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51 episodes with digital hospitality
4 episodes with digital hospitality
2 episodes with digital hospitality
2 episodes with digital hospitality
2 episodes with digital hospitality
2 episodes with digital hospitality
Scott Lawton, Co-Founder and Chairman of BarTaco, joins to share his unique journey from busboy to a leader in the food industry. In this episode, Scott offers insider insights on hospitality strategies, the importance of brand culture, and scaling a lifestyle-focused restaurant business. He reflects on industry trends that have shaped his approach, including his time at Tribeca Grill and the founding of Barcelona Wine Bar. Scott also discusses the sale and revival of BarTaco, highlighting key lessons learned and opportunities for growth in the hospitality landscape. Tune in for an engaging conversation filled with practical wisdom and a deep dive into hospitality business growth and culture. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
Debbie Stroud, President and CEO of Whataburger, shares her unique hospitality leadership journey, guiding one of America's most iconic brands into a future driven by hospitality strategies and a people-first culture. In this episode, we explore Whataburger's 75-year legacy, insider insights into balancing growth with authenticity, and emerging hospitality trends that inspire innovation and team motivation. Discover how listening and care are at the heart of Whataburger's success and what it takes to lead with pride in today's dynamic food service industry. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
Jim Bitticks, President and COO of Dave's Hot Chicken, shares insider insights on building a billion-dollar hospitality brand. From a humble $900 East Hollywood pop-up to one of the fastest-growing food industry sensations, Jim reveals leadership strategies, hospitality culture, and growth secrets vital for scaling with integrity. Dive into hospitality trends and the power of viral moments that have propelled Dave's Hot Chicken to phenomenal success. Whether you're interested in hospitality investment, emerging brands, or innovative food service approaches, this episode offers expert strategies and inspiring stories for entrepreneurs and industry professionals alike. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
In this sizzling episode of The Hospitality Hangout Podcast, hosts Michael “Schatzy” Schatzberg and Jimmy Frischling sit down with Steve Kislow, CEO of Firebirds Wood Fired Grill. They delve into hospitality strategies and reveal what it takes to scale a modern restaurant brand while staying true to its roots. Steve shares his valuable perspective on industry trends that are shaping the future of casual dining, covering everything from menu innovation to guest experience and team culture.This conversation is packed with actionable insights for hospitality insiders, operators, and executives looking to navigate a competitive landscape. If you're eager to discover bold ideas, insider tips, and success strategies from one of the industry's most respected leaders, this is an episode you won't want to miss.
In this laughter-filled yet insightful episode of the Hospitality Hangout Podcast, we sit down with Nick Kenner, Founder & CEO of Just Salad, to explore bold ideas and expert strategies that are reshaping the hospitality and food service industry. Get ready for valuable hospitality insights as we discuss the evolving trends, the rise of emerging brands, and the keys to restaurant success in the competitive QSR landscape. From hospitality leadership to navigating industry challenges, Nick provides actionable takeaways that every operator, investor, and hospitality insider should know. This episode is packed with insider insights and real talk about the opportunities that lie ahead in the food industry. Whether you're a seasoned executive or just starting out, you'll come away inspired and informed about the latest hospitality strategies and trends.
In this episode, we delve into the must-know hospitality trends and effective industry strategies with PR expert Sherri Fishman from Fishman PR. As restaurants transform rapidly, understanding what exceptional PR looks like is crucial for success. Sherri shares insider insights into how modern PR integrates with digital hospitality, focusing on essential aspects like social storytelling, influencer relations, and maintaining brand reputation to drive growth. We explore strategies for aligning PR with menu launches and tech rollouts, navigating crises, and leveraging guest feedback into effective media moments. You'll discover approaches for building a repeatable media engine, enhancing executive visibility, and ensuring your outreach resonates with diverse market segments.Whether you lead a growth-stage concept or a legacy brand, this episode offers crucial hospitality strategies and trends that can accelerate restaurant transformation and bolster your brand credibility. Tune in for impactful insights from one of the industry's leading PR experts who highlights the intersection of hospitality and PR performance. Listen now for valuable strategies and insights into the ever-evolving food service landscape!New boost Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com
In this fresh episode of Hospitality Hangout, we sit down with Nathan Louer, Chief Brand Officer of Jamba, to explore how one of the most recognizable food and beverage brands is navigating the evolving hospitality industry and emerging trends. From reimagining legacy branding to embracing digital hospitality and innovative strategies, Nathan shares insider tips that are fueling Jamba's transformation. Whether you're in the hospitality business, investing in food service, or just love a good smoothie, this episode offers valuable hospitality insights and strategies that can help level-up your brand.Inside the episode: How Jamba is staying ahead of hospitality trends while honoring its roots The power of brand evolution in the competitive food industry Expert insights on menu innovation, guest experience, and digital engagement What's next for emerging brands and how to stand out in saturated markets Tune in for the real scoop from a hospitality expert at the top of his game! Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com
In this episode of Hospitality Hangout, we're joined by Zack Gharib, President of Red Roof, exploring how hospitality brands adapt to fast-moving trends and guest expectations. Zack shares insider insights on digital hospitality, bold strategies for enhancing guest experience, and how Red Roof is positioning itself for the future of travel. If you're a hospitality insider, investor, or a hotel operator, this conversation is packed with essential hospitality strategies and industry trends that matter most.What you'll hear:Red Roof's navigation through breaking news and shifting traveler behaviors The impact of emerging brands and innovation in today's food service market Proven hospitality strategies to drive loyalty, revenue, and long-term value Big-picture insights from one of the industry's respected leaders Get actionable advice and stay ahead in the competitive food industry and hospitality world! Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com
In this sizzling episode of Hospitality Hangout, we're joined by Heather Neary, President & CEO of Taco John's International, to explore bold ideas and hospitality strategies that define today's fast-paced food industry. Heather shares exclusive insider tips on navigating emerging trends, scaling legacy brands, and innovating in the hospitality business. From digital hospitality advancements to investment insights, this conversation is packed with expert strategies and hospitality insights every operator should hear. Topics include:The rise of emerging brands in the modern hospitality industryLeveraging technology and digital hospitality to maintain a competitive edgeBreaking news and strategic moves at Taco John'sAuthentic discussion on growth, leadership, and what's next in food and businessWhether you're a hospitality insider, investor, or brand builder, this episode delivers the trend-forward perspective you've been craving. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com
In this Hospitality Hustler episode of Hospitality Hangout, we go from backroom to boardroom with Lucia Penrod, Co-Founder, Owner, and CEO of the iconic Nikki Beach. Lucia shares her journey scaling a single South Beach location into a global lifestyle and hospitality brand. Discover hospitality insights, expert strategies, and behind-the-scenes hospitality stories that reveal how digital hospitality, brand consistency, and fun dining experiences drive success in hospitality today.Sponsored by Toast, this conversation is packed with insider strategies from one of the industry's top hospitality experts. Whether you're looking for brand insights, hospitality trends, or strategy experts who've been there and built it—this episode delivers it all. Don't miss this deep dive into restaurant transformation, led by one of the most inspiring hospitality insiders in the business. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com
Hosted by The Restaurant Guy and The Finance Guy, Hospitality Hangout delivers hospitality stories, loud ideas, and insider strategies from the most influential hospitality insiders in the game. In this episode, we sit down with Alison Quinn, CEO of Dinova, to talk restaurant transformation, the power of connecting players in business dining, and how to win with a great tech game.We dive into the evolving world of digital hospitality, the role of AI in shaping the guest experience, and what it takes to drive success in hospitality today. Whether you're scaling a brand or just love a fun hangout with bold insights—this one is packed with hospitable energy and hospitality trends you need to know. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com
In this episode of Hospitality Hangout, we sit down with food entrepreneur and CEO Lawrence Longo, visionary behind Prince Street Pizza, Off the Menu, and Irv's Burgers. Lawrence shares entertaining and inspiring stories about growing a household name in New York pizza, transforming family legacy into a hospitality empire.Get actionable guidance on restaurant ownership, digital hospitality, and building powerful hospitality networks. Learn how Lawrence's unique approach to leadership, entertainment, and restaurant transformation has fueled his success in hospitality and made him a standout CEO in the food industry. Whether you're an aspiring restaurateur or a seasoned operator, this episode is packed with real-world hospitality advice you don't want to miss. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com
