Shawn Walchef, the owner of Cali BBQ in San Diego, is not just redefining barbecue; he’s reshaping how restaurants connect with their audience through storytelling and transparency. On a recent Saturday livestream, Shawn, alongside Director of Events and Hospitality, Steven Swiderski, gave viewers a behind-the-scenes look at the art of catering, technology integration, and the philosophy that fuels their success. “We’ve made a lot of mistakes with catering and learned countless lessons,” Shawn shared. From streamlining operations with technology like Toast to investing in digital hospitality, the team at Cali BBQ has fine-tuned their approach to meet customers where they are.Reflecting on their early days, Steven recalled, “Back then, catering requests were written on paper and handed to managers. Today, it’s all digital, and we can respond to requests in as little as an hour.”
Behind the Livestream: Real-Time Lessons and Humor
Shawn and Steven’s Saturday livestream was more than just a catering trip—it was a masterclass in adaptability and teamwork. With deliveries spanning three locations, including Snapdragon Stadium for Monster Jam and a Navy base catering drop-off, they showcased their systems and strategies in action. Steven emphasized the importance of preparation: “Bring enough food and supplies. Always have a checklist. And make sure your team is ready.” Shawn added, “The beauty of catering is that you’re paid in advance. But with that comes the responsibility of ensuring every detail is covered.”
The livestream also highlighted their commitment to media. “We put the ‘media’ in Cali BBQ Media,” Shawn quipped, as he documented every step of the day. From showcasing their Old Hickory smokers to fielding questions from the live chat, the duo brought their audience along for the ride. For Cali BBQ, technology is more than a tool; it’s a necessity. Toast powers their catering operations, ensuring orders are streamlined and staff are organized. “With Toast, we know exactly what’s going out and where,” Steven explained. For example, that day’s orders included 60 pounds of brisket and 50 pounds of pulled pork for Monster Jam, alongside ribs and pork butts for other locations.
Shawn’s philosophy of “digital hospitality” underscores this approach. “If we make it easier for guests to order catering or buy barbecue, we’ll grow our business,” he said, noting the importance of a user-friendly website and proactive communication.
Lessons in Leadership and Culture
Steven’s journey with Cali BBQ is a testament to the company’s culture. “I applied as a server with no experience,” Steven reminisced. “Shawn asked about my 10-year plan, and I told him I wanted to be sitting right where he was, leading the team. And here I am.” Shawn attributes their success to creating a supportive environment. “It’s about hospitality in your blood,” he said. “No matter how stressful things get, you’re there for the client. You need flexibility, but you also need systems that anyone can follow.” The livestream wasn’t just about catering—it was a prime example of content repurposing. Shawn and Steven used the opportunity to create media assets for multiple platforms. From live chats with viewers to branded visuals of their operations, every moment was captured to extend their reach. “Every time we’re on the news or livestreaming, we’re promoting the event on social media and building awareness for our brand,” Shawn explained. Cali BBQ’s approach blends old-school hospitality with cutting-edge technology and storytelling. Shawn’s advice to restaurateurs: “Invest in your people, your tools, and your storytelling. When you do, the results will follow.”
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