Behind the Tab

GoTab.com
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"Behind the Tab" is a GoTab-produced podcast that dives into the evolving world of hospitality through the lens of technology, creativity, and community. Each episode spotlights the game-changing innovations, real-world operator stories, and GoTab’s own team members who are redefining what it means to serve—and scale—in modern food & beverage. With deep access to operators, integrators, and internal experts, the show will be equal parts education, inspiration, and storytelling. We’ll explore how restaurants, breweries, entertainment venues, and hotels are solving big problems using GoTab’s too

  1. 5D AGO

    Rethinking the First 30 Days of a Guest Relationship with Joe Pino (Clutch)

    What actually happens in the first 30 days after a guest visits your restaurant? In this episode of Behind the Tab, we sit down with Joe Pino from Clutch to unpack one of the most overlooked—and most valuable—windows in hospitality: the period right after a guest’s first visit. Joe shares how leading operators are rethinking guest engagement beyond the transaction, using data and timing to turn first-time visitors into repeat regulars. From real-world insights with groups like Fifty/50, to the common mistakes operators make when it comes to retention, this conversation is all about what happens after the check is closed. We cover: Why the first 30 days matter more than the first visit How top operators are using guest data to drive repeat traffic Where most loyalty strategies fall short A practical 30-day challenge operators can implement right away If you’re focused on growing revenue without relying on new traffic, this episode is a must-listen.

    37 min

  2. APR 9

    Ryan Gromfin - The Restaurant Boss - on Scaling Restaurants Without Losing Hospitality

    In this episode of Behind the Tab, Patricia sits down with Ryan Gromfin, founder of The Restaurant Boss, to talk about the systems, leadership habits, and operational discipline that help independent restaurant operators grow without creating more chaos. Ryan shares why labor is still one of the biggest blind spots in hospitality, how operators unintentionally create friction in the guest experience, and why the best brands don’t just chase profit — they build the repeatable systems that produce it. He also breaks down the difference between managing systems and developing people, and explains why that shift matters for anyone trying to scale a hospitality business. Whether you run one location or several, this episode is packed with practical insights on hospitality, leadership, guest experience, and growth. In this episode: Why labor is still a major challenge in 2026How operational friction hurts guest experienceWhat great operators do differentlyWhy systems and processes matter more than intentionsRyan’s perspective on leadership, coaching, and scaling hospitality teams

    29 min

  3. MAR 26

    From Taproom Chaos to Automated Menus: How Live Tap List Helps Operators Sell More

    In this episode of Behind the Tab, Patricia Mejia sits down with Grant Pierce, founder of Live Tap List, to explore how a simple problem inside a small-town brewery turned into a powerful tool for operators everywhere. What started as a way to help his brother manage constantly changing menus at a brewery quickly evolved into a platform designed to eliminate one of hospitality’s most frustrating operational headaches: keeping menus accurate, consistent, and up to date across multiple channels. Together, Patricia and Grant dig into: Why menus are one of the most overlooked revenue drivers in hospitalityThe operational chaos of managing print, TV, and web menus—and how to fix itThe role of automation and AI in simplifying day-to-day operationsHow integrating with GoTab creates a true “single source of truth” for menu dataReal-world examples of breweries using digital menu boards to increase sales and drive repeat visitsA practical 30-day challenge operators can implement immediately to boost high-margin item salesGrant also shares his perspective on where hospitality tech is headed, why automation only works when processes are clearly defined, and how operators can use their in-venue screens as powerful marketing tools—not just static displays. If you’re running a brewery, taproom, or any high-volume venue with changing menus, this episode is packed with actionable insights on how to streamline operations and turn your menu into a revenue engine. 🎧 Tune in to learn how small operational improvements can drive big business results.

    23 min

  4. MAR 19

    Behind the Tab with Cristine Vickery of DAVO by Avalara

    Sales tax isn’t the most exciting part of running a hospitality business—but it might be one of the riskiest. In this episode of Behind the Tab, we sit down with Cristine Vickery from DAVO by Avalara to unpack why sales tax compliance continues to trip up even the most experienced operators. From cash flow surprises to audit exposure, Cristine shares what’s really happening behind the scenes—and why so many businesses don’t realize there’s a problem until it’s too late. We also explore how automation is changing the game, helping operators set aside, file, and pay sales tax without the stress, spreadsheets, or last-minute scrambling. If you’ve ever felt unsure about whether your sales tax is truly handled, this episode is for you.

    27 min

  5. MAR 17

    Behind the Tab Future of Food Halls Edition - Andrew Colicchio and the Power of Dwell Time in Food Halls

    Food halls are evolving from quick dining stops into full-scale cultural destinations. In this episode of Behind the Tab, GoTab’s Adam Howe sits down with Andrew Colicchio of Colicchio Consulting to discuss how intentional design and programming can dramatically increase dwell time, guest engagement, and food hall profitability. Andrew shares insights from working with more than 100 food hall projects across the country and explains why entertainment, community programming, and flexible design are becoming essential ingredients for success. Andrew will also be moderating the “Designing for Dwell Time” panel at the Future of Food Halls Conference on April 15 at The Market at Malcolm Yards in Minneapolis. If you’re developing, operating, or investing in food halls, this conversation offers a valuable look at how the next generation of hospitality spaces is being built.

