Digital Social Hour
How Social Media is Transforming Restaurants Forever | Jeff Sinelli DSH #851
Sat, 02 Nov 2024
🚀 Tune in now to discover how social media is transforming restaurants forever! In this captivating episode of the Digital Social Hour with Sean Kelly, join the conversation with Chief Vibe Officer, Jeff Sinelli, as he shares his journey from sports to entrepreneurship and how he's navigating the ever-evolving restaurant industry. 🎾 Packed with valuable insights, Jeff delves into the rise of ghost kitchens, brand loyalty, and the pivotal role social media plays in today's hospitality landscape. Don't miss out on learning how innovative products like Supernova's protein chips are changing the game for health-conscious consumers. 🍽️ Watch now and subscribe for more insider secrets. 📺 Hit that subscribe button and stay tuned for more eye-opening stories on the Digital Social Hour with Sean Kelly! 💡 Join us as we explore the future of food, the power of branding, and the energy behind successful ventures. Be part of the revolution and tap into the pulse of the industry. 🌟 #techforrestaurants #restaurantindustrytrends #brandingforrestaurants #franchisingopportunity #wesellrestaurants CHAPTERS: 00:00 - Intro 00:26 - Jeff’s Tennis Addiction 02:47 - Surviving the Pandemic 03:46 - Ghost Kitchens 06:28 - Changing Food Industry Trends 07:04 - Supernova’s Beef Chips and Protein Ice Cream 08:58 - Social Media's Impact on Restaurants 11:08 - Reflecting on the Past 11:36 - The Power of Energy 16:01 - Teaching Entrepreneurship 17:43 - The Role of Education 18:56 - College Experience 20:07 - The Impact of AI 23:19 - Where to Find Ryan 24:00 - 30 Days on Supernova Chips 24:35 - Benefits of Raw Dog Food 25:35 - Lifespan Predictions 25:55 - Closing Remarks APPLY TO BE ON THE PODCAST: https://www.digitalsocialhour.com/application BUSINESS INQUIRIES/SPONSORS: [email protected] GUEST: Jeff Sinelli https://www.instagram.com/jeffsinelli https://www.youtube.com/@jeffsinelli https://supernova.life/ LISTEN ON: Apple Podcasts: https://podcasts.apple.com/us/podcast/digital-social-hour/id1676846015 Spotify: https://open.spotify.com/show/5Jn7LXarRlI8Hc0GtTn759 Sean Kelly Instagram: https://www.instagram.com/seanmikekelly/ Learn more about your ad choices. Visit podcastchoices.com/adchoices
Chapter 1: What does Jeff Sinelli think about the restaurant industry?
All right, guys. Chief Vibe Officer Jeff Cinelli here today. Someone who's made it in one of the toughest industries, I'd say, in the world. Thanks for coming on. What, the hospitality restaurant industry? Yeah, I would say it's out there, right?
I wouldn't say it's tough. I would maybe consider it more as interesting. You know, we're in the concept development business, and it's competitive. Right. Real competitive.
And you're a competitor. You play a lot of tennis.
Chapter 2: How did ghost kitchens emerge during the pandemic?
Oh, yeah. Yeah. From tennis to professional lacrosse. So we like to compete. Nice. You've always been big on sports. Always. Yeah. Yeah. The way I look at sports is, you know, when we were in high school, usually played an after school sport. Yeah. Well, now after work, I play a sport and I play tennis. You know, it's like I spend an hour to two on the tennis court after work almost daily.
And it just allows me that transitional time before I get to the family. So, you know, when you're kids, you do it. Why don't we do it when we're adults? What's the option to go sit and watch Netflix? You know, like I'd rather, you know, be active. And by the way, racket sports right now, you know, it's all over the, you know, the reels. It'll extend your life up to 10 years.
Chapter 3: What are the benefits of Supernova's protein products?
I saw that.
So you're in our office, and we just put in a pickleball court. We've got table tennis. So just give me a racket and a court, and I'm in business.
Chapter 4: How is social media transforming restaurants?
I love it. I wonder why that is. It must be some neurological connection with the brain.
Yeah, yeah. I think just the programming and just the activity. When you're moving in multi-directions, and you have a racket, and it's a fast game, too. These balls are firing at 100-plus miles an hour.
