Digital Hospitality

Hosted by Shawn P. Walchef

Business Marketing Entrepreneurship

Website RSS feed Instagram YouTube

Episodes

595

Latest episode

Aug 2026

Language

EN-US

About the show

Digital Hospitality is an interview podcast series that explores the ways successful people have harnessed the power of the Internet and social media. The show is hosted by Cali BBQ Media Founder Shawn P. Walchef.

Listen to episodes

60 recent

August 19, 202613 min

Restaurants Have Tech for Everything — Josh Sharkey Says Recipes Deserve Their Own Place

Josh Sharkey , founder and CEO of meez , shares why staying focused has become one of the biggest lessons in building restaurant technology. From creating better tools for chefs and kitchens to earning trust through consistent storytelling, Sharkey explains why meez is doubling down on recipes, building deeper connections with the restaurant community, and staying true to what the company does best. Josh sits down with Shawn Walchef from the National Restaurant show in Chicago. Consistency Builds Trust – Josh Sharkey believes the biggest returns come from showing up consistently over time. Whether it’s podcasting, storytelling, or building a restaurant technology company, trust isn’t created with one big moment. It’s earned through repeated effort and meaningful connections. Know What You Do Best – As meez has grown, Sharkey has learned the importance of staying focused. Rather than trying to solve every restaurant technology problem, the company is doubling down on its core mission of building the best recipe tool possible for chefs and kitchens. Your Actions Tell Your Story – Sharkey believes a brand is defined by more than what it says. From the gifts he gives chefs to the way meez connects with its community, the actions a company takes can communicate what it values more powerfully than any piece of marketing. Episode Links Josh Sharkey LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/ Josh Sharkey Instagram: https://www.instagram.com/joshlsharkey/?hl=en The meez Podcast: https://www.getmeez.com/josh/podcasts meez: https://www.getmeez.com/ Where to find Cali BBQ Media Visit our Website Follow Restaurant Technology Substack Follow us on Instagram Follow us on LinkedIn Learn About our Media Services

August 18, 202622 min

Building a Restaurant Brand Without Losing What Made It Special

Shaz Khan and Antonio Gambino of Tono Pizzeria + Cheesesteaks share how they are growing the restaurant brand while protecting the culture and identity that made it successful. They explain why scaling requires more than opening locations, from building the right leadership team to creating systems that allow the business to grow without losing its hometown feel. Khan and Gambino also discuss the value of strong partnerships, surrounding yourself with people who challenge your thinking, and knowing when to step back and trust others to lead. Their approach shows how restaurant growth can be intentional while staying connected to the people, relationships, and values behind the brand. Growth Requires the Right People – As Tono expands, Khan and Gambino are building a stronger leadership team around them. Hiring experienced operators and creating a more intentional approach to finding people who fit the culture allows the founders to step back while the business continues to grow. Scale Without Losing What Makes You Local – Khan doesn't want growth to make Tono feel like just another chain. Even with systems, processes and multiple locations, the goal is to preserve the hometown feel, family legacy and small differences that make each restaurant feel authentic. Build With People Who Challenge You – Khan believes strong partnerships aren't built on always agreeing. Finding people who bring a different perspective, respectfully challenge your thinking and earn your trust can lead to better decisions, stronger relationships and new opportunities. Episode Links Tono PIzzeria + Cheesesteaks: https://tonomn.com/ Tono Pizzeria + Cheesesteaks Instagram: https://www.instagram.com/_tonomn/ Tono Pizzeria + Cheesesteaks TikTok: https://www.tiktok.com/@_tonomn Shaz Khan LinkedIn: https://www.linkedin.com/in/shazkhanmn/ Antonio Gambino LinkedIn: https://www.linkedin.com/in/antonio-gambino-a76064251/ Where to find Cali BBQ Media Visit our Website Follow Restaurant Technology Substack Follow us on Instagram Follow us on LinkedIn Learn About our Media Services

