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Tag: Restaurant Business

  • Todd Graves of Raising Cane’s Turned This Contrarian Business Advice From the Panda Express Founder Into a Multibillion-Dollar Net Worth

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    As an entrepreneur, Todd Graves has the secret sauce. It’s his Cane’s sauce: the orange, peppery concoction that millions of customers dip their chicken tenders, crinkle-cut french fries, and Texas Toast into each day.

    The founder of chicken tender chain Raising Cane’s has become akin to fast food royalty. This year, his restaurant empire, which has nearly 1,000 locations in 43 states, surpassed KFC in annual U.S. sales to become the third-largest fast-food chicken eatery in the country, behind just Chick-fil-A and Popeyes. Annual revenue from all of those chicken tender plates—the only item on the menu—is expected to surpass $5.1 billion by the end of 2025. 

    That entrepreneurial feat landed Graves on Inc.’s annual Best in Business list this year, and the 53-year-old got there with a decidedly hands-on approach. Raising Cane’s, which started in Baton Rouge, Louisiana, in 1996 and is now based in Plano, Texas, has eschewed the franchise model.

    Nearly 30 years later, Graves still maintains a 92 percent stake—an ownership slice large enough for Forbes to crown him  the country’s richest entrepreneur, with a net worth of $22 billion. The Bloomberg Billionaires List calculation puts his net worth at $10.6 billion. Not too shabby, since that still makes Graves the 305th richest person in the world, right below Home Depot co-founder Arthur Blank and right above Vista Equity Partners founder Robert Smith. 

    Maintaining that level of involvement and attention to detail as a founder is a lesson that Graves learned from his most important mentor: Panda Express co-founder and co-CEO Andrew Cherng. That advice actually contradicted what a lot of other people told Graves when he launched Raising Cane’s.

    “I had so many people, when I was kind of going through everything, tell me you can’t be in all the details,” recalls Graves, who met Cherng over 20 years ago when he was in his late 20s. Instead, Cherng preached “being in the details of the business.”

    In practice, that means being an engaged leader, valuing your employees, and even knowing the details of every piece of real estate before opening a new restaurant location, says Graves.

    “His story inspired me so much,” Graves says of Cherng, who was born in China and immigrated to the U.S. in 1966 at the age of 18 to study mathematics as a college student. “He’s talking to every crew member and talking about how you can make your crew members’ lives better and how you can support the community better. Man, I’m inspired to that today.”

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    Ali Donaldson

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  • Inside PepsiCo’s Project Helping Local Restaurants | Entrepreneur

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    Opinions expressed by Entrepreneur contributors are their own.

    Restaurants are racing to go digital, and PepsiCo wants to help them get there.

    To the world, PepsiCo is a global brand known for bold flavors, iconic ads and entertainment partnerships. To restaurant owners, it is also a growth partner offering tools to strengthen their businesses.

    André Moraes, who leads global digital marketing for PepsiCo, explains how the multinational food and beverage corporation has been building a digital powerhouse for restaurant partners. “Restaurants are at the center of our lives,” Moraes tells Shawn Walchef of Restaurant Influencers. “If they succeed, the whole community does.”

    The initiative includes the Digital Lab, Menu Pro, Local Eats and Media Pro, all designed to make restaurants stronger in the digital age. “Everything that we offer to our customer partners is completely free,” Moraes adds.

    That commitment has already scaled in a big way. Through its Menu Pro program, PepsiCo has worked with more than 200,000 restaurants and optimized over one million menus worldwide. It can share insights from one market to another, giving local operators access to the same expertise that benefits national chains. The data collected from this global reach has helped restaurants improve ordering experiences and grow sales.

    The results, Moraes noted, are measurable.

    “We continue to see double-digit growth in overall digital sales for our restaurant partners,” he says. “Through it, we see growth in beverage sales as well, but it’s profitable growth, which is what we’re really excited about.”

    PepsiCo also makes sure the support is hands-on. Digital leads across the country work directly with restaurant operators, helping them improve their menus, adopt new tools and stay on top of changes.

    For many operators, it is the kind of one-on-one guidance they would not be able to afford on their own. Proprietary AI systems monitor menus continuously, ensuring items, prices and photos stay accurate across platforms.

