Developed the concept for TableSAVVY (www.tablesavvy.com) in 2011, launching the prototype to the Chicago market in April of 2013. TableSAVVY utilizes the classic economic principle of supply and demand, in which restaurants essentially “sell” empty restaurant tables at a discounted price to customers eager for a last-minute deal. Diners pay a $5 transaction fee, and in return, they receive 30% off their food. Partnering with Chicago Magazine in 2012 was another major milestone, as they have since then been the marketing leg to this operation.
Throughout the entire life cycle of TableSAVVY, in addition to running the day to day operations, I have played a key role in project management, product development, fundraising, restaurant acquisition, marketing, social media, customer acquisition, financial modeling as well as managing TableSAVVY's strategic partnership with Chicago Magazine.