This podcast is dedicated to revealing the truths in the business. Shawn Walchef of Cali Comfort BBQ and Derek Marso of Valley Farm Market take you Behind the Smoke each episode to share their experiences. From restaurant lawsuits, to business management; Derek and Shawn bring you into the messy wor…
The 8it App was created to solve the problem of food ordering overload. 8it app co-founder Steve Raggiani is a guest on the Digital Hospitality Podcast where the entrepreneur talked about simplifying the search for the best food, online food reviews, digital marketing, and much more. ➤ Connect with @8itapp online: linkin.bio/8itapp Three Takeaways from Interview: 1. Simplicity is Accessibility – In the world of apps and the new web, less is more. By creating an interface that's simple, easy to access and direct, you create the ability to better serve a wider audience and gain traction in a competitive space. [00:11:21] 2. Drop Culture is More than Clothing and Concert Tickets – For years, teenagers and young adults have lined up and camped out for rare sneakers and limited streetwear. In recent times, drop culture has expanded to a wider range of demographics and also the world of food. When selling story, scarcity and hype, does drop culture work to add energy to your business model? [00:18:29] 3. Your Market is Bigger than Your Echo Chamber – The best way to understand your core consumer is to be them, but it's often a big mistake to think that your entire audience is that siloed. In a world where we all live in online echo chambers and our own friend groups, do deep dive research to really find out who could be interested in your business, why they would be interested and where they might find out about it. [00:09:41] Watch the full interview: https://youtu.be/SfU6qejfSBU Steve Raggiani and 8it: Steve Raggiani isn't afraid to get hangry. But don't worry, he won't take it out on you. A problem solver, not a problem starter, Steve put his hunger pains in perspective by co-founding the 8it App. “8it is the simplest way to find the best food,” beams Steve Raggiani when talking about his 8it app on the Digital Hospitality podcast. “It's trusted food recommendations from people in the industry who know what the hell they're talking about.” After moving to the Big Apple for work years ago, Steve was taken aback by the food scene but bombarded with the overabundance of information on where to eat. Let's be honest, if you're seriously craving a burrito, who has the time or discipline to read five articles, phone three friends and watch a YouTube review? This was Steve when he first touched down in NYC. “I got to New York City completely overwhelmed by all the options to eat in that city,” recalls Steve. “There's so many amazing restaurants you don't even know where to start — and this was like 2016. "If I go on Google and I'm in the mood for a burger, I search ‘Best Burger in New York' and I get an Eater article, an Infatuation article, a piece from The New York Times and a Guy Fieri video. I'm getting lost in the content. You can spend up to 45 minutes doing research to figure out what you want to eat.” The bulk of information and the time it took to sift through was enough to make Steve even hangrier. Thankfully, Steve doesn't want to be hangry anymore and his team at 8it App want the best for you, too. “We pride ourselves on solving problems,” begins Steve. “I've worked in advertising and marketing my whole career. We solve the biggest brands in the world's problems. At 8it we said, ‘Let's solve a problem for ourselves.' We gave ourselves a challenge: how do you go from hungry to eating something certified delicious in three thumb taps?” So, how does the 8it App work if it's 7:49 PM and you're hankering for a burrito? The first part is an accessible interface. “Design is the first thing people notice,” points out Steve. “If it's not clean and it's not simple, you're going to turn people away. When you open the app, you see how clean it is. When we made it, we were like, ‘I want a 14 year old to pick this thing up and use it like they'd use every other app and I want an 80 year old lady to pick it up and feel the same way I do.'” The second part?
Smartphone Storytelling doesn't have to be difficult. These tips will help you learn to tell your story online. Speaking as a guest of honor at a Foodservice Sales and Marketing Association (FSMA) webinar, Shawn Walchef (Cali BBQ Media) shared the secret sauce to online storytelling, digital marketing for business, more inspiration and ideas. ➤ FSMA Online: www.fsmaonline.com/ 3 Takeaways From This Episode: 1. Smartphone Storytelling is Your Job – It doesn't matter your title at your company, you have the tools to be a smart phone storyteller. By amplifying your story and your brand story, the ability to raise awareness and connection around your company starts with you. Why? Because no one can tell your story better than you. 2. You Already Have the Most Important App – Over the years, we've seen smartphone storytelling evolve from Facebook to Instagram to TikTok and everything in between. While platforms change, one app remains the same: the camera app on your phone. Regardless of how new your phone is, the camera app is the most powerful resource when it comes to smartphone storytelling. 3. Where Are You Online? – The beauty of the internet is that you can work from anywhere. However, they have to find you somewhere. By claiming your profiles and pages online and showing up in search, you're giving yourself and your business the best chance to be seen and the best ability to have your story shared. https://youtu.be/0DzJ57wmp34 Learn to Tell Your Story Online — Shawn Walchef knows who he is, and if you're reading this story there's a good chance you know who he is, too. Why is that? Because the Cali BBQ Media founder is invested in online storytelling to connect with the world. https://youtu.be/Y2E-17dIwCk Whether creating content for his restaurant, sharing videos about the power of social media, or posting photos of his family, Shawn Walchef is fully sold on the idea that digital technology has the power to propel both business and relationships. The ingredients may surprise you, however, if you're reading this on a smartphone consider yourself prepared to jump into smartphone storytelling. *** 1. Smartphone Storytelling Starts With You: For starters, you're probably wondering, ‘Who in my company should be in charge of smart phone storytelling?' Well, whether you're the owner, accountant, public relations director or the janitor, the answer is the same: you. “It's your job to tell your story, no matter what position you are in the company,” Shawn states. “The more people that start talking about the work that they do in sales, marketing, manufacturing and distribution, the bigger impact that you're going to make.” Now that you know it's on you, how do you get started? By doing it every day. Just like any other facet of business, having consistent deliverables and real goals go into the practice of making smartphone storytelling a habit. “It doesn't matter if you're on an Android phone or an iPhone,” Shawn Walchef (@shawnpwalchef) said. “The most powerful tool you have is the camera app. If you do nothing else, you need to move the camera app to the home screen of your smartphone, and you need to accept the fact that nobody on Earth has your perspective of your business.” With the camera app, your storytelling begins. 2. Post More Short-form Videos #shorts: Creating content should go deeper than just taking a photo and posting a caption on social media. “Video is the easiest way to solve all of your social media problems,” declares Shawn. “Short form video specifically." "Do all of your knowledge in less than one minute. You post that video on TikTok, that video works on LinkedIn, that video works on Instagram and that video works on Facebook. And it is a terrifying experience, but for the 10% of you that decide to actually take action, it's not about posting one video, it's about developing the habit. In doing so,
Jottful is the solution to the problem of website creation and management for small business owners. Business owners are busy. It pays to find a sustainable path to having a living, breathing e-commerce website. We all know websites are hard to make and hard to keep alive. They are expensive and difficult. That's why Digital Hospitality podcast guest Dawn Verbrigghe founded Jottful. To make websites easy and affordable. https://youtu.be/5iugoqK3R7g ➤ Jottful Online: https://jottful.com 3 Takeaways from Interview: 1. Invest in Your Marketing the Right Way – If you buy a sports car, be prepared to pay for the premium fuel. If you buy a clunker, be prepared to pay for the ongoing maintenance. In business, investing in marketing can cause the same conundrum. When building a website or working with an agency, make sure the money invested doesn't just mean spending more money down the road. 2. Always Research and Add Value – When hopping on a call, learn as much as you can about who you're talking to before you take their time. In doing so, not only do you bring a level of respect, you have the ability to form a relationship that isn't merely transactional. Just the same, there's nothing wrong with adding value through knowledge, ideas or advice before a deal is done. This mini investment can make all the difference in actually doing business and building a relationship. 3. Make Your Website Punctual – When a potential customer visits your website make sure it's clear to them that they have a reason to be there. In big bold text, have an obvious call to action on your homepage to guide your visitor and create value for both parties. Founding Jottful To Help Small Businesses — Dawn Verbrigghe knows the hurdles of running a small business from the inside out. Raised in Michigan's Upper Peninsula, Dawn's parents ran a bridal shop in which she often assisted. In college, she would go on to study graphic design and marketing, eventually completing her MBA. As Dawn evolved, so did the world. Because of this, her new-age business and tech skills were of even more need to her parents and their small business. They needed a website and luckily Dawn was capable of making them one. “For small business owners like my mother, there just weren't great solutions out there for her to get a website,” Dawn Verbrigghe recalls on the Digital Hospitality podcast. “Because not everybody has a kid who is a graphic designer and can take care of this for them.” Seeing her family in need and her skillset of service, Dawn grew curious as to just how other small business owners afforded to get a website built and have it maintained. Surprisingly, the answers were costly and common. “It's always $5000 across the board,” laughs Dawn. “For a little bridal shop like this, spending $5000 on a website is unaffordable. And then once the website is launched, you have to go back to the agency all the time to get changes made and you're paying on an hourly basis after that. It doesn't make any sense.” That gap in the market inspired Dawn to start Jottful. With Dawn serving as CEO, Jottful builds websites for small businesses by simplifying the process and making maintaining the website intuitive. In an era where every business must operate and tell their story online, Jottful's timing couldn't be better. What is Jottful? Jottful makes and manages "do it together" websites for small businesses and others in need of a professional page. https://jottful.com/ The Jottful Process: Share your website dream Jottful builds your website Jottful launches your website Jottful manages your website With Jottful, small business owners can provide their own content, and have it implemented seamlessly into their online website. In an era where algorithms push down posts and third-party platforms take major cuts of profit, having a strong website that captures email addresses and pr...
Brian Dempsey of TribeVideo wants business owners to learn to use video marketing like rockstars. Most Americans consume 2.5 hours of video content per day. That's a lot of ways to reach them. So, why aren't all business owners in front of the camera telling the story of their brand? Find out how to harness the power of smart video marketing on this episode of the Digital Hospitality podcast featuring Brain Dempsey of Tribe Video Marketing. Watch the full interview on YouTube. https://youtu.be/HcCzPvNB958 3 Takeaways from the Interview: 1. Start Where You Are – What social network do you spend most of your time using, connecting and engaging on? Well, that's where you should start posting videos. Whether it's going live on Facebook or uploading to Instagram reels, the platform will always be most purposeful if it's native to you and your brand. 2. You Already Have the Camera – The first step of creating video isn't researching the best camera on the market, it's using the one you already have – which is likely your phone. As Brian says, most of the video we consume is not professionally edited. Additionally, the biggest hurdles in creating compelling video are not tied to tech, they're tied to mindset. 3. One Video Makes Multiple Pieces of Content – Through one video, you already have audio, written and picture content merely from recording, transcribing and screenshots. On top of that, you can cut up a single video into multiple clips. On top of trust and connection, video is by all means the most bang for your buck. Brian Dempsey and Smart Marketing — Brian Dempsey, President of Bright Tribe Marketing, knows the power of smart video marketing firsthand. “Video is the fastest pathway to trust,” digital marketing expert Brian Dempsey points out on the Digital Hospitality podcast. “People do business with people they trust, and video allows us to connect in that way. That is the fastest pathway to building trust with our existing and potential customers.” ➤ Brian Dempsey LinkedIn — https://www.linkedin.com/in/brighttribe/ ➤ Brian Dempsey Instagram — https://www.instagram.com/40_something_style Having worked for years in the marketing world and getting his feet wet in video for fun thanks to his love of menswear, Brian Dempsey (@40_Something_Style) quickly made the connection that video content wasn't just the future of brand storytelling, it was the most important component of content marketing right now. “My passion has shifted to helping people connect in meaningful ways using video to grow their business,” shares Brian. “A lot of my time and energy is doing a lot of coaching and working with agencies to help them provide video marketing services to their clients.” As alluded, this pivot inspired Brian Dempsey to found TribeVideo. ➤ TRIBE VIDEO MARKETING — https://tribevideo.co/ Understanding the importance of connecting with consumers through video, Brian is here to shift the mindset of clients to help their business reach its full potential. “There's a gap between having the tools, the clarity, the confidence, and a content strategy,” says the marketing maven. “I'm passionate about helping people bridge that gap so that they can use the tools that they have effectively to grow their business.” Having years of experience in public speaking and marketing, Brian is shifting the mindset of his clients that fear criticism. “People are watching you because they're there for you,” explains Brian. “They are your cheerleader and they're there because of the content that you produce. Over time, practice makes progress. We're never going to make perfect, but practice makes progress.” He also helps clients that are afraid of not being polished when it comes to production. “What I help people to understand is that the majority of content is not professionally produced,” shares Brian. Take it from a guy who went from using his iPhone 6S as a camera and a...
Some people wake up and pour a cup of coffee. Steven Musielski wakes up early to pour into people he has never met. Digital Hospitality podcast guest Steven Musielski is the host and founder of The 4:13 Experience clubroom on Clubhouse. Every morning before 4am (3:38am to be exact) Steven opens up the audio app to connect with and inspire whoever joins the room. ➤ THE 413 EXPERIENCE ON CLUBHOUSE — https://www.clubhouse.com/club/the-413-with-steven “We're building up emotional toughness,” he shares about his 4:13 club's mission on the Cali BBQ Media podcast. “If you're thankful, encouraged and forward thinking those are great building blocks because you're going to get hit. You're going to take rejection like any person.” ➤ Watch the Interview on YouTube: https://www.youtube.com/watch?v=Q7YDBgoFWuU Takeaways from Interview: 1. New Networks Preselect Innovators – At this point, many of us are overwhelmed by the number of apps and social networking platforms that pop up every day. While this is a fair way to feel, it's important to keep in mind that each app has the power to attract early adopters and thus innovative thinkers. 2. Emotional Toughness Matters – Steven and his community at 4:13 focus on stewards of positive thinking not because they're starry eyed but rather because they know adversity always hits. By being in a good mental space, you're better adjusted to valleys and plateaus because your base level of perspective is higher. 3. Audio Apps Allow for Deeper Connection – While photo and text platforms like LinkedIn, Instagram and Twitter provide the platform to meet new people, what's more intimate than already having heard their voice? With Clubhouse, jumping on the phone to make a game-changing call is all the easier because a conversation and vocal context already exists. The 4:13 Experience — By building a community through the Clubhouse app, Steven Musielski has the chance to inspire regulars and strangers with the inspiration to take on the day. Through creative conversations that build emotional toughness, 4:13 attendees begin each morning with a positive outlook for whatever comes their way. The best part of the 4:13 community? It's different every day. “The community is a powerful group of people and it's totally unexpected,” Steven shares. “You couldn't predict who's going to come in or who's not going to come there. So, based on who shows up, that's going to determine the direction. You can go with business minded people, personal development minded people, leadership type of people… It's all who shows up that's going to determine the direction of everything.” While waking up before the sunrise to connect and converse with strangers might seem like a stretch to some, Steven has already seen the benefits of joining the latest audio app that's taking off. “Here's the pitch on Clubhouse,” begins Steven about the exciting audio social media platform. “You're by nature going to get early adopters, creative people, innovative people, people that think way outside the box. They're going to take more chances and they're going to do more things in business. And then you get the 04:13 room that's so outside the box that it's outside the building. People that are taking chances and doing things. Super exciting people.” Connect with Steven Musielski — ➤ https://www.linkedin.com/in/steven-musielski-054a6515/ ➤ https://www.instagram.com/stevenmusielski/ Not a bad community of people to build with, right? While the innovators and outliers on Clubhouse can become the next leaders in industry due to their outside the box thinking and risk taking tendencies, Steven has been most happy with the fellowship that comes from the 4:13 community. “There are people in the community that care about one another in deep ways,” acknowledges Steven. “People that will reach out to you on your Instagram and on your LinkedIn. There are people that will look for ways to hel...
Delivering the Digital Restaurant teaches how to build a successful digital restaurant business that will survive and thrive into the future. Authors Meredith Sandland (@meresandland) and Carl Orsbourn (@carlorsbourn) were guests on the Digital Hospitality podcast to discuss what they learned while writing their must-read restaurant business book, Delivering the Digital Restaurant Your Roadmap to the Future of Food. ➤ ORDER THE BOOK: https://www.deliveringthedigitalrestaurant.com Three Takeaways From This Podcast Episode: https://youtu.be/Wgqlw9npU28 1. Monthly Services Make Daily Differences – There was a time when only corporate companies could afford access to digital innovations that optimized orders or operations. That time has passed. Regardless of your size or scale, consider implementing software or systems that might come with a monthly fee but will change your business for the better day after day. 2. Your Competition is Your Community – We are all in this together. By having conversations with the restaurants in your community and discussing trends in your industry, you can create a better food landscape for your city or neighborhood as a whole. 3. There's No Such Thing as Throwaway Content – With all the research that went into writing a book, Carl and Meredith still had 90 percent of their conversations scrapped from the final copy that hit Amazon. So, did they just discard it? Of course not! They will continue to share untold stories through their social platforms as should you. When Carl Orsbourn and Meredith Sandland began writing their book, Delivering the Digital Restaurant: Your Road Map to the Future of Food, they didn't know how they'd finish it, but they knew why they had to. “Our 'why' is really about helping restaurants navigate this digital change,” beams Meredith Sandland on the Digital Hospitality podcast. “We are incredibly passionate about the magnitude of this change and want to see everyone successfully get through it and thrive because they have figured out how to master it.” As alluded, that change is seeing restaurants of every size, shape and scale embrace evolving technology to better serve their customer base and grow their business. For years, both Meredith Sandland and Carl Orsbourn have worked in different ends of the food industry, expanding brands such as Taco Bell and British Petroleum to a new world with new customers. “I was seeing the enormous level of change of better quality food in the gas station environment,” reflects Carl Orsbourn. “There's so much change happening, so many exciting things that really are only at the front of where I think this industry is going.” Meeting at ghost kitchen company Kitchen United, the co-workers turned co-authors were already on the cutting edge of where the food industry was headed in the 2020s. After years of working for big brands and joining forces at a start-up, both could see that change was imminent. However, no one knew just how much 2020 would expedite this dramatic digital shift. “Everything that's happening is really an existential crisis for the restaurant industry,” Meredith Sandland shares. “We started the book back before the pandemic when we thought this would all take three to five years to play out. Of course, the pandemic accelerated all of that and laid bare the digital divide.” Digital Restaurants: Because of the rapid change the restaurant industry faced due to the Coronavirus pandemic, restaurants either adapted or closed during the tough and evolving times. Even for those businesses that are still standing, it's essential that they learn through their competition and peers to best adjust their strategy and tools for the good of the communities they serve. “It is critical to figure this out together,” notes Meredith. “When I think in particular of our local independent restaurants, the ones that are the fabric of our community that make ...
