Latest News on Virtual Restaurant Consulting and Industry Trends

Whitey’s Pizzeria – Coral Pennsylvania TGRCG improves Whitey’s profitability by 22 percent. Whitey’s contacted and engaged TGRCG to improve restaurant cash flow. Following our business assessment the TGRCG developed strategies and tactics for improvement and implemented all cost saving strategies. TGRCG’s work is complete and Whitey’s is enjoying improved profitability. Read more in our case study. Read More

Tompkins Courtland Community College – New York Tompkins Courtland Community College approves TGRCG concept plan to upgrade their hospitality program by adding a new culinary lab, theatre kitchen stadium and farm-to-bistro restaurant. TGRCG creates all three concepts, which were eagerly approved by the board of directors. Read More

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

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

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