Gregg Majewski sits down with Matt Wampler, co-founder of ClearCogs, to explore how technology and systems are reshaping the restaurant landscape.
In this episode of Room for Seconds, Gregg Majewski sits down with Matt Wampler, co-founder of ClearCogs, to explore how technology and systems are reshaping the restaurant landscape. From optimizing food costs to preparing for a future dominated by AI and automation, Matt shares his insights on the tools and strategies that restaurant operators need to thrive. Tune in to hear how balancing analytics with hospitality can lead to long-term success and why now is the time to start future-proofing your business.
In a rapidly evolving restaurant landscape, technology is transforming how operators manage their businesses. As Matt Wampler explains, success often boils down to “20 or 30 decisions” focused on key metrics like revenue, food costs, and labor. By leveraging data analytics, restaurants can optimize these areas to boost profitability.
Wampler offers a vivid example: “If I smoke too much [brisket], I’m either throwing it away or sending it home with the staff. If I smoke too little, I’ve got angry customers.” ClearCogs, his tech platform, analyzes millions of data points—weather patterns, day of the week, and marketing activity—to recommend precise solutions like preparing "eight briskets" to meet demand.
This data-driven approach not only maximizes revenue but also fosters long-term customer retention.
Hospitality is the heart of any restaurant, but as Wampler and Gregg Majewski discuss, operational efficiency is equally vital. Wampler highlights the divide between the warm, guest-facing experience and the structured, data-driven side of restaurant operations: “AI is never going to create the experience or train your staff to make customers feel welcome.
But it sure as hell is good at supply chain management and forecasting.” By automating repetitive tasks and streamlining analytics, operators can focus their energy on what matters most—providing exceptional guest experiences while ensuring operational excellence.
The integration of AI and automation is inevitable in the restaurant industry. According to Wampler, “In the next 20 years, you’re going to have robotic kitchens… But there are real practical things we can be doing today to start getting used to AI.” He emphasizes taking small, low-risk steps, such as using AI for prep and production planning, to ease into this technological shift.
The key, he says, is learning to wield these tools effectively now, as “the winners… will be the ones that learn how to wield these new technology tools.” By embracing innovation, restaurants can stay ahead of the curve and remain competitive in a rapidly changing world.
Gregg Majewski has a vast amount of experience as a corporate executive in the restaurant industry. As the former CEO of Jimmy John’s, he played a major role in expanding the franchise from 33 to 300+ stores in just 5 years by surrounding the company’s marketing strategy around the innovative approach of delivering sandwiches and being “freaky fast”. Majewski has worked to develop restaurant concepts over the last two plus decades, before starting Craveworthy Brands in 2023, which currently includes a growing portfolio of restaurant brands. Craveworthy Media is Majewski’s gift back to the industry that has given him so much. The goal of Craveworthy is to inspire the up and coming industry leaders by providing important information, stories, and insights from titans past and present.
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Room for Seconds is produced and published by Cali BBQ Media on behalf of Craveworthy Brands