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Under 10 Employees? Explore Starter Kits
Owner & Operator, Yeah Man Jamaican Restaurant
Denise is the owner and operator of Yeah Man Jamaican Restaurant. A therapist and an entrepreneur with dual masters degrees, she values the process of communication that allows all participants to be heard, valued, and understood, and applies this principle across the board.
Founder & CEO, Single Tree BBQ
Charlie is the founder of Single Tree BBQ. The idea was formed many years ago on a farm in Bell Buckle, Tennessee owned by "Papa" George Eblen, Charlie's grandfather. The days were filled with hard work, family, laughter, and love, clarifying the connection between food and community for Charlie. After more than 25 years in the restaurant industry, Charlie decided to start his own brand where he could share his amazing BBQ while also building community. In 2020, he partnered with Brent O'Dell to create Single Tree BBQ, named after the farm that started it all. In 2023, the brand decided it was time to branch out from catering and food truck operations to a brick-and-mortar location in Murfreesboro, TN. With a mission of building community through undeniable hospitality, storytelling, and the perfect plate of BBQ, Charlie and the brand are proud to be a part of this amazing community!
Partner, Ma’am Saab
Raheel is an entrepreneur with 20 years of marketing, branding, and technology leadership experience. A foodie at heart, he’s helped open two unique restaurants in Charleston, SC along with his wife and partner, Maryam Ghaznavi. His passion lies in creating moments and experiences that his guests will remember for years.
Co-Founder & Owner, Tono Pizzeria + Cheesesteaks
With a background in engineering, an affinity for words, and a passion for branding and technology, Shaz entered the restaurant industry in 2016. Shaz partnered with his best friend to launch five storefronts across two fast-casual concepts in a span of five years in Minnesota.
Owner & General Manager, Kirshenbaum Baking Co.
Jeff is a seasoned finance and operations executive with entrepreneurial experience and has held senior positions in multiple industries. Starting in public accounting in New York then ultimately pursuing his passion in hospitality across Southern California, Jeff’s come full circle to the town and industry where it all started. In Westfield, NY, he hopes to use his leadership and commitment to building something bigger than just a successful business to positively impact the community his children will grow up in.
CEO, Red Lodge Pizza Co.
Tom Kuntz is the CEO of Red Lodge Hospitality and along with his wife Liza owns and operates several Restaurants and the Pollard Hotel in Red Lodge Montana. He is currently on the board of the Montana Restaurant Association. He was selected as Red Lodge Citizen of the Year in 2008. Tom is the fire chief for Red Lodge Fire Rescue and is a type 3 incident commander and has participated on many advisory committees on national fire policy. He was selected as volunteer Fire Chief of the Year in 2006 by the International Association of Fire Chiefs.
Co-Owner & Managing Member, Dandelion Cafe
Sarah is the founder of Dandelion Cafe in Houston, TX, and is renowned for her 20-plus years in the industry, emphasizing scratch-made menus and local sourcing. Her passion for hospitality and authenticity shines through in every item, from coffee syrups to pancakes. With her executive chef husband, she garnered recognition from Eater, Houston Chronicle, and “Good Morning America”, solidifying Dandelion Cafe as a top breakfast spot. Beyond entrepreneurship, Sarah actively supports women's rights, local farmers, and community youth. Often seen at Dandelion Cafe with her two young daughters, she seamlessly blends culinary excellence with a commitment to ethical practices and community engagement.
Owner, BuenoMalo
Franco is the owner of Southern-California style Mexican restaurant BuenoMalo. He’s a Southern California native who originally moved to New England for college. He now operates a wildly popular Mexican restaurant in the suburbs of Boston, using his mother's and grandmothers' secret recipes.
