Episodes

In this session of Rising Tides Live, hosted by Shawn Walchef and Elizabeth Doss, the conversation focused on treating content like experiments rather than finished products. The group explored how play, creativity, and imperfection lead to growth both personally and professionally. By removing the pressure to be perfect, creators and operators can rediscover the fun in storytelling, build consistency, and learn through trial and error. From sharing early drafts to posting “C- content,” the mess...

Pathway is redefining how restaurants operate through smart technology built by people who understand both data and hospitality. Founded by Luis Martinez-Moure and Adarsh Nagesh, Pathway created Patty, an intelligent restaurant system that connects sales, recipes, and invoices to automate procurement and uncover insights no human could track. Luis and Adarsh take a hands-on approach, visiting kitchens and walking coolers to understand each operator’s challenges. Their goal is simple: help restau...

In this session, Luis Martinez-Moure presented Pathway, the company behind Patty, an AI-powered assistant built to help restaurant owners run smarter, faster, and more profitably. Patty connects to the systems operators already use, learns every corner of the business, and then takes action by spotting waste, optimizing pricing, forecasting sales, and even communicating with vendors. Instead of just reporting insights, Patty executes on them, removing guesswork and freeing teams from manual busy...

Shawn Walchef, founder of Cali BBQ Media, is redefining how businesses grow through storytelling with a model he calls Media as a Service (MaaS). Inspired by SaaS, MaaS helps creators and companies build recurring revenue through long-term content partnerships instead of one-off deals. Walchef’s approach centers on human-to-human storytelling, consistent media systems, and the courage to start before it’s perfect. By producing authentic content that highlights real people, brands build trust and...

In this session of Rising Tides Live, hosted by Shawn Walchef, the conversation centered on closing the year strong, not circling back. The group discussed how operators, creators, and partners can stay proactive during the final stretch of the year by showing up, sharing stories, and planning ahead for 2026. Themes of accountability, consistency, and generosity guided the discussion as participants explored how personal presence builds professional momentum, how content connects communities, an...

RA Ventures runs a growing family of restaurant brands that includes 110 Grill, Evviva Trattoria, and Oar & Iron, with 55 locations powered by smart systems and even smarter people. In this Digital Hospitality episode, Shawn Walchef spotlights how a team of behind-the-scenes leaders brought major change to daily operations through Kickfin, the digital tipping platform that replaced hours of manual cash handling with instant, secure payouts. Renie Faddoul, Stephanie Sundberg, and Brianna Jordan s...

In this session, James Tice, Head of Growth at Tab Commerce, shares how the Tab Card helps restaurants take control of their finances. Designed specifically for operators, the Tab Card offers higher credit limits, extended terms, and smarter automation to match how restaurants actually operate. Built from real conversations with operators, it replaces messy back-office chaos with clean, actionable data and flexible payment cycles that keep cash flow predictable. Interview Takeaways: Built for ...

Cali BBQ has grown over seventeen years through experience, experimentation, and plenty of hard lessons. Along the way, the team has tried promotional challenges, nightlife concepts, discount-driven events, large-scale festivals, and vending opportunities that seemed promising at the time. Some of these ideas brought attention, but not the right kind of growth. Others stretched operations beyond what was sustainable. This article breaks down five things Cali BBQ will never do again and the lesso...

In this session of Rising Tides Live, hosted by Shawn Walchef, the conversation centered on distribution, what it is, why it matters, and how operators and creators can use it to grow. The group defined distribution as the art and system of getting what you make seen, shared, and monetized across owned, earned, paid, and partner channels. Examples ranged from marketplace integrations that drive steady signups, to GIF search as a global discovery engine, to corporate dining networks that route re...

Shawn Walchef built Cali BBQ into a national brand by doing something most restaurant owners ignore: posting on LinkedIn. What started as simple videos about technology and teamwork turned into multi-million-dollar partnerships with Toast, Amazon, and Google. In this Digital Hospitality episode, Walchef breaks down how storytelling on LinkedIn drives real business growth. From building a professional profile to creating community through Rising Tides Live, he shares why showing up online is just...

In this session, Hildee Isaacs presented Gotta Sing Events, a group sing-along experience designed for restaurants, venues, and communities that want joy, connection, and full dining rooms on off nights. A lifelong theater lover and creative producer, Hildee is building a turnkey format for guests who love to sing but hate karaoke. Think dinner first, then a 90-minute hosted sing-along with a DJ-MC, curated playlists, and on-screen lyrics so everyone can join without pressure. The concept starts...

Shawn Walchef , founder of Cali BBQ and Cali BBQ Media, breaks down the art and science of menu engineering. From high-margin “golden items” to digital modifiers that drive ticket growth, he explains how smart design can turn any menu into a profit map. Walchef shares how Cali BBQ uses platforms like Toast, RestaurantOwner.com, and US Foods to simplify decisions, increase perceived value, and improve the guest experience. The lesson is simple: menu engineering isn’t about serving more items, it’...

