A variety of Sacramento restaurateurs and industry professionals gathered for an “Accelerate” event hosted by What Now Media Group at Omakase Por Favor – Midtown on Thursday, Feb 5. The event provided a valuable opportunity for Sacramento’s restaurant community to connect, collaborate, and exchange ideas on navigating an increasingly competitive market.
Omakase Por Favor – Midtown, located at 1050 20th St, Suite 150 in Sacramento, hosted the free event, welcoming dozens of representatives from businesses recently featured on What Now Sacramento. The Midtown restaurant is known for its intimate dining experience and creative culinary approach, making it an ideal setting for an evening centered around growth and innovation. Attendees networked while enjoying light bites and refreshments before participating in a presentation focused on strategies for expanding and sustaining success in today’s hospitality landscape.
The event, hosted by Mariah Medley, Director of Events and Partner Engagement at What Now Media Group, brought together a dynamic mix of local owners and operators. Among those in attendance was Jeana Pecha, chef/owner of Omakase Por Favor, who welcomed guests into her Midtown space for an evening of meaningful discussion and connection.
Several restaurateurs currently expanding throughout the region were also present. San Bao, owner of The 1920s Bookstore, shared insights into the upcoming underground bookstore and cocktail lounge concept slated for Old Sacramento. Nora Myagmar, co-owner of LoveTwo Vines & Venue, discussed the winery village concept that recently opened, with additional plans already in motion for the coming year.
Plant-based dining was represented by Jamie Cavanaugh, owner of Pure Soul Plant-Based Eats, which recently secured a permanent home in Tahoe Park and continues to build a loyal following for its comfort-driven vegan fare. Coffee culture also had a seat at the table, with Inga Arakelyan, co-owner of Crème Coffee, an upcoming European-inspired café preparing to open in Downtown Sacramento.
Franchise growth and multi-unit expansion were recurring themes throughout the evening. Sandeep Gill, franchisee, and Harjot Gill, owner of Slice House by Tony Gemignani, connected with fellow operators as they prepare to bring the popular pizza concept to Granite Bay. Jaskarn Sibia, a Spitz Mediterranean Street Food franchisee, shared updates on plans to introduce the fast-casual Mediterranean brand to Roseville in 2026.
From the Fukumi restaurant group, Ryan Strum, chief creative officer of Fukumi Ramen, connected with peers about the group’s continued regional growth, including new concepts and additional locations. Wine and tasting room concepts were also represented by Feli Ortega, owner, and Lucho Ortega, creative director of Felicità Wine Company, which is preparing to debut its first tasting lounge in Old Sacramento.
Additional attendees included Leo Beas, owner of Vallarta Prime, bringing coastal Mexican flavors to South Land Park; Jill Osur, Founder, President, and CEO, alongside Lisa Orrell, owner & chief fun and marketing officer of Teneral Cellars, which is eyeing a Midtown Sacramento space; and Jeremy Goebel, corporate manager of Jack’s Urban Eats, who connected with fellow operators about growth across the region.
More than ten representatives from What Now Media Group’s Preferred Partner network were also in attendance, offering expert guidance across key operational areas. From Auris, Pete Daley spoke with operators about streamlined HR and payroll solutions designed to support growing teams. Representatives from Global Payments – Genius Point of Sale, including Brandon Koo, software relationship manager, and Frank Bravo, srm, discussed point-of-sale systems tailored to restaurant environments.
Reservation technology leaders Alex Enteen and Erin Hogg, account executives at OpenTable, connected with restaurateurs to discuss tools that enhance guest management and improve table optimization. Automated cooking oil management solutions were represented by Jason Yager, senior sales executive at Restaurant Technologies, Inc., who shared ways operators can improve kitchen efficiency and safety. From SpotOn, Dani Dodge and Jordan Springs, hospitality specialists, discussed integrated pos systems and technology solutions built specifically for hospitality businesses. Insurance expertise was provided by Larry Anaya, ceo, and Milena Mirtle, hospitality risk specialist of Tagrisk LLC, who emphasized the importance of comprehensive coverage tailored to the restaurant industry.
The restaurant owners and industry-leading experts from What Now Media Group’s network of Preferred Partners shared valuable insights, operational highlights, and expert advice, creating an engaging and informative evening that was both enriching and beneficial for all attendees.
This prompted Mariah Medley to take the conversation deeper by discussing critical business points, including developing an exit plan and managing operations efficiently after expanding to multiple locations. After Mariah and the guests shared their tips, insights, and concerns, everyone became interested in learning more about their businesses and how they could help one another.
This event provided a valuable platform for restaurant owners and industry partners to collaborate, brainstorm, and build new connections. It’s clear that the Phoenix restaurant community is eager to continue innovating and evolving, and What Now Media Group’s Accelerate events provide the perfect space for these conversations to take place.
What Now Media Group shares restaurant opening news in 33 cities across North America, breaking news, and provides timely insight into yet-to-open brick-and-mortar businesses. The platform shares news of thousands of openings across all 33 cities annually.
The industry-leading experts in What Now Media Group’s network of Preferred Partners help new businesses open and existing businesses grow.
Stay tuned for future Accelerate events from What Now Media Group in 2026. For more details, see the Accelerate page here.
Click here for a complete list of our partners. To learn more about becoming a preferred partner, click here.
