Trace Smith, CEO of Next Glass, shares how an unexpected leap from private equity into the beverage alcohol industry led to building a platform that connects producers, operators, and consumers at scale. From acquiring Untappd to powering menu management for thousands of restaurants, he explains why great products and real customer value drive lasting growth. This episode explores building in a fragmented industry, using data to drive foot traffic, and how technology and AI can enhance hospitality without replacing it.

• Product Quality Drives Everything – Trace Smith believes growth starts with building something that actually works for operators. In hospitality, word travels fast. You can sell a product once, but if it does not save time or drive revenue, customers leave. Untappd for Business scaled because it delivered real value, turning menu management into a tool that increases efficiency and foot traffic.
• Owning the Data Creates Advantage – Next Glass connects producers, operators, and consumers through a shared data ecosystem. By building systems of record and controlling proprietary data, the company creates value that cannot be easily replicated. In a world where many tools sit on top of someone else’s data, ownership becomes a long-term competitive edge.
• Connected Systems Create Better Operations – Untappd for Business is designed to fit into the tools operators already use, not add more complexity. Integrations like Toast allow restaurants to manage menu data once and distribute it everywhere, from in-store displays to consumer discovery platforms. When systems work together, teams move faster, reduce errors, and stay focused on the guest experience.

Episode Links

• Trace Smith LinkedIn: https://www.linkedin.com/in/tracesmith/
• Untappd for Business: https://utfb.untappd.com/
• Next Glass: https://www.nextglass.co/
• Ollie: https://www.nextglass.co/ollie/

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Dan Kablaoui of PubKey shares how a neighborhood bar became something much bigger: a gathering place where hospitality, Bitcoin, media, and community intersect. From rebuilding a post-COVID community in New York to launching an ambitious Washington, D.C. venue with a stage, studio, and event space, he explains why physical spaces still matter in a digital world. This episode explores sponsorship-driven growth, content as a business model, and how great hospitality can make complex ideas feel approachable.

• Hospitality Can Be the Gateway to New Ideas – PubKey does not lead with Bitcoin jargon or hard sells. It leads with burgers, beer, and a welcoming neighborhood bar experience. By creating trust first through hospitality, the brand makes complex topics feel approachable and human. Sometimes the best way to introduce something new is through an experience people already understand.
• Restaurants Can Build More Than Food Revenue – PubKey treats its physical space as a business platform, not just a dining room. Events, sponsorships, podcast production, community meetups, and branded activations all create revenue opportunities beyond food and beverage sales. The modern venue can monetize attention, audience, and experiences in ways traditional operators often overlook.
• The Future Belongs to Spaces Built for Content – A great room used to be enough. Now the smartest operators design spaces that can also be filmed, streamed, clipped, and shared. PubKey’s stage, studio, and media setup turn every event into ongoing digital distribution. The venues that win tomorrow will be the ones built for both in-person energy and online reach.

Episode Links

PubKey Online: https://www.pubkey.bar/

PubKey X: https://x.com/pubkey

PubKey YouTube: https://www.youtube.com/@PubkeyBar

PubKey Instagram: https://www.instagram.com/pubkey.nyc/

PubKey Tik Tok: https://www.tiktok.com/@pubkey.bar

Go to the National Restaurant Show 2026: https://nationalrestaurantshow.com

Use our promo code SHAWN26 for $26 off registration! Disclaimer:

Promotional offer is valid through 5/8/2026. Offer is redeemable through online registration and is only valid for operators. Offer cannot be combined with any other promotion and does not apply to current 2026 Show registrants. Non-exhibiting suppliers are subject to a higher badge rate. #2026RestaurantShow

Where to find Cali BBQ Media

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Aaron Hoffman shares how a college side hustle turned into DeliverThat, a national platform helping restaurants take control of delivery and grow catering with confidence. From a viral tweet and bike deliveries on campus to serving major brands through smarter logistics, he explains why restaurants should own the guest relationship. This episode explores first-party delivery, the value of catering, the new Toast integration, and how technology can create simplicity instead of friction.

• Origin Stories Still Matter – Aaron Hoffman did not start with funding, a polished product, or a logistics background. He started with a simple problem, a viral tweet, and the willingness to act fast. From bike deliveries on a college campus to a national platform, the DeliverThat story is a reminder that great businesses often begin by solving one real problem better than anyone else.
• Restaurants Should Own the Relationship – Hoffman believes too many operators gave away delivery in exchange for convenience. When orders flow through third parties, restaurants risk losing margin, customer data, and control of the guest experience. DeliverThat helps brands build a smarter first-party strategy so delivery becomes a growth channel instead of a dependency.
• Connected Tech Wins – Technology works best when it removes friction, not when it adds more complexity. DeliverThat’s new Toast integration gives operators a simpler way to manage delivery inside tools they already use. The strongest restaurant tech stacks are not about having more systems. They are about making the right systems work together.

