Behind the Tab

GoTab.com
  • 5.0 (1)
  • Entrepreneurship
  • Updated Biweekly

"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

    He Beat a Better-Funded Competitor With a $35 Microphone

    Wil Brawley started recording customer interviews on a $35 microphone in 2010 because he couldn't outspend his competitors on marketing. Nineteen years later, Schedulefly — his restaurant scheduling company — has never taken outside funding, never raised its prices, and still wins back customers who leave for flashier, better-funded competitors. In this episode, Wil tells Patricia Mejia how storytelling became his actual growth strategy rather than a marketing afterthought, why he's said no to new features 100 times more often than he's said yes, and the free, no-budget tactic one of his own podcast guests used to build 10,000 Facebook followers in a town of 2,000 people. Find Schedulefly at schedulefly.com, and hear more of Wil's own interviews with independent restaurant owners on his show, Restaurant Owners Uncorked: https://open.spotify.com/show/47zGdkgKusPkqaCDT3APdu New episodes of Behind the Tab drop every week — subscribe wherever you're listening.

  2. Aug 6

    Bar Automation, Explained by a Master Sommelier | Will Costello, SmartBar USA

    Ever wonder why your drink takes ten minutes to arrive at a packed bar? Will Costello has an answer — and it's not what you'd expect from a Master Sommelier. Will passed one of hospitality's hardest exams (the Master Sommelier exam has roughly a 3% pass rate) and spent years working service in Michelin-level restaurants before becoming National Sales Director at SmartBar USA, which makes automated cocktail systems used in the majority of Las Vegas casinos. On this episode of Behind the Tab, Will joins host Adam Howe to explain why bar automation isn't about replacing bartenders — it's about giving them back the time and consistency guests notice most. They get into the real cost of a slow pour, why a 14-minute drink line is a "tax" guests pay at concerts and stadiums, and the wildly different venues — from a Vegas mega-venue to a one-stoplight sports bar in Missouri — putting SmartBar behind their bar. Oh, and there's a story about a $115 bottle of wine that should have cost $20,000. Stick around for that one. 📖 Read the full breakdown: https://gotab.com/latest/bar-automation-explained-master-sommelier-smartbar🍸 Learn more about SmartBar: smartbarusa.com🎧 New episodes of Behind the Tab every Thursday.

  3. Jul 30

    What happens when a restaurant’s most capable leader becomes the person every decision has to run through?

    James Passafaro, VP of Restaurant Operations and Strategy at GoTab, joins Behind the Tab to explore how chefs and restaurant leaders can unintentionally become bottlenecks—and what it takes to build systems that help their teams operate with greater confidence and autonomy. Drawing on his experience in restaurant kitchens, operations and technology, James discusses the difference between documenting a process and creating a system people will actually use. He also shares how thoughtful systems can improve consistency, simplify training and give leaders more time to coach their teams, solve bigger problems and focus on the guest experience. James has an amazing background in hospitality and is an all around nice guy. His customers adore him and the platform he helped build is saving them thousands of dollars each year and, more importantly, countless hours of their time. We hope you'll enjoy this conversation as much as we did.

  4. Jul 23

    The Labor Problem Hiding in Plain Sight

    Labor is one of hospitality’s largest expenses, but even operators with detailed data can miss the patterns affecting profitability. Travis Kohlmeyer, U.S. General Manager at Workforce.com, joins Behind the Tab to share how one multi-location hospitality group discovered that some locations were spending approximately 22% to 25% of revenue on wages, while others exceeded 50%—and even 60%. The conversation explores how these disparities can go unnoticed, how operators can forecast staffing around the experience they want to deliver, and how workforce technology can reduce the time chefs and managers spend building schedules and coordinating shift coverage. Travis also shares the unlikely story of how timekeeping problems at a college bar helped inspire Workforce.com.

  5. Jul 16

    What if the best time to market to a guest isn't after they leave—but the moment they walk through your door?

