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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
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/
At the heart of the annual Holiday Bowl is hospitality and community. On this episode of the Digital Hospitality podcast, Holiday Bowl CEO Mark Neville talks about the history of the NCAA bowl game in San Diego, the nonprofit's future at Petco Park, and how the live event gives back to the community. https://youtu.be/P03v6u47_Ds At Cali BBQ we are very proud to support the San Diego County Credit Union 2021 Holiday Bowl at Petco Park. The game takes place December 28, 2021 at 5pm. LEARN MORE: https://www.holidaybowl.com/ ABOUT THE HOLIDAY BOWL — The mission of the non-profit San Diego Bowl Game Association is to generate tourism, visibility and economic impact for the San Diego region by producing the Holiday Bowl and other outstanding events and experiences for visitors and local fans of all ages. The San Diego Bowl Game Association is a nonprofit 501(c)(3) organization which produces the San Diego County Credit Union Holiday Bowl and a year-around festival of events. For 40 years, the Holiday Bowl has played a significant economic role in the success of San Diego's tourism industry. The nonprofit San Diego Bowl Game Association fills hotel rooms and provides patrons for restaurants and shops during one of San Diego's slowest tourism weeks of the year. Since its inception in 1978, the San Diego Bowl Game Association has created an impact of more than $850 million for the region. The Big Flag: The Holiday Bowl Big Flag is one of the largest ceremonial American Flags in the United States that is regularly used in conjunction with large public sporting events. The Big Flag has been presented at the Super Bowl, World Series and numerous NFL, NCAA and MLB events. HOLIDAY BOWL FACTS: • 800,000+ San Diego hotel room nights generated since the recession of 2008 • $950 million in economic benefit for the San Diego region since the Holiday Bowl's inception in 1978 • 242 Holiday Bowl and Poinsettia Bowl alums who are currently on NFL rosters • 23 of Holiday Bowl games not decided until the final two minutes • 19 of Holiday Bowl games decided by 7 points or less • 2 of Heisman Trophy winners who have played in the Holiday Bowl • 11 of times BYU has played in the Holiday Bowl • 34 members in the SDBGA Hall of Fame • 65,416 is the largest attendance in Holiday Bowl history CONNECT WITH CALI BBQ MEDIA: ➤ Free Media Coaching Application — https://forms.gle/cnQ3sefMcAxQXbKa6 ➤ Digital Hospitality Podcast Archive — https://calibbq.media/podcast-episodes ➤ Cali BBQ Media 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? RELATED CALI BBQ MEDIA CONTENT: Wonderfront Festival is a labor of love for Mr. San Diego Ernie Hahn (DH 007) Marketing with Influence | Farmers Insurance Open (DH 017) Marketing Insights from a Career in Sports | Luke Gilbert, San Diego Seals (DH 021)
You have a great business concept, but how do you raise the money needed to realize your vision? Check out the Digital Hospitality interview with My Yard Live Beer Co. co-owners Mark McLarry and Jamie Minotti to learn how they turned their grand vision into reality step by step. "(We thought) let's do something brick-and-mortar that encompasses (the) festival spirit: bringing people together, live music, good food, good beverages," said My Yard Live CEO Mark McLarry on the Digital Hospitality podcast interview. "What space can we create where everyone's going to be happy?" My Yard Live Beer Co. is a 17,500-square-foot entertainment center, restaurant, and brewery, in San Marco, California. The company was founded in 2019 by entertainment and hospitality industry entrepreneurs Mark McLarry and Jamie Minotti. As you'll learn in the Digital Hospitality podcast interview with the friends and business partners, the story of My Yard Live is inspiring because it shows confidence and perseverance. As business owners, those qualities help you move forward even in the face of adversity (of which there will be lots). https://www.youtube.com/watch?v=TEIOIxekwUM My Yard Live had to shut down in the pandemic. What the owners learned from the experience was how dedicated their regulars were to their community space. "During the pandemic, we had people who were regulars that actually approached us to invest," Jamie Minotti said on the Digital Hospitality podcast interview recorded live at My Yard Live. "And they actually ended up investing in is in the middle of the pandemic. And we told them not to." "They said, 'This is our space. We don't want this to go anywhere." "We are doing something more than just flipping burgers and selling beers," he continued. "We are doing something for the community, and that's why we're here." LINKS TO CLICK — • My Yard Live Beer Co website: https://www.myyardlive.com/ • Order My Yard Live online: https://www.toasttab.com/myyardlive/v3/ • Meet Mark McLarry (SDVoyager): http://sdvoyager.com/interview/meet-mark-mclarry-yard-live-san-marcos/ • Mark McLarry on LinkedIn: https://www.linkedin.com/in/mclarry-mark-81b5353/ • Jamie Minotti on Linkedin: https://www.linkedin.com/in/jamietminotti/ • Meet Jamie Minotti (SDVoyager): http://sdvoyager.com/interview/meet-jamie-minotti-yard-live-san-marcos/ My Yard Live — My Yard Live combines many entertainment concepts into a unique venue for live entertainment, dining, and events. The restaurant is for both the young and young at heart, with fun activities for all ages, including all types of games, play structures, and much more. One of the goals for My Yard Live Beer Co. was to bring together the elements of "a community center, park, upscale beer garden, diverse eatery, and a one of a kind live entertainment and event venue." My Yard Live Beer Co. https://www.myyardlive.com/ 760-798-0779 288 Rancheros Drive, San Marcos, CA 92069 info@myyardlive.com CONNECT WITH CALI BBQ MEDIA: ➤ Free Media Coaching Application — https://forms.gle/cnQ3sefMcAxQXbKa6 ➤ Podcast Archive — https://calibbq.media/podcast-episodes ➤ Cali BBQ Blog — https://calibbq.media/blog Related Content: #086: San Diego's Next Great Brewery Experience – My Yard Live National Restaurant Week Supports Local Restaurants | #nationalrestaurantweek served by Toast If You Build It, They Still Might Not Come | Chip Klose (Restaurant Marketing Strategy) | DH118 Who the F@*% Doesn't Love Toast? | Sam Zien (Sam the Cooking Guy) and Howard Solomon (Solomon Leaders) | DH066 *** GET IN TOUCH WITH US — Email 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?
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.
Hospitality and Media Maven Kyle Inserra knows that one of the most valuable currencies of our modern era is attention. Kyle Inserra (@kyleinserra) is an attention merchant. How does the commercial real estate strategist with a long history in the hospitality industry get attention these days? He publishes compelling video content online every day. On his National Restaurant Owners Podcast, host Kyle Inserra and his guests open up about the restaurant industry and share first-hand insights about hospitality, marketing, and much more. • LISTEN ONLINE: https://anchor.fm/restaurantowners The NRO Podcast is just one of the many digital media projects Kyle Inserra has published. He also cranks out interesting industry specific content all the time using his smartphone. Short form videos give Kyle a place to showcase his strong opinions and useful advice. Publishing content online on a regular basis also lets him connect with like-minded peers all over the world. That's how Cali BBQ Media first met Kyle Inserra — we connected with him on Clubhouse and TikTok. Our relationship strengthened IRL when we visited New York City for the Toast IPO in 2021. Of course we had to team up and make some longform and shortform videos with Kyle while we were in his neck of the woods. The National Restaurant Owner Podcast | Shawn Walchef and Kyle Inserra Kyle Inserra featured our Cali BBQ Media story on The National Restaurant Owners Podcast, which he let us repurpose on our Digital Hospitality RSS feed and YouTube channel. https://www.youtube.com/watch?v=aCcJCpPp1AI We hope you enjoy this conversation and don't forget to let us know what you liked and learned in the comments or in a podcast review. Each review we get helps us grow our Digital Hospitality thesis with even more people. A Rising Tide Lifts All Ships. LINKS TO CLICK — • Restaurant Owners Podcast on Instagram: https://www.instagram.com/restaurant_owners_podcast/ • Kyle Inserra LinkedIn: https://www.linkedin.com/in/kyleinserra/ • Subscribe to National Restaurant Owners Podcast on YouTube: https://www.youtube.com/channel/UCGuiy3a6JnMAs7vwXrGhWfg • The Restaurant Consultant on TikTok: https://anchor.fm/restaurantowners • Kyle Inserra on Digital Hospitality Podcast: https://calibbq.media/kyle-inserra-real-estate-restaurant-industry-dh095/ About The National Restaurant Owners Podcast w/ Kyle Inserra — Owning a restaurant can be a lonely, stressful existence. Kyle Inserra knows this first hand as a 15 year veteran of the hospitality industry. On the show, he shares his experience and interviews fellow industry professionals to provide you with the insight our industry often lacks. Whether you're opening your first restaurant or considering adding units to your current concept, there's always something new to learn, and who better to learn from than those who have successfully done it. https://www.youtube.com/playlist?list=PLcayoov1tw3a6M8fpHlnwq_jlI9px2YgM SUBSCRIBE TO NATIONAL RESTAURANT OWNERS PODCAST: https://anchor.fm/restaurantowners Related Cali BBQ Media Content: • Dont Be Scared To Share Your Secrets Online | Kyle Inserra (Restaurant Growth Strategist) | DH095 • Guide to Opening a Virtual Ghost Kitchen | Part 1: The New Digital Economy | DH106 • Subscribe to these Restaurant Business Podcasts *** CONNECT WITH CALI BBQ MEDIA: Email 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?
The 8it App was created to solve the problem of food ordering overload. 8it app co-founder Steve Raggiani is a guest on the Digital Hospitality Podcast where the entrepreneur talked about simplifying the search for the best food, online food reviews, digital marketing, and much more. ➤ Connect with @8itapp online: linkin.bio/8itapp Three Takeaways from Interview: 1. Simplicity is Accessibility – In the world of apps and the new web, less is more. By creating an interface that's simple, easy to access and direct, you create the ability to better serve a wider audience and gain traction in a competitive space. [00:11:21] 2. Drop Culture is More than Clothing and Concert Tickets – For years, teenagers and young adults have lined up and camped out for rare sneakers and limited streetwear. In recent times, drop culture has expanded to a wider range of demographics and also the world of food. When selling story, scarcity and hype, does drop culture work to add energy to your business model? [00:18:29] 3. Your Market is Bigger than Your Echo Chamber – The best way to understand your core consumer is to be them, but it's often a big mistake to think that your entire audience is that siloed. In a world where we all live in online echo chambers and our own friend groups, do deep dive research to really find out who could be interested in your business, why they would be interested and where they might find out about it. [00:09:41] Watch the full interview: https://youtu.be/SfU6qejfSBU Steve Raggiani and 8it: Steve Raggiani isn't afraid to get hangry. But don't worry, he won't take it out on you. A problem solver, not a problem starter, Steve put his hunger pains in perspective by co-founding the 8it App. “8it is the simplest way to find the best food,” beams Steve Raggiani when talking about his 8it app on the Digital Hospitality podcast. “It's trusted food recommendations from people in the industry who know what the hell they're talking about.” After moving to the Big Apple for work years ago, Steve was taken aback by the food scene but bombarded with the overabundance of information on where to eat. Let's be honest, if you're seriously craving a burrito, who has the time or discipline to read five articles, phone three friends and watch a YouTube review? This was Steve when he first touched down in NYC. “I got to New York City completely overwhelmed by all the options to eat in that city,” recalls Steve. “There's so many amazing restaurants you don't even know where to start — and this was like 2016. "If I go on Google and I'm in the mood for a burger, I search ‘Best Burger in New York' and I get an Eater article, an Infatuation article, a piece from The New York Times and a Guy Fieri video. I'm getting lost in the content. You can spend up to 45 minutes doing research to figure out what you want to eat.” The bulk of information and the time it took to sift through was enough to make Steve even hangrier. Thankfully, Steve doesn't want to be hangry anymore and his team at 8it App want the best for you, too. “We pride ourselves on solving problems,” begins Steve. “I've worked in advertising and marketing my whole career. We solve the biggest brands in the world's problems. At 8it we said, ‘Let's solve a problem for ourselves.' We gave ourselves a challenge: how do you go from hungry to eating something certified delicious in three thumb taps?” So, how does the 8it App work if it's 7:49 PM and you're hankering for a burrito? The first part is an accessible interface. “Design is the first thing people notice,” points out Steve. “If it's not clean and it's not simple, you're going to turn people away. When you open the app, you see how clean it is. When we made it, we were like, ‘I want a 14 year old to pick this thing up and use it like they'd use every other app and I want an 80 year old lady to pick it up and feel the same way I do.'” The second part?
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
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
Shawn Walchef Instagram Shawn Walchef Tiktok Shawn Walchef Linkedin Cali BBQ website Holly Shannon's WebsiteZero To Podcast on AmazonHolly Shannon, LinkedinHolly Shannon, InstagramHolly Shannon, ClubhouseMusic by Paco Hallak
Jottful is the solution to the problem of website creation and management for small business owners. Business owners are busy. It pays to find a sustainable path to having a living, breathing e-commerce website. We all know websites are hard to make and hard to keep alive. They are expensive and difficult. That's why Digital Hospitality podcast guest Dawn Verbrigghe founded Jottful. To make websites easy and affordable. https://youtu.be/5iugoqK3R7g ➤ Jottful Online: https://jottful.com 3 Takeaways from Interview: 1. Invest in Your Marketing the Right Way – If you buy a sports car, be prepared to pay for the premium fuel. If you buy a clunker, be prepared to pay for the ongoing maintenance. In business, investing in marketing can cause the same conundrum. When building a website or working with an agency, make sure the money invested doesn't just mean spending more money down the road. 2. Always Research and Add Value – When hopping on a call, learn as much as you can about who you're talking to before you take their time. In doing so, not only do you bring a level of respect, you have the ability to form a relationship that isn't merely transactional. Just the same, there's nothing wrong with adding value through knowledge, ideas or advice before a deal is done. This mini investment can make all the difference in actually doing business and building a relationship. 3. Make Your Website Punctual – When a potential customer visits your website make sure it's clear to them that they have a reason to be there. In big bold text, have an obvious call to action on your homepage to guide your visitor and create value for both parties. Founding Jottful To Help Small Businesses — Dawn Verbrigghe knows the hurdles of running a small business from the inside out. Raised in Michigan's Upper Peninsula, Dawn's parents ran a bridal shop in which she often assisted. In college, she would go on to study graphic design and marketing, eventually completing her MBA. As Dawn evolved, so did the world. Because of this, her new-age business and tech skills were of even more need to her parents and their small business. They needed a website and luckily Dawn was capable of making them one. “For small business owners like my mother, there just weren't great solutions out there for her to get a website,” Dawn Verbrigghe recalls on the Digital Hospitality podcast. “Because not everybody has a kid who is a graphic designer and can take care of this for them.” Seeing her family in need and her skillset of service, Dawn grew curious as to just how other small business owners afforded to get a website built and have it maintained. Surprisingly, the answers were costly and common. “It's always $5000 across the board,” laughs Dawn. “For a little bridal shop like this, spending $5000 on a website is unaffordable. And then once the website is launched, you have to go back to the agency all the time to get changes made and you're paying on an hourly basis after that. It doesn't make any sense.” That gap in the market inspired Dawn to start Jottful. With Dawn serving as CEO, Jottful builds websites for small businesses by simplifying the process and making maintaining the website intuitive. In an era where every business must operate and tell their story online, Jottful's timing couldn't be better. What is Jottful? Jottful makes and manages "do it together" websites for small businesses and others in need of a professional page. https://jottful.com/ The Jottful Process: Share your website dream Jottful builds your website Jottful launches your website Jottful manages your website With Jottful, small business owners can provide their own content, and have it implemented seamlessly into their online website. In an era where algorithms push down posts and third-party platforms take major cuts of profit, having a strong website that captures email addresses and pr...
