Tavistock Restaurant Collection is a family of 14 upscale dining establishments, including: Abe & Louie’s, AquaKnox, Atlas, Napa Valley Grille, California Cafe, Atlantic Fish, Coach Grill, ZED451, Joe’s American Bar & Grill, Blackhawk Grille, Timpano, Cafe del Rey, Canonita, and Sapporo. Tavistock Restaurants’ hospitality experience stems from its parent company, Tavistock Group, a private investment organization rooted in the service sector amongst other global luxury brands.
Our mission is to be a guest-obsessed company, which strives to create memorable experiences for our patrons each and every visit by equally focusing on excellence in food, drink, service and atmosphere.
John T. Bettin
CEO, Tavistock Restaurant Collection
John Bettin is Chief Executive Officer of Tavistock Restaurant Collection overseeing the portfolio of 14 award-winning concepts located across the country. With more than 30 years of experience in the restaurant industry, John has worked with some of the most well known hospitality dining brands. Most recently serving as the CEO of the Palm Restaurant Group, he also spent nearly a decade leading Morton's of Chicago. John is based at the Tavistock Restaurant Collection headquarters in Orlando, Fla.
EVP, Legal/Real Estate, Tavistock Restaurant Collection
As Tavistock Restaurants’ Executive Vice President of Legal & Real Estate, Alex Eagle is responsible for the company’s national portfolio of leasehold interests including negotiation of new leases for the rapidly expanding Freebirds World Burrito concept, general contract review, and support for acquisition and disposition initiatives. Additionally, his department oversees Tavistock Restaurants’ nearly 1,000 permits and licenses. Prior to joining Tavistock Restaurants in 2011, Alex gained valuable experience working for a prominent international retailer and real estate ownership group.
CFO, Tavistock Restaurant Collection
Keith Davis is Chief Financial Officer for Tavistock Restaurants. With a strong financial background in multi-unit restaurant companies and a career spanning nearly three decades, Keith oversees financial strategic planning, corporate governance, accounting, and financial systems for the restaurant portfolio. Before joining Tavistock Restaurants, Keith served as Chief Financial Officer for Round Table Pizza. He was also Vice President and Assistant Controller for Beverly Enterprises, Director of Finance for Landry’s Seafood Restaurants, and Director of Business Analysis for PepsiCo/Pizza Hut.
VP, Food & Beverage, Tavistock Restaurant Collection
Steve Byrne leads Tavistock Restaurants’ food and beverage operations along with system-wide responsibilities for purchasing. Originally from Dublin, Ireland, Chef Steve developed his culinary experience through years of opening and managing restaurants in Bahrain, Amman, Dubai, Beirut, Nagoya, Copenhagen, Berlin, Madrid, Barcelona and the U.S. Steve also worked for Hard Rock Café and Maxwell Brands before joining Tavistock Restaurants.
VP, Construction & Design, Tavistock Restaurant Collection
Lisa Helmke oversees the entire development cycle of each Tavistock Restaurant Collection brand, from site selection, design and permitting to construction of new locations, remodeling and maintenance. She previously worked as Director of Construction & Facilities at the Palm Restaurant Group, supervising the maintenance of 27 restaurant locations, which opened with strong sales levels and brand leverage as a result of her prototype design. Over her 15 years within the restaurant industry, Lisa further developed her skillset working for Darden and Morton’s of Chicago.
VP, Human Resources, Tavistock Restaurant Collection
As Tavistock Restaurant Collection’s Vice President of Human Resources, Mark Hinson manages and trains Tavistock Restaurant Collection employees across the country. He started his career with a 24-year role as a restaurant manager with Knightsbridge Restaurant Group in Washington, DC, and later with Red Robin International. Since then, he transitioned to operations, serving as a Regional Training Director and various other senior-level positions with Nordstrom Restaurant Division, Legal Sea Foods and the Palm Restaurant Group.
Director of Sales, Tavistock Restaurant Collection
John Fisher oversees sales and catering for the Tavistock Restaurant Collection portfolio of brands across the nation, including group dining services and specialized menu options. He brings more than 30 years of collective experience with E Brands Restaurants (acquired by Tavistock Restaurant Collection in 2011) and Rainforest Cafes to his current role in Orlando, Fla.
Director of Marketing, Tavistock Restaurant Collection
As Director of Marketing, Ryan Mitchell is responsible for all aspects of Tavistock Restaurant Collection’s marketing strategy, including brand positioning, in-restaurant initiatives, and consumer insights for all 14 concepts. Prior to his current role, he led digital marketing efforts at Ruth’s Hospitality Group and corporate affairs and marketing at the Altria Group.