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 690 episodes available.

Digital Hospitality episodes:

September 01, 2026How Bushfire Kitchen Grew To 11 Locations | Chat w/ Oliver Barwin
Oliver Barwin, CEO of Bushfire Kitchen, shares how he left Wall Street to lead his family’s restaurant business and grow it to 11 Southern California locations. From choosing a strategic capital partner to building the systems and team needed for expansion, he explains why a strong foundation comes before growth. With roughly half of sales coming from off-premise orders, Barwin details how kitchen design, thoughtful packaging, and connected technology support the guest experience. He explains why local influencers drive results and how reducing administrative work gives restaurant teams more time to focus on great food and hospitality.
Build the Foundation Before You Grow – Oliver Barwin credits Bushfire Kitchen’s expansion to investing in people, systems, and training before adding locations. A strong foundation keeps growth manageable, while technology and head office support reduce administrative work so restaurant teams can focus on food and hospitality.

Design for the Off-Premise Experience – With roughly half of Bushfire’s business coming from off-premise orders, delivery influences everything from kitchen layouts to menu development. The team considers how every new dish travels and chooses packaging that protects the experience beyond the restaurant.

Local Voices Build Community Trust – Bushfire Kitchen works with local micro-influencers who reach people in the neighborhoods its restaurants serve. Barwin has found authentic content and personal recommendations more effective than highly produced ads, with a more compelling return on investment.
Episode Links
Oliver Barwin LinkedIn: https://www.linkedin.com/in/oliverbarwin/

Bushfire Kitchen LinkedIn: https://www.linkedin.com/company/bushfire-kitchen/

Bushfire Kitchen: https://www.bushfirekitchen.com/

Bushfire Kitchen Instagram: https://www.instagram.com/Bushfirekitchen

Bushfire Kitchen Tik Tok: https://www.tiktok.com/@bushfirekitchen

Bushfire Kitchen Facebook: https://www.facebook.com/BushfireKitchen/
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15min
August 31, 2026Turning A Garage Hobby Into A Business | Chat w/ Mark Ray of Stowe Cider
Mark Ray, owner of Stowe Cider, shares how a passion project in a Vermont garage transformed into a premier craft beverage brand distributing across six states. From the defining shift into cans to navigating the complex nuances of commercial cider production, he explains how partnering with Ekos gave his team the operational visibility needed to manage inventory, streamline production, and protect margins. This episode explores the power of make-to-order manufacturing, avoiding the trap of over-expansion, and how purpose-built software helps operators maintain quality as they scale.
Operational Visibility Enables Smart Growth – Mark Ray moved Stowe Cider off generic spreadsheets and onto Ekos to track every step of production in real time. Having accurate data from raw ingredients to final invoicing gives operators complete control over inventory and margins as they scale.

Simplicity Wins on the Shelf – Instead of following noisy craft trends, Stowe Cider chose clean, simple label designs. Creating a bold visual identity on retail shelves naturally draws consumer eyes, driving the repeat buys and high velocity needed to build long-term retail trust.

Depth Beats Reckless Expansion – Sustainable growth comes from deepening your regional footprint rather than over-extending into national distribution. By using a tight make-to-order production model, Stowe Cider eliminates wasted inventory, protects liquid quality, and builds a stronger, more profitable business.
Episode Links
Mark Ray LinkedIn: https://www.linkedin.com/in/mark-ray-20673043/

Stowe Cider: https://www.stowecider.com/

Stowe Cider Facebook: https://www.faceb ook.com/StoweCider/

Stowe Cider Instagram: https://www.instagram.com/stowecider/?hl=en

Ekos: https://www.goekos.com/

Untappd for Business: https://utfb.untappd.com/

Next Glass: https://www.nextglass.co/

Ollie: https://www.nextglass.co/ollie/
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25min
August 27, 2026Christian Mouysset Built Tenzo to Answer One Question: Where’s the Money?
Christian Mouysset grew Hummus Brothers to six locations, but still struggled to understand where the money was going. That experience led him to build Tenzo, a restaurant operations platform that brings sales, labor, inventory and other business data together in real time. Mouysset joins Shawn Walchef in London to explain why restaurant data expires quickly, how AI can help operators identify problems sooner and why restaurant leaders should start experimenting with new technology before they fall behind.
Restaurant Data Has a Short Expiration Date – Christian Mouysset believes restaurant teams need information during the shift, not weeks after it happened. Real-time visibility into sales, labor, and inventory gives managers the opportunity to make changes while they still matter.

