Digital Hospitality

Krish Sridhar, founder and CEO of KNOW, explains why restaurant operations become harder when teams are forced to juggle disconnected systems, paper binders, and endless apps. From digital checklists and health inspections to AI-powered workflows, KNOW helps operators simplify execution and create consistency across every location. This episode explores frontline operations, operational discipline, proactive health and safety systems, and why the best restaurant technology should quietly remove friction instead of creating more complexity. Operational Simplicity Drives Consistency - Krish Sridhar believes restaurant teams are overwhelmed by disconnected systems. KNOW centralizes tasks, training, communication, and workflows into one platform so operators can execute more consistently with less friction. Checklists Still Matter - From opening procedures to health inspections, Sridhar sees checklists as the foundation of strong operations. KNOW helps restaurants codify systems, automate reminders, and proactively manage standards across every location. AI Should Quietly Improve the Work - Sridhar believes AI works best when it removes tedious tasks instead of creating more complexity. KNOW uses AI to automate verification, alerts, and support so teams can stay focused on hospitality. Episode Links Krish Sridhar on LinkedIn: https://www.linkedin.com/in/akrishsridhar/  KNOW online: https://www.getknowapp.com/  KNOW on LinkedIn: https://www.linkedin.com/co@mpany/getknowapp/ Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Anthony Valletta, CEO of bartaco, shares how a 30-plus location restaurant brand is built through people, empowerment, and community connection, not rigid systems. From losing an entire staff as a young GM to building a culture centered around hospitality-first leadership, Valletta explains why great restaurants are defined by how they recover from mistakes, not how they avoid them. This episode explores digital hospitality, storytelling through design, modern restaurant tech stacks, and why real loyalty is earned through emotional connection, not points programs. People Create Hospitality, Not Policies – Anthony Valletta believes the best hospitality moments happen when employees are trusted to make real decisions. Empowering managers and frontline staff to solve problems creatively creates emotional connections that scripted service never can. Great restaurants are not defined by perfection.  Community Should Be Built Into the Walls – As bartaco expands across the country, Anthony Valletta works to make every location feel tied to its local market. From reclaimed materials and local artists to neighborhood music references and design details, the goal is to create restaurants that feel personal instead of copy-and-paste. Scale should never erase individuality. Digital Hospitality Removes Friction – Anthony Valletta sees technology as a way to make hospitality feel easier and more personalized, not more robotic. Whether it is frictionless ordering, smarter guest communication, or storytelling across social media, every digital touchpoint should feel as intentional as the in-person experience. Episode Links Anthony Valletta LinkedIn: https://www.linkedin.com/in/anthonyvalletta/ bartaco: https://bartaco.com/ bartaco Instagram: https://www.instagram.com/bartacolife/ bartaco Facebook: https://www.facebook.com/bartacolife bartaco Tik Tok: https://www.tiktok.com/@bartacolife?lang=en Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Trace Smith, CEO of Next Glass, shares how an unexpected leap from private equity into the beverage alcohol industry led to building a platform that connects producers, operators, and consumers at scale. From acquiring Untappd to powering menu management for thousands of restaurants, he explains why great products and real customer value drive lasting growth. This episode explores building in a fragmented industry, using data to drive foot traffic, and how technology and AI can enhance hospitality without replacing it. Product Quality Drives Everything – Trace Smith believes growth starts with building something that actually works for operators. In hospitality, word travels fast. You can sell a product once, but if it does not save time or drive revenue, customers leave. Untappd for Business scaled because it delivered real value, turning menu management into a tool that increases efficiency and foot traffic. Owning the Data Creates Advantage – Next Glass connects producers, operators, and consumers through a shared data ecosystem. By building systems of record and controlling proprietary data, the company creates value that cannot be easily replicated. In a world where many tools sit on top of someone else’s data, ownership becomes a long-term competitive edge. Connected Systems Create Better Operations – Untappd for Business is designed to fit into the tools operators already use, not add more complexity. Integrations like Toast allow restaurants to manage menu data once and distribute it everywhere, from in-store displays to consumer discovery platforms. When systems work together, teams move faster, reduce errors, and stay focused on the guest experience. Episode Links Trace Smith LinkedIn: https://www.linkedin.com/in/tracesmith/ Untappd for Business: https://utfb.untappd.com/ Next Glass: https://www.nextglass.co/ Ollie: https://www.nextglass.co/ollie/ Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Dan Kablaoui of PubKey shares how a neighborhood bar became something much bigger: a gathering place where hospitality, Bitcoin, media, and community intersect. From rebuilding a post-COVID community in New York to launching an ambitious Washington, D.C. venue with a stage, studio, and event space, he explains why physical spaces still matter in a digital world. This episode explores sponsorship-driven growth, content as a business model, and how great hospitality can make complex ideas feel approachable. Hospitality Can Be the Gateway to New Ideas – PubKey does not lead with Bitcoin jargon or hard sells. It leads with burgers, beer, and a welcoming neighborhood bar experience. By creating trust first through hospitality, the brand makes complex topics feel approachable and human. Sometimes the best way to introduce