Different backgrounds. Shared operating philosophy.

Moonshot brings together expertise from operations, culinary leadership, distribution, branding, and organizational systems to help independent restaurants operate with greater clarity and confidence.

Hunter Hakanson

Founder | Operations Strategy | Growth

Hunter spent nearly two decades at Sysco working inside hundreds of restaurants' purchasing, fınancials, and operations — seeing fırsthand what separates the restaurants that survive from the ones that don't. In 2017 he put that knowledge to the test by becoming an operator himself, opening Nectar Urban Cantina, then Tennfold Brewing in 2020. Every system Moonshot brings to a client has already been run inside his own restaurants fırst.

  • Kiki Sambat

    Project Management

    Kiki Sambat brings a rare combination of front-line and executive experience to Moonshot Management where she leads the launch of new restaurant concepts from the ground up and operational turnarounds for existing businesses.

    As the Director of Operations for Nectar Urban Cantina & Tennfold Brewing, she spent years streamlining the operational processes to create consistent, accountable rhythms for the businesses' success.

    Through her experience spanning hospitality, restaurant operations, technical editing, investigative research, and owning/operating her own mobile food business, she has developed leadership and communication skills to help keep projects on track and help teach others to empower and align their own teams.

  • Byron Sambat

    Technology | Infrastructure | Systems Integration

    Every restaurant runs on technology whether the owner tracks it or not — POS, scheduling, inventory, online ordering, reporting. Byron's job is making sure those systems talk to each other and actually produce usable numbers instead of disconnected data. He's the person who turns "we should track that" into a report that shows up automatically every Monday.

  • Brandon Frohne

    Culinary Strategy | Menu Development | Concept Creation

    Brandon has spent more than two decades developing award-winning restaurant concepts and nationally recognized food programs, including recognition from the James Beard Foundation. His approach isn't creativity for creativity's sake — it's using strategic innovation to sharpen brand positioning, create competitive advantage, and build menus that kitchens can execute consistently at the food cost the P&L demands. Every dish is designed to balance guest appeal, profitability, and operational simplicity. A great dish that can't be executed consistently isn't a menu item — it's a liability.

  • Sharp Emmons

    Brand Strategy | Systems Design | Experience Architecture

    Sharp makes sure a restaurant's brand and its actual operations tell the same story — because when they don't, guests notice before owners do. Across three decades in branding and systems design, his work has focused on one question: does this business actually deliver what it promises? At Moonshot, he's the check against a restaurant looking great on Instagram while falling apart in the kitchen.

Moonshot works best as a partnership, not a transaction.
Tell us about your restaurant — we’ll tell you exactly what you see.

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