    For Moraes, the outcome matters most. “Guests are ordering and going to our restaurants, [and they’re] excelling through the tools and services and partnerships that we’re offering,” he says. “We are truly coming through as the growth partner for our restaurant partners.”

    Related: People Line Up Down the Block to Try This Iconic NYC Pizza. Now, It Could Be Coming to Your City.

    Why local matters

    PepsiCo’s impact goes further than digital tools. The company is investing directly in local restaurants and the communities they anchor.

    That is where PepsiCo’s Local Eats program comes in. “Local Eats is our program specifically focused on local restaurants,” Moraes says. “If you’ve got one location to even upwards of 100 locations — but focused on local markets — we’re here for you through the Local Eats program.”

    Local Eats drives awareness, traffic and loyalty for independent and regional restaurants. The program invests in digital ads, out-of-home campaigns and even connects restaurants to PepsiCo’s national marketing. When PepsiCo shows food in ads, it often highlights a partner restaurant’s story.

    Inside the restaurant, PepsiCo provides branded assets to enhance the guest experience. Online, the company buys search and maps ads that put local restaurants at the top of results when hungry customers are deciding where to eat.

    The impact was on display at the National Restaurant Show with Russell’s Barbecue, a partner PepsiCo guided through a Local Eats transformation. “What you see here is a bit of the before and after, and you’ll see what their business looks like today,” Moraes says. The results included sharper branding, stronger digital traffic and more in-person visits.

    Related: He Went from Tech CEO to Dishwasher. Now, He’s Behind 320 Restaurants and $750 Million in Assets.

    “Local Eats is about reaching, converting and retaining guests for our partners,” Moraes says. “We want to make sure we are not just driving traffic, but helping restaurants keep customers coming back.”

    There is also a community element. Local Eats includes a digital and delivery community program, where operators join live courses with PepsiCo experts and peers to learn best practices and build long-term strategies together.

    Diners still want to eat out, connect and be part of a local scene. And for PepsiCo, success means being part of that journey. By investing in digital tools, marketing support and hands-on partnerships, the company is showing that it is not only a beverage brand but also a growth partner committed to helping restaurants thrive in their communities.

    Related: His Sushi Burger Got 50 Million Views — and Launched an Entire Business

    About Restaurant Influencers

    Restaurant Influencers is brought to you by Toast, the powerful restaurant point-of-sale and management system that helps restaurants improve operations, increase sales and create a better guest experience.

    Toast — Powering Successful Restaurants. Learn more about Toast.

    Related: Von Miller Learned About Chicken Farming in a College Class – And It Became the Inspiration for a Business That Counts Patrick Mahomes as an Investor

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    Shawn P. Walchef

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  • He Went From Dishwasher to $750 Million in Assets | Entrepreneur

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    Opinions expressed by Entrepreneur contributors are their own.

    On his first day in the restaurant business, Andrew K. Smith was the dishwasher.

    Not the investor. Not the strategist. Not the guy fixing tech stacks or analyzing labor margins. Just the guy at the sink, scrubbing trays, rinsing off sheet pans.

    It wasn’t exactly what he had pictured when he told his wife he was ready for a new challenge.

    Today, Smith is the managing partner and co-founder of Savory Fund, a restaurant investment firm known for helping brands scale nationally. But before the boardrooms and portfolios, he started where few investors do: behind the dish pit.

    Rewind a year. His wife had launched a bakery, a fast-casual dessert concept that opened in the middle of the 2008 financial crash. Smith, still deep in his tech CEO role, didn’t exactly love the idea. “In my mind, I’m like, that’s the worst idea,” he now admits. “But you know what I responded? I was like, ‘I think it’s a great idea. Of course. And we should absolutely do that.’”

    It wasn’t sarcasm. It was marriage. And, as he puts it, “because of that, I just celebrated my 26th anniversary.”

    Related: His Sushi Burger Got 50 Million Views — and Launched an Entire Business

    Fast-forward a year, and his company was stable. The bakery was bustling. And Smith was ready to do something new. Something less theoretical. Something real. He called his wife and said, “I think I want to come join you in the restaurant business.”

    Her reply? “Perfect. My dishwasher just called out.”

    So that’s how Smith, a guy who had sold companies, raised millions and built tech startups, walked away from the boardroom and stepped straight into the dish pit.

