Restaurant Owner Drew Glick is a Digital Media Machine. 
How did the owner of Max & Louie's New York Diner learn to Plan, Produce, Publish, and Promote his own business content online? He decided to Just Do It instead of Just Thinking About It. 

https://youtu.be/_GFBfoDP2ho

PODCAST CHAPTERS —  
[0:00] Intro to Digital Hospitality podcast interview with Drew Glick (Max and Louie's New York Diner) 

[14:17] Jumping from Deli to Diner 

[21:05] A Very Sad Day 

[30:14] Abundance, Not Scarcity 

[39:14] Using Clubhouse for Business 

[45:39] Produce More Pillar Content 

[1:04:19] Social Shout-out to Pickle and Bones Barbecue



• Learn more about Max and Louie's New York Diner at: https://maxandlouiesdiner.com/story/

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► Everyone is in the Relationship Business | Chef Jensen Cummings (Best Served Podcast) | Digital Hospitality 098: https://calibbq.media/chef-jensen-cum...

Turn Yourself into a Digital Media Machine | Drew Glick (Max and Louie’s New York Diner) | DH100

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 Shawn P. Walchef.

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Last week, The Rising Tide LinkedIn Live community hosted by Cali BBQ Media discussed digital receipts. Digital receipts are loosely defined as a documentation of the process; whatever that process may be.
The room participants were encouraged to share stories about what they are building and how they are sharing that with the world. 
Every Wednesday and Friday at 10am PDT, Shawn Walchef hosts the Rising Tide live room on LinkedIn. Leading voices in hospitality, and otherwise, from near and far join to discuss all things business and much more. 
Listen to the replay of the latest room where the participants discussed their digital receipts and follow Cali BBQ Media to keep up with the latest and join the rooms to tell your story and have your voice heard
Key Quotes
“The easiest way for you personally, whoever’s listening to this, to become a media company is to start to document, not just documenting, but using your phone, using photos, using video, using words, using images to share the things that you believe in, the things that you care about, the things that you’re building.” –Shawn Walchef
“You really do want to capture it in the moment. And it’s that idea that as pure as an idea comes in that moment, capture it. Don’t, you know, try to get it in any form, because there’s something there in the genesis that’s magical.” –Jason Berkowitz
“Investing in the things that you’re passionate about, I have found, can many times lead to surprising and pleasant, if not unexpected results.” –Kyle Pfluger“What you do in showing that content is you’re teaching people your process and what it’s like for them to work with you. And so I do think that part is important.” –Elizabeth Doss

Rising Tide LinkeIn Live: How to Keep Digital Receipts

Teyoshe Smith, founder of Bite by Bite and Co., has revolutionized the art of charcuterie with her unique approach and passion for nurturing others. With the goal to “normalize charcuterie across the world”, Smith has grown her business on authenticity, customer service, and grit. 
Originally called Grazing Crazy, Bite by Bite and Co., begin with no foreknowledge of the business and no concrete pricing strategy, relying instead on what felt right and feedback from family.
“I guessed kind of what felt right to me,” she recalls to show host Shawn Walchef of Cali BBQ Media. ”I called my mom, my sister, and I was like, I’m going to charge $25. Does that feel good to you? Would you pay that?.” 
However, as the business grew, she transitioned to a data-driven, profitable pricing model. That growth extended into Smith’s social media presence, as well. Now approaching 11,000 followers, Smith is determined to maintain authenticity and organic engagement as top priorities.
“We’re almost at 10,000 followers…We’ve really done that through just this engagement.” she shares. “I’ve been working with influencers where they are. I’m shipping them things to try, and they will go ahead and create a reel for me and then give their feedback. And I tell them to be honest.”
The usage of influencers has been a crucial part of Bite by Bite and Co.’s marketing strategy involves collaborating with social media influencers. Smith is intentional about connecting not only with large-scale influencers but also with those who are more local. 
She explains, “I think it’s important to connect with the community” she explains.”I just want people to be able to resonate with our food and say, oh, my gosh, I see a real person eating it, giving real feedback.” 
This strategy helped Smith’s brand resonate with a wide audience while maintaining a personal, relatable touch. Smith is now taking their business structure to the next level by offering franchising opportunities for those wanting to enjoy the Bite by Bite and Co. brand and wish to have a hand in changing the charcuterie industry.
“Yeah, I envision that bite by bite and co. Will be a household name and we will have a location in every state.”
Cali BBQ Media
Digital Hospitality is an interview-based video podcast hosted by business owner Shawn P. Walchef (@shawnpwalchef) and produced by his Cali BBQ Media company sponsored by DAVO Sales Tax (@davosalestax) and Marqii (@getmarqii) The weekly digital series explores the ways successful businesses and entrepreneurs have merged old and new with innovative digital strategies that harness the power of the Internet and social media. Shawn is the founder of Cali BBQ Media and creator of the Restaurant Influencers podcast on Entrepreneur Media.➤ Restaurant Influencers — https://link.chtbl.com/RIpodcast➤ Business Coaching — https://forms.gle/cnQ3sefMcAxQXbKa6➤ Cali BBQ Content — https://content.calibbq.media

How Teyoshe Smith Transformed Charcuterie with Bite by Bite & Co.

Last week, the participants of the Rising Tides LinkedIn Live room hosted by Cali BBQ Media discussed their personal entrepreneurship journeys.
What they all discovered was the winding roads that have endured, led to the points they are at currently.
There were stories shared and inspiration available in spades. 
Take a listen to this week’s replay and join today’s conversation at 10:00 AM PST live on LinkedIn.

