Sam Oches, editor-in-chief of Nation's Restaurant News, joins Shawn Walchef to discuss what separates memorable restaurant brands from the rest. Drawing on 17 years covering the industry, Oches shares why storytelling, hospitality, and relationships matter as much as great food, how he defines an "emerging" restaurant brand, and why founders should never stop thinking like entrepreneurs. He also previews CREATE and explains why stepping outside your restaurant can be one of the best investments you make.

• The Best Restaurant Brands Tell Better Stories – Sam Oches believes memorable brands don't stand out because of their menus alone. They build authentic stories, strong relationships, and a clear identity that customers and the industry remember.
• An Entrepreneurial Mindset Doesn't End With Growth – Whether a brand has 10 locations or 2,600, the best leaders continue learning, adapting, and looking for new ways to improve their business.
• Getting Out Of Your Restaurant Can Change Your Business – Conferences like CREATE give operators the opportunity to learn from experienced founders, build meaningful relationships, and discover ideas that are difficult to find while working inside the day-to-day operation.

Episode Links

• For More Information On CREATE: https://informaconnect.com/create/
• Register for CREATE: https://web.cvent.com/event/0ae8fbb0-16d7-4b45-868d-a81373bacf4b/register?RefId=CREATE26-website&rt=8s3c6PHeDEaFupHQqsmBmQ&utm_campaign=CREATE26&utm_medium=website&utm_source=digital
• Sam Oches on LinkedIn: https://www.linkedin.com/in/sam-oches-5923bb13/
• Informa on LinkedIn: https://www.linkedin.com/company/informa/

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In this episode of Digital Hospitality, Shawn Walchef sits down with Dan Diaz, founder and CEO of F3 Tech, to discuss why restaurant technology starts with strong infrastructure, not just great software. Diaz shares how his team helps operators navigate POS transitions, simplify complex IT environments, and build technology systems that support hospitality instead of getting in the way. They also discuss the importance of storytelling, building relationships at the National Restaurant Association Show, and why every restaurant has a story worth telling.

• Restaurant IT Requires Restaurant Experience – Dan Diaz believes technical knowledge alone isn't enough to support restaurants. His team is made up of industry veterans who understand the realities of service, allowing them to guide operators through stressful technology transitions with empathy, speed, and a hospitality-first mindset.
• Strong Infrastructure Powers Every Guest Experience – From POS systems and kitchen printers to cameras, music, and online ordering, nearly every tool inside a restaurant depends on a reliable network. Diaz explains why investing in the technology behind the walls is just as important as the software employees use every day.
• Every Restaurant Has A Story Worth Sharing – Beyond technology, Diaz encourages operators to document their journey. He believes founders often overlook the value of their own experiences, and that sharing both successes and setbacks builds stronger relationships, helps others in the industry, and creates lasting trust.

Episode Links

Dan Diaz LinkedIn: https://www.linkedin.com/in/daniel-d-diaz/

Dan Diaz Instagram: https://www.instagram.com/f3diaz/

F3 Technologies Online: https://www.f3tech.com/

F3 Technologies YouTube: https://www.youtube.com/@F3fixes/videos

F3 Technologies Instagram: https://www.instagram.com/f3inc/

F3 Technologies Facebook: https://www.facebook.com/f3techinc

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Keegan Conrey, CEO of Decision Logic, joins Shawn Walchef live from the Restaurant Leadership Conference to discuss why successful restaurant technology depends on adoption, not just innovation. Conrey explains why AI starts with quality data, how operators can improve food and labor costs through better operational habits, and why helping restaurant teams embrace change is just as important as building great software.

• The Best Restaurant Technology Solves People Problems – Keegan Conrey believes great restaurant software isn't about flashy features. The companies that create lasting value help operators manage change, train employees quickly, and make technology easy enough for anyone to use.
• Better Data Creates Better AI – While many companies are racing to add artificial intelligence, Conrey says AI is only as valuable as the data behind it. Clean, structured data allows restaurant leaders to identify problems faster and make smarter decisions.
• Small Operational Habits Create Big Financial Results – Conrey shared that one restaurant brand improved profitability by approximately $15,000 to $30,000 per location simply by consistently taking inventory. He explains why operational discipline often delivers bigger returns than chasing the next new technology.