    No business cards. No title. Just soap, steam and a head-first dive into restaurant life. It wasn’t glamorous, but it was the beginning. And eventually, it led to the creation of Savory Fund.

    Related: Von Miller Learned About Chicken Farming in a College Class – And It Became the Inspiration for a Business That Counts Patrick Mahomes as an Investor

    How storytelling became a growth strategy

    If your restaurant doesn’t have a story, it doesn’t have a brand. That’s Smith’s philosophy, and it’s baked into everything Savory Fund does. Before the systems, funding and growth playbook, there’s the story. Who are you? Why do you exist? And why should anyone care?

    “Storytelling is what galvanizes your consumer with your brand,” Smith says. “If you can’t explain your purpose, it’s a pretty hollow business.”

    At Savory, storytelling isn’t fluff. It’s foundational. It shapes how a brand communicates, hires, markets, scales and builds culture. From social media presence to internal training, it’s the thread that holds everything together.

    Related: This Restaurant CEO Created His Own National Holiday (and Turned It Into a Business Strategy)

    But make no mistake. Savory is more than a storytelling shop. It’s a serious growth engine.

    The firm combines more than $750 million in assets under management with a proven operational playbook developed over 16 years in the restaurant industry. Savory partners with high-potential, profitable, emerging restaurant brands and gives them more than capital. It provides hands-on support with operations, real estate, marketing, systems and training.

    Savory’s team of more than 85 people contributes directly to all aspects of growth. The goal is not just expansion, but sustainable replication. Founder involvement is a must. The early success of a restaurant often hinges on instincts and insights that only the founder can explain. Savory helps translate that into scalable systems without losing what made the brand matter in the first place.

    It’s a deeply personal mission for Smith. His wife, Shauna K. Smith, serves as CEO of Savory Fund and leads the charge on brand support and development. Together, they’ve built a company that doesn’t just invest in restaurants. It invests in the people who make them work.

    Family has always been central to that approach.

    When his sons were younger, Smith brought them into his world — taking calls on the way to football practice, asking what they noticed and learned. It wasn’t a balancing act between work and life. It was an intentional blend, designed to make both more meaningful.

    That mindset carries into how Savory works with founders. Business should be personal. And the best brands don’t just serve food. They serve a purpose.

    Related: They Opened a Restaurant During the Pandemic — But Locals Showed Up, and Celebrities Followed. Now, It’s Thriving.

    About Restaurant Influencers

    Restaurant Influencers is brought to you by Toast, the powerful restaurant point-of-sale and management system that helps restaurants improve operations, increase sales and create a better guest experience.

    Toast — Powering Successful Restaurants. Learn more about Toast.

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    Shawn P. Walchef

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  • California Restaurant Charging Drunk Patrons $50 ‘Vomit Fee’ | Entrepreneur

    California Restaurant Charging Drunk Patrons $50 ‘Vomit Fee’ | Entrepreneur

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    Many diners have become enraged over the past few years after encountering hidden fees on their dining bills, including Covid-related “inflation” fees, “wellness” fees and, in one recorded instance, a “health and happiness” fee.

    The latest brow-raising charge to hit restaurant checks? A “vomit fee” for those who indulge (and overdo it) at bottomless mimosa brunch at one Bay Area restaurant.

    Oakland restaurant Kitchen Story is going viral after posting a message to all “mimosa lovers” urging them to “drink responsibly” and be wary of their alcohol tolerance limits — or they will incur a $50 fee for “throw up in the public areas.”

    “This was still during the pandemic and it became a very sensitive issue for customers and staff having to clean up,” restaurateur Steven Choi told SFGATE of Kitchen Story’s original decision to place the sign in the bathroom two years ago. “But this is not unique. It’s there to make the customers stop and think about other people.”

    Related: ‘We Are All Hurting’: Restaurants Are Adding ‘Inflation Fees’ to Customers’ Bills

    According to Kitchen Story’s online menu, bottomless mimosas can be added to any brunch entree for $23, and the entire seated party must opt-in. Guests who wish to indulge in the bottomless brunch are limited to one hour.

    “Some people enjoy and have fun and speak so loud and try to party on the table,” Kitchen Story co-owner Chaiporn Kitsadaviseksak told SFGATE. “They get so happy and drunk they can’t control it.”

