Latest News on Virtual Restaurant Consulting and Industry Trends

Top Hat Lounge – Missoula Montana Top Hat Lounge reopens to rave reviews. Top Hat is an Iconic Northwest entertainment venue that began showcasing national touring musicians in 1952. Top Hat has undergone a complete renovation to include a tapas-styled restaurant. TGRCG developed their menu to include savory roasted mushroom, Serrano ham and manchego flatbread; butternut squash, sage brown butter raviolis, roasted goat cheese stuffed piquilla peppers and fennel and garlic crusted pork ribs. Those are just a few of the menu items now available while you enjoy the show. TGRCG designs the dining room and kitchen, develops their menu ... Read More

Crockett’s Public House – Puyallup, Washington Crockett’s Public House is featured on the Food Network’s Diners, Drive-ins and Dives. After creating this classic fresh brew-centric concept from the ground up, TGRCG provides on-going operations consultation, seasonal menu evolution and recipe development. TGRCG is proud to have created all the dishes highlighted on Triple D! Crockett’s enjoys the success associated with being a featured restaurant brand on the Food Network. Read more in our case study. Read