Benneth Cachila
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Benneth Cachila Email & Phone Number

Founding Principal at Southern Independent Hospitality at Spot On Hospitality
Location: Austin, Texas, United States 12 work roles 2 schools
1 work email found @bright.net LinkedIn matched
✓ Verified August 2026 4 data sources Profile completeness 100%

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Current company
Role
Founding Principal at Southern Independent Hospitality
Location
Austin, Texas, United States

Who is Benneth Cachila? Overview

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Quick answer

Benneth Cachila is listed as Founding Principal at Southern Independent Hospitality at Spot On Hospitality, based in Austin, Texas, United States. AeroLeads shows a work email signal at bright.net and a matched LinkedIn profile for Benneth Cachila.

Benneth Cachila previously worked as Founding Principal at Southern Independent Hospitality and Partner at Oakwood Public Market. Benneth Cachila holds Bachelor'S Degree, Business Administration And Management, General from Depaul University.

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Email format at Spot On Hospitality

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bcachila@bright.net
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Profile bio

About Benneth Cachila

Ben has been in the beverage and hospitality industry for 25yrs as an entrepreneur, executive, and consultant in the hospitality space. While earning a degree in Business & Marketing from Depaul, Ben worked in some of Chicago’s top restaurants. With an interest in fine wine and beverages, Ben started his leadership journey by earning a Captain role participating in developing the wine program at Ruth’s Chris Steakhouse. His passion for wine led him to Southern Wine & Spirits where he managed field sales activities, opening key accounts and increasing territory sales by 30% in the first year. In that time he received his Advanced Wine Certification and followed up his training by completing the Sommelier Diploma Program from the International Sommelier Guild.With both industry experience in restaurants and fine wine, Ben opened the first of his own restaurant projects, Emi Bistro and Le Petite Vine Bistro & Wine Bar in Pawleys Island, SC, both of which received recognition for excellence in for their culinary and beverage program. Ben learned Multi-Unit operations in Tennessee by expanding the Nama Restaurant Group’s brands in Knoxville and Nashville before relocating to Austin, TX to help expand Uchi Restaurants with Chef Tyson Cole. Armed with knowledge and experience in both entrepreneurship and organization, Ben began advising and consulting for other brands. Ben currently specializes in programs that involve culture, systems, product development, and technology. As both an operator & consultant, he helps hospitality businesses increase efficiency, improve leadership, and maintain the overall health of their companies. From retail to viticulture to entertainment brands, Ben has been fortunate to have been able to harness his vast experience as a consultant to support both his own projects and his clients as well. Ben currently a partner in multiple restaurant brands which he designed and developed. In addition to a knack for business development, he is also truly passionate about helping other operators position and redesign their organizations to thrive in the ever-changing hospitality landscape. Ben has most recently served as CEO of Happy Goods Inc in Austin, overseeing the growth of brands like De Nada Cantina and Lil Easy. In his tenure there Ben spearheaded a cultural and organizational transformation that led to a sevenfold increase in year-over-year profitability.

Listed skills include Hospitality, Organizational Culture, Operations Management, Business Concept Development, and 24 others.

Current workplace

Benneth Cachila's current company

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Spot On Hospitality
Spot On Hospitality
Founding Principal at Southern Independent Hospitality
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12 roles

Benneth Cachila work experience

A career timeline built from the work history available for this profile.

Founding Principal

Current
Southern Independent Hospitality

Austin, Texas

Southern Independent Hospitality is a multi-faceted, full-service creative, culinary and hospitality firm focused on developing irrepressible brands, unparalleled dining experiences, and long-standing emotional connections.We concept and design hospitality and entertainment brands. We facilitate and oversee all stages of planning, development, and construction. We instill solid culture, exceptional hospitality standards, and industry leading systems. We train all our teams to be exceptional ambassadors and we manage ongoing operations at the highest level. Ultimately, however, our business is creating a sense of place and a point of view. Where organic bonds and a strong sense of pride develop in our guests, employees, purveyors, and stakeholders alike.We have extensive experience working with and managing large and small brands at all points of their respective life-cycles and in all facets. From long-established, large entities to fragile and nimble start-ups. Simply put, our goal is to continually provide our management and hospitality clients with insightful, inspired, and – most importantly – impactful work at fair compensation. We take our businesses very seriously. The operation’s success is ultimately ours and we’re very proud of the long-standing relationships we've built based on the product and service we deliver.