    Related: ‘These Fees Are Getting Out of Hand’: Diner Claims She Was Charged 5% Fee At Restaurant to Support Employee Health Care

    In August, a viral list of hidden restaurant fees in hundreds of Los Angeles restaurants took Reddit by storm, with diners recording fees of up to 20% for a slew of different reasons, including fees claiming to aid in employees’ medical and retirement funds and fees to help the restaurant keep up with “competitive industry compensation.”

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    Emily Rella

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  • Why You Can’t Afford to Ignore Your Restaurant’s Internet Health | Entrepreneur

    Why You Can’t Afford to Ignore Your Restaurant’s Internet Health | Entrepreneur

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    Opinions expressed by Entrepreneur contributors are their own.

    The internet is a key factor in the growth and development of modern businesses, and restaurants are not immune to its effects. A strong internet connection for a restaurant fuels more than just the free public Wi-Fi service offered to customers. The challenges brought forth by 2020 proved that internet health is a vital component of a strong restaurant business.

    In fact, the digital divide is becoming increasingly evident in the restaurant world, and those who utilize the internet and tech well will survive. While a strong internet connection is critical for many reasons, these ten are the most pressing.

    Related: Business Network Health — Why You Must Prioritize It (and What It Could Cost If You Don’t)

    1. Utilize cloud-based POS systems

    Managing orders and inventory starts with a robust POS system. Fast internet allows restaurants to use cloud-based systems that provide real-time updates of both orders and shrinking inventory. Both wait staff and guests benefit from the ability to turn tables more quickly, lessening wait times and making the time from walking in the door to getting food on the table faster. Because of the reliance on online POS systems, many restaurants, like the fast-growing pizza chain Jet’s Pizza, now choose secondary internet connections to ensure their POS is always on.

    2. Offer online ordering (and home delivery)

    Restaurant guests are growing increasingly accustomed to having restaurant food at home. A healthy internet connection at your restaurant means easy online ordering for your customers. Slow connections contribute to abandoned orders and lost revenue. Robust internet connectivity also increases your ability to offer delivery service.

    3. Streamline your payment processing

    Whether you rely on a simple Square Reader system or a complex POS processor, your ability to take card payments is crucial to your success as a restaurant. According to the Pew Research Center, 41% of Americans make none of their weekly purchases using cash, and only 14% say they use cash for all of their payments. Cash is on the way out, and you need strong internet to take card payments and continue producing revenue for your customers.

    4. Take real-time reservations

    Modern restaurant guests appreciate the time savings of a reservation, and the internet allows you to take reservations without impacting your daily operations and taking up staff time. However, again, this requires a strong internet connection to track and access those reservations when the guest arrives at the restaurant, ensuring their table is ready for them.

    5. Keep data safe and secure

    Data is increasingly essential to the modern restaurant. Keeping that data secure and backed up requires a flawless internet connection. Without the internet, you cannot track sales receipts, guest preference information and data about inventory in real time.

    Related: 6 Easy Tips to Speed Up Your Internet Connection

    6. Build a social media and online presence

    When you have a reliable internet connection, you will be able to build an online presence more efficiently, and that’s critical to your restaurant marketing. Not only can you quickly upload photos and videos to your social media channels, but your guests can do so as well. The more engaging your online presence, the more effective your restaurant will be; a strong internet connection makes that happen.

    7. Improve customer service through better communication

    Customers choose to communicate with the modern restaurant through online chats, reviews and emails. If you have a weak internet connection, those messages will be delayed at best and lost at worst. Fast, friendly responses to customer communication are essential to the guest experience, requiring a fast internet connection.

    8. Update digital menus in real-time

    Digital menus are becoming increasingly popular. QR code menus allow guests to browse on their phones while their table is prepared, and they eliminate the need to keep paper menus sanitary between guests. They also allow you to update in real time if you run out of a popular dish. Over half of restaurant guests say they appreciate a QR code digital menu that is kept up-to-date. Again, this requires a good internet connection to use well.

    9. Use Wi-Fi to improve guest ambiance

    Do you want your guests (and staff) to be in a good mood while they are in your restaurant? Then, upload a soothing or fun playlist using your internet connection. Do you want to make your restaurant convenient for your guests? Free Wi-Fi in the building can also help. They can do research or play online games while they wait. Parents can even use the connection to keep antsy kids occupied and the noise level down in the restaurant. For these scenarios to play out, your internet connection needs to be healthy.