something new is through an experience people already understand. Restaurants Can Build More Than Food Revenue – PubKey treats its physical space as a business platform, not just a dining room. Events, sponsorships, podcast production, community meetups, and branded activations all create revenue opportunities beyond food and beverage sales. The modern venue can monetize attention, audience, and experiences in ways traditional operators often overlook. The Future Belongs to Spaces Built for Content – A great room used to be enough. Now the smartest operators design spaces that can also be filmed, streamed, clipped, and shared. PubKey’s stage, studio, and media setup turn every event into ongoing digital distribution. The venues that win tomorrow will be the ones built for both in-person energy and online reach. Episode Links PubKey Online: https://www.pubkey.bar/ PubKey X: https://x.com/pubkey PubKey YouTube: https://www.youtube.com/@PubkeyBar PubKey Instagram: https://www.instagram.com/pubkey.nyc/ PubKey Tik Tok: https://www.tiktok.com/@pubkey.bar Go to the National Restaurant Show 2026: https://nationalrestaurantshow.com Use our promo code SHAWN26 for $26 off registration! Disclaimer: Promotional offer is valid through 5/8/2026. Offer is redeemable through online registration and is only valid for operators. Offer cannot be combined with any other promotion and does not apply to current 2026 Show registrants. Non-exhibiting suppliers are subject to a higher badge rate. #2026RestaurantShow Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Aaron Hoffman shares how a college side hustle turned into DeliverThat, a national platform helping restaurants take control of delivery and grow catering with confidence. From a viral tweet and bike deliveries on campus to serving major brands through smarter logistics, he explains why restaurants should own the guest relationship. This episode explores first-party delivery, the value of catering, the new Toast integration, and how technology can create simplicity instead of friction. Origin Stories Still Matter – Aaron Hoffman did not start with funding, a polished product, or a logistics background. He started with a simple problem, a viral tweet, and the willingness to act fast. From bike deliveries on a college campus to a national platform, the DeliverThat story is a reminder that great businesses often begin by solving one real problem better than anyone else. Restaurants Should Own the Relationship – Hoffman believes too many operators gave away delivery in exchange for convenience. When orders flow through third parties, restaurants risk losing margin, customer data, and control of the guest experience. DeliverThat helps brands build a smarter first-party strategy so delivery becomes a growth channel instead of a dependency. Connected Tech Wins – Technology works best when it removes friction, not when it adds more complexity. DeliverThat’s new Toast integration gives operators a simpler way to manage delivery inside tools they already use. The strongest restaurant tech stacks are not about having more systems. They are about making the right systems work together. Episode Links Aaron Hoffman LinkedIn: https://www.linkedin.com/in/aaronhoffman02/ DeliverThat Online: https://www.ideliverthat.com/ DeliverThat Instagram: https://www.instagram.com/deliverthatco/ DeliverThat YouTube: https://www.youtube.com/c/DeliverThat John Zinno LinkedIn: https://www.linkedin.com/in/john-zinno/ Go to the National Restaurant Show 2026: https://nationalrestaurantshow.com Use our promo code SHAWN26 for $26 off registration! Disclaimer: Promotional offer is valid through 5/8/2026. Offer is redeemable through online registration and is only valid for operators. Offer cannot be combined with any other promotion and does not apply to current 2026 Show registrants. Non-exhibiting suppliers are subject to a higher badge rate. #2026RestaurantShow Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Amanda Kahalehoe, COO of Vicious Biscuit, shares how an emerging restaurant brand is scaling through systems, not chaos. From building the operational backbone behind growth to choosing technology that actually removes friction, Kahalehoe explains why modern operators need more than great food to expand. This episode explores franchise growth, smart tech stacks, vendor partnerships, and how the right systems create better hospitality. Technology Should Remove Friction First – Amanda Kahalehoe does not chase tools for the sake of innovation. Every system must solve a real problem, save time, improve profitability, or make life easier for operators. The best restaurant tech is not flashy. It quietly removes burdens so teams can focus on guests. Emerging Brands Need a Strong Operating Backbone – Growth is not just about opening more locations. Vicious Biscuit scaled by building systems early, from onboarding to support workflows to franchisee infrastructure. Operators who invest in the backend before expansion create a stronger path for sustainable growth. The Best Vendors Build With Operators – Amanda believes restaurant technology improves when operators speak up. Frontline teams and smaller brands often see friction points first because they use the tools every day. The strongest tech partners listen, adapt, and build alongside the people doing the work. Episode Links Amanda Kahalehoe LinkedIn: https://www.linkedin.com/in/amanda-kahalehoe-6683a987/ Vicious Biscuit: https://viciousbiscuit.com/ Vicious Biscuit: Instagram: https://www.instagram.com/viciousbiscuit/ Vicious Biscuit: Facebook: https://www.facebook.com/viciousbiscuit Vicious Biscuit: LinkedIn: https://www.linkedin.com/company/vicious-biscuit/ Vicious Biscuit: X (Twitter): https://x.com/viciousbiscuit Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Stephanie Florio and Alexander Florio share how Swob is helping restaurants hire faster through simpler systems, smarter automation, and a better candidate experience. From responding within 24 hours to building stronger careers pages and reducing no-shows with AI, they explain how operators can compete for talent in a changing labor market. This episode explores digital hospitality and why hiring starts long before day one. Speed Wins the Best Candidates – Restaurants often lose applicants not because of pay or brand recognition, but because they move too slowly. In a competitive labor market, responding within 24 hours can be the difference between making a hire and restarting the search. Fast follow-up is no longer optional. It is part of modern operations. AI Should Remove Busywork, Not People – Swob’s approach to AI is centered on handling repetitive hiring tasks like screening candidates, scheduling interviews, and sending reminders. The goal is not to replace managers. It is to free them up to train staff, lead teams, and stay focused on the guest experience where they create the most value. Your Careers Page Is a Recruiting Tool – Many restaurants invest in guest marketing while overlooking how hard it is for potential employees to apply. Long forms, broken workflows, and poor mobile experiences quietly cost operators talent. A simple, branded careers page can turn interest into applications and applications into hires. Episode Links Stephanie Florio LinkedIn: https://www.linkedin.com/in/stephanie-florio-51397765/ Alexander Florio LinkedIn: https://www.linkedin.com/in/alexanderflorio/ Swob: https://www.swobapp.com/ Swob Instagram: https://www.instagram.com/swobapp/ Swob Tik Tok: https://www.instagram.com/swobapp/ Swob LinkedIn: https://www.linkedin.com/company/swob-inc/?originalSubdomain=ca Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Shawn Walchef sits down with Cesar Vallin, co-owner of Cloak and Petal, to talk about rebuilding after failure and leading with authenticity. Vallin shares the lessons learned from bankruptcy, the mindset shift that shaped his restaurant, and why storytelling and vulnerability matter in hospitality. The conversation explores resilience, daily practices for staying present, and why long-term consistency matters more than short-term success. Authenticity Builds Real Connection – Vallin does not separate business from personal life. By sharing moments like his wedding and his struggles openly, he creates a deeper connection with guests and his team. Cloak and Petal is not just a restaurant, it is a reflection of his journey, and that honesty builds trust that marketing alone cannot replicate. Resilience Shapes the Operator – Losing a restaurant, filing for bankruptcy, and starting over with nothing forced Vallin to rebuild with intention. Instead of chasing money, he focused on creating an experience. That shift became the foundation for Cloak and Petal and continues to guide how he approaches challenges today. Longevity Is the Real Metric – Vallin is not focused on being number one. His definition of success is staying open, staying profitable, and taking care of his team. In an industry defined by turnover, the ability to remain consistent over time becomes the ultimate advantage. Episode Links Cesar Vallin Wedding: https://www.instagram.com/reel/C2LG-oyy1Ty/ Cloak & Petal Instagram: https://www.instagram.com/cloakandpetal?igsh=NTc4MTIwNjQ2YQ%3D%3D Cloak & Petal Online: https://cloakandpetal.com/ Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Matt Lattanzio, President of Supply & Demand Consulting and former revenue leader at 7shifts, breaks down why most restaurant tech companies struggle to scale. From building repeatable go-to-market systems to defining a true target account list, he shares practical insights on sales, marketing, and growth. This episode explores the shift from single-channel inbound to distributed strategies and why consistency, not early traction, is what drives long-term success. Repeatability Is the Real Growth Problem – Matt Lattanzio believes most restaurant tech companies do not have a sales problem. They have a repeatability problem. Early wins create false confidence, but without a system to consistently generate pipeline and close deals, growth stalls. The companies that scale are the ones that turn one success into a repeatable process. Know Exactly Who You Are Selling To – Too many companies operate without a clear target account list. Lattanzio emphasizes that growth starts with focus. When sales and marketing align around a defined group of ideal customers, messaging sharpens, outreach improves, and accountability increases. Clarity on who to sell to drives everything else. One Channel Will Not Save You – The days of relying on a single growth channel are over. Inbound is more fragmented, more expensive, and less predictable than ever. Lattanzio advises companies to build a distributed go-to-market strategy, using multiple channels to create awareness and demand. The brands that win are present everywhere their customers are looking. Episode Links Matt Lattanzio LinkedIn: https://www.linkedin.com/in/mattlattanzio/ Supply and Demand Consulting: https://www.linkedin.com/company/supply-demand-consulting/about/ Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Shawn Walchef sits down with Enrique Medina, owner of Crest Cafe in San Diego, to talk about consistency, community, and running a restaurant on your own terms. Medina shares what it means to return to a family business, lead through one of the toughest periods in hospitality, and build a culture centered on regulars and relationships. The conversation explores operating without traditional restaurant technology, trusting your team, and why the feeling inside the restaurant will always matter more than the tools behind it. Consistency Builds the Business – Crest Cafe has lasted decades not because it changes constantly, but because it delivers the same experience every single time. From the food to the service to the people in the room, consistency creates trust. That trust turns first-time guests into regulars, and regulars into the foundation of the business. Relationships Drive Survival – Medina does not separate hospitality from human connection. Hiring is centered on building rapport, remembering names, and creating familiarity. That investment paid off when it mattered most, as regulars showed up and supported the restaurant through its toughest moments. Community is not a byproduct. It is the strategy. Not Everything Needs to Change – In an industry obsessed with new tools and systems, Crest Cafe proves that clarity matters more than trends. Handwritten tickets, calculators, and a simplified