Mar 2017 - Present

Partner

Current
Oakwood Public Market

Dripping Springs, Texas, United States

Aug 2021 - Present

Culinary Partner

Current

San Antonio, Texas Metropolitan Area

Jul 2021 - Present

Partner

Current
Old Thousand

Austin, Tx

Jun 2016 - Present

Chief Executive Officer, Organizational Consultant

Austin, Texas Metropolitan Area

Nov 2022 - May 2024

Partner

40N Pizza

Austin, Texas

Dec 2017 - Nov 2022

Partner

She'S Not Here Llc

Austin, Texas

Jan 2018 - Mar 2020

President, Founder

Smgb Hospitality Co.

Austin, Texas Area

WHO WE ARE---We are a multi-faceted, full-service creative, culinary and hospitality firm focused on developing irrepressible brands, unparalleled dining experiences, and long-standing emotional connections.We concept and design brands.We facilitate and oversee all stages of planning, development and construction.We instill solid culture, exceptional hospitality standards and industry leading systems.We train all staff to be exceptional ambassadors and we manage ongoing operations at the highest level.But ultimately our business is creating a sense of place and a point of view. Where organic bonds and a strong sense of pride develop in our guests, employees and purveyors alike.WHAT WE BELIEVE---The Pursuit of the Complete Experience.We’re driven as a group to create remarkable experiences and inspired connections both internally and externally. The path we follow is guided by a simple premise: “be good to one another.”Be good to our guests. Be good to our community. Be good to our suppliers. Be good to each other.We do this through innovative food, elevated service, and enlightened design and ambiance in an approachable setting and at an affordable price.We do this through supporting local purveyors and businesses and taking an active role in giving back to the communities we do business in. And we do this through challenging ourselves to reach beyond what we may have thought possible, allowing us to be better each day. It’s this environment that has allowed our projects to thrive and flourish and serves as the basis for the lasting connections we’ve had the privilege to make.

Jul 2015 - Mar 2017

Director- O.D. / Executive Systems Manager

Austin, Texas Area

As the Director of Organizational Development for Uchi Restaurants, responsibilities included developing key business strategies that involved culture, systems, procurement and technology programs. The position was tasked with initiating and implemented programs that increased efficiency, improved leadership and maintained the overall health of the company. The role was also critical in the expansion of the Uchi brand and culture into new markets (Houston, Dallas, Denver) as well as the development of new projects for the company (St. Philip, Loro) while conducting new market research and advance scouting.

Aug 2011 - Jul 2015

General Manager, Opening Director

Nama Restaurants

Greater Tennesee

Coordinate and oversee opening and ongoing operations activities for Cru Bistro and Wine Bar and multiple locations of Nama Sushi Bar.

Oct 2010 - Aug 2011

Managing Partner

Mikazuki Inc

Pawley'S Island, Sc

Founder and Operator of Emi Bistro & Sushi Bar, Le Petit Vine, Emi's Catering

Oct 2004 - Oct 2009
2 education records

Benneth Cachila education

Bachelor'S Degree, Business Administration And Management, General

Depaul University

Bachelor'S Degree, Business Administration And Management, General

Depaul University
FAQ

Frequently asked questions about Benneth Cachila

Quick answers generated from the profile data available on this page.

What company does Benneth Cachila work for?

Benneth Cachila works for Spot On Hospitality.

What is Benneth Cachila's role at Spot On Hospitality?

Benneth Cachila is listed as Founding Principal at Southern Independent Hospitality at Spot On Hospitality.

What is Benneth Cachila's email address?

AeroLeads has found 1 work email signal at @bright.net for Benneth Cachila at Spot On Hospitality.

Where is Benneth Cachila based?

Benneth Cachila is based in Austin, Texas, United States while working with Spot On Hospitality.

What companies has Benneth Cachila worked for?

Benneth Cachila has worked for Southern Independent Hospitality, Oakwood Public Market, Spot On Hospitality, Old Thousand, and Happy Goods Inc.

How can I contact Benneth Cachila?

You can use AeroLeads to view verified contact signals for Benneth Cachila at Spot On Hospitality, including work email, phone, and LinkedIn data when available.

What schools did Benneth Cachila attend?

Benneth Cachila holds Bachelor'S Degree, Business Administration And Management, General from Depaul University.

What skills is Benneth Cachila known for?

Benneth Cachila is listed with skills including Hospitality, Organizational Culture, Operations Management, Business Concept Development, Project Planning, Restaurant Management, Site Selections, and Restaurants.

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