    10. Improve overall operational efficiency

    With all of the different moving parts of a busy restaurant, from scheduling to inventory management, you will need your tech to function properly. Again, this requires strong internet. Both the back-of-house team and the front-of-house team need the internet to do their jobs.

    This list is just 10 of the many reasons why a strong internet connection is a vital component of a restaurant. In light of these facts, restaurant owners must prioritize a healthy internet connection — it’s the backbone of your success and not something you can afford to overlook.

    Related: How Internet Brownouts Can Threaten Your Business — and 8 Ways to Minimize Their Impact

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    Greg Davis

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  • How Experiential Dining Embodies Trend Capitalization and Unforgettable Customer Experiences | Entrepreneur

    How Experiential Dining Embodies Trend Capitalization and Unforgettable Customer Experiences | Entrepreneur

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    Opinions expressed by Entrepreneur contributors are their own.

    As more and more restaurants open, the need for differentiation becomes more pressing. Experiential dining has become a way for restaurateurs to break away from the constraints of traditional dining and create the unique themes, experiences and culinary adventures that customers crave.

    As customers demand more from their night out, experiential dining is quickly becoming a significant contender in the culinary world.

    A twist on dining out

    Experiential dining goes beyond traditional dining concepts by incorporating multisensory experiences into the mix. It’s a unique and memorable experience that aims to challenge the usual expectations of dining through innovative menus, sensory-focused dining, thematic decor, theatrical elements, unique locations and activities. This type of dining offers a truly immersive experience that engages all the senses and creates unforgettable moments.

    Experiential dining has been around for a long time, but it has gained renewed interest in recent years due to the growing competition in the hospitality industry and the popularity of pop-up restaurants. As a result, restaurateurs recognize the importance of offering unique dining experiences to meet the demand of modern diners. According to Eventbrite, 75% of diners are willing to pay more for a one-of-a-kind dining experience. Customers are seeking more than just a delicious meal and are looking for a memorable location (76%), a surprising menu or theme (84%) and a truly unique experience (74%). This growing trend has spurred restaurants to be more creative and opened the door for new ideas.

    Related: Dave and Buster’s Proves Experiential Dining Demand is Strong

    From speakeasy to multisensory experiences

    Experiential dining can be almost anything. While there isn’t one exact definition to encompass all types of experiences, there are some common themes that overlap among popular experiential restaurants.

    Take Atomix NYC, for example. The James Beard Award-winning restaurant is a fine dining restaurant focusing on the details and the experience. Upon arrival, guests can visit the sophisticated ground-floor cocktail bar or the skylit lounge area for pre-dinner drinks and snacks. Next, guests can find their seats at an intimate U-shaped counter surrounding the open kitchen located in the dramatic basement space. Before the first of the ten courses is served, guests get to select their own chopsticks from an artisan collection. Guests get a welcome card and menu cards with detailed information on the dish’s ingredients and origins and the inspiration behind them.

    Experiential dining isn’t just limited to fine dining. Cafes such as Meomi Cat Cafe have taken the concept of enjoying a cup of coffee to new heights by incorporating furry friends into the experience. These themed cafes, known as cat cafes, center around actual cats. The cafes have resident felines that nap, roam, and dine in the same space as customers, allowing guests to interact and play with them.

    Other examples of experiential dining include:

    • Multisensory fine dining experiences
    • Themed restaurant
    • Pop-up restaurants
    • Interactive or theatrical dining experiences
    • Game bars and restaurants
    • Speakeasy bars

    Related: 3 Sustainability Trends Driving Change in the Food and Nutrition Industry

    Using technology to create memorable experiences

    Technology can be your greatest ally in elevating your dining experience. Point-of-sale software with advanced analytics capabilities can be used to create memorable experiences for each customer. By using customer data, such as past orders and preferences, restaurants can create customized menus for their guests. By using data and insights alone, experiential restaurants can create a completely different experience for repeat guests and create menus that revolve entirely around the customer. For experiential restaurants, this could be key in redefining what it means to eat out and how far personalization can go.

    Related: 6 Technology Trends Redefining the Hospitality Industry

    Elevating your restaurant through innovation

    Creativity and innovation are two major building blocks of the hospitality industry. To leave a lasting impression on existing customers or attract new ones, restaurants must capitalize on those details that set them apart from the competition. How can your restaurant take it to the next level? Experiential dining keeps the industry on its toes and brings something new to the table. Whether you run a bar, restaurant or coffee shop, ask yourself how your restaurant creates a memorable experience?