Chris Tripoli, Speaker, Author, Educator, and Hospitality Specialist, fills in this week for Shawn Walchef to explore the art of long-term brand management and how restaurants can avoid becoming the next Cracker Barrel. Drawing from decades of restaurant experience, Chris breaks down the difference between a rebrand and a refresh, why guest perception is the true definition of brand reality, and how operators can balance evolution with authenticity. He shares a simple framework built on research...

Demetri Tsolakis grew up in his family’s restaurant, where he learned English from guests and discovered his love for hospitality. After a brief career in finance, he returned to the dining room and opened Greco, a fast-casual Greek street food concept in Boston built on warmth and authenticity. Through Xenia Greek Hospitality, he now leads a family of restaurants rooted in philoxenia, the belief in turning strangers into friends. Partnering with KitchenSync transformed his back office, giving h...

In this session, Chris Munz presented Qubriux, a customer engagement platform redefining restaurant loyalty through emotion, not just points. A 20-year restaurant technology veteran and Chief Revenue Officer at Qubriux, Chris has helped major brands connect data with meaningful guest experiences. Frustrated by fragmented systems and one-size-fits-all rewards, he joined a team of seasoned restaurant technologists who believe that loyalty should feel personal. Qubriux unifies guest data, marketing...

In this session of Rising Tides Live, hosted by Shawn Walchef, the conversation focused on the power and value of partnerships, exploring what makes collaboration work, why so many fail, and how to build relationships that last. The group agreed that true partnerships thrive when both sides take time to build trust, communicate clearly, and define expectations early on. Strong relationships develop through shared values, clear boundaries, and mutual respect, becoming transformative rather than t...

Dennis Postema believes the biggest mistake creators make is staying invisible. As founder of the Motivation and Success TV Network, Postema helps podcasters and entrepreneurs turn shows into global television programs and attention into opportunity. In this episode of Digital Hospitality, he joins Shawn Walchef to talk about the power of distribution, the importance of personal branding, and how self-funded creators can finally start monetizing their message. From collaborating with mentors lik...

In this session, Naki Soyturk presented Accross Restaurant Consulting, a firm built to help restaurant operators profit and scale without the stress. A former CFO and PwC accountant who spent two decades building systems for global brands and major restaurant groups, Naki has seen how poor financial visibility and inconsistent operations can sink even the best concepts. Through Accross, he applies a manufacturing-style discipline to hospitality, giving independent and multi-unit operators the cl...

Producers Mike Bisceglia and Cam Hardy, from Cali BBQ Media and filling in for host Shawn Walchef, break down how YouTube collaborations are changing the game for creators and brands. They explain how the new feature lets videos appear across multiple channels, why collaboration is still the fastest path to growth, and how aligning with the right audiences drives lasting impact. The discussion dives into the balance between Shorts and long-form strategy, adapting to constant algorithm shifts, an...

When Ty Fulcher opened Social, he turned a forgotten Fort Collins basement into one of Colorado’s most celebrated cocktail bars. What started as a bold move in a beer-dominated town grew into a community built on collaboration, creativity, and genuine hospitality. Alongside his second concept, Union Bar and Soda Fountain, Ty has helped redefine what hospitality means in Northern Colorado. From mentoring his team to co-authoring Social Standards: A Decade of Cocktail Excellence, his story proves ...

What makes a keynote unforgettable? In this episode of Digital Hospitality, Shawn Walchef sits down with his media mentor, David Meltzer, as he prepares to headline the Restaurant Transformation Festival in San Diego. Meltzer shares how he turned his worst keynote into a lifelong lesson, why stories change beliefs more than slides ever will, and the power of repeating your greatest hits on stage. From using warm-up videos to staying perfectly on time, his playbook blends discipline with authenti...

In this session, Spencer Michiel stepped up to present Back of House, a restaurant technology consultancy and marketplace that helps operators cut through the chaos of endless software options. A former steakhouse manager who learned firsthand how clunky tech can cripple efficiency, Spencer shared how Back of House flips that frustration into clarity. Acting as a “CIO on retainer” for independent operators and multi-unit groups, his team guides restaurants through POS upgrades, integrations, and...

Producers Mike Bisceglia and Kyle Pfluger, from Cali BBQ and filling in for host Shawn Walchef, break down how Cali BBQ Media turns ideas into a repeatable production engine. They dig into the balance of art and science in content, why team buy-in matters, and how the right mix of generalists and specialists keeps work moving. The room swaps practical systems too, including Notion for tracking, shared Slack channels with clients, and tools like Descript. Community guests add frameworks like “fiv...

Kimberly Smith, CEO of Copia, is on a mission to turn surplus food into community impact. Copia’s technology connects restaurants with local nonprofits in real time, ensuring edible meals go to people who need them instead of landfills. For operators, the solution is simple and profitable. Businesses are protected from liability, earn enhanced tax deductions, and save on disposal costs. Employees gain pride knowing their workplace gives back. With coverage in 43 states, Canada, and Puerto Rico, ...