Digital Hospitality

Shawn P. Walchef
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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. −7 h

    Mom Approved—How Scott Conant Brought His Family Story to the Sauce Aisle

    Scott Conant talks about finding new fulfillment after four decades in the restaurant industry. The two-time James Beard Award winner and longtime “Chopped” judge explains why he expanded into consumer packaged goods with Martone Street, a tomato sauce brand inspired by his grandparents’ home in Waterbury, Connecticut. Conant shares why he spent three and a half years developing the product, made his mother the company’s “chief tasting officer” and refused to simply license his name for a jar. He also discusses surrounding himself with the right people, pursuing work that brings him joy and remaining in what he calls a “constant state of becoming.” Build on Your Own Terms – Conant did not want Martone Street to become another licensing deal with his face on the jar. He built a company that allows him to control the product, shape its story and work alongside a team committed to growing the brand.Protect the Story Behind the Product – Martone Street is named after the Waterbury, Connecticut, street where Conant’s family gathered, cooked and preserved tomatoes. Each sauce is designed to bring that same feeling of food, family and hospitality into people’s homes.Pass the Mom Test – Conant’s mother became Martone Street’s “chief tasting officer” after sampling approximately 30 sauces and rejecting nearly all of them for tasting like they came from a jar. Her approval helped confirm that the final product remained true to the family history behind the brand.Episode Links Scott Conant LinkedIn: https://www.linkedin.com/in/scottconant/Martone Street: https://martonestreet.com/Martone Street Instagram: https://www.instagram.com/martonestreet/?hl=enPeace, Love, and Pasta Cookbook: https://www.scottconant.com/booksCBS Mornings with Scott Conant: https://www.youtube.com/watch?v=FyzodqKzUxU Where to find Cali BBQ Media Visit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

  2. −1 d

    More Than a Chain—Why Franchises Are Local Businesses

    Matt Haller, president and CEO of the International Franchise Association, explains how franchising helps restaurant brands grow while creating opportunities for first-time business owners. Recorded at CREATE for Emerging Restaurants in Rancho Palos Verdes, Haller discusses the promise brands make when accepting franchise fees and royalties, why franchisors and franchisees must grow together and the rise of multi-unit, multi-brand ownership. He also shares how the IFA protects and promotes the franchise model through advocacy, education and events while challenging the misconception that franchises are not local businesses. Grow Together – Matt Haller says healthy franchising requires the brand and its franchisees to succeed together. When a franchisor accepts fees and royalties, it makes a promise to provide the support, systems and leadership owners need to grow.Treat Franchising as a Responsibility – About 65% of franchisees are first-time business owners. Haller believes brands must recognize the financial and personal commitment those owners are making when they invest in a franchise.Remember That Franchises Are Local – Franchises are sometimes viewed as faceless chains, but their locations are operated by people who live, work and give back within their communities. Through its “Franchise Means Local” initiative, the IFA is working to tell those stories.Episode Links Matthew Haller LinkedIn: https://www.linkedin.com/in/matthewhaller/International Franchise Association LinkedIn: https://www.linkedin.com/company/international-franchise-association/International Franchise Association: https://www.franchise.org/International Franchise Association YouTube: https://www.youtube.com/user/ifadcInternational Franchise Association Instagram: https://www.instagram.com/franchising411International Franchise Association Facebook: https://www.facebook.com/IFA.DC/ Where to find Cali BBQ Media Visit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

  3. −5 d

    Built For Busy—How Toast Is Building for the Modern Restaurant

    Kelly Esten, chief marketing officer at Toast, talks about building technology for the reality of running a busy restaurant. Recorded at the National Restaurant Association Show in Chicago, Esten breaks down Toast’s “Built for Busy” campaign, its evolution from point-of-sale platform to restaurant operating system and the company’s growing investment in AI. Toast IQ Grow combines software, AI and human support to help restaurants improve their marketing, with participating businesses seeing an average sales lift of 8%. Esten also covers the importance of daily financial data, more accurate forecasting and why restaurant executives need to build a visible presence online. Busy Is Part of the Business – Kelly Esten believes restaurant technology should acknowledge how difficult running a restaurant actually is. Toast’s “Built for Busy” platform focuses on helping operators handle the work, adapt when things do not go as planned, and keep moving when the restaurant gets busy.AI Should Produce Business Results – Esten says restaurant AI needs to do more than add another tool. From improving marketing campaigns to creating more accurate forecasts, Toast is building AI around outcomes that operators care about, including saving time, increasing sales and running more profitable restaurants.Executives Need to Show Up Online – Esten has seen how posting consistently on LinkedIn and Instagram creates relationships beyond likes and comments. Her content has led people to introduce themselves at industry events, strengthened Toast’s presence online and given the company a recognizable human voice.Episode Links Kelly Esten on LinkedIn: https://www.linkedin.com/in/kellysennatt/Toast on LinkedIn: https://www.linkedin.com/company/toast-inc/posts/?feedView=allToast: https://pos.toasttab.com/Toast Time Square: https://youtu.be/KR8QzLrtw2g Where to find Cali BBQ Media Visit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

