Digital Hospitality

Jordan Boesch, CEO and co-founder of 7shifts, joins Shawn Walchef live from the National Restaurant Association Show to discuss why restaurant training needs to go beyond onboarding. Boesch explains why ongoing microlearning matters, how better training can help restaurants improve employee retention, and why the best restaurant groups build systems that allow their people and operations to scale. Restaurant Training Can't Be One And Done – Jordan Boesch says 7shifts initially focused heavily on onboarding, but learned that employees need ongoing training and refreshers. Microlearning gives restaurant teams a way to continually reinforce important information without overwhelming employees. "Following Tom" Is Not A Training Program – Many restaurants still rely on experienced employees to show new hires how things work. Boesch believes that approach becomes difficult to maintain as a restaurant grows because operators need consistent training that can scale across teams and locations. The Best Restaurant Groups Prioritize Retention – Boesch sees employee engagement as a common theme among successful restaurant groups. Better culture, training, and processes help restaurants keep employees longer, giving operators more time to focus on bigger opportunities instead of constantly hiring and replacing people. Episode Links Jordan Boesch LinkedIn: https://www.linkedin.com/in/jordan-boesch/ 7shifts: https://www.7shifts.com/ 7shifts LinkedIn: https://www.linkedin.com/company/7shifts/ 7shifts YouTube: https://www.youtube.com/channel/UC0k73tnPw_DuYkxXBK98wPA 7shifts Instagram: https://www.instagram.com/7shifts/ 7shifts Facebook: https://www.facebook.com/7shiftsinc/ 7shifts Newsletter: https://www.7shifts.com/food-runner-restaurant-newsletter-signup/ Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Jennifer Pope, owner of Louie’s Bistro and Venice Island Coffee in Venice, Florida, joins Shawn Walchef to share what she has learned from running two restaurants and why the right technology can make the business easier to manage. Pope explains how DAVO took the stress out of managing sales tax, why investing in technology can give restaurant owners valuable time back, and the importance of understanding the business behind the food. She also shares how her family shaped her approach to hospitality and why restaurant owners should always look for easier ways to operate. Technology Should Remove Stress From Restaurant Operations – Jennifer Pope uses DAVO to automate sales tax, helping ensure the money is set aside and paid without adding another recurring task to her workload. Your Time Has A Cost – Pope learned that avoiding technology to save money can mean spending significantly more time doing things manually. The right systems can help operators work faster and focus on more important parts of the business. Restaurant Owners Need To Understand The Back End – Great food and hospitality are only part of running a restaurant. Pope believes operators need to educate themselves on the financial, operational, and technology systems that keep the business running. Episode Links:  Louie’s Bistro: https://louiesbistro.coffee/ Louie’s Bistro Instagram: https://www.instagram.com/louies_bistro/?hl=en DAVO: https://www.davosalestax.com/ Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Tom Holt, founder and owner of Urbane Cafe, joins Shawn Walchef at CREATE io share how he has grown the fast-casual brand from one restaurant in 2003 to nearly 50 locations. Holt explains why learning the operation inside and out became critical before expanding and how reaching five locations forced him to build stronger training systems and infrastructure. Urbane Cafe has grown without private equity or franchising, relying largely on internal capital and bank financing, along with an investment from the founders of Panda Restaurant Group. For Holt, sustainable growth starts with strong systems, developing people, and protecting the quality that built the brand. Strong Systems Make Restaurant Growth Possible – When Holt reached five locations, he realized Urbane Cafe could not continue growing without better training and infrastructure. He built a training platform to create consistency across the brand while supporting future expansion. Restaurant Growth Doesn’t Have to Happen Quickly – Urbane Cafe has grown from one location in 2003 to 45, with plans to reach 50 by the end of the year. Holt has avoided franchising and private equity, instead growing largely through internal capital and bank financing while focusing on building the business the right way. Developing People Is Part of Building the Brand – Holt credits Panda Restaurant Group co-founder Andrew Cherng as an important mentor, particularly around people development. That philosophy has helped shape how Urbane Cafe approaches growth while maintaining the quality and hospitality that defined the original restaurant. Episode Links Tom Holt LinkedIn: https://www.linkedin.com/in/tom-holt-86111736/ Urbane Cafe: https://urbanecafe.com/ Urbane Cafe Instagram: https://www.instagram.com/urbanecafe/ Urbane Cafe X: https://x.com/UrbaneCafe Urbane Cafe Facebook: https://www.facebook.com/urbanecafe/ Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Yassine Lyoubi of Barry’s Downtown Prime joins Shawn Walchef from the National Restaurant Association Show in Chicago, where the Barry’s team came with a clear goal: find new ways to make the restaurant better. In a Las Vegas market built around volume, Barry’s has taken a different approach, treating every guest like a relationship rather than a number and making its ownership team personally accessible before, during and after a visit. That same philosophy carries into social media, where Lyoubi and members of the team share their own perspectives instead of leaving storytelling to a marketing department. With AI, group dining and digital discovery among the restaurant’s next areas of focus, Lyoubi sees technology as another way to strengthen the systems behind the hospitality that made Barry’s successful in the first place. Hospitality Starts With Treating People Like People – Barry’s Downtown Prime operates in a high-volume Las Vegas market, but Yassine Lyoubi believes guests should never feel like a number. Personal relationships, direct communication, and attention to each guest have become a defining part of the restaurant’s identity. Your Team Can Help Tell Your Brand’s Story – Barry’s encourages people throughout the restaurant to share their expertise and personalities on social media. Giving employees the freedom to build their own presence can strengthen both their personal brands and the restaurant itself. AI Should Strengthen The Systems Behind Hospitality – Lyoubi sees opportunities for AI in purchasing, inventory, search, and other behind-the-scenes systems. The goal is to use technology where it can make the operation better while keeping the human experience at the center of the restaurant. Episode Links Yassine Lyoubi Instagram: https://www.instagram.com/yassine.lyoubi/?hl=en Yassine Lyoubi LinkedIn: https://www.linkedin.com/in/yassinelyoubi/ Barry’s Downtown Prime: https://www.barrysdowntownprime.com/ Barry’s Downtown Prime Instagram: https://www.instagram.com/barrysprime/ Barry’s Downtown Prime Facebook: https://www.facebook.com/BarrysPrime/ Barry’s Downtown Prime X: https://x.com/BarrysPrime/ Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Elisia Flores, president and CEO of L&L Hawaiian Barbecue, joins Shawn Walchef from CREATE Conference in Rancho Palos Verdes to discuss leading the restaurant brand her father, Eddie Flores Jr., helped build into a global franchise. As a second-generation leader, Flores shares why franchisee success comes before corporate growth, how restaurant ownership continues to create opportunities for families pursuing the American dream, and why L&L has grown to 240 locations without losing the aloha spirit that defines the brand. From evaluating technology through the lens of ROI to preserving a family legacy while building the next chapter, Flores offers a candid look at leading one of the restaurant industry's most recognizable franchise brands. Franchisee Success Comes Before Corporate Growth – L&L Hawaiian Barbecue has grown to 240 locations by keeping franchisees at the center of every decision. Flores says the company's role isn't to control operators, but to give entrepreneurs the flexibility, support, and resources they need to build successful businesses in their own communities. The American Dream Still Starts With Restaurant Ownership – As the daughter of immigrants and a second-generation leader, Flores sees restaurant ownership as a pathway to opportunity. From first-generation immigrants to professionals leaving corporate careers, she believes restaurants continue to provide one of the best ways to build wealth, create jobs, and achieve long-term independence. Technology Should Solve Problems, Not Create Them – While AI and restaurant technology continue to evolve, Flores isn't chasing every new platform. L&L focuses on solutions that deliver measurable ROI, choosing long-term technology partners that help franchisees operate more efficiently instead of adding unnecessary complexity. Episode Links L&L Hawaiian Barbecue: https://www.hawaiianbarbecue.com/ L&L Hawaiian Barbecue IG: https://www.instagram.com/llhawaiianbbq/?hl=en L&L Hawaiian Barbecue YouTube: https://www.youtube.com/hawaiianbarbecue L&L Hawaiian Barbecue Tik Tok: https://www.tiktok.com/@llhawaii L&L Hawaiian Barbecue LinkedIn: https://www.linkedin.com/company/l&l-hawaiian-barbecue/ Elisia Flores: https://www.linkedin.com/in/elisiaflores/ Eddie Flores Jr. Restaurant Influencers Interview: https://www.youtube.com/watch?v=yL5b91Ghh8k Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Lucy Logan, co-founder and president of EveryBite, joins Shawn Walchef to discuss why personalized dining experiences are quickly becoming an expectation for restaurant guests. Drawing on nearly two decades of experience in nutrition analysis, Logan explains how ingredient-first menus help restaurants serve guests with food allergies and dietary preferences while improving transparency, loyalty, and first-party data. She also breaks down the wave of new allergen legislation affecting the industry, why compliance should be viewed as a business opportunity instead of a burden, and how technology can help restaurants deliver a better guest experience across every ordering channel. Personalized Menus Are Becoming a Competitive Advantage – Restaurants already have ingredient, nutrition, and allergen data. EveryBite helps turn that information into a personalized menu experience that builds trust, increases loyalty, and helps guests quickly find meals that fit their dietary needs. Food Allergy Compliance Is Moving Fast – New state regulations are reshaping how restaurants communicate allergen information, but Lucy Logan argues compliance is only part of the opportunity. Brands that embrace transparency can strengthen guest relationships while staying ahead of changing legislation. Transparency Drives Better Hospitality – Logan believes ingredient-first menus aren't just about meeting regulations. By making dining easier for millions of guests with allergies and dietary preferences, restaurants can improve the guest experience, collect better first-party data, and create lasting brand loyalty. Episode Links Lucy Logan LinkedIn: https://www.linkedin.com/in/lucylogan/ EveryBite LinkedIn: https://www.linkedin.com/company/every-bite/ EveryBite: https://www.everybite.com/ Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Ola Sars, founder and CEO of Soundtrack, joins Shawn Walchef to explain why music is one of the most overlooked parts of the restaurant experience. Sars shares how operators can use music to strengthen their brand, improve the guest experience, and even increase sales. He also explains why consumer streaming services aren't built for restaurants, how to create a soundtrack that reflects your brand, and why the right music benefits employees just as much as guests. Music should be part of your brand strategy - Every restaurant carefully designs its menu, décor, and service. Ola Sars argues music deserves the same attention. Defining what your brand sounds like and aligning playlists with different dayparts creates a more consistent guest experience. The right soundtrack can increase sales - Through research with one of the world's largest hamburger chains, Soundtrack found that playing the right music at the right place and the right time increased sales by 9%. Music isn't just atmosphere, it's a business tool that can influence guest behavior. Great music benefits guests and employees - Ola Sars encourages restaurants to think beyond the dining room. Brand-approved playlists can energize staff, strengthen culture, and create a better workplace while delivering a more memorable experience for guests. Episode Links Ola Sars on LinkedIn: https://www.linkedin.com/in/ola-sars-6269373/?skipRedirect=true&originalSubdomain=se Soundtrack: https://www.soundtrack.io/ Soundtrack on YouTube: https://www.youtube.com/channel/UC2p1XbFBFxaVed_JpidJs8A 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 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