Marketing Strategist Chip Klose knows you have to promote your business online to make it take off. The modern restaurant business is not Field of Dreams. If you build it, they won't necessarily come. “Thirty years ago, you could just be good,” shrugs Chip Klose on the Digital Hospitality podcast. “Pretty place, good food, good service and you could survive. But now every place is great. Every place has interesting dishes, great service, and a cool dining room.” ➤ Watch the full interview https://www.youtube.com/watch?v=i_vPkwskBMU 3 Takeaways From This Interview: 1. Implement Table Ordering – By using digital kiosks instead of standard servers, restaurants can increase their revenue by cutting costs and increasing up-sells. Even better, servers can better assist customers in true hospitality. 2. Pay to Play on Your Posts – Social media is a must for modern restaurants. However, if no one sees your post how can it benefit your restaurant? Be willing to pay social media platforms to promote your post strategically and increase reach. 3. Exceed Operations – Chip shares that in a dream world, most operators don't actually want to be at their restaurant every day. Implement systems to relieve daily duties through modern technology in an effort to better focus on your customers and yourself. Chip Klose has made it. Starting his career in hospitality as a host in college, Chip has spent the last two decades in New York ascending in the industry he calls home. “I launched multiple brands to rave reviews and great openings in one of the most saturated markets in the world,” Chip Klose notes. ➤ https://www.chipklose.com/ As they say, if you can make it in New York you can make it anywhere. After storied success in the space, Chip quickly realized that his success was rare in such a crowded space, yet it was easy to identify why. Marketing. Marketing Restaurants — While the ‘m' word can feel like an impossible cost to restaurant operators, it was clear to Chip that marketing was the reason for the success of his multiple brands. “I started looking at marketing,” Chip recalls on his eureka moment and pivot. “I suddenly realized that restaurants really don't do very well because they usually don't do marketing.” Chip Klose has evolved into a respected coach and consultant in his space. While marketing can sound overwhelming and expensive to operators that are already strapped, Chip sees it as three simple questions. Marketing Questions: What's your product? Who is it for? How can you reach them? The third question has become all the more important in the modern digital age. “It used to be Craigslist and the Yellow Pages,” said Chip Klose on Digital Hospitality. “Now it's Google, social media and Yelp. It's now on our phones that we walk around glued to." To reach your customers, you have to optimize your social media channels. This means posting, and in 2021, it also means occasionally paying to promote your posts. The algorithms have changed, and restaurants have to adapt. Now that you're marketing your restaurant, what's your next goal? Is it more money? Most will initially say yes, but Chip finds the answer is usually much more holistic. “Look 12 months in the future,” begins Chip. “What do you want for yourself, your life? Your business? What kind of money do you want to be making? What do you want your day to day to look like?" Through systems, any operator can eventually achieve this point of freedom and success. What's a system you can implement now to change your business and free up your time, staff and budget? Table ordering. “It's becoming very obvious that table ordering really has the power to create a better guest experience and make a more profitable restaurant,” says Chip about technology like Toast Order & Pay, which is used at Cali BBQ and other places like Eats By Sam and many more of our favorite food s...
Social Media is an important tool for all business owners. But how do you make it easier to post content everyday? Our Clubhouse Roundtable Series dug into the topic of How To Make Social Media Effortless so we could brainstorm tips and content ideas to help make posting to social media easier to do. https://youtu.be/_ospbYZ710w ➤ Join the weekly Digital Hospitality Club room on Clubhouse on Fridays at 10am (PST). Raise your hand and take the stage during the open conversation to have your voice heard. Don't have Clubhouse? It's free and easy to sign up. Just download the app on your smartphone and signup like you would any other social media profile. Sign up for Clubhouse at https://www.joinclubhouse.com. What topic should we discuss next week? Let us know in the comments or email the Cali BBQ Media team at firstname.lastname@example.org. How To Make Social Media Easy — You've got to build this into your life, but it does not have to be all consuming," Troy Hooper said in the Digital Hospitality Clubhouse room. "You do not need 15 platforms. You do not need to dominate on all of them. You need to get started by pulling your phone out..." As proven by our guests on Digital Hospitality you don't need a production crew or fancy equipment to grow an audience on social media — you just need a story to tell and your smartphone. "You don't need a fancy camera. You sure as hell don't need fancy lighting," Troy continued. "You can tell big pieces, little pieces, things about tomorrow, things about your origin. The content never ends." When you focus on only trying to get the largest follower count possible or view numbers, you're missing the point. Not everyone will get millions of followers (and those numbers you see are often artificially inflated anyway). "I think when you start focusing on growing as much as possible or you're comparing yourself to other people, it becomes more of an effort," shared Corey Nelson, content producer for Best Served Creative. "That's a hard thing for people because they want to quit when they see that they're not hitting those numbers or are not growing as fast as they would like." Greg Rempe from The BBQ Central Show has been working for years to grow a passionate and engaged audience online. "I love my audience," he said while admitting that, "I'm not happy with how quickly I grow. "I might not have 125,000 followers on Instagram, but when I post, I do get a large percentage of engagement from my audience, which to me signals that there's a little bit more buy-in from my folks... so at least my fan base seems to be engaged." Change Your Social Media Mindset — When you're stuck in the mindset of only wanting to get more followers, you're missing out on the potential joys and benefits of social media, which is to be social. "We really need to honor the followers that we already have and show up for them because they want to know more," said Elizabeth Doss of Izzy Ink Studios. "They want to see you. They want to remember you." One way to make social media effortless is to focus on quantity over quality. Online more is often better. That's because they more places you show up, the more places followers can find you and your message. "You can create a habit for yourself by doing quantity," Stover Harger III from Cali BBQ Media said in the Clubhouse conversation. "And we know that social media needs to be a habit. Or else, let's be honest, we won't do it." "I'm always at my best on social media when I'm doing it every day and I'm thinking about it every day." *** MORE CLUBHOUSE CONTENT: How To Become Your Own Media Company | Best Served Podcast + Cali BBQ Media on Clubhouse | DH112 Crowdfunding Marketing and Promotion Tips from an Expert | Clubhouse Digital Hospitality Club Cal Ripken Jr. of Clubhouse | Guy Clarke (Restaurant Marketing Consultant) | DH102 STAY INVOLVED | ASK FOR HELP | GET INVOLVED
Mandi Graziano has lots of Sales Tales and lessons to share after living the hustle herself. Business and sales coach Mandi Graziano is our guest on this episode of the Digital Hospitality podcast, where she shared stories and lessons about sales, writing a business book, digital marketing, and much more. Learn more about Mandi Graziano at https://www.mandigraziano.com. Mandi Graziano, author of Sales Tales Mandi Graziano was an author her whole life; she just didn't have the title. Always carrying around a journal, Mandi kept track of her observations in her everyday personal life and her blossoming career in sales. While building relationships and crushing quotas, the dream remained alive of writing the next great fantasy book based on a fictional character crafted from her imagination. However, a plot twist occurred: yes, Mandi was an author, but she was actually the hero in her own non-fiction story. “I ended up writing a fun business book instead,” smiles Mandi Graziano on the Digital Hospitality podcast. Mandi's first book, Sales Tales, tracks the trials and triumphs she has experienced in all her years on the job. SALES TALES BOOK: https://www.mandigraziano.com/sales-tales-book Hiring a writing coach and going through over 70 journal entries that detailed her clients, conversations and closings, she sought to bring the same sense of joy, curiosity and adventure she enjoyed in her personal reading to that of the often-dry business book world. “I wrote it because I really wanted to disarm the stigma of sales,” admits Mandi Graziano. “I believe so deeply that we all need sales in every part of our life — our personal lives and our professional lives." Professionally, this proves true for Mandi's peers who are incredibly acute analytically but may lack the messaging to sell themselves or their ideas. “I have great friends that are inventors and they are awesome at engineering,” begins Mandi, “But they don't know how to make a pitch. I've got great friends that are really good at time management, but they don't know how to say no, set boundaries or make a presentation. So, I wrote Sales Tales with all these different people in mind.” Just like a journal, Sales Tales is personal when it comes to revealing the details of Mandi's day from the real-life interactions to the vulnerable inner dialogue. “I share all the stories,” notes Mandi. “I share stories from people that I've worked with that I admire, and I share stories about bad clients. It's all to be as much of a sales advocate as I possibly can, because we need it. We've got to get comfortable with it.” More Stories and Lessons from Mandi Graziano: https://www.mandigraziano.com/post/that-time-i-found-a-new-client-by-watching-the-millionaire-matchmaker https://www.mandigraziano.com/post/chasing-olympic-torch-in-sanfrancisco https://www.mandigraziano.com/post/business-bed-side-manner This even includes stories about one of the most difficult parts of working in sales: getting rid of your own clients. “I tell deep, detailed stories about firing clients,” shares Mandi. “If you wake up with a gut pain because of a client or because of customer feedback from them, it's not worth it.” Always an advocate of preparation, Mandi's years of journaling put her in a place to write a book that serves its readers and creates a new lane for business books. MANDI GRAZIANO ONLINE: https://www.mandigraziano.com/ Now officially an author – as well as a public speaker, public speaker, conference specialist, hotel expert, sales professional and business coach – Mandi Graziano is sharing her story through Sales Tales while working on the sequel through living and journaling. A storybook ending, indeed. — Feature Article by Cali BBQ Media Writer Ian Stonebrook. Get in touch with Ian online @ianstonebrook. *** Mandi Graziano Sales and Business Coach Mandi Graziano is a sales and business coach.
Ole Hickory Pits is a legendary worldwide brand built by a legend in the industry. David B. Knight is our guest on this episode of the Digital Hospitality podcast where he tells his story of founding Ole Hickory Pits and helping it grow into a massive worldwide company that continually innovates to this day. https://youtu.be/AFN3LZchbxE ➤ MORE PODCAST EPISODES: https://calibbq.media/podcast-episodes ➤ OLE HICKORY PITS ONLINE: https://www.olehickorypits.com/ David Knight and Ole Hickory Pits — When it comes to BBQ, few souls know the people or the business quite like David B. Knight. With almost a half century in the industry, David is the founder of Ole Hickory Pits and an elected member of the Barbecue Hall of Fame. Ole Hickory Pits manufactures and markets modern commercial, competition, and backyard BBQ smoker ovens, as well as barbecue tools, sauce and seasonings, and outdoor lifestyle products. Learn more about the history of Ole Hickory Pits at https://www.olehickorypits.com/about-us/ After opening up his own barbecue restaurant nearly 50 years ago to eventually pivot to manufacturing and selling his own pits, David Knight has put plenty of souls who live for the smoke in business. Our San Diego area restaurant Cali BBQ is built off Ole Hickory Pits. While the Spring Valley location has long fed families from the pits made and manufactured by David and his homegrown business, the new master smokehouse which is currently under construction will provide food, employment and education through the same pits. https://www.youtube.com/watch?v=JSwLeMDn-AQ “We've had two old hickory pits for 13 years that have built our brand,” Shawn Walchef noted on Digital Hospitality. “They built our business. We've done over $30 million in sales just using those two pits and now we've added three more pits in the pandemic and are building a master smokehouse.” While the San Diego multi-hyphenate is thankful for the pits and hopeful for the future, the BBQ Hall of Famer couldn't be happier. “Our favorite thing is to shine in reflected glory of the success of our customers,” admits David. After years of going door to door selling his pits, David has become not just a community builder with his pits but an entrepreneur in the food and entertainment industry. Becoming friends with the likes of Guy Fieri and helping all kindred souls with a love of the smoke who come his way, David has grown Ole Hickory Pits by keeping an open mind and extending a helping hand. In fact, in the last ten years, David has fed over nine million people hot barbecue as part of relief efforts that have devastated various parts of the United States. Even when times are tough, David Knight and Ole Hickory Pits are committed to working hard and empowering others. “It's personal and it's really a fun sort of business,” reflects David on a life in barbecue. “Warren Buffett said that the happiest man in the world is the one that dances to work every morning. Well, you can see me skipping down the sidewalk, going to the office, because I still enjoy it.” As expressed, the foundation of Ole Hickory Pits allows not just David to smile all the way to work, but plenty of other entrepreneurs the opportunity to possess the same spirit in the same space. This of course includes Shawn who is using Ole Hickory Pits to take Cali BBQ and Cali BBQ Media to the next level. https://www.youtube.com/watch?v=57N0IGa-HTs “We plan on having ten Ole Hickory Pits and building a media center around it,” begins Shawn, “So that we can teach other people around the world how they can build one location, a commissary kitchen, and then have these ghost kitchen micro-locations so that we can get more barbecue to more people. We can make a bigger impact on the world.” The ‘each one, teach one' ethos are fully embedded in the barbecue community and definitely are shown by the examples of those who have learned from David.
If you want to be selfless, you have to be willing to be selfish first. “I always say focusing on yourself is the least selfish thing you can do,” Performance Coach Brian Bogert teaches on this episode of the Digital Hospitality podcast. https://youtu.be/iy-zelTKfmU ➤ MORE PODCAST EPISODES: https://calibbq.media/podcast-episodes Brian Bogert Interview on Digital Hospitality — The inspirational leader (@bogertbrian) is all about the greater good whether it's as big as world peace or as simple as having a healthy relationship with your spouse. In order to be there for your family and your employees, says Brian Bogert, you have to be there for yourself. Being there for yourself means knowing who you are and loving who you are. Regardless of the scale of what success looks like, the solution is still simple: you. It may sound simple, but as we all know, knowledge of self can be as complex as it gets. Want to get more in tune with your true self? Brian Bogert has an easy exercise to start. “If you don't know who you authentically are, make two lists,” begins Brian. “One list with the things, people and sources of information that leave you feeling uplifted, energized, worthy, and in a flow state where you want to share it with the world. Then on the counter list, write the things, people, and sources of information that leave you feeling depleted, defeated, unworthy, absolutely fatigued and miserable.” Got your lists? Perfect. Now, simply focus on doing more of the list that energizes you and taking time and tasks off the list that drains and depletes you. The more you love how you spend your time, the more you will love and understand yourself. Once you have your lists both written down and in practice, Brian has another suggestion. This one isn't quite as fun, but it might be more important: embracing pain. Why would one ever want to embrace pain? The answer is to avoid suffering, which is chronic and much worse than acute, in the moment pain. Brian's broken down a few real-life examples to illustrate the importance. “We can embrace the pain of hitting the gym for 30 minutes a day,” Brian Bogert said, “to avoid not being able to play with our grandkids well into our 70s.” Fair enough. What's embracing pain look like in more intimate, in the moment, interpersonal relationships? “We can embrace the pain of a difficult conversation with a loved one or spouse,” begins Brian, “to avoid the suffering of being stuck in a loveless marriage that's going to end in divorce or being stuck in a marriage when you actually want divorce. We can embrace the pain of firing our top salesperson because they were the greatest cancer in our culture.” For Brian, embracing pain now means gaining freedom later. These examples are all hard to swallow, but easy to understand in their practice. Day to day, Brian is doing his best to move people by being an energized person himself. This means walking his talk in regard to living his list, embracing pain and focusing on who he is so that he can best help others. This proves true even at home. “Person first, marriage second, kids third,” Brian ranks in regard to the priorities he and his wife have set. This may sound controversial, but in practice it makes sense. “Then the kids see our example, our energy exchange,” notes Brian on his ability and his wife's ability to focus first and foremost on energizing themselves. “They see us have disagreements and they see the repair. They see when I've reacted badly in those moments or mom has and we repair with them. Damage will be created, but it's all in the repair that demonstrates our ability to move forward.” By being selfish in a healthy way, we can bring our best selves to our relationships, work and families -- especially when adversity hits. This has the power of making better lives for all involved all over. “I believe this is what's going to make the world a better place,
How would you like to turn your career into a vacation? Jay Jay Maniquis did just that becoming a digital content creator. Imagine spending the bulk of your 20s with the San Diego Chargers only to become an on-air personality. Such a second act trajectory has proven true for Pro Bowlers LaDanian Tomlinson and Shawne Merriman. It's also coming to fruition for Jay Jay. Having worked for the Southern California football franchise for 11 seasons, the San Diego State grad (and our podcast guest) had been capturing content for his home team for over a decade but had his eyes set on a bigger prize. “I wanted to be in front of the camera from the start,” admits Jay Jay Maniquis on this episode of Digital Hospitality. “My whole goal working in the NFL was to eventually become a website reporter, sideline reporter, or pivot to be a local news anchor.” In 2013, fate intervened with Jay Jay's path. https://youtu.be/bopaSeVcVSE Hear stories and learn lessons from Jay Jay Maniquis' journey of making a job into a vacation on this episode of Digital Hospitality, a Cali BBQ Media podcast. Let us know what you think in the comments. Let's talk! email@example.com Follow Jay Jay Maniquis and Jaycation Online — https://youtu.be/mrwVnaITw5M ➤ Subscribe on YouTube — https://www.youtube.com/c/Jaycation ➤ @jaycationtv on Facebook — https://www.facebook.com/jaycation ➤ @jaycationtv on Instagram — https://www.instagram.com/jaycationtv/ ➤ Jay Jay Maniquis on LinkedIn — https://www.linkedin.com/in/jay-jay-maniquis-5b77107 ➤ Jay Jay Maniquis on Sided — https://sided.co/jaycation In 2013, fate intervened with Jay Jay's path. Back in 2013, the Chargers were beginning the end of an era, soon ready to bolt from San Diego to nearby Los Angeles. While on vacation in Spain, Jay Jay suddenly realized it was time for him to make a move as well. “I was going on a morning run in Barcelona watching the sunrise,” Jay Jay recalls. “I wanted to share my travel adventures with the world.” At that moment, an idea was born. @JayCationTV would serve as the passion project to put Jay Jay in front of the camera and show the world what travel meant to him. He had found his calling, now all he needed was a good plan to pursue it. “I ended up going to Barcelona to teach English,” Jay Jay looks back. “But the real reason why I did that was because I wanted an excuse to start my YouTube channel. I thought, what better way than to start my YouTube channel then move halfway around the world and learn these new experiences and put them on my YouTube channel?” A risky move, but with high risk comes high reward. Taking a Jaycation — From that sunrise sprint in Spain, Jay Jay created his own vision for content with the birth of a YouTube channel. Despite all his experience behind the camera and longing to be in front of it, the transition took time. “It takes a while to build that confidence,” says Jay Jay on being on camera. “That confidence I have now? I did not have that back then. It was a marathon and I was in it for the love from the start.” After returning from Spain, the path to produce content continued for Jay Jay. Oddly enough, his desire to show San Diego the world came full circle in his new mission to show the world San Diego. “The silver lining is my channel blew up because of San Diego,” smiles Jay Jay. “I want to highlight all the San Diego businesses in a good way and bring them as much business as I can.” The Jaycation Best BBQ in San Diego YouTube video which featured Cali BBQ has had tens of thousands of views and has done a great job of driving traffic to the restaurant by driving engaged interested. • WATCH: "BEST BBQ in SAN DIEGO" — https://www.youtube.com/watch?v=8NvhQluXCCg&t=1524 https://www.youtube.com/watch?v=8NvhQluXCCg&t=1524 Today, Jay Jay is embarking on the same marathon, growing his channel through focused content and storytelling. Often,
Hailing from all corners of the country, Cali BBQ Media is combining low-and-slow cooking with sharp and strategic content creation. Led by Founder Shawn Walchef in San Diego the restaurant lead turned Digital Hospitality Host has assembled a team of writers, video editors, web builders and marketers to become their own media company and spread the good news about telling your brand's story online. Always one to collaborate, Shawn's Cali BBQ content team hopped on a video call and Clubhouse with Jensen Cummings' Best Served Podcast crew to talk tips on content creation in the digital age. https://youtu.be/Sv2gh6PIMVc So, what happens when two of the most forward-thinking teams in the food-meets-media space come together? Get the big takeaways on How To Become Your Own Media Company below and don't forget to subscribe to both the Best Served Podcast and the Digital Hospitality Podcast on YouTube and your favorite podcast app. ➤ BEST SERVED PODCAST: https://www.bestservedpodcast.com/ ➤ DIGITAL HOSPITALITY PODCAST: https://calibbq.media/podcast-episodes Strategy is Both Scheduling and Curiosity - Whether you're running a media company or running a restaurant, everyone on board needs to know what they're doing and when they're doing it. Setting up systems of scheduling is essential to success in any field. “If it's not on a calendar it does not exist,” says Andrew Parr of The Best Served Podcast. “It's got to be there.” Andrew knows this firsthand, often working with writer Sophie Braker on projects that position a podcast to live a month past its publish date. This same type of decided creation and promotion calendar is essential at Cali BBQ Media. “Think about what the most important thing you want to publish is and put it on a schedule," says Stover Harger, editor for Cali BBQ Media. “You have to have a schedule.” While schedules can feel like rigid constraints to some creatives, they're still essential for accountability and business success. Still, making meaningful content and spreading it out there in the best way possible is a sweet science that relies on interpersonal dialogue. “The ability to keep the lines of communication open, clear and flowing is the most difficult part of this entire process of being a media company,” admits Jensen. It also comes down to being curious enough to understand what's new and what's next. “Corey has a document where we are actively researching and understanding hashtags,” notes Jensen Cummings, a former guest on Digital Hospitality. “What are the hashtags within any series of shows that we do, any topic that we're focused on?” By understanding important hashtags, The Best Served Podcast can promote their content to an engaged audience and also get a gage on what type of content that audience wants next. For both Best Served and Cali BBQ, what's next is often understanding new mediums such as TikTok. “TikTok is a new platform and we're all figuring it out,” shares Stover. “Posting every day is important because it makes it a habit.” By creating content on the daily and scheduling ahead, your curiosity and your preparation can make for powerful stories that are even easier to find. Use Your Digital Tools - Every day, a new app launches with the ability to totally transform your business. At Cali BBQ, the team has been using a transcription service to better repurpose the conversations from the Digital Hospitality Podcast. “We use a service called Trint,” Stover beams. “They have a plan that lets you do unlimited transcripts. When you have a piece of audio or video, you just upload them and then it transcribes it and sends you a notification when it's done. It takes about an hour and it does a really good job.” Not only does the technical support of Trint turn content around faster, it enables creatives to make better content in faster fashion. “I've become a better writer by working with Trint,
Want to be good on camera? Media Coach Amy Scruggs knows exactly how. Two decades deep on TV, the country music recording artist and host of CNBC's Financing the American Dream has plenty of titles but even more experience. Acting as a media coach and author in her time off, Amy has mastered always being on by always being herself. “I love when people see me laugh too loud,” admits Amy Scruggs (@amyscruggsmedia) on this podcast episode. “I'm goofy. I'm honest about that because I'm a real person out there trying to make a difference as well.” https://youtu.be/CxyXfU-SkVs Amy Scruggs is our guest on this episode of the Digital Hospitality podcast where she dug into the skills and tips you can use to help you feel better about being the face of your brand online. It's important to tell your story online, but sometimes it's difficult to point the camera at ourselves. ➤ Amy Scruggs Media Website — https://www.amyscruggsmedia.com/ ➤ Amy Scruggs YouTube — https://bit.ly/youtubeamyscruggsmedia ➤ Amy Scruggs Instagram — https://www.instagram.com/amyscruggsmedia ➤ Amy Scruggs Facebook — https://www.facebook.com/Amy-Scruggs-Entertainment-1901247146756526/ Yes, Amy Scruggs is polished and professional but she's comfortable being human. Even as natural as that may sound, coming across as yourself on camera can be daunting even for those totally true to self. So, how did she get so good? Like a football coach, she studies the tape. “I watch everything back,” notes Amy in our podcast conversation. “If I lead an interview or I'm in an interview, I'm going to watch it back and ask, Was I authentic? Did I articulate? Did I ramble on? What are some of the things in those common mistakes that happen? "I'm willing to always go back in and dissect if I was showing who I really am and my passion in my heart. Watching the tape creates champions, and it's no different in our business.” Ask Amy, practice makes perfect and helps us sharpen our skills while accepting our insecurities. But what makes it all connect? Passion. “We all deal with insecurities,” begins Amy. “But when you get into the passion of what you're doing and you're why it resonates with people. And guess what? I'm resonating with you right now and I don't care what my hair looks like." All About Making Media — As an artist and a TV host, Amy Scruggs is all in on the media because it's her job to make it. However, Amy is also canny enough to realize that if you have a business then your job is also media whether you know it or not. Because of this understanding and experience, Amy has branched into coaching to help those looking to shine on screen just like her. “All industries, all professionals have that common thread of being comfortable in front of the camera,” Amy acknowledges. “Being able to articulate and share your message in a way that's going to resonate where it becomes a game changer. It's so common for people to not know how to do it — more common than people realize. Everybody thinks you're the only one that's not comfortable and that's just not the case.” This common problem amongst professionals and growing importance to create content has inspired Amy's coaching career and also made her an author. In October, her book Lights, Camera, Action: Media Coaching for Any Professional in Today's Digital World will be released on Amazon. The book is not just a manual for those looking to learn her skills, it's a push to prove just how much easier those skills are to master and how much further one can project their message in modern times. “When I started in the business industry in 2001, I was doing it with a flip phone and a wired earpiece,” laughs Amy. “What we have now is a privilege. If we see it as a privilege, a joy and an incredible opportunity that no one in the world has ever seen before, we should start taking some of those nerves down, don't you think?” She has a point.