Context Makes Restaurant AI More Useful – Tenzo connects with 120 technology providers and brings restaurant data into one place. By combining that information with manager logs and business-specific context, operators can ask AI more useful questions about what is happening across their locations.

Restaurant Operators Need to Start Experimenting With AI – Mouysset says the technology is changing too quickly for anyone to have it completely figured out. He encourages restaurant leaders to try the tools now because the knowledge they gain can compound quickly.
Episode Links
Christian Mouysset on LinkedIn https://www.linkedin.com/in/christian-mouysset-62498a10/

Tenzo: https://www.gotenzo.com/

Tenzo on LinkedIn: https://www.linkedin.com/company/tenzo-inc./

Tenzo on X: https://x.com/tenzoinc
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39min
August 27, 2026Showing Up Is 80% of Success — Laura Wilber Says Consistency Makes the Difference
Laura Wilber, director of strategic partnerships at Dinova, joins Shawn Walchef at the CREATE Conference to share how consistently showing up helped her become a stronger storyteller and build deeper relationships across the restaurant industry. Wilber explains how Dinova connects restaurants with high-value business diners, why those guests can drive valuable early and midweek traffic, and why the best business relationships start with trust instead of a sale. This episode explores restaurant sales, business dining, relationship building, storytelling, and the value of getting comfortable being uncomfortable.
Showing Up Consistently Builds Confidence – Laura Wilber believes getting better at storytelling, public speaking, or any uncomfortable skill comes down to repetition. The more you show up and practice, the easier it becomes to move past the fear of putting yourself out there.

Business Diners Can Bring High-Value Midweek Traffic – Through her work with Dinova, Wilber helps restaurants reach business travelers using company-issued credit cards. These guests tend to spend more, are less price sensitive, and often dine early or midweek when restaurants can benefit from additional traffic.

Strong Business Relationships Should Start Before the Sale – Wilber focuses on getting to know people and building genuine relationships instead of forcing an immediate business opportunity. Her approach is simple: build trust first, and if there is a reason to work together, the opportunity will come when the timing is right.
Episode Links
Laura Wilber LinkedIn: https://www.linkedin.com/in/lauramwilber/

Dinova: https://www.dinova.com/

Dinova LinkedIn: https://www.linkedin.com/company/dinova/
Where to find Cali BBQ Media
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19min
August 25, 2026Restaurant Growth Isn’t Just About More Locations — Aaron Lyons Says the Numbers Have to Make Sense
Aaron Lyons, founder of Five 12 Restaurant Concepts, joins Shawn Walchef at the CREATE Conference to share how he grew from one restaurant to seven locations across two concepts. Lyons explains why the jump from one location to two was the hardest, how building strong teams has helped the company scale, and why technology can create hospitality through convenience. This episode explores restaurant growth, digital hospitality, leadership, technology, and building restaurant concepts around what customers actually want.
The Jump From One Restaurant to Two Can Be the Hardest – Aaron Lyons signed the lease for his second location before the first Dish Society was cash-flow positive. Despite the risk, he saw an opportunity that was too good to pass up and learned what it takes to begin building beyond one restaurant.

Great Restaurant Growth Starts With Great People – Lyons believes one of his biggest strengths is building strong teams. Today, Five 12 Restaurant Concepts has seven locations across two concepts, with a focus on understanding what customers want and building teams that can deliver it.