    In this episode of Behind the Tab, GoTab's Patricia Mejia sits down with Wayne Newton, VP of Sales at GoZone WiFi, to explore why guest Wi-Fi has evolved from a basic utility into one of hospitality's most powerful first-party data channels. Wayne explains how restaurants, breweries, stadiums, entertainment venues, and resorts are using Wi-Fi to create better guest experiences while building richer customer profiles that power smarter marketing long after the visit ends. You'll learn: Why first-party data starts the moment a guest arrives How venues can identify and engage guests while they're on-premises The role of Wi-Fi in building CRM and loyalty profiles How real-time triggers outperform scheduled marketing campaigns Why behavioral data—not just email addresses—is becoming hospitality's most valuable marketing asset How stadiums and entertainment venues monetize guest attention through sponsorships and personalized experiences Where AI fits into the future of guest engagement If you've ever thought of Wi-Fi as simply an operational necessity, this conversation will completely change your perspective.

  6. Jun 18

    Creating Reasons for People to Gather: Lessons From Europe's Food Halls | Michael Motz

    What happens when great food and drinks are no longer enough to bring people together? In this episode of Behind the Tab, GoTab's Patricia Mejia sits down with Michael Motz, founder of Full House Group, one of Europe's most innovative hospitality operators. Michael oversees food halls, bars, restaurants, live music venues, and entertainment concepts across Poland and Central Europe. The conversation explores how changing consumer behavior, declining alcohol consumption, and evolving social habits are forcing hospitality operators to rethink the guest experience. Michael shares why his flagship food hall hosts live music nearly every day of the year, how community programming drives repeat visits, and what U.S. food hall operators can learn from Europe's approach to hospitality. Topics include: • The evolution of food halls in Europe • Why experience has become the product • Building community through live music and events • The impact of declining alcohol consumption • Hybrid ordering and the future of hospitality technology • What American operators can learn from European food halls If you're a food hall operator, restaurant owner, brewery leader, or hospitality entrepreneur, this episode offers a fresh perspective on creating venues that guests want to return to again and again.

  7. Jun 11

    How Brewery Operators Can Cut Through Technology Hype and Focus on What Actually Works | Mike Wakerly, Taplist

    Brewery operators are constantly being pitched new technology. QR codes. AI tools. Loyalty platforms. Digital signage. Marketing software. Analytics dashboards. But how do you know which solutions actually help your business and which ones are simply adding cost and complexity? In this episode of Behind the Tab, Patricia Mejia sits down with Mike Wakerly, founder of Taplist, to discuss how brewery operators can evaluate technology with confidence, demand measurable results from vendors, and focus on the tools that truly improve guest experience and operations. They explore: • Why every brewery needs a technology "BS meter" • How to evaluate vendor claims and ROI • The state of brewery technology in 2026 • Why the best operators lean into what makes them different • Open ecosystems versus all-in-one platforms • The importance of guest feedback and continuous improvement • Lessons from hundreds of breweries using hospitality technology today Whether you're operating a neighborhood taproom, destination brewery, or large beer garden, this conversation offers practical advice for making smarter technology decisions and building a stronger hospitality business. Learn more about Taplist at taplist.io.

  8. Jun 4

    The Future of Dine-In Theaters: Aloma Cinema's Playbook for Operational Efficiency (Part 2)

    In Part 2 of Behind the Tab, Adam Howe sits down with Jim Matthes, owner of Aloma Cinema & Grill in Winter Park, Florida, to explore how a 50-year-old dine-in movie theater successfully transformed its operations through mobile ordering. Jim shares a fascinating side-by-side comparison of serving the 2023 Super Mario Bros. Movie versus the 2026 release, revealing how QR code ordering helped Aloma dramatically reduce ticket times, improve service speed, and handle high-demand movie launches with fewer operational bottlenecks. Topics include: The operational lessons learned from high-volume movie premieresHow Aloma increased QR ordering adoption from 15% to more than 90%Why mobile ordering improved both guest satisfaction and staff efficiencyThe challenges of modernizing a legacy hospitality businessThe future of dine-in theaters as community gathering spacesHow technology can help theaters compete in a changing entertainment landscapeWhether you operate a movie theater, entertainment venue, restaurant, brewery, or any high-volume hospitality business, Jim's insights offer a practical look at how technology can enhance service without sacrificing hospitality. About Behind the Tab:Behind the Tab is a GoTab-produced podcast exploring the evolving world of hospitality through the lens of technology, creativity, and community. Each episode features operators, innovators, and industry leaders sharing real-world lessons on building better guest experiences.

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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
    41
  • Rating
    Clean
  • Copyright
    © GoTab.com
  • Show Website
    Behind the Tab