Explore every episode of the podcast Digital Hospitality
Dive into the complete episode list for Digital Hospitality. Each episode is cataloged with detailed descriptions, making it easy to find and explore specific topics. Keep track of all episodes from your favorite podcast and never miss a moment of insightful content.
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Title
Pub. Date
Duration
Built For Busy—How Toast Is Building for the Modern Restaurant
10 sept. 2026
00:18:05
Kelly Esten, chief marketing officer at Toast, talks about building technology for the reality of running a busy restaurant. Recorded at the National Restaurant Association Show in Chicago, Esten breaks down Toast’s “Built for Busy” campaign, its evolution from point-of-sale platform to restaurant operating system and the company’s growing investment in AI. Toast IQ Grow combines software, AI and human support to help restaurants improve their marketing, with participating businesses seeing an average sales lift of 8%. Esten also covers the importance of daily financial data, more accurate forecasting and why restaurant executives need to build a visible presence online.
Busy Is Part of the Business – Kelly Esten believes restaurant technology should acknowledge how difficult running a restaurant actually is. Toast’s “Built for Busy” platform focuses on helping operators handle the work, adapt when things do not go as planned, and keep moving when the restaurant gets busy.
AI Should Produce Business Results – Esten says restaurant AI needs to do more than add another tool. From improving marketing campaigns to creating more accurate forecasts, Toast is building AI around outcomes that operators care about, including saving time, increasing sales and running more profitable restaurants.
Executives Need to Show Up Online – Esten has seen how posting consistently on LinkedIn and Instagram creates relationships beyond likes and comments. Her content has led people to introduce themselves at industry events, strengthened Toast’s presence online and given the company a recognizable human voice.
The Sound of Hospitality — How Ole & Steen Creates the Right Atmosphere
09 sept. 2026
00:25:02
Josh Pickens, president of Ole & Steen US, joins Shawn Walchef to share how the Danish bakery is building its business and hospitality experience in New York City. From first discovering Ole & Steen as a customer to rebuilding the culture inside its production facility, Pickens explains why trust, ownership, and product quality remain central to the brand’s growth. He shares how Ole & Steen uses Soundtrack to manage music across its five New York locations, create a consistent atmosphere, and prevent individual playlists from changing the guest experience.
Music Is Part of the Hospitality Experience – Josh Pickens believes what guests hear can be just as important as what they see, smell, and taste. Ole & Steen uses Soundtrack to create a calm, welcoming atmosphere where customers can meet, work, or spend time with family.
Consistency Protects the Brand – Giving employees complete control over the music can create a different experience at every location. Soundtrack allows Ole & Steen to manage its playlists and volume remotely, helping all five New York City bakeries maintain a consistent environment.
Strong Cultures Begin With Trust and Ownership – When Josh Pickens joined Ole & Steen, he worked alongside employees to understand their responsibilities and challenges. By encouraging teams to take ownership, communicate, and stop pointing fingers, he helped reduce turnover and rebuild the culture inside the production facility.
Doubling Down at 48—How Scott Kleckner Built a Growing Catering Business
08 sept. 2026
00:12:13
Scott Kleckner of Olive Wood Pizza talks about leaving the corporate restaurant world at 48 to bet on himself. Recorded at CREATE for Emerging Restaurants in Rancho Palos Verdes, Kleckner traces his path from renovating iconic venues such as Lambeau Field and Citi Field to acquiring a mobile wood-fired pizza catering company. After more than doubling the business in 20 months, he is building a 5,500-square-foot commissary to increase capacity, introduce new catering options and support future acquisitions. Kleckner also discusses building in public, sharing the difficult parts of entrepreneurship and helping other hospitality leaders succeed.
Bet on Yourself at Any Age – Scott Kleckner spent years leading restaurant turnarounds before acquiring Olive Wood Pizza at 48. Rather than uproot his family for another executive role, he used his industry experience to build a business of his own.
Stop Doubting the Plan – Kleckner approached entrepreneurship with the same caution he used when managing other people’s money. After more than doubling the company in 20 months, he learned to trust its momentum and think beyond his original growth plan.
Build in Public – Kleckner openly shares the real numbers, challenges, and lessons behind growing Olive Wood Pizza. By documenting more than the polished moments, he can help other hospitality leaders while building stronger relationships within the industry.
Turning Goals Into Rewards—How Pryze Helps Restaurants Improve Employee Performance
03 sept. 2026
00:08:18
Tim Hylton of Pryze explains how gamification helps restaurants improve employee performance by turning business goals into achievable tasks and rewards. Recorded at the National Restaurant Association Show in Chicago, Hylton outlines how points, recognition, and incentives such as paid days off can motivate employees to reach those goals. He highlights the value of partnerships and a community of restaurant technology founders willing to share challenges and offer advice. From rewarding employee progress to learning from other entrepreneurs, Hylton shows how clear goals, meaningful incentives, and stronger relationships can help restaurant teams and the companies serving them grow.
Turn Business Goals Into Achievable Rewards – Tim Hylton explains how Pryze breaks restaurant business goals into smaller, measurable targets for employees. By connecting those targets to points and rewards, operators give their teams clear goals and additional motivation to reach them.
Recognize Employees Beyond Their Paycheck – Employee motivation doesn’t always require a financial bonus. Recognition, appreciation, and incentives such as paid days off can help operators acknowledge progress and reward the behaviors they want to encourage.
Learn From Other Founders – Hylton credits his relationships with restaurant technology founders for helping him approach challenges in new ways. Sharing experiences with peers provides perspective on restaurant needs, investor conversations, and decisions that shape company growth.
Turning Signals Into Sales—How Signal to Sale Helps Restaurants Find Catering Opportunities
02 sept. 2026
00:09:42
Sylvester Raymond, creator of Signal to Sale, explains how his AI engine helps restaurants find catering opportunities and approach potential customers at the right time. Recorded at the National Restaurant Association Show in Chicago, Raymond outlines how the tool identifies decision-makers, tracks buying signals, and gives sales teams context before they reach out. His approach combines AI research with human involvement to make outreach more relevant to each business. From monitoring future prospects to finding potential franchisees, Raymond shows how better information can help operators spend less time searching for leads and more time building relationships that grow their business.
Find Opportunities Beyond a Lead List – Sylvester Raymond built Signal to Sale to help restaurants identify potential catering customers and understand when to approach them. The AI engine combines buying signals with details about decision-makers, existing providers, and outreach timing to give operators a clearer starting point for sales.
