Rising Tides Live!

In this Pitch The Tide session, Lewis Rhys Davies, head of US sales at Nory, tackles a challenge facing restaurant operators: controlling food and labor costs while giving managers more time to focus on guests. He introduces Nory’s AI-powered platform, which brings forecasting, scheduling, inventory and back-office workflows into one system. Restaurant owners put the pitch to the test with questions about integrations, switching software and the work required to get started. The conversation centers on what makes technology valuable: clear direction for frontline teams, consistent decisions across locations and proof that the benefits justify the investment.

Listen to the replay of this first session and follow Cali BBQ Media to join future rooms, pitch your company, and learn from the community.

Every Friday at 10am PT / 1pm ET, Shawn P. Walchef hosts Pitch the Tide live.

• Turn Data Into Daily Decisions – Knowing what happened last week only gets managers so far. Nory uses demand forecasts to guide staffing and purchasing decisions, while the panel emphasizes that frontline teams need clear instructions about what to do next.
• Simplify Without Forcing the Switch – Operators want fewer logins and connected workflows, but replacing software takes time and can wear teams down. Nory offers a phased approach so restaurants can address a pressing need first and consider additional tools as trust grows.
• Prove the Value Beyond the Pitch – Operators need specific customer examples, clear pricing and realistic integration timelines. The investment includes money, staff time, training and the opportunities put on hold during implementation. A strong pitch makes those commitments clear.

Episode Links

• Lewis Rhys Davies LinkedIn: https://www.linkedin.com/in/lewisrhysdavies/
• Nory AI: https://www.nory.ai/
   

Shawn Walchef led this Rising Tides Live conversation about collecting relationships, experiences, and ideas so you can connect them when opportunities arise. Inspired by his interview with Danny Meyer, restaurant operators, entrepreneurs, and business leaders shared stories about turning connections into action. From Mike Bisceglia’s longtime sports radio relationships leading to a barbecue collaboration to Shawn securing an interview location through Chef Michael Mina, the group showed how relationships can create opportunities years later. Making meaningful introductions, asking for help, and supporting the people already in your network can turn an idea into something real.

• Relationships can create opportunities years later. Stay connected and learn what people are building, even when there’s no immediate reason to work together.
• Use your network to help others. A thoughtful introduction or an offer of support can connect people with the resources they need.
• Turn preparation into action. Set a deadline, publish your work, and let feedback help you improve as you go.

Episode Links

• Cali BBQ Media: https://content.calibbq.media/
• Join Our Next Show: https://betheshow.media/rising-tides/
• Shawn Walchef on LinkedIn: https://www.linkedin.com/in/shawnpwalchef/

Dean LaBay and Mike Bisceglia hosted this Rising Tides Live conversation about the importance of gratitude and how it shapes the way we handle challenges and treat people. Restaurant operators, entrepreneurs, and business leaders shared stories about finding perspective, learning from failures, and expressing appreciation. From Mike Ungaro’s experience losing a restaurant and treating it as an expensive education to Laura Wilber’s reminder that unexpressed gratitude can feel like ingratitude, the group shared practical ways to make gratitude a daily habit. A welcome message, a heartfelt thank-you, or a moment to reflect can change how someone experiences their day.

• Gratitude changes how you see setbacks. Looking back at difficult experiences can reveal lessons that help you face the next challenge with more confidence.
• Appreciation needs to be expressed. A thoughtful message or simple thank-you lets people know their effort mattered.
• Make gratitude a daily practice. Use prompts, quiet reflection, or scheduled check-ins to notice what you appreciate, even when the day is difficult.

Episode Links 

• Cali BBQ Media: https://content.calibbq.media/
• Join Our Next Show: https://betheshow.media/rising-tides/
• Shawn Walchef on LinkedIn: https://www.linkedin.com/in/shawnpwalchef/

Elizabeth Doss led this Rising Tides Live conversation about the hospitality lessons that stay with us and how early experiences shape the way we treat people. Restaurant operators, entrepreneurs, and business leaders shared stories about gratitude, leading by example, and making people feel welcome. From Chris Tripoli’s story about a manager turning a restless child’s evening into a special experience to Scott Kleckner’s reminder that no work is beneath a leader, the group discussed how everyday actions build a culture of care. Great hospitality starts with noticing people, respecting every role, and making time to help someone feel valued.

