ChatGTM

Michael Beck

0.0 (0)
Business

The ChatGTM Podcast by Inc Tank GTM

23h ago

Andrew Davis | Why Thinking Outside the Box Is Killing Creativity | ChatGTM S2 E49

We've all been told to think outside the box. What if that's exactly what's holding our creativity back? Andrew Davis, bestselling author, former NBC producer, Muppets alumnus, and one of the most entertaining keynote speakers we've encountered, joins Beck and Chad on the ChatGTM Podcast to challenge everything we think we know about creativity. Fresh from his appearance at Prosper Forum, Andrew breaks down his Cube of Creativity, a practical framework for turning limitations into better ideas, sharper execution, and meaningful business results. We explore why successful companies can become less creative as resources grow, why killing two projects might be the smartest way to start one, and whether AI is helping us think better or simply produce more stuff. Then we get into the attention economy. Andrew explains why curiosity creates tension, why the payoff matters more than the click, and the two questions every content creator should ask before hitting publish. Along the way, there are Muppets, MacGyver, childhood puppet theaters, a spy novel in progress, and one marketing word Andrew would happily banish forever. Meet Andrew Davis LinkedIn: https://www.linkedin.com/in/drewdavishere Website and speaking events: https://www.akadrewdavis.com Books: https://www.akadrewdavis.com/books Chapters 00:00 Meet Andrew Davis: Creativity, Keynotes and the Muppets 04:44 How Andrew Accidentally Started Speaking 07:47 Authenticity and Finding Your Stage Presence 10:07 Why Thinking Outside the Box Gets It Wrong 12:53 The Four Constraints of the Cube of Creativity 15:22 Why You Must Eliminate the Unnecessary 17:14 Constraints vs. Excuses 21:15 Does AI Make Us Less Creative? 23:30 Why Successful Companies Lose Creativity 26:16 Boredom, Childhood and Imagination 30:20 How Committees Kill Creative Ideas 32:35 Applying Constraints to Restaurants 35:08 What Actually Earns Attention? 37:50 Will Human Experiences Become More Valuable? 40:31 Curiosity Gaps, Tension and the Payoff 43:02 When Clickbait Damages Trust 45:17 How a Keynote Evolves After 100 Performances 46:57 Rapid Fire with Andrew Davis 49:21 Where to Find Andrew and Final Thoughts Your turn: What's one thing you could eliminate today that would make room for something remarkable? Subscribe to ChatGTM for conversations with the people challenging conventional thinking across business, hospitality, technology, and leadership. https://chatgtmpodcast.com The Industry, Unscripted. #AndrewDavis #CubeOfCreativity #CreativeConstraints #CreativeThinking #ContentMarketing #AICreativity #ChatGTM
3d ago

Hans Schatz | Relationships First, Business Second: The Cut+Dry Story | ChatGTM S2 E48

Relationships first. Business second. What if the biggest competitive advantage in foodservice distribution isn't technology, but the relationships behind it? Hans Schatz, Executive Vice President of Cut+Dry, joins Michael Beck and Chad Horn on The ChatGTM Podcast to explore how one company is transforming foodservice distribution while investing in the people who make the industry work. From unified digital commerce and Yes Chef AI to helping independent distributors compete, Hans explains how Cut+Dry is reducing friction, improving operations, and connecting manufacturers, distributors, and restaurant operators. We also explore RESERVE, Cut+Dry's gathering in Napa Valley, and why building a meaningful community is every bit as important as building great technology. Because the future of foodservice isn't just about better software. It's about what we can accomplish together. IN THIS EPISODE • Why relationships come before business • Helping independent distributors compete • Yes Chef AI and distributor intelligence • Simplifying manufacturer programs and billbacks • Reducing friction across foodservice distribution • The vision behind RESERVE Napa • Why showing up matters MEET OUR GUEST Hans Schatz | Executive Vice President, Cut+Dry LinkedIn: https://www.linkedin.com/in/hans-schatz/ Cut+Dry: https://cutanddry.com/ CHAPTERS 00:00 Opening banter and introduction 01:45 Why relationships still drive foodservice 04:01 Introducing Cut+Dry 04:35 What Cut+Dry does and the problem it solves 11:52 Helping independent distributors compete 12:59 Yes Chef AI and distributor intelligence 19:27 Simplifying manufacturer programs and billbacks 20:23 AI, automation, and operational efficiency 27:54 Building technology with distributor partners 28:17 Going beyond software to support the community 29:10 Why Cut+Dry invests in relationships 30:18 Relationships first, business second 32:10 Why showing up matters 39:16 Creating meaningful community experiences 40:15 The ChatGTM Rapid Fire 42:07 Final thoughts and closing WATCH. LISTEN. FOLLOW. ChatGTM Podcast: https://chatgtmpodcast.com Subscribe to Substack: https://inckey.substack.com LinkedIn: https://www.linkedin.com/showcase/chatgtm-podcast/ ABOUT CHATGTM Hosted by Michael Beck and Chad Horn, The ChatGTM Podcast brings candid conversations with the leaders shaping restaurants, hospitality, technology, and business. Produced by Inc Tank GTM: https://inctankgtm.com JOIN THE CONVERSATION What matters more when choosing a technology partner: the capabilities of the platform or the relationships behind it? Tell us in the comments, subscribe, and share this episode. The ChatGTM Podcast | The Industry, Unscripted. Know What's Next. #CutAndDry #HansSchatz #FoodserviceDistribution #RestaurantTechnology #ChatGTM
Oct 5