Make Outreach Relevant to the Buyer – Raymond’s approach starts with understanding what a business needs and when it may be ready to buy. By researching prospects and matching opportunities to specific services, Signal to Sale helps salespeople ask better questions and make their outreach more useful.
Use AI Alongside Your Team – Signal to Sale pairs ongoing AI monitoring with human involvement. The engine tracks potential customers as their needs change and flags opportunities that meet a business’s criteria, giving people more context to build relationships and pursue sales.
How Bushfire Kitchen Grew To 11 Locations | Chat w/ Oliver Barwin
01 sept. 2026
00:14:22
Oliver Barwin, CEO of Bushfire Kitchen, shares how he left Wall Street to lead his family’s restaurant business and grow it to 11 Southern California locations. From choosing a strategic capital partner to building the systems and team needed for expansion, he explains why a strong foundation comes before growth. With roughly half of sales coming from off-premise orders, Barwin details how kitchen design, thoughtful packaging, and connected technology support the guest experience. He explains why local influencers drive results and how reducing administrative work gives restaurant teams more time to focus on great food and hospitality.
Build the Foundation Before You Grow – Oliver Barwin credits Bushfire Kitchen’s expansion to investing in people, systems, and training before adding locations. A strong foundation keeps growth manageable, while technology and head office support reduce administrative work so restaurant teams can focus on food and hospitality.
Design for the Off-Premise Experience – With roughly half of Bushfire’s business coming from off-premise orders, delivery influences everything from kitchen layouts to menu development. The team considers how every new dish travels and chooses packaging that protects the experience beyond the restaurant.
Local Voices Build Community Trust – Bushfire Kitchen works with local micro-influencers who reach people in the neighborhoods its restaurants serve. Barwin has found authentic content and personal recommendations more effective than highly produced ads, with a more compelling return on investment.
Turning A Garage Hobby Into A Business | Chat w/ Mark Ray of Stowe Cider
31 août 2026
00:24:34
Mark Ray, owner of Stowe Cider, shares how a passion project in a Vermont garage transformed into a premier craft beverage brand distributing across six states. From the defining shift into cans to navigating the complex nuances of commercial cider production, he explains how partnering with Ekos gave his team the operational visibility needed to manage inventory, streamline production, and protect margins. This episode explores the power of make-to-order manufacturing, avoiding the trap of over-expansion, and how purpose-built software helps operators maintain quality as they scale.
Operational Visibility Enables Smart Growth – Mark Ray moved Stowe Cider off generic spreadsheets and onto Ekos to track every step of production in real time. Having accurate data from raw ingredients to final invoicing gives operators complete control over inventory and margins as they scale.
Simplicity Wins on the Shelf – Instead of following noisy craft trends, Stowe Cider chose clean, simple label designs. Creating a bold visual identity on retail shelves naturally draws consumer eyes, driving the repeat buys and high velocity needed to build long-term retail trust.
Depth Beats Reckless Expansion – Sustainable growth comes from deepening your regional footprint rather than over-extending into national distribution. By using a tight make-to-order production model, Stowe Cider eliminates wasted inventory, protects liquid quality, and builds a stronger, more profitable business.
Christian Mouysset Built Tenzo to Answer One Question: Where’s the Money?
27 août 2026
00:38:45
Christian Mouysset grew Hummus Brothers to six locations, but still struggled to understand where the money was going. That experience led him to build Tenzo, a restaurant operations platform that brings sales, labor, inventory and other business data together in real time. Mouysset joins Shawn Walchef in London to explain why restaurant data expires quickly, how AI can help operators identify problems sooner and why restaurant leaders should start experimenting with new technology before they fall behind.
Restaurant Data Has a Short Expiration Date – Christian Mouysset believes restaurant teams need information during the shift, not weeks after it happened. Real-time visibility into sales, labor, and inventory gives managers the opportunity to make changes while they still matter.
Context Makes Restaurant AI More Useful – Tenzo connects with 120 technology providers and brings restaurant data into one place. By combining that information with manager logs and business-specific context, operators can ask AI more useful questions about what is happening across their locations.
Restaurant Operators Need to Start Experimenting With AI – Mouysset says the technology is changing too quickly for anyone to have it completely figured out. He encourages restaurant leaders to try the tools now because the knowledge they gain can compound quickly.
Showing Up Is 80% of Success — Laura Wilber Says Consistency Makes the Difference
27 août 2026
00:18:27
Laura Wilber, director of strategic partnerships at Dinova, joins Shawn Walchef at the CREATE Conference to share how consistently showing up helped her become a stronger storyteller and build deeper relationships across the restaurant industry. Wilber explains how Dinova connects restaurants with high-value business diners, why those guests can drive valuable early and midweek traffic, and why the best business relationships start with trust instead of a sale. This episode explores restaurant sales, business dining, relationship building, storytelling, and the value of getting comfortable being uncomfortable.
Showing Up Consistently Builds Confidence – Laura Wilber believes getting better at storytelling, public speaking, or any uncomfortable skill comes down to repetition. The more you show up and practice, the easier it becomes to move past the fear of putting yourself out there.
Business Diners Can Bring High-Value Midweek Traffic – Through her work with Dinova, Wilber helps restaurants reach business travelers using company-issued credit cards. These guests tend to spend more, are less price sensitive, and often dine early or midweek when restaurants can benefit from additional traffic.
Strong Business Relationships Should Start Before the Sale – Wilber focuses on getting to know people and building genuine relationships instead of forcing an immediate business opportunity. Her approach is simple: build trust first, and if there is a reason to work together, the opportunity will come when the timing is right.
Restaurant Growth Isn’t Just About More Locations — Aaron Lyons Says the Numbers Have to Make Sense
25 août 2026
00:13:18
Aaron Lyons, founder of Five 12 Restaurant Concepts, joins Shawn Walchef at the CREATE Conference to share how he grew from one restaurant to seven locations across two concepts. Lyons explains why the jump from one location to two was the hardest, how building strong teams has helped the company scale, and why technology can create hospitality through convenience. This episode explores restaurant growth, digital hospitality, leadership, technology, and building restaurant concepts around what customers actually want.
The Jump From One Restaurant to Two Can Be the Hardest – Aaron Lyons signed the lease for his second location before the first Dish Society was cash-flow positive. Despite the risk, he saw an opportunity that was too good to pass up and learned what it takes to begin building beyond one restaurant.
Great Restaurant Growth Starts With Great People – Lyons believes one of his biggest strengths is building strong teams. Today, Five 12 Restaurant Concepts has seven locations across two concepts, with a focus on understanding what customers want and building teams that can deliver it.
