--- title: The Future of Restaurant Training Is Here description: "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." image: https://media.craveworthybrands.com/hubfs/RFS-61-OPUS-1.png --- # The Future of Restaurant Training Is Here 2 Mar 2026 ![Picture of Craveworthy Brands](https://media.craveworthybrands.com/hs-fs/hubfs/Craveworthy-Brands_avatar.png?width=40&name=Craveworthy-Brands_avatar.png) [Craveworthy Brands](https://media.craveworthybrands.com/blog/author/craveworthy-staff) ![Play](https://media.craveworthybrands.com/hubfs/Images%20and%20Graphics/red-play.svg) Watch ![](https://media.craveworthybrands.com/hubfs/RFS-61-OPUS-1.png) *Matt Ensero and Justin Egan, founders of Wing It On! talk about how a relentless focus on being authentic has catapulted them to be true chicken champs!* ## Key Takeaways 1. [Why Legacy Training Systems Are Broken](https://media.craveworthybrands.com/blog/the-future-of-restaurant-training-is-here#takeaway-1) 2. [How Opus Makes Training Actually Engaging](https://media.craveworthybrands.com/blog/the-future-of-restaurant-training-is-here#takeaway-2) 3. [The Shift to Real-Time, AI-Powered Learning](https://media.craveworthybrands.com/blog/the-future-of-restaurant-training-is-here#takeaway-3) --- Recorded live at[Crave Con 2025](https://www.craveworthybrands.com/), guest host [Josh Halpern](https://www.linkedin.com/in/josh-halpern-168b29) sat down with [Rachael Nemeth](https://www.linkedin.com/in/rachael-nemeth), CEO and co-founder of [Opus Training](https://www.opus.so), for a candid conversation about one of the most overlooked drivers of restaurant performance: training. At CraveCon 2025, guest host Josh Halpern sat down with Rachael Nemeth, CEO and co-founder of Opus Training, for a candid conversation about one of the most overlooked drivers of restaurant performance: training. What emerged from the discussion was clear — the industry is at an inflection point. Legacy systems are failing modern teams, engagement must be reimagined, and AI is about to fundamentally reshape how restaurants develop their people. Here are the three biggest takeaways operators need to understand. ### Why Legacy Training Systems Are Broken For decades, restaurant training has followed the same tired playbook: thick binders, long onboarding sessions, and desktop-based LMS platforms designed for office workers — not frontline teams. Rachael highlighted a critical mismatch: roughly 80% of the global workforce is deskless, yet most training technology was built for the 20% who sit at computers. In restaurants, that gap becomes painfully obvious. Teams are multilingual, constantly moving, and rarely have the time — or access — to sit through traditional training modules. The result is predictable: low completion rates, poor knowledge retention, and inconsistent execution on the floor. Even more importantly, many systems create an access barrier. Desktop-first platforms, English-only content, and email-based workflows unintentionally exclude large portions of restaurant teams. As Rachael explained, meeting employees where they are — on their phones, in their preferred language, and in the flow of work — is no longer a nice-to-have. It’s table stakes. Restaurants that continue relying on legacy models risk falling further behind in both operations and culture. ### How Opus Makes Training Actually Engaging Jimmy is unequivocal about his investment philosophy: **it starts with people, always**. You can’t love an idea but dislike the leadership—that’s a dealbreaker. Whether it’s restaurant brands or technology, Jimmy emphasizes the importance of listening directly to operators, not outsiders building solutions from the guest’s point of view. The restaurant industry is a people business, and the best ideas come from those who understand the workflow, pressure, and realities of running restaurants day in and day out. ### The Shift to Real-Time, AI-Powered Learning Perhaps the most forward-looking part of the discussion focused on where training is headed next. Historically, restaurant training has been reactive. A problem shows up in guest feedback. Weeks or months later, someone builds a training module. By then, the damage is already done. Rachael outlined how AI is flipping that model on its head. Through integrations with guest feedback platforms like Ovation, Opus can analyze trends, detect anomalies, and push targeted training recommendations to specific locations or teams. Instead of waiting for star ratings to drop, operators can intervene earlier — often before issues become systemic. Even more transformative is the emergence of AI-powered knowledge assistants. Rather than forcing employees to memorize everything upfront, restaurants can provide on-demand answers in the moment of need. A team member has a question on the floor? They can ask and get instant, brand-specific guidance. This shift moves training from a one-time event to a living, real-time support system. For an industry defined by speed, turnover, and operational complexity, that evolution could be game-changing. ### Episode Links - [****Connect with Josh Halpern on LinkedIn****](https://www.linkedin.com/in/josh-halpern-168b29) - [Connect with Rachael Nemeth on LinkedIn](https://www.linkedin.com/in/rachael-nemeth) - [Learn