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Tag: Restaurant Influencers

  • 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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  • Jamie & Kayla Giovinazzo of EAT CLEAN BRO on Creating a Meal Prep Business | Entrepreneur

    Jamie & Kayla Giovinazzo of EAT CLEAN BRO on Creating a Meal Prep Business | Entrepreneur

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    Opinions expressed by Entrepreneur contributors are their own.

    Jamie and Kayla Giovinazzo have built a healthy food empire with Eat Clean Bro. But success took time, talent, and teamwork.

    At 19-years-old the CEO/Founder of Eat Clean Bro Jamie Giovinazzo wanted to combine his two passions of cooking and fitness to create a meal prep company.

    The year was 2012 when Jamie took a chance on himself. He was on his last $300 and had given up on his dreams of cooking. Until everything changed for the better.

    He began cooking again after a chance phone call from a long lost friend. That was enough to reignite his passion to restart his meal prep company journey during a time when that wasn’t really a thing. Eventually, Jamie became “the guy” that cooked and prepared meals for clients.

    “I had a Rolodex of business (contacts). So I just started going down by calling everybody’s name,” Jamie Giovinazzo recalls with Restaurant Influencers host Shawn Walchef of CaliBBQ Media. “I had four items on my menu and I started cooking at my buddy’s house.”

    That decision would forever change his life. It also led him to find his wife Kayla and learn she was indeed the one.

    Business had been doing so well at this point that Jamie had to call a rain check on a first date with Kayla in order to sort through receipts to submit for taxes. Instead of casting him aside, Kayla decided to help him organize. They have been locked in ever since.

    Kayla, who eventually dashed her dreams of being in Law Enforcement to be a part of the family business full time, still exhibits that helpful, considerate propensity to this day as the VP of Eat Clean Bro.

    One of the company’s overarching goals is “sculpting your company into a positive, uplifting, awesome place to work”, according to Kayla. She is the brains behind ensuring the success continues to happen.

    The two have built an empire and become a powerhouse couple that has amassed upwards of $20 million in sales per year for the company that now stretches across 15 states and operates out of a 17,000-square-foot facility with 150 employees.

    Marriage, money, and meals have all been put into their proper place as Eat Clean Bro continues to grow.

    “I’m only as good as my last meal” is a proclamation that Jamie Giovinazzo and Kayla Giovinzzo embody.

    With their dedication to hospitality and incredible celebrity backing, the Giovinazzo family’s ascension has been fast and shows no signs of slowing.

    ***

    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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  • Entrepreneur | Charlie Eblen of Single Tree BBQ on Becoming the

    Entrepreneur | Charlie Eblen of Single Tree BBQ on Becoming the

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    Opinions expressed by Entrepreneur contributors are their own.

    Just Do It. For Charlie Eblen, founder of Single Tree BBQ and host of Single Nation Podcast, that famous slogan is both a motto and rallying cry.

    “We really believe that we can be the “Nike of Barbecue.” says Charlie Eblen to Restaurant Influencers host Shawn Walchef of CaliBBQ Media.

    The motivation behind that mission is not to be the top-selling BBQ restaurant and corner the market. Instead, the entrepreneur credits his push to a more noble cause; he wishes to use BBQ to impact the community.

    Eblen has turned to technology to increase his digital hospitality. Taking steps, like implementing an upgraded POS system, is done with the customer in mind.

    “We went with Toast to be able to start doing stuff like having a loyalty program,” says Eblen of the change. “Being able to tell our loyal fans of Single Tree Barbecue that we’re opening a brick and mortar, that we’re going to partner with Heroes Den (a local live music restaurant in Murfreesboro, TN) and we’re going to have live music and we’re going to have a great bar. We’re going to have an amazing barbecue.”

    In addition to technology upgrades, Eblen has dove head first into the new media world of podcasting with the Single Tree Nation podcast. After a push from Digital Media Guru Shawn Walchef, he wasted no time putting ideas to action and broadening the scope of Single Tree’s impact.

