Equity Eats Summit
Bridging the Gap to Access in the Hospitality Industry

Summit Dates: March 8-10, 2023
Location: 600 Congress Ave, 17th Floor, Austin, TX 78701
Event overview
SXSW celebrates the convergence of innovation, film, music, culture, and food—and for the first time in inKind's history, we are using the backdrop of SXSW to host a 2-day live Summit that focuses on the ideas and solutions that will propel the hospitality industry forward.

We invite you to join an exclusive network of restaurant operators, industry titans, food media, and change-makers as we come together to share, inspire, grow, and foster meaningful connections that serve as the bedrock for igniting real change.

Through a mix of live programming, interactive workshops, facilitated conversations, a specially curated film screening and other surprises, together, we will start the process of identifying and then addressing the pressing challenges and issues that face restaurants and small operators.
Wednesday, March 8th
Arrival and hotel check-in
Welcome Reception &
International Woman's Day Fundraiser
Fundraiser on behalf of MAPP, a nonprofit organization fighting for equal rights with mentorship, advocacy, purpose, and the power of women.

Location: Ember Restaurant
Address: 800 W Cesar Chavez St., Ste. PP110, Austin, TX 78701
Cocktails & dinner
Thursday, March 9th
Breakfast at inKind HQ
Provided by Paperboy
Address: 600 Congress Ave, 17th Floor, Austin, TX 78701
Matt Saeta, inKind co-Founder
Joann Jen, inKind CMO
Welcome, summit agenda, and introductions of restaurant titans and participants.
Fireside Chat: Access to Capital & Finding Financial Sustainability
Johann Moonesinghe, inKind CEO and co-Founder (Moderated Q&A)
Moderator: Robert Bennett
Access to affordable capital and more guest visits are the two keys to achieving long-term success and financial sustainability. Johann Mooneshinge, inKind CEO, will discuss different funding models and the ins and outs of how to preserve your restaurant's cash flow while supercharging growth.
Panel: Food, Culture, and Storytelling
Moderator: Andy Wang, Journalist
Téa Ivanovic, Immigrant Food
Kristina Zhao, DASHI Sichuan Kitchen + Bar
Erik Bruner-Yang, Maketto
Today's food landscape is a celebration of cultures. Whether a singular expression of regional cuisine or a fusion of cultures, today's restaurant owners and chefs are bonafide storytellers—sharing their experience, passion, and history on a plate. Join Andy Wang and guests as they explore the interconnection between food, culture and storytelling.
Lunch at inKind HQ
Provided by Two Hands
Fireside Chat: Building a Scalable Business Powered by Technology
Stephen Goldstein, COO, Wonder (Moderated Q&A)
Moderator: Bryan Solar, Chief Product Officer at SpotOn
Many businesses and small operators today approach technology as a silver bullet—however in order to effectively scale, Industry Titan, COO of Wonder, Stephen Goldstein will explain the systems approach he takes in building a profitable, high-growth business.
Q&A with a Restaurant Technology Leader
Bryan Solar, Chief Product Officer, SpotOn
Ask the Titans
Jason Himber, CEO, Mina Group
Laura Rose, Managing Partner, Storey Hospitality
Rob Wilder, Co-Founder & Executive Vice-Chairman, Jose Andres Group, World Central Kitchen