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    Peter Dougherty

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  • South Park Creators Opening Restaurant After $40M Renovation | Entrepreneur

    South Park Creators Opening Restaurant After $40M Renovation | Entrepreneur

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    For decades, Casa Bonita had been more than a restaurant to Colorado locals. Spanning over 52,000 square feet in the Denver suburb of Lakewood, the Mexican restaurant featured waterfalls, a pool, puppet shows, and faux gold and silver mines. While it originally opened in 1974 and is relatively well-known among Denver residents, the spot gained worldwide attention after being featured in a South Park episode in 2003.

    In a story published this week, South Park creators Trey Parker and Matt Stone told the New York Times that after the episode aired, people would ask them all the time if such a wild establishment actually existed.

    “Oh, that’s a place,” Parker told the outlet he would respond. “It’s crazy. It’s weird.”

    So, after the iconic restaurant went bankrupt during the pandemic and news of the closure garnered widespread attention from Colorado residents who rallied to help salvage the institution (from gathering outside to starting a GoFundMe that raised nearly $69,000) — Parker and Stone ended up purchasing the restaurant in August 2021 for $3.1 million.

    Now, nearly two years later, the restaurant is expected to reopen in the coming weeks after the duo funneled “upwards of $40 million dollars” into renovations, The Times reported.

    “We could have rebuilt this twice as big, for half as much money, but we spent so much restoring it, like a piece of art,” Stone told the outlet.

    Related: South Park Creators Raise $20 Million for Deepfake Company ‘Deep Voodoo’

    The revamped Denver restaurant will feature a new executive chef, James Beard Award nominee, Dana Rodriguez, whose kitchen staff of nearly 110 will make everything from scratch — including 198 gallons of mole sauce fresh every night, green chile-braised brisket, enchiladas, and sopaipillas with honey to name a few.

    The original renovation cost was estimated at $10 million, Stone and Parker told The Times, which then turned to $20 million, and eventually added up to what Stone said was “infinity dollars.”

    Ahead of the opening, the team is still assessing prices for the restaurant. “What we’ve come to realize over the last couple of months is, now we have a lot of work to do to make it a sustainable business,” Parker told the outlet.

    Related: Here Are the 7 Traits You Need to Get Rich in the Restaurant Industry

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    Madeline Garfinkle

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  • Olive Garden Parent to Acquire Ruth’s Chris for $715 Million | Entrepreneur

    Olive Garden Parent to Acquire Ruth’s Chris for $715 Million | Entrepreneur

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    Darden Restaurants, which owns eight restaurant chains including Olive Garden, Yard House and The Capital Grille, will acquire Ruth’s Chris Steak House for $715 million.

    “Ruth’s Chris is a strong and distinctive brand in the fine dining segment with an impressive history of delivering elevated dining experiences to their loyal guests,” Rick Cardenas, Darden president and CEO, said in a press release announcing the transaction. “It fits the criteria we have for adding a brand to our portfolio and supports our winning strategy.”

    Related: 2 Modern Challenges Facing the Fine Dining Industry

    The acquisition is part of the company’s larger goal to expand its market share in the fine-dining segment.

    “As we have seen in our fine-dining brands, consumers with income levels above $150,000 continue to dine out and maintain or increase their spending at casual or fine-dining restaurants,” Cardenas said on a call with investors, CNBC reported.

    Cardenas also added that the margins for upscale dining are “significantly higher.” In Darden’s investor presentation about the acquisition, data from Boston Consulting Group shows fine dining is expected to outpace fast-casual restaurants through 2026.

    Shares of Ruth’s Chris have risen nearly 34% since the announcement.

    “We are excited about the opportunity to join the Darden family,” Cheryl Henry, president, CEO and chairperson of Ruth’s Chris, said in the press release. “This transaction will also provide more opportunities for our team members to develop in their careers as we continue to grow our 57-year-old iconic brand.”

    The transaction is expected to be completed in June.

    Related: Will Apple Acquire Disney? An Influential Analyst Thinks So. ‘Worth More Together.’

