Digital Hospitality

By Shawn P. Walchef

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 Shaw... more

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FAQs about Digital Hospitality:

How many episodes does Digital Hospitality have?

The podcast currently has 702 episodes available.

Digital Hospitality episodes:

September 23, 2026Grow Slow, Stay Local—How Ggiata Is Building the Modern Neighborhood Deli
What does it take to grow a restaurant brand without losing the neighborhood hospitality that made it special? Jack Biebel of Ggiata Delicatessen joins Shawn Walchef at the CREATE conference after Ggiata received the Emerging Brand Award. Bible explains how three childhood friends from New Jersey built a modern Los Angeles deli despite having no restaurant experience, why Ggiata uses technology behind the scenes instead of replacing personal interaction and how the company prioritizes gradual growth over rapid expansion. He also discusses developing leaders, learning from each neighborhood and telling an authentic story that keeps every Ggiata location connected to its community.
Use Technology to Strengthen Hospitality – Ggiata uses technology behind the scenes to reduce administrative work, improve restaurant systems and give managers more time to support employees and connect with customers.
Let Leadership Determine the Pace of Growth – The company is pursuing gradual acceleration instead of rapid expansion. Biebel believes restaurants must develop capable teams and understand each market before adding more locations.
Become Part of the Neighborhood – Ggiata studies every community by walking the surrounding blocks, meeting local businesses and asking residents where they eat. Those relationships help each location feel like a neighborhood deli rather than another unit in a chain.
Episode Links
Ggiata: https://www.ggiata.com/
Ggiata Instagram: https://www.instagram.com/ggiata/?hl=en
Ggiata TikTok: https://www.tiktok.com/@ggiata?lang=en
Jack Biebel Instagram: https://www.instagram.com/jackbyebull/
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16min
September 22, 2026Roulette and Tom Brady—The Unlikely Story Behind F3 Technologies
What does it take to keep a restaurant’s technology running while building a company through dark times? Dan Diaz of F3 Technologies joins Shawn Walchef at the CREATE conference to explain how F3 supports restaurants by managing their networks, POS systems, loyalty platforms and Wi-Fi. Diaz shares why operators often underestimate the importance of their network until it fails, how F3 grew from a business where he handled every installation to a team of approximately 180 employees, and why entrepreneurs must keep building when momentum arrives. He also reveals how a Tom Brady memorabilia collection and $36,000 in roulette winnings helped fund F3’s first payroll and insurance payments.
Protect the Technology That Runs Your Restaurant – Dan Diaz says restaurant operators often underestimate their networks until something fails. F3 Technologies manages POS systems, Wi-Fi, loyalty platforms and other essential technology that can cost restaurants thousands of dollars when it goes down.
Keep Building Through the Dark Times – Diaz believes entrepreneurs must continue moving forward when challenges become overwhelming. Sharing those difficult experiences can also remind business owners how much they have survived and help others facing similar struggles.
Build on Your Momentum – F3 grew from Diaz handling installations and operations himself to a team of approximately 180 employees. He says business owners should keep pushing when opportunities begin opening while still taking time to recognize and appreciate their progress.
Episode Links
Dan Diaz LinkedIn: https://www.linkedin.com/in/daniel-d-diaz/
F3 Online: https://f3tech.com/
F3 YouTube: https://www.youtube.com/@F3fixes/videos
F3 Instagram: https://www.instagram.com/f3inc
F3 LinkedIn: https://www.linkedin.com/company/f3inc/
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19min
September 21, 2026Know Your Numbers—How Don Connor Uses Financial Discipline to Build Better Restaurants
What does it take to turn a love for hospitality into a profitable restaurant business? Don Connor of Whiskey ‘N Rye Smokehouse joins Shawn Walchef at the CREATE conference to explain why restaurant operators must understand the numbers behind their business. Connor shares how his experience in corporate strategy and finance shaped his approach to restaurant ownership, why operators need to monitor labor, food and occupancy costs, and how strategic discounts can help fill an empty dining room. He also discusses California barbecue, his work with the California Restaurant Association and why giving back to the community creates long-term value.
