Digital Hospitality

Josh Pickens, president of Ole & Steen US, joins Shawn Walchef to share how the Danish bakery is building its business and hospitality experience in New York City. From first discovering Ole & Steen as a customer to rebuilding the culture inside its production facility, Pickens explains why trust, ownership, and product quality remain central to the brand’s growth. He shares how Ole & Steen uses Soundtrack to manage music across its five New York locations, create a consistent atmosphere, and prevent individual playlists from changing the guest experience.Music Is Part of the Hospitality Experience – Josh Pickens believes what guests hear can be just as important as what they see, smell, and taste. Ole & Steen uses Soundtrack to create a calm, welcoming atmosphere where customers can meet, work, or spend time with family.Consistency Protects the Brand – Giving employees complete control over the music can create a different experience at every location. Soundtrack allows Ole & Steen to manage its playlists and volume remotely, helping all five New York City bakeries maintain a consistent environment.Strong Cultures Begin With Trust and Ownership – When Josh Pickens joined Ole & Steen, he worked alongside employees to understand their responsibilities and challenges. By encouraging teams to take ownership, communicate, and stop pointing fingers, he helped reduce turnover and rebuild the culture inside the production facility.Episode LinksJosh Pickens LinkedIn: https://www.linkedin.com/in/joshua-pickens/Ole & Steen LinkedIn: https://www.linkedin.com/company/ole-steen-us/Ole & Steen: https://oleandsteen.us/Ole & Steen Instagram: https://www.instagram.com/oleandsteenus/?hl=enOle & Steen TikTok: https://www.tiktok.com/@oleandsteen.us  Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Scott Kleckner of Olive Wood Pizza talks about leaving the corporate restaurant world at 48 to bet on himself. Recorded at CREATE for Emerging Restaurants in Rancho Palos Verdes, Kleckner traces his path from renovating iconic venues such as Lambeau Field and Citi Field to acquiring a mobile wood-fired pizza catering company. After more than doubling the business in 20 months, he is building a 5,500-square-foot commissary to increase capacity, introduce new catering options and support future acquisitions. Kleckner also discusses building in public, sharing the difficult parts of entrepreneurship and helping other hospitality leaders succeed.Bet on Yourself at Any Age – Scott Kleckner spent years leading restaurant turnarounds before acquiring Olive Wood Pizza at 48. Rather than uproot his family for another executive role, he used his industry experience to build a business of his own.Stop Doubting the Plan – Kleckner approached entrepreneurship with the same caution he used when managing other people’s money. After more than doubling the company in 20 months, he learned to trust its momentum and think beyond his original growth plan.Build in Public – Kleckner openly shares the real numbers, challenges, and lessons behind growing Olive Wood Pizza. By documenting more than the polished moments, he can help other hospitality leaders while building stronger relationships within the industry.Episode LinksScott Kleckner LinkedIn: https://www.linkedin.com/in/scottkleckner/Olive Wood Pizza LinkedIn: https://www.linkedin.com/company/olive-wood-pizza/Olive Wood Pizza: https://www.olivewoodpizza.com/  Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Tim Hylton of Pryze explains how gamification helps restaurants improve employee performance by turning business goals into achievable tasks and rewards. Recorded at the National Restaurant Association Show in Chicago, Hylton outlines how points, recognition, and incentives such as paid days off can motivate employees to reach those goals. He highlights the value of partnerships and a community of restaurant technology founders willing to share challenges and offer advice. From rewarding employee progress to learning from other entrepreneurs, Hylton shows how clear goals, meaningful incentives, and stronger relationships can help restaurant teams and the companies serving them grow.Turn Business Goals Into Achievable Rewards – Tim Hylton explains how Pryze breaks restaurant business goals into smaller, measurable targets for employees. By connecting those targets to points and rewards, operators give their teams clear goals and additional motivation to reach them.Recognize Employees Beyond Their Paycheck – Employee motivation doesn’t always require a financial bonus. Recognition, appreciation, and incentives such as paid days off can help operators acknowledge progress and reward the behaviors they want to encourage.Learn From Other Founders – Hylton credits his relationships with restaurant technology founders for helping him approach challenges in new ways. Sharing experiences with peers provides perspective on restaurant needs, investor conversations, and decisions that shape company growth.Episode LinksPryze: https://www.linkedin.com/company/pryzeapp/Tim Hylton LinkedIn: https://www.linkedin.com/in/tim-hylton/ Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Sylvester Raymond, creator of Signal to Sale, explains how his AI engine helps restaurants find catering opportunities and approach potential customers at the right time. Recorded at the National Restaurant Association Show in Chicago, Raymond outlines how the tool identifies decision-makers, tracks buying signals, and gives sales teams context before they reach out. His approach combines AI research with human involvement to make outreach more relevant to each business. From monitoring future prospects to finding potential franchisees, Raymond shows how better information can help operators spend less time searching for leads and more time building relationships that grow their business. Find Opportunities Beyond a Lead List – Sylvester Raymond built Signal to Sale to help restaurants identify potential catering customers and understand when to approach them. The AI engine combines buying signals with details about decision-makers, existing providers, and outreach timing to give operators a clearer starting point for sales. Make Outreach Relevant to the Buyer – Raymond’s approach starts with understanding what a business needs and when it may be ready to buy. By researching prospects and matching opportunities to specific services, Signal to Sale helps salespeople ask better questions and make their outreach more useful. Use AI Alongside Your Team – Signal to Sale