Take a deep dive with Shawn Walchef and Name Drop San Diego on all things Digital and Hospitality in this podcast episode.
The San Diego Union-Tribune puts out a really good San Diego local podcast with the weekly Name Drop San Diego show, hosted by Abby Hamblin and Kristy Totten and featuring the people that make San Diego proud.

READ MORE: https://www.sandiegouniontribune.com/name-drop-san-diego/story/2021-05-25/shawn-walchef-cali-comfort-bbq-digital-hospitality
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Listen to this repurposed special episode and let us know what you liked and learned by emailing podcast@calibbq.media or getting in touch with the Cali BBQ Media team on Social Media. Follow @calibbqmedia @calibbq @shawnpwalchef and slide into our DMs.

https://youtu.be/Gbr8hDJiKTY

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SHAWN WALCHEF INTERVIEW HIGHLIGHTS —
The Barrio Food Hub:
So we’re very, very excited about the ghost kitchen opportunity and what we call it is ... our expansion into “friendly” ghost kitchens. So the fear that I have with ghost kitchens is that it’s going to be kind of this gold rush for restaurant brands, and multi-unit concepts to go in and to serve food to third-party markets. You know, there’s a lot of people now that are ordering on their phones, they’re ordering on Uber Eats, they’re ordering on Grubhub, they’re ordering on DoorDash. So there’s a huge market and a huge demand for people getting food how they want it. You know, no longer can we discriminate [against] having somebody that wants great barbecue to have to drive, you know, a half-hour from Escondido down to Cali Comfort on an NFL Sunday, wait an hour in line to get a table because you know the Chargers are playing the Raiders. And then maybe not have brisket because maybe we’re sold out. Like we have to be better than that. And our whole goal with a friendly ghost kitchen is to describe the story. To let people know this is the heart of who we are. This is the brand. If you want to see the ribs getting smoked, you can go to our Instagram page, you can go to our Twitter feed. Like, this is all smoked today. Once we’re out, we’re out. But now we can bring that to another location and se...