    “The purpose of my show is really that it doesn’t have anything to do with Single Tree BBQ. It has everything to do with our community and helping build our community through barbecue, digital hospitality, and online storytelling.” explains Charlie Eblen of the weekly podcast.

    The most apt description of Eblen’s growth as a restaurant influencer is summed up in his own words: “It’s been amazing.”

    ***

    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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  • CookUnity CEO Mateo Marietti on Connecting Chef to Consumer

    CookUnity CEO Mateo Marietti on Connecting Chef to Consumer

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    Takeaways:

    Rethinking How We Get Food – A traditional restaurant is one brand under one roof. With a commissary kitchen you can have multiple brands under one roof. But with CookUnity it’s different. Their “roof” is an app that connects chef with consumer. Technology is helping food get around easier, which is a win for cooks and eaters alike.

    Helping Chefs Scale – While the average chef might feed hundreds a day, CookUnity helps them reach thousands with a scalable model that includes kitchen space, ingredients, and essential services for running a food business. This model has helped their chefs make lots more money than they would just cooking at one restaurant.

    Customers Want Variety – In the food industry the customer wants choice. Mateo Marietti points out that even the biggest burger brands don’t reach a majority of customers because the market demands options. CookUnity helps provide eaters with a bevy of choices by partnering with dozens of chefs from around the United States.

    ***

    CookUnity CEO Mateo Marietti is on a mission to reconnect farmer to chef to eater.

    Mateo Marietti co-founded the CookUnity meal subscription service with a belief in the power of great food. And great food comes from great chefs.

    But far too often it’s hard for cooks — even the best — to expand outside the walls of their restaurants.

    That’s where CookUnity comes in to help.

    “We want thousands of people per day to enjoy your recipes, not just hundreds,” said Mateo Marietti to Restaurant Influencers host Shawn Walchef of CaliBBQ Media.

    CookUnity is an innovative “chef collective” that sells personalized meal subscription plans with an emphasis on quality, health, and sustainability. It connects top chefs from top restaurants directly with thousands of diners all over the United States.

    The New York-based company provides kitchen space, ingredients, and other vital services for their large line-up of chefs. Then the meal magic can be scaled much easier.

    “The problem that we are trying to solve primarily is the access problem. So if you’re a successful restaurateur or chef, your impact is not that big. Your reach is not that big, even the successful ones.”

    Being a chef with CookUnity means being able to tap into a pre-existing customer base, scalability potential, and far less headaches than it takes to operate a restaurant location.

    “We have two chefs doing more than $2 million a year in income, while more than 20 percent of our chefs are making more than a million,” the company co-founder said.

    CookUnity meals have included such specialities like Miso Roasted Brisket by Maiko Kyogoku, Parmigiana Chicken by Pat LaFrieda, and Asiago-stuffed Gnocchi by previous Restaurant Influencers Guest Fabio Viviani.

    Mateo Marietti has been connected with food his whole life. He was born on a farm in Argentina and has worked in the business for a long time at the intersection of food, logistics, and technology. Mateo estimates that the brands he has built have delivered more than 25 million meals combined.

    The Pandemic of 2020 took CookUnity to another level due to an increase in people wanting to eat at home.

    “It was an inflection point. And we continue growing steadily since then,” he said.

    Even though CookUnity is operating in an emerging space in the food industry, Mateo knows in a few years people will get used to the idea of ordering their meals online directly from amazing chefs. After all, there was a time when it was still new to rent a stranger’s house through a website, or get a ride from a stranger with a cell phone app.

    “I will argue that customers are always looking for new things and not necessarily satisfied,” said Mateo Marietti. “Even the biggest brands, companies become a tiny fraction (of the market). And to me, that is a sign that consumers always want to try new things.”