Peter Riggs | What If Restaurant Employees Were Paid to Think Like Owners? | ChatGTM S2 E47

What if the key to better restaurant performance isn’t asking hourly employees to “think like owners,” but actually paying them like owners? In this episode of the ChatGTM Podcast, Michael Beck and Chad Horn sit down with Peter Riggs, Founder of WaveWage, to explore what happens when frontline restaurant employees share in the upside they help create. Peter’s idea started with a moment almost every operator will recognize. About 30 minutes before closing, he watched a restaurant employee turn away customers who were ready to spend money. For the employee, another table meant more work. For the operator, it meant lost revenue and potentially a lost customer. Peter’s question was simple: What if the employee actually benefited from that sale? That became the foundation for WaveWage, a performance-pay platform designed to connect hourly employees with measurable sales performance. Peter shares how incentives can change frontline behavior, how restaurants can reward incremental revenue without destroying margins, and why the last hour of business could potentially become one of the most profitable hours of the day. We also get into restaurant technology itself, including why great software still fails inside restaurants, how WaveWage approaches integrations and gamification, and what technology founders consistently misunderstand about operators. One of Peter’s best observations: “Just because your tech works doesn’t mean we can put it to work.” CHAPTERS 00:00 Welcome to ChatGTM 03:09 Meet Peter Riggs 04:28 From restaurant operator to technology founder 07:42 The truth about restaurant employee engagement 10:16 What is WaveWage? 11:01 The restaurant moment that sparked the idea 14:34 The dreaded last-minute customer 15:11 Incentivizing the entire restaurant team 17:03 Finding hidden performance gaps 19:07 Why nobody built WaveWage before 21:10 Making incentives visible and engaging 22:45 Employee badges, recognition and portable reputation 25:11 Avoiding unintended consequences 25:44 AI-generated incentive rules and confidence scores 28:36 Can employees change restaurant operating hours? 29:27 How do you prove an incentive actually works? 32:01 Can employees make more while restaurants make more? 35:13 POS, payroll and restaurant-tech integrations 36:58 What restaurant-tech companies misunderstand 40:06 What Peter now understands about tech founders 41:29 Selling WaveWage to his toughest critic: himself 42:27 Rapid Fire 43:20 Customers walking in two minutes before closing 44:08 The restaurant metric operators aren't measuring 44:33 What restaurant work needs to fix 45:31 Closing thoughts and what comes next Learn more about WaveWage: https://wavewage.com Peter Riggs on LinkedIn: https://www.linkedin.com/in/peter-riggs-495b274/ If conversations like this get your gears turning, subscribe to the ChatGTM Podcast on YouTube and follow us wherever you get your podcasts. What do you think: Should hourly restaurant employees share directly in the upside when they help generate incremental revenue? #PayThemLikeOwners #PeterRiggs #WaveWage #RestaurantEmployees #RestaurantPerformance #RestaurantTechnology #ChatGTM
Sep 29

