Peter Newlin is the Chief Vision Officer of Gastamo Group and a creative force in Denver’s restaurant scene. With a background in business and a passion for hospitality, Peter is known for blending operational strategy, brand storytelling, and tech-driven innovation to elevate dining experiences.
Gastamo Group is a Denver-based hospitality company focused on developing distinct restaurant brands that connect with local communities. Their concepts—ranging from full-service dining to fast casual—emphasize thoughtful design, memorable experiences, and culinary excellence.
Peter co-founded and helped grow concepts like Birdcall and Homegrown Tap & Dough. At Gastamo, he leads brand development and concept innovation, with a growing portfolio and a strong focus on suburban markets. The group operates 10+ locations with several more set to open this year, combining next-gen technology with authentic hospitality.
Experience matters more than novelty. Peter believes in innovating around familiar foods rather than introducing unfamiliar ones—guests want memorable experiences, not alien cuisine.
Start small and test fast. He encourages restaurateurs to adopt a tech-startup mindset and launch with a minimum viable product to learn and adapt quickly.
Restaurants should be built for the communities they serve. Listening to neighborhood feedback helps create emotional connections and lasting local relevance.
Tech should disappear into the background. Instead of replacing human touch, technology should enhance hospitality and improve operations behind the scenes.
AI is a powerful tool for growth. From optimizing labor to tailoring guest experiences, Peter sees AI as a game-changer—especially for new restaurant groups.
Suburban casual dining is a missed opportunity. Peter sees massive potential in bringing high-quality, experience-first restaurants to suburban areas often overlooked by urban-centric brands.
Loyalty should be about recognition, not rewards. Traditional programs don’t resonate—guests value feeling seen and appreciated more than earning free items.
Sustainable growth beats speed. Inspired by brands like Chick-fil-A and Texas Roadhouse, Peter believes slow, steady expansion with strong foundations leads to long-term success.
QUOTES
“No one has a traditional path to hospitality—you fall into it, and then it hooks you.” (Peter)
“People want to go to an alien world, but they don’t want to eat alien food.” (Peter)
“The worst hamburger or chicken sandwich will always outperform the best poke bowl because of market demand.” (Peter)
“If you’re not building a restaurant for the community you have the privilege to serve, why are you building it?” (Peter)
“Restaurants aren’t done on day one. You launch, get feedback, and evolve.” (Peter)
“Tech should make hospitality better, not replace it. People don’t want to eat in the Apple store.” (Peter)
“Loyalty shouldn’t be about punch cards, it should be about making guests feel known and valued.” (Peter)
“Speed comes with a cost. Chick-fil-A and Texas Roadhouse weren’t built overnight, but now they’re unstoppable.” (Peter)
“Experiential dining has changed everything. People want more than food, they want a feeling of connection.” (Peter)
