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.
70episodes
Episodes
Newest firstAll episodes
Rising Tides Live - Small Decisions That Had A Big Impact
Apr 2100:51:44Tap to summarizeMike Bisceglia filled in for Shawn Walchef on Rising Tides Live, leading a thoughtful conversation on how small decisions can create lasting impact in business and life. Joined by operators, founders, and entrepreneurs, the discussion explored the often overlooked moments that shape long-term outcomes, from saying yes to new opportunities and building better habits to making timely decisions and trusting your instincts. Stories of career pivots, personal relationships, leadership lessons, and daily discipline revealed a common theme. Major change is rarely one giant moment. It is built through consistent small choices. The takeaway was clear: the decisions that seem minor today often become the turning points you recognize later. Small Decisions Often Become Big Turning Points – The moments that change your life or business are not always dramatic or obvious. Often they begin as small choices: saying yes to an opportunity, starting a new habit, sending the email, or taking the first step. What feels minor in the moment can create major long-term impact. Consistency Compounds Over Time – Success is rarely built through one massive breakthrough. It comes from repeated daily actions, better habits, and small improvements that stack over weeks, months, and years. The businesses and people who stay consistent create momentum that others mistake for luck. Action Beats Indecision – Waiting too long can be more costly than making the wrong call. Progress comes from deciding, learning, and adjusting in motion. The people who move forward are not always the ones with perfect answers, but the ones willing to act. Episode Links Cali BBQ Media:https://content.calibbq.media/ Join Our Next Show:https://betheshow.media/rising-tides/ Shawn Walchef on LinkedIn:https://www.linkedin.com/in/shawnpwalchef/ Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services
Transcribe →The Tech Strategy Fueling Vicious Biscuit’s Next Stage of Growth
Apr 1500:11:50Tap to summarizeAmanda Kahalehoe, COO of Vicious Biscuit, shares how an emerging restaurant brand is scaling through systems, not chaos. From building the operational backbone behind growth to choosing technology that actually removes friction, Kahalehoe explains why modern operators need more than great food to expand. This episode explores franchise growth, smart tech stacks, vendor partnerships, and how the right systems create better hospitality. Technology Should Remove Friction First – Amanda Kahalehoe does not chase tools for the sake of innovation. Every system must solve a real problem, save time, improve profitability, or make life easier for operators. The best restaurant tech is not flashy. It quietly removes burdens so teams can focus on guests. Emerging Brands Need a Strong Operating Backbone – Growth is not just about opening more locations. Vicious Biscuit scaled by building systems early, from onboarding to support workflows to franchisee infrastructure. Operators who invest in the backend before expansion create a stronger path for sustainable growth. The Best Vendors Build With Operators – Amanda believes restaurant technology improves when operators speak up. Frontline teams and smaller brands often see friction points first because they use the tools every day. The strongest tech partners listen, adapt, and build alongside the people doing the work. Episode Links Amanda Kahalehoe LinkedIn: https://www.linkedin.com/in/amanda-kahalehoe-6683a987/ Vicious Biscuit: https://viciousbiscuit.com/ Vicious Biscuit: Instagram: https://www.instagram.com/viciousbiscuit/ Vicious Biscuit: Facebook: https://www.facebook.com/viciousbiscuit Vicious Biscuit: LinkedIn: https://www.linkedin.com/company/vicious-biscuit/ Vicious Biscuit: X (Twitter): https://x.com/viciousbiscuit Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services
Transcribe →Swob Is Helping Restaurants Hire Faster by Bringing Simplicity to Recruiting
Apr 1300:15:35Tap to summarizeStephanie Florio and Alexander Florio share how Swob is helping restaurants hire faster through simpler systems, smarter automation, and a better candidate experience. From responding within 24 hours to building stronger careers pages and reducing no-shows with AI, they explain how operators can compete for talent in a changing labor market. This episode explores digital hospitality and why hiring starts long before day one. Speed Wins the Best Candidates – Restaurants often lose applicants not because of pay or brand recognition, but because they move too slowly. In a competitive labor market, responding within 24 hours can be the difference between making a hire and restarting the search. Fast follow-up is no longer optional. It is part of modern operations. AI Should Remove Busywork, Not