Taylor G. Levy

email taylor@88napkins.com
telephone 516.945.5408

Lee H. Goldberg

email lee@88napkins.com
telephone 917.834.7961

Taylor G. Levy
CEO, CO-FOUNDER

Mr. Levy brings passion and insight to the development of innovative restaurant concepts. As COO of a Golden Corral® franchise business, a $20M enterprise with over 400 employees, Taylor has focused on enhancing the guest experience and growing revenue. He has skillfully negotiated contracts, streamlined franchise systems and monitored the daily business to deliver results.

As the first Burgerfi® franchisee, he played a pivotal role in back-end support for the parent company, while reducing costs for future franchisees through new vendor relationships. Taylor excels at uncovering new market opportunities and developing unique restaurant concepts with the potential to scale.

A collaborative leader and strategic thinker, he is equally adept at the exacting details of a business, whether streamlining operations at a restaurant franchise or attending to the specifics of property financing, construction and management. Taylor has a relentless focus on creating value and delivering results, as well as a commitment to excellence and integrity in every endeavor.

Lee H. Goldberg
CEO, CO-FOUNDER

Co-Founder of Burgerfi International. Positions included General Counsel and Co- Managing Member, as well as controlling the development and implementation of all aspects of franchise development and sales of the Burgerfi concept.

Professional qualifications include: franchise development and law, asset loan restructuring with an emphasis on underlying collateralized real property assets, reorganizations and workouts; mergers and acquisitions; commercial litigation and general corporate law highlighting financial institution regulation; e-Commerce and website development.

Current practice: representation of second phase development of concepts in preparation for development, promulgation and implementation of business plans for both internal governance and for growth through company and/or franchise expansion.

Mr. Goldberg was a multi-unit franchisee of Wendy’s International (New Jersey), Popeye’s Famous Fried Chicken, Bobby Rubino’s Place for Ribs (Pittsburgh).

Tory Martindale
EXECUTIVE CHEF

Smiling, enthusiastic and high-energy come to mind when thinking of Four Seasons Resort Palm Beach Executive Chef Tory Martindale. Though his boyish good looks wouldn’t reveal it, he is a twenty year veteran of Four Seasons Hotels and Resorts. Chef Tory has spent time working in Four Seasons kitchens in Dublin, Nevis, Santa Barbara and Vancouver, and most recently Four Seasons Resort Whistler.

When asked about his love of the restaurant business Chef Tory paints a very visual picture of the demanding industry: “Working in a restaurant is like playing a fast-paced sport while also conducting a ballet in a battle zone. There are so many moving parts but I love it. It is very personally rewarding.”

Chef Tory’s food philosophy is based on two key elements – top-notch technique and thoughtful, interesting flavour combinations. He sees food as an art form that relies on all of the senses for full appreciation; he continually strives to create memorable dining experiences for his guests.

Chef Tory reveals that he loves traditional and novelle Asian delicacies. His traditional preparations include sushi, noodle hot pots such as Pho or Udon, Chinese Dim Sum. He has successfully experimented with Japanesse street food that is poised to be the hottest new cuisine in North America.

Michael Russo
CHIEF DESIGN OFFICER

Michael has vast experience in restaurant design and implementation. Below is a simple summary of his experience in restaurant and hospitality and client roster.

Experience:

• Managing partner of an architectural and planning firm Arch Street Architecture, dpc

• Managing Member of General Construction and Construction Management firm, Hawkins Webb LLC

• Architect and planner for 25+ years regional, national and international projects.

• Operator of several single location and national restaurant locations.

• Kitchen Designer

• Interior Designer

• Food Concept Designer

Hospitality Clients include:

• Sbarro Corporate (new brands and concept development)— Boston Market (5 boroughs)

• Wendy’s – NY Metro – 9 ground up QSR’s with DT’s

• Dunkin Donuts – Land Acquisition and Development Group for NY Metro new projects.

• White Castle – NY Metro – 6 ground up QSR’s with DT’s

• Carlyle group – multiple locations on Long Island

• Trump Organization – multiple hospitality locations – NY Metro

In total, approximately 70 restaurants and food/ hospitality facilities.