Podcast
Digital Hospitality
Hosted by Shawn P. Walchef · EN
Digital Hospitality is an interview podcast series that explores the ways successful people have harnessed the power of the Internet and social media. The show is hosted by Cali BBQ Media Founder Shawn P. Walchef.
49episodes
Episodes
Newest firstAll episodes
The Marketplace Every Restaurant Owner Needs: 86Deadstock
6d ago00:25:02Tap to summarizeJeremy Fitzgerald, founder of 86Deadstock, shares how his experience as a restaurant operator led him to build a marketplace designed specifically for the hospitality industry. From unused equipment and excess inventory to last-minute operational needs, Fitzgerald explains how restaurants can turn dead stock into cash, save money on supplies, and connect directly with other operators. He discusses the challenges of adoption, the importance of community-driven solutions, and why every restaurant is likely sitting on untapped value. Every Restaurant Has Hidden Cash Flow – After years as a restaurant operator, Jeremy Fitzgerald realized many restaurants are sitting on thousands of dollars worth of unused equipment, inventory, and supplies. 86Deadstock helps operators turn forgotten items into revenue instead of letting them collect dust in storage rooms and warehouses. Built By An Operator, For Operators – Fitzgerald created 86Deadstock after experiencing the problem himself, from restaurant remodels to running out of thermal paper during service. His goal is simple: create a trusted marketplace where restaurants can buy from and sell directly to other restaurants. Community Creates Value – The success of 86Deadstock depends on participation. Fitzgerald believes the more restaurants that list equipment, supplies, and inventory, the more valuable the platform becomes for everyone. By connecting operators with suppliers and fellow restaurateurs, the marketplace helps the industry save money and solve problems together. Episode Links: Jeremy Fitzgerald LinkedIn: https://www.linkedin.com/in/jeremy-fitzgerald-4098982b6/ 86Deadstock Online: https://www.86deadstock.com/ Jeremy Fitzgerald Email: jeremy@86deadstock.com 86Deadstock Instagram: https://www.instagram.com/86_deadstock/ 86Deadstock LinkedIn: https://www.linkedin.com/company/86-deadstock-llc/ 86Deadstock Facebook: https://www.facebook.com/86Deadstock Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services
Transcribe →Sam Stanovich Explains What Made Atmosphere A Valuable Partner For Big Chicken
1w ago00:14:37Tap to summarizeIn this episode of Digital Hospitality, Shawn Walchef sits down with Sam Stanovich, Senior Vice President of Franchise Development and Alliances at Craveworthy Brands, to discuss why Atmosphere became a valuable partner for Big Chicken. Stanovich shares how Atmosphere's restaurant-focused content helps keep guests engaged, creates consistency across locations, and delivers an entertainment experience built specifically for hospitality environments. Entertainment Designed For Restaurants – Atmosphere gave Big Chicken access to content built specifically for hospitality environments, helping keep guests engaged during their visit. Creating Consistency At Scale – As Craveworthy Brands grows, Stanovich looks for partners that can deliver a consistent experience across locations. Atmosphere helped simplify entertainment management while maintaining brand standards. Solving Real Operational Problems – Stanovich believes the best technology partners solve specific challenges without adding complexity. Atmosphere fit naturally into restaurant operations and was easy for teams to adopt. Episode Links: Entertainment Designed For Restaurants – Atmosphere gave Big Chicken access to content built specifically for hospitality environments, helping keep guests engaged during their visit. Creating Consistency At Scale – As Craveworthy Brands grows, Stanovich looks for partners that can deliver a consistent experience across locations. Atmosphere helped simplify entertainment management while maintaining brand standards. Solving Real Operational Problems – Stanovich believes the best technology partners solve specific challenges without adding complexity. Atmosphere fit naturally into restaurant operations and was easy for teams to adopt. Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services
Transcribe →She Oversees 2 Million Pounds of Cooking Oil a Day — And Most Restaurants Never Think About It
