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We work with today’s leading restaurant and entertainment concepts.
CLIENT FOCUSED
RESOURCEFULNESS
Our Values
ONE FIRM, ONE FAMILY CURIOSITY
FOLLOW THROUGH
RESOURCEFULNESS
We are frugal. We always seek to use our resources thoughtfully and in the best manner to advance the interests of EMERGING and our partners. We are entrepreneurial and will always work through, over, and around challenges. Nobody is above any job, role, or task. We rise to the occasion and do what needs to be done...always. We’re not afraid to allocate the necessary resources to achieve our goals, but we do so as thoughtfully and efficiently as possible.
CLIENT FOCUSED
We love supporting passionate founders and executives leading their business. We succeed when our customers/ partners succeed. We exceed our partner’s goals, or we don’t work with the partner. We ensure our partners are ahead of the competition and are able to be proactive instead of reactive. We always strive to earn trust so that, over time, customers become partners and partners become true partners.
CURIOSITY
We seek to understand our client’s story, growth strategy, and target customer. We are not afraid to ask questions. We question assumptions, ideas, the status quo, and the way things have always been done. We believe there is always a new solution and we must think big to pursue something bigger and better. We learn rapidly and eagerly.
FOLLOW THROUGH
We never stop at the idea, because good ideas must be paired with action. We deliver when we commit to something and do what we say, both internally and externally. When we are tested or challenged, we respond with grit. We do what it takes to achieve goals, while building trust and transparency. We are mindful of our partners and each other. We recognize that our ability to follow through makes or breaks the customer experience and serves as the foundation for an internal culture built on accountability.
SELFLESSNESS
We seek what’s best for EMERGING, rather than what’s best for ourselves. We are ego-less when searching for the best ideas. We support one another, in support of our partners. We treat each other with respect. We’re honest with ourselves and each other. We’re not afraid to have the hard conversations that challenge us to be better and force us to grow.
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EXCUTIVE OFFICES
Founding Managing Partner
Mathew Focht
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EMERGING
EDITORIAL
Editor
Mathew Focht
Writers
Marisa Upson
Tyler Connaghan
ART
Graphic Designer
Raqib Amin
PRODUCTION
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Clarissa Save
CIRCULATION
Circulation Director
The Strategic Growth Partner
WELCOME TO THE SPRING EDITION OF EMERGING MAGAZINE
There is a lot of uncertainty which will be challenging and lead to some stagnation. However, this will produce opportunities for us to further support our partners. We have seen tremendous growth during past similar times if we stay focused adding value to our partners.
Today, we have 50 leading CEOs and founders, industry titans supporting the cause and providing extreme value to our investments by accelerating go-tomarket strategies and GP relationships with 1 out of 3 restaurants. In the last 12 months, we’ve done due diligence on over 120 companies, focusing on finding the best and adding value. Restaurants are experiencing aggressive growth in digitizing and using AI. At one time, we were concerned that AI would affect guest engagement, minimizing the personalization that defines our industry.
Instead, we’re finding that operators are using AI to enhance the customer experience and build relationships,
turning to technology to give them more time for guest interaction.
A few brands gaining traction in the restaurant technology segment include 1Huddle, Botrista, Leasecake, Tablz, and Taiv.tv.
The other area we’ve seen tremendous growth in is dining out as entertainment. Competitive social entertainment, eatertainment, and sportainment all fall within this sphere. These brands, such as Puttshack, Flight Club, Batbox, and F1 Arcade, delight guests with extraordinary experiences and elevated food and beverages. We hope this edition of EMERGING Magazine inspires and entertains you. Thank you for letting us share our vision of the possibilities emerging in the restaurant/technology arena.
Mathew Focht
MATHEW FOCHT Founding Managing Partner
Taiv
Tablz
1Huddle Botrista
Acceleration Platform
Largest food & beverage network with GP operating companies include Buyers Edge Platform, a leader in digital procurement solutions for the foodservice industry, Emerging Concepts, a strategic real estate partner for today’s top restaurant and entertainment concepts, and other industry top companies.
AI & Data Sciences
Our operating companies use AI and Data Science to generate real-time, evidence based observations, and automation to improve the bottom line for many companies in Food & Beverage Industry.
Buyers Edge Platform has built one of the largest and most advanced data engines in the foodservice industry. They have been able to embed data & AI into the full suite of software offerings.
Emerging Concepts continuously benchmarks growth, identifies inconsistencies, and presents opportunities sooner to ensure restaurant operators hit short and longterm goals for real estate.
Channel Partners
GP affiliated companies have established Over 1,000 Channel Partners in F&B industry.
The Channel Partners are Independent Contractors that have revenue share
agreements which can be deployed selectively to support investment growth.
Real Estate Professionals
Emerging Concepts and select partners provide real estate solutions with today’s leading restaurant and entertainment concepts. The team executes a data backed real estate strategy for each site nationally.
Emerging Concepts is a team of data scientists, engineers, analysts, real estate experts, creatives, and business professionals committed to pioneering the future of restaurants and entertainment concepts.
Emerging Concepts coordinates the real estate strategy execution while optimizing supply chain, data science, technology, finance, and labor from one platform.
Strategic LPs
EMERGING has attracted an unparalleled limited partner network of 70+ restaurant and technology leaders on a mission of mentoring investments, driving portfolio innovation, and fostering collaboration to achieve goals.
The limited Partners are predominantly entrepreneurs who have successfully scaled their companies to top industry valuations, some even surpassing multibillion dollar benchmarks.
Partners & Advisors
Industry leading Founders and CEOs that are investors and advisors in the Fund. Supporting investments through diligence and go-to-market expansion. Meet monthly and frequent discussions.
Supply Chain Partners
Buyers Edge Platform (BEP) is the supply chain partner for over 200,000 restaurants nationally.
BEP stands at the forefront of revolutionizing the foodservice industry through technology, purchasing power, and partnerships. BEP is dedicated to empowering stakeholders across the entire foodservice ecosystem (operators, distributors, manufacturers) with efficiency and unprecedented visibility.
Poolhouse revolutionizes the game of pool.
Investing in the Restaurant Industry in 2025
Many investors feel a growing optimism about the restaurant industry and its opportunities, whether looking at stocks or taking on a brick-and-mortar. Some are looking for the next CAVA Group, Inc. Others wonder if another Cava is possible. Here, we’ll look at its success story and others lining up behind it.