Brian Dempsey of TribeVideo wants business owners to learn to use video marketing like rockstars. Most Americans consume 2.5 hours of video content per day. That's a lot of ways to reach them. So, why aren't all business owners in front of the camera telling the story of their brand? Find out how to harness the power of smart video marketing on this episode of the Digital Hospitality podcast featuring Brain Dempsey of Tribe Video Marketing. Watch the full interview on YouTube. https://youtu.be/HcCzPvNB958 3 Takeaways from the Interview: 1. Start Where You Are – What social network do you spend most of your time using, connecting and engaging on? Well, that's where you should start posting videos. Whether it's going live on Facebook or uploading to Instagram reels, the platform will always be most purposeful if it's native to you and your brand. 2. You Already Have the Camera – The first step of creating video isn't researching the best camera on the market, it's using the one you already have – which is likely your phone. As Brian says, most of the video we consume is not professionally edited. Additionally, the biggest hurdles in creating compelling video are not tied to tech, they're tied to mindset. 3. One Video Makes Multiple Pieces of Content – Through one video, you already have audio, written and picture content merely from recording, transcribing and screenshots. On top of that, you can cut up a single video into multiple clips. On top of trust and connection, video is by all means the most bang for your buck. Brian Dempsey and Smart Marketing — Brian Dempsey, President of Bright Tribe Marketing, knows the power of smart video marketing firsthand. “Video is the fastest pathway to trust,” digital marketing expert Brian Dempsey points out on the Digital Hospitality podcast. “People do business with people they trust, and video allows us to connect in that way. That is the fastest pathway to building trust with our existing and potential customers.” ➤ Brian Dempsey LinkedIn — https://www.linkedin.com/in/brighttribe/ ➤ Brian Dempsey Instagram — https://www.instagram.com/40_something_style Having worked for years in the marketing world and getting his feet wet in video for fun thanks to his love of menswear, Brian Dempsey (@40_Something_Style) quickly made the connection that video content wasn't just the future of brand storytelling, it was the most important component of content marketing right now. “My passion has shifted to helping people connect in meaningful ways using video to grow their business,” shares Brian. “A lot of my time and energy is doing a lot of coaching and working with agencies to help them provide video marketing services to their clients.” As alluded, this pivot inspired Brian Dempsey to found TribeVideo. ➤ TRIBE VIDEO MARKETING — https://tribevideo.co/ Understanding the importance of connecting with consumers through video, Brian is here to shift the mindset of clients to help their business reach its full potential. “There's a gap between having the tools, the clarity, the confidence, and a content strategy,” says the marketing maven. “I'm passionate about helping people bridge that gap so that they can use the tools that they have effectively to grow their business.” Having years of experience in public speaking and marketing, Brian is shifting the mindset of his clients that fear criticism. “People are watching you because they're there for you,” explains Brian. “They are your cheerleader and they're there because of the content that you produce. Over time, practice makes progress. We're never going to make perfect, but practice makes progress.” He also helps clients that are afraid of not being polished when it comes to production. “What I help people to understand is that the majority of content is not professionally produced,” shares Brian. Take it from a guy who went from using his iPhone 6S as a camera and a...
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. https://calibbq.media 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 the weekly video and audio podcast Digital Hospitality, which is 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 that will unlock endless opportunities for new business. Make sure you are following him on Instagram & TikTok- @shawnpwalchef. Connect with us! Subscribe to my YouTube Channel Follow the show over on Instagram Join our mailing list Catch all the good stuff over on TikTok! Want to Schedule A One-on-One with Kyle? Whether you're a restaurant owner who wants to take a deeper dive into a particular subject, or may you're thinking of starting your own restaurant, food truck, or ghost kitchen and want some insight or advice - click here to schedule a one-on-one with me. Support Our Sponsors The National Restaurant Owners Podcast is a complete labor of love - which means I would love it if you guys support our sponsors by clicking the link in my bio and using my referral code, so we can keep the lights on over here, and you can save $$$! Atmosphere TV - Code Kyle BentoBox - Code Fou6 --- Send in a voice message: https://anchor.fm/restaurantowners/message
Some people wake up and pour a cup of coffee. Steven Musielski wakes up early to pour into people he has never met. Digital Hospitality podcast guest Steven Musielski is the host and founder of The 4:13 Experience clubroom on Clubhouse. Every morning before 4am (3:38am to be exact) Steven opens up the audio app to connect with and inspire whoever joins the room. ➤ THE 413 EXPERIENCE ON CLUBHOUSE — https://www.clubhouse.com/club/the-413-with-steven “We're building up emotional toughness,” he shares about his 4:13 club's mission on the Cali BBQ Media podcast. “If you're thankful, encouraged and forward thinking those are great building blocks because you're going to get hit. You're going to take rejection like any person.” ➤ Watch the Interview on YouTube: https://www.youtube.com/watch?v=Q7YDBgoFWuU Takeaways from Interview: 1. New Networks Preselect Innovators – At this point, many of us are overwhelmed by the number of apps and social networking platforms that pop up every day. While this is a fair way to feel, it's important to keep in mind that each app has the power to attract early adopters and thus innovative thinkers. 2. Emotional Toughness Matters – Steven and his community at 4:13 focus on stewards of positive thinking not because they're starry eyed but rather because they know adversity always hits. By being in a good mental space, you're better adjusted to valleys and plateaus because your base level of perspective is higher. 3. Audio Apps Allow for Deeper Connection – While photo and text platforms like LinkedIn, Instagram and Twitter provide the platform to meet new people, what's more intimate than already having heard their voice? With Clubhouse, jumping on the phone to make a game-changing call is all the easier because a conversation and vocal context already exists. The 4:13 Experience — By building a community through the Clubhouse app, Steven Musielski has the chance to inspire regulars and strangers with the inspiration to take on the day. Through creative conversations that build emotional toughness, 4:13 attendees begin each morning with a positive outlook for whatever comes their way. The best part of the 4:13 community? It's different every day. “The community is a powerful group of people and it's totally unexpected,” Steven shares. “You couldn't predict who's going to come in or who's not going to come there. So, based on who shows up, that's going to determine the direction. You can go with business minded people, personal development minded people, leadership type of people… It's all who shows up that's going to determine the direction of everything.” While waking up before the sunrise to connect and converse with strangers might seem like a stretch to some, Steven has already seen the benefits of joining the latest audio app that's taking off. “Here's the pitch on Clubhouse,” begins Steven about the exciting audio social media platform. “You're by nature going to get early adopters, creative people, innovative people, people that think way outside the box. They're going to take more chances and they're going to do more things in business. And then you get the 04:13 room that's so outside the box that it's outside the building. People that are taking chances and doing things. Super exciting people.” Connect with Steven Musielski — ➤ https://www.linkedin.com/in/steven-musielski-054a6515/ ➤ https://www.instagram.com/stevenmusielski/ Not a bad community of people to build with, right? While the innovators and outliers on Clubhouse can become the next leaders in industry due to their outside the box thinking and risk taking tendencies, Steven has been most happy with the fellowship that comes from the 4:13 community. “There are people in the community that care about one another in deep ways,” acknowledges Steven. “People that will reach out to you on your Instagram and on your LinkedIn. There are people that will look for ways to hel...
"We are the only coffee shop in our town that serves this!" I will bet that you have thought or said this, or some version of this phrase, yourself as you have planned or run your business. Being the only one to have something is exhilarating at first, but then it tends to fade as the thing we thought would be our defining differentiator, becomes more available and common. Today on Shift Break we will be talking about why exclusivity is a bad strategy and what we need to spend our energy on instead if we want to build a lasting and truly unique business. Related Episodes: The Power of "No" Differentiation Takes Time! Digital Hospitality 215 : Communication and Marketing Master Class w/ Spencer M. Ross, PH.D. Visit our sponsors! Interested in consulting or coaching? Reach out! chris@keystotheshop.com Visit our awesome Sponsors! Elevated batch brew and so much more! Ground Control Cyclops Brewer The best espresso machines in the world! www.lamarzoccousa.com
Delivering the Digital Restaurant teaches how to build a successful digital restaurant business that will survive and thrive into the future. Authors Meredith Sandland (@meresandland) and Carl Orsbourn (@carlorsbourn) were guests on the Digital Hospitality podcast to discuss what they learned while writing their must-read restaurant business book, Delivering the Digital Restaurant Your Roadmap to the Future of Food. ➤ ORDER THE BOOK: https://www.deliveringthedigitalrestaurant.com Three Takeaways From This Podcast Episode: https://youtu.be/Wgqlw9npU28 1. Monthly Services Make Daily Differences – There was a time when only corporate companies could afford access to digital innovations that optimized orders or operations. That time has passed. Regardless of your size or scale, consider implementing software or systems that might come with a monthly fee but will change your business for the better day after day. 2. Your Competition is Your Community – We are all in this together. By having conversations with the restaurants in your community and discussing trends in your industry, you can create a better food landscape for your city or neighborhood as a whole. 3. There's No Such Thing as Throwaway Content – With all the research that went into writing a book, Carl and Meredith still had 90 percent of their conversations scrapped from the final copy that hit Amazon. So, did they just discard it? Of course not! They will continue to share untold stories through their social platforms as should you. When Carl Orsbourn and Meredith Sandland began writing their book, Delivering the Digital Restaurant: Your Road Map to the Future of Food, they didn't know how they'd finish it, but they knew why they had to. “Our 'why' is really about helping restaurants navigate this digital change,” beams Meredith Sandland on the Digital Hospitality podcast. “We are incredibly passionate about the magnitude of this change and want to see everyone successfully get through it and thrive because they have figured out how to master it.” As alluded, that change is seeing restaurants of every size, shape and scale embrace evolving technology to better serve their customer base and grow their business. For years, both Meredith Sandland and Carl Orsbourn have worked in different ends of the food industry, expanding brands such as Taco Bell and British Petroleum to a new world with new customers. “I was seeing the enormous level of change of better quality food in the gas station environment,” reflects Carl Orsbourn. “There's so much change happening, so many exciting things that really are only at the front of where I think this industry is going.” Meeting at ghost kitchen company Kitchen United, the co-workers turned co-authors were already on the cutting edge of where the food industry was headed in the 2020s. After years of working for big brands and joining forces at a start-up, both could see that change was imminent. However, no one knew just how much 2020 would expedite this dramatic digital shift. “Everything that's happening is really an existential crisis for the restaurant industry,” Meredith Sandland shares. “We started the book back before the pandemic when we thought this would all take three to five years to play out. Of course, the pandemic accelerated all of that and laid bare the digital divide.” Digital Restaurants: Because of the rapid change the restaurant industry faced due to the Coronavirus pandemic, restaurants either adapted or closed during the tough and evolving times. Even for those businesses that are still standing, it's essential that they learn through their competition and peers to best adjust their strategy and tools for the good of the communities they serve. “It is critical to figure this out together,” notes Meredith. “When I think in particular of our local independent restaurants, the ones that are the fabric of our community that make ...
Marketing Strategist Chip Klose knows you have to promote your business online to make it take off. The modern restaurant business is not Field of Dreams. If you build it, they won't necessarily come. “Thirty years ago, you could just be good,” shrugs Chip Klose on the Digital Hospitality podcast. “Pretty place, good food, good service and you could survive. But now every place is great. Every place has interesting dishes, great service, and a cool dining room.” ➤ Watch the full interview https://www.youtube.com/watch?v=i_vPkwskBMU 3 Takeaways From This Interview: 1. Implement Table Ordering – By using digital kiosks instead of standard servers, restaurants can increase their revenue by cutting costs and increasing up-sells. Even better, servers can better assist customers in true hospitality. 2. Pay to Play on Your Posts – Social media is a must for modern restaurants. However, if no one sees your post how can it benefit your restaurant? Be willing to pay social media platforms to promote your post strategically and increase reach. 3. Exceed Operations – Chip shares that in a dream world, most operators don't actually want to be at their restaurant every day. Implement systems to relieve daily duties through modern technology in an effort to better focus on your customers and yourself. Chip Klose has made it. Starting his career in hospitality as a host in college, Chip has spent the last two decades in New York ascending in the industry he calls home. “I launched multiple brands to rave reviews and great openings in one of the most saturated markets in the world,” Chip Klose notes. ➤ https://www.chipklose.com/ As they say, if you can make it in New York you can make it anywhere. After storied success in the space, Chip quickly realized that his success was rare in such a crowded space, yet it was easy to identify why. Marketing. Marketing Restaurants — While the ‘m' word can feel like an impossible cost to restaurant operators, it was clear to Chip that marketing was the reason for the success of his multiple brands. “I started looking at marketing,” Chip recalls on his eureka moment and pivot. “I suddenly realized that restaurants really don't do very well because they usually don't do marketing.” Chip Klose has evolved into a respected coach and consultant in his space. While marketing can sound overwhelming and expensive to operators that are already strapped, Chip sees it as three simple questions. Marketing Questions: What's your product? Who is it for? How can you reach them? The third question has become all the more important in the modern digital age. “It used to be Craigslist and the Yellow Pages,” said Chip Klose on Digital Hospitality. “Now it's Google, social media and Yelp. It's now on our phones that we walk around glued to." To reach your customers, you have to optimize your social media channels. This means posting, and in 2021, it also means occasionally paying to promote your posts. The algorithms have changed, and restaurants have to adapt. Now that you're marketing your restaurant, what's your next goal? Is it more money? Most will initially say yes, but Chip finds the answer is usually much more holistic. “Look 12 months in the future,” begins Chip. “What do you want for yourself, your life? Your business? What kind of money do you want to be making? What do you want your day to day to look like?" Through systems, any operator can eventually achieve this point of freedom and success. What's a system you can implement now to change your business and free up your time, staff and budget? Table ordering. “It's becoming very obvious that table ordering really has the power to create a better guest experience and make a more profitable restaurant,” says Chip about technology like Toast Order & Pay, which is used at Cali BBQ and other places like Eats By Sam and many more of our favorite food s...
