Created with Sketch.
Digital Hospitality: A Cali BBQ Media Podcast
43 minutes | 9 days ago
Uplifter of Underdogs | Nelson Tressler (The Unlucky Sperm Club author) | DH083
Nelson Tressler wants to teach you how to create your own luck and become the best version of yourself with resourcefulness and rejecting a victim mindset. *** Got excuses? Sure, you do. We all do. But how do your excuses stack up to that of entrepreneur and author Nelson Tressler? “My mom became pregnant with me when she was 15 years old,” said Nelson Tressler on the Digital Hospitality podcast. “While she was pregnant, her father murdered a police officer.” “He was facing the death penalty and my mother testified that the reason he murdered the police officer was that the officer had raped her, and she was pregnant with me.” Let that sink in. ... So, are excuses like a poor night of sleep or a bad boss making you not reach your goals seem a little weak right now? Listen to the full interview with Nelson L. Tressler at Cali BBQ Media or wherever you subscribe to podcasts. What Nelson Tressler Teaches: Strategy to harness resourcefulness There’s no such thing as “not enough resources.” Rejecting victim mindset and taking control Being a victim may be easy, but being on top requires a different mindset. Creating the person you can be The greatest version of yourself is inside of you, but it takes the right attitude to bring it to life. Let’s let Nelson Tressler continue his story of being a member of “The Unlucky Sperm Club,” an inspiring book about a harrowing story that teaches how not to become a victim of your circumstances, but instead, a product of your choices. “My grandfather was found guilty and served the rest of his life behind bars,” shares Nelson. “Being the child of a 15-year-old mother, my life didn’t become any easier after that.” You Can Overcome Pain: For Nelson Tressler, life wasn’t easy and because of that, finding excuses could be plenty easy. As a kid born into extremely difficult circumstances, his life only got harder when he was physically and emotionally abused by his stepfather. Despite only being a child, he had to provide and take care of four younger siblings and failed the fourth grade because of it. After failing the fourth grade, Nelson was placed in special education only to find out he was dyslexic. While he started getting help at school, life was no easier at home. His stepfather was killed by a drunk driver, which absolutely broke his mother and led her to attempting suicide. Thankfully unsuccessful in her attempt, it still caused the family to split up and led Nelson to live with his grandmother. https://youtu.be/mRIKL1OzzDg As most of us read this, not only are our excuses slipping away, our compassion for Nelson is only increasing. Fortunately, these hard times provided a springboard for a fresh start. Living with his grandmother, he was now privy to food and heat. Even more valuable, he was blessed with belief and encouragement. “My grandmother told me every day, ‘Nelson, you’re going to make something out of your life,’” Nelson remembers. “She told me that so much that I started to believe it.” Believe in himself he did. While life would still not be easy, he became the first person in his family to graduate college. Moving far away from the hometown that both broke and built him, Nelson started a family of his own and became very successful in the professional world. The past may have been behind him, but the pain followed him everywhere he went. “I buried it,” shares Nelson. “The only person I told was my wife, I didn’t tell my children, my friends or my in-laws. For the longest time those circumstances weakened me.” This is sad to hear considering how far he had come. Luckily, a change in attitude would change everything. “Once I realized why I lived that type of life, it was so that I could inspire and help other people,” beams Nelson. “For the first time in life, I chose to give those events positive meaning. The same events, I just started giving them a meaning of hope and inspiration for others and now I love to tell that story.” “It was embarrassing!” Nelson admits in regard to sharing his story at first. “But I’m happy to have survived it and be able to help others now.” Writing The Unlucky Sperm Club: Soon, this sharing started to become authorship by writing his book, The Unlucky Sperm Club: You are Not a Victim of Your Circumstances but a Product of Your Choices. When writing, the healing began for both him and soon to be a legion of readers. “One of my most therapeutic things was writing my book,” says Nelson Tressler about telling his harrowing but redemptive story in a nonfiction book. “I wrote out of inspiration and motivation as opposed to talking about it from a negative point of view.” Nelson’s newfound authorship helped him, and it helped others. “That’s what keeps me going every day,” smiles Nelson. “Every day I’m getting some sort of DM or response on social media telling me how my book changed their lives.” Eventually, Nelson felt it was time to take his life lessons and goal chasing to a new platform: the world of smartphone applications. The IGOTSMARTER App: By launching the IGOTSMARTER app, Nathan Tressler created a system to help others looking to better themselves and reach their desired heights. Download IGOTSMARTER from the App Store, Google Play, or online at igotsmarter.com. “I just wanted to give people a program to help them achieve their life’s biggest goals,” he notes. “I wanted to make it nice and easy for people, so they are crystal clear on their goals. I built it into an app, and it’s been getting incredible responses.” In creating the app, he’s allowed users to connect with other people looking to better others and hold each other accountable. “You increase your likelihood of success by 95%,” Nelson says on having a success partner. This proves true for Nelson even when it came to creating his app. “I’m not a tech guy, I needed help to turn this computer on to do this podcast,” laughs Nelson. “But I’ve surrounded myself with good people.” For Nelson, putting himself around good people in real life and on the web has given him a large network of supporters. Just the same, he has his detractors. Struggling with haters or those that simply don’t get it? Well, Nelson has an analogy for you. “You know who Coast Guard swimmers save first?” asks Nelson Tressler. “The people who swim towards them. You get haters out there, but I’m not there for them. I’m here for the people swimming towards me.” These days, plenty of people are swimming towards Nelson and diving deep because of him. For a person whose story started in tragedy, it’s become a triumph with each new chapter. Just the same, it’s allowing glory for the sequels: his children. “Goals are a magical thing,” states Nelson. “Once you change that one person, you’re changing everyone’s life that follows them and I’m a perfect example of it.” Nelson has changed himself and he’s changing the world around him. So, still have excuses? *** — Article by Cali BBQ Media Content Producer Ian Stonebrook. Get in touch with Ian with questions, compliments, or writing job pitches at email@example.com or on social @ianstonebrook. Nelson Tressler Nelson Tressler is an author, entrepreneur, and Founder and CEO of IGOTSMARTER, a goal-based program and software app created to help people succeed in every aspect of life. Nelson’s success and life philosophy come from his unique beginnings. Rape, murder, extreme poverty, and the biggest trail ever to hit his small town were just a few things waiting for Nelson upon his birth. The child of a 15-year-old mother, Nelson Tressler’s young life had him starting at the bottom. The oldest of five children and raised in poverty by an abusive stepfather, Nelson turned resourcefulness and tenacity into a life skill. He played college football and joined the US Air Force on the GI Bill, completing tours in Saudi Arabia and Turkey. Upon leaving the Air Force, Nelson fulfilled his first big goal of being the first person in his extended family to receive a college degree. Despite his unbelievable difficult beginnings, Nelson rose to become a top commercial real estate agent and investor, completing well over $1 billion in transactions. As a serial entrepreneur, he has successfully founded over 10 businesses including one of the largest privately help pet resort chains in the nation. Nelson’s first big goal was when he became the first person in has extended family to earn a college degree, receiving a BSBA in finance from the University of Nevada, Las Vegas. He is a US Air Force Veteran. His current company IGOTSMARTER utilizes an app and goal program that increases goal achievement by as much as 95%. The program is built on 15 philosophies Nelson has learned from his “murder to millions” personal journey. Biography material from https://nelsontressler.com/ Digital Hospitality Online: Visit the Digital Hospitality Blog for our in-depth feature articles and behind-the-scenes looks at our business, our content, and our lives. E-mail the Cali BBQ Media team at firstname.lastname@example.org. Sign up for our email newsletter for regular updates and subscribe to the Digital Hospitality podcast on your podcast player. *** Email First Name Last Name Email Address Phone Would you like to book a free consultation to go over your Digital Hospitality? Would you like to book a free consultation to go over your Digital Hospitality? Yes, please contact me Business Name What are your content needs?
52 minutes | 17 days ago
Serving Restaurant Owners with Numbers, Systems, and Culture | Jim Laube (RestaurantOwner.com) | DH082
From Auditor to Editor, and many significant stops in-between, Jim Laube’s journey has focused on serving those who serve others: restaurant owners and operators. *** Some of the biggest successes in business come from unlikely career pivots. For Jim Laube, founder and president of RestaurantOwner.com, a winding road of working in restaurants and working with numbers took him from auditor to editor. Looking back, Jim’s hospitality career journey began as a kid working at a corn dog stand. Later, while attending college at Michigan State University (Go Green!), the accounting student by day still made time to work as a bartender at night. “You stayed out late and you partied after work.” “You made good money and you had fun,” smiles RestaurantOwner.com Founder and CEO Jim Laube on the Digital Hospitality podcast. Learn more about Jim Laube and RestaurantOwner.com on this fun and informative episode of the Digital Hospitality podcast, a production of Cali BBQ Media. Let us know how we can help you on your own Digital Hospitality journey by emailing email@example.com or sliding into our DMs on social media @calibbqmedia @calibbq @shawnpwalchef. We want to hear from you because your opinions are vital to our evolution and growth. Your voices and opinions shape this podcast and our other digital content. RESTAURANT OWNER ONLINE Join RestaurantOwner.com – https://www.restaurantowner.com/public/Join-Restaurant-Owner.cfm Listen to the Corner Booth Podcast archive – https://www.restaurantowner.com/public/Corner-Booth-Podcast.cfm Restaurant Startup and Growth (RS&G) on Facebook – https://www.facebook.com/RestaurantStartupGrowth/ Restaurant Startup and Growth (RS&G) on Twitter – https://twitter.com/reststartupgrow Restaurant Startup and Growth (RS&G) on LinkedIn – https://www.linkedin.com/company/restaurant-start-up-and-growth-magazine/ Restaurant Owner on YouTube – https://www.youtube.com/c/restaurantowner Understanding Food Finances: After getting his degree in East Lansing, Jim Laube journeyed down to Houston, Texas for accounting work in warmer weather. Even when working with numbers, he somehow found himself close to the heat of the kitchen. His accounting acumen led Jim Laube to joining the audit team at Luther’s, a BBQ chain in need of help with their paperwork. Over the course of his time with Luther’s, Jim’s role ranged from CFO to creating concepts. Soon enough, Jim’s appetite for assisting the restaurant only expanded. By diving into food finances first, his whole take on the industry he grew up in suddenly shifted. “One thing I learned right out of the shoot is these guys don’t know anything about numbers,” laughs Jim on his early work with restaurateurs. “They know nothing about what their food cost should be, or their labor costs and they could be making so much more money.” Rather than collect his check and keep it moving, Jim felt moved to help the restaurateurs he encountered. By blending his two types of work experience, his first pivot was in motion. “I started becoming a consultant,” recalls Jim. “We had some pretty good systems with respect to inventory control, food costs, labor costs, and we were very numbers driven at the barbecue chain.” Teaching Others Online: As a consultant, Jim was crushing it and so was his restaurant. So much so that he couldn’t keep it all to himself. “I always wanted to teach,” admits Jim Laube on the Digital Hospitality podcast. “I started teaching and working with my clients. I saw the improvements that they had, and I did that for about eight years.” Jim’s teaching led to speaking and seminar work. The money was good and so were his skills, but the travel was taking its toll as Jim and his wife began to start a family. Soon enough, he was bit by the online bug. Publishing all his insights, learning and notes that he would share at his seminars, Jim’s journey now had him as a content creator on the very young world wide web. “The internet was just in its infancy in ’96,” Jim looks back at the start of his website. Clearly on to something, his food industry peers that were just discovering the internet were also discovering Jim’s new niche of work. “An ex-executive at Frito Lay had told me that he always wanted to open a restaurant,” Jim recalls from a conversation from the mid ’90s. “He found my website — where I put a lot of articles, spreadsheets, forms and things up there — and I wasn’t charging any money. I just thought I’d put it up and wanted to see what happens. He said, ‘Jim, I printed out about 150 pages from your website. It’s really good stuff and you need to be charging for this.’” Never too proud to listen, Jim took his friend’s advice and made his website motion more like a magazine. Soon, all his articles were available to members who paid to access his intel. “The first month I had it open, I had 20 members,” recalls Jim Laube. “And made almost $2,000.” Jackpot. Soon, Jim’s new idea known as RestaurantOwner.com was a business beginning to boom. His pedigree for finances provided insight for those looking to take their dream to new heights, while also offering cautionary advice to those with their heads in the clouds. “We would like to help people get into the industry,” said Jim Laube, “but we’d like to talk them out of it first.” All jokes aside, Jim’s journey continued while helping and respectfully halting those looking to start their own odyssey. Despite having a degree in accounting, not journalism, Jim always had a knack for writing articles and his growing membership base proved this. “I knew the power of stories,” notes Jim. Following Tech Trends: As the internet changed, so did RestaurantOwner.com. Even before the digital boom blossomed by way of the smartphone, Jim was forced to stay on top of tech trends to keep his business alive. “My heart was on the website,” begins Jim Laube, “but I just couldn’t get it monetized to the point where that could be my sole source of income. In 2004, I switched to another website platform. It was actually a membership software package app and it took me about six months to make the conversion. After I switched to this new website platform, my business immediately doubled.” As Jim’s online business doubled, the man who was well-versed in CPAs and BBQ had to learn a new three letter term: SEO. Search engine optimization would be the calling card for Jim’s surging site, with articles and information ideated off what his readership would be looking for online. This proved a smart move. Moving the way of the new Millenium, Jim and his articles were right where they needed to be. Going all in on SEO, Jim wrote articles focused on an array of search terms ranging from restaurant business plans to restaurant business to restaurant checklist. The proof was in the pudding as Jim would find his articles ranking in the top five search results for said stories. Suddenly, Jim’s acumen of the numbers that made restaurants work was awesomely aligned with the internet’s all important algorithms. Heading into the 2010s, the surging search results were there but the pivots for Jim’s journey continued. While numbers may be Jim’s calling card, the last decade has seen his focus shift from digits to dialogue, processing to people. “We really focused on financial numbers and systems and processes early on,” says Jim. “But we have now moved more to culture and it is just absolutely huge. I really got excited about culture. About seven or eight years ago I started reading everything that I could read on it and I attended workshops. I went and visited Danny Meyer after reading his book and attended one of the workshops up there at Hospitality HQ.” Culture is Important: Even if his interest in culture came to be eight years ago, it’s still a sticking point for Jim today. “When I first started this journey, I really didn’t understand what culture was,” admits Jim. “But once I got it, we started doing culture workshops and we did five or six or seven of them back in 2016 and they were great. We only invited 30 people to each one and it was a two-and-a-half-day program. It was just absolutely delightful. We’d be doing them today except for where we’re at right now.” In 2021, the workshops may be on pause, but once the pandemic passes not only will culture building activities return to stride, so will the restaurants that have suffered in sales due to COVID-19. “I really believe that if people can make it through this tough winter there’s going to be a lot of pent up demand out there,” points out Jim Laube. For Jim, knowing numbers has allowed him to map his course and serve those in the restaurant industry that serve us. While COVID-19 has attacked bottom lines and thrown a torpedo at trends, Jim continues to pivot, learn and educate his readership the best he can. After all, the journey was never predictable, but the road hasn’t led him astray yet. *** – Feature Article by Cali BBQ Media Content Producer Ian Stonebrook. Connect with Ian by emailing firstname.lastname@example.org or slide into his DMs on social media @ianstonebrook. RESTAURANT OWNER LINKS Join RestaurantOwner.com – https://www.restaurantowner.com/public/Join-Restaurant-Owner.cfm Listen to the Corner Booth Podcast archive – https://www.restaurantowner.com/public/Corner-Booth-Podcast.cfm Restaurant Startup and Growth (RS&G) on Facebook – https://www.facebook.com/RestaurantStartupGrowth/ Restaurant Startup and Growth (RS&G) on Twitter – https://twitter.com/reststartupgrow Restaurant Startup and Growth (RS&G) on LinkedIn – https://www.linkedin.com/company/restaurant-start-up-and-growth-magazine/ Restaurant Owner on YouTube – https://www.youtube.com/c/restaurantowner About Jim Laube: Jim Laube works with independent restaurant operators who want practical advice to improve their business management practices to build a more profitable restaurant and valuable business. Jim began his restaurant career at the age of 15 working in a quick-service foodservice operation and earned his way through college as a server and bartender. After earning a degree in accounting, he worked for a regional restaurant chain and an independent fine dining restaurant. In these organizations he held positions in both the operational and financial areas as a restaurant manager, controller and CFO. During the late 80’s and early 90’s Jim practiced as a CPA and advisor to independent restaurants throughout the U.S. regarding operational, financial, cost control and profitability issues. As an author, he has been a contributor to Restaurant Startup and Growth, Restaurant Hospitality, Nations Restaurant News, Foodservice.com, Pizza Today,” the Society for Foodservice Management’s “SFM Source,” and the American Express “Briefing” newsletter. In 2012, Jim co-edited the latest edition of the National Restaurant Association’s Uniform System of Accounts for Restaurants. Jim is also the founder and publisher of RestaurantOwner.com, an extensive resource specifically for independent restaurant operators. It features business management, marketing and operational materials in the form of streaming, multimedia training programs as well as articles, business tools, downloadable forms, report templates, checklists and a wide variety of restaurant operating system and procedures. During the past 15 years, Jim has conducted over 700 presentations and training programs to thousands of restaurant and foodservice professionals in the U.S., Canada and Europe. His clients include Red Lobster, Papa John’s Pizza, KFC, Marriott, Hard Rock Café, SYSCO Corporation, U.S. Foodservice, Foodservices of America, the National Restaurant Association and many state restaurant associations. – Jim Laube Bio from https://www.restaurantowner.com/public/90.cfm Digital Hospitality: A Cali Bbq Media Podcast Digital Hospitality Online: Visit the Digital Hospitality Blog for our in-depth feature articles and behind-the-scenes looks at our business, our content, and our lives. E-mail the Cali BBQ Media team at email@example.com. Sign up for our email newsletter for regular updates and subscribe to the Digital Hospitality podcast on your podcast player. *** Company First Name Last Name Email Address Phone Would you like to book a free consultation to go over your Digital Hospitality? Would you like to book a free consultation to go over your Digital Hospitality? Yes, please contact me Business Name What are your content needs?