Know Where Every Dollar Goes – Don Connor says restaurant operators must understand the financial basics of their business, including food, labor and occupancy costs. Knowing the right benchmarks helps operators identify problems and make better decisions before margins disappear.
Use Discounts Strategically – Connor sees operators who would rather accept an empty dining room than lower a price or promote an offer. Strategic discounts can introduce more people to the restaurant, generate traffic and create opportunities for future business.
Build Through Hospitality and Community – Whiskey ‘N Rye Smokehouse approaches business from a place of abundance, including giving more than $100,000 to charitable causes in one year. Connor believes generosity and memorable hospitality create connections that bring long-term value back to the restaurant
Episode Links
Don Connor LinkedIn: https://www.linkedin.com/in/don-conner-626a953a/
Whiskey ‘N Rye Smokehouse: https://www.whiskeynrye.com/
Whiskey ‘N Rye Smokehouse Instagram: https://www.instagram.com/whiskeynryebbq/
Whiskey ‘N Rye Smokehouse LinkedIn: https://www.linkedin.com/company/whiskey-n-rye-smokehouse/
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13min
September 17, 2026Post for Strangers—How Shootz Uses Content, Influencers and AI to Grow
What does it take for an emerging restaurant brand to reach new customers and prepare for its next stage of growth? Harold Walters of Shootz joins Shawn Walchef at the CREATE conference to explain how the Hawaiian-Asian fusion brand approaches content, advertising and restaurant technology. Walters shares why restaurants should create every social media post for someone who has never heard of the brand, how Shootz turns successful organic videos and micro-influencer content into Meta ads, and why authenticity matters more than expensive production. He also discusses Shootz IQ, an internal AI tool that connects the company’s sales, labor and marketing data, as Shootz prepares to open its sixth location and first standalone restaurant.
Create Content for Strangers – Harold Walters says restaurants should not assume viewers already know or care about their brand. Shootz frames its posts for people discovering the restaurant for the first time, using strong hooks and authentic storytelling to earn attention.
Turn Organic Success Into Paid Growth – Shootz uses videos that have already performed well organically as Meta ads. The brand then retargets those viewers with content from micro-influencers, building a library of authentic videos without relying on expensive creators.
Make Restaurant Data Easier to Use – Shootz IQ connects sales, labor, advertising and social media data through an internal AI system. Team members can ask questions and generate reports without manually searching through multiple restaurant platforms.
Episode Links
Harold Walters LinkedIn: https://www.linkedin.com/in/haroldiwalters/
Shootz LinkedIn: https://www.linkedin.com/company/shootzofficial/
Shootz: https://eatshootz.com/
Shootz Instagram: https://www.instagram.com/shootz.official
Shootz TikTok: https://www.tiktok.com/@shootz.official
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11min
September 16, 2026Seth Cohen Explains Sweetfin’s Growth Strategy
How can restaurant founders step away from daily operations without losing control of the business? Seth Cohen, co-founder and president of Sweetfin, joins Shawn Walchef at CREATE to share how the 15-location poké brand uses detailed systems, strong general managers and weekly financial reviews to maintain accountability. Cohen explains why Sweetfin treats each restaurant like its general manager’s own business, how high-quality content has differentiated the brand since 2015 and why digital hospitality requires consistency at every customer touchpoint. He also discusses expansion beyond California, potential CPG opportunities and why he still personally checks the brand’s Instagram DMs.
Systems give founders room to grow. Thorough documentation and strong SOPs allow leaders to step away from daily operations without sacrificing consistency.
General managers should understand the business, not just operate it. Sweetfin uses weekly reviews and manually tracked financials to help managers recognize problems and correct them quickly.
Digital hospitality requires personal accountability. Consistent branding and communication matter, but operators must also respond directly when an online order goes wrong or a guest reaches out.
Episode Links
Seth Cohen LinkedIn: https://www.linkedin.com/in/setharicohen/
Sweetfin LinkedIn: https://www.linkedin.com/company/sweetfin/
Sweetfin: https://www.sweetfin.com/
Sweetfin YouTube: https://www.youtube.com/@sweetfinpoke
Sweetfin Instagram: https://www.instagram.com/sweetfin/
Sweetfin TikTok: https://www.tiktok.com/@sweetfinpoke
Sweetfin Facebook: https://www.facebook.com/sweetfin/
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11min
