Craveworthy Brands CEO Gregg Majewski was recently featured on Street Fight.
Gregg Majewski is the Founder and Chief Executive Officer of Craveworthy Brands, a multi-concept restaurant platform company and franchisor that launched in 2023.
Majewski has built the MULO (multi-location) company brick by brick, adding iconic brands such as viral Dirty Dough, Food Network-founded Taim Mediterranean Kitchen, and Southern California-favorite Fresh Brothers Pizza. Earlier this year, Craveworthy acquired Kinnamōns, the gourmet cinnamon roll brand founded by Super Bowl Champion Ndamukong Suh. The Company also became a managing partner, investor, and stakeholder in Big Chicken, founded by Shaquille O’Neal.
Craveworthy’s full 17-brand portfolio also includes franchise brands: Sigri Indian BBQ, Wing It On! and The Budlong Southern Chicken, along with its Craveworthy Kitchen virtual concepts: Wander Dawgs, Pastizza Pizza + Pasta, Scramblin’ Ed’s and Lucky Cat Poke Co. The Company started with its legacy brands — Krafted Burger Bar + Tap, Genghis Grill, BD’s Mongolian Grill, and Flat Top Grill — which have deep roots in their local communities. In 2024, Craveworthy launched Global Taste Brands, a joint venture with New Summit Capital Partners, to introduce international quick-service and fast casual concepts to the U.S. for American diners.
We are honored that Majewski took the time to talk to Street Fight about his journey and vision.
How did you get your start?
I was lucky enough to start my career at an industry leader like Jimmy John’s, where I had incredible mentors. I learned firsthand how hustle, smart decision-making and the right operational systems could transform a growing brand into something disruptive. I embraced every opportunity given to me, whether it was winning or challenging, pushed myself — and eventually my team — to improve every day. That mindset has never changed and is built into the foundation of everything we do at Craveworthy Brands.
We take that same approach and transform it into our own by creating, building and scaling restaurant brands in a way that preserves their authenticity while positioning them for sustainable, long-term success. We breathe new life into them and help them reach their fullest potential.
What are some of the biggest lessons you’ve learned?
Success in the restaurant industry comes down to three core considerations: people, product and process—the three P’s. If you don’t take care of your team, they won’t take care of your guests. If the food isn’t craveworthy, no amount of marketing will help you. And if you don’t have strong systems in place from the very start, you’re setting yourself up for failure later on.
The key to all of this, for me, is balance — a mix of proactive execution and careful listening. The listening part is crucial. My team keeps me supported, and being in our restaurants keeps megrounded. Adaptability is another important one. Industry leaders who refuse to evolve, get left behind. The brands that last are the ones that know when to pivot and when to double down.
What technologies do you think are most valuable in your industry today? How do you not lose the human element?
At the end of the day, hospitality is about people. Most of the tech we use today like third-party delivery (3PD) platforms, point-of-sales systems (POS) and even artificial intelligence (AI)-backed technologies are designed to simplify back-of-the-house operations while keeping the human element and hospitality-first approach intact at the front-of-the-house. The brands that succeed long-term are the ones that use tech to remove friction for guests and employees while still leaving room for genuine connection.
Here’s a real-life example: I ordered DoorDash from our concept taim Mediterranean Kitchen in New York City, and my food was delivered with a handwritten note from one of our team members thanking me for ordering. That came from our people, not a system. I was super impressed by that. If I didn’t own the brand already, I’d be a customer for life. Our team members make guestsfeel seen and heard, and that’ll always matter the most, regardless, of what fancy technology we put in place.
Again, it’s about striking the right balance. Consumers are evolving and becoming more accustomed to digital transactions, and we’ll continue adapting with their preferences. But the brands that stay truly connected to their hospitality roots will always build meaningful, lasting relationships with their guests.
At Craveworthy, we take a Warren Buffett-style investment approach. We find brands with great bones and great teams and build businesses that stand the test of time.
Some people think PEs (private equity firms) are destroying the restaurant world. Comments on this?
Private equity (PE) is a double-edged sword. The right investors — those who understand the industry and are willing to invest in long-term brand equity — can be a significant advantage. But when PE firms are focused solely on short-term financial engineering like cutting costs in ways that hurt quality, service or culture — that’s when brands can lose their soul.
The best operators understand that restaurants aren’t just numbers on a spreadsheet. You can optimize for financial sake, but you can’t ever forget the guest experience.
What are your predictions for the rest of 2025?
2025 will be unpredictable in many areas, and because of that, consumers will lean into experiences they can rely on. The warm and fuzzy elements that personally draw me to brands — those will be the ones that win. Kindness from team members in stores will always be priority. And great food, of course.
I also expect continued consolidation in the industry. Stronger franchise systems will scale, while brands that don’t evolve fast enough may struggle. I don’t foresee labor challenges going away, so automation and smart staffing models will become more critical than ever. With consumer spending habits shifting, the brands that will continue to survive and thrive will be the ones that give guests a clear reason to choose them over anyone else.
Any closing thoughts?
The restaurant industry is one of the toughest businesses out there. It’s also one of the most rewarding.
At Craveworthy Brands, we focus on thoughtful growth — building brands that are focused on operational excellence, culinary innovation and an exceptional dining experience.