Digital Hospitality

In this episode of Digital Hospitality, Shawn Walchef sits down with Dan Diaz, founder and CEO of F3 Tech, to discuss why restaurant technology starts with strong infrastructure, not just great software. Diaz shares how his team helps operators navigate POS transitions, simplify complex IT environments, and build technology systems that support hospitality instead of getting in the way. They also discuss the importance of storytelling, building relationships at the National Restaurant Association Show, and why every restaurant has a story worth telling. Restaurant IT Requires Restaurant Experience – Dan Diaz believes technical knowledge alone isn't enough to support restaurants. His team is made up of industry veterans who understand the realities of service, allowing them to guide operators through stressful technology transitions with empathy, speed, and a hospitality-first mindset. Strong Infrastructure Powers Every Guest Experience – From POS systems and kitchen printers to cameras, music, and online ordering, nearly every tool inside a restaurant depends on a reliable network. Diaz explains why investing in the technology behind the walls is just as important as the software employees use every day. Every Restaurant Has A Story Worth Sharing – Beyond technology, Diaz encourages operators to document their journey. He believes founders often overlook the value of their own experiences, and that sharing both successes and setbacks builds stronger relationships, helps others in the industry, and creates lasting trust. Episode Links Dan Diaz LinkedIn: https://www.linkedin.com/in/daniel-d-diaz/ Dan Diaz Instagram: https://www.instagram.com/f3diaz/ F3 Technologies Online: https://www.f3tech.com/ F3 Technologies YouTube: https://www.youtube.com/@F3fixes/videos F3 Technologies Instagram: https://www.instagram.com/f3inc/ F3 Technologies Facebook: https://www.facebook.com/f3techinc Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Steve Mandell, chairman and CEO of Game Plan Entertainment, explains why he became an advisor and investor in Swob after negotiating more than 1,000 licensing and brand agreements throughout his career. Drawing on decades of experience in sports, entertainment, and business, Mandell shares how he evaluates founders, why solving real problems matters more than chasing trends, and how AI is transforming restaurant hiring. This episode explores execution, curiosity, hiring innovation, and why the best operators never stop learning. Great Companies Solve Real Problems – Steve Mandell has evaluated businesses throughout his career as an attorney, advisor, and investor. What convinced him to back Swob was not the technology itself, but its ability to remove friction from one of restaurants' biggest operational challenges: hiring hourly workers. The Best Founders Listen Before They Build – Mandell believes successful entrepreneurs spend more time understanding customers than pitching solutions. He was impressed that Swob's founders listened to restaurant operators, identified the shortcomings of traditional hiring, and built a platform around those real-world pain points. Execution Matters More Than Ideas – Throughout the conversation, Mandell returned to one theme: execution. Great ideas are common, but businesses succeed when they consistently solve customer problems. For Swob, that means helping restaurants hire faster through AI-powered matching, QR codes, and a hiring experience designed specifically for today's workforce. Episode Links: Steve Mandell LinkedIn: https://www.linkedin.com/in/mandell-steve-08011593/ Steve Mandell Instagram: https://www.instagram.com/stevemandellgameplan/?hl=en 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

Alissa Partee, CEO of Restaurant Technologies, shares how automating cooking oil management helps restaurants reduce labor, improve safety, and operate more efficiently. From real-time oil monitoring and just-in-time deliveries to leading a company serving more than 45,000 restaurant locations, Partee explains why some of the biggest operational challenges in hospitality happen behind the scenes and how technology can help operators focus on what matters most: serving guests. Technology Beyond Software – Restaurant Technologies helps operators automate cooking oil management through real-time monitoring, automated delivery, and waste oil collection, allowing teams to spend less time on manual tasks and more time serving guests. The Challenge of Change – Partee explains why restaurants often struggle to adopt new solutions, even when they solve clear operational problems. Success comes from making change simple and supporting operators every step of the way. Leading From the Frontline – After starting as Chief People Officer and