Digital Hospitality

Shawn P. Walchef
  • 4.7 (102)
  • MARKETING
  • UPDATED WEEKLY

Digital Hospitality is an interview podcast series that explores the ways successful people have harnessed the power of the Internet and social media. The show is hosted by Cali BBQ Media Founder Shawn P. Walchef.

  1. 1D AGO

    350 Employees, 7 Locations, and a YouTube Strategy Changing Restaurant Growth

    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 Media Visit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

    30 min

  2. 3D AGO

    Turning Gift Cards Into a Cash Flow Engine

    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 Media Visit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

    27 min

  3. MAR 16

    Tamar Mizrahi on the Systems Behind Scaling Goddess and the Baker

    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 Media Visit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

    24 min

  4. MAR 11

    The Reality of Scaling a Restaurant Business: A Chat w/ Christopher Staples

    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 Media Visit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

    28 min

  5. MAR 9

    How Checkmate Helps Restaurants Eliminate Tablet Chaos & Scale Digital Ordering

    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 Media Visit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

    28 min

  6. MAR 2

    How This Pizza Chain Automated & Scaled Their Restaurants With Modern Systems: MOTO Pizza

    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 Media Visit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

    35 min

  7. FEB 23

    Embrace Your Cringe: How 1925 PubHouse Is Building in Public

    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 Media Visit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

    33 min

  8. FEB 16

    One Pound of Mozzarella, Hundreds of Orders, and the Power of the Internet

    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 Media Visit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

    37 min
See All (595)

4.7
out of 5
102 Ratings

About

Digital Hospitality is an interview podcast series that explores the ways successful people have harnessed the power of the Internet and social media. The show is hosted by Cali BBQ Media Founder Shawn P. Walchef.

Information

  • Creator
    Shawn P. Walchef
  • Years Active
    2017 - 2026
  • Episodes
    595
  • Rating
    Clean
  • Copyright
    © Cali BBQ Media
  • Show Website
    Digital Hospitality

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