Technology Can Create Hospitality Through Convenience – Digital hospitality can feel transactional, but Lyons believes technology becomes hospitality when it makes a guest’s life easier. He points to curbside ordering as an example of using digital tools to solve a real problem for busy families.
Episode Links
Aaron Lyons on LinkedIn: https://www.linkedin.com/in/aaronlyons/

Aaron Lyons on Instagram: https://www.instagram.com/aslyons/

Dish Society: https://dishsociety.com/
Where to find Cali BBQ Media
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14min
August 24, 2026Old Carolina Built 40% of Its Business Around Catering — Brian Bailey Says Trust Makes It Work
Brian Bailey, founder of Old Carolina Barbecue Company, joins Shawn Walchef at the CREATE Conference to share how catering has grown to 40% of Old Carolina’s business. Bailey explains how the eight-location brand manages catering growth and why partnering with DeliverThat helps the team handle high-volume deliveries without sacrificing the guest experience. This episode explores catering growth, restaurant operations, trusted partnerships, and why having the right systems and partners matters as a restaurant brand grows.
Catering Requires the Right Delivery Infrastructure – Catering now represents 40% of Old Carolina Barbecue’s business. With as many as 12 deliveries leaving a single location, Brian Bailey says restaurants need a system that allows their teams to stay focused on operations.

Delivery Partners Represent Your Brand – Old Carolina was one of DeliverThat’s early partners, giving the delivery team time to understand how the restaurant wants orders delivered and set up. Bailey believes that attention matters because drivers become an extension of the restaurant experience.

Trust Matters More Than the Sales Pitch – Bailey looks for partners that show up when the restaurant actually needs them. With catering, a late or missed delivery can affect an entire office or event, and as Bailey puts it, “You don’t get a second chance on those things.”
Episode Links
Brian Bailey LinkedIn: https://www.linkedin.com/in/brian-bailey-oc2003/

Old Carolina BBQ: https://oldcarolina.com/

Old Carolina BBQ LinkedIn: https://www.linkedin.com/company/old-carolina-barbecue-company/

Old Carolina BBQ Instagram: https://www.instagram.com/oldcarolinabbqofficial/

Old Carolina BBQ Facebook: https://www.facebook.com/OldCarolinaBarbecueCompany/

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
August 20, 2026Restaurants Want to Scale — Jennifer Dodd Says Leadership Is What Makes Growth Work
Jennifer Dodd, CEO and board advisor to Main Squeeze Juice Co., joins Shawn Walchef at the CREATE Conference to share how restaurant brands can use technology to strengthen hospitality without losing the human connection. From starting as the 15-year-old “Wendy girl” to leading major restaurant brands, Dodd explains why leadership development, operational excellence, and clear standards remain critical to growth. She shares how Main Squeeze uses KNOW for AI-powered employee training, communication, and restaurant audits, giving teams better tools to learn and improve. This episode explores digital hospitality, restaurant technology, leadership development, and why the best systems still depend on great people.
Technology Should Strengthen Humanity – Jennifer Dodd believes restaurant technology should remove friction without losing the human connection that defines hospitality. At Main Squeeze Juice Co., KNOW helps employees build that connection through AI-powered training and role-playing that prepares them to better understand and serve guests.

Great Leadership Makes Great Systems Work – Jennifer Dodd learned early that even the right site, systems, and operating model can struggle without strong leaders running the business. Developing people and building leadership across every level remains one of the most important investments a restaurant company can make.

Operational Excellence Requires Clear Standards – Jennifer Dodd uses consistent audits, checklists, and training to help restaurants understand what great execution looks like. With KNOW, managers can use their phones to document audits and compare what they see against brand standards, helping leadership identify where teams need support and where strong performance should be celebrated.
Episode Links
Jennifer Dodd LinkedIn: https://www.linkedin.com/in/jenniferedodd/

Main Squeeze Juice Co: https://mainsqueezejuiceco.com/

Main Squeeze Juice Co. Instagram: https://www.instagram.com/mainsqueezejuiceco/

Main Squeeze Juice Co. LinkedIn: https://www.linkedin.com/company/main-squeeze-juice-co/posts/

KNOW: https://www.getknowapp.com/

KNOW LinkedIn: https://www.linkedin.com/company/getknowapp/home/

Krish Sridhar: https://www.linkedin.com/in/akrishsridhar/
Where to find Cali BBQ Media
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23min
August 19, 2026Restaurants 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
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14min
August 18, 2026Building 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
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23min
August 17, 2026Restaurant 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
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23min

FAQs about Digital Hospitality:

How many episodes does Digital Hospitality have?

The podcast currently has 690 episodes available.