Digital Hospitality

Stephanie 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

Shawn 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

Matt 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

Shawn 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

Brett 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

Alistair 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

Benjamin 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

Tamar 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

Christopher Staples, owner of Toast New American Gastro Pub in Richmond, Virginia, joins Digital Hospitality to share how patience, community, and disciplined operations helped grow his restaurant brand to three locations. Staples explains why Richmond’s neighborhood loyalty shapes restaurant strategy, how Toast POS powers his tech stack, and why guest relationships always come first. The conversation explores expansion lessons, the challenges of outside capital, and why building a restaurant brand is always a slow grind toward trust. Community Restaurants Win Locally – Christopher Staples built Toast by understanding Richmond’s neighborhood culture. Guests rarely cross the bridge for dinner, so each location focuses on becoming a trusted local staple. Restaurants grow faster when they earn loyalty block by block instead of chasing citywide hype. Technology Should Remove Friction – Staples adopted Toast POST early because he saw how the point of sale shapes the entire operation. Payroll, ordering, marketing, and scheduling all run through the same system. When technology works quietly in the background, teams can focus on hospitality instead of troubleshooting tools. Growth Comes From Patience – Toast did not expand overnight. The first location ran for years before the second opened, and the third followed a decade later. Staples believes lasting restaurant brands are built through steady operations, disciplined pricing, and consistency that keeps guests coming back. Episode Links Toast Online: https://toastrva.com/ Toast RVA Instagram: https://www.instagram.com/toastrva/?hl=en Email: Chris@toastrva.com Toast POS: https://pos.toasttab.com/ 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

