Our Customer Advisory Board

Mike Bausch

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

Jarett Berke

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.

Shandor Collins

Director of IT, Trapper’s Sushi

Shandor has been around tech since before there was Windows. There should be a slash after his job title because he wears many hats for his company. One day he's IT, the next he's in marketing or negotiating deals with vendors, and the next he's inventing a new dessert. He has the world's greatest "tech" job working with Sushi and Burgers. He is always thinking outside of the box and looking for new and creative ways to keep growing.

Sara Finnegan

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.

Christopher Funaro

Director of Ops, All in Hospitality

Experienced multi-unit operator with a full range of business management and entrepreneurship skills obtained from years of progressive experience with results-driven and dedicated leadership, management, team building, strategic planning, creative marketing, community involvement, and new business development. Christopher’s areas of specialty include hospitality, facility management, supervision, operations, servant leadership, mentorship, staff development, creative problem solving, multi-unit management, and outside-the-box marketing strategies. Christopher is also passionate about creating a culture of success and standing as a dependable advocate for people in the organization, including guests, stakeholders, peers, and colleagues.

Bill Gray

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.

Omer Horev

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.

Adam Jed

CEO & Co-Founder, Blue Stem Brasserie

With successful tenures at some of the country’s most renowned hospitality companies – including PlumpJack Group, Postrio, and The China Grill Group – Adam brings over 25 years of operations and management leadership with an exemplary track record in organizational development and growth, having launched a number of high-profile restaurants and lounges across the U.S. Jed is the co-founder of Bluestem, an innovative reinterpretation of the modern American steakhouse and Marketplace, and guides the expansion of the company’s hospitality portfolio. A California native, Adam graduated from Cornell University's hotel and restaurant administration school and is a certified sommelier.

Shaz Khan

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.

Margaret Pimentel

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.

JT Riley

Director of IT, Taste of Belgium

JT is currently the Director of IT Systems and Special Projects for Taste of Belgium. Prior to this role he served as the Director of Operations for several years and was responsible for implementing and maintaining Toast across the company. Taste of Belgium has been a Toast customer for nearly 5 years.

Chris Shaw

Director, Goode Co

Chris Shaw has spent 25 years in the hospitality world with experience in operations, entertainment, technology, development, and leadership. He has spent the last five years working with Goode Co. Restaurants to help develop many aspects of the business including Live Music, Operations Technology and Concept Development. He lives in Katy, Texas with his wife and two sons.

Nick Sorise

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.

Danny Stoller

Co-Founder, Square Pie Guys

Danny Stoller is a salmon-eating, mushroom-foraging Pacific Northwest native living in the Bay Area. He co-owns and operates Square Pie Guys, a modern Detroit Style Pizza restaurant.

Shone Tran

Owner, 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.

Kathi Turner

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.

Shawn Walchef

Founder, Cali BBQ Media

Over the last 12 years Shawn Walchef’s restaurant and media business has generated over twenty five million dollars in sales in San Diego, California – without ever adding another single location. His greatest location curse became his greatest location gift as it forced him and his team to focus on all things digital just to stay in business. His team has developed a plan to scale with a new model that is three times more profitable than the traditional full service restaurant model. He is currently working on a plan to repurpose 60% of his dining room into a commissary kitchen to service the additional ghost kitchen he plans to add over the next three years. In February of 2021 they launched their first “friendly ghost kitchen” location in downtown San Diego. Shawn has appeared on Amazon Prime TV, Bloomberg TV, Entrepreneur Magazine, Inc. Magazine and various other national restaurant publications. Host of the award-winning Digital Hospitality weekly video podcast, Shawn is always eager to help other entrepreneurs all over the globe learn the tools and digital storytelling strategies that unlock endless opportunities for new business.

Douglass Williams

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.

Joy Zarembka

VP of Planning & Innovation, Busboys & 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.

Matt Simpson

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.

Charles Bililies

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.