Best Shawn P Walchef Podcasts (2025)

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From Tulsa Pizza to National Recognition: Lessons from Mike Bausch 49:56

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5d ago49:56

49:56

Send us a text In this episode of The Bottom Line, host Naki Soyturk sits down with restaurateur, consultant, and author Mike Bausch. Known for founding Andolini’s Pizzeria, Mike shares the story of inventing“Tulsa style pizza” and growing his concepts into multiple thriving operations across Oklahoma. Mike opens up about the hard-earned lessons of…

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Restaurant Startup Playbook: SBA Loans + Profit Strategies 51:40

24d ago51:40

51:40

Send us a text In this episode of The Bottom Line, Naki Soyturk sits down with Kevin Moll, founder of Restaurant Consulting Services, Inc. Kevin brings over four decades of experience to the table, offering deep insights into the challenges, myths, and realities of running an independent restaurant. From outlining the "Rule of Thirds" — a sobering …

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Episode 50: Where Tech Meets the Beverage Cart + Angela Diffly of Coca-Cola 29:16

28d ago29:16

29:16

Angela Diffly, Director of Restaurant Digital and Technology Capabilities at Coca-Cola, talks restaurant tech trends and how the company is helping restaurants boost digital ordering and guest retention through smart partnerships. She also explores the future of instant delivery and where the digital dining experience is headed.…

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Scaling a Family-Owned Restaurant Brand with Arita Matini 34:37

1M ago34:37

34:37

Send us a text In this episode of The Bottom Line Podcast, host Naki Soyturk sits down with Arita Matini, co-founder of Sweet Leaf Café — a family-owned fast-casual brand with six thriving locations in the Washington, D.C. metro area. Arita shares her entrepreneurial journey from studying interior design to opening her first restaurant in McLean, V…

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How Brooks Bassler created Tex-Orleans Cuisine and grew BB’s Tex-Orleans to 13 locations 43:29

2M ago43:29

43:29

Send us a text In this episode of The Bottom Line, Naki sits down with Brooks Bassler, founder of BB’s Tex-Orleans, to unpack the origin story and explosive growth of one of Houston’s most beloved restaurant brands. Brooks shares how his Southern roots and experiences in the restaurant industry inspired him to launch the first location with no menu…

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Episode 49: Scaling Sidewalk Delivery Robots with Zach Rash of Coco Robotics 32:47

2M ago32:47

32:47

In this episode, Zach Rash, CEO and Founder of Coco Robotics, walks us through the journey of building the company—from its inception to its latest advancements in AI and automation. He shares what it takes behind the scenes to prepare cities for robotic delivery and how Coco partners with restaurants for last-mile logistics. We also explore the be…

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Storytelling Is the Secret Sauce to Restaurant Growth with Shawn Walchef 32:17

2M ago32:17

32:17

Send us a text In this episode of The Bottom Line, Naki Soyturk sits down with Shawn Walchef, founder of Cali BBQ and Cali BBQ Media. What started as a single-location barbecue restaurant in San Diego has evolved into a national brand and thought leader in hospitality tech and digital storytelling. Shawn shares the philosophy behind turning every r…

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From a $10k Loan to a Michelin Star: The Unstoppable Grit of Fred Castellucci 34:42

2M ago34:42

34:42

Send us a text Fred Castellucci, founder of Castellucci Hospitality Group, didn't just build a restaurant business; he built an empire on grit. He started by reviving a failed family restaurant with a $10,000 handshake loan and went on to launch his flagship, The Iberian Pig, with a negative bank account, a stolen budget, and a chaotic opening nigh…

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From a Single Shop to Six Locations: The Bel Fries Strategy for Scaling Simplicity 31:51

2M ago31:51

31:51

Send us a text How does a recent college grad turn a simple European street food into a thriving six-location brand in the heart of New York City? Annalee Schlossberg, founder of Bel Fries, reveals the strategy behind her fast-growing french fry empire. Inspired by the "frit shops" of Belgium, Annalee didn't just copy a concept—she perfected it for…

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Episode 48: Food On Demand Conference Series Part 4 with Ashley Elzinga of the Foodservice Packaging Institute 9:49

2M ago9:49

9:49

Ahead of speaking on a panel at the conference, Ashley Elzinga joins the podcast to discuss key packaging trends, such as the growing focus on recyclability, compostability, and reuse. And touches on how legislation is shaping packaging decisions and how brands are leveraging packaging as a marketing opportunity.…

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The Seven Brothers Story: How Faith and Family Built a Burger Empire 59:54