Episode Links

• Keegan Conrey LinkedIn: https://www.linkedin.com/in/keeganconrey/
• Decision Logic: https://decisionlogic.co/
• Decision Logic LinkedIn: https://www.linkedin.com/company/decisionlogic/
• Decision Logic YouTube: https://www.youtube.com/@decisionlogic8201
• Decision Logic Instagram: https://www.instagram.com/decision_logic/
• Decision Logic Facebook: https://www.facebook.com/decisionlogicsoftware

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Still running your restaurant on gut feel? Ovation helps you catch guest issues before they turn into bad reviews. Their AI-powered platform gives restaurants real-time guest feedback so operators can fix problems in the moment, improve experiences, and naturally drive more five-star reviews.

Learn more at ovationup.com/shawn

Will Stewart, founder of Rightwork, shares how his experience building labor optimization systems at Starbucks inspired him to create AI-powered workforce tools for growing restaurant brands. He explains how Rightwork helps operators improve labor forecasting, automate scheduling, and give managers more time to focus on their teams and guests. Stewart also discusses the launch of Rovis, Rightwork's new AI assistant, why customer feedback drives every product decision, and how restaurant technology should solve real operational problems instead of creating more work.

• Enterprise Tools Aren't Just for Enterprise Brands – After building labor optimization systems at Starbucks, Will Stewart founded Rightwork to bring the same level of workforce planning to growing restaurant groups. The platform helps operators forecast labor, automate scheduling, and build consistent systems as they scale.
• AI Should Do the Work, Not Just Provide Answers – Rightwork's AI assistant, Rovis, goes beyond surfacing data. It can help managers fill open shifts, identify available employees, communicate with staff, and prepare daily operational recaps, giving restaurant leaders more time to spend with their teams and guests.
• The Best Restaurant Technology Starts With Listening – Stewart believes great software is built alongside operators, not in isolation. By constantly gathering feedback from restaurant teams and quickly turning it into new features, Rightwork focuses on solving real operational challenges instead of adding more complexity.

Episode Links

• Will Stewart LinkedIn: https://www.linkedin.com/in/will-stewart-23339b66/
• Rightwork: https://right.work/
• Rightwork LinkedIn: https://www.linkedin.com/company/rightwork-inc/

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John Zinno shares how restaurants can turn catering from an operational expense into a profitable growth channel. As co-founder of DeliverThat, he explains why some brands generate up to 30% of their revenue from catering, why quality matters more than speed for large orders, and how operators can manage delivery more strategically. Zinno also shares practical advice on building first-party ordering, finding new catering opportunities beyond corporate offices, and creating delivery experiences that keep customers coming back.

• Catering Is a Profit Center, Not Just a Service – Many restaurants treat catering delivery as a pass-through expense, but John Zinno believes it should be a revenue driver. By managing deliveries strategically and optimizing for quality, cost, or speed, restaurants can increase margins while creating a better customer experience.
• The Biggest Catering Opportunities Aren't Always Corporate – While office catering remains a major market, Zinno encourages operators to think bigger. Schools, colleges, hospitals, sports teams, and community organizations all represent recurring catering opportunities that can generate significant long-term revenue when restaurants actively pursue them.
• Great Catering Builds Repeat Business – Reliable delivery, quality execution, and strong first-party ordering help restaurants turn one catering order into many. Zinno believes operators who consistently deliver great experiences are the ones that earn long-term customer loyalty.

Episode Links

• John Zinno LinkedIn: https://www.linkedin.com/in/john-zinno/
• Aaron Hoffman LinkedIn: https://www.linkedin.com/in/aaronhoffman02/
• DeliverThat Online: https://www.ideliverthat.com/
• DeliverThat Instagram: https://www.instagram.com/deliverthatco/
• DeliverThat YouTube: https://www.youtube.com/c/DeliverThat

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Troy Hooper, CEO of Hot Palette America, the parent company of Pepper Lunch, joins Shawn Walchef to explain why authentic storytelling has become one of the most valuable tools restaurant leaders have today. Hooper shares why scripted content falls flat, how curiosity creates stronger business relationships, what he's seeing as technology and AI reshape the restaurant industry, and why simply showing up continues to open doors for leaders willing to learn and connect.