What role does media play in hospitality? This episode welcomes media expert and Owner of Cali BBQ, Shawn Walchef. Shawn discusses his journey from creating award-winning barbecue restaurants in San Diego to building a successful media platform. He shares insights on the importance of hospitality, storytelling, and the role of time in perfecting one's craft. Shawn also offers practical advice on leveraging digital media to build and grow a business, emphasizing the need to create consistent content and the power of being a curious and compassionate host. This episode is a must-watch for those looking to embrace their media presence.Takeaways: Every business should think of itself as a media company. Start by creating long-form content, such as a podcast or YouTube channel, to share your story and connect with your audience.If you're starting a podcast, commit to a regular schedule. For example, publishing every week without fail can build discipline and ensure you develop a reliable content stream.Leverage multiple social media platforms like LinkedIn, TikTok, Instagram, and YouTube to share your content. Different platforms allow you to reach different segments of your audience.Curiosity is a driving force in hospitality. Engage with people by asking questions and showing genuine interest in their stories. This approach can deepen relationships and loyalty.Adopt a mindset of rapid experimentation. Try new technologies and media quickly. If you fail, you'll learn faster and can adjust your strategies accordingly.Find your "anchor tenant" or main partner that can lend credibility to your initiatives and help you attract more opportunities and partnerships.Listen to your audience and adjust your content strategy based on their feedback. This responsiveness can foster loyalty and better meet the needs of your listeners or viewers.Quote of the Show:“ The better that we get at our craft, the deeper the connections we make, both at our restaurants in real life, in our community, and online.” - Shawn WalchefLinks:LinkedIn: https://www.linkedin.com/in/shawnpwalchef/ Website: https://betheshow.media/ Instagram: https://www.instagram.com/shawnpwalchef/ Shout Outs:0:41 - Toast https://pos.toasttab.com/ 0:42 - Entrepreneur Media https://www.entrepreneur.com/ 3:20 - Canterbury Tales https://en.wikipedia.org/wiki/The_Canterbury_Tales 7:21 - Rado https://www.linkedin.com/in/radoivanov/ 7:23 - Marriott https://www.marriott.com/default.mi 9:39 - The Harvest https://www.amazon.com/Harvest-Bulgarian-Wealthy-Jolla-California/dp/1593302312 21:06 - YPO https://www.ypo.org/ 22:49 - Entrepreneurs' Organization https://eonetwork.org/ 28:15 - Pennsylvania State University https://www.psu.edu/ 32:59 - Malcolm Gladwell https://en.wikipedia.org/wiki/Malcolm_Gladwell 33:17 - The Beatles https://en.wikipedia.org/wiki/The_Beatles 34:31 - Bo Burlingham https://boburlingham.com/about-bo/ 34:34 - Small Giants https://www.amazon.com/s?k=small+giants+book&adgrpid=1333708168067507&hvadid=83356831320179&hvbmt=be&hvdev=c&hvlocphy=104764&hvnetw=o&hvqmt=e&hvtargid=kwd-83357101759371%3Aloc-190&hydadcr=24658_10677455&mcid=7a177b91d24a3c459e23975de93a8c7c&msclkid=0715b194226a1581950ed985139a43a1&tag=mh0b-20&ref=pd_sl_71wu97gg72_e 34:46 - Annie DiFranco https://en.wikipedia.org/wiki/Ani_DiFranco 46:30 - Digital Hospitality https://www.digitalhospitality.com/ 47:41 - Family Style https://www.youtube.com/playlist?list=PL9aOArcA5Ia6KBNpggZJqQmrtw_lNkGqe 47:54 - Greg Majeski / Room for Seconds https://www.youtube.com/playlist?list=PLnoDJBRl8k--uSzQfVFpLeiJmqjzQIfFq 48:53 - Field of Dreams https://en.wikipedia.org/wiki/Field_of_Dreams 50:01 - Kevin Costner https://en.wikipedia.org/wiki/Kevin_Costner
https://www.youtube.com/watch?v=jR1hMlmuFNA&t=1sToday, we're highlighting Josh's appearance on a standout episode of Digital Hospitality with host Shawn Walchef. They explore the power of storytelling in business, the surprising ROI of podcasting, and the evolving world of restaurant tech. From menu engineering to system integration, the conversation dives deep into the real-world challenges restaurant owners face—including the lessons that only come through failure. Josh also speaks candidly about the value of mentorship and offers actionable advice for aspiring restaurateurs—focusing on what truly drives success: profitability, innovation, and the ability to adapt in a fast-changing industry.Links and resources
Today we have the honor of talking to Shawn Walchef, the owner and founder of Cali BBQ restaurants and Cali BBQ Media. It's time for Episode 103 of The Food For ThoughtCast; welcome back! Steve and Melissa want to know what California BBQ looks like , and how the whole thing started, and Shawn challenges us to go find our whales for this podcast (surprise and hint: it happens!). We talk about how dreams come to be, and the power of storytelling in relation to food. Shawn is an incredible visionary and entrepreneur with a gift for helping us restaurant and hospitality folk realize our full potential and find platforms and our voices. Enjoy this week's episode, and find Cali BBQ if you're in the San Diego area. Find Shawn on these podcasts: Restaurant Technology, Digital Hospitality. Thank you so much for listening and don't forget to rate, review, and subscribe.
Avi Goren is the co-founder & CEO of Marqii, an online platform that helps local businesses like restaurants, bars, and cafes manage their listings and reviews across a multitude of platforms. In this episode, we'll talk about the importance of platforms like Google and Yelp, how Marqii is leveraging AI for its reviews, and the future of digital hospitality.
Ghetto Country Brandmother and her guest, Shawn P. Walchef of Cali BBQ Media bring the smoke to this episode. That's because Shawn shifted his focus from bbq to media. Shawn is all about digital storytelling from the phone in your back pocket. He often says, no one is gonna tell your story, so he's mastering telling his while building a community and personal brand. The conversation also explores Shawn's personal insights on legacy, entrepreneurship, and the invaluable advice from his grandfather that has guided his journey. And nothing does it better than an orange tree near the smokehouse. ----- If your personal brand is having a meltdown and needs nurturing, reach out to Brandma. And, if you're feel'n some kinda way about this episode, subscribe & follow GCB on Instagram or LinkedIn If you wanna get all up in my business get my book - That Damn Girl Stuff If you wanna get all up in my brand get my book - Branding, Boundaries & Bullshit If you ever want any of my tees go to - Brandma's Dressing Room --- Send in a voice message: https://podcasters.spotify.com/pod/show/brandmashouse/message Support this podcast: https://podcasters.spotify.com/pod/show/brandmashouse/support
In this episode of The Digital Restaurant podcast, we're excited to share our conversation with Steph So, the Head of Digital at Shake Shack. With a rich background in e-commerce spanning across various industries, Steph brings a unique perspective to the fast casual dining scene. Shake Shack, a leader in innovation within the restaurant space, has been a trailblazer in integrating hospitality into the fast casual setting.Steph discusses the brand's focus on creating an "enlightened experience" for guests, whether they're ordering from a kiosk, through the app, or in person. A remarkable 57% of Shake Shack's Q1 2023 sales were digital, a testament to the success of their digital strategy. Steph emphasizes the importance of removing friction from the digital experience, ensuring that it's intuitive and quick, yet still maintains a personal touch.The conversation then delves into the concept of digital hospitality and the balancing act between automation and human interaction. Steph shares insights on how automation has enhanced the role of team members, allowing them to focus more on guest experiences rather than just transactional duties.Another critical aspect discussed is the omnichannel approach of Shake Shack. Understanding that guests have different preferences, Shake Shack aims to provide a consistent, high-quality experience across all channels, whether it's in-store, via the app, or through delivery.Loyalty and guest centricity are also key themes. Steph talks about Shake Shack's approach to loyalty programs, focusing more on offering experiences rather than just discounts. She highlights the importance of personalizing guest interactions and how they use data to tailor experiences, driving both loyalty and frequency.Finally, Steph touches on the backend operations, explaining how they integrate various digital ordering systems to maintain accuracy and efficiency. This insightful episode provides a comprehensive look at how Shake Shack is navigating the digital transformation in the restaurant industry, setting new standards for guest experiences in fast casual dining.Support the show
Sai Alluri is the Co-Founder & CEO of Momos, an all-in-one customer engagement platform that helps restaurants grow and retain their guests. In this episode, we'll talk about how Momos is consolidating email marketing and feedback management, leveraging AI, and how restaurants are using it to identify key areas to delight their customers. Subscribe to the HNGRY Newsletter
Restaurateur Shawn Walchef is the Founder of Cali BBQ, an award-winning comfort barbecue restaurant with three locations in California. Shawn also leads the Digital Hospitality podcast where he discusses hospitality trends and innovative business strategies with fellow entrepreneurs and restaurateurs. In this episode… In this episode of the SpotOn Series, Chad Franzen is joined by Shawn Walchef, Founder of Cali BBQ. They discuss the importance of understanding digital and technological trends and implementing them for business growth, brand engagement strategies on social media, and competitive advantages for restaurant owners. Shawn goes on to share what benefits businesses can take advantage of by taking control of their media presence.
Since opening Cali BBQ 12 years ago, his family-run restaurant and media business in San Diego has generated more than $30 million in sales. As a restaurateur who opened during the Great Recession, Shawn Walchef learned to use digital tools and big ideas to stay in business. During the Pandemic, Shawn and his Cali BBQ Media team have developed a scalable plan that is three times more profitable than the traditional full-service restaurant model. Cali BBQ is working on a plan to repurpose 60 percent of their dining room into a commissary kitchen to service the additional “friendly” ghost kitchens they plan to add over the next three years. Shawn Walchef also hosts two video and audio podcasts Digital Hospitality & Restaurant Influencers, which are just one facet of his burgeoning media empire that also includes content creation, consulting, and more services to assist others in their digital evolution. He strives to help fellow entrepreneurs learn the right tools and strategies to unlock endless opportunities for new businesses. Follow Shawn : Instagram - https://www.instagram.com/shawnpwalchef/ TikTok - https://www.tiktok.com/@shawnpwalchef LinkedIn - https://www.linkedin.com/in/shawnpwalchef/ Special thanks to the team over at DAVO for the gifting the tickets to The National Restaurant Association Show. DM for your chance to win! Register at nationalrestaurantshow.com/mmr with MrRsdiscount to save $25 off the onsite rate. Click HERE to join The Closed Monday Community! Exclusive Sponsor - Four Turns - Restaurant Growth Experts Click here to schedule your FREE 15 min Consultation Looking for restaurant tech? Check out exclusive offers from our partners: Marquii Toast 7Shifts ✅ Website: http://kyleinserra.com ✅ Instagram: http://www.instagram.com/kyleinserra ✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/ ✅ TikTok: https://www.tiktok.com/@kyleinserra --- Send in a voice message: https://podcasters.spotify.com/pod/show/closedmondayshow/message
About the guest: Shawn P. Walchef (@shawnpwalchef) is the founder of Cali BBQ Media, podcast host, business coach, and proud dad. Since opening Cali BBQ in 2008, his family-run restaurant and media company in San Diego has generated more than $30 million in sales. As a restaurateur who opened during the Great Recession of 2008, Shawn Walchef learned to use digital tools and big ideas to stay in business. During the Pandemic, Shawn and his Cali BBQ Media team developed a scalable plan that is three times more profitable than the traditional full-service restaurant model. He also hosts two weekly video podcast series: Digital Hospitality and Restaurant Influencers. Podcasts are just one part of his burgeoning media empire, which also includes content creation, consulting, and more digital services to help others with their smartphone storytelling. Shawn's smartphone storytelling strategies have led to Cali BBQ Media being featured on Amazon Prime TV, Bloomberg TV, Entrepreneur, Inc, Eater, ABC, NBC, CBS, Fox News and many other local and national media outlets. The business owner wants to guide others to the right digital tools and social media strategies that will unlock endless opportunities for them and their brands. STAY CURIOUS | GET INVOLVED | ASK FOR HELP • Subscribe to Digital Hospitality: https://calibbq.media/podcast-episode • Subscribe to Restaurant Influencers: https://www.entrepreneur.com/listen/restaurant-influencers Email shawn@calibbq.media to get in touch or DM on social media @shawnpwalchef Connect with Jordan: https://jordanjmendoza.com/m/social Thank you for listening to this episode! If you got value please consider giving us a 5 star rating on Spotify, Apple and wherever you get your podcast as that will help us reach and impact more people around the world! This episode was sponsored by People Building Inc. Podcast Agency Want to guest on Top Podcasts to increase your influence, impact & income? Book a call below to see how you can do just that and tell them I sent you!