pairs ongoing AI monitoring with human involvement. The engine tracks potential customers as their needs change and flags opportunities that meet a business’s criteria, giving people more context to build relationships and pursue sales. Episode Links Sylvester Raymond LinkedIn: https://www.linkedin.com/in/sylvester-raymond-39425915b/ Piñata Digital Marketing™ LinkedIn: https://www.linkedin.com/company/pinata-digital -marketing-inc/ Piñata Digital Marketing™: https://www.pinatamarketing.net/ Piñata Digital Marketing™ Instagram: https://www.instagram.com/pinatadigitalmarketing/ Piñata Digital Marketing™ Facebook: https://www.facebook.com/people/Pi%C3%B1ata/100068780214192/ Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Oliver Barwin, CEO of Bushfire Kitchen, shares how he left Wall Street to lead his family’s restaurant business and grow it to 11 Southern California locations. From choosing a strategic capital partner to building the systems and team needed for expansion, he explains why a strong foundation comes before growth. With roughly half of sales coming from off-premise orders, Barwin details how kitchen design, thoughtful packaging, and connected technology support the guest experience. He explains why local influencers drive results and how reducing administrative work gives restaurant teams more time to focus on great food and hospitality. Build the Foundation Before You Grow – Oliver Barwin credits Bushfire Kitchen’s expansion to investing in people, systems, and training before adding locations. A strong foundation keeps growth manageable, while technology and head office support reduce administrative work so restaurant teams can focus on food and hospitality. Design for the Off-Premise Experience – With roughly half of Bushfire’s business coming from off-premise orders, delivery influences everything from kitchen layouts to menu development. The team considers how every new dish travels and chooses packaging that protects the experience beyond the restaurant. Local Voices Build Community Trust – Bushfire Kitchen works with local micro-influencers who reach people in the neighborhoods its restaurants serve. Barwin has found authentic content and personal recommendations more effective than highly produced ads, with a more compelling return on investment. Episode Links Oliver Barwin LinkedIn: https://www.linkedin.com/in/oliverbarwin/ Bushfire Kitchen LinkedIn: https://www.linkedin.com/company/bushfire-kitchen/ Bushfire Kitchen: https://www.bushfirekitchen.com/ Bushfire Kitchen Instagram: https://www.instagram.com/Bushfirekitchen Bushfire Kitchen Tik Tok: https://www.tiktok.com/@bushfirekitchen Bushfire Kitchen Facebook: https://www.facebook.com/BushfireKitchen/ Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Mark Ray, owner of Stowe Cider, shares how a passion project in a Vermont garage transformed into a premier craft beverage brand distributing across six states. From the defining shift into cans to navigating the complex nuances of commercial cider production, he explains how partnering with Ekos gave his team the operational visibility needed to manage inventory, streamline production, and protect margins. This episode explores the power of make-to-order manufacturing, avoiding the trap of over-expansion, and how purpose-built software helps operators maintain quality as they scale. Operational Visibility Enables Smart Growth – Mark Ray moved Stowe Cider off generic spreadsheets and onto Ekos to track every step of production in real time. Having accurate data from raw ingredients to final invoicing gives operators complete control over inventory and margins as they scale. Simplicity Wins on the Shelf – Instead of following noisy craft trends, Stowe Cider chose clean, simple label designs. Creating a bold visual identity on retail shelves naturally draws consumer eyes, driving the repeat buys and high velocity needed to build long-term retail trust. Depth Beats Reckless Expansion – Sustainable growth comes from deepening your regional footprint rather than over-extending into national distribution. By using a tight make-to-order production model, Stowe Cider eliminates wasted inventory, protects liquid quality, and builds a stronger, more profitable business. Episode Links Mark Ray LinkedIn: https://www.linkedin.com/in/mark-ray-20673043/ Stowe Cider: https://www.stowecider.com/ Stowe Cider Facebook: https://www.faceb ook.com/StoweCider/ Stowe Cider Instagram: https://www.instagram.com/stowecider/?hl=en Ekos: https://www.goekos.com/ 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

Christian Mouysset grew Hummus Brothers to six locations, but still struggled to understand where the money was going. That experience led him to build Tenzo, a restaurant operations platform that brings sales, labor, inventory and other business data together in real time. Mouysset joins Shawn Walchef in London to explain why restaurant data expires quickly, how AI can help operators identify problems sooner and why restaurant leaders should start experimenting with new technology before they fall behind. Restaurant Data Has a Short Expiration Date – Christian Mouysset believes restaurant teams need information during the shift, not weeks after it happened. Real-time visibility into sales, labor, and inventory gives managers the opportunity to make changes while they still matter. Context Makes Restaurant AI More Useful – Tenzo connects with 120 technology providers and brings restaurant data into one place. By combining that information with manager logs and business-specific context, operators can ask AI more useful questions about what is happening across their locations. Restaurant Operators Need to Start Experimenting With AI – Mouysset says the technology is changing too quickly for anyone to have it completely figured out. He encourages restaurant leaders to try the tools now because the knowledge they gain can compound quickly. Episode Links Christian Mouysset on LinkedIn https://www.linkedin.com/in/christian-mouysset-62498a10/ Tenzo: https://www.gotenzo.com/ Tenzo on LinkedIn: https://www.linkedin.com/company/tenzo-inc./ Tenzo on X: https://x.com/tenzoinc Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Laura Wilber, director of strategic partnerships at Dinova, joins Shawn Walchef at the CREATE Conference to share how consistently showing up helped her become a stronger storyteller and build deeper relationships across the restaurant industry. Wilber explains how Dinova connects restaurants with high-value business diners, why those guests can