Episode Links

• 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
• John Zinno LinkedIn: https://www.linkedin.com/in/john-zinno/

Go to the National Restaurant Show 2026: https://nationalrestaurantshow.com

Use our promo code SHAWN26 for $26 off registration! Disclaimer:

Promotional offer is valid through 5/8/2026. Offer is redeemable through online registration and is only valid for operators. Offer cannot be combined with any other promotion and does not apply to current 2026 Show registrants. Non-exhibiting suppliers are subject to a higher badge rate. #2026RestaurantShow

Where to find Cali BBQ Media

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Khara Mangiduyos, co-founder of Kalei's Kitchenette, shares how humble beginnings at farmers markets grew into a thriving Hawaiian comfort food brand built on authenticity, resilience, and community. From launching with her husband as a two-person team to opening a brick-and-mortar after years of persistence, she explains why real connection matters more than polished marketing. This episode explores storytelling as a growth tool, building loyalty through shared values, and how hospitality can reach far beyond the counter.

• Authenticity Builds Community – Khara Mangiduyos believes people support businesses that feel real. By sharing life as a mom, owner, and neighbor, not just polished food photos, she creates trust that turns followers into loyal guests. In a crowded market, genuine connection can be more powerful than perfect branding.
• Resilience Fuels Growth – Kalei’s Kitchenette grew from farmers markets to a brick-and-mortar location through years of hard work, uncertainty, and constant problem solving. The journey was not quick or easy. Khara’s story is a reminder that meaningful growth usually comes from staying committed long after the excitement fades.
• Hospitality Extends Beyond the Counter – For Khara, serving guests does not stop at taking orders. It includes supporting schools, giving back locally, replying to messages, and being present in the neighborhood she serves. The strongest brands do not just operate in a community. They actively help build one.

Episode Links

• Khara Mangiduyos LinkedIn: https://www.linkedin.com/in/khara-mangiduyos/
• Kalie’s Kitchenette: https://www.kaleiskitchenette.com/
• Kalie’s Kitchenette: IG: https://www.instagram.com/kaleiskitchenette/
• Kalie’s Kitchenette YouTube: https://www.youtube.com/@kaleiskitchenette
• Kalie’s Kitchenette Facebook: https://www.facebook.com/kaleiskitchenette

Where to find Cali BBQ Media

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Amanda Kahalehoe, COO of Vicious Biscuit, shares how an emerging restaurant brand is scaling through systems, not chaos. From building the operational backbone behind growth to choosing technology that actually removes friction, Kahalehoe explains why modern operators need more than great food to expand. This episode explores franchise growth, smart tech stacks, vendor partnerships, and how the right systems create better hospitality.

• Technology Should Remove Friction First – Amanda Kahalehoe does not chase tools for the sake of innovation. Every system must solve a real problem, save time, improve profitability, or make life easier for operators. The best restaurant tech is not flashy. It quietly removes burdens so teams can focus on guests.
• Emerging Brands Need a Strong Operating Backbone – Growth is not just about opening more locations. Vicious Biscuit scaled by building systems early, from onboarding to support workflows to franchisee infrastructure. Operators who invest in the backend before expansion create a stronger path for sustainable growth.
• The Best Vendors Build With Operators – Amanda believes restaurant technology improves when operators speak up. Frontline teams and smaller brands often see friction points first because they use the tools every day. The strongest tech partners listen, adapt, and build alongside the people doing the work.

Episode Links

• Amanda Kahalehoe LinkedIn: https://www.linkedin.com/in/amanda-kahalehoe-6683a987/
• Vicious Biscuit: https://viciousbiscuit.com/
• Vicious Biscuit: Instagram: https://www.instagram.com/viciousbiscuit/
• Vicious Biscuit: Facebook: https://www.facebook.com/viciousbiscuit
• Vicious Biscuit: LinkedIn: https://www.linkedin.com/company/vicious-biscuit/
• Vicious Biscuit: X (Twitter): https://x.com/viciousbiscuit

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Stephanie Florio and Alexander Florio share how Swob is helping restaurants hire faster through simpler systems, smarter automation, and a better candidate experience. From responding within 24 hours to building stronger careers pages and reducing no-shows with AI, they explain how operators can compete for talent in a changing labor market. This episode explores digital hospitality and why hiring starts long before day one.