1w ago00:17:10Tap to summarizeAlissa Partee, CEO of Restaurant Technologies, shares how automating cooking oil management helps restaurants reduce labor, improve safety, and operate more efficiently. From real-time oil monitoring and just-in-time deliveries to leading a company serving more than 45,000 restaurant locations, Partee explains why some of the biggest operational challenges in hospitality happen behind the scenes and how technology can help operators focus on what matters most: serving guests. Technology Beyond Software – Restaurant Technologies helps operators automate cooking oil management through real-time monitoring, automated delivery, and waste oil collection, allowing teams to spend less time on manual tasks and more time serving guests. The Challenge of Change – Partee explains why restaurants often struggle to adopt new solutions, even when they solve clear operational problems. Success comes from making change simple and supporting operators every step of the way. Leading From the Frontline – After starting as Chief People Officer and rising to CEO, Partee learned that taking care of employees closest to the customer is one of the most important drivers of long-term growth and success. Episode Link Alissa Partee LinkedIn: https://www.linkedin.com/in/alissapartee/ Restaurant Technologies: https://www.rti-inc.com/ Restaurant Technologies LinkedIn: https://www.linkedin.com/company/restaurant-technologies-inc-/ Restaurant Technologies Instagram: https://www.instagram.com/restauranttechnologies/ Restaurant Technologies Facebook: https://www.facebook.com/restauranttechnologiesinc Restaurant Technologies YouTube: https://www.youtube.com/@RestaurantTechnologies Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services
Transcribe →Chicken Salad Chick Grew to 335 Locations. Makayla Ekiss Says Catering Execution Helped Fuel the Expansion
2w ago00:15:54Tap to summarizeMakayla Ekiss, leader of off-premise growth at Chicken Salad Chick, shares how the 335-unit brand is scaling catering without sacrificing operations. From moving managers out of delivery vehicles and back into restaurants to building a trusted partnership with DeliverThat, Ekiss explains why execution matters more than marketing when it comes to growing catering sales. She also discusses Chicken Salad Chick's rapid expansion, creating buy-in around off-premise channels, and how great hospitality turns first-time catering customers into lifelong fans. Execution Drives Catering Growth – Makayla Ekiss believes successful catering programs are built through consistency, not marketing. Customers remember when restaurants solve problems, deliver on time, and exceed expectations. Those experiences create repeat business and turn catering customers into long-term advocates. Delivery Partners Can Unlock Growth – As Chicken Salad Chick expanded catering, managers were spending too much time out of the restaurant making deliveries. Partnering with DeliverThat allowed operators to focus on running the business while maintaining a high standard of service for catering guests. Off-Premise Creates New Opportunities – Catering and third-party channels are more than additional revenue streams. Ekiss explains that off-premise growth can create new career paths for team members, help restaurants promote from within, and give operators additional ways to scale without sacrificing hospitality. Episode Links: Makayla Ekiss LinkedIn: https://chickwww.linkedin.com/in/makayla-ekiss-973306196/ Chicken Salad Chick: https://www.chickensaladchick.com/ Chicken Salad Chick Instagram: https://www.instagram.com/chickensaladchick/ Chicken Salad Chick Tik Tok: https://www.tiktok.com/@chickensaladchicktok Chicken Salad Chick LinkedIn: https://www.linkedin.com/company/chicken-salad-chick/ DeliverThat Online: https://www.ideliverthat.com/ DeliverThat Instagram: https://www.instagram.com/deliverthatco/ DeliverThat YouTube: https://www.youtube.com/c/DeliverThat Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services
Transcribe →He Entered the Craft Beer Boom at the Perfect Time — Now Gordon Brown Says the Industry Is Reinventing Itself Again
2w ago00:27:51Tap to summarizeGordon Brown, VP of Strategic Sales at Next Glass, shares how bars and restaurants can use beverage data to better understand changing consumer habits, menu trends, and guest preferences. From the rise of RTDs and non-alcoholic beverages to the power of Untappd for Business, Brown explains how operators can build smarter beverage programs while creating a stronger community around hospitality. Data Needs Context – Gordon Brown believes operators already have access to massive amounts of information. The real advantage comes from understanding what the data actually means and using it to make smarter decisions around menus, trends, and guest behavior. Beverage Habits Are Changing Fast – Consumers are drinking differently than they were even a few years ago. From RTDs and hop waters to non-alcoholic options and “zebra striping,” Brown explains why bars and restaurants need beverage programs that reflect evolving customer preferences. Technology Should Save Operators Time – The goal of tools like Untappd for Business is not adding complexity. Integrations with Toast, digital menus, and analytics help operators spend less time updating systems and more time focusing on guests and hospitality. Episode Links: Gordon Brown on LinkedIn: https://www.linkedin.com/in/gordon-brown-58a238213/ Untappd for Business: https://utfb.untappd.com/ Next Glass: https://www.nextglass.co/ Ollie: https://www.nextglass.co/ollie/ Email Gordon Brown: gordon.brown@nextglass.co Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services
Transcribe →How Tiki Taco Uses KNOW To Build Operational Consistency