Running a restaurant isn't for the faint of heart. Join us for an intimate session with three industry titans describing their journey to building successful hospitality brands. This session will be followed by an extended Q&A where you can ask the titans for insights on topics that matter to you.
Panel: Opening New Revenue Streams for Your Restaurant
Moderator: Dawson Lewis, CFO, inKind
Chandre Geis, Global Director, Resy, American Express Global Dining Network
Sam Bernstein, CEO, Table22
Collin Young, Director of Strategic Partnerships, Twisted Alchemy
Prior to the COVID-19 pandemic, roughly 90% of restaurants in America captured 90% of their revenue through in-room dining. When the pandemic forced restaurants to shut down, hundreds of thousands of restaurants lost the only meaningful revenue stream that they had. Adding additional revenue streams can help boost profits and improve the guest experience at your restaurant. Join us to hear about alternative revenue streams for restaurants and learn about which ones could work for you.
Candid Conversations with Joanna James
Joanna James, Filmmaker, Founder of MAPP Impact
The award winning PBS national broadcast film A Fine Line explores why less than 7 percent of head chefs and restaurant owners are women hearing from world renowned chefs including Dominique Crenn, Mashama Bailey, Barbara Lynch. Filmmaker Joanna James is here to share more on where we are today 5 years since the film first premiered leading to the creation of MAPP, a 501(c)(3) to empower more women to lead through mentorship and advocacy.
Optional Session: Finding Funding with inKind
El Khattary, COO, inKind
Michael Saeta, VP of Sales, inKind
Sam Shoja, Owner, JINYA Ramen D.C.
inKind is on a mission to redefine restaurant financing by providing operators with affordable capital and increased guest loyalty. Unlike other financing alternatives, inKind was designed by operators, for operators. Its innovative financing model has helped hundreds of restaurants – from large hospitality groups to independent operators – grow, expand, innovate and achieve financial sustainability. Learn more about the inKind model and see if it is a good fit for your restaurant.
Happy Hour & An Evening in Support of Giffords: Courage to Fight Gun Violence
Restaurants are the heartbeat of our local communities— and gun violence is an issue that affects our communities every day. Please join inKind and other leaders from the restaurant and business community to take a stand for gun safety.
Location: Ember Kitchen
Address: 800 W Cesar Chavez St., Ste. PP110, Austin, TX 78701
Friday, March 10th
Breakfast at inKind HQ
Fireside Chat: Access to Labor & Staff Engagement in a Post-COVID World
Moderator: Sean McDonald, Partner, PwC
Amanda Quintal, VP of Operations, Pomegranate Hospitality
Chef D. Brandon Walker, The Art Room
Since the COVID-19, restaurant owners have been struggling to meet demand amid a labor shortage. The labor shortage has impacted restaurant operations across the industry and is reaching crisis levels – 51% of restaurant operators name staffing as a top challenge to success, and turnover is at an all time high at 75%. What are the driving forces behind the labor shortages, and more importantly, what can restaurant operators do to hire and retain staff? Dive into the dynamics and strategies for navigating a tough labor market and learn how to create and maintain a thriving work environment that supports workers and gives back to the community.
Collaborative Workshop
Teams work together to troubleshoot a restaurant industry challenge.
Facilitated table topics.

Address: 800 W Cesar Chavez St., Ste. PP110, Austin, TX 78701
Closing Remarks
Johann Moonesinghe, inKind Co-Founder and CEO
Snacks to go
Featured Guests
  • Amanda Quintal
    VP of Pomegranite Hospitality

    Amanda Quintal is VP of Pomegranate Hospitality. Most recently, she worked as the Vice President of Operations in the boutique fitness industry, but hospitality still had her heart. She oversees the operations of Saba in New Orleans, Safta in Denver, and the newly opened Miss River and Chandelier Bar at Four Seasons Hotel New Orleans.
  • Amanda Wadsworth
    Co-Founder, TinyPies
    Amanda Wadsworth is the Co-Founder of the Austin-based store, TinyPies. Wadsworth started TinyPies in 2010 with her mother and has since launched three locations throughout Austin, serving artisan small pies inspired by baking family traditions and recipes.
  • Anna Tauzin
    President of Les Dames d'Escoffier Austin Chapter
    Anna currently serves as President of Les Dames d'Escoffier, Austin Chapter, is Senior Director of Industry Relations and Community Affairs for ChowNow, and previously served as Chief Revenue and Innovation Officer for the Texas Restaurant Association. Tauzin is a frequent source for media and conferences and speaks on innovation and disruption in the restaurant space.
  • Andy Wang