drive valuable early and midweek traffic, and why the best business relationships start with trust instead of a sale. This episode explores restaurant sales, business dining, relationship building, storytelling, and the value of getting comfortable being uncomfortable. Showing Up Consistently Builds Confidence – Laura Wilber believes getting better at storytelling, public speaking, or any uncomfortable skill comes down to repetition. The more you show up and practice, the easier it becomes to move past the fear of putting yourself out there. Business Diners Can Bring High-Value Midweek Traffic – Through her work with Dinova, Wilber helps restaurants reach business travelers using company-issued credit cards. These guests tend to spend more, are less price sensitive, and often dine early or midweek when restaurants can benefit from additional traffic. Strong Business Relationships Should Start Before the Sale – Wilber focuses on getting to know people and building genuine relationships instead of forcing an immediate business opportunity. Her approach is simple: build trust first, and if there is a reason to work together, the opportunity will come when the timing is right. Episode Links Laura Wilber LinkedIn: https://www.linkedin.com/in/lauramwilber/ Dinova: https://www.dinova.com/ Dinova LinkedIn: https://www.linkedin.com/company/dinova/ Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Aaron Lyons, founder of Five 12 Restaurant Concepts, joins Shawn Walchef at the CREATE Conference to share how he grew from one restaurant to seven locations across two concepts. Lyons explains why the jump from one location to two was the hardest, how building strong teams has helped the company scale, and why technology can create hospitality through convenience. This episode explores restaurant growth, digital hospitality, leadership, technology, and building restaurant concepts around what customers actually want. The Jump From One Restaurant to Two Can Be the Hardest – Aaron Lyons signed the lease for his second location before the first Dish Society was cash-flow positive. Despite the risk, he saw an opportunity that was too good to pass up and learned what it takes to begin building beyond one restaurant. Great Restaurant Growth Starts With Great People – Lyons believes one of his biggest strengths is building strong teams. Today, Five 12 Restaurant Concepts has seven locations across two concepts, with a focus on understanding what customers want and building teams that can deliver it. Technology Can Create Hospitality Through Convenience – Digital hospitality can feel transactional, but Lyons believes technology becomes hospitality when it makes a guest’s life easier. He points to curbside ordering as an example of using digital tools to solve a real problem for busy families. Episode Links Aaron Lyons on LinkedIn: https://www.linkedin.com/in/aaronlyons/ Aaron Lyons on Instagram: https://www.instagram.com/aslyons/ Dish Society: https://dishsociety.com/ Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Brian Bailey, founder of Old Carolina Barbecue Company, joins Shawn Walchef at the CREATE Conference to share how catering has grown to 40% of Old Carolina’s business. Bailey explains how the eight-location brand manages catering growth and why partnering with DeliverThat helps the team handle high-volume deliveries without sacrificing the guest experience. This episode explores catering growth, restaurant operations, trusted partnerships, and why having the right systems and partners matters as a restaurant brand grows. Catering Requires the Right Delivery Infrastructure – Catering now represents 40% of Old Carolina Barbecue’s business. With as many as 12 deliveries leaving a single location, Brian Bailey says restaurants need a system that allows their teams to stay focused on operations. Delivery Partners Represent Your Brand – Old Carolina was one of DeliverThat’s early partners, giving the delivery team time to understand how the restaurant wants orders delivered and set up. Bailey believes that attention matters because drivers become an extension of the restaurant experience. Trust Matters More Than the Sales Pitch – Bailey looks for partners that show up when the restaurant actually needs them. With catering, a late or missed delivery can affect an entire office or event, and as Bailey puts it, “You don’t get a second chance on those things.” Episode Links Brian Bailey LinkedIn: https://www.linkedin.com/in/brian-bailey-oc2003/ Old Carolina BBQ: https://oldcarolina.com/ Old Carolina BBQ LinkedIn: https://www.linkedin.com/company/old-carolina-barbecue-company/ Old Carolina BBQ Instagram: https://www.instagram.com/oldcarolinabbqofficial/ Old Carolina BBQ Facebook: https://www.facebook.com/OldCarolinaBarbecueCompany/ DeliverThat Online: https://www.ideliverthat.com/ DeliverThat Instagram: https://www.instagram.com/deliverthatco/ DeliverThat YouTube: https://www.youtube.com/c/DeliverThat Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Josh Sharkey, founder and CEO of meez, shares why staying focused has become one of the biggest lessons in building restaurant technology. From creating better tools for chefs and kitchens to earning trust through consistent storytelling, Sharkey explains why meez is doubling down on recipes, building deeper connections with the restaurant community, and staying true to what the company does best. Josh sits down with Shawn Walchef from the National Restaurant show in Chicago.  Consistency Builds Trust – Josh Sharkey believes the biggest returns come from showing up consistently over time. Whether it’s podcasting, storytelling, or building a restaurant technology company, trust isn’t created with one big moment. It’s earned through repeated effort and meaningful connections. Know What You Do Best – As meez has grown, Sharkey has learned the importance of staying focused. Rather than trying to solve every restaurant technology problem, the company is doubling down on its core mission of building the best recipe tool possible for chefs and kitchens. Your Actions Tell Your Story – Sharkey believes a brand is defined by more than what it says. From the gifts he gives chefs to the way meez connects with its community, the actions a company takes can communicate what it values more powerfully than any piece of marketing. Episode Links Josh Sharkey LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/ Josh Sharkey Instagram: https://www.instagram.com/joshlsharkey/?hl=en The meez Podcast: https://www.getmeez.com/josh/podcasts meez: https://www.getmeez.com/ Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Shaz Khan and Antonio Gambino of Tono Pizzeria + Cheesesteaks share how they are growing the restaurant brand while protecting the culture and identity that made it successful. They explain why scaling requires more than opening locations, from building the right leadership team to creating systems that allow the business to grow without losing its hometown feel. Khan and Gambino also discuss the value of strong partnerships, surrounding yourself with people who challenge your thinking, and knowing when to step back and trust others to lead. Their approach shows how restaurant growth can be intentional while staying connected to the people, relationships, and values behind the brand. Growth Requires the Right People – As Tono expands, Khan and Gambino are building a stronger leadership team around them. Hiring experienced operators and creating a more intentional approach to finding people who fit the culture allows the founders to step back while the business continues to grow. Scale Without Losing What Makes You Local – Khan doesn't want growth to make Tono feel like just another chain. Even with systems, processes and multiple locations, the goal is to preserve the hometown feel, family legacy and small differences that make each restaurant feel authentic. Build With People Who Challenge You – Khan believes strong partnerships aren't built on always agreeing. Finding people who bring a different perspective, respectfully challenge your thinking and earn your trust can lead to better decisions, stronger relationships and new opportunities. Episode Links Tono PIzzeria + Cheesesteaks: https://tonomn.com/ Tono Pizzeria + Cheesesteaks Instagram: https://www.instagram.com/_tonomn/ Tono Pizzeria + Cheesesteaks TikTok: https://www.tiktok.com/@_tonomn Shaz Khan LinkedIn: https://www.linkedin.com/in/shazkhanmn/ Antonio Gambino LinkedIn: https://www.linkedin.com/in/antonio-gambino-a76064251/ Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Chris Lybeer, chairman of the board at Onosys, joins Shawn Walchef at the Food On Demand Conference in Dallas to share why restaurant technology has reached a turning point. After nearly four decades in the industry, including leadership roles, Lybeer believes restaurants are adopting technology faster than ever as digital ordering becomes a larger part of their business. Onosys is focused on bringing enterprise-level first-party ordering to mid-sized restaurant brands, including Pizza Ranch, which has more than 250 locations and has seen its digital business accelerate after upgrading its technology. For Lybeer, brands willing to invest and move forward have an opportunity to grow, while standing still increasingly means falling behind. Digital Transformation Has Become About Survival – After nearly four decades in restaurant technology, Chris Lybeer has never seen the industry change this quickly. For established brands, adopting better technology is no longer only about finding new growth. Brands that stand still risk going backward as competitors continue to modernize. Mid-Sized Restaurant Brands Need Enterprise-Level Technology – Onosys is focused on restaurant chains that have outgrown solutions built for independent operators but may not fit comfortably with platforms designed around the industry’s largest brands. For chains with 50 to 500 locations, first-party ordering still needs to handle complex menus, promotions and growing digital demand. Pizza Ranch Shows What Happens When Brands Invest in Digital – With more than 250 locations and a complicated menu, Pizza Ranch needed technology capable of supporting its operation. Lybeer says the brand’s digital business has taken off since moving to Onosys, showing that sophisticated restaurant technology is no longer limited to major markets or the biggest brands. Episode Links Chris Lybeer LinkedIn: https://www.linkedin.com/in/chrislybeer/ Onosys Online: https://www.onosys.com/ Onosys LinkedIn: https://www.linkedin.com/company/onosys/posts/?skipRedirect=true Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Jeff Kopple, co-owner of Sicilian Pizza and Pasta, joins Shawn Walchef to share how an independent restaurant has stayed competitive through more than 15 years of industry change. He explains why investing in digital ordering and strong technology partners has helped the business compete with national chains, how ChowNow and Pepsi have become trusted operational partners, and why genuine hospitality, repeat customers, and long-term relationships remain the foundation of lasting success. Technology Helps Independents Compete With National Chains – Jeff Kopple believes great food isn't enough anymore. Online ordering, mobile experiences, and digital convenience help independent restaurants meet the same customer expectations as the biggest pizza brands while keeping more orders direct. Strong Partnerships Make Better Operators – From ChowNow simplifying online ordering to Pepsi supporting operations beyond beverage service, Kopple explains that the right partners don't just sell products—they help restaurants solve problems, improve profitability, and serve guests more effectively. Hospitality Is Still the Greatest Competitive Advantage – After more than 15 years in business, Kopple credits lasting success to repeat customers, long-tenured employees, and genuine relationships. Technology may make ordering easier, but it's the conversations, consistency, and community that keep guests coming back. Episode Links PepsiCo LinkedIn: https://www.linkedin.com/company/pepsico/ Sicilian Pizza and Pasta: https://sicilianpizzapasta.net/ Jeff Kopple Instagram: https://www.instagram.com/jeff.kopple/ ChowNow: https://get.chownow.com/ Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Nick Straten, Head of Data and Operations at 3WO Horeca Group, shares how the Amsterdam-based restaurant group is using YourBI to turn data into better decisions across nearly 40 restaurants. From managing rising labor costs to giving restaurant managers simple, actionable forecasts, Straten explains how bringing data from multiple systems into one place is helping the company operate more efficiently while continuing to grow. Data Should Make Decisions Easier – Nick Straten believes restaurant operators do not need more complicated dashboards. By using YourBI to bring data from multiple systems into one place, 3WO Horeca Group can give managers simple information they can use to make better decisions around staffing, forecasting, and