rising to CEO, Partee learned that taking care of employees closest to the customer is one of the most important drivers of long-term growth and success. Episode Link Alissa Partee LinkedIn: https://www.linkedin.com/in/alissapartee/ Restaurant Technologies: https://www.rti-inc.com/ Restaurant Technologies LinkedIn: https://www.linkedin.com/company/restaurant-technologies-inc-/ Restaurant Technologies Instagram: https://www.instagram.com/restauranttechnologies/ Restaurant Technologies Facebook: https://www.facebook.com/restauranttechnologiesinc Restaurant Technologies YouTube: https://www.youtube.com/@RestaurantTechnologies Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Gordon Brown, VP of Strategic Sales at Next Glass, shares how bars and restaurants can use beverage data to better understand changing consumer habits, menu trends, and guest preferences. From the rise of RTDs and non-alcoholic beverages to the power of Untappd for Business, Brown explains how operators can build smarter beverage programs while creating a stronger community around hospitality. Data Needs Context – Gordon Brown believes operators already have access to massive amounts of information. The real advantage comes from understanding what the data actually means and using it to make smarter decisions around menus, trends, and guest behavior. Beverage Habits Are Changing Fast – Consumers are drinking differently than they were even a few years ago. From RTDs and hop waters to non-alcoholic options and “zebra striping,” Brown explains why bars and restaurants need beverage programs that reflect evolving customer preferences. Technology Should Save Operators Time – The goal of tools like Untappd for Business is not adding complexity. Integrations with Toast, digital menus, and analytics help operators spend less time updating systems and more time focusing on guests and hospitality. Episode Links: Gordon Brown on LinkedIn: https://www.linkedin.com/in/gordon-brown-58a238213/ Untappd for Business: https://utfb.untappd.com/ Next Glass: https://www.nextglass.co/ Ollie: https://www.nextglass.co/ollie/ Email Gordon Brown:  [email protected] Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

On this episode of Digital Hospitality from Restaurant Leadership Conference in Phoenix, Shawn Walchef sits down with Eric Knott, CEO of Tiki Taco, to talk about scaling a growing restaurant brand, building the right tech stack, and why operators need better systems before they grow too fast. Eric’s story with Tiki Taco actually started at RLC, where he met the founders and eventually moved from Tampa to Kansas City to help scale the brand. The conversation also explores how Tiki Taco uses KNOW to centralize training, communication, operational checklists, and team accountability while building the foundation for long-term growth. Build The Foundation Before Scaling – Eric Knott believes growth only works when the operational systems underneath the business are strong first. Before aggressively expanding Tiki Taco’s, the company focused on training, communication, SOPs, and operational consistency across every location. Technology Should Simplify Execution – For Knott, the best restaurant technology removes friction for operators instead of creating more complexity. KNOW helped Tiki Taco’s centralize training, communication, checklists, and operational visibility inside one platform built for a lean team. Community Is Part Of The Brand – Tiki Taco’s approaches storytelling and community involvement as an extension of hospitality itself. Through initiatives like “Be Our Neighbor,” the company highlights surrounding local businesses and documents the real work happening behind the scenes instead of waiting for polished perfection. Episode Links Eric Knott LinkedIn: https://www.linkedin.com/in/eric-knott-96504973/ Tiki Taco: https://www.tikitaco.com/ Tiki Taco Instagram: https://www.instagram.com/tikitaco/ Krish Sridhar on LinkedIn: https://www.linkedin.com/in/akrishsridhar/ KNOW Online: https://www.getknowapp.com/ KNOW on LinkedIn: https://www.linkedin.com/company/getknowapp/about/ Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Brandan Barton, CEO of Bite and co-host of The Simmer podcast, joins Shawn Walchef live from Restaurant Leadership Conference to break down the future of digital hospitality, kiosks, AI, and restaurant technology. After decades working across hospitality, fine dining, and restaurant tech, including early leadership at Resy, Barton explains why kiosks are not about replacing people but creating better guest experiences. The conversation explores restaurant innovation, personalized ordering, podcasting, leadership, AI optimism versus fear, and why hospitality still matters even through a screen. Digital Hospitality Should Still