Rising Tides LinkedIn Room – https://www.linkedin.com/events/risingtidelinkedinlive7203485007925895168/

Key Quotes:
“No training is wasted.” –Elizabeth Doss
“The more you talk about what you believe in and what I have found is there are a lot of people who. Who align, but just not a lot of people like to, or are comfortable in kind of putting themselves out there.” –Stover Hargar
“If you never do anything, then you’ll never do anything.” –TJ Void
“And as visionaries and as leaders and as entrepreneurs, the story we tell ourselves is the one that has to come first, because that’s the story that they’re going to pick up on and how you’re going to inspire them to follow you and get through the bad times.” –Michael Ungaro
“The more you talk about what you believe in and what I have found is there are a lot of people who align.” –Mike LaRue
Rising Tide LinkedIn Live
Every Wednesday and Friday at 10am PDT, Shawn Walchef hosts the Rising Tide live room on LinkedIn. Leading voices in hospitality, and otherwise, from near and far join to discuss all things business and much more.

Rising Tide LinkedIn Live: When to Make the Leap

Camilla Opperman, CEO and Founder of Nimbus, is revolutionizing the concept of dark kitchens by integrating front-of-house infrastructure to enhance customer engagement. Through innovative strategies and a commitment to creating immersive food experiences, Nimbus is transforming the perception and functionality of ghost kitchens.
Opperman and Nimbus are challenging the traditional notion of ghost kitchens, which often operate in industrial areas with no direct consumer interaction. 
Opperman explains to show host Shawn Walchef of Cali BBQ Media, “I think the word ghost kitchen or dark kitchen…there’s no consumer interaction. And something that we’re doing at Nimbus is not only providing the back of house infrastructure for food businesses to launch, to grow, to thrive, but also providing them with the front of house infrastructure to actually engage with the end consumer.” 
This approach includes offering hospitality spaces for cooking classes, dinner parties, tastings, and other in-person, food-oriented events, bridging the gap between ghost kitchens and traditional brick-and-mortar restaurants, offering a unique value proposition for potential investors by combining innovative food business solutions with tangible consumer experiences. For Opperman, this both attracts and justifies investments due to the unique business model Nimbus offers.
“We have about 75 members across our four facilities here in New York City. About ten of them have come to us through that front of house event space,” says Opperman. “We don’t have institutional capital. A lot of those angel investors really resonated with that kind of experience of food and that understanding that when you’re sitting around a dinner table chatting with friends, that’s so much better than ordering food from some nameless, faceless ghost kitchen.”
Another standout feature of Nimbus is their website, which features a dynamic blog that plays a crucial role in engaging potential clients and answering frequently asked questions. This strategic use of content not only streamlines the sales process but also enhances SEO efforts. 
“I think those pieces that we’ve put out on our website are in direct response to the questions we get in our sales process.”Opperman highlights. “90% of our customers have come to us from inbound leads, and I think a big part of that is because we’ve been able to be really creative around that blog content and making sure that we’re putting keywords out there.”
Camilla Opperman’s leadership and vision for Nimbus is setting a new standard in the ghost kitchen industry.
Cali BBQ Media
Digital Hospitality is an interview-based video podcast hosted by business owner Shawn P. Walchef (@shawnpwalchef) and produced by his Cali BBQ Media company sponsored by DAVO Sales Tax (@davosalestax) and Marqii (@getmarqii) The weekly digital series explores the ways successful businesses and entrepreneurs have merged old and new with innovative digital strategies that harness the power of the Internet and social media. Shawn is the founder of Cali BBQ Media and creator of the Restaurant Influencers podcast on Entrepreneur Media.
➤ Restaurant Influencers — https://link.chtbl.com/RIpodcast➤ Business Coaching — https://forms.gle/cnQ3sefMcAxQXbKa6➤ Cali BBQ Content — https://content.calibbq.media

Camilla Opperman is Redefining the Dark Kitchen Concept with Nimbus

Shawn Walchef lives by two deep thesis statements:

Be the Show, not the commercial!
Every business needs a show.

Those ideas were brought to last weeks’ Rising Tide LinkedIn Live Room as the participants discussed just how to create a show. 
The enlightening conversation led to the realization that doing so may not be as difficult as some may think, and a discussion of consistency was also had.
Every Wednesday and Friday at 10am PDT, Shawn Walchef hosts the Rising Tide live room on LinkedIn. Leading voices in hospitality, and otherwise, from near and far join to discuss all things business and much more.
Listen to the replay of the latest room where the participants discussed creating a show and follow Cali BBQ Media to keep up with the latest and join the rooms to tell your story and have your voice heard
Key Quotes
“What I learned is if you have two identical restaurants next to each other, people will go to the one where they know the story and they’ve seen who you are versus the other one.” –Michael Ungaro
“It’s that idea of not only is the content good, but the consistency is good.” –Richard Liverman
“You need you. And you need the thing that you’re holding right now, which is your smartphone. Like, you need access. You need to tell your truth, and you need to do it consistently. That’s it. Doesn’t matter the platform.” –Shawn Walchef
“Make a lot of mistakes. Don’t be afraid to make mistakes with your shows.” –Jay Ashton

Turn Yourself into a Digital Media Machine | Drew Glick (Max and Louie’s New York Diner) | DH100

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