August 17, 202622 min

Restaurant Training Can’t Be One And Done | Chat w/ Jordan Boesch

Jordan Boesch , CEO and co-founder of 7shifts , joins Shawn Walchef live from the National Restaurant Association Show to discuss why restaurant training needs to go beyond onboarding. Boesch explains why ongoing microlearning matters, how better training can help restaurants improve employee retention, and why the best restaurant groups build systems that allow their people and operations to scale. Restaurant Training Can't Be One And Done – Jordan Boesch says 7shifts initially focused heavily on onboarding, but learned that employees need ongoing training and refreshers. Microlearning gives restaurant teams a way to continually reinforce important information without overwhelming employees. "Following Tom" Is Not A Training Program – Many restaurants still rely on experienced employees to show new hires how things work. Boesch believes that approach becomes difficult to maintain as a restaurant grows because operators need consistent training that can scale across teams and locations. The Best Restaurant Groups Prioritize Retention – Boesch sees employee engagement as a common theme among successful restaurant groups. Better culture, training, and processes help restaurants keep employees longer, giving operators more time to focus on bigger opportunities instead of constantly hiring and replacing people. Episode Links Jordan Boesch LinkedIn: https://www.linkedin.com/in/jordan-boesch/ 7shifts: https://www.7shifts.com/ 7shifts LinkedIn: https://www.linkedin.com/company/7shifts/ 7shifts YouTube: https://www.youtube.com/channel/UC0k73tnPw_DuYkxXBK98wPA 7shifts Instagram: https://www.instagram.com/7shifts/ 7shifts Facebook: https://www.facebook.com/7shiftsinc/ 7shifts Newsletter: https://www.7shifts.com/food-runner-restaurant-newsletter-signup/ Where to find Cali BBQ Media Visit our Website Follow Restaurant Technology Substack Follow us on Instagram Follow us on LinkedIn Learn About our Media Services

August 13, 202622 min

The Real Work Behind Running Louie’s Bistro In Venice, Florida | Chat w/ Jennifer Pope

Jennifer Pope, owner of Louie’s Bistro and Venice Island Coffee in Venice, Florida, joins Shawn Walchef to share what she has learned from running two restaurants and why the right technology can make the business easier to manage. Pope explains how DAVO took the stress out of managing sales tax, why investing in technology can give restaurant owners valuable time back, and the importance of understanding the business behind the food. She also shares how her family shaped her approach to hospitality and why restaurant owners should always look for easier ways to operate. Technology Should Remove Stress From Restaurant Operations – Jennifer Pope uses DAVO to automate sales tax, helping ensure the money is set aside and paid without adding another recurring task to her workload. Your Time Has A Cost – Pope learned that avoiding technology to save money can mean spending significantly more time doing things manually. The right systems can help operators work faster and focus on more important parts of the business. Restaurant Owners Need To Understand The Back End – Great food and hospitality are only part of running a restaurant. Pope believes operators need to educate themselves on the financial, operational, and technology systems that keep the business running. Episode Links: Louie’s Bistro: https://louiesbistro.coffee/ Louie’s Bistro Instagram: https://www.instagram.com/louies_bistro/?hl=en DAVO: https://www.davosalestax.com/ Where to find Cali BBQ Media Visit our Website Follow Restaurant Technology Substack Follow us on Instagram Follow us on LinkedIn Learn About our Media Services

August 12, 202610 min

Scaling a Restaurant Brand Without Rushing the Process

Tom Holt , founder and owner of Urbane Cafe , joins Shawn Walchef at CREATE io share how he has grown the fast-casual brand from one restaurant in 2003 to nearly 50 locations. Holt explains why learning the operation inside and out became critical before expanding and how reaching five locations forced him to build stronger training systems and infrastructure. Urbane Cafe has grown without private equity or franchising, relying largely on internal capital and bank financing, along with an investment from the founders of Panda Restaurant Group. For Holt, sustainable growth starts with strong systems, developing people, and protecting the quality that built the brand. Strong Systems Make Restaurant Growth Possible – When Holt reached five locations, he realized Urbane Cafe could not continue growing without better training and infrastructure. He built a training platform to create consistency across the brand while supporting future expansion. Restaurant Growth Doesn’t Have to Happen Quickly – Urbane Cafe has grown from one location in 2003 to 45, with plans to reach 50 by the end of the year. Holt has avoided franchising and private equity, instead growing largely through internal capital and bank financing while focusing on building the business the right way. Developing People Is Part of Building the Brand – Holt credits Panda Restaurant Group co-founder Andrew Cherng as an important mentor, particularly around people development. That philosophy has helped shape how Urbane Cafe approaches growth while maintaining the quality and hospitality that defined the original restaurant. Episode Links Tom Holt LinkedIn: https://www.linkedin.com/in/tom-holt-86111736/ Urbane Cafe: https://urbanecafe.com/ Urbane Cafe Instagram: https://www.instagram.com/urbanecafe/ Urbane Cafe X: https://x.com/UrbaneCafe Urbane Cafe Facebook: https://www.facebook.com/urbanecafe/ Where to find Cali BBQ Media Visit our Website Follow Restaurant Technology Substack Follow us on Instagram Follow us on LinkedIn Learn About our Media Services