2M ago59:54

59:54

Send us a text In this episode of The Bottom Line, Naki Soyturk speaks with Seth and Shem Hannemann of Seven Brothers Burgers—a family-run restaurant born in Laie, Hawaii, that’s now spreading the spirit of aloha across the mainland U.S. The brothers share how their father’s uncompromising vision for quality and their family's deep-rooted faith tur…

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How Joe Fontana Built a Fried Chicken Empire by Starting Lean 1:04:11

2M ago1:04:11

1:04:11

Send us a text Episode Summary In this episode of The Bottom Line, your host Naki Soyturk sits down with Joe Fontana, the founder of the wildly successful Chicago-based restaurant group, Fry the Coop. Joe shares the unfiltered story of his journey, starting with the financial pressure that pushed him to leave his corporate job and chase a dream in …

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Mission-Driven Burgers: How Grassburger Is Changing Fast Casual 36:28

3M ago36:28

36:28

Send us a text In this episode of The Bottom Line, Naki Soyturk sits down with Jessie and Ed Kileen, the husband-and-wife duo behind Grassburger, a growing fast casual brand that fuses sustainability, values-driven leadership, and operational discipline. The Kileen’s share their journey building a burger concept with a conscience. They source 100% …

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From One Oven to a Movement: The Billy Bricks Story 1:04:56

3M ago1:04:56

1:04:56

Send us a text In this episode of The Bottom Line, host Naki Soyturk sits down with Ric Gruber Jr., the attorney-turned-entrepreneur who brought Neapolitan-style pizza to Chicagoland 20 years ago—and never looked back. Ric shares how he and his family bootstrapped Billy one unique wood-fired oven into a powerful regional brand with seven stores, se…

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No More Guesswork: Inventory, Cost Management and Consistency, and Real Results with MarginEdge 40:31

3M ago40:31

40:31

Send us a text In this episode of The Bottom Line, Naki Soyturk welcomes Matt Molaski and Rich Dunham from MarginEdge—the industry’s “Swiss Army knife” for inventory, invoice processing, and restaurant cost control. They break down the biggest myths about inventory, why most operators get stuck in spreadsheet chaos, and how MarginEdge helps transfo…

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Scaling Restaurants & Systems: Real-World Lessons with Greg Provance 50:39

3M ago50:39

50:39

Send us a text In this episode of The Bottom Line, Naki Soyturk sits down with Greg Provance—restaurant consultant, former operator, and the founder of GP Hospitality Partner —to talk about the real challenges and rewards of growing a restaurant business today. Greg shares lessons from his own journey, why so many owners stay stuck at one or two un…

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Episode 47: Food On Demand Conference Series Part 3 with Carl Orsbourn of Invisible Technologies and Deborah Matteliano of Amazon Web Services 22:55

3M ago22:55

22:55

Fresh off their “Demystifying AI” panel at the Food On Demand Conference, Carl and Deborah join us to break down how AI can help operators across the industry. From voice AI in the drive-thru to predictive data modeling, they share real-world use cases, unexpected wins, and what operators should focus on next.…

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Episode 46: Food On Demand Conference Series Part 2 with Shawn P. Walchef of Cali BBQ Media 12:59

4M ago12:59

12:59

In this episode, we sit down with Shawn P. Walchef, founder of Cali BBQ Media, right after a dynamic Next Gen Marketing panel at the Food On Demand Conference. Shawn shares his journey from running a San Diego barbecue restaurant to becoming a leading voice in restaurant storytelling through social media and podcasting. We dive into practical advic…

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Episode 45: Food On Demand Conference Series Part 1 with Allen Beck of Costa Vida 14:55

4M ago14:55

14:55

In this episode, we’re bringing you insights straight from Vegas at the eighth annual Food On Demand Conference! Bernadette sits down with Allen Beck, Director of Off-Premise and Catering at Costa Vida, as he breaks down how the brand uses a holistic, fully burdened approach to grow its catering business profitably. Plus, hear how technology integr…

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25 Years, 8 Stores: Pete Boniface’s Restaurant Systems Playbook 58:56

4M ago58:56

58:56

Send us a text Key Quote: "You don’t need to lose your soul to grow—but you do need systems." — Pete Boniface In this episode of The Bottom Line, host Naki Soyturk sits down with Pete Boniface, co-founder of Yampa Sandwich Company, to dissect what it takes to build and sustain a thriving restaurant business for 25 years. Pete shares the philosophy …