Feel Human – Brendan Barton believes restaurant technology should not replace hospitality. Bite’s kiosks are designed to create more personalized, flexible, and emotionally connected guest experiences, not simply faster transactions. AI Creates Both Opportunity And Fear – Barton is optimistic about AI’s ability to improve productivity and operations, but he is also deeply concerned about the long-term impact automation could have on jobs, human connection, and economic inequality. Great Brands Are Built Through Reps – Whether discussing leadership, podcasting, or restaurant innovation, Barton argues that growth comes from consistently showing up, learning through repetition, and doing the work long before the audience or results arrive. Episode Links Brandon Barton LinkedIn: https://www.linkedin.com/in/brandoncbarton/ Bite Online: https://www.getbite.com/ Bite LinkedIn: https://www.linkedin.com/company/bitekiosk/ The Simmer Podcast: https://podcasts.apple.com/us/podcast/the-simmer/id1743492523 Get More 5-Star Reviews for Your Restaurant with Ovation 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 Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Bart Berkey, founder of Most People Don’t and former Ritz-Carlton executive, shares why hospitality is ultimately about making people feel seen. After spending 16 years inside Ritz-Carlton and Marriott International, Berkey built a platform around storytelling, gratitude, and doing the things most people are afraid to do. This episode explores personal branding, podcasting, leadership, human connection, and why small moments of recognition still matter in an increasingly digital world. Hospitality Starts With Recognition – Bart Berkey believes great hospitality is not about luxury or perfection. It is about making people feel seen, valued, and acknowledged in small everyday moments. Most People Don’t Put Themselves Out There – From podcasting to storytelling to personal branding, Berkey argues that growth comes from doing the uncomfortable things most people avoid because they fear judgment or failure. Human Connection Still Matters In A Digital World – Even with AI, automation, and endless digital communication, Berkey believes personal interactions, phone calls, and genuine conversations are becoming even more valuable. Episode Links Bart Berkey Online: http://bartaberkey.com/ Bart Berkey LinkedIn: https://www.linkedin.com/in/bartberkey/ Bart Berkey Instagram: https://www.instagram.com/bartberkey/ Bart Berkey Tik Tok: https://www.tiktok.com/@bart.berkey?lang=en Bart Berkey YouTube: https://www.youtube.com/@bartberkey Bart Berkey Podcast: https://podcasts.apple.com/us/podcast/most-people-dont-but-you-do/id1556134592 Text 33777 “Humanility” - Bart will train you on how to insert humanity into your business and into your life Email Bart Berkey: [email protected] Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Ross Franklin, founder and CEO of Pure Green Franchise, joins Shawn Walchef live from the Restaurant Leadership Conference in Phoenix to discuss how he scaled one of the fastest-growing wellness franchise brands in the country. Franklin shares the lessons learned from launching Pure Green in New York City, building a national wholesale operation, franchising with operators who have no restaurant background, and creating systems focused on simplicity, hospitality, and community engagement.  Wellness Franchising Is Scaling Fast – Ross Franklin built Pure Green Franchise around smaller footprints, operational simplicity, and franchise partners passionate about health and wellness, helping the brand rapidly expand across the country. Hospitality Drives Frequency – Franklin believes language and culture matter inside every store. Pure Green trains employees to treat customers like guests, creating an experience that keeps people coming back multiple times per week. AI And Tech Are Reshaping Restaurant Operations – From first-party ordering to tools like Claude and Manus, Franklin explains how restaurant brands are using AI, automation, and smarter technology systems to improve efficiency while still protecting the human side of hospitality. Episode Links Ross Franklin LinkedIn: https://www.linkedin.com/in/rossfranklin/ Pure Green Franchise: https://www.puregvreenfranchise.com/ Pure Green Franchise Instagram: https://www.instagram.com/puregreen Pure Green Franchise YouTube: https://www.youtube.com/channel/UCfTqpHOK8aQz9tWmNh6luJQ?view_as=subscriber Pure Green Franchise Facebook: https://www.facebook.com/puregreenfranchise Pure Green Franchise LinkedIn: https://www.linkedin.com/company/puregreenfranchise/ Restaurant Leadership Conference: https://informaconnect.com/restaurant-leadership-conference/ 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 John