Vishal Agarwal shares how a frustrating airport restaurant experience, where he was nearly late for a flight because he couldn’t find a way to pay his bill, sparked the idea that became Checkmate. What began as a mobile payment concept quickly pivoted into integrating third party delivery platforms directly into restaurant POS systems. In this episode, Agarwal explains how solving real operational problems helped Checkmate grow into a platform supporting thousands of restaurant brands. Real Problems Build Real Products – Checkmate did not start as a delivery integration platform. Vishal Agarwal’s first idea was a mobile payment app. The company pivoted after a restaurant operator showed him the real problem: a counter full of delivery tablets pulling staff away from guests. Enterprise Sales Runs on Timing – Checkmate’s first enterprise client, Five Guys, came from an elevator conversation at a conference. Agarwal believes large brands buy on their own timeline. Founders must stay available, build trust, and be ready when the moment comes. Menus Are the Hidden Challenge – Most POS systems were built for in-store ordering. Today restaurants manage menus across delivery apps, kiosks, websites, and more. Extracting menus from the POS allows operators to optimize each channel while maintaining brand consistency. Episode Links Vishal Agarwal LinkedIn: https://www.linkedin.com/in/vishalagarwal82/ 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/ 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 Checkmate’s digital menu boards help restaurants increase average check size by surfacing the right add-ons and offers at the right moment. In a recent 30-day test with a national QSR brand, average check size increased by nearly $1 per order, about a 6% lift, with no extra labor and no slower lines.  Learn more at https://www.itsacheckmate.com Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Nora Hermann, COO of MOTO Pizza, joins Digital Hospitality to break down how the fast-growing brand is scaling with discipline. With seven locations and more on the way, MOTO relies on rightwork to forecast demand, optimize labor, and build smarter schedules before the week begins. Nora shares how planning for busy protects margin, strengthens culture, and reduces burnout, proving that sustainable growth starts with organized operations and strong technology partnerships. Labor Is Won Before the Week Starts – MOTO uses rightwork to forecast demand and set labor targets before schedules go live. Instead of reacting mid shift, managers see overstaffing or gaps in advance. Margin protection starts in planning, not in panic. Partnership Makes the Platform Work – Rightwork’s impact is not just AI. It is access. MOTO’s GMs can message the founder directly, suggest features, and see fast updates. Technology scales best when operators feel heard. Plan for Busy, Then Grow – MOTO prepares for volume before it hits. From Super Bowl projections to stadium surges, growth is intentional. Organized chaos only works when systems are strong. Episode Links Nora Hermann LinkedIn: https://www.linkedin.com/in/nora-hermann-0074699b/ MOTO Pizza Online: https://motopizza.com/ MOTO Pizza LinkedIn: https://www.linkedin.com/company/xoxomoto/ MOTO Pizza on Instagram: https://www.instagram.com/motopizzashop MOTO Pizza on TikTok: https://www.tiktok.com/@MOTOPIZZA MOTO Pizza on Facebook: https://www.facebook.com/motoseattle/ rightwork: https://right.work/ rightwork LinkedIn: https://www.linkedin.com/company/rightwork-inc/ Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Ben Morgan, Tyler Morgan, and Mallory Morgan of 1925 PubHouse in Anderson, Indiana join Digital Hospitality to share how a family restaurant is evolving in public. From losing a job during COVID to embracing smartphone storytelling, they discuss blending old-school marketing with modern tech. This episode explores leadership on camera, leveraging Toast and integrated tools, and why embracing the cringe might be the most powerful growth strategy in 2026. Embrace the Cringe to Unlock Growth – Mallory Morgan didn’t wait for perfect lighting or polished campaigns. Putting real servers, real shifts, and real leadership on camera immediately increased engagement. When operators stop hiding behind food photos and start showing people, connection grows faster than reach. Lead From the Front – If you want your team on camera, you go first. Ben Morgan and Tyler Morgan understood that visibility starts at the top. When leadership is willing to be seen, the staff follows. Culture is not what you say in meetings. It is what you model in public. Old School + New School Wins – 1925 PubHouse still invests in mailers and sports radio. But pairing those community-rooted tactics with smartphone storytelling multiplies impact. The restaurants that grow today respect traditional marketing while building digital presence at the same time. Episode Links Ben Morgan LinkedIn: https://www.linkedin.com/in/ben-morgan-84040711/ Tyler Morgan LinkedIn: https://www.linkedin.com/in/tyler-morgan-786b7a130/ 1925 PubHouse Online: https://www.1925pubhouse.com/ 1925 PubHouse Instagram: https://www.instagram.com/1925_pubhouse_courtyard 1925 PubHouse Tik Tok: https://www.tiktok.com/@1925pubhouse7 Mallory Morgan Tik Tok: https://www.tiktok.com/@hearmalout Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Julia Tinajero, co-owner of Basilico Italiano in Concord, North Carolina, joins Digital Hospitality to share how a one-pound mozzarella stick and a chicken Caesar wrap went viral and transformed her 85-seat restaurant. She explains how building menu items in public, embracing transparency, and responding to critics fueled real growth. This episode explores the power of short-form video, the realities of sudden demand, and why pressing record can change a restaurant’s trajectory. Build in Public Creates Momentum – Julia didn’t wait for the perfect menu launch. She tested, tweaked, and shared the chicken Caesar wrap and mega mozzarella in real time. Inviting the internet into the process turned customers into collaborators and momentum into measurable sales. Viral Only Works If Operations Hold – A one-pound mozzarella can drive 300 orders, but only if the team can execute. Turning off online ordering, prioritizing the dining room, and communicating clearly protected the guest experience. Transparency Builds Trust – Posting one-star reviews, explaining tough decisions, and sharing hard days strengthened community loyalty. Honesty travels further than perfection, and authenticity converts attention into long-term growth. Episode Links Julia Tinajero LinkedIn: https://www.linkedin.com/in/julia-tinajero-2b37b8393/ Basilico Italiano: https://basilicoitaliano.com/ Basilico Italiano Instagram: https://www.instagram.com/basilicoitaliano/?hl=en Basilico Italiano Tik Tok: https://www.tiktok.com/@basilicoconcordnc Basilico Italiano Facebook: https://www.facebook.com/basilicoitaliano.concord/ Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Shawn Walchef sits down with Chef Christophe Cevasco, owner of Beeside Balcony, to talk about building a restaurant with focus, presence, and ownership. Cevasco shares what he learned leaving corporate dining, buying his first restaurant just before COVID, and resisting the urge to scale too fast. The conversation explores storytelling through YouTube, using technology to support hospitality, and why showing up for guests still matters most.Interview Takeaways: Ownership Creates Clarity – Cevasco’s shift away from corporate dining was not about freedom for its own sake. It was about control. Control of the food, the room, the culture, and the decisions. By starting with a restaurant he could actually operate, he built clarity into the business before chasing growth.  Telling the Story Is Now Part of the Job – Beeside Balcony did not grow because of polished marketing. It grew because Cevasco stopped outsourcing his identity and started documenting the work himself. YouTube and social platforms became tools for showing the reality of running a restaurant, not selling a highlight reel. Authentic storytelling turned presence into visibility and trust. Systems Support Hospitality – Technology plays a role in keeping the operation tight, but Cevasco is clear about its place. Tools help manage complexity so operators can stay present. Hospitality still happens face to face, through table touches, conversations, and consistency. When systems work quietly in the background, people can focus on people. Episode Links: Christophe Cevasco LinkedIn: https://www.linkedin.com/in/christophe-cevasco-8925793a4/ Christophe Cevasco YouTube: https://www.youtube.com/@chefchristophec Beeside Balcony: https://beesidebalcony.com/ Beeside Balcony Instagram: https://www.instagram.com/beesidebalconylajolla/?hl=en Beeside Balcony Facebook: https://www.facebook.com/beesidebalconylj/ About Our Sponsors DAVO: DAVO automates every step of the sales tax process — from collecting to filing to paying... Click here to learn more Marqii: Marqii is designed to create unforgettable customer experiences... Click here to learn more Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