    Andy Wang has written regularly about restaurants and bars for publications including Food & Wine and Los Angeles Magazine. His work has also appeared in the New York Times, New York Magazine, Zagat Stories, Condé Nast Traveler, Epicurious, Yahoo Travel, Observer, Taste, Ocean Drive and many other publications.
  • Ben Knorr
    Director of Partnerships, Texas Restaurant Association
    Ben Knorr is Director of Partnerships at the Texas Restaurant Association. Knorr helps provide solutions to restaurants across Texas and has previous experience in the hospitality and restaurant industry.
  • Bryan Solar
    CPO, SpotOn
    Bryan Solar is CPO of SpotOn, a company committed to supporting businesses at the heart of their communities with the software and payment solutions they need. Solar builds technology to help restaurant owners, restaurant staff, and restaurant customers live a better life.
  • Chandler B. Stoud
    VP B2B Marketing, Resy American Express Global Dining Network
    Chandler Bewkes Stroud is Vice President and Head of B2B Marketing at Resy, American Express Global Dining Network. Stroud is a B2B leader with a B2C-informed perspective who infuses the energy and emotion of a consumer-centric approach into B2B communications.
  • Chandre Geis
    Global Director, Managed Accounts, Resy American Express Global Dining Network
    Chandre Geis is Global Director of Managed Accounts at Resy, American Express Global Dining Network. Geis excels at organizational process design and data-driven system development that creates consistency for the customer experience. Geis leads with empathy and a growth mindset that champions company evolution and expansion.
  • Christopher Tompkins
    Chef & Owner, Broad Street Oyster Company
    Christopher Tompkins is the Owner of Broad Street Oyster Company, a surfy seafood destination serving seafood classics with quirky vibes. Established first as a catering and pop-up concept that strives to bring together family, friends, and crustaceans, Broad Street Oyster Company now has 5 locations.
  • Cleophus "Chef Ophus" Hethington
    Chef, Ebí Chop Bar
    A Miami native, Cleophus Hethington served in the Navy. In 2022, Hethington was a JBF finalist for Emerging Chef. Hethington worked at acclaimed restaurants across the United States, as well as in Italy, before starting Ębí Chop Bar, a pop-up dinner series celebrating the foodways of the African diaspora.
  • Collin Young
    Director of Strategic Partnerships, Twisted Alchemy
    Collin Young is the Director of Strategic Partnerships at Twisted Alchemy, a company keeping the creative juices flowing by offering an honest and effective alternative to squeezing citrus on-premise and supplying fresh-squeezed, all-natural, cold-pressed juices to the food and beverage industry.
  • Cyrus Batchan
    Founder, No.8 Hospitality

    The founder of No.8 Hospitality, Cyrus Batchan has conceived and operated several nightlife concepts and restaurants including: Lock & Key and Nightshade in Los Angeles; Larrea in Las Vegas; and Skylight Nha Trang and East West Brewing Company in Vietnam. Batchan's concepts have collected impressive accolades like 'Best New Restaurant,' 'World's Best Restaurants," and 'Best Bites/Dishes' from Robb Report, Eater, Food & Wine, GQ, among others.
  • D. Brandon Walker
    Chef & Owner, The Art Room, LA
    D. Brandon Walker is the Chef and Owner of The Art Room, LA. His last ventures include Los Angeles concepts, The MV Grab & Go as well as the high-end restaurant called The Mar Vista. Walker has also appeared on Food Network's Chopped as a contestant and champion.
  • Dawn Sloan
    Chef & Owner, Soul Taco

    Dawn Sloan is the chef and owner of Soul Taco Houston, a community-focused food truck in Houston, Texas. Chef Sloan studied, learned, and practiced her skill set in Michelin Star restaurants before setting out on her own to establish Soul Taco. There, Sloan focuses on bringing community members together and creating a space for female chefs and chefs of color to come, train, and learn how to hold their own in a professional kitchen setting.
  • Dina Samson
    Co-founder, RE:Her