It's time Shawn sits in the hot seat. Shawn Walchef is the founder of Cali BBQ Media and host of this show. In this episode the tables are turned. Our friend Will Eppard (Regional VP of Sales at Toast) took the mic at Spark Los Angeles to interview Shawn about his media empire and more. Listen now to learn about turning into a media company and building communities. Sponsored by: • Toast: All-In-1 Restaurant POS — https://bit.ly/3vpeVsc • Atmosphere: TV for Your Business — https://bit.ly/3Mbc2TZ
It's time Shawn sits in the hot seat. Shawn Walchef is the founder of Cali BBQ Media and host of this show. In this episode the tables are turned. Our friend Will Eppard (Regional VP of Sales at Toast) took the mic at Spark Los Angeles to interview Shawn about his media empire and more. Listen now to learn about turning into a media company and building communities. Sponsored by: • Toast: All-In-1 Restaurant POS — • Atmosphere: TV for Your Business —
Join us for an enlightening episode of The Restaurant Tech Show as we explore the world of digital hospitality with our special guest, OpenTable. Discover how OpenTable's cutting-edge features, such as automated hosting and messaging, can revolutionize your service flows and elevate the customer experience at your restaurant.Dive into the latest innovations and proven features that have positioned OpenTable as a leader in the digital hospitality landscape. Find out which types of establishments can benefit from OpenTable's services, learn about their typical engagement process, and uncover how OpenTable continues to attract diners to your establishment.Tune in to this engaging conversation to learn more about OpenTable's role in shaping the future of restaurant technology and securing long-term success in the competitive dining industry. Don't miss this opportunity to gain valuable insights that could transform your restaurant business. Follow The Restaurant Tech Show on Spotify for more exciting episodes!--- Send in a voice message: https://podcasters.spotify.com/pod/show/svkpodcastnetwork/message
“I have the minimalist life. My home is beautiful. Now all I have to do is be LDS and I can be an influencer!” It was a joke made by a friend over coffee with Elizabeth Santelmann, who you may know as Sunshine in My Nest on Instagram. Elizabeth points to that coffee date as a watershed moment when she realized Christians are missing a massive opportunity to share the light of Christ on social media. The reality is moms and women flock to Instagram for advice on everything from home decor to raising children to homeschooling. Mormons excel at using social media to spread their message. And it dawned on Elizabeth then that the church should be embracing the same opportunity to give the gospel and grace and all kinds of goodness. As one of my favorite apologists asks, “Would Christians be willing to do for the Truth, what Mormons are willing to do for a lie?” If we ditch social media altogether we miss out on a harvest-ripe mission field. But can you use social media for good and not evil? Can it be a place of warmth and hospitality, rather than coldness and condemnation? Elizabeth thinks so, and I think she's doing it really well! Elizabeth logs onto social media asking what she can give, rather than what she can get. She enters with a hospitality frame of mind—her desire to see and serve the women on the other side of the screen. She wants them to receive the levity of grace, the freedom of the gospel, the genuine good life in Christ from her squares. She wants women to visit her profile and see compassion, beauty, and true life in Jesus. If you want to redeem your online presence and use your social media account to love God and love others, listen to this episode for a great place to start. Additional resources: Extraordinary Hospitality (for Ordinary People): Seven Ways to Welcome Like Jesus by Carolyn Lacey: https://www.thegoodbook.com/extraordinary-hospitality-for-ordinary-peopleSay the Right Thing: How Your Words Can Glorify God and Encourage Others by Carolyn Lacey: https://www.thegoodbook.com/say-the-right-thingToday's sponsor: https://www.thegoodbook.com/Keep up with Elizabeth Santelmann here: https://www.instagram.com/sunshineinmynest/Listen to Elizabeth Santelmann's weekly podcast here: https://podcasts.apple.com/us/podcast/sunshine-in-my-nest/id1625483086
Hospitality Leaders - Interviews with hotel, event, and food service experts
On today's episode, I'm joined by Valerie Bihet, owner of VIBE Agency, to hear how she and her team continue to stay on top of a constantly evolving industry. One of the hardest-hit corners of the hospitality industry as a result of Covid was the event planning sphere. While many events in 2020 and beyond were canceled, others shifted to a virtual or hybrid model. That shift is shaping the future evolution of event coordination. Valerie's organization not only seeks to capitalize on the new virtual hospitality landscape but on the concept of industry evolution itself. She prioritizes education and continuing professional development so that she and her team are always ready to capitalize on a new industry trend. Whether it's hosting metaverse events or providing virtual attendance options for in-person events, Valerie strives to always be on the leading edge of the digital future of the hospitality industry. Valerie Bihet | Email - valerie@thevibeagency.com VIBE Agency - https://www.thevibeagency.com/ VIBE Agency | Facebook - https://www.facebook.com/thevibeagency VIBE Agency | Instagram - https://www.instagram.com/thevibeagency/ VIBE Agency | Twitter - https://twitter.com/thevibeagency Chris Cano - https://www.linkedin.com/in/chrismcano/ Upshift - https://www.linkedin.com/company/upsh%C4%B1ft/ If you enjoyed today's show, please leave a 5-star review. For more information and links to all of the resources mentioned in today's episode, visit HospitalityLeadersPodcast.com #hospitality #foodservice
Foodies!!!! This is HUGE!!! Look who's visiting us tomorrow on the SVK Network, Social Media Marketing Show!!!!!! Super Star & Social Media GURU in the hospitality industry... Shawn P. Walchef of Cali BBQ Media Founder, Speaker, Restaurateur, Digital Hospitality & Podcast Host. Subscribe and follow the SVK Podcast --- Send in a voice message: https://anchor.fm/svkpodcastnetwork/message
Adentro is a marketing solution designed to increase guest foot traffic in restaurants. The platform pairs with a restaurant's in-store WiFi network to help businesses better understand and market to their customers based on customer visit behavior. Adentro works similar to how a tracking pixel on a company's website might identify information about a site visitor and their interests. Using WiFi, restaurants are able to do the same thing because the WiFi is passively detecting devices every 30 seconds. And while that detection isn't gathering identity information about the diner, Adentro makes that detection actionable by working with third-party channels like paid social, display or CTV. Digital hospitality means that every guest experience is measured and everyone gets a personalized experience with your brand. Brands often succeed not because they're spending more on marketing, but because they're being human and connecting with consumers on a human level. Quotes Adentro is a marketing solution designed to increase guest foot traffic in restaurants. The platform pairs with restaurant's in-store WiFi network to help businesses better understand and market to their customers based on customer visit behavior. Adentro works similar to how a tracking pixel on a company's website might identify information about a site visitor and their interests. Using WiFi, restaurants are able to do the same thing because the WiFi is passively detecting devices every 30 seconds. And while that detection isn't gathering identity information about the diner, Adentro makes that detection actionable by working with third-party channels like paid social, display or CTV. Digital hospitality means that every guest experience is measured and everyone gets a personalized experience with your brand. Brands often succeed not because they're spending more on marketing, but because they're being human and connecting with consumers on a human level. Transcript 00:00.00 vigorbranding Everyone today I'm joined by my good friend Jason Gabler from a dentro. He's a vp of sales and although that's his focus we're gonna be talking about so many things today that are not sales related so stay tuned and I hope you love the episode Jason say hello give a little bit backstory. 00:17.39 Jason Hello Joseph hello forktails audience. It's really great to be here and I'm grateful for the time today I've been with a dentro for about None ars I was initially hired as an individual contributor on the sales side and over that time we've evolved a lot as a company. Um, focusing on none party data helping our clients and partners leverage that data to drive success for their business and and prior to that I had a background in recruiting and management consulting. So overall primarily in the tech space and and over the last five years specifically with a focus on the restaurant industry and hospitality. 00:50.28 vigorbranding Excellent, Yeah, there's I think data and technology are I mean the biggest buzzwords in the restaurant industry. Finally I feel like it was something that we sort of talked about for a little while and then the Pandemic just has like stopped everyone in their tracks and like okay now's the time but it's it's safe to say that like. 01:05.83 Jason Um, yeah. 01:09.91 vigorbranding We as humans just all of us we are living in a mobile first society we're connected all of the time much to the chagrin of my wife and me at times. Um I like had to take the time to actually put my phone away and be present. Um, that's how connected we are. Um, how has this affected the the restaurant industry positive or negatively in your opinion. 01:31.48 Jason I Think that the positives and negatives are kind of tied together I think it pushed a lot of people out of their comfort zone that have been doing the same thing the same way for a long time and you know and I I think for a while technology was something
James McGehee (Dave's Hot Chicken) and Morgan Harris (Restaurant365) are true Digital Hospitality leaders. Both men have a full understanding of what it takes to grow a business while remaining true to the foundation of what allows such expansion in the first place. But in the fairly new, yet rapidly expanding, digital space, what exactly is the state of hospitality? How do companies of a large magnitude maintain a digitally hospitable capacity? On this episode of the Digital Hospitality podcast (sponsored by our friends at Restaurant365) and hosted by Shawn Walchef, Dave's Hot Chicken CFO James McGehee provided a simple definition: “Delivering the expected experience at the right time”. WHAT DID YOU LEARN on this episode of the show? Let us know by leaving a comment! Email our Cali BBQ Media team to get in touch podcast@calibbq.media. EPISODE TAKEAWAYS — K.I.S.S.E.S: The acronym KISSES stands for Keep It Simple, Sustainable, Efficient, and Scalable. This effectively describes the strategy for creating a perpetually positive customer experience at Dave's Hot Chicken. Extraordinary Over Convenience: James McGehee of Dave's Hot Chicken understands that the best way to deliver consistently as a restaurant is to be the best version of your brand. As he puts it, "extraordinary food will always win". The People Are The Stars: An average of 4+ stars on Yelp is a gold standard of restaurant reviews. Morgan Harris of Restaurant365 knows that is not achievable without the help of the everyday workers involved Check out this interview to learn about effectively scaling a business, being extraordinary in your life, and the integral role of the unseen people at restaurants. https://www.youtube.com/watch?v=z0Iu8dMIeCU PODCAST CHAPTERS: [01:38] - Dave's Hot Chicken Growth [07:26] - Product Evolution [09:54] - Pandemic Lessons for Restaurants [13:52] - Being Extraordinary Matters [16:28] - Hiring Top Talent Inspiring Restaurant Leaders: Cali BBQ Media founder and podcast host Shawn Walchef caught up with the two restaurant industry leaders at the Restaurant Transformation Tour stop in Hollywood, which Cali BBQ Media was at to document and also take part in the excitement. The sold out event was hosted by Restaurant365 and drew lots of talent from the restaurant and hospitality industries to The Wiltern in Los Angeles. Products may change and technology will inevitably evolve, but both James McGehee and Morgan Harris have an astute ability to sift through what will work and what will not. READ MORE: Restaurant365 Makes Restaurant Accounting Sexy featuring CEO Tony Smith (DH136) James McGehee understands that the best way to deliver consistently as a restaurant is to be the best version of your brand. “At the end of the day, it starts with extraordinary food. People may argue that it's now convenience over extraordinary food. I will say extraordinary food will always win over convenience. - James McGehee on the Digital Hospitality podcast Be sure to check out the full interview and follow Dave's Hot Chicken (@daveshotchicken) and Restaurant365 (@restaurant365) on social media for the latest information on both innovative companies. -Feature Article by Cali BBQ Media Writer TJ Void. Get in touch with TJ at tjvoid@calibbq.media. What is the Restaurant Transformation Tour? The Restaurant Transformation Tour is R365's latest contribution to the restaurant industry. People gathering and enjoying community is the essence of the restaurant industry, and the central motivation for the Restaurant Transformation Tour. In the midst of the fun and music, however, there is also an immense amount of learning opportunities for participants. Learn more: Restaurant Transformation Tour 2022 ABOUT RESTAURANT365 : Restaurant365 is an all-in-one restaurant management software that puts profit at...