Technology Can Create Hospitality Through Convenience – Digital hospitality can feel transactional, but Lyons believes technology becomes hospitality when it makes a guest’s life easier. He points to curbside ordering as an example of using digital tools to solve a real problem for busy families.
Old Carolina Built 40% of Its Business Around Catering — Brian Bailey Says Trust Makes It Work
24 août 2026
00:12:32
Brian Bailey, founder of Old Carolina Barbecue Company, joins Shawn Walchef at the CREATE Conference to share how catering has grown to 40% of Old Carolina’s business. Bailey explains how the eight-location brand manages catering growth and why partnering with DeliverThat helps the team handle high-volume deliveries without sacrificing the guest experience. This episode explores catering growth, restaurant operations, trusted partnerships, and why having the right systems and partners matters as a restaurant brand grows.
Catering Requires the Right Delivery Infrastructure – Catering now represents 40% of Old Carolina Barbecue’s business. With as many as 12 deliveries leaving a single location, Brian Bailey says restaurants need a system that allows their teams to stay focused on operations.
Delivery Partners Represent Your Brand – Old Carolina was one of DeliverThat’s early partners, giving the delivery team time to understand how the restaurant wants orders delivered and set up. Bailey believes that attention matters because drivers become an extension of the restaurant experience.
Trust Matters More Than the Sales Pitch – Bailey looks for partners that show up when the restaurant actually needs them. With catering, a late or missed delivery can affect an entire office or event, and as Bailey puts it, “You don’t get a second chance on those things.”
Restaurants Have Tech for Everything — Josh Sharkey Says Recipes Deserve Their Own Place
19 août 2026
00:13:29
Josh Sharkey, founder and CEO of meez, shares why staying focused has become one of the biggest lessons in building restaurant technology. From creating better tools for chefs and kitchens to earning trust through consistent storytelling, Sharkey explains why meez is doubling down on recipes, building deeper connections with the restaurant community, and staying true to what the company does best. Josh sits down with Shawn Walchef from the National Restaurant show in Chicago.
Consistency Builds Trust – Josh Sharkey believes the biggest returns come from showing up consistently over time. Whether it’s podcasting, storytelling, or building a restaurant technology company, trust isn’t created with one big moment. It’s earned through repeated effort and meaningful connections.
Know What You Do Best – As meez has grown, Sharkey has learned the importance of staying focused. Rather than trying to solve every restaurant technology problem, the company is doubling down on its core mission of building the best recipe tool possible for chefs and kitchens.
Your Actions Tell Your Story – Sharkey believes a brand is defined by more than what it says. From the gifts he gives chefs to the way meez connects with its community, the actions a company takes can communicate what it values more powerfully than any piece of marketing.
Building a Restaurant Brand Without Losing What Made It Special
18 août 2026
00:22:31
Shaz Khan and Antonio Gambino of Tono Pizzeria + Cheesesteaks share how they are growing the restaurant brand while protecting the culture and identity that made it successful. They explain why scaling requires more than opening locations, from building the right leadership team to creating systems that allow the business to grow without losing its hometown feel.
Khan and Gambino also discuss the value of strong partnerships, surrounding yourself with people who challenge your thinking, and knowing when to step back and trust others to lead. Their approach shows how restaurant growth can be intentional while staying connected to the people, relationships, and values behind the brand.
Growth Requires the Right People – As Tono expands, Khan and Gambino are building a stronger leadership team around them. Hiring experienced operators and creating a more intentional approach to finding people who fit the culture allows the founders to step back while the business continues to grow.
Scale Without Losing What Makes You Local – Khan doesn't want growth to make Tono feel like just another chain. Even with systems, processes and multiple locations, the goal is to preserve the hometown feel, family legacy and small differences that make each restaurant feel authentic.
Build With People Who Challenge You – Khan believes strong partnerships aren't built on always agreeing. Finding people who bring a different perspective, respectfully challenge your thinking and earn your trust can lead to better decisions, stronger relationships and new opportunities.
Restaurant Training Can’t Be One And Done | Chat w/ Jordan Boesch
17 août 2026
00:22:37
Jordan Boesch, CEO and co-founder of 7shifts, joins Shawn Walchef live from the National Restaurant Association Show to discuss why restaurant training needs to go beyond onboarding. Boesch explains why ongoing microlearning matters, how better training can help restaurants improve employee retention, and why the best restaurant groups build systems that allow their people and operations to scale.
Restaurant Training Can't Be One And Done – Jordan Boesch says 7shifts initially focused heavily on onboarding, but learned that employees need ongoing training and refreshers. Microlearning gives restaurant teams a way to continually reinforce important information without overwhelming employees.
"Following Tom" Is Not A Training Program – Many restaurants still rely on experienced employees to show new hires how things work. Boesch believes that approach becomes difficult to maintain as a restaurant grows because operators need consistent training that can scale across teams and locations.
The Best Restaurant Groups Prioritize Retention – Boesch sees employee engagement as a common theme among successful restaurant groups. Better culture, training, and processes help restaurants keep employees longer, giving operators more time to focus on bigger opportunities instead of constantly hiring and replacing people.
The Real Work Behind Running Louie’s Bistro In Venice, Florida | Chat w/ Jennifer Pope
13 août 2026
00:22:23
Jennifer Pope, owner of Louie’s Bistro and Venice Island Coffee in Venice, Florida, joins Shawn Walchef to share what she has learned from running two restaurants and why the right technology can make the business easier to manage. Pope explains how DAVO took the stress out of managing sales tax, why investing in technology can give restaurant owners valuable time back, and the importance of understanding the business behind the food. She also shares how her family shaped her approach to hospitality and why restaurant owners should always look for easier ways to operate.
Technology Should Remove Stress From Restaurant Operations – Jennifer Pope uses DAVO to automate sales tax, helping ensure the money is set aside and paid without adding another recurring task to her workload.
Your Time Has A Cost – Pope learned that avoiding technology to save money can mean spending significantly more time doing things manually. The right systems can help operators work faster and focus on more important parts of the business.
Restaurant Owners Need To Understand The Back End – Great food and hospitality are only part of running a restaurant. Pope believes operators need to educate themselves on the financial, operational, and technology systems that keep the business running.
Scaling a Restaurant Brand Without Rushing the Process
12 août 2026
00:10:08
Tom Holt, founder and owner of Urbane Cafe, joins Shawn Walchef at CREATE io share how he has grown the fast-casual brand from one restaurant in 2003 to nearly 50 locations. Holt explains why learning the operation inside and out became critical before expanding and how reaching five locations forced him to build stronger training systems and infrastructure. Urbane Cafe has grown without private equity or franchising, relying largely on internal capital and bank financing, along with an investment from the founders of Panda Restaurant Group. For Holt, sustainable growth starts with strong systems, developing people, and protecting the quality that built the brand.