    ***

    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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  • David “Rev” Ciancio on How To Master Restaurant Marketing

    David “Rev” Ciancio on How To Master Restaurant Marketing

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    Takeaways:

    TikTok Marketing is Undeniable – David “Rev” Ciancio has over 400,000 followers across his Instagram platforms. However, he never wanted to be a “photographer” and has evolved from focusing on static images, to now nearly exclusively creating video content to post to his other growing social media accounts like TikTok.

    Simplify Your Marketing – In the current climate, social media marketing and smartphone storytelling is viewed as a major contributor to a business’ growth plan. However, David “Rev” Ciancio says that posting more is not the single, simplest way to increase your marketing. Instead, he advises restaurants to collect and send emails to customers so they remain top of mind and provide consistent Digital Hospitality.

    Restaurant Marketing Summit – Like most of us, David “Rev” Ciancio strives to learn tips, tricks, and tactics by attending industry events. But he hasn’t been very happy with the educational content out there in the current conference scene. So he created the Branded Restaurant Marketing Summit, which gathers the best marketers in the hospitality business to provide useful information to those who watch online.

    ***

    David “Rev” Ciancio knows it takes courage to tell your honest story online.

    The marketing thought-leader and entrepreneur created the Branded Restaurant Marketing Summit to highlight useful strategies and true tales from 32 of the biggest and brightest names in the hospitality industry. Restaurant Influencers host Shawn Walchef is a conference presenter (talking about “The Upside-Down Vertical Video Club”) as are former RI podcast guests Matt Plapp (America’s Best Restaurants), and Kyle Inserra (Restaurant Idea Factory Podcast).

    “It’s an online conference. You don’t have to leave your house, your office, your bedroom, wherever you consume content. It’s all video content,” explains David “Rev” Ciancio to Shawn Walchef of CaliBBQ Media.

    Restaurants and businesses consult with Rev Ciancio about building their marketing, digital, and hospitality strategies both in person and online. With an online following of around 500,000 across his social media platforms — and a truly unique voice in a space of a billion voices — the marketing expert understands the power of the creator economy and Digital Hospitality despite early reluctance to accept the reality.

    “I was like, ‘I didn’t want to be a photographer for the first part, and I don’t want to make videos. I’m not interested,’” shares David Ciancio. “But then, the TikTok thing became undeniable.

    “As somebody who does marketing and tells restaurants what to do with their marketing, it’s like, I gotta master this. I look like a fraud if I don’t master this. So I embraced it.”

    Even with the embracing of new marketing executions, he believes wholeheartedly in tried-and-true methods for acquiring and expanding a business’ customer base. According to David Rev Ciancio, keeping it simple can help businesses create a pathway to sustainable growth.

    “What’s the fastest, easiest way to get your brand in front of my eyeballs? Email.” he said. “So if I was going to simplify marketing for an independent operator it would be to collect guest emails and email them at least every ten days.”

    Strategies and tools like the aforementioned email strategy marketing is the focus of the Branded Restaurant Marketing Summit. The 2023 online event will take place on January 25-26 and registration is free.

    For those wanting a deeper experience, there is a VIP package available that includes on-demand access to training and other elements to help you grow, such as the Social Media Order Igniter, which maps out a posting schedule and ideas for business owners.

    “I don’t want to talk about operations. I don’t want to talk about the labor shortage. I don’t want to talk about any of the stuff that gets talked about at any of the other conferences. I literally want to show you how to get and keep more guests.”

    ***

    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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  • Ryan Peters of Peters Pasta on Making Content Creation into a Business

    Ryan Peters of Peters Pasta on Making Content Creation into a Business

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    Takeaways:

    Finding the Right Growth Pace – Ryan Peters racked up millions of views on TikTok very quickly. However, he was slower to evolve his @peterspasta channel than some would suggest because of the idea of using sustainable pacing and branding instead of chasing viral moments.

    Making Content Creation a Business – Ryan Peters had 300,000 TikTok Followers and a full-time job. While at home helping take care of his newborn, and now 1 million followers, he continued creating popular social media content. That’s when he had an idea. He could have time with his family and generate income simultaneously by becoming a full time content creator.

