gmail.com or sending a DM on social media @craveworthybrands