2w ago00:18:00Tap to summarizeOn this episode of Digital Hospitality from Restaurant Leadership Conference in Phoenix, Shawn Walchef sits down with Eric Knott, CEO of Tiki Taco, to talk about scaling a growing restaurant brand, building the right tech stack, and why operators need better systems before they grow too fast. Eric’s story with Tiki Taco actually started at RLC, where he met the founders and eventually moved from Tampa to Kansas City to help scale the brand. The conversation also explores how Tiki Taco uses KNOW to centralize training, communication, operational checklists, and team accountability while building the foundation for long-term growth. Build The Foundation Before Scaling – Eric Knott believes growth only works when the operational systems underneath the business are strong first. Before aggressively expanding Tiki Taco’s, the company focused on training, communication, SOPs, and operational consistency across every location. Technology Should Simplify Execution – For Knott, the best restaurant technology removes friction for operators instead of creating more complexity. KNOW helped Tiki Taco’s centralize training, communication, checklists, and operational visibility inside one platform built for a lean team. Community Is Part Of The Brand – Tiki Taco’s approaches storytelling and community involvement as an extension of hospitality itself. Through initiatives like “Be Our Neighbor,” the company highlights surrounding local businesses and documents the real work happening behind the scenes instead of waiting for polished perfection. Episode Links Eric Knott LinkedIn: https://www.linkedin.com/in/eric-knott-96504973/ Tiki Taco: https://www.tikitaco.com/ Tiki Taco Instagram: https://www.instagram.com/tikitaco/ Krish Sridhar on LinkedIn: https://www.linkedin.com/in/akrishsridhar/ KNOW Online: https://www.getknowapp.com/ KNOW on LinkedIn: https://www.linkedin.com/company/getknowapp/about/ Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services
Transcribe →Bite CEO Explains the Future of Restaurant Ordering
3w ago00:33:15Tap to summarizeBrandan Barton, CEO of Bite and co-host of The Simmer podcast, joins Shawn Walchef live from Restaurant Leadership Conference to break down the future of digital hospitality, kiosks, AI, and restaurant technology. After decades working across hospitality, fine dining, and restaurant tech, including early leadership at Resy, Barton explains why kiosks are not about replacing people but creating better guest experiences. The conversation explores restaurant innovation, personalized ordering, podcasting, leadership, AI optimism versus fear, and why hospitality still matters even through a screen. Digital Hospitality Should Still Feel Human – Brendan Barton believes restaurant technology should not replace hospitality. Bite’s kiosks are designed to create more personalized, flexible, and emotionally connected guest experiences, not simply faster transactions. AI Creates Both Opportunity And Fear – Barton is optimistic about AI’s ability to improve productivity and operations, but he is also deeply concerned about the long-term impact automation could have on jobs, human connection, and economic inequality. Great Brands Are Built Through Reps – Whether discussing leadership, podcasting, or restaurant innovation, Barton argues that growth comes from consistently showing up, learning through repetition, and doing the work long before the audience or results arrive. Episode Links Brandon Barton LinkedIn: https://www.linkedin.com/in/brandoncbarton/ Bite Online: https://www.getbite.com/ Bite LinkedIn: https://www.linkedin.com/company/bitekiosk/ The Simmer Podcast: https://podcasts.apple.com/us/podcast/the-simmer/id1743492523 Get More 5-Star Reviews for Your Restaurant with Ovation Still running your restaurant on gut feel? Ovation helps you catch guest issues before they turn into bad reviews. Their AI-powered platform gives restaurants real-time guest feedback so operators can fix problems in the moment, improve experiences, and naturally drive more five-star reviews. Learn more at ovationup.com/shawn Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services
Transcribe →How An Emotional Connection Can Drive Customer Loyalty
3w ago00:32:03Tap to summarizeBart Berkey, founder of Most People Don’t and former Ritz-Carlton executive, shares why hospitality is ultimately about making people feel seen. After spending 16 years inside Ritz-Carlton and Marriott International, Berkey built a platform around storytelling, gratitude, and doing the things most people are afraid to do. This episode explores personal branding, podcasting, leadership, human connection, and why small moments of recognition still matter in an increasingly digital world. Hospitality Starts With Recognition – Bart Berkey believes great hospitality is not about luxury or perfection. It is about making people feel seen, valued, and acknowledged in small everyday moments. Most People Don’t Put Themselves Out There – From podcasting to storytelling to personal branding, Berkey argues that