• Authenticity Beats The Script – Troy Hooper believes the best stories come from honest conversations, not rehearsed talking points. Rather than scripting every word, leaders should know their mission, speak from experience, and let their personality come through. Audiences connect with people who are genuine, not polished.
• Curiosity Creates Better Business – Whether you're launching a podcast, attending a conference, or meeting someone for the first time, Hooper encourages leaders to lead with questions instead of sales pitches. By listening first and showing genuine curiosity, operators build stronger relationships that often lead to new opportunities.
• The Future Is Connected Technology – After meeting with restaurant executives across the National Restaurant Association Show, Hooper says one trend stood above the rest: consolidation. Operators are looking for fewer tools that work together seamlessly, and AI is accelerating that shift by connecting systems, simplifying workflows, and giving restaurant leaders better visibility into their businesses.

Episode Links:

• Troy Hooper LinkedIn: https://www.linkedin.com/in/jtroyhooper/
• Hot Palette America LinkedIn: https://www.linkedin.com/company/hot-palette-america/
• Pepper Lunch Restaurants: https://www.pepperlunchrestaurants.com/
• Pepper Lunch Instagram: https://www.instagram.com/pepperlunchrestaurants

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Chris Ives, CEO of Bubbakoo's Burritos, shares how the fast-casual brand is using Atmosphere to create a consistent guest experience as it grows toward 300 locations. From building a custom in-store TV channel that reflects the company's Jersey Shore roots to using technology that strengthens hospitality instead of replacing it, Ives explains how Bubbakoo's is scaling its brand while staying true to what made it successful.

• Brand Experience Must Scale With Growth – Chris Ives believes expanding from 140 to 300 restaurants is about more than opening new locations. Every restaurant has to deliver the same energy, hospitality, and personality that made Bubbakoo's Burritos successful in the first place, even as the franchise grows.
• Atmosphere Reinforces the Brand Story – Rather than treating televisions as background entertainment, Bubbakoo's uses Atmosphere to create a custom in-store channel that reflects its Jersey Shore roots and "Create Something Different" philosophy. The result is a consistent guest experience that extends beyond the food.
• Technology Should Strengthen Hospitality – Ives sees AI and technology as tools to simplify operations, improve decision-making, and free managers to spend more time with guests. His philosophy is that the best technology works behind the scenes while people remain at the center of the hospitality experience.

Episode Links

• Chris Ives LinkedIn: https://www.linkedin.com/in/chris-ives-cfe-66b76940/
• Bubbakoos Burritos: https://www.bubbakoos.com/
• Bubbakoos Burritos Instagram: https://www.instagram.com/bubbakoosburritos/
• Atmosphere TV: https://www.atmosphere.tv/
• Atmosphere TV LinkedIn: https://www.linkedin.com/company/atmospheretv/
• Atmosphere TV Instagram: https://www.instagram.com/atmospheretv/
• Atmosphere TV Facebook: https://www.facebook.com/atmospheretv/

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Nick Straten, Head of Data and Operations at 3WO Horeca Group, shares how the Amsterdam-based restaurant group is using YourBI to turn data into better decisions across nearly 40 restaurants. From managing rising labor costs to giving restaurant managers simple, actionable forecasts, Straten explains how bringing data from multiple systems into one place is helping the company operate more efficiently while continuing to grow.

• Data Should Make Decisions Easier – Nick Straten believes restaurant operators do not need more complicated dashboards. By using YourBI to bring data from multiple systems into one place, 3WO Horeca Group can give managers simple information they can use to make better decisions around staffing, forecasting, and costs.
• Labor Data Can Protect Profitability – With hourly wages in the Netherlands rising 25% over three years, 3WO Horeca Group used YourBI to analyze scheduling and labor performance. Despite those wage increases, the company was able to maintain the same labor cost percentage it had three years earlier.
• Start Simple With Restaurant Data – Straten advises operators implementing business intelligence to focus on one important target first. For his team, that meant labor costs before moving toward productivity metrics that show managers how many labor hours they can schedule based on projected revenue.

Episode Links

• 3WO Horeca Group: https://www.3wo.nl/
• 3WO Horeca Group Instagram: https://www.instagram.com/3wo_horecagroep/
• 3WO Horeca Group LinkedIn: https://www.linkedin.com/company/3wo/
• Nick Straten LinkedIn: https://www.linkedin.com/in/nick-straten-61969519/
• YourBI: https://www.yourbi.nl/
• YourBI LinkedIn: https://www.linkedin.com/company/yourbi/posts/

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