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    Madeline Garfinkle

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  • Shawn Walchef of Cali BBQ Media talks Toast and Digital Hospitality | Entrepreneur

    Shawn Walchef of Cali BBQ Media talks Toast and Digital Hospitality | Entrepreneur

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    Opinions expressed by Entrepreneur contributors are their own.

    “Stay curious. Get involved. Ask for help.”

    That’s important advice that Shawn Walchef’s grandfather Luben Walchef instilled in him long before Shawn founded a burgeoning media empire from the back of his single-unit restaurant in the outskirts of San Diego.

    The Cali BBQ Media founder believes that having a streamlined digital ecosystem and tech stack is crucial for the success of any business.

    Just as important is Smartphone Storytelling; all business owners have the power to start telling their own story to the world online — using just their cell phone.

    In his extensive experience as a restaurant owner and operator, Shawn Walchef has seen many businesses use a patchwork of different tools, software platforms, and hardware for marketing, loyalty, point of sale, scheduling, back of the house, etc. This results in a disjointed and inefficient system that ends up costing them extra money and wasted time.

    Once his Cali BBQ restaurant company started using Toast as a point of sale provider in 2020, Shawn and General Manager Eric Olafsen realized that the innovative company could serve as the heartbeat of their restaurant tech stack.

    Toast also allowed them to easily integrate other restaurant tech solutions and enhance the overall customer experience of eating “Slow Food Fast” from Cali BBQ (whether online or in-person). Slow Food Fast is the slogan of Cali BBQ thanks to the speed and efficiency technology like Toast helps provide.

    “Once we had Toast. Now I realize that our ecosystem, our digital ecosystem, can have this heartbeat. And once it has a heartbeat, now I can go find a solution that Toast might not have,” explains Shawn Walchef to Will Eppard at Spark LA in 2023 about building a tech stack with Toast as the foundation.

    Walchef acknowledges that investing in the necessary tools for growth can be challenging for business owners. It requires stepping out of the four walls of the business and investing in the resources that will allow the business to expand digitally.

    He believes that connecting with other business owners is also key to learning and moving any enterprise forward.

    Live events (such as Spark by Toast and the Restaurant Transformation Tour by Restaurant365) and online communities provide opportunities to learn from others and stay up to date on the latest trends and best practices.

    Shawn and his Cali BBQ Media team also host two live Clubhouse meet-ups every Wednesday and Friday at 10am (PST) on the social audio app.

    One of the lessons that Walchef has learned through his years in the industry is that slow and steady wins the race. While it is tempting to want immediate success and build a unicorn business, he emphasizes the value of appreciating each day and taking a long-term approach.

    This philosophy applies not only to building a successful restaurant, but also to building a successful media company and family.

    “I heard a quote the other day and I’ve repeated it pretty much every day since I’ve heard it, and it’s to stop praying for ‘as fast as possible’ and start praying for ‘as long as it takes you,’” says Shawn Walchef.

    “So much of what I’ve learned is that, low and slow is how we build our barbecue, how we build our media, how I build my family. It’s appreciating one day at a time.”

    Shawn Walchef encourages restaurant owners to share their stories and connect with others online every day. The internet and platforms like Spark LA have given businesses the ability to connect with people all over the world, even if they are not in their local market.

    As he puts it, “A rising tide lifts all leaderships. Your story matters. You created a business. You created a restaurant. You convinced so many people who told you you couldn’t do it.”

    And Shawn is there to help you tell that story.

    – Article by TJ Void of CaliBBQ Media

    ***

    ABOUT RESTAURANT INFLUENCERS:

    Restaurant Influencers is brought to you by Toast, the powerful restaurant point of sale and management system that helps restaurants improve operations, increase sales and create a better guest experience.

    Toast — Powering Successful Restaurants. Learn more about Toast.

    Restaurant Influencers is also supported by AtmosphereTV – TV to Enhance Your Business. Try AtmosphereTV.

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    Shawn P. Walchef

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  • Restaurateur Barbara Lynch Faces Workplace Abuse Allegations | Entrepreneur

    Restaurateur Barbara Lynch Faces Workplace Abuse Allegations | Entrepreneur

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    Throughout her 25-year career, Barbara Lynch earned critical acclaim as a chef and leader in the restaurant industry — earning accolades such as Outstanding Restaurateur in 2013 from the James Beard Foundation and one of Time’s 100 Most Influential People in 2017.

