Randy Hazelton, the CEO of H&H Hospitality, a fast-growing airport concessions company, joins Remy Blaire to discuss the evolving landscape of airport dining and how H&H Hospitality is enhancing the travel experience for passengers across the United States.
Remy begins by highlighting the significance of local flavors and chef-inspired menus in making air travel more enjoyable. Randy shares that H&H Hospitality operates over 20 franchises in major U.S. airports and is on track to generate $50 million in revenue this year, with plans to double that figure by year-end. He emphasizes the importance of understanding macroeconomic trends, particularly in relation to international travel and tariffs, and discusses how these factors influence the hospitality business.
As the discussion progresses, Randy reflects on his personal journey in the hospitality industry, noting that he entered the field without prior restaurant experience. He stresses the value of thorough research and preparation, as well as the necessity of building a strong team and forming long-term strategic partnerships for sustainable growth.
Remy and Randy delve into the concept of “thinking like an investor” in the hospitality sector. Randy explains that every financial decision must be aimed at achieving a positive return, whether it involves building restaurants or paying franchise fees. This investor mentality is crucial for maintaining the business and ensuring the well-being of the team.
The conversation then shifts to the role of technology and FinTech in the airport dining experience. Randy acknowledges that while the hospitality industry may lag behind others in adopting innovations like artificial intelligence, there are promising opportunities on the horizon. He discusses the potential for robotics in food production and mentions that H&H Hospitality is exploring fully automated food and beverage service models.