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Pizza Boss of Minnesota Antonio Gambino (Andrea’s & Tono’s) on Great Food, Culture & Partnership 42:35

5M ago42:35

42:35

Send us a text In this episode of The Bottom Line, host Naki sits down with Antonio Gambino, co-founder of Tono Pizzeria + Cheesesteaks, to unpack the real strategies behind one of Minnesota’s fastest-growing restaurant brands. Antonio shares his story, from growing up in a family of pizzeria owners to launching multiple concepts for new restaurant…

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Episode 44: The Building Blocks for Catering Success + Jim Rand of Rand Parker Group 30:04

5M ago30:04

30:04

In this episode, industry veteran and current catering consultant Jim Rand shares lessons from building and scaling catering programs at brands like Panera Bread and PF Chang’s. Jim walks us through how to build a robust catering program—from understanding production and technology integration to menu adaptation—and how operators can use tools and …

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Episode 43: How Restaurants Can Win with Unified Data and Smarter Tech with Jenifer Kern of Qu 34:24

5M ago34:24

34:24

Jenifer Kern, CMO of Qu, joins us to unpack key insights from Qu’s 2025 State of Digital Report. We dive into the major trends shaping the restaurant industry—from the shift from third-party to first-party ordering, to tech stack consolidation, AI adoption, the rise of kiosks and smart kitchens, and more. Plus, how success hinges on how effectively…

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Episode 42: The Future of In-Car Ordering + Cynthia Hollen of Mavi.io 26:10

6M ago26:10

26:10

In this episode, Cynthia Hollen, CEO of Mavi.io, shares how in-car ordering is changing the game for consumers. We explore the growing demand for seamless ordering as people look for ways to streamline the process without reaching for their phones. Cynthia also discusses how tech can enhance promotions, upselling, and overall user experience. From …

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Episode 41: AI & the Future of Restaurants + Fred LeFranc of Results Thru Strategy 33:35

7M ago33:35

33:35

Join Fred LeFranc, CEO of Results Thru Strategy, as we explore the adoption of agentic and generative AI, the impact of robotics, and how restaurants are navigating the value wars. Plus, Fred gives us a look at what's driving success at brands like Chili’s in today’s competitive market.By Food on Demand News dot com

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Episode 40: How to Manage Your Restaurant Tech Stack + Maia Tekle of Science On Call 30:35

7M ago30:35

30:35

With no one-size-fits-all solution, managing a tech stack can be tricky—especially when handling multiple vendors while operators are already juggling so many hats.. In this episode, Maia dives deep into the everyday tech challenges restaurants face, from legacy POS system switches to simple Wi-Fi issues. She explains how Science On Call helps tack…

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Episode 39: Catering 101 + Jenn Saunders-Haynes of Subway 29:12

8M ago29:12

29:12

Jenn Saunders-Haynes, Director of Global Catering at Subway explores how catering has shifted in recent years, with changing consumer demands for speed, quality, and accuracy. She shares how Subway adapts through tech and compelling food visuals, along with valuable advice for operators of any size.By Food on Demand News dot com

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Episode 38: Local vs. Big Brand Marketing + Anna Tauzin of Molak Corporation 36:37

8M ago36:37

36:37

In this episode, Anna explores the differences in restaurant marketing strategies for small, local businesses versus larger brands, focusing on community engagement and standing out in a competitive market. She also discusses how leveraging technology and customer data for personalization can foster stronger connections with customers.…

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Episode 37: AI Restaurant Use Cases + Deborah Matteliano of Amazon Web Services (AWS) 30:28

9M ago30:28

30:28

Deborah Matteliano, Global Head of Amazon Web Services discusses how AI, predictive ordering, and chatbots are transforming the restaurant industry, plus dives into the future role of tech in hospitality. She also shares valuable, actionable leadership tips for women in tech, focusing on confidence, resilience, and empowering others.…

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Episode 36: Wonder Buys Grubhub + Andrew Garfrerick of Papa Johns 31:42

10M ago31:42

31:42

Andrew dives into Papa John’s hybrid delivery strategy, how the brand leverages technology to adapt to new generations in a competitive pizza market, and explores the future of pizza delivery innovations.By Food on Demand News dot com

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Episode 35: Starship Robots in Minnesota + Christine Schindler of PathSpot 30:29

10M ago30:29

30:29

Christine Schindler, CEO and Cofounder of PathSpot, discusses the complexity of food safety in today’s omnichannel restaurant environment and how she created a tech solution for real-time monitoring to reduce the risk of foodborne illnesses.By Food on Demand News dot com