Ty Bennett | Why Working Harder Won’t Make You a High Performer | ChatGTM S2 E46

What if high performance isn’t about working harder, but learning to work deeper? Bestselling author, entrepreneur and leadership speaker Ty Bennett joins Michael Beck and Chad Horn on ChatGTM S2 E46 to unpack what actually drives sustainable high performance. We first met Ty at Prosper Accelerate, where he turned his keynote into an experience by bringing his sons on stage to tackle a Ninja Warrior obstacle course. It became a live lesson in preparation, resilience, adaptability, trust and helping people accomplish things they didn’t think were possible. chad-ty-beck Now Ty takes us inside the research behind his new book, Redefining High Performance. His research identified five key drivers: preparation, consistency, adaptability, motivation and connection. One of the biggest takeaways challenges hustle culture: sustainable high performance has more to do with working deeper than simply working harder. chad-ty-beck We also get into fear of failure, comparison, feedback, burnout, trust, parenting, hospitality leadership and why consistency beats occasional intensity. Then we turn to AI. Ty believes that as AI makes information and good copy easier to create, human story, empathy and genuine connection become even more valuable. chad-ty-beck And if you’re heading to Prosper Accelerate, this conversation gives you a taste of the energy and thinking Ty brings to the stage. CONNECT WITH TY LinkedIn: https://www.linkedin.com/in/tybennett Redefining High Performance: https://tybennett.com/product/redefining-high-performance/ Website: https://tybennett.com/ CHAPTERS 00:00 Welcome to ChatGTM 00:38 Meeting Ty at Prosper Accelerate 01:13 The Ninja Warrior Keynote 02:34 Welcome Ty Bennett 03:42 How Ninja Warrior Took Over the Bennett Family 05:05 Turning a Speech Into an Experience 05:49 Performing Under Pressure 06:25 Relaxed Intensity 07:44 Competing Without Comparison 08:25 When One Brother Gets the Opportunity 10:23 Leadership Lessons From Family 11:33 Redefining High Performance 15:38 What Creates a High Performer? 16:12 The Research Behind High Performance 17:00 The 5 Drivers of High Performance 18:44 Preparation Changes Everything 20:23 Where Real Confidence Comes From 20:48 High Performance Without Burnout 21:32 Work Deeper, Not Harder 22:42 Health, Recovery & Performance 24:48 Why Hospitality Produces Great Leaders 25:16 We’re All in the People Business 26:30 Empathic Drive 27:37 Why High Performers Plateau 28:16 The 3 Barriers to High Performance 29:42 How We Get in Our Own Way 30:17 Trust Is the Currency of Leadership 31:19 How Leaders Earn Trust 32:10 Leadership Through Example 33:35 Rebuilding Lost Trust 34:34 Escaping the Failure Factory 34:55 Failure Is Part of Your Best Work 35:51 Consistency Beats Intensity 37:43 Success Begets Success 38:16 Does Work-Life Balance Exist? 41:21 AI & High Performance 41:33 Why AI Makes Human Stories More Valuable 43:20 Empathy in an AI-Driven World 43:43 Confident Curiosity 44:42 Rapid Fire 46:18 One Word for Great Leadership 46:26 Great Leaders Make People Feel Important 46:34 The Best Stories Begin With Connection 46:36 Closing Thoughts & Prosper Accelerate 48:19 Wrap Are you working harder, or have you learned how to work deeper? ▶️ Subscribe to ChatGTM for conversations with the people building what’s next in leadership, hospitality, technology, AI and GTM. #ChatGTM #TyBennett #ProsperAccelerate #HighPerformance #Leadership #AI
Sep 21

Toby Malbec | Why Restaurant Tech Vendors Need to Stop Working Alone | ChatGTM S2 E45