    It’s Important to Understand the Creator Platforms – The creator economy has bridged the gap between brands and community. However, for Ryan Peters, it is incredibly important that the brands that reach out to him understand his platform and creativity.

    ***

    It’s not easy to go viral on social media. It’s definitely hard to do so within your first few posts. But for Chef Ryan Peters, the founder of Peters Pasta, which provides pasta service and social media consulting, that was indeed the case.

    Now, with upwards of 3 million TikTok followers in tow, Ryan Peters has transitioned from chef into full time content creator.

    “By the end of October (2020), I went from 300,000 followers to a million.” Ryan Peters tells Restaurant Influencers podcast host Shawn P. Walchef of CaliBBQ Media. “My son was born in November of 2020. I decided to take a month off from the restaurant I was the chef at… I was still able to make content at home.”

    It was at that moment that the star of @PetersPasta came to an important realization. “I can be at home with my family, (and) still make a living.”

    That realization caused Ryan Peters to quit his day job and focus on building Peters Pasta. With no real blueprint, Peters relied on classic work ethic and making cold calls to drum up interest. That meant doing guerilla research, including scouring LinkedIn profiles to find companies to partner with.

    Despite his admirable outreach efforts, the return on that time investment was minimal.

    “A lot of times they were like, No. Or it didn’t go anywhere… But for every 1 out of 100 I did, there was usually a genuine conversation to be had, and usually it turned into something.” explains Peters.

    As he continued to build the brand online, Ryan Peters consistently released content. Though success — in terms of views and impressions on TikTok — came early and often, he did not succumb to the fleeting thrill of chasing viral moments.

    “I’m thankful for that stage of my brand because that built me up very, very fast. But since then I’ve kind of evolved it,” he said about his social media strategy. “There’s still so much that I can do with my account because I’ve kind of taken it slowly with the evolution of it.

    “Short term maybe that was a downfall because I wasn’t capitalizing in the beginning, but I think long term it now gives me the opportunity to keep growing”.

    Pace and strategic partnerships have been crucial to his brand’s rapid ascension. He has carved out a unique space within the creator economy that has allowed him to work with partners that include teams from every major sports league in the United States.

    At this rate Peters Pasta is on track to be a household name. Ryan Peters is setting the digital pace for Restaurant Influencers to follow.

    ***

    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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  • Chef Joe Isidori of Arthur & Sons NY Italian on Finding Your Authentic Voice

    Chef Joe Isidori of Arthur & Sons NY Italian on Finding Your Authentic Voice

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    Takeaways:

    Authenticity Makes the Most Sense – Joe Isidori is unapologetically “New York Italian”. However, it wasn’t always that way. While building his brand, he found his voice after “shedding the armor” of what he thought he should be, and did what made the most sense: be himself.

    Gaining Balance by Leveraging Social Media – Joe Isidori’s father Arthur was a huge influence on him as a man and restaurateur. One of the lessons he learned from his father is, despite how hard it is to run a restaurant business, you need to take care of yourself and your family. Luckily, the digital age of social media has allowed Joe’s presence to grow without him spending every waking moment in his various restaurants.

    Being Yourself Makes you Bulletproof – Finding his voice has helped Joe Isidori build an impeccable empire and a worldwide restaurant portfolio. When asked how he did it, his advice to up-and-coming restaurant owners can be applied universally: Cut the BS and get over yourself.

    ***

    Chef Joe Isidori learned a secret to life that has resonated with him ever since: “Knock it off and cut the BS out.”

    Thanks to leaning into his authenticity online, the Michelin starred restaurateur and founder of Arthur & Sons in NYC has built a global brand and expanding food empire.

    For Joe Isidori, the key to it all has been authenticity.

    “And at the end of the day, it’s all going to be about one thing. It’s going to be about authenticity. It’s New York Italian,” Isidori passionately explains about his food to podcast host Shawn P. Walchef of CaliBBQ Media. “Which means it’s got that attitude, it’s got that flavor, it’s got that authenticity.”