Social Media is an important tool for all business owners. But how do you make it easier to post content everyday? Our Clubhouse Roundtable Series dug into the topic of How To Make Social Media Effortless so we could brainstorm tips and content ideas to help make posting to social media easier to do. https://youtu.be/_ospbYZ710w ➤ Join the weekly Digital Hospitality Club room on Clubhouse on Fridays at 10am (PST). Raise your hand and take the stage during the open conversation to have your voice heard. Don't have Clubhouse? It's free and easy to sign up. Just download the app on your smartphone and signup like you would any other social media profile. Sign up for Clubhouse at https://www.joinclubhouse.com. What topic should we discuss next week? Let us know in the comments or email the Cali BBQ Media team at podcast@calibbq.media. How To Make Social Media Easy — You've got to build this into your life, but it does not have to be all consuming," Troy Hooper said in the Digital Hospitality Clubhouse room. "You do not need 15 platforms. You do not need to dominate on all of them. You need to get started by pulling your phone out..." As proven by our guests on Digital Hospitality you don't need a production crew or fancy equipment to grow an audience on social media — you just need a story to tell and your smartphone. "You don't need a fancy camera. You sure as hell don't need fancy lighting," Troy continued. "You can tell big pieces, little pieces, things about tomorrow, things about your origin. The content never ends." When you focus on only trying to get the largest follower count possible or view numbers, you're missing the point. Not everyone will get millions of followers (and those numbers you see are often artificially inflated anyway). "I think when you start focusing on growing as much as possible or you're comparing yourself to other people, it becomes more of an effort," shared Corey Nelson, content producer for Best Served Creative. "That's a hard thing for people because they want to quit when they see that they're not hitting those numbers or are not growing as fast as they would like." Greg Rempe from The BBQ Central Show has been working for years to grow a passionate and engaged audience online. "I love my audience," he said while admitting that, "I'm not happy with how quickly I grow. "I might not have 125,000 followers on Instagram, but when I post, I do get a large percentage of engagement from my audience, which to me signals that there's a little bit more buy-in from my folks... so at least my fan base seems to be engaged." Change Your Social Media Mindset — When you're stuck in the mindset of only wanting to get more followers, you're missing out on the potential joys and benefits of social media, which is to be social. "We really need to honor the followers that we already have and show up for them because they want to know more," said Elizabeth Doss of Izzy Ink Studios. "They want to see you. They want to remember you." One way to make social media effortless is to focus on quantity over quality. Online more is often better. That's because they more places you show up, the more places followers can find you and your message. "You can create a habit for yourself by doing quantity," Stover Harger III from Cali BBQ Media said in the Clubhouse conversation. "And we know that social media needs to be a habit. Or else, let's be honest, we won't do it." "I'm always at my best on social media when I'm doing it every day and I'm thinking about it every day." *** MORE CLUBHOUSE CONTENT: How To Become Your Own Media Company | Best Served Podcast + Cali BBQ Media on Clubhouse | DH112 Crowdfunding Marketing and Promotion Tips from an Expert | Clubhouse Digital Hospitality Club Cal Ripken Jr. of Clubhouse | Guy Clarke (Restaurant Marketing Consultant) | DH102 STAY INVOLVED | ASK FOR HELP | GET INVOLVED
Mandi Graziano has lots of Sales Tales and lessons to share after living the hustle herself. Business and sales coach Mandi Graziano is our guest on this episode of the Digital Hospitality podcast, where she shared stories and lessons about sales, writing a business book, digital marketing, and much more. Learn more about Mandi Graziano at https://www.mandigraziano.com. Mandi Graziano, author of Sales Tales Mandi Graziano was an author her whole life; she just didn't have the title. Always carrying around a journal, Mandi kept track of her observations in her everyday personal life and her blossoming career in sales. While building relationships and crushing quotas, the dream remained alive of writing the next great fantasy book based on a fictional character crafted from her imagination. However, a plot twist occurred: yes, Mandi was an author, but she was actually the hero in her own non-fiction story. “I ended up writing a fun business book instead,” smiles Mandi Graziano on the Digital Hospitality podcast. Mandi's first book, Sales Tales, tracks the trials and triumphs she has experienced in all her years on the job. SALES TALES BOOK: https://www.mandigraziano.com/sales-tales-book Hiring a writing coach and going through over 70 journal entries that detailed her clients, conversations and closings, she sought to bring the same sense of joy, curiosity and adventure she enjoyed in her personal reading to that of the often-dry business book world. “I wrote it because I really wanted to disarm the stigma of sales,” admits Mandi Graziano. “I believe so deeply that we all need sales in every part of our life — our personal lives and our professional lives." Professionally, this proves true for Mandi's peers who are incredibly acute analytically but may lack the messaging to sell themselves or their ideas. “I have great friends that are inventors and they are awesome at engineering,” begins Mandi, “But they don't know how to make a pitch. I've got great friends that are really good at time management, but they don't know how to say no, set boundaries or make a presentation. So, I wrote Sales Tales with all these different people in mind.” Just like a journal, Sales Tales is personal when it comes to revealing the details of Mandi's day from the real-life interactions to the vulnerable inner dialogue. “I share all the stories,” notes Mandi. “I share stories from people that I've worked with that I admire, and I share stories about bad clients. It's all to be as much of a sales advocate as I possibly can, because we need it. We've got to get comfortable with it.” More Stories and Lessons from Mandi Graziano: https://www.mandigraziano.com/post/that-time-i-found-a-new-client-by-watching-the-millionaire-matchmaker https://www.mandigraziano.com/post/chasing-olympic-torch-in-sanfrancisco https://www.mandigraziano.com/post/business-bed-side-manner This even includes stories about one of the most difficult parts of working in sales: getting rid of your own clients. “I tell deep, detailed stories about firing clients,” shares Mandi. “If you wake up with a gut pain because of a client or because of customer feedback from them, it's not worth it.” Always an advocate of preparation, Mandi's years of journaling put her in a place to write a book that serves its readers and creates a new lane for business books. MANDI GRAZIANO ONLINE: https://www.mandigraziano.com/ Now officially an author – as well as a public speaker, public speaker, conference specialist, hotel expert, sales professional and business coach – Mandi Graziano is sharing her story through Sales Tales while working on the sequel through living and journaling. A storybook ending, indeed. — Feature Article by Cali BBQ Media Writer Ian Stonebrook. Get in touch with Ian online @ianstonebrook. *** Mandi Graziano Sales and Business Coach Mandi Graziano is a sales and business coach.
Ole Hickory Pits is a legendary worldwide brand built by a legend in the industry. David B. Knight is our guest on this episode of the Digital Hospitality podcast where he tells his story of founding Ole Hickory Pits and helping it grow into a massive worldwide company that continually innovates to this day. https://youtu.be/AFN3LZchbxE ➤ MORE PODCAST EPISODES: https://calibbq.media/podcast-episodes ➤ OLE HICKORY PITS ONLINE: https://www.olehickorypits.com/ David Knight and Ole Hickory Pits — When it comes to BBQ, few souls know the people or the business quite like David B. Knight. With almost a half century in the industry, David is the founder of Ole Hickory Pits and an elected member of the Barbecue Hall of Fame. Ole Hickory Pits manufactures and markets modern commercial, competition, and backyard BBQ smoker ovens, as well as barbecue tools, sauce and seasonings, and outdoor lifestyle products. Learn more about the history of Ole Hickory Pits at https://www.olehickorypits.com/about-us/ After opening up his own barbecue restaurant nearly 50 years ago to eventually pivot to manufacturing and selling his own pits, David Knight has put plenty of souls who live for the smoke in business. Our San Diego area restaurant Cali BBQ is built off Ole Hickory Pits. While the Spring Valley location has long fed families from the pits made and manufactured by David and his homegrown business, the new master smokehouse which is currently under construction will provide food, employment and education through the same pits. https://www.youtube.com/watch?v=JSwLeMDn-AQ “We've had two old hickory pits for 13 years that have built our brand,” Shawn Walchef noted on Digital Hospitality. “They built our business. We've done over $30 million in sales just using those two pits and now we've added three more pits in the pandemic and are building a master smokehouse.” While the San Diego multi-hyphenate is thankful for the pits and hopeful for the future, the BBQ Hall of Famer couldn't be happier. “Our favorite thing is to shine in reflected glory of the success of our customers,” admits David. After years of going door to door selling his pits, David has become not just a community builder with his pits but an entrepreneur in the food and entertainment industry. Becoming friends with the likes of Guy Fieri and helping all kindred souls with a love of the smoke who come his way, David has grown Ole Hickory Pits by keeping an open mind and extending a helping hand. In fact, in the last ten years, David has fed over nine million people hot barbecue as part of relief efforts that have devastated various parts of the United States. Even when times are tough, David Knight and Ole Hickory Pits are committed to working hard and empowering others. “It's personal and it's really a fun sort of business,” reflects David on a life in barbecue. “Warren Buffett said that the happiest man in the world is the one that dances to work every morning. Well, you can see me skipping down the sidewalk, going to the office, because I still enjoy it.” As expressed, the foundation of Ole Hickory Pits allows not just David to smile all the way to work, but plenty of other entrepreneurs the opportunity to possess the same spirit in the same space. This of course includes Shawn who is using Ole Hickory Pits to take Cali BBQ and Cali BBQ Media to the next level. https://www.youtube.com/watch?v=57N0IGa-HTs “We plan on having ten Ole Hickory Pits and building a media center around it,” begins Shawn, “So that we can teach other people around the world how they can build one location, a commissary kitchen, and then have these ghost kitchen micro-locations so that we can get more barbecue to more people. We can make a bigger impact on the world.” The ‘each one, teach one' ethos are fully embedded in the barbecue community and definitely are shown by the examples of those who have learned from David.
If you want to be selfless, you have to be willing to be selfish first. “I always say focusing on yourself is the least selfish thing you can do,” Performance Coach Brian Bogert teaches on this episode of the Digital Hospitality podcast. https://youtu.be/iy-zelTKfmU ➤ MORE PODCAST EPISODES: https://calibbq.media/podcast-episodes Brian Bogert Interview on Digital Hospitality — The inspirational leader (@bogertbrian) is all about the greater good whether it's as big as world peace or as simple as having a healthy relationship with your spouse. In order to be there for your family and your employees, says Brian Bogert, you have to be there for yourself. Being there for yourself means knowing who you are and loving who you are. Regardless of the scale of what success looks like, the solution is still simple: you. It may sound simple, but as we all know, knowledge of self can be as complex as it gets. Want to get more in tune with your true self? Brian Bogert has an easy exercise to start. “If you don't know who you authentically are, make two lists,” begins Brian. “One list with the things, people and sources of information that leave you feeling uplifted, energized, worthy, and in a flow state where you want to share it with the world. Then on the counter list, write the things, people, and sources of information that leave you feeling depleted, defeated, unworthy, absolutely fatigued and miserable.” Got your lists? Perfect. Now, simply focus on doing more of the list that energizes you and taking time and tasks off the list that drains and depletes you. The more you love how you spend your time, the more you will love and understand yourself. Once you have your lists both written down and in practice, Brian has another suggestion. This one isn't quite as fun, but it might be more important: embracing pain. Why would one ever want to embrace pain? The answer is to avoid suffering, which is chronic and much worse than acute, in the moment pain. Brian's broken down a few real-life examples to illustrate the importance. “We can embrace the pain of hitting the gym for 30 minutes a day,” Brian Bogert said, “to avoid not being able to play with our grandkids well into our 70s.” Fair enough. What's embracing pain look like in more intimate, in the moment, interpersonal relationships? “We can embrace the pain of a difficult conversation with a loved one or spouse,” begins Brian, “to avoid the suffering of being stuck in a loveless marriage that's going to end in divorce or being stuck in a marriage when you actually want divorce. We can embrace the pain of firing our top salesperson because they were the greatest cancer in our culture.” For Brian, embracing pain now means gaining freedom later. These examples are all hard to swallow, but easy to understand in their practice. Day to day, Brian is doing his best to move people by being an energized person himself. This means walking his talk in regard to living his list, embracing pain and focusing on who he is so that he can best help others. This proves true even at home. “Person first, marriage second, kids third,” Brian ranks in regard to the priorities he and his wife have set. This may sound controversial, but in practice it makes sense. “Then the kids see our example, our energy exchange,” notes Brian on his ability and his wife's ability to focus first and foremost on energizing themselves. “They see us have disagreements and they see the repair. They see when I've reacted badly in those moments or mom has and we repair with them. Damage will be created, but it's all in the repair that demonstrates our ability to move forward.” By being selfish in a healthy way, we can bring our best selves to our relationships, work and families -- especially when adversity hits. This has the power of making better lives for all involved all over. “I believe this is what's going to make the world a better place,
(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
How would you like to turn your career into a vacation? Jay Jay Maniquis did just that becoming a digital content creator. Imagine spending the bulk of your 20s with the San Diego Chargers only to become an on-air personality. Such a second act trajectory has proven true for Pro Bowlers LaDanian Tomlinson and Shawne Merriman. It's also coming to fruition for Jay Jay. Having worked for the Southern California football franchise for 11 seasons, the San Diego State grad (and our podcast guest) had been capturing content for his home team for over a decade but had his eyes set on a bigger prize. “I wanted to be in front of the camera from the start,” admits Jay Jay Maniquis on this episode of Digital Hospitality. “My whole goal working in the NFL was to eventually become a website reporter, sideline reporter, or pivot to be a local news anchor.” In 2013, fate intervened with Jay Jay's path. https://youtu.be/bopaSeVcVSE Hear stories and learn lessons from Jay Jay Maniquis' journey of making a job into a vacation on this episode of Digital Hospitality, a Cali BBQ Media podcast. Let us know what you think in the comments. Let's talk! podcast@calibbq.media Follow Jay Jay Maniquis and Jaycation Online — https://youtu.be/mrwVnaITw5M ➤ Subscribe on YouTube — https://www.youtube.com/c/Jaycation ➤ @jaycationtv on Facebook — https://www.facebook.com/jaycation ➤ @jaycationtv on Instagram — https://www.instagram.com/jaycationtv/ ➤ Jay Jay Maniquis on LinkedIn — https://www.linkedin.com/in/jay-jay-maniquis-5b77107 ➤ Jay Jay Maniquis on Sided — https://sided.co/jaycation In 2013, fate intervened with Jay Jay's path. Back in 2013, the Chargers were beginning the end of an era, soon ready to bolt from San Diego to nearby Los Angeles. While on vacation in Spain, Jay Jay suddenly realized it was time for him to make a move as well. “I was going on a morning run in Barcelona watching the sunrise,” Jay Jay recalls. “I wanted to share my travel adventures with the world.” At that moment, an idea was born. @JayCationTV would serve as the passion project to put Jay Jay in front of the camera and show the world what travel meant to him. He had found his calling, now all he needed was a good plan to pursue it. “I ended up going to Barcelona to teach English,” Jay Jay looks back. “But the real reason why I did that was because I wanted an excuse to start my YouTube channel. I thought, what better way than to start my YouTube channel then move halfway around the world and learn these new experiences and put them on my YouTube channel?” A risky move, but with high risk comes high reward. Taking a Jaycation — From that sunrise sprint in Spain, Jay Jay created his own vision for content with the birth of a YouTube channel. Despite all his experience behind the camera and longing to be in front of it, the transition took time. “It takes a while to build that confidence,” says Jay Jay on being on camera. “That confidence I have now? I did not have that back then. It was a marathon and I was in it for the love from the start.” After returning from Spain, the path to produce content continued for Jay Jay. Oddly enough, his desire to show San Diego the world came full circle in his new mission to show the world San Diego. “The silver lining is my channel blew up because of San Diego,” smiles Jay Jay. “I want to highlight all the San Diego businesses in a good way and bring them as much business as I can.” The Jaycation Best BBQ in San Diego YouTube video which featured Cali BBQ has had tens of thousands of views and has done a great job of driving traffic to the restaurant by driving engaged interested. • WATCH: "BEST BBQ in SAN DIEGO" — https://www.youtube.com/watch?v=8NvhQluXCCg&t=1524 https://www.youtube.com/watch?v=8NvhQluXCCg&t=1524 Today, Jay Jay is embarking on the same marathon, growing his channel through focused content and storytelling. Often,
#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
#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
Hailing from all corners of the country, Cali BBQ Media is combining low-and-slow cooking with sharp and strategic content creation. Led by Founder Shawn Walchef in San Diego the restaurant lead turned Digital Hospitality Host has assembled a team of writers, video editors, web builders and marketers to become their own media company and spread the good news about telling your brand's story online. Always one to collaborate, Shawn's Cali BBQ content team hopped on a video call and Clubhouse with Jensen Cummings' Best Served Podcast crew to talk tips on content creation in the digital age. https://youtu.be/Sv2gh6PIMVc So, what happens when two of the most forward-thinking teams in the food-meets-media space come together? Get the big takeaways on How To Become Your Own Media Company below and don't forget to subscribe to both the Best Served Podcast and the Digital Hospitality Podcast on YouTube and your favorite podcast app. ➤ BEST SERVED PODCAST: https://www.bestservedpodcast.com/ ➤ DIGITAL HOSPITALITY PODCAST: https://calibbq.media/podcast-episodes Strategy is Both Scheduling and Curiosity - Whether you're running a media company or running a restaurant, everyone on board needs to know what they're doing and when they're doing it. Setting up systems of scheduling is essential to success in any field. “If it's not on a calendar it does not exist,” says Andrew Parr of The Best Served Podcast. “It's got to be there.” Andrew knows this firsthand, often working with writer Sophie Braker on projects that position a podcast to live a month past its publish date. This same type of decided creation and promotion calendar is essential at Cali BBQ Media. “Think about what the most important thing you want to publish is and put it on a schedule," says Stover Harger, editor for Cali BBQ Media. “You have to have a schedule.” While schedules can feel like rigid constraints to some creatives, they're still essential for accountability and business success. Still, making meaningful content and spreading it out there in the best way possible is a sweet science that relies on interpersonal dialogue. “The ability to keep the lines of communication open, clear and flowing is the most difficult part of this entire process of being a media company,” admits Jensen. It also comes down to being curious enough to understand what's new and what's next. “Corey has a document where we are actively researching and understanding hashtags,” notes Jensen Cummings, a former guest on Digital Hospitality. “What are the hashtags within any series of shows that we do, any topic that we're focused on?” By understanding important hashtags, The Best Served Podcast can promote their content to an engaged audience and also get a gage on what type of content that audience wants next. For both Best Served and Cali BBQ, what's next is often understanding new mediums such as TikTok. “TikTok is a new platform and we're all figuring it out,” shares Stover. “Posting every day is important because it makes it a habit.” By creating content on the daily and scheduling ahead, your curiosity and your preparation can make for powerful stories that are even easier to find. Use Your Digital Tools - Every day, a new app launches with the ability to totally transform your business. At Cali BBQ, the team has been using a transcription service to better repurpose the conversations from the Digital Hospitality Podcast. “We use a service called Trint,” Stover beams. “They have a plan that lets you do unlimited transcripts. When you have a piece of audio or video, you just upload them and then it transcribes it and sends you a notification when it's done. It takes about an hour and it does a really good job.” Not only does the technical support of Trint turn content around faster, it enables creatives to make better content in faster fashion. “I've become a better writer by working with Trint,
Want to be good on camera? Media Coach Amy Scruggs knows exactly how. Two decades deep on TV, the country music recording artist and host of CNBC's Financing the American Dream has plenty of titles but even more experience. Acting as a media coach and author in her time off, Amy has mastered always being on by always being herself. “I love when people see me laugh too loud,” admits Amy Scruggs (@amyscruggsmedia) on this podcast episode. “I'm goofy. I'm honest about that because I'm a real person out there trying to make a difference as well.” https://youtu.be/CxyXfU-SkVs Amy Scruggs is our guest on this episode of the Digital Hospitality podcast where she dug into the skills and tips you can use to help you feel better about being the face of your brand online. It's important to tell your story online, but sometimes it's difficult to point the camera at ourselves. ➤ Amy Scruggs Media Website — https://www.amyscruggsmedia.com/ ➤ Amy Scruggs YouTube — https://bit.ly/youtubeamyscruggsmedia ➤ Amy Scruggs Instagram — https://www.instagram.com/amyscruggsmedia ➤ Amy Scruggs Facebook — https://www.facebook.com/Amy-Scruggs-Entertainment-1901247146756526/ Yes, Amy Scruggs is polished and professional but she's comfortable being human. Even as natural as that may sound, coming across as yourself on camera can be daunting even for those totally true to self. So, how did she get so good? Like a football coach, she studies the tape. “I watch everything back,” notes Amy in our podcast conversation. “If I lead an interview or I'm in an interview, I'm going to watch it back and ask, Was I authentic? Did I articulate? Did I ramble on? What are some of the things in those common mistakes that happen? "I'm willing to always go back in and dissect if I was showing who I really am and my passion in my heart. Watching the tape creates champions, and it's no different in our business.” Ask Amy, practice makes perfect and helps us sharpen our skills while accepting our insecurities. But what makes it all connect? Passion. “We all deal with insecurities,” begins Amy. “But when you get into the passion of what you're doing and you're why it resonates with people. And guess what? I'm resonating with you right now and I don't care what my hair looks like." All About Making Media — As an artist and a TV host, Amy Scruggs is all in on the media because it's her job to make it. However, Amy is also canny enough to realize that if you have a business then your job is also media whether you know it or not. Because of this understanding and experience, Amy has branched into coaching to help those looking to shine on screen just like her. “All industries, all professionals have that common thread of being comfortable in front of the camera,” Amy acknowledges. “Being able to articulate and share your message in a way that's going to resonate where it becomes a game changer. It's so common for people to not know how to do it — more common than people realize. Everybody thinks you're the only one that's not comfortable and that's just not the case.” This common problem amongst professionals and growing importance to create content has inspired Amy's coaching career and also made her an author. In October, her book Lights, Camera, Action: Media Coaching for Any Professional in Today's Digital World will be released on Amazon. The book is not just a manual for those looking to learn her skills, it's a push to prove just how much easier those skills are to master and how much further one can project their message in modern times. “When I started in the business industry in 2001, I was doing it with a flip phone and a wired earpiece,” laughs Amy. “What we have now is a privilege. If we see it as a privilege, a joy and an incredible opportunity that no one in the world has ever seen before, we should start taking some of those nerves down, don't you think?” She has a point.