Irena Damianova learned the secret ingredient to opening a restaurant. When the Las Vegas restaurant owner decided to move from a successful real estate career and open Balkan Bar and Grill, she didn't know what to expect. All she knew was that flexibility was paramount to her and the restaurant's survival. Outside of the amazing Balkan region inspired menu, Damianova incorporates a secret ingredient into the welcoming restaurant experience. “My daughter likes to say that the secret ingredient is love. People feel when you put what you put into it. They can feel it,” explains Balkan Bar and Grill owner Irena Damianova on the Digital Hospitality podcast, hosted by Shawn Walchef (and his special guest co-host Rositsa Walchef). WHAT DID YOU LEARN on this episode of the show? Let us know by leaving a comment! Email our Cali BBQ Media team to get in touch podcast@calibbq.media. EPISODE TAKEAWAYS — Plan for Now: The COVID pandemic has caused a shift in many business strategies, including mindsets of owners and operators. The uncertainty of the times caused Irena Damianova to live in the moment more than be bogged down by long term forecasting. Dining Out is Cheaper than a Psychiatrist: Humans are social and not having that option for a while was difficult for some to get through. Irena Damianova believes that gathering around good food can help people get over those mental hurdles. Love: The Secret Ingredient: Physical ingredients aside, Irena Damianova believes that the intangibles like love are what makes the food at The Balkan Grill special. https://youtu.be/h8NY_Km43is Check out this interview to learn her leap into the hospitality industry and a unique approach to creating an enjoyable environment for restaurant guests. PODCAST CHAPTERS: [01:19] - Opening a Restaurant [04:35] - First Day Open Lessons [08:38] - Bulgarian Restaurant in Las Vegas [18:40] - Secret Ingredient to Business [22:22] - Worldly Family Cuisine Opening a Restaurant: When asked why she made the big decision to open a restaurant, Irena Damianova says. “I wish I had the answer, but I think it's a part of the process of the discovery.” The discovery process included Irena searching for an entity that was pure and could avoid being completely infiltrated by the internet and technology. For her, that was Balkan Bar and Grill. Despite the world's increasing dependency on technology, there remains an innate desire for community. Damianova believes that human interaction is irreplaceable, and the benefits that come with being face to face with friends, family, and colleagues was the inspirational push to find a way to create opportunities for people to do just that. “Dining out is cheaper than a psychiatrist,” says Irena Damianova. “A lot of people discovered that there's a lot of things that can be done remotely, but there's a lot of things that we miss as far as normal human interaction. You miss talking to people face to face. You miss saying cheers face to face.” Oddly enough, Balkan Bar and Grill opened during the Pandemic amidst occupancy restrictions, which is on brand for Irena. She does not live according to conventional rules and Balkan Bar and Grill matches that ideology. Though she is a proud Bulgarian woman, she didn't want to pigeonhole the menu or mindset at her restaurant. That expansive area and multitude of cultures provides an intersection of cultures that allows Damianova the elasticity to create a menu that provides visitors with enough options to find something they like. That's what matters to her. Irena Damianova beams with pride, joy, and love. She opened Balkan Bar and Grill to be a part of making the world a better place. The items on the menu have special meaning to her. The ambiance in the restaurant is based on happiness. As Balkan Bar and Grill grows, she plans to continue to make the world better through food and love.
Every phone call is an opportunity for your business. AI makes it so you never have to miss a call again. Popmenu cofounders Brendan Sweeney and Tony Roy were guests on the Digital Hospitality podcast to talk about how Popmenu Answering and other innovative technology tools are transforming restaurant operations for guests and staff alike. "Every phone call to your business is a transaction," Tony Roy said on the podcast hosted by restaurant owner Shawn P. Walchef of https://calibbq.media. WHAT DID YOU LEARN on this episode of the Digital Hospitality podcast? Let us know by leaving a comment below! Email our Cali BBQ Media team to get in touch podcast@calibbq.media. EPISODE TAKEAWAYS — Front End Perspective: The founders of Popmenu consider themselves outsiders to the restaurant industry. Fortunately, that provided them a unique perspective of how more efficient practices and options would improve the customer experience. Pushing a Product vs. Solving a Problem: Popmenu's AI based phone answering system is their latest cutting edge technology implementation that leads to their company mantra of solving problems rather than simply sell products. Thirst for Learning: One of the keys to Popmenu's growth is their founders' insatiable thirst to learning. They understand that being a perpetual learner is necessary to continued growth and improvement. https://www.youtube.com/watch?v=9pbic0qCVIw Check out the Popmenu interview to learn about business problem solving, AI solutions for restaurants, and the importance of being a perpetual learner. PODCAST CHAPTERS: [01:02] - Popmenu's Growth [02:01] - Founding Popmenu [05:14] - Restaurant Technology [09:47] - Popmenu Answering [14:18] - Always Be Learning Restaurant Automation Technology: More than 50 percent of restaurant guests are happy to have their questions answered by an automated system, according to a 2021 consumer survey, while nearly 20 percent preferred automated responses over having to speak with someone. The truth is most people just want hospitality when interacting with your business, whether that comes from a person or artificial intelligence. With automation like Popmenu Answering, team members can spend more time on in-person hospitality — and not being stuck to the phone answering simple questions. "We met with thousands of restaurateurs, where you're sitting in the meeting and you saw them having to get up or yell at somebody to go answer the phone," Popmenu President Tony Roy said. "The AI-based phone answering will essentially answer all the queries into the restaurant quickly and accurately." Popmenu has built its platform on providing answers and solving problems. Leveraging their experience as customers prior to joining the restaurant industry, the four co-founders of Popmenu had a front row view of the issues plaguing restaurants. The founders combined their collective talents from their varying experience to come up with Popmenu, a digital hub that provides a suite of solutions for business owners that range from website design and hosting to unique, powerful menu options. As discussed in the interview, their most recent product is an Artificial Intelligence, or AI, based phone answering service to add yet another layer to their already expansive solution oriented services. “There's a very big difference between pushing a product and solving a problem.” says Tony Roy. That mantra is the pillar philosophy for Popmenu. They exist to solve problems with their products. Popmenu Digital Tools: Popmenu gives restaurants the power of digital hospitality through an all-in-one marketing tool for attracting and engaging guests. Answer your phone 24/7 without pulling staff from in-person guests Customized phone responses to fit your brand Websites that meet guests where they are — whether its a phone, tablet or desktop
There's never too much information your business can gather. But how do you sift through the data? Photis Patriotis is the founder of Gritsee, which is an AI solution based business that seeks to optimize the operations of kitchens and businesses. It only takes seconds for artificial intelligence to find solutions to known — and unknown — problems using video and data-collecting software. “The main thing is there was just a ton of data missing,” says Gritsee's Photis Patriotis on the Digital Hospitality podcast, hosted by restaurant owner (and Gritsee partner) Shawn P. Walchef of https://calibbq.media. “What's going on for every single order.” Check out this interview with Gritsee CEO Photis Patriotis to learn about moving food delivery to the future, using artificial intelligence, and how relationships still matter even in a digital world. https://youtu.be/avARc9iLAh4 WATCH GRITSEE INTERVIEW ON YOUTUBE 3 Takeaways from this Episode — It's Always Better To Know Than To Not Know: Photis Patriotis and Gritsee is in the business of collecting and delivering data. The success of a business hinges upon the illumination and addressing of blind spots. Patriotis' speaks about how his company provides just that. [WATCH] Defining The Easy Is The Hard Part: Gritsee is in the business of collecting and delivering data. The success of a business hinges upon the illumination and addressing of blind spots. Patriotis' speaks on how his company provides just that. [WATCH] Relationships Still Matter In The Digital World: Despite the near elimination of the need to be physically in the vicinity of another human being, building relationships still reign supreme when it comes to business. The service industry requires trust, and trust is the both the bedrock for and product of positive relationships; even in the virtual space. [WATCH] Gritsee CEO Photis Patriotis Few industries have seen a bigger shift in business practices than the food, restaurant, and hospitality industries. With a sea change comes a new set of issues and oversights that could be causing businesses to hemorrhage dollars. Cali BBQ and others use Gritsee to help improve our kitchen operations in the fast-paced and constantly evolving restaurant and ghost kitchen business. Tracking the detailed information that comes with a restaurant can be time consuming, and leaving it to humans is also leaving room for human error. That's where Gritsee helps. Founder Photis Patriotis' extensive background in tech and imaging birthed the idea of video surveillance as a data gathering tool. "Just using video is such a cheap and comprehensive way to be able to get way more of this data. Figuring out what happened to every single order that left your location is super valuable and becoming more valuable." With the influx of online ordering and third party delivery services, and the more potential customers are using online reviews to help them decide if they are going to remove potential as a descriptor and become an actual customer, there is a need for restaurants to be able to assess any gap that may have caused a bad review or gaps in productivity. As Patriotis describes, “You get a weird review or something happens, you know? How do you track down whether you messed up or not?” “Especially now that there are third parties, you're giving your food to somebody else and then now they're responsible for your food; for how your brand is perceived. You know?” Restaurant Operational Challenges Solved with Real-World Data 1. Labor Management: Gritsee saves managers time by letting them do observations and analysis from anywhere. It also helps trim down on labor time while improving performance by identifying problem areas. 2. Reviews and Refunds Auditable data from Gritsee keeps you in control lets you fight undue refunds from delivery companies or remediate bad reviews....