Strong Systems Make Restaurant Growth Possible – When Holt reached five locations, he realized Urbane Cafe could not continue growing without better training and infrastructure. He built a training platform to create consistency across the brand while supporting future expansion.
Restaurant Growth Doesn’t Have to Happen Quickly – Urbane Cafe has grown from one location in 2003 to 45, with plans to reach 50 by the end of the year. Holt has avoided franchising and private equity, instead growing largely through internal capital and bank financing while focusing on building the business the right way.
Developing People Is Part of Building the Brand – Holt credits Panda Restaurant Group co-founder Andrew Cherng as an important mentor, particularly around people development. That philosophy has helped shape how Urbane Cafe approaches growth while maintaining the quality and hospitality that defined the original restaurant.
Why Restaurant Brands Can’t Afford to Fall Behind on Technology
11 août 2026
00:09:26
Chris Lybeer, chairman of the board at Onosys, joins Shawn Walchef at the Food On Demand Conference in Dallas to share why restaurant technology has reached a turning point. After nearly four decades in the industry, including leadership roles, Lybeer believes restaurants are adopting technology faster than ever as digital ordering becomes a larger part of their business. Onosys is focused on bringing enterprise-level first-party ordering to mid-sized restaurant brands, including Pizza Ranch, which has more than 250 locations and has seen its digital business accelerate after upgrading its technology. For Lybeer, brands willing to invest and move forward have an opportunity to grow, while standing still increasingly means falling behind.
Digital Transformation Has Become About Survival – After nearly four decades in restaurant technology, Chris Lybeer has never seen the industry change this quickly. For established brands, adopting better technology is no longer only about finding new growth. Brands that stand still risk going backward as competitors continue to modernize.
Mid-Sized Restaurant Brands Need Enterprise-Level Technology – Onosys is focused on restaurant chains that have outgrown solutions built for independent operators but may not fit comfortably with platforms designed around the industry’s largest brands. For chains with 50 to 500 locations, first-party ordering still needs to handle complex menus, promotions and growing digital demand.
Pizza Ranch Shows What Happens When Brands Invest in Digital – With more than 250 locations and a complicated menu, Pizza Ranch needed technology capable of supporting its operation. Lybeer says the brand’s digital business has taken off since moving to Onosys, showing that sophisticated restaurant technology is no longer limited to major markets or the biggest brands.
Why Barry’s Downtown Prime Is A Modern Hospitality Masterclass
10 août 2026
00:15:32
Yassine Lyoubi of Barry’s Downtown Prime joins Shawn Walchef from the National Restaurant Association Show in Chicago, where the Barry’s team came with a clear goal: find new ways to make the restaurant better. In a Las Vegas market built around volume, Barry’s has taken a different approach, treating every guest like a relationship rather than a number and making its ownership team personally accessible before, during and after a visit. That same philosophy carries into social media, where Lyoubi and members of the team share their own perspectives instead of leaving storytelling to a marketing department. With AI, group dining and digital discovery among the restaurant’s next areas of focus, Lyoubi sees technology as another way to strengthen the systems behind the hospitality that made Barry’s successful in the first place.
Hospitality Starts With Treating People Like People – Barry’s Downtown Prime operates in a high-volume Las Vegas market, but Yassine Lyoubi believes guests should never feel like a number. Personal relationships, direct communication, and attention to each guest have become a defining part of the restaurant’s identity.
Your Team Can Help Tell Your Brand’s Story – Barry’s encourages people throughout the restaurant to share their expertise and personalities on social media. Giving employees the freedom to build their own presence can strengthen both their personal brands and the restaurant itself.
AI Should Strengthen The Systems Behind Hospitality – Lyoubi sees opportunities for AI in purchasing, inventory, search, and other behind-the-scenes systems. The goal is to use technology where it can make the operation better while keeping the human experience at the center of the restaurant.
How L&L Hawaiian Barbecue Is Growing To 500 Locations | Chat w/ Elisia Flores
05 août 2026
00:16:26
Elisia Flores, president and CEO of L&L Hawaiian Barbecue, joins Shawn Walchef from CREATE Conference in Rancho Palos Verdes to discuss leading the restaurant brand her father, Eddie Flores Jr., helped build into a global franchise. As a second-generation leader, Flores shares why franchisee success comes before corporate growth, how restaurant ownership continues to create opportunities for families pursuing the American dream, and why L&L has grown to 240 locations without losing the aloha spirit that defines the brand. From evaluating technology through the lens of ROI to preserving a family legacy while building the next chapter, Flores offers a candid look at leading one of the restaurant industry's most recognizable franchise brands.
Franchisee Success Comes Before Corporate Growth – L&L Hawaiian Barbecue has grown to 240 locations by keeping franchisees at the center of every decision. Flores says the company's role isn't to control operators, but to give entrepreneurs the flexibility, support, and resources they need to build successful businesses in their own communities.
The American Dream Still Starts With Restaurant Ownership – As the daughter of immigrants and a second-generation leader, Flores sees restaurant ownership as a pathway to opportunity. From first-generation immigrants to professionals leaving corporate careers, she believes restaurants continue to provide one of the best ways to build wealth, create jobs, and achieve long-term independence.
Technology Should Solve Problems, Not Create Them – While AI and restaurant technology continue to evolve, Flores isn't chasing every new platform. L&L focuses on solutions that deliver measurable ROI, choosing long-term technology partners that help franchisees operate more efficiently instead of adding unnecessary complexity.
Why Repeat Customers Start With Better Ordering | Chat w/ Jeff Kopple
04 août 2026
00:25:45
Jeff Kopple, co-owner of Sicilian Pizza and Pasta, joins Shawn Walchef to share how an independent restaurant has stayed competitive through more than 15 years of industry change. He explains why investing in digital ordering and strong technology partners has helped the business compete with national chains, how ChowNow and Pepsi have become trusted operational partners, and why genuine hospitality, repeat customers, and long-term relationships remain the foundation of lasting success.
Technology Helps Independents Compete With National Chains – Jeff Kopple believes great food isn't enough anymore. Online ordering, mobile experiences, and digital convenience help independent restaurants meet the same customer expectations as the biggest pizza brands while keeping more orders direct.
Strong Partnerships Make Better Operators – From ChowNow simplifying online ordering to Pepsi supporting operations beyond beverage service, Kopple explains that the right partners don't just sell products—they help restaurants solve problems, improve profitability, and serve guests more effectively.