You never know who you'll meet on Clubhouse. Case in point: Manvir Singh Anand. “Your vibe attracts your tribe,” believes the food business expert, serial entrepreneur, and bestselling author. Watch and learn more now on this educational episode of the Digital Hospitality podcast, a Cali BBQ Media production. https://youtu.be/0PGnqpQV744 ➤ Manvir Singh Anand — https://manvirsinghanand.com/ ➤ Follow Manvir on LinkedIn — https://www.linkedin.com/in/manvirsinghanand ➤ More Digital Hospitality Episodes — https://calibbq.media/podcast-episodes Based in New Delhi, but now connected with Cali BBQ Media thanks to the power of the internet, Manvir Anand may be many miles away from us, but he certainly runs with the same tribe. Having amassed success in the catering, coaching and event space, Manvir's curiosity led him into our weekly Digital Hospitality Friday conversations on Clubhouse. By the following Monday, Manvir was already appearing on our Digital Hospitality podcast. His love of storytelling and understanding of the ghost kitchen/ghost kitchen space made him a fast friend. “The cloud kitchen space is not about the location, location, location,” notes Manvir Singh Anand on Digital Hospitality. “It's about being within the five-foot radius of the customer and that's the power of it. That's why the economics of cloud space have changed completely. "That's why you can start your own restaurant from the comfort of your home, because you just need the requisite licenses.” To no surprise, this trend in the food space has only been sped up by the pandemic. “Everyone is a home chef now!” Manvir exclaims. “A lot of people lost their jobs. So, a lot of people had that shift towards micro entrepreneurship.” When it comes to ordering from cloud kitchens, Manvir recommends going with specialists, not generalists. How might you know who is who when making your choice? The answer is in that same smartphone. “I definitely believe in the concept of social proof,” begins Manvir. “It's all about Google. What does the algorithm tell me about you?” Big facts. So, what does that mean if you're running your own business or if you are in fact your own business? Step up your online footprint whether it's publishing content on your website or on your social channels. The juice is worth the squeeze. “What used to be a frivolous activity five years back, posting on Facebook or posting on Instagram, is now content,” laughs but acknowledges Manvir. “The stories we tell are the stories we live, and these are the stories which end up inspiring if not everyone, even one person.” When Manvir says this, he means this. Over the course of the pandemic, Manvir became a publisher on a larger scale due to quarantine closing down his events business. Penning his first book, Catering Your Way to Financial Independence, the new author from New Delhi found himself out of event work but atop the Amazon Best Sellers list. Not a bad pandemic pivot. “Writing this book was what was out of sheer unemployment,” admits Manvir. “I didn't know what to do with my life to be very honest.” For Manvir, creating content kept him busy when work was slow. It was not only necessary to maintain his spark during a tough time, it's something he found he enjoyed even if it wasn't his first trade. Based on his own success in this space, he strongly urges anyone and everyone to stay storytelling despite their reservations. “Whatever you create, think about it this way,” starts Manvir, “that even if ten years, 20 years or 30 years down the line, or even just ten days down the line, if you can look back on that point and say, ‘Yes, I did something and I'm proud of that,' or, ‘I had fun during my time,' it was worth it, right?” As an Amazon Bestseller, Manvir is proud of the content he created but prouder of the people that content has been able to help. Still, Manvir understands that to be available to others you hav...
Will Ford decided it was time to help others reach their dreams. The serial entrepreneur's latest mission? Launchboom. “At Launchboom we focus on everything that happens in preparation for the launch,” the crowdfunding expert said on the Digital Hospitality podcast. Watch the full interview now on our YouTube channel. https://youtu.be/F37OHM2zKEs “Through Facebook and Instagram advertising, we're trying to pre-sell the presale on Kickstarter, on Indiegogo, and we're able to do this by building lead funnels and reservation funnels.” Will Ford is a man not afraid to chase his dreams and share his tale of the tape. You'll learn a lot from this interview. Let us know what are some of your takeaways from the conversation in the comments or by emailing firstname.lastname@example.org. ➤ Launchboom Online — https://www.launchboom.com/ ➤ Will Ford on LinkedIn — https://www.linkedin.com/in/will-ford-6b48a94/ ➤ Subscribe to Digital Hospitality — https://calibbq.media/podcast-episodes While Kickstarter provides entrepreneurs the platform to bring their idea to market, the question is, how do you even know if there is a market? Rather than have the entrepreneur spend valuable time and money on making their idea a reality before knowing if anyone actually wants it, Launchboom does the legwork to market your idea to an ideal audience and build a buy-in before your presale. “It's just a smarter, safer way to validate demand and generate thousands of new loyal customers in a short amount of time,” says Launchboom President Will Ford. “When I say short amount of time, it's usually about a six to nine-month process from all the prep work to the live launch and then the continuation of that presale.” Yes, in the same time it takes a baby to pop out, Launchboom can have the consumer and campaign information to let you know if your baby of a business idea is ready for the market. LaunchBoom Approach to Crowdfunding — The LaunchBoom approach stems from devising a digital demand to know who wants your product before it's too soon or too late. “We create a ton of content at launch from studios here internally,” shares Will Ford on Digital Hospitality. “We'll create dozens of Facebook and Instagram ads towards specific audience groups that we think are the ideal customers. Then we spend a lot of our time micro-testing to find the ideal demand so we can really understand that customer to create the best offer possible so that we can create a ton of excitement before we launch a Kickstarter campaign.” What's the best-case scenario from all this intel? It's what Will likes to call the Launchboom effect. “We get entire campaigns funded within minutes because we've already created the engagement,” smiles Will. This unique approach to entrepreneurship comes from an understanding of online marketing and Will's own career building businesses. For those in the idea biz, Will can make your physical product pop in the digital world. “Products that generally perform super well through Launchboom are physical and tangible” notes Will. “Like hardware, food, goods, products like that.” Funny enough, Will does not advise using Launchboom with the same enthusiasm when it comes to innovating in the actual digital world. “I have a lot of people that come to me saying they want to launch an app or software development company and those deals are a lot more challenging,” admits Will. “Those generally don't check out and work that well.” For Will's new base of clientele, Launchboom couldn't have come at a better time. For Will himself, it's better late than never. “Before crowdfunding I was the guy who had the product,” recalls Will. “You had to go figure out manufacturing, how to put all this money and time and resources into launching that product. I'd better be right, because if I'm wrong, I'm the guy upside down before I even get started. I've been there before, and that's a tough place to be." "So,
Understanding the costs it takes to operate a virtual ghost kitchen is essential. Listen in on a Clubhouse roundtable discussion with hospitality veterans and restaurant thought-leaders to start breaking down the costs of a digital restaurant operation. Learn about the investments, tech, fees, and more needed to open a virtual ghost kitchen. https://www.youtube.com/watch?v=wtyUXNZp1dw Featuring: • Jensen Cummings - @chefjensencummings • Shawn Walchef - @shawnpwalchef @calibbq @calibbqmedia • Kyle Inserra - @kyleinserra @sabre.life • Andrew Parr - @andrewparrao • James Baxter - email@example.com Let us know what you learned or what you'd like to have us talk about next by emailing us at firstname.lastname@example.org. ➤ Cali BBQ Media updates: https://calibbq.media/blog ➤ Connect with Shawn Walchef: https://poplme.co/shawn-walchef ➤ What is Digital Hospitality?: https://youtu.be/p7BC2uX6jOQ Check out the entire Clubhouse Ghost Kitchen series on our YouTube channel (https://www.youtube.com/channel/UCMctYe4sqv9jxfmWmp0C2sw) and on our podcast page (https://calibbq.media/podcast-episode). Guide to Opening a Virtual Ghost Kitchen | Part 1: The New Digital Economy | DH106 Guide to Opening a Virtual Ghost Kitchen | Part 2: Building Important Business Relationships ➤ Jensen Cummings on Clubhouse: https://www.joinclubhouse.com/@jensencummings ➤ Kyle Inserra on Clubhouse: https://www.joinclubhouse.com/@kyleinserra ➤ Shawn P. Walchef on Clubhouse: https://www.joinclubhouse.com/@shawnpwalchef MORE RESTAURANT EPISODES: ► Don't Be Scared To Share Your Secrets Online | Kyle Inserra (Restaurant Growth Strategist) WATCH: https://youtu.be/L_-0nGRr0B4 ► Everyone is in the Relationship Business | Chef Jensen Cummings (Best Served Podcast) WATCH: https://youtu.be/2Mb0OL_jYOo ► Learn to Brand It Like It's Hot! | Phyllis Williams-Strawder (CKO Creator) WATCH: https://youtu.be/UZDAXQqeSus ► The Cal Ripken Jr. of the Clubhouse App | Guy Clarke (Restaurant Marketing Consultant) WATCH: https://youtu.be/i95g60wZkPw Subscribe to the Cali BBQ channel on Youtube and click the bell icon to get notified of new videos: https://www.youtube.com/channel/UCMctYe4sqv9jxfmWmp0C2sw Subscribe for Cali BBQ Media Updates Sign up for our email newsletters to get updates on our businesses and our lives. https://calibbq.media Email Full Name Email
Do you want to learn how to open your own Ghost Kitchen brand or Virtual Restaurant concept? Learn more in Part 2 of this 2021 Guide to Ghost Kitchens. https://youtu.be/T_q2FnYnRhY In this second part of a roundtable discussion series on the Clubhouse audio app, the expert Digital Hospitality panel and guests dig into what it takes to open a Ghost Kitchen or Virtual Restaurant. Who do you connect with to help you make your Ghost Kitchen dream a reality? Listen to the discussion about the new economy of food entrepreneurship in the digital age hosted by a panel of hospitality industry insiders. Featuring: • Jensen Cummings - @chefjensencummings • Shawn Walchef - @shawnpwalchef @calibbq @calibbqmedia • Kyle Inserra - @kyleinserra @sabre.life • Nili Poynter - @chefready • Will Stewart - @willie_wingz Let us know what you learned or what you'd like to have us talk about next by emailing us at email@example.com. ➤ Cali BBQ Media updates: https://calibbq.media/blog ➤ Connect with Shawn Walchef: https://poplme.co/shawn-walchef ➤ What is Digital Hospitality?: https://youtu.be/p7BC2uX6jOQ Check out the entire Clubhouse Ghost Kitchen series on our YouTube channel (https://www.youtube.com/channel/UCMctYe4sqv9jxfmWmp0C2sw) and on our podcast page (https://calibbq.media/podcast-episode). Guide to Opening a Virtual Ghost Kitchen | Part 1: The New Digital Economy | DH106 ➤ Jensen Cummings on Clubhouse: https://www.joinclubhouse.com/@jensencummings ➤ Kyle Inserra on Clubhouse: https://www.joinclubhouse.com/@kyleinserra ➤ Shawn P. Walchef on Clubhouse: https://www.joinclubhouse.com/@shawnpwalchef MORE RESTAURANT EPISODES: ► Don't Be Scared To Share Your Secrets Online | Kyle Inserra (Restaurant Growth Strategist) WATCH: https://youtu.be/L_-0nGRr0B4 ► Everyone is in the Relationship Business | Chef Jensen Cummings (Best Served Podcast) WATCH: https://youtu.be/2Mb0OL_jYOo ► Learn to Brand It Like It's Hot! | Phyllis Williams-Strawder (CKO Creator) WATCH: https://youtu.be/UZDAXQqeSus ► The Cal Ripken Jr. of the Clubhouse App | Guy Clarke (Restaurant Marketing Consultant) WATCH: https://youtu.be/i95g60wZkPw Subscribe to the Cali BBQ channel on Youtube and click the bell icon to get notified of new videos: https://www.youtube.com/channel/UCMctYe4sqv9jxfmWmp0C2sw Subscribe for Cali BBQ Media Updates Sign up for our email newsletters to get updates on our businesses and our lives. https://calibbq.media Web Site Full Name Email
The future of food and the future of hospitality is in your hand — the smartphone. In this first part of a roundtable discussion series presented on the Clubhouse audio app, the expert Digital Hospitality panel and guests dig into what it takes to open a Ghost Kitchen or Virtual Restaurant. How do you start joining the new digital economy? Do you want to learn how to open your own Ghost Kitchen brand or Virtual Restaurant concept? Find out in this podcast. Learn more in Part 1 of this 2021 Guide to Ghost Kitchens https://www.youtube.com/watch?v=wF9OobtldDc Check out this discussion about the new economy of food entrepreneurship in the digital age hosted by a panel of hospitality industry insiders. Featuring: • Jensen Cummings - @chefjensencummings • Shawn Walchef - @shawnpwalchef @calibbq @calibbqmedia • Kyle Inserra - @kyleinserra @sabre.life • Michellee Fox - @michelleefox • Katie Fisco - @chechefisco • Keshia Garza - @keshg Let us know what you learned or what you'd like to have us talk about next by emailing us at firstname.lastname@example.org. ➤ Cali BBQ Media updates: https://calibbq.media/blog ➤ Connect with Shawn Walchef: https://poplme.co/shawn-walchef ➤ What is Digital Hospitality?: https://youtu.be/p7BC2uX6jOQ Check out the entire Clubhouse Ghost Kitchen series on our YouTube channel (https://www.youtube.com/channel/UCMctYe4sqv9jxfmWmp0C2sw) and on our podcast page (https://calibbq.media/podcast-episode). ➤ Jensen Cummings on Clubhouse: https://www.joinclubhouse.com/@jensencummings ➤ Kyle Inserra on Clubhouse: https://www.joinclubhouse.com/@kyleinserra ➤ Shawn P. Walchef on Clubhouse: https://www.joinclubhouse.com/@shawnpwalchef MORE RESTAURANT EPISODES: ► Don't Be Scared To Share Your Secrets Online | Kyle Inserra (Restaurant Growth Strategist) WATCH: https://youtu.be/L_-0nGRr0B4 ► Everyone is in the Relationship Business | Chef Jensen Cummings (Best Served Podcast) WATCH: https://youtu.be/2Mb0OL_jYOo ► Learn to Brand It Like It's Hot! | Phyllis Williams-Strawder (CKO Creator) WATCH: https://youtu.be/UZDAXQqeSus ► The Cal Ripken Jr. of the Clubhouse App | Guy Clarke (Restaurant Marketing Consultant) WATCH: https://youtu.be/i95g60wZkPw Subscribe to the Cali BBQ channel on Youtube and click the bell icon to get notified of new videos: https://www.youtube.com/channel/UCMctYe4sqv9jxfmWmp0C2sw Subscribe for Cali BBQ Media Updates Sign up for our email newsletters to get updates on our businesses and our lives. https://calibbq.media Web Site Full Name Email
Popl is your new Digital Business Card. Why do you need new business cards? Because your paper cards are trash. We know, it's hard to hear. But don't take the feedback from us, listen to the case for the next generation of business cards from our Digital Hospitality podcast guests Jason Alvarez-Cohen and Nick Eischens, founders of Popl. Popl gives you the power to simply Tap someone else's phone to share anything — instantly. https://popl.co/ Our special guest host on this video podcast is friend of the-show Josh Palet (https://www.instagram.com/joshpalet) from JP25 Media. Along with our video crew from Rising Tides Creative, we drove up to Beverly Hills to Popl headquarters to connect with co-founders Nick Eischens and Jason Alvarez-Cohen. https://youtu.be/RJSf7Aeu2To What is Popl? — Popl is an NFC-based digital business card that makes networking paperless and efficient, changing the game when it comes to growing your leads and becoming your best. So, how does Popl work? “All I have to do is have a Popl tag on the back of my phone,” begins Nick Eischens (https://www.linkedin.com/in/nick-eischens) on their tech driven tag that looks like a sticker. “You get a push notification when tapped and it'll open right to my digital business card with my full profile.” ➤ Popl Website — https://popl.co/ ➤ Popl on Forbes 30 Under 30 — https://www.forbes.com/profile/popl ➤ Custom Branded Popls — https://popl.co/products/customs No longer do you have to carry a stack of bulky business cards – of your own or of others – that make your wallet look as cumbersome as that of George Costanaza. Rather, you can connect to future friends, clients or colleagues with the tap of a phone. This proves perfect for both business networking and interacting socially. “I choose which links I get to share,” Nick says of his Popl on the Digital Hospitality podcast. “So, if I'm going to a conference, I can switch over to my business profile and then immediately share my business links. Then say I'm going to the bar after the event and I don't want to share my LinkedIn, I can switch over to my personal profile and share my Instagram, Twitter and Snapchat.” POPL FEATURES: Share with anyone (even those without Popl) Instantly share your info, handles, payments, music, more. Works with iPhones and Androids You Can Use One Link for Everything Unlock more with Popl Pro — https://popl.co/pages/pro Building on the backs of giants, Nick Eischens and Jason Alvarez-Cohen are leveraging the power of the smartphone to make networking seamless. Thankfully, Popl works even without your new contact having the tag or the app. “With NFC, you can send a piece of data to a phone without that phone needing an app or product themselves,” explains Jason Alvarez-Cohen (https://www.linkedin.com/in/jasonalco) on the Digital Hospitality interview. "That's the beauty of Popl. I can be with ten new people who have never heard of the product and I can still share my data." Pretty sleek, right? Not only does it simplify shuffling a slew of business cards in your own pocket, it helps out for those all too familiar situations where you don't even have your business card on you. By making the most of existing space, Popl is saving space. “We realized the back of your phone is pretty valuable real estate,” notes Nick. “When does someone not have their phone on them? Never." "So, this space right here is valuable and people love customizing. Naturally we made that progression into branding and now that's a big portion of our business: custom products.” Not only can you have a Popl tag on your phone that shares all your pertinent links, contact information and social handles, you can make one with your own logo. Going Viral on Social Media — This DIY approach for Popl has proven right on the money with the next generation as they've grown their business through TikTok.
