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
660: Justin Brunson on Respecting Food [not-audio_url] [/not-audio_url]

Duration: 1:02:07
After attending the Scottsdale Le Cordon Bleu College of Culinary Arts, Chef Justin Brunson Scored an internship with Chef Michael DiMaria at Michael's at the Citadel. In 2004 Brunson made the move to Denver, CO where ov…
659: Matt Selby on Kindness is Everything [not-audio_url] [/not-audio_url]

Duration: 1:23:00
Originating from Denver's Five Points Community, Matt Selby got his start in the restaurant industry at the once-popular, Rattlesnake Grill. His skill in the kitchen and ability to lead others was quickly recognized by t…
658: Lachlan Mackinnon-Patterson on Listening More and Talk Less [not-audio_url] [/not-audio_url]

Duration: 57:38
As a teenager, Lachlan Mackinnon-Patterson starting working in restaurants St. Louis, Missouri. After graduating from Colorado State University, Mackinnon-Patterson set out to fulfill a dream and moved to Paris in 1999.…
657: Eric Skokan on Embracing Failure [not-audio_url] [/not-audio_url]

Duration: 1:32:37
Born in San Diego, Eric Skokan was raised in Virginia and is a graduate of The University Virginia. Upon graduation Skokan traveled, working in some of the nation's greatest kitchens. In 2006, Skokan, and his wife, Jill,…
656: Eric Cacciatore Getting Personal on The Past, Present, & Future [not-audio_url] [/not-audio_url]

Duration: 52:54
In this episode, I went solo! What a year it's been! I had some big plans and frankly... I fell short. I'll take you through how through the last year, what I've learned from my experiences, and how I want the future of…
655: Robert Thompson on Recovering from Failure [not-audio_url] [/not-audio_url]

Duration: 1:10:55
Over the last two decades, Robert Thompson, has opened more than a dozen restaurant concepts, experiencing a number of successes and a few failures. At one point, Thompson was ready to get out of the restaurant industry…
654: Jessica, Jill, & Jennifer Emich on Creating Community [not-audio_url] [/not-audio_url]

Duration: 1:14:50
Triplets Jessica, Jill, and Jennifer Emich came into this world, in that order, by way of New Jersey. All three would go on to attend the University of Nevada- Los Vegas. Two of the sisters got degrees in Hotel and Resta…
653: Rudy Miick on How to Embrace Artificial Intelligence [not-audio_url] [/not-audio_url]

Duration: 1:03:09
As the founder of Rudy Miick consulting group, Rudy has thirty years and more than 1,600 successful projects under his belt. Rudy's focus is on leadership development, sales building, and profitability. His methodology i…
652: Steve Redzikowski on Learning from the Best [not-audio_url] [/not-audio_url]

Duration: 1:45:56
Chef Steve Redzikoski caught the industry bug slinging pies in New York's Long Island. After graduating from culinary school, Redzikoski got to work in some of NYC's best restaurants before making the move west for an op…
651: Tanya Sanchez on Leading By Example [not-audio_url] [/not-audio_url]

Duration: 1:31:26
Albuquerque native, Tanya Sanchez, developed a passion for food at a young age while cooking with her father. Her dreams of becoming a restaurant owner began to bubble up during her years as a college student working in…