People – Swob’s approach to AI is centered on handling repetitive hiring tasks like screening candidates, scheduling interviews, and sending reminders. The goal is not to replace managers. It is to free them up to train staff, lead teams, and stay focused on the guest experience where they create the most value. Your Careers Page Is a Recruiting Tool – Many restaurants invest in guest marketing while overlooking how hard it is for potential employees to apply. Long forms, broken workflows, and poor mobile experiences quietly cost operators talent. A simple, branded careers page can turn interest into applications and applications into hires. Episode Links Stephanie Florio LinkedIn: https://www.linkedin.com/in/stephanie-florio-51397765/ Alexander Florio LinkedIn: https://www.linkedin.com/in/alexanderflorio/ Swob: https://www.swobapp.com/ Swob Instagram: https://www.instagram.com/swobapp/ Swob Tik Tok: https://www.instagram.com/swobapp/ Swob LinkedIn: https://www.linkedin.com/company/swob-inc/?originalSubdomain=ca Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services
Transcribe →He Lost Everything Then Built a Michelin Recognized Restaurant
Apr 800:26:37Tap to summarizeShawn Walchef sits down with Cesar Vallin, co-owner of Cloak and Petal, to talk about rebuilding after failure and leading with authenticity. Vallin shares the lessons learned from bankruptcy, the mindset shift that shaped his restaurant, and why storytelling and vulnerability matter in hospitality. The conversation explores resilience, daily practices for staying present, and why long-term consistency matters more than short-term success. Authenticity Builds Real Connection – Vallin does not separate business from personal life. By sharing moments like his wedding and his struggles openly, he creates a deeper connection with guests and his team. Cloak and Petal is not just a restaurant, it is a reflection of his journey, and that honesty builds trust that marketing alone cannot replicate. Resilience Shapes the Operator – Losing a restaurant, filing for bankruptcy, and starting over with nothing forced Vallin to rebuild with intention. Instead of chasing money, he focused on creating an experience. That shift became the foundation for Cloak and Petal and continues to guide how he approaches challenges today. Longevity Is the Real Metric – Vallin is not focused on being number one. His definition of success is staying open, staying profitable, and taking care of his team. In an industry defined by turnover, the ability to remain consistent over time becomes the ultimate advantage. Episode Links Cesar Vallin Wedding: https://www.instagram.com/reel/C2LG-oyy1Ty/ Cloak & Petal Instagram: https://www.instagram.com/cloakandpetal?igsh=NTc4MTIwNjQ2YQ%3D%3D Cloak & Petal Online: https://cloakandpetal.com/ Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services
Transcribe →From First Customers to Fifty More: The System Behind Scalable Restaurant Tech Growth
Apr 600:29:36Tap to summarizeMatt Lattanzio, President of Supply & Demand Consulting and former revenue leader at 7shifts, breaks down why most restaurant tech companies struggle to scale. From building repeatable go-to-market systems to defining a true target account list, he shares practical insights on sales, marketing, and growth. This episode explores the shift from single-channel inbound to distributed strategies and why consistency, not early traction, is what drives long-term success. Repeatability Is the Real Growth Problem – Matt Lattanzio believes most restaurant tech companies do not have a sales problem. They have a repeatability problem. Early wins create false confidence, but without a system to consistently generate pipeline and close deals, growth stalls. The companies that scale are the ones that turn one success into a repeatable process. Know Exactly Who You Are Selling To – Too many companies operate without a clear target account list. Lattanzio emphasizes that growth starts with focus. When sales and marketing align around a defined group of ideal customers, messaging sharpens, outreach improves, and accountability increases. Clarity on who to sell to drives everything else. One Channel Will Not Save You – The days of relying on a single growth channel are over. Inbound is more fragmented, more expensive, and less predictable than ever. Lattanzio advises companies to build a distributed go-to-market strategy, using multiple channels to create awareness and demand. The brands that win are present everywhere their customers are looking. Episode Links Matt Lattanzio LinkedIn: https://www.linkedin.com/in/mattlattanzio/ Supply and Demand Consulting: https://www.linkedin.com/company/supply-demand-consulting/about/ Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services
Transcribe →Why This Restaurant Owner Still Runs on Handwritten Tickets
