765: WORKSHOP Media First/Restaurant Second Shawn Walchef

765: WORKSHOP Media First/Restaurant Second Shawn Walchef

Author: Inspiring interviews with todays most successful restaurateurs 2-days a wee December 3, 2020 Duration: 1:29:15

Over the last 12 years Shawn Walchef's restaurant, Cali Comfort BBQ, and media business has generated over twenty five million dollars in sales in San Diego, California without ever adding another single location. His greatest location curse became his greatest gift as it forced him to focus on all things digital just to stay in business. Currently his team has developed a plan to scale with a new bbq media model that is three times more profitable than his first business.

Check out Episode 675: The Power of getting Involved in Your Community with Shawn Walchef 

Check out RestaurantOwner.com as mentioned in today's episode!

Check out Restaurant Solutions, Inc. (RSI) as mentioned in today's episode!

Check out If This Then That as mentioned in today's episode!

Check out Zapier | The easiest way to automate your work. as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

In today's workshop with Shawn Walchef we will discuss:

  1. Stay curious, get involved, ask for help
    • Every day at your restaurant is an event, treat it like that
    • Digital storytelling through smartphones
  2. Establish relationships NOT based on exchanging money
    • Put on events for people as favors
    • Document and share everything
  3. If you are overwhelmed with the abundance of apps and platforms...
    • the internet breaks down to
      • video
      • audio
      • images
      • written word
  4. When it comes to the step by step of sharing your work online...
    • the 4 P's are
      • Plan
      • Produce
      • Publish
      • Promote

Today's sponsor:

RestaurantOwner.com is an online community of independent restaurant owners and managers who want training and tools to build a better restaurant and a more profitable, successful business. Resources include hundreds of downloadable templates, training videos and online courses on topics such as recipe costing, prime cost, improving the guest experience and building a positive culture. RestaurantOwner.com also conducts regular live webinars on a variety of timely and relevant topics. Whether you're thinking about opening a restaurant, in the planning stages, or already have multiple locations, RestaurantOwner.com has resources that can help you make better decisions, streamline operations and elevate the thinking and level of engagement of your team.

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Contact info:

Email: shawn@calibbq.media

Website: calibbq.media

Twitter: @ShawnPWalchef

Thanks for listening!

Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don't forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Shawn Walchef for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Eric Cacciatore sits down with the people who actually run the show in the world of food service. Restaurant Unstoppable with Eric Cacciatore is built on conversations with established restaurateurs and seasoned professionals who have navigated the intense realities of the industry. Twice a week, these interviews dig past the surface, focusing on the tangible details of leadership, team management, and effective marketing that separate a thriving venue from a struggling one. You’ll hear firsthand accounts of what worked, what didn’t, and the often-overlooked decisions that shape a restaurant's path. This podcast serves as a direct line to collective experience, whether you're dreaming of your first opening or steering a multi-location group. The dialogue is practical, centered on the daily grind and long-term strategy needed to build something lasting. For anyone invested in the business of hospitality, these regular episodes compile a vital resource, turning shared insights into actionable knowledge for your own journey.
Author: Language: English Episodes: 1000

Restaurant Unstoppable with Eric Cacciatore
Podcast Episodes
775: Brian Bogert on Contentment and Stress and Franchising [not-audio_url] [/not-audio_url]

Duration: 1:56:43
Brian Bogert is a co-founder of Oklahoma City restaurant group The Social Order Dining Collective (Fuzzy's Taco Shop, Texadelphia, Seven47 & The Jones Assembly). Born and raised in Oklahoma City, he graduated from Herita…
774: Bruce Irving on Marketing in the "New Normal" [not-audio_url] [/not-audio_url]

Duration: 1:13:18
Bruce Irving is the host of Smart Pizza Marketing Podcast and The Local Business Marketing Podcast. He is here with us today to discuss marketing and how it has changed in the past year. Check out previous episodes featu…
773: Chad Grubbs on Creating Unique Experiences [not-audio_url] [/not-audio_url]

Duration: 1:46:09
Stitch is a hospitality concept created by husband and wife team, Chad Grubbs and Jen Semmler Grubbs, with inspiration from key team members, close friends and mentors. Chad, former owner of Okay Yeah Co. and previously…
772: Mike Bausch on Ultimate and Efficient Communication [not-audio_url] [/not-audio_url]

Duration: 2:03:26
Mike Bausch is an industry leader whose restaurant, Andolini's Pizzeria, is a top ten pizzeria in the US, as named by Trip Advisor, BuzzFeed, CNN and USA Today. Andolini's began in 2005 and has grown to five pizzerias, t…
770: Will Myska on Winning Amongst Ourselves [not-audio_url] [/not-audio_url]

Duration: 1:57:00
At 19 years old William Myska moved from Texas to New England and enrolled in the Atlantic Culinary Academy at McIntosh College. While in school he worked with Chef Evan Hennessey at The Dunaway Restaurant in Portsmouth,…
769: Kyle Inserra on Real Estate, Scaling, Partners, and Equity. [not-audio_url] [/not-audio_url]

Duration: 1:44:23
Kyle Inserra is a graduate of The French Culinary Institute where he graduated with honors. After working at notable restaurants such as Marco & Pepe and Anthony David's he moved to St. John, USVI, where he became the ex…
768: Automating your Accounts Payable with Plate IQ's Greg Alpatov [not-audio_url] [/not-audio_url]

Duration: 47:43
Today's guest, Greg Alpatov, is the Direct of Sales for Plate IQ, an accounts payable automation platform specific to the Restaurant industry. Over the last 150 episodes, Plate IQ has been recommended, organically, 4 tim…
767: Jamie Giovinazzo on Eating and Living Clean, Bro! [not-audio_url] [/not-audio_url]

Duration: 1:37:59
Jamie Giovinazzo is the founder of Eat Clean Bro, a meal delivery service that started from a conversation at the gym, and a vision to help people be more healthy. In 2013, after 7 failed attempts, and only $300, Eat Cle…
766: Lee Frank on Be Yourself. Do You. [not-audio_url] [/not-audio_url]

Duration: 2:04:55
Get your 30-day Trial to RestaurantUnstoppableNetwork.com Originally growing up in LA, Chef Lee Frank moved to San Francisco to start cooking in 1997 at the famous Lark Creek Inn, where he worked his way to the sous chef…