You never know who you'll meet on Clubhouse. Case in point: Manvir Singh Anand. “Your vibe attracts your tribe,” believes the food business expert, serial entrepreneur, and bestselling author. Watch and learn more now on this educational episode of the Digital Hospitality podcast, a Cali BBQ Media production. https://youtu.be/0PGnqpQV744 ➤ Manvir Singh Anand — https://manvirsinghanand.com/ ➤ Follow Manvir on LinkedIn — https://www.linkedin.com/in/manvirsinghanand ➤ More Digital Hospitality Episodes — https://calibbq.media/podcast-episodes Based in New Delhi, but now connected with Cali BBQ Media thanks to the power of the internet, Manvir Anand may be many miles away from us, but he certainly runs with the same tribe. Having amassed success in the catering, coaching and event space, Manvir's curiosity led him into our weekly Digital Hospitality Friday conversations on Clubhouse. By the following Monday, Manvir was already appearing on our Digital Hospitality podcast. His love of storytelling and understanding of the ghost kitchen/ghost kitchen space made him a fast friend. “The cloud kitchen space is not about the location, location, location,” notes Manvir Singh Anand on Digital Hospitality. “It's about being within the five-foot radius of the customer and that's the power of it. That's why the economics of cloud space have changed completely. "That's why you can start your own restaurant from the comfort of your home, because you just need the requisite licenses.” To no surprise, this trend in the food space has only been sped up by the pandemic. “Everyone is a home chef now!” Manvir exclaims. “A lot of people lost their jobs. So, a lot of people had that shift towards micro entrepreneurship.” When it comes to ordering from cloud kitchens, Manvir recommends going with specialists, not generalists. How might you know who is who when making your choice? The answer is in that same smartphone. “I definitely believe in the concept of social proof,” begins Manvir. “It's all about Google. What does the algorithm tell me about you?” Big facts. So, what does that mean if you're running your own business or if you are in fact your own business? Step up your online footprint whether it's publishing content on your website or on your social channels. The juice is worth the squeeze. “What used to be a frivolous activity five years back, posting on Facebook or posting on Instagram, is now content,” laughs but acknowledges Manvir. “The stories we tell are the stories we live, and these are the stories which end up inspiring if not everyone, even one person.” When Manvir says this, he means this. Over the course of the pandemic, Manvir became a publisher on a larger scale due to quarantine closing down his events business. Penning his first book, Catering Your Way to Financial Independence, the new author from New Delhi found himself out of event work but atop the Amazon Best Sellers list. Not a bad pandemic pivot. “Writing this book was what was out of sheer unemployment,” admits Manvir. “I didn't know what to do with my life to be very honest.” For Manvir, creating content kept him busy when work was slow. It was not only necessary to maintain his spark during a tough time, it's something he found he enjoyed even if it wasn't his first trade. Based on his own success in this space, he strongly urges anyone and everyone to stay storytelling despite their reservations. “Whatever you create, think about it this way,” starts Manvir, “that even if ten years, 20 years or 30 years down the line, or even just ten days down the line, if you can look back on that point and say, ‘Yes, I did something and I'm proud of that,' or, ‘I had fun during my time,' it was worth it, right?” As an Amazon Bestseller, Manvir is proud of the content he created but prouder of the people that content has been able to help. Still, Manvir understands that to be available to others you hav...
Will Ford decided it was time to help others reach their dreams. The serial entrepreneur's latest mission? Launchboom. “At Launchboom we focus on everything that happens in preparation for the launch,” the crowdfunding expert said on the Digital Hospitality podcast. Watch the full interview now on our YouTube channel. https://youtu.be/F37OHM2zKEs “Through Facebook and Instagram advertising, we're trying to pre-sell the presale on Kickstarter, on Indiegogo, and we're able to do this by building lead funnels and reservation funnels.” Will Ford is a man not afraid to chase his dreams and share his tale of the tape. You'll learn a lot from this interview. Let us know what are some of your takeaways from the conversation in the comments or by emailing podcast@calibbq.media. ➤ Launchboom Online — https://www.launchboom.com/ ➤ Will Ford on LinkedIn — https://www.linkedin.com/in/will-ford-6b48a94/ ➤ Subscribe to Digital Hospitality — https://calibbq.media/podcast-episodes While Kickstarter provides entrepreneurs the platform to bring their idea to market, the question is, how do you even know if there is a market? Rather than have the entrepreneur spend valuable time and money on making their idea a reality before knowing if anyone actually wants it, Launchboom does the legwork to market your idea to an ideal audience and build a buy-in before your presale. “It's just a smarter, safer way to validate demand and generate thousands of new loyal customers in a short amount of time,” says Launchboom President Will Ford. “When I say short amount of time, it's usually about a six to nine-month process from all the prep work to the live launch and then the continuation of that presale.” Yes, in the same time it takes a baby to pop out, Launchboom can have the consumer and campaign information to let you know if your baby of a business idea is ready for the market. LaunchBoom Approach to Crowdfunding — The LaunchBoom approach stems from devising a digital demand to know who wants your product before it's too soon or too late. “We create a ton of content at launch from studios here internally,” shares Will Ford on Digital Hospitality. “We'll create dozens of Facebook and Instagram ads towards specific audience groups that we think are the ideal customers. Then we spend a lot of our time micro-testing to find the ideal demand so we can really understand that customer to create the best offer possible so that we can create a ton of excitement before we launch a Kickstarter campaign.” What's the best-case scenario from all this intel? It's what Will likes to call the Launchboom effect. “We get entire campaigns funded within minutes because we've already created the engagement,” smiles Will. This unique approach to entrepreneurship comes from an understanding of online marketing and Will's own career building businesses. For those in the idea biz, Will can make your physical product pop in the digital world. “Products that generally perform super well through Launchboom are physical and tangible” notes Will. “Like hardware, food, goods, products like that.” Funny enough, Will does not advise using Launchboom with the same enthusiasm when it comes to innovating in the actual digital world. “I have a lot of people that come to me saying they want to launch an app or software development company and those deals are a lot more challenging,” admits Will. “Those generally don't check out and work that well.” For Will's new base of clientele, Launchboom couldn't have come at a better time. For Will himself, it's better late than never. “Before crowdfunding I was the guy who had the product,” recalls Will. “You had to go figure out manufacturing, how to put all this money and time and resources into launching that product. I'd better be right, because if I'm wrong, I'm the guy upside down before I even get started. I've been there before, and that's a tough place to be." "So,
Understanding the costs it takes to operate a virtual ghost kitchen is essential. Listen in on a Clubhouse roundtable discussion with hospitality veterans and restaurant thought-leaders to start breaking down the costs of a digital restaurant operation. Learn about the investments, tech, fees, and more needed to open a virtual ghost kitchen. https://www.youtube.com/watch?v=wtyUXNZp1dw Featuring: • Jensen Cummings - @chefjensencummings • Shawn Walchef - @shawnpwalchef @calibbq @calibbqmedia • Kyle Inserra - @kyleinserra @sabre.life • Andrew Parr - @andrewparrao • James Baxter - j.baxter@rational-online.com Let us know what you learned or what you'd like to have us talk about next by emailing us at podcast@calibbq.media. ➤ Cali BBQ Media updates: https://calibbq.media/blog ➤ Connect with Shawn Walchef: https://poplme.co/shawn-walchef ➤ What is Digital Hospitality?: https://youtu.be/p7BC2uX6jOQ Check out the entire Clubhouse Ghost Kitchen series on our YouTube channel (https://www.youtube.com/channel/UCMctYe4sqv9jxfmWmp0C2sw) and on our podcast page (https://calibbq.media/podcast-episode). Guide to Opening a Virtual Ghost Kitchen | Part 1: The New Digital Economy | DH106 Guide to Opening a Virtual Ghost Kitchen | Part 2: Building Important Business Relationships ➤ Jensen Cummings on Clubhouse: https://www.joinclubhouse.com/@jensencummings ➤ Kyle Inserra on Clubhouse: https://www.joinclubhouse.com/@kyleinserra ➤ Shawn P. Walchef on Clubhouse: https://www.joinclubhouse.com/@shawnpwalchef MORE RESTAURANT EPISODES: ► Don't Be Scared To Share Your Secrets Online | Kyle Inserra (Restaurant Growth Strategist) WATCH: https://youtu.be/L_-0nGRr0B4 ► Everyone is in the Relationship Business | Chef Jensen Cummings (Best Served Podcast) WATCH: https://youtu.be/2Mb0OL_jYOo ► Learn to Brand It Like It's Hot! | Phyllis Williams-Strawder (CKO Creator) WATCH: https://youtu.be/UZDAXQqeSus ► The Cal Ripken Jr. of the Clubhouse App | Guy Clarke (Restaurant Marketing Consultant) WATCH: https://youtu.be/i95g60wZkPw Subscribe to the Cali BBQ channel on Youtube and click the bell icon to get notified of new videos: https://www.youtube.com/channel/UCMctYe4sqv9jxfmWmp0C2sw Subscribe for Cali BBQ Media Updates Sign up for our email newsletters to get updates on our businesses and our lives. https://calibbq.media Email Full Name Email
Do you want to learn how to open your own Ghost Kitchen brand or Virtual Restaurant concept? Learn more in Part 2 of this 2021 Guide to Ghost Kitchens. https://youtu.be/T_q2FnYnRhY In this second part of a roundtable discussion series on the Clubhouse audio app, the expert Digital Hospitality panel and guests dig into what it takes to open a Ghost Kitchen or Virtual Restaurant. Who do you connect with to help you make your Ghost Kitchen dream a reality? Listen to the discussion about the new economy of food entrepreneurship in the digital age hosted by a panel of hospitality industry insiders. Featuring: • Jensen Cummings - @chefjensencummings • Shawn Walchef - @shawnpwalchef @calibbq @calibbqmedia • Kyle Inserra - @kyleinserra @sabre.life • Nili Poynter - @chefready • Will Stewart - @willie_wingz Let us know what you learned or what you'd like to have us talk about next by emailing us at podcast@calibbq.media. ➤ Cali BBQ Media updates: https://calibbq.media/blog ➤ Connect with Shawn Walchef: https://poplme.co/shawn-walchef ➤ What is Digital Hospitality?: https://youtu.be/p7BC2uX6jOQ Check out the entire Clubhouse Ghost Kitchen series on our YouTube channel (https://www.youtube.com/channel/UCMctYe4sqv9jxfmWmp0C2sw) and on our podcast page (https://calibbq.media/podcast-episode). Guide to Opening a Virtual Ghost Kitchen | Part 1: The New Digital Economy | DH106 ➤ Jensen Cummings on Clubhouse: https://www.joinclubhouse.com/@jensencummings ➤ Kyle Inserra on Clubhouse: https://www.joinclubhouse.com/@kyleinserra ➤ Shawn P. Walchef on Clubhouse: https://www.joinclubhouse.com/@shawnpwalchef MORE RESTAURANT EPISODES: ► Don't Be Scared To Share Your Secrets Online | Kyle Inserra (Restaurant Growth Strategist) WATCH: https://youtu.be/L_-0nGRr0B4 ► Everyone is in the Relationship Business | Chef Jensen Cummings (Best Served Podcast) WATCH: https://youtu.be/2Mb0OL_jYOo ► Learn to Brand It Like It's Hot! | Phyllis Williams-Strawder (CKO Creator) WATCH: https://youtu.be/UZDAXQqeSus ► The Cal Ripken Jr. of the Clubhouse App | Guy Clarke (Restaurant Marketing Consultant) WATCH: https://youtu.be/i95g60wZkPw Subscribe to the Cali BBQ channel on Youtube and click the bell icon to get notified of new videos: https://www.youtube.com/channel/UCMctYe4sqv9jxfmWmp0C2sw Subscribe for Cali BBQ Media Updates Sign up for our email newsletters to get updates on our businesses and our lives. https://calibbq.media Web Site Full Name Email
The future of food and the future of hospitality is in your hand — the smartphone. In this first part of a roundtable discussion series presented on the Clubhouse audio app, the expert Digital Hospitality panel and guests dig into what it takes to open a Ghost Kitchen or Virtual Restaurant. How do you start joining the new digital economy? Do you want to learn how to open your own Ghost Kitchen brand or Virtual Restaurant concept? Find out in this podcast. Learn more in Part 1 of this 2021 Guide to Ghost Kitchens https://www.youtube.com/watch?v=wF9OobtldDc Check out this discussion about the new economy of food entrepreneurship in the digital age hosted by a panel of hospitality industry insiders. Featuring: • Jensen Cummings - @chefjensencummings • Shawn Walchef - @shawnpwalchef @calibbq @calibbqmedia • Kyle Inserra - @kyleinserra @sabre.life • Michellee Fox - @michelleefox • Katie Fisco - @chechefisco • Keshia Garza - @keshg Let us know what you learned or what you'd like to have us talk about next by emailing us at podcast@calibbq.media. ➤ Cali BBQ Media updates: https://calibbq.media/blog ➤ Connect with Shawn Walchef: https://poplme.co/shawn-walchef ➤ What is Digital Hospitality?: https://youtu.be/p7BC2uX6jOQ Check out the entire Clubhouse Ghost Kitchen series on our YouTube channel (https://www.youtube.com/channel/UCMctYe4sqv9jxfmWmp0C2sw) and on our podcast page (https://calibbq.media/podcast-episode). ➤ Jensen Cummings on Clubhouse: https://www.joinclubhouse.com/@jensencummings ➤ Kyle Inserra on Clubhouse: https://www.joinclubhouse.com/@kyleinserra ➤ Shawn P. Walchef on Clubhouse: https://www.joinclubhouse.com/@shawnpwalchef MORE RESTAURANT EPISODES: ► Don't Be Scared To Share Your Secrets Online | Kyle Inserra (Restaurant Growth Strategist) WATCH: https://youtu.be/L_-0nGRr0B4 ► Everyone is in the Relationship Business | Chef Jensen Cummings (Best Served Podcast) WATCH: https://youtu.be/2Mb0OL_jYOo ► Learn to Brand It Like It's Hot! | Phyllis Williams-Strawder (CKO Creator) WATCH: https://youtu.be/UZDAXQqeSus ► The Cal Ripken Jr. of the Clubhouse App | Guy Clarke (Restaurant Marketing Consultant) WATCH: https://youtu.be/i95g60wZkPw Subscribe to the Cali BBQ channel on Youtube and click the bell icon to get notified of new videos: https://www.youtube.com/channel/UCMctYe4sqv9jxfmWmp0C2sw Subscribe for Cali BBQ Media Updates Sign up for our email newsletters to get updates on our businesses and our lives. https://calibbq.media Web Site Full Name Email
