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/

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Shawn Walchef sits down with Enrique Medina, owner of Crest Cafe in San Diego, to talk about consistency, community, and running a restaurant on your own terms. Medina shares what it means to return to a family business, lead through one of the toughest periods in hospitality, and build a culture centered on regulars and relationships. The conversation explores operating without traditional restaurant technology, trusting your team, and why the feeling inside the restaurant will always matter more than the tools behind it.

• Consistency Builds the Business – Crest Cafe has lasted decades not because it changes constantly, but because it delivers the same experience every single time. From the food to the service to the people in the room, consistency creates trust. That trust turns first-time guests into regulars, and regulars into the foundation of the business.
• Relationships Drive Survival – Medina does not separate hospitality from human connection. Hiring is centered on building rapport, remembering names, and creating familiarity. That investment paid off when it mattered most, as regulars showed up and supported the restaurant through its toughest moments. Community is not a byproduct. It is the strategy.
• Not Everything Needs to Change – In an industry obsessed with new tools and systems, Crest Cafe proves that clarity matters more than trends. Handwritten tickets, calculators, and a simplified operation are not limitations. They are intentional choices. Technology can support a restaurant, but it should never replace the rhythm, ownership, and presence that define hospitality.

Episode Links

• Instagram: Crestcafesd
• Facebook: Crestcafehillcrest
• Tik Tok: Crestcafesandiego

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Brett Spiegel, Vice President of Direct Ordering at Checkmate, breaks down why the menu has become one of the most powerful and overlooked tools in modern restaurants. From managing constant menu changes across multiple channels to turning digital screens into revenue drivers, he explains how leading brands are using data, testing, and technology to increase average order size and improve the guest experience. This episode explores how Checkmate helps operators simplify complexity and scale smarter.

• Menu Is No Longer Static – What used to be a fixed board is now a dynamic system changing multiple times a day. From pricing to availability to promotions, managing menus across every channel has become one of the most complex operational challenges in restaurants.
• Treat Menus Like E-Commerce – The most advanced brands are testing menus the same way they test websites. Rotating images, adjusting layouts, and analyzing performance by daypart allows operators to influence behavior and increase average order size.
• Data Over Instinct Wins – The best operators are no longer guessing what works. By testing everything and letting performance data guide decisions, restaurants can continuously optimize menus to drive both revenue and a better guest experience.

Episode Links

Brett Spiegel LinkedIn: https://www.linkedin.com/in/spieglbret/

Checkmate Online: https://www.itsacheckmate.com/

Checkmate LinkedIn: https://www.linkedin.com/company/itsacheckmate/

Checkmate YouTube: https://www.youtube.com/channel/UCKDPX--cVJ2uPtnS_6sC1hA

Checkmate Instagram: https://www.instagram.com/itsacheckmate

Checkmate Facebook: https://www.facebook.com/itsacheckmate/

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Alistair Levine, CEO of Vine Hospitality, shares how a 7-location, 350-employee restaurant group is built on discipline, not trends. From lessons on leases and financial fundamentals to using YouTube as a demand and hiring engine, Levine explains how modern operators can blend old school principles with new school tools. This episode explores digital hospitality, intentional tech stacks, and why telling your story is now a competitive advantage.

• Old School Discipline Still Wins – Alistair Levine grew up learning that great restaurants are built on fundamentals. A strong lease and a clear understanding of the numbers matter more than trends. Creativity and branding come later. Operators who ignore the financial foundation risk building something that cannot last.
• Content Builds Trust Before Day One – Vine Hospitality’s investment in YouTube is not about views. It is about alignment. By sharing their philosophy and decision-making publicly, Levine attracts employees who already understand the culture before they are hired. Content becomes a recruiting and onboarding tool, not just marketing.
• Digital Hospitality Is About Intentional Touchpoints – Technology does not replace hospitality, it extends it. Levine believes every in-person interaction should have a digital equivalent, from table touches to guest feedback. The operators who map and manage every touchpoint, both physical and digital, create stronger, more consistent guest relationships.

Episode Links

• Alistair Levine LinkedIn: https://www.linkedin.com/in/alistair-levine-6997b359/
• Vine Hospitality: https://vinehospitality.com/
• Vine Hospitality Instagram: https://www.instagram.com/vine.hospitality/
• Vine Hospitality YouTube: https://www.youtube.com/@Vine.Hospitality

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Benjamin Berg, CEO of E-Card Systems, joins Digital Hospitality to explain why gift cards are one of the most overlooked revenue tools in restaurants. Serving more than 100,000 brands each year, his company helps operators simplify both physical and digital gift card programs. Berg shares how gift cards became a lifeline during the pandemic, why most restaurants underutilize them, and how they can drive cash flow, customer acquisition, and retention. This episode breaks down the operational and financial impact of gift cards and why treating them as a strategic tool can unlock new growth for restaurant brands.