59 minutes | 24 days ago
Rewriting the Rules of Online Reviews | Zack Oates (OvationUp.com) | DH081
Your biggest critics are often your biggest fans. But try telling that to a restaurant owner with a Yelp page. Serving as the founder and CEO of Ovation, Zack Oates is helping rewrite the rules of online reviews by making them easier and more valuable for restaurant owners, operators, and customers alike. Zack Oates Is Ovation Founder And Ceo. He Grew Up In The Restaurant And Retail World. He Went On More Than 1,000 Dates Before He Met His Wife. He Learned About Relationships From Both. In any industry, including our own, online comment sections and spaces for feedback are usually dominated by enraged, detailed negativity or quiet, polite praise. Surely a customer base can’t be that divided about the same meal served from the same establishment? Well, they are not. Zack Oates and Ovation knows this for a fact. Zack Oates was a guest on the Digital Hospitality podcast in 2021, where he and host Shawn Walchef (Cali BBQ Media founder) talked in-depth about his life before founding Ovation, his entrepreneuring spirit, finding love, and the power of online reviews. So, what is Ovation? Ovation’s mission is to “Enable Businesses to Measure, Build, and Maintain Trust with their Customers.” “Ovation is an actionable guest feedback tool,” Ovation’s Zack Oates said on the Digital Hospitality podcast. “Now more than ever, it’s so important that we know how guests are feeling and what they’re thinking.” The Story of Ovation: For Zack Oates, starting Ovation is the sum of his life experiences up to this point. As a kid, Zack grew up working at his father’s barbecue joint. When he went to college, Zack’s eyes turned to tech, eventually leading him to building and selling a company in that space. Still, he was a foodie at heart. “I would go out to eat and it would seem crazy to me that the only way to give feedback was through a comment box or through some long receipts survey,” Zack Oates says on Digital Hospitality. Surely he couldn’t be the only person who didn’t like receipt surveys. “We found that over 90 percent of people hate receipt surveys,” laughs Zack Oates. The more intimate reviews left on the likes of Yelp were not telling the entire story either. “Data shows that you’re three times more likely to leave a negative review than a positive one,” Zack points out. Still, Zack was too smart to believe that customers are simply lazy or angry. After doing some digging, he realized the issue with reviews is the money it costs the restaurant to acquire feedback and the hoops that customers have to jump through to do so. “Guest feedback has always been an expense,” Zack notes. “Why does it have to be an expense? Why can’t we actually drive revenue through this? So that’s really what our whole thesis is. We’re an actionable guest feedback company that actually drives revenue.” With Ovation, customers are incentivized to give feedback and they’re able to do it through standard text messaging. Ovation allows restaurants to have these important conversations privately because, well, they should. “You can’t outsource your customer service to other people,” states Zack Oates. “They’re your customers and you deserve to take care of that customer and they deserve to hear from you. Customers need to communicate on the channels that they feel comfortable communicating on.” By making the customer comfortable, even when angry, you can come to a resolution and actually make good on your mistakes. Ovation allows this to happen in a fashion that’s timely and solution oriented. “If you are in an emotional state, you want to tell someone right now,” Zack notes on human behavior. “Ovation allows customers to vent and vent privately to you. Now you get the information and you can make it right instantly. It’s all text messages to the customers so they’re not downloading an app. They take a question survey, tell us how it was and tell us more. If it was great, tell us more goes to Google, Yelp and Facebook. If it was bad, it goes directly to the restaurant.” Because of Ovation, not only can bad reviews be made good, good reviews can be amplified so that the world sees your best work. For a smoothie shop that works with Ovation, the proof is in the pudding. “One of our customers was on like the seventh page of Google,” Zack said. “We started working with them and in two months they got up to the top of Google for smoothies in their city, which is not a small city, mind you. It increased their traffic over 300%. That’s the power of these online reviews.” Power of Online Reviews: Online reviews are incredibly powerful, and Ovation is making it easier to both collect more and connect more. This even proves close to home for our San Diego Cali BBQ restaurant which just began using Ovation. In two days, Cali BBQ alone has received between 50 and 100 pieces of feedback. Still, Zack emphasizes that while restaurants win by using Ovation, it’s not really about the businesses. “I’m not building technology for you,” Zack Oates emphasizes to restaurant owners. “I’m building technology for your customers. I want it to be easy for your customer so that both you and they get all the value from it.” So far, the value for both is filling in the blanks between the polarizing reviews that generally define standard, public customer feedback. “The data showed that we’re actually getting a lot more 3- and 4-star reviews because you’re getting those customers where they would have never given feedback otherwise,” Zack explains. In effect, those 3- and 4-star reviews can provide the easy, tangible feedback that really changes your restaurant. Those end up being the customers that really want to come back and thus are attempting to improve your restaurant. “I’m trying to help you to be better,” Zack says speaking for the customer. “And those customers, man, you respond to them and you get them on board, and you thank them for their feedback? It is just crazy how they become more loyal than if you would have given them a five-star experience in the first place for sure.” https://youtu.be/3iT9DPickYg Using Ovation at Restaurants: Because of Ovation, restaurant owners and operators can respond over text right after the to-go order was eaten. Quickness leads to cooperation and that’s important for both parties. “The speed in which you respond is important,” notes Zack. “Bronze is within 24 hours, silver is within an hour and gold is within ten minutes. If you can respond quickly, people are a lot more willing to do business with you again.” With Ovation, Zack is once again proving our thesis that connecting with customers and serving their needs is not lost by modern technology, it’s amplified. “Hospitality’s not dead, it’s just gone digital,” states Zack Oates on the Digital Hospitality podcast. “But it’s not going to be robots. You can’t take the humans out of hospitality, that’s what provides that love. Hospitality is a dialog and it’s about how you make people feel.” https://youtu.be/t7bvynxXDvc Because of companies like Ovation and the power of Digital Hospitality, your biggest fans are no longer your loudest critics. Instead, they’re about to be your most loyal customers. Know thy customers. -Ovation 1 : 1 — Article by Cali BBQ Media Content Writer Ian Stonebrook. Connect with Ian by email or DM. firstname.lastname@example.org @ianstonebrook *** About Zack Oates and Ovation — Zack Oates is an author, husband, father, entrepreneur, and hot tub aficionado (but not in that order, necessarily). Zach was voted Top 100 Entrepreneurs, rang the NASDAQ bell, won the world’s biggest business competition, and started 3 companies. After going on over 1,000 dates, Zach finally met his wife and wrote a book called “Dating Never Works…Until it Does,” which has 100 lessons from 1,000 dates. Zach received his MBA from BYU and did customer experience consulting for fortune 100 companies. He took his dating and customer experience consulting to start his current venture: Ovation. Ovation is The Actionable Guest Feedback Tool for restaurants and retailers where he serves as the Founder and CEO. Zach Oates speaks and does guest posts focusing on customer experience with sub-topics of customer communication, online reviews, innovation, text marketing, building relationships with customers/employees, and personal improvement. https://www.instagram.com/zackoates/ https://www.linkedin.com/in/zackoates/ https://www.facebook.com/zack.oates https://twitter.com/zoates Subscribe Online To Digital Hospitality: A Cali Bbq Media Podcast. We want to hear from you because your opinions are vital to our evolution and growth. Your voices and opinions shape this podcast and our other digital content. Visit Cali BBQ Media online to learn about our restaurant, our media, and our lives at https://calibbq.media ***
45 minutes | a month ago
Building a Better Food System with Digital Tools | Chelsea van Hooven (Choco App) | DH080
Chelsea van Hooven and Choco are here to change the world by helping build a better food system with technology. Chelsea van Hooven is Global Industry Advisor for Choco, a digital ordering tool for restaurants and suppliers of all sizes. The Choco team is looking to digitize the food system so that less food is wasted, and more people are fed. This makes a major mark on global hunger and helps the food industry long plagued by razor-thin margins. The goal of Choco is to help food businesses: Save Time Save Money Save Food Listen to our interview with Chelsea van Hooven on the Digital Hospitality podcast to learn more about her career, the future of the food system, and food supply chain startup Choco. Let us know how we can help you on your own Digital Hospitality journey by emailing email@example.com or sliding into our DMs on social media @calibbqmedia @calibbq @shawnpwalchef. *** CHOCO FOR RESTAURANTS: https://www.choco.com/restaurants CHOCO FOR SUPPLIERS: https://www.choco.com/suppliers A Holistic Education on Food Production: Since she was a kid, Chelsea’s skillset to change the world was being formed merely by merging two different worlds within her own home. “I grew up with an American mom and a German dad in Germany,” recalls Chelsea van Hooven on the Digital Hospitality podcast. “So, my main task growing up was cultural translation for my parents.” Throughout her youth, it’s fair to say Chelsea was doing as much teaching at home as she was learning at school. When it came time to attend university, Chelsea’s worldly upbringing in Germany led her across Europe for another masterclass on converging cultures. “I studied food, culture, communication and marketing at the most beautiful university in the entire world, the University of Gastronomic Sciences in North Italy,” smiles Chelsea. In Italy, Chelsea was schooled on slow food ideals, diving deep into the global movement of regional sustainable food production. This consciousness approach to creation and consumption shaped Chelsea’s views on the role food plays in this world, from feeding and flavor to economics and logistics. “I had a holistic education on food and food production,” shares Chelsea. “I’m very passionate about anything that has to do with food production and restaurants.” After an amazing Italian education, Chelsea returned to Germany to begin her career. While leaving school and entering the work world can be a burden for many – especially those with as enjoyable university experience as Chelsea – it instead propelled her to the perfect position to change the world by once again connecting worlds. Taking her talents to Berlin-based food tech company Choco, Chelsea is blazing merging pathways between two major industries as the brand’s Global Industry Advisor. “At Choco, I basically found my dream job,” beams Chelsea van Hooven. “Choco is the intersection of tech and food and I get to be the link between both.” What is Choco? You’re probably asking yourself, what is Choco and how does it work? We’ll let the Global Industry Advisor for Choco answer that: “Choco is the digital ordering platform that connects the kitchen of restaurants directly with suppliers, producers and farmers,” Chelsea van Hooven said. “At Choco we developed a very simple app that we set up individually for each restaurant. We ask the restaurant what suppliers they work with and we implement them in chats with product lists. From there, the chef or anyone from the restaurant team can go into the app, click the product that they want, log the quantities and send it.” With Choco, restaurant employees that work in operating or work around the oven can have direct access to bringing in the best ingredients with the click of a button. Choco is used by more than 10,000 suppliers and 15,000 restaurants who place over 100,000 orders each month using the digital ordering tool. Pulling from a long list of suppliers, Choco makes the food industry more technically savvy and also more transparent. “Our main aim is to digitize this industry,” Chelsea states on Digital Hospitality. “We want to get