growth comes from doing the uncomfortable things most people avoid because they fear judgment or failure. Human Connection Still Matters In A Digital World – Even with AI, automation, and endless digital communication, Berkey believes personal interactions, phone calls, and genuine conversations are becoming even more valuable. Episode Links Bart Berkey Online: http://bartaberkey.com/ Bart Berkey LinkedIn: https://www.linkedin.com/in/bartberkey/ Bart Berkey Instagram: https://www.instagram.com/bartberkey/ Bart Berkey Tik Tok: https://www.tiktok.com/@bart.berkey?lang=en Bart Berkey YouTube: https://www.youtube.com/@bartberkey Bart Berkey Podcast: https://podcasts.apple.com/us/podcast/most-people-dont-but-you-do/id1556134592 Text 33777 “Humanility” - Bart will train you on how to insert humanity into your business and into your life Email Bart Berkey: bart@mostpeopledont.com Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services
Transcribe →How To Scale a Wellness Brand: Pure Green's Success Story
4w ago00:15:21Tap to summarizeRoss Franklin, founder and CEO of Pure Green Franchise, joins Shawn Walchef live from the Restaurant Leadership Conference in Phoenix to discuss how he scaled one of the fastest-growing wellness franchise brands in the country. Franklin shares the lessons learned from launching Pure Green in New York City, building a national wholesale operation, franchising with operators who have no restaurant background, and creating systems focused on simplicity, hospitality, and community engagement. Wellness Franchising Is Scaling Fast – Ross Franklin built Pure Green Franchise around smaller footprints, operational simplicity, and franchise partners passionate about health and wellness, helping the brand rapidly expand across the country. Hospitality Drives Frequency – Franklin believes language and culture matter inside every store. Pure Green trains employees to treat customers like guests, creating an experience that keeps people coming back multiple times per week. AI And Tech Are Reshaping Restaurant Operations – From first-party ordering to tools like Claude and Manus, Franklin explains how restaurant brands are using AI, automation, and smarter technology systems to improve efficiency while still protecting the human side of hospitality. Episode Links Ross Franklin LinkedIn: https://www.linkedin.com/in/rossfranklin/ Pure Green Franchise: https://www.puregvreenfranchise.com/ Pure Green Franchise Instagram: https://www.instagram.com/puregreen Pure Green Franchise YouTube: https://www.youtube.com/channel/UCfTqpHOK8aQz9tWmNh6luJQ?view_as=subscriber Pure Green Franchise Facebook: https://www.facebook.com/puregreenfranchise Pure Green Franchise LinkedIn: https://www.linkedin.com/company/puregreenfranchise/ Restaurant Leadership Conference: https://informaconnect.com/restaurant-leadership-conference/ Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services
Transcribe →How Atmosphere TV Keeps Guests Watching And Staying Longer
May 2500:24:31Tap to summarizeIn this episode of Digital Hospitality, Shawn Walchef sits down with John Smolen, SVP Sales & Customer Success at Atmosphere TV, to discuss why traditional television fails inside restaurants, bars, gyms, and other commercial spaces. Smolen explains how Atmosphere built an entirely new category of entertainment designed specifically for businesses, why attention matters more than ever in hospitality, and how operators can use content to increase guest engagement, improve the in-venue experience, and drive additional revenue after live sports end. Restaurants Need Entertainment Built For Restaurants – John Smolen believes most television was designed for people sitting quietly on a couch at home, not for guests inside busy bars and restaurants. Atmosphere TV was built specifically for commercial spaces where attention spans are shorter, sound is often off, and operators need content that keeps guests engaged. Keeping Guests Longer Creates Real Revenue – Atmosphere focuses heavily on what happens after the game ends. Smolen believes restaurants spend enormous effort driving traffic for sporting events, but often lose guests the moment the final whistle blows. Engaging content helps operators extend visits, increase orders, and create a better in-venue experience. Simple Technology Wins In Hospitality – Atmosphere’s platform was designed to remove friction for operators. Restaurants receive a streaming device, plug it into an HDMI port, and immediately access more than 30 channels of curated programming, digital signage, trivia, sports content, and family-friendly entertainment without adding operational complexity. Episode Links John Smolen LinkedIn: LinkedIn: https://www.linkedin.com/in/smolenjohn/ Atmosphere TV: https://www.atmosphere.tv/ Atmosphere TV LinkedIn: https://www.linkedin.com/company/atmospheretv/ Atmosphere TV Instagram: https://www.instagram.com/atmospheretv/ Atmosphere TV Facebook: https://www.facebook.com/atmospheretv/ Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services
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