Partner, Bar Mezzana
Jefferson Macklin graduated from the United States Military Academy at West Point with a BS in engineering and soon after graduation served as an Airborne and Ranger-qualified Combat Engineer Platoon Leader in the 101st Airborne Division in Desert Storm, receiving the Bronze Star for his actions. In 1995, he received his MBA from the UVA’s Darden School of Business and after graduating worked as a management consultant at Gemini Consulting and the Chief Operations Officer at two venture-backed start-ups. Jefferson then transitioned full time to music, becoming a band manager of various indie rock bands for three years. In 2007, Jefferson merged his background of managing artists with developing and growing start-up organizations and signed on to become Chef Barbara Lynch’s Chief Operating Officer of her growing company. He played an integral role in expanding the Gruppo from four entities and 90 employees to a $20M company of eight unique culinary concepts and over 250 employees. In recognition of his leadership and vision, he was promoted to President and Chief Operating Officer in 2012. With Jefferson leading the Gruppo in this role, Chef Barbara Lynch was awarded “Outstanding Restaurateur” by the James Beard Foundation in 2014.
Chief Technology Officer, Big Tree Hospitality
Born and raised in Maine, John Myers has spent nearly 25 years working in the hospitality industry. For the last 10 years Myers has worn many hats at Big Tree Hospitality, where he is currently the Chief Technology Officer. As CTO, he is able to combine his passion for food, beverage, and hospitality with his love of technology. When he is not busy encouraging his colleagues to “try turning it off and back on again,” he is spending time with his wife, their dog, and their two young children.
Director of Operations, Crawfish Cafe
Julie is an owner and operator of two restaurant groups with full-service, fast-casual, counter-service, and banquet concepts. She’s been in the industry for 10-plus years and along the way has learned to be an accountant, IT technician, plumber, and carpenter. She has a passion for going above and beyond to provide the best guest experience for all of her concepts, embracing new technology to enhance that experience.
Chief Marketing Officer, The Salty Donut
Danny is a marketing, growth, and technology professional driven by innovation and the desire to push boundaries on how people interact and see the world. As the CMO at The Salty Donut, Danny implements processes surrounding digital experience, guest engagement, partnerships, and growth to develop and manage the brand’s presence and identity across all channels and locations. Before The Salty Donut, he launched a payment platform that facilitates group payments and crowdfunded item pre-orders for merchants and event producers that is used across major universities in the U.S. and made an appearance on Apple’s TV series “Planet of the Apps.” Danny earned his MBA from the University of Miami and BS from the University of Central Florida in business administration, psychology, and biology.
VP of Operations, Taste of Belgium Restaurant Group
JT started his career in the restaurant industry 21 years ago as a server, and has since worked his way up the ladder to his current role as the VP of Operations for Taste of Belgium Restaurant Group. He oversees the operations of their 10 locations, as well as the commissary, catering, and training teams. He spends his free time with his husband of 12 years and their three sons.
Owner, Wing Central
Jim is a husband, dad, and business owner. As a serial entrepreneur, he’s enjoyed many different opportunities. Currently, he owns four restaurants and a brewery, all located in Ellensburg, WA. He’s been the winner of the Better You Best restaurant marketing competition, featured on cooking shows and US Foods for their national Tender by Design™ steak launch, and awarded the best independent restaurant in my market.
Founder, Old Scratch Pizza
Eric and his wife Stephanie opened the first Old Scratch Pizza in 2016. After graduating from the New England Culinary Institute in Vermont (where the couple met), Eric worked in restaurants, catering, and as a foodservice consultant for companies around the U.S., eventually taking a job with The Hobart Corporation in Troy, OH. He stepped down as the marketing director of Hobart to open Old Scratch Pizza in an old auto garage in Dayton, OH.
Co-Owner, yum! Kitchen and Bakery
Robbie and his wife Patti own and operate yum! Kitchen and Bakery with four locations in Minnesota. Patti is a hospitality industry veteran and opened the first yum! in 2005, while Robbie joined her at yum! full-time in 2019. Robbie received his undergraduate and law degrees from the University of Minnesota. He’s served as President of MOBE (healthcare), President of Ovative (media, measurement, and consulting), CEO and an owner of Compass Marketing (retail sales and marketing, private label brands, and music), and President of Weisman Enterprises (national location services management). He is formerly a commercial trial lawyer and partner at Winthrop & Weinstine. Robbie serves on the Regional Advisory Board of US Bank and as a director for Hospitality Minnesota, Intergenerational Living & Healthcare, Hiawatha Academies, and InspireMSP. Robbie and Patti have four children and two grandchildren.