Hospitality Is Still the Greatest Competitive Advantage – After more than 15 years in business, Kopple credits lasting success to repeat customers, long-tenured employees, and genuine relationships. Technology may make ordering easier, but it's the conversations, consistency, and community that keep guests coming back.
85 Million Americans Need Better Menus — Lucy Logan Is Helping Restaurants Deliver
03 août 2026
00:15:07
Lucy Logan, co-founder and president of EveryBite, joins Shawn Walchef to discuss why personalized dining experiences are quickly becoming an expectation for restaurant guests. Drawing on nearly two decades of experience in nutrition analysis, Logan explains how ingredient-first menus help restaurants serve guests with food allergies and dietary preferences while improving transparency, loyalty, and first-party data. She also breaks down the wave of new allergen legislation affecting the industry, why compliance should be viewed as a business opportunity instead of a burden, and how technology can help restaurants deliver a better guest experience across every ordering channel.
Personalized Menus Are Becoming a Competitive Advantage – Restaurants already have ingredient, nutrition, and allergen data. EveryBite helps turn that information into a personalized menu experience that builds trust, increases loyalty, and helps guests quickly find meals that fit their dietary needs.
Food Allergy Compliance Is Moving Fast – New state regulations are reshaping how restaurants communicate allergen information, but Lucy Logan argues compliance is only part of the opportunity. Brands that embrace transparency can strengthen guest relationships while staying ahead of changing legislation.
Transparency Drives Better Hospitality – Logan believes ingredient-first menus aren't just about meeting regulations. By making dining easier for millions of guests with allergies and dietary preferences, restaurants can improve the guest experience, collect better first-party data, and create lasting brand loyalty.
How The Right Music Can Change A Restaurant Experience | Chat w/ Ola Sars, CEO of Soundtrack
29 juil. 2026
00:36:18
Ola Sars, founder and CEO of Soundtrack, joins Shawn Walchef to explain why music is one of the most overlooked parts of the restaurant experience. Sars shares how operators can use music to strengthen their brand, improve the guest experience, and even increase sales. He also explains why consumer streaming services aren't built for restaurants, how to create a soundtrack that reflects your brand, and why the right music benefits employees just as much as guests.
Music should be part of your brand strategy - Every restaurant carefully designs its menu, décor, and service. Ola Sars argues music deserves the same attention. Defining what your brand sounds like and aligning playlists with different dayparts creates a more consistent guest experience.
The right soundtrack can increase sales - Through research with one of the world's largest hamburger chains, Soundtrack found that playing the right music at the right place and the right time increased sales by 9%. Music isn't just atmosphere, it's a business tool that can influence guest behavior.
Great music benefits guests and employees - Ola Sars encourages restaurants to think beyond the dining room. Brand-approved playlists can energize staff, strengthen culture, and create a better workplace while delivering a more memorable experience for guests.
Why Restaurant Data Has To Be Simple For Managers | Chat w/ Nick Straten
27 juil. 2026
00:23:54
Nick Straten, Head of Data and Operations at 3WO Horeca Group, shares how the Amsterdam-based restaurant group is using YourBI to turn data into better decisions across nearly 40 restaurants. From managing rising labor costs to giving restaurant managers simple, actionable forecasts, Straten explains how bringing data from multiple systems into one place is helping the company operate more efficiently while continuing to grow.
Data Should Make Decisions Easier – Nick Straten believes restaurant operators do not need more complicated dashboards. By using YourBI to bring data from multiple systems into one place, 3WO Horeca Group can give managers simple information they can use to make better decisions around staffing, forecasting, and costs.
Labor Data Can Protect Profitability – With hourly wages in the Netherlands rising 25% over three years, 3WO Horeca Group used YourBI to analyze scheduling and labor performance. Despite those wage increases, the company was able to maintain the same labor cost percentage it had three years earlier.
Start Simple With Restaurant Data – Straten advises operators implementing business intelligence to focus on one important target first. For his team, that meant labor costs before moving toward productivity metrics that show managers how many labor hours they can schedule based on projected revenue.
As Bubbakoo's Burritos Grows — Chris Ives Turns to Atmosphere to Scale the Guest Experience
22 juil. 2026
00:25:07
Chris Ives, CEO of Bubbakoo's Burritos, shares how the fast-casual brand is using Atmosphere to create a consistent guest experience as it grows toward 300 locations. From building a custom in-store TV channel that reflects the company's Jersey Shore roots to using technology that strengthens hospitality instead of replacing it, Ives explains how Bubbakoo's is scaling its brand while staying true to what made it successful.
Brand Experience Must Scale With Growth – Chris Ives believes expanding from 140 to 300 restaurants is about more than opening new locations. Every restaurant has to deliver the same energy, hospitality, and personality that made Bubbakoo's Burritos successful in the first place, even as the franchise grows.
Atmosphere Reinforces the Brand Story – Rather than treating televisions as background entertainment, Bubbakoo's uses Atmosphere to create a custom in-store channel that reflects its Jersey Shore roots and "Create Something Different" philosophy. The result is a consistent guest experience that extends beyond the food.
Technology Should Strengthen Hospitality – Ives sees AI and technology as tools to simplify operations, improve decision-making, and free managers to spend more time with guests. His philosophy is that the best technology works behind the scenes while people remain at the center of the hospitality experience.
Troy Hooper, CEO of Hot Palette America, the parent company of Pepper Lunch, joins Shawn Walchef to explain why authentic storytelling has become one of the most valuable tools restaurant leaders have today. Hooper shares why scripted content falls flat, how curiosity creates stronger business relationships, what he's seeing as technology and AI reshape the restaurant industry, and why simply showing up continues to open doors for leaders willing to learn and connect.
Authenticity Beats The Script – Troy Hooper believes the best stories come from honest conversations, not rehearsed talking points. Rather than scripting every word, leaders should know their mission, speak from experience, and let their personality come through. Audiences connect with people who are genuine, not polished.
Curiosity Creates Better Business – Whether you're launching a podcast, attending a conference, or meeting someone for the first time, Hooper encourages leaders to lead with questions instead of sales pitches. By listening first and showing genuine curiosity, operators build stronger relationships that often lead to new opportunities.
The Future Is Connected Technology – After meeting with restaurant executives across the National Restaurant Association Show, Hooper says one trend stood above the rest: consolidation. Operators are looking for fewer tools that work together seamlessly, and AI is accelerating that shift by connecting systems, simplifying workflows, and giving restaurant leaders better visibility into their businesses.
