In Part 2, Adam Howe and Seth Burtis, COO of 5&5, build on their earlier discussion by examining how modern restaurant technology directly impacts the guest experience. Seth shares thoughtful perspectives on kiosks, QR ordering, handhelds, and drive-thru AI—emphasizing that technology should support hospitality, not replace it.

The conversation dives into growing guest price sensitivity, especially around third-party delivery markups, service fees, and aggressive tipping prompts. Seth and Adam discuss why poorly designed tip flows can frustrate guests, how expectations differ across QSR and full-service environments, and why flexibility in tech configuration matters more than ever.

Seth also shares real-world examples from 5&5’s consulting work, including a technology rollout that struggled due to insufficient buy-in and training, and a successful large-scale implementation that drove significant growth by pairing hands-on support with clear communication. These examples highlight how execution—not just tools—determines outcomes.

The episode closes with a forward-looking look at hospitality’s future: increased use of AI in drive-thrus and loyalty, continued migration to cloud-based POS systems, consolidation among restaurant brands, and a shift toward technology that blends seamlessly into the dining experience. Seth also shares what excites him most about 5&5’s growth heading into 2026.

This episode is Part 2 of a two-part conversation and follows directly from Part 1.

In Part 1 of this two-part conversation, Adam Howe sits down with Seth Burtis, COO of 5&5, to discuss how restaurant operators should approach technology, systems, and outside support. Seth shares why tech alone doesn’t fix broken operations—and how process, empathy, and operator buy-in determine whether new tools succeed or fail.

This episode kicks off a two-part conversation between Adam Howe and Seth Burtis, COO of 5&5, a hospitality consulting and managed services firm that supports restaurant brands across POS, online ordering, loyalty, and operational technology. Seth explains how 5&5 acts as an extension of internal teams, helping operators manage complexity, reduce risk, and execute technology changes correctly.

Adam and Seth explore why many operators resist outside help, especially when resources are tight or change feels threatening. Seth shares insights from his own background in restaurants, explaining how credibility, shared language, and lived experience are essential when guiding operators through technology transitions.

The discussion digs into common challenges like overlapping tech stacks, underutilized systems, and poorly configured menus or kitchen workflows. Seth emphasizes that the best technology decisions start with a guest-first perspective, then work backward into systems, processes, and training that actually support frontline teams.

A recurring theme is change management—why operators struggle with new tools, how muscle memory impacts adoption, and why involving operators early in decision-making is critical. The episode sets the foundation for Part 2, where the conversation shifts toward guest expectations, pricing sensitivity, kiosks, tipping culture, and the future of hospitality technology.

This episode is Part 1 of a two-part interview and is best enjoyed alongside Part 2 for the full conversation.

Shorter theatrical release windows have changed how movie theaters operate—and profitability depends on adapting fast.

In this episode of Behind the Tab, we sit down with Codi and Ken from Clark Film Buying, the team behind film programming and negotiations for ~160 theaters across the U.S., from single-screen Main Street cinemas to dine-in theaters and multiplexes.

They share what they’re seeing on the ground: how tighter release windows affect booking strategy, why the movie still drives foot traffic, where guest experience and venue flow matter most, and how theaters can market smarter and build loyalty when studios can’t do it all.

If you operate a theater, work in dine-in cinema, or run an experience-driven venue, this conversation offers practical insight into what’s changed—and what to do next.

Here are the official links mentioned in the conversation:

Clark Film Buying: https://clarkfilmbuying.com

Off The Break Podcast: https://offthebreakpodcast.com

In Part Two of Behind the Tab with Parker Loudermilk of Fait La Force Brewing, the conversation shifts from philosophy to execution — and what it takes to build a sustainable brewery experience today.

Adam and Parker dive into how Fait La Force balances craft beer enthusiasts with casual drinkers, including how the team educates guests without overwhelming them. Parker explains the thinking behind their menu design, staff training, and the idea that great beer should feel welcoming, not intimidating.

The discussion then turns to food, atmosphere, and operational decisions, including the brewery’s partnership with Jambox and why creating a seamless, single-tab experience matters. Parker shares lessons learned from early food experiments, the challenges of running kitchens, and why collaboration beats trying to do everything in-house.

They also explore beer trends, underrated styles like Saison, Nashville’s shifting brewery landscape, and how Fait La Force is navigating growth in an increasingly uncertain industry. The episode closes with a look ahead — covering distribution, non-alcoholic options, evolving consumer preferences, and what the next chapter may hold for the brewery.

This episode is a candid look at how modern breweries adapt, collaborate, and stay true to their identity while building a true community space.