There's a reason more than 12,000 restaurants trust Restaurant365 to help them become more profitable. Led by inspiring CEO Tony Smith, Restaurant365 knows — and loves — restaurants. “We have four core values. Our first one is we love good food,” Tony Smith said on the Digital Hospitality podcast, hosted by restaurant owner Shawn P. Walchef of https://calibbq.media. “We love the restaurant industry and we help restaurants thrive and grow.” Check out this Digital Hospitality podcast episode with Restaurant 365 CEO Tony Smith to learn about co-founding the all-in-one restaurant management software company, increasing profits and efficiency for restaurants, and the rockstar-themed Restaurant Transformation Tour 2022 stop in Los Angeles at the historic Wiltern theater. https://www.youtube.com/watch?v=erOB8yGwXR4 WATCH RESTAURANT365 INTERVIEW ON YOUTUBE 3 Takeaways from this Episode — Restaurant Accounting Made Sexy: When Tony Smith first started Restaurant365, accounting was a general, unsexy necessity of business in general. He and his team set out to meet the complications that are unique to restaurant accounting. [WATCH] A.A.V: Always Adding Value: Tony Smith and the team at Restaurant365 begin with the fundamental question of "what value is this idea going to add" when strategizing their next move. They understand that, though it is important, a successful business is more than just a positive Yelp review. In an industry where technology is being introduced at a rapid pace, the goal for Restaurant365 continues to be meeting needs and adding value. [WATCH] Restaurant Transformation Tour: In person events are back! Restaurant365 is jumping back into things with the exciting, rockstar tour-themed Restaurant Transformation Tour that aims to cover all things to enhance restaurant success. [WATCH] Restaurant365 CEO Tony Smith Owning and operating restaurants provides a set of trials that are unique to the industry. Tony Smith and Restaurant365 are doing their best to streamline the process to make their customers profits go up. Prior to co-founding Restaurant365, the CEO honed his digital skillset with a software consulting company. As he spent his days researching, designing, and implementing accounting solutions, his love for good food never waned. The merging of the two interests created the framework for the core values of Restaurant365. Restaurant365 Core Values Love Good Food Share Positive Vibes Solve Problems, Together Relentlessly Seek Greatness Though technology can be complicated, Restaurant365's mission is to simplify the technology chain of restaurants for seamless integrations with other vital restaurant tech like Toast. That sort of forward-thinking goal, and Tony Smith's previous work experience, allows the leader to see gaps in production that may be inhibiting the growth of a company. In this case, that gap was the general approach many restaurants took regarding their accounting. The particular challenges that come with that part of a successful restaurant is something Smith and his team are targeting to help with Restaurant365. “Most everyone was using a generic accounting product,” Smith describes about why they created Restaurant365 “Our mission was to make the phrase restaurant accounting mean something because restaurants run uniquely.” Starting in 2011 from personal finances, Tony Smith and co-founder John Moody began their journey creating what Smith deems as their “core system”. In just over a decade, they have gone from a small 5 foot table and Moody dragging a suitcase around the National Restaurant Show to now putting on their own major events with the Restaurant Transformation Tour. Restaurant Transformation Tour 2022 — The Restaurant Transformation Tour is R365's latest contribution to the restaurant industry. People gathering and enjoying community is the essence of the restaurant industry...
No BS. That is the best descriptor for marketing specialist Erik Shellenberger. His approach to teaching bar and restaurant owners the best way to market their business. Years in the industry have equipped Erik with a unique insight as to what works and what doesn't. ”There's a lot of BS out there.” Digital Hospitality podcast guest Erik Shellenberger uses his extensive knowledge of the bar and restaurant industry and no nonsense marketing approach to buck trends and teach his clients the tools to create measurable and effective marketing campaigns. WATCH ON YOUTUBE: https://youtu.be/8V05b2IjLFg https://youtu.be/8V05b2IjLFg Bar Marketing Basics: https://barmarketingbasics.com/ Erik Shellenberger on LinkedIn: https://www.linkedin.com/in/erik-shellenberger-7b583634/ Keywords Everywhere Tool: https://keywordseverywhere.com/ 3 Takeaways from this Episode — Marketers Ruin Everything: Marketing is budgeted into every business, and is vital to the success of each business. But beware. According to Erik Shellenberger, it is being done wrong by many “professionals”. [WATCH] Marketing is NOT Advertising: Marketing and advertising are often used in tandem, or worse, interchangeably. They are not the same thing, and it is a grave mistake to not recognize this. [WATCH] Be The Show, Not The Commercial: Content floods our brains at every turn. What converts casual scrollers into customers? What will be the hoo that causes them to stop and want to see more? Whatever it is, do that. Be that. [WATCH] Erik Shellenberger and Bar Marketing Basics — As one who is a habitual truth teller, results have always been the name of the game for Erik Shellenberger. The third installment of his “Marketing & Bar Marketing” series, available on Amazon, is subtitled “Marketers Ruin Everything”. He believes that many of the accepted marketing practices are simply wrong. They don't work, which causes restaurant owners to be a “little bit pessimistic” when he speaks of the services his company offers. ”Ok, well let's stop doing that. Let's start doing something that we can measure. Start doing something with a call to action. Something that we can actually, quantifiably say, yes it worked or no it didn't work.” Erik Shellenberger's ideology derives from his time in the traditional marketing space. He spent significant time as the marketing director in the extremely competitive nightlife and bar scene in Scottsdale, Arizona. While working with those companies, Shellenberger experienced firsthand the fallacies of traditional marketing overlapping into the social media platforms. Likes began to take precedence over metrics. Much to his chagrin, measurable practices were not consistently put in place. Even more alarming, once the numbers were run, they were — in Shellenberger's words — “awful”. ”If I care more about your wallet than you do, I'm out of here!” Unfortunately, his efforts to analyze the numbers and adjust strategy according to what worked best fell on deaf ears. That was a turning point for Shellenberger. He knew it was time for him to branch out on his own, and he did just that with the launch of Bar Marketing Basics. Focused on SEO and “reputation management”, Bar Marketing Basics takes the simple, yet neglected, action of saying Thank You. Shellenberger says, “Nobody seems to do it”. That seemingly obvious, mundane action is the starting point of what Shellenberger labels as Step One. “How do you disregard step one? And how do you not optimize step one?” You may be asking yourself what Step One actually is? Erik Shellenberger deems Step One as being accessible and able to be found. Period. In his teachings, he hopes to drive home the importance of reaching the ocean of potential customers that are outside of any business' proverbial “fishbowl”. As he puts it, “the more you're everywhere, all over the internet, that's when the magic happens”.
