HeyJaredBehind the Tab
"Behind the Tab" is a GoTab-produced podcast that dives into the evolving world of hospitality through the lens of technology, creativity, and community.
- Indexed episodes, last 90 days
- 8
- Latest publication
- Sep 10, 2026
- Audience
- Checking…
- Earliest in this view
- Jul 16, 2026
Latest episodes
How to Cut Draft Beer Loss by 70% — Brent Reynard of Draft Control on Behind the Tab (opens the original)
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We're back after a brief hiatus with the latest Behind the Tab. this ones for our anyone who cares about the craft beer industry and one of the key cost drivers that could make a meaningful impact in their financial performance. Most bars and breweries don't know how much draft beer they're losing — and when they guess, they usually guess low. Brent Reynard found that out the hard way. He owns Laguna Beer Company, and after years of running it without tracking pour-by-pour loss, he discovered he
That Pizza Guy... Wait, Wrong Episode — Detroit Shipping Company's Jonathan Hartzell on Behind the Tab (opens the original)
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One hot dog, eight flavor profiles, zero extra staff — that's how Detroit Shipping Company solved the hardest math in food hall operations. Jonathan Hartzell didn't set out to build Detroit's top-rated food hall. He and a group of childhood friends pledged a "soft yes" to investing in Detroit at a bachelor party — and eight years later, their 21-shipping-container space in Midtown is home to eight independent vendors, three bars, an art gallery, and a 10,000-square-foot beer garden, all run like
That Pizza Guy May Have to Jump Over on the Saute Station | Behind the Tab with Zack Sipherd of Atomic Provisions - CO (opens the original)
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Zach Sipherd keeps four Denver restaurant brands running in sync — without adding a single layer of management. As Director of IT Operations and Network Infrastructure at Atomic Provisions, Zach oversees Denver Biscuit Co., Fat Sully's, Atomic Cowboy, and Frozen Gold: four concepts sharing kitchens, staff, and a point-of-sale system across Colorado, Kansas, and a new outpost inside Denver International Airport. On this episode, he tells host Adam Howe how cross-training turns one pizza cook into
He Beat a Better-Funded Competitor With a $35 Microphone (opens the original)
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Wil Brawley started recording customer interviews on a $35 microphone in 2010 because he couldn't outspend his competitors on marketing. Nineteen years later, Schedulefly — his restaurant scheduling company — has never taken outside funding, never raised its prices, and still wins back customers who leave for flashier, better-funded competitors. In this episode, Wil tells Patricia Mejia how storytelling became his actual growth strategy rather than a marketing afterthought, why he's said no to n
Bar Automation, Explained by a Master Sommelier | Will Costello, SmartBar USA (opens the original)
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Ever wonder why your drink takes ten minutes to arrive at a packed bar? Will Costello has an answer — and it's not what you'd expect from a Master Sommelier. Will passed one of hospitality's hardest exams (the Master Sommelier exam has roughly a 3% pass rate) and spent years working service in Michelin-level restaurants before becoming National Sales Director at SmartBar USA, which makes automated cocktail systems used in the majority of Las Vegas casinos. On this episode of Behind the Tab, Will
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