Restaurants Have Tech for Everything — Josh Sharkey Says Recipes Deserve Their Own Place
Restaurant technology continues to expand, giving operators tools to manage everything from labor and accounting to ordering and payments. According to Josh Sharkey, recipes deserve their own place within that technology ecosystem. As founder and CEO of meez, Sharkey has built the company around creating tools specifically for chefs and kitchens. Speaking with Shawn Walchef […]
Rising Tides Live – The Invisible Audience
Iano Dovi filled in for Shawn Walchef to lead this Rising Tides Live conversation on the invisible audience every leader creates. Joined by a panel of restaurant operators, entrepreneurs, and hospitality leaders, Iano guided a discussion on how leadership extends beyond the workplace through the stories employees share with their families and friends. From creating […]
Why Repeat Customers Start With Better Ordering | Chat w/ Jeff Kopple
Independent restaurants are no longer just competing with the pizza shop down the street. They’re competing with national brands that have seamless online ordering, polished mobile apps, and digital experiences customers have come to expect. For many operators, the challenge isn’t making better food. It’s delivering the same convenience without sacrificing hospitality. For Jeff Kopple, […]
Rising Tides Live – The Power Of Saying NO
Scott Kleckner led this Rising Tides Live conversation on the power of saying no, joined by Shawn Walchef and a panel of restaurant operators, entrepreneurs, and hospitality leaders, Scott guided a discussion on the difficult decisions that help leaders protect their time, values, and long-term goals. From setting stronger boundaries and using AI as a strategic […]
Managing 40 Restaurants Takes Better Data — Nick Straten Turns to YourBI
Restaurant operators have more data than ever. Point-of-sale systems track sales. Scheduling platforms track labor. Reservation systems track guests. Accounting software tracks costs. The challenge is turning all of that information into something restaurant managers can actually use. “There’s a lot of data, so you need to make it simple for a manager,” said Nick […]
Restaurants Are Leaving Money on the Table by Underinvesting in Catering
Most restaurant operators think about delivery as a necessary expense. John Zinno thinks they’re looking at it the wrong way. During a conversation with Shawn Walchef at the National Restaurant Association Show in Chicago, the DeliverThat co-founder explained why catering has quietly become one of the biggest growth opportunities in the restaurant industry. While many […]
Rising Tides Live – What Restaurant Employees Want in 2026
In this episode of Rising Tides Live, Shawn Walchef is joined by Jordan Boesch, CEO of 7shifts, to discuss what restaurant employees want from their jobs in 2026. Drawing from 7shifts’ latest employee report, the conversation explores why understaffing remains the industry’s biggest challenge, what motivates restaurant teams beyond pay, and how operators can build […]
Restaurant Tech Only Works If People Use It | Chat w/ Keegan Conrey
Restaurant technology has never been more advanced. But according to Keegan Conrey, the biggest challenge is not building better software. It is making sure restaurant teams actually use it. As President of Decision Logic, Conrey works with brands including GoTo Foods, Taco John’s, Golden Corral, and Nando’s to help operators manage food costs, labor, and […]
Rising Tides Live – The Importance Of Historic Restaurants
With Mike Bisceglia filling in for Shawn Walchef, this Rising Tides Live conversation explored why historic restaurants matter and what it takes to preserve them for future generations. Joined by Mike Ungaro of San Pedro Fish Market, Loycent Gordon of Neir’s Tavern, and Peter Salib of Old Time Eatery Guide, the panel shared how storytelling, […]
CREATE 2026: The Event for Emerging Restaurateurs | Chat w/ Sam Oches
Every restaurant owner wants people talking about their brand. Some become household names. Others quietly disappear. After spending 17 years covering the restaurant industry, Sam Oches believes the difference often has less to do with the menu and more to do with the story behind the business. Speaking with Shawn Walchef on Digital Hospitality, the […]