Restaurants Are Leaving Money on the Table by Underinvesting in Catering
15 juil. 2026
00:12:22
John Zinno shares how restaurants can turn catering from an operational expense into a profitable growth channel. As co-founder of DeliverThat, he explains why some brands generate up to 30% of their revenue from catering, why quality matters more than speed for large orders, and how operators can manage delivery more strategically. Zinno also shares practical advice on building first-party ordering, finding new catering opportunities beyond corporate offices, and creating delivery experiences that keep customers coming back.
Catering Is a Profit Center, Not Just a Service – Many restaurants treat catering delivery as a pass-through expense, but John Zinno believes it should be a revenue driver. By managing deliveries strategically and optimizing for quality, cost, or speed, restaurants can increase margins while creating a better customer experience.
The Biggest Catering Opportunities Aren't Always Corporate – While office catering remains a major market, Zinno encourages operators to think bigger. Schools, colleges, hospitals, sports teams, and community organizations all represent recurring catering opportunities that can generate significant long-term revenue when restaurants actively pursue them.
Great Catering Builds Repeat Business – Reliable delivery, quality execution, and strong first-party ordering help restaurants turn one catering order into many. Zinno believes operators who consistently deliver great experiences are the ones that earn long-term customer loyalty.
He Helped Build Starbucks' Labor Systems — Now He's Helping Independent Restaurants
13 juil. 2026
00:15:46
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.
Will Stewart, founder of Rightwork, shares how his experience building labor optimization systems at Starbucks inspired him to create AI-powered workforce tools for growing restaurant brands. He explains how Rightwork helps operators improve labor forecasting, automate scheduling, and give managers more time to focus on their teams and guests. Stewart also discusses the launch of Rovis, Rightwork's new AI assistant, why customer feedback drives every product decision, and how restaurant technology should solve real operational problems instead of creating more work.
Enterprise Tools Aren't Just for Enterprise Brands – After building labor optimization systems at Starbucks, Will Stewart founded Rightwork to bring the same level of workforce planning to growing restaurant groups. The platform helps operators forecast labor, automate scheduling, and build consistent systems as they scale.
AI Should Do the Work, Not Just Provide Answers – Rightwork's AI assistant, Rovis, goes beyond surfacing data. It can help managers fill open shifts, identify available employees, communicate with staff, and prepare daily operational recaps, giving restaurant leaders more time to spend with their teams and guests.
The Best Restaurant Technology Starts With Listening – Stewart believes great software is built alongside operators, not in isolation. By constantly gathering feedback from restaurant teams and quickly turning it into new features, Rightwork focuses on solving real operational challenges instead of adding more complexity.
Restaurant Tech Only Works If People Use It | Chat w/ Keegan Conrey
06 juil. 2026
00:14:36
Keegan Conrey, CEO of Decision Logic, joins Shawn Walchef live from the Restaurant Leadership Conference to discuss why successful restaurant technology depends on adoption, not just innovation. Conrey explains why AI starts with quality data, how operators can improve food and labor costs through better operational habits, and why helping restaurant teams embrace change is just as important as building great software.
The Best Restaurant Technology Solves People Problems – Keegan Conrey believes great restaurant software isn't about flashy features. The companies that create lasting value help operators manage change, train employees quickly, and make technology easy enough for anyone to use.
Better Data Creates Better AI – While many companies are racing to add artificial intelligence, Conrey says AI is only as valuable as the data behind it. Clean, structured data allows restaurant leaders to identify problems faster and make smarter decisions.
Small Operational Habits Create Big Financial Results – Conrey shared that one restaurant brand improved profitability by approximately $15,000 to $30,000 per location simply by consistently taking inventory. He explains why operational discipline often delivers bigger returns than chasing the next new technology.
He Saw the Technology Chaos Inside Restaurants — Now Dan Diaz Is Cleaning It Up
02 juil. 2026
00:12:18
In this episode of Digital Hospitality, Shawn Walchef sits down with Dan Diaz, founder and CEO of F3 Tech, to discuss why restaurant technology starts with strong infrastructure, not just great software. Diaz shares how his team helps operators navigate POS transitions, simplify complex IT environments, and build technology systems that support hospitality instead of getting in the way. They also discuss the importance of storytelling, building relationships at the National Restaurant Association Show, and why every restaurant has a story worth telling.
Restaurant IT Requires Restaurant Experience – Dan Diaz believes technical knowledge alone isn't enough to support restaurants. His team is made up of industry veterans who understand the realities of service, allowing them to guide operators through stressful technology transitions with empathy, speed, and a hospitality-first mindset.
Strong Infrastructure Powers Every Guest Experience – From POS systems and kitchen printers to cameras, music, and online ordering, nearly every tool inside a restaurant depends on a reliable network. Diaz explains why investing in the technology behind the walls is just as important as the software employees use every day.
Every Restaurant Has A Story Worth Sharing – Beyond technology, Diaz encourages operators to document their journey. He believes founders often overlook the value of their own experiences, and that sharing both successes and setbacks builds stronger relationships, helps others in the industry, and creates lasting trust.
CREATE 2026: The Event for Emerging Restaurateurs | Chat w/ Sam Oches
01 juil. 2026
00:28:37
Sam Oches, editor-in-chief of Nation's Restaurant News, joins Shawn Walchef to discuss what separates memorable restaurant brands from the rest. Drawing on 17 years covering the industry, Oches shares why storytelling, hospitality, and relationships matter as much as great food, how he defines an "emerging" restaurant brand, and why founders should never stop thinking like entrepreneurs. He also previews CREATE and explains why stepping outside your restaurant can be one of the best investments you make.
The Best Restaurant Brands Tell Better Stories – Sam Oches believes memorable brands don't stand out because of their menus alone. They build authentic stories, strong relationships, and a clear identity that customers and the industry remember.
An Entrepreneurial Mindset Doesn't End With Growth – Whether a brand has 10 locations or 2,600, the best leaders continue learning, adapting, and looking for new ways to improve their business.
Getting Out Of Your Restaurant Can Change Your Business – Conferences like CREATE give operators the opportunity to learn from experienced founders, build meaningful relationships, and discover ideas that are difficult to find while working inside the day-to-day operation.
The Restaurant AI Lesson Every Operator Should Hear: A Chat w/ Conor Sheridan of Nory
30 juin 2026
00:38:20
Conor Sheridan, founder and CEO of Nory, explains why restaurants don't need more dashboards, they need better decisions. After leaving a career in quantitative finance to launch the fast-growing restaurant brand Mad Egg, Sheridan experienced firsthand how difficult it is to scale operations while maintaining consistency and profitability. This episode explores agentic AI, restaurant forecasting, demand planning, operational consistency, Toast integration, and why the future of restaurant technology will be defined by software that takes action, not just provides insights.
