Shawn P. Walchef
Shawn P. Walchef is the founder of Cali BBQ Media, podcast host, business coach, and proud dad. Since opening Cali BBQ in 2008, he has grown his San Diego restaurant and media company into a global brand using digital tools and smartphone storytelling.
As a restaurateur who opened during the Great Recession, Shawn learned to use the power of the Internet to stay in business. During the Pandemic, Cali BBQ developed a scalable growth plan that is three times more profitable than the traditional full-service restaurant model.
Email shawn@calibbq.media to get in touch.
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Latest
Duce Raymond of Sweet Baby Ray's BBQ on Using Social Media Like a Boss
Interview with Sweet Baby Ray's BBQ Catering Culinary Director Duce Raymond about his fresh approach to social media content marketing and huge results with short video for the already world-famous brand.
Brendan Sweeney of Popmenu on How Ego is the Root of All Evil
Interview with Popmenu CEO Brendan Sweeney about building a positive user experience, the state of restaurant technology, and the importance of providing answers.
Noah Glass of Olo on Having a 'Day 1' Mindset
Interview with the CEO and founder of restaurant SaaS company Olo about using data to make every guest feel like a regular, on-demand commerce, and why they 'Embrace The Suck'.
Matt Plapp of America's Best Restaurants on Marketing That Works
Interview with the America's Best Restaurants CEO about implementing restaurant tech, collecting customer data, and how it only takes 600 guests to transform your profit & loss statement.
Shaz Khan of Tono Pizzeria & Cheesesteaks on Navigating Friendship + Business
Interview with the co-owner of Tono Pizzeria and Cheesesteaks to learn about scaling a restaurant business, using Toast restaurant technology, and combining friendship with business.
André Vener of Dog Haus on Effective Branding Strategy
Interview with Dog Haus partner and co-founder André Vener about launching successful modern restaurant brands, thinking outside the box, franchising, and scaling with ghost kitchens.
Matt Horn on Finding Purpose in Family and Flames
In-depth interview with CEO, pitmaster, and James Beard Award Nominee Matt Horn about growing his global food brand with social media, operating multiple restaurant concepts, and why he decided to "burn the boats."
Eitan Bernath on Becoming a Teenage Food Entrepreneur and Social Media Star
In-depth interview with cookbook author, food personality, and content creator Eitan Bernath about starting an entertainment career as a child, teaming up with Drew Barrymore, and building an inspirational business empire before his 20th birthday.
Nina Manchev of Forte Tapas on Engaging Customers with Social Video
Interview with Forte Tapas owner and entrepreneur Nina Manchev about connecting with social media, learning to be confident on video, and appearing on Diners, Drive-ins, and Dives.
Toast CEO Chris Comparato on Why Restaurants Need a Tech Partner That Cares
Interview with Toast CEO Chris Comparato about leading with the customer in mind, having a digital-first mentality, and how technology like Toast is helping restaurants thrive.
Stratis Morfogen on Using Disruptive Technology to Improve Hospitality
Interview with Brooklyn Dumpling Shop Co-Founder Stratis Morfogen about using new technology at the Brooklyn Dumpling Shop and his other creative dining concepts, and how to be disruptive to improve hospitality.
Restaurateur PHILIP CAMINO on Striving for Hospitality and Health
Interview with Camino Industries CEO Philip Camino about finding lifelong customers with hospitality, adapting to a changing industry, and the importance of wellness.
How To Become an Overnight Success — in 10 Years
Interview with 'Ten Year Plan' author David Dressler about scaling Tender Greens, thoughtful approaches to operating a business, and building heart-centered brands.
The 'CEO of ChefTok' Explains Going Viral on Social Media
Interview with Silicon Valley Executive Chef Brandon Dearden about how to grow a brand on social media with consistency and simplicity, while learning to embrace "failure."
Leading a Restaurant Culture with Warmth and Hospitality
Interview with Chef Roy Yamaguchi of Roy's Restaurants about learning to lead with love, becoming a celebrity chef, and growing a food empire.
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