Holy Guacamole Podcast

Shawn Walchef, founder of Cali BBQ Media and Digital Hospitality, learned years ago what so many are facing right now—your restaurant cannot survive or sustain without fully embracing digital platforms that expanding your reach. His journey started when he opened his BBQ business in a poor location, in an era when BBQ was an unknown in California. Using the internet and evolving technology of an iphone, he could reach people who would never have know his place. Now he can looks back and sees that his strategy is paying off. He shares his message for the good of our independent restaurant industry. There is a lot to learn in this episode.

Chances are you will feel the impact of Shawn's words. Rethinking the future of your independent restaurant is a job for each and every one of us right now. Keep up to date with Shawn's thinking in his podcast, called Digital Hospitality. Need to look into Cali BBQ? Here you go!

Curiousity, creativity and community coalesce literally into a delicious cocktail. That alliteration is convenient, and will serve our listeners! Each one of their mixers is tested and tweaked until it's ready for release!

CAnE Collective's story started well before the pandemic. Good things do take time. Two friends, popping up at events, over the last couple years, step into March 2020 with no idea that this will be their year. Ezra Allen talks with both Dave Seel and Martha Lucius Ezra is one of the founders, Allen Joseph is also a founder. We've been curious about their journey because their market and community is unfolding right in front of us! If you are listening and wishing your ideal business would come to fruition, this episode Is good material!

Running a business ain't easy in any economic climate. Right now, many owners appreciate committed staff more than ever! In this episode you'll hear from Alee at Artful Tea in Santa Fe. She's been with them for about two years, and is often the face of the business--working the front counter, and now talking on the phone. Being able to connect with tea lovers is no different than servers and bartenders these days. Listen for good culture. It starts with great people on a team, who commit to sharing the message of that business.

Three Culinary Institute of America grads walk into a cafe space, and say, "let's do this". Opening in July 2020 has not held them back, in fact they are growing!

What makes them unique? Cafe Dear Leon has a vision. Cafe Dear Leon knows there is no shortcut; planning and testing means happy customers. Cafe Dear Leon owners definition of hospitality is not a written statement on a pedestal. It's the feeling. A positive feeling. Martha Lucius is exuberant about this cafe! They have laser focus on the things that matter, and they can keep that focus because their menu is small and tidy!

Chyno, the Boy with the Blue Beard, has been on our food scene for years now. He shares his journey as well as his recent new role at Pinch, a dumpling company in Baltimore and Philadelphia.

Restaurants have been an integral part of influencers, and visa/versa. It's had to shift and change during the pandemic, but now, in Aug/Sept of 2020, we are seeing a new normal with our influencers.

Joan Norman tells us how restaurants and home cooks are counting on One Straw Farm, as they always have. During a pandemic, just like their experience during 9.11, people take comfort in knowing where their food comes from. She shares her words on how restaurants are pivoting, and supporting each other as they have always done.

Owner and founders of HEX Ferments, Meghan and Shane Carpenter, created a kombucha and fermented food company out of an art project at MICA. They are now an integral part of our local food chain. Restaurants, farmers market shoppers and home cooks all benefit from their deep knowledge in fermented food practices. Their skill and craft, combined with their ability to be a strong partner for restaurants, has made a positive impact in our community. Hear how they are faring during the pandemic.

Local Food Supply series starts with Pam Miller of Charlottetown Farm. Her craft is goat cheese, and goatcheese confections. Since opening her business she his well-known on the menus of many independent restaurants. With the pandemic, local farmers markets are where she focuses her attention. She still sells to restaurants, listen to find out her perspective.

We also have another giveaway, of Charlottetown Farm product. To enter to win, DM Martha Lucius on FB, Linked In or Instagram for a chance to win. Deadline is Sept 1.

Dave and Martha cover alot of ground in this episode. Here are the highlights: outdoor dining now, and planning for fall; update on BRRG; and how Dave and Martha are helping owners at this stage of the pandemic. We have our first giveaway, thanks to Wight Tea Company.

Service has been shifting, hospitality has been shifting. We want you to stay informed, and stay agile. If we can be one small part of that, that's all we can hope to achieve, at this point in time.

Brendon Hudson, a CIA grad shares how he got his start in Little Italy. At age 9 he was working the front of the house, but 14 he was honing knife skills. Now, he has adopted virtual cooking classes. He has a couple tricks that will suit restaurants and restaurant owners. True professional, smart and savvy. Enjoy.