Bottega Louie – Los Angeles California The Bottega Louie executive team reaches out to TGRCG to assist them in elevating their fall menu. TGRCG developed 8 new menu items, which are resoundingly approved by the Bottega Louie executive team and now on the fall menu. The Lobster Nage is voted one of the best new soups in Los Angeles. Read the case study. Read More
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September 15, 2012
TGRCG infuses new selections on Bottega Louie’s fall menu.
September 01, 2012
TGRCG pushes out 8 new menu items on Crockett’s fall menu.
Crockett’s Public House – Puyallup, Washington Crockett’s menu celebrates the fall season. At the request of Crockett’s owner TGRCG creates and implements 8 new menu items to improve sales and profitability. Read more in our case study. Read More
July 01, 2012
TGRCG launches Stillwater Fish House to great acclaim
Stillwater Fish House - Montana TGRCG launches Stillwater Fish House to great acclaim. After months of planning and development TGRCG’s training team arrives at the newly designed restaurant, trains the culinary staff and launches the new concept. Stillwater Fish House is now the hot new restaurant in Whitefish, Montana and is widely recognized for their outstanding fresh seafood. Read the case study. Read More
Princess Cruises - Alaska Another new concept for the Princess resorts. TGRCG presents a new 6,000 sq. ft. restaurant concept for the Fairbank’s hotel. Executives are delighted with the outcome. Read the case study. Read More