Popl is your new Digital Business Card. Why do you need new business cards? Because your paper cards are trash. We know, it's hard to hear. But don't take the feedback from us, listen to the case for the next generation of business cards from our Digital Hospitality podcast guests Jason Alvarez-Cohen and Nick Eischens, founders of Popl. Popl gives you the power to simply Tap someone else's phone to share anything — instantly. https://popl.co/ Our special guest host on this video podcast is friend of the-show Josh Palet (https://www.instagram.com/joshpalet) from JP25 Media. Along with our video crew from Rising Tides Creative, we drove up to Beverly Hills to Popl headquarters to connect with co-founders Nick Eischens and Jason Alvarez-Cohen. https://youtu.be/RJSf7Aeu2To What is Popl? — Popl is an NFC-based digital business card that makes networking paperless and efficient, changing the game when it comes to growing your leads and becoming your best. So, how does Popl work? “All I have to do is have a Popl tag on the back of my phone,” begins Nick Eischens (https://www.linkedin.com/in/nick-eischens) on their tech driven tag that looks like a sticker. “You get a push notification when tapped and it'll open right to my digital business card with my full profile.” ➤ Popl Website — https://popl.co/ ➤ Popl on Forbes 30 Under 30 — https://www.forbes.com/profile/popl ➤ Custom Branded Popls — https://popl.co/products/customs No longer do you have to carry a stack of bulky business cards – of your own or of others – that make your wallet look as cumbersome as that of George Costanaza. Rather, you can connect to future friends, clients or colleagues with the tap of a phone. This proves perfect for both business networking and interacting socially. “I choose which links I get to share,” Nick says of his Popl on the Digital Hospitality podcast. “So, if I'm going to a conference, I can switch over to my business profile and then immediately share my business links. Then say I'm going to the bar after the event and I don't want to share my LinkedIn, I can switch over to my personal profile and share my Instagram, Twitter and Snapchat.” POPL FEATURES: Share with anyone (even those without Popl) Instantly share your info, handles, payments, music, more. Works with iPhones and Androids You Can Use One Link for Everything Unlock more with Popl Pro — https://popl.co/pages/pro Building on the backs of giants, Nick Eischens and Jason Alvarez-Cohen are leveraging the power of the smartphone to make networking seamless. Thankfully, Popl works even without your new contact having the tag or the app. “With NFC, you can send a piece of data to a phone without that phone needing an app or product themselves,” explains Jason Alvarez-Cohen (https://www.linkedin.com/in/jasonalco) on the Digital Hospitality interview. "That's the beauty of Popl. I can be with ten new people who have never heard of the product and I can still share my data." Pretty sleek, right? Not only does it simplify shuffling a slew of business cards in your own pocket, it helps out for those all too familiar situations where you don't even have your business card on you. By making the most of existing space, Popl is saving space. “We realized the back of your phone is pretty valuable real estate,” notes Nick. “When does someone not have their phone on them? Never." "So, this space right here is valuable and people love customizing. Naturally we made that progression into branding and now that's a big portion of our business: custom products.” Not only can you have a Popl tag on your phone that shares all your pertinent links, contact information and social handles, you can make one with your own logo. Going Viral on Social Media — This DIY approach for Popl has proven right on the money with the next generation as they've grown their business through TikTok.
Ben Arnot has another Smoking Hot Confession to share — he's not scared to fail. That's because he nails it when it counts. The Australian barbecue educator, Smoking Hot Confessions podcast host, and self-taught digital media mastermind, was our guest on Digital Hospitality, where Ben Arnot shared stories and lessons about his digital growth, the business of BBQ, and hacks for Planning, Producing, Publishing, and Promoting your own digital media online. "The purpose of Smoking Hot Confessions is to help people improve their lives through the power of BBQ." • Visit Smoking Hot Confessions online : https://smokinghotconfessions.com/ • Follow Ben Arnot on Social Media @smokinghotconfessions : https://www.instagram.com/smokinghotconfessions/ • Check out the Smoking Hot Confessions podcast : https://smokinghotconfessions.com/shcpodcast/ • Meat N Fire Media Services : https://meatnfiremediaservices.com/ https://youtu.be/Tu059TPX0lY Ben Arnot on Digital Hospitality | Episode 104 Ben Arnot is everywhere it seems. As the host of the Smoking Hot Confessions BBQ podcast and one-half of the husband-and-wife Meat N Fire Media Services company, Ben's online engagement spans time zones, platforms, and language barriers. However, during the pandemic, he was stuck at home like everyone else. Sadly, it wasn't all good at home. “We hired this guy for a $15,000 job on our house and he was a complete con man,” recalls Ben Arnot on the Cali BBQ Media podcast. “It turned into a $50,000 job. We had to hire someone else to redo everything that he'd done.” Down on cash and with the world quickly put on pause, Ben and his wife Bree Arnot had an extremely difficult call to make. “We were in this situation of staring down the barrel of this giant mortgage and going, ‘OK, we either sell the house and move back in with my dad and try and find jobs somewhere else,'” begins Ben, “‘or we back ourselves, take stock of what we've got, see what can we do with it and double-down on ourselves.'” Arnot Family Goes All-In on Digital Skills: As you can guess by the people we have on this show, you already know what Ben did. Doubling-down on the work skills of him and his wife, they went full force into creating content and providing digital services. “I built this home studio that I'm sitting in now,” shares Ben Arnot. “And I started to do a bunch of different stuff while we were all in lockdown because we have quite a sizable community on Facebook.” @SmokingHotConfessions Social Media • Facebook: https://www.facebook.com/SmokingHotConfessions • Instagram: https://www.instagram.com/smokinghotconfessions • Pinterest: https://www.pinterest.com.au/SHConfessions • Twitter: https://twitter.com/bbqconfessions • LinkedIn: https://www.linkedin.com/in/benarnot ‘Sizeable' is a fair choice of words. Not only is the Smoking Hot Confessions Facebook group composed of 3,000 users, the group is incredibly active and engaged. This was true in a tumultuous 2020. Seeing his tribe in trouble, Ben Arnot dug deep to take care of his people during the pandemic by entertaining, educating and engaging online. “During lockdown, I really felt obligated to take care of this group,” Ben says. “I put a lot of time into that and I take care of a lot of the people. One of the things we did was a barbecue game show. Sitting here in the studio, I found this online platform that would allow me to type all these questions with a photo and multiple choice answers. I worked out how to stream that live and have people engage almost like Jeopardy. We did that every Friday for ten weeks.” Connecting to Communities Online: While the game show received rave reviews within his community, it was the post-primetime follow up that really revealed Ben's heart and healed. “After each one, we had a separate session that was not recorded, and it wasn't branded,” starts Ben.
Phyllis Williams-Strawder knows hot brands always leave a mark. That's why the creator of CKO Creator wants you to Brand It Like It's Hot! Check out this Digital Hospitality podcast interview with Phyllis Williams-Strawder to learn about her insightful journey from barbecue to branding, becoming an entrepreneur, communicating online, using Clubhouse, and many more stories and lessons from a tremendous thought leader. Learn More about CKO Creator at: https://www.ckocreator.com Connect with Phyllis Williams-Strawder on Social Media @CKOCreator: https://www.facebook.com/CKOCreator/ Follow Phyllis Williams-Strawder @CKOCreator on Clubhouse: https://www.joinclubhouse.com/@ckocreator One look at the LinkedIn profile for Phyllis Williams-Strawder and you'll find she's a brand coach, an author and a CFO. https://youtu.be/UZDAXQqeSus One conversation with Phyllis and you'll quickly find she's not a bullshitter. “I'm not trying to be mean,” Phyllis quickly asserts on the Digital Hospitality podcast. “I'm trying to get you to the place where you want to be. And so, you're going to get some tough love and we're going to get this thing done.” Pulling no punches, Phyllis's real talk and down to business demeanor is uncensored and unexpected. In a world of newly coined coaches and corporate speak, it may be more important than ever. See, Phyllis's "Ghetto Country Brand Strategy" work is exactly the kick in the ass almost everyone living in the 'fake it until you make it' fantasy world really needs. After a decade of running Bigmista's Barbecue in Long Beach with her husband, Phyllis learned the ins and outs of the hospitality industry and also the role she best plays in it. “This industry is broken from the inside out,” notes Phyllis. “There are a lot of people within the industry that love hospitality. They're all about serving people and they want to do that. They just don't want to do it for you.” Phyllis believes people want to work and they want to serve. What Phyllis realizes is that hospitality isn't just about being nice, it's about being honest. This honesty, service and loyalty does not stop with your customers either, it has to be felt and experienced by your staff just as much. Be True to Yourself: The starting point for this fluid flow of honesty and hospitality? Being true to yourself and knowing who you are. This means leaning into your quirks and letting the world love them because you do, too. “Let's roll out all your crazy and find out what works within your restaurant,” Phyllis advises. “When I talk about people's crazy it's about leaning into that. This is true especially in the restaurant.” CKO CREATOR — https://www.ckocreator.com/ In a world where everyone is so consumed with being perfect and polished they forget who they are and neglect who they're serving. On the contrary, Phyllis sees the ‘crazy' within an individual as the basis of their brand. Owning that human aspect may be scary in public or in the workplace, but it's what builds loyalty, love and relationship with your customers and your staff. “It takes a level of vulnerability and transparency in order to make sure that you're making that relationship when people come in and they actually come for you,” shares Phyllis. During her decade running Bigmista Barbecue with her husband, Phyllis owned her crazy even if she was still learning what her true strengths were. This could mean anything from arguing over Twitter with her better half to asking employees to handle certain tasks to ensure their marriage lasted another day. Still happily married and still thriving, Phyllis eventually learned that while she was good in the kitchen, she was great at the administrative side. “I do know how to cook, but my husband is so much better at it,” Phyllis says. “The more I started networking and getting in contact with people, I became the go-between with him and our staff because my h...
Restaurant Marketing Consultant Guy Clarke is the Cal Ripken Jr. of Clubhouse. Even in 2021, many of us are still weary of social media, especially when it comes to trying out the latest app like the Clubhouse drop in audio chat platform. Maybe the life of this week's Digital Hospitality guest Guy Clarke can change your mind on that. Listen, Watch, Read, and Learn with Digital Hospitality every week: https://calibbq.media/podcast-episodes https://youtu.be/i95g60wZkPw Episode Chapters — [0:00] Digital Hospitality podcast interview with Guy Clarke (@GuyEats239) [3:25] Why Sign Up for Clubhouse app? [5:26] Going Viral on Clubhouse [11:06] Hosting Clubhouse Town Halls [14:21] Meeting Wife on Twitter [28:33] Stay Curious, Get Involved, Ask for Help [33:09] Read the Room Online [43:23] Founding Sizzle Dining • Connect with Guy Clarke on Instagram @GuyEats239: https://instagram.com/guyeats239 • Follow Guy Clarke @guyeats and join the Restaurant Marketing Club on Clubhouse: https://www.joinclubhouse.com/@guyeats • Follow Shawn P. Walchef @shawnpwalchef and join the Digital Hospitality Club on Clubhouse: https://joinclubhouse.com/@shawnpwalchef • Subscribe to the Cali BBQ channel on Youtube and click the bell icon to get notified of new videos: https://www.youtube.com/channel/UCMctYe4sqv9jxfmWmp0C2sw As the founder of Sizzle Dining, owner of OneChipChallenge.com and a self-described ‘event person,' Guy Clarke's curiosity surrounding the digital world has literally been life changing. “I was actually a beta tester for Twitter,” shares his notes on the podcast about using social media. So, how'd that go for him? “I met my wife on Twitter!” shares Guy. Still married to his original online crush, the evolving event person with many passion projects in the food industry was surviving during the tough time that was the pandemic, but he didn't quite feel like he was thriving. Desperately missing the human interaction that fuels him, he considered checking out the latest app that was building a buzz, Clubhouse. Despite his early advancements in life launched by apps, the idea of adding a potential time suck to his already full plate wasn't quite appetizing. However, his hunger pains for interactions proved too loud. He downloaded Clubhouse. Instantly, Guy loved it. “If you're a sponge like I am, it's quite addicting,” he says. Playing around on Clubhouse for days, not quite knowing what he was doing, Guy would walk into rooms that ranged from intellectual topics tied to science to playful pleasures like comedy. Guy was here for all of it, but where were the rooms discussing his industry? “Nobody was really talking about restaurant marketing,” Guy recalls. “So, I started a room called, Is Cereal Soup?” If this is your first time hearing the title of Guy's debut room, you're probably having a tension headache debating just what Lucky Charms has actually existed as over the course of your life. If you keep up with the trends in tech and pop culture news, then this isn't your first-time hearing about Guy's first room. “It went viral!” Guy exclaims. “I had no idea what I was doing, I just invited everybody on stage and the conversation stuck with a couple hundred people screaming, ‘reset the room!' We had like a five-hour room and some famous people even came in. That got me hooked.” That five-hour room was an out of the park homerun on Guy's first at-bat. Since then, Guy has been killing it with consistency as we call Guy Clarke, the Cal Ripken Jr. of Clubhouse. Guy's also been killing it with curiosity. Intriguing titles like Onion Rings Are Just Vegetable Donuts – Fight Me and Bologna is Just Hot Dog Pancakes had Guy's following on the app approaching 4k followers. While the numbers impress, it's the purpose that propels Guy on his new favorite app. “I have talent, I have a voice, I can help,” realized Guy.
