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 678 episodes available.

Digital Hospitality episodes:

August 11, 2026Why 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
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10min
August 10, 2026Why 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/
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16min
August 05, 2026How 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
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17min
August 04, 2026Why 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
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26min
August 03, 202685 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
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16min
July 29, 2026How The Right Music Can Change A Restaurant Experience | Chat w/ Ola Sars, CEO of Soundtrack
Ola Sars, founder and CEO of Soundtrack, joins Shawn Walchef to explain why music is one of the most overlooked parts of the restaurant experience. Sars shares how operators can use music to strengthen their brand, improve the guest experience, and even increase sales. He also explains why consumer streaming services aren't built for restaurants, how to create a soundtrack that reflects your brand, and why the right music benefits employees just as much as guests.
Music should be part of your brand strategy - Every restaurant carefully designs its menu, décor, and service. Ola Sars argues music deserves the same attention. Defining what your brand sounds like and aligning playlists with different dayparts creates a more consistent guest experience.

The right soundtrack can increase sales - Through research with one of the world's largest hamburger chains, Soundtrack found that playing the right music at the right place and the right time increased sales by 9%. Music isn't just atmosphere, it's a business tool that can influence guest behavior.

Great music benefits guests and employees - Ola Sars encourages restaurants to think beyond the dining room. Brand-approved playlists can energize staff, strengthen culture, and create a better workplace while delivering a more memorable experience for guests.
Episode Links
Ola Sars on LinkedIn: https://www.linkedin.com/in/ola-sars-6269373/?skipRedirect=true&originalSubdomain=se

Soundtrack: https://www.soundtrack.io/

Soundtrack on YouTube: https://www.youtube.com/channel/UC2p1XbFBFxaVed_JpidJs8A
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37min
July 27, 2026Why Restaurant Data Has To Be Simple For Managers | Chat w/ Nick Straten
Nick Straten, Head of Data and Operations at 3WO Horeca Group, shares how the Amsterdam-based restaurant group is using YourBI to turn data into better decisions across nearly 40 restaurants. From managing rising labor costs to giving restaurant managers simple, actionable forecasts, Straten explains how bringing data from multiple systems into one place is helping the company operate more efficiently while continuing to grow.
Data Should Make Decisions Easier – Nick Straten believes restaurant operators do not need more complicated dashboards. By using YourBI to bring data from multiple systems into one place, 3WO Horeca Group can give managers simple information they can use to make better decisions around staffing, forecasting, and costs.

Labor Data Can Protect Profitability – With hourly wages in the Netherlands rising 25% over three years, 3WO Horeca Group used YourBI to analyze scheduling and labor performance. Despite those wage increases, the company was able to maintain the same labor cost percentage it had three years earlier.

Start Simple With Restaurant Data – Straten advises operators implementing business intelligence to focus on one important target first. For his team, that meant labor costs before moving toward productivity metrics that show managers how many labor hours they can schedule based on projected revenue.
Episode Links
3WO Horeca Group: https://www.3wo.nl/

3WO Horeca Group Instagram: https://www.instagram.com/3wo_horecagroep/

3WO Horeca Group LinkedIn: https://www.linkedin.com/company/3wo/

Nick Straten LinkedIn: https://www.linkedin.com/in/nick-straten-61969519/

YourBI: https://www.yourbi.nl/

YourBI LinkedIn: https://www.linkedin.com/company/yourbi/posts/
Where to find Cali BBQ Media
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24min
July 22, 2026As Bubbakoo's Burritos Grows — Chris Ives Turns to Atmosphere to Scale the Guest Experience
Chris Ives, CEO of Bubbakoo's Burritos, shares how the fast-casual brand is using Atmosphere to create a consistent guest experience as it grows toward 300 locations. From building a custom in-store TV channel that reflects the company's Jersey Shore roots to using technology that strengthens hospitality instead of replacing it, Ives explains how Bubbakoo's is scaling its brand while staying true to what made it successful.
Brand Experience Must Scale With Growth – Chris Ives believes expanding from 140 to 300 restaurants is about more than opening new locations. Every restaurant has to deliver the same energy, hospitality, and personality that made Bubbakoo's Burritos successful in the first place, even as the franchise grows.

Atmosphere Reinforces the Brand Story – Rather than treating televisions as background entertainment, Bubbakoo's uses Atmosphere to create a custom in-store channel that reflects its Jersey Shore roots and "Create Something Different" philosophy. The result is a consistent guest experience that extends beyond the food.