all of the players into the digital space so we can start understanding how food is being moved from point A to point B. Our overall aim is to move food more transparently.” https://news.crunchbase.com/news/berlins-choco-raises-30-2m-doubles-valuation-to-250m/ Right now, Choco is working with over 6,000 restaurants worldwide. Though based in Berlin, Choco team members are on the ground currently in the likes of Austin, TX and other hot food cities in an effort to educate communities on their services and build relationships for a more sustainable food industry. The Fight to Reduce Food Waste: Choco is fighting a bigger fight than just getting users to join their app. “We all know how much food is being wasted and that there are people that need to be fed,” notes Chelsea van Hooven about helping build a better food system using technology that helps reduce waste. “We’re really striving for a big cause. We want to change the world. We know it won’t happen tomorrow, but we’re working hard on making it happen. In maybe five to 10 years we’ll be there, and we’ll be the ones fighting.” While Chelsea’s new ideas are well intentioned and well researched, speaking to an older generation about forward-thinking ideas is always a challenge. “I got invited to an event in Bavaria where I spoke about how we need to innovate the restaurant industry,” shares Chelsea van Hooven about her sustainability outreach efforts. “I spoke in front of a lot of older people. I was really scared of being looked at like, ‘Who does she think she is trying to explain to us how the world works?’” “But I’m convinced that this is what needs to happen. Our generation understands where we need to go and are trying to push that forward.” Regardless of our age or role, we all struggle with presenting new ideas and finding our voice. Chelsea van Hooven of Choco is humble enough to recognize this, but she’s also passionate enough to keep pushing forward. “Being confident enough to speak out and ask for change, even though you haven’t been in the industry long? That’s still a big challenge for me,” admits Chelsea. “I’m still understanding, where is my space? What am I allowed to say? How vocal am I allowed to be without pushing people too far?” Questions and discovery are a healthy part of any mission. Lucky for Chelsea, her origin of translating culture within a multicultural household has well prepared her for Choco’s mission to change the world. “I think the space that I’ve found in my job is being the link between passionate chefs and translating their mission and vision into a business perspective,” she said. Essentially, Chelsea is able to relate the creativity and love that goes into producing food with the logistics and technology that make it profitable and sustainable. Day in and day out, Chelsea van Hooven is committed to growing food culture around the world through Choco. It is important to her that everyone has a better understanding of the origin of their food and the systems that make it possible. https://thespoon.tech/choco-is-challenging-l-a-chefs-to-curb-food-waste-with-food-creativity/ Within the food industry, she wants to make strides in inclusion through understanding of the roles everyone plays. When there is respect for all players – from the chefs, to the farmers, to the suppliers, to the customers – then the food industry can truly flourish in sustainable and loving fashion. Lucky for Chelsea, she’s not alone in her mission at Choco. “Our company culture is full of energy,” shares Chelsea. “We aim to go to the moon and to do big things. We have a bunch of really ambitious entrepreneurs on our staff who have the aim to change the world. We’re a team of very flexible entrepreneurs and we’re always adjusting, we’re always adapting.” As Choco looks to change the world, they’re still committed to changing within. Just as Chelsea started her journey connecting worlds at home as a kid, she’s changing the world as an adult at Choco by bridging the gap between the food and tech industries. Sustainability has never tasted so good. *** — Article by Cali BBQ Media Content Producer Ian Stonebrook. Get in touch with Ian at firstname.lastname@example.org or on social media @ianstonebrook CHOCO FAQ: WHAT IS CHOCO? For restaurants, Choco is a free mobile app that lets chefs and managers order and chat with suppliers. For suppliers, Choco is a web and mobile app that lets them manage customer relationships and orders. WHO IS CHOCO FOR? Anyone who buys stuff from suppliers – chefs, ordering managers, owners, bar managers – and anyone who sells stuff to restaurants – suppliers and sales reps. Anyone in the industry interested in optimizing the way they order, removing mistakes and reducing waste. DO MY SUPPLIERS NEED TO BE ON CHOCO? No. You can order from all your suppliers on Choco, whether or not they’re signed up to the platform. Orders placed on the app are converted into your supplier’s format of choice – email, text, fax and via direct integration. HOW CAN I SIGN UP FOR CHOCO? Reach out here and our team will be in touch to get you set up in under 24 hours! – Choco Frequently Asked Questions can be found at: https://www.choco.com/faq LINKS TO CLICK: Choco App for Restaurants: https://www.choco.com/restaurants Choco App for Suppliers: https://www.choco.com/suppliers Chelsea van Hooven on LinkedIn: https://www.linkedin.com/in/chelsea-van-hooven/ Chelsea van Hooven on Medium: https://medium.com/@chelseavH Food Logistics Press Release: https://www.foodlogistics.com/technology/press-release/21139197/choco-choco-launches-catalogs-feature-to-help-restaurant-suppliers-focus-on-sales-and-growth Forbes Article: https://www.forbes.com/sites/danieldambrosio/2020/04/23/fighting-climate-change-and-the-coronavirus-by-cutting-waste/ Subscribe Online To Digital Hospitality: A Cali Bbq Media Podcast. We want to hear from you because your opinions are vital to our evolution and growth. Your voices and opinions shape this podcast and our other digital content. Visit Cali BBQ Media online to learn about our restaurant, our media, and our lives at https://calibbq.media ***
65 minutes | a month ago
A Maestro of Meat and Marketing | Jason Ganahl (GQue BBQ) | DH079
Jason Ganahl is a Maestro of Meat and Marketing. The GQue BBQ founder’s love for barbecue, people, and sports has allowed him to flourish. To do so, he’s had to network not only to thrive but also to survive. Being outside of the major traditional barbecue markets has made Jason Ganahl hustle hard not just in his food service area but also online. Jason Ganahl is our guest on the Digital Hospitality podcast, where he talked about running a successful BBQ and catering business in Colorado, growing a YouTube channel, digital marketing, and more. Still, the GQue BBQ team is dedicated to serving the best BBQ catering services in Denver and beyond. “The BBQ isn’t going to sell itself,” Jason Ganahl admits about GQue BBQ restaurants in the greater Denver area. “We’re not in Kansas City, we’re not in Austin and we’re not in St. Louis.” Listen to this barbecue podcast episode and learn and let us know what you think about this episode featuring Jason Ganahl of GQue Championship BBQ by emailing the Cali BBQ Media team at email@example.com. *** Learning to Hustle Online — “I started making videos about seven years ago,” Jason Ganahl says about his early YouTube ventures. “Ironically, I taught myself how to make YouTube videos by watching how-to YouTube videos. I never really took it seriously, at first my goal was just to get 100 subscribers. We got to 10,000 subscribers.” By teaching himself through other content creators and the rich resources of the internet, Jason was able to build his brand to an audience also obsessed with barbecue. Like joining competitions as a judge, it all stemmed from passion and fun, not finances. https://youtu.be/BeLTD9lA34s “You can’t get into YouTube thinking you’re going to make money,” says Jason Ganahl about building a YouTube channel. “It’s a passion project. I would do it on the weekends, but as my kids got older, I just didn’t have time to do it. YouTube loves consistency, so now I just fired my channel back up and it feels like we’re starting from scratch. I’m on YouTube every single day now.” As expected, the daily digital grind for Jason isn’t just publishing videos to YouTube. Rather, it’s a variety of social media platforms that allow him to engage with a community that shares the same passion or region as him. For Jason, being on top of his digital game is a mix of connection and metrics. “Your online reputation is pretty much everything nowadays,” admits Jason. “So, I look at Google and utilize that. I utilize the conversations I have with the employees that I have. I utilize the conversations that I have with the guests to utilize all the direct messaging that we get from all of our guests to kind of get a sense of where we’re at and what our perceptions are and in how we’re performing.” When it comes to his own Digital Hospitality, Jason Ganahl is well aware of the power online resources give him and his GQue BBQ business. At first, the internet was the bridge for him to learn more about barbecue and become a judge at contests. Next, it was how he learned to make YouTube videos and build his brand. Now, it’s how he connects with his community and learns just how good of a job his business is doing. In addition to founding GQue BBQ, Jason Ganahl is also the founder of Ice Cream Farm. So, what’s Jason’s advice for you when it comes to digital hospitality and building a brand online? “Stop just putting pictures of food out there, people want to connect with you!” beams Jason Ganahl on the Digital Hospitality podcast. “You can’t let the fraction of people who will judge you determine your outcome. You’ve gotta think about the 80% of people who want to support you and want to see you succeed. Innately, I think people want to help people and it breaks my heart to see people too scared to put themselves out there on social media because of fear of other people.” *** Read more about Jason Ganahl and GQue BBQ on our Cali BBQ Media Blog. GQue BBQ Awards and Honors Westword – Denver’s Best Chicken Wings, 2019 Eater – One of Denvers Essential BBQ Restaurants, 2019 Big 7 – Top 50 BBQ places in USA, 2019 Trip Advisor – #1 out of 213 Restaurants in Westminster, 2019 Food and Wine – GQue is Stop Worthy BBQ in Colorado, 2018 Insider – 9th Best Onion Rings in the Country, 2018 Thrillist – The Essential Denver BBQ Guide, 2018 Westword – Denver’s Best Barbeque, 2018 Eater Denver – Denver’s most Underrated Restaurant, 2018 Trip Advisor – #1 out of 194 Restaurants in Westminster CO, 2018 Taste of Home – Best BBQ in every state – Colorado, 2018 National BBQ News – Best of the Best BBQ Restaurants in America, 2017 Zagat – Must try BBQ Spot Around Denver, 2017 Westword – One of the Best BBQ joints in Denver, 2017 Chowhound – 50 States, 50 Amazing Barbecue Joints, 2017 Eater Denver – One of Denver’s Essential BBQ Restaurants, 2017 MSN – Top 35 Rib Joints in America, 2017 Trip Advisor – #1 out of 189 Restaurants in Westminster CO, 2017 5280 Magazine – Denver’s Best Sausage, 2016 Westword – Brisket & Ribs named top 100 food items in Denver, 2016 Westword – Best Smoked Wings in Denver, 2016 Zagat – The Carolina Sandwich is one of the 11 Must Try Sandwiches in Denver, 2016 Eater Denver – One of Denver’s Essential BBQ Restaurants, 2016 Westword – One of the best BBQ joints in Denver, 2016 Zagat – Denver’s Hottest New Restaurants, 2015 About Jason Ganahl: Jason Ganahl has a passion for expertly-prepared meat, craft beer, and spirits. When he is not stoking the fire, he enjoys spending time his family and friends, and watching sports. Growing up and living most of his life in Missouri, barbecue has been an important part of his life. “I hope you enjoy eating GQue BBQ as much as I enjoy sharing it with you.” -Jason Ganahl Champions work with champions. If you feel you have what it takes to make Denver’s best BBQ, you can fill out this application and email it to firstname.lastname@example.org. Email Jason Ganahl at email@example.com LINKS TO CLICK: GQue BBQ Online — https://gquebbq.com/ Jason Ganahl on Instagram @JasonGanahl Jason Ganahl on LinkedIn https://www.linkedin.com/in/jason-ganahl-3694044/ Follow @GQueBBQ on Facebook Follow @GQueBBQ on Instagram Follow @GQueBBQ on Twitter Follow @GQueBBQ on TikTok Subscribe to @GQueBBQ on YouTube Subscribe Online To Digital Hospitality: A Cali Bbq Media Podcast. We want to hear from you because your opinions are vital to our evolution and growth. Your voices and opinions shape this podcast and our other digital content. Visit Cali BBQ Media online to learn about our restaurant, our media, and our lives at https://calibbq.media *** Email First Name Last Name Email Address Phone Would you like to book a free consultation to go over your Digital Hospitality? Would you like to book a free consultation to go over your Digital Hospitality? Yes, please contact me Business Name What are your content needs?