September 15, 2026Mom Approved—How Scott Conant Brought His Family Story to the Sauce Aisle
Scott Conant talks about finding new fulfillment after four decades in the restaurant industry. The two-time James Beard Award winner and longtime “Chopped” judge explains why he expanded into consumer packaged goods with Martone Street, a tomato sauce brand inspired by his grandparents’ home in Waterbury, Connecticut. Conant shares why he spent three and a half years developing the product, made his mother the company’s “chief tasting officer” and refused to simply license his name for a jar. He also discusses surrounding himself with the right people, pursuing work that brings him joy and remaining in what he calls a “constant state of becoming.”
Build on Your Own Terms – Conant did not want Martone Street to become another licensing deal with his face on the jar. He built a company that allows him to control the product, shape its story and work alongside a team committed to growing the brand.
Protect the Story Behind the Product – Martone Street is named after the Waterbury, Connecticut, street where Conant’s family gathered, cooked and preserved tomatoes. Each sauce is designed to bring that same feeling of food, family and hospitality into people’s homes.
Pass the Mom Test – Conant’s mother became Martone Street’s “chief tasting officer” after sampling approximately 30 sauces and rejecting nearly all of them for tasting like they came from a jar. Her approval helped confirm that the final product remained true to the family history behind the brand.
Episode Links
Scott Conant LinkedIn: https://www.linkedin.com/in/scottconant/
Martone Street: https://martonestreet.com/
Martone Street Instagram: https://www.instagram.com/martonestreet/?hl=en
Peace, Love, and Pasta Cookbook: https://www.scottconant.com/books
CBS Mornings with Scott Conant: https://www.youtube.com/watch?v=FyzodqKzUxU
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36min
September 14, 2026More Than a Chain—Why Franchises Are Local Businesses
Matt Haller, president and CEO of the International Franchise Association, explains how franchising helps restaurant brands grow while creating opportunities for first-time business owners. Recorded at CREATE for Emerging Restaurants in Rancho Palos Verdes, Haller discusses the promise brands make when accepting franchise fees and royalties, why franchisors and franchisees must grow together and the rise of multi-unit, multi-brand ownership. He also shares how the IFA protects and promotes the franchise model through advocacy, education and events while challenging the misconception that franchises are not local businesses.
Grow Together – Matt Haller says healthy franchising requires the brand and its franchisees to succeed together. When a franchisor accepts fees and royalties, it makes a promise to provide the support, systems and leadership owners need to grow.
Treat Franchising as a Responsibility – About 65% of franchisees are first-time business owners. Haller believes brands must recognize the financial and personal commitment those owners are making when they invest in a franchise.
Remember That Franchises Are Local – Franchises are sometimes viewed as faceless chains, but their locations are operated by people who live, work and give back within their communities. Through its “Franchise Means Local” initiative, the IFA is working to tell those stories.
Episode Links
Matthew Haller LinkedIn: https://www.linkedin.com/in/matthewhaller/
International Franchise Association LinkedIn: https://www.linkedin.com/company/international-franchise-association/
International Franchise Association: https://www.franchise.org/
International Franchise Association YouTube: https://www.youtube.com/user/ifadc
International Franchise Association Instagram: https://www.instagram.com/franchising411
International Franchise Association Facebook: https://www.facebook.com/IFA.DC/
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11min
September 10, 2026Built For Busy—How Toast Is Building for the Modern Restaurant
Kelly Esten, chief marketing officer at Toast, talks about building technology for the reality of running a busy restaurant. Recorded at the National Restaurant Association Show in Chicago, Esten breaks down Toast’s “Built for Busy” campaign, its evolution from point-of-sale platform to restaurant operating system and the company’s growing investment in AI. Toast IQ Grow combines software, AI and human support to help restaurants improve their marketing, with participating businesses seeing an average sales lift of 8%. Esten also covers the importance of daily financial data, more accurate forecasting and why restaurant executives need to build a visible presence online.
Busy Is Part of the Business – Kelly Esten believes restaurant technology should acknowledge how difficult running a restaurant actually is. Toast’s “Built for Busy” platform focuses on helping operators handle the work, adapt when things do not go as planned, and keep moving when the restaurant gets busy.