CFO & Partner, SuViche Hospitality Group
Andrei Stern is an entrepreneur and businessman with a focus on financial and strategic decision-making. Stern is Partner and CFO at SuViche Hospitality Group, a hospitality company that owns the brand of two of South Florida’s most popular restaurant concepts: SuViche and Novecento. Stern focuses on streamlining and facilitating financial information across the company, developing long-term relationships with vendors and leveraging technology to increase operating efficiencies. In addition, he focuses on continuing to build the foundations that have aided in the group’s continued growth.
Co-Founder, Chicken Meets Rice
Shone Tran is a restaurant co-owner operating a Silicon Valley chain of fast-casual Hainanese Chicken Rice shops. Before Chicken Meets Rice, Shone was a tech executive with more than a decade of experience in digital marketing, lead generation, product marketing, and product management.
Founder & CEO, Cali BBQ Media
As founder of Cali BBQ Media, Shawn Walchef (@shawnpwalchef) helps brands like Toast leverage the new Business Creator Economy with Smartphone Storytelling. His restaurant Cali BBQ (@calibbq) opened in 2008 and has multiple locations in San Diego, including at Snapdragon Stadium, Maker Kitchen, and the Navy Exchange. Shawn is the host of multiple digital series, including Toast’s Family Style show. His Restaurant Influencers video podcast (also sponsored by Toast) with Entrepreneur Media has reached more than 25 million people since debuting in 2022. As a keynote speaker and industry leader he has influenced lots of people to start creating their own content and improving their digital presence. Shawn’s strategies have led to Cali BBQ Media (@calibbqmedia) being featured by Bloomberg, New York Times, Eater, and other local and national media outlets.
COO, Busboys and Poets
Since 2014, Joy Zarembka has served as the VP of Planning and Innovation for Busboys and Poets, a community gathering space and full-service restaurant with eight locations in the Baltimore/Washington, DC area. Her current portfolio includes systems/structure, technology, menu management, internal communications and guest relations. Her ten-year goal is for all restaurant-related technology to be integrated with and/or a part of Toast. Joy has also worked on issues including human trafficking and modern-day slavery, and has written a book titled, “The Pigment of Your Imagination.” She holds a Bachelor’s degree from Haverford College and a Master’s degree from Yale University.
Senior Director of Technology, Upward Projects
Chief Operating Officer, The Human Bean
VP of Innovative Technology, Systems & Data, Front Burner Brands
Director of IT, Costa Vida Management Group
Tech Manager, City Brew Coffee
SVP of Tech, Bar Louie
SVP of Retail Technologies, Restaurant Growth Services
VP of Technology, Lettuce Entertain You Restaurants
Chief Operating Officer, BBQ Holdings/MTY
Director of Technology, WaBa Grill
VP of Technology, Snooze
SVP, Strategy & Technology, Founders Table Restaurant Group
VP of Technology, Lessing's
Chief Operating Officer, Baker's Burgers
Senior Director of IT, The Food Hall Co.
Operations Systems Manager, Jose Andrés Group
Manager, IT Store Systems, Caribou Coffee
Director of IT, Ford Restaurant Group
VP of Information Technology, FSC Franchise Co., LLC
VP of IT, Front Burner Brands
VP of Technology, Walk-On’s Sports Bistreaux
Vice President of Technology, Robeks
Chief Financial Officer, Anthony's Restaurants
President and CEO, Juice it Up!