54 minutes | a month ago
In-House Delivery vs Third-Party Delivery | Roger Avats and Josh Kopel (Inhouse Delivery Company) | DH078
2021 is here, but the pandemic and the pivots pioneered because of it are still very much at hand. While the restaurant industry has been forced to suffer, adapt and evolve in 2020 more than most, the shift to takeout and delivery has allowed many doors (like at Cali BBQ) to stay open. Still, it hasn’t been easy. Though savvy restaurant owners and operators have been able to master the marketplaces that allow them to get their food to the customers that can’t dine in, it still proves expensive and it lacks connection. Thankfully, Roger Avats from the Inhouse Delivery company is working to soothe restaurant owners’ woes. Find out how on this episode of the Digital Hospitality podcast featuring Roger Avats and Josh Kopel, friend of Cali BBQ Media and returning podcast guest. *** Sign up for our Cali BBQ email newsletters online for regular updates and subscribe on your podcast player. How Does Inhouse Delivery Tech Work? INTEGRATION: Inhouse Delivery integrates with existing online ordering platforms like Toast, Shopify, Woo-commerce and more. DISPATCH: Schedule your own drivers or use Inhouse Delivery’s network of drivers. Delivery details will be handled by the Inhouse Delivery software. TRACKING: Real-time order tracking shows the status and location of deliveries. Inhouse Delivery is an all-in-one solution to make in-house delivery for restaurants easy and profitable. The cost is just $1 per delivery with no contracts. The startup company is based in San Diego, California. Get Started with Inhouse Delivery online at https://www.inhousedelivery.com/home#getstarted Roger Avats and Inhouse Delivery: Starting Inhouse Delivery, Roger Avats aims to provide restaurants with affordable, reliable drivers that cut cost and emphasize connection. It’s a tall order, but he’s treaded rougher waters. “I’m a software guy,” says Roger. “I started my career in the US Navy and toured in the first Gulf War. It was intense but it gave me the tools I needed to feel like I can conquer anything.” Previously, Roger Avats has earned his ‘software guy’ stripes by building OpenSimSim Inc., an employee scheduling, time tracking and company communication software for businesses that rely on hourly workers. The company won awards, ranked highly amongst workforce management solutions. https://www.youtube.com/watch?v=soj6d86-Sjk With Inhouse Delivery, Roger aims to build on that success and offer similar solutions to an industry in need. Essentially, Roger looks to make delivery more efficient for restaurants in every way imaginable. Like any good software, it’s driven by data and made to make life easier. “I created a software that can schedule employees and meet customer demand,” begins Roger Avats of Inhouse Delivery. “It has predicted technology and can schedule based off of that so that employees aren’t getting stressed out, businesses aren’t paying too much and customers are happy because they’re getting service that’s consistently good.” While UberEats, GrubHub and DoorDash without a doubt have helped restaurants stay open and pivot during the pandemic, the space is still evolving and operating on marketplaces is not without its pain points. “When I looked at the marketplace, we saw a lot of restaurants really suffering,” shares Roger. “We’re a software company, not a marketplace.” By not being a marketplace, Roger Avats is offering a major differentiator from what most restaurants are heavily relying on while still struggling to pay the bills. In effect, Inhouse Delivery is exactly what it sounds like – backend technology that empowers restaurants to get food directly to their customers without a third-party marketplace. The benefits for the restaurant are control, direct customer feedback, accountability, loyalty, data and connection. The benefits for the customer are a more intimate connection with their favorite restaurant, improved service and greater communication. At the very least, a disruptive company like Inhouse Delivery should empower independents and create competition. Data Powers Delivery Platform: In late 2020, the San Diego-based software company had just shy of 50 locations on the platform, with the social scheduling side of Inhouse Delivery doing business with a couple thousand restaurants. As the pandemic passes, the data forecasting tools Inhouse Delivery possesses should only get better and provide more value to owners and operators. For the time being, they’re still helping local favorites keep the lights on and stay connected to their most loyal supporters. “It’s very important that through the pandemic businesses stay connected to their employees and their very loyal customers,” points out Roger Avats of inhousedelivery.com. “My hope was that we can actually help owners use their own team to do the delivery and not lose their customer.” Right now, restaurant owners and operators who use Inhouse Delivery are echoing exactly that. “Implementing our own in-house delivery has not only started to garner incremental sales but also allowed us to provide more opportunities to drivers,” said Angela, owner of Datjerk Caribbean Chargrill, on her experience with Inhouse Delivery. This is major. In essence, think about the flip side the current marketplace landscape offers. Close your eyes: can you imagine sitting down at your favorite restaurant and a non-employee of the restaurant bringing the food to your table on their own accord with no greeting, feedback or follow up? Better yet, can you imagine struggling during the pandemic and delivery keeping you afloat but still not proving purely profitable? Roger is set on changing all of that. Better yet, he says he can do it fast with next to no risk. “We can get a restaurant going in like an hour,” beams Roger. “You get it for $1 delivery, and it makes it easier for your employees if they’re working at another place to manage their schedules with one app.” For Roger, the goal is for owners, employees and customers to win. Because of this, he’s communicating with all involved to understand their needs and provide software with the best solutions. “I’ve talked to lots of restaurants and lots of people who want to drive,” Roger shares. “They are both so grateful for an opportunity like this. The drivers love a predictable schedule and predictable earning capacity.” If Roger is right, drivers can now budget both their time and their income. Customers are already winning based on customization and competition alone. At the end of the day though, this software is making its biggest impact on the owners and operators who were hit so hard in 2020. “The restaurants are grateful because they literally can’t breathe,” reflects Roger. “Offering them a solution like this? We’ve got customers who thought they were going to go out of business in two locations and now they want to add three more locations and look into franchising! “They’re literally putting up a billboard above their restaurant saying how they do inhouse delivery and that to me is very fulfilling.” With Inhouse Delivery, Roger Avats is providing software that’s said to be 50 percent cheaper than using marketplace platforms, has no contracts and allows owners to pay per delivery. Restaurants owners should know what’s best for them when it comes down to using in-house delivery or third-party delivery platforms. Creating software is not as intense as his time in the US Navy but the lessons Roger learned about finding solutions amidst adversity are still serving him today. “We believe in what we’ve got,” states Roger Avats. “And we want to earn your business every day.” With Inhouse Delivery, those same lessons could be serving your business, too. *** — Feature Article by Ian Stonebrook, resident reporter for Cali BBQ Media. Get in touch with Ian to pitch a story at firstname.lastname@example.org or follow him on social media @ianstonebrook. GET IN TOUCH WITH INHOUSE DELIVERY: Email — email@example.com Phone — 760-407-5299 Mailing Address — 6965 El Camino Real, Suite 105-550 Carlsbad, CA, 92009 Social Media Links — Instagram: https://www.instagram.com/inhousedeliverysolution/ Twitter: https://twitter.com/Inhousedelivery Facebook: https://www.facebook.com/inhousedeliverysolution/ LinkedIn: https://www.linkedin.com/company/in-house-delivery/ *** INHOUSE DELIVERY PRESS RELEASE inhousedelivery.com Launches All-in-One Delivery Solution for US Restaurants Inhouse Delivery was made available in beta in October 2020. inhousedelivery.com enables restaurants to quickly and easily manage online orders, driver scheduling, and delivery management, with no third-party commission. SAN DIEGO CA, 10/29/2020 – inhousedelivery.com™, a developer of innovative delivery technology solutions, is pleased to announce the beta launch of their all-in-one delivery solution for restaurants. Available for US customers starting today, inhousedelivery.com provides restaurants with a seamless solution for managing online orders, employee scheduling, and driver dispatch, allowing businesses to quickly and easily manage deliveries internally. Priced at a modest $99 / month subscription fee (plus $1 per delivery facilitation fee), using inhousedelivery.com, restaurants are now able to eliminate costly third-party delivery commissions. For more information on how you can benefit from inhousedelivery.com visit: http://www.inhousedelivery.com According to a September 2020 study released by the National Restaurant Association, one in six restaurants – or a total of 100,000 establishments nationwide – have closed permanently in the six months following the first shutdown triggered by the pandemic. As restaurant owners shift their businesses to a delivery first model, in part due to statewide restrictions closing or limiting indoor dining, the pressure to retain employees and reduce operating expenses is at an all-time high. Inhousedeliver’s subscription-based model enables businesses to repurpose existing employees and eliminate the substantial commission costs charged by third-party delivery services. “inhousedelivery.com gives restaurants back control over their deliveries and customer service,” said Roger Avats, founder and CEO of inhousedelivery.com. “With indoor dining remaining restricted for the foreseeable future, restaurants need to implement solutions that enable them to efficiently and affordably deliver to their customers. inhousedelivery.com offers a driver management and dispatch solution that allows restaurants to bring delivery in-house and keep the profits previously taken by third-party apps.” Through the inhousedelivery.com platform, customers and restaurant managers can track orders in real-time via browser and mobile interfaces. Restaurants receive proof of delivery by either photo or signature and can easily request customer feedback post-delivery. Customers can contact drivers directly with any questions or changes directly through the inhousedelivery.com web interface or mobile app. inhousedelivery.com integrates with existing online ordering platforms, including ChowNow, CloudWaitress, Delivery.com, Drizly, E-hungry, EatStreet, Gloria Food, GrubHub, Menufy, Slice, Squarespace, Toast online, Wix, and Zuppler. Most restaurants cannot afford full-time drivers, which is why in addition to the launch of inhousedelivery.com, next week the company will be opening early registration of their secondary platform Driversharing.com, a service that allows restaurants to share their drivers both between locations and even different restaurants. For more information on how you can benefit from inhousedelivery.com visit: http://www.inhousedelivery.com www.inhousedelivery.com features at a glance: Workforce Management Features: Manage driver availability with a fully integrated employee scheduling and time tracking solution Schedule your workforce based on forecasted delivery demand Share drivers across multiple locations Manage time off and shift swaps directly from the app Eliminate manual timesheets by using mobile time clocks Delivery Features: Order details Pickup and delivery addresses Optimized route with GPS navigation Contact numbers and delivery instructions Delivery confirmation Customer feedback (post-delivery) inhousedelivery.com is a best in class and cost-effective delivery solution that allows restaurants to keep their profits and avoid having to pay exorbitant commission to third party delivery companies. The solution brings together online ordering, employee scheduling, and driver dispatch to bring delivery in house and give restaurants back control over their deliveries and customer service. To learn more, visit http://www.inhousedelivery.com. CALI BBQ MEDIA: What was your takeaway from this podcast episode Inhouse Delivery vs Third-Party Delivery with Roger Avats of the Inhouse Delivery company? Email firstname.lastname@example.org to get in touch with our Cali BBQ Media team and let us know how we can help you on your own digital business evolution. *** Twitter First Name Last Name Email Address Phone Would you like to book a free consultation to go over your Digital Hospitality? Would you like to book a free consultation to go over your Digital Hospitality? Yes, please contact me Business Name What are your content needs? Subscribe Online To Digital Hospitality: A Cali Bbq Media Podcast. We want to hear from you because your opinions are vital to our evolution and growth. Your voices and opinions shape this podcast and our other digital content. Visit Cali BBQ Media online to learn about our restaurant, our media, and our lives at https://calibbq.media Watch a KPBS News Feature about Cali BBQ and Finding a New Normal for Restaurants with with digital ordering for takeout and delivery. https://youtu.be/HWNeSfwJ0Fs
14 minutes | 2 months ago
2020 Stories and Lessons from Cali BBQ Media – Part 5 | Sam the Cooking Guy and Cali BBQ Sauce | DH077
2020 was full of Lessons and Stories we will always remember. One is the story of how Sam the Cooking Guy pushed us to start selling BBQ sauce online after his YouTube channel featuring our Jalapeno BBQ Sauce in one of his Sam the Cooking Guy recipes in late 2020. Out of pure love and friendship Sam The Cooking Guy Zien and his son Max Zien integrated our Cali BBQ Sauce into the YouTube recipe for his Best BBQ Chicken Sliders. https://youtu.be/6nlb_hPQL2M We are now selling more BBQ Sauce online now then we ever have in-house for years thanks to digital Toast POS orders and new e-commerce platforms. Because Sam the Cooking Guy has a global audience, we had to quickly find out how to ship BBQ sauce to customers all over. There were some significant bumps along the way, but that’s how all learning happens. Sometimes you have to break a few bottles of sauce to build a sauce business. And that’s exactly what happened. Find out more about this starting a BBQ sauce business and shipping barbecue sauce learning opportunity in this Digital Hospitality podcast episode, the last of our 2020 Stories and Lessons series. Who and what would you like to see on our show next? Let us know by emailing email@example.com. Get in touch with us by email at firstname.lastname@example.org, on social media @calibbqmedia and @shawnpwalchef, or by signing up anywhere on our Cali BBQ Media website at www.CaliBBQ.media. Name First Name Last Name Email Address Phone Would you like to book a free consultation to go over your Digital Hospitality? Would you like to book a free consultation to go over your Digital Hospitality? Yes, please contact me Business Name What are your content needs? Our goal is to always invite you into our journey by communicating with you however you reach out to us. We now have friends from all over the globe thanks to the global reach of digital media, podcasting, social media, and other online publishing platforms for businesses and brands. We want to teach you how to turn your business into a media company, how to build your own brand, how to use your cell phone to get your story out, basically teaching digital storytelling. CALI BBQ MEDIA | https://calibbq.media Digital Hospitality: A Cali Bbq Media Podcast
12 minutes | 2 months ago
2020 Stories and Lessons from Cali BBQ Media – Part 4 | Toast POS Unboxing and Digital Content | DH076
If you’re looking for digital content to help tell your businesses story, turn the cell phone camera yourself. That’s what we did when made an Unboxing Video when we first received our new Toast POS system. It was fun to record us opening up our new restaurant technology toys, but the biggest impact came after we published the video online. The response was huge — from our community and the Toast company itself. https://youtu.be/anYf9oavvW8 You don’t need a professional media team to plan, produce, publish, and promote content for the internet that showcases your story and the stories of your partners and community. You can do it right now. On this special episode of the Digital Hospitality podcast, we continue recapping Stories and Lessons from Cali BBQ Media in 2020. Listen to the other 2020 Stories and Lessons Recaps on our Cali BBQ Media Podcast Homepage. Get in touch with us by email at email@example.com, on social media @calibbqmedia and @shawnpwalchef, or by signing up anywhere on our Cali BBQ Media website at www.CaliBBQ.media. CALI BBQ MEDIA | https://calibbq.media Phone First Name Last Name Email Address Phone Would you like to book a free consultation to go over your Digital Hospitality? Would you like to book a free consultation to go over your Digital Hospitality? Yes, please contact me Business Name What are your content needs? We want to teach you how to turn your business into a media company, how to build your own brand, how to use your cell phone to get your story out, basically teaching digital storytelling. Get in touch with Cali BBQ Media and let us know if we can help you on your own digital journey. firstname.lastname@example.org
18 minutes | 2 months ago
2020 Stories and Lessons from Cali BBQ Media – Part 3 | Sunrise Gratitude and Spreading Kindness | DH075
We strive to bring you behind the scenes of running a BBQ Media company. We do that by publishing digital content (video, blogs, audio podcasts just like this) that explains the Stories and Lessons surrounding what we do and how we do it. The Digital Hospitality challenge for you is simple: try every day to change your life for the better. Every time the sun comes up or goes down you should feel grateful for another day. Each new day is another day to be your best. Digital Hospitality Stay Curious. Get Involved. Ask for Help. You’ve already on track for Step 1 by listening to this show and being curious. You’re part of the Rising Tide. But now you need to Step 2 – Get Involved and Step 3 – Ask for Help. You can do both of those and more using the Limitless potential that your smart phone unlocks. One of the greatest business tools ever invented just happens to be in your hand or your pocket right now. Get in touch with us by email at email@example.com, on social media @calibbqmedia and @shawnpwalchef, or by signing up anywhere on our Cali BBQ Media website at www.CaliBBQ.media. CALI BBQ MEDIA | https://calibbq.media Twitter First Name Last Name Email Address Phone Would you like to book a free consultation to go over your Digital Hospitality? Would you like to book a free consultation to go over your Digital Hospitality? Yes, please contact me Business Name What are your content needs? You can learn more about Sunrise Gratitude, Mamba Mentality, and more Stories and Lessons from Cali BBQ Media in 2020 on this special podcast episode. Listen to the other 2020 Stories and Lessons Recaps on our Cali BBQ Media Podcast Homepage. All of us could all learn to make ourselves more accountable by documenting our individual sand business related journeys online for all to see. That could be a weight-loss journey, a Sunrise Gratitude journey, a social media journey, or a big life decision. Bringing other people into the conversation about you and your business is a great way to engage and enrich the future interactions of everyone involved. Our goal is to always invite you into our journey by communicating with you however you reach out to us. We now have friends from all over the globe thanks to the global reach of digital media, podcasting, social media, and other online publishing platforms for businesses and brands. We want to teach you how to turn your business into a media company, how to build your own brand, how to use your cell phone to get your story out, basically teaching digital storytelling. Get in touch with Cali BBQ Media and let us know if we can help you on your own digital journey. firstname.lastname@example.org CALI BBQ MEDIA | https://calibbq.media Email First Name Last Name Email Address Phone Would you like to book a free consultation to go over your Digital Hospitality? Would you like to book a free consultation to go over your Digital Hospitality? Yes, please contact me Business Name What are your content needs?