In this Pitch The Tide session, Will Stewart, founder of rightwork, pitches a labor scheduling platform built to help restaurant managers make better decisions before the week begins. Rightwork forecasts demand, turns it into clear labor targets, and guides managers toward schedules that balance service, staffing, and profitability. Instead of static spreadsheets or guesswork, the platform gives teams real-time feedback on overstaffing, understaffing, and budget alignment. The focus of the pitch is simple: less time fixing schedules and more time running the business.Interview Takeaways: Scheduling Is a Decision Problem, Not a Communication Tool – Most platforms stop at posting shifts. rightwork focuses on helping managers make better labor decisions upfront by tying schedules to demand, budgets, and real constraints. Confidence Before the Week Starts Changes Everything – By grading schedules against forecasted demand and labor targets, managers know whether they are overstaffed or understaffed before service begins, not after the P&L review. Better Systems Give Managers Time Back on the Floor – When forecasting, budgeting, and schedule adjustments happen in one place, managers spend less time fixing spreadsheets and more time leading teams and serving guests. Episode Links: Will Stewart LinkedIn: https://www.linkedin.com/in/will-stewart-23339b66/ rightwork Online: https://right.work/ rightwork LinkedIn: https://www.linkedin.com/company/rightwork-inc/ 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/ About Our Sponsors DAVO: DAVO automates every step of the sales tax process — from collecting to filing to paying... Click here to learn more Marqii: Marqii is designed to create unforgettable customer experiences... Click here to learn more Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Public speaking does not generate revenue by selling from the stage. It generates revenue by building belief. Shawn Walchef breaks down why pitching kills trust, why stories outperform sales decks, and how serving an audience creates leverage long after the room clears. From stage theory to the courage required to start small and stay consistent, this piece reframes public speaking as a long game built on connection, repetition, and earning trust over time.Interview Takeaways: Service Creates Revenue – Public speaking works when the goal is connection, not conversion. Stories and lessons build trust. Trust turns into opportunity long after the stage is gone. The Stage Is a Multiplier – A room is only the starting point. Recording and distributing talks turns moments into assets and expands impact far beyond the audience in front of you. Courage Compounds Over Time – Confidence is not a prerequisite. Reps are. Small stages, imperfect starts, and consistency reward the people willing to stay visible long enough to earn trust. Episode Links: Shawn Walchef LinkedIn: https://www.linkedin.com/in/shawnpwalchef/ Shawn Walchef Instagram: https://www.instagram.com/shawnpwalchef/?hl=en Cali BBQ: https://calibbq.media/ About Our Sponsors DAVO: DAVO automates every step of the sales tax process — from collecting to filing to paying... Click here to learn more Marqii: Marqii is designed to create unforgettable customer experiences... Click here to learn more Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Patrick Cattoor , Vice President of Operations at My Burger, joins Shawn Walchef on Digital Hospitality to discuss how the Twin Cities burger brand has scaled to 11 locations without losing its focus on people and service. Cattoor shares how his background in public accounting shaped his approach to operations, labor, and leadership, and why hospitality in a quick service environment requires intentional systems. He explains how partnering with rightwork brought clarity to scheduling, reduced manager stress, and helped My Burger grow with confidence instead of chaos.Interview Takeaways: Systems That Protect Hospitality – Patrick Cattoor believes growth only works when systems reduce pressure on people. As My Burger scaled to 11 locations, he focused on tools that give managers time and clarity, allowing hospitality to show up naturally on the floor instead of getting buried under admin work. Labor Clarity Builds Confident Managers – Scheduling is one of the most sensitive jobs in a restaurant. rightwork simplifies forecasting and labor decisions by putting real time data and guidance directly into the scheduler. Managers save time, trust their decisions, and spend less energy reacting to labor stress. Technology That Stays Out of the Way – Patrick evaluates every tool through one lens: does it remove friction. By consolidating platforms and integrating cleanly with existing systems, rightwork fades into daily operations, helping teams stay focused on service, culture, and guests. Episode Links: Patrick Cattoor LinkedIn: https://www.linkedin.com/in/patrick-cattoor-95a77415/ My Burger: https://www.myburgerusa.com/ My Burger Instagram: https://www.instagram.com/myburgerusa/ My Burger Facebook: https://www.facebook.com/myburgerusa rightwork: https://right.work/ rightwork LinkedIn: https://www.linkedin.com/company/rightwork-inc/ About Our Sponsors DAVO: DAVO automates every step of the sales tax process — from collecting to filing to paying... Click here to learn more Marqii: Marqii is designed to create unforgettable customer experiences... Click here to learn more Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

