The people who would buy your product are searching AI right now.

Most marketing consultants have never worked a service. Charlie Martin has. He joined the Mina Group, Michael Mina's restaurant group recognized by Michelin, and worked at Bourbon Steak before joining the opening team at Acqua Bistecca. That work taught him something hard to learn any other way: what it means for a brand to be worth recommending. The craft behind a menu. The care in a service sequence. The deliberate guest experience that turns a first visit into a second.

It also showed him what gets lost. Brands that have earned real loyalty, built genuine quality, and created real differentiation are often invisible to the systems people now use to find them. The story that lives in the room rarely makes it into AI.

At Georgetown, Charlie competed as a D1 rower. Few sports are as honest about performance. The feedback is relentless, the margins are small, and there is nowhere to hide from data. You adjust one variable. You measure the result. You repeat. Four years of that instills a specific way of thinking: performance improves through consistent, incremental, data-informed action. Breakthroughs are rare. Compounding is everything. That competitive drive, the need to find the edge and press it, runs through how Squozed operates.

His economics training gave that thinking a framework. Consumer substitution theory holds that buyers don't wait when they cannot find their preferred choice. They move on. They purchase from whoever is visible. Apply that to AI search and the implication is immediate. A consumer who asks ChatGPT for a restaurant recommendation and does not hear your name does not search harder. They book whoever came up. Invisible brands lose customers they never knew they had.

Squozed exists to close that gap.