16 minutes | 2 months ago
2020 Stories and Lessons from Cali BBQ Media – Part 2 | More Publishing Content is Better | DH074
It’s better to be done, then perfect. When it comes to digital content creation, sometimes you just have to press publish before you think your work is perfect. Speed is important when it comes to publishing online, as is frequency. The more content you can put out online, the more attention you will receive. In the modern era, we’re in an attention economy and you should be an attention merchant. Remember A.B.P. Always Be Planning Always Be Producing Always Be Publishing Always Be Promoting In our first five Digital Hospitality podcast episodes of 2021, we are running through important stories and lessons from 2020, including this week’s topic of online content publishing. *** Each week on Digital Hospitality, we talk about why every business needs to be digital and why every business needs to be in the hospitality business. We want to teach you how to turn your business into a media company, how to build your own brand, how to use your cell phone to get your story out, basically teaching digital storytelling. Order Number Join Our Newsletter Email Digital Hospitality: A Cali Bbq Media Podcast 2020 Cali BBQ Media Recap We hope you enjoy these special 2020 Cali BBQ Media Recap episodes. Let us know which guests what topics you’d like to see on Digital Hospitality this year by emailing email@example.com or sending us a DM on social media @calibbqmedia. Remember to Stay Curious, Get Involved, and Ask for Help. Make sure to subscribe to the Digital Hospitality podcast on your favorite podcast player so you don’t miss an episode. You can also find us on social media and other platforms by searching for “Cali BBQ Media”. Get in touch with Cali BBQ Media and let us know if we can help you on your own digital journey. firstname.lastname@example.org Name First Name Last Name Email Address Phone Would you like to book a free consultation to go over your Digital Hospitality? Would you like to book a free consultation to go over your Digital Hospitality? Yes, please contact me Business Name What are your content needs?
14 minutes | 2 months ago
2020 Stories and Lessons from Cali BBQ Media – Part 1 | Tiger King and the Pandemic | DH073
There were many stories and lessons that we at Cali BBQ Media will always remember from 2020, a year when so much changed. We wanted to do something a little bit different for our first five Digital Hospitality podcast episodes of 2021. To celebrate the end of 2020 and to kick off the new year, we will be joined by Stover Harger III, the executive producer of Cali BBQ Media and this Digital Hospitality podcast. Over the next five episodes, we will run through some moments we learned from in the previous year operating and growing the Cali BBQ digital restaurant and Cali BBQ Media digital media company in San Diego. The first topic we’re discussing is Tiger King. To find out why we’re talking about the viral Netflix documentary hit Tiger King and how it impacted our business last year, listen to this podcast about important business lessons of 2020. Each week on Digital Hospitality, we talk about why every business needs to be digital and why every business needs to be in the hospitality business. *** We want to teach you how to turn your business into a media company, how to build your own brand, how to use your cell phone to get your story out, basically teaching digital storytelling. Get in touch with Cali BBQ Media and let us know if we can help you on your own digital journey. email@example.com Phone First Name Last Name Email Address Phone Would you like to book a free consultation to go over your Digital Hospitality? Would you like to book a free consultation to go over your Digital Hospitality? Yes, please contact me Business Name What are your content needs? Digital Hospitality Is A Cali Bbq Media Podcast Production. We’re so grateful that so many people have reached out to us all over the globe to say that this podcast has made an impact on them. That’s why we wanted to share some inside stories and lessons from our year in Cali BBQ Media. We hope you enjoy these special 2020 Cali BBQ Media Recap episodes. Let us know who you’d like to see on Digital Hospitality this year by emailing firstname.lastname@example.org or sending us a DM on social media @calibbqmedia. Remember to Stay Curious, Get Involved, and Ask for Help. Make sure to subscribe to the Digital Hospitality podcast on your favorite podcast player so you don’t miss an episode. You can also find us on social media and other platforms by searching for “Cali BBQ Media”.
48 minutes | 2 months ago
World’s Fastest and Most Accurate Knife Thrower | The Great Throwdini David Adamovich | DH072
Find your talent, not your title. The term ‘multi-hyphenate’ gets thrown around a lot these days. However, David Adamovich, an ordained minister, doctor, entertainer, and author, doesn’t throw his titles around. David throws knives instead. The Great Throwdini David Adamovich was a guest on the Digital Hospitality podcast where the impalement artist talked about transforming himself into the “World’s Fastest and Most Accurate Knife Thrower.” What did you learn from this podcast episode featuring The Great Throwdini David Adamovich? Email email@example.com to get in touch with our Cali BBQ Media team and let us know how you enjoyed the interview. We want to hear from you because your opinions are vital to our evolution and growth. Your voices and opinions shape this podcast and our other digital content. Visit Cali BBQ Media online to learn about our restaurant, our media, and our lives. https://calibbq.media https://youtu.be/bxVXNXgnlKM David Adamovich is The Great Throwdini: Known in the sideshow businesses as The Great Throwdini, the man with a knack for knife throwing – so much of a knack that he owns both Guinness World Records and a Merlin Award – didn’t always own an amazing nickname or fancy hardware. Rather, before he became a pro at impalement arts, he owned a billiards business. Yup, after losing his job managing a post at a medical practice, the Columbia graduate decided to go into a new game. “I did the most logical thing a 50-year-old professor with a doctorate and multiple degrees could do,” reflects David Adamovich on Digital Hospitality. “I opened a pool hall.” The strange switch in path would soon prove fortuitous. While running the pool hall, a customer came in with a throwing knife he got for the holidays. At the time, neither David nor the customer really knew what a throwing knife was. Nevertheless, the two decided to go out back and test out the new toy. “We both stepped outside the pool hall,” David recalls. “I was about 50 at the time, never saw a throwing knife before and never touched one. We both threw it at a tree. I stuck it, he didn’t. At that moment, I said, ‘Joe, I could do that.’ From that moment on, I just knew and felt I had the skill, the talent and certainly the passion for it.” David remembers it like it was yesterday, because in the scheme of things, it wasn’t that long ago. “Nine months later, I was a world champion,” smiles David. “I was competing against people that were throwing all their lives.” The Great Throwdini in the Media Spotlight: An absolute natural, undiscovered until age 50, David’s effortless approach to knife throwing was something you truly couldn’t coach. The Great Throwdini performs the impalement arts with an entertaining touch of magic and comedy. In the time since stepping outside of his pool hall, David Adamovich has been featured on TV by the likes of Conan O’Brien, David Letterman, Shark Tank, Impractical Jokers, America’s Got Talent, ESPN and countless other stations and shows. https://youtu.be/DwBEGm-Oyj0?t=29 With all this fast fame, the late blooming thrower has to get stage fright, right? “To this day,” begins Throwdini, “before I go on stage to do a show, in the back of my mind, I’m saying, What the hell are you doing? You can go from hero to zero in a second with one bad night, an entire career from being two days old or to being 20 years old can go to hell with one bad throw.” He’s not wrong. After all, what could go worse than striking someone with a knife on live TV? So, how does he overcome this very understandable anxiety about throwing knives around his target girl? “I sit there, I recognize that it crosses my mind, and then the moment we step out on stage, all that goes away,” shares David. “Then I go into my performing mode and my skill mode, and I don’t think about all that other stuff.” Scary? You bet ya. Simple? Also, true. Find Your Natural Talent: This proves that even an all-world natural has their jitters. However, just like opening a pool hall opened both new doors and new questioners, David “Throw” Adamovich continues to trust his talent as that’s proven more surprising than anything. https://youtu.be/JB159KmrK9I “You may have a certain talent and you may be world class in that talent, and you don’t even know it,” exclaims David. “If you have a natural talent and you find that talent, definitely pursue it because it’s not the time that you’re in it, it’s the skill, the natural, inherent skill that you have that determines how good you’re going to be.” For a reverend turned doctor that found knife throwing and impalement arts at 50, he has the hardware and the story to prove this. Now internationally known as The Great Throwdini, he not only has the talent, he also has the title. *** — Article by Cali BBQ Media Content Producer Ian Stonebrook. Get in touch with Ian at firstname.lastname@example.org or on social media @ianstonebrook THE GREAT THROWDINI DAVID ADAMOVICH SOCIAL MEDIA — FACEBOOK: https://www.facebook.com/Throwdini LINKEDIN: https://www.linkedin.com/in/dr-david-adamovich-3076286/ YOUTUBE: https://www.youtube.com/user/throwdini INSTAGRAM: https://www.instagram.com/throwdini/ Connect with David Adamovich The Great Throwdini by email at email@example.com and online at http://www.knifethrower.com/ Buy The Great Throwdini TGT Signature Professional Throwing Knives at https://www.westernstageprops.com/The-Great-Throwdini-Throwing-Knife-p/tgt.htm Digital Hospitality Online — Visit the Digital Hospitality Blog for our in-depth feature articles and behind-the-scenes looks at our business, our content, and our lives. E-mail the Cali BBQ Media team at firstname.lastname@example.org. Sign up for our email newsletter for regular updates and subscribe to the Digital Hospitality podcast on your podcast player. *** Phone First Name Last Name Email Address Phone Would you like to book a free consultation to go over your Digital Hospitality? Would you like to book a free consultation to go over your Digital Hospitality? Yes, please contact me Business Name What are your content needs?
54 minutes | 2 months ago
Digital Resources and Help to Inspire Restaurant Owners | Shawn Walchef on Corner Booth Podcast | DH071
There’s a reason we recommend every restaurateur read Restaurant Startup and Growth and join RestaurantOwner.com. Having up-to-date information aggregated from experts in the industry is vital to staying current in any business, especially for restaurant owners and operators. As we built up Cali BBQ and evolved the restaurant over the years, a vital and inspiring resource for us has always been the articles and industry data found on RestaurantOwner.com. The Corner Booth Podcast, hosted Barry Shuster and Chris Tripoli, is a production of RestaurantOwner.com and RS&G Magazine. They invited me to be a guest in early 2020 to discuss being a restaurant owner, third party delivery, events, online marketing, our Digital Hospitality thesis, and why Cali BBQ became a media company. CORNER BOOTH: Listen and learn wherever you enjoy podcasts. STAY CURIOUS | GET INVOLVED | ASK FOR HELP What was your takeaway from this Corner Booth podcast episode? Email email@example.com to get in touch with our Cali BBQ Media team. We want to hear from you because your opinions are vital to our evolution and growth. Your voices and opinions shape this podcast and our other digital content. Visit Cali BBQ Media online to learn about our restaurant, our media, and our lives at https://calibbq.media EPISODE LINKS TO CLICK: Join RestaurantOwner.com – https://www.restaurantowner.com/public/Join-Restaurant-Owner.cfm Listen to the Corner Booth Podcast archive – https://www.restaurantowner.com/public/Corner-Booth-Podcast.cfm RS&G Facebook – https://www.facebook.com/RestaurantStartupGrowth/ RS&G Twitter – https://twitter.com/reststartupgrow RS&G LinkedIn – https://www.linkedin.com/company/restaurant-start-up-and-growth-magazine/ Restaurant Owner YouTube – https://www.youtube.com/c/restaurantowner About the Corner Booth Podcast: Hosted by Chris Tripoli and Barry Shuster, the Corner Booth is a podcast for “anyone who is starting a restaurant business, growing an independent restaurant business, or dreaming about starting an independent restaurant business. Corner Booth is a production of RestaurantOwner.com and its official magazine, Restaurant Startup and Growth. About RS&G and RestaurantOwner.com: Restaurant Startup and Growth magazine is the restaurant industry’s leading print resource for restaurant operators who want practical insights and real world practices on opening, operating and building a profitable, successful restaurant business. Restaurant Startup and Growth is a unique information resource because, like RestaurantOwner.com, it is for both startup restaurateurs and seasoned veterans of independent and emerging chain restaurants. Learn more at: https://www.restaurantowner.com/ Digital Hospitality Online — Visit the Digital Hospitality Blog for our in-depth feature articles and behind-the-scenes looks at our business, our content, and our lives. E-mail the Cali BBQ Media team at firstname.lastname@example.org. Sign up for our email newsletter for regular updates and subscribe to the Digital Hospitality podcast on your podcast player. *** Name First Name Last Name Email Address Phone Would you like to book a free consultation to go over your Digital Hospitality? Would you like to book a free consultation to go over your Digital Hospitality? Yes, please contact me Business Name What are your content needs?