By Marisa Upson
The Headlines
You only need to look at the headlines to see Cava’s trajectory. The Motley Fool wrote, “Could Buying Cava Stock Today Set You Up for Life?” Yahoo
Finance said, “Will Cava (CAVA) Beat Estimates Again in Its Next Earning Report?” And finally, Insider Monkey shared this, “CAVA Group, Inc. Among the High Growth Restaurant Stocks for 2025.”
It’s hard not to be positive, with the stock skyrocketing over 170% in 2024.
This surge left both the restaurant industry, with a 2.5% increase, and the S&P 500, with 24% growth, in the dust.
What did Cava do right and how do you emulate that level of success?
The brand’s focus rested on
The Industry’s 2025 Financial Outlook
A recent report by Morgan Stanley on the restaurant industry revealed a positive outlook. The challenges faced in 2024 should be easing, with labor costs remaining steady as a balanced job market unfolds. The uncertainty resides in the current administration’s immigration stance. According to the National Restaurant Association, 21% of restaurant workers in 2024 were immigrants.
differentiating itself in the culinary world. Nasdaq points to unique products like Garlic Ranch Pita Chips with steak options, which drove sales and increased customer engagement. It also has a strong expansion strategy and expects a 17% growth in 2025.
Far Better Than Average
This Mediterranean restaurant chain surprised even the diehard enthusiasts when it beat earning estimates by over 33% in the last two quarters. Of course, this comes as no surprise to the stock market darling. According to Yahoo Finance, Cava has an Earnings ESP of 8.89%, demonstrating a bullish outlook on near-term earning potential.
Where All Eyes Are Turning To
The market is betting on two restaurant stocks: El Pollo Loco and
Kura Sushi.
El Pollo Loco has done several things right, including new, well-received menu items and promotions. The company also streamlined operations, resulting in reduced build costs per unit.
On January 23, 2025, BIGLARI Capital CORP. acquired an additional 489,247 shares of El Pollo Loco Holdings Inc. Since the transaction, their stock has experienced a 4.1% gain.
Kura Sushi is on a growth spurt, currently taking over the Pacific Northwest and expanding beyond metropolitan areas. Its expansion efforts include Tacoma, WA, and Beaverton, OR, demonstrating untapped market potential, according to Nasdaq.
By entering smaller markets with a targeted approach, they reduce cannibalization risks. They expect an annual growth rate of 20%, with 14 new restaurants opening in 2025. TipRanks reported on its recent Q1 earnings call. “Kura Sushi showcased…a substantial growth in sales and profitability, backed by effective marketing strategies through IP collaborations. Despite facing challenges in traffic and labor costs, the company remains optimistic about its future endeavors.”
The first quarter saw six new units and 1.8% comparable sales growth. They ended the first fiscal quarter with $111.7 million in cash and equivalents with no debt. On the downside, Kura Sushi experienced a 2.3% decline in traffic. Despite this, TipRanks suggests, “The company’s forward-looking guidance reveals a commitment to continued expansion and innovation, offering a promising outlook for investors.”
Their focus on enhancing the guest experience and operational efficiency can help offset the labor costs and traffic challenges, which the company is committed to addressing.
Time will tell.
According to Yahoo Finance, Cava has an Earnings ESP of 8.89%, demonstrating a bullish outlook on nearterm earning potential.
Are you considering expanding your existing footprint? Taking a targeted, data-laden analytics approach offers the best opportunity for reducing the associated risks while increasing the potential profits. At Emerging Concepts, our team of industry and real estate experts join forces with data scientists to uncover the best trajectory for your current and future expansion plans.
To discover the possibilities or to schedule a consultation, contact Emerging Concepts
INTERVIEW WITH
Mathew Focht on EMERGING Fund’s Growing Portfolio
I recently had the pleasure of speaking with Mathew Focht, the Founding Managing Partner of EMERGING and the founder of Consolidated Concepts and Emerging Concepts. For over 25 years, he has led the growth of numerous early-stage concepts and technology investments to a national scale.
By Marisa Upson
He and his team launched the EMERGING Fund in March 2023; a growth capital firm focused on hospitality tech and hightech experiential entertainment. What sets them apart is their 50 CEOs, industry titans who accelerate go-tomarket strategies and GP relationships with 1 out of 3 restaurants.
Here, we’re looking at what they’ve accomplished these last two years, their developing portfolio, and where they’re headed.
Marisa: So, it’s been almost exactly two years since the EMERGING Fund came into existence. Since then, I’ve seen you in numerous publications, from NBC Boston to Crain’s Chicago Business, Restaurant Business, and more.
Can you share the fund’s focus as spring approaches and some of the companies that make up the EMERGING Fund portfolio?
Mathew: We’re working on many different fronts right now, specifically on two areas of the restaurant industry experiencing aggressive growth. One is the digitalization of the restaurant
space and the AI technology being harnessed by companies.
Restaurants are trying to find ways to reduce the mundane task workload. These tasks don’t build relationships or enhance the customer experience. Today, they are turning to technology and AI to give them more time for guest interaction, not to remove an opportunity for guest engagement. There are a lot of AI solutions on the market that do both, but we have a heavy bias toward those that will give more time back to allow for more meaningful connection opportunities with guests.
We’re using technology to provide better guest experiences, not a race to the bottom. Some of the new technologies enhancing the guest experience and reducing pressures on staff and operators include:
Taiv is a technology company that enhances live television experiences by using AI and computer vision to customize content and tailor television advertising in bars and restaurants to the concept.
While you spend millions of dollars on your build-out, everyone’s eyes are
on the TVs. Do you really want them to see an advertisement for Chili’s? Instead, you may want to show your signature cocktails, limited-time offers, and special events—anything that makes you unique.
You can also focus on advertisements that are on brand. For instance, elevated concepts may align better with advertisements displaying BMW, Mercedes, Ferrari, or Lamborghini dealerships versus Honda or Toyota. There’s nothing wrong with Hondas or Toyotas, but it’s about aligning the advertisements with your guests.
Many restaurants are also searching for better ways to communicate with their guests. Your customers may not use social media as often as other concepts, so you can use your TV to engage, entertain, and communicate.
Taiv.tv
Tablz
Tablz is another technology solution that empowers guests to tailor their dining experience. It elevates the guest experience by allowing customers to pick their desired table. It could be a special occasion, and they’d like a table with an exceptional view. For a little bit of money, they get the table that they want.
In the restaurant industry, the experience starts long before a guest walks into your door. Today, it begins online. Tablz enhances the initial touchpoint with a 3D online journey of your restaurant, enabling guests to view it in its entirety before selecting their preferred seating.
