Digital Hospitality

Shawn P. Walchef
  • 4.7 (103)
  • 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. 2d ago

    Serving the Community, Learning the Business: Genesis Le Bleu Waters Restaurant

    Jennifer Holmes and Maxine Smith opened Genesis Le Bleu Waters Restaurant to honor Genesis Holmes’ dream of cooking for people and serving his community. Today, the family keeps his memory alive through meals he loved and a restaurant built around caring for their neighbors. On Digital Hospitality with Shawn Walchef, Holmes and Smith reflect on opening without restaurant experience, learning the financial responsibilities of ownership and finding help through DAVO, which handles their sales tax filings so they have one less responsibility to manage. Purpose Keeps the Family Going – Jennifer Holmes and Maxine Smith opened Genesis Le Bleu Waters Restaurant to honor Genesis Holmes’ dream of cooking for his community. Serving meals he loved gives the family a way to carry his memory forward and a reason to keep going through difficult days.DAVO Helps Manage Sales Tax – Sales tax obligations caught Holmes and Smith off guard when they entered the restaurant business. DAVO now handles the restaurant’s sales tax filings, giving them one less responsibility to manage while they serve their guests.Learn the Business Behind the Food – Holmes and Smith opened without restaurant experience and had to learn bookkeeping, taxes and management along the way. Their experience shows why understanding the financial responsibilities of ownership matters alongside a passion for cooking and hospitality.Episode Links Genesis Le Bleu Waters Restaurant: https://genesislebleuwaters.com/Genesis Le Bleu Waters Restaurant on Instagram: https://www.instagram.com/genes.sislebleu/?hl=en    Where to find Cali BBQ Media Visit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

  2. 5d ago

    From Grateful Dead Tapes to 50 Locations: The Music Behind McMenamins

    Shannon McMenamin grew up riding in her dad’s keg delivery van with bootleg Grateful Dead tapes playing along the way. Today, as president of McMenamins, she helps carry that love of music into more than 50 locations across Oregon and Washington. On Digital Hospitality with Shawn Walchef, McMenamin talks about her family’s approach to turning historic buildings into community gathering places and how Soundtrack helps the team select music, manage playlists and protect the atmosphere across its pubs, restaurants and hotels. Music Should Fit the Space – Shannon McMenamin’s family has made music part of McMenamins from the beginning. From relaxed family settings to lively nightlife spaces, the team selects songs that support how guests should feel in each location. Soundtrack Helps Manage Music Across Locations – With more than 50 locations, McMenamins uses Soundtrack to manage playlists remotely, program music for special celebrations and prevent personal song choices from changing the intended atmosphere. Give Guests a Place to Connect – McMenamins turns historic buildings into gathering places rooted in their neighborhoods. Small bars, preserved architectural details and music give guests reasons to explore, start conversations and create memories together. Episode Links McMenamins: https://www.mcmenamins.com/eat-drinkMcMenamins Instagram: https://www.instagram.com/mcmenamins/?hl=enBarley Mill Pub: https://www.mcmenamins.com/barley-mill-pubCrystal Hotel: https://www.mcmenamins.com/crystal-hotelGrand Lodge: https://www.mcmenamins.com/grand-lodgeThe Red Shed Tapes: A McMenamins podcast: https://podcasts.apple.com/us/podcast/the-red-shed-tapes-a-mcmenamins-podcast/id1707619871The Red Shed Tapes: A McMenamins podcast on YouTube: https://www.youtube.com/playlist?list=PLlIs-FXPAfMRT4QfzCzIQEt98MBhqKIJCSoundtrack: https://www.soundtrack.io/    Where to find Cali BBQ Media Visit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