• Speed Wins the Best Candidates – Restaurants often lose applicants not because of pay or brand recognition, but because they move too slowly. In a competitive labor market, responding within 24 hours can be the difference between making a hire and restarting the search. Fast follow-up is no longer optional. It is part of modern operations.
• AI Should Remove Busywork, Not People – Swob’s approach to AI is centered on handling repetitive hiring tasks like screening candidates, scheduling interviews, and sending reminders. The goal is not to replace managers. It is to free them up to train staff, lead teams, and stay focused on the guest experience where they create the most value.
• Your Careers Page Is a Recruiting Tool – Many restaurants invest in guest marketing while overlooking how hard it is for potential employees to apply. Long forms, broken workflows, and poor mobile experiences quietly cost operators talent. A simple, branded careers page can turn interest into applications and applications into hires.

Episode Links

• Stephanie Florio LinkedIn: https://www.linkedin.com/in/stephanie-florio-51397765/
• Alexander Florio LinkedIn: https://www.linkedin.com/in/alexanderflorio/
• Swob: https://www.swobapp.com/
• Swob Instagram: https://www.instagram.com/swobapp/
• Swob Tik Tok: https://www.instagram.com/swobapp/
• Swob LinkedIn: https://www.linkedin.com/company/swob-inc/?originalSubdomain=ca

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Shawn Walchef sits down with Cesar Vallin, co-owner of Cloak and Petal, to talk about rebuilding after failure and leading with authenticity. Vallin shares the lessons learned from bankruptcy, the mindset shift that shaped his restaurant, and why storytelling and vulnerability matter in hospitality. The conversation explores resilience, daily practices for staying present, and why long-term consistency matters more than short-term success.

• Authenticity Builds Real Connection – Vallin does not separate business from personal life. By sharing moments like his wedding and his struggles openly, he creates a deeper connection with guests and his team. Cloak and Petal is not just a restaurant, it is a reflection of his journey, and that honesty builds trust that marketing alone cannot replicate.
• Resilience Shapes the Operator – Losing a restaurant, filing for bankruptcy, and starting over with nothing forced Vallin to rebuild with intention. Instead of chasing money, he focused on creating an experience. That shift became the foundation for Cloak and Petal and continues to guide how he approaches challenges today.
• Longevity Is the Real Metric – Vallin is not focused on being number one. His definition of success is staying open, staying profitable, and taking care of his team. In an industry defined by turnover, the ability to remain consistent over time becomes the ultimate advantage.

Episode Links

• Cesar Vallin Wedding: https://www.instagram.com/reel/C2LG-oyy1Ty/
• Cloak & Petal Instagram: https://www.instagram.com/cloakandpetal?igsh=NTc4MTIwNjQ2YQ%3D%3D
• Cloak & Petal Online: https://cloakandpetal.com/

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Matt Lattanzio, President of Supply & Demand Consulting and former revenue leader at 7shifts, breaks down why most restaurant tech companies struggle to scale. From building repeatable go-to-market systems to defining a true target account list, he shares practical insights on sales, marketing, and growth. This episode explores the shift from single-channel inbound to distributed strategies and why consistency, not early traction, is what drives long-term success.

• Repeatability Is the Real Growth Problem – Matt Lattanzio believes most restaurant tech companies do not have a sales problem. They have a repeatability problem. Early wins create false confidence, but without a system to consistently generate pipeline and close deals, growth stalls. The companies that scale are the ones that turn one success into a repeatable process.
• Know Exactly Who You Are Selling To – Too many companies operate without a clear target account list. Lattanzio emphasizes that growth starts with focus. When sales and marketing align around a defined group of ideal customers, messaging sharpens, outreach improves, and accountability increases. Clarity on who to sell to drives everything else.
• One Channel Will Not Save You – The days of relying on a single growth channel are over. Inbound is more fragmented, more expensive, and less predictable than ever. Lattanzio advises companies to build a distributed go-to-market strategy, using multiple channels to create awareness and demand. The brands that win are present everywhere their customers are looking.

Episode Links

• Matt Lattanzio LinkedIn: https://www.linkedin.com/in/mattlattanzio/
• Supply and Demand Consulting: https://www.linkedin.com/company/supply-demand-consulting/about/

Where to find Cali BBQ Media

• Visit our Website
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