1Huddle
Another technology-forward company we’re excited about is 1Huddle. It
provides a mobile game platform for employee training that makes learning fun, enabling restaurant owners to educate their staff to provide a better, elevated guest experience in a gamified way.
It also lets you recognize staff that provide better guest engagement because you’ll see it in the numbers. You’ll be able to quickly determine which staff is producing better experiences for your guests.
Restaurants use 1Huddle to upskill employees, onboard new hires, and excite staff using a competitive and effective model.
Leasecake
Leasecake is another brand on the technology side and one of our newer investments. Restaurants are challenged to manage leases, service contracts, utilities, permits, and more.
But spending your time dealing with these bills and leases doesn’t help you grow your top line.
Leasecake manages this aspect of the business, ensuring operators don’t miss an important date or renewal. Taking this off their plate gives them more free time to focus on the customer experience while ensuring they don’t make costly mistakes like forgetting to renegotiate an automatic renewal.
Botrista
Botrista continues to drive new revenue, generating up to $1 million of incremental revenue out of a threeby-three machine for restaurants and contract feeders. It’s hitting the mark as bubble teas and refreshers become more popular in the market, and the demand for cold drinks continues to increase.
In recent years, we’ve seen Starbucks’ sales go from 40% in cold sales to 70%. And we’ve also seen alcohol revenue at restaurants go down. Botrista offers restaurants the ability to serve quick, high-quality, healthier drinks in 20 seconds or less. It has become an awesome solution for anybody looking to serve higher-quality beverages fast.
Everything we do and all the companies in our portfolio are designed to improve customer service, provide better quality guest interactions, and drive top-line revenue and profitability.
Competitive Social Entertainment
The other area we’re focusing on that’s experiencing tremendous growth is dining out as entertainment. This type of experience goes by many names, including eatertainment, sportainment, leisure-based entertainment, and competitive social entertainment.
Diners no longer have to go to a sitdown casual dining experience to get better quality food. Chipotle and Sweetgreen give you great quality fast, and there are many others in that category. In fact, they sometimes have better quality than most casual dining restaurants.
These social entertainment concepts separate themselves because not only do they offer elevated food and beverages, but you also get to have fun and engage with others. Guests are surprised and delighted with something that is not ordinary
but extraordinary. We see these experiential concepts as the future of the industry.
Some of the concepts we’ve invested in that align with this model include Puttshack, Flight Club, Batbox, and F1 Arcade. All these businesses center around sports and competitive social entertainment. You’ve got high-tech mini-golf, darts, baseball, and Formula 1 racing.
Last year, we opened F1 Arcade racing concepts in Boston and Washington, D.C. Moving forward, we plan on opening about four units this year and 5 – 6 units every year after that. Caesars Palace in Las Vegas, Philadelphia, Denver, and Atlanta are in the pipeline.
Marisa: As an investor, is there anything you’re specifically looking for to add to your portfolio?
Mathew: We will be making more
investments in Fund 1, so we are looking for these two verticals: techenabled concepts in experiential entertainment and hospitality tech.
There is a lot out there. In the last 12 months, we’ve done due diligence on over 120 companies. We are focusing on finding the best and adding value.
Because of the network we’ve established over the years, much of our lead generation comes from operators and ambassadors introducing something that captures our attention. We have 50 CEOs and founders who continue to prove extreme value to our investments. We’re seeing a lot of growth being generated from our GP and LP affiliated companies.
With a focus on experiential entertainment and tech, it’s clear that the EMERGING Fund has found its niche in the most in-demand segments of the hospitality industry.
Network of operating companies provide unmatched competitive advantages
EMERGING is a growth capital fund at the forefront of the technologydriven transformation in the restaurant and entertainment sector.
• Massive flow of off-market deals
• Access to proprietary data creates visibility to market leaders
• Attractive terms driven by position as strategic partner
• Pre-existing working relationships with company founders
• Access to influential industry insiders to scale and partner
• Delivering asymmetric returns with growing companies
Restech & Restaurant Innovation / Collaboration
Strategic growth resources, mentorship, and invaluable connections with influential industry insiders assisting them in scaling their ventures.
Acceleration Platform
Largest food & beverage network with GP operating companies include Buyers Edge Platform, a leader in digital procurement solutions for the foodservice industry, Emerging Concepts, a strategic real estate partner for today’s top restaurant and entertainment concepts, and other industry top companies.
Industry Leading Founders
General Partners and Investors are the foremost figures in the F&B sector. Predominantly entrepreneurs who have successfully scaled their companies to top industry valuations, some even surpassing multi-billion dollar benchmarks.
Reputation Management Is Key to Long-Term Restaurant
Success
Do you remember when a restaurant’s reputation was centered around great food, ambiance, and service? That was before the emergence of Yelp and other online review platforms. Today, it’s all about how others view your restaurant and your response to their viewpoint.
By Marisa Upson
Managing an online reputation has become critical to a restaurant’s success.
According to the National Restaurant Association and David “Rev” Ciancio, an industry marketing expert, “Managing your restaurant’s reputation is as important as delivering a great dining experience.”
Here, we’ll explore the best practices when ensuring an online presence that draws in guests. Then, making them lifelong customers and friends is up to you.
Bad Reviews Gone Viral
The VIP List, a TikTok duo with 23.6M likes and 459.2K followers, primarily focuses on restaurant reviews. Unfortunately, and probably because
negative reviews often gain more notoriety than positive ones, this team is particularly critical and opinionated.
Some of their negative reviews have been viewed over 700,000 times. Do they know the damage they leave in their wake? More importantly, do they care?
Probably not.
So, in addition to responding, what can you do when an unkind and unclassy negative review is splashed across an online platform front and center, gaining traction by the minute?
Bury it. Unfortunately, there is no online shovel that these types of reviews deserve. There is, however, a mass of good reviews that can obliterate it. Of course, using fake positive reviews is unethical and easily spotted. The key is encouraging satisfied customers to share their opinions.
If they include a photo, it’s even better. If they seem happy to share their experience, suggest that they discuss what they enjoyed. The more specific, the better chance the review has of making it to the top of the heap.
Of course, there’s also the route that Alice Cheung, the owner of the Oriental Express, took in 2021. While not recommended, her responses to negative reviews made headlines and the rounds on social media. Here are some examples from Bored Panda, “Let me guess, too much food, too tasty, delivered too quickly” and “We are good, but mind reading the stupid is not one of our skills.” Ouch. Or, how about, “Please get in touch so we can arrange for you to come in and show us how to cook chicken wings properly.”
According to ReviewTrackers, almost 45% of consumers are more likely to visit an establishment if negative online reviews receive a response.
complaint or critique. Then, move the conversation offline and invite them back.