Curbivore is a forward-thinking conference that highlights the necessary pivots of businesses and other tech pioneers in the modern era. Jonah Bliss of Curbivore was a guest on the Digital Hospitality podcast where he talked about the March 4 Curbivore conference in Downtown Los Angeles and how commerce is moving to the curb. Check out this episode to find out how you can get FREE TICKETS to Curbivore. (HINT: be one of the first 50 to use the code CALIBBQ when registering online.) https://www.youtube.com/watch?v=gnJDhRqHejE WATCH ON YOUTUBE: https://www.youtube.com/watch?v=gnJDhRqHejE 3 Takeaways from this Episode — Curb Appeal is Mass Appeal: The pandemic has forced businesses to operate under new rules and increased flexibility. Whether it be increased outdoor seating or inclusion of food delivery, the “curb” has become a vital part of the livelihood of a business hoping to do more than survive during a time of fluctuating mandates and personal comfort levels. [WATCH] Car Dependency Disruption: In many places in America, a car or two is an assumed necessity for families. The usage of cars, however, is tied to an increase of other space hogging property, such as parking lots. Ride sharing, eclectic bikes, and other alternate options provide the opportunity for urban development to occur with higher efficiency. [WATCH] Think Outside of the Walls: The pandemic pivot caused retail stores to no longer have the luxury of focusing purely on the in house experience. Customer service must now be thought of in terms of a complete encounter that begins as soon as the decision is made to be a potential patron of a business. [WATCH] CURBIVORE 2022 Curbivore happens at 1061 S. Flower St. in Downtown Los Angeles. The 2022 conference is on March 4, 2022. Register for Curbivore: https://curbivore.co/registration/ Jonah Bliss and Curbivore — Jonah Bliss has played an integral role in decreasing the carbon footprint of society. His list of accomplishments include helping to launch Turo, a peer-to-peer car sharing business that has taken off in recent years, and working as Director of Marketing for Evelo, an electric bike company. With those experiences in his back pocket, Jonah ventured into the world of live events where he strives to connect the dots of customer service in retail spaces. This is where Curbivore comes in. “There's an important conversation that needs to be had here, and people are talking within their silo.” According to Bliss, many companies are operating ineffectively due to them not having an understanding of what their gaps and blindspots truly are because they essentially are not asking the right questions to the right people. Bliss' goal with Curbivore is to get the entities involved to talk to each other and problem solve from a more informed place. “Oh, there's so many things we could be solving if we just kind of were willing to challenge the status quo a little bit.” Jonah Bliss has made a living looking deeper into accepted modus operandi. Whether it's working with a company that challenges the traditional practice of a single customer getting into their personal vehicle to drive to their location of choice or curating a space where restaurant business minds can be stretched beyond the scope of their four walls, Bliss has perpetually sought to uncover the best practice with the realization that “sometimes there's a better tool for the job.” The exploration of those better tools is what Bliss is looking to accomplish with Curbivore. Curbivore in LA — Though set in a relaxing outdoor atmosphere in Downtown LA with networking being a foundational purpose, Curbivore's first in-person activation is intended to be more than a social event. It is providing the opportunity for the public to cross reference systems and see, test, and experience new technology that is, or will, transforming the future of customer service.
SparkPlug aims to propel retail businesses and brands through personalized experiences and optimizing their influence. Andrew Duffy is a Harvard grad with the right amount of book smarts and business sense. Add tech savvy in the ingredients and one of the spark plugs behind the SparkPlug platform understands what it takes to build systems that optimize brands and retail businesses. SparkPlug CEO Andrew Duffy was a guest on the Digital Hospitality podcast where he talked about starting his company, incentivizing employees, and building systems to help businesses. https://youtu.be/b3UfmzFBY1o WATCH ON YOUTUBE: https://youtu.be/b3UfmzFBY1o What is SparkPlug? — SparkPlug is an "incentive management platform" that provides frontline employees with automated sales incentives and rewards to drive revenue for retail brands and other businesses. The technology company is based in San Francisco. As the team at SparkPlug knows, brick and mortar shopping isn't dying — it's changing. Both Andrew Duffy and his SparkPlug cofounder Jake Sky Levin studied behavioral science at Harvard University, giving them insights into how people inherently operate. “What really fascinated us was the idea that our model of economics that we've used for decades and decades is built around a false concept. The belief that humans are fundamentally rational and that they'll make decisions that are entirely rational…” After college, Andrew took a job in the finance world that proved to be a serendipitous event. He fondly remembers the job as a “unique place and is all oriented around these really unique employee engagement philosophies. So they think about their employees as an asset that they want to develop.” Though the kickoff point for SparkPlug, its true origin dates back to Andrew's days before college. Andrew knows firsthand what it's like to be the person responsible for driving business without receiving the benefit from doing so at a high level. As a server at the Cactus Cantina in Washington, D.C. as a teenager, Andrew sold the most Gold Cadillac Margaritas for three consecutive months. That experience became the inspiration behind finding a way for analytics to be tracked efficiently and specifically in real time. “If we could make this scalable and make this easy, then I can't imagine an alcohol brand in the world that wouldn't want to be able to do this,” thought a young, motivated Duffy. It's no secret that incentive manufactures enthusiasm. Andrew and SparkPlug attempt to close the circle of hospitality by creating an opportunity for the experience to be rewarding to all involved. “You want a really incentivized and high quality employee to be interacting with you and getting the product in your hands. "The retailer really wants that employee to be engaged and incentivized to make that experience great for the person who's coming into the store, and the brand is really excited about getting the product into the customer's hands and having that be an experience that they want to rave about.” Incentivizing Employees in the Modern Age — Andrew and his business partner have a mission to create high level work spaces for employees to feel energized enough to want to provide a first-rate experience for customers, which empowers the customer to influence others to purchase from or visit that particular retailer creating a desire for brands to want to work with the retailer. Ultimately, streamlining the value surrounding the life cycle of all transactions in retail environments. “I think what we've seen is that a lot of people get burnt out in retail and restaurants,” Andrew Duffy states matter of factly. “I've worked in a lot of restaurants. I've worked in a lot of retailers and it's exhausting,” he continues. “You're not thinking about what can I do here that's going to get me some extra value; that's going give me a reward for the extra work I'm doing?”
How did MÄNNKITCHEN raise millions on crowdfunding platforms? By finding a need and creating a solution. How many cranks does it take you to pepper a steak using your pepper mill? Probably dozens, right? For MÄNNKITCHEN Founder Cleve Oines, it was around 70 pepper cranks one day when he realized there was a problem. Why wasn't there a better pepper mill on the market? One for a man like him? That's when Cleve Oines saw the future of grinding pepper — The Pepper Cannon. "786 days, 54 revisions, 11 prototypes, 82 tests, and 4,673 sneezes later," the MÄNNKITCHEN Pepper Cannon was born. "Grinds faster than a roadrunner, feels like a lightsaber handle in solid aluminum…It may even replace my beloved Unicorn, which I've been loyal to for 14 years," J. Kenji Lopez-Alt said in "The Food Lab" of the New York Times. Cleve Oines was a guest on the Digital Hospitality podcast where he talked about making millions of dollars using crowdfunding sites like Kickstarter and IndieGoGo, and successfully marketing products on social media. https://www.youtube.com/watch?v=KL9IWyMoXDs • You can watch the full interview on our Cali BBQ YouTube channel: https://youtu.be/KL9IWyMoXDs Mannkitchen Pepper Cannon — The Pepper Cannon by Mannkitchen raised more than $1.1 million from 6,887 backers on Kickstarter alone. The success of the company's crowdfunding campaigns was thanks to part to help from and crowdfunding marketing company LaunchBoom. LAUNCHBOOM INTERVIEW: https://calibbq.media/will-ford-interview-launchboom-crowdfunding-dh109/ "In my first campaign, I raised like $50,000 for a chef knife, and that was awesome. Doubled my goal. And it was successful in my mind," Cleve Oines shared on the Digital Hospitality show. "And then we did the Pepper Cannon and blew that one out of the water. The main difference was attending that (Crowdfunded Summit) and learning from the people at LaunchBoom. The products that Männkitchen sells are built to solve cooking problems, whether its a demand for a bigger, stronger chef's knife, or the need for a super-powered pepper mill. WATCH: Pepper Cannon on YouTube https://youtu.be/miz20QRTY-s "If you can't say in 10 seconds what problem your product is solving, it's going to be a it's going to be a tough sell," Cleve Oines said. • Mannkitchen Online: https://mannkitchen.com/ • Mannkitchen on Instagram: https://www.instagram.com/mannkitchen/ *** CALI BBQ MEDIA LINKS – ➤ Subscribe to Restaurant Influencers Podcast — https://link.chtbl.com/RIpodcast ➤ Free Digital Media Coaching Application — https://forms.gle/cnQ3sefMcAxQXbKa6 ➤ Podcast Archive — https://calibbq.media/podcast-episodes ➤ Cali BBQ Blog — https://calibbq.media/blog 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?
Ride1Up electric bikes (e-bikes) are built for performance and reliability. And so is the e-commerce company itself. Ride1Up developed a product they felt was life-changing: electric bikes. But how did the company leaders make sure they could get their e-bikes to as many people as they could? By becoming an e-commerce company. https://youtu.be/Wad95G5xic8 Ride1Up CEO Daniel Urbino was a guest on the Digital Hospitality podcast where he talked about running the San Diego e-commerce e-bike company with a mission to change how the world gets from one place to another. "E-commerce is anything online. It's just another avenue to reach consumers," Daniel Urbino shared on the Digital Hospitality podcast. • You can watch the full interview on our Cali BBQ YouTube channel: https://youtu.be/Wad95G5xic8 "E-commerce can be selling a product, selling a service... You could sell products online through retailers, which are your big-box Target, Walmart, Costco... And there's what we do at Ride1UP, which is direct to consumer." ➤ Ride1UP - https://ride1up.com/ ➤ CEO Daniel Urbino LinkedIn - https://www.linkedin.com/in/daniel-urbino-a875ba22/ ➤ @ride_1up on Instagram - https://www.instagram.com/ride_1up The Ride1UP Story: Ride1Up was founded in 2018 out of a love for bikes and a goal to sells consumers better-quality, innovative electric bikes at a very competitive price. The founders of the San Diego e-bike company Ride1UP knew they had a vital product in electric bikes — one that could help the world. They just had to find a way to drive down the cost enough so more people could make the switch to riding an electric bike. Enter e-commerce. "We have no physical presence, but we have a customer support presence which rivals any in the industry. It is difficult to make a thousand-dollar purchase online, but we are here to make it easier." www.ride1up.com 3 Takeaways from Interview: 1. Making Affordable Products Takes Work - Becoming an e-commerce brand and selling direct to consumer helped Ride1UP market affordable e-bikes to their customers instead of going through a distributor middleman. “We're providing our customers with a better product, better components and really a higher quality at a fraction of the price that you would see in shop. So I think those are the primary benefits of the direct to consumer approach, and it really ties into our identity as a brand.” -Daniel Urbino 2. A Need For Hospitality - The time it takes to bring an idea to fruition so it becomes a product people can purchase has changed. It's sometimes hard to get products manufactured in the current climate so it takes care and customer service to make the difference to a consumer. “Anyone could go online, find a cheap ebike to order and have it shipped to their door. Anyone can do that. But if you're expecting someone to help you out after with assembly or should something go wrong, you're going to be out of luck." -Daniel Urbino 3. Plan For The Worst - Nothing is guaranteed in life. That's why Daniel Urbino plans for the worst with not only a Plan B, but a Plan C, D, etc. “When I graduated college, it was right around 2008 with the whole financial crisis and the whole economy collapsed. So I've seen it myself ... where I thought things were going great... And there weren't any jobs. So I think nothing surprises me today in my personal life and my business life as well. ” -Daniel Urbino Take the Ride1UP Pledge - “I will replace 5 driving trips per month with my electric bike.” Are you buying an e-bike for recreation or transportation? If you pledge to replace more than 5 driving trips each month with your electric bike, then Ride1UP will reward you with a coupon for $40 off. Details: https://ride1up.com/about-us/ CALI BBQ MEDIA LINKS - ➤ Subscribe to Restaurant Influencers — https://link.chtbl.com/RIpodcast ➤ Free Digital Media Coaching Application — https://forms.
