Gregg Majewski

Private equity is killing the restaurant industry I love. I've watched it happen for 20 years. Great brands. Great teams. Destroyed. Not by competition. Not by changing consumer tastes. By financial engineering disguised as "optimization." Here's what's really happening: 🧵

@TalkBirdie2Mee Yes it is a n amazing experience

Is TPC Sawgrass worth the $950+ to play? There’s a lot of his history and it looks awesome, but that seems like a lot for a course not on the ocean or with good views. At least $300 of that price is to just play 17

Come on enough! Chris has been rocking an doing an amazing job @McDonalds. Social media is wrong on this one and the man is super proud of the work his team has done and their product. I wish more in my industry took hold swings like he did. Being on social is a got ya minefield field and he has been showing casing his work for a long time cause he building and sharing in public. I commend that!

@Frank_Castle215 Do you really believe he spit out that bite? This is getting a bit ridiculous. He literally wiped his mouth. Look at it in real time.

HE DIDN'T EVEN EAT THE FUCKING BURGER WHAT A JOKE @McFranchisee you were quick to defend him, please explain why he refused to eat his own food and spit it out.

@McFranchisee Horrible…. Freestyle horrible.

My mind is hurting on this one: A $21,000 ketchup dispenser plus the premium cost of the proprietary condiment + flavorings bags. I hope it tastes better than a Coke Freestyle machine but some things are not meant to be replicated. Hello $12 🍟 but smart play for Heinz, they get consumer DATA for free!

@kpottermn ORD Terminal 3 was normal this morning. They all were talking about it though and could tell confusion. Was grateful it was open stupid to close those programs! Both sides need to grow up!

This shutdown of TSA PreCheck & Global Entry was announced so hastily, it seems many TSA employees didn’t get the memo: Seeing several reports of travelers using PreCheck as normal, despite a supposed 6am ET closure. What are you seeing? Let me know - reply or DMs are open. 📩

Catch my partner @jontaffer premier episode of Bar Rescue this Sunday. You may catch a special guest. youtu.be/JBAL-9n3Cbs

Chicago Titan 100. Humbled. But we're nowhere near done. 100,000 restaurant success stories. That's the mission. We're just getting started. This award has my name on it. It belongs to the team at @CraveworthyBrnds. They build it. I just get to represent it. Thank you @titan100. Now back to work. 🔥

Haven't posted in a while. Been on the road. In the restaurants. On calls. In the weeds with my team. Here's the truth: I'd rather be building than talking about building. But I also know showing up here matters. For the people trying to figure out their path. For the operators grinding it out. For the dreamers who need to see it's possible. So I'm back. More to come. Let's go.

I've failed more times than most people have tried. Launched concepts that flopped. Made hires that didn't work. Bet on deals that fell apart. The difference isn't avoiding failure. It's what you do after. At Craveworthy we have a saying: When it gets hard, build. Don't hide. Every setback is just setup for the next move. If you're in the middle of something hard right now, keep going. The other side is worth it.

@McFranchisee @DisruptorStocks I agree when Popeyes is executed right it is an incredible product.

@DisruptorStocks Popeyes has a great product. They have an imagine issue IMO

Popeyes is an inferior Chicken Sandwich restaurant. I’ve seen openings of Dave’s Hot Chicken, Raising Canes and Layne’s.

Amazing I don’t know what to think! Bears

We sampled every single day at Jimmy John's. Every business in the delivery zone. Every office. Every break room. Hit them all, then start again. Move-in weekend? Free sub cards to every college student we could find. Why? Simple. Our food is the best. Get them to try it once, they're hooked. No ad spend. No marketing agency. Just boots on the ground and belief in the product. That's how you own a your zone. You go get the customers yourself.

@ChefGruel Compressor are the biggest scam…. How is it always that part that needs to be replaced.

As a result I have a few people on my team who have spent extra hours (yes, on the clock) learning most of the fixes. I do it when I’m on site, but because I’m also a professional dancer, I’m not always there. Now we do 75% of our own work. Yeah, don’t lean on any walls, but it gets the work done. Walk-ins are still hard, however. We had a guy come during service because the walk-in was running high (probably too many people crying in there). He took me to the roof and showed me the cord that needed to be repaired, the box, etc. told me he could get it done for 10k. The entire time we were looking at the compressor for the second walk in that was working fine 😆. I threw him off the roof.

@McFranchisee It is horrible you can be out 1k before you have an estimate and then have to wait a week for part to arrive!

Sometimes I just feel like my restaurant is a piggy bank for other companies. Had a service call, not only did they charge a trip fee (there and back), but now we're also adding mileage. Just for them to show up was almost $500. Here’s the kicker: service agents carry minimal parts. Most of the time they don’t have the part, so you wait three days, they come back, and they charge another trip fee. If you want to own your own restaurant, you’d better get very good at plumbing, electrical work, mastering a voltmeter, and repairing your own equipment. In a thin-margined world, you can’t drop $3,000 every time something breaks.

Want to know if a restaurant is well run? Don't look at the dining room. Look at the back of house. Clean walk-in. Organized dry storage. Labeled and dated prep. Team that acknowledges each other. The back of house tells you everything about leadership. Guests feel it even if they never see it.

The economy is hurting. Our customers are hurting. And we as an industry are still confused why they're not choosing us. We assume it's price. It's not just price. It's quality. It's service. It's an experience worth the money they're spending. Everyone is looking at Chili's and thinking the burger is the answer. Wrong lesson. Chili's isn't winning because of the price. They're winning because at that price, the experience still delivers. Jumping on the discount train without fixing the entire experience? That's a race to the bottom. Value isn't a price point. Value is what the guest feels when they leave. Get that right first. Then talk about price.

Shaq is a 4x NBA champion. He knows how teams win. When we partnered on Big Chicken, he said it clearly: "I need a floor general to drive this forward." Not just another investor. An operator. Someone to build the systems and scale the brand. With rocket fuel! That's @CraveworthyUS . @SHAQ brings the vision. We bring the execution. Same way he won championships. Right people in the right roles.

@FatDag @McFranchisee @McDonalds This is amazing. He is all in and I hope this store sees that and takes care of him. Authentic behavior and pure happiness doing your job is huge.

This guy absolutely runs this lobby. He’s greeting every customer with “welcome to McDonalds” -directing traffic and his tool belt is loaded with napkins and straws. DFW Terminal D - Well Done! @McFranchisee @McDonalds

@chrisbleck The pure baiting from a Chicago Sports Media is horrible! You all either hate to drum up clicks and now will praise him all day and night because if ratings. Over the media

Horrifically coached game from Ben Johnson tonight

@SharpFootball Amazing!! It was Amazing.

this angle 🔥🔥

@GBraggsJr23 That you are a fair weather fan … thst doubted all night

I don't really know what to say.