• Lead by example: Your team learns from how you handle a busy shift, help a coworker, and treat guests. Show the care you expect from others.
• Make every person feel seen: Hospitality includes everyone at the table and every role on the team. Small gestures can give someone a reason to return.
• Listen to your frontline staff: Give employees space to share what customers are saying and offer to help put their ideas into action.

Episode Links

• Cali BBQ Media: https://content.calibbq.media/
• Join Our Next Show: https://betheshow.media/rising-tides/
• Shawn Walchef on LinkedIn: https://www.linkedin.com/in/shawnpwalchef/

Laura Wilber led this Rising Tides Live conversation about “Business Partnerships to Friendships” and how trust turns professional connections into lasting relationships. Restaurant operators, entrepreneurs, and business leaders shared stories about supporting one another, staying curious, and giving without expecting something in return. From former Jersey Mike’s COO Mike Manzo’s story about investing $200 million in franchisee remodels to Troy Hooper’s reminder to show up even when it’s inconvenient, the group explored what it means to have someone’s back. Lasting relationships start with taking care of people, following through, and helping each other succeed.

• Trust turns business relationships into friendships. Showing up, following through, and having someone’s back builds connections that last beyond a transaction.
• Take care of the people who depend on you. Mike Manzo shared how supporting franchisees and putting others first helped Jersey Mike’s grow.
• Give without expecting anything in return. Offer help, share your knowledge, and make time for your community, even when your schedule is full.

Episode Links

• Cali BBQ Media: https://content.calibbq.media/
• Join Our Next Show: https://betheshow.media/rising-tides/
• Shawn Walchef on LinkedIn: https://www.linkedin.com/in/shawnpwalchef/

Shawn Walchef led this Rising Tides Live conversation about “Scrappy vs Spielberg” and why waiting for perfection can hold businesses back. Restaurant operators, entrepreneurs, and hospitality leaders shared stories about creating content, launching catering programs, and learning as they go. From Elizabeth Doss’s advice to document instead of curate to Iano Dovi’s confession that a camera angle delayed a podcast for six months, the group explored the cost of overthinking. The message was clear: Use what you have, share your story, and improve through practice. Your next opportunity could start with something you almost didn’t post.

• Document instead of curate. Share real moments from your business without waiting for perfect lighting, polished edits, or a scripted performance.
• Waiting has a cost. Delaying a post, podcast, or catering launch can mean lost relevance, missed connections, and revenue left on the table.
• Improve by doing. Start with the tools you have, learn from the response, and make each attempt better through speed and consistency.

Episode Links

• Cali BBQ Media: https://content.calibbq.media/
• Join Our Next Show: https://betheshow.media/rising-tides/
• Shawn Walchef on LinkedIn: https://www.linkedin.com/in/shawnpwalchef/

Scott Kleckner led this Rising Tides Live conversation on pricing strategy and menu engineering. With restaurant traffic falling and customers feeling the cost of dining out, he challenged operators to look beyond the usual annual price increase. Shawn Walchef and Iano Dovi shared how meal bundles can make ordering easier and give guests more value, while the group discussed menu costs, popular dishes and the experience customers expect for the price. The takeaway: Before raising prices, know which items sell, what they cost to serve and why guests keep coming back.

• Don’t raise prices on autopilot. Scott urged operators to check traffic, costs and customer behavior before adding the usual 5% or 10% to a menu.
• Build bundles around value and margin. Shawn and Iano shared meal packages that make ordering easier for guests. Scott stressed that a successful bundle doesn’t require giving away profitable items.
• Know what each menu item contributes. Look at its cost, margin and popularity, then give your strongest items the right placement on the menu.