What does "From Scratch" mean to Chef Joe Gatto? When he does something — whether it's hosting a food show on TV or cooking a meal — he goes all the way. Chef Joe Gatto (@chefjoegatto) was a guest on the Digital Hospitality podcast, where the “From Scratch” host talked about making a streaming series, moving from film to food, and his process of digital media content creation. Thanks to friend and supporter Jason Jepson (@talkingduringmovies) for introducing us to Joe. ➤ Follow Chef Joe Gatto online: https://www.instagram.com/chefjoegatto/ ➤ Stream “From Scratch” on Pluto TV: https://pluto.tv/where-to-watch ➤ Seriously From Scratch Cookbook recipes: https://www.joegattosfromscratch.com/recipes 3 Takeaways from Interview: 1. Be a Problem Solver Whether its big feature films or micro-budget shoots, Chef Joe Gatto learned the most important part of producing content isn't just about putting out quality content, it's about putting out metaphorical fire after fire until you have something to publish. If you're on the production side of content creation, that means you have to constantly think on your feet and solve whatever problem is put in front of you. “So for me, from doing it since when I was like, 18. It just kind of taught me … you never stop. You're always improvising; always have to be malleable. That a problem is just an opportunity for a solution.” -Joe Gatto 2. Pay Attention to the Journey Joe Gatto makes sure to slow down every day to take in the important parts of life. Everyone has important goals they want to accomplish, but if you don't also learn to enjoy the magical moments around you, then you're missing out on a part of life. Learning and sharing knowledge is valuable and only comes from paying attention to others on your journey. “Passing that baton on and watching my kids comfortable in the kitchen and like making things together and sharing that time... I do take a breath and take it in. I do. Because I'm a big believer in that you have to pay attention to the journey.” -Joe Gatto 3. Help Others. Don't Compete. A rising tide lifts all ships. Chef Joe believes in abundance, that there's enough space for all of us to thrive. That's why he gravitated to the hospitality industry — he found lots of sharing and caring, rather than the hyper-competitive nature of his prior career in the movie industry. “I always think there's space. I'd rather help someone come up and prop them up and do things together. I love that. That gives me a buzz.” -Joe Gatto WATCH ON CALI BBQ YOUTUBE https://youtu.be/rOs7k0uU_t4 Joe Gatto from Hollywood to Hospitality — When Chef Joe Gatto moved from Hollywood to Hospitality, he knew he had found his calling. When Joe was younger he was a filmmaker. He worked for Sony Pictures, made music videos, created a feature film, and lots more production work on tv and movies. When Joe and his wife Carey became parents they decided raising kids in LA wasn't for them. He also realized he wanted a career change from film to food. The shifts let him realize a dream come true and find an industry that was a much better fit for him. “The food space, all I found, from like Andy (Husbands) and everybody, everyone wants to help you. They want to share with you. Food, time, recipes, love. The heart of the house, that attracted me so much,” Joe shared on the podcast. When he began to look away from Hollywood and his early career path, Joe realized he had acquired lots of valuable skills he could take into the “Wild West” of modern content creation. “I can take the food part, the from scratch part, the filming part. The love being in front of an audience part. And I'll have my own little niche,” Chef Joe Gatto said on Digital Hospitality about finding his aptitude for creating fun food content. Like our former guest Ryan Redondo believes, “Blossom Where You're Planted.” Making “From Scratch” from scratch —
The secret to YouTube is simple. It's not about you. It's about your audience. On this special preview episode of the Restaurant Influencers Podcast, Sam Zien (Sam The Cooking Guy) talks with host Shawn P. Walchef (Cali BBQ Media) about how he grew his YouTube channel to millions of subscribers and running multiple restaurants. “YouTube is a really simple concept: it's not about you, it's what your customers want.” https://youtu.be/uymy2CLFHSs • SUBSCRIBE TO RESTAURANT INFLUENCERS: https://www.entrepreneur.com/listen/restaurant-influencers • LEARN MORE: https://calibbq.media/blog/new-restaurant-influencers-podcast-series-from-entreprenuer-yelp-cali-bbq-media-toast/ NOMINATE A RESTAURANT INFLUENCER — Do you know someone who is killing it on social media? Let us know by emailing influencers@calibbq.media or sending the @calibbqmedia team a DM on social media. Sam The Cooking Guy is a Restaurant Influencer — After years spent grinding out little-seen YouTube content, Sam Zien (@thecookingguy) began making authentic content about things his audience actually wanted to see. From there the YouTuber saw his star rise quicker and quicker. Sam Zien, affectionately and professionally known as Sam the Cooking Guy, serves as the face of Graze, Not Not Tacos and two Samburger locations. He has flipped the food industry on its head by simply being himself. A man of many hats and few cares, Sam The Cooking Guy has defined conventional wisdom by creating concept restaurants that serve mashed potato tacos and popular videos that teach young men and others how to cook. “I think you learn more when you're enjoying it,” notes Sam Zien while talking to Shawn Walchef on the first episode of the Restaurant Influencers podcast. While Sam admits it took him seven years to discover this simple truth, the proof is in the pudding as Sam is teaching the world how to cook simply by teaching them to make things they can actually make. WHAT DID YOU LEARN from this interview? Let us know in the comments! https://restaurantinfluencers.media EPISODE LINKS: • Sam The Cooking Guy YouTube - https://www.youtube.com/channel/UCbRj3Tcy1Zoz3rcf83nW5kw • Sam The Cooking Guy Online - https://www.thecookingguy.com/ • Behind the Scenes of Sam's Restaurant - https://www.youtube.com/watch?v=apfwiUblg70 • Graze by Sam - https://www.grazebysam.com/ • Not Not Tacos - https://www.notnottacos.com/ • Samburgers - https://www.eatsamburgers.com/ ABOUT RESTAURANT INFLUENCERS: Are you SICK and TIRED of scrolling through your social media feeds and not seeing your business anywhere? Welcome to the Restaurant Influencers podcast series, sponsored by Toast (@toasttab). Every week host Shawn P. Walchef (@shawnpwalchef) talks with leaders in restaurant and hospitality about their secrets to Smartphone Storytelling and how to show up and engage where customers are spending time online. The weekly digital series (audio, video, writing, images) is hosted by Cali BBQ Media Founder Shawn P. Walchef and presented by Entrepreneur Media (@entrepreneur), Yelp for Business (@yelp), and Cali BBQ Media (@calibbqmedia). • Entrepreneur - https://entreprenuer.com • Yelp for Business - https://biz.yelp.com • Cali BBQ Media - https://calibbq.media Subscribe to the weekly podcast wherever you listen to audio shows. Follow @calibbqmedia on social media for updates on the show and Digital Hospitality content. https://restaurantinfluencers.media SPONSORED BY TOAST: Restaurant Influencers is brought to you by Toast, the powerful restaurant point of sale and management system that helps restaurants improve operations, increase sales and create a better guest experience. Toast — Powering Successful Restaurants Learn more at pos.toasttab.com
David Meltzer is a mentor to many. However, there are two titans he studies closely himself. Their names? None other than William Shakespeare and Albert Einstein. Taking lessons from both, David Meltzer (@davidmeltzer) has been able to pivot from being a powerful sports agent to a motivational media maven at the age of 50. “I am an optimist,” smiles Meltzer from SoFi Stadium while being interviewed for a pilot for the Cali BBQ Media podcast production Restaurant Influencers. “I'm a top-imist, I'm on the top of the optimists. I believe in other people. I'm a celebrant. I live my life to elevate others. I try not to laugh at people, scoff at them or make fun of them.” Watch the full interview on location from the top of SoFi Stadium on the Cali BBQ YouTube channel. https://www.youtube.com/watch?v=NZGxIbt71kA David Meltzer Went All-In On Empowering Others: When David Meltzer decided to go all in on modern digital media and his mission to empower a billion people to be happy, make a lot of money, help people and have a lot of fun — many of his peers laughed at him. Leaning on the lessons of a great playwright, he powered through. According to Shakespeare, the world's a stage. In a world now with many media platforms and thus stages within the stage, Meltzer began publishing on YouTube, going live on IG and using every medium possible to begin his mission to empower. Daunting? Yes. However, Shakespeare once again inspired him. “The first Shakespeare lesson, which is most important, is thine own self be true,” notes David Meltzer. “Because in the context of today, your own self is true, those people can laugh and scoff at you and make fun of you. However, it also provides you with a directional aptitude towards your own frequency.” By being true to himself, he was able to spread his wings, ignore the critics and find his tribe as they say. Early encouragers included Gary Vaynerchuk who David Meltzer had previously consulted when the entrepreneur was working on a sports agency. As Meltzer continued to lean into the stage theory and better be himself, the numbers he began reaching increased, yet not exponentially. In a world of instant gratification and validation by numbers this could've crippled many, causing them to drop their dreams. Instead, Meltzer studied Einstein. “The rule of 72 says that at one percent better, it takes 72 turns in order to double where you're at,” Meltzer says of the genius's philosophy. “Well, if you can become two percent better, it takes 36 turns for you to be four percent better." "I did the math. I study Einstein. I knew that in 20 years when I was 70, I'd be the most popular 70-year-old in the world because I would have two million ambassadors telling two million people to watch.” Happiness Is The Pursuit: By studying the greats, continuing his pursuit and being powered by faith, David Meltzer believes in his ability to make others believe in themselves. “It's not the pursuit of happiness,” states Meltzer on the Digital Hospitality podcast. “Happiness is the pursuit. That's why I try to teach people to find the light, the love in the lessons and everything to enjoy the consistent everyday pursuit of your own potential, not other people's.” To many, this relentless optimism may sound hokey. Even Meltzer admits many dreams appear outlandish even in hindsight. “If Jeff Bezos would have told me 25 years ago when he was selling books out of his garage, that he was going to make over a trillion dollars and be the richest man on Earth and have the biggest marketplace on Earth, I probably would have laughed at him, scoffed at him and made fun of him,” shrugs David Meltzer. 20 years from now, we could be talking about the world's most famous 70-year-old the same way. *** -Feature Article by Ian Stonebrook. Get in touch with him on social media @ianstonebrook SIGN UP FOR UPDATES ON RESTAURANT INFLUENCERS AT WWW.