Josh House and Shawn Walchef may have been separated at birth. The Pickles & Bones Barbecue co-owner in Milford, OH and the Cali BBQ founder from La Jolla, CA may not have grown up in the same home, but they found each other in a familiar house just the same. “I'm a big podcast guy and I learn through listening,” says Josh House when he was a guest on the Digital Hospitality podcast in June 2021. “I've come to learn how valuable the audio form is, and I enjoy Clubhouse. It's a cool way to get a good group of people across the country together and talk about the stuff we're all thinking about.” Learn more about Pickles and Bones Barbecue at: https://www.picklesandbones.com/ Subscribe to the Cali BBQ YouTube channel and click the bell icon to get notified of new videos: https://www.youtube.com/channel/UCMctYe4sqv9jxfmWmp0C2sw https://youtu.be/ckbL2eLqZEw PODCAST CHAPTERS — [0:00] Intro to Digital Hospitality podcast interview with Josh House (Pickles & Bones Barbecue) [2:15] Using the Clubhouse App [8:46] The Importance of Mentorship [12:16] Opening Another Restaurant [17:09] Hospitality is Making Memorable Moments [23:27] Starting a Podcast as a Restaurant Owner [37:46] Mental Health Awareness [43:23] Connect with Josh House Building the Pickles and Bones Barbecue Business: Through the drop-in audio chat app Clubhouse, the two barbecue businessmen turned media mavens found each online and found out they had a lot in common. Both men work with their wives. Both men run their own podcast. Both men were raised in the kitchen. “I've been a chef my whole life,” recalls Josh. “Washing dishes and making pizzas when I was 14. I went to college and realized it wasn't for me and I fell in love with restaurants — every part of it.” In Ohio, Josh put in his time in the kitchen just as Shawn grinded it out on the operational side. By the mid-2010s, Josh was ready to expand past his executive chef status and start carving out a company of his own. “My wife and I purchased a food trailer,” Josh looks back. “We set up in a parking lot not far from our house as a side hustle on Sundays when I was off work. We did twelve Sundays in 2015 and got great feedback.” It didn't take long for Josh and his wife's food truck to become a brick and mortar location and a full-time endeavor. Pickles and Bones Barbecue became a staple of Milford, feeding the city and becoming part of its fabric. “Our goal was to establish ourselves as a pillar of our community,” Josh shares. “We give back to schools and any non-profit we can partner with.” In the time since opening, Josh and his wife have become credible in their community like any good neighbor. They are accountable, they are hospitable, they make great moments for others and they strive to get better every day. Getting Better at Running a Restaurant Every Day: The lessons Josh House learned as an executive chef set him up for the standard he and his staff adhere to today. “If you're paying $15 for barbecue from us, as a chef, it's no different than if you're paying $200 for a five-course tasting menu,” notes Josh. “Fine dining is really just attention to detail and not taking shortcuts. We never sacrifice quality for profit or convenience. We only use prime brisket; anything less we just won't serve it. I won't be able to sleep at night if I put out something that's inferior to our standard. We make all the sauces and all the sides. A lot of the cooks have been in fine dining in the past.” The proof is in the pudding, or rather the brisket, at Pickles & Bones Barbecue. Quality ingredients and added integrity are the secret sauce for a company embedded in their community. So is connection. Like Shawn, Josh knows that when it comes to connecting with the community, it's important to practice hospitality both in person and online. “When you see an extremely nice photograph?
Restaurant Owner Drew Glick is a Digital Media Machine. How did the owner of Max & Louie's New York Diner learn to Plan, Produce, Publish, and Promote his own business content online? He decided to Just Do It instead of Just Thinking About It. https://youtu.be/_GFBfoDP2ho PODCAST CHAPTERS — [0:00] Intro to Digital Hospitality podcast interview with Drew Glick (Max and Louie's New York Diner) [14:17] Jumping from Deli to Diner [21:05] A Very Sad Day [30:14] Abundance, Not Scarcity [39:14] Using Clubhouse for Business [45:39] Produce More Pillar Content [1:04:19] Social Shout-out to Pickle and Bones Barbecue • Learn more about Max and Louie's New York Diner at: https://maxandlouiesdiner.com/story/ • Subscribe to our channel and click the bell icon to see new videos: https://www.youtube.com/user/CaliComf... More Digital Hospitality — ► Mental Health Awareness and the Hospitality Industry: https://www.youtube.com/watch?v=VdVwi... ► How to Lead with Transparency and Communication | Jordan Boesch (7shifts CEO) | Digital Hospitality 097: https://youtu.be/h3JA2um7B3o ► Everyone is in the Relationship Business | Chef Jensen Cummings (Best Served Podcast) | Digital Hospitality 098: https://calibbq.media/chef-jensen-cum...
Take a deep dive with Shawn Walchef and Name Drop San Diego on all things Digital and Hospitality in this podcast episode. The San Diego Union-Tribune puts out a really good San Diego local podcast with the weekly Name Drop San Diego show, hosted by Abby Hamblin and Kristy Totten and featuring the people that make San Diego proud. READ MORE: https://www.sandiegouniontribune.com/name-drop-san-diego/story/2021-05-25/shawn-walchef-cali-comfort-bbq-digital-hospitality SUBSCRIBE TO NAME DROP SAN DIEGO: Apple | Spotify | Google | Stitcher Listen to this repurposed special episode and let us know what you liked and learned by emailing podcast@calibbq.media or getting in touch with the Cali BBQ Media team on Social Media. Follow @calibbqmedia @calibbq @shawnpwalchef and slide into our DMs. https://youtu.be/Gbr8hDJiKTY Follow Abby Hamlin | Social | Email Follow Kristy Totten | Social | Email SHAWN WALCHEF INTERVIEW HIGHLIGHTS — The Barrio Food Hub: So we're very, very excited about the ghost kitchen opportunity and what we call it is ... our expansion into “friendly” ghost kitchens. So the fear that I have with ghost kitchens is that it's going to be kind of this gold rush for restaurant brands, and multi-unit concepts to go in and to serve food to third-party markets. You know, there's a lot of people now that are ordering on their phones, they're ordering on Uber Eats, they're ordering on Grubhub, they're ordering on DoorDash. So there's a huge market and a huge demand for people getting food how they want it. You know, no longer can we discriminate [against] having somebody that wants great barbecue to have to drive, you know, a half-hour from Escondido down to Cali Comfort on an NFL Sunday, wait an hour in line to get a table because you know the Chargers are playing the Raiders. And then maybe not have brisket because maybe we're sold out. Like we have to be better than that. And our whole goal with a friendly ghost kitchen is to describe the story. To let people know this is the heart of who we are. This is the brand. If you want to see the ribs getting smoked, you can go to our Instagram page, you can go to our Twitter feed. Like, this is all smoked today. Once we're out, we're out. But now we can bring that to another location and service an entire part of San Diego that we weren't able to service before. So you know, Barrio Logan's just an incredible community that connects us to Downtown San Diego, to National City, to you know, the community in Barrio Logan, to the Navy base, to NASSCO. I mean it's so many amazing people that now don't have to drive to Spring Valley to enjoy our brisket. They can literally go on their phone in order through Uber Eats and get it in 20 minutes delivered, you know, to their office building or to their place of work. Preferred style of barbecue sauce: To be honest with you, I'm less of a sauce guy. I'm more of a meat guy. More of a meat and dry rub guy. So we serve sauce on the side. We like to let people taste the smoke, taste the flavor, taste the meat. Obviously we love our sauce, but we're a little bit more dry. Best advice ever received: My grandfather ... taught me to stay curious, get involved and ask for help. Deciding to prioritize the digital experience: We do a weekly podcast called Digital Hospitality and we wanted to call it that because what we've realized kind of in our 13 years of being in business, failing, doing a lot of things wrong, doing all different types of marketing, learning social media, learning digital media, learning how to run our website, we've learned how important the internet is. We've learned how important the smartphone is, how important content creation is. And we know that all businesses, no matter what business you're in, needs to be digital. ... It's so important now in this day and age to be where people are, and people are on their phones, people are on these different apps.
Chef Jensen Cummings life in the restaurant industry began before he was born. The super chef turned multi-hyphenate has generations of kitchen prowess, management and hospitality in his blood. When it came time to turn pro in the family business it proved an instant fit for Chef Jensen Cummings (@chefjensencummings). “I started my career at seventeen,” Jensen Cummings looks back on this episode of the Digital Hospitality podcast. “I was just a punk kid who barely graduated high school and I found my people in the heat of the kitchen.” Watch the Full Jensen Cummings Interview on YouTube: https://youtu.be/2Mb0OL_jYOo • Connect with Jensen Cummings on LinkedIn at: https://www.linkedin.com/in/jensen-cummings-09b9894b/ • Best Served Podcast: https://www.bestservedpodcast.com/ • Best Served Creative: https://www.bestservedcreative.com/ • More Digital Hospitality Podcast Interviews: https://calibbq.media/podcast-episodes/ Finding Success in the Restaurant Industry: Ascending and arriving after finding his tribe, the kid turned cook was on a hot streak. In a matter of time, Jensen Cummings worked his way up the ranks and became a star in his space. “The fact that I could be great at something — because I never quite fit in anywhere else — was important,” Jensen Cummings shares. “The trajectory led me to James Beard Award winning places, I had my name in lights and lived that life for better or worse.” The ‘better or worse' part of Jensen's journey sheds a light on the dark parts of the service industry few want to speak on. Unhealthy schedules. Substance abuse. Sleepiness nights. Depression. Jensen found himself in the thick of the heat right when he was in the swarm of the spotlight like so many of his role models before him. “We went from being outcasts to being the cool kids,” Jensen looks back on himself and his peers. “We didn't quite know how to handle that. Everyone wants to talk to the chef, and it goes to our heads. I know it did for me.” Soon enough, it became apparent to Jensen that he had to break the cycle ingrained in him by the industry he was born into as it was also the same industry that could bury him. Reaching peak popularity and turning into leadership, Jensen's journey now running the show assumed new heights but also a more meaningful mission. “We become the establishment,” Jensen reflects on a chef's rise. “You die a hero or live long enough to become the villain. That plays out in my mind all the time. We are the establishment now and we have to recognize what we do with this opportunity and this responsibility today that's going to manifest the outcome for my two kids, for your two kids, for millions of people that we will never meet.” No longer just the byproduct of previous generations but the torchbearer for future families entering the industry, Jensen is all about changing the conversation and culture around mental health and company culture in the kitchen. The man who's had his name in the lights and once went seven years without a sick day now has his voice on Clubhouse and his Best Served Podcast as a beacon for health and help. Using his platform, Jensen isn't perpetuating the monster of celebrating 14-hour shifts, rather he's shifting the conversation on creating care and stability for his staff and his customers. “We need to start recognizing that we are in the relationship business,” Jensen Cummings states on the Digital Hospitality podcast. “We need to build relationships internally and externally to have any chance. The product is just the vehicle for that. My shift on the work side is so important because we devalue ourselves. We put up this facade of this tough guy and unfortunately parts of the business actually perpetuate that monster.” Slaying the same monster that had him living the industry lows for many years, Jensen is sharing lessons, giving game and trying his best to break the norms with every conversation ...