Ben Arnot has another Smoking Hot Confession to share — he's not scared to fail. That's because he nails it when it counts. The Australian barbecue educator, Smoking Hot Confessions podcast host, and self-taught digital media mastermind, was our guest on Digital Hospitality, where Ben Arnot shared stories and lessons about his digital growth, the business of BBQ, and hacks for Planning, Producing, Publishing, and Promoting your own digital media online. "The purpose of Smoking Hot Confessions is to help people improve their lives through the power of BBQ." • Visit Smoking Hot Confessions online : https://smokinghotconfessions.com/ • Follow Ben Arnot on Social Media @smokinghotconfessions : https://www.instagram.com/smokinghotconfessions/ • Check out the Smoking Hot Confessions podcast : https://smokinghotconfessions.com/shcpodcast/ • Meat N Fire Media Services : https://meatnfiremediaservices.com/ https://youtu.be/Tu059TPX0lY Ben Arnot on Digital Hospitality | Episode 104 Ben Arnot is everywhere it seems. As the host of the Smoking Hot Confessions BBQ podcast and one-half of the husband-and-wife Meat N Fire Media Services company, Ben's online engagement spans time zones, platforms, and language barriers. However, during the pandemic, he was stuck at home like everyone else. Sadly, it wasn't all good at home. “We hired this guy for a $15,000 job on our house and he was a complete con man,” recalls Ben Arnot on the Cali BBQ Media podcast. “It turned into a $50,000 job. We had to hire someone else to redo everything that he'd done.” Down on cash and with the world quickly put on pause, Ben and his wife Bree Arnot had an extremely difficult call to make. “We were in this situation of staring down the barrel of this giant mortgage and going, ‘OK, we either sell the house and move back in with my dad and try and find jobs somewhere else,'” begins Ben, “‘or we back ourselves, take stock of what we've got, see what can we do with it and double-down on ourselves.'” Arnot Family Goes All-In on Digital Skills: As you can guess by the people we have on this show, you already know what Ben did. Doubling-down on the work skills of him and his wife, they went full force into creating content and providing digital services. “I built this home studio that I'm sitting in now,” shares Ben Arnot. “And I started to do a bunch of different stuff while we were all in lockdown because we have quite a sizable community on Facebook.” @SmokingHotConfessions Social Media • Facebook: https://www.facebook.com/SmokingHotConfessions • Instagram: https://www.instagram.com/smokinghotconfessions • Pinterest: https://www.pinterest.com.au/SHConfessions • Twitter: https://twitter.com/bbqconfessions • LinkedIn: https://www.linkedin.com/in/benarnot ‘Sizeable' is a fair choice of words. Not only is the Smoking Hot Confessions Facebook group composed of 3,000 users, the group is incredibly active and engaged. This was true in a tumultuous 2020. Seeing his tribe in trouble, Ben Arnot dug deep to take care of his people during the pandemic by entertaining, educating and engaging online. “During lockdown, I really felt obligated to take care of this group,” Ben says. “I put a lot of time into that and I take care of a lot of the people. One of the things we did was a barbecue game show. Sitting here in the studio, I found this online platform that would allow me to type all these questions with a photo and multiple choice answers. I worked out how to stream that live and have people engage almost like Jeopardy. We did that every Friday for ten weeks.” Connecting to Communities Online: While the game show received rave reviews within his community, it was the post-primetime follow up that really revealed Ben's heart and healed. “After each one, we had a separate session that was not recorded, and it wasn't branded,” starts Ben.
Phyllis Williams-Strawder knows hot brands always leave a mark. That's why the creator of CKO Creator wants you to Brand It Like It's Hot! Check out this Digital Hospitality podcast interview with Phyllis Williams-Strawder to learn about her insightful journey from barbecue to branding, becoming an entrepreneur, communicating online, using Clubhouse, and many more stories and lessons from a tremendous thought leader. Learn More about CKO Creator at: https://www.ckocreator.com Connect with Phyllis Williams-Strawder on Social Media @CKOCreator: https://www.facebook.com/CKOCreator/ Follow Phyllis Williams-Strawder @CKOCreator on Clubhouse: https://www.joinclubhouse.com/@ckocreator One look at the LinkedIn profile for Phyllis Williams-Strawder and you'll find she's a brand coach, an author and a CFO. https://youtu.be/UZDAXQqeSus One conversation with Phyllis and you'll quickly find she's not a bullshitter. “I'm not trying to be mean,” Phyllis quickly asserts on the Digital Hospitality podcast. “I'm trying to get you to the place where you want to be. And so, you're going to get some tough love and we're going to get this thing done.” Pulling no punches, Phyllis's real talk and down to business demeanor is uncensored and unexpected. In a world of newly coined coaches and corporate speak, it may be more important than ever. See, Phyllis's "Ghetto Country Brand Strategy" work is exactly the kick in the ass almost everyone living in the 'fake it until you make it' fantasy world really needs. After a decade of running Bigmista's Barbecue in Long Beach with her husband, Phyllis learned the ins and outs of the hospitality industry and also the role she best plays in it. “This industry is broken from the inside out,” notes Phyllis. “There are a lot of people within the industry that love hospitality. They're all about serving people and they want to do that. They just don't want to do it for you.” Phyllis believes people want to work and they want to serve. What Phyllis realizes is that hospitality isn't just about being nice, it's about being honest. This honesty, service and loyalty does not stop with your customers either, it has to be felt and experienced by your staff just as much. Be True to Yourself: The starting point for this fluid flow of honesty and hospitality? Being true to yourself and knowing who you are. This means leaning into your quirks and letting the world love them because you do, too. “Let's roll out all your crazy and find out what works within your restaurant,” Phyllis advises. “When I talk about people's crazy it's about leaning into that. This is true especially in the restaurant.” CKO CREATOR — https://www.ckocreator.com/ In a world where everyone is so consumed with being perfect and polished they forget who they are and neglect who they're serving. On the contrary, Phyllis sees the ‘crazy' within an individual as the basis of their brand. Owning that human aspect may be scary in public or in the workplace, but it's what builds loyalty, love and relationship with your customers and your staff. “It takes a level of vulnerability and transparency in order to make sure that you're making that relationship when people come in and they actually come for you,” shares Phyllis. During her decade running Bigmista Barbecue with her husband, Phyllis owned her crazy even if she was still learning what her true strengths were. This could mean anything from arguing over Twitter with her better half to asking employees to handle certain tasks to ensure their marriage lasted another day. Still happily married and still thriving, Phyllis eventually learned that while she was good in the kitchen, she was great at the administrative side. “I do know how to cook, but my husband is so much better at it,” Phyllis says. “The more I started networking and getting in contact with people, I became the go-between with him and our staff because my h...
Restaurant Marketing Consultant Guy Clarke is the Cal Ripken Jr. of Clubhouse. Even in 2021, many of us are still weary of social media, especially when it comes to trying out the latest app like the Clubhouse drop in audio chat platform. Maybe the life of this week's Digital Hospitality guest Guy Clarke can change your mind on that. Listen, Watch, Read, and Learn with Digital Hospitality every week: https://calibbq.media/podcast-episodes https://youtu.be/i95g60wZkPw Episode Chapters — [0:00] Digital Hospitality podcast interview with Guy Clarke (@GuyEats239) [3:25] Why Sign Up for Clubhouse app? [5:26] Going Viral on Clubhouse [11:06] Hosting Clubhouse Town Halls [14:21] Meeting Wife on Twitter [28:33] Stay Curious, Get Involved, Ask for Help [33:09] Read the Room Online [43:23] Founding Sizzle Dining • Connect with Guy Clarke on Instagram @GuyEats239: https://instagram.com/guyeats239 • Follow Guy Clarke @guyeats and join the Restaurant Marketing Club on Clubhouse: https://www.joinclubhouse.com/@guyeats • Follow Shawn P. Walchef @shawnpwalchef and join the Digital Hospitality Club on Clubhouse: https://joinclubhouse.com/@shawnpwalchef • Subscribe to the Cali BBQ channel on Youtube and click the bell icon to get notified of new videos: https://www.youtube.com/channel/UCMctYe4sqv9jxfmWmp0C2sw As the founder of Sizzle Dining, owner of OneChipChallenge.com and a self-described ‘event person,' Guy Clarke's curiosity surrounding the digital world has literally been life changing. “I was actually a beta tester for Twitter,” shares his notes on the podcast about using social media. So, how'd that go for him? “I met my wife on Twitter!” shares Guy. Still married to his original online crush, the evolving event person with many passion projects in the food industry was surviving during the tough time that was the pandemic, but he didn't quite feel like he was thriving. Desperately missing the human interaction that fuels him, he considered checking out the latest app that was building a buzz, Clubhouse. Despite his early advancements in life launched by apps, the idea of adding a potential time suck to his already full plate wasn't quite appetizing. However, his hunger pains for interactions proved too loud. He downloaded Clubhouse. Instantly, Guy loved it. “If you're a sponge like I am, it's quite addicting,” he says. Playing around on Clubhouse for days, not quite knowing what he was doing, Guy would walk into rooms that ranged from intellectual topics tied to science to playful pleasures like comedy. Guy was here for all of it, but where were the rooms discussing his industry? “Nobody was really talking about restaurant marketing,” Guy recalls. “So, I started a room called, Is Cereal Soup?” If this is your first time hearing the title of Guy's debut room, you're probably having a tension headache debating just what Lucky Charms has actually existed as over the course of your life. If you keep up with the trends in tech and pop culture news, then this isn't your first-time hearing about Guy's first room. “It went viral!” Guy exclaims. “I had no idea what I was doing, I just invited everybody on stage and the conversation stuck with a couple hundred people screaming, ‘reset the room!' We had like a five-hour room and some famous people even came in. That got me hooked.” That five-hour room was an out of the park homerun on Guy's first at-bat. Since then, Guy has been killing it with consistency as we call Guy Clarke, the Cal Ripken Jr. of Clubhouse. Guy's also been killing it with curiosity. Intriguing titles like Onion Rings Are Just Vegetable Donuts – Fight Me and Bologna is Just Hot Dog Pancakes had Guy's following on the app approaching 4k followers. While the numbers impress, it's the purpose that propels Guy on his new favorite app. “I have talent, I have a voice, I can help,” realized Guy.
Josh House and Shawn Walchef may have been separated at birth. The Pickles & Bones Barbecue co-owner in Milford, OH and the Cali BBQ founder from La Jolla, CA may not have grown up in the same home, but they found each other in a familiar house just the same. “I'm a big podcast guy and I learn through listening,” says Josh House when he was a guest on the Digital Hospitality podcast in June 2021. “I've come to learn how valuable the audio form is, and I enjoy Clubhouse. It's a cool way to get a good group of people across the country together and talk about the stuff we're all thinking about.” Learn more about Pickles and Bones Barbecue at: https://www.picklesandbones.com/ Subscribe to the Cali BBQ YouTube channel and click the bell icon to get notified of new videos: https://www.youtube.com/channel/UCMctYe4sqv9jxfmWmp0C2sw https://youtu.be/ckbL2eLqZEw PODCAST CHAPTERS — [0:00] Intro to Digital Hospitality podcast interview with Josh House (Pickles & Bones Barbecue) [2:15] Using the Clubhouse App [8:46] The Importance of Mentorship [12:16] Opening Another Restaurant [17:09] Hospitality is Making Memorable Moments [23:27] Starting a Podcast as a Restaurant Owner [37:46] Mental Health Awareness [43:23] Connect with Josh House Building the Pickles and Bones Barbecue Business: Through the drop-in audio chat app Clubhouse, the two barbecue businessmen turned media mavens found each online and found out they had a lot in common. Both men work with their wives. Both men run their own podcast. Both men were raised in the kitchen. “I've been a chef my whole life,” recalls Josh. “Washing dishes and making pizzas when I was 14. I went to college and realized it wasn't for me and I fell in love with restaurants — every part of it.” In Ohio, Josh put in his time in the kitchen just as Shawn grinded it out on the operational side. By the mid-2010s, Josh was ready to expand past his executive chef status and start carving out a company of his own. “My wife and I purchased a food trailer,” Josh looks back. “We set up in a parking lot not far from our house as a side hustle on Sundays when I was off work. We did twelve Sundays in 2015 and got great feedback.” It didn't take long for Josh and his wife's food truck to become a brick and mortar location and a full-time endeavor. Pickles and Bones Barbecue became a staple of Milford, feeding the city and becoming part of its fabric. “Our goal was to establish ourselves as a pillar of our community,” Josh shares. “We give back to schools and any non-profit we can partner with.” In the time since opening, Josh and his wife have become credible in their community like any good neighbor. They are accountable, they are hospitable, they make great moments for others and they strive to get better every day. Getting Better at Running a Restaurant Every Day: The lessons Josh House learned as an executive chef set him up for the standard he and his staff adhere to today. “If you're paying $15 for barbecue from us, as a chef, it's no different than if you're paying $200 for a five-course tasting menu,” notes Josh. “Fine dining is really just attention to detail and not taking shortcuts. We never sacrifice quality for profit or convenience. We only use prime brisket; anything less we just won't serve it. I won't be able to sleep at night if I put out something that's inferior to our standard. We make all the sauces and all the sides. A lot of the cooks have been in fine dining in the past.” The proof is in the pudding, or rather the brisket, at Pickles & Bones Barbecue. Quality ingredients and added integrity are the secret sauce for a company embedded in their community. So is connection. Like Shawn, Josh knows that when it comes to connecting with the community, it's important to practice hospitality both in person and online. “When you see an extremely nice photograph?
Restaurant Owner Drew Glick is a Digital Media Machine. How did the owner of Max & Louie's New York Diner learn to Plan, Produce, Publish, and Promote his own business content online? He decided to Just Do It instead of Just Thinking About It. https://youtu.be/_GFBfoDP2ho PODCAST CHAPTERS — [0:00] Intro to Digital Hospitality podcast interview with Drew Glick (Max and Louie's New York Diner) [14:17] Jumping from Deli to Diner [21:05] A Very Sad Day [30:14] Abundance, Not Scarcity [39:14] Using Clubhouse for Business [45:39] Produce More Pillar Content [1:04:19] Social Shout-out to Pickle and Bones Barbecue • Learn more about Max and Louie's New York Diner at: https://maxandlouiesdiner.com/story/ • Subscribe to our channel and click the bell icon to see new videos: https://www.youtube.com/user/CaliComf... More Digital Hospitality — ► Mental Health Awareness and the Hospitality Industry: https://www.youtube.com/watch?v=VdVwi... ► How to Lead with Transparency and Communication | Jordan Boesch (7shifts CEO) | Digital Hospitality 097: https://youtu.be/h3JA2um7B3o ► Everyone is in the Relationship Business | Chef Jensen Cummings (Best Served Podcast) | Digital Hospitality 098: https://calibbq.media/chef-jensen-cum...