According to ReviewTrackers, almost 45% of consumers are more likely to visit an establishment if negative online reviews receive a response.
While many readers found these responses hilarious, they can also quickly backfire.
Requesting Reviews
An essential ingredient to getting positive postings is making it easy for your customers to share their feedback. You can share links to your review platforms on small displays, receipts, menus, and websites. Ask satisfied guests directly or send a follow-up text message or email.
You can also print out business cards and give them to your guests when you give them back their credit cards. This card asks them to please leave a review on specific platforms with the associated links if they’re so inclined.
Being honest and letting customers know how essential these reviews are to reaching more guests ensures a higher response rate.
Responding to Reviews
When responding to reviews, be authentic and appreciative. Don’t take a cookie-cutter approach, and make sure your brand’s voice is recognizable. In the case of bad reviews, the recommended response, if warranted, is apologizing, thanking them for their input, acknowledging their concerns, and demonstrating how you’ll improve the situation that prompted their
Using AI to Help Manage Your Reputation
According to PYMNTS’ research, nearly 50% of restaurant-goers chose a restaurant after reading positive online reviews. Where are they looking for these reviews? Google is the number one platform, followed by Facebook, YouTube, Instagram, and TikTok. Interestingly, the ones designed for restaurant reviews, such as Yelp, TripAdvisor, and Zomato, come in last.
If staying updated on all your social media platforms and responding to every review leaves you a little queasy, you can contact third-party firms specializing in this type of marketing.
While Ciancio started by monitoring and responding to every review about his restaurant, Handcraft Burgers & Brew, he now works with a restaurant management firm. He produces various templates and still responds directly to any reviews that are 1, 2, or 3 stars.
AI learns over time, optimizing these responses the more it sees. It also notifies you when you receive an online review. No matter what you’re approaching, make sure each response is genuine and doesn’t look like an automated reply.
Are you ready to tackle your online reputation? If you haven’t addressed it yet, now’s the time.
1Huddle
Imagine. All your training. In a game. And on your phone.
At 1Huddle — our mobile game platform [for employee training] is the fastest way to onboard, upskill and fire up your team. Companies use 1Huddle to onboard new hires faster, upskill employees better and fire up your people. It’s fun, it’s competitive, it’s effective. And it’s the fastest way to fire up your team.
How EMERGING Stays Ahead in Restech Innovation
Artificial intelligence is still very much in its infancy, and we do not doubt that we’ll see major advancements in automation and digital integrations.
Our goal here at EMERGING is to stay up to date on the cutting edge of what’s happening in restaurant technology, constantly identifying and investing in breakthrough technologies that are shaping the future of the sector.
With a keen focus on Restech and restaurant entertainment, we’ve positioned ourselves as leaders in innovation. By working closely with industry pioneers and leveraging our vast network of connections, we’ve been able to support hundreds of restaurant owners and operators who are eager to adopt the latest technological advancements, whether AI-driven solutions or nextgeneration automation systems.
As the restaurant world continues to evolve, we here at EMERGING are committed to fostering the growth of these transformative technologies. Get in touch with us today to see how we can help you pave the way for the future of your restaurant.
Poolhouse
Poolhouse revolutionizes the game of pool.
Poolhouse is an innovative global leisure concept from Steve and Dave Jolliffe, the visionary minds behind TopGolf and Puttshack. Poolhouse reimagines the classic game of pool with cutting-edge technology, premium F&B offerings, and an immersive atmosphere, delivering an experience unlike any other.
Poolhouse Joins the Social Competitive Entertainment Sphere
At EMERGING, we’re excited to work with some of the biggest names in the social competitive entertainment category. One of those is the Jolliffe brothers, the founders of Topgolf and the creators of two additional emerging concepts—Puttshack and Poolhouse.
By Marisa Upson
Currently, Topgolf has 96 locations in the U.S. In 2021, it merged with Callaway in a deal placing the brand’s value at $2.1 billion.
Puttshack, a high-tech miniature golf concept, is expanding rapidly, with an expected 25 locations by the end of
2025. In 2022, it raised $150 million from Blackrock.
Poolhouse is just entering the fray and doing it in a big way.
Starting with $34 Million
Poolhouse, a concept focused on the game of pool, high-tech, and upscale
food, recently raised $34 million. Dave and Steve Jolliffe plan on bringing pool to the mainstream in much the same way they did with golf. Topgolf not only became a hit, but it also created an inclusive, high-tech sports entertainment complex.
So, where did this $34 million come from?
Sharp Alpha and DMG Ventures, venture capital firms focusing on early-stage investments, led the seed round. Additional investors include EMERGING Fund, a growth capital fund at the forefront of the technologydriven transformation in the entertainment and restaurant sector, and Blackstone executive David Blitzer.
According to Forbes, Sharp Alpha spent over one year analyzing companies in this segment, looking for brands that incorporated high food and drink spend and could draw in corporate events and repeat, brandloyal customers. They were also looking for proprietary software that was licensable to third parties.
Pool Redefined
As they did with golf, the combination of pool and technology is expected to elevate the sport, giving it a broader market appeal and enhancing the experience. The smart technology transforming pool includes superimposing images on the table, providing numerous interactive pool games. The spectacular vintage Las Vegas-like aesthetics will take people back in time, adding to the incredible experience.
The Venning brothers are developing the brand’s world-class beverage program.
Max and Noel Venning are owners of Three Sheets, the multi-award-winning bar commonly listed in the World’s 50 Best Bars list. A former executive chef of the Gordon Ramsay Group leads the culinary team with a menu featuring
Andrew O’Brien, CEO and co-founder, said, “The Poolhouse experience heralds the most significant transformation in the history of a near 700-year-old sport. The Jolliffe brothers changed the landscape of golf with Topgolf, and they are set to do the same to pool.”
globally inspired tapa-style, shareable foods.
Opening Over the Pond
The Jolliffe brothers are opening their first Poolhouse location in England, slated for early 2026. The 21,348-square-foot building is located in London and will be the home of 20 tech-infused pool tables.
The first U.S. locations are expected to open in late 2026, with four to five opening every year after that. Some potential locations include
Chicago, New York, Boston, Nashville, Philadelphia, and Washington, D.C.
Australia’s Signature Hospitality Group struck a franchise agreement, with more franchise and joint venture agreements expected in other countries. The brand is also considering licensing its technology to pool halls, apartment complexes, and homes; basically, anywhere a pool table exists.