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
Over the last twelve years Shawn Walchef's restaurant and media business has generated over twenty five million dollars in sales in San Diego, California without ever adding another single location. His greatest location curse became his greatest location gift as it forced him and his team to focus on all things digital just to stay in business. Now during COVID19 his team has developed a plan to scale with a new model that is three times more profitable than the traditional full service restaurant model. He is currently working on a plan to repurpose 60% of his dining room into a commissary kitchen to service the additional ghost kitchen he plans to add over the next three years. In February of 2021 they launched their first “friendly ghost kitchen” location in downtown San Diego. Shawn has appeared on Amazon Prime TV, Bloomberg TV, Entreprenuer Magazine, Inc. Magazine and various other national restaurant publications. Host of the award winning Digital Hospitality weekly video podcast, Shawn is always eager to help other entrepreneurs all over the globe learn the tools and digital storytelling strategies that unlock endless opportunities for new business. Music Credit: Too Fly - David Fesliyan
7shifts CEO Jordan Boesch faced every peer's nightmare in the spring of 2020 when he had to relieve dozens of beloved team members of their duties. Everybody wants the dollar signs and status associated with being a CEO. But nobody wants to be a chief executive officer when it's time to furlough 40 employees. “We had to tell the company that we had to lay off 40 people,” remembers Jordan Boesch on this episode of the Digital Hospitality podcast. Watch or listen to this Digital Hospitality interview with 7shifts CEO Jordan Boesch and let us know what you learned or liked from the conversation. The hospitality industry is rebuilding so it's a great time for restaurant owners and operators to improve their employee management systems. 7shifts promises to help restaurant management improve long-term performance and profitability with a data-driven digital approach to its labor management platform. • Learn more about 7shifts at: https://www.7shifts.com/about • Book Jordan Boesch (CEO/founder) for a Speaking Engagement at: https://www.7shifts.com/jordan-boesch • Visit https://calibbq.media/podcast-episodes for more interviews and articles. Email the Cali BBQ Media team at podcast@calibbq.media https://youtu.be/h3JA2um7B3o Company Culture of Transparency, Honesty, Feedback — Overcome with sorrow, there was no way to right the wrongs of how the pandemic decimated Jordan Boesch's technology company built for helping restaurants with their scheduling. With major roster cuts made at a moment's notice, one would expect employees – both furloughed and retained – to be heated. However, after the cuts, Jordan's phone began blowing up not with rage, threats or venting, but actual praise and gratitude. “The outpour from not only existing staff,” Jordan discussed on Digital Hospitality, “but staff that were furloughed, to me personally, was just like, ‘Hey, Jordan, totally understand. I'd love to come back as soon as you guys will have me back.' "So many people were like, ‘Hey, I'll wait. I don't I don't care that I was furloughed, I want back in the company.' We got a lot of messages and support from existing employees that said, ‘You guys handled that better than any company that would have ever handled the situation.” By creating a culture at 7shifts built off of transparency, honesty, feedback and betterment, Jordan Boesch's team trusted that the tough decision was made with love and reflected reality. This is because it was. How to Attract the Best Talent — While Jordan Boesch was still surprised at how well his staff responded to the difficult decision he chose to make, he felt his unlikely situation and even more unlikely outcome was a sharing moment to help others. Shortly after the furloughs, the tech CEO published a Medium article about how to handle layoffs due to the COVID pandemic. Check out the detailed 7shifts strategy document for layoffs that was shared by Jordan at: https://docs.google.com/document/d/1OV_G0CDS_fGCZFBpJWttVYO7LrRdxdJAwxxGtn0XDQE/ Not only did sharing his thoughts and strategy help his peers in need during a tough time, it attracted talent to his network by putting out his perspective. “It's a good mechanism to attract what you want to attract,” Jordan noticed on the response from his Medium post. “If you want to attract the best software engineers to your company, you open source. [In this case] I also wanted to attract other CEOs that I can collaborate with and that I can learn from at the same time. It's a mechanism to attract great people that you can continue to learn from.” 7shifts gets $21.5 million investment from EHI — Enlightened Hospitality Investments (EHI) growth equity fund, managed by influential restaurateur Danny Meyer, invested $21.5 million in 7shifts during a Series B funding round, joining other investors. Danny Meyer is CEO of Union Square Hospitality Group which uses 7shifts at its bars,
Ghost Kitchens - it sounds like a great name for a horror movie, but they could just be the future of BBQ. Shawn P. Walchef, founder of iconic California BBQ joint Cali Comfort BBQ is our guest on this incredible episode of the Smoking Hot Confessions BBQ Podcast. A serial entrepreneur, Shawn also happens to be one of the best BBQ Pitmasters not just in San Diego, but on the West Coast, and his barbecue smoked meat, including brisket burnt ends are the stuff of barbeque legend. But that's not it. He also loves digital media and fully believes that investing in digital technologies is essential to the longevity of barbeque businesses. His first foray into digital media was the award winning Behind the Smoke Podcast with friend and colleague Derek Marso. That show won Best Audio Series at the NBBQA Conference in 2019. At that point, Shawn founded Cali BBQ Media and the Behind the Smoke BBQ Podcast became the Digital Hospitality podcast. Then the world changed, and Shawn doubled down on the power of digital technology and has literally transformed Cali Comfort BBQ into something new and ready for the new world. In this Episode of the Smoking Hot Confessions BBQ Podcast, Shawn and I get into: His newest smoker, a Traeger (4:55) The $5,000,001 business pitch to Amazon (7:51) How Cali Comfort BBQ was founded (18:40) The story of the Behind the Smoke Podcast and how it evolved into the Digital Hospitality Podcast (27:08) How to set up a Ghost Kitchen (41:27) Tips for Business Pitching (49:54) Barbe Con is coming soon - stay tuned for the confirmation of the date in July. New to BBQ? Grab your free copy of our eBook 'The Beginners Guide to Real BBQ' at our website now: https://smokinghotconfessions.com
On the surface, Ryan Grilz and Danielle Grilz fit the bill of a Power Couple to a T. However, the term ‘power couple’ generally denotes a romantic union magnified by the individual's combined influence and earnings. The young and attractive husband and wife duo of Ry & D (Ryan and Danielle) naturally project the textbook image of the picture perfect partnership with pull, making the most of modern media with backgrounds in fitness and music, respectively. While #relationshipgoal aesthetics and dream industry endeavors back the power couple stereotypes, it’s not gym gains, financial success or likes that prove their power. The power of Ry&D comes from vulnerability and uplifting others. https://youtu.be/Ywi5zagavQA Ryan Grilz and Danielle Grilz interview on Digital Hospitality: Ryan Grilz and Danielle Grilz were guests on the Digital Hospitality podcast where Ry&D opened up about their journeys, gave advice on life and business, and shared tips and strategies for social media marketing and digital content creation. GET IN TOUCH WITH RY AND D: The Ry&D Show on Instagram — http://instagram.com/theryanddshow Ry&D Enterprises on LinkedIn — https://www.linkedin.com/company/the-ry-d-show/ Ryan Grilz Links — https://linktr.ee/ryangrilz Danielle Grilz Links — https://linktr.ee/Danielleld08 “I had to deal with very, very bad situations such as a gun to my head,” recalls Danielle on her traumatic past. “That's where I felt inspired to want to help others.” For Danielle, a difficult dating history plagued by domestic violence led her to be an advocate in uplifting women. Spiritual healing and her own divine path led her to Ryan, a once undersized kid suffering from multiple sclerosis who later became bodybuilder big but not without baggage. “I feel like I'm 90 years old,” notes Ryan on the aftereffects of using performance enhancing drugs at a young age. “My body hurts, every joint hurts, I’ve had two shoulder surgeries, my back hurts and my knees have been blown out. It's awful and when I look back at what inspired me to do that is why I'm an advocate of doing things correctly and understanding the risks.” Sharing Stories Online to Help Others: In January 2019, the power couple who spent much of their lives feeling powerless started The Ry&D Show as a way to share their story and help others. The pair pride themselves on helping others find their own self-worth and confidence through holistic practices, relationship coaching and modern media. For Ryan, putting himself out there in the digital world was not easy whether it was personally or professionally. “I’d never made a Facebook in my life,” laughs Ryan Grilz about his early social media experience. “I'm thirty-one years old and I've never made one. I never was on social media and I thought only about doing business with people in person. Then life changed last year, and we really cranked up our digital media presence and aligned ourselves to the right marketing individuals. The floodgates are open because there's no way, especially with the light in the landscape of COVID, to be able to do what we can do without social media.” Despite success in professional endeavors and the support of a loving wife, Ryan’s hesitancy to put himself out there online was much like the rest of us. “I didn't have the confidence,” admits Ryan. “Or I thought someone did not value what I had to say. So, that's important for anyone out there that is apprehensive or thinks that what they have to offer is subpar to someone else. You're wrong. What everyone has to say, whether celebrity, A-list or athlete or just someone that is a typical startup in any town in the world, you have something to offer and people can resonate with that.” By being vulnerable, sharing his story and not second guessing himself, Ryan has been able to grow more comfortable in a space he never even understood. For him and Danielle,
Kyle Inserra is both a commercial real estate advisor and a media mogul. To become the latter, he had to risk the former. “Everyone's coming from this fear mindset that you're giving away too much,” Kyle Inserra explained about sharing information on the Digital Hospitality podcast. “They don't want to say anything. "The ability to connect with folks digitally and give out information has been a huge thing for me.” Huge indeed, and even more so — different. Yes, most people in Kyle’s buttoned up, bottom line-oriented industry are not into giving out secret ‘code’ – especially not on social media. https://youtu.be/L_-0nGRr0B4 Kyle Inserra on Digital Hospitality Podcast: Kyle Inserra is a Restaurant Growth Strategist and Commercial Real Estate Advisor who is also host of The National Restaurant Owners Podcast. The entrepreneur was a guest on Digital Hospitality, where he discussed publishing content online, digital marketing, the changing real estate and restaurants industries, and leading with truth, numbers, and goals. Visit https://taplink.cc/kyleinserra to learn more about Kyle Inserra. While Kyle's competitors are keeping intel close to their chest and operating on the old guard, Kyle is creating content on Tik Tok as an effort to empower the next generation of restaurant owners looking to understand both sides of the business. “I focus on giving it all away to the point where I have these crazy notebooks of little ideas that I get because there's so many little things that come to mind,” shares Kyle on his approach to teaching on Tik Tok and other social platforms. “You want to share with folks who are really good at running a restaurant but make bad real estate decisions or bad partnership decisions.” This is because as a commercial real estate advisor, Kyle views restaurant owners as his partners, not his tenants. He realizes by revealing the ins and outs of what he does in real estate that it allows future clients to better establish their footing so both sides can succeed. For better or for worse, not everyone in his industry is catching up to speed. “With all due respect to my fellow brokers out there: you make my job easier when you don't do it,” laughs Kyle. “I can shoot you a link to my YouTube video or a site tour or a market update. I'm at a distinct advantage.” Over the course of the pandemic, Kyle’s content creating approach has challenged conventional thinking in his industry and offered him his own lane. As restaurants re-open and new owners and operators want to rent vacant space, Kyle believes it’s important for each side of the equation to let their guard down and be open. “Whatever your concept is, my advice to you is be completely transparent with the landlord,” says Kyle. “Starting with, ‘Here's what I do and I only need this much space. Can you do it yes or no?’ And to be honest, be aggressive with the rent.” Transparency is a two-way street. By Kyle leading with his truth, numbers and goals, his potential partners are more likely to do the same thing so that both parties can prosper. “Historically, restaurant owners don’t like to share their books,” Kyle notes. “They didn't need to. But it's in your best interest right now to show them.” While Kyle isn’t sharing books and bottom lines on his numerous social platforms, he is sharing his life and lessons at an impressive clip. For many professionals navigating the internet, drawing the line between business and play can be cumbersome. For Kyle, there’s no line. “At the end of the day you're building a business and a life,” says Kyle. “And my content is so intertwined. I'm excited to see what it looks like in twenty years.” In 2021, it’s looking good for Kyle. Posting and Connecting Online: Just recently, his open approach to posting his personal life led to a lead in his professional endeavors. “I've gotten a lead off of a picture with my French bulldog,
Dilip Rao isn't supposed to be here. Serving as CEO of Sharebite, the accomplished immigrant from a small village in India beat the odds not just for his ascent but also despite his blue collar upbringing. Dilip Rao is our guest on the Digital Hospitality podcast, where he talked about using business and technology to undertake the burden of social good. Watch on YouTube or listen on your favorite podcast player. https://youtu.be/fESGbEH6ino Raised in New York City and public school educated, Dilip Rao was not given the head start many of his high title peers were privileged to benefit from. Still, that’s not why he’s not supposed to be here. Years ago, the tech founder suffered a near death experience when he was thrown through the windshield of a car. At the time, Dilip was a successful investment banker that had already beat the odds and accomplished so much. Almost losing his life led him to ask himself questions he never considered. “Why am I here and what problem in society do I solve?” Dilip Rao pondered on the Digital Hospitality podcast. Soon after asking, his mission was settled. “I’m going to try to figure out how to solve a problem in society and extend this long arm of leverage,” proclaimed the reborn banker. This all led to the creation of his company Sharebite (https://sharebite.com/). About Sharebite: Sharebite is a "mission-driven food ordering platform built exclusively for the workplace." For every one meal ordered with Sharebite, one meal gets donated. Sharebite Online: https://sharebite.com/ Email Sharebite: care@sharebite.com The Sharebite team was able to grow the business by 400 percent during the pandemic. Now the NYC-based food delivery platform company is planning more expansion as offices are reopening around the United States. The company recently launched Sharebite Stations, which is a post-COVID compliant solution for "facilitating contactless food delivery at offices." Sharebite also partnered with WeWork to install the Sharebite Stations at their Manhattan headquarters, and was able to donate 15,000 meals to feed hungry children through City Harvest of New York City. Stay Curious — Get Involved — Ask For Help Listen, watch and learn every week with us on the Digital Hospitality podcast. Let us know what you think of the show by emailing the Cali BBQ Media team at podcast@calibbq.media. Catering to corporate clients with big budgets and big appetites, Sharebite delivers food to some of the most successful businesses in the game. For every meal ordered, a meal is donated to someone in need. “We wanted to create a for-profit business with a purpose and a core,” recalls Dilip Rao on Digital Hospitality. While the charitable for-profit business model has become noticed thanks to companies like Tom's, Sharebite is following in the footsteps of said footwear company to cure hunger domestically while leveraging the tech and revenue of major corporations. This proves powerful in the city Dilip was raised. “New York City is arguably one of the wealthiest places on Earth,” notes Dilip Rao on the podcast. “We're also home to roughly half a million kids that go hungry every single day. How is that possible?” This conundrum keeps Dilip up at night but it doesn’t keep him from working on a solution. Through his work with Sharebite, Dilip can leverage the power players in the corporate world he’s met through investment banking by connecting their capital to non-profits like City Harvest that share the same mission. “Our business model was predicated on taking that collective purchasing power of corporate clients and using that purchasing power to drive value back to society,” Dilip shares. Helping Small Businesses: For Dilip, Sharebite's mission to cure hunger is also about helping small businesses. This proved true when considering Sharebite’s social work within New York City during the pandemic. Just the same,
There's a lot of ways to find your business online. Sometimes it feels like there's too many digital doorways, right? Our Digital Hospitality Podcast guest, Marqii CEO Avi Goren, wants to help businesses be everywhere at once online. He co-founded the hospitality technology company to help create digital operational efficiencies for restaurateurs. https://www.youtube.com/watch?v=qPWgPDx1FF8 Managing dozens of digital touch points is a major pain point for restaurants and other operations that regularly deal with online ordering and reviews. Each online place a guest can interact with — and order from — your business is a doorway to your brand. For a hospitality business this is a pain point in need of a solution. What do you do when the Internet has created so many different entrances to your business, with each requiring regular maintenance and care? Enter Marqii. Marqii promises "menu management made easy." That means: Instant updates. Accurate information. Time saved. Marqii at Cali BBQ: Marqii was founded in 2016. Its headquarters are in the Greater New York Area. The Marqii Base service costs $74.99 per location. It gives the ability to update menus and location data on more than 75 different listings from one simple dashboard. That way when people are searching for your “food near me” on Google they are finding up-to-date, accurate information about your business. Now that we subscribe to Marqii’s Professional service ($119.99/month) our staff can quickly and easily update all of our published location information, and also has the power to monitor and respond to online feedback on Yelp and other review websites. That’s an important feature for us at Cali BBQ because engaging with our customers and responding to their concerns and compliments is a core pillar of our business. Most of the reviews Cali BBQ receives online are made on three places: Yelp, Facebook, and Google. Marqii combines the flow of reviews from all three of those websites into one place which our staff can use to respond to and monitor feedback. When your hours change or you have 86’ed a menu item you want to make sure all the places your guests can buy from you online are correct. And when someone has a legitimate gripe, you want to be able to listen and respond to it as soon as possible. Learn More About Marqii: Schedule a Marqii demo at https://www.marqii.com/demo/ Follow Marqii on social media: @getmarqii Email Marqii: info@marqii.com Digital Operations Efficiency With Tech: Marqii's tech promises to lead to an increase in efficiency with your digital operations. That's what we've seen at our restaurant Cali BBQ since we've implemented Marqii into our tech stack. Before we started using a menu management system, our restaurant managers used to have to log into many dozens of websites, taking many hours of tedious work, just to update a piece of information about our business, such as a link, a photo, or a menu item. Marqii helps us with management of online menus and online reputation, both of which in turn allow us to show up more in local searches, like when people type “Barbecue Near Me” into a search engine and we pop up on page one of the results. All you have to do is add or edit information and the system automatically pushes that change out to whatever platforms you want to be active on. Learn more about Avi Goren and Marqii by listening or watching this episode of Digital Hospitality. For more podcast interviews visit https://calibbq.media/podcast-episodes Digital Hospitality: A Cali BBQ Media Podcast — Can you recommend a technology that’s helped your restaurant? Email shawn@calibbq.media to start a conversation. Visit the Digital Hospitality Blog (https://calibbq.media/blog) for our in-depth feature articles and behind-the-scenes looks at our business, our content, and our lives. E-mail the Cali BBQ Media team at podcast@calibbq.