Take a deep dive with Shawn Walchef and Name Drop San Diego on all things Digital and Hospitality in this podcast episode. The San Diego Union-Tribune puts out a really good San Diego local podcast with the weekly Name Drop San Diego show, hosted by Abby Hamblin and Kristy Totten and featuring the people that make San Diego proud. READ MORE: https://www.sandiegouniontribune.com/name-drop-san-diego/story/2021-05-25/shawn-walchef-cali-comfort-bbq-digital-hospitality SUBSCRIBE TO NAME DROP SAN DIEGO: Apple | Spotify | Google | Stitcher Listen to this repurposed special episode and let us know what you liked and learned by emailing email@example.com or getting in touch with the Cali BBQ Media team on Social Media. Follow @calibbqmedia @calibbq @shawnpwalchef and slide into our DMs. https://youtu.be/Gbr8hDJiKTY Follow Abby Hamlin | Social | Email Follow Kristy Totten | Social | Email SHAWN WALCHEF INTERVIEW HIGHLIGHTS — The Barrio Food Hub: So we're very, very excited about the ghost kitchen opportunity and what we call it is ... our expansion into “friendly” ghost kitchens. So the fear that I have with ghost kitchens is that it's going to be kind of this gold rush for restaurant brands, and multi-unit concepts to go in and to serve food to third-party markets. You know, there's a lot of people now that are ordering on their phones, they're ordering on Uber Eats, they're ordering on Grubhub, they're ordering on DoorDash. So there's a huge market and a huge demand for people getting food how they want it. You know, no longer can we discriminate [against] having somebody that wants great barbecue to have to drive, you know, a half-hour from Escondido down to Cali Comfort on an NFL Sunday, wait an hour in line to get a table because you know the Chargers are playing the Raiders. And then maybe not have brisket because maybe we're sold out. Like we have to be better than that. And our whole goal with a friendly ghost kitchen is to describe the story. To let people know this is the heart of who we are. This is the brand. If you want to see the ribs getting smoked, you can go to our Instagram page, you can go to our Twitter feed. Like, this is all smoked today. Once we're out, we're out. But now we can bring that to another location and service an entire part of San Diego that we weren't able to service before. So you know, Barrio Logan's just an incredible community that connects us to Downtown San Diego, to National City, to you know, the community in Barrio Logan, to the Navy base, to NASSCO. I mean it's so many amazing people that now don't have to drive to Spring Valley to enjoy our brisket. They can literally go on their phone in order through Uber Eats and get it in 20 minutes delivered, you know, to their office building or to their place of work. Preferred style of barbecue sauce: To be honest with you, I'm less of a sauce guy. I'm more of a meat guy. More of a meat and dry rub guy. So we serve sauce on the side. We like to let people taste the smoke, taste the flavor, taste the meat. Obviously we love our sauce, but we're a little bit more dry. Best advice ever received: My grandfather ... taught me to stay curious, get involved and ask for help. Deciding to prioritize the digital experience: We do a weekly podcast called Digital Hospitality and we wanted to call it that because what we've realized kind of in our 13 years of being in business, failing, doing a lot of things wrong, doing all different types of marketing, learning social media, learning digital media, learning how to run our website, we've learned how important the internet is. We've learned how important the smartphone is, how important content creation is. And we know that all businesses, no matter what business you're in, needs to be digital. ... It's so important now in this day and age to be where people are, and people are on their phones, people are on these different apps.
Chef Jensen Cummings life in the restaurant industry began before he was born. The super chef turned multi-hyphenate has generations of kitchen prowess, management and hospitality in his blood. When it came time to turn pro in the family business it proved an instant fit for Chef Jensen Cummings (@chefjensencummings). “I started my career at seventeen,” Jensen Cummings looks back on this episode of the Digital Hospitality podcast. “I was just a punk kid who barely graduated high school and I found my people in the heat of the kitchen.” Watch the Full Jensen Cummings Interview on YouTube: https://youtu.be/2Mb0OL_jYOo • Connect with Jensen Cummings on LinkedIn at: https://www.linkedin.com/in/jensen-cummings-09b9894b/ • Best Served Podcast: https://www.bestservedpodcast.com/ • Best Served Creative: https://www.bestservedcreative.com/ • More Digital Hospitality Podcast Interviews: https://calibbq.media/podcast-episodes/ Finding Success in the Restaurant Industry: Ascending and arriving after finding his tribe, the kid turned cook was on a hot streak. In a matter of time, Jensen Cummings worked his way up the ranks and became a star in his space. “The fact that I could be great at something — because I never quite fit in anywhere else — was important,” Jensen Cummings shares. “The trajectory led me to James Beard Award winning places, I had my name in lights and lived that life for better or worse.” The ‘better or worse' part of Jensen's journey sheds a light on the dark parts of the service industry few want to speak on. Unhealthy schedules. Substance abuse. Sleepiness nights. Depression. Jensen found himself in the thick of the heat right when he was in the swarm of the spotlight like so many of his role models before him. “We went from being outcasts to being the cool kids,” Jensen looks back on himself and his peers. “We didn't quite know how to handle that. Everyone wants to talk to the chef, and it goes to our heads. I know it did for me.” Soon enough, it became apparent to Jensen that he had to break the cycle ingrained in him by the industry he was born into as it was also the same industry that could bury him. Reaching peak popularity and turning into leadership, Jensen's journey now running the show assumed new heights but also a more meaningful mission. “We become the establishment,” Jensen reflects on a chef's rise. “You die a hero or live long enough to become the villain. That plays out in my mind all the time. We are the establishment now and we have to recognize what we do with this opportunity and this responsibility today that's going to manifest the outcome for my two kids, for your two kids, for millions of people that we will never meet.” No longer just the byproduct of previous generations but the torchbearer for future families entering the industry, Jensen is all about changing the conversation and culture around mental health and company culture in the kitchen. The man who's had his name in the lights and once went seven years without a sick day now has his voice on Clubhouse and his Best Served Podcast as a beacon for health and help. Using his platform, Jensen isn't perpetuating the monster of celebrating 14-hour shifts, rather he's shifting the conversation on creating care and stability for his staff and his customers. “We need to start recognizing that we are in the relationship business,” Jensen Cummings states on the Digital Hospitality podcast. “We need to build relationships internally and externally to have any chance. The product is just the vehicle for that. My shift on the work side is so important because we devalue ourselves. We put up this facade of this tough guy and unfortunately parts of the business actually perpetuate that monster.” Slaying the same monster that had him living the industry lows for many years, Jensen is sharing lessons, giving game and trying his best to break the norms with every conversation ...
7shifts CEO Jordan Boesch faced every peer's nightmare in the spring of 2020 when he had to relieve dozens of beloved team members of their duties. Everybody wants the dollar signs and status associated with being a CEO. But nobody wants to be a chief executive officer when it's time to furlough 40 employees. “We had to tell the company that we had to lay off 40 people,” remembers Jordan Boesch on this episode of the Digital Hospitality podcast. Watch or listen to this Digital Hospitality interview with 7shifts CEO Jordan Boesch and let us know what you learned or liked from the conversation. The hospitality industry is rebuilding so it's a great time for restaurant owners and operators to improve their employee management systems. 7shifts promises to help restaurant management improve long-term performance and profitability with a data-driven digital approach to its labor management platform. • Learn more about 7shifts at: https://www.7shifts.com/about • Book Jordan Boesch (CEO/founder) for a Speaking Engagement at: https://www.7shifts.com/jordan-boesch • Visit https://calibbq.media/podcast-episodes for more interviews and articles. Email the Cali BBQ Media team at firstname.lastname@example.org https://youtu.be/h3JA2um7B3o Company Culture of Transparency, Honesty, Feedback — Overcome with sorrow, there was no way to right the wrongs of how the pandemic decimated Jordan Boesch's technology company built for helping restaurants with their scheduling. With major roster cuts made at a moment's notice, one would expect employees – both furloughed and retained – to be heated. However, after the cuts, Jordan's phone began blowing up not with rage, threats or venting, but actual praise and gratitude. “The outpour from not only existing staff,” Jordan discussed on Digital Hospitality, “but staff that were furloughed, to me personally, was just like, ‘Hey, Jordan, totally understand. I'd love to come back as soon as you guys will have me back.' "So many people were like, ‘Hey, I'll wait. I don't I don't care that I was furloughed, I want back in the company.' We got a lot of messages and support from existing employees that said, ‘You guys handled that better than any company that would have ever handled the situation.” By creating a culture at 7shifts built off of transparency, honesty, feedback and betterment, Jordan Boesch's team trusted that the tough decision was made with love and reflected reality. This is because it was. How to Attract the Best Talent — While Jordan Boesch was still surprised at how well his staff responded to the difficult decision he chose to make, he felt his unlikely situation and even more unlikely outcome was a sharing moment to help others. Shortly after the furloughs, the tech CEO published a Medium article about how to handle layoffs due to the COVID pandemic. Check out the detailed 7shifts strategy document for layoffs that was shared by Jordan at: https://docs.google.com/document/d/1OV_G0CDS_fGCZFBpJWttVYO7LrRdxdJAwxxGtn0XDQE/ Not only did sharing his thoughts and strategy help his peers in need during a tough time, it attracted talent to his network by putting out his perspective. “It's a good mechanism to attract what you want to attract,” Jordan noticed on the response from his Medium post. “If you want to attract the best software engineers to your company, you open source. [In this case] I also wanted to attract other CEOs that I can collaborate with and that I can learn from at the same time. It's a mechanism to attract great people that you can continue to learn from.” 7shifts gets $21.5 million investment from EHI — Enlightened Hospitality Investments (EHI) growth equity fund, managed by influential restaurateur Danny Meyer, invested $21.5 million in 7shifts during a Series B funding round, joining other investors. Danny Meyer is CEO of Union Square Hospitality Group which uses 7shifts at its bars,
On the surface, Ryan Grilz and Danielle Grilz fit the bill of a Power Couple to a T. However, the term ‘power couple’ generally denotes a romantic union magnified by the individual's combined influence and earnings. The young and attractive husband and wife duo of Ry & D (Ryan and Danielle) naturally project the textbook image of the picture perfect partnership with pull, making the most of modern media with backgrounds in fitness and music, respectively. While #relationshipgoal aesthetics and dream industry endeavors back the power couple stereotypes, it’s not gym gains, financial success or likes that prove their power. The power of Ry&D comes from vulnerability and uplifting others. https://youtu.be/Ywi5zagavQA Ryan Grilz and Danielle Grilz interview on Digital Hospitality: Ryan Grilz and Danielle Grilz were guests on the Digital Hospitality podcast where Ry&D opened up about their journeys, gave advice on life and business, and shared tips and strategies for social media marketing and digital content creation. GET IN TOUCH WITH RY AND D: The Ry&D Show on Instagram — http://instagram.com/theryanddshow Ry&D Enterprises on LinkedIn — https://www.linkedin.com/company/the-ry-d-show/ Ryan Grilz Links — https://linktr.ee/ryangrilz Danielle Grilz Links — https://linktr.ee/Danielleld08 “I had to deal with very, very bad situations such as a gun to my head,” recalls Danielle on her traumatic past. “That's where I felt inspired to want to help others.” For Danielle, a difficult dating history plagued by domestic violence led her to be an advocate in uplifting women. Spiritual healing and her own divine path led her to Ryan, a once undersized kid suffering from multiple sclerosis who later became bodybuilder big but not without baggage. “I feel like I'm 90 years old,” notes Ryan on the aftereffects of using performance enhancing drugs at a young age. “My body hurts, every joint hurts, I’ve had two shoulder surgeries, my back hurts and my knees have been blown out. It's awful and when I look back at what inspired me to do that is why I'm an advocate of doing things correctly and understanding the risks.” Sharing Stories Online to Help Others: In January 2019, the power couple who spent much of their lives feeling powerless started The Ry&D Show as a way to share their story and help others. The pair pride themselves on helping others find their own self-worth and confidence through holistic practices, relationship coaching and modern media. For Ryan, putting himself out there in the digital world was not easy whether it was personally or professionally. “I’d never made a Facebook in my life,” laughs Ryan Grilz about his early social media experience. “I'm thirty-one years old and I've never made one. I never was on social media and I thought only about doing business with people in person. Then life changed last year, and we really cranked up our digital media presence and aligned ourselves to the right marketing individuals. The floodgates are open because there's no way, especially with the light in the landscape of COVID, to be able to do what we can do without social media.” Despite success in professional endeavors and the support of a loving wife, Ryan’s hesitancy to put himself out there online was much like the rest of us. “I didn't have the confidence,” admits Ryan. “Or I thought someone did not value what I had to say. So, that's important for anyone out there that is apprehensive or thinks that what they have to offer is subpar to someone else. You're wrong. What everyone has to say, whether celebrity, A-list or athlete or just someone that is a typical startup in any town in the world, you have something to offer and people can resonate with that.” By being vulnerable, sharing his story and not second guessing himself, Ryan has been able to grow more comfortable in a space he never even understood. For him and Danielle,
Kyle Inserra is both a commercial real estate advisor and a media mogul. To become the latter, he had to risk the former. “Everyone's coming from this fear mindset that you're giving away too much,” Kyle Inserra explained about sharing information on the Digital Hospitality podcast. “They don't want to say anything. "The ability to connect with folks digitally and give out information has been a huge thing for me.” Huge indeed, and even more so — different. Yes, most people in Kyle’s buttoned up, bottom line-oriented industry are not into giving out secret ‘code’ – especially not on social media. https://youtu.be/L_-0nGRr0B4 Kyle Inserra on Digital Hospitality Podcast: Kyle Inserra is a Restaurant Growth Strategist and Commercial Real Estate Advisor who is also host of The National Restaurant Owners Podcast. The entrepreneur was a guest on Digital Hospitality, where he discussed publishing content online, digital marketing, the changing real estate and restaurants industries, and leading with truth, numbers, and goals. Visit https://taplink.cc/kyleinserra to learn more about Kyle Inserra. While Kyle's competitors are keeping intel close to their chest and operating on the old guard, Kyle is creating content on Tik Tok as an effort to empower the next generation of restaurant owners looking to understand both sides of the business. “I focus on giving it all away to the point where I have these crazy notebooks of little ideas that I get because there's so many little things that come to mind,” shares Kyle on his approach to teaching on Tik Tok and other social platforms. “You want to share with folks who are really good at running a restaurant but make bad real estate decisions or bad partnership decisions.” This is because as a commercial real estate advisor, Kyle views restaurant owners as his partners, not his tenants. He realizes by revealing the ins and outs of what he does in real estate that it allows future clients to better establish their footing so both sides can succeed. For better or for worse, not everyone in his industry is catching up to speed. “With all due respect to my fellow brokers out there: you make my job easier when you don't do it,” laughs Kyle. “I can shoot you a link to my YouTube video or a site tour or a market update. I'm at a distinct advantage.” Over the course of the pandemic, Kyle’s content creating approach has challenged conventional thinking in his industry and offered him his own lane. As restaurants re-open and new owners and operators want to rent vacant space, Kyle believes it’s important for each side of the equation to let their guard down and be open. “Whatever your concept is, my advice to you is be completely transparent with the landlord,” says Kyle. “Starting with, ‘Here's what I do and I only need this much space. Can you do it yes or no?’ And to be honest, be aggressive with the rent.” Transparency is a two-way street. By Kyle leading with his truth, numbers and goals, his potential partners are more likely to do the same thing so that both parties can prosper. “Historically, restaurant owners don’t like to share their books,” Kyle notes. “They didn't need to. But it's in your best interest right now to show them.” While Kyle isn’t sharing books and bottom lines on his numerous social platforms, he is sharing his life and lessons at an impressive clip. For many professionals navigating the internet, drawing the line between business and play can be cumbersome. For Kyle, there’s no line. “At the end of the day you're building a business and a life,” says Kyle. “And my content is so intertwined. I'm excited to see what it looks like in twenty years.” In 2021, it’s looking good for Kyle. Posting and Connecting Online: Just recently, his open approach to posting his personal life led to a lead in his professional endeavors. “I've gotten a lead off of a picture with my French bulldog,
Dilip Rao isn't supposed to be here. Serving as CEO of Sharebite, the accomplished immigrant from a small village in India beat the odds not just for his ascent but also despite his blue collar upbringing. Dilip Rao is our guest on the Digital Hospitality podcast, where he talked about using business and technology to undertake the burden of social good. Watch on YouTube or listen on your favorite podcast player. https://youtu.be/fESGbEH6ino Raised in New York City and public school educated, Dilip Rao was not given the head start many of his high title peers were privileged to benefit from. Still, that’s not why he’s not supposed to be here. Years ago, the tech founder suffered a near death experience when he was thrown through the windshield of a car. At the time, Dilip was a successful investment banker that had already beat the odds and accomplished so much. Almost losing his life led him to ask himself questions he never considered. “Why am I here and what problem in society do I solve?” Dilip Rao pondered on the Digital Hospitality podcast. Soon after asking, his mission was settled. “I’m going to try to figure out how to solve a problem in society and extend this long arm of leverage,” proclaimed the reborn banker. This all led to the creation of his company Sharebite (https://sharebite.com/). About Sharebite: Sharebite is a "mission-driven food ordering platform built exclusively for the workplace." For every one meal ordered with Sharebite, one meal gets donated. Sharebite Online: https://sharebite.com/ Email Sharebite: email@example.com The Sharebite team was able to grow the business by 400 percent during the pandemic. Now the NYC-based food delivery platform company is planning more expansion as offices are reopening around the United States. The company recently launched Sharebite Stations, which is a post-COVID compliant solution for "facilitating contactless food delivery at offices." Sharebite also partnered with WeWork to install the Sharebite Stations at their Manhattan headquarters, and was able to donate 15,000 meals to feed hungry children through City Harvest of New York City. Stay Curious — Get Involved — Ask For Help Listen, watch and learn every week with us on the Digital Hospitality podcast. Let us know what you think of the show by emailing the Cali BBQ Media team at firstname.lastname@example.org. Catering to corporate clients with big budgets and big appetites, Sharebite delivers food to some of the most successful businesses in the game. For every meal ordered, a meal is donated to someone in need. “We wanted to create a for-profit business with a purpose and a core,” recalls Dilip Rao on Digital Hospitality. While the charitable for-profit business model has become noticed thanks to companies like Tom's, Sharebite is following in the footsteps of said footwear company to cure hunger domestically while leveraging the tech and revenue of major corporations. This proves powerful in the city Dilip was raised. “New York City is arguably one of the wealthiest places on Earth,” notes Dilip Rao on the podcast. “We're also home to roughly half a million kids that go hungry every single day. How is that possible?” This conundrum keeps Dilip up at night but it doesn’t keep him from working on a solution. Through his work with Sharebite, Dilip can leverage the power players in the corporate world he’s met through investment banking by connecting their capital to non-profits like City Harvest that share the same mission. “Our business model was predicated on taking that collective purchasing power of corporate clients and using that purchasing power to drive value back to society,” Dilip shares. Helping Small Businesses: For Dilip, Sharebite's mission to cure hunger is also about helping small businesses. This proved true when considering Sharebite’s social work within New York City during the pandemic. Just the same,
There's a lot of ways to find your business online. Sometimes it feels like there's too many digital doorways, right? Our Digital Hospitality Podcast guest, Marqii CEO Avi Goren, wants to help businesses be everywhere at once online. He co-founded the hospitality technology company to help create digital operational efficiencies for restaurateurs. https://www.youtube.com/watch?v=qPWgPDx1FF8 Managing dozens of digital touch points is a major pain point for restaurants and other operations that regularly deal with online ordering and reviews. Each online place a guest can interact with — and order from — your business is a doorway to your brand. For a hospitality business this is a pain point in need of a solution. What do you do when the Internet has created so many different entrances to your business, with each requiring regular maintenance and care? Enter Marqii. Marqii promises "menu management made easy." That means: Instant updates. Accurate information. Time saved. Marqii at Cali BBQ: Marqii was founded in 2016. Its headquarters are in the Greater New York Area. The Marqii Base service costs $74.99 per location. It gives the ability to update menus and location data on more than 75 different listings from one simple dashboard. That way when people are searching for your “food near me” on Google they are finding up-to-date, accurate information about your business. Now that we subscribe to Marqii’s Professional service ($119.99/month) our staff can quickly and easily update all of our published location information, and also has the power to monitor and respond to online feedback on Yelp and other review websites. That’s an important feature for us at Cali BBQ because engaging with our customers and responding to their concerns and compliments is a core pillar of our business. Most of the reviews Cali BBQ receives online are made on three places: Yelp, Facebook, and Google. Marqii combines the flow of reviews from all three of those websites into one place which our staff can use to respond to and monitor feedback. When your hours change or you have 86’ed a menu item you want to make sure all the places your guests can buy from you online are correct. And when someone has a legitimate gripe, you want to be able to listen and respond to it as soon as possible. Learn More About Marqii: Schedule a Marqii demo at https://www.marqii.com/demo/ Follow Marqii on social media: @getmarqii Email Marqii: email@example.com Digital Operations Efficiency With Tech: Marqii's tech promises to lead to an increase in efficiency with your digital operations. That's what we've seen at our restaurant Cali BBQ since we've implemented Marqii into our tech stack. Before we started using a menu management system, our restaurant managers used to have to log into many dozens of websites, taking many hours of tedious work, just to update a piece of information about our business, such as a link, a photo, or a menu item. Marqii helps us with management of online menus and online reputation, both of which in turn allow us to show up more in local searches, like when people type “Barbecue Near Me” into a search engine and we pop up on page one of the results. All you have to do is add or edit information and the system automatically pushes that change out to whatever platforms you want to be active on. Learn more about Avi Goren and Marqii by listening or watching this episode of Digital Hospitality. For more podcast interviews visit https://calibbq.media/podcast-episodes Digital Hospitality: A Cali BBQ Media Podcast — Can you recommend a technology that’s helped your restaurant? Email firstname.lastname@example.org to start a conversation. Visit the Digital Hospitality Blog (https://calibbq.media/blog) for our in-depth feature articles and behind-the-scenes looks at our business, our content, and our lives. E-mail the Cali BBQ Media team at podcast@calibbq.