  4. −6 d

    The Sound of Hospitality — How Ole & Steen Creates the Right Atmosphere

    Josh Pickens, president of Ole & Steen US, joins Shawn Walchef to share how the Danish bakery is building its business and hospitality experience in New York City. From first discovering Ole & Steen as a customer to rebuilding the culture inside its production facility, Pickens explains why trust, ownership, and product quality remain central to the brand’s growth. He shares how Ole & Steen uses Soundtrack to manage music across its five New York locations, create a consistent atmosphere, and prevent individual playlists from changing the guest experience. Music Is Part of the Hospitality Experience – Josh Pickens believes what guests hear can be just as important as what they see, smell, and taste. Ole & Steen uses Soundtrack to create a calm, welcoming atmosphere where customers can meet, work, or spend time with family.Consistency Protects the Brand – Giving employees complete control over the music can create a different experience at every location. Soundtrack allows Ole & Steen to manage its playlists and volume remotely, helping all five New York City bakeries maintain a consistent environment.Strong Cultures Begin With Trust and Ownership – When Josh Pickens joined Ole & Steen, he worked alongside employees to understand their responsibilities and challenges. By encouraging teams to take ownership, communicate, and stop pointing fingers, he helped reduce turnover and rebuild the culture inside the production facility.Episode Links Josh Pickens LinkedIn: https://www.linkedin.com/in/joshua-pickens/Ole & Steen LinkedIn: https://www.linkedin.com/company/ole-steen-us/Ole & Steen: https://oleandsteen.us/Ole & Steen Instagram: https://www.instagram.com/oleandsteenus/?hl=enOle & Steen TikTok: https://www.tiktok.com/@oleandsteen.us  Where to find Cali BBQ Media Visit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

  5. 8 sep.

    Doubling Down at 48—How Scott Kleckner Built a Growing Catering Business

    Scott Kleckner of Olive Wood Pizza talks about leaving the corporate restaurant world at 48 to bet on himself. Recorded at CREATE for Emerging Restaurants in Rancho Palos Verdes, Kleckner traces his path from renovating iconic venues such as Lambeau Field and Citi Field to acquiring a mobile wood-fired pizza catering company. After more than doubling the business in 20 months, he is building a 5,500-square-foot commissary to increase capacity, introduce new catering options and support future acquisitions. Kleckner also discusses building in public, sharing the difficult parts of entrepreneurship and helping other hospitality leaders succeed. Bet on Yourself at Any Age – Scott Kleckner spent years leading restaurant turnarounds before acquiring Olive Wood Pizza at 48. Rather than uproot his family for another executive role, he used his industry experience to build a business of his own.Stop Doubting the Plan – Kleckner approached entrepreneurship with the same caution he used when managing other people’s money. After more than doubling the company in 20 months, he learned to trust its momentum and think beyond his original growth plan.Build in Public – Kleckner openly shares the real numbers, challenges, and lessons behind growing Olive Wood Pizza. By documenting more than the polished moments, he can help other hospitality leaders while building stronger relationships within the industry.Episode Links Scott Kleckner LinkedIn: https://www.linkedin.com/in/scottkleckner/Olive Wood Pizza LinkedIn: https://www.linkedin.com/company/olive-wood-pizza/Olive Wood Pizza: https://www.olivewoodpizza.com/  Where to find Cali BBQ Media Visit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

  6. 3 sep.

    Turning Goals Into Rewards—How Pryze Helps Restaurants Improve Employee Performance

    Tim Hylton of Pryze explains how gamification helps restaurants improve employee performance by turning business goals into achievable tasks and rewards. Recorded at the National Restaurant Association Show in Chicago, Hylton outlines how points, recognition, and incentives such as paid days off can motivate employees to reach those goals. He highlights the value of partnerships and a community of restaurant technology founders willing to share challenges and offer advice. From rewarding employee progress to learning from other entrepreneurs, Hylton shows how clear goals, meaningful incentives, and stronger relationships can help restaurant teams and the companies serving them grow. Turn Business Goals Into Achievable Rewards – Tim Hylton explains how Pryze breaks restaurant business goals into smaller, measurable targets for employees. By connecting those targets to points and rewards, operators give their teams clear goals and additional motivation to reach them.Recognize Employees Beyond Their Paycheck – Employee motivation doesn’t always require a financial bonus. Recognition, appreciation, and incentives such as paid days off can help operators acknowledge progress and reward the behaviors they want to encourage.Learn From Other Founders – Hylton credits his relationships with restaurant technology founders for helping him approach challenges in new ways. Sharing experiences with peers provides perspective on restaurant needs, investor conversations, and decisions that shape company growth.Episode Links Pryze: https://www.linkedin.com/company/pryzeapp/Tim Hylton LinkedIn: https://www.linkedin.com/in/tim-hylton/ Where to find Cali BBQ Media Visit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

  7. 2 sep.

