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Tender Greens, Tocaya merge to form One Table Restaurant Brands

Under combined leadership, fast casuals eye expansion

Tocaya Modern Mexican and Tender Greens have merged, forming a new holding company, One Table Restaurant Brands (OTRB). Under the parent entity, the two fast casuals will be led by OTRB’s newly-appointed executive team, including Harald Herrmann, executive chairman, Lina O’Connor, president and chief financial officer, and Rudy Sugueti, chief operating officer.

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Chef Erik Oberholtzer and his partners founded Tender Greens in Los Angeles in 2006, seeking to put a better-for-you, chef-driven, comfort-food restaurant concept on the map. Tocaya Modern Mexican, also started in Los Angeles—a decade later—was founded by Tosh Berman as a vegan-forward fast casual with “fresh ideas, fresh flavor, and a soulful vibe,” according to an announcement.

“Both our transitioning President Mikey Tanha and I believe this merger will create the ideal platform to realize the full vision and potential of these two outstanding brands,” said Berman.

Herrmann, OTRB’s executive chairman, formerly served as CEO of Yard House and Mendocino Farms. O’Connor held the role of chief financial officer for Tender Greens, while Sugueti served as chief operating officer of Tocaya and The Madera Group.

In addition, the leadership team will include Matt Smith, formerly chief marketing officer of Tocaya and The Madera Group.

Oberholzer and Berman will serve on OTRB’s Board of Directors. Oberholzer will advise on culinary initiatives and Berman on creative for the two concepts. Union Square Hospitality Group’s investors, which have been legacy Tender Greens investors, Breakwater Management and Michael Meldman and Schuyler Joyner, both legacy Tocaya investors, will continue to be shareholders of the post-merger entity.

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OTRB now owns and operates 45 locations in California and Arizona and plans to expand.

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