costs. Labor Data Can Protect Profitability – With hourly wages in the Netherlands rising 25% over three years, 3WO Horeca Group used YourBI to analyze scheduling and labor performance. Despite those wage increases, the company was able to maintain the same labor cost percentage it had three years earlier. Start Simple With Restaurant Data – Straten advises operators implementing business intelligence to focus on one important target first. For his team, that meant labor costs before moving toward productivity metrics that show managers how many labor hours they can schedule based on projected revenue. Episode Links 3WO Horeca Group: https://www.3wo.nl/ 3WO Horeca Group Instagram: https://www.instagram.com/3wo_horecagroep/ 3WO Horeca Group LinkedIn: https://www.linkedin.com/company/3wo/ Nick Straten LinkedIn: https://www.linkedin.com/in/nick-straten-61969519/ YourBI: https://www.yourbi.nl/ YourBI LinkedIn: https://www.linkedin.com/company/yourbi/posts/ Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Chris Ives, CEO of Bubbakoo's Burritos, shares how the fast-casual brand is using Atmosphere to create a consistent guest experience as it grows toward 300 locations. From building a custom in-store TV channel that reflects the company's Jersey Shore roots to using technology that strengthens hospitality instead of replacing it, Ives explains how Bubbakoo's is scaling its brand while staying true to what made it successful. Brand Experience Must Scale With Growth – Chris Ives believes expanding from 140 to 300 restaurants is about more than opening new locations. Every restaurant has to deliver the same energy, hospitality, and personality that made Bubbakoo's Burritos successful in the first place, even as the franchise grows. Atmosphere Reinforces the Brand Story – Rather than treating televisions as background entertainment, Bubbakoo's uses Atmosphere to create a custom in-store channel that reflects its Jersey Shore roots and "Create Something Different" philosophy. The result is a consistent guest experience that extends beyond the food. Technology Should Strengthen Hospitality – Ives sees AI and technology as tools to simplify operations, improve decision-making, and free managers to spend more time with guests. His philosophy is that the best technology works behind the scenes while people remain at the center of the hospitality experience. Episode Links Chris Ives LinkedIn: https://www.linkedin.com/in/chris-ives-cfe-66b76940/ Bubbakoos Burritos: https://www.bubbakoos.com/ Bubbakoos Burritos Instagram: https://www.instagram.com/bubbakoosburritos/ Atmosphere TV: https://www.atmosphere.tv/ Atmosphere TV LinkedIn: https://www.linkedin.com/company/atmospheretv/ Atmosphere TV Instagram: https://www.instagram.com/atmospheretv/ Atmosphere TV Facebook: https://www.facebook.com/atmospheretv/ Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Troy Hooper, CEO of Hot Palette America, the parent company of Pepper Lunch, joins Shawn Walchef to explain why authentic storytelling has become one of the most valuable tools restaurant leaders have today. Hooper shares why scripted content falls flat, how curiosity creates stronger business relationships, what he's seeing as technology and AI reshape the restaurant industry, and why simply showing up continues to open doors for leaders willing to learn and connect. Authenticity Beats The Script – Troy Hooper believes the best stories come from honest conversations, not rehearsed talking points. Rather than scripting every word, leaders should know their mission, speak from experience, and let their personality come through. Audiences connect with people who are genuine, not polished. Curiosity Creates Better Business – Whether you're launching a podcast, attending a conference, or meeting someone for the first time, Hooper encourages leaders to lead with questions instead of sales pitches. By listening first and showing genuine curiosity, operators build stronger relationships that often lead to new opportunities. The Future Is Connected Technology – After meeting with restaurant executives across the National Restaurant Association Show, Hooper says one trend stood above the rest: consolidation. Operators are looking for fewer tools that work together seamlessly, and AI is accelerating that shift by connecting systems, simplifying workflows, and giving restaurant leaders better visibility into their businesses. Episode Links: Troy Hooper LinkedIn: https://www.linkedin.com/in/jtroyhooper/  Hot Palette America LinkedIn: https://www.linkedin.com/company/hot-palette-america/  Pepper Lunch Restaurants: https://www.pepperlunchrestaurants.com/  Pepper Lunch Instagram: https://www.instagram.com/pepperlunchrestaurants Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

John Zinno shares how restaurants can turn catering from an operational expense into a profitable growth channel. As co-founder of DeliverThat, he explains why some brands generate up to 30% of their revenue from catering, why quality matters more than speed for large orders, and how operators can manage delivery more strategically. Zinno also shares practical advice on building first-party ordering, finding new catering opportunities beyond corporate offices, and creating delivery experiences that keep customers coming back. Catering Is a Profit Center, Not Just a Service – Many restaurants treat catering delivery as a pass-through expense, but John Zinno believes it should be a revenue driver. By managing deliveries strategically and optimizing for quality, cost, or speed, restaurants can increase margins while creating a better customer experience. The Biggest Catering Opportunities Aren't Always Corporate – While office catering remains a major market, Zinno encourages operators to think bigger. Schools, colleges, hospitals, sports teams, and community organizations all represent recurring catering opportunities that can generate significant long-term revenue when restaurants actively pursue them. Great Catering Builds Repeat Business – Reliable delivery, quality execution, and strong first-party ordering help restaurants turn one catering order into many. Zinno believes operators who consistently deliver great experiences are the ones that earn long-term customer loyalty. Episode Links John Zinno LinkedIn: https://www.linkedin.com/in/john-zinno/ 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   Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Still running your restaurant on gut feel? Ovation helps you catch guest issues before they turn into bad reviews. Their