    Dina Samson is the Co-founder and owner of Rossoblu and Superfine Pizza in Los Angeles. Before joining the restaurant industry, Dina
    developed her business acumen by spending years in the financial world as an investment banker and Chief of Staff to several CEOs and celebrity entrepreneurs. Samson is a James Beard Women's Entrepreneurial Leadership and C200 Champion WinLab fellow as well as on the advisory boards of LA Tourism, DEI Committee, Dine LA Committee, and James Beard WEL Committee.
  • Elaine Chon-Baker
    Founder & Managing Director, Mokja Ventures
    Elaine Chon-Baker is Founder & Managing Director at Mokja Ventures, a hospitality venture fund based in Washington, D.C. and focused on investing in innovative restaurant concepts and operators. Chon-Baker also serves on the James Beard Foundation's Women's Leadership Program Advisory Board.
  • Eric See
    Chef & Owner, Ursula

    Eric See is a James Beard nominated chef and owner of Ursula in Brooklyn, which hosts a dinner series providing a safe space for queer chefs. See is committed to uplifting the LGBTQIA+ community and creating a space to highlight queer voices.
  • Erik Bruner-Yang
    Chef & Owner, Maketto, Shopkeepers DC, Yoko + Kota, Coinworld
    Erik Bruner-Yang was born in Taiwan and raised in the States. Bruner-Yang has been credited for introducing D.C. to ramen in 2011 with Toki Underground. Bruner-Yang is a multi-James Beard finalist, chef and owner of Maketto, Shopkeepers DC, Yoko + Kota, Coinworld.
  • Fariyal Abdullahi
    Chef De Cuisine, Hav & Mar

    Fariyal Abdullahi is Chef De Cuisine at Hav and Mar in New York City and has worked at top restaurants across the globe, including the three-Michelin-star eatery, Noma. Abdullahi was part of Food Network's 2023 Hot List, and served as a judge on Chopped, and her dishes have been featured in spaces such as the Met Gala and Vogue.
  • Hooman Khalili
    Creative Director, Storey Hospitality
    Hooman Khalili is the Creative Director for the Park James Hotel in Menlo Park. He oversees the vibe of the hotel as well as spearheads strategic partnerships. Hooman Khalili was a morning show radio personality in the San Francisco Bay Area on Alice Radio 97.3 FM (CBS Radio). He was part of the Sarah and Vinnie morning show, for 21 years and has collaborated with all the major movie studios on the promotion of over 1000 movies in 20 years.
  • Irene Li
    Chef & Owner of Mei Mei, Boston.

    Irene Li is chef and owner of Mei Mei in Boston, a James Beard Leadership Honoree and Beard House Fellows Advisor. Irene Li co-founded Mei Mei with her two older siblings in 2012 as an expression of the Li siblings' favorite childhood eating experiences as Chinese-American kids growing up in Boston.
  • Jason Himber
    CEO of Mina Group

    Jason Himber is CEO of Mina Group, a San Francisco-based restaurant management company, founded by James Beard Award-winning Chef Michael Mina. Himber has nearly two decades of experience growing companies across the restaurant and hospitality industries and held key leadership positions at Yum! Brands, CMG Companies, Wells Fargo, and GE Capital.
  • Jennifer Hill Booker
    Chef & Owner, Bauhaus Biergarten, Springdale Arkansas
    Jennifer Hill Book is the chef and owner of Bauhaus Biergarten in Springdale Arkansas. Booker is a Georgia Grown Executive Chef for the GA Department of Agriculture, the Culinary Explorer for the Georgia Department of Tourism and Travel, has worked with the James Beard Foundation, is part of their Smart Catch program, sits on the board of their Food Waste Advisory Council, and is President of the prestigious Atlanta chapter of Les Dames.
  • Jack Laschever
    Chief Growth Officer, City Winery

    Jack Laschever is the Chief Growth Officer of City Winery. Laschever honed his restaurant skills as a waiter at T.G.I.Fridays and graduated from Harvard with a degree in political science. Laschever spent most of his career in media management including roles as publisher of GQ and Departures, and as chief marketing officer of Forbes. As Chief Growth Officer, Laschever works with the team to access new sources of capital, new locations, brand extensions, and strategic partnerships to drive profitable expansion.
  • Jack Zimmermann
    Founder, Nova Hospitality
    Jack Zimmermann is the Founder of Nova Hospitality, an industry-innovating team providing unparalleled hospitality experience with a tailored touch behind the concepts TenTen, Devil May Care, and the Well. Zimmermann's career in nightlife and restaurants have taken him from Austin to Las Vegas, Miami, London, Shanghai, and Dubai.
  • Joanna James
    Filmmaker and Founder of MAPP Impact

