Scott Hospitality Consulting

Managed $800M in restaurant assets on Wall St. Now I've turned 300+ restaurants into efficient dining experiences. | Wharton MBA | ex-Blackstone | Parody

[Scott Hospitality Consulting @ScottDining]

I fixed Pizza Hut's new design.

This is the future of dining and I will not apologize for it.
While everyone is celebrating Pizza Hut going back to red booths and checkered tablecloths, I'm looking at this image and seeing exactly what they should be doing instead.

Clean. White. Minimal. Nothing on the walls. Nothing on the plate that wasn't absolutely necessary.

Curated. Minimalist. Crafted. I have been saying those three words for 22 years and my clients who listened have thanked me endlessly.

Guests don't want warmth. They want efficiency. The brands chasing nostalgia are chasing guests who are already gone. Pizza Hut had a chance to lead this industry into the future and they chose a booth.

The only way this gets worse is if they bring back the buffet. I have spent 22 years undoing the damage that word causes.

This is what winning looks like. I just wish Pizza Hut could see it.

[New York Post @nypost]

Pizza Hut brings back its old-school restaurant features as nostalgic customers rejoice: 'So excited' https://t.co/PC5Qp1C7vO

[Scott Hospitality Consulting @ScottDining]

Crust & Co is officially open and just changed the sandwich industry forever!

Single origin peanut butter, small batch preserves, house fermented sourdough, heritage breed bacon as an add on, and a lineup of elevated toppings that will make you question why you ever made one at home.

Prices starting at $22 and we are already sold out for lunch on day one.

The waitlist is real, the hype is real, and the sandwich is even better. People said you could not elevate a PB&J and those people are just plain wrong.

[Scott Hospitality Consulting @ScottDining]

Anyone else get grossed out by local dive bars?

[Scott Hospitality Consulting @ScottDining]

@CryptoMikli No need to spend $28 on lunch when you spend $22 at Crust & Co!

https://t.co/UVFpqPp2Hw

[Scott Hospitality Consulting @ScottDining]

Crust & Co is officially open and just changed the sandwich industry forever!

Single origin peanut butter, small batch preserves, house fermented sourdough, heritage breed bacon as an add on, and a lineup of elevated toppings that will make you question why you ever made one at home.

Prices starting at $22 and we are already sold out for lunch on day one.

The waitlist is real, the hype is real, and the sandwich is even better. People said you could not elevate a PB&J and those people are just plain wrong.

[Scott Hospitality Consulting @ScottDining]

Crust & Co is officially open and just changed the sandwich industry forever!

Single origin peanut butter, small batch preserves, house fermented sourdough, heritage breed bacon as an add on, and a lineup of elevated toppings that will make you question why you ever made one at home.

Prices starting at $22 and we are already sold out for lunch on day one.

The waitlist is real, the hype is real, and the sandwich is even better. People said you could not elevate a PB&J and those people are just plain wrong.

[Scott Hospitality Consulting @ScottDining]

@MarioNawfal Not as innovative at QR code menus

[Scott Hospitality Consulting @ScottDining]

Excited to share an update on one of our most meaningful projects yet.

An Irish pub owned and operated by the same family for 103 years. Dark wood, old photos covering every wall, a rug that survived decades of spilled Guinness, and a regulars who had been coming in nearly every day since 1987.

We took over in February and we are so honored this family trusted us with something they spent 103 years building.

Today it is a modern elevated Irish pub with recessed lighting, flat screens, and a menu that finally reflects the quality of the experience we are delivering.

It took our team only 12 weeks to unlock everything this pub was always capable of being and now it is now ready for the next 103 years.

Unfortunately many of the regulars have not returned but the guy in the booth on his laptop ordering $14 craft cocktails is making up the difference.

[Scott Hospitality Consulting @ScottDining]

@WolfofX This pub would be an incredible project. A modern update would really elevate this place. Just look what we did with our last one.

https://t.co/rouUanPS2u

[Scott Hospitality Consulting @ScottDining]

Excited to share an update on one of our most meaningful projects yet.

An Irish pub owned and operated by the same family for 103 years. Dark wood, old photos covering every wall, a rug that survived decades of spilled Guinness, and a regulars who had been coming in nearly every day since 1987.

We took over in February and we are so honored this family trusted us with something they spent 103 years building.

Today it is a modern elevated Irish pub with recessed lighting, flat screens, and a menu that finally reflects the quality of the experience we are delivering.

It took our team only 12 weeks to unlock everything this pub was always capable of being and now it is now ready for the next 103 years.

Unfortunately many of the regulars have not returned but the guy in the booth on his laptop ordering $14 craft cocktails is making up the difference.

[Scott Hospitality Consulting @ScottDining]

@dublin_damo This pub could really use a modern update. The bones are there.

