ChatGTM

Michael Beck

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Business

The ChatGTM Podcast by Inc Tank GTM

16h ago

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David Learned Checking Deliveries 25:09 How Much Purchased Food Never Reaches the Plate? 25:37 Why Restaurant PARs Are Outdated 27:02 From 60K to Nearly 1M Lines of Code 28:15 Finding Money in Any Economy 29:00 Adoption, Adoption, Adoption 30:34 Stop Burying Managers in Dashboards 32:11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
16h ago

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
4d ago

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
Sep 9

Ted Hardy | Why Most Restaurant Tech Transformations Fail | ChatGTM S2 E41

Why do restaurant technology transformations fail, even when the technology itself is good? The answer often has less to do with software and more to do with people. In this episode of the ChatGTM Podcast, Michael Beck and Chad Horn sit down with Ted Hardy, Senior Director of Technology Transformation at Topgolf, for a candid conversation about restaurant technology, digital transformation, AI, operator adoption, guest experience, and what it really takes to turn technology into measurable business impact. Ted has spent more than two decades at the intersection of hospitality, restaurant operations, and technology. His perspective is refreshingly simple: Technology isn't the transformation. People are. Great restaurant technology shouldn't add another layer of complexity. It should remove friction, empower employees, improve operations, and create a better guest experience. 🎯 IN THIS EPISODE• Why implementing software isn't the same as transformation • Why operator adoption can make or break a technology investment • How Topgolf approaches technology and guest experience • Why great technology eventually becomes invisible • The build vs. buy decision facing restaurant leaders • Why understanding operators comes before selecting technology • AI and where it can actually create value • Why restaurant robotics may be overhyped • How leaders should evaluate emerging technology • Why curiosity is becoming a critical leadership skill • What restaurant technology leaders should watch next ⏱️ CHAPTERS00:00 Welcome 01:35 Meet Ted Hardy 04:20 Finding Hospitality Technology 07:00 Why Topgolf? 10:20 What Real Technology Transformation Looks Like 16:45 Technology & Guest Experience 20:45 Build vs. Buy 28:45 Robots, AI & Restaurant Technology 35:40 Curiosity & Early Read Club 40:45 Rapid Fire 45:40 Closing Thoughts 💡 THE BIG IDEAAI. Automation. Robotics. Computer vision. Personalization. New ordering and payment experiences. Restaurant technology is accelerating quickly, but adding more technology doesn't automatically create a better restaurant. The brands that win will understand which problems are actually worth solving, involve operators in the process, and deploy technology that makes hospitality easier rather than more complicated. Transformation doesn't happen when the software goes live. It happens when people actually want to use it. 🎙️ ABOUT CHATGTMThe ChatGTM Podcast by Inc Tank GTM features candid conversations with the founders, CEOs, operators, technology leaders, authors, and innovators shaping the future of hospitality, restaurant technology, business, and go-to-market strategy. Hosted by Michael Beck and Chad Horn. 🔔 SUBSCRIBE to ChatGTM on YouTube and turn on notifications for the next conversation. 👍 Like the episode and share it with someone working in restaurant operations or technology. 💬 JOIN THE CONVERSATIONWhat's one restaurant technology you think is overhyped, and what's one operators are underestimating? Tell us in the comments. #RestaurantTechnology #DigitalTransformation #Topgolf #RestaurantTech #HospitalityTechnology #AI #ArtificialIntelligence #RestaurantOperations #GuestExperience #RestaurantInnovation #TechnologyLeadership #Hospitality #Automation #FutureOfHospitality #ChatGTM #IncTankGTM #GoToMarket #GTM
Sep 2