Episode Links

• Cali BBQ Media: https://content.calibbq.media/
• Join Our Next Show: https://betheshow.media/rising-tides/
• Shawn Walchef on LinkedIn: https://www.linkedin.com/in/shawnpwalchef/
• Scott Kleckner LinkedIn: https://www.linkedin.com/in/scottkleckner/

Robert Firpo-Cappiello led this Rising Tides Live conversation about a fall shoulder season that looks different for every restaurant. Operators shared how weather, local events and changing travel patterns affect traffic, along with ways to respond without relying on discounts. Scott Kleckner described speeding up his marketing and website plans during a slowdown, while Iano Dovi explained how a four-course offering helps The Attic bring in more revenue per guest. The group also discussed hotel partnerships, holiday programming and using customer data to plan ahead. The takeaway: Know where your guests come from and give them a reason to visit during the slower weeks.

• A slow season depends on your market. Travel demand, weather and local events can change when customers show up, so operators need to look at their own traffic and sales before making a fall plan.
• Give guests more value without discounting. Iano Dovi’s $55 four-course offering gives customers a reason to visit while raising the average spend per person during slower weeks.
• Plan for the demand around you. Hotel guests, conventions, cruise ships and seasonal events can bring in customers. Operators can use those calendars and local relationships to decide when and how to market.

Episode Links

• Cali BBQ Media: https://content.calibbq.media/
• Join Our Next Show: https://betheshow.media/rising-tides/
• Shawn Walchef on LinkedIn: https://www.linkedin.com/in/shawnpwalchef/
• Robert Firpo-Cappiello: https://robfirpcapp.com/

Iano Dovi led this Rising Tides Live conversation focused on one question: What is actually killing restaurants? Restaurant operators, entrepreneurs and hospitality leaders discussed rising costs, unrealistic rents, declining traffic, complacency and the challenge of staying visible online. From Shawn Walchef’s call for better financial visibility to Elizabeth Doss’ reminder that even a great restaurant can be invisible online, the group explored what operators can do to stay relevant and profitable. The message was clear: Restaurants need to understand their numbers, listen to their customers and keep experimenting before small problems become reasons to close.

• Know Your Numbers Before It Is Too Late – Rising costs, unrealistic rent and shrinking margins can quietly weaken a restaurant. Operators need clear financial visibility so they can identify problems early and make informed decisions.
• Give Customers a Reason to Return – Great food is not always enough. Restaurants need a signature item, memorable experience or unique value that keeps customers talking about the business and coming back.
• Listen, Experiment and Keep Evolving – Customer reviews, social media comments and sales data can reveal what is working and what needs to change. Operators should test new ideas, learn quickly and move on when something is not working.

Episode Links

• Cali BBQ Media: https://content.calibbq.media/
• Join Our Next Show: https://betheshow.media/rising-tides/
• Shawn Walchef on LinkedIn: https://www.linkedin.com/in/shawnpwalchef/

Shawn Walchef led this Rising Tides Live conversation about LinkedIn’s new collaboration feature and how business leaders can use the platform to build stronger communities. Restaurant operators, entrepreneurs, and hospitality leaders discussed declining reach, AI-generated content, and the value of mixing personal stories with educational posts. From Richard’s warning about “AI slop” to Ward Olgreen’s reminder that heartfelt posts often earn the strongest response, the group explored what makes content worth sharing. The message was clear: LinkedIn is more than a place to find a job. Consistent, authentic content can build relationships and create real business opportunities.

• LinkedIn Is More Than a Job Board - Business leaders can use the platform to build professional relationships, strengthen communities, share their expertise, and create new opportunities over time.
• Authenticity Builds Stronger Connections - Personal stories often connect more deeply than polished or overly promotional content. Educational posts may reach fewer people, but they can still make an impact when they reach the right audience.
• Collaboration Can Expand Your Reach - LinkedIn’s collaboration feature allows creators to share content across multiple audiences. The strongest collaborations bring the right people together around content that is relevant, valuable, and worth sharing.

Episode Links

• Cali BBQ Media: https://content.calibbq.media/
• Join Our Next Show: https://betheshow.media/rising-tides/
• Shawn Walchef on LinkedIn: https://www.linkedin.com/in/shawnpwalchef/