From concept ideation, customer experience design and execution, TBG has the team, experience and resources necessary to build brands that can stand the test of time
TBG has experience developing systems, controls, and infrastructure management to ensure that the brand gets built for the long haul. Going from a regional brand to a national is extremely difficult. TBG has experience in doing just that.
Quite possibly the most difficult venture that can take place in Hospitality. TBG has taken over brands, built strong teams enhanced by best in class training and oversight to take a brand that has lost its way back to the good graces of the consumer
From brand assessment, valuation analysis and growth planning, TBG has the expertise to help validate assumptions and find hidden resource gaps. TBG can also fill C-level roles and board sets, and provide advisory services through the life of the investment.
Vic has over 40 years experience in the restaurant industry. Prior to founding the Branstetter Group, Vic was one of the three original founders of Houston’s Restaurant Group later named Hillstone Restaurant Group. Created in 1977, Houston’s would grow to 49 locations, 5000 employees; covering 13 states. During Vic’s time at Houston's he held roles as VP Operations, head of Real Estate, and was the opening General Manager for location number one. Since creating The Branstetter Group, Vic has provided guidance to brands all over the world with various menus and serving formats from Fast Casual to Fine Dining. Vic graduated with a B.S. in Business Administration with a minor in economics from Northeastern State College in Tahlequah Oklahoma.
Ian brings 19 years of experience to The Branstetter Group with a focus on concept ideation, strategy, branding, marketing, and customer experience design. Since 2008 Ian has helped create 10+ brands from the ideation phase through to opening; All of which are in operation today. He has also led turnarounds and re-branding of concepts for regional and national brands. Before those roles, Ian completed the turnaround of a SaaS technology company doubling the company in less than two years. On the corporate experience side, Ian was previously AVP for the University of Southern California, where he was responsible for $180M P&L, 1400+ employees for the divisions of hospitality (40 venues), housing (54 assets), and transportation (2 campuses). Before USC, Ian worked in senior leadership roles with DHL and the United States Marine Corps. Ian was awarded the Top 25 Alumni Award at CLU, Administrator of the Year at USC, and led 2 companies to the Inc5000 award for fastest growing private companies. Ian has a B.S. in Business Administration from California Lutheran University and an MBA from the University of Southern California.
Scott brings 30 years of experience as an award-winning restaurateur and hospitality executive. He has helmed emerging brands, landmark locations and iconic institutions. He has a strong background in concept creation, design, new unit openings, marketing and innovative strategies to grow sales. Scott has been the hospitality executive in charge of a diverse set of operations spanning all facets of the industry. He has held positions including Director of Katsuya, Director of Restaurant Operations for SBE, Director of Hospitality for the University of Southern California, Managing Partner of Bistro Boudin and Business Development for Boudin Bakery, Scott graduated from the University of Southern California with a B.S. in Business Administration.
Sheamus brings over 20 years of experience to restaurant operations. He has trained and worked with industry veterans such as Wolfgang Puck, Don Gragg of Gramercy Tavern and Chez Panisse, and Chef Michele de Mateis of Michelin starred, La Coupole, in France. Sheamus owned and operated his own restaurant prior to joining Hillstone Restaurant Group where he served roles such as General Manager, Executive Chef/Research and Development, and Vice President and Executive Chef. His experience also includes opening Farmstead Restaurant alongside the Hall family from Long Meadow Ranch in Napa Valley. In addition to these roles, Sheamus served as the Senior Vice President of Culinary and Kitchen Innovation for BJ’s Restaurants. He brings decades of experience in recipe development, product development, operational organization, systems and menu design. He has been a guest speaker at Cornell University and taught aspiring restaurant managers at The Culinary Institute at America Greystone. Sheamus attended The University of Arkansas, where he studied Journalism.
