Why Kelsey Bush Is Building Restaurants That Can Run Without Her
A restaurant’s story includes the decisions customers never see. Kelsey Bush, chef-owner behind Bloomsday, Loretta’s and Green Engine Coffee Co., joins Shawn Walchef to share
Best Hospitality Lesson Someone Ever Taught You?
Elizabeth Doss led this Rising Tides Live conversation about the hospitality lessons that stay with us and how early experiences shape the way we treat
How Eating Europe Makes Travelers Feel Like They Have a Local Friend
What does it take to turn neighborhood food walks into a business across 23 cities? Kenny Dunn, founder and CEO of Eating Europe, joins Shawn
Rising Tides Live: Business Partnerships To Friendships
Laura Wilber led this Rising Tides Live conversation about “Business Partnerships to Friendships” and how trust turns professional connections into lasting relationships. Restaurant operators, entrepreneurs,
Why Pluckers Follows Good Restaurant Technology Instead of Chasing It
What does it take to grow a restaurant brand without losing sight of food and service? Sean Greenberg, co-founder of Pluckers Wing Bar, joins Shawn
Keep Hospitality Human—How Jason Berry Uses AI to Free His Team to Focus on Guests
What does it take to grow a restaurant company while giving your team more time for guests? Jason Berry, co-founder of KNEAD Hospitality + Design,
Give Operators Their Time Back—How Nory Automates Restaurant Decisions
A restaurant manager receives a recommendation to order 15 cases of beer. The immediate question is simple: Why? The answer determines whether the manager trusts
Rising Tides Live – “Scrappy vs Spielberg”
Shawn Walchef led this Rising Tides Live conversation about “Scrappy vs Spielberg” and why waiting for perfection can hold businesses back. Restaurant operators, entrepreneurs, and
How Stage Theory Turns Content Into Community w/ David Meltzer
Waiting until everything feels ready can keep entrepreneurs, restaurant owners, and founders from sharing the stories that help people connect with their business. In a
People First, Tech Second—How Michel Falcon Is Scaling Brasa Peruvian Kitchen Without Losing Its Soul
How can a restaurant operator scale a multi-location brand without sacrificing authentic human connection in a digital world? Michel Falcon, CEO of Brasa Peruvian Kitchen,
From Morning Coffee to Happy Hour: How Colada Shop Sets the Mood With Music
The music is on before a guest orders coffee. It follows them through lunch and, if they stay long enough, into happy hour. At Colada
Rising Tides Live: Pricing Strategy & Menu Engineering
Scott Kleckner led this Rising Tides Live conversation on pricing strategy and menu engineering. With restaurant traffic falling and customers feeling the cost of dining