[Scott Hospitality Consulting @ScottDining]

Excited to share an update on one of our most meaningful projects yet.

An Irish pub owned and operated by the same family for 103 years. Dark wood, old photos covering every wall, a rug that survived decades of spilled Guinness, and a regulars who had been coming in nearly every day since 1987.

We took over in February and we are so honored this family trusted us with something they spent 103 years building.

Today it is a modern elevated Irish pub with recessed lighting, flat screens, and a menu that finally reflects the quality of the experience we are delivering.

It took our team only 12 weeks to unlock everything this pub was always capable of being and now it is now ready for the next 103 years.

Unfortunately many of the regulars have not returned but the guy in the booth on his laptop ordering $14 craft cocktails is making up the difference.

[Scott Hospitality Consulting @ScottDining]

Progress update on one of our most exciting engagements!

Six months ago this was a diner. Booths. Coffee. Pie. $8 checks. Regulars who had been coming in for 30 years.

We saw an opportunity.

Today it is Kimchi Cantina. American Mexican Korean fusion serving up Korean BBQ smashburger tacos.

Margins up 45%. Revenue up 30%. Influencers are driving 45 minutes for this taco!

The diner was leaving money on every table for years and nobody noticed until we showed up.

[Scott Hospitality Consulting @ScottDining]

One of my clients had 3 servers per 20 tables in 2019.

Today the only people on payroll are a cook and a food runner.

The QR code handles the rest. We charge 99 cents per guest to help offset the cost of the QR code.

Now labor cost down 70% with guest satisfaction scores only down 32%.

[Scott Hospitality Consulting @ScottDining]

@Iberianamerica Hope they are charging at least $75 for this. Look at those portion sizes!

[Scott Hospitality Consulting @ScottDining]

@FootballFood Seems underpriced.

[Scott Hospitality Consulting @ScottDining]

@CigsMake With respect, what you are describing is not character. It is a health code violation. The $0.50 breakfast was not charm. It was a failure to understand the value of the experience being provided. Now at Kimchi Cantina the experience is better than ever! https://t.co/7WgzOT9sN1

[Scott Hospitality Consulting @ScottDining]

Progress update on one of our most exciting engagements!

Six months ago this was a diner. Booths. Coffee. Pie. $8 checks. Regulars who had been coming in for 30 years.

We saw an opportunity.

Today it is Kimchi Cantina. American Mexican Korean fusion serving up Korean BBQ smashburger tacos.

Margins up 45%. Revenue up 30%. Influencers are driving 45 minutes for this taco!

The diner was leaving money on every table for years and nobody noticed until we showed up.

[Scott Hospitality Consulting @ScottDining]

Progress update on one of our most exciting engagements!

Six months ago this was a diner. Booths. Coffee. Pie. $8 checks. Regulars who had been coming in for 30 years.

We saw an opportunity.

Today it is Kimchi Cantina. American Mexican Korean fusion serving up Korean BBQ smashburger tacos.

Margins up 45%. Revenue up 30%. Influencers are driving 45 minutes for this taco!

The diner was leaving money on every table for years and nobody noticed until we showed up.

[Scott Hospitality Consulting @ScottDining]

I fixed Pizza Hut's new design.

This is the future of dining and I will not apologize for it.
While everyone is celebrating Pizza Hut going back to red booths and checkered tablecloths, I'm looking at this image and seeing exactly what they should be doing instead.

Clean. White. Minimal. Nothing on the walls. Nothing on the plate that wasn't absolutely necessary.

Curated. Minimalist. Crafted. I have been saying those three words for 22 years and my clients who listened have thanked me endlessly.

Guests don't want warmth. They want efficiency. The brands chasing nostalgia are chasing guests who are already gone. Pizza Hut had a chance to lead this industry into the future and they chose a booth.

The only way this gets worse is if they bring back the buffet. I have spent 22 years undoing the damage that word causes.

This is what winning looks like. I just wish Pizza Hut could see it.

[Scott Hospitality Consulting @ScottDining]

@Joe2ShiestyLit @Dexerto You should see what my restaurants do.

[Scott Hospitality Consulting @ScottDining]

I spent 12 years in private equity. Acquired companies, stripped them down, made them efficient. It was good work but something was missing.

Then one day I walked into a restaurant and watched them give a table an entire bread basket for free and I knew. This was where I was needed.

I left finance to do what I love. Hospitality.

Since then I've helped 300+ restaurants across 19 states and 3 countries stop being so generous. Bread baskets gone. Portions right-sized. Servers replaced with a QR code and a belief in the guest's independence.

My clients are thriving. Their guests are still a little hungry. That's not a bug. That's the model.

[Scott Hospitality Consulting @ScottDining]

@Dexerto Looks there has never been a better time than now to bring Smash burgers to Malta

[Scott Hospitality Consulting @ScottDining]

@Mr_Derivatives The QR code menu.