Oh, yeah. Tennis is no joke. I used to play a little bit. Yeah, what about pickle? Pickle, I play a little. I like tennis more, though. Yeah. You know, I got the edge on tennis, but I played a lot of sports growing up and I realized later in life how it helped my mindset a lot because I was a distance runner.
What about one handed or two handed backhand? I'm a two hander. Are you a one hander? Two handed. OK.
Yeah. One hand, not enough power, I feel like.
You can get the whip on it, but yeah, I think I'm working on the two-hander.
Yeah?
What's your rating? Do you play ranked? It's 4-0. That's pretty good. My wife is a college tennis player, so when we first started dating, she got me into tennis hard. And COVID really, I picked up tennis as my sport. So my goal is to beat my wife. Beat my wife on the tennis court, not physically.
Someone might clip that up in the wrong way. There we go. During COVID, though, hospitality got wrecked. So what was that like, those three years?
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Chapter 5: What role does brand loyalty play in the restaurant industry?
Chapter 6: How has Jeff navigated entrepreneurship?
Someone might clip that up in the wrong way. There we go. During COVID, though, hospitality got wrecked. So what was that like, those three years?
It was interesting, again. But you were in survival mode. Then you're in, like, let's figure this out mode. And I said at the beginning of COVID, there's going to be some people that figure out different ways to do business. We had to pivot and use our boxes different. You saw a lot of ghost kitchens pop up.
I think it was a real development time for our industry, the hospitality restaurant industry. where we learned how to do delivery better. We learned how to, you know, just manage. And you learn how to really deal with your teams too, because you're under a, you know, like in crisis mode. So you'd wake up every day and, you know, you mentioned being competitive.
You got to compete on a different field. And the nice thing about whether it's the field non-pandemic or whatever, we all kind of play with the same circumstances and rules. So, you know, if it's raining outside, we're all subject to that. We compete with the rain. So, you know, just I think business is a game of competition all day long.
Chapter 7: What mindset does Jeff have towards failure?
I love that. You mentioned ghost kitchens earlier. One of the biggest expenses for restaurants is the rent, right? So is that a model you've considered leaning into?
Yeah. You know, ghost kitchens. I'm not a fan of, and I'll tell you why I'm a brander.
And when you brand your product, like say it's which, which, or, you know, our new company supernova, if we were to have an alternative in which, which, like we were running a pizza operation and all of a sudden maybe the packaging got mixed up, the end guest or consumer that receives that might have a, might lose trust in the brand. So I'm a real singular focus brand guy.
Chapter 8: What are the future plans for Jeff's company?
And I think you start diluting your stuff as you try to put more businesses into your original box. Right. And you can see now that a lot of the ghost kitchens are, you know, just like ghosts. You can't even see them anymore.
Yeah. So the name really played out what a ghost kitchen is. No, there was a big one by my house in Vegas and they're all like out of business. Oh, yeah. It was perfect for the time that we were in. But, you know, we have a lot of learnings that came out of that. I think brands, when they're tied to customers, that loyalty is huge, right? It's everything.
I mean, it's like you're in a brand to get repeat loyal guests. And if you build it, there's some great companies out there that I put in gold status, like In-N-Out Burger. They haven't changed anything but maybe add hot chocolate for kids in decades of business. The great ones don't change. I have a friend, Todd Graves, with Raising Cane's. I mean, he's a chicken billionaire now.
Doesn't change anything. He has one sauce, you know, one love. So if you're consistent, you build legacy for decades. The Costco hot dog. Oh. $1.50. I love how they, that's the best deal in the, in the restaurant industry, the best kept secret, you know, and, and I actually, um, we were working on a little hot dog project. I bought the Costco hot dogs in bulk and their bread.
Cause they sell it in a store and it comes out to like a dollar 40 something. And you add the Coke, they're, they're not making any money on that, you know, based on, it's a lost leader, but you know, it's a, it's something that builds brand loyalty because you're talking about it. We're talking about it and we know about it. And millions of other people know about the Costco.
They know what the price is. They know, and that's something that Costco is committed to not messing with. So it's a really, it's a brand staple for them. Yeah.
Don't sleep on that Costco food court, man. I grew up there. That was a good lunchtime meals. The pizza is pretty good.
They got sushi now.
Oh, they got sushi. Yeah. I saw that. How is it? I haven't tasted it yet, but they said it's okay. They use real crab, not imitation crab. See, that's the thing with crab, man. What? They use that fake stuff. Oh,
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