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

    Craft Beer Growth in 2026: Taproom Strategy, Super Fans & Brewery Profitability | CBP Connects Chicago

    The craft beer industry may be flat — but that doesn’t mean breweries can’t grow smarter. In this episode of Behind the Tab, Patricia Mejia sits down with: Kevin Irvin (“Swirv”) of Atlantucky Andrew Coplon of Craft Beer Professionals Chris Farmand of Small Batch Standard Together, they unpack one of the biggest themes coming out of the 2026 Craft Brewers Conference in Philadelphia: Is flat the new growth for craft beer? The conversation explores: Why breweries are shifting away from distribution-first growth How successful taprooms are building “super fans” and community Why hospitality and experience now matter as much as beer quality New brewery revenue strategies focused on events, food, and loyalty How operators can improve profitability without chasing aggressive expansion Actionable ideas breweries can implement before summer The episode also previews CBP Connects Chicago, where brewery owners and operators will gather for practical conversations around margins, operational efficiency, hospitality, and sustainable growth. GoTab is a proud sponsor of the event and can provide complimentary passes for qualified operators. Request your pass here:GoTab CBP Connects Chicago Registration

    21 min

  2. MAY 14

    How Self-Pour Technology Increases Revenue and Reduces Labor

    Can self-pour technology help you increase revenue while reducing labor costs? In this episode of Behind the Tab, Patricia Mejia sits down with Darren Nicholson, CEO of iPourIt, to discuss how self-pour beverage systems are helping breweries, hotels, food halls, theaters, and entertainment venues serve guests faster while improving margins. Darren shares how operators are using self-pour to: Reduce labor costs by up to 30–40% Increase beverage and food sales Eliminate lines and ordering friction Extend service hours without adding staff Improve beverage yield and inventory control The episode also covers the latest enhancement to the GoTab + iPourIt integration, which allows guests to open a tab on their phone and pour directly from the wall by scanning a QR code—no RFID cards, wristbands, or app downloads required. You’ll hear real-world examples from Bear Cave Brewing, Portofino Hotel & Marina, and The Green Door Tavern. If you’re evaluating self-pour beer systems or looking for new ways to increase revenue in a high-volume hospitality business, this episode offers practical guidance and ROI benchmarks. Join the GoTab and iPourIt teams for a happy hour on May 18 at The Green Door Tavern during the National Restaurant Association Show.

    37 min

  3. MAY 7

    How Dine-In Theaters Are Solving Labor Shortages and Service Delays with Mobile Ordering

    What does it take for a nearly 50-year-old dine-in movie theater to evolve without losing what made it special in the first place? In this episode of Behind the Tab, host Adam Howe sits down with Jim Matthes of Aloma Cinema and Grill to talk about the changing world of dine-in cinema, hospitality, and guest expectations. Jim shares how Aloma navigated the post-COVID theater landscape by leaning harder into hospitality, events, and operational efficiency—while still protecting the guest experience that keeps people coming back. The conversation explores why “third spaces” matter more than ever, how QR ordering transformed service inside a dark movie theater, and why reallocating labor—not reducing it—can completely change team culture. They also dive into: The operational realities of serving hundreds of guests during a movie Why mobile ordering actually improved hospitality instead of removing it How shared tips and team-based service improved employee satisfaction The challenge of balancing speed, accuracy, and human connection Why modern entertainment venues need more reasons for guests to visit For operators in hospitality, entertainment, dine-in cinema, breweries, and experience-driven venues, this episode offers a real-world look at how technology and service can work together—not against each other.

    19 min

  4. APR 30

    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

  5. 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

  6. 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

  7. 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

  8. 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
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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
    32
  • Rating
    Clean
  • Copyright
    © GoTab.com
  • Show Website
    Behind the Tab