Director of IT, Nothing Bundt Cakes
Senior Manager of Retail Technology, The Human Bean
SVP, Din Tai Fung
Owner, Andolini’s Pizzeria
Mike Bausch is a restaurant industry leader and author of the Amazon #1 best-seller “Unsliced: How to Stay Whole in the Pizzeria Industry.” Mike and his brother Jim are the owners of Andolini’s Pizzeria, a top ten pizzeria in the US as named by TripAdvisor, BuzzFeed, CNN, and USA Today. Andolini’s began in 2005 and by 2019 had grown to five pizzerias, two gelaterias, two food hall concepts, a food truck, and a fine dining restaurant. Mike is a World Pizza Champion, a Guinness Book world record holder, and a writer for Pizza Today. Part of a Marine Corps family who has lived across America from New York to California, Mike now calls Tulsa home and lives with his wife Michelle and son Henry. www.unslicedbook.com | FB @andopizza | Instagram @mikeybausch
Owner, Lou’s Restaurant
Jarett grew up in New Rochelle, NY and graduated from the U.S. Naval Academy in 2004 with a Bachelor’s of Science degree in History. Upon graduation, he was commissioned as an officer in the United States Marine Corps and began training as a helicopter pilot. Jarett completed multiple combat deployments throughout the Middle East and Africa and was selected to be the chief instructor pilot and mission commander for his fourth and final deployment. After nearly 11 years, Jarett elected to leave military service to pursue a degree in business at Dartmouth’s Tuck School of Business. In July of 2018, Jarett and his wife Cailin purchased Lou’s Restaurant & Bakery and became the fourth owners of the 72-year-old Hanover institution. Jarett and Cailin have three children, Arianna, Devon, and Max, ages 12, 9, and 7 respectively.
Founder & CEO, Souvla
Charles Bililies is the Founder & CEO of Souvla, a group of Greek restaurants with locations throughout San Francisco. A Greek-American, Bililies comes from a family tradition of restaurateurs and is deeply passionate about the hospitality experience. Bililies brought Souvla to life through his innovative fast-fine approach, blending fine dining aesthetics, service standards, and detailed touchpoints in a counter-service format with a simple, efficient, and affordable menu inspired by his heritage.
General Manager, State Bird Provisions, The Progress, and The Anchovy Bar
Hailing from Indiana, Caitlin Donahue spent most of her time enamored by her mom's home-cooked meals. That passion was funneled into a hospitality management degree from Purdue University and a culinary degree from the CIA in Hyde Park. Following time spent in education, she relocated to DC to cook at Michael Mina’s Bourbon Steak. Shortly after, her stomach led her to San Francisco where she cooked at AQ, tended bar at TBD, and then moved into FOH management at State Bird Provisions. Over the last eight years Donahue has had the pleasure of building teams, developing systems, and curating events.
Restaurant Consultant, Culinary Connect
Crystal Drakes has been in the restaurant/culinary industry for 10 years. She started her career as a consulting rep with Sysco, one of the largest food distribution centers. During her time with Sysco she achieved top standing in the company for four years and managed a territory of $3M. She was called to operate a new concept that is now the largest restaurant in her portfolio ($4.5M). As her work was recognized by many restaurant owners, Drakes decided to branch out and create her own consulting company, Culinary Connect LLC, and is currently the operations manager of five restaurants. Drakes assists with profitability, concept identity, marketing, business structure, and driving businesses to financial success. Through the success of Culinary Connect LLC she has opened five successful concepts, totaling nine restaurants in the last three years.
Chief of Staff, Edley’s BBQ
Sara Finnegan is currently the Chief of Staff for Edley’s Restaurant Group – a restaurant company based in Nashville, Tennessee. Currently the company owns and operates two concepts: Edley’s BBQ and Pancho and Lefty’s Cantina. Sara has been with Edley’s since 2016, beginning as the Director of Training before being promoted to her current role. She is passionate about creating a positive work environment through training and development. Prior to that she worked for Landry’s Restaurants and TGI Friday’s. She has degrees from The University of Tennessee at Martin and Austin Peay State University. She has two children and currently resides in Spring Hill, TN.