Shawn Walchef is the founder of Cali BBQ Media. Cali BBQ is a San Diego BBQ To Go. Cali BBQ serves slow food — fast. Their pit masters have dedicated themselves to the art of live fire cooking. They smoke our craft BBQ overnight in an Ole Hickory Smoker using aromatic California cooking woods. Don't forget to also get their “Wicked” Peach Cobbler and Cali BBQ Cocktails-To-Go when you pick up your takeout food in East San Diego County. You can order online in the link below. ⬇️ Order BBQ online for pickup or delivery in the San Diego area anytime. Shawn is also a Media Marketing Coach, Restaurateur, Podcast Host and Hospitality Speaker. His podcast Digital Hospitality helps business owners develop a mobile-first Internet strategy by sharing stories of innovative brands and personalities who are outranking the competition in search results. Shawn certainly has figured out what it takes to run a successful business and balance quality time with his wife and kids! In our discussion, he shares ways he juggles all the activities in his life and how he still makes sure to spend time with his wife and he present for his kids. Dad Up! https://poplme.co/shawn-walchef https://podcasts.apple.com/us/podcast/digital-hospitality-a-cali-bbq-media-podcast/id1235316273 https://m.youtube.com/channel/UCyKV0F1uggLgiPbBsnPSeUA https://www.linkedin.com/in/shawnpwalchef https://podcasts.apple.com/us/podcast/dad-up-podcast/id1486764562 https://www.daduptribe.com/
In this episode of the Flourishing Church Podcast, Laura Murray and Dana Allin discuss how we can develop a posture of hospitality in both our everyday lives and the digital world. Laura provides different definitions of digital hospitality that can help reframe our perspective on the ways we can meaningfully connect with others online. In addition, she gives practical examples of the different aspects of hospitality.
Episode 204 Taking you back to March 2018 – Live shows from the NBBQA in Fort Worth…requested by friend of the show, Stover Harger the 3rd. In this episode I interviewed Shawn Walchef from Cali BBQ and host of the Digital Hospitality podcast…We…
Episode 204 Taking you back to March 2018 - Live shows from the NBBQA in Fort Worth...requested by friend of the show, Stover Harger the 3rd. In this episode I interviewed Shawn Walchef from Cali BBQ and host of the Digital Hospitality podcast...We get the whole history of Shawn, how he got into the business, what NBBQA meant to him at the time and a bunch of other really good stuff as well...so if you haven't heard Shawn on this show before, this is a great way to get introduced to him and hear how his journey started...BTW, this time in Fort Worth spawned 2 of my most favorite interviews ever...One with Mike Mills (recently passed away) and one with Linda Orrison (Momma Shed). That week also saw interviews from Code 3 Spices, Kick Ash Basket, Jess Pryles (dry aging talk) and Chris Lilly...so well worth going back to check those full shows out! Ready to make a “BEST OF” show all your own?? Email Jon Solberg and let him know what you would like to hear on a future episode! As always, thank you for listening! *Don't forget to RATE AND REVIEW THE SHOW ON YOU PODCAST APP* Want to hear more from this episode??? Click the link below to hear the full show Original Air Date: 3/2018 Original Full Show Link: CLICK HERE
(September 7, 2021 - Hour Two) 10:14pm: Owner of Cali BBQ and Cali BBQ Media and host of the Digital Hospitality podcast, Shawn Walchef, joins me tonight to talk about how he has converted his traditional BBQ restaurant into a BBQ commissary of sorts. While many businesses struggled during COVID, Shawn and his team remained playable during the time and figured out how they could change to bring the restaurant and the brand to new levels of success. If you are in restaurant ownership right now or are thinking about getting into it, you will want to hear Shawn's story and learn from his experience! 10:35pm - I have stuff to giveaway! Bubba Burger shirts, coolers and other such nonsense can be yours! We might also get another passage of the Horsemeat book knocked out and who knows what else! BBQ Central Show Sponsors! The BBQ Guru Big Poppa Smokers Green Mountain Grills Cookin Pellets Fireboard Smithfield The Pit Barrel Cooker Pitts & Spitts The Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show" Primo Grills Yoder Smokers Vortic Watch Company Yukon Glory - Save 10% with code 10CENTRAL Patreon Ad-Free Podcast Feed
#130 - INTERVIEW with Shawn Walchef, Founder of Cali BBQ and Host of the Digital Hospitality Podcast ***** This week's episode is brought to you by: SEVENROOMS With a full suite of products including reservation, waitlist and table management, online ordering, review aggregation, and marketing automation, SevenRooms is the perfect choice for helping you gain a 360-degree view of your guests across both on- and off-premise. Book a demo with SevenRooms today and receive an Amazon gift card for $50. Simply email to hello@trysevenrooms.com with "Restaurant Strategy" in the subject line. ***** I often interview marketers and operators on this show, but very rarely at the same time. Shawn Walchef is the rare exception. He's the founder of Cali BBQ out in San Diego, as well as the host of the Digital Hospitality Podcast. Enjoy this wide-ranging conversation with one of the smartest, most generous people I know! IMPORTANT LINKS: Cali BBQ Website - https://calibbq.mediaInstagram - https://www.instagram.com/shawnpwalchef/Facebook - https://www.facebook.com/calicomfortbbq/YouTube - https://www.youtube.com/c/CaliComfortBBQSpringValleyTikTok - https://www.tiktok.com/@calibbq?Twitter - https://twitter.com/calicomfortDigital Hospitality Podcast - https://podcasts.apple.com/us/podcast/digital-hospitality-a-cali-bbq-media-podcast/id1235316273?ls=1&mt=2*****Looking to increase revenue in your restaurant? How about 10 tips to increase revenue by 10% overnight? Get my new e-book: https://www.restaurantstrategypodcast.com/revenue
Hello and welcome back to the UserFlows Podcast. UserFlows is a show where we talk about UX Design and UX Careers. You should listen to this show if... You are a student of user experience or product design. You are a professional who is considering a transition to the field or if you're just someone who's interested in UX design and wants to learn a bit more about it. In each episode, I'll interview a successful, working designer in order to discover how they found the field and have managed to thrive in this highly competitive landscape. We'll break down the steps they took in order to land their first jobs, dive into the mistakes they've made while building their careers, and hopefully teach a bit about the processes, tools, and best practices that have helped them in their own design journey.If you haven't already, please subscribe to the show on iTunes, Spotify or anywhere else you listen to podcasts. I'll be releasing a show about every other week or so. If you'd like to be a friend to the show. Leaving a review and comment on iTunes would be very much appreciated. Share a link to this show with your friends and those interested in UX design. Feel free to recommend topics you'd like to hear discussed and if you have any questions about Design, Design Careers, or anything else for that matter, you can DM me on Instagram @userflows.live.Today I'm speaking with Ty Fujimura, CEO of Cantilever Web Design and Development. Ty is an extremely thoughtful designer and design leader. His career purpose (I mean, look at that, he actually has a career purpose) is to unite creativity and business. Cantilever is a mission-driven company and its mission is to harness the power of “Digital Hospitality". A term I absolutely love, it means they believe websites are spaces that users inhabit, not billboards they see from a distance. Ty is currently focused on building a great environment for Cantilever's staff to thrive and deliver outstanding results for their clients.In our conversation, we dive a little bit deeper into what Digital Hospitality means to Ty, his team, and their clients. Cantilever is a remote-first team so we talk a bit about remote working best practices for the rest of us just toying at remote working. How to make time to let designers design and some of his thoughts around building a successful design culture.I can not thank Ty enough for sharing his time and ideas. If you'd like to learn more about Ty and Cantilever. You can connect with Ty on Twitter @tyfuji or by visiting cantilever.co. If you're a soccer fan, Ty also hosts a fantastic podcast We The Peeps focused on US Soccer, USMNT the World Cup and is an irreverent take on US Soccer. USMNT Gold Cup, CONCACAF Nations League, and World Cup Qualifying. Give it a listen.TM
On today's episode of LA Hustlers, Divij Vaswani sits down for a virtual chat with serial entrepreneur and EVERBOWL CEO, Jeff Fenster. When Jeff does something, he goes all in. There's no roadblock that can slow his momentum, and no wall in his way that he can't break down. The San Diego “serial entrepreneur” behind many impressive brands (including Superfuel Coffee, WeBuild, and the ever-growing Everbowl) finds success in business by making friends and having fun. Jeff Fenster has spent years building strong businesses and fostering powerful relationships and you can learn a lot from his story on this episode of the Digital Hospitality podcast. There's a reason that Forbes recruited him to become an Entrepreneur Professor for their Forbes School of Business & Technology. His business acumen is as strong as his desire to be healthy and enjoy life.
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