In a news statement, Steve Jolliffe said, “Poolhouse is the most ambitious and scalable concept my brother and I have created, representing the pinnacle of our lifelong work. Today, more people play at Topgolf than on traditional golf courses in the U.S, and we aim to make an even greater impact on the world of pool. Whilst we have a strong track record of incorporating technology into golf balls, this project has been our most challenging endeavor yet.”
Andrew O’Brien, CEO and co-founder, said, “The Poolhouse experience heralds the most significant transformation in the history of a near 700-year-old sport. The Jolliffe brothers changed the landscape of golf with Topgolf, and they are set to do the same to pool.”
At EMERGING, we’re excited about what Poolhouse brings to the market and to be a part of their expansion plans. We anticipate that a sport that about 1 in 10 people play about twice a year will gain tremendous ground and interest from both pool sharks and first-time players.
Mathew Focht and Andrew O’Brien discuss Poolhouse
Recently, Mathew Focht, the Founding Managing Partner of EMERGING, interviewed Andrew O’Brien, CEO of Poolhouse, a premium pool hall concept and the Jolliffe brothers’ final venture. If the name sounds familiar, these brothers are responsible for transforming the social entertainment industry with their brand, Topgolf.
By Marisa Upson
Read on to see what their latest and, apparently, final creation offers.
Mathew: Andrew, it’s great to talk to
you about Poolhouse, an investment I’ve been extremely excited about since we first connected. So, tell me, what is Poolhouse?
Andrew: Poolhouse is the third and,
so they claim, final venture from the Jolliffe brothers, Steve and Dave. Previously, they founded Topgolf, a brand with 100 locations worldwide. Last year, it officially outranked golf courses with an 85% market share.
The impact they’ve had on that sport is incredible.
The brothers then founded Puttshack, a tech-infused mini-golf venue that is also experiencing tremendous growth and has opened 20 locations thus far.
Now, their third creation is Poolhouse, which effectively does to the game of pool what they did to golf ranges with Topgolf. Poolhouse takes traditional
pool halls and upgrades them to the likes of which we’ve never seen before.
Mathew: What are the plans for Poolhouse in the next two to three years?
Andrew: Our goal is to launch our first venue in the UK in January 2026. After this initial launch, we will start focusing on the US rollout.
We feel fortunate that there are so many great concepts in the competitive socializing space. We’re taking inspiration from some of the best, and we believe that the predominant upside can be found in the states through subsequent expansion. We’re looking at franchising and placing our technology into venues that are not ours, such as pool halls, bars, hotels, and casinos. Any pool table can be upgraded to a Poolhouse pool table. I think that’s a very interesting angle that separates us a bit more from the other incumbents in this space.
Mathew: So, how did all this transpire, and how did you get to the point of jumping in on this?
Andrew: It was happenstance. I’m involved with F1 Arcade, which EMERGING is also an investor in. We were the original investors in the seed round, and I happened to meet the Jolliffes at the opening party. I harassed them until they finally gave in and told me what they were up to. The relationship evolved from there, and they eventually asked me to step in and join them as the CEO and co-founder of Poolhouse. It’s been almost two years now, and it’s an honor.
Mathew: There are obviously many people who come to you who would
love to have you help them pull off their dream. What was it that propelled you to move forward with Poolhouse?
Andrew: It was after I played the game and realized its potential. We live in a world of fake it until you make it. But Poolhouse pool tables are already built, and you can experience them in one of the demo venues just outside London. About 30 potential investors came and played, and 28 ended up investing, with three of them putting in their biggestever tickets. It’s just such a compelling game.
The game of pool has been around for nearly 700 years. It’s a popular social activity that people have grown up with, whether at home or in bars. What we’ve done is like taking a Nokia 3210 and creating an iPhone. It’s just better.
Mathew: The UK has been a leader in the competitive social entertainment sector. How does Poolhouse fit into this space?
Andrew: Typically, when you look at a new sector, there will always be a compromise. If you want to boost the P&L, you’re going to compromise the customer experience. But competitive socializing offers unique circumstances where you’re actually improving the customer experience and boosting the P&L through an additional revenue stream, which has a nearly 100% gross margin.
The fact that the sector’s booming and somehow London and the UK have become the Silicon Valley of competitive socializing makes it tremendously exciting. That’s what the pool activity is for us. We’re also delivering excellent food and beverages, which is why we have an ex-Gordon Ramsay Group executive
I would align Poolhouse with more of a watering hole. If you’re walking past the entrance to a Poolhouse, you might say, “Hey, why don’t we go in?”
chef coming in to join us.
An incredible designer is also helping us on our journey. Poolhouse is set in an amazing environment with vintage Las Vegas juxtaposing against an American dive bar. It’s definitely in line and synchronized with the evolving tastes of the consumer and what guests are looking for.
It’s not just sitting at a table facing each other anymore. It’s about doing something. It’s about engaging. Icebreaking is more difficult today than it’s ever been, especially given that most icebreaking happens digitally. Physical meetings are different. The dynamics change and competitive socializing solves many of the issues and needs of modern-day guests.
For me, it was a no-brainer to look at this sector. I find it very difficult to look at something more traditional, having seen the impact of competitive socializing on P&Ls and guest experiences. It’s a fantastic sector.
Mathew: Why do you think the UK has the interesting position of leading social entertainment?
Andrew: I think, ultimately, there have been a few pioneers who have created this sector. I will probably annoy a few people for not mentioning names, but
I think three of the key pioneers were Steve and Dave Jolliffe and Adam Breeden. Adam created All Star Lanes, Bounce, Flight Club, Puttshack, and F1 Arcade, venues that make the activity an important part of the experience. They all happen to be from the UK and surrounding London areas, so London became the hot spot for this explosive concept.
It’s also amazing how these people met. Steve and Dave were wandering past the Bounce in London and decided to go in and ask if the owner was there. Adam came down from one of the offices upstairs, and they met. That’s when they first started collaborating and exploring the opportunity specific to Puttshack.
Matthew: What was your background that led you to this?
Andrew: I studied in the States at Boston College and fell in love with all the US sports, losing far too many hours of sleep watching the Celtics in the playoffs. Then, I moved to investment banking in the UK and worked with Credit Suisse for a number of years. I always felt that post-IPO wasn’t as interesting as the PE and VC stages of a company’s journey. So, I joined up with two great friends and colleagues to look at investment opportunities in that space. F1 Arcade came along, and that was where my evolution from being on the investment side into the operating side really took hold.
Mathew: What attracted you to investment banking?
Andrew: For me, it was about learning. I think the greatest learning experience I had from my time working at Credit Suisse was the discipline of hard work.