operation are not limitations. They are intentional choices. Technology can support a restaurant, but it should never replace the rhythm, ownership, and presence that define hospitality. Episode Links Instagram: Crestcafesd Facebook: Crestcafehillcrest  Tik Tok: Crestcafesandiego Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Brett Spiegel, Vice President of Direct Ordering at Checkmate, breaks down why the menu has become one of the most powerful and overlooked tools in modern restaurants. From managing constant menu changes across multiple channels to turning digital screens into revenue drivers, he explains how leading brands are using data, testing, and technology to increase average order size and improve the guest experience. This episode explores how Checkmate helps operators simplify complexity and scale smarter. Menu Is No Longer Static – What used to be a fixed board is now a dynamic system changing multiple times a day. From pricing to availability to promotions, managing menus across every channel has become one of the most complex operational challenges in restaurants. Treat Menus Like E-Commerce – The most advanced brands are testing menus the same way they test websites. Rotating images, adjusting layouts, and analyzing performance by daypart allows operators to influence behavior and increase average order size. Data Over Instinct Wins – The best operators are no longer guessing what works. By testing everything and letting performance data guide decisions, restaurants can continuously optimize menus to drive both revenue and a better guest experience. Episode Links Brett Spiegel LinkedIn: https://www.linkedin.com/in/spieglbret/ Checkmate Online: https://www.itsacheckmate.com/ Checkmate LinkedIn: https://www.linkedin.com/company/itsacheckmate/ Checkmate YouTube: https://www.youtube.com/channel/UCKDPX--cVJ2uPtnS_6sC1hA Checkmate Instagram: https://www.instagram.com/itsacheckmate Checkmate Facebook: https://www.facebook.com/itsacheckmate/ Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Alistair Levine, CEO of Vine Hospitality, shares how a 7-location, 350-employee restaurant group is built on discipline, not trends. From lessons on leases and financial fundamentals to using YouTube as a demand and hiring engine, Levine explains how modern operators can blend old school principles with new school tools. This episode explores digital hospitality, intentional tech stacks, and why telling your story is now a competitive advantage. Old School Discipline Still Wins – Alistair Levine grew up learning that great restaurants are built on fundamentals. A strong lease and a clear understanding of the numbers matter more than trends. Creativity and branding come later. Operators who ignore the financial foundation risk building something that cannot last. Content Builds Trust Before Day One – Vine Hospitality’s investment in YouTube is not about views. It is about alignment. By sharing their philosophy and decision-making publicly, Levine attracts employees who already understand the culture before they are hired. Content becomes a recruiting and onboarding tool, not just marketing. Digital Hospitality Is About Intentional Touchpoints – Technology does not replace hospitality, it extends it. Levine believes every in-person interaction should have a digital equivalent, from table touches to guest feedback. The operators who map and manage every touchpoint, both physical and digital, create stronger, more consistent guest relationships. Episode Links Alistair Levine LinkedIn: https://www.linkedin.com/in/alistair-levine-6997b359/ Vine Hospitality: https://vinehospitality.com/ Vine Hospitality Instagram: https://www.instagram.com/vine.hospitality/ Vine Hospitality YouTube: https://www.youtube.com/@Vine.Hospitality Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Benjamin Berg, CEO of E-Card Systems, joins Digital Hospitality to explain why gift cards are one of the most overlooked revenue tools in restaurants. Serving more than 100,000 brands each year, his company helps operators simplify both physical and digital gift card programs. Berg shares how gift cards became a lifeline during the pandemic, why most restaurants underutilize them, and how they can drive cash flow, customer acquisition, and retention. This episode breaks down the operational and financial impact of gift cards and why treating them as a strategic tool can unlock new growth for restaurant brands. Gift Cards Are a Financial Tool – They drive immediate cash flow, act like interest-free capital, and create upside through overspend and breakage. Restaurants that treat them strategically unlock real revenue. Most Restaurants Don’t Promote Them Enough – When operators say gift cards don’t sell, it’s usually because they’re invisible. The brands that win make them part of their marketing, not an afterthought. Make It Easy, Or It Won’t Work – Complexity kills adoption. The easier it is to buy, redeem, and manage gift cards across channels, the more likely both staff and guests will actually use them. Episode Links Benjamin Berg LinkedIn: https://www.linkedin.com/in/benjaminberg1/ eCard Systems LinkedIn: https://www.linkedin.com/company/ecard-systems/ eCard Systems Online: https://ecardsystems.com/ eCard Systems Facebook: https://www.facebook.com/eCardSystems Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Tamar Mizrahi, founder of Goddess and the Baker, joins Digital Hospitality to share how she built and scaled a fast-casual café concept across Chicago. Mizrahi explains how focusing on simple menus, strong systems, and operational discipline helped the brand grow to multiple locations. She also discusses the role technology and partners like F3 play in supporting installs, networking, and POS infrastructure so her team can stay focused on guests. Build the Concept Around the Guest Experience – Tamar Mizrahi designed Goddess and the Baker to feel more like a café than a traditional full-service restaurant. By focusing on strong breakfast items, sandwiches, baked goods, and coffee in a fast-casual setting, the brand created an environment where guests can move quickly while still enjoying high quality food. Scaling Restaurants Requires Strong Systems – Growing from one location to several changes the