55 minutes | 2 months ago
Innovating Tech Solutions to Help Restaurants | Therese Lim and Francisco Bram from Uber Eats | DH070
Uber Eats is doing their part to help the restaurant industry and change lives with Digital Hospitality. They have among the most important jobs in the food industry, but the day-to-day duties of Uber Eats’ Therese Lim and Francisco Bram aren’t centered around pots and pans, taste tests, or cooking classes. Digital Hospitality podcast guests Therese Lim and Francisco Bram from Uber Eats help bridge tech and strategy on the product and marketing side. Therese Lim is head of restaurant product for Uber Eats. Francisco Bram is head of global product marketing for Uber Eats. They are both problem solvers. “Every day we wake up trying to solve problems and all of them are grounded in our customer obsessed focus,” says Therese Lim during the conversation on Digital Hospitality. “Before anything we want to make sure we understand restaurateur needs and pain points. We’re not here to create sexy technology just for the sake of sexy technology.” No, computers aren’t going to replace restaurant owners and no, robots aren’t going to replace every cook. Rather, the technology and insights provided by the work the accomplished by the team at Uber Eats will keep restaurants alive and staff employed during this painful pandemic. What was your takeaway from this podcast episode about Uber Eats? Email email@example.com to get in touch with our Cali BBQ Media team and let us know. We want to hear from you because your opinions are vital to our evolution and growth. Your voices and opinions shape this podcast and our other digital content. Visit Cali BBQ Media online to learn about our restaurant, our media, and our lives at https://calibbq.media UBER EATS LINKS TO CLICK: Become an Uber Eats Restaurants – https://www.ubereats.com/restaurant/en-US/signup Learn about Uber for Business Eats Solutions – https://www.uber.com/us/en/business/solutions/eats Deliver with Uber Eats – https://www.uber.com/us/en/deliver Download Uber Eats for iPhone – https://apps.apple.com/us/app/uber-eats-food-delivery/id1058959277 Download Uber Eats for Android – https://play.google.com/store/apps/details?id=com.ubercab.eats UberEats Stands Out: This function over flash approach is what makes the team at Uber Eats different. Constantly listening to the needs and pain points of owners, operators and order placers, their product people are experimenting day in and day out to make the whole process better for all involved. While the pandemic has plagued the restaurant industry painfully, the digital pivot has provided Uber Eats with access to insights and data that couldn’t be compiled on a normal pre-pandemic day of business. “Only digital can really let you A/B test with real-time data and feedback,” notes Therese Lim during the Digital Hospitality interview. “We want to democratize that so that the same tools empower everyone.” The proof is in the pudding as Therese is one of many team members at Uber Eats looking to improve business and life for all in the restaurant industry. For digital doubters, computers will not replace owners and operators, in fact, tech will allow them to engage and offer more value than ever before. “What we found is technology frees up more time for restaurant owners to be with their staff and interact with their customers instead of fiddling around in their back office,” explains Therese. Check out Uber Eats online for tons of takeout and food delivery options, including our very own Cali BBQ in San Diego. This same tech that’s freeing up owners to engage with their own staff and customers can also enable them to empower their peers. While 2020 has been full of heartache, pivots and pain, the next year could be a resurgence for restaurants thanks to the tools developed in this time. “In 2021, we really want to build a peer-to-peer interaction model that allows successful restaurateurs to explain how to use our tools directly to other restaurateurs,” says Francisco Bram on Digital Hospitality. “We don’t want to be the middleman; we want to be the tool that allows experienced restaurateurs to help other restaurateurs be successful and be inspired using our digital hospitality tools.” Order Cali BBQ for delivery on Uber Eats at https://www.ubereats.com/san-diego/food-delivery/cali-comfort-bbq/ The Future of Uber Eats: The future for Uber Eats in 2021 also points to an improvement of selling the same to-go cocktails that debuted in 2020 and kept many bars and restaurants in business. “We’re working very closely with alcohol regulators in every state,” notes Therese Lim about alcohol to-go regulations. “Because we want to make sure we do this safely and compliantly. We have ID scanning technology when alcohol is delivered, and we’ve also made it so that customers who are struggling and want to stay sober can opt out of seeing alcohol items.” As 2020 comes to a close, Uber Eats is looking ahead to more innovation but they’re continuing to build relationships with the restaurants they met during this challenging year. “Partnering with restaurants doesn’t end when you’re on the platform, it’s really just the beginning,” emphasizes Therese. “We work really hard to make insights available for free to say hey, we have some data about what customers are searching for and what they want. We consolidate it so it’s palatable. We don’t like talking about analytics or reporting, we want to give insights.” Crunching numbers and finding the facts is foundational to owners and operators. Just like the restaurateurs they partner with, the Uber Eats team has been working weekends in 2020 to do everything they can to keep the lights on for the community they serve. By helping the restaurant industry, Uber Eats has created the convergence of tech and charity in a way that’s changed lives. “We raised $3 million for US restaurants and over $20 Million donated to restaurants around the world,” Therese tells us about their tool that allows customers to give directly to restaurants. “With the speed of technology that’s seven days, one feature and $20 million dollars all through a host of people who are passionate.” While 40+ weeks of 2020 have been affected by the pandemic and jobs have been lost, the tech team at Uber Eats have been doing all they can to keep communities fed safely and employed just the same. “We talked to 400 restaurants,” says Francisco Bran on the podcast. “75 percent said they would have to close their business if it wasn’t for Uber Eats and 81 percent said they would’ve had to lay off staff if it wasn’t for Uber Eats.” “Yes, we are a tech company, but we’re really just an enabler for entrepreneurs to keep their business running during unprecedented times during pandemics. Those stats gave us a whole new appreciation for our mission.” In 2020 and 2021, Uber Eats is not here to take your job, it’s here to save it. *** — Article by Cali BBQ Media Content Producer Ian Stonebrook. Get in touch with Ian at firstname.lastname@example.org or on social media @ianstonebrook 5 UBER EATS FACTS TO KNOW: Uber Eats is a food delivery platform that makes getting great food from a favorite local restaurants as easy as requesting a ride. It was founded in 2014 by Uber’s Travis Kalanick and Garrett Camp. UberEats CEO is Dara Khosrowshahi. The Uber Eats Headquarters is in San Francisco, CA. Serves thousands of cities in dozens of countries. FOLLOW @UBEREATS ON SOCIAL MEDIA: Twitter: https://twitter.com/UberEats Instagram: https://www.instagram.com/ubereats/ Facebook: https://www.facebook.com/UberEats/ YouTube: https://www.youtube.com/channel/UC1xnncYc7586km_rIYQLtLQ Digital Hospitality Online — Visit the Digital Hospitality Blog for our in-depth feature articles and behind-the-scenes looks at our business, our content, and our lives. E-mail the Cali BBQ Media team at email@example.com. Sign up for our email newsletter for regular updates and subscribe to the Digital Hospitality podcast on your podcast player. *** Url First Name Last Name Email Address Phone Would you like to book a free consultation to go over your Digital Hospitality? Would you like to book a free consultation to go over your Digital Hospitality? Yes, please contact me Business Name What are your content needs?
56 minutes | 3 months ago
Education Leads to Engagement | Doug Scheiding of Rogue Cookers (Traeger Pro Team, Head Country Ambassador) | DH069
Doug Scheiding is an aerospace engineer. Doug Scheiding is also a business broker. But while this episode of Digital Hospitality is about multi-hyphenate Doug Scheiding, it’s not the merely the story of an aerospace engineer or a business broker. This is the story of a champion who gives his all no matter what. “Whether you’re playing tiddlywinks or chess, do it 150%,” says Texas pitmaster and friend of Cali BBQ Media Doug Scheiding, a talented barbecue cook who holds the title of BBQ World Champion. “That’s my mantra. If you’re going to do something do it to the best of your ability and most things you can do very well if you put your mind to it.” What was your takeaway from this episode? Email firstname.lastname@example.org to get in touch with the Cali BBQ Media content team. We want to hear from you because your opinion matters to all of us at Cali BBQ Media. Your voices and opinions shape this podcast and our other digital content. Low and Slow BBQ Career: For Doug Scheiding, a Lubbock, TX native and Summa Cum Laude graduate of Texas A&M, living in The Lone Star State and being book smart provided the perfect foundation to become a barbecue great. Still, it was a low-and-slow start to his BBQ career. “I couldn’t even cut the fat,” reflects Doug Scheiding, a Traeger Pro Team member and Head Country Ambassador. Over time, Doug would take the same approach to learning barbecue that he did playing tennis or tidily-winks. Soon enough, he was improving his craft and competing with the best. Over time, competing with the best also meant competing with himself. “Competition BBQ is a lot like golf,” Doug Scheiding notes on the Digital Hospitality podcast. “It’s really what you do that day, you can’t worry about who’s there.” Despite comparisons to golf from a mental standpoint and Doug having a blown-out knee from years of tennis, competitive BBQ is not a country club sport. Cutting his teeth in Texas, Doug Scheiding continued to refine his craft taking an approach that balanced both engineering analytics and gut instinct creativity. The former allowed him to understand the palette of his judges while the latter got him kicked off his team for going on his own and being ‘rogue.’ Ding, ding, ding! At that moment, Rogue Cookers was born. Rogue Cookers: Teaming up with his wife Jennifer Talley (a talented cook in her own right) for Rogue Cookers and taking his love for making food to online publishing, Doug kept doing things his own way and giving it 150 percent. Ever since, the aerospace engineer has been using his educational background to break down barriers in his food field. “I like to tweak things, it’s part of the engineering thing,” says Doug Scheiding about being a BBQ pitmaster. “When I’m cooking at home, I’m practicing.” Practice made perfect for Doug and so did being rogue. The outcast member of his BBQ competition team was suddenly a winner in his home state in the most rogue of fashions. “The rub that I used to win the Houston Rodeo was Harry Sue’s Jailbreak from California!” exclaims Doug Scheiding about his respect for the West Coast BBQ Movement. Winning a BBQ competition in Texas with a West Coast rub sounds mythological, but Doug made it happen. Over the years, he has earned his hardware in the barbecue space and racked up an array of sponsors and fans. Doug Scheiding is also an Embedded Correspondent on Greg Rempe’s The BBQ Central Show, the longest running in that BBQ podcast’s history. The latter sees him taking his same 150 percent approach to building a brand on social media. “I fashion myself as an amateur photographer,” shares Doug Scheiding about his photo skills. “The phone always eats first.” Brand Building and Social Media: A purveyor in food pics, the same man who couldn’t cut the fat would also not claim to be a natural in brand building. Nevertheless, he’s taking the same analytical approach he learned in engineering mixed with his day job of being a business broker to make the most of his media expansion. “Time is money and there has to be a goal for success,” Doug explains. “That’s the same thing for me with social media. Responding, being kind, that has to be part of the attention you pay to it.” In the last year, an authentic mix of posting, responding and being kind has seen Doug’s digital following soar. Thanks to advice from fellow Traeger Pro Team member Danielle Bennett (Diva Q) about being consistent with his branding, Doug has dug into the online extension of his social presence and is enjoying the growth. Because of this, he even has a few tips to share. “Be the same on all social media platforms,” recommends Doug. “Be unique, make sure your name is available on all domains and lock it down – the same name, the same color scheme. Be consistent with your posting, too. I said on January 1st I’d post every day this year and I’ve gone from 2.5k to almost 14k and it was all organic. Be genuine and be true to yourself, because if you’re not people will see through it and move on to the next thing.” For the aerospace engineer by education, business broker by day and BBQ champion for life, sharing what he’s learned on social media is just the latest evolution of a man who continues to care about the people and his process more than himself. “It’s not about you, it’s about sharing and educating people,” Doug Scheiding says on digital growth. “If you educate people, they’re going to be more engaged. So, don’t concentrate on yourself, concentrate on the information you can give other people.” Actually, maybe this isn’t merely the story of a champion. Maybe it’s actually the story of a teacher. — Article by Cali BBQ Media Producer Ian Stonebrook @ianstonebrook About Doug Scheiding: Doug Scheiding started BBQing in 2009 on a stick burning offsets when a neighbor asked him to participate in a fundraiser where they placed third overall with a second in ribs and third in brisket. With Doug’s analytical background studying Aerospace Engineering at Texas A&M, combined with his competitive nature, Doug turned this one-time BBQ competition into a passion. He soon started Rogue Cookers, a grilling social media account to share recipes and BBQ tips, and has competed in over 100 BBQ cook offs with his wife of 30 years, Jennifer Talley. “Cooking isn’t Rocket Science. But being a Rocket Scientist with a secret weapon doesn’t hurt.” – Doug Scheiding Some of the barbecue awards Doug Scheiding has won include the Houston Livestock Show and Rodeo BBQ World Grand Champion 2015 and Finalist in 2016 and 2017, San Antonio Rodeo BBQ Cook Off 4th Place Overall 2013, American Royal 2015 Traeger Royal Battle Champion in Pork, and Jack Daniels Invitational 1st Place in Cook’s Choice in 2015. Doug has been exclusively using Traeger Pellet Grills for the past 6 years and is a Traeger Grills Pro Instructor who teaches BBQ Shop Classes, along with other Traeger sponsored events. Doug also is the Texas BBQ Correspondent for the weekly BBQ Central Internet Radio Show hosted by Greg Rempe and is a paid Brand Ambassador for Head Country BBQ. Digital Hospitality Online: Visit the Digital Hospitality Blog for our in-depth feature articles and behind-the-scenes looks at our business, our content, and our lives. E-mail the Cali BBQ Media team at email@example.com. Sign up for our email newsletter for regular updates and subscribe to the Digital Hospitality podcast on your podcast player. Email First Name Last Name Email Address Phone Would you like to book a free consultation to go over your Digital Hospitality? Would you like to book a free consultation to go over your Digital Hospitality? Yes, please contact me Business Name What are your content needs?
33 minutes | 3 months ago
How to Turn Your Business into a Media Company | Shawn Walchef on Full Comp Podcast | DH068
If you want to survive and thrive in business then you have to start operating and thinking like a media company. Being in business in 2021 and beyond is about creating memorable moments online and offline. The world is changing and we all need to keep up. Digital Hospitality guest Josh Kopel shared our Cali BBQ Media origin story on his FULL COMP Podcast (presented by Yelp) in 2020. We talked in-depth about the changing restaurant business, business technology, and online marketing strategies for modern businesses. How did we make our Cali BBQ more accessible to more people? With digital technology and media. We’re always testing and we’re always improving a little bit every single day. Why wait for someone else to tell your story when you have all the tools and tech you need at your fingertips? Become a Media Company Today: You will see an impact when you start planning, producing, publishing and promoting a steady stream of digital content (audio, video, images, words) to be posted on your website and across social media publishing platforms. For some people they might fear using social media because they do not understand it. They may be uncomfortable about updating their own website like I was when I first started. We are convinced that there is no better time to be in business because of the Internet. No university needed. Just ask Alexa, Siri, search Google or YouTube, or subscribe to a great podcast like Full Comp that inspires you. Stay Curious, Get Involved, and Ask For Help. *** FULL COMP Podcast Featuring Shawn Walchef: The FULL COMP podcast is a weekly show exploring the past and future of the hospitality industry. Provocative and actionable, the show aims to ask the tough questions, supplying listeners with the tools and resources needed to thrive post-pandemic. The host, Michelin-rated restaurateur Josh Kopel, challenges conventional wisdom by hosting both hospitality professionals and thought leaders from outside of the industry, offering a new perspective on an old business. Show Notes from Full Comp episode featuring Shawn Walchef (Cali BBQ Media Founder): “Every restaurateur knows how important their digital footprint is but who has time for all of that? It’s hard to tweet when you’re backwaiting tables because your busier didn’t show up. Then the pandemic hits and, like it or not, your entire livelihood is determined by an audience you chose not to grow online. I found myself in the same boat and worried it was too late. The good news is that it isn’t and Shawn Walchef of Cali BBQ is going to tell us exactly how he transformed his restaurant into a BBQ media company. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.” Related Links to Click: Josh Kopel on Digital Hospitality | Focus More on People, Less on Transactions Official Josh Kopel Website | From Serving the Community to Serving the Industry Josh Kopel Instagram profile Josh Kopel LinkedIn profile FLO: Restaurant Growth Accelerator Full Comp Media Preux and Proper Talking Points from the Full Comp Podcast: The beginnings of Cali BBQ Achievements last year Cali BBQ relied on digital marketing due to having a non-obvious location Getting people to care about BBQ, community and craft Becoming your own PR person A publicist was out of budget for Cali BBQ Shawn about books to learn about PR Focus on finding your own voice Internet has changed the way traditional business is done Cali BBQ became a media company when they were struggling in 2008-09 Why the internet is more reliable for marketing Provides actionable, measurable analytics Physical ads in newspapers are not as measurable Creating Digital Hospitality Hospitality has a competitive advantage Connection to customers Willingness to serve Having a full-time host is an example of investing in hospitality Recreating this experience digitally Responding to online reviews Interacting on Twitter, Facebook, and Instagram Proactive mindset to online audience building The difference between digital marketing and being a media company Digital marketing is about telling your own story online Media companies also tell the stories of others Cali BBQ share stories within the community Operators who are willing to be vulnerable online do best During Covid, operators are sharing their story and struggle Connecting with the community The key is reframing your relationship with your smartphone The pros and cons of outsourcing Outsourcing enables you more time You won’t learn as much if you outsource straight away Shawn originally did all social media, podcast editing, and blogging in house Now employs blogger and podcast producer Consumer habits have changed Pivoting during Covid19 Asking the right questions during this time Your website is your #1 asset Be known for what you do best Book recommendation: StoryBrand by Donald Miller Focusses for getting started in digital marketing Continuous experimentation is what got Shawn and his company to level it is today Personalization of Digital Hospitality Now is the greatest time to build digital infrastructure for the future Social media is just one aspect of online marketing Digital Hospitality: A Cali BBQ Media Podcast: Did you know that YOU can be featured on Digital Hospitality? Send your best tips, quotes, ideas, recommendations, and more to firstname.lastname@example.org so we can feature them on the show. Thank you to our loyal listeners for being with us on our podcasting journey. We’ve learned so much making this show and hope you have too. When you send us a Tweet, a DM, an Email, a Review, or however you want to get in touch, it helps us grow our Digital Hospitality mission. Visit https://calibbq.media online to learn more about our business and lives. *** Email First Name Last Name Email Address Phone Would you like to book a free consultation to go over your Digital Hospitality? Would you like to book a free consultation to go over your Digital Hospitality? Yes, please contact me Business Name What are your content needs?