    Joanna James writes, produces and directs original content for independent film and television. Her award-winning film, A Fine Line, explores why only 7% of Head Chefs and Restaurant Owners are women when traditionally women have always held a central role in the kitchen. She is also the founder of the 501c3 MAPP, to empower more women into leadership through mentorship and advocacy.
  • Joe Monastero
    Chief Operations Officer, Texas Restaurant Association
    Joe Monastero is the Chief Operating Officer at the Texas Restaurant Association and is an accomplished executive with extensive experience in strategic development, business leadership, execution, and brand marketing. Monastero thrives on his lifelong passion for the hospitality industry, using his unique set of skills and personal grit to take on challenges and advocate for Texas' restaurant industry.
  • Jonathan Rhodes
    Chef & Founder, Indigo and Broham Fine Soul Food & Groceries
    Jonathan Rhodes is a Chef and Founder of Indigo, Houston, a James Beard-nominated restaurant, and Broham Fine Soul Food & Groceries. Rhodes has been recognized by numerous publications including GQ, Food & Wine, and Time.
  • Kristina Zhao
    Resaurateur, DASHI, Sichuan Kitchen + Bar, Sichuan House
    Kristina Zhao is the Chinese-American restaurateur behind nationally acclaimed restaurants DASHI Sichuan Kitchen + Bar and Sichuan House. Zhao cooks to bridge cultural differences and reimagines the American dining experience by bringing real tastes of Sichuanese cuisine to the limelight, expanding the boundaries of Sichuanese cuisine in San Antonio - one of only two UNESCO Creative Cities of Gastronomy in the United States.
  • Lana Lagomarsini
    Private Chef, NYC

    Lana Lagomarsini is a New York City private chef and an alumna of Northeastern University and the Culinary Institute of America. Lagomarsini was recently featured on Netflix's Pressure Cooker and has experience working as a chef at two of Boston's most prestigious restaurants and is now working her way through NYC's most infamous culinary establishments.
  • Lani Halliday
    Chef & Owner, Brutus Bakedshop

    Lani Halliday is the chef, owner, and visionary behind Brutus Bakedshop, a gluten-free cake and pastry company in Brooklyn, NY. Her work has been featured in Vogue, The Rachel Ray Show, Eater, Vice Munchies, The New York Times, Bon Appetit Magazine, and other national and international media outlets.
  • Laura Rose
    Managing Partner, Storey Hospitality Group
    Laura Rose is a managing partner at Storey Hospitality. Rose has over 25 years of experience in sales, marketing, and digital content strategy. Rose has served as President of the Board of Young Audiences of Northern California, Founder and President of The San Francisco Women's Club, and currently serves on the Rolling Stone Culture Council and treasurer of the Board of Directors for D1abosses.
  • Madison Gessner
    Executive Director, Texas Restaurant Association - Central South Texas
    Madison Gessner is Executive Director at the Texas Restaurant Association, Central South Texas Region where she supports restaurants and advocates for the Texas restaurant industry.
  • Mavis-Jay Sanders
    Culinarian & Storyteller

    Mavis-Jay Sanders is a James Beard award-winning culinarian and storyteller working at the intersection of food and social justice, encouraging communities to celebrate the joys of life and humanity through food. Sanders has been featured in The Museum of Food and Drink, The Africa Center, received a Game Changer Award by Dine Diaspora, and has received multiple awards and honors from the culinary community.
  • Maya-Camille Broussard
    Owner, Justice of the Pies

