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Hi GoTabbers!
We recently sat down with Ryan Gromfin, The Restaurant Boss, on the Behind the Tab podcast. He also closed out our Future of Food Halls Conference, and it’s safe to say he left a mark. Ryan's message was simple, but it hit hard: Most staffing problems aren’t people problems. They’re system problems masquerading as people issues.
Ryan is a former chef and restaurateur with experience in five-star hotels and multi-unit operations. He framed the conversation in a way that stuck with everyone in the room:
If your kid kept forgetting to brush their teeth, would you fire them and get a new one? Of course not. So why do managers treat their teams that way?
I may be paraphrasing a bit liberally but you get the point. It’s obvious once you hear it. But it lands differently when you start connecting it to your own operation …
The missed step. The inconsistent handoff. The guest experience that changes depending on who’s on shift.
Most teams know what “great” looks like. Very few have turned that into something repeatable. Something a new hire can walk into and execute without guessing. If staffing is on your mind right now, it’s worth pausing before you post that next job. There’s a good chance the answer isn’t out there. It’s already inside your four walls.
Ryan breaks this down in a much more practical way in the full conversation if you want to go deeper: https://gotab.com/latest/restaurant-staffing-problems-often-start-with-broken-systems.
We were very grateful for Ryan's partnership at the conference and encourage you to go check him out at https://therestaurantboss.com.
Cheers!
Patricia Mejia, CMO
At Other Half Brewing, growth was never the goal on its own. The brand built its reputation on quality, community, and a taproom experience people would go out of their way for. But as demand grew and new locations came online, maintaining that experience at scale became the real challenge.
Working with GoTab, Other Half has unified its operations on a single platform designed for high-volume, experience-driven environments. Guests can now order on their own terms—whether at the bar, from their phone, or through staff—without disrupting the flow of the space.
The impact is immediate: Faster service. Shorter lines. More time for guests to actually enjoy the experience.
Behind the scenes, everything is connected—including events and reservations through Tripleseat. Orders, tabs, and payments sync seamlessly across service modes, while private events, deposits, and BEOs flow directly into the same system. The result is real-time visibility for staff and a smoother experience for guests, whether they’re walking in for a beer or attending a large-scale event.
Because for a brand like Other Half, growth only works if the experience holds up.
Support the causes your guests care about, without adding work for your team.
With our Donation Prompt, you can invite guests to give back right at checkout.
Add your charity, message, and logo, and let guests donate in just a tap. No manual entry. No extra steps for staff. Everything is tracked automatically.
Run a monthly nonprofit? Set it and swap it in seconds. Supporting one cause year-round? Set it once and let it run.
Simple to launch. Seamless for guests. Built to make an impact.
We are still processing everything from the Future of Food Halls Conference.
Between the sessions, side conversations, and that very full room at the Market at Malcolm Yards, there was a lot happening—and a lot worth capturing. Good news: the photo gallery is live!
You’ll find all the moments that made the day what it was—operators deep in conversation, panels that ran over (in a good way), and a few candid shots that pretty much sum up where this industry is headed.
It’s a good way to revisit the energy—and maybe spot yourself mid–“this is actually a great idea.”
Meet opsi by GoTab starting with Invoice Essentials.
Upload your vendor invoices and let opsi do the rest. It automatically extracts line items, organizes your data, and sends everything to QuickBooks—no manual entry, no setup calls.
You’ll also get a clear view of your spend by vendor and category, with the option to connect sales data for a quick snapshot of food cost.
It’s a simple way to start understanding your margins without committing to a full inventory system upfront.
Quick reminder: your guest Wi-Fi isn’t just there to keep people off their data plans. It’s one of the most underutilized marketing tools in your business.
That’s why we’re excited about our new integration with GoZone WiFi. Paired with GoTab, it turns a simple Wi-Fi login into a direct line to your guests—powered by real ordering data.
Here’s what that actually means:
No guesswork. No batch-and-blast emails. Just smarter, more targeted outreach based on how guests actually interact with your business.
We’re in one of those moments where you can feel the industry sharpening in real time.
From breweries to food halls to entirely new formats, operators are getting more intentional about how they run—simplifying systems, connecting data, and designing experiences that actually scale.
We’re grateful to be building alongside you.
And if we missed you in Minneapolis or Philly, we hope to see you on the road soon.