Apr 100:25:26Tap to summarizeShawn Walchef sits down with Enrique Medina, owner of Crest Cafe in San Diego, to talk about consistency, community, and running a restaurant on your own terms. Medina shares what it means to return to a family business, lead through one of the toughest periods in hospitality, and build a culture centered on regulars and relationships. The conversation explores operating without traditional restaurant technology, trusting your team, and why the feeling inside the restaurant will always matter more than the tools behind it. Consistency Builds the Business – Crest Cafe has lasted decades not because it changes constantly, but because it delivers the same experience every single time. From the food to the service to the people in the room, consistency creates trust. That trust turns first-time guests into regulars, and regulars into the foundation of the business. Relationships Drive Survival – Medina does not separate hospitality from human connection. Hiring is centered on building rapport, remembering names, and creating familiarity. That investment paid off when it mattered most, as regulars showed up and supported the restaurant through its toughest moments. Community is not a byproduct. It is the strategy. Not Everything Needs to Change – In an industry obsessed with new tools and systems, Crest Cafe proves that clarity matters more than trends. Handwritten tickets, calculators, and a simplified operation are not limitations. They are intentional choices. Technology can support a restaurant, but it should never replace the rhythm, ownership, and presence that define hospitality. Episode Links Instagram: Crestcafesd Facebook: Crestcafehillcrest Tik Tok: Crestcafesandiego Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services
Transcribe →How Checkmate Helps Restaurants Optimize Menus and Increase Check Size
Mar 3000:29:22Tap to summarizeBrett Spiegel, Vice President of Direct Ordering at Checkmate, breaks down why the menu has become one of the most powerful and overlooked tools in modern restaurants. From managing constant menu changes across multiple channels to turning digital screens into revenue drivers, he explains how leading brands are using data, testing, and technology to increase average order size and improve the guest experience. This episode explores how Checkmate helps operators simplify complexity and scale smarter. Menu Is No Longer Static – What used to be a fixed board is now a dynamic system changing multiple times a day. From pricing to availability to promotions, managing menus across every channel has become one of the most complex operational challenges in restaurants. Treat Menus Like E-Commerce – The most advanced brands are testing menus the same way they test websites. Rotating images, adjusting layouts, and analyzing performance by daypart allows operators to influence behavior and increase average order size. Data Over Instinct Wins – The best operators are no longer guessing what works. By testing everything and letting performance data guide decisions, restaurants can continuously optimize menus to drive both revenue and a better guest experience. Episode Links Brett Spiegel LinkedIn: https://www.linkedin.com/in/spieglbret/ Checkmate Online: https://www.itsacheckmate.com/ Checkmate LinkedIn: https://www.linkedin.com/company/itsacheckmate/ Checkmate YouTube: https://www.youtube.com/channel/UCKDPX--cVJ2uPtnS_6sC1hA Checkmate Instagram: https://www.instagram.com/itsacheckmate Checkmate Facebook: https://www.facebook.com/itsacheckmate/ Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services
Transcribe →350 Employees, 7 Locations, and a YouTube Strategy Changing Restaurant Growth
Mar 2500:29:48Tap to summarizeAlistair Levine, CEO of Vine Hospitality, shares how a 7-location, 350-employee restaurant group is built on discipline, not trends. From lessons on leases and financial fundamentals to using YouTube as a demand and hiring engine, Levine explains how modern operators can blend old school principles with new school tools. This episode explores digital hospitality, intentional tech stacks, and why telling your story is now a competitive advantage. Old School Discipline Still Wins – Alistair Levine grew up learning that great restaurants are built on fundamentals. A strong lease and a clear understanding of the numbers matter more than trends. Creativity and branding come later. Operators who ignore the financial foundation risk building something that cannot last. Content Builds Trust Before Day One – Vine Hospitality’s investment in YouTube is not about views. It is about alignment. By sharing their philosophy and decision-making publicly, Levine attracts employees who already understand the culture before they are hired. Content becomes a recruiting and onboarding tool, not just marketing. Digital Hospitality Is About Intentional Touchpoints – Technology does not replace hospitality, it extends it. Levine believes every in-person interaction should have a digital equivalent, from table touches to guest feedback. The operators who map and manage every touchpoint, both physical and digital, create stronger, more consistent guest relationships. Episode Links Alistair Levine LinkedIn: https://www.linkedin.com/in/alistair-levine-6997b359/ Vine Hospitality: https://vinehospitality.com/ Vine Hospitality Instagram: https://www.instagram.com/vine.hospitality/ Vine Hospitality YouTube: https://www.youtube.com/@Vine.Hospitality Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services
