Our Story

Since being founded in 2010, Venga has been helping restaurants better understand and engage with their guests. In 2013, Venga released its unique OpenTable and point-of-sale integration, developed with industry leaders like Jose Andres’ ThinkFoodGroup. By connecting the dots between guests and their purchases, Venga unlocks the data restaurants have never been able to put to use and provides the tools to increase guest satisfaction and frequency. Today, Venga works with many of the leading restaurant groups in the U.S., Canada, and the U.K.

Venga is backed by many of the most successful restaurant operators in the country including ThinkFoodGroup, The One Group, Alicart Restaurant Group, Innovative Dining Group, and Passion Food Hospitality as well as Cornell University’s Big Red Ventures and Militello Capital. Venga’s product was a finalist for the 2014 National Restaurant Association’s Operator Innovations Award.

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Who's In The Kitchen

Meet the Leadership Team

What would your last meal be? For my last meal, I'd have Morimoto take on Jose Andres in an Iron Chef-style battle with Kobe beef as the secret ingredient, and I'd be judge Sam Pollaro Co-Founder & CEO

What would your last meal be?

For my last meal, I'd have Morimoto take on Jose Andres in an Iron Chef-style battle with Kobe beef as the secret ingredient, and I'd be judge

Sam Pollaro
Co-Founder & CEO

What if you could only have one type of food the rest of your life? Does Tabasco count? Ever since my parents' unsuccessful attempts at drowning my thumb in Tabasco sauce with hopes that I’d stop sucking it, I must have Tabasco with everything! Winston Lord Co-Founder & Chief Revenue Officer

What if you could only have one type of food the rest of your life?

Does Tabasco count? Ever since my parents' unsuccessful attempts at drowning my thumb in Tabasco sauce with hopes that I’d stop sucking it, I must have Tabasco with everything!

Winston Lord
Co-Founder & Chief Revenue Officer

What was your most memorable meal? My most memorable dish is Langosta al Ajillo at a small local restaurant over the water near Ponce, Puerto Rico. The lobster was out of the shell and practically swimming in butter and garlic. Combined with the atmosphere of the restaurant and the water lapping on the shore, it was basically perfect. Sean Carpenter Director of Engineering

What was your most memorable meal?

My most memorable dish is Langosta al Ajillo at a small local restaurant over the water near Ponce, Puerto Rico. The lobster was out of the shell and practically swimming in butter and garlic. Combined with the atmosphere of the restaurant and the water lapping on the shore, it was basically perfect.

Sean Carpenter
Director of Engineering

Advisory Board

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