In this Pitch The Tide session, Kim Modeste, founder and CEO of S’more AI, shares what she learned from years of watching how restaurants actually try to drive sales. She explains the simple truth about contests: they work, but only for as long as people stay excited about them. Kim walks through why most contests fizzle out once the spreadsheets come out, and how S’more AI keeps the energy going by making incentives easy, automatic, and part of the flow of service. The result is a system that helps operators motivate their teams, see real results on the P&L, and turn the people on the floor into one of their most powerful growth tools, without adding more work to anyone’s plate.Interview Takeaways: Turns Contests Into a Real Growth Tool – S’more AI takes something restaurants already do and makes it work at scale. By automating tracking, keeping score in real time, and handling rewards instantly, contests stop being a short-term boost and start becoming a reliable way to drive sales. Removes Friction From Motivation – No apps to download. No spreadsheets to manage. No managers chasing updates. By running everything through simple text messages and real-time data, S’more AI keeps teams focused on guests while motivation runs quietly in the background. Proves ROI Instead of Promising It – Instead of hoping contests work, S’more AI shows operators what changed. With clear sales lift and ROI right in the dashboard, restaurants can see exactly what their team-driven incentives are delivering to the business. Episode Links: Kim Modeste LinkedIn: https://www.linkedin.com/in/kimberley-modeste-277858105/ S'more AI: https://smoreai.io/ 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/ About Our Sponsors DAVO: DAVO automates every step of the sales tax process — from collecting to filing to paying... Click here to learn more Marqii: Marqii is designed to create unforgettable customer experiences... Click here to learn more Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Shawn Walchef f did not build a media company by buying better cameras. He built it by learning how to use the tools already in his hands. For him, the smartphone became a studio, the camera became a business engine, and publishing became a daily habit instead of a marketing tactic. Over time, documenting replaced waiting, and consistency replaced perfection. Now, artificial intelligence has become the next force multiplier, removing bottlenecks and accelerating everything from analysis to content. The lesson is simple: technology is not the strategy, but in the right hands, it becomes the leverage that compounds growth.Interview Takeaways: Your Phone Is a Leverage Machine, Not a Distraction – The most powerful tool in your business is already in your pocket. Smartphone storytelling removes the need for perfect gear, teams, or timing. When creation is always available, consistency becomes possible, and consistency compounds into real business momentum. The Camera and Publishing Beat Any Platform Strategy – The camera creates proof. Publishing creates leverage. Platforms are not the strategy, they are the distribution infrastructure. The habit of documenting, sharing, and showing up daily builds trust, relationships, and long-term opportunities far more reliably than chasing viral moments. AI Turns Time Into Your Most Scalable Asset – AI is not a future tool, it is a present-day force multiplier. Used correctly, it removes bottlenecks, accelerates thinking, and expands what a small team or single operator can do. Episode Links: Shawn Walchef LinkedIn: https://www.linkedin.com/in/shawnpwalchef/ Shawn Walchef Instagram: https://www.instagram.com/shawnpwalchef/?hl=en Cali BBQ: https://calibbq.media/ About Our Sponsors DAVO: DAVO automates every step of the sales tax process — from collecting to filing to paying... Click here to learn more Marqii: Marqii is designed to create unforgettable customer experiences... Click here to learn more Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

Belief took center stage on Rising Tides Live as Shawn Walchef and the community explored what it really takes to build credibility before you have results to point to. From running small experiments and finding champions to showing up consistently and being willing to look foolish in public, founders, operators, creators, and leaders shared real stories about earning trust before earning proof. A clear theme emerged: credibility is built through action, relationships, and keeping promises long before recognition arrives. When people focus on showing up, serving others, and doing the work out loud, momentum follows and belief slowly turns into something others are willing to bet on.Interview Takeaways: Credibility Comes Before Proof – Trust is built through actions, not results. Showing up, doing the work, and keeping promises creates belief long before you have metrics, case studies, or big wins to point to. Small Experiments Create Momentum – Progress starts by testing ideas in public. Running small experiments, doing spec work, and trying things before you feel ready turns uncertainty into learning and learning into traction. Relationships Build Belief – Champions matter. When people believe in you and talk about you when you are not in the room, credibility compounds faster than any single piece of content or pitch deck. 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/ About Our Sponsors DAVO: DAVO automates every step of the sales tax process — from collecting to filing to paying... Click here to learn more Marqii: Marqii is designed to create unforgettable customer experiences... Click here to learn more Where to find Cali BBQ MediaVisit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services