operational challenge. Staffing, training, and infrastructure become more complex. Mizrahi focused on building systems early, using tools like Toast and MarginEdge to keep operations consistent across locations. Technology Partners Remove Operational Friction – As the brand expanded, Mizrahi leaned on partners like F3 to support installs, networking, and POS infrastructure. When the technology stack works reliably, the team can spend less time troubleshooting systems and more time focusing on guests. Episode Links Tamar Mizrahi LinkedIn: https://www.linkedin.com/in/tamar-mizrahi-39296816a/ Goddess And The Baker LinkedIn: https://www.linkedin.com/company/goddess-and-the-baker/ Goddess And The Baker Online: https://www.goddessandthebaker.com/ Goddess And The Baker Instagram: https://www.instagram.com/goddessbaker/?hl=en Goddess And The Baker Facebook: https://www.facebook.com/GoddessBaker/ F3 Technologies Online: https://www.f3tech.com/ F3 Technologies Instagram: https://www.instagram.com/f3inc/# F3 Technologies Facebook: https://www.facebook.com/f3techinc Dan Diaz LinkedIn: https://www.linkedin.com/in/daniel-d-diaz/ Dan Diaz Instagram: https://www.instagram.com/f3diaz/ Go to the National Restaurant Show 2026: https://nationalrestaurantshow.com Use our promo code SHAWN26 for $26 off registration! Disclaimer: Promotional offer is valid through 5/8/2026. Offer is redeemable through online registration and is only valid for operators. Offer cannot be combined with any other promotion and does not apply to current 2026 Show registrants. Non-exhibiting suppliers are subject to a higher badge rate. #2026RestaurantShow Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Christopher Staples, owner of Toast New American Gastro Pub in Richmond, Virginia, joins Digital Hospitality to share how patience, community, and disciplined operations helped grow his restaurant brand to three locations. Staples explains why Richmond’s neighborhood loyalty shapes restaurant strategy, how Toast POS powers his tech stack, and why guest relationships always come first. The conversation explores expansion lessons, the challenges of outside capital, and why building a restaurant brand is always a slow grind toward trust. Community Restaurants Win Locally – Christopher Staples built Toast by understanding Richmond’s neighborhood culture. Guests rarely cross the bridge for dinner, so each location focuses on becoming a trusted local staple. Restaurants grow faster when they earn loyalty block by block instead of chasing citywide hype. Technology Should Remove Friction – Staples adopted Toast POST early because he saw how the point of sale shapes the entire operation. Payroll, ordering, marketing, and scheduling all run through the same system. When technology works quietly in the background, teams can focus on hospitality instead of troubleshooting tools. Growth Comes From Patience – Toast did not expand overnight. The first location ran for years before the second opened, and the third followed a decade later. Staples believes lasting restaurant brands are built through steady operations, disciplined pricing, and consistency that keeps guests coming back. Episode Links Toast Online: https://toastrva.com/ Toast RVA Instagram: https://www.instagram.com/toastrva/?hl=en Email: [email protected] Toast POS: https://pos.toasttab.com/ Go to the National Restaurant Show 2026: https://nationalrestaurantshow.com Use our promo code SHAWN26 for $26 off registration! Disclaimer: Promotional offer is valid through 5/8/2026. Offer is redeemable through online registration and is only valid for operators. Offer cannot be combined with any other promotion and does not apply to current 2026 Show registrants. Non-exhibiting suppliers are subject to a higher badge rate. #2026RestaurantShow Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Vishal Agarwal shares how a frustrating airport restaurant experience, where he was nearly late for a flight because he couldn’t find a way to pay his bill, sparked the idea that became Checkmate. What began as a mobile payment concept quickly pivoted into integrating third party delivery platforms directly into restaurant POS systems. In this episode, Agarwal explains how solving real operational problems helped Checkmate grow into a platform supporting thousands of restaurant brands. Real Problems Build Real Products – Checkmate did not start as a delivery integration platform. Vishal Agarwal’s first idea was a mobile payment app. The company pivoted after a restaurant operator showed him the real problem: a counter full of delivery tablets pulling staff away from guests. Enterprise Sales Runs on Timing – Checkmate’s first enterprise client, Five Guys, came from an elevator conversation at a conference. Agarwal believes large brands buy on their own timeline. Founders must stay available, build trust, and be ready when the moment comes. Menus Are the Hidden Challenge – Most POS systems were built for in-store ordering. Today restaurants manage menus across delivery apps, kiosks, websites, and more. Extracting menus from the POS allows operators to optimize each channel while maintaining brand consistency. Episode Links Vishal Agarwal LinkedIn: https://www.linkedin.com/in/vishalagarwal82/ Checkmate Online: https://www.itsacheckmate.com/ Checkmate LinkedIn: https://www.linkedin.com/company/itsacheckmate/ Checkmate YouTube: https://www.youtube.com/channel/UCKDPX--cVJ2uPtnS_6sC1hA Checkmate Instagram: https://www.instagram.com/itsacheckmate Checkmate Facebook: https://www.facebook.com/itsacheckmate/ Go to the National Restaurant Show 2026: https://nationalrestaurantshow.com  Use our promo code SHAWN26 for $26 off registration! Disclaimer: Promotional offer is valid through 5/8/2026. Offer is redeemable through online registration and is only valid for operators. Offer cannot be combined with any other promotion and does not apply to current 2026 Show registrants. Non-exhibiting suppliers are subject to a higher badge rate.  #2026RestaurantShow Checkmate’s digital menu boards help restaurants increase average check size by surfacing the right add-ons and offers at the right moment. In a recent 30-day test with a national QSR brand, average check size increased by nearly $1 per order, about a 6% lift, with no extra labor and no slower lines.  