“I Call Myself a Doer”

Ilias Pappas, founder of Athenian Hospitality, describes himself as a doer, and his journey proves it. After moving from Lamia, Greece to Lexington, Kentucky as a teenager to attend the University of Kentucky, a passion for hospitality inspired by his aunt’s cooking led him into the restaurant business. Today, he oversees full-service dining operations, including ghost kitchens, across five states.

Joining host Ashley McNamara, Ilias shares the lessons he’s learned from building and scaling hospitality operations in an industry that never stands still. The conversation explores what “full-service” really means in today’s environment, how guest expectations continue to evolve, and why successful operations depend on much more than simply adopting the latest technology.

Ilias also offers valuable insights into the rapid growth of digital dining halls on college campuses and the operational planning required to make new solutions successful. From workflow design to implementation strategy, he explains why the groundwork behind the scenes often determines whether technology becomes an asset or a challenge.

Whether you’re a foodservice operator, campus dining leader, or hospitality professional looking to stay ahead of industry trends, this conversation delivers practical takeaways from someone who has built his business through action, adaptability, and a relentless focus on execution.