Restaurant technology doesn't fail in isolation. When one part of the ecosystem breaks, the operator feels all of it. Toby Malbec, one of the restaurant industry's most respected technology leaders, joins Michael Beck and Chad Horn on the ChatGTM Podcast to talk about partnerships, trust, restaurant technology ecosystems and why vendors need to stop making operators referee their problems. After decades advising and leading technology strategy for brands including Subway and Church's Texas Chicken, Toby now serves as VP of Partnerships at Qu, where he's bringing an operator-first perspective to the vendor side of the table. His philosophy is simple: restaurant managers aren't IT integrators. When POS, payments, loyalty, inventory, digital ordering or another system fails, operators shouldn't have to figure out whose fault it is. The partners should. Toby calls it removing the F-word: friction. The conversation explores what separates an integration from a true partnership, why relationships still matter in technology buying, what startups get wrong when approaching enterprise partners, and why best-of-breed technology only works when vendors take shared responsibility for the operator experience. And when asked who wins the future of restaurant technology, Toby's answer cuts through the AI noise: “Embrace humanity and leverage AI where applicable.” CHAPTERS 00:00 Welcome to ChatGTM 01:24 Meet Toby Malbec 02:45 Toby's Move From Church's to Qu 04:49 Seeing Restaurant Tech From Both Sides 06:44 Who Owns the Problem When Tech Breaks? 07:07 Stop Making Operators Referee Vendors 08:12 Removing the F-Word: Friction 08:55 Why Qu Invested in Partnerships 11:29 Partnerships Are Built Between People 14:40 Getting Vendors to Play Together 17:12 When the Operator Pays for Bad Partnerships 18:39 Prioritizing the Restaurant Tech Ecosystem 20:11 Consulting Without Having a Dog in the Hunt 20:57 What Startups Get Wrong Approaching Qu 21:56 Finding the Right Integration Partners 22:26 Could Qu Become a Restaurant Tech Incubator? 23:43 Building a Partnership Mindset Across Qu 24:06 Balancing Profit With the Long Game 26:05 Best-of-Breed Without the Headaches 26:19 Are RFPs Still Working? 27:00 Capabilities Get You In. Relationships Matter. 27:58 Why Buying Restaurant Tech Isn't Just About Price 29:28 How Do You Measure Partnership Success? 31:00 When the Market Says a Partnership Isn't Working 31:12 Bringing Consulting Into Partnerships 32:19 Why Toby Chose Qu 32:45 Why Qu Is at an Inflection Point 34:22 A-Players Still Have to Fit Together 34:39 Rapid Fire With Toby 34:53 One Quality Every Great Partner Needs 34:54 Handshake or Contract? 34:59 What Instantly Earns or Loses Trust? 35:15 A Restaurant Brand Toby Admires 35:29 Why Toby Has a “Crush” on P. Terry's 36:11 The Future of Restaurant Technology 36:32 Why ChatGTM Wanted This Conversation 37:02 Giving Back to the Restaurant Industry 37:29 Closing Thoughts 38:49 Operators Rule Where should responsibility fall when multiple technology vendors are involved and something breaks? Tell us in the comments. ▶️ Subscribe to ChatGTM for conversations with the operators, founders and technologists building what's next in restaurants, hospitality, technology, AI and GTM. Know What's Next. #ChatGTM #RestaurantTechnology #RestaurantTech #HospitalityTechnology #RestaurantIndustry #StrategicPartnerships #RestaurantOperations #AI #IncTankGTM
Sep 18

David Cantu | Restaurant Back Office Should Be a GPS, Not a Rearview Mirror | ChatGTM S2 E44