Learn more at https://www.itsacheckmate.com Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Nora Hermann, COO of MOTO Pizza, joins Digital Hospitality to break down how the fast-growing brand is scaling with discipline. With seven locations and more on the way, MOTO relies on rightwork to forecast demand, optimize labor, and build smarter schedules before the week begins. Nora shares how planning for busy protects margin, strengthens culture, and reduces burnout, proving that sustainable growth starts with organized operations and strong technology partnerships. Labor Is Won Before the Week Starts – MOTO uses rightwork to forecast demand and set labor targets before schedules go live. Instead of reacting mid shift, managers see overstaffing or gaps in advance. Margin protection starts in planning, not in panic. Partnership Makes the Platform Work – Rightwork’s impact is not just AI. It is access. MOTO’s GMs can message the founder directly, suggest features, and see fast updates. Technology scales best when operators feel heard. Plan for Busy, Then Grow – MOTO prepares for volume before it hits. From Super Bowl projections to stadium surges, growth is intentional. Organized chaos only works when systems are strong. Episode Links Nora Hermann LinkedIn: https://www.linkedin.com/in/nora-hermann-0074699b/ MOTO Pizza Online: https://motopizza.com/ MOTO Pizza LinkedIn: https://www.linkedin.com/company/xoxomoto/ MOTO Pizza on Instagram: https://www.instagram.com/motopizzashop MOTO Pizza on TikTok: https://www.tiktok.com/@MOTOPIZZA MOTO Pizza on Facebook: https://www.facebook.com/motoseattle/ rightwork: https://right.work/ rightwork LinkedIn: https://www.linkedin.com/company/rightwork-inc/ Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Ben Morgan, Tyler Morgan, and Mallory Morgan of 1925 PubHouse in Anderson, Indiana join Digital Hospitality to share how a family restaurant is evolving in public. From losing a job during COVID to embracing smartphone storytelling, they discuss blending old-school marketing with modern tech. This episode explores leadership on camera, leveraging Toast and integrated tools, and why embracing the cringe might be the most powerful growth strategy in 2026. Embrace the Cringe to Unlock Growth – Mallory Morgan didn’t wait for perfect lighting or polished campaigns. Putting real servers, real shifts, and real leadership on camera immediately increased engagement. When operators stop hiding behind food photos and start showing people, connection grows faster than reach. Lead From the Front – If you want your team on camera, you go first. Ben Morgan and Tyler Morgan understood that visibility starts at the top. When leadership is willing to be seen, the staff follows. Culture is not what you say in meetings. It is what you model in public. Old School + New School Wins – 1925 PubHouse still invests in mailers and sports radio. But pairing those community-rooted tactics with smartphone storytelling multiplies impact. The restaurants that grow today respect traditional marketing while building digital presence at the same time. Episode Links Ben Morgan LinkedIn: https://www.linkedin.com/in/ben-morgan-84040711/ Tyler Morgan LinkedIn: https://www.linkedin.com/in/tyler-morgan-786b7a130/ 1925 PubHouse Online: https://www.1925pubhouse.com/ 1925 PubHouse Instagram: https://www.instagram.com/1925_pubhouse_courtyard 1925 PubHouse Tik Tok: https://www.tiktok.com/@1925pubhouse7 Mallory Morgan Tik Tok: https://www.tiktok.com/@hearmalout Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Julia Tinajero, co-owner of Basilico Italiano in Concord, North Carolina, joins Digital Hospitality to share how a one-pound mozzarella stick and a chicken Caesar wrap went viral and transformed her 85-seat restaurant. She explains how building menu items in public, embracing transparency, and responding to critics fueled real growth. This episode explores the power of short-form video, the realities of sudden demand, and why pressing record can change a restaurant’s trajectory. Build in Public Creates Momentum – Julia didn’t wait for the perfect menu launch. She tested, tweaked, and shared the chicken Caesar wrap and mega mozzarella in real time. Inviting the internet into the process turned customers into collaborators and momentum into measurable sales. Viral Only Works If Operations Hold – A one-pound mozzarella can drive 300 orders, but only if the team can execute. Turning off online ordering, prioritizing the dining room, and communicating clearly protected the guest experience. Transparency Builds Trust – Posting one-star reviews, explaining tough decisions, and sharing hard days strengthened community loyalty. Honesty travels further than perfection, and authenticity converts attention into long-term growth. Episode Links Julia Tinajero LinkedIn: https://www.linkedin.com/in/julia-tinajero-2b37b8393/ Basilico Italiano: https://basilicoitaliano.com/ Basilico Italiano Instagram: https://www.instagram.com/basilicoitaliano/?hl=en Basilico Italiano Tik Tok: https://www.tiktok.com/@basilicoconcordnc Basilico Italiano Facebook: https://www.facebook.com/basilicoitaliano.concord/ Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Kevin Hildebrand is the Chief Operating Office of CRS Hospitality. He has spent his career helping operators cut through the noise and run restaurants with more confidence. In this Digital Hospitality episode, he shares the practical habits and systems that keep teams aligned, reduce stress, and make daily operations smoother. Kevin talks about the small adjustments that create big results, the importance of clear communication, and why consistency matters more than complexity. It is a grounded, real conversation about what is working in restaurants right now and what operators can do this week to make their business easier to manage and easier to grow.Interview Takeaways: People First, Systems That Support Them – Kevin Hildebrand believes hospitality starts with the humans running the restaurants. CRS Hospitality has grown to 15 concepts by creating a culture where managers are supported, teams collaborate across locations, and no one is left to struggle alone. Growth happens when people have the tools and structure to