    But now, almost two dozen former employees have come forward will complaints of physical and sexual abuse. Investigations from The New York Times and the Boston Globe allege the workplace abuse spanned decades.

    Lynch’s origin story of overcoming poverty in South Boston and pushing against sexism as a female line cook made her a role model in the restaurant world and beyond. To date, Lynch has launched eight restaurant concepts in the Boston-area through her restaurant group, The Barbara Lynch Collective, and published a memoir, Out of Line, in 2017.

    Related: These Are the 4 Most Toxic People You’ll Find in the Workplace — And How To Handle Them

    One of the accusers, Michaela Horan, was a manager at Lynch’s The Butcher Shop from 2018 to 2021. She told the NYT when Lynch consumed alcohol, she’d act erratically — and do things like send out improperly cooked chicken and threaten staff members.

    Horan also alleges that Lynch once physically dragged her from behind the bar.

    “I just feel like the behavior in the industry has to end, and she is at the forefront of it,” Horan told the Boston Globe.

    Oscar Simoza, former head bartender of Lynch’s craft-cocktail bar, Drink, alleged to the outlet that the high profile restauranter would grab workers inappropriately as she pushed her way through the crowded bar.

    In a statement to Entrepreneur, Lynch said she is a “creature of the alcohol-steeped restaurant industry” and said she is a “hard-charging boss.” She denied the allegations of abuse.

    “The fantastical accusations surfacing now — that employees working side-by-side with me on the same shifts did not see — seem designed to ‘take me down’ and lump me in with peers accused of behavior that is absolutely criminal,” she said in the statement.

    Related: Here’s What’s Going On With the Boy Scouts After Decades of Sexual Abuse Allegations

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    Madeline Garfinkle

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  • Hospitality Legend Richie Romero on Making NYC The City That Never Sleeps…Again

    Hospitality Legend Richie Romero on Making NYC The City That Never Sleeps…Again

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    Takeaways

    Hospitality After COVID – Richie Romero has been in the hospitality business long enough to see it evolve more than once. Post pandemic lockdowns, the nightlife scene changed and he has to work even harder to build relationships with its patrons. Luckily, he loves it.

    Putting Relationships First – Over the years Richie Romero has obviously made his fair share of money. For him, however, the power of the relationships he’s built come second to none. Not even money is as important as building connections.

    Return of The City That Never Sleeps – It’s not secret that New York City saw a huge flight of residence during the Pandemic shutdowns. Richie Romero, a born-and-bred, proud New Yorker, is on a personal mission to return the city to the thriving epicenter of entertainment it once was.

    ***

    “I love creating and I love creating with other people. I love building relationships.”

    This quote summarizes Richie Romero, a hospitality legend that has played a major role in a number of New York City entertainment staples. Being a native New Yorker has given him a sense of pride that permeates his purpose.

    Richie Romero’s hospitality endeavors began at an early age. At just 12 years old, he would throw parties in the local McDonald’s play area. Legally or illegally, these types of early entrepreneurial endeavors became the precursor for a career of providing consistent memorable experiences.

    Creating what he labels “decentralized casino” experiences throughout the city is something near and dear to his heart.

    “We don’t have casinos here [in NYC]. We don’t have resorts. So I have to do it the deconstructed, decentralized way.” Richie Romero points out to host Shawn P. Walchef of CaliBBQ Media on the Restaurant Influeners podcast. “I want to give and put a smile on and have an imprint on anyone’s life from any age.”

    Though the business has evolved, and that evolution has been accelerated by COVID protocols within New York City, Richie Romero has been able to remain atop the hospitality scene and continue to formulate and nurture relationships with notable clientele.

    When asked about his approach, he says, “I think relationships are more important than anything. To me, it’s more important than money.”

    His love for entertainment and building sustainable relationships is only matched by Richie Romero’s love for his New York City.

    “I love my city and I want to see New York thrive again.”

    One thing is for sure, Richie Romero will spend days and nights doing everything in his power to make sure that happens.

    ***

    NOMINATE A RESTAURANT INFLUENCER — Do you know someone who is killing it on social media? Let us know by emailing influencers@calibbq.media or sending the @calibbqmedia team a DM on social media.

    ABOUT RESTAURANT INFLUENCERS:

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    Shawn P. Walchef

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