    Maya-Camille Broussard is a creative entrepreneur, culinary teacher, and the owner of Justice of the Pies, a bakery that specializes in sweet and savory pies, quiches, and tarts. The Chicago-based chef created the company in 2014 in memory of her late father, a criminal defense attorney, and passionate pie maker. Justice of the Pies celebrates his love for pies and honors his belief that everyone deserves a second chance while combatting food apartheid through social-mission-driven initiatives.
  • Michael Casey
    Co-founder & Managing Partner, Storey Hospitality
    Michael Casey is a managing partner and co-founder of Storey Hospitality and Storey Hotel Management Group. Casey has over 30 years of experience in the hotel industry combing an entrepreneurial style with strategic thinking to produce the highest industry ratings for revenue and quality. Casey has worked with award-winning properties like Rosewood Sand Hill, the Palomar and Omni Hotel in San Francisco, and Hyatt Hotels. Casey currently serves as Charman of the Albuquerque Convention and Visitors Bureau.
  • Modesty Vidal
    Owner of Valentina's Tex Mex BBQ

    Modesty Vidal is owner of Valentina's Tex Mex BBQ with her husband Miguel. The two opened up Valentina's Tex Mex BBQ and pride themselves on serving great food focused on passion and love for family and friends.
  • Nina Oduro
    Co-Founder, Dine Diaspora

    Nina Oduro is Co-founder at Dine Diaspora—an agency that connects people and brands to African food culture—an entrepreneur, host, and facilitator. Oduro's investment in next-generation and diaspora leadership growth and networks has helped organizations and individuals maximize their impact for their communities. Oduro has been featured in Black Enterprise Magazine, Cuisine Noir Magazine, and Fields Magazine.
  • Rob Wilder
    Co-Founder, José Andres Restaurant Group
    Rob Wilder is the Co-Founder of José Andres Restaurant Group, the innovative management company behind 40 restaurants, from Michelin Star to everyday casual in seven North American cities, plus Dubai. Wilder also owns José Andres Media and currently serves as the Co-Founder and Chairman of World Central Kitchen, Founder of FoodTech Angels, and Co-Founder of WineGame.
  • Robert Bennett
    VP Curriculum, Venture Fellows
    Robert is a member of the Texas-McCombs MBA Class of 2022, focusing his studies on venture capital and entrepreneurship. In addition to serving as VP of Curriculum for Venture Fellows, Robert is also a member of the Graduate Entrepreneurship & Innovation Club and the 2022 Board Fellows which seeks to collaborate with local nonprofits and drive impact in the Austin community.
  • Sam Bernstein
    Founder & CEO of Table 22

    Sam Bernstein is founder and CEO of Table 22, a restaurant-loving, hospitality-obsessed, and relentlessly motivated team helping restaurants survive and thrive in a challenging, ever-changing world. Bernstein was a Peter Thiel Fellow, featured in Forbes 30 Under 30, and has been featured in The New York Times, Bloomberg, The Washington Post, The New Yorker, and many more.
  • Sam Shoja
    Owner, JINYA Ramen D.C.

    Sam Shoja is a Washington, D.C. Restaurateur. Shoja currently owns the creative and innovative concepts of JINYA Ramen D.C., Paraíso, a taqueria inspired by the streets and home kitchens of Mexico, and Sheesh Grill, a Middle Eastern inspired casual eatery.
  • Sean McDonald
    Partner, PwC & Adjunct Professor, Moody College of Communication
    Sean McDonald is a Partner at PwC and an Adjunct Professor for the Moody College of Communication at UT Austin. McDonald helps large enterprises become digital brands and digital organizations, working with executives in marketing, corporate communications, and customer service departments over a 20-year career.
  • Shenarri Freeman
    Executive Chef at Cadence New York

    Shenarri Freeman is executive chef at Cadence New York, a James Beard Award Nominee, and a TasteTwenty Chef. Freeman is a plant-based chef, holistic researcher and health and wellness advocate. Freeman has served as the Head Chef at Greedi Vegan, volunteered at the James Beard Foundation House and served as sous chef to numerous chefs for private events and dinner parties in New York.
  • Stephen Goldstein
    COO, Wonder