More Data Doesn't Create Better Decisions – Conor Sheridan built Nory after realizing restaurant operators were overwhelmed with dashboards but still lacked clear answers. He believes technology should tell operators what to do, not just what happened.
Restaurant Managers Need More Than Reports – Most managers are experts at hospitality, not finance or data analysis. Sheridan says AI should handle forecasting, labor planning, purchasing, and prep so teams can focus on guests.
The Future Of Restaurant AI Is Action, Not Insights – Sheridan believes the next generation of AI won't simply identify problems. It will automatically recommend and execute operational changes that improve profitability while keeping operators in control.
He Saw a Problem Every Parent Knows — Now Mick Carr Is Helping Restaurants Solve It
29 juin 2026
00:15:54
Mick Carr, founder and CEO of Grub Lab, believes restaurants have overlooked one of their biggest opportunities: creating better experiences for families. Drawing from his own experiences as a father, Carr explains why reducing the stress of dining with kids leads to happier guests, longer visits, and more repeat business. He shares how Grub Lab helps independent restaurants compete on experience, turning family meals into memorable moments that keep parents and children coming back.
Families Are Worth More Than a Kids Meal – Carr reminds restaurant operators to think beyond the price of a kids meal. A positive experience for one child can influence where an entire family chooses to dine again and again.
Great Hospitality Removes Friction – From interactive entertainment to a more enjoyable dining experience, Grub Lab is designed to reduce the stress parents often feel when eating out with young children, giving families more reasons to stay longer and return.
Independent Restaurants Can Compete on Experience – Carr believes family-friendly experiences shouldn't be limited to large chains. Grub Lab helps independent restaurants create memorable moments that build loyalty while showcasing their own brand.
Why This Investor Believes Restaurant Hiring Is Broken — and How Swob Is Fixing It
26 juin 2026
00:24:52
Steve Mandell, chairman and CEO of Game Plan Entertainment, explains why he became an advisor and investor in Swob after negotiating more than 1,000 licensing and brand agreements throughout his career. Drawing on decades of experience in sports, entertainment, and business, Mandell shares how he evaluates founders, why solving real problems matters more than chasing trends, and how AI is transforming restaurant hiring. This episode explores execution, curiosity, hiring innovation, and why the best operators never stop learning.
Great Companies Solve Real Problems – Steve Mandell has evaluated businesses throughout his career as an attorney, advisor, and investor. What convinced him to back Swob was not the technology itself, but its ability to remove friction from one of restaurants' biggest operational challenges: hiring hourly workers.
The Best Founders Listen Before They Build – Mandell believes successful entrepreneurs spend more time understanding customers than pitching solutions. He was impressed that Swob's founders listened to restaurant operators, identified the shortcomings of traditional hiring, and built a platform around those real-world pain points.
Execution Matters More Than Ideas – Throughout the conversation, Mandell returned to one theme: execution. Great ideas are common, but businesses succeed when they consistently solve customer problems. For Swob, that means helping restaurants hire faster through AI-powered matching, QR codes, and a hiring experience designed specifically for today's workforce.
He Wanted to Know Why Sales Were Down 30% — Now Brian Kelley Helps Restaurants Predict What's Next
24 juin 2026
00:17:38
Brian Kelley, founder and CEO of Butter AI, shares how his experience as a restaurant owner led him to build a platform that helps operators make faster, smarter decisions. What started as a search for answers behind sales fluctuations evolved into a tool that combines POS data, weather, sports schedules, reviews, reservations, and AI-powered insights. This episode explores predictive analytics, menu optimization, restaurant operations, and why technology should help managers spend more time leading people and less time staring at spreadsheets.
Managers Need Less Reporting, More Leading – Brian Kelley built Butter AI after watching restaurant managers spend too much time buried in spreadsheets and not enough time running the floor, coaching employees, and serving guests.
The Best Predictions Use More Than POS Data – Butter combines sales data with weather, sports schedules, reservations, reviews, and local events to help operators understand what happened yesterday and prepare for what might happen next.
Small Menu Changes Can Unlock Big Revenue – By comparing menus against local competitors, Butter helps restaurants identify pricing opportunities that can improve profitability without adding new menu items or increasing traffic.
She Built the Tool She Wished She Had at Chipotle — Now Yusha Hu Is Helping Restaurant Operators Plan Ahead
22 juin 2026
00:16:34
Yusha Hu, founder of Sightline, shares how her experience in supply chain, procurement, and planning roles at Sweetgreen, Chipotle, and HelloFresh inspired her to build an AI-powered platform for restaurant operators. She discusses the growing complexity of restaurant supply chains, the challenges of manual reporting, and how better visibility can help teams spot problems earlier, reduce risk, and spend more time on strategic work instead of putting out fires.
Supply Chain Teams Need Better Visibility – Yusha Hu believes many restaurant supply chain teams spend too much time manually gathering information and reacting to problems. From distributor reports to inventory tracking, operators often lack a clear view of what's coming next. Better visibility allows teams to identify risks earlier and make smarter decisions before disruptions impact restaurants.
The Best Technology Comes From Real Pain Points – Before founding Sightline, Hu worked in supply chain leadership roles at Sweetgreen, Chipotle, and HelloFresh, after running her own food distribution company. The platform was built around problems she experienced firsthand, including hours of manual reporting, inventory management challenges, and the constant pressure of keeping restaurants stocked.
Partnerships Drive Better Results – Hu learned throughout her career that suppliers should be viewed as partners, not just vendors. Whether working with local farms at Sweetgreen or large national suppliers at Chipotle, she found that the strongest relationships come from understanding each other's businesses, sharing feedback, and working together to solve problems across the supply chain.
The Marketplace Every Restaurant Owner Needs: 86Deadstock
19 juin 2026
00:25:02
Jeremy 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.
Sam Stanovich Explains What Made Atmosphere A Valuable Partner For Big Chicken
17 juin 2026
00:14:37
In 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.
She Oversees 2 Million Pounds of Cooking Oil a Day — And Most Restaurants Never Think About It
15 juin 2026
00:17:10
Alissa 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.
Chicken Salad Chick Grew to 335 Locations. Makayla Ekiss Says Catering Execution Helped Fuel the Expansion
12 juin 2026
00:15:54
Makayla 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.
He Entered the Craft Beer Boom at the Perfect Time — Now Gordon Brown Says the Industry Is Reinventing Itself Again
10 juin 2026
00:27:51
Gordon 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.