thrive, not just when new restaurants open. Technology Chosen for Real Operational Impact – CRS adopts technology only when it solves a true problem. Kickfin became essential because it fixed a daily pain point that was draining time and energy from managers. By integrating with Toast and making payouts transparent and instant, Kickfin helped simplify one of the most frustrating parts of restaurant operations. Modern Hospitality Requires Adaptation, Not Assumptions – Guest behavior continues to shift, and CRS is reshaping its restaurants accordingly. From redesigning floor plans for more takeout capacity to implementing digital tools that reduce administrative stress, Kevin and his team stay focused on meeting guests where they are. Hospitality today blends people, process, and technology working in sync. Episode Links: Kevin Hildebrand: https://www.crshospitality.com/team-member/kevin-hildebrand/ Kevin Hildebrand LinkedIn: https://www.linkedin.com/in/kevin-hildebrand-95558068/ CRS Hospitality: https://www.crshospitality.com/ Kickfin Online: https://kickfin.com/ Kickfin LinkedIn: https://www.linkedin.com/company/kickfin/ Kickfin YouTube: https://www.youtube.com/@kickfin2618 Kickfin Instagram: https://www.instagram.com/kickfin/ Kickfin Facebook: https://www.facebook.com/kickfin/ About Our Sponsors DAVO: DAVO automates every step of the sales tax process — from collecting to filing to paying... Click here to learn more Marqii: Marqii is designed to create unforgettable customer experiences... Click here to learn more Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

At Catersource, Shawn Walchef and Duce Raymond delivered a powerful talk on why every business should be its own media company. Raymond shared how a simple selfie video on ribs sparked his journey to building a 750,000+ follower brand. Walchef echoed the mantra: “Be the show, not the commercial.” Together, they urged attendees to embrace smartphone storytelling, share real moments, and focus on building trust rather than chasing likes. Their message was clear: Every entrepreneur has a story worth telling, and the best time to start sharing is now. You already have stories. Tell them.Interview Takeaways: Start Small, Be Real – Duce Raymond’s content journey began with a shaky selfie video filmed on his phone. That small, authentic step marked the start of his digital storytelling. Even without fancy equipment or perfect lighting, sharing honest, real moments can be the spark that ignites meaningful engagement. Be the Show, Not the Commercial – Shawn Walchef’s mantra—“Be the show, not the commercial”—reminds business owners that audiences crave stories, not sales pitches. Content should educate, inspire, or entertain, making people want to watch and connect. It’s about being the storyteller, not just the advertiser. Consistency Builds Community – Building a strong online presence takes time and dedication. By posting regularly and staying authentic, Raymond grew his following to over 750,000 across platforms. His journey shows that consistency is key to building trust, loyalty, and a thriving community around your brand. Episode Links: Duce Raymond LinkedIn: https://www.linkedin.com/in/duceraymond/ Duce Raymond YouTube: https://www.youtube.com/channel/UCEbFPZr-u8_zOKw6wMNZhUA Duce Raymond Instagram: https://www.instagram.com/duceraymond/?hl=en Sweet Baby Ray’s: https://www.sweetbabyrays.com/ True Cuisine: https://www.truecuisine.com/about/duce-raymond Duce’s Wild: https://duceswildbbq.com/ Duce Raymond Restaurant Influencers Interview: https://www.youtube.com/watch?v=TC46F1XvHJw The Sasha Group: https://thesashagroup.com/ About Our Sponsors DAVO: DAVO automates every step of the sales tax process — from collecting to filing to paying... Click here to learn more Marqii: Marqii is designed to create unforgettable customer experiences... Click here to learn more Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Interview with Jeremy Collins, VP of Operations for Bojangles and Georgia Foods, about Bojangles’ expansion, his career growth, and the importance of building strong teams in the hospitality industry.Interview Takeaways:Bojangles is a Carolina-born restaurant chain specializing in “craveable” Southern chicken, biscuits and tea made fresh every day. The company was founded with a single location in 1977. They now operate more than 800 restaurants in 17 states. Episode Links: Jeremy Collins: https://www.linkedin.com/in/jeremy-collins-va/ Bojangles: https://www.bojangles.com/ Bojangles YouTube: @ItsBoTime Restaurant365 Demo: https://www.restaurant365.com/demorequest/ R365 Events: https://www.restaurant365.com/resource-category/events/ About Our Sponsors DAVO: DAVO automates every step of the sales tax process — from collecting to filing to paying... Click here to learn more Marqii: Marqii is designed to create unforgettable customer experiences... Click here to learn more Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

In the pursuit of success, according to author, speaker, and entrepreneur David Meltzer, the crucial element lies in aligning one's behavior with the goals one aspires to achieve. He highlights the key factors to bridge this gap—wisdom, mentorship, faith, and, most importantly, humility. "Behavior that's aligned with where you want to be, or better, creates a distance between you and what you want or better." Meltzer shares with host Shawn Walchef of Cali BBQ Media, where he has been a frequent guest. "We don't know what we don't know.” Meltzer's philosophy extends beyond individual success to the concept of community and networking. In the age of social media, where follower count often defines success. For him, the essence lies not in the quantity of people within one's community but in the quality they bring. "My neighborhood, my community, regardless of its size, is a community of people, a neighborhood of people that for a lifetime will buy from each other and sell for each other." Another dimension of Meltzer's approach involves distinguishing between "empty milers" and "extra milers" in the quest for guidance and collaboration. Meltzer ensures that those seeking his expertise are "empty milers," individuals committed to putting in the necessary effort and dedication. “When people ask