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Gloria Dawson

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  • 2 min

Victor Lugger of Big Mamma brings restaurant payments into the 21st century

💳 Victor Lugger, co-founder of Big Mamma, developed the Sunday app during the pandemic to improve restaurant payment experiences. Implementing a QR-code payment system allowed guests to pay by phone, increasing convenience and tips. It freed servers for more guest interaction. With over 3,000 restaurants in the U.S. and Europe using it, Sunday integrates with POS systems and offers features like check splitting and Google reviews. Lugger raised $100 million to expand, planning a Miami opening soon.
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How chef Marjorie Meek-Bradley created the straightforward yet delicious menu at The View

🍴 Chef Marjorie Meek-Bradley joined The View, a historic rotating restaurant in New York City, now owned by Union Square Hospitality Group. With a background in top U.S. restaurants, she crafted a menu blending classic New York chop house vibes with seasonal touches. Her favorite dish is the Brazilian Picanha, simply seasoned and broiled. Side dishes like peas and carrots, inspired by Swanson TV dinners, reflect her focus on simplicity and flavor.
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How Chef India Doris weaves her identity and experience into Markette

🍴 India Doris, chef and owner of Markette in New York City, brings her diverse culinary journey to life in her restaurant. Her grandmother, who emigrated from Jamaica to London, inspired her cooking. After 18 years in the industry, including working for James Kent at Saga and Crown Shy, Markette is her autobiographical culinary expression. Doris highlights the importance of community and recognition in her kitchen, inspired by the support she received from Kent.
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Dan Simons of Founding Farmers on why every issue is a restaurant issue

🌾 Founding Farmers, established in 2008, operates eight locations in the DC, Maryland, and Virginia areas. The company emphasizes sustainability and employee well-being. Co-founder Dan Simons highlights menopause as a workplace issue, affecting 100% of women and over 50% of his workforce. Founding Farmers, farmer-owned, prioritizes health benefits. Simons advocates for addressing societal issues within the restaurant sector, fostering inclusive hospitality. Many environmental practices they championed are now industry standards.
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Seattle chef leans into dual benefits of high-touch hospitality in a casual setting

🍴 Victor Steinbrueck, owner of Local Tide, adapted during the pandemic to a sustainable and local seafood menu focused on takeaways. Despite the pandemic receding, the menu remains portable, while maintaining high-touch hospitality. Staff guide diners to seats, bring water, and monitor guests, ensuring smooth service and optimal kitchen pacing. This approach prevents chaos during high customer volume, ensuring diners feel cared for without the typical fast-casual confusion.
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Chef BJ Lieberman on fate and timing in building a Columbus, Ohio, restaurant group

🍴 Chef BJ Lieberman, after working at Husk and Little Pearl, launched Chapman's Eat Market in Columbus, Ohio, in August 2020. The restaurant adapted to pandemic challenges by innovating takeaway dishes, selling over 10,000 pints of ice cream. A year later, Chapman's was highlighted by the New York Times, boosting its popularity. In 2023, Lieberman opened Hiraeth, a fine dining spot, but shifted to Metsi's Italian classics due to evolving diner preferences, opting for a casual atmosphere.
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