Proprietor & Operator, Darryl’s Corner Bar & Kitchen
Nia Grace is the owner and operator of Darryl’s Corner Bar & Kitchen, known for its soulful flavors, signature cocktails, personal connections, and live entertainment. She has worked in the restaurant hospitality industry for over 20 years, and it was this passion that brought this homegrown cook back to a place that serves what she loves most—friends, food, and music. But beyond restaurant hospitality, Nia is committed to the need in all of us to belong. Before purchasing Darryl’s Corner Bar & Kitchen, Nia embraced a decade-long career in the nonprofit sector, fundraising and marketing for community-based human service organizations. Her innate talent gave her the opportunity to work on various projects with MTV, Russell Simmons, HBO Def Poetry, The Major League Baseball Players Trust, and the U.S. Department of Veterans Affairs. Over the years, Nia has remained focused and involved in the community she loves, serving on boards for the AIDS Action Committee of Massachusetts and the Boston Cultural Council, with current board commitments with the Massachusetts Restaurant Association, Boston Center for Youth and Families, and the Roxbury YMCA. Among her accolades, Nia was a member of the 2020 Boston Business Journal “40 Under 40” class. She is a recipient of the prestigious Pinnacle Award sponsored by the Greater Boston Chamber of Commerce, presented for her excellent work as an Emerging Executive Leader. And Boston Magazine called out Nia as one of ”The 100 Most Influential Bostonians” for 2021.
General Manager, Speckled Trout
Customer service is Bill's calling. Being able to connect with people is what God put Bill on earth to do. He is an accomplished restaurateur with 25 years of experience driving restaurant operations from large multi-chain to small single-owner operations with creative growth strategies from conception through maturity. He has ten years of experience in technology — driving growth markets in mid-level operations from concept to implementation. He is family-focused and driven to enjoy life in all its glory. Bill is passionate about teaching those who want to learn skills that bring fulfillment and enjoyment to their life.
CEO, Pura Vida
Born and raised in Israel, Omer Horev is the founder and Chief Executive Officer of the incredibly popular healthy eatery and lifestyle brand Pura Vida. Established in 2012, Pura Vida began as a side passion project for Horev after he realized the need for better access to quality, wholesome food options. Shortly after debuting the first Pura Vida location in Miami Beach, the concept quickly developed into a full-time career and all-embracing brand, with seven current locations and impressive expansion plans in the works, which Omer now leads alongside his wife and business partner Jennifer Horev.
Owner, THINK Coffee
John Keith is a seasoned business owner with over 23 years of experience in management. He is the Owner of THINK Coffee, a creative and sustainable coffee shop in Conway, AR that he founded in 2018. With a passion for entrepreneurship, coffee, and giving back, Keith has built a business that is known for its unique and delicious coffee drinks, as well as its commitment to supporting special-needs charities. Under Keith's leadership, THINK Coffee has become a local leader in charitable giving, with initiatives that include donating a portion of profits to local organizations and hosting fundraising events. When he's not running the coffee shop, Keith enjoys spending time with his family. He and his wife have three boys and are actively involved in the community. He is also an avid outdoorsman and enjoys exploring the natural beauty of Arkansas.
Managing Partner, Mei Mei Dumplings
Alyssa Lee is a Managing Partner at Mei Mei Dumplings and has led the business operations in its pandemic pivot from a restaurant and catering company to a dumpling factory, cafe, and classroom. Prior to joining Mei Mei in 2017, she built her career in marketing and has over seven years of experience in advertising, brand building, PR, and event management. She is dedicated to applying her expertise to building a future with thriving food business models and exceptional industry jobs. Lee has a BA from Colby College and MBA from Babson College.
Director of Operations, Groton Hill Music Center
Matt Malikowski is the Director of Operations at Groton Hill Music Center, a 126,000-square-foot nonprofit performing arts center in eastern Massachusetts. Malikowski is responsible for ensuring that every program at Groton Hill is presented with operational, technical, and patron-facing excellence from beginning to end. He and Gourmet Caterers, Groton Hill's catering partner, develop and execute innovative meal and concession programs to thousands of concert goers from all over New England. An award-winning audio engineer, video director, IT/AV designer, and educator, Malikowski brings 20+ years experience in the management of international live event and music production businesses to the table. He is passionate about cooking and eating things all over the world — in addition to mentoring, racial equity work, Maxwell and Pilot (his tuxedo cat and mini Aussie, and learning new stuff at all time.