    Turning Signals Into Sales—How Signal to Sale Helps Restaurants Find Catering Opportunities

    Sylvester Raymond, creator of Signal to Sale, explains how his AI engine helps restaurants find catering opportunities and approach potential customers at the right time. Recorded at the National Restaurant Association Show in Chicago, Raymond outlines how the tool identifies decision-makers, tracks buying signals, and gives sales teams context before they reach out. His approach combines AI research with human involvement to make outreach more relevant to each business. From monitoring future prospects to finding potential franchisees, Raymond shows how better information can help operators spend less time searching for leads and more time building relationships that grow their business. Find Opportunities Beyond a Lead List – Sylvester Raymond built Signal to Sale to help restaurants identify potential catering customers and understand when to approach them. The AI engine combines buying signals with details about decision-makers, existing providers, and outreach timing to give operators a clearer starting point for sales. Make Outreach Relevant to the Buyer – Raymond’s approach starts with understanding what a business needs and when it may be ready to buy. By researching prospects and matching opportunities to specific services, Signal to Sale helps salespeople ask better questions and make their outreach more useful. Use AI Alongside Your Team – Signal to Sale pairs ongoing AI monitoring with human involvement. The engine tracks potential customers as their needs change and flags opportunities that meet a business’s criteria, giving people more context to build relationships and pursue sales. Episode Links Sylvester Raymond LinkedIn: https://www.linkedin.com/in/sylvester-raymond-39425915b/ Piñata Digital Marketing™ LinkedIn: https://www.linkedin.com/company/pinata-digital -marketing-inc/ Piñata Digital Marketing™: https://www.pinatamarketing.net/ Piñata Digital Marketing™ Instagram: https://www.instagram.com/pinatadigitalmarketing/ Piñata Digital Marketing™ Facebook: https://www.facebook.com/people/Pi%C3%B1ata/100068780214192/ Where to find Cali BBQ Media Visit our WebsiteFollow Restaurant Technology SubstackFollow us on InstagramFollow us on LinkedInLearn About our Media Services

  8. 1 sep.

    How Bushfire Kitchen Grew To 11 Locations | Chat w/ Oliver Barwin

    Oliver Barwin, CEO of Bushfire Kitchen, shares how he left Wall Street to lead his family’s restaurant business and grow it to 11 Southern California locations. From choosing a strategic capital partner to building the systems and team needed for expansion, he explains why a strong foundation comes before growth. With roughly half of sales coming from off-premise orders, Barwin details how kitchen design, thoughtful packaging, and connected technology support the guest experience. He explains why local influencers drive results and how reducing administrative work gives restaurant teams more time to focus on great food and hospitality. Build the Foundation Before You Grow – Oliver Barwin credits Bushfire Kitchen’s expansion to investing in people, systems, and training before adding locations. A strong foundation keeps growth manageable, while technology and head office support reduce administrative work so restaurant teams can focus on food and hospitality. Design for the Off-Premise Experience – With roughly half of Bushfire’s business coming from off-premise orders, delivery influences everything from kitchen layouts to menu development. The team considers how every new dish travels and chooses packaging that protects the experience beyond the restaurant. Local Voices Build Community Trust – Bushfire Kitchen works with local micro-influencers who reach people in the neighborhoods its restaurants serve. Barwin has found authentic content and personal recommendations more effective than highly produced ads, with a more compelling return on investment. Episode Links Oliver Barwin LinkedIn: https://www.linkedin.com/in/oliverbarwin/ Bushfire Kitchen LinkedIn: https://www.linkedin.com/company/bushfire-kitchen/ Bushfire Kitchen: https://www.bushfirekitchen.com/ Bushfire Kitchen Instagram: https://www.instagram.com/Bushfirekitchen Bushfire Kitchen Tik Tok: https://www.tiktok.com/@bushfirekitchen Bushfire Kitchen Facebook: https://www.facebook.com/BushfireKitchen/ 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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Om

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

  • Skapad av
    Shawn P. Walchef
  • Aktiva år
    2017 - 2026
  • Avsnitt
    600
  • Åldersgräns
    Vuxet innehåll
  • Copyright
    © Cali BBQ Media
  • Programmets webbplats
    Digital Hospitality