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. 4d ago

    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.

    29 min

  2. 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.

    26 min

  3. May 28

    How Crushyard Is Scaling the Future of Pickleball Entertainment | Food, Hospitality & Venue Growth Strategies

    What does it take to build a profitable large-format pickleball and eatertainment venue in today’s market? In this episode of Behind the Tab, Adam Howe sits down with Joe De La Torre, General Manager of Crushyard, to unpack the operational playbook behind one of the fastest-growing pickleball entertainment brands in the country. From converting big box retail spaces into high-energy social venues to balancing court reservations, food and beverage, hospitality, and events, Joe shares how Crushyard is building a scalable model for the future of eatertainment. The conversation explores: Why location strategy and foot traffic matter more than destination real estateHow Crushyard evolved its hospitality and service models across multiple locationsThe role food quality plays in profitability and guest retention at entertainment venuesLessons learned opening pickleball venues in Charleston, Orlando, and NashvilleWhy hybrid hospitality experiences outperform “courts only” conceptsHow technology integrations support court reservations, events, and guest experienceWhat operators should know before expanding or franchising an entertainment venueThe operational realities of scaling social gaming and pickleball concepts nationwideWhether you operate a pickleball club, entertainment venue, sports complex, brewery, food hall, or large social hospitality destination — this episode offers practical insights into how modern operators are designing experiences that increase dwell time, food and beverage sales, and long-term guest loyalty. Learn more about GoTab’s entertainment venue solutions at GoTab.com.

    27 min

  4. May 21

    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

  5. 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

  6. 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

  7. 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

  8. 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
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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
    35
  • Rating
    Clean
  • Copyright
    © GoTab.com
  • Show Website
    Behind the Tab