August 11, 20269 min

Why Restaurant Brands Can’t Afford to Fall Behind on Technology

Chris Lybeer , chairman of the board at Onosys , joins Shawn Walchef at the Food On Demand Conference in Dallas to share why restaurant technology has reached a turning point. After nearly four decades in the industry, including leadership roles, Lybeer believes restaurants are adopting technology faster than ever as digital ordering becomes a larger part of their business. Onosys is focused on bringing enterprise-level first-party ordering to mid-sized restaurant brands, including Pizza Ranch, which has more than 250 locations and has seen its digital business accelerate after upgrading its technology. For Lybeer, brands willing to invest and move forward have an opportunity to grow, while standing still increasingly means falling behind. Digital Transformation Has Become About Survival – After nearly four decades in restaurant technology, Chris Lybeer has never seen the industry change this quickly. For established brands, adopting better technology is no longer only about finding new growth. Brands that stand still risk going backward as competitors continue to modernize. Mid-Sized Restaurant Brands Need Enterprise-Level Technology – Onosys is focused on restaurant chains that have outgrown solutions built for independent operators but may not fit comfortably with platforms designed around the industry’s largest brands. For chains with 50 to 500 locations, first-party ordering still needs to handle complex menus, promotions and growing digital demand. Pizza Ranch Shows What Happens When Brands Invest in Digital – With more than 250 locations and a complicated menu, Pizza Ranch needed technology capable of supporting its operation. Lybeer says the brand’s digital business has taken off since moving to Onosys, showing that sophisticated restaurant technology is no longer limited to major markets or the biggest brands. Episode Links Chris Lybeer LinkedIn: https://www.linkedin.com/in/chrislybeer/ Onosys Online: https://www.onosys.com/ Onosys LinkedIn: https://www.linkedin.com/company/onosys/posts/?skipRedirect=true Where to find Cali BBQ Media Visit our Website Follow Restaurant Technology Substack Follow us on Instagram Follow us on LinkedIn Learn About our Media Services

August 10, 202615 min

Why Barry’s Downtown Prime Is A Modern Hospitality Masterclass

Yassine Lyoubi of Barry’s Downtown Prime joins Shawn Walchef from the National Restaurant Association Show in Chicago, where the Barry’s team came with a clear goal: find new ways to make the restaurant better. In a Las Vegas market built around volume, Barry’s has taken a different approach, treating every guest like a relationship rather than a number and making its ownership team personally accessible before, during and after a visit. That same philosophy carries into social media, where Lyoubi and members of the team share their own perspectives instead of leaving storytelling to a marketing department. With AI, group dining and digital discovery among the restaurant’s next areas of focus, Lyoubi sees technology as another way to strengthen the systems behind the hospitality that made Barry’s successful in the first place. Hospitality Starts With Treating People Like People – Barry’s Downtown Prime operates in a high-volume Las Vegas market, but Yassine Lyoubi believes guests should never feel like a number. Personal relationships, direct communication, and attention to each guest have become a defining part of the restaurant’s identity. Your Team Can Help Tell Your Brand’s Story – Barry’s encourages people throughout the restaurant to share their expertise and personalities on social media. Giving employees the freedom to build their own presence can strengthen both their personal brands and the restaurant itself. AI Should Strengthen The Systems Behind Hospitality – Lyoubi sees opportunities for AI in purchasing, inventory, search, and other behind-the-scenes systems. The goal is to use technology where it can make the operation better while keeping the human experience at the center of the restaurant. Episode Links Yassine Lyoubi Instagram: https://www.instagram.com/yassine.lyoubi/?hl=en Yassine Lyoubi LinkedIn: https://www.linkedin.com/in/yassinelyoubi/ Barry’s Downtown Prime: https://www.barrysdowntownprime.com/ Barry’s Downtown Prime Instagram: https://www.instagram.com/barrysprime/ Barry’s Downtown Prime Facebook: https://www.facebook.com/BarrysPrime/ Barry’s Downtown Prime X: https://x.com/BarrysPrime/ Where to find Cali BBQ Media Visit our Website Follow Restaurant Technology Substack Follow us on Instagram Follow us on LinkedIn Learn About our Media Services