America, Meat Dave! Dave Williamson is a man of many titles. Both a pitmaster and a podcaster, the personality known for his eclectic Meat Dave podcast is well seasoned when it comes to taking the heat and getting grilled. That is because our Digital Hospitality podcast guest Dave Williamson is also a traveling standup comedian. Dave Williamson is performing comedy at BBQ restaurants across the US — including here at Cali BBQ in Spring Valley — for his 2021 America, Meat Dave Comedy + BBQ Tour (Sponsored by Bear Mountain BBQ Woods). Tickets cost $15 advance online, $20 at the door (unless it sells out). Food and drinks are separate. GET TICKETS ONLINE for the America, Meat Dave Comedy x BBQ Tour stop at Cali BBQ in Spring Valley. The show will take place on Thursday, May 6 at 7 pm. The comedy performances will be a traditional stand-up show followed by an audience Q&A with pitmaster and podcaster Dave Williamson and the host from that venue. You'll also be able to chow down on some great barbecue. Comedy and Barbecue: “I loved making people laugh and making them happy,” reflects Dave Williamson on the Digital Hospitality podcast about his natural pathway to stand up comedy. Follow him on social media for updates @davewcomedy The man of many hats and interests found his passion for performing during his days working as a salesman. “I have very positive comedy. It's usually highlighting the absurdity of being a parent, but not bitching about being a parent and that was totally unintentional. It's just my point of view in life in general.” Dave’s good attitude and diverse interests have taken him around the country, sampling the best barbecue the world has to offer while entertaining audiences through his one-man storytelling on stage and his podcast conversations in between. Those conversations on his podcast have ranged from chefs that count Oprah and Barack Obama as clients to the hip-hop pioneers with a passion for the pit. The latter proves Warren G, an OG in the rap game who loves to grill. “I'm a big fan,” Dave notes on his podcast guest Warren G. So, when I found out he was a big barbecue head, I was like, ‘Oh, me and Warren are going to be best friends!’” As a comedian, Dave knows all good jokes contain truth. As a podcaster, he knows getting good guests is a balanced recipe of persistence mixed with a touch digital hospitality. “I sent out some media requests and I couldn't contact anyone to make it happen,” recalls Dave on his quest to book the G-Funk legend. “I even called in favors to some industry people and couldn't make it happen. Then I saw him posting on his social media that he was going to have a contest during the pandemic, a barbecue cookoff. So, 'If I can't get him to come to me, I'll go to him.’” Taking matters into his own hands by keeping up with Warren G on social, Dave entered the LBC rapper’s BBQ contest and as expected they hit it off. By putting himself in the game and using the social pathways digital media allows, Dave surpassed the PR contacts that weren’t helping and was soon cooking Pork Grenades with the “Regulators” rapper just like that. The cooking competition not only introduced Dave and Warren G, it provided the platform for great Instagram content as well as an amazing podcast conversation. For a go-getter like Dave, the free-flowing medium that is podcasting proves great for his varied interests and on-stage improv skills. “Before podcasting, most mediums, even the closest iteration, which is radio shows, were very formal,” Dave notes. “There's a format, you try to stay within it and there are constraints like time. But with podcasting, you could take so many liberties and the only necessity is that people will enjoy listening to it.” The Meat Dave Podcast: On the Meat Dave Podcast, conversation surrounding barbecue is always on the table. However, it’s not required to be the main course.
While Jim Trotter is too humble to call himself great, his resume proves he truly is that. From reading Sports Illustrated as a kid to writing for Sports Illustrated as an adult, Jim Trotter’s ascent as a journalist mirrors the lessons he learned as a young athlete. “I always say, great players don't want to be great,” starts Jim Trotter (NFL Media) on his return to the Digital Hospitality podcast in April 2021. “They need to be great.” Watch the full Digital Hospitality interview with Jim Trotter on our Cali BBQ YouTube channel: https://youtu.be/pG6Ngv-Dr2c https://youtu.be/pG6Ngv-Dr2c Jim Trotter's Career: Working for the likes of the NFL Network, penning Junior Seau’s biography and interviewing the likes of Steph Curry, Jerry Jones and other living legends, Jim Trotter’s career stats could put him in the sports journalism hall of fame. However, it all started like a prospect grinding in AAA ball. “I started my career in Muskegon, Michigan, which I had never heard of when I took the job,” recalls Jim Trotter. “I had never even been to the state of Michigan when I took the job.” Writing for a small newspaper in the Midwest, Trotter had the space to learn the game, make mistakes and find his voice. In the late ‘80s, Trotter would find feedback from his peers and understand his audience via letters to the editor. Over the course of the 1990s and 2000s, the journalism industry changed drastically. Fast forward 20 years into his career and now having risen to ranks of writing for Sports Illustrated, the landscape of journalism was going digital and never looking back. “Then, this would have been 2008 or 2009, I went out to New York for a staff meeting at Sports Illustrated,” Jim shares. “They bring in the marketing and promotion team and they start talking about wanting us to do more social media. In particular, they wanted us to get on Twitter. I'm not a big self-promotion guy so initially I was not interested in being on Twitter. I really didn't know much about Twitter at that time, that tells you how ignorant I was to social media.” As the story unfolds, Jim’s humility and dedication to the grind reveals a major reason he’s been so successful in his field. Furthermore, another key ingredient proves his ability to adapt. “The business is changing, the industry is changing,” Jim realized in that meeting. “I can either change with it and continue to progress or I can be a dinosaur and say, ‘Nope, I'm doing it the way I've always done it’ and sort of be left behind. I decided to get on Twitter.” 11 or so years into using Twitter, @JimTrotter_NFL has now amassed over 132K followers. He does not post to boast, staying true to himself and using the tool as a way to connect with his audience and remain on the pulse of the conversation. “For me, social media was just a way to keep up with the times and to stay relevant,” notes Jim Trotter. “When I came out of college in 1986, there was no Internet. Cell phones were as big as a phone book. The only feedback we could get was people writing into the newspaper. I don't do this for followers. I get the whole game of being an influencer, but I always say just be authentic and be yourself. And for me, I try to be respectful of the audience.” With an abundance of followers both individually and through his work for the NFL Network, Jim possesses a trusted and unique voice to discuss matters or sport and social issues to an engaged base. In his 30 plus years in the business, Jim has been able to craft a tone and perspective that is authentic to him that resonates with all those that read his work. However, like an athlete working on their game, they’re bound to start their ascent by mimicking those they admire before defining their own destiny. “The interesting thing about this business for young writers is that many times you try to emulate people that you like or respect in terms of how they write,” begins Jim.
John Royce Lynch, CEO of PCMA Private Client Lending, is not just a serial entrepreneur, but a case study for success. But how do you become a serial entrepreneur? Is it by birth, by circumstance or by hunger? “I come from very humble beginnings,” admits our guest John Royce Lynch on this episode of the Digital Hospitality podcast recorded from his office in Orange County. “I think life is as a proclamation of what you make of it, your circumstances and your surroundings are not a byproduct of your forever.” With one quote, John Royce Lynch has spoken to the opening questions with spirit and sharpness. Here's what John Royce Lynch wrote about his life and business journey online: "From very humble beginnings to running my own firms earning billions, this journey has given me a crystal-clear purpose, cause and belief: I work hard to inspire all to create the unexpected, so that unexpected becomes expected In my companies, innovative habits are sought, modern ways mastered, and zero complacency insisted on. To me, disruption lives in the roots of Exclusivity and Originality, not novelty. My appetence for helping others develop and grow is my true north and my ambition is beyond measure. This odyssey I call my life, complete with its flaws, has been well documented and shared – always will be. But above all, I’m driven to be a good father, husband and neighbor. Pretty unexpected huh?" *** You can learn a lot if you listen to this in-depth conversation with John the "Disruptive Entrepreneur" on the Digital Hospitality podcast. WATCH ON OUR CALI BBQ YOUTUBE CHANNEL: https://youtu.be/jNH8YFF7xeI Don't forget to always: Stay Curious, Get Involved, and Ask For Help. podcast@calibbq.media LEARN MORE | John Royce Lynch http://johnroyce.com/ Why he created PCMA: https://www.mpamag.com/news/unintended-consequence-of-dodd-frank-has-left-a-1-trillion-gap-in-the-us-housing-market--ceo-246829.aspx Work/Life Balance: https://www.mpamag.com/poweroriginator/business-building/its-time-to-take-a-serious-look-at-your-worklife-balance-244102.aspx What is PCMA Private Client Lending? PCMA is the leading non-bank private client lending organization serving the needs of their mass affluent and high net worth clientele. They offer qualified individuals and institutions bespoke lending solutions across all major residential asset classes. PCMA is a diversified financial enterprise offering private client solutions through a direct to consumer and distributed retail business model. They strive to build trusting and enduring relationships by putting clients and professional partners at the center of what they do. PCMA headquarters are located in Orange County, California. (Bio from https://pcma.mortgage/) Email PCMA: info@pcma.mortgage John Royce Lynch is Comfortable Being Uncomfortable: At a young age, John was exposed to what could be even if it wasn’t what was for him and his family. Getting comfortable being uncomfortable gave John the gusto to pursue professional surfing which he did out of college and into his early 20s. “I was fortunate enough to grow up in Orange County,” John notes despite a less than lavish early life. “It allowed me to get around ambitious living and get comfortable being uncomfortable. I grew up in a household that were laborers and union workers. None of them were entrepreneurs.” When catching waves and living out of a backpack had run its course, it was time for John to chase the life he saw as a child but eluded him on the day to day. The transition once again was humbling, but it once again offered an inside look at an outside world. “I got a job with my buddy who owned a window cleaning business and I got the opportunity to go into these beautiful halls,” recalls John on his first job after surfing. “As I got to know the clients, this osmosis thing began because prior to that, I didn't know those people.
It’s nothing new to hear that hospitality should be a big priority for all business owners. But, for Cali BBQ, it’s all about Digital Hospitality. While that may sound like just another buzzword, it’s something that all businesses should be prioritizing. In this ‘Deep Dive’ episode, Shawn Walchef, Owner of Cali BBQ & Founder of Cali BBQ Media, talks about what Digital Hospitality is, why it’s so important and what steps business owners can take to implement an effective digital strategy. Cali BBQ: https://www.yelp.com/biz/cali-comfort-bbq-spring-valley-4 Ali Schwartz: https://linktr.ee/alischwar Meserole Sound: https://www.meserolesound.nyc/
Welcome to the 7shifts Restaurant Growth Podcast, where we sit down with the best minds in the restaurant industry to inspire you with new ways to improve your business. We had the chance to sit down with Shawn P Walchef. Shawn is the owner of Cali Comfort BBQ in San Diego and hosts the Digital Hospitality podcast. Since 2008, Cali Comfort has generated $25 million in sales from just one location. They just opened their second—a"friendly" ghost kitchen—a new chapter in the Cali BBQ story, with plans to scale with a "slow food fast" mentality. The 7shifts Restaurant Growth Podcast is hosted by Dominick "D.J." Costantino, 7shifts' Content Writer. About Shawn Walchef Since opening Cali BBQ in 2008, Shawn and Rositsa Walchef have incorporated the Bulgarian traditions of hospitality into every facet of their expanding business empire, from evolving their restaurant for 2020 and beyond with easy online ordering of BBQ online, to publishing podcasts and other digital media through Cali BBQ Media. About 7shifts 7shifts is a team management platform designed for restaurants. We help managers and operators spend less time and effort scheduling their staff, reduce their monthly labor costs and streamline team communication. The result is simplified labor management, one shift at a time.
Welcome to the 7shifts Restaurant Growth Podcast, where we sit down with the best minds in the restaurant industry to inspire you with new ways to improve your business. We had the chance to sit down with Shawn P Walchef. Shawn is the owner of Cali Comfort BBQ in San Diego and hosts the Digital Hospitality podcast. Since 2008, Cali Comfort has generated $25 million in sales from just one location. They just opened their second—a"friendly" ghost kitchen—a new chapter in the Cali BBQ story, with plans to scale with a "slow food fast" mentality.The 7shifts Restaurant Growth Podcast is hosted by Dominick "D.J." Costantino, 7shifts' Content Writer.About Shawn WalchefSince opening Cali BBQ in 2008, Shawn and Rositsa Walchef have incorporated the Bulgarian traditions of hospitality into every facet of their expanding business empire, from evolving their restaurant for 2020 and beyond with easy online ordering of BBQ online, to publishing podcasts and other digital media through Cali BBQ Media.About 7shifts7shifts is a team management platform designed for restaurants. We help managers and operators spend less time and effort scheduling their staff, reduce their monthly labor costs and streamline team communication. The result is simplified labor management, one shift at a time.
The Restaurant Coach Donald Burns wants to be a little voice in the back of your brain to remind you: "you can do it" — if you try. Donald Burns (@therealrestaurantcoach) wants to help your restaurant not suck. The restaurant industry veteran, speaker, author, and coach, was a guest on our Digital Hospitality podcast where he discussed business coaching, mentorship, creating a good work culture, and more. The Restaurant Coach Online | https://www.therestaurantcoach.com/ More Digital Hospitality Episodes | https://calibbq.media/podcast-episodes/ As author of "Your Restaurant Sucks!" and the follow-up "Your Restaurant Still Sucks", Donald Burns has helped inspire many restaurant owners in the art of not sucking at owning a business. His third book "Your Restaurant Culture Sucks" is next. Those attention-grabbing titles almost didn't happen. Originally Donald dreamed up the less-exciting name for his book series: Restaurant Unleashed. His expert editor wisely guided Donald toward a better title for his first book, Your Restaurant Sucks. The non-sucky name came to him while recalling a conversation he'd had with restaurant owner who went on a rant about how: "My cooks suck. My dishwasher sucks. my bartenders suck. My hostess sucks. My managers suck. My location sucks. My guests suck." Donald Burns let him vent and finally sat back and responded, "You know, if your restaurant sucks, it's because you suck running it." Mic drop. "And he was a big guy. I mean, I'm 6'3'' and he was bigger than me. Probably outweighed me by 50 pounds. He got all intense. He was getting up to get ready to come over to the table. I'm like, this is it. Just tighten up my jaw; he's going to punch me right here." Then something important happened. Growth. "He sat back in his chair, and I'll never forget, he let out a deep breath. He goes, "you know, you're right. This is all my fault." And I said, "Alright, let's get to work." Guess what happened next? Donald said that exact same man who complained about everything sucking around him, did a year of coaching and now he has the highest profits he's ever made in his life. People will send Donald Burns messages complaining about the titles of his books, but his response is the same as it was to the restaurant owner we mentioned before. "Listen, if you're upset about the title of a book, your restaurant might suck." That's just what some business owners need to hear in order to grow and not suck. Schedule a Call with The Restaurant Coach at: https://www.therestaurantcoach.com/schedule-your-call The Restaurant Coach™ While there are many people who are restaurants coaches, there's only one official "The Restaurant Coach." Donald Burns trademarked the name 2008 after he saw the registered TM was wide-open to register. Even The Restaurant Coach himself has long had a business coach. Just like a therapist needs a therapist, even a coach needs a coach. Donald Burns' mission is to help motivated independent restaurant owners find success in the hospitality industry without having to give up their life to the business. "The foundation of any coaching program to me is culture," Donald Burns said on the Digital Hospitality podcast. "What separates the good restaurants from the great?" he asked. "To me, it is culture. And culture is created by the leader. "Culture flows down, it doesn't flow up and culture is created by you, the owner." But creating a thriving restaurant culture that doesn't suck (and actually succeeds, too) takes effort and introspection. "The ones who are most successful have actually taken this whole thing about taking culture seriously and they've taken an active role in creating their culture," Donald said about restaurant owners improving their business' culture. https://twitter.com/donaldburns/status/1002173528408551424?s=20 "I say your biggest job as an owner is to be a preacher,
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.
BBQ enthusiast and digital media/ hospitality guru Shawn P. Walchef joins the show."Cali BBQ is more than just great BBQ. We also pride ourselves in being at the forefront of digital marketing innovation and new media content creation in the realm of small business. On our weekly podcast, Digital Hospitality, we sit down with everyone from business owners to media personalities to professional athletes and discuss what successes (and failures) propelled them to where they are today." ~ callibbq.media You can find Shawn and his company on Instagram @calibbq @calibbqmedia YouTube: Cali BBQ Media
What is digital hospitality and how do we go about it in a covid world? For more podcasts episode or marketing help visit http://www.smartpizzamarketing.com Or https://thebruceirving.com/ Be sure to subscribe for more video ----> https://www.youtube.com/smartpizzamarketing Subscribe to the SPM Podcast: Itunes: http://www.smartpizzamarketing.com/Itunes Stitcher Radio: http://www.smartpizzamarketing/stitcher Subscribe the Local Business Podcast: Itunes: https://podcasts.apple.com/.../the-local.../id1492927865 Follow along on social: Facebook: https://www.facebook.com/smartpizzamarketing Instagram: https://www.instagram.com/smartpizzamarketing/ Bruce Irving: https://www.instagram.com/theBruceIrving Twitter: https://twitter.com/Irvingmedia Website: http://www.smartpizzamarketing.com/
This week on The Winning Brand Podcast, Chase Hunter interviews Shawn Walchef, Creator of Digital Hospitality which is more than just a new video podcast for restaurant owner Shawn Walchef — it's a way of life. Since 2008, Shawn has owned Cali Comfort BBQ in East San Diego County. In order to survive, Shawn knew early on to operate his family restaurant and sports bar like a media company.
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