    After the death of his father Arthur (or Artie), who was his inspiration for being a chef and business owner, Isidori searched internally for happiness. That search materialized to a tribute restaurant entitled Black Tap that harkened back to his childhood days of grabbing a cheeseburger and milkshake on Tuesdays with his father.

    While the popularity of Black Tap grew quickly, it skyrocketed when he introduced Crazy Shakes after following his wife’s wishes.

    Despite worldwide acclaim online for his decadent, over the top shakes, Isidori found himself struggling again to find his voice.

    “The day I started Black Tap as a memory I had with my father. And unfortunately, that memory had faded away and Black Tap had become something else. It was eclipsed by the milkshake. It was eclipsed by worldwide fame.” he says of the experience. “I decided that I was going to just shed the armor, throw it all away. And I was just going to be myself, and that’s what I did. And that was the game plan.”

    That game plan has taken Joe Isidori’s empire to even new heights. His NY Italian restaurant Arthur & Sons has amassed an Instagram following that has many followers based purely on Isidori being himself and putting his authentic experience on full display.

    Fortunately, the social media influence of today’s marketplace has also freed him up to be more present in his family’s lives and provided a level of balance he hadn’t previously experienced.

    “My father gave his shirt off his back. He worked his ass off. He made people happy. He did nothing but bring joy into people’s lives and a lot of restaurants. The end of the day, when I buried him, he had $265 in his pocket, two packs of Marlboros and those lottery tickets.” says Joe Isidori.

    “What social media has done and what I do as a chef and everything; I don’t live and die in my restaurants anymore, but I make sure I run my business accordingly and I make sure everyone’s happy and I make sure they keep coming back. Social media allows me to do that because they still feel me through social media, even if I’m not in a dining room with them.”

    The aspirations to be better came from Isidori’s father. He was a man of the people and the people loved him for it. As for Joe Isidori, the kid who started cooking while listening to Wu-Tang Clan, he has since realized what his dad meant by “chicken parm pays the bills.”

    Cut the BS. Be yourself.

    ***

    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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  • Kabbage from American Express CMO Brett Sussman on Supporting Small Businesses with TikTok

    Kabbage from American Express CMO Brett Sussman on Supporting Small Businesses with TikTok

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    Key Takeaways:

    Reaching Small Businesses with TikTok – Brett Sussman’s team at Kabbage from American Express is dedicated to highlighting and amplifying Small Business Owners. The most recent way of doing so is by forging a unique partnership with TikTok that offers eligible small businesses incentives for advertising on the app.

    Social Media as a Commerce Tool – More than half of Small Business Owners who are not currently on TikTok agree that they would be able to attract more new customers if their business had a presence on the app. Brett Sussman and his team are willing and able to provide data that solidifies the various benefits for Small Business Owners using the app.

    Elevator (Campaign) Pitches – An effective campaign is a difficult task to accomplish. In today’s multichannel environment, Brett Sussman and Kabbage believe finding the correct need for their partners is indispensable, but it has to be easily understood and explained.

    ***

    Brett Sussman of Kabbage from American Express has embraced the new economy and is determined to help small business owners adapt to how people learn and buy.

    Kabbage from American Express teamed up with TikTok in the holiday season to offer eligible small businesses a $100 ad credit to use on the app after they spend $50 on their first TikTok Ad campaign.

    Data pulled from the American Express Small Business Holiday Report shows that 7 out of 10 business owners say that their customers rely on their social media channels for news. And almost 90 percent say it has helped them acquire customers this past year.

    Social media is playing an increasingly important role in businesses, specifically small businesses.

    “We’re actually seeing, which is really exciting, that the whole experience of commerce is being accelerated on these platforms.” says Sales and Marketing Executive Brett Sussman to Restaurant Influencers podcast host Shawn P. Walchef of CaliBBQ Media.

