About Us
We Are Bespoke Concepts.
Meet Our Team
Bespoke Concepts, based in Denver, Colorado, is a multifaceted, collaborative, and design-focused hospitality consultancy. We specialize in financial analysis, market assessment, competitive set research and business objectives with a primary focus on restaurants and hotels.
Jake Linzinmeir
Jake Linzinmeir has led restaurants from the front for nearly four decades. Nationally recognized for insight and creativity in the swiftly changing restaurant market Jake has been the choice for stakeholders needing the best. The chef and restauranteur received his bachelor’s degree from Cornell University’s School of Hotel Administration. He also holds continuing education degrees from the Culinary Institute of America and a master’s degree in Italian food and wine.
As principal, Linzinmeir focuses on feasibility studies, strategic assessment, and concept development. He is passionate about delivering the right hospitality solutions to stakeholders. Prior to starting Bespoke Concepts, Jake served as senior vice president at Blau + Associates, lending his hand to projects with Timbers Resorts, Shangri la Hotels, Starwood, Hilton, Azul Hospitality Group, Celebrity Cruise Lines and Telluride Resort.
Jennifer Linzinmeir
Born and raised in Rochester, NY, Jennifer Agnello Linzinmeir grew up the youngest of seven children in a 5th generation Sicilian/American family. Upon moving to Massachusetts, she worked in her families business hotels from the age of thirteen moving through all facets of hotel and restaurant operations.Throughout the east coast, the family-owned company grew to fifteen properties. As a graduate from Cornell University, School of Hotel & Restaurant Administration with a concentration in Finance, Jennifer lived and worked in Chicago as Staff Accountant for The Habitat Company. Returning to hospitality operations, she lived between Vail, CO and Hilton Head, SC working with the teams overseeing banquets, restaurant operations, and entertainment coordination for Garfunkle & O’Brien’s, and Westin Resorts. Jennifer was then hired for the Training Coordinator position for The RREEF Fund based in Chicago, IL. During the period working for RREEF, she traveled to over fifty properties teaching and training property managers in the practices, policies and procedures of all accounting, computer, and administrative tasks for RREEF apartment communities. Jennifer wrote the corporate training manuals and created the industry leading two day workshop for the company. In 1996, Jenn was hired as the Controller of Squash Blossom, Inc., an art gallery company consisting of four galleries in Vail and Aspen. In 2000, Jenn coordinated the financing, due diligence, and ultimate purchase of the world famous Red Lion located in the heart of Vail Village, CO. At the time of this acquisition, The Red Lion was grossing just under $3 million dollars annually. As the managing partner, she continues to operate this now $6 million grossing restaurant with COGS and Labor Costs 15 points below industry average and at record levels of profitability.
Sal Casola
Sal Casola’s career reads like an epic saga in the hospitality and project development world. As a seasoned entrepreneur and owner, he’s proven his prowess in expanding, funding, and overseeing multiple hospitality locations across various states. His journey is marked by an impressive ability to manage significant construction budgets, secure capital, and guide businesses from the germ of an idea through to their full operational potential.
For over two decades, Sal was at the helm of the MCC Hospitality Group in Los Angeles, where his leadership and vision led to the development of 25 fine-dining and quick-serve restaurants, a winery, breweries, and coffee shops. His ventures were not just about good food and drinks; they epitomized quality, service, and atmosphere, drawing patrons to top-tier lifestyle centers and world-class resorts. Sal’s knack for strategic planning, market analysis, and site selection ensured his businesses thrived in competitive environments. He was a master in negotiations, securing deals with some of the most prestigious landlords, and his capital-raising skills were nothing short of extraordinary, bringing in over $2.8M through private placement memorandums.
In addition to his restaurant empire, Sal ventured into the world of wine, establishing Vanishing Point Winery and Squirt Gun Wines in Napa, California. His brands garnered accolades, increasing production from a modest 300 cases to a robust 2,800 annually, and distributing across three states. His wine production supported his restaurants’ award-winning programs and extended his influence into retail wine destinations.
Postcard Hospitality Group, his recent endeavor, saw him developing and managing pizza and pasta restaurants in a $30M outdoor live event venue in Texas, emphasizing a commitment to seasonal, market-driven cuisine sourced from local farmers using sustainable practices. His ability to juggle the intricacies of construction management, vendor negotiations, and operational leadership is a testament to his multifaceted expertise.
Sal’s contributions extend beyond business; he has a heart for community support, demonstrated through his charitable food programs for local youth sports organizations, schools, and auction dinners. His accolades in the wine industry and professional affiliations underscore his stature in the hospitality and entrepreneurial realms.
From leading yearly team summits in Napa to conceptualizing new business ventures, Sal Casola’s journey is one of relentless pursuit of excellence, innovation, and community engagement. His story is not just about building businesses but about creating lasting legacies in the hospitality industry.
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