me, Dave, I want to start a podcast, I'm like, terrific, get ten in the can. At least I put them into the top 1%. And I also see whether they're an empty miler or an extra miler.” In times of economic challenge, he notes that "empty milers" tend to thrive, benefiting from heir dedication and understanding of the essential principles. “I want to resonate with people that I can help and know people that I can help. Because my neighborhood, my community, regardless of its size, is a community of people, a neighborhood of people that for a lifetime will buy from each other and sell for each other.”Interview Takeaways: Aligning Behavior with Goals – David Meltzer believes that the gap between aspirations and success is only closed by taking actions that coincide with what will create success. For Meltzer, that also requires a level of humility to ask for help when needed. “It’s Who’s in the Neighborhood” – In the age of social media, the number of followers is often considered an indicator of success. David Meltzer, however, believes that it isn’t the amount of people in your community, but the qualities the community members bring. Empty Milers v. Extra Milers – David Meltzer is contacted to use his expertise for consultation often. Before helping, though, he ensures those seeking his help are empty milers, as opposed to extra milers. Episode Links:Episode Link:  David Meltzer Online: https://dmeltzer.com/ David Meltzer YouTube: https://www.youtube.com/@DavidMeltzer David Meltzer Instagram: https://www.instagram.com/davidmeltzer/?hl=en The Playbook Podcast: https://open.spotify.com/show/6TzYFiqTgruG0Hj7UAJd2Q Previous David Meltzer on Cali BBQ Media: https://content.calibbq.media/?s=david+meltzer Sponsors: DAVO: www.davosalestax.com/influencers  Marqii: https://www.marqii.com/ About Our Sponsors DAVO: DAVO automates every step of the sales tax process — from collecting to filing to paying... Click here to learn more Marqii: Marqii is designed to create unforgettable customer experiences... Click here to learn more Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Sudheer Sajja, the Founder of Pringle Robotics, recognized a pressing need for innovative solutions to address the worker shortage issue. Listening to feedback and observing the challenges faced by waitstaff, Sajja identified a gap in service that inspired the creation of Pringle Robotics.  "We really thought maybe where we could add additional help to the waiters and waitresses was to actually build out a robot that actually would do the food runner job, essentially allowing for food to be sent from the kitchen directly to the tables." articulates Sajja to host Shawn Walchef of Cali BBQ Media The journey of Pringle Robotics extends beyond the confines of the restaurant space, particularly during the COVID-19 pandemic. Sajja and his team adapted to the crisis by leveraging their technological expertise to contribute to sanitization efforts across various industries, including hospitals, airports, and schools. The result was the creation of a productor utilizing UV sanitation and a disinfectant dry mist method, offering a comprehensive solution for hospitals, airports, schools, and beyond. Sajja explains, "We need to get this fear out of people when certain crises come in. So look at it from addressing the problem instead of running away from it."  Pringle Robotics is committed to not just providing groundbreaking solutions but also to educating those interested in their services. Through this educational approach, Sudheer Sajja envisions not only promoting robotics but also fostering a deeper understanding of the transformative potential these technologies hold for the future.  “The universities that we have are actually doing all the research, but the actual implementation of it, adoption of it is very slow, though. The universities are doing a good job of having these programs and people are writing white papers and things like that. But you cannot stop with white papers. You got to put white papers to work.”Interview Takeaways: Increasing Digital Hospitality Through Robotics – Sudheer Sajja and Pringle Technologies provided aid for the worker shortage in the restaurant industry. After spending time hearing feedback, Sajja quickly realized there was a gap in the service provided due to workers being overwhelmed so he created Pringle Robotics to address that. The Journey of Robotics into Sanitization and Sterilization – COVID caused companies to pivot across the globe. The pandemic also provided opportunities for companies, such as Pringle Robotics. Sudheer Sajja and company created technology that helped the sanitization efforts across industries, including hospitals, airports, and schools. Promoting Robotics Through Education – Pringle Robotics is fairly new to the hospitality industry, but Sudheer Sajja and company are taking time to educate those who are interested in learning about their services. Sajja has a goal to provide an avenue to connect classroom learning that occurs in colleges to real world application. Episode Links: Pringle Robotics Online - https://www.pringlerobotics.ai/ Sudheer Sajja LinkedIn - https://www.linkedin.com/in/sudheersajja/  Pringle Robotics Instagram - https://www.instagram.com/pringlerobotics/ Pringle Robotics LinkedIn - https://www.linkedin.com/company/pringle-robotics/?trk=public_profile_topcard-current-company About Our Sponsors DAVO: DAVO automates every step of the sales tax process — from collecting to filing to paying... Click here to learn more Marqii: Marqii is designed to create unforgettable customer experiences... Click here to learn more Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

About Our Sponsors DAVO: DAVO automates every step of the sales tax process — from collecting to filing to paying... Click here to learn more Marqii: Marqii is designed to create unforgettable customer experiences... Click here to learn more Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

About Our Sponsors DAVO: DAVO automates every step of the sales tax process — from collecting to filing to paying... Click here to learn more Marqii: Marqii is designed to create unforgettable customer experiences... Click here to learn more Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services