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Episode 34: Perkins Gets With the Times + Gracie Prasanson of Jason’s Deli 32:46

11M ago32:46

32:46

In this episode, Gracie Prasanson, VP of Sales at Jason’s Deli, discusses how the brand continues to excel in off-premises operations. She dives deep into catering, sharing best practices for this growing sector, and highlights how technology and a hybrid delivery fleet can help scale your on-demand business.…

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Episode 33: Sidewalk Delivery Robots Ramp Up + Sabin Lomac of Cousins Maine Lobster 27:56

11M ago27:56

27:56

In this episode, we explore Cousins Maine Lobster—a leader in the food truck and brick-and-mortar space. Co-founder Sabin Lomac shares insights from their Shark Tank experience that helped launch the business. Discover what makes their mobile restaurant concept so successful, and tune in for invaluable advice for aspiring entrepreneurs!…

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Episode 32: State of Drone Delivery + Geoff Alexander of Wow Bao 28:21

12M ago28:21

28:21

In this episode of the Food On Demand Podcast, host Bernadette interviews Wow Bao CEO Geoff Alexander on redefining the restaurant experience through non-traditional locations, technology and gamification in the metaverse. Co-host Adam also joins to discuss the state of drone delivery and a delivery speed test on DoorDash, Uber Eats and Grubhub.…

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Episode 31: Instacart goes public (+ Michael Boyan of Shake Shack) 35:13

2y ago35:13

35:13

In the 31st episode of the Food On Demand Podcast, hosts Tom and Bernadette interview Michael Boyan, director of digital operations at Shake Shack. They also cover Instacart’s big IPO and Kitchen United CEO Michael Montagano departing for Dog Haus.By Food on Demand News dot com

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Episode 30: The Dominos are falling for 3rd party delivery (+ Abhinav Kapur of Bikky) 44:39

2y ago44:39

44:39

In the 30th episode of the Food On Demand Podcast, hosts Tom and Bernadette interview Bikky co-founder and CEO Abhinav Kapur about the future of customer relationship management and loyalty in restaurants. They also cover MrBeast filing suit against Virtual Dining Concepts and Domino’s signing with its first third-party delivery provider—Uber Eats.…

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Episode 29: A conversation with Meredith Sandland and Carl Orsbourn about all things off-premises and their new book coming out in 2023 57:29

3y ago57:29

57:29

In the 29th episode of the Food On Demand Podcast, hosts Tom and Jared interview Meredith Sandland and Carl Orsbourn, authors of Delivering the Digital Restaurant, about their next book coming soon. They also cover the Kroger-Albertsons mega merger and Reef hitting a municipal snag in Texas and Pennsylvania.…

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Episode 28: A Deep-Dive into Off-Premises Packaging with Natha Dempsey, President of the Foodservice Packaging Institute 30:39

3y ago30:39

30:39

In the 28th episode of the Food On Demand Podcast, hosts Tom and Nick interview Natha Dempsey, president of the Foodservice Packaging Institute. As a preview for the upcoming Food On Demand Off-Premises Packaging Summit, they cover new products hitting the market, the rising issue of so-called forever chemicals, and bringing beverages and desserts …

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Episode 27: Lower Carbon Drone Options + Rob Carpenter of Valyant AI 45:27

3y ago45:27

45:27

In the 27th episode of the Food On Demand Podcast, hosts Tom and Nick interview Rob Carpenter, founder and CEO of Valyant AI, an AI platform for quick-serve restaurants. They also cover dynamic pricing coming into the restaurant space, Waitr officially rebranding to ASAP, DoorDash and Uber Eats starting nationwide shipping, and a new study showing …

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Episode 26: Foodborne Fears for Mail-Order Fresh + Khanh Nguyen of Zalat Pizza 42:43

3y ago42:43

42:43

In the 26th episode of the Food On Demand Podcast, hosts Tom and Nick interview Khanh Nguyen, founder and CEO of Zalat Pizza, a pizza concept that does all its delivery via third-party platforms. They also cover the Daily Harvest foodborne illness outbreak, Kwali’s kitchen computer vision, Wonder’s eye-popping valuation and Just Eat Takeaway’s stoc…

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Episode 25: Takeout Gets a Makeover + Alex Vasilkin, co-founder and CEO of Cartwheel 43:58

3+ y ago43:58

43:58

In the 25th episode of the Food On Demand Podcast, hosts Tom and Nick speak with Alex Vasilkin, co-founder and CEO of Cartwheel, which is a company helping restaurants manage their delivery fleets and set up hybrid or fully in-house delivery. They also cover a new product improving delivery and takeout food quality, Deliverect’s virtual restaurant …