AI Should Produce Business Results – Esten says restaurant AI needs to do more than add another tool. From improving marketing campaigns to creating more accurate forecasts, Toast is building AI around outcomes that operators care about, including saving time, increasing sales and running more profitable restaurants.
Executives Need to Show Up Online – Esten has seen how posting consistently on LinkedIn and Instagram creates relationships beyond likes and comments. Her content has led people to introduce themselves at industry events, strengthened Toast’s presence online and given the company a recognizable human voice.
Episode Links
Kelly Esten on LinkedIn: https://www.linkedin.com/in/kellysennatt/
Toast on LinkedIn: https://www.linkedin.com/company/toast-inc/posts/?feedView=all
Toast: https://pos.toasttab.com/
Toast Time Square: https://youtu.be/KR8QzLrtw2g
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19min
September 09, 2026The Sound of Hospitality — How Ole & Steen Creates the Right Atmosphere
Josh Pickens, president of Ole & Steen US, joins Shawn Walchef to share how the Danish bakery is building its business and hospitality experience in New York City. From first discovering Ole & Steen as a customer to rebuilding the culture inside its production facility, Pickens explains why trust, ownership, and product quality remain central to the brand’s growth. He shares how Ole & Steen uses Soundtrack to manage music across its five New York locations, create a consistent atmosphere, and prevent individual playlists from changing the guest experience.
Music Is Part of the Hospitality Experience – Josh Pickens believes what guests hear can be just as important as what they see, smell, and taste. Ole & Steen uses Soundtrack to create a calm, welcoming atmosphere where customers can meet, work, or spend time with family.
Consistency Protects the Brand – Giving employees complete control over the music can create a different experience at every location. Soundtrack allows Ole & Steen to manage its playlists and volume remotely, helping all five New York City bakeries maintain a consistent environment.
Strong Cultures Begin With Trust and Ownership – When Josh Pickens joined Ole & Steen, he worked alongside employees to understand their responsibilities and challenges. By encouraging teams to take ownership, communicate, and stop pointing fingers, he helped reduce turnover and rebuild the culture inside the production facility.
Episode Links
Josh Pickens LinkedIn: https://www.linkedin.com/in/joshua-pickens/
Ole & Steen LinkedIn: https://www.linkedin.com/company/ole-steen-us/
Ole & Steen: https://oleandsteen.us/
Ole & Steen Instagram: https://www.instagram.com/oleandsteenus/?hl=en
Ole & Steen TikTok: https://www.tiktok.com/@oleandsteen.us
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26min
September 08, 2026Doubling Down at 48—How Scott Kleckner Built a Growing Catering Business
Scott Kleckner of Olive Wood Pizza talks about leaving the corporate restaurant world at 48 to bet on himself. Recorded at CREATE for Emerging Restaurants in Rancho Palos Verdes, Kleckner traces his path from renovating iconic venues such as Lambeau Field and Citi Field to acquiring a mobile wood-fired pizza catering company. After more than doubling the business in 20 months, he is building a 5,500-square-foot commissary to increase capacity, introduce new catering options and support future acquisitions. Kleckner also discusses building in public, sharing the difficult parts of entrepreneurship and helping other hospitality leaders succeed.
Bet on Yourself at Any Age – Scott Kleckner spent years leading restaurant turnarounds before acquiring Olive Wood Pizza at 48. Rather than uproot his family for another executive role, he used his industry experience to build a business of his own.
Stop Doubting the Plan – Kleckner approached entrepreneurship with the same caution he used when managing other people’s money. After more than doubling the company in 20 months, he learned to trust its momentum and think beyond his original growth plan.
Build in Public – Kleckner openly shares the real numbers, challenges, and lessons behind growing Olive Wood Pizza. By documenting more than the polished moments, he can help other hospitality leaders while building stronger relationships within the industry.
Episode Links
Scott Kleckner LinkedIn: https://www.linkedin.com/in/scottkleckner/
Olive Wood Pizza LinkedIn: https://www.linkedin.com/company/olive-wood-pizza/
Olive Wood Pizza: https://www.olivewoodpizza.com/
Where to find Cali BBQ Media
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13min

FAQs about Digital Hospitality:

How many episodes does Digital Hospitality have?

The podcast currently has 702 episodes available.