51 minutes | 3 months ago
Love the Problem, Not the Solution | Jonathon Hensley (Emerge Interactive) | DH067
As you’d expect for a Tech CEO, Jonathan Hensley is a busy man. Day to day, Jonathan Hensley serves as both the CEO of Emerge Interactive and as the technology advisor for the Bill and Melinda Gates Foundation. The tech titan who was raised in The Bay has seen his industry explode before his eyes dating back to his boyhood, well aware of both the game-changing innovation and the high-priced fluff that’s come and gone over the years. Because of all this, Jonathan knows exactly what it takes to have staying power and growth. The secret? Technology isn’t about computers, it’s about people. More importantly, it’s about their problems. “Technology is the moment someone decides they’re hungry,” says Jonathan Hensley on this episode of the Digital Hospitality podcast. *** Digital Hospitality: A CaliBBQ.Media Podcast What was your takeaway from this episode? Email email@example.com. We want to hear from you because your opinion matters to all of us at Cali BBQ Media. Your voices and opinions shape this podcast and our other digital content. RELATED LINKS — Emerge Interactive: Emerge Interactive is a Digital Product Agency based in Portland, Oregon. “A great idea is just the beginning. Through every stage of the product life cycle, Emerge is a brain-trust dedicated to forward thinking, creating value for our clients and the customers they serve, building digital products people love and use.” Schedule a Call with Emerge at https://calendly.com/emergeinteractive/initial-consult/?month=2020-12 LinkedIn: https://www.linkedin.com/in/jonathonhensley/ Twitter: https://twitter.com/jonathonhensley Team Emerge Interactive is Inspired by Innovators: Emerge Interactive solves complex digital product challenges. As they state on their website: “When you can’t afford to get it wrong we’re here to help. We create smart products, web and mobile solutions.” Learn more online at https://www.emergeinteractive.com/about/ Inspired by the likes of Steve Jobs and the Apple innovator’s keen sense of using tech as functional, problem solving tools, Jonathan Hensley and his team at Emerge Interactive are all about adding value to all involved. “The most successful companies are shifting from command and control to servant leadership,” Jonathan Hensley said in our rich and entertaining conversation. “A company can enter a market with a million options and completely dominate the market because they understand the customer. They understand that the customer is looking for something different and they’re willing to serve their needs and really listen and engage with them. You can’t ever stop doing that.” When Jonathan says you can never stop listening and engaging, he means it. “The companies that stop growing and stop scaling are the ones that stop listening to customers,” emphasizes Jonathan. “You go to customers to understand their needs and problems. The companies that do really well fall in love with the problem, not their idea of the solution.” Falling in love with the problem, not their idea of the solution, is the real key here. The only way to fall in love with the problem is to listen to the customer and deliver care, concern and solutions in a very human way even if it’s done digitally. “How do you think about engaging people’s emotions and needs through technology?” Jonathan Hensley asked. “You’ve got to start with the fundamentals. Technology comes with this promise that it will solve all these problems, but it usually doesn’t come with fair expectations after that. Technology is only half the equation, and it’s only as good as the people that are using it. So, how do you actually empower the people? You have to understand that.” Empowering the people for leaders like Jonathan is a two-way street. As a CEO of a digital product agency, Jonathan has to be in touch with the needs of his client and the morale of his staff. “Happy employees mean happier customers and we have to look at how technology serves both sides of the business,” explains Jonathan. “A lot of people just need to be acknowledged and engaged. That can be more powerful than any kind of monetary benefit.” That statement says a lot coming from a CEO: many people – both customers and employees – are not just motivated or validated by financial wins but by being appreciated. This very human approach to service and leadership is what’s helping Jonathan win in a tech space that can often be very cold. Being caring and human is a major differentiator for Jonathan on both sides of his business. While a good heart helps his connections, it’s alignment that makes everything run. “I think alignment is the number one thing that businesses need to be focused on to be successful,” Jonathan states. “How do you align an individual in your business so that they know how they’re making a difference and how important they are? Then you have to bring all those individuals into a team so that they all know how they are aligned and important, so they have a shared vision. Then you have organizational alignment so that all the resources and capabilities are focused around those individuals to serve customers. And then lastly you have alignment with the market so that you are connected to the needs of customers.” Leading By Example: At Emerge Interactive, Jonathan is leading by example by engaging actively with his staff and his clients. By listening to those he helps and those that help him, he’s walking his talk as a modern CEO that’s practicing servant leadership. So, if you’re in the digital business – which we all are (or should be) – take notes and follow the ways of this tech titan. The boy born in The Bay is now the man in charge of a leading digital product agency and he only sees the online space getting bigger. “We’re just at the tip of the iceberg,” smiles Jonathan Hensley while he talked with us on Zoom for Digital Hospitality. “In the next ten to fifteen years you’re going to see the momentum of businesses embracing digital experience and it’s going to skyrocket and keep growing exponentially. We have not hit even close to the threshold.” We sure haven’t. In the meantime, listen, engage, win. – Article by Cali BBQ Media Content Producer Ian Stonebrook. Get in touch with Ian at firstname.lastname@example.org or on social media @ianstonebrook Digital Hospitality Online — Visit the Digital Hospitality Blog for our in-depth feature articles and behind-the-scenes looks at our business, our content, and our lives. E-mail the Cali BBQ Media team at email@example.com. Sign up for our email newsletter for regular updates and subscribe to the Digital Hospitality podcast on your podcast player. *** Order Number First Name Last Name Email Address Phone Would you like to book a free consultation to go over your Digital Hospitality? Would you like to book a free consultation to go over your Digital Hospitality? Yes, please contact me Business Name What are your content needs?
43 minutes | 3 months ago
Who the F@*% Doesn’t Love Toast? | Sam Zien (Sam the Cooking Guy) and Howard Solomon (Solomon Leaders) | DH066
Sam the Cooking Guy would like to propose a Toast. Sam “The Cooking Guy” Zien has nearly 2.4 Million followers on YouTube. He’s got tons to share about cooking, digital media, and creating a food empire. But for fellow restaurateurs he has one big piece of advice. It’s to invest in Toast. No, we’re not talking about avocado toast, forgoing flatbread or any menu changes at any of Sam’s properties. Instead, we’re talking about Toast Point of Sale software. “This technology will change how restaurants work,” forecasts Sam The Cooking Guy on this episode of the Digital Hospitality podcast. “There’s no question about that. The time to be thinking about this if you’re a restauranteur is now.” Over the course of quarantine, Sam the Cooking Guy and his trusty business partner (and member of Team Cali BBQ Media) Howard Solomon have continued to march toward the future of food sales by integrating Toast’s terrific operating system. Both Sam Zien and Howard Solomon are repeat guests on our Digital Hospitality podcast. We’re huge fans of both and happy to call them friends. For Sam and Howard, Toast POS is not just the future, it’s very important to survive in the now. That’s why Cali BBQ also replaced its longtime Aloha POS setup with the Toast POS system in 2020. It was a forward-thinking business decision that we couldn’t be happier about. Toast helps you be both Digital and Hospitable. https://youtu.be/YWEuYnBoUI4 A Toast to Toast POS: Sam Zien started thinking about Toast and pivoting his business in every way needed once the pandemic began. While Sam The Cooking Guy’s outspoken personality and charm has made him a star on YouTube (as well as a monthly guest on The BBQ Central Show), both traits remain the key ingredients Sam and his staff deliver in person. Due to lockdowns and restrictions, Sam and Howard had to rethink just how their staff could connect with those customers from a distance. “When COVID first hit, one of our biggest challenges was trying to offer a server that was sweet and kind and really cared but now with a mask on their face, you can’t see a smile,” recalls Sam. “So, we had to work on the staff. I mean, everybody’s had to learn how you can still have your personality come through, even though most of your face you can’t see.” Thankfully for Sam and Howard, using technology like Toast allowed them to offer their same signature service in a manner that was safe and savvy. By learning Toast inside and out, Sam and Howard were able to plug in personality for a checkout process both in person and online that was fun and functional. Having a mobile-first ordering and payment platform is essential to becoming an e-commerce company. Toast provides your restaurant with an easy way for customers to conveniently order from you online. And the guest experience is just as fluid on a smartphone, as it is on a computer or tablet. At Cali BBQ Media, we believe all businesses should be Hospitable and all businesses should be Digital. It’s why we call this podcast ”Digital Hospitality.” “Eats by Sam would be a very different experience had it not been for Toast,” Sam Zien shares on Digital Hospitality. “It really would have. We can be quippy and we can be funny with Toast. We can make it feel more like us if it was us actually doing it.” Excelling on Toast didn’t happen overnight. Sam and Howard spent eight hours a day early on in the pandemic learning the software for their staff and making it personal for their customers. This learning curve should be noted, but it shouldn’t keep you from learning. “For somebody that’s saying, ‘Oh, I like the idea of it,’ don’t expect that you will get it and it will integrate seamlessly to your business and you’re going to be a wizard with it tomorrow,” warns Sam. “That’s not going to happen. You’ve got to learn. Your staff has got to learn and then you have to teach your customer.” Howard agrees with Sam’s sentiment. “We all say it’s tough to catch up with technology,” begins Howard. “We’re in the technology world whether we like it or not. The great thing about Toast is that they are constantly evolving.” The evolution internally at Toast has influenced the perspective on sales and service for Howard and Sam and it’s trickled down to their customer. By enjoying the buying process through Toast, fans of Sam’s staple spots in San Diego are more likely to come back. “The success really lies in the repeat customers,” notes Howard. “The customers who actually enjoyed having fun ordering their food came in at a time where they didn’t have to.” Customers are enjoying using Toast, and they’re telling Sam and Howard all about it. “It’s always a difficult challenge to get a positive review,” admits Howard Solomon. “It’s way harder to get a positive review because people just don’t take the time to say, ‘Nice job’ anymore. Who does that? “But with Toast, there’s this feedback you get with a simple thumbs up or thumbs down, positive or negative. We had over 100 or so feedbacks in a week, of which 96 or 97 percent of them were positive, which is great, and it makes you feel good. But the negative ones, you’re able to respond right there on Toast with their virtual gift card, you’re able to send them an apology with a gift card. It’s amazing how quickly Toast is creating that speed for you. I mean, isn’t that what hospitality is?” It sure is. Eats by Sam: Eats by Sam is a restaurant concept perfect for 2020. And Toast helps power the modern establishment for the future. “In an era of face masks and sanitized environments, Sam the Cooking Guy and Grain and Grit Collective have teamed up once again to deliver great food and great vibes in store or straight to your home,” Eats by Sam declares on its website. “Eats by Sam is a multi-concept restaurant complete with a self-service ordering kiosk and on-site patio dining (on San Diego’s iconic Seaport Village waterfront), carryout, and delivery on all the major platforms (such as Uber Eats, DoorDash, Postmates, and Grubhub). Order Samburgers, Samwiches easily and quickly right now online from Eats By Sam. Grain and Grit Collective is a San Diego-based hospitality group “dedicated to providing Southern California with the most compelling guest experience possible.” Eats by Sam is the third collaboration between Grain & Grit and Sam The Cooking Guy after the Little Italy Food Hall locations of Not Not Tacos and Graze by Sam. Follow Eats by Sam on Facebook and Follow Eats by Sam on Instagram. Order #Samwiches and #Samburgers from Eats by Sam online at https://www.eatsbysam.com. Who the F*** Doesn’t Love Toast?: While Digital Hospitality is the name of the game – and this podcast – applying it’s principles by way of Toast is proving a win-win for customers and restaurateurs like Sam Zien and Howard Solomon. “We’re doing 300 deliveries a week,” beams Howard Solomon about online ordering at Sam the Cooking Guy’s restaurant. “Among all those brands, we’re doing over 100 orders a week just on the Toast app when nobody’s in the restaurant. This is all digital sales. At the minimum, it is 100% an additional revenue stream for any restaurant out there.” Toast POS helps bring in additional revenue without extra labor costs. “Even if you don’t believe it’s the new thing, it is unquestionably an additional revenue stream and you have no idea the potential of it until you learn more about it and give it a whirl. It can add additional revenue without any additional labor if you do it the right way.” Sam and Howard have a new tool in Toast and so do their customers. For Sam The Cooking Guy, the latter is what it’s all about. “If we’re not making our customer’s lives better on the other side then what’s the point?” asks Sam Zien. “Because they’re all we’ve got.” -Article by Cali BBQ Media Content Producer Ian Stonebrook (@ianstonebrook) Related Links — Learn more about Sam the Cooking Guy at: https://www.thecookingguy.com/ Learn more about Solomon Leaders at: https://www.solomonleaders.com/ Order Eats by Sam at: https://www.eatsbysam.com/ Order Not Not Tacos at: https://www.notnottacos.com/ Order Graze by Sam at: https://www.grazebysam.com/ Subscribe to Sam the Cooking Guy’s Youtube Channel at: https://www.youtube.com/channel/UCbRj3Tcy1Zoz3rcf83nW5kw Digital Hospitality Online — Visit the Digital Hospitality Blog for our in-depth feature articles and behind-the-scenes looks at our business, our content, and our lives. EMail the Cali BBQ Media team at firstname.lastname@example.org. Sign up for our email newsletter for regular updates and subscribe to the Digital Hospitality podcast on your podcast player. Twitter First Name Last Name Email Address Phone Would you like to book a free consultation to go over your Digital Hospitality? Would you like to book a free consultation to go over your Digital Hospitality? Yes, please contact me Business Name What are your content needs?