Vlad Sadovskiy | Robots Are Coming Faster Than You Think | ChatGTM S2 E40

What happens when robots start accepting payments, AI becomes your newest employee, and every restaurant has access to enterprise-level automation? In this episode of the ChatGTM Podcast, Michael Beck and Chad Horn sit down with entrepreneur Vlad Sadovskiy, CEO of Nativia, to explore where AI, robotics, fintech, and commerce are headed next. Vlad shares his remarkable journey from immigrating to the United States with almost nothing, earning money playing chess in New York City, and building a career spanning more than three decades in payments and financial technology. The conversation explores why robots attracted so much attention at RSPA RetailNOW, how AI is transforming payments, what restaurant operators should be preparing for today, and why the future belongs to businesses willing to embrace change. In this episode:Why robots were the biggest attraction at RetailNOWAI, payments, and the future of commerceBanking as a Service explainedWhy America still trails other countries in digital paymentsLessons from a professional chess player turned entrepreneurHow AI is changing the workforceRobotics inside restaurantsWhat operators should be doing todayWhy adaptation matters more than perfectionIf you're interested in AI, restaurant technology, fintech, robotics, leadership, or the future of business, this conversation is packed with practical insights. Subscribe for more conversations with founders, CEOs, bestselling authors, and industry leaders shaping the future of hospitality and go-to-market strategy. Chapters00:00 Welcome & Chad's New Office 02:00 Meet Vlad Sadovskiy 03:20 Why Bring Robots to a Trade Show? 06:45 The Future of Human Robots 09:15 Banking as a Service Explained 17:20 Becoming an Entrepreneur 23:20 Lessons From Competitive Chess 29:40 AI, Robotics & The Workforce 36:30 The AI Race Between Nations 42:00 What Restaurant Operators Need to Know 46:15 Rapid Fire 49:00 Closing Thoughts #AI #Robotics #RestaurantTech #Hospitality #FutureOfWork #Fintech #Leadership #Innovation #Payments #ChatGTM #ArtificialIntelligence #Automation #RestaurantIndustry #TechLeadership #BusinessTransformation
Aug 26

Zane Donahoo | Why P. Terry's Blends IT & Marketing | ChatGTM S2 E39

YouTube DescriptionWhat happens when the person leading restaurant technology also leads digital marketing? In this episode of the ChatGTM Podcast, hosts Michael Beck and Chad Horn sit down with Zane Donahoo, Vice President of Technology & Digital Marketing at P. Terry's Burger Stand, to explore why the future of restaurant leadership lives at the intersection of technology, marketing, operations, and data. Zane shares how P. Terry's approaches digital transformation without losing sight of hospitality, why IT and marketing can no longer operate in silos, and how AI is helping restaurants make smarter decisions while creating better guest experiences. From modern restaurant technology stacks to loyalty, customer data, digital ordering, AI, and organizational alignment, this conversation is packed with practical insights for restaurant operators, technology leaders, marketers, and executives. In This Episode✅ Why P. Terry's blends IT and marketing ✅ Using AI to improve restaurant operations ✅ Building a modern restaurant technology stack ✅ Loyalty, customer data, and digital engagement ✅ Leading cross-functional teams ✅ Balancing innovation with hospitality ✅ What's next for restaurant technology GuestZane Donahoo Vice President of Technology & Digital Marketing P. Terry's Burger Stand About ChatGTMThe ChatGTM Podcast features exclusive conversations with the founders, CEOs, operators, authors, and technology leaders shaping the future of hospitality. Hosted by Michael Beck and Chad Horn, each episode explores leadership, AI, innovation, restaurant technology, go-to-market strategy, and the ideas transforming our industry. New episodes every week. 👍 Like this video 💬 Leave a comment with your biggest takeaway. 🔔 Subscribe to ChatGTM so you never miss an episode. Question for the AudienceShould restaurant IT and marketing report together—or should they remain separate departments? Let us know your thoughts in the comments. #ChatGTM #RestaurantTechnology #PTerrys #HospitalityTechnology #RestaurantLeadership #DigitalMarketing #RestaurantMarketing #AI #RestaurantAI #HospitalityLeadership #DigitalTransformation #RestaurantOperations #CustomerExperience #MichaelBeck #ChadHorn
Aug 18

Why Restaurant Tip Management Is Broken | Vaughn Ackman (DishOut) | ChatGTM S2 E38