America, Meat Dave! Dave Williamson is a man of many titles. Both a pitmaster and a podcaster, the personality known for his eclectic Meat Dave podcast is well seasoned when it comes to taking the heat and getting grilled. That is because our Digital Hospitality podcast guest Dave Williamson is also a traveling standup comedian. Dave Williamson is performing comedy at BBQ restaurants across the US — including here at Cali BBQ in Spring Valley — for his 2021 America, Meat Dave Comedy + BBQ Tour (Sponsored by Bear Mountain BBQ Woods). Tickets cost $15 advance online, $20 at the door (unless it sells out). Food and drinks are separate. GET TICKETS ONLINE for the America, Meat Dave Comedy x BBQ Tour stop at Cali BBQ in Spring Valley. The show will take place on Thursday, May 6 at 7 pm. The comedy performances will be a traditional stand-up show followed by an audience Q&A with pitmaster and podcaster Dave Williamson and the host from that venue. You'll also be able to chow down on some great barbecue. Comedy and Barbecue: “I loved making people laugh and making them happy,” reflects Dave Williamson on the Digital Hospitality podcast about his natural pathway to stand up comedy. Follow him on social media for updates @davewcomedy The man of many hats and interests found his passion for performing during his days working as a salesman. “I have very positive comedy. It's usually highlighting the absurdity of being a parent, but not bitching about being a parent and that was totally unintentional. It's just my point of view in life in general.” Dave’s good attitude and diverse interests have taken him around the country, sampling the best barbecue the world has to offer while entertaining audiences through his one-man storytelling on stage and his podcast conversations in between. Those conversations on his podcast have ranged from chefs that count Oprah and Barack Obama as clients to the hip-hop pioneers with a passion for the pit. The latter proves Warren G, an OG in the rap game who loves to grill. “I'm a big fan,” Dave notes on his podcast guest Warren G. So, when I found out he was a big barbecue head, I was like, ‘Oh, me and Warren are going to be best friends!’” As a comedian, Dave knows all good jokes contain truth. As a podcaster, he knows getting good guests is a balanced recipe of persistence mixed with a touch digital hospitality. “I sent out some media requests and I couldn't contact anyone to make it happen,” recalls Dave on his quest to book the G-Funk legend. “I even called in favors to some industry people and couldn't make it happen. Then I saw him posting on his social media that he was going to have a contest during the pandemic, a barbecue cookoff. So, 'If I can't get him to come to me, I'll go to him.’” Taking matters into his own hands by keeping up with Warren G on social, Dave entered the LBC rapper’s BBQ contest and as expected they hit it off. By putting himself in the game and using the social pathways digital media allows, Dave surpassed the PR contacts that weren’t helping and was soon cooking Pork Grenades with the “Regulators” rapper just like that. The cooking competition not only introduced Dave and Warren G, it provided the platform for great Instagram content as well as an amazing podcast conversation. For a go-getter like Dave, the free-flowing medium that is podcasting proves great for his varied interests and on-stage improv skills. “Before podcasting, most mediums, even the closest iteration, which is radio shows, were very formal,” Dave notes. “There's a format, you try to stay within it and there are constraints like time. But with podcasting, you could take so many liberties and the only necessity is that people will enjoy listening to it.” The Meat Dave Podcast: On the Meat Dave Podcast, conversation surrounding barbecue is always on the table. However, it’s not required to be the main course.
While Jim Trotter is too humble to call himself great, his resume proves he truly is that. From reading Sports Illustrated as a kid to writing for Sports Illustrated as an adult, Jim Trotter’s ascent as a journalist mirrors the lessons he learned as a young athlete. “I always say, great players don't want to be great,” starts Jim Trotter (NFL Media) on his return to the Digital Hospitality podcast in April 2021. “They need to be great.” Watch the full Digital Hospitality interview with Jim Trotter on our Cali BBQ YouTube channel: https://youtu.be/pG6Ngv-Dr2c https://youtu.be/pG6Ngv-Dr2c Jim Trotter's Career: Working for the likes of the NFL Network, penning Junior Seau’s biography and interviewing the likes of Steph Curry, Jerry Jones and other living legends, Jim Trotter’s career stats could put him in the sports journalism hall of fame. However, it all started like a prospect grinding in AAA ball. “I started my career in Muskegon, Michigan, which I had never heard of when I took the job,” recalls Jim Trotter. “I had never even been to the state of Michigan when I took the job.” Writing for a small newspaper in the Midwest, Trotter had the space to learn the game, make mistakes and find his voice. In the late ‘80s, Trotter would find feedback from his peers and understand his audience via letters to the editor. Over the course of the 1990s and 2000s, the journalism industry changed drastically. Fast forward 20 years into his career and now having risen to ranks of writing for Sports Illustrated, the landscape of journalism was going digital and never looking back. “Then, this would have been 2008 or 2009, I went out to New York for a staff meeting at Sports Illustrated,” Jim shares. “They bring in the marketing and promotion team and they start talking about wanting us to do more social media. In particular, they wanted us to get on Twitter. I'm not a big self-promotion guy so initially I was not interested in being on Twitter. I really didn't know much about Twitter at that time, that tells you how ignorant I was to social media.” As the story unfolds, Jim’s humility and dedication to the grind reveals a major reason he’s been so successful in his field. Furthermore, another key ingredient proves his ability to adapt. “The business is changing, the industry is changing,” Jim realized in that meeting. “I can either change with it and continue to progress or I can be a dinosaur and say, ‘Nope, I'm doing it the way I've always done it’ and sort of be left behind. I decided to get on Twitter.” 11 or so years into using Twitter, @JimTrotter_NFL has now amassed over 132K followers. He does not post to boast, staying true to himself and using the tool as a way to connect with his audience and remain on the pulse of the conversation. “For me, social media was just a way to keep up with the times and to stay relevant,” notes Jim Trotter. “When I came out of college in 1986, there was no Internet. Cell phones were as big as a phone book. The only feedback we could get was people writing into the newspaper. I don't do this for followers. I get the whole game of being an influencer, but I always say just be authentic and be yourself. And for me, I try to be respectful of the audience.” With an abundance of followers both individually and through his work for the NFL Network, Jim possesses a trusted and unique voice to discuss matters or sport and social issues to an engaged base. In his 30 plus years in the business, Jim has been able to craft a tone and perspective that is authentic to him that resonates with all those that read his work. However, like an athlete working on their game, they’re bound to start their ascent by mimicking those they admire before defining their own destiny. “The interesting thing about this business for young writers is that many times you try to emulate people that you like or respect in terms of how they write,” begins Jim.
John Royce Lynch, CEO of PCMA Private Client Lending, is not just a serial entrepreneur, but a case study for success. But how do you become a serial entrepreneur? Is it by birth, by circumstance or by hunger? “I come from very humble beginnings,” admits our guest John Royce Lynch on this episode of the Digital Hospitality podcast recorded from his office in Orange County. “I think life is as a proclamation of what you make of it, your circumstances and your surroundings are not a byproduct of your forever.” With one quote, John Royce Lynch has spoken to the opening questions with spirit and sharpness. Here's what John Royce Lynch wrote about his life and business journey online: "From very humble beginnings to running my own firms earning billions, this journey has given me a crystal-clear purpose, cause and belief: I work hard to inspire all to create the unexpected, so that unexpected becomes expected In my companies, innovative habits are sought, modern ways mastered, and zero complacency insisted on. To me, disruption lives in the roots of Exclusivity and Originality, not novelty. My appetence for helping others develop and grow is my true north and my ambition is beyond measure. This odyssey I call my life, complete with its flaws, has been well documented and shared – always will be. But above all, I’m driven to be a good father, husband and neighbor. Pretty unexpected huh?" *** You can learn a lot if you listen to this in-depth conversation with John the "Disruptive Entrepreneur" on the Digital Hospitality podcast. WATCH ON OUR CALI BBQ YOUTUBE CHANNEL: https://youtu.be/jNH8YFF7xeI Don't forget to always: Stay Curious, Get Involved, and Ask For Help. email@example.com LEARN MORE | John Royce Lynch http://johnroyce.com/ Why he created PCMA: https://www.mpamag.com/news/unintended-consequence-of-dodd-frank-has-left-a-1-trillion-gap-in-the-us-housing-market--ceo-246829.aspx Work/Life Balance: https://www.mpamag.com/poweroriginator/business-building/its-time-to-take-a-serious-look-at-your-worklife-balance-244102.aspx What is PCMA Private Client Lending? PCMA is the leading non-bank private client lending organization serving the needs of their mass affluent and high net worth clientele. They offer qualified individuals and institutions bespoke lending solutions across all major residential asset classes. PCMA is a diversified financial enterprise offering private client solutions through a direct to consumer and distributed retail business model. They strive to build trusting and enduring relationships by putting clients and professional partners at the center of what they do. PCMA headquarters are located in Orange County, California. (Bio from https://pcma.mortgage/) Email PCMA: firstname.lastname@example.org John Royce Lynch is Comfortable Being Uncomfortable: At a young age, John was exposed to what could be even if it wasn’t what was for him and his family. Getting comfortable being uncomfortable gave John the gusto to pursue professional surfing which he did out of college and into his early 20s. “I was fortunate enough to grow up in Orange County,” John notes despite a less than lavish early life. “It allowed me to get around ambitious living and get comfortable being uncomfortable. I grew up in a household that were laborers and union workers. None of them were entrepreneurs.” When catching waves and living out of a backpack had run its course, it was time for John to chase the life he saw as a child but eluded him on the day to day. The transition once again was humbling, but it once again offered an inside look at an outside world. “I got a job with my buddy who owned a window cleaning business and I got the opportunity to go into these beautiful halls,” recalls John on his first job after surfing. “As I got to know the clients, this osmosis thing began because prior to that, I didn't know those people.
The Restaurant Coach Donald Burns wants to be a little voice in the back of your brain to remind you: "you can do it" — if you try. Donald Burns (@therealrestaurantcoach) wants to help your restaurant not suck. The restaurant industry veteran, speaker, author, and coach, was a guest on our Digital Hospitality podcast where he discussed business coaching, mentorship, creating a good work culture, and more. The Restaurant Coach Online | https://www.therestaurantcoach.com/ More Digital Hospitality Episodes | https://calibbq.media/podcast-episodes/ As author of "Your Restaurant Sucks!" and the follow-up "Your Restaurant Still Sucks", Donald Burns has helped inspire many restaurant owners in the art of not sucking at owning a business. His third book "Your Restaurant Culture Sucks" is next. Those attention-grabbing titles almost didn't happen. Originally Donald dreamed up the less-exciting name for his book series: Restaurant Unleashed. His expert editor wisely guided Donald toward a better title for his first book, Your Restaurant Sucks. The non-sucky name came to him while recalling a conversation he'd had with restaurant owner who went on a rant about how: "My cooks suck. My dishwasher sucks. my bartenders suck. My hostess sucks. My managers suck. My location sucks. My guests suck." Donald Burns let him vent and finally sat back and responded, "You know, if your restaurant sucks, it's because you suck running it." Mic drop. "And he was a big guy. I mean, I'm 6'3'' and he was bigger than me. Probably outweighed me by 50 pounds. He got all intense. He was getting up to get ready to come over to the table. I'm like, this is it. Just tighten up my jaw; he's going to punch me right here." Then something important happened. Growth. "He sat back in his chair, and I'll never forget, he let out a deep breath. He goes, "you know, you're right. This is all my fault." And I said, "Alright, let's get to work." Guess what happened next? Donald said that exact same man who complained about everything sucking around him, did a year of coaching and now he has the highest profits he's ever made in his life. People will send Donald Burns messages complaining about the titles of his books, but his response is the same as it was to the restaurant owner we mentioned before. "Listen, if you're upset about the title of a book, your restaurant might suck." That's just what some business owners need to hear in order to grow and not suck. Schedule a Call with The Restaurant Coach at: https://www.therestaurantcoach.com/schedule-your-call The Restaurant Coach™ While there are many people who are restaurants coaches, there's only one official "The Restaurant Coach." Donald Burns trademarked the name 2008 after he saw the registered TM was wide-open to register. Even The Restaurant Coach himself has long had a business coach. Just like a therapist needs a therapist, even a coach needs a coach. Donald Burns' mission is to help motivated independent restaurant owners find success in the hospitality industry without having to give up their life to the business. "The foundation of any coaching program to me is culture," Donald Burns said on the Digital Hospitality podcast. "What separates the good restaurants from the great?" he asked. "To me, it is culture. And culture is created by the leader. "Culture flows down, it doesn't flow up and culture is created by you, the owner." But creating a thriving restaurant culture that doesn't suck (and actually succeeds, too) takes effort and introspection. "The ones who are most successful have actually taken this whole thing about taking culture seriously and they've taken an active role in creating their culture," Donald said about restaurant owners improving their business' culture. https://twitter.com/donaldburns/status/1002173528408551424?s=20 "I say your biggest job as an owner is to be a preacher,
Mike Bausch has a Pizza Empire State of Mind. To build an empire it takes an Empire State of Mind. Our Digital Hospitality podcast guest Mike Bausch is a Tulsa, OK restaurateur, world pizza champion, author, and thought-leader in the hospitality and pizza industries. He has spent more than 15 years building his pizza empire into much more than a multi-unit pizzeria chain. Like all good leaders, Mike wants to help others succeed, too. This summer Mike Bausch will be a keynote speaker at the Pizza Expo in Las Vegas. He also shares his insights about the pizza business in the Pizza Today column Mike's Monthly Tip. "Driven By Virtue. Crafted By Taste." - The Andolini's Standard Andolini's Pizzeria — which serves "Tulsa Style" food and libations — has been named one of the best and top rated pizzerias in the US by a number of publications including USA Today, BuzzFeed, CNN, and the Food Network. It's real craft food made by real people who really care about their craft. Mike Bausch wrote Unsliced: How to Stay Whole in the Pizzeria Industry, which was published in October 2020 by Lioncrest Publishing, the "elite publishing division" of Scribe Media. Writing a business book wasn't easy but it was a rewarding experience, Mike said. "It's also really, really damn hard to write a book while running a lot of stores and I pulled it off," Mike Bausch said about writing Unsliced. "It took a lot of hours... I think the audio book is the best way to experience the book, because any time I have a joke or I'm trying to put emphasis on the right syllable, you get to experience that and know what I'm trying to say better. And it's a little bit more approachable." Here's the Unsliced book summary from Amazon.com: If you own a pizzeria, you know something most people don't: the pizza business is more cutthroat, stressful, and multifaceted than Wall Street. Every day is a constant struggle to manage overhead, attract loyal customers, stand out from the pack, and keep your employees motivated. Running a pizzeria is hard. But it doesn't have to be as hard as you think. Unsliced is THE resource for elevating your pizzeria — from managing staff to mindset, marketing, and everything in between. Industry leader Mike Bausch explains how to make your restaurant unique and in demand based on his twenty years of experience. You'll learn how to build systems that will help you boost your sales and keep your sanity. And you'll discover time-tested protocols that will protect you and your restaurant. It's hard not to get discouraged in this business. But with the right perspective, smart systems, and hard work, your restaurant can thrive. As you'll learn when you dig into this podcast, Mike Bausch is a rock star and we're lucky to have him on Digital Hospitality. What did you learn from this podcast episode featuring Mike Bausch of Andolini's Pizzeria? Let us know @calibbqmedia @calibbq or @shawnpwalchef on social media or by emailing the Cali BBQ Media team at email@example.com. About Mike Bausch: Mike Bausch's restaurant Andolini's Pizzeria is a top 10 pizzeria in the USA, according to TripAdvisor, BuzzFeed, CNN, and USA Today. Andolini's began in 2005 and has grown to five pizzerias, two gelaterias, two food hall concepts, a food truck, and a fine dining restaurant by 2019. Mike Bausch is a World Pizza Champion, a Guinness Book world record holder, and a writer for Pizza Today. Mike is part of a Marine Corps family who has lived across America from New York to California. Mike calls Tulsa home and lives with his wife, Michelle, and son, Henry. Andolini’s Pizzeria Awards — Tulsey Awards Restauranteur of the Year Urban Spoon #1 Tulsa Pizza Tulsa World Best Pizza Oklahoma Magazine Best Pizza Journal Record Fast 40 business Top 10 Restaurant Trip Advisor Follow @andopizza on Social Media Stay Curious, Get Involved, Ask For Help