Transcribe →Turning Gift Cards Into a Cash Flow Engine
Mar 2300:27:23Tap to summarizeBenjamin Berg, CEO of E-Card Systems, joins Digital Hospitality to explain why gift cards are one of the most overlooked revenue tools in restaurants. Serving more than 100,000 brands each year, his company helps operators simplify both physical and digital gift card programs. Berg shares how gift cards became a lifeline during the pandemic, why most restaurants underutilize them, and how they can drive cash flow, customer acquisition, and retention. This episode breaks down the operational and financial impact of gift cards and why treating them as a strategic tool can unlock new growth for restaurant brands. Gift Cards Are a Financial Tool – They drive immediate cash flow, act like interest-free capital, and create upside through overspend and breakage. Restaurants that treat them strategically unlock real revenue. Most Restaurants Don’t Promote Them Enough – When operators say gift cards don’t sell, it’s usually because they’re invisible. The brands that win make them part of their marketing, not an afterthought. Make It Easy, Or It Won’t Work – Complexity kills adoption. The easier it is to buy, redeem, and manage gift cards across channels, the more likely both staff and guests will actually use them. Episode Links Benjamin Berg LinkedIn: https://www.linkedin.com/in/benjaminberg1/ eCard Systems LinkedIn: https://www.linkedin.com/company/ecard-systems/ eCard Systems Online: https://ecardsystems.com/ eCard Systems Facebook: https://www.facebook.com/eCardSystems Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services
Transcribe →Tamar Mizrahi on the Systems Behind Scaling Goddess and the Baker
Mar 1600:24:04Tap to summarizeTamar Mizrahi, founder of Goddess and the Baker, joins Digital Hospitality to share how she built and scaled a fast-casual café concept across Chicago. Mizrahi explains how focusing on simple menus, strong systems, and operational discipline helped the brand grow to multiple locations. She also discusses the role technology and partners like F3 play in supporting installs, networking, and POS infrastructure so her team can stay focused on guests. Build the Concept Around the Guest Experience – Tamar Mizrahi designed Goddess and the Baker to feel more like a café than a traditional full-service restaurant. By focusing on strong breakfast items, sandwiches, baked goods, and coffee in a fast-casual setting, the brand created an environment where guests can move quickly while still enjoying high quality food. Scaling Restaurants Requires Strong Systems – Growing from one location to several changes the operational challenge. Staffing, training, and infrastructure become more complex. Mizrahi focused on building systems early, using tools like Toast and MarginEdge to keep operations consistent across locations. Technology Partners Remove Operational Friction – As the brand expanded, Mizrahi leaned on partners like F3 to support installs, networking, and POS infrastructure. When the technology stack works reliably, the team can spend less time troubleshooting systems and more time focusing on guests. Episode Links Tamar Mizrahi LinkedIn: https://www.linkedin.com/in/tamar-mizrahi-39296816a/ Goddess And The Baker LinkedIn: https://www.linkedin.com/company/goddess-and-the-baker/ Goddess And The Baker Online: https://www.goddessandthebaker.com/ Goddess And The Baker Instagram: https://www.instagram.com/goddessbaker/?hl=en Goddess And The Baker Facebook: https://www.facebook.com/GoddessBaker/ F3 Technologies Online: https://www.f3tech.com/ F3 Technologies Instagram: https://www.instagram.com/f3inc/# F3 Technologies Facebook: https://www.facebook.com/f3techinc Dan Diaz LinkedIn: https://www.linkedin.com/in/daniel-d-diaz/ Dan Diaz Instagram: https://www.instagram.com/f3diaz/ Go to the National Restaurant Show 2026: https://nationalrestaurantshow.com Use our promo code SHAWN26 for $26 off registration! Disclaimer: Promotional offer is valid through 5/8/2026. Offer is redeemable through online registration and is only valid for operators. Offer cannot be combined with any other promotion and does not apply to current 2026 Show registrants. Non-exhibiting suppliers are subject to a higher badge rate. #2026RestaurantShow 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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