• Gift Cards Are a Financial Tool – They drive immediate cash flow, act like interest-free capital, and create upside through overspend and breakage. Restaurants that treat them strategically unlock real revenue.
• Most Restaurants Don’t Promote Them Enough – When operators say gift cards don’t sell, it’s usually because they’re invisible. The brands that win make them part of their marketing, not an afterthought.
• Make It Easy, Or It Won’t Work – Complexity kills adoption. The easier it is to buy, redeem, and manage gift cards across channels, the more likely both staff and guests will actually use them.

Episode Links

• Benjamin Berg LinkedIn: https://www.linkedin.com/in/benjaminberg1/
• eCard Systems LinkedIn: https://www.linkedin.com/company/ecard-systems/
• eCard Systems Online: https://ecardsystems.com/
• eCard Systems Facebook: https://www.facebook.com/eCardSystems

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Tamar Mizrahi, founder of Goddess and the Baker, joins Digital Hospitality to share how she built and scaled a fast-casual café concept across Chicago. Mizrahi explains how focusing on simple menus, strong systems, and operational discipline helped the brand grow to multiple locations. She also discusses the role technology and partners like F3 play in supporting installs, networking, and POS infrastructure so her team can stay focused on guests.

• Build the Concept Around the Guest Experience – Tamar Mizrahi designed Goddess and the Baker to feel more like a café than a traditional full-service restaurant. By focusing on strong breakfast items, sandwiches, baked goods, and coffee in a fast-casual setting, the brand created an environment where guests can move quickly while still enjoying high quality food.
• Scaling Restaurants Requires Strong Systems – Growing from one location to several changes the operational challenge. Staffing, training, and infrastructure become more complex. Mizrahi focused on building systems early, using tools like Toast and MarginEdge to keep operations consistent across locations.
• Technology Partners Remove Operational Friction – As the brand expanded, Mizrahi leaned on partners like F3 to support installs, networking, and POS infrastructure. When the technology stack works reliably, the team can spend less time troubleshooting systems and more time focusing on guests.

Episode Links

• Tamar Mizrahi LinkedIn: https://www.linkedin.com/in/tamar-mizrahi-39296816a/
• Goddess And The Baker LinkedIn: https://www.linkedin.com/company/goddess-and-the-baker/
• Goddess And The Baker Online: https://www.goddessandthebaker.com/
• Goddess And The Baker Instagram: https://www.instagram.com/goddessbaker/?hl=en
• Goddess And The Baker Facebook: https://www.facebook.com/GoddessBaker/
• F3 Technologies Online: https://www.f3tech.com/
• F3 Technologies Instagram: https://www.instagram.com/f3inc/#
• F3 Technologies Facebook: https://www.facebook.com/f3techinc
• Dan Diaz LinkedIn: https://www.linkedin.com/in/daniel-d-diaz/
• Dan Diaz Instagram: https://www.instagram.com/f3diaz/

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.

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Christopher Staples, owner of Toast New American Gastro Pub in Richmond, Virginia, joins Digital Hospitality to share how patience, community, and disciplined operations helped grow his restaurant brand to three locations. Staples explains why Richmond’s neighborhood loyalty shapes restaurant strategy, how Toast POS powers his tech stack, and why guest relationships always come first. The conversation explores expansion lessons, the challenges of outside capital, and why building a restaurant brand is always a slow grind toward trust.

• Community Restaurants Win Locally – Christopher Staples built Toast by understanding Richmond’s neighborhood culture. Guests rarely cross the bridge for dinner, so each location focuses on becoming a trusted local staple. Restaurants grow faster when they earn loyalty block by block instead of chasing citywide hype.
• Technology Should Remove Friction – Staples adopted Toast POST early because he saw how the point of sale shapes the entire operation. Payroll, ordering, marketing, and scheduling all run through the same system. When technology works quietly in the background, teams can focus on hospitality instead of troubleshooting tools.
• Growth Comes From Patience – Toast did not expand overnight. The first location ran for years before the second opened, and the third followed a decade later. Staples believes lasting restaurant brands are built through steady operations, disciplined pricing, and consistency that keeps guests coming back.

Episode Links

• Toast Online: https://toastrva.com/
• Toast RVA Instagram: https://www.instagram.com/toastrva/?hl=en
• Email: Chris@toastrva.com
• Toast POS: https://pos.toasttab.com/

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

• Visit our Website
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• Learn About our Media Services