AI-powered platform gives restaurants real-time guest feedback so operators can fix problems in the moment, improve experiences, and naturally drive more five-star reviews. Learn more at ovationup.com/shawn Will Stewart, founder of Rightwork, shares how his experience building labor optimization systems at Starbucks inspired him to create AI-powered workforce tools for growing restaurant brands. He explains how Rightwork helps operators improve labor forecasting, automate scheduling, and give managers more time to focus on their teams and guests. Stewart also discusses the launch of Rovis, Rightwork's new AI assistant, why customer feedback drives every product decision, and how restaurant technology should solve real operational problems instead of creating more work. Enterprise Tools Aren't Just for Enterprise Brands – After building labor optimization systems at Starbucks, Will Stewart founded Rightwork to bring the same level of workforce planning to growing restaurant groups. The platform helps operators forecast labor, automate scheduling, and build consistent systems as they scale. AI Should Do the Work, Not Just Provide Answers – Rightwork's AI assistant, Rovis, goes beyond surfacing data. It can help managers fill open shifts, identify available employees, communicate with staff, and prepare daily operational recaps, giving restaurant leaders more time to spend with their teams and guests. The Best Restaurant Technology Starts With Listening – Stewart believes great software is built alongside operators, not in isolation. By constantly gathering feedback from restaurant teams and quickly turning it into new features, Rightwork focuses on solving real operational challenges instead of adding more complexity. Episode Links Will Stewart LinkedIn: https://www.linkedin.com/in/will-stewart-23339b66/ 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

Keegan Conrey, CEO of Decision Logic, joins Shawn Walchef live from the Restaurant Leadership Conference to discuss why successful restaurant technology depends on adoption, not just innovation. Conrey explains why AI starts with quality data, how operators can improve food and labor costs through better operational habits, and why helping restaurant teams embrace change is just as important as building great software. The Best Restaurant Technology Solves People Problems – Keegan Conrey believes great restaurant software isn't about flashy features. The companies that create lasting value help operators manage change, train employees quickly, and make technology easy enough for anyone to use. Better Data Creates Better AI – While many companies are racing to add artificial intelligence, Conrey says AI is only as valuable as the data behind it. Clean, structured data allows restaurant leaders to identify problems faster and make smarter decisions. Small Operational Habits Create Big Financial Results – Conrey shared that one restaurant brand improved profitability by approximately $15,000 to $30,000 per location simply by consistently taking inventory. He explains why operational discipline often delivers bigger returns than chasing the next new technology. Episode Links Keegan Conrey LinkedIn: https://www.linkedin.com/in/keeganconrey/ Decision Logic: https://decisionlogic.co/ Decision Logic LinkedIn: https://www.linkedin.com/company/decisionlogic/ Decision Logic YouTube: https://www.youtube.com/@decisionlogic8201 Decision Logic Instagram: https://www.instagram.com/decision_logic/ Decision Logic Facebook: https://www.facebook.com/decisionlogicsoftware Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Sam Oches, editor-in-chief of Nation's Restaurant News, joins Shawn Walchef to discuss what separates memorable restaurant brands from the rest. Drawing on 17 years covering the industry, Oches shares why storytelling, hospitality, and relationships matter as much as great food, how he defines an "emerging" restaurant brand, and why founders should never stop thinking like entrepreneurs. He also previews CREATE and explains why stepping outside your restaurant can be one of the best investments you make. The Best Restaurant Brands Tell Better Stories – Sam Oches believes memorable brands don't stand out because of their menus alone. They build authentic stories, strong relationships, and a clear identity that customers and the industry remember. An Entrepreneurial Mindset Doesn't End With Growth – Whether a brand has 10 locations or 2,600, the best leaders continue learning, adapting, and looking for new ways to improve their business. Getting Out Of Your Restaurant Can Change Your Business – Conferences like CREATE give operators the opportunity to learn from experienced founders, build meaningful relationships, and discover ideas that are difficult to find while working inside the day-to-day operation. Episode Links For More Information On CREATE: https://informaconnect.com/create/ Register for CREATE: https://web.cvent.com/event/0ae8fbb0-16d7-4b45-868d-a81373bacf4b/register?RefId=CREATE26-website&rt=8s3c6PHeDEaFupHQqsmBmQ&utm_campaign=CREATE26&utm_medium=website&utm_source=digital Sam Oches on LinkedIn: https://www.linkedin.com/in/sam-oches-5923bb13/ Informa on LinkedIn: https://www.linkedin.com/company/informa/ Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Conor Sheridan, founder and CEO of Nory, explains why restaurants don't need more dashboards, they need better decisions. After leaving a career in quantitative finance to launch the fast-growing restaurant brand Mad Egg, Sheridan experienced firsthand how difficult it is to scale operations while maintaining consistency and profitability. This episode explores agentic AI, restaurant forecasting, demand planning, operational consistency, Toast integration, and why the future of restaurant technology will be defined by software that takes action, not just provides insights. More Data Doesn't Create Better Decisions – Conor Sheridan built Nory after realizing restaurant operators were overwhelmed with dashboards but still lacked clear answers. He believes technology should tell operators what to do, not just what happened. Restaurant Managers Need More Than Reports – Most managers are experts at hospitality, not finance or data analysis. Sheridan says AI should handle forecasting, labor planning, purchasing, and prep so teams can focus on guests. The Future Of Restaurant AI Is Action, Not Insights – Sheridan believes the next generation of AI won't simply identify problems. It will automatically recommend and execute operational changes that improve