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A select group of leading independent hospitality operators who will help shape the next chapter of Table22.

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At Table22, we believe the future of hospitality will be built by the operators who understand it most deeply.

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Over the past several years, we’ve been privileged to partner with more than 1,000 restaurants and specialty shops nationwide. Through that work, we’ve seen a clear pattern: leading operators are no longer focused only on what happens inside their four walls. They are deepening guest relationships with new offerings, diversifying their revenue, and turning creativity and community into durable growth.

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As Table22 evolves — with AI central to how we help our partners develop, manage, market, and grow new offerings — we want our platform shaped by the people setting the standard for modern independent hospitality.

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Today, we’re excited to announce the Table22 Partner Advisory Council: a select group of operators, chefs, beverage leaders, and brand builders who will help guide our product, strategy, and community.

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“Table22 has always been built in close partnership with the operators we serve,” said Sam Bernstein, Founder & CEO. “This Council formalizes that relationship with a group whose taste, operational excellence, creativity, and leadership represent the best of independent hospitality.”

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“Table22 provides an incredible, tangible path for us to reach guests beyond the walls of our restaurants,” said Erin Pommer of Colorado’s Frasca Hospitality Group. “They’ve become a real partner to us,” added Sylvan Mishima Brackett of San Francisco’s acclaimed Rintaro, “helping us create and maintain relationships with a whole community of customers. This takes work, attention to detail, and hands-on involvement, and their team has performed wonderfully.”

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Meet the Table22 Partner Advisory Council

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June Rodil — Goodnight Hospitality | Houston, TX

June is CEO & Partner of Goodnight Hospitality, the group behind March, Montrose Cheese & Wine, Rosie Cannonball, and The Marigold Club. One of fewer than 300 Master Sommeliers in the world, she is a James Beard Award finalist and a Board Member at Southern Smoke Foundation.

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Erin Pommer — Frasca Hospitality Group | Denver / Boulder, CO

Erin leads Brand at Frasca Hospitality Group, the Michelin-starred, James Beard Award-winning group behind Frasca Food and Wine, Tavernetta, Osteria Alberico, and Pizzeria Alberico.

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David Barriball — One Off Hospitality | Chicago, IL

David leads Hospitality & Operations at One Off Hospitality, the James Beard Award-winning group from Donnie Madia and chef Paul Kahan behind avec, The Publican, The Violet Hour, Big Star, and Publican Quality Meats.

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Mike Brucklier — Flour Bakery + Cafe | Boston, MA

Mike leads Operations at Flour Bakery + Cafe, one of Boston’s most beloved bakery brands, founded by James Beard Award winner Joanne Chang.

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Sylvan Mishima Brackett — Rintaro | San Francisco, CA

Sylvan is the Chef-Owner of Rintaro, the acclaimed San Francisco izakaya and a Bon Appétit Top 10 New Restaurant alum. A 2024 James Beard Outstanding Chef semifinalist, he is also the author of “Rintaro: Japanese Food from an Izakaya in California,” named a best cookbook of the year by the New York Times and Los Angeles Times.

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Cassie Piuma — Sarma | Somerville, MA

Cassie is the Chef-Owner of Sarma, one of New England’s defining destination restaurants. She is a multi-time James Beard nominee and a 2025 Outstanding Chef finalist.

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Helen Johannesen — Helen’s Wines / Jon & Vinny’s | Los Angeles, CA

Helen is the Founder of Helen’s Wines and a founding partner and beverage leader at Jon & Vinny’s. She is a defining voice in wine and a Wine Enthusiast 40 Under 40 honoree.

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Tony Yakovich — Beast & Cleaver | Seattle, WA

Tony leads Growth and Operations at Beast & Cleaver, Seattle’s cult whole-animal butcher shop and restaurant, and the team behind the James Beard nominated Little Beast Ballard.

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Jeff Segal — Domestique | Washington, DC

Jeff is the founding partner behind Domestique, the acclaimed natural wine retailer named one of the country’s best wine shops by Food & Wine and Wine Enthusiast.

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Helping hospitality grow

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The formation of the Partner Advisory Council comes as Table22 continues to expand its platform for hospitality businesses looking to grow their owned, beyond-four-wall commerce channels.

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From subscriptions and memberships to drops, pre-orders, gifting, and AI-powered marketing, Table22 helps operators build high-quality revenue streams beyond seated dining and third-party marketplaces.

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As Tony Yakovich from Seattle’s beloved Beast and Cleaver puts it: “Running a whole-animal butcher shop means our team’s time belongs at the cutting block, not in billing systems. Table22 handles the entire subscription backbone for Beast & Cleaver’s Butcher Box Club: recurring billing, delivery logistics, customer service, and the whole ecommerce experience. That’s an operations team we didn’t have to hire. They’ve made subscriptions a genuine revenue channel for us instead of another job we have to manage.”

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The next phase of hospitality commerce will not be defined by software alone. It will be defined by the operators who know how to create trust, taste, repeat behavior, and community.

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Together, we’ll continue working toward a simple goal: helping the best independent hospitality businesses grow on their own terms.