Shawn P. Walchef: Page 4

Bio

“Be the show, not the commercial.”

Cali BBQ Media Founder Shawn Walchef helps brands and leaders leverage the new Business Creator Economy with strategic Smartphone Storytelling and Digital Hospitality.

His Cali BBQ restaurant company has generated more than $35 million since opening in 2008. They operate numerous locations in San Diego and beyond.

Shawn’s weekly video series Restaurant Influencers (published by Entrepreneur Media and produced by Cali BBQ Media) has been seen by over 25 million people.

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Latest: Page 4

Growing a Business

The Over-the-Top Strategy That Is Creating Lifelong Customers for This Restaurant Group

Patrick Barrett and Tim Whitlock of Mastro's Restaurants discuss elevated dining experiences, the importance of responding to customer feedback, and share their advice for hospitality hopefuls.

Social Media

Meet the Pizza-Making Robots Churning Out 600 Pies Hourly at PizzaHQ

PizzaHQ co-founder Jay Udrija discusses changes in the pizza Industry, new restaurant tech, and food service robotics that have amped up his business.

Growing a Business

How the Seven Reasons Restaurant Group Won a Michelin Star by Telling a Mystical Story With Food

Seven Reasons co-owners Chef Enrique Limardo and Ezequiel Vázquez-Ger discuss the joy of problem-solving, the triumph of getting a Michelin star, and the power of creating an intentional culture in business.

Growing a Business

The CEO of Kitchen United Says This Is His Most Essential Business Tool

Kitchen United CEO Atul Sood discusses the power of relationships, communicating with authenticity, and sharing your struggles with others.

Social Media

There Was No Twitch or OnlyFans for Chefs. Then the Founders of Kittch Cooked Up a Great Idea.

Kittch CEO Brian Bedol discusses monetizing food content and innovative digital storytelling in the culinary world.

Growing a Business

Micha Magid of Mighty Quinn's BBQ Says Restaurants Need to Break the Mold When It Comes to Franchising. Here's Why.

Mighty Quinn's BBQ co-founder Micha Magid discusses scaling a business, building a restaurant tech stack, and abandoning a one-size-fits-all approach to franchising.