17 minutes | 3 months ago
Spotify Playlist Challenge | David Meltzer (Business Mentor) | DH065
David Meltzer has found success in all arenas of life. Taking on title bouts in business, family and friendship, David Meltzer has gone toe-to-toe with doubt, loss, and a world that sometimes feels like it’s run out of love. Nevertheless, the inspiring leader continues to conquer and fight fear with a smile on his face. Whether tackling tough critics in his industry or catching inspiration off a loved one since passed, it’s music that often motivates Meltzer. On a recent business coaching call with my mentor David Meltzer, he shared his own diverse song selections for the Cali BBQ Media Spotify Playlist Challenge. Hear about the tunes and tales from the sports media mogul, author, speaker, and philanthropist on this episode of the Digital Hospitality podcast. Tag us online or send us a message with a link to your Spotify Playlists so we can learn more about your own musical journeys. email@example.com https://open.spotify.com/playlist/2sPU8ujbsPJqpf3T768Uqx?si=6Q8E3h3bQ0qsJKlvWa__eA Spotify Playlist Challenge | David Meltzer Top 10 Songs 1. Happy – Pharrell https://youtu.be/ZbZSe6N_BXs “I was working out at the gym with a lot of people laughing at me, scoffing at me and asking me why. At that moment, I heard this song, before it was popular, and it just stuck with me and it still chokes me up. Pharrell had written this song for the greatest musical talents in the world and no one wanted. I felt like Pharrell at that time. I had built big brands, ran big companies, made millions of dollars and had every right to believe that my next move was right, but they laughed at me like they laughed at Pharrell. I have the old iPod Shuffle and I will replay “Happy” for an entire run or workout because it reminds me of when no one believed in me.” 2. Three Little Birds – Bob Marley https://youtu.be/HNBCVM4KbUM “My father-in-law, who passed away, used to always make us play that song when he came to the beach house in San Diego,” David Meltzer remembers. “To this day, there’s still three birds that come onto the deck. I believe that’s a sign to me and my wife of how grateful he was for the opportunity.” 3. Where is the Love? – Black Eyed Peas https://youtu.be/WpYeekQkAdc “This song has the best lyrics that are applicable to today, especially with the election. Go back, listen to the lyrics of that song, and it applies to today.” 4. Sexual Healing – Marvin Gaye https://youtu.be/rjlSiASsUIs “That’s my romantic song with my wife,” David Meltzer said. “A little bit naughty, a little bit sexy, but it’s my song.” 5. Rocket Man – Elton John https://www.youtube.com/watch?v=DtVBCG6ThDk “My oldest brother had passed away from HIV, he had struggled to be accepted for who he was. Elton John raised over $400 Million for AIDS. He was the Rocket Man and he’s probably changed the world more than anyone could imagine in coming up for a cure for HIV.” 6. Imagine – John Lennon https://youtu.be/YkgkThdzX-8 “My favorite song,” David Meltzer said. “My book is about that song — the possibility, the probability, the perspective. You listen to that song and that’s how you manifest. It’s the deepest song and it has layers and layers of understanding. John Lennon was a prophet and that’s my favorite song.” 7. Stairway to Heaven – Led Zeppelin https://youtu.be/xbhCPt6PZIU “My wife’s favorite song so it has to be on my list.” 8. America – Neil Diamond https://youtu.be/wTSLRbm8L9E “That song’s a childhood favorite of my mom and my wife’s mom. I grew up listening to that song and it reminds me of my mom.” 9. Here Comes the Sun – The Beatles https://youtu.be/KQetemT1sWc “That’s the song I sang to my kids when they were in the belly. I have a horrible voice, so I’d play it behind me a little louder.” 10. Change in My Life – John Pagano https://youtu.be/Lip2K4x2Mhg “That’s my new favorite, it’s from the movie Leap of Faith. It talks about the idea of loving where you are today, angling towards something better but having faith that you’ll land somewhere even better than that. It’s an inspirational gospel song that’s one of my favorites if not my favorite to listen to today.” Spotify Playlist Challenge Rules: ?? You will talk and post about the #SpotifyPlaylistChallenge ☑️ Pick someone you love and admire and ask them to create a public digital playlist on Spotify of 10 songs that are on the soundtrack to their life. ?? Interview them about their music playlist using your smartphone, Zoom, etc. to record their answers digitally. ? Share what you learned about them and their music on the Internet, whether it’s a blog, podcast, or social media post. ? Ask your interview subject to nominate and interview someone else to take the challenge. ❤️ Final rule is there are no rules to digitally storytelling except one: you must publish and share your story online. Take the Cali BBQ Media Spotify Playlist Challenge: Learn the why behind how our Cali BBQ Media team was inspired to start this digital media challenge on our blog, podcast, YouTube, Instagram, Facebook, TikTok, and whatever other digital media platform you prefer. David Meltzer is the co-founder and former CEO of Sports 1 Marketing, where he utilizes his relationship capital and situational knowledge to secure diverse business opportunities for clients and partners. He has spent the last 25 years as an entrepreneur and executive in the legal, technology, sport, and entertainment fields with expertise across many industry verticals. David launched his career in sports at the world’s most notable sports agency, Leigh Steinberg Sports & Entertainment, serving as CEO, where along with Leigh and Warren Moon, negotiated over $2 billion in sports and entertainment contracts. FACEBOOK: https://www.facebook.com/davidmeltzer11/ INSTAGRAM: https://www.instagram.com/davidmeltzer/ LINKEDIN: https://www.facebook.com/davidmeltzer11/ YOUTUBE: https://www.youtube.com/davidmeltzer TWITTER: https://twitter.com/davidmeltzer Email Join Our Newsletter Email
53 minutes | 3 months ago
Spotify Playlist Challenge | Dave Palet and Josh Palet of JP25 Media | DH064
The first rule of the Spotify Playlist Challenge is you will share the Spotify Playlist Challenge. Every week we try to help others become better digital storytellers. This challenge is a way to get someone who you care about to pick 10 Songs that matter to them and then publish that public playlist on Spotify. Spotify Playlist Challenge Rules: ?? You will talk and post about the #SpotifyPlaylistChallenge ☑️ Pick someone you love and admire and ask them to create a public digital playlist on Spotify of 10 songs that are on the soundtrack to their life. ?? Interview them about their music playlist using your smartphone, Zoom, etc. to record their answers digitally. ? Share what you learned about them and their music on the Internet, whether it’s a blog, podcast, or social media post. ? Ask your interview subject to nominate and interview someone else to take the challenge. ❤️ Final rule is there are no rules to digitally storytelling except one: you must publish and share your story online. We want you to spend an hour with someone you love and respect to talk with them about the 10 songs that are soundtrack to their lives. We wanted to start this musical storytelling journey with friend, digital media all-star, and former Digital Hospitality podcast guest Dave Palet. The broadcasting veteran knows music as well as he knows sports and media. Dave Palet and Josh Palet invited us to their JP25 Media studios to record this special Spotify Playlist Challenge episode. The father and son media team shared a lot with us about their musical interests, lives, careers, and more. Dave Palet’s Musical Journey: Dave Palet has spent his life around music. As an adult, he’s long served as one-half of the Dave and Jeff Show, talking shop about sports, life and their many intersections. As a child, his relationship with radio was less about talking and more about listening. Stealing songs off Casey Kasem’s Top 40 countdown, a young Dave Palet would wait for hours on end to hear his favorite tune come on so he could make his own mixtape, ready to punch the record button on his cassette deck. “You’d spend hours waiting for your song to come on,” Dave Palet recalls of his youth. “We wasted so much time trying to find music the way we wanted to hear it.” As he grew, so did the way Dave Palet consumed music. “The first cassette tape I bought was Michael Jackson Thriller, and I played the hell out of that,” Dave looks back. “I mean, it was crazy how many times I played that. When it jumped from tapes to CDs? It was such an eye opener.” Advancements in audio have made sound clearer. They’ve also made life easier. These days, you won’t find Dave thumbing through his CD binder trying to find The Best of Journey while weaving through California traffic. Instead, he’s streaming songs from his smartphone with services that span generations and save time. Sure, Dave isn’t sitting by his radio ready to hit record any more, but the same passion for music runs through his veins as he’s grown older and the chase has grown easier. Catching up with Dave and his son Josh for the latest installment of #SpotifyPlaylistChallenge, check out the ten tracks that tell the story of his life and loved ones below. Spotify Playlist Challenge | Dave Palet’s Top 10 Songs 1. Earth Wind and Fire – September https://youtu.be/Gs069dndIYk “I don’t know anyone who hates this song. The song still sounds great and it always feels good, but there’s a connection to it with my son Josh. When my wife was pregnant with Josh, she began labor on the 21st of September. Growing up, my kids loved music and we always listened to the song during bath time. I’d heard the song a million times, but I didn’t even make the connection on the date in the song until Josh was about three years old.” 2. Hotel California – The Eagles https://www.youtube.com/watch?v=HRFd8mYUozw “I was born in LA and moved to Tennessee when I was six years old. I always remember driving down the 10 Freeway and going into Los Angeles. The last scene in the movie Knocked Up always puts me to that spot and to Hotel California. I’m a proud Californian and it’s a song that stands out.” 3. Sweet Home Alabama – Lynyrd Skynyrd https://youtu.be/6GxWmSVv-cY “It’s one of those songs where so many people love it, even all across the country. You turn it up and you’re excited! I’ve always loved the song, but with my son Josh playing football at Alabama, it’s probably the favorite thing I’ve ever experienced in my whole life. If I’m having a bad day and then I remember that my kid wore an Alabama football uniform? Everything’s gravy.” 4. California Love – 2Pac and Dr. Dre https://www.youtube.com/watch?v=omfz62qu_Bc “During that time in 1995 I was covering the Los Angeles Lakers. I grew up a huge Laker fan so having the opportunity was incredible. I think they were paying me $25 a day to cover the Clippers and the Lakers and I don’t think it even covered my gas. I had Nick Van Exel and Eddie Jones on the Lakers then and during that time this song was played all the time at The Forum. The following year is when Kobe and Shaq came to the Lakers. This song represents that time to me. I don’t care what part of California you live in; this is one of your theme songs.” 5. You’re My Best Friend – Queen https://www.youtube.com/watch?v=HaZpZQG2z10 “I’m a real loyal person, I think it’s my best and worst quality because it always leaves me open to get hurt. For the people I consider my closest friends, I still listen to this song and they’re still incredibly important to me. When Freddie Mercury sings the song, you understand everything he says, and it reminds me of the ones that mean the most to me.” 6. Public Service Announcement (Interlude) – Jay Z https://www.youtube.com/watch?v=EkUO1udUN34 “If I was a solo DJ this would be the song to start my show. Josh introduced me to this song, and he played it for me when he was in high school. It was his song that he played when he came in to pitch and it was intimidating! I’m a huge Jay Z fan and a few years back Josh took me to see Jay Z and Kanye West at Staples. All the Kardashian girls were behind us, Kobe was behind us, Drake and Justin Bieber were behind us — we had snuck all the way to the front, and nobody stopped us. It’s still to this day the best concert I’ve ever been to and Jay Z did “PSA” that night. When I hear that song I immediately think of Josh.” 7. Lovely Day – Bill Withers https://www.youtube.com/watch?v=RouXAZLN7PY “I’ve gone back, and this song “Lovely Day” is literally my alarm every morning. I do it because I try to wake up in a good mood and you can’t go wrong with this song. It’s hard to punch somebody in the face when you’re listening to this song. [Laughs]” 8. Blessings – Florida Georgia Line https://youtu.be/Qmlys83UDC4 “It’s a song that reminds me of my wife. I’ve been with my wife since I was 19 years old and we’ve been through a lot. We were married at 21, had Josh at 22 and have lost our youngest son. Unfortunately, a lot of times when that happens marriages split apart. Honestly, our marriage has probably never been better than it is right now. My wife loves this song and it’s the right song for us.” 9. Smile – Uncle Kracker https://www.youtube.com/watch?v=ffej15-Dgl0 “I’ve been coaching baseball since before Josh was born. I didn’t always have the best coaches and I remember thinking it’s tough growing up. I made it a point whenever I coached that we were family and we were creating good childhood memories whether we win or lose. I had a parent of a kid say to me that what I do for those kids is fantastic and that might be the best compliment I’ve ever got. If you listen to “Smile” by Uncle Kracker it reminds me of those kids and creating those memories.” 10. Memories – Maroon 5 https://www.youtube.com/watch?v=SlPhMPnQ58k “Nobody has life figured out, but you try to live the best life you can. They played this song when Kobe passed away and it’s very emotional. It’s one of those songs that makes you think, did you put it all out there and give it 100%? That’s kind of it for me and I hope my memories are in the right order.” Take the Cali BBQ Media Spotify Playlist Challenge: Learn the why behind how our Cali BBQ Media team was inspired to start this digital media challenge on our blog, podcast, YouTube, Instagram, Facebook, TikTok, and whatever other digital media platform you prefer. Tag us online or send us a message with a link to your Spotify Playlists so we can learn more about your own musical journeys. firstname.lastname@example.org Email Join Our Newsletter Email ABOUT JP25 MEDIA: JP25 Media specializes in creating quality content online. The digital media company assembled a team of unique voices who bring their strong opinions to the table, no matter the topic. From sports and entertainment to dating and sex life, JP25 Media publishes audio and video content for everyone. The name JP25 Media is remembrance of Jake Palet. Jake is the son of Dave and brother of Josh who passed away in 2018 at the age 20. The 25 stars around the JP25 logo are for Jake because 25 was his favorite number when he played baseball. Make a donation to Jake’s Projects at https://jakesprojects.org/ Learn more about JP25 Media at https://www.jp25.media/
Terms of Service
Do Not Sell My Personal Information
© Stitcher 2020