profitability while keeping operators in control. Episode Links: Conor Sheridan on LinkedIn:  https://www.linkedin.com/in/sheridanconor/ Nory Online: https://www.nory.ai/ Nory on Instagram: https://www.instagram.com/asknory/ Nory on YouTube: https://www.youtube.com/@asknory What's Cooking? | A Podcast from Nory: https://podcasts.apple.com/us/podcast/whats-cooking-a-podcast-from-nory/id1825066598 Nory on LinkedIn: https://www.linkedin.com/company/asknory/?utm_source=linktree&utm_medium=social&utm_campaign=linkedin Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Mick Carr, founder and CEO of Grub Lab, believes restaurants have overlooked one of their biggest opportunities: creating better experiences for families. Drawing from his own experiences as a father, Carr explains why reducing the stress of dining with kids leads to happier guests, longer visits, and more repeat business. He shares how Grub Lab helps independent restaurants compete on experience, turning family meals into memorable moments that keep parents and children coming back. Families Are Worth More Than a Kids Meal – Carr reminds restaurant operators to think beyond the price of a kids meal. A positive experience for one child can influence where an entire family chooses to dine again and again. Great Hospitality Removes Friction – From interactive entertainment to a more enjoyable dining experience, Grub Lab is designed to reduce the stress parents often feel when eating out with young children, giving families more reasons to stay longer and return. Independent Restaurants Can Compete on Experience – Carr believes family-friendly experiences shouldn't be limited to large chains. Grub Lab helps independent restaurants create memorable moments that build loyalty while showcasing their own brand. Episode Links: Mick Carr on LinkedIn: https://www.linkedin.com/in/mick-carr1/ Grub Lab: https://www.grublab.co/us Grub Lab on Instagram: https://www.instagram.com/grublab__ Grub Lab on LinkedIn: https://www.linkedin.com/company/grub-lab/ Grub Lab on Facebook: https://www.facebook.com/GrubLab.io/ Grub Lab on YouTube: https://www.youtube.com/@grublab Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Brian Kelley, founder and CEO of Butter AI, shares how his experience as a restaurant owner led him to build a platform that helps operators make faster, smarter decisions. What started as a search for answers behind sales fluctuations evolved into a tool that combines POS data, weather, sports schedules, reviews, reservations, and AI-powered insights. This episode explores predictive analytics, menu optimization, restaurant operations, and why technology should help managers spend more time leading people and less time staring at spreadsheets. Managers Need Less Reporting, More Leading – Brian Kelley built Butter AI after watching restaurant managers spend too much time buried in spreadsheets and not enough time running the floor, coaching employees, and serving guests. The Best Predictions Use More Than POS Data – Butter combines sales data with weather, sports schedules, reservations, reviews, and local events to help operators understand what happened yesterday and prepare for what might happen next. Small Menu Changes Can Unlock Big Revenue – By comparing menus against local competitors, Butter helps restaurants identify pricing opportunities that can improve profitability without adding new menu items or increasing traffic. Episode Links: Brian Kelley LinkedIn: https://www.linkedin.com/in/brianckelley/ Butter AI LinkedIn: https://www.linkedin.com/company/butterme-ai/ Butter AI: https://butterme.ai/ Butter AI Instagram: https://www.instagram.com/butterme.ai/ Butter AI Facebook: https://www.facebook.com/buttermeai Butter AI YouTube: https://www.youtube.com/@ButterAI-e6o Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Yusha Hu, founder of Sightline, shares how her experience in supply chain, procurement, and planning roles at Sweetgreen, Chipotle, and HelloFresh inspired her to build an AI-powered platform for restaurant operators. She discusses the growing complexity of restaurant supply chains, the challenges of manual reporting, and how better visibility can help teams spot problems earlier, reduce risk, and spend more time on strategic work instead of putting out fires. Supply Chain Teams Need Better Visibility – Yusha Hu believes many restaurant supply chain teams spend too much time manually gathering information and reacting to problems. From distributor reports to inventory tracking, operators often lack a clear view of what's coming next. Better visibility allows teams to identify risks earlier and make smarter decisions before disruptions impact restaurants. The Best Technology Comes From Real Pain Points – Before founding Sightline, Hu worked in supply chain leadership roles at Sweetgreen, Chipotle, and HelloFresh, after running her own food distribution company. The platform was built around problems she experienced firsthand, including hours of manual reporting, inventory management challenges, and the constant pressure of keeping restaurants stocked. Partnerships Drive Better Results – Hu learned throughout her career that suppliers should be viewed as partners, not just vendors. Whether working with local farms at Sweetgreen or large national suppliers at Chipotle, she found that the strongest relationships come from understanding each other's businesses, sharing feedback, and working together to solve problems across the supply chain. Episode Links: Yusha Hu LinkedIn: https://www.linkedin.com/in/yushahu/ Slightline OS: https://www.sightlineos.com/ Slightline OS LinkedIn: https://www.linkedin.com/company/sightline-os/ Sightline SO Facebook: https://www.facebook.com/profile.php?id=61560543863631 Yusha Hu Email: [email protected] Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Jeremy Fitzgerald, founder of 86Deadstock, shares how his experience as a restaurant operator led him to build a marketplace designed specifically for the hospitality industry. From unused equipment and excess inventory to last-minute operational needs, Fitzgerald explains how restaurants can turn dead stock into cash, save money on supplies, and connect directly with other operators. He discusses the challenges of adoption, the importance of community-driven solutions, and why every restaurant is likely sitting on untapped value. Every Restaurant Has Hidden Cash Flow – After years as a restaurant operator, Jeremy Fitzgerald realized many restaurants are sitting on thousands of dollars worth of unused equipment, inventory, and supplies. 