Hard work doesn’t scare me; if you’re willing to put in a few extra hours a day, it gives you a little head start over someone else. It also gave me the basics of understanding numbers, key drivers, and KPIs across different sectors. All these things came together to give me a bit more understanding of the startup and VC space.
You have to knock on the same door a number of times before the message finally hits home, and the same thing happened to me. James Healey said to me, “There is this company called Puttshack, and they’ve got mini-golf with food and drinks, and it’s in the middle of a city.”
I was like, “Oh, that’s nice. That’s interesting.” I kind of just waved it off, and then he came back and said you need to look at this, and then, the third time, I did take a closer look. I looked at the P&Ls, and the potential this sector had, and it was like, wow. Okay, this is really interesting.
From an outsider’s perspective, this sector might feel simple and straightforward, but it’s not traditional FnB. Adding another thing on top of that, being the activity, makes it even more difficult to execute. I think there are lots of things that we can learn or improve upon from the incumbents in the space. Ultimately, that’s the drive and hunger, to see what we can do that might be better. That’s what pulls me and magnetizes me to the space.
Mathew: Topgolf is 25 years old now, and there have been some iterations of new concepts. What does this latest round of social entertainment look like, and how does Poolhouse fit? And what makes it different?
Andrew: Great question. I think it’s easy
to categorize these different concepts into things that are maybe a novelty or a one-off or a twice-a-year special occasion visit. I would align Poolhouse with more of a watering hole. If you’re walking past the entrance to a Poolhouse, you might say, “Hey, why don’t we go in?”
We’re tailoring the experience so that you don’t need to pre-book. You can go in and play on a whim. The quality of the beverages and food is also really important, so people feel like they want to visit regularly, not just once or twice a year. I think there’s an opportunity within this space. I also think there will be a real premiumization within the sector. As the space becomes noisier, consumers and guests will become more discerning, seeking out the best opportunities and experiences. We’re
affordable luxury, helping people feel special when they enter the doors.
I don’t think anyone is going to be matching the level that we’re spending, at least from what I’ve seen. So, we want to make sure that we’re delivering an exceptional, high-quality venue that you want to go back to regularly, and you also just so happen to play pool or tech-enabled upgraded pool as well. This venue must stand on its own, even if you take the technology out. And if it passes that litmus test, then I think you have a very successful competitive socializing concept.
Mathew: How do you think EMERGING has added value as a partner?
Andrew: EMERGING is effectively a fund founded by hospitality experts,
entrepreneurs, and CEOs, all people who have walked this path before. Because of this, the insights are invaluable. When I raise a problem with you, odds are you’ve had some great insights and quite often, the solution to those problems. So, it’s very easy to say that EMERGING has been of tremendous value.
Because you’ve got the internal experience, the advisory board, and the background of your LPs, there is so much more for us to learn from the people and stakeholders of EMERGING. They’re helping us with our real estate search in the US, and we found some unbelievably exciting locations. So, it’s not just the intangible, but genuine, measurable value, and for me, that’s what makes this partnership so exciting.
Experiential Restaurants to Take the Lead in 2025
Here’s the headline used to grab the reader’s attention in an article by Vanessa R. Frazier: “Must-Try Restaurants in 2025: 11 Exciting New Dining Experiences You Can’t Miss.”
By Marisa Upson
Notice that it’s not just about the best new restaurants but the dining experience. The list included café wine bars, takeout Wagyu beef burgers, and curated high-end grocery selections from graband-go concepts. It did not pertain to the latest pickleball craze or playing miniature golf while enjoying globally inspired food.
An “experience” means something different to everyone.
And that sums up the industry’s continuing direction as another New Year unfolds. So, what experiences are our potential guests looking for? A bit of social competition? A taste never experienced? An environment that elevates all senses?
Yes.
Book an Experience
An OpenTable survey found that 42% of diners are more interested in experiential dining in 2025 compared to 2024. The five most popular dining experiences they want to try this year include tasting menus, dinner with a show, bottomless brunch, special promotional offers, and themed dining experiences. Diners wanting unique, curated experiences are up 27% YoY.
The survey also found that over 50% of respondents want to dine out more this year. For the younger generation, that percentage rose significantly to a whopping 68% for Millennials and 71% for the Gen Z crowd. And what does this crowd want? An experience.
Here are a few of the attributes guests look for when searching for experiential dining.
A Backstory
In a novel, the backstory brings an emotional realism to the characters. It makes the reader care. In a restaurant, it does much the same thing. Do you want to go to a restaurant where you don’t know the chef, the origin of the food, or why they chose their concept? Or do you want to get wrapped up in the storyline? For most, the answer is clear.
A perfect example comes from Bar and Restaurant and their interview with Executive Chef Oscar Cabezas of Teleferic Barcelona. Their California, family-owned restaurant group serves authentic Spanish food, and according to Cabezas, they want to leverage experiences over meals.
“People are craving more than just good food. We are eager to connect with our guests on an emotional level by sharing the stories behind the food, our ingredients, and our staff. We are heading to immersive, memorable experiences. This could involve interactive dining, like a paella cooking class, themed nights – flamenco night – or unique tasting menus that tell a story. At our restaurant, we have a ‘Chef’s Counter’ experience, where guests can interact with the chefs and learn about the dishes.”
It sounds like they’re definitely leaning
into the experience and offering what today’s guests are searching for. In addition to the backstory, they’re supplying them with interactive dining, from dancing to the chef’s table.
A Unique Atmosphere
Luxury Guide recently came out with their “Must-Try Design & Dine Destinations in 2025.” In addition to the food and beverages, this must-see list focused on the aesthetics—the surroundings that take diners to another world.
Japón at The Setai Miami Beach creates a “serene dining experience” with velvet seating, intricate wooden patterns, and fabric pendant chandeliers.
Museum H.R. Giger Bar in a picturesque castle in Switzerland entices guests to enjoy light bites and libations in a cave-like space with arches and seating made of large vertebrae. The Swiss artist H.R. Giger conceptualized the idea behind the Alien in the 1979 film.
An Adventure
Miniature golf? A shooting range? Perhaps a high-tech game of darts? Today’s dining experiences centered around social competition are a hot ticket and are growing exponentially.
One of the newest to enter the arena is F1® Arcade.
F1® Arcade began in London in December 2022 before expanding to Birmingham. The first officially licensed Formula1 racing experiential hospitality brand opened its first location in the U.S. in Boston’s Seaport in April 2024. Washington, D.C., came shortly after, in October. In 2025, the brand expects to open about 30 more locations, including in Denver’s RiNo District. Guests will experience a high-energy race atmosphere with full-motion simulators, a 19-foot-long island bar, and best-in-class food and beverages.