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Episode 24: Eyeing Goodbye to 'Forever Chemicals' + Kristen Barnett, founder and CEO of Hungry House 43:28

3+ y ago43:28

43:28

In the 24th episode of the Food On Demand Podcast, hosts Tom and Nick interview Kristen Barnett, founder and CEO of Hungry House, a ghost kitchen bringing a rotating roster of notable chefs to New York City diners. They also cover McDonald’s hitting a huge digital sales milestone, a partnership accelerating the move to sustainable delivery packagin…

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Episode 23: Pump Prices Hit Delivery Drivers + Jason Chen of JustKitchen 41:31

3+ y ago41:31

41:31

In the 23rd episode of the Food On Demand Podcast, hosts Tom and Nick interview Jason Chen, the CEO of JustKitchen, a Taiwanese ghost kitchen brand that’s now expanding into North America. They also cover Starship raising $100 million, DoorDash buying Bbot, the possible implosion of Buyk and the impact of rising gas prices on delivery drivers.…

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Episode 22: Robots in the Kitchen, Robots on the Go + James Walker of Buyk 43:54

3+ y ago43:54

43:54

In the 22nd episode of the Food On Demand Podcast, hosts Tom and Nick interview Buyk CEO James Walker about scaling the ultra-fast grocery category. They also dive into DoorDash providing financing for restaurants, White Castle bringing Flippy bots into its kitchens, Grubhub partnering with 7-Eleven on convenience and Coco expanding its robotic del…

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Episode 21: Ghost Kitchens under the Microscope + Zhong Xu, CEO of Deliverect 41:14

4y ago41:14

41:14

In the 21st episode of the Food On Demand Podcast hosts Tom and Nick talk about the latest big DoorDash acquisition, ghost kitchen operational issues and Uber's new all-encompassing membership program. They also interview Zhong Xu, founder of order integrator and delivery experience company Deliverect about the competitive restaurant technology spa…

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Episode 20: Meredith Sandland and Carl Orsbourn, authors of “Delivering the Digital Restaurant” + Food On Demand Conference 2021 40:34

4y ago40:34

40:34

In the 20th episode of the Food On Demand Podcast, hosts Tom and Nick give a brief preview of this year’s Food On Demand Conference, and interview Meredith Sandland and Carl Orsbourn, authors of “Delivering the Digital Restaurant,” about delivery providers diversifying their offerings, the convergence of the grocery and restaurants, and how these c…

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Episode 19: Delivery Drones on the Rise + Dirk Izzo of NCR 43:09

4y ago43:09

43:09

In the 19th episode of the Food On Demand Podcast, hosts Tom and Nick talk with Dirk Izzo, president and GM of NCR’s hospitality division. They also cover Toast’s IPO, Alphabet’s Wing hitting the 100,000 drone delivery milestone, the rise of local delivery co-ops and the ongoing Proposition 22 debate about delivery drivers.…

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Episode 18: The Delivery vs. Dine-In Challenge + David Bloom of Capriotti's 49:56

4y ago49:56

49:56

In the 18th episode of the Food On Demand Podcast, hosts Tom and Nick talk with David Bloom, Chief Development and Operating Officer for Capriotti’s and Wing Zone. They also cover DoorDash’s new Full Service model that allows restaurants to outsource everything—even the cooking—at its ghost kitchens, WoodSpoon landing $14 million in funding, and th…

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Episode 17: Summer of 2021 Delivery Trends + Rishi Nigam of Franklin Junction 51:29

4y ago51:29

51:29

In the 17th episode of the Food On Demand Podcast, hosts Tom and Nick talk with Rishi Nigam, co-founder and CEO of Franklin Junction, which pioneered the host kitchen model bringing outside brands into under-utilized kitchens. They also cover Just Eat Takeaway finalizing its purchase of Grubhub, the rise of instant grocery delivery, Snackpass landi…

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Episode 16: Drone to Table + Bobby Healy of Manna and Brody Sweeney of Camile Thai Kitchen 56:10

4+ y ago56:10

56:10

In the 16th episode of the Food On Demand Podcast, hosts Tom and Nick talk with Bobby Healy, founder of Manna, a drone delivery as a service provider, and Brody Sweeney, director, Camile Thai Kitchen, about their ongoing work delivering meals to customers in Ireland. They also cover Olo’s IPO, DoorDash suing Olo, Fuku’s rough delivery-only debut in…