GoTab

07/21/2026

ISM Brewing is delivering some of the most affordable pints in Southern California while bringing more guests in on slower days.

Through its membership program, members receive up to 35% off house beer Monday through Thursday—bringing a West Coast IPA down to approximately $5.50–$6.

It’s a smart pricing strategy built around recurring revenue, stronger margins, and more weekday traffic.

Loved the opportunity to speak with Ian at last weeks Independent Brewers Alliance call.

07/20/2026

Can You Standardize a Kitchen Without Standardizing the Creativity Out of It?

That’s the question we’ll explore with Curtis Dettman, Executive Chef at Pau Hana, during our upcoming webinar:

How Chef-Driven Restaurants Scale Without Losing Their Culture

August 18 | 12:00 p.m. ET | Online

Curtis will join James Passafaro, VP, Restaurant Operations and Strategy at GoTab, to discuss how chef-driven restaurants can protect quality and culture while building more consistent kitchen operations.

They’ll cover practical ways to:

* Centralize recipes and kitchen information
* Improve onboarding and communication
* Maintain standards as teams and operations grow
* Increase visibility into food costs and inventory
* Give chefs more time to teach, coach, and lead

These challenges are already producing measurable results for culinary teams using opsi. Spoon and Stable reduced prep time by 40% and shortened new-hire onboarding by 20%. Honest Hospitality Team uses the platform to manage daily menu changes and more than 1,500 recipes in a high-volume culinary program.

Technology shoulnd't replace the chef’s judgment or creativity. It should remove the administrative work that pulls chefs away from their teams.

Register for the webinar at https://gotab.com/events/how-chef-driven-restaurants-scale-without-losing-their-culture.

What is the biggest obstacle to consistency in your kitchen today?

07/16/2026

This was a great call with our partner GoZone Wifi. Definitely worth a listen. I learned a ton about on-premise marketing and how it can be enabled by a smart wifi monetization layer.

Get the link to the latest Behind the Tab with the link in our bio.

07/13/2026

Who's training your kitchen staff?

Your executive chef... or a stack of printed recipes taped to the wall?

As restaurants grow, experienced chefs often spend more time answering the same questions than coaching the next generation of cooks. That's time that should be spent tasting, teaching, and leading—not searching for files or explaining where the latest prep sheet lives.

At Spoon and Stable, Executive Chef Christopher Nye and the Soigné Hospitality Group found a better way.

By centralizing recipes, prep lists, inventory, and kitchen communication with opsi by GoTab, the team reduced prep time by 40% and cut onboarding time by 20%, giving chefs more time to develop their people while maintaining the standards they're known for.

Technology shouldn't replace chef leadership. It should create more opportunities for it.

Read the full story at https://gotab.com/latest/how-opsi-gives-spoon-and-stables-chefs-more-time-to-lead

07/13/2026

Who’s training your kitchen staff? Your chefs... or a stack of printed recipes? Or a screen?

Recipes and kitchen software are essential, but they don’t coach a line cook, demonstrate technique, or help someone grow into a leader.

As restaurants scale, too many chefs end up spending their day answering the same questions, hunting for information, and updating documents instead of mentoring their teams.

That’s why Spoon and Stable implemented opsi by GoTab.

By centralizing recipes, prep lists, inventory, and kitchen communication, the team reduced prep time by 40% and cut onboarding time by 20%—giving chefs more time to teach, coach, and maintain the culture that makes the restaurant exceptional.

The best kitchen technology doesn’t replace chef leadership. It gives chefs more time to lead.

Read the full story at the link in our bio.
HospitalityTechnology GoTab opsi

06/25/2026

What separates the highest-performing taprooms from everyone else?
It’s not just great beer.

The most successful breweries are reducing friction at every step of the guest journey by blending bar service, QR ordering, mobile reorders, tableside ordering, and flexible payment experiences into one seamless operation.

Our new 5 Lessons for Taproom Growth playbook shares real-world strategies from high-volume operators, including:
• Why hybrid ordering can increase average tab sizes by up to 46%
• How mobile payments drive higher tips
• Ways to adapt service in real time as your venue gets busy
• Why designing for guest movement leads to higher sales

If you’re looking for practical ideas to increase revenue while improving the guest experience, this is worth the read.

Download the free playbook at the link in our bio.

06/24/2026

What a fun conversation with Michael Motz. The episode of GoTab's Behind the Tab is packed with ideas food hall operators won't hear every day.

When we asked what U.S. food hall operators could learn from Europe, Michael shared a surprisingly simple strategy his team uses to create a reason for guests to visit almost every day of the year—and it starts with how they think about live music.

If you're looking for ways to increase visit frequency, build community, and give people a reason to come back beyond food and drinks, this one is worth a listen.

Get the link in our bio.

06/16/2026

06/12/2026

Had a great talk with Mike Wakerly of Taplist.io. More business than tech was discussed. 🍻

06/11/2026

The dine-in movie experience can be so much better. Listen to Jim Matthes at Aloma Cinema talk about the changes they made to make their Mario Movie the best ever!

Get the full episode with the link in our bio.