Restaurant veterans, not just technologists.

Rob West is a restaurant industry executive with more than 40 years of experience spanning restaurant operations, technology innovation, and business transformation. Having started his career on the restaurant floor, Rob brings a unique operator-first perspective and a passion for helping brands leverage technology to simplify complex operations and deliver the hospitality and guest experiences they envision.

As EVP & Business Transformation Specialist at OneDine, Rob works closely with restaurant brands to bridge the gap between operational realities and technology innovation. He has led major enterprise implementations for Dave & Buster's, Main Event, and California Pizza Kitchen, and is a co-inventor of OneDine's patent-pending conversational ordering technology, "ROM".

Prior to joining OneDine, Rob spent nearly two decades with The Cheesecake Factory, serving in senior technology leadership roles, including Vice President of Restaurant Systems & International. During his tenure, he helped pioneer touchscreen kitchen management and digital recipe systems designed to support one of the industry's most complex restaurant operations. He also played a key role in the brand's international expansion across the Middle East, Asia, and North America, and led the technology integration of North Italia restaurants following their acquisition, completing the systems conversion in just 60 days with zero downtime.

Throughout his career, Rob has maintained a simple philosophy: technology should empower restaurant teams, remove operational friction, and allow hospitality to remain at the heart of the guest experience.

First restaurant job

Host, Spires Restaurants

Years in the industry

41 years

Fun fact

In 2020, Rob and his wife set out to thru-hike the Pacific Crest Trail, covering 500 miles before an injury cut their adventure short. Their journey ultimately led them to Texas, where Rob reconnected with longtime friend Rom Krupp and began his next chapter with OneDine.

Richelle Franklin is a customer success and restaurant operations leader with more than 30 years of experience helping hospitality brands improve training, technology adoption, operational performance, and team development. As Chief Customer Officer at OneDine, she leads customer experience, solution delivery, and long-term customer success initiatives, helping restaurant operators maximize the value of their technology investments.

Before becoming Chief Customer Officer, Franklin served as OneDine's Chief Operating Officer and previously led customer success at Marketing Vitals, now Red Onion. Her career also includes leadership roles with Boston Pizza Restaurants and Chili's, where she helped shape training, development, and technology programs for large-scale restaurant organizations. She is known for bridging restaurant operations and innovation to help teams adapt, grow, and excel.

First restaurant job

Chili's Bar & Grill

Years in the industry

31 years

Fun fact

Richelle loves spending time outdoors, hiking a new trail or getting her hands dirty in her flower and vegetable gardens. Her favorite moments are the ones spent making memories, sharing laughs, and enjoying quality time with family and friends. A little sunshine, a good book, and great company are some of her favorite things in life!

Angela Diffly has spent two decades in restaurant technology, as a thought leader covering the space, co-founder of the Restaurant Technology Network, which she grew to 600+ member brands, and most recently as Director of Restaurant Digital and Technology Capabilities at The Coca-Cola Company, where she championed digital transformation across the company's 500K+ restaurant footprint. She previously served as a communications consultant to eBay's AI and computer-vision leadership and led North American public relations for Epson America.

She holds master's and bachelor's degrees in International Studies from San Diego State University and Auburn University, respectively. Angela is currently focused on a deliberately small independent practice, where she consults with a handful of visionary leaders building wildly disruptive, pro-restaurant technologies.

First restaurant job

1988, Domino's — answered phones, made pizzas, ate pizzas

Years in the industry

20 years

Fun fact

Angela loves traveling internationally and has spent time living and studying abroad in Japan, Mexico and Brazil. She endeavors to live in Australia someday, where the wild things roam.

Amar Pai is Co-Founder and Chief Technology Officer of OneDine and a co-inventor of ROM, the company's patent-pending conversational ordering technology. He has led OneDine's technology strategy and product development since its inception, building the architecture, engineering organization, cloud infrastructure, and integration ecosystem that power the platform today.

With more than 25 years of experience across hospitality, retail, and healthcare, Pai's expertise spans product strategy, cloud and data architecture, platform reliability, and engineering execution. His hands-on experience includes AI-assisted software development, AI-powered applications, data enrichment and analytics, and integrations across POS, payments, loyalty, and gift card systems. Before OneDine, he co-founded Red Onion and helped develop its restaurant analytics platform. He holds a Bachelor of Engineering in Chemical Engineering from the National Institute of Technology Karnataka.

First restaurant job

Never worked in a restaurant

Years in the industry

14 years developing software for the restaurant industry

Fun fact

Away from the keyboard, Amar enjoys spending time on the water listening to classic rock.

Vance Miller is a restaurant executive, technology entrepreneur, and investor with more than three decades of experience driving growth, innovation, and profitability. As Chief Revenue Officer and an investor at OneDine, he leads revenue strategy, enterprise partnerships, and business development, helping restaurant brands leverage innovative technologies to improve operational performance and profitability.

Before joining OneDine, Miller spent more than 15 years at Paytronix as one of its earliest employees, helping scale the company into a restaurant technology industry leader that attracted significant institutional investment. He also founded AdVance Data Services, specializing in data analytics and strategic growth planning. Earlier in his career, Miller participated in two separate IPOs, helping drive the early expansion of Boston Chicken, Inc. and serving as a founding member of Einstein/Noah Bagel Corporation.

First restaurant job

1987, valet parker at Harry Starker's, Kansas City

Years in the industry

30+ years

Fun fact

A father of four and insatiable technology enthusiast, Vance is convinced there's always a better gadget out there to capture the ultimate highlight at his kids' sporting events.

Michael Block is a finance, operations, and technology executive who specializes in building scalable systems that drive growth, efficiency, and profitability. As Chief Financial Officer of OneDine, he oversees financial strategy, operational infrastructure, investor relations, and business operations, helping scale the company through disciplined execution and process innovation.

In addition to working with over 400 restaurant brands, Block worked for regional and national restaurant brands before transitioning to the dark side - Restaurant Technology. His operational experience at brands combined with his 20 plus years in technology allows Block to have a unique understanding and perspective of each customer. At OneDine, Block developed and implemented an integrated infrastructure (ERP/CRM) that connects accounting, sales, inventory, customer service, project management, and warehouse operations. Prior to OneDine, he spent 17 years as CFO of Custom Business Solutions and previously led accounting for Ruby's Diner. He holds a Bachelor of Science in Accounting from the University of Southern California.

First restaurant job

Black Angus

Years in the industry

40+ years

Fun fact

Long, long ago, Mike was on the training crew for Black Angus and was a part of the opening team for 17 new restaurants during their peak. Serving guests is a passion that still exists today.