August 5, 202616 min

How L&L Hawaiian Barbecue Is Growing To 500 Locations | Chat w/ Elisia Flores

Elisia Flores , president and CEO of L&L Hawaiian Barbecue , joins Shawn Walchef from CREATE Conference in Rancho Palos Verdes to discuss leading the restaurant brand her father, Eddie Flores Jr., helped build into a global franchise. As a second-generation leader, Flores shares why franchisee success comes before corporate growth, how restaurant ownership continues to create opportunities for families pursuing the American dream, and why L&L has grown to 240 locations without losing the aloha spirit that defines the brand. From evaluating technology through the lens of ROI to preserving a family legacy while building the next chapter, Flores offers a candid look at leading one of the restaurant industry's most recognizable franchise brands. Franchisee Success Comes Before Corporate Growth – L&L Hawaiian Barbecue has grown to 240 locations by keeping franchisees at the center of every decision. Flores says the company's role isn't to control operators, but to give entrepreneurs the flexibility, support, and resources they need to build successful businesses in their own communities. The American Dream Still Starts With Restaurant Ownership – As the daughter of immigrants and a second-generation leader, Flores sees restaurant ownership as a pathway to opportunity. From first-generation immigrants to professionals leaving corporate careers, she believes restaurants continue to provide one of the best ways to build wealth, create jobs, and achieve long-term independence. Technology Should Solve Problems, Not Create Them – While AI and restaurant technology continue to evolve, Flores isn't chasing every new platform. L&L focuses on solutions that deliver measurable ROI, choosing long-term technology partners that help franchisees operate more efficiently instead of adding unnecessary complexity. Episode Links L&L Hawaiian Barbecue: https://www.hawaiianbarbecue.com/ L&L Hawaiian Barbecue IG: https://www.instagram.com/llhawaiianbbq/?hl=en L&L Hawaiian Barbecue YouTube: https://www.youtube.com/hawaiianbarbecue L&L Hawaiian Barbecue Tik Tok: https://www.tiktok.com/@llhawaii L&L Hawaiian Barbecue LinkedIn: https://www.linkedin.com/company/l&l-hawaiian-barbecue/ Elisia Flores: https://www.linkedin.com/in/elisiaflores/ Eddie Flores Jr. Restaurant Influencers Interview: https://www.youtube.com/watch?v=yL5b91Ghh8k Where to find Cali BBQ Media Visit our Website Follow Restaurant Technology Substack Follow us on Instagram Follow us on LinkedIn Learn About our Media Services

August 4, 202625 min

Why Repeat Customers Start With Better Ordering | Chat w/ Jeff Kopple

Jeff Kopple , co-owner of Sicilian Pizza and Pasta , joins Shawn Walchef to share how an independent restaurant has stayed competitive through more than 15 years of industry change. He explains why investing in digital ordering and strong technology partners has helped the business compete with national chains, how ChowNow and Pepsi have become trusted operational partners, and why genuine hospitality, repeat customers, and long-term relationships remain the foundation of lasting success. Technology Helps Independents Compete With National Chains – Jeff Kopple believes great food isn't enough anymore. Online ordering, mobile experiences, and digital convenience help independent restaurants meet the same customer expectations as the biggest pizza brands while keeping more orders direct. Strong Partnerships Make Better Operators – From ChowNow simplifying online ordering to Pepsi supporting operations beyond beverage service, Kopple explains that the right partners don't just sell products—they help restaurants solve problems, improve profitability, and serve guests more effectively. Hospitality Is Still the Greatest Competitive Advantage – After more than 15 years in business, Kopple credits lasting success to repeat customers, long-tenured employees, and genuine relationships. Technology may make ordering easier, but it's the conversations, consistency, and community that keep guests coming back. Episode Links PepsiCo LinkedIn: https://www.linkedin.com/company/pepsico/ Sicilian Pizza and Pasta: https://sicilianpizzapasta.net/ Jeff Kopple Instagram: https://www.instagram.com/jeff.kopple/ ChowNow: https://get.chownow.com/ Where to find Cali BBQ Media Visit our Website Follow Restaurant Technology Substack Follow us on Instagram Follow us on LinkedIn Learn About our Media Services

August 3, 202615 min

85 Million Americans Need Better Menus — Lucy Logan Is Helping Restaurants Deliver

Lucy Logan , co-founder and president of EveryBite , joins Shawn Walchef to discuss why personalized dining experiences are quickly becoming an expectation for restaurant guests. Drawing on nearly two decades of experience in nutrition analysis, Logan explains how ingredient-first menus help restaurants serve guests with food allergies and dietary preferences while improving transparency, loyalty, and first-party data. She also breaks down the wave of new allergen legislation affecting the industry, why compliance should be viewed as a business opportunity instead of a burden, and how technology can help restaurants deliver a better guest experience across every ordering channel. Personalized Menus Are Becoming a Competitive Advantage – Restaurants already have ingredient, nutrition, and allergen data. EveryBite helps turn that information into a personalized menu experience that builds trust, increases loyalty, and helps guests quickly find meals that fit their dietary needs. Food Allergy Compliance Is Moving Fast – New state regulations are reshaping how restaurants communicate allergen information, but Lucy Logan argues compliance is only part of the opportunity. Brands that embrace transparency can strengthen guest relationships while staying ahead of changing legislation. Transparency Drives Better Hospitality – Logan believes ingredient-first menus aren't just about meeting regulations. By making dining easier for millions of guests with allergies and dietary preferences, restaurants can improve the guest experience, collect better first-party data, and create lasting brand loyalty. Episode Links Lucy Logan LinkedIn: https://www.linkedin.com/in/lucylogan/ EveryBite LinkedIn: https://www.linkedin.com/company/every-bite/ EveryBite: https://www.everybite.com/ Where to find Cali BBQ Media Visit our Website Follow Restaurant Technology Substack Follow us on Instagram Follow us on LinkedIn Learn About our Media Services