    31 min

  6. MAR 12

    Take Back Your Brewery’s Audience: Memberships, Apps, and Direct Marketing with TapWyse

    Social media used to be the easiest way for breweries to connect with their guests. Today, those platforms control who actually sees your posts. In this episode of Behind the Tab, Patricia Mejia sits down with Ross Stensrud of TapWyse to talk about how breweries can reclaim their customer relationships. Ross shares why the idea that “people won’t download brewery apps” is largely a myth, how social media reach has dropped to just a fraction of followers, and why breweries are turning to membership programs and direct communication channels to drive repeat visits. You’ll also hear a real-world example of a brewery membership program generating $50,000 in annual recurring revenue while increasing taproom traffic. Topics covered include: Why breweries should own their customer communication channels The decline of organic social media reach How brewery membership programs drive loyalty and revenue Why taproom guests are more willing to download apps than you might think

    13 min

  7. MAR 11

    Behind the Tab: Future of Food Halls Series | Episode 3 — Why Food Halls Are Becoming the New Anchor of Modern Real Estate

    Food halls are no longer just trendy dining destinations—they’re becoming powerful anchors for modern real estate development. In this episode of Behind the Tab, we sit down with Megan Flanagan from Urban Land Institute Minneapolis to explore why developers, operators, and investors are increasingly turning to food halls to activate underutilized properties, drive foot traffic, and create community-centered destinations. From adaptive reuse projects to mixed-use developments, Megan shares how food halls are reshaping the intersection of hospitality and commercial real estate. The conversation dives into how developers evaluate food halls as long-term assets, what makes these projects succeed operationally, and why experience-driven destinations are becoming central to modern placemaking. If you care about the future of hospitality, experiential retail, and urban development, this episode offers a clear look at why food halls are emerging as one of the most important tools in today’s real estate playbook. In this episode, we discuss: Why food halls are replacing traditional retail anchors How developers evaluate food halls as long-term assets The operational realities of running multi-vendor hospitality spaces Why experience, density, and community drive repeat visits How technology helps food halls operate seamlessly Press play to hear why food halls are becoming the heartbeat of modern hospitality districts—and what it takes to make them succeed.

    29 min

  8. MAR 5

    Behind the Tab: Future of Food Halls Series | Episode 2 — Pour Walls with Josh Goodman

    Self-pour beverage systems are transforming how guests experience food halls—and how operators drive revenue. In this episode of Behind the Tab, GoTab’s Adam Howe sits down with Josh Goodman, CEO of PourMyBev, to explore how self-pour technology is reshaping beverage service across food halls, breweries, and multi-use hospitality venues. Josh shares the entrepreneurial story behind PourMyBev (formerly PourMyBeer), from spotting a simple bar-line problem—waiting 20 minutes for a drink—to building one of the most widely adopted self-pour platforms in the industry. Along the way, he explains why modern beverage walls are pouring far more than beer, with cocktails, cold brew, and espresso martinis increasingly leading the way. The conversation dives into what makes beverage programs in food halls fundamentally different from traditional restaurants—and why beverage walls often become the anchor of the entire guest experience. Josh also shares data from real venues showing how self-pour systems increase dwell time, spending, and operational efficiency, sometimes outperforming traditional bar setups by 4x while using fewer staff. You’ll also get a preview of Josh’s upcoming panel at the Future of Food Halls Conference 2026, where industry leaders will discuss how to balance self-pour beverage walls with traditional bar programs to create more flexible, profitable hospitality spaces. In this episode, you’ll learn: • Why PourMyBeer became PourMyBev—and why cocktails now dominate self-pour • How beverage walls increase dwell time and guest spending in food halls • The operational mistake that nearly broke early self-pour concepts • Why POS integration is critical to making self-pour systems work • The myth about self-service beverage programs Josh is excited to challenge If you’re designing or operating a food hall, brewery, or entertainment venue, this episode offers a look at how beverage innovation can unlock both better guest experiences and stronger margins. 🎧 Listen now to hear how the future of beverage service is being poured.

    29 min
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About

"Behind the Tab" is a GoTab-produced podcast that dives into the evolving world of hospitality through the lens of technology, creativity, and community. Each episode spotlights the game-changing innovations, real-world operator stories, and GoTab’s own team members who are redefining what it means to serve—and scale—in modern food & beverage. With deep access to operators, integrators, and internal experts, the show will be equal parts education, inspiration, and storytelling. We’ll explore how restaurants, breweries, entertainment venues, and hotels are solving big problems using GoTab’s too

Information

  • Creator
    GoTab.com
  • Years Active
    2025 - 2026
  • Episodes
    29
  • Rating
    Clean
  • Copyright
    © GoTab.com
  • Show Website
    Behind the Tab