OpenTable’s annual sales conference brings together our entire field team, from Tennessee to Tokyo, for a week devoted to sharing ideas, inspiration, and (of course) food. This year we invited a few local San Francisco restaurateurs to participate in a panel discussion about industry trends, business challenges, and how they aim to raise the bar for hospitality. See highlights in the video above!
Here’s an overview of the featured restaurateurs and their businesses:
Erin Archuleta is the co-owner of ICHI Sushi + Ni Bar, which she runs with her husband, Executive Chef Tim Archuleta. She has a strong background in business, public relations, and community and worked with both schools and nonprofits, including 826 National, before devoting herself full time to the restaurant business. Erin was recently named to the board of the Golden Gate Restaurant Association. ICHI won Eater’s 2014 award for “So Hot Right Now” and was voted one of America’s top restaurants by Zagat. Erin and Tim are in the process of opening a new ICHI project, a Japanese oyster bar called ICHI Kakiya.
Ryan Cole is the owner and acting General Manager of Stones Throw restaurant in San Francisco’s Russian Hill. He has a B.S. in Hospitality and Business from Boston University and traveled the world learning the intricacies of winemaking. He was formerly the Director of Operations for Michael Mina’s west coast restaurants, overseeing five restaurants, and worked as the Wine Director for the Boston restaurant Cleo. Stones Throw has also won an Eater award and was voted one of OpenTable’s Top 100 Neighborhood Gem restaurants. His upcoming project Trestle will open in Jackson Square and offer a $35/person three-course prix fixe menu.
Charles Bililies is the founder and owner of Souvla, a smart casual restaurant in Hayes Valley. Since opening in April of last year, Souvla has been named the #1 food trend of 2015 by Bon Appetit. The restaurant was also recognized as the “Best of the Bay” in San Francisco magazine and one of the Top 100 Things to Eat Before You Die by 7×7 Magazine. Prior to opening Souvla Charles worked at The French Laundry as Culinary Assistant to Chef Thomas Keller and was also the Dining Room Manager at Bouchon. He worked for Chef Michael Mina, both as a Culinary Assistant and as the Assistant General Manager of RN74. He holds degrees in Hospitality Management from Cornell and from Johnson & Wales. Charles is currently searching for real estate for his second Souvla project.