more about Opus Training](https://www.opus.so) - [Follow Opus Training on LinkedIn ](https://www.linkedin.com/company/opus-so/) - [Follow Opus Training on X](https://x.com/get_opus) - [Follow Opus Training on Facebook](https://www.facebook.com/opus.so)[** **](https://x.com/get_opus)**** **** ### ABOUT RACHAEL NEMETH Rachael led operations and people for over a decade in the hospitality industry, most recently for Danny Meyer's Union Square Hospitality Group. She comes from a family of restaurant veterans, including her grandfather who owned Don's World of Beef, a restaurant chain based in Kansas City in the 1960's. Rachael is also certified in second language acquisition and teaching English as a Second Language. ### ABOUT JOSH HALPERN Justin Egan is the Co-Founder of Wing It On! and Vice President of Marketing & Franchise Development at Craveworthy Brands, where he plays a central role in shaping brand strategy, franchise growth, and consumer engagement across the company’s portfolio. Currently the CBO 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. [![Spotify Logo](https://media.craveworthybrands.com/hubfs/Images%20and%20Graphics/spotify.svg) Listen on Spotify ](https://open.spotify.com/show/4ioMIq0aeraoy9KLt8dT4G) [![Apple Podcasts Logo](https://media.craveworthybrands.com/hubfs/Images%20and%20Graphics/apple.svg) Listen on Apple Podcasts ](https://podcasts.apple.com/us/podcast/room-for-seconds/id1737506338) [![YouTube Logo](https://media.craveworthybrands.com/hubfs/Images%20and%20Graphics/youtube.svg) Watch on YouTube ](https://www.youtube.com/playlist?list=PLnoDJBRl8k--uSzQfVFpLeiJmqjzQIfFq) --- ### About Gregg Majewski 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. #### Connect with Gregg - [Follow Gregg on Instagram](http://www.instagram.com/greggmajewski) - [Follow Gregg on TikTok](https://www.tiktok.com/@greggmajewski) - [Follow Gregg on X (Twitter)](https://x.com/Gregg_Majewski) - [Follow Gregg on Threads](https://www.threads.net/@greggmajewski) - [Connect with Gregg on LinkedIn](https://www.linkedin.com/in/greggmajewski/) #### Connect with Craveworthy - [Follow Craveworthy Brands Instagram](http://www.instagram.com/craveworthybrand) - [Visit Craveworthy Website](https://www.craveworthybrands.com/) - [Learn About Franchise Opportunities with Craveworthy](https://www.craveworthybrands.com/franchising) - [Checkout the Craveworthy Portfolio of Brands](https://www.craveworthybrands.com/our-brands) - [Discover Investment Opportunities with Craveworthy](https://invest.profitandsense.com/craveworthy-brands) - [Sign up to Receive Updates from Craveworthy](https://www.craveworthybrands.com/contact-us) #### Connect with Room for Seconds - [Subscribe on YouTube](https://www.youtube.com/@CraveworthyBrands) - [Subscribe on Spotify](https://open.spotify.com/show/4ioMIq0aeraoy9KLt8dT4G?si=5039ce22c6d54dfb) - [Subscribe on Apple Podcasts](https://podcasts.apple.com/us/podcast/room-for-seconds/id1737506338) - [View Past Episodes on Craveworthy Website](https://media.craveworthybrands.com/blog/tag/podcast) #### Nominate 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 ### Share: [Share on Facebook ](http://www.facebook.com/share.php?u=https://media.craveworthybrands.com/blog/the-future-of-restaurant-training-is-here&utm_medium=social&utm_source=facebook) [Share on LinkedIn ](http://www.linkedin.com/shareArticle?mini=true&url=https://media.craveworthybrands.com/blog/the-future-of-restaurant-training-is-here&utm_medium=social&utm_source=linkedin) [Share on Twitter ](https://twitter.com/intent/tweet?original_referer=https://media.craveworthybrands.com/blog/the-future-of-restaurant-training-is-here&utm_medium=social&utm_source=twitter&url=https://media.craveworthybrands.com/blog/the-future-of-restaurant-training-is-here&utm_medium=social&utm_source=twitter&source=tweetbutton&text=The%20Future%20of%20Restaurant%20Training%20Is%20Here) [Videos](https://media.craveworthybrands.com/blog/tag/videos), [Podcast](https://media.craveworthybrands.com/blog/tag/podcast) ## Related posts Search [Craveworthy Brands Founder and CEO Gregg Majewski Named 2026 Chicago Titan 100 Honoree](https://media.craveworthybrands.com/blog/craveworthy-brands-founder-and-ceo-gregg-majewski-named-2026-chicago-titan-100-honoree) [Restaurant Kitchens Are Getting Smaller - Here's Why](https://media.craveworthybrands.com/blog/restaurant-kitchens-are-getting-smaller-heres-why) Search ### Sign up for Craveworthy News! ```json { "@context" : "https://schema.org", "@type" : "BlogPosting", "author" : { "@type" : "Person", "name" : "Craveworthy Brands", "url" : "https://media.craveworthybrands.com/blog/author/craveworthy-staff" }, "dateModified" : "2026-03-02T15:09:38.913Z", "datePublished" : "2026-03-02T15:09:38.000Z", "headline" : "The Future of Restaurant Training Is Here", "image" : [ "https://media.craveworthybrands.com/hubfs/RFS-61-OPUS-1.png" ], "mainEntityOfPage" : { "@id" : "https://media.craveworthybrands.com/blog/the-future-of-restaurant-training-is-here", "@type" : "WebPage" }, "publisher" : { "@type" : "Organization", "logo" : { "@type" : "ImageObject", "url" : "https://media.craveworthybrands.com/hubfs/Craveworthy-Media_Alternate_2_print_logo_red-on-white-1.png" }, "name" : "Craveworthy Brands" } } ```