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. 7h ago

    She Built the Tool She Wished She Had at Chipotle — Now Yusha Hu Is Helping Restaurant Operators Plan Ahead

    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. Episode Links: Yusha Hu LinkedIn: https://www.linkedin.com/in/yushahu/ Slightline OS: https://www.sightlineos.com/ Slightline OS LinkedIn: https://www.linkedin.com/company/sightline-os/ Sightline SO Facebook: https://www.facebook.com/profile.php?id=61560543863631 Yusha Hu Email: Yusah@slightlineos.com Where to find Cali BBQ Media Visit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

    17 min

  2. 3d ago

    The Marketplace Every Restaurant Owner Needs: 86Deadstock

    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. Episode Links: Jeremy Fitzgerald LinkedIn: ​​https://www.linkedin.com/in/jeremy-fitzgerald-4098982b6/ 86Deadstock Online: https://www.86deadstock.com/ Jeremy Fitzgerald Email: jeremy@86deadstock.com 86Deadstock Instagram: https://www.instagram.com/86_deadstock/ 86Deadstock LinkedIn: https://www.linkedin.com/company/86-deadstock-llc/ 86Deadstock Facebook: https://www.facebook.com/86Deadstock Where to find Cali BBQ Media Visit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

    25 min

  3. 5d ago

    Sam Stanovich Explains What Made Atmosphere A Valuable Partner For Big Chicken

    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. Where to find Cali BBQ Media Visit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

    15 min

  4. Jun 15

    She Oversees 2 Million Pounds of Cooking Oil a Day — And Most Restaurants Never Think About It

    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. Episode Link Alissa Partee LinkedIn: https://www.linkedin.com/in/alissapartee/ Restaurant Technologies: https://www.rti-inc.com/ Restaurant Technologies LinkedIn: https://www.linkedin.com/company/restaurant-technologies-inc-/ Restaurant Technologies Instagram: https://www.instagram.com/restauranttechnologies/ Restaurant Technologies Facebook: https://www.facebook.com/restauranttechnologiesinc Restaurant Technologies YouTube: https://www.youtube.com/@RestaurantTechnologies Where to find Cali BBQ Media Visit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

    17 min

  5. Jun 12

    Chicken Salad Chick Grew to 335 Locations. Makayla Ekiss Says Catering Execution Helped Fuel the Expansion

    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. Episode Links: Makayla Ekiss LinkedIn: https://chickwww.linkedin.com/in/makayla-ekiss-973306196/ Chicken Salad Chick: https://www.chickensaladchick.com/ Chicken Salad Chick Instagram: https://www.instagram.com/chickensaladchick/ Chicken Salad Chick Tik Tok: https://www.tiktok.com/@chickensaladchicktok Chicken Salad Chick LinkedIn: https://www.linkedin.com/company/chicken-salad-chick/ DeliverThat Online: https://www.ideliverthat.com/ DeliverThat Instagram: https://www.instagram.com/deliverthatco/ DeliverThat YouTube: https://www.youtube.com/c/DeliverThat Where to find Cali BBQ Media Visit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

    16 min

  6. Jun 10

    He Entered the Craft Beer Boom at the Perfect Time — Now Gordon Brown Says the Industry Is Reinventing Itself Again

    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. Episode Links: Gordon Brown on LinkedIn: https://www.linkedin.com/in/gordon-brown-58a238213/ Untappd for Business: https://utfb.untappd.com/ Next Glass: https://www.nextglass.co/ Ollie: https://www.nextglass.co/ollie/ Email Gordon Brown:  gordon.brown@nextglass.co Where to find Cali BBQ Media Visit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

    28 min

  7. Jun 8

    How Tiki Taco Uses KNOW To Build Operational Consistency

    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. Episode Links Eric Knott LinkedIn: https://www.linkedin.com/in/eric-knott-96504973/ Tiki Taco: https://www.tikitaco.com/ Tiki Taco Instagram: https://www.instagram.com/tikitaco/ Krish Sridhar on LinkedIn: https://www.linkedin.com/in/akrishsridhar/ KNOW Online: https://www.getknowapp.com/ KNOW on LinkedIn: https://www.linkedin.com/company/getknowapp/about/ Where to find Cali BBQ Media Visit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

    18 min

  8. Jun 4

    Bite CEO Explains the Future of Restaurant Ordering

    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. Episode Links Brandon Barton LinkedIn: https://www.linkedin.com/in/brandoncbarton/ Bite Online: https://www.getbite.com/ Bite LinkedIn: https://www.linkedin.com/company/bitekiosk/ The Simmer Podcast: https://podcasts.apple.com/us/podcast/the-simmer/id1743492523 Get More 5-Star Reviews for Your Restaurant with Ovation 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. Learn more at ovationup.com/shawn Where to find Cali BBQ Media Visit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

    33 min
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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
    Explicit
  • Copyright
    © Cali BBQ Media
  • Show Website
    Digital Hospitality

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