Gritsee Appoints Franchise Veteran Paige Robinson Dosch as Senior Vice President of Revenue
Gritsee, an AI-powered video intelligence platform, has appointed franchise industry veteran Paige Robinson Dosch as its new Senior Vice President of Revenue to enhance its focus on the franchise sector.

CAMBRIDGE, Mass. – Gritsee, the AI-powered video intelligence platform that assists franchisees in optimizing restaurant operations, has announced the appointment of Paige Robinson Dosch as its Senior Vice President of Revenue. This strategic hire reinforces Gritsee's commitment to the franchising industry and its core belief that technology is most valuable when it empowers operators to become better coaches.
Dosch brings over 15 years of experience in the franchise sector, encompassing franchise development, franchisee support, resales, and multi-brand growth. She previously held the position of Vice President of Franchise Resales at Unleashed Brands and is herself a multi-territory franchise owner. In her new role at Gritsee, she will lead the company's revenue organization and focus on expanding the platform's adoption among franchise brands and multi-unit operators.
Gritsee's technology leverages existing restaurant video footage and artificial intelligence to identify operational behaviors that impact performance, such as service speed and order accuracy. Rather than presenting operators with another dashboard, Gritsee highlights specific, coachable moments that help field leaders and restaurant teams understand on-site activities and pinpoint areas for improvement that will yield the greatest impact.
"This appointment underscores Gritsee's continued investment in the franchise community and our belief that technology delivers its greatest value when it helps operators become better coaches," said Photis Patriotis, Founder and CEO of Gritsee. Dosch added, "Franchising has always been a people business. What attracted me to Gritsee is that the technology is designed to make those people better. It gives franchisees, operations leaders, and coaches greater visibility into what is actually happening in their restaurants."