In this episode of Behind the Tab, host Adam Howe sits down with Parker Loudermilk, co-owner of Fait La Force Brewing in Nashville, to unpack the brewery’s origin story and creative vision.

Parker walks through how he and his business partner Zach transitioned from engineering careers into professional brewing, driven by a shared passion for Belgian and European beer styles that were largely missing from the Nashville market. They discuss the early inspiration behind Fait La Force, from brewing at home and traveling for work to discovering global beer traditions worth bringing back to Tennessee.

The conversation explores how Fait La Force intentionally broke away from the stereotypical “garage-style” craft brewery by designing a warm, old-world-meets-new-world taproom that prioritizes inclusivity, conversation, and comfort. Parker explains how the brewery’s Victorian aesthetic, playful details, and relaxed approach are meant to make great beer feel approachable — without taking itself too seriously.

This episode sets the foundation for what makes Fait La Force unique: a brewery deeply committed to quality, tradition, and hospitality, built for people to gather, connect, and simply enjoy a great beer.

In the Season 2 premiere of Behind the Tab, we sit down with Will Donaldson of Politan Row to unpack what’s actually happening inside food halls as we head into the new year.

With more than a decade focused exclusively on food halls, Will shares a hospitality-first perspective shaped by restaurant operations, real estate realities, and human behavior. This isn’t a “trends” episode—it’s a reality check.

You’ll hear:

• Why food halls succeed in some markets and struggle in others

• What truly defines a food hall (and what doesn’t)

• The most common mistake new operators make—and why it’s about people, not concepts

• How marketing accountability really works between operators and vendors

• Why small operational moments quietly determine whether guests return

If you care about food halls, shared dining, and building experiences people actually want to spend time in, this episode sets the tone for the year ahead.

Pull up a seat—and press play.

In Episode 11 of Behind the Tab, we continue the conversation with Noel Rodriguez, a longtime hospitality professional and Customer Success leader at GoTab, to unpack a deceptively simple question:

What do operators think is “new” in restaurant technology—and what actually isn’t?

From Kitchen Display Systems and buzzers to QR ordering and hybrid service models, Noel explains why many “new” tools have been around for years—and why success depends less on the technology itself and more on how it’s introduced, trusted, and supported.

In this episode, we discuss:

• Why KDS adoption succeeds when teams transition intentionally

• Why some “outdated” tools still exist for good reason

• The biggest misconception about hospitality technology replacing service

• Why hybrid service models reduce friction for guests and staff

• The soft skills that matter most in hospitality—but never show up on a resume

If you care about service, operations, and technology that actually works on the floor, this episode is for you.

What does it really take to run a great hospitality operation in 2026?

In this episode of Behind the Tab, we sit down with Noel Rodriguez, a longtime hospitality professional turned Customer Success leader at GoTab.

Noel’s journey—from high-volume restaurants and events to supporting operators through modern hospitality technology—offers a rare, operator-first perspective. This conversation goes beyond features and platforms to explore how real hospitality experience shapes better service, smarter technology decisions, and more resilient operations.

In this episode, we cover:

• Why lived hospitality experience matters in tech and customer success

• The hidden complexity behind “simple” restaurant operations

• The most underrated roles in hospitality—and why they still matter

• Why hybrid service models work when introduced the right way

• How GoTab’s Easy Tab feature removes friction without removing hospitality

If you’ve ever wondered whether the people supporting your POS truly understand what it’s like on the floor—this episode is for you.

Subscribe to Behind the Tab for real conversations with the people shaping modern hospitality.

Part 2 of our conversation with Ashley Owens of CourtReserve and Tim McLaughlin of GoTab zooms out from CourtReserve’s funding story into the broader racquet-sports and hospitality landscape.

Ashley and Tim dig into why pickleball, padel, tennis, and multi-sport venues are exploding, and how automation is reshaping both the operator and player experience. They compare the racquet-sports surge to past boom-and-bust cycles like craft beer, share what separates thriving facilities from struggling ones, and talk candidly about the stubborn persistence of pen-and-paper operations in public parks and rec centers.

The episode closes with Ashley’s outlook on staying ahead of trends — including the careful, “safe” adoption of AI — plus a preview of CourtReserve’s Catalyst Tour and upcoming events.

In Part 1 of our conversation with Ashley Owens, co-founder of CourtReserve, and GoTab co-founder Tim McLaughlin, we unpack how CourtReserve grew from a simple tennis court booking idea into a leading facility management platform. Ashley shares her personal origin story, why she and her husband chose to become operators themselves, and what their $54M growth investment means for product quality, integrations, and the future of racquet sports. Along the way, Adam and Tim explore broader tech trends — from rollups and “walled gardens” to the rising expectation that every venue experience should be as seamless as the apps we use daily.