  3. Oct 14

    Why Kelsey Bush Is Building Restaurants That Can Run Without Her

    A restaurant’s story includes the decisions customers never see. Kelsey Bush, chef-owner behind Bloomsday, Loretta’s and Green Engine Coffee Co., joins Shawn Walchef to share how she’s building connections through her businesses. Blogs give her team room to explain everything from seasonal menus to the design choices inspired by her grandmother. She shares why Loretta’s needed a clear coffee-and-pastry concept, how ten years of operational challenges prepared her to lead and why she’s building businesses that can function without her handling everything. From branded kids’ cups to nostalgic drink names, Bush shows how small details create lasting family memories. Build a business that can work without you - Bush is hiring for roles she once covered herself so starting a family doesn’t leave her restaurants dependent on her daily presence.Make your concept easy to understand - Pastries struggled to sell at Bloomsday, but Loretta’s gave the same bakery program a clear identity built around coffee, pastries and neighborhood needs.Give guests something to remember - From drinks inspired by childhood memories to branded color-changing cups, Bush creates experiences that families carry home and share with others.Episode Links Kelsey Bush Instagram: https://www.instagram.com/kelseyrae_3/Bloomsday: https://bloomsdayphilly.com/Bloomsday Instagram: https://www.instagram.com/bloomsdayphilly/Loretta’s: https://www.lorettasphilly.com/teamLoretta Instagram: https://www.instagram.com/lorettasphilly Where to find Cali BBQ Media Visit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

  4. Oct 12

    How Eating Europe Makes Travelers Feel Like They Have a Local Friend

    What does it take to turn neighborhood food walks into a business across 23 cities? Kenny Dunn, founder and CEO of Eating Europe, joins Shawn Walchef to share how introducing friends to his favorite people and food in Rome became a business. As the company expanded, full-time salaries in cities with fewer bookings squeezed margins, forcing Dunn to pause growth and rethink the model. He shares how his team finds local characters and restaurants, why those relationships are difficult to replace and what makes a food tour memorable: helping travelers experience a city as if a local friend were showing them around. Grow where your business is strongest - Dunn says he would have built more of the business in Rome before spreading his attention across new cities that took longer to generate enough revenue.Give guests a story worth remembering - From a vendor selling 40 varieties of tomatoes to a historic Roman wine cellar, Eating Europe builds tours around people and places that make each city distinct.Plan for changes in your team - Local managers hold important relationships with guides and restaurant partners. Processes and backup plans help protect the business when those managers leave.Episode Links Kenny Dunn LinkedIn: https://www.linkedin.com/in/kenny-dunn-38567944/Eating Europe Food Tours LinkedIn: https://www.linkedin.com/company/eating-europe-tours/home/Eating Europe Food Tours: https://www.eatingeurope.com/Eating Europe Food Tours Instagram: https://www.instagram.com/eatingeuropeEating Europe Food Tours TikTok: https://www.tiktok.com/@eatingeuropeEating Europe Food Tours YouTube: https://www.youtube.com/user/EatingEurope Where to find Cali BBQ Media Visit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

  5. Oct 9

    Why Pluckers Follows Good Restaurant Technology Instead of Chasing It

    What does it take to grow a restaurant brand without losing sight of food and service? Sean Greenberg, co-founder of Pluckers Wing Bar, joins Shawn Walchef to share lessons from 31 years in business. Opening their second restaurant 210 miles from the first forced the partners to build systems that could support growth. Today, handheld ordering and kitchen displays help their teams serve guests faster, but shift preparation and communication remain daily priorities. Greenberg explains why Pluckers follows proven technology, how the partners divide responsibilities and why a better guest experience drives every decision. Build systems before expanding - Opening their second restaurant 210 miles away forced Pluckers’ partners to create processes that could work without support from the original location.Choose technology that improves hospitality - Pluckers follows proven tools that help teams serve guests faster, while protecting the dine-in experience.Growth doesn’t replace the fundamentals - After 31 years, shift preparation, clear expectations and honest conversations still drive better food and service.Episode Links Sean Greenberg LinkedIn: https://www.linkedin.com/in/sean-greenberg-5ba2a97/Pluckers Wing Bar LinkedIn: https://www.linkedin.com/company/pluckers-wing-bar/home/Pluckers Wing Bar: https://www.pluckers.com/Pluckers Wing Bar Instagram: https://www.instagram.com/pluckerswingbarPluckers Wing Bar TikTok: https://www.tiktok.com/@pluckerswingbarPluckers Wing Bar Facebook: https://www.facebook.com/Pluckers/Pluckers Wing Bar X: https://x.com/pluckers  Where to find Cali BBQ Media Visit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

  6. Oct 5

    Keep Hospitality Human—How Jason Berry Uses AI to Free His Team to Focus on Guests