Restaurant back-office technology has spent decades telling operators what already happened. David Cantu believes it should tell them what to do next. David, CEO of Craftable and co-founder of HotSchedules, returns to ChatGTM with Michael Beck and Chad Horn to talk about rebuilding restaurant back office around the people actually running restaurants. His analogy nails the shift: the old back office is a rearview mirror. The new back office should be a GPS. That means forecasting sales, determining what to order and prep, planning staffing, identifying leakage and surfacing the few actions a manager can take before the opportunity is gone. The conversation goes deep into restaurant profitability, technology adoption, inventory, waste, forecasting, AI and David's belief that we need to connect managers emotionally to margins. And despite building heavily with AI, when asked what's currently overhyped in restaurant technology, David's answer is simple: AI. CHAPTERS 00:00 Welcome to ChatGTM 01:53 David Cantu Returns 04:13 What Followed David Home From Prosper? 05:34 Why Great Leaders Never Stop Learning 06:00 Removing Friction From a Manager's Day 08:09 The Power of Connection 10:47 Developing the Next Generation of Leaders 12:00 Removing Back-Office Friction 12:49 Why Back-Office Implementations Fail 14:17 Connecting Managers Emotionally to Margins 15:10 Are Your Highest-Sales Stores Really Your Best? 16:14 The Fear of Another Tech Implementation 17:13 Making Restaurant Tech Implementation Work 18:26 The Items Driving Restaurant Profitability 19:57 What's Changed in Restaurant Technology? 21:26 Restaurants Are Still Using Fax Machines?! 22:21 Modernizing Restaurant Workflows 23:21 The Restaurant Ordering Problem 24:15 What David Learned Checking Deliveries 25:09 How Much Purchased Food Never Reaches the Plate? 25:37 Why Restaurant PARs Are Outdated 27:02 From 60K to Nearly 1M Lines of Code 28:15 Finding Money in Any Economy 29:00 Adoption, Adoption, Adoption 30:34 Stop Burying Managers in Dashboards 32:11 From Rearview Mirror to Restaurant GPS 32:49 What Prescriptive Restaurant Tech Looks Like 34:00 Forecasting Sales, Orders, Prep & Staffing 35:34 Building Forecasts Operators Trust 36:32 How Accurate Can Forecasting Become? 38:55 When Is It Time to Leave Legacy Tech? 39:29 Why Generic AI Isn't Enough 41:28 Turning Restaurant Data Into Action 42:46 Finding Voids, Comps & Hidden Problems 43:40 Building Technology for the Front Line 44:06 Are Managers Getting Their Share? 44:58 A Million Ways Restaurants Lose Margin 46:45 Why David Is Going to FSTEC 48:56 Why David Doesn't Obsess Over Competitors 49:42 Rapid Fire 50:02 AI Assistant or AI Agent? 50:14 The Metric Operators Don't Understand 51:07 The Most Overhyped Restaurant Tech: AI 51:18 David's Leadership Advice 52:54 The Future of Restaurant Operations 53:20 Stop Selling AI. Tell Operators What It Does. 55:01 Where to Find David & Craftable 56:00 Why ChatGTM Has These Conversations 56:56 Closing Is your restaurant technology telling you what happened, or helping you decide what to do next? Tell us below. ▶️ Subscribe to ChatGTM for conversations with the people building what's next in restaurants, hospitality, technology, AI and GTM. Know What's Next. #ChatGTM #Craftable #RestaurantTechnology #RestaurantOperations #RestaurantAI #HospitalityTechnology #IncTankGTM
Sep 18

Hugh Guill & Stephen Klein | Your Next Restaurant Employee Might Be AI | ChatGTM S2 E43

Restaurant operators don't need another piece of technology. They need technology that makes them money, saves them money, or gives them time back. Hugh Guill and Stephen Klein, co-founders of Saivory, join Michael Beck and Chad Horn on the ChatGTM Podcast to talk about what happens when AI moves beyond answering questions and actually starts doing the work. Hugh brings an important perspective: he's not a technologist searching for a restaurant problem. He's an operator and partner in Fajita Pete's, where the realities of catering, third-party delivery, customer acquisition and restaurant margins helped inspire what became Saivory. The conversation gets into Agentic AI, restaurant marketing, first-party data, AI ordering, digital hospitality and why restaurants need to regain control of the customer relationship. Hugh explains how Fajita Pete's flipped its order mix from roughly 40% online to 63% online, why growing a CRM means nothing unless brands actually use it, and why there is no AI "silver bullet" for restaurant growth. They also explore a much bigger shift: AI agents that continuously analyze marketing performance, identify opportunities, recommend actions and execute approved changes instead of waiting for someone to dig through dashboards. Hugh's prediction for the AI era? Restaurants will win when they fully adopt AI agents as part of their employee base and team capacity. IN THIS EPISODE • Agentic AI and autonomous restaurant marketing • First-party vs. third-party ordering • AI-powered catering and conversational ordering • Turning customer data into profitable sales • Why restaurant websites still matter • AI agents as digital employees • Reducing dependence on third-party platforms • Why there is no AI silver bullet • What restaurant operators should actually be doing with AI CHAPTERS 00:00 Welcome to ChatGTM 01:21 Meet Saivory 03:48 Meet Hugh Guill 06:44 From Restaurant Operator to AI Founder 07:02 The Problem That Started Saivory 09:14 How AI Simplifies Restaurant Ordering 11:10 Why Operator Experience Matters 12:30 Building Technology That Helps Restaurants Win 17:11 The Truth About AI Silver Bullets 18:55 How Fajita Pete's Flipped to 63% Online Orders 23:35 What Restaurants Give Away to Third Parties 27:15 When Your Own Website Works Against You 29:54 Where Restaurants Have an AI Advantage 32:41 The Rise of Agentic Restaurant Marketing 34:32 "I Don't Need Another Damn Piece of Technology" 36:38 AI Agents as Digital Employees 39:01 Why Great Restaurant Tech Companies Still Fail 44:04 The Saivory Opportunity 45:54 Building an Army of AI Agents 48:06 Why Restaurant Partnerships Still Matter 50:17 What Operators Will Be Asking About AI at FSTEC 52:07 Rapid Fire with Hugh Guill 55:39 How Restaurants Win the AI Era Would you trust an AI agent as a member of your marketing team? Tell us in the comments. ▶️ Subscribe to the ChatGTM Podcast on YouTube for candid conversations with the operators, founders and technologists building what's next in restaurants, hospitality, AI and technology. 🟢 Follow the ChatGTM Podcast on LinkedIn: https://www.linkedin.com/showcase/chatgtm-podcast/ Real people. Real conversations. Real insight. #ChatGTM #RestaurantTechnology #RestaurantMarketing #AgenticAI #RestaurantAI #ArtificialIntelligence #HospitalityTechnology #FirstPartyData #RestaurantIndustry #IncTankGTM
Sep 14

