• select
    Paul

    PAUL KATSCH

    Chief Executive Officer,

    Chairman of the Board

  • select
    Theron

    THERON LUHN

    Chief Tecnology Officer,

    Board Member

  • Select
    Quinn

    QUINN MCKENNA

    Technology Specialist

    Restaurant Executive

Mr. Paul J. Katsch serves as Chief Executive Officer and Chairman of the Board of Guest Innovations, Inc. Mr. Katsch's passion and vision for Guest Innovations is to build the restaurant industry’s leading technology solutions, which will maximize guest service and profitability.

Paul is a technology innovator who loves problem solving. Katsch's entrepreneurial career started at 16, when he sold Apple II computer peripherals to universities. At that time, he fell in love with building something from nothing and addressing customer demand.

Mr. Katsch has launched and managed dozens of businesses throughout his career. Notably, as CEO, Katsch built Maxcomm Technologies, Inc., a telecom software company, from startup to $18 million annual revenue in less than two years without any outside funding. Maxcomm Technologies’ software maximized switch capabilities by interfacing with Intel’s Dialogic Telephony boards and allowing telco DS3 trunks to be controlled by computer systems.

In 2010, when profitable land developments were rare, Mr. Katsch developed land in Davis, California and built the state’s most energy conscious subdivision. Katsch's profitable sustainable development community focused on building beautiful homes with minimum carbon footprint and maximum natural resource efficiency, without compromising livability.

That year, Katsch also opened his first restaurant in Virginia. The 275-seat restaurant focused on farm-to-fork cuisine and served locally sourced produce, grass-fed beef and hand crafted pastas. Paul found relationship building essential to his success, whether breaking bread at a fine dining establishment or a humble hot dog cart.

Mr. Katsch received his Bachelor of Science degree in Genetics from the University of California, Davis. Katsch is a lifelong student, currently learning Russian, a licensed VFR pilot and sports lover.

Theron Luhn co-founded Guest Innovations while pursuing a degree in computer science at University of Wisconsin-Madison, which he later left in order to participate full-time as Guest Innovation's CTO. A passionate programmer since a young age, he is an avid Python enthusiast, but has experience in a wide variety of languages and paradigms, as well as cloud computing and high-availability infrastructure.

He is responsible for architecting the Guest Innovations suite of software and its underlying infrastructure and executed a large portion of it himself. Outside of the offices, he is an amateur chef, plays board and card games, and aspires to be a movie snob and a beer aficionado.

Mr. McKenna brings operational expertise ranging from grand Michelin-starred restaurants to an eight hundred square foot quick service sushi restaurant. Concepts ranged from seasonal American fine dining, to Japanese, Neapolitan pizza, seafood focused concepts and a private club serving Santa Monica’s “Silicon Beach” tech community. He has operated restaurants in a wide range of locations, including shopping malls, airports, a university, hotels, a state park and the ground floor of a municipal parking garage.

As Chief Operating Officer at Ozumo Concepts International, Mr. McKenna was responsible for day-to-day operations of the five-unit, multi-concept, $25M restaurant company. At the Lark Creek Restaurant Group, he helped grow the company from one restaurant to twenty, with peak revenues of over $40M. Mr. McKenna was instrumental in receiving two Michelin stars and three James Beard awards, among many others.

Mr. McKenna has helped pioneer today's restaurant technology. He served as an early advisor to OpenTable and to Proven, and made restaurants available to a start-up company creating iPad based menus and as a beta test site for a new Panasonic POS system. Mr. McKenna, founder of Queue Consulting, has a proven track record advising restaurants on concept, execution and profitability.