    “You’re going to do your search, ask recommendations, and buy maybe in one or two sessions versus over three weeks, going to different websites. And so that acceleration is really important for small business owners to be in that conversation.”

    Enter the Kabbage Shop Small Accelerator campaign powered by TikTok. The goal with the Accelerator initiative is to provide tips to small business owners to help the optimal usage out of the app. American Express also created the Small Business Saturday marketing initiative.

    “So this collaboration with TikTok really is that we work closely with the set of creators to say, what are some of those tips and tricks if you want to get your small business owner on TikTok.” explains Brett Sussman.

    “There” being present on TikTok, which, despite its immense growth is still considered a non-traditional marketing strategy.

    The novelty of TikTok and its perception as a tool for the younger generation has made marketing traditionalists hesitant and some small business owners reluctant to incorporate it into their business model.

    Regardless of trepidation, over half of small business owners who are not currently on TikTok agree that they would be able to attract more new customers if their business had a presence on the app, according to the AMEX report.

    “Right now, if you go to shop Small Accelerator, there are a series of tools from American Express on how to improve your community, your social media presence from some great creators who have done it well, small business owners and non-small business owners.”

    Along with its TikTok partnership, AMEX is also kicking off a new initiative this year, a Kabbage Funding offer, which includes a $250 incentive. This gives small businesses cash flow support to invest in their social and marketing.

    The future of shopping is online.

    “When you look at demographics, we see that both Gen Z and Millennials are spending an outsized amount of time on TikTok and really looking to make purchase decisions on TikTok. And so it’s really for you to be there in a meaningful way.

    ***

    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:

    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 DAVO. Never worry about sales tax again. Try DAVO and get your first month free. And AtmosphereTV – TV to Enhance Your Business. Try AtmosphereTV.

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    Shawn P. Walchef

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  • David Zhao of Chubby Cattle on Sacrificing Everything To Succeed

    David Zhao of Chubby Cattle on Sacrificing Everything To Succeed

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    Takeaways

    Restaurants are More than Food – Restaurant owners can attest to the difficulty of operating a successful restaurant. Starting at a young age has afforded David Zhao the opportunity to learn the nuances of what actually makes a restaurant work.

    Aligned Visions in Partnership – The pandemic in 2020 brought about some dark days in business for David Zhao and his partner Haibin Yang. However, being aligned in their vision was a key factor in them taking unconventional measures to stay afloat and progress the business.

    Everyone Should Create Content – David Zhao is not an social media influencer in the sense that many think when they hear the word. Meaning, he doesn’t get paid from brands to create content. However, he ensures that his brand and content is helpful by telling his personal story and the story of Chubby Cattle online regularly.

    ***

    Entrepreneur David Zhao of NXT Group and NXTFactor has a portfolio that includes Chubby Cattle, X-Pot, and an organization that battles Cyber Bullying.

    Leaning into his entrepreneurial penchant from a very early age, David Zhao and his partner, Haibin Yang, were both named to the Forbes 30 Under 30 Food & Drink list for 2022.

    “The pair are elevating traditional Chinese hot pot with technologies including robotic servers and bussers, as well as high-end laser projectors to project custom media for every dish onto customers’ tables,” Forbes wrote about the David Zhao and Haibin Yang. “Chubby Cattle has scaled to five locations across the US, raised $28 million, and is on track to see $20 million in revenue this year.”

    Zhao’s endeavors have taken off in recent years, but it didn’t begin that way.

    After opening the first Chubby Cattle restaurant in Las Vegas 2013, just a few years removed from high school, he and Yang endured three years of no salary prior to creating a profitable business.

    “Ninety percent of restaurants fail within the first few years. And it’s because people think when you create a restaurant, it’s all about creating good food, right? You have good food and you like the taste and that’s it,” explains David Zhao to podcast host Shawn P. Walchef of CaliBBQ Media.

    “You have to be an expert in all of these aspects in order to have an edge in the restaurant space, to be profitable and to be scalable.”