    What does it take to grow a restaurant company while giving your team more time for guests? Jason Berry, co-founder of KNEAD Hospitality + Design, joins Shawn Walchef at the CREATE conference to discuss building a company with 1,000 employees and creating opportunities for them to advance. For Berry, AI earns its place by capturing reservations and handling routine tasks so staff can focus on hospitality. That same approach shapes his advice for owners: surround yourself with trusted experts, learn from their experience and stop trying to do everything yourself. Give Your Team More Time for Guests – Jason Berry uses AI phone answering to capture reservations and keep staff focused on the people walking through the door. He evaluates technology by the time it saves his team and the revenue it brings in.Create Opportunities From Within – Growing the restaurant group gives employees room to advance without leaving the company. Promoting from within and celebrating those promotions helps preserve the culture and shows others a future they can work toward.Know When to Ask for Help – Trying to handle construction, legal work or design yourself can lead to expensive mistakes. Berry encourages restaurant owners to hire trusted experts whose experience can prevent delays, save money and let owners focus on running their restaurants.Episode Links Jason Berry LinkedIn: https://www.linkedin.com/in/jason-berry-55822a/KNEAD Hospitality + Design LinkedIn: https://www.linkedin.com/company/knead-hospitality-&-design-llc/KNEAD Hospitality + Design: https://www.kneadhd.com/KNEAD Hospitality + Design Instagram: https://www.instagram.com/kneadhd/?hl=enKNEAD Hospitality + Design Facebook: https://www.facebook.com/KneadHD/ Where to find Cali BBQ Media Visit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

  7. Oct 2

    Give Operators Their Time Back—How Nory Automates Restaurant Decisions

    How can restaurant technology solve bigger operational problems instead of responding to everyday frustrations? Raphaël Daverio, vice president of product at Nory, joins Shawn Walchef to explain how the company is building an AI operating system for multi-unit restaurants. Daverio shares how Nory turns restaurant data into proactive recommendations, allows operators to control the level of automation and explains the reasoning behind every suggested action. He also discusses Nory’s work with Dave’s Hot Chicken, the importance of measuring technology’s impact on margins and why restaurants should move beyond reactive software. Solve the Root Problem – Nory looks beyond everyday operational frustrations to understand the larger issues affecting a restaurant. By focusing on margins, guest satisfaction and employee experience together, the company can build technology that creates a measurable impact.Build Trust Before Automating – Restaurant operators can control how much responsibility they give Nory, beginning with proactive recommendations before moving toward automated decisions. Explaining the data behind each recommendation helps teams trust the system and increase automation over time.Turn Restaurant Data Into Action – Nory connects information across scheduling, inventory, ordering, forecasting and customer reviews. The platform uses that broader context to recommend actions that improve consistency, reduce unnecessary work and help multi-unit restaurant groups operate more profitably.Episode Links Raphaël Daverio on LinkedIn: https://www.linkedin.com/in/rapha%C3%ABl-daverio-48878850/Nory Online: https://www.nory.ai/Nory on Instagram: https://www.instagram.com/asknory/What's Cooking? | A Podcast from Nory: https://podcasts.apple.com/us/podcast/whats-cooking-a-podcast-from-nory/id1825066598Nory on YouTube: https://www.youtube.com/@noryaiNory on LinkedIn: https://www.linkedin.com/company/asknory/?utm_source=linktree&utm_medium=social&utm_campaign=linkedin  Where to find Cali BBQ Media Visit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

  8. Sep 30

    How Stage Theory Turns Content Into Community w/ David Meltzer

    Waiting for more time or better content could be costing your business valuable connections. David Meltzer joins Shawn Walchef on Digital Hospitality to explain how entrepreneurs can turn everyday conversations into content and build relationships through storytelling. They discuss why quantity, speed and consistency improve quality, how one viewer can change your business, and why a small, engaged audience can matter more than thousands of social media followers who never take the next step. Make time by using what you already do - Meetings, coaching calls and everyday conversations can become podcasts, videos and social clips. Creating content starts with capturing the work and conversations already happening in your business.Quality comes through consistency - Waiting until your content is perfect delays the practice needed to improve. Producing more, moving faster and showing up consistently helps you become more comfortable and create better content over time.One meaningful connection can change your business - Shawn became David’s coaching client after watching a video with only a few hundred views. Reaching someone who takes action can be more valuable than attracting thousands of followers who scroll past.Episode Links David Meltzer Online: https://dmeltzer.com/David Meltzer Podcast: https://dmeltzer.com/#podcastDavid Meltzer Instagram: https://www.instagram.com/davidmeltzer/?hl=en Where to find Cali BBQ Media Visit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

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4.7
out of 5
103 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
    600
  • Rating
    Explicit
  • Copyright
    © Cali BBQ Media
  • Show Website
    Digital Hospitality

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