The first officially licensed Formula1 racing experiential hospitality brand opened its first location in the U.S. in Boston’s Seaport in April 2024. Washington, D.C., came shortly after, in October. In 2025, the brand expects to open about 30 more locations, including in Denver’s RiNo District.
Are you ready to entice diners with an experience? While a 12,000-squarefoot venue with advanced racing machines would be lovely, you can also enhance your guests’ experiences with a shareable dining experience incorporating nostalgic elements, from themed events to retro-inspired dishes. It’s all in the story.
The EMERGING Fund has so much faith in the high demand for experiences, entertainment, and great food that we invest in brands like the Flight Club, F1® Arcade, and Puttshack. Mathew Focht, the Founding Managing Partner of EMERGING, recently spoke with Sportico about their investment in F1® Arcade. “We helped build the growth plan, put our money in there, and we’ve now seen a nearly 10 times return on the initial valuation in about two years.” Fundraising for the fund is expected to close in early 2025 with a hard cap of $150 million in capital.
Give your TVs Superpowers
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Learn more
Taiv
Investment: December 2024
Website: taiv.tv
Taiv is a technology company that enhances live television experiences in bars and restaurants by replacing standard commercials with customized content. Utilizing artificial intelligence and computer vision, Taiv detects when commercials begin and seamlessly switches to venue-specific promotions or alternative programming, thereby maintaining viewer engagement and providing establishments with tailored advertising opportunities.
On-premise insights is a gamechanger.
For beverage alcohol brands, a lack of on-premise performance data is a fundamental issue to determine ROI or return on effort.
With F&B Insights, suppliers can make strategic, data-driving decisions that produce brand growth. Ready to get started?
FOOD AND BEVERAGE RESTAURANT INDUSTRY INSIGHTS
What’s Everyone Drinking This Spring? The Restaurant Cocktail Revival
It’s that time of year when restaurant menus transform, welcoming the arrival of spring. In the beverage arena, that translates to lighter, refreshing, and sparkling drinks with a hint of citrus.
By Marisa Upson
Think basil lemonade with a splash of vodka. So, what are people ordering at their favorite watering holes and restaurants as we welcome the season of new beginnings, growth, and reawakening?
Let’s find out.
Plant-Based Fat Washing
Fat-washing is in, with mixologists creating velvety-smooth cocktails by adding fat to alcohol, freezing it, and then removing it, leaving behind a silky
sensation and infused flavor. While popular fats include brown butter and bacon fat, today’s vegan fat washing supports the plant-based movement.
Consider a sesame oil-washed gin martini or a coconut oil-infused dark rum. It becomes a tropical wonderland
of bright spring flavors when combined with ginger liqueur, lime juice, and falernum.
This trend accompanies the extra sensory experience today’s guests long for. Do your bartenders and servers know the mysterious origins of falernum and its Barbados beginnings? Beverages that come with a story are in high demand.
Going Viral
How often has a customer walked in and asked for a beverage that left your bartenders searching social media? It’s a land where odd drink combinations go viral, and 10 million views later, people expect to order it at their neighborhood bar.
Interested in a Corona Sunrise or tequila and apple juice? TikTok followers are. The latter involves a simple combination of tequila and apple juice with a fresh apple wedge. Corona Sunrise adds tequila, orange juice, and grenadine to one of America’s favorite beers. And, of course, don’t forget the lime.
Chasing Experiences
Much of the younger crowd is looking for quality over quantity. Today, it’s not about the alcohol content but rather the experience. Crafting a premium cocktail and presenting it in a unique and beautiful manner makes guests feel like they’re part of an unfolding story that won’t be repeated on a nightly basis.
Passing Fancies, a cutting-edge bar in Birmingham, made Franklin & Sons LTD’s list of the top 50 cocktail bars. Here’s one of their fresh spring takes on the classic El Diablo, served in a chilled highball glass.
Create 16 ounces of fresh bell pepper cordial by juicing red bell peppers, straining them through a cheesecloth, and adding an equal amount of sugar by weight. Keep refrigerated.
Bell Pepper Diablo Ingredients
1.25 oz Don Julio Reposado
0.75 oz Bell Pepper Cordial
0.5 oz Lime Juice
2 oz Ginger Beer
This drink complements the trend toward DIY ingredients, such as housemade syrups, bitters, and cordials.
The Power of Agave
With more families in Mexico launching their own brands, the sense of authenticity ensures that interest in mezcal and tequila continues to thrive. Strawberry mezcal margaritas is one trending example, bringing a smoky flavor to this classic drink.
Following the house-made syrup trend, Employees Only, a popular New York bar that often makes the world’s 50 best bars list, created Ready Fire Aim. This uniquely named cocktail is a crowd-pleaser that incorporates Siete Misterios Mezcal with house-made honey-pineapple syrup, fresh lime juice, and dashes of Bittermans Hellfire Bitters.
Nostalgic Cocktails Made New
Bartenders’ unique takes on classic cocktails continue to make headlines. Alongside the Ready Fire Aim, Employees Only serves Fraise Sauvage, a drink combining Fords Gin with wild strawberries and Tahitian vanilla finished with EO Prosecco.
On this trend-setting bar’s cocktail list, you’ll find many of today’s talked-about ingredients, including banana juice, lychee, agave nectar, house-made grapefruit cordial, a unique take on a ginger smash, and drinks clarified with coconut and almond milk.
Is it time to upgrade your cocktail menu and delight in spring’s arrival? With April quickly approaching, the answer is a resounding yes. Here’s to new beginnings.
EMERGING FUND
Social Entertainment with Broad Market Appeal
Recently, Mathew Focht, CEO of EMERGING, moderated a panel of CEOs and founders who have established some of the most dynamic and entertaining concepts in the restaurant and hospitality industry.
By Marisa Upson
In the following videos, you’ll find the Museum of Ice Cream, a place where anything is possible and soldout venues are the norm. Blake Lively described it as “The closest thing to going to Willy Wonka’s Factory.”
Mirra Immersive can only be defined on the visual plane. This extreme
social entertainment experience specializes in immersive virtual-reality gaming and a globally-inspired menu. In August 2024, its first immersive social entertainment venue opened in Bellevue, Washington.
The Gallery is one of the most extraordinary dining destinations in Los Angeles. It’s a space where fine dining meets astonishing immersion as diners go on a journey exploring
the five elements. A flagship project of Allureum, it’s a multi-sensory experience that surrounds and enthralls, taking you beyond your five senses to an experience unlike any other.