What if one of the biggest challenges in restaurant operations isn't food cost or labor; but how employees get paid? In this episode of the ChatGTM Podcast, Michael Beck and Chad Horn sit down with Vaughn Ackman, Co-Founder and President of Sales at DishOut, to discuss one of the most overlooked areas of restaurant operations: tip management. Vaughn shares his journey from restaurant operator and Sysco executive to SaaS founder, and explains why DishOut was created to eliminate one of hospitality's biggest operational headaches. From automated tip calculations and digital tip distribution to compliance, transparency, and employee trust, this conversation explores how better technology can create a better experience for both operators and frontline employees. The discussion also dives into startup lessons, restaurant culture, technology adoption, employee retention, and why taking care of your people ultimately leads to a better guest experience. If you're a restaurant owner, operator, HR leader, finance executive, or hospitality technology professional, this episode is packed with practical insights you can apply immediately. In This Episode✅ Why restaurant tip management is more complicated than ever ✅ Building trust through transparency ✅ Eliminating manual spreadsheets and tip calculations ✅ Cashless tip distribution and employee safety ✅ Startup lessons from building DishOut ✅ Why restaurant technology should remove friction ✅ How great employee experiences create better guest experiences ✅ Hospitality technology trends shaping the future GuestVaughn Ackman Co-Founder & President of Sales DishOut 🌐 https://dishout.com About ChatGTMThe ChatGTM Podcast features conversations with the founders, executives, innovators, and operators shaping the future of hospitality, restaurant technology, AI, leadership, and go-to-market strategy. Hosted by Michael Beck and Chad Horn, each episode delivers authentic conversations with the people building what's next. 🎙️ New episodes every week. 👍 Like this episode. 💬 Leave a comment with your biggest takeaway. 🔔 Subscribe to ChatGTM for more conversations with hospitality's top leaders. Question for the AudienceWhat's the biggest operational headache your restaurant faces today and could better technology solve it? Let us know in the comments. #ChatGTM #VaughnAckman #DishOut #RestaurantTechnology #HospitalityTechnology #RestaurantOperations #TipManagement #RestaurantLeadership #EmployeeExperience #RestaurantInnovation #HospitalityLeadership #RestaurantSoftware #RestaurantAI #SaaS #IncTankGTM #MichaelBeck #ChadHorn
Aug 13

Claude Silver | Be Yourself at Work | ChatGTM S2 E37

What if the greatest leadership advantage wasn't AI... but authenticity? In this episode of the ChatGTM Podcast, Michael Beck and Chad Horn sit down with Claude Silver, the Chief Heart Officer at VaynerX, where she leads the people and experience strategy behind one of the world's most recognized marketing organizations. Working alongside Gary Vaynerchuk, Claude has spent more than a decade proving that culture isn't a perk, it's a competitive advantage. This conversation explores what happens when leaders stop managing people and start believing in them. From emotional intelligence and psychological safety to leadership, vulnerability, accountability, and the future of work, Claude shares why the strongest organizations aren't built on fear, they're built on trust. We also dive into her new book, Be Yourself at Work, and discuss why so many professionals are exhausted; not because of the work itself, but because they're performing a version of themselves they believe the workplace expects. If you're a CEO, founder, manager, HR leader, or anyone responsible for building teams, this episode is a masterclass in creating cultures where people, and businesses thrive. In This Episode ✅ What it really means to be a Chief Heart Officer ✅ Building culture inside Gary Vaynerchuk's organization ✅ Why culture is a business strategy—not an HR initiative ✅ Emotional intelligence as a leadership superpower ✅ How to create psychological safety at work ✅ Why authenticity outperforms performance ✅ Hiring for culture addition, not culture fit ✅ The importance of self-awareness in leadership ✅ Why empathy and accountability belong together ✅ Lessons from Claude's book Be Yourself at Work Guest Claude Silver Chief Heart Officer | VaynerX Author | Be Yourself at Work 🌐 https://claudesilver.com 📘 Pick up Be Yourself at Work About ChatGTM The ChatGTM Podcast features conversations with the founders, executives, innovators, and thought leaders transforming hospitality, retail, AI, leadership, and Go-to-Market strategy. Hosted by Michael Beck and Chad Horn, each episode explores the people behind the brands and the ideas shaping the future of business. 🎙️ New episodes every week. 👍 Like this episode 💬 Leave a comment with your biggest takeaway. 🔔 Subscribe for more conversations with extraordinary leaders. Question for the Audience What's one thing leaders can do today to create a workplace where people truly feel safe to be themselves? Tell us in the comments. #ChatGTM #ClaudeSilver #VaynerX #GaryVee #Leadership #EmotionalIntelligence #CompanyCulture #PeopleFirst #LeadershipDevelopment #PsychologicalSafety #FutureOfWork #Authenticity #BusinessLeadership #IncTankGTM #GoToMarket

The ChatGTM Podcast by Inc Tank GTM

Creator

Michael Beck
Years Active

2025 - 2026
Episodes

46
Rating

Explicit
Copyright

© 2025 Michael Beck