"Behind the Tab" is a GoTab-produced podcast that dives into the evolving world of hospitality through the lens of technology, creativity, and community. Each episode spotlights the game-changing innovations, real-world operator stories, and GoTab’s own team members who are redefining what it means to serve—and scale—in modern food & beverage.
With deep access to operators, integrators, and internal experts, the show will be equal parts education, inspiration, and storytelling. We’ll explore how restaurants, breweries, entertainment venues, and hotels are solving big problems using GoTab’s too
The 20% Problem: Why Hotel Restaurants Sit Empty | Kenneth Scharlatt
Fewer than 1 in 5 hotel guests eats at the hotel restaurant beyond breakfast, according to hospitality consultant Kenneth Scharlatt, who cites an American Hotel & Lodging Association statistic. So who is filling those seats?
In this episode, Kenneth, founder and executive director of Savage Orchid Hospitality and our first returning guest, joins host Patricia Mejia to explain why most hotel restaurants run on a skeleton crew, and what operators can do about it. He shares how to bring in locals through farms, schools, and chambers of commerce, why lunch and the late-night nightcap are missed opportunities, how self-pour and food-hall concepts could fit into a hotel, and what a college intern can do for your restaurant's marketing.
He also previews his upcoming book, Stop Calling It an Amenity, and his AI marketing session at the Florida Restaurant & Lodging Show.
Read the full summary on the GoTab blog: [PLACEHOLDER: blog link]
Connect with Kenneth Scharlatt on LinkedIn: https://www.linkedin.com/in/kennethscharlatt/ (https://www.linkedin.com/in/kennethscharlatt/)Savage Orchid Hospitality: https://savageorchid.com (https://savageorchid.com)
Learn more about GoTab for hotels: https://gotab.com/business-type/hotel-resorts-pos (https://gotab.com/business-type/hotel-resorts-pos)
Follow Behind the Tab for new episodes. This episode is general information, not legal, tax, or financial advice.
1 Oct 2026
Brewing For Your Market, Not Your Palate — Brett Robison of Silver Branch Brewing
What do you do when national craft beer volume is down 4% and the number of operating breweries is shrinking? If you're Silver Branch Brewing, you open a fourth location anyway.
Brett Robison, co-founder and COO of Silver Branch Brewing, joins host Adam Howe live from the Virginia Brewers Conference in Richmond to break down the philosophy behind the brewery's growth from one taproom in Silver Spring, Maryland to five locations across Maryland and Virginia: brew for your market, not your palate. Brett explains why Silver Branch treats every taproom as its own market — hefeweizen outsells everywhere else in Warrenton, Virginia, while the most urban location skews hard toward cocktails — and how tracking location-level data instead of guessing keeps a growing brand from flying blind. They also get into rebuilding the Warrenton taproom after a fire destroyed it two days before Christmas 2024, how Montgomery County itself invited Silver Branch into its fifth location, and the unglamorous back-office systems that actually make multi-location growth possible.
Read the full recap: https://gotab.com/latest/why-silver-branch-brewing-keeps-expanding (https://gotab.com/latest/why-silver-branch-brewing-keeps-expanding)
24 Sept 2026
Why Restaurants Trust Their Distributor's Tech Advice — Carrie Collins of Ben E. Keith on Behind the Tab
The best restaurant technology pitch isn't a pitch at all — it's a recommendation from someone who already has your trust and nothing to gain.
Carrie Collins is the corporate director of the HOST program at Ben E. Keith, the country's fifth-largest broadline foodservice distributor and a privately owned, family-run company based in Fort Worth, Texas. On this episode, Carrie joins host Patricia Mejia to talk about why labor cost has quietly overtaken food cost as the bigger line item for restaurants nationally, why the restaurants winning right now are high touch and high tech, and why independent operators are more comfortable asking ChatGPT a personal question than bringing AI into their own restaurant. They also get into how Ben E. Keith's HOST program connects restaurants with vetted technology partners — including GoTab — without taking a cut, and what most restaurant tech companies get wrong about how independent operators actually think.
Learn more about Ben E Keith's HOST program at https://www.benekeith.com/food/host-services-main/
Read the full recap here: https://gotab.com/latest/how-ben-e-keiths-host-program-picks-restaurant-tech-partners
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