If you’re in the restaurant industry, you’ve undoubtedly heard of Lettuce Entertain You, a Chicago-based restaurant group with about 120 restaurants and 60 brands spread
across the country. Since its inception over 50 years ago, it has remained true to the founders’ goals: create an experience worth remembering, have fun, and treat your employees well.
Here, we’ll explore the people who developed these one-of-a-kind experiences. Click on the videos and prepare to be amazed.
Manish Vora
Co-CEO & Founder, Museum of Ice Cream
Intelligencer described The Museum of Ice Cream as “The Millennial Walt Disney.” With over four million visitors to date and one trillion global media impressions, Manish Vora and Maryellis Bunn, founders of this unique concept, hit it out of the park when they created extreme fun in a space designed for Instagram.
What started as a pop-up now has several permanent locations, including their current flagship location in New York City, as well as locations in Austin, Boston, Chicago, Miami, and Singapore. In 2026, its largest and most ambitious location will find its way to Las Vegas.
Let’s meet Manish Vora, one of its founders.
Manish Vora is the co-CEO and founder of the Museum of Ice Cream (MOIC). In just six years, MOIC has opened 12 locations across the United States and Asia, welcoming over 4 million visitors and influencing the spread of a new worldwide experiential entertainment industry, which he coined “experiums”. He has launched global partnerships with American Express, Target, Mars, Unilever, and Sephora, garnering MOIC
recognition as one of Fast Company’s “Most Innovative Companies” under his leadership.
Manish was a culture correspondent on NBC, on Ad Age’s “Creativity 50” list of most influential creative figures, and was featured in The Happiness Lab at Yale University, his alma mater. He was previously CEO of the experience-tech startup, Lightbox, and co-founded the contemporary arts platform, GREY AREA.
Manish is involved with numerous nonprofits, including as a founding board member of UNICEF Next Generation (NextGen), Arts Advisor to New York’s Times Square, YPO, and on the board of Kin Earth, a regenerative farm and environmental education non-profit based in Austin.
Sam Wang
Founder, Mirra Immersive
Jeff Totey, a freelance writer for Seattle Refined, defined Mirra Immersive as “Unlike anything I’ve ever seen before.” Sam Wang began testing this incredible concept in 2021. What emerged is wall-sized 8K LED screens that bring images to life. It’s a space where you create your avatar and lose yourself in other worlds.
Sam is a visionary in the world of immersive entertainment, having been instrumental in pioneering cuttingedge VR experiences that captivate audiences and redefine interactive entertainment. Mirra is the world’s first social VR arcade, designed from the ground up to leverage VR into the hot trend of competitive socialization.
Before Mirra, Sam created SoReal, China’s world’s first large-scale VR theme park. With a background in film
production, Sam is also an awardwinning VFX producer, having won the 53rd Taipei Golden Horse Award. His dedication to pushing the limits of virtual reality and his insights on blending technology with compelling storytelling promises invaluable insights into the evolving landscape of VR experiences and their potential to revolutionize the entertainment industry.
Chuck Fawcett CEO, Allureum
How do you explain Allureum’s The Gallery? Defined by the five senses, it’s one of those experiences that must be seen, felt, heard, smelled, and tasted. One of its secret recipes is its in-house, award-winning media studio, Mousetrappe. Interactive technology, projection mapping, and immersive storytelling create an unrivaled fivecourse fine-dining experience that literally surrounds you.
Chuck Fawcett is an Emmy™ and Thea™ award-winning designer, creative executive, real estate investor, entrepreneur, and visionary leader. With over 35 years in the themed entertainment industry, combined
with his experience building, owning, and operating Animax Designs—the industry’s leading animatronics company—Chuck holds a unique position of influence within the global theme park landscape. His extensive career includes collaborations with the world’s foremost entertainment companies, such as The Walt Disney Company, DreamWorks, Nickelodeon, NBCUniversal, SeaWorld, Warner Bros., and Sesame Workshop.
Chuck serves as CEO of Allureum, a company focused on developing, financing, and managing luxury immersive leisure destinations, including next-generation Family Entertainment Centers and unique bar & restaurant concepts. In 2024, Allureum launched its flagship
project, “The Gallery,” an experiential dining destination in downtown Los Angeles. Additionally, he is Chairman and Co-Founder of Medici XD and Mousetrappe Media, companies dedicated to the creation of cuttingedge media, breakthrough experiences, and integrated technology for theme parks and immersive destinations worldwide.
Beyond his business ventures, Chuck is deeply committed to supporting the next generation of professionals. As Co-Founder of the Big Break Foundation, established in 2020, he champions diversity by providing scholarships and career opportunities for underrepresented individuals in the themed entertainment industry.
Kevin Brown
Executive Chairman, Lettuce Entertain You Restaurants
Born in 1971, Rich Melman and Jerry Orzoff set out to create a restaurant that was fun, welcoming, and one in which employees felt valued. Those values live on today in their many restaurants, along with a drive toward excellence, innovation, and unforgettable experiences. One sentence perfectly defines this brand: “We take care of our people, and they take care of our guests.”
Kevin Brown brings over 50 years of experience and leadership to his role as CEO of Lettuce Entertain You Restaurants, one of the most esteemed multi-concept restaurant companies with more than 100
restaurants and 60+ concepts nationwide. As CEO, Kevin collaborates with Chairman and Founder Richard Melman, President R.J. Melman, and other key executives to drive innovation, develop new concepts, and strategically expand existing ones. Kevin, along with his more than 70 partners, are also instrumental in sharing and teaching Lettuce’s signature philosophies and culture of caring.
A Pittsburgh native and Michigan State University graduate, Kevin was the first candidate interviewed by Rich Melman on a college campus in 1977. He accepted the position the same day and began his career at Lettuce’s first restaurant, R.J. Grunts. He later built some of the company’s most renowned restaurant concepts,
including Shaw’s Crab House, Wow Bao, and Big Bowl. He became President in 2000, was named the CEO of Lettuce in 2003, and in January 2025 was appointed the Executive Chairman.
Kevin is also co-head of Lettuce Consulting, using his experience to provide hospitality services and expertise to restaurant companies, developers, and investors nationwide.
Dedicated to his community, he has served as a Trustee of the University of Chicago Medical Center since 2003. He is also a Member of the Economic Club of Chicago, Commercial Club of Chicago, Illinois Restaurant Association, and the Advisory Board of Michigan State University.