86Deadstock helps operators turn forgotten items into revenue instead of letting them collect dust in storage rooms and warehouses. Built By An Operator, For Operators – Fitzgerald created 86Deadstock after experiencing the problem himself, from restaurant remodels to running out of thermal paper during service. His goal is simple: create a trusted marketplace where restaurants can buy from and sell directly to other restaurants. Community Creates Value – The success of 86Deadstock depends on participation. Fitzgerald believes the more restaurants that list equipment, supplies, and inventory, the more valuable the platform becomes for everyone. By connecting operators with suppliers and fellow restaurateurs, the marketplace helps the industry save money and solve problems together. Episode Links: Jeremy Fitzgerald LinkedIn: ​​https://www.linkedin.com/in/jeremy-fitzgerald-4098982b6/ 86Deadstock Online: https://www.86deadstock.com/ Jeremy Fitzgerald Email: [email protected] 86Deadstock Instagram: https://www.instagram.com/86_deadstock/ 86Deadstock LinkedIn: https://www.linkedin.com/company/86-deadstock-llc/ 86Deadstock Facebook: https://www.facebook.com/86Deadstock Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

In this episode of Digital Hospitality, Shawn Walchef sits down with Sam Stanovich, Senior Vice President of Franchise Development and Alliances at Craveworthy Brands, to discuss why Atmosphere became a valuable partner for Big Chicken. Stanovich shares how Atmosphere's restaurant-focused content helps keep guests engaged, creates consistency across locations, and delivers an entertainment experience built specifically for hospitality environments. Entertainment Designed For Restaurants – Atmosphere gave Big Chicken access to content built specifically for hospitality environments, helping keep guests engaged during their visit. Creating Consistency At Scale – As Craveworthy Brands grows, Stanovich looks for partners that can deliver a consistent experience across locations. Atmosphere helped simplify entertainment management while maintaining brand standards. Solving Real Operational Problems – Stanovich believes the best technology partners solve specific challenges without adding complexity. Atmosphere fit naturally into restaurant operations and was easy for teams to adopt. Episode Links: Entertainment Designed For Restaurants – Atmosphere gave Big Chicken access to content built specifically for hospitality environments, helping keep guests engaged during their visit. Creating Consistency At Scale – As Craveworthy Brands grows, Stanovich looks for partners that can deliver a consistent experience across locations. Atmosphere helped simplify entertainment management while maintaining brand standards. Solving Real Operational Problems – Stanovich believes the best technology partners solve specific challenges without adding complexity. Atmosphere fit naturally into restaurant operations and was easy for teams to adopt. Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Makayla Ekiss, leader of off-premise growth at Chicken Salad Chick, shares how the 335-unit brand is scaling catering without sacrificing operations. From moving managers out of delivery vehicles and back into restaurants to building a trusted partnership with DeliverThat, Ekiss explains why execution matters more than marketing when it comes to growing catering sales. She also discusses Chicken Salad Chick's rapid expansion, creating buy-in around off-premise channels, and how great hospitality turns first-time catering customers into lifelong fans. Execution Drives Catering Growth – Makayla Ekiss believes successful catering programs are built through consistency, not marketing. Customers remember when restaurants solve problems, deliver on time, and exceed expectations. Those experiences create repeat business and turn catering customers into long-term advocates. Delivery Partners Can Unlock Growth – As Chicken Salad Chick expanded catering, managers were spending too much time out of the restaurant making deliveries. Partnering with DeliverThat allowed operators to focus on running the business while maintaining a high standard of service for catering guests. Off-Premise Creates New Opportunities – Catering and third-party channels are more than additional revenue streams. Ekiss explains that off-premise growth can create new career paths for team members, help restaurants promote from within, and give operators additional ways to scale without sacrificing hospitality. Episode Links: Makayla Ekiss LinkedIn: https://chickwww.linkedin.com/in/makayla-ekiss-973306196/ Chicken Salad Chick: https://www.chickensaladchick.com/ Chicken Salad Chick Instagram: https://www.instagram.com/chickensaladchick/ Chicken Salad Chick Tik Tok: https://www.tiktok.com/@chickensaladchicktok Chicken Salad Chick LinkedIn: https://www.linkedin.com/company/chicken-salad-chick/ DeliverThat Online: https://www.ideliverthat.com/ DeliverThat Instagram: https://www.instagram.com/deliverthatco/ DeliverThat YouTube: https://www.youtube.com/c/DeliverThat Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

In this episode of Digital Hospitality, Shawn Walchef sits down with Alexandra Fulea, CEO and co-founder of YourBI, to discuss why restaurants are overwhelmed with data but still struggling to make better decisions. Alexandra explains how disconnected systems create operational blind spots, why dashboards alone are not enough, and how clean data foundations are becoming essential for AI, forecasting, scheduling, and scalable restaurant operations. Connected Data Creates Better Decisions – Alexandra Fulea believes restaurants struggle when labor, inventory, sales, and guest data live in disconnected systems. YourBI helps operators see the full picture so they can make smarter operational decisions. Dashboards Need Context – Alexandra Fulea sees dashboards as tools, not solutions. The goal is giving the right people the right information at the right time so restaurant teams can stay aligned across the business. AI Starts With Clean Data – YourBI focuses on building reliable data foundations before layering in AI. Better data leads to better forecasting, scheduling, automation, and operational consistency. Episode Links Alexandra Fulea LinkedIn: https://www.linkedin.com/in/alexandra-fulea/ YourBI: https://www.yourbi.nl/ YourBI LinkedIn: https://www.linkedin.com/company/yourbi/posts/ Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

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