Shawn P. Walchef

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.

https://www.CaliBBQ.media

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Latest

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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.

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Interview with Popmenu CEO Brendan Sweeney about building a positive user experience, the state of restaurant technology, and the importance of providing answers.

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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.

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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.

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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.

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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."

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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.

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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.

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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.

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Interview with Camino Industries CEO Philip Camino about finding lifelong customers with hospitality, adapting to a changing industry, and the importance of wellness.

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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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