Jennifer brings 20 years of experience including back-of-house operations, training programs, new restaurant openings and General Management. Jennifer is responsible for overseeing TBG’s “front of the house” hospitality operations, working with current FOH/BOH teams and management to improve overall operations, implement standard operating procedures, and control quality and cost of goods. Prior to joining TBG, Jennifer spent the past 10 years of her career in General Management for companies such as Hillstone Restaurant Group, in various markets across the country including Atlanta, Dallas, Boston and Los Angeles. During this time, she managed multi-million dollar properties, restaurant openings and was responsible for all restaurant operations including budgeting, P&L Management, staffing & labor control, and development of all hourly staff and management alike. Jennifer has a B.A. in Broadcast Business/Management with a minor in communication from Arizona State University’s Walter Cronkite School of Journalism and Mass Communication.
Steph is responsible for TBG’s finance and accounting management. This includes financial projections, strategic planning models, manage monthly financial consolidations, analysis and reporting of Key Performance indicators and reconciling transactional data. Prior to joining TBG, Steph worked as a Financial analyst in the Wealth Management Business Finance department at HSBC in London, UK. During this time, she established a rhythmic reporting in Wealth market sizing, performed Market competitors’ analysis and assisted in business planning for upcoming performance projections in the top 10 markets. From a young age, Steph has had exposure to the hospitality industry due to her family business in UK. She has witnessed quality control, customer experience management and back of house operations where she supervised staffs. Steph has a M.Sc. in Political Economy from the London School of Economics and a B.A (with Honors) in Economics and Korean from School of African and Oriental Studies, University of London.
Valerie joins The Branstetter Group with over 24 years of hospitality practice. Her vast background includes both full-service restaurants and hotel Food & Beverage programs. She spent nearly 10 years with Hyatt Hotels working from fine dining to casual outlets, In Room Dining and opening a new F&B outlet. After leaving the Hyatt, Valerie turned to industry leader, Hillstone Restaurant Group, and remained with the organization for 14 years. During her time with HRG, she has worked in multiple markets including New York, Texas, Arizona, and California. An ambassador of service, she has successfully trained service staff and management alike. Valerie’s specialties include labor management, implementing high service standards, and overseeing departmental management in restaurants generating over $7 million dollars per year. Valerie has a B.A. in Communication studies from Arizona State University.
Marvin brings a career in hospitality that has spanned multiple platforms through out his many years of commitment. Ranging from fast casual to fine dining concepts, he has held positions such as Senior Corporate Opening Coordinator, West Coast Service Manager Trainer, Regional Service Manager, and in-house General Manager. While with the Hillstone Restaurant Group for over 22 years, his contributions included acting as a liaison between corporate and regional levels, implementing sound solutions in problem solving and public relations, and ensuring guest satisfaction to the smallest of details. It is Marvin’s mission to lead from a place of inspiration and respect while promoting the value of working as a team. He specializes in making service tangible through a commitment to the integrity of the guest’s experience. Marvin’s education has been cultivated over 33 years of experience working alongside hospitality veterans such as Hillstone Restaurant Group and Cocinas y Calaveras.
Ian has over two decades of experience guiding clients through the creative process – covering the entire spectrum of concept and ideation, to final execution and marketing. He is a seasoned director who has led the development of global brand initiatives, national advertising campaigns, and international marketing strategies. Ian was previously the Design Director for the University of Southern California and oversaw a vast array of marketing, branding and communication initiatives that extended USC’s global identity and brand experience through large-scale website properties and campus retail environments. He also played a key advisory role on USC’s Presidential Leadership and PR Council, where he guided the strategic development of the University’s brand outreach into the Pacific Rim and the executive communications in the North American market. During his career, Ian won national and international awards for branding, thought leadership and creative excellence in the fields of design, advertising, and marketing. He received a B.F.A from the University of Southern California and attended graduate school at USC for his M.A.
Address: 3100 Donald Douglas Loop North, Suite 202, Santa Monica, CA 90405
Phone: (310) 773-4944
Fax: (310) 773-4924