Restaurants are terrible at knowing their customers - Bikky is helping brands like Dave’s Hot Chicken to be better
Imagine being marooned in a savage, tropical rainforest; you’ve crash landed at Last Rites, a Polynesian Noir adventure, offering over 150 rums and signature twists on tropical cocktails
The only plant based seafood that we tasted and would pay for (not in 5 years, but today!)
From 0 to 10,000 stores in less than 5 years, Sanzo created and owned the “asian inspired” sparkling water segment
An incredible and passionate CEO + award winning beer (that happens to be gluten-removed) + fervent community = delicious success (exit: Sierra Nevada)
Co-founders (2x exit software CEO + product lead from Netflix) tackles a better food delivery experience
Realizing the musician-going-on-tour model for world renown chefs.
HR and Hiring software for the deskless workforce with customers from McDonald’s to Fedex to Marriott
Restaurant performance management, giving data that managers will actually use
The country’s only distributed fresh food production and distribution platform geared towards healthy eating, enabling brands to quickly establish its own food revenue stream
One guess on what Bacon Bacon serves? Yes, bacon with everything. SF Bay Area OG Food truck, cafe, with an outpost in SFO.
Since 2009, Humphry Slocombe has brought chef-driven ice cream to the Bay Area . Food Network named Humphry Slocombe as one of the 5 best ice cream in the country
Chinese take-out for today. Recognized by NYTimes, Wall Street Journal, and industry as a “Fast Casual Concept to Watch”
A casual neighborhood cocktail gathering place with an adeptly designed interior loosely inspired by the american arts & crafts period.
Food & Drinks at the iconic SFJAZZ concert venue - the largest jazz centric performance space on the West Coast
Recognized by Bon Appetit as having one of the 20 best croissants in the country, Neighbor and Sunday are brands of our bakery group that over delivers on butter and flour
Hi-Lo Taco Co. serves American tacos using handmade flour tortillas and is pioneering a technology driven experience that offers the convenience of fast casual with the order-at the-table and bar-driven model of full service dining.
Launched during the pandemic and shot to fame with a 10,000 people+ wait list, chef Eric Huang combined his fine dining chops from places like Eleven Madison Park and his family’s roots in Chinese restaurants to create the craveable Pecking House - NYTimes named its chile fried chicken one of the Top 10 New York dishes in 2021.