Technology Should Strengthen Hospitality – Ives sees AI and technology as tools to simplify operations, improve decision-making, and free managers to spend more time with guests. His philosophy is that the best technology works behind the scenes while people remain at the center of the hospitality experience.
Episode Links
Chris Ives LinkedIn: https://www.linkedin.com/in/chris-ives-cfe-66b76940/

Bubbakoos Burritos: https://www.bubbakoos.com/

Bubbakoos Burritos Instagram: https://www.instagram.com/bubbakoosburritos/

Atmosphere TV: https://www.atmosphere.tv/

Atmosphere TV LinkedIn: https://www.linkedin.com/company/atmospheretv/

Atmosphere TV Instagram: https://www.instagram.com/atmospheretv/

Atmosphere TV Facebook: https://www.facebook.com/atmospheretv/
Where to find Cali BBQ Media
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26min
July 20, 2026Stop Reading Scripts — Pepper Lunch CEO Explains Why Authenticity Wins
Troy Hooper, CEO of Hot Palette America, the parent company of Pepper Lunch, joins Shawn Walchef to explain why authentic storytelling has become one of the most valuable tools restaurant leaders have today. Hooper shares why scripted content falls flat, how curiosity creates stronger business relationships, what he's seeing as technology and AI reshape the restaurant industry, and why simply showing up continues to open doors for leaders willing to learn and connect.
Authenticity Beats The Script – Troy Hooper believes the best stories come from honest conversations, not rehearsed talking points. Rather than scripting every word, leaders should know their mission, speak from experience, and let their personality come through. Audiences connect with people who are genuine, not polished.

Curiosity Creates Better Business – Whether you're launching a podcast, attending a conference, or meeting someone for the first time, Hooper encourages leaders to lead with questions instead of sales pitches. By listening first and showing genuine curiosity, operators build stronger relationships that often lead to new opportunities.

The Future Is Connected Technology – After meeting with restaurant executives across the National Restaurant Association Show, Hooper says one trend stood above the rest: consolidation. Operators are looking for fewer tools that work together seamlessly, and AI is accelerating that shift by connecting systems, simplifying workflows, and giving restaurant leaders better visibility into their businesses.
Episode Links:
Troy Hooper LinkedIn: https://www.linkedin.com/in/jtroyhooper/

Hot Palette America LinkedIn: https://www.linkedin.com/company/hot-palette-america/

Pepper Lunch Restaurants: https://www.pepperlunchrestaurants.com/

Pepper Lunch Instagram: https://www.instagram.com/pepperlunchrestaurants
Where to find Cali BBQ Media
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15min
July 15, 2026Restaurants Are Leaving Money on the Table by Underinvesting in Catering
John Zinno shares how restaurants can turn catering from an operational expense into a profitable growth channel. As co-founder of DeliverThat, he explains why some brands generate up to 30% of their revenue from catering, why quality matters more than speed for large orders, and how operators can manage delivery more strategically. Zinno also shares practical advice on building first-party ordering, finding new catering opportunities beyond corporate offices, and creating delivery experiences that keep customers coming back.
Catering Is a Profit Center, Not Just a Service – Many restaurants treat catering delivery as a pass-through expense, but John Zinno believes it should be a revenue driver. By managing deliveries strategically and optimizing for quality, cost, or speed, restaurants can increase margins while creating a better customer experience.

The Biggest Catering Opportunities Aren't Always Corporate – While office catering remains a major market, Zinno encourages operators to think bigger. Schools, colleges, hospitals, sports teams, and community organizations all represent recurring catering opportunities that can generate significant long-term revenue when restaurants actively pursue them.

Great Catering Builds Repeat Business – Reliable delivery, quality execution, and strong first-party ordering help restaurants turn one catering order into many. Zinno believes operators who consistently deliver great experiences are the ones that earn long-term customer loyalty.
Episode Links
John Zinno LinkedIn: https://www.linkedin.com/in/john-zinno/

Aaron Hoffman LinkedIn: https://www.linkedin.com/in/aaronhoffman02/

DeliverThat Online: https://www.ideliverthat.com/

DeliverThat Instagram: https://www.instagram.com/deliverthatco/

DeliverThat YouTube: https://www.youtube.com/c/DeliverThat
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 678 episodes available.