    Stephen Goldstein is the COO at Wonder, a food tech company partnering with admired chefs and restaurants to deliver award-winning food to customers' homes. Goldstein previously worked as an EVP at Deliveroo, founding, scaling and reaching profitability at Deliveroo Hop (Grocery Quick Commerce) across five countries and three continents in under one year. Previously, he served as President of Tim Hortons U.S. and held other senior leadership positions at Restaurant Brands International.
  • Sydney Urban
    Chef & Owner, Plant Box
    Sydney Urban is a chef and owner of Plant Box, a restaurant making great food, fighting food waste, and having a conscious impact on their customers, employees, and the world. Urban has worked in the restaurant industry in both professional kitchens and as a private chef.
  • Tahmina Ghaffer
    CEO of Moonflowers Co.
    Tahmina Ghaffer is the CEO of Moonflowers Co. a company celebrating and supporting women in Afghanistan who harvest saffron with love. Ghaffer has partnered with women farmers to create jobs and champion the rights of women who are suffering from war and oppression whose livelihoods depend on the saffron industry.
  • Tait Sye
    Tait Sye is a veteran communications and public affairs strategist with more than fifteen years' experience in the government, non-profit, and private sectors. Currently, Sye is a senior director with Planned Parenthood Federation of America. Previously, Sye was a political appointee for President Obama, serving as Deputy Assistant Secretary for Public Affairs in the US Department of Health and Human Services.
  • Téa Ivanovic
    Co-Founder & COO at Immigrant Food
    Recently awarded Forbes 30 Under 30 - Food & Drink (2023), Téa's restaurant group Immigrant Food has grown to three locations in the DC area, despite opening its first restaurant three months before the pandemic. More than 50% of Immigrant Food's staff are women. Their "gastroadvocacy" work includes a partnership with five nonprofits, a weekly Engagement Menu which provides recommendations for guests and followers to support immigrants, and a monthly digital magazine on immigration called "The Think Table."
  • Terra Amberson
    Head of Partner Management, Table 22
    Terra Amberson is Head of Partner Management at Table22, a company dedicated to helping restaurants thrive economically so that every chef can create freely, bring joy to customers, and strengthen their communities through food.
Kindly respond no later than February 24, 2023.
Industry Titans Collaborate with Operators
What challenges is your restaurant facing? Let's solve them today.

This collaborative workshop seeks to examine and troubleshoot challenges facing restaurants today. Operators will be paired with industry titans to discuss one real-world challenge and propose solutions. Teams will be provided with a presentation template that can be used to organize thoughts and deliver a presentation to the larger group.

Operators are encouraged to propose real-world problems that they are currently working through in their restaurants.
About inKind
Since 2018, inKind has provided restaurants with an innovative funding tool that has proven to be a game changer in how we look at financing and sustaining independent fine dining and restaurant concepts and chains.

Founded by a group of restaurateurs led by Johann Moonesinghe, inKind has successfully funded more than 600 restaurants with its out-of-the-box financing model that provides non-dilutive funding in return for dining credit at the businesses instead of equity, effectively delivering the lowest cost of capital and driving new, loyal, high-spending guests through restaurant doors.
Restaurants funded across the U.S.
In capital deployed to restaurant groups and independent operators
Guests on the inKind app and counting.
Top 5 Cities
New York City
Washington, DC
Los Angeles
San Francisco
Our ESG Goals:

To further inKind's commitment to help restaurants succeed, the company is launching an ESG effort to provide $250 million in funding to under-represented, and under-served restaurant operators by 2025.
This commitment will help ensure that minority-owned and underrepresented businesses, who traditionally face significant hurdles to obtain the funding necessary to start or expand their businesses, have access to much needed capital that will help create a level playing field to compete and thrive in a competitive marketplace.

In addition to providing much needed funding, to enhance this initiative inKind is also establishing the Restaurant Owners Alliance to support minority owned businesses by providing resources like training, marketing support, and mentorship. These efforts are designed to create a support structure that increases the likelihood these restaurants experience sustained success.
inKind Headquarters
600 Congress Ave, 17th Floor, Austin, TX 78701

To get to inKind HQ, enter 600 Congress and take the elevators to the 17th floor.
RSVP to: