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/

Laura Wilber filled in for Shawn Walchef to lead this Rising Tides Live conversation on why successful people ask for help. Restaurant operators, entrepreneurs, and hospitality leaders shared how mentors, trusted teams, and professional networks helped them grow. From Katie Socks asking an executive to become her mentor to Chef Lindsay giving her team more responsibility, the group showed that asking for help is a sign of strength. The message was clear: Ask before you reach the breaking point, show gratitude, and act on the advice you receive.

• Asking for Help Is a Strength – Successful leaders recognize when they need support and have the courage to seek it from mentors, colleagues, and trusted advisors.
• The Right Team Creates Room to Grow – Giving capable people more responsibility allows leaders to step away from daily operations and focus on the future of the business.
• Advice Only Matters When You Act – Asking for help is only the beginning. Real progress comes from applying what you learn and doing the work.

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 focused on one question: What can you do today to start planning for 2027? Restaurant operators, entrepreneurs, and hospitality leaders shared how they set goals, prepare for seasonal changes, review opportunities, and use AI to make better decisions. From Iano Dovi’s “7-7-7” system for planning seven days, seven weeks, and seven months ahead to Scott Kleckner’s advice to plan your business like it is much bigger than it is, the group showed how a clear plan can help leaders stay focused and know when to say no. The message was clear: Planning does not mean everything will go exactly as expected. It gives you a direction, helps you measure progress, and keeps every new opportunity from becoming a distraction.

• A Plan Makes It Easier to Say No – Shawn Walchef and Scott Kleckner explained how planning helps business owners judge whether a new opportunity supports their goals or simply drains time, money, and energy.
• Plan Across Different Time Frames – Iano Dovi uses his “7-7-7” system to prepare for the next seven days, seven weeks, and seven months while giving each level of his restaurant team the right responsibilities.
• Review Your Progress Every Week – Michael Ungaro emphasized that a business plan should not be filed away and forgotten. Weekly reviews help leaders measure progress, adjust their priorities, and separate meaningful action from staying busy.

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/

Mick Carr, CEO and founder of Grub Lab, pitched directly to a panel of restaurant operators on Pitch The Tide, sharing how branded kids’ menus, activities, and interactive games help restaurants create better family dining experiences. The pitch led to a conversation about the business value of kids’ meals, from attracting entire families to encouraging repeat visits and giving independent restaurants access to major sports and entertainment brands. Carr also heard firsthand what operators need from the platform, including activities for older children, opportunities to connect with existing loyalty programs, and clearer messaging around how a better experience for kids translates into more business for restaurants.

• See the Family Behind the Kids’ Meal – Mick Carr encourages operators to look beyond the price of a single kids’ meal. A child’s preference can bring parents, siblings, and grandparents through the door, making the experience for kids an opportunity to earn the entire family’s business.
• Create Experiences Families Want to Repeat – Grub Lab combines branded activities and interactive games to help restaurants make family dining more enjoyable. Giving kids something memorable to do creates opportunities for servers to connect with families and gives guests another reason to return.
• Pitch the Results Restaurant Owners Care About – Access to major sports and entertainment brands only matters if operators understand the business benefit. Carr explained how shifting Grub Lab’s message toward bringing families into restaurants made its value clearer, while operator feedback highlighted opportunities around loyalty, repeat visits, and activities for older children.

Episode Links

• Mick Carr LinkedIn: https://www.linkedin.com/in/mick-carr1/
• Grub Lab: https://www.grublab.co/us
• Grub Lab LinkedIn: https://www.linkedin.com/company/grub-lab/

Shawn Walchef led this Rising Tides Live conversation focused on a question every entrepreneur faces: How do you take the first step toward something uncomfortable? Restaurant operators, entrepreneurs, and hospitality leaders shared stories about putting themselves out there, learning new skills, asking for help, and getting involved in their communities. From Iano Dovi’s “get in the van” approach to starting something new to Scott Kleckner’s experience turning a restaurant food donation dispute into years of charitable work, the group showed how small actions can create lasting opportunities. The message was clear: You don’t have to feel ready to start. Show up, take the first step, and surround yourself with people who will help you keep going.

Episode Links

Racquel Cable, Product Expert at Soundtrack, pitched directly to a panel of restaurant operators on Pitch The Tide, sharing how the commercially licensed streaming service helps businesses create and manage the right music experience across their locations. The pitch led to a conversation about what operators need from a music platform, including centralized control, playlist curation, scheduling, licensing, and creating different experiences by location and daypart. Cable also heard firsthand how operators think about music as part of the guest experience and where Soundtrack could improve, from more advanced scheduling and customization to connecting music choices with restaurant sales data.

Episode Links

Shawn Walchef led this Rising Tides Live conversation focused on how to make weekly meetings more productive, where restaurant operators, entrepreneurs, and hospitality leaders shared what makes meetings worth having and what causes them to waste time. From setting clear agendas and keeping the right people in the room to using AI transcripts for accountability and ending with “who does what by when,” the group shared different approaches to creating more focused meetings. The group agreed that meetings should have a clear purpose and outcome, and that regularly reviewing what worked, what didn’t, and what needs to happen next can help teams communicate better, stay accountable, and continuously improve.

Episode Links