Sit in on a 2021 business coaching call with Cali BBQ Media Founder Shawn Walchef and his mentor David Meltzer. *** On this special episode of the Digital Hospitality podcast, the mentor/mentee talk shop about season 1 of David Meltzer’s competition reality show, 2 Minute Drill and our $5,000,001 Cali BBQ Media pitch on episode 8. Making the television show was a memorable learning experience for both contestant and host. "I think the nicest thing is that we were able to create something that people enjoyed as a pilot and it really paid off and the improvements will be exponential." "I'm not a game show host, so all that bullshit I hated that made me cringe," David Meltzer said about his time hosting the first season of his 2 Minute Drill TV show. Next time around, the mentor to many knows exactly how he will improve the process. Life and business is all about learning and adapting. Want to learn more about stage theory, media distribution as amplification, the Mona Lisa as DaVinci’s Bat-Signal — and most importantly — content, access, and mediums? Then listen in on this business coaching call with entrepreneur and our mentor as he recaps his experience making and distributing a reality television show. You can find 2 Minute Drill on Amazon Prime Video, on Bloomberg TV, on YouTube, on Instagram, and many more traditional and non-traditional distribution platforms. To Meltzer, it doesn't matter where you engage with his content. It only matters that you're finding it and learning from his lessons. "I lived through the era of understanding there's only three things you have to focus in on: content, access, and mediums." "And the one thing that means the most out of those three things, content. Throughout history, content is king, throughout history, frequency matters, so whether you're Michelangelo or DaVinci, the reason those resonated with so many people is it has a frequency that is strong in his signal carrying to a larger spectrum," Meltzer said about creating content to resonate with the world. "Trust me, when Da Vinci painted that painting, he had no idea that billions of people would see it one day, but it carries that frequency." Check out our 2 Minute Drill recap episode of the Digital Hospitality podcast with David Meltzer because it has everything: Dave drops some Meltzer wisdom, Shawn makes a good ask of his mentor, and you Digital Hospitality podcast listener can essentially sit in on a business coaching call. https://youtu.be/I-vEqmAr1KQ Learn more about the $5 million (and $1) pitch on 2 Minute Drill at https://calibbq.media/blog/new-pitch-show-2-minute-drill-david-meltzer-bloomberg-tv-amazon-prime-video/ What is the 2 Minute Drill television show? If Shark Tank is a hot seat, then 2 Minute Drill is trial by fire. Every episode of the business-themed reality show features four entrepreneurs who get exactly 2 minutes to pitch to show creator David Meltzer and two guest judges for the chance to win $50,000 in cash and prizes. Get ready for a bigger and better Season Two of 2 minute Drill! Which will feature more behind-the-scenes content about the entrepreneur contestants…aka more stories and lessons. Learn about how to audition for 2 Minute Drill season 2 at: https://dmeltzer.com/pitch/ — Podcast article by Tony Brown, Cali BBQ Media Digital Hospitality Specialist. Connect with him on LinkedIn at https://www.linkedin.com/in/t-brown-pdx/ About David Meltzer: David Meltzer is the co-founder and former CEO of Sports 1 Marketing, where he utilizes his relationship capital and situational knowledge to secure diverse business opportunities for clients and partners. He has spent the last 25 years as an entrepreneur and executive in the legal, technology, sport, and entertainment fields with expertise across many industry verticals. David launched his career in sports at the world's most notable sports agency,
The first time marketing maven David "Rev" Ciancio married a couple was on stage at a GWAR concert, the iconic heavy metal band known for their outrageously obscene stage show. "As part of the finale, I pronounced them "Scum and Maggot," they then took the bride and the groom and fed them to the meat grinder underneath the drummer and then fed me to it," recounted Rev Ciancio, a branding and marketing expert (who was ordained online by the Universal Life Church), about his fascinating career path on the Digital Hospitality podcast. "So my mom was real proud that day." When Rev was ordained by the viral online church in the 1990s, people didn't realize the Rev that was now at the start of his name on legal docs and checks wasn't his real name. So they naturally started calling him by that moniker. "People just started calling me Rev and I went with it. I was like, OK, well, you know, my mother doesn't call me that. My wife doesn't call me that, but everybody else does." See? We told you Rev was a branding expert. Digital Hospitality Podcast Featuring Rev Ciancio: Before founding Yeah! Management in 2009, which consults with hospitality businesses about how to market with best practices, Rev Ciancio previously he had a career in the music business. He then successfully shifted into hospitality, food and beverage marketing. Along his inspiring path Rev has evolved himself and his career to adapt to the changes around him. Now he wants to help others on their own path. "I like to tell people I failed at owning a restaurant, but I got really good at marketing one," said Rev Ciancio on our Digital Hospitality podcast about co-founding and being chief of marketing for the Idle Hands Bar in New York City from 2010-2016. "And so I dedicated the rest of my career to helping other restaurants be as good as I was at marketing a restaurant." *** Some of his many areas of expertise include: Hospitality Marketing Digital Marketing Influencer Marketing Localized SEO Methods Marketing Technology Brand Engagement Social Media Marketing Web 1.0 to Web 2.0: Rev has worked online since the early days of the Internet and has personally experienced the major shifts from Web 1.0 to Web 2.0 and beyond. He is on an important mission to help restaurant businesses and others learn the necessary digital skills to be a thriving online business. "I like to joke that for years, customers have been on their iPhones and now restaurants are ready to be on them, too," Rev said. Many years ago Rev had an 'Oh Shit! Moment' epiphany about his former Blackberry device: "I realized that I could literally create and write a whole blog from a mobile device." From then on he became more and more adept at publishing content online using the tools available to us all. "What am I going to put on Twitter and a blog?," Rev thought years ago before finding a huge (and hungry) audience online. "And I was like, 'oh, I'll start writing about hamburgers.'" David "Rev" Ciancio David "Rev" Ciancio is a Senior Marketing, Branding and Digital Strategist. He has 20 years of experience in digital marketing and business development, with specialities in hospitality marketing, content and local SEO. Rev has led many clients to new levels of success on local, national and international levels in the hospitality, financial service and entertainment industries. He is also former agency owner and a former bar owner in New York City. Rev Ciancio is also an “expert burger taster” and shares tips for hospitality and marketing on his Instagram @revciancio as well as his LinkedIn Profile. He is author of 6 Recipes for Restaurant Marketing Success, an ebook detailing best practices for restaurant marketing online. firstname.lastname@example.org LinkedIn Profile Rev on Instagram Rev on Twitter Rev on Facebook @funwithfries on Instagram
When Lunchbox Technologies CEO Nabeel Alamgir wants something to happen, he visualizes it. Before Lunchbox became a multi-million-dollar valued restaurant tech startup, Nabeel worked his way up the rungs of the hospitality ladder. To accomplish his dreams, he manifests his reality with visualizations to see each step. "I'm a visual thinker, a visual person," said the Lunchbox cofounder and chief executive officer on the Digital Hospitality podcast in his 2021 interview. Visualizing a goal — whether it's having the Lunchbox logo on a prominent building in the Manhattan skyline (above) or being featured on a magazine cover (below) — helps Nabeel understand the steps in between dream and reality. It also helps the inspiring leader explain his vision to his team. Visuals are key for some people to get what you're trying to say, just like storytelling is important for understanding information. "I will go ahead and create a cover with the title with the screens of the brand we want to sign," Nabeel said on Digital Hospitality about creating a Nation's Restaurant News magazine cover featuring Bojangles to help visualize a goal. "And I shared it with my team because I believe if you don't share your goals, how will my entire team know how to score?" "I feel like CEOs will often have something in their head and they won't share it with their entire team. I think that's so wrong because if we all know where the goalpost is, we're going to score." Nabeel is certain that the NRN magazine Bojangles cover he dreamed up will come true. "In three months it will happen because we're working really hard on it. In fact, I had my team go out to North Carolina, shoot videos and footage with Bojangles and with our app, and we've just sent it over to them. So we're going to win that deal." "And I will be very, very upset if we don't, because we work really hard. We go above and beyond for every single thing we do: our logo, our design, our branding, our customer service, our storytelling, everything really, really matters. And when you practice so much, you know how the game will play out." That's confidence right there. A confidence that has led to dream after dream being realized for Nabeel. "That's why we try to be transparent with our goals as well, even the short term goals." What is Lunchbox? The Lunchbox company is built by restaurateur for restaurants. It's clear that knowing the hospitality industry inside and out has inspired Nabeel and his cofounders Andrew Boryk, Hadi Rashid, and Mohammad Afzal to create a company that seems to truly care about the well-being of restaurant owners. LUNCHBOX ON CRUNCHBASE: https://www.crunchbase.com/organization/lunchbox-technologies NABEEL ON CRUNCHBASE: https://www.crunchbase.com/person/nabeel-alamgir Lunchbox provides a collection powerful digital ordering as well as marketing services and growth hacking solutions for restaurants. The technology company transforms brick and mortar restaurants into digital restaurants built for the technological now — and prepares them to adapt into the future. It has has received lots of positive attention for the ongoing mission to help transform the digital operations of restaurants — while relying less on third-party platforms. In 2020 Lunchbox Technologies Inc. raised $20 million in Series A funding. https://techcrunch.com/2020/10/28/lunchbox-series-a/ Lunchbox launched with Bareburger in March 2019. Since Bareburger starting using Lunchbox, the company reports a 22 percent increase in digital sales from their website. Bareburger — where Nabeel started his hospitality journey as a busboy and later as CMO — had 14 percent of their sales come from Web and App ordering before using Lunchbox. After Lunchbox, Bareburger has seen online ordering go as high as 36 percent of total digital sales. That's more money going directly from customers to the business actually making the food and not th...
Watch Sam the Cooking Guy show how to make 5 epic and easy recipes for toast LIVE for the company Toast from his home in San Diego. *** Toast Inc CEO Chris Comparato interviewed Sam Zien and Shawn Walchef for this Toast company call in February 2021 about owning and operating restaurants, operating a business during the pandemic, digital marketing, creating online media, and, of course, some tasty toast recipes. As The Cooking Guy cooked up everything from Cap’n Crunch French Toast to an Everything Bagel Toast take to Dim Sum-inspired Toast, Sam Zien and Shawn Walchef talked with the Toast Inc company about the year that was 2020 and how he got strategic with not just the recipe ideas for his dishes but his recipes for success. We were thrilled to spend the day in the backyard kitchen of Sam the Cooking Guy (a former guest on our show) and for him to be our co-host for this edition Digital Hospitality. https://youtu.be/Y0NhE6oPw4I "Make toast differently," said Sam The Cooking Guy Zien on this special episode of the Digital Hospitality podcast also featuring the restaurant point of sale company Toast Inc. "Don't make the same thing all the time. We've given you five examples here. Bust out of your shell. Yes, toast is delicious by itself, but think about changing it up." Changing it up is something that Sam and Cali BBQ Media Founder Shawn Walchef know very well. After so many years in business, both San Diego entrepreneurs and media mavens know it takes pivots and growth to survive trying times. * Watch, listen, and read about Sam The Cooking Guy in our content archives at https://calibbq.media * Visit Sam The Cooking Guy online at https://www.thecookingguy.com/ * Learn more about Toast Inc. at https://pos.toasttab.com/ As expected from Sam Zien and Shawn Walchef, the interactive, on the nose live cooking show/company meeting was equal parts insight and comedy. "I didn't make regular toast," Sam said in the intro to this episode. "I'm pretty certain they know how to make toast. Why show somebody something they already know how to make? Coming out swinging, The Cooking Guy let it be known that Shawn Walchef would not be buttering or flipping any bread in front of those watching the stream from their computers at home. Always on his toes, the Cali BBQ owner was ready to tell watchers why he wouldn't be cooking with Sam the Cooking Guy at his home that day. “Dana White doesn’t fight in the octagon and Jerry Jones doesn’t throw footballs,” smirked Shawn in response to Sam’s cooking quips. “We all play our part in the hospitality business.” Digital Hospitality podcast visit to Eats by Sam for another close look at Sam the Cooking Guy and his empire. Sam the Cooking Guy made “The Best BBQ Chicken Sliders” using our Cali BBQ Sauce. For Shawn Walchef, his part is owning and operating Cali BBQ in San Diego and heading up Cali BBQ Media which plays home to the Digital Hospitality Podcast and has created the new Restaurant Influencers podcast for Yelp. Over the years, the Cooking Guy and his BBQ brethren have become close friends, both reimagining the intersection between media, tech and food. Because of their prowess in partnering all these unique fields, point of sale innovators Toast brought in the unconventional icons to motivate and entertain their staff starting the new year. Lifelong learners, Sam and Shawn have both seen many pivots in their professional careers. The fun and faith they have embarking on new ventures made them the perfect partners for Toast in this live event loaded with creativity and inspiration. “You’ve gotta understand your audience, who they are and what they want,” states Sam. While this is true for creating content, it’s true for problem solving tech like Toast, too. This proves especially true as the digital migration moves exponentially fast during this tough pandemic.
Nelson Tressler wants to teach you how to create your own luck and become the best version of yourself with resourcefulness and rejecting a victim mindset. *** Got excuses? Sure, you do. We all do. But how do your excuses stack up to that of entrepreneur and author Nelson Tressler? “My mom became pregnant with me when she was 15 years old,” said Nelson Tressler on the Digital Hospitality podcast. "While she was pregnant, her father murdered a police officer." “He was facing the death penalty and my mother testified that the reason he murdered the police officer was that the officer had raped her, and she was pregnant with me.” Let that sink in. ... So, are excuses like a poor night of sleep or a bad boss making you not reach your goals seem a little weak right now? Listen to the full interview with Nelson L. Tressler at Cali BBQ Media or wherever you subscribe to podcasts. What Nelson Tressler Teaches: Strategy to harness resourcefulness There’s no such thing as “not enough resources.” Rejecting victim mindset and taking control Being a victim may be easy, but being on top requires a different mindset. Creating the person you can be The greatest version of yourself is inside of you, but it takes the right attitude to bring it to life. Let’s let Nelson Tressler continue his story of being a member of "The Unlucky Sperm Club," an inspiring book about a harrowing story that teaches how not to become a victim of your circumstances, but instead, a product of your choices. “My grandfather was found guilty and served the rest of his life behind bars,” shares Nelson. “Being the child of a 15-year-old mother, my life didn’t become any easier after that.” You Can Overcome Pain: For Nelson Tressler, life wasn’t easy and because of that, finding excuses could be plenty easy. As a kid born into extremely difficult circumstances, his life only got harder when he was physically and emotionally abused by his stepfather. Despite only being a child, he had to provide and take care of four younger siblings and failed the fourth grade because of it. After failing the fourth grade, Nelson was placed in special education only to find out he was dyslexic. While he started getting help at school, life was no easier at home. His stepfather was killed by a drunk driver, which absolutely broke his mother and led her to attempting suicide. Thankfully unsuccessful in her attempt, it still caused the family to split up and led Nelson to live with his grandmother. https://youtu.be/mRIKL1OzzDg As most of us read this, not only are our excuses slipping away, our compassion for Nelson is only increasing. Fortunately, these hard times provided a springboard for a fresh start. Living with his grandmother, he was now privy to food and heat. Even more valuable, he was blessed with belief and encouragement. “My grandmother told me every day, ‘Nelson, you’re going to make something out of your life,’” Nelson remembers. “She told me that so much that I started to believe it.” Believe in himself he did. While life would still not be easy, he became the first person in his family to graduate college. Moving far away from the hometown that both broke and built him, Nelson started a family of his own and became very successful in the professional world. The past may have been behind him, but the pain followed him everywhere he went. “I buried it,” shares Nelson. “The only person I told was my wife, I didn’t tell my children, my friends or my in-laws. For the longest time those circumstances weakened me.” This is sad to hear considering how far he had come. Luckily, a change in attitude would change everything. “Once I realized why I lived that type of life, it was so that I could inspire and help other people,” beams Nelson. “For the first time in life, I chose to give those events positive meaning. The same events, I just started giving them a meaning of hope and inspiration f...
