Give an Ovation: The Restaurant Guest Experience Podcast with Zack Oates

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Jim Mazany, CEO of P.F. Chang's, joins Zack Oates to discuss how one of America's most iconic restaurant brands continues to evolve while staying true to its hospitality roots. From creating memorable dining experiences to balancing value with premium quality, Jim shares why every guest interaction is an opportunity to build lasting loyalty.
Zack and Jim discuss:
Creating memorable experiences that guests return for years later
 Balancing value with an elevated dining experience
 Why consistency builds long-term guest loyalty
 Using menu innovation to keep the brand relevant
 How small hospitality moments create lasting emotional connections
 The importance of staying authentic while evolving with guest expectations
Thanks, Jim!
Links:
https://www.instagram.com/pfchangs/?hl=en
https://www.linkedin.com/in/jimmazany/
https://www.linkedin.com/company/pfchangs/
https://www.pfchangs.com/

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Chris Ives, CEO and President of Bubbakoo's Burritos, joins Zack Oates to discuss why genuine hospitality remains one of the most powerful competitive advantages in restaurants. Drawing on experience across finance, operations, and executive leadership, Chris explains how strong culture, engaged teams, and thoughtful guest interactions ultimately drive profitability for franchisees.
Zack and Chris discuss:
Why culture matters more than metrics alone
 The connection between guest experience and restaurant profitability
 How genuine hospitality creates loyal guests
 Why restaurants should get back to the basics
 Balancing technology with human connection
 Using guest feedback to improve operations across franchise locations
Thanks, Chris!
Links:
https://www.instagram.com/bubbakoosburritos/?hl=en
https://www.linkedin.com/in/chris-ives-cfe-66b76940/
https://www.linkedin.com/company/bubbakoos-burritos/

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Sullivan Finlay joins Zack Oates to explore why authenticity, consistency, and relatable storytelling matter more than ever in today's social media landscape. After leaving a career in accounting and enterprise software, Sullivan built a full-time career creating comedy that resonates with millions by capturing the realities of corporate life. Along the way, he's learned valuable lessons that apply far beyond comedy—including how restaurant brands can create content that people actually want to watch.
Zack and Sullivan discuss:
Why authentic content consistently outperforms polished marketing
 How creators develop ideas that resonate with audiences
 The importance of consistency before something goes viral
 What restaurant brands can learn from content creators
 Why collaboration helps expand audiences
 Simple ways to improve watch time and audience retention
Thanks, Sullivan!
Links:
https://www.instagram.com/sullyfinlay/?hl=en
https://www.tiktok.com/@sullyfinlay
https://www.youtube.com/@sullyfinlay
https://www.linkedin.com/in/sullivanfinlay/
https://sullyfinlay.com/

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Sharon Arthofer, Founder and CEO of SIP Fresh Juice, joins Zack Oates to discuss building a beverage brand around fresh fruit, hospitality, and guest engagement. Sharon shares the story behind SIP Fresh Juice, how the concept was inspired by craft mixology, and why sampling and human interaction remain central to the guest experience.
Zack and Sharon discuss:
How SIP Fresh Juice was inspired by cocktail culture
 Creating a healthy indulgence beverage category
 The role of sampling in driving trial and loyalty
 Why guest experience starts with human connection
 Balancing speed, quality, and hospitality
 Lessons from building brands in mall environments
Thanks, Sharon!
Links:
https://www.instagram.com/sipfresh/?hl=en
https://www.linkedin.com/in/sharon-arthofer-4a646329/
https://www.linkedin.com/company/sip-fresh-franchise/
https://www.sipfreshjuice.com/

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Atul Sood, Chief Business Officer at Curry Up Now, joins Zack Oates to discuss the evolving relationship between restaurant operators and technology providers. Drawing from leadership roles at McDonald's, Kitchen United, and across the food tech ecosystem, Atul shares why relationships still matter, how operators should evaluate technology partners, and why the future belongs to companies that solve real problems rather than simply adding features.
Zack and Atul discuss:
Why buyers purchase when they're ready, not when sellers push
 The difference between a product company and a feature company
 How restaurants should evaluate technology vendors
 Balancing best-in-class solutions with platform consolidation
 Why caring is at the center of great guest experiences
 How AI is changing the future of restaurant technology
Thanks, Atul!
Links:
https://www.instagram.com/curryupnow/?hl=en
https://www.linkedin.com/in/atulsood/
linkedin.com/company/curry-up-now
https://www.curryupnow.com/