Michel Falcon | Why Your Employees Should Come Before Your Customers | ChatGTM S2 E42

Should employees come before customers? Michel Falcon believes they should, challenging one of hospitality's oldest rules. In ChatGTM S2 E42, Michael Beck and Chad Horn sit down with Michel Falcon, entrepreneur, restaurateur, bestselling author of People First Culture, keynote speaker, and founder of Brasa Peruvian Kitchen, for a candid conversation about company culture, restaurant leadership, hiring, employee retention and customer experience. Michel describes Brasa's culture as “friendly, high performance.” Kindness matters. Performance matters. Accountability matters. Putting people first doesn't mean lowering the bar. 🔥 WHY RESTAURANT HIRING MAY BE BROKEN Michel believes restaurants often create their own turnover problems by hiring too quickly. Brasa intentionally makes candidates work for the opportunity. Michel says the company pays approximately 21% above industry peers for comparable roles and experienced only 9% employee turnover last year. One application question says a lot about what Brasa looks for: “Have you ever been called kind before?” But kindness doesn't replace accountability. Michel explains how leaders can invest deeply in employees while maintaining exceptionally high performance standards. 🤯 SHOULD CUSTOMERS COME SECOND? Michel openly challenges “the customer always comes first.” His argument isn't anti-customer. If extraordinary customer experiences are created by employees, leaders need to create an environment where employees actually want to deliver them. The conversation explores people-first leadership, restaurant hiring, employee retention, hospitality, customer experience, company culture, customer lifetime value and creating what Michel calls an “unfair” customer experience. 🍽️ BUILDING BRASA Michel is putting these ideas into practice at Brasa Peruvian Kitchen, his healthy Peruvian fast-casual concept. Brasa began as a small ghost kitchen and expanded into Toronto and New York. ⏱️ CHAPTERS 00:00 Welcome to ChatGTM 02:36 Meet Michel Falcon 04:50 Origin of People-First Culture 08:35 Human Relationships at Work 11:06 Employees Before Customers? 12:04 Minimum Pay, Minimum Effort 14:42 Defining Your Company Culture 16:15 Friendly + High Performance 17:40 Solving Restaurant Turnover 20:29 Why Restaurant Hiring Is Broken 21:06 Michel's Hiring Test 24:03 The Biggest Culture Mistake 26:18 Watching His Father Lose a Restaurant 29:26 Michel's Brilliant Interview Question 31:22 Kindness + Accountability 32:36 The “Unfair” Customer Experience 33:31 Stop Nickel-and-Diming Customers 35:01 Building Brasa Peruvian Kitchen 37:36 Peruvian Superfoods 41:08 Designing Great Hospitality 43:58 Rapid Fire 45:32 People-First Isn't Fluffy 46:37 Final Thoughts 👇 YOUR TURN Who should come first in hospitality: the employee or the customer? Tell us why in the comments. 🔔 Subscribe to ChatGTM on YouTube for conversations with the leaders shaping restaurants, hospitality, technology and GTM. 🟢 Follow ChatGTM on LinkedIn: https://www.linkedin.com/showcase/chatgtm-podcast/ Real people. Real conversations. Real insight. #ChatGTM #MichelFalcon #PeopleFirstCulture #RestaurantLeadership #CompanyCulture #HospitalityLeadership #EmployeeExperience #CustomerExperience #RestaurantHiring #RestaurantIndustry #Hospitality #IncTankGTM

The ChatGTM Podcast by Inc Tank GTM

Creator

Michael Beck
Years Active

2025 - 2026
Episodes

51
Rating

Clean
Copyright

© 2026 Michael Beck