President, Achilitos
Margaret combined her love of spicy, homemade cooking with her engineer’s eye to develop and grow Achilitos Taqueria. Every day she uses a fresh perspective to explore ways to improve, and hopes to never stop evolving. Achilitos serves fresh, high quality Mexican food in Jamaica Plain, Patriot Place, and Brighton, Massachusetts.
Director of Operations, Manresa Bread
With nearly 30 years in restaurants and the hospitality industry Matt has been fortunate to work with some of the industry’s best — from Joachim Splichal to Jeremy Fox. Recently relocating to Santa Cruz, Matt is already back at it opening award-winning restaurants and bakeries as part of Manresa Bread.
Direction of Growth & Development, Parker Restaurant Group
As the Director of Growth and Development for Parker Restaurant group, Nick oversees the IT, R&M, and new restaurant openings departments. He was the first employee hired (General Manager) for the restaurant group when it began back in 2015. Nick has also held Beverage Director and Director of Operation positions throughout his journey with this group. Parker Restaurant group has two concepts and nine locations.
Director of Operations, All in Hospitality Group
I started in the restaurant industry when I was 15 years old and found a passion for creating experiences for both guests and employees alike. I have spent my years in multiple different concepts from fine dining, to craft beer, to nightclubs. I believe in hard work balanced with compassion, and promoting positivity within all aspects of life. Outside of work I love the Michigan summers and rocking out to Taylor Swift with my 10 year old daughter.
Owner & CFO, Turner’s Seafood
Kathi Turner is a graduate of Harvard Magna Cum Laude in Economics 1985 and Boston College Law School 1990. Kathi worked as an Essex County Prosecutor for six years before shifting to working full-time for her family restaurant group Turner's Seafoods. Now Turner’s Seafoof’s CFO, she currently serves as an executive Director of Massachusetts Restaurant Asso., a Board member of the Gloucester Fishing Community Preservation Fund, and an active member of Boston's Let's Talk Womxn restaurateurs. Kathi is also the former commissioner of the legislative MA Restaurant Promotion and Revitalization Commission, wife of Jim Turner for 30 years, and mother of three college students.
Owner, St. Joe Community Taproom
Kelly Vega owns St. Joe Community Taproom, a locally focused craft beverage taproom located in a unique market setting. SJCT opened in September 2022 after years of COVID-19-related delays. In her previous position, Vega was manager of The Livery, Toast’s Local Community Advocate from 2020. In her previous position, vega was manager of The Livery, Toast's Local Community Advocate 2020
Owner, Steinhilbers
Brady Viccello is a third-generation owner and operator of a fine dining seafood and steak restaurant. Like many owners, he is a jack-of-all-trades and has learned it all in the restaurant business — from carpentry to refrigeration. A few years ago, he added an Italian restaurant so has learned to cook Italian food.
Chef/Owner, Tomé Catering
Britany Vinson is the Chef and Owner of Tomé Catering! Vinson is enjoying her journey as an entrepreneur in a field she is passionate about. She truly enjoys making people happy with food and believes she wouldn’t be where she is without her faith. Vinson earned a BA in hospitality administration from Stephen F. Austin State University, a gourmet cooking and catering degree from Ashworth University, and an associate’s degree in culinary arts from The Art Institute of Houston, where she graduated with honors and a chef certification. Vinson has more than a decade of experience in restaurant management.
Chef & Owner, Mida
Douglass Williams is the Chef/Owner of MIDA Boston, MIDA Newton and a new project opening in September 2021, APIZZA; is a Food & Wine Best New Chef 2020 award winner; a James Beard Foundation Semi-Finalist, Best Chef Northeast; and Boston Magazine’s Best of Boston, Best Chef, General Excellence 2021. Known for his deft technique, beautiful hand-made pasta, generous hospitality, and a smile and spirit that light up the room, Williams is committed to making a difference in both the kitchen and the community. He passionately believes the world can come together over a delicious bowl of pasta.