    No lessons learned from experience would prepare Zhao, or any business owner, for the ramifications of the 2020 pandemic. During the public health related shut downs, Zhao had to halt expansion plans as the entire city of Las Vegas was placed on restrictions.

    However, the perseverance that got them through the first three years of business helped align their vision to the point that the businessmen both agreed to sell their houses and cars to fund the delayed projects.

    “We’re ready to go all in for the projects any given time.”

    “I think, one thing that’s key is also to our success is that a partner I have the same vision, like we’re willing to sell everything right now if it’s a new project”, says David Zhao. “If the company needs it and we need it, we would sell whatever we have to make sure that we continue through.”

    That Mamba Mentality and unwillingness to cave is what gave David Zhao the momentum to continue building his business from a teenage freelancer writing reviews for Asian restaurants, to an entrepreneur, activist, and investor with a growing $100 Million Dollar Restaurant Brand. The future is bright for Zhao.

    ***

    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:

    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 DAVO. Never worry about sales tax again. Try DAVO and get your first month free. And AtmosphereTV – TV to Enhance Your Business. Try AtmosphereTV.

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    Shawn P. Walchef

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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:

    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 DAVO. Never worry about sales tax again. Try DAVO and get your first month free. And AtmosphereTV – TV to Enhance Your Business. Try AtmosphereTV.

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    Shawn P. Walchef

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  • “King of NIL” Rayquan Smith on How to Market Yourself with Hustle

    “King of NIL” Rayquan Smith on How to Market Yourself with Hustle

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    Takeaways:

    Rejection is Not “No” – Rayquan Smith doesn’t care about “rejection”. After companies initially denied the opportunity to partner with Smith, many of them changed their tune once he proved his branding and marketing value.

    “The King of NIL” Origin Story – Social media is more than a place to post fun content. Rayquan Smith found his moniker, King of NIL, on Twitter and instantly leaned in. Now, searching “King of NIL” on Google will lead you to articles about Rayquan Smith.

    The Right Partner is the Best Partner – Norfolk State is not a “Power 5” conference school. However, student athletes like Rayquan Smith that attend smaller schools are hungry, hard working, and willing to do what it takes to execute on a plan, making them the perfect NIL representatives.

    ***

    Labeling yourself the “King” of anything is ambitious, to say the least. For Norfolk State student athlete Rayquan Smith, being the “King of the NIL” was earned through an relentless belief in self and the ability to deal with hearing “no” until you hear “yes.”

    “I don’t really care about rejection,” Rayquan “King of NIL” Smith says on the Restaurant Influencers podcast hosted by Shawn P. Walchef of CaliBBQ Media. “Everybody gets rejected. And rejection is not a no.”

    That perseverance and determination is what has led Rayquan Smith to nearly 80 deals with various businesses ranging from local companies to big ones like Eastbay and Champ Sports, and the restaurant company Bubba’s 33. That’s all despite being an athlete at a small college with an enrollment just north of 5,000 students.

    NIL stands for Name, Image, Likeness. It refers to the ways student athletes can now profit from their personal brand.

    The NCAA passed a rule saying that college players, notoriously unable to monetize their personal brand as student athletes, were now able to earn money based on endorsements using any of the three NIL elements: Name, Image, Likeness.

    The question is how did the NIL master manage to land such a large number of sponsorship deals being a student athlete at a small college?

    As Rayquan simply states, “the big time athletes ain’t always the good people to partner with.” He views the small market as an asset for athletes and encourages them to take advantage of it like he did.

    Rayquan Smith is probably not a name most know upon first hearing, but it is one you should get to know. At an early age, he has found an effective way to market himself, and help others do the same. He definitely doesn’t plan to stop here.

    As he grows and moves on past college, he is eager to pass the torch to the next King of NIL.

    ***

    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:

    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 DAVO. Never worry about sales tax again. Try DAVO and get your first month free. And AtmosphereTV – TV to Enhance Your Business. Try AtmosphereTV.

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    Shawn P. Walchef

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