From Auditor to Editor, and many significant stops in-between, Jim Laube's journey has focused on serving those who serve others: restaurant owners and operators. *** Some of the biggest successes in business come from unlikely career pivots. For Jim Laube, founder and president of RestaurantOwner.com, a winding road of working in restaurants and working with numbers took him from auditor to editor. Looking back, Jim’s hospitality career journey began as a kid working at a corn dog stand. Later, while attending college at Michigan State University (Go Green!), the accounting student by day still made time to work as a bartender at night. “You stayed out late and you partied after work." “You made good money and you had fun,” smiles RestaurantOwner.com Founder and CEO Jim Laube on the Digital Hospitality podcast. Learn more about Jim Laube and RestaurantOwner.com on this fun and informative episode of the Digital Hospitality podcast, a production of Cali BBQ Media. Let us know how we can help you on your own Digital Hospitality journey by emailing email@example.com or sliding into our DMs on social media @calibbqmedia @calibbq @shawnpwalchef. We want to hear from you because your opinions are vital to our evolution and growth. Your voices and opinions shape this podcast and our other digital content. RESTAURANT OWNER ONLINE Join RestaurantOwner.com – https://www.restaurantowner.com/public/Join-Restaurant-Owner.cfm Listen to the Corner Booth Podcast archive – https://www.restaurantowner.com/public/Corner-Booth-Podcast.cfm Restaurant Startup and Growth (RS&G) on Facebook – https://www.facebook.com/RestaurantStartupGrowth/ Restaurant Startup and Growth (RS&G) on Twitter – https://twitter.com/reststartupgrow Restaurant Startup and Growth (RS&G) on LinkedIn – https://www.linkedin.com/company/restaurant-start-up-and-growth-magazine/ Restaurant Owner on YouTube – https://www.youtube.com/c/restaurantowner Understanding Food Finances: After getting his degree in East Lansing, Jim Laube journeyed down to Houston, Texas for accounting work in warmer weather. Even when working with numbers, he somehow found himself close to the heat of the kitchen. His accounting acumen led Jim Laube to joining the audit team at Luther’s, a BBQ chain in need of help with their paperwork. Over the course of his time with Luther's, Jim's role ranged from CFO to creating concepts. Soon enough, Jim's appetite for assisting the restaurant only expanded. By diving into food finances first, his whole take on the industry he grew up in suddenly shifted. “One thing I learned right out of the shoot is these guys don't know anything about numbers,” laughs Jim on his early work with restaurateurs. “They know nothing about what their food cost should be, or their labor costs and they could be making so much more money.” Rather than collect his check and keep it moving, Jim felt moved to help the restaurateurs he encountered. By blending his two types of work experience, his first pivot was in motion. “I started becoming a consultant,” recalls Jim. “We had some pretty good systems with respect to inventory control, food costs, labor costs, and we were very numbers driven at the barbecue chain.” Teaching Others Online: As a consultant, Jim was crushing it and so was his restaurant. So much so that he couldn’t keep it all to himself. “I always wanted to teach,” admits Jim Laube on the Digital Hospitality podcast. “I started teaching and working with my clients. I saw the improvements that they had, and I did that for about eight years.” Jim’s teaching led to speaking and seminar work. The money was good and so were his skills, but the travel was taking its toll as Jim and his wife began to start a family. Soon enough, he was bit by the online bug. Publishing all his insights, learning and notes that he would share at his seminars,
Your biggest critics are often your biggest fans. But try telling that to a restaurant owner with a Yelp page. Serving as the founder and CEO of Ovation, Zack Oates is helping rewrite the rules of online reviews by making them easier and more valuable for restaurant owners, operators, and customers alike. Zack Oates Is Ovation Founder And Ceo. He Grew Up In The Restaurant And Retail World. He Went On More Than 1,000 Dates Before He Met His Wife. He Learned About Relationships From Both. In any industry, including our own, online comment sections and spaces for feedback are usually dominated by enraged, detailed negativity or quiet, polite praise. Surely a customer base can’t be that divided about the same meal served from the same establishment? Well, they are not. Zack Oates and Ovation knows this for a fact. Zack Oates was a guest on the Digital Hospitality podcast in 2021, where he and host Shawn Walchef (Cali BBQ Media founder) talked in-depth about his life before founding Ovation, his entrepreneuring spirit, finding love, and the power of online reviews. So, what is Ovation? Ovation's mission is to "Enable Businesses to Measure, Build, and Maintain Trust with their Customers." “Ovation is an actionable guest feedback tool,” Ovation's Zack Oates said on the Digital Hospitality podcast. “Now more than ever, it's so important that we know how guests are feeling and what they're thinking.” The Story of Ovation: For Zack Oates, starting Ovation is the sum of his life experiences up to this point. As a kid, Zack grew up working at his father’s barbecue joint. When he went to college, Zack’s eyes turned to tech, eventually leading him to building and selling a company in that space. Still, he was a foodie at heart. “I would go out to eat and it would seem crazy to me that the only way to give feedback was through a comment box or through some long receipts survey,” Zack Oates says on Digital Hospitality. Surely he couldn’t be the only person who didn’t like receipt surveys. “We found that over 90 percent of people hate receipt surveys,” laughs Zack Oates. The more intimate reviews left on the likes of Yelp were not telling the entire story either. “Data shows that you're three times more likely to leave a negative review than a positive one,” Zack points out. Still, Zack was too smart to believe that customers are simply lazy or angry. After doing some digging, he realized the issue with reviews is the money it costs the restaurant to acquire feedback and the hoops that customers have to jump through to do so. “Guest feedback has always been an expense,” Zack notes. “Why does it have to be an expense? Why can't we actually drive revenue through this? So that's really what our whole thesis is. We’re an actionable guest feedback company that actually drives revenue.” With Ovation, customers are incentivized to give feedback and they’re able to do it through standard text messaging. Ovation allows restaurants to have these important conversations privately because, well, they should. “You can't outsource your customer service to other people,” states Zack Oates. “They're your customers and you deserve to take care of that customer and they deserve to hear from you. Customers need to communicate on the channels that they feel comfortable communicating on.” By making the customer comfortable, even when angry, you can come to a resolution and actually make good on your mistakes. Ovation allows this to happen in a fashion that’s timely and solution oriented. “If you are in an emotional state, you want to tell someone right now,” Zack notes on human behavior. “Ovation allows customers to vent and vent privately to you. Now you get the information and you can make it right instantly. It's all text messages to the customers so they're not downloading an app. They take a question survey, tell us how it was and tell us more. If it was great, tell us more goes to Google,
Chelsea van Hooven and Choco are here to change the world by helping build a better food system with technology. Chelsea van Hooven is Global Industry Advisor for Choco, a digital ordering tool for restaurants and suppliers of all sizes. The Choco team is looking to digitize the food system so that less food is wasted, and more people are fed. This makes a major mark on global hunger and helps the food industry long plagued by razor-thin margins. The goal of Choco is to help food businesses: Save Time Save Money Save Food Listen to our interview with Chelsea van Hooven on the Digital Hospitality podcast to learn more about her career, the future of the food system, and food supply chain startup Choco. Let us know how we can help you on your own Digital Hospitality journey by emailing firstname.lastname@example.org or sliding into our DMs on social media @calibbqmedia @calibbq @shawnpwalchef. *** CHOCO FOR RESTAURANTS: https://www.choco.com/restaurants CHOCO FOR SUPPLIERS: https://www.choco.com/suppliers A Holistic Education on Food Production: Since she was a kid, Chelsea’s skillset to change the world was being formed merely by merging two different worlds within her own home. “I grew up with an American mom and a German dad in Germany,” recalls Chelsea van Hooven on the Digital Hospitality podcast. “So, my main task growing up was cultural translation for my parents.” Throughout her youth, it’s fair to say Chelsea was doing as much teaching at home as she was learning at school. When it came time to attend university, Chelsea’s worldly upbringing in Germany led her across Europe for another masterclass on converging cultures. “I studied food, culture, communication and marketing at the most beautiful university in the entire world, the University of Gastronomic Sciences in North Italy,” smiles Chelsea. In Italy, Chelsea was schooled on slow food ideals, diving deep into the global movement of regional sustainable food production. This consciousness approach to creation and consumption shaped Chelsea’s views on the role food plays in this world, from feeding and flavor to economics and logistics. “I had a holistic education on food and food production,” shares Chelsea. “I'm very passionate about anything that has to do with food production and restaurants.” After an amazing Italian education, Chelsea returned to Germany to begin her career. While leaving school and entering the work world can be a burden for many – especially those with as enjoyable university experience as Chelsea – it instead propelled her to the perfect position to change the world by once again connecting worlds. Taking her talents to Berlin-based food tech company Choco, Chelsea is blazing merging pathways between two major industries as the brand’s Global Industry Advisor. “At Choco, I basically found my dream job,” beams Chelsea van Hooven. “Choco is the intersection of tech and food and I get to be the link between both.” What is Choco? You’re probably asking yourself, what is Choco and how does it work? We’ll let the Global Industry Advisor for Choco answer that: “Choco is the digital ordering platform that connects the kitchen of restaurants directly with suppliers, producers and farmers,” Chelsea van Hooven said. “At Choco we developed a very simple app that we set up individually for each restaurant. We ask the restaurant what suppliers they work with and we implement them in chats with product lists. From there, the chef or anyone from the restaurant team can go into the app, click the product that they want, log the quantities and send it.” With Choco, restaurant employees that work in operating or work around the oven can have direct access to bringing in the best ingredients with the click of a button. Choco is used by more than 10,000 suppliers and 15,000 restaurants who place over 100,000 orders each month using the digital ordering tool.
Jason Ganahl is a Maestro of Meat and Marketing. The GQue BBQ founder's love for barbecue, people, and sports has allowed him to flourish. To do so, he’s had to network not only to thrive but also to survive. Being outside of the major traditional barbecue markets has made Jason Ganahl hustle hard not just in his food service area but also online. Jason Ganahl is our guest on the Digital Hospitality podcast, where he talked about running a successful BBQ and catering business in Colorado, growing a YouTube channel, digital marketing, and more. Still, the GQue BBQ team is dedicated to serving the best BBQ catering services in Denver and beyond. “The BBQ isn’t going to sell itself,” Jason Ganahl admits about GQue BBQ restaurants in the greater Denver area. “We’re not in Kansas City, we’re not in Austin and we’re not in St. Louis.” Listen to this barbecue podcast episode and learn and let us know what you think about this episode featuring Jason Ganahl of GQue Championship BBQ by emailing the Cali BBQ Media team at email@example.com. *** Learning to Hustle Online — “I started making videos about seven years ago,” Jason Ganahl says about his early YouTube ventures. “Ironically, I taught myself how to make YouTube videos by watching how-to YouTube videos. I never really took it seriously, at first my goal was just to get 100 subscribers. We got to 10,000 subscribers.” By teaching himself through other content creators and the rich resources of the internet, Jason was able to build his brand to an audience also obsessed with barbecue. Like joining competitions as a judge, it all stemmed from passion and fun, not finances. https://youtu.be/BeLTD9lA34s “You can’t get into YouTube thinking you’re going to make money,” says Jason Ganahl about building a YouTube channel. “It’s a passion project. I would do it on the weekends, but as my kids got older, I just didn’t have time to do it. YouTube loves consistency, so now I just fired my channel back up and it feels like we’re starting from scratch. I’m on YouTube every single day now.” As expected, the daily digital grind for Jason isn’t just publishing videos to YouTube. Rather, it’s a variety of social media platforms that allow him to engage with a community that shares the same passion or region as him. For Jason, being on top of his digital game is a mix of connection and metrics. “Your online reputation is pretty much everything nowadays,” admits Jason. “So, I look at Google and utilize that. I utilize the conversations I have with the employees that I have. I utilize the conversations that I have with the guests to utilize all the direct messaging that we get from all of our guests to kind of get a sense of where we're at and what our perceptions are and in how we're performing.” When it comes to his own Digital Hospitality, Jason Ganahl is well aware of the power online resources give him and his GQue BBQ business. At first, the internet was the bridge for him to learn more about barbecue and become a judge at contests. Next, it was how he learned to make YouTube videos and build his brand. Now, it’s how he connects with his community and learns just how good of a job his business is doing. In addition to founding GQue BBQ, Jason Ganahl is also the founder of Ice Cream Farm. So, what’s Jason’s advice for you when it comes to digital hospitality and building a brand online? “Stop just putting pictures of food out there, people want to connect with you!” beams Jason Ganahl on the Digital Hospitality podcast. “You can’t let the fraction of people who will judge you determine your outcome. You’ve gotta think about the 80% of people who want to support you and want to see you succeed. Innately, I think people want to help people and it breaks my heart to see people too scared to put themselves out there on social media because of fear of other people.” *** Read more about Jason Ganahl and GQue BBQ on our C...
2021 is here, but the pandemic and the pivots pioneered because of it are still very much at hand. While the restaurant industry has been forced to suffer, adapt and evolve in 2020 more than most, the shift to takeout and delivery has allowed many doors (like at Cali BBQ) to stay open. Still, it hasn’t been easy. Though savvy restaurant owners and operators have been able to master the marketplaces that allow them to get their food to the customers that can’t dine in, it still proves expensive and it lacks connection. Thankfully, Roger Avats from the Inhouse Delivery company is working to soothe restaurant owners' woes. Find out how on this episode of the Digital Hospitality podcast featuring Roger Avats and Josh Kopel, friend of Cali BBQ Media and returning podcast guest. *** Sign up for our Cali BBQ email newsletters online for regular updates and subscribe on your podcast player. How Does Inhouse Delivery Tech Work? INTEGRATION: Inhouse Delivery integrates with existing online ordering platforms like Toast, Shopify, Woo-commerce and more. DISPATCH: Schedule your own drivers or use Inhouse Delivery's network of drivers. Delivery details will be handled by the Inhouse Delivery software. TRACKING: Real-time order tracking shows the status and location of deliveries. Inhouse Delivery is an all-in-one solution to make in-house delivery for restaurants easy and profitable. The cost is just $1 per delivery with no contracts. The startup company is based in San Diego, California. Get Started with Inhouse Delivery online at https://www.inhousedelivery.com/home#getstarted Roger Avats and Inhouse Delivery: Starting Inhouse Delivery, Roger Avats aims to provide restaurants with affordable, reliable drivers that cut cost and emphasize connection. It’s a tall order, but he’s treaded rougher waters. “I’m a software guy,” says Roger. “I started my career in the US Navy and toured in the first Gulf War. It was intense but it gave me the tools I needed to feel like I can conquer anything.” Previously, Roger Avats has earned his 'software guy' stripes by building OpenSimSim Inc., an employee scheduling, time tracking and company communication software for businesses that rely on hourly workers. The company won awards, ranked highly amongst workforce management solutions. https://www.youtube.com/watch?v=soj6d86-Sjk With Inhouse Delivery, Roger aims to build on that success and offer similar solutions to an industry in need. Essentially, Roger looks to make delivery more efficient for restaurants in every way imaginable. Like any good software, it’s driven by data and made to make life easier. “I created a software that can schedule employees and meet customer demand,” begins Roger Avats of Inhouse Delivery. “It has predicted technology and can schedule based off of that so that employees aren’t getting stressed out, businesses aren’t paying too much and customers are happy because they’re getting service that’s consistently good.” While UberEats, GrubHub and DoorDash without a doubt have helped restaurants stay open and pivot during the pandemic, the space is still evolving and operating on marketplaces is not without its pain points. “When I looked at the marketplace, we saw a lot of restaurants really suffering,” shares Roger. “We’re a software company, not a marketplace.” By not being a marketplace, Roger Avats is offering a major differentiator from what most restaurants are heavily relying on while still struggling to pay the bills. In effect, Inhouse Delivery is exactly what it sounds like – backend technology that empowers restaurants to get food directly to their customers without a third-party marketplace. The benefits for the restaurant are control, direct customer feedback, accountability, loyalty, data and connection. The benefits for the customer are a more intimate connection with their favorite restaurant,
2020 was full of Lessons and Stories we will always remember. One is the story of how Sam the Cooking Guy pushed us to start selling BBQ sauce online after his YouTube channel featuring our Jalapeno BBQ Sauce in one of his Sam the Cooking Guy recipes in late 2020. Out of pure love and friendship Sam The Cooking Guy Zien and his son Max Zien integrated our Cali BBQ Sauce into the YouTube recipe for his Best BBQ Chicken Sliders. https://youtu.be/6nlb_hPQL2M We are now selling more BBQ Sauce online now then we ever have in-house for years thanks to digital Toast POS orders and new e-commerce platforms. Because Sam the Cooking Guy has a global audience, we had to quickly find out how to ship BBQ sauce to customers all over. There were some significant bumps along the way, but that's how all learning happens. Sometimes you have to break a few bottles of sauce to build a sauce business. And that's exactly what happened. Find out more about this starting a BBQ sauce business and shipping barbecue sauce learning opportunity in this Digital Hospitality podcast episode, the last of our 2020 Stories and Lessons series. Who and what would you like to see on our show next? Let us know by emailing firstname.lastname@example.org. Get in touch with us by email at email@example.com, on social media @calibbqmedia and @shawnpwalchef, or by signing up anywhere on our Cali BBQ Media website at www.CaliBBQ.media. Company First Name Last Name Email Address Phone Would you like to book a free consultation to go over your Digital Hospitality? Would you like to book a free consultation to go over your Digital Hospitality? Yes, please contact me Business Name What are your content needs? Recaptcha Our goal is to always invite you into our journey by communicating with you however you reach out to us. We now have friends from all over the globe thanks to the global reach of digital media, podcasting, social media, and other online publishing platforms for businesses and brands. We want to teach you how to turn your business into a media company, how to build your own brand, how to use your cell phone to get your story out, basically teaching digital storytelling. CALI BBQ MEDIA | https://calibbq.media Digital Hospitality: A Cali BBQ Media Podcast
If you're looking for digital content to help tell your businesses story, turn the cell phone camera yourself. That's what we did when made an Unboxing Video when we first received our new Toast POS system. It was fun to record us opening up our new restaurant technology toys, but the biggest impact came after we published the video online. The response was huge — from our community and the Toast company itself. https://youtu.be/anYf9oavvW8 You don't need a professional media team to plan, produce, publish, and promote content for the internet that showcases your story and the stories of your partners and community. You can do it right now. On this special episode of the Digital Hospitality podcast, we continue recapping Stories and Lessons from Cali BBQ Media in 2020. Listen to the other 2020 Stories and Lessons Recaps on our Cali BBQ Media Podcast Homepage. Get in touch with us by email at firstname.lastname@example.org, on social media @calibbqmedia and @shawnpwalchef, or by signing up anywhere on our Cali BBQ Media website at www.CaliBBQ.media. CALI BBQ MEDIA | https://calibbq.media Phone First Name Last Name Email Address Phone Would you like to book a free consultation to go over your Digital Hospitality? Would you like to book a free consultation to go over your Digital Hospitality? Yes, please contact me Business Name What are your content needs? Recaptcha We want to teach you how to turn your business into a media company, how to build your own brand, how to use your cell phone to get your story out, basically teaching digital storytelling. Get in touch with Cali BBQ Media and let us know if we can help you on your own digital journey. email@example.com
We strive to bring you behind the scenes of running a BBQ Media company. We do that by publishing digital content (video, blogs, audio podcasts just like this) that explains the Stories and Lessons surrounding what we do and how we do it. The Digital Hospitality challenge for you is simple: try every day to change your life for the better. Every time the sun comes up or goes down you should feel grateful for another day. Each new day is another day to be your best. Digital Hospitality Stay Curious. Get Involved. Ask for Help. You've already on track for Step 1 by listening to this show and being curious. You're part of the Rising Tide. But now you need to Step 2 - Get Involved and Step 3 - Ask for Help. You can do both of those and more using the Limitless potential that your smart phone unlocks. One of the greatest business tools ever invented just happens to be in your hand or your pocket right now. Get in touch with us by email at firstname.lastname@example.org, on social media @calibbqmedia and @shawnpwalchef, or by signing up anywhere on our Cali BBQ Media website at www.CaliBBQ.media. CALI BBQ MEDIA | https://calibbq.media Company First Name Last Name Email Address Phone Would you like to book a free consultation to go over your Digital Hospitality? Would you like to book a free consultation to go over your Digital Hospitality? Yes, please contact me Business Name What are your content needs? Recaptcha You can learn more about Sunrise Gratitude, Mamba Mentality, and more Stories and Lessons from Cali BBQ Media in 2020 on this special podcast episode. Listen to the other 2020 Stories and Lessons Recaps on our Cali BBQ Media Podcast Homepage. All of us could all learn to make ourselves more accountable by documenting our individual sand business related journeys online for all to see. That could be a weight-loss journey, a Sunrise Gratitude journey, a social media journey, or a big life decision. Bringing other people into the conversation about you and your business is a great way to engage and enrich the future interactions of everyone involved. Our goal is to always invite you into our journey by communicating with you however you reach out to us. We now have friends from all over the globe thanks to the global reach of digital media, podcasting, social media, and other online publishing platforms for businesses and brands. We want to teach you how to turn your business into a media company, how to build your own brand, how to use your cell phone to get your story out, basically teaching digital storytelling. Get in touch with Cali BBQ Media and let us know if we can help you on your own digital journey. email@example.com CALI BBQ MEDIA | https://calibbq.media Company First Name Last Name Email Address Phone Would you like to book a free consultation to go over your Digital Hospitality? Would you like to book a free consultation to go over your Digital Hospitality? Yes, please contact me Business Name What are your content needs? Recaptcha
It's better to be done, then perfect. When it comes to digital content creation, sometimes you just have to press publish before you think your work is perfect. Speed is important when it comes to publishing online, as is frequency. The more content you can put out online, the more attention you will receive. In the modern era, we're in an attention economy and you should be an attention merchant. Remember A.B.P. Always Be Planning Always Be Producing Always Be Publishing Always Be Promoting In our first five Digital Hospitality podcast episodes of 2021, we are running through important stories and lessons from 2020, including this week's topic of online content publishing. *** Each week on Digital Hospitality, we talk about why every business needs to be digital and why every business needs to be in the hospitality business. We want to teach you how to turn your business into a media company, how to build your own brand, how to use your cell phone to get your story out, basically teaching digital storytelling. Order Number Join Our Newsletter Email Digital Hospitality: A Cali BBQ Media Podcast 2020 Cali BBQ Media Recap We hope you enjoy these special 2020 Cali BBQ Media Recap episodes. Let us know which guests what topics you'd like to see on Digital Hospitality this year by emailing firstname.lastname@example.org or sending us a DM on social media @calibbqmedia. Remember to Stay Curious, Get Involved, and Ask for Help. Make sure to subscribe to the Digital Hospitality podcast on your favorite podcast player so you don't miss an episode. You can also find us on social media and other platforms by searching for "Cali BBQ Media". Get in touch with Cali BBQ Media and let us know if we can help you on your own digital journey. email@example.com Twitter First Name Last Name Email Address Phone Would you like to book a free consultation to go over your Digital Hospitality? Would you like to book a free consultation to go over your Digital Hospitality? Yes, please contact me Business Name What are your content needs? Recaptcha