Smolen, SVP Sales & Customer Success at Atmosphere TV, to discuss why traditional television fails inside restaurants, bars, gyms, and other commercial spaces. Smolen explains how Atmosphere built an entirely new category of entertainment designed specifically for businesses, why attention matters more than ever in hospitality, and how operators can use content to increase guest engagement, improve the in-venue experience, and drive additional revenue after live sports end. Restaurants Need Entertainment Built For Restaurants – John Smolen believes most television was designed for people sitting quietly on a couch at home, not for guests inside busy bars and restaurants. Atmosphere TV was built specifically for commercial spaces where attention spans are shorter, sound is often off, and operators need content that keeps guests engaged. Keeping Guests Longer Creates Real Revenue – Atmosphere focuses heavily on what happens after the game ends. Smolen believes restaurants spend enormous effort driving traffic for sporting events, but often lose guests the moment the final whistle blows. Engaging content helps operators extend visits, increase orders, and create a better in-venue experience. Simple Technology Wins In Hospitality – Atmosphere’s platform was designed to remove friction for operators. Restaurants receive a streaming device, plug it into an HDMI port, and immediately access more than 30 channels of curated programming, digital signage, trivia, sports content, and family-friendly entertainment without adding operational complexity. Episode Links John Smolen LinkedIn: LinkedIn: https://www.linkedin.com/in/smolenjohn/ 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

Bala Subramaniam, co-founder of Bites, explains why the future of restaurant ordering may live inside AI platforms like ChatGPT instead of traditional delivery apps. After years at Amazon, Instacart, and LinkedIn, Subramaniam set out to solve one of hospitality’s biggest problems: delivery platforms that drive growth while draining margins and hiding customer data from restaurants. This episode explores AI-native ordering, the economics of food delivery, POS partnerships, and why controlling discovery may become more important than controlling delivery itself. AI Is Becoming The Next Discovery Channel – Bala Subramaniam believes platforms like ChatGPT could reshape how customers discover and order food, much like the App Store changed mobile behavior. Restaurants Need Their Guest Data Back – Third-party delivery platforms control most of the customer relationship today. Bytes is focused on helping restaurants regain ownership of guest data, loyalty, and direct engagement. Hidden Fees Hurt Restaurant Margins – Bala Subramaniam argues delivery itself is not the problem. The bigger issue is the hidden commissions and discovery fees built into traditional delivery platforms. Episode Links Bala Subramaniam LinkedIn: https://www.linkedin.com/in/balachandergs/ Bites LinkedIn: https://www.linkedin.com/company/bitesai/ Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Jegil Dugger, founder and CEO of Pye, shares how his journey from Division I athlete to restaurant technology entrepreneur shaped his approach to digital hospitality. After rebuilding his life through innovation and entrepreneurship, Dugger created kiosk technology designed to help operators reduce friction, improve service, and support every customer, including those who still rely on cash payments. This episode explores automation as a tool for hospitality, why accessibility still matters in restaurant tech, and how thoughtful design and personalization can create better guest experiences. Technology Should Reduce Friction – Jegil Dugger believes automation should support operators, not replace hospitality. Pye’s kiosk systems help restaurants handle labor shortages, speed up service, and simplify operations so teams can stay focused on guests. Accessibility Still Matters – Dugger believes restaurant technology should work for everyone, including customers who still rely on cash. Supporting all forms of payment is not just operational for Pye. It is about inclusion and making sure no guest feels excluded. Style Drives Adoption – Dugger sees restaurant technology as part of the brand experience, not just hardware. From curved touchscreens to customizable lighting, Pye focuses on creating technology that operators are proud to put inside their restaurants. Episode Links Jegil Dugger LinkedIn: https://www.linkedin.com/in/j%C3%A8gil-dugger-b57a7b59/ Pye: https://mypyepos.com/ Pye IG: https://www.instagram.com/mypyepos/ Pye Facebook: https://www.facebook.com/mypyepos/ Pye LinkedIn: https://www.linkedin.com/company/mypyepos/ Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services