How Tiki Taco Uses KNOW To Build Operational Consistency
08 juin 2026
00:18:00
On 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.
Bite CEO Explains the Future of Restaurant Ordering
04 juin 2026
00:33:15
Brandan 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.
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How An Emotional Connection Can Drive Customer Loyalty
01 juin 2026
00:32:03
Bart 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.
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
How To Scale a Wellness Brand: Pure Green's Success Story
27 mai 2026
00:15:21
Ross 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.
How Atmosphere TV Keeps Guests Watching And Staying Longer
25 mai 2026
00:24:31
In 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.
How Bites’ AI Will Change Restaurant Delivery Forever
21 mai 2026
00:15:29
Bala Subramaniam, co-founder of Bites, explains why the future of restaurant ordering may live inside AI platforms like ChatGPT instead of traditional delivery apps. After years at Amazon, Instacart, and LinkedIn, Subramaniam set out to solve one of hospitality’s biggest problems: delivery platforms that drive growth while draining margins and hiding customer data from restaurants. This episode explores AI-native ordering, the economics of food delivery, POS partnerships, and why controlling discovery may become more important than controlling delivery itself.
AI Is Becoming The Next Discovery Channel – Bala Subramaniam believes platforms like ChatGPT could reshape how customers discover and order food, much like the App Store changed mobile behavior.
Restaurants Need Their Guest Data Back – Third-party delivery platforms control most of the customer relationship today. Bytes is focused on helping restaurants regain ownership of guest data, loyalty, and direct engagement.
Hidden Fees Hurt Restaurant Margins – Bala Subramaniam argues delivery itself is not the problem. The bigger issue is the hidden commissions and discovery fees built into traditional delivery platforms.
Restaurants Have a Data Problem. YourBI Is Building the Fix
18 mai 2026
00:40:38
In this episode of Digital Hospitality, Shawn Walchef sits down with Alexandra Fulea, CEO and co-founder of YourBI, to discuss why restaurants are overwhelmed with data but still struggling to make better decisions. Alexandra explains how disconnected systems create operational blind spots, why dashboards alone are not enough, and how clean data foundations are becoming essential for AI, forecasting, scheduling, and scalable restaurant operations.
Connected Data Creates Better Decisions – Alexandra Fulea believes restaurants struggle when labor, inventory, sales, and guest data live in disconnected systems. YourBI helps operators see the full picture so they can make smarter operational decisions.
Dashboards Need Context – Alexandra Fulea sees dashboards as tools, not solutions. The goal is giving the right people the right information at the right time so restaurant teams can stay aligned across the business.
AI Starts With Clean Data – YourBI focuses on building reliable data foundations before layering in AI. Better data leads to better forecasting, scheduling, automation, and operational consistency.
How KNOW Simplifies Restaurant Operations Before Problems Start
13 mai 2026
00:14:52
Krish Sridhar, founder and CEO of KNOW, explains why restaurant operations become harder when teams are forced to juggle disconnected systems, paper binders, and endless apps. From digital checklists and health inspections to AI-powered workflows, KNOW helps operators simplify execution and create consistency across every location. This episode explores frontline operations, operational discipline, proactive health and safety systems, and why the best restaurant technology should quietly remove friction instead of creating more complexity.
Operational Simplicity Drives Consistency - Krish Sridhar believes restaurant teams are overwhelmed by disconnected systems. KNOW centralizes tasks, training, communication, and workflows into one platform so operators can execute more consistently with less friction.
Checklists Still Matter - From opening procedures to health inspections, Sridhar sees checklists as the foundation of strong operations. KNOW helps restaurants codify systems, automate reminders, and proactively manage standards across every location.
AI Should Quietly Improve the Work - Sridhar believes AI works best when it removes tedious tasks instead of creating more complexity. KNOW uses AI to automate verification, alerts, and support so teams can stay focused on hospitality.
Episode Links
Krish Sridhar on LinkedIn: https://www.linkedin.com/in/akrishsridhar/
KNOW online: https://www.getknowapp.com/
KNOW on LinkedIn: https://www.linkedin.com/co@mpany/getknowapp/
Why This Restaurant CEO Puts His Personal Cell Phone on Every Receipt
11 mai 2026
00:31:45
Anthony Valletta, CEO of bartaco, shares how a 30-plus location restaurant brand is built through people, empowerment, and community connection, not rigid systems. From losing an entire staff as a young GM to building a culture centered around hospitality-first leadership, Valletta explains why great restaurants are defined by how they recover from mistakes, not how they avoid them. This episode explores digital hospitality, storytelling through design, modern restaurant tech stacks, and why real loyalty is earned through emotional connection, not points programs.
People Create Hospitality, Not Policies – Anthony Valletta believes the best hospitality moments happen when employees are trusted to make real decisions. Empowering managers and frontline staff to solve problems creatively creates emotional connections that scripted service never can. Great restaurants are not defined by perfection.
Community Should Be Built Into the Walls – As bartaco expands across the country, Anthony Valletta works to make every location feel tied to its local market. From reclaimed materials and local artists to neighborhood music references and design details, the goal is to create restaurants that feel personal instead of copy-and-paste. Scale should never erase individuality.
Digital Hospitality Removes Friction – Anthony Valletta sees technology as a way to make hospitality feel easier and more personalized, not more robotic. Whether it is frictionless ordering, smarter guest communication, or storytelling across social media, every digital touchpoint should feel as intentional as the in-person experience.
How Pye Is Rethinking Restaurant Kiosks | Chat w/ CEO Jegil Dugger
06 mai 2026
00:32:53
Jegil Dugger, founder and CEO of Pye, shares how his journey from Division I athlete to restaurant technology entrepreneur shaped his approach to digital hospitality. After rebuilding his life through innovation and entrepreneurship, Dugger created kiosk technology designed to help operators reduce friction, improve service, and support every customer, including those who still rely on cash payments. This episode explores automation as a tool for hospitality, why accessibility still matters in restaurant tech, and how thoughtful design and personalization can create better guest experiences.
Technology Should Reduce Friction – Jegil Dugger believes automation should support operators, not replace hospitality. Pye’s kiosk systems help restaurants handle labor shortages, speed up service, and simplify operations so teams can stay focused on guests.
Accessibility Still Matters – Dugger believes restaurant technology should work for everyone, including customers who still rely on cash. Supporting all forms of payment is not just operational for Pye. It is about inclusion and making sure no guest feels excluded.
Style Drives Adoption – Dugger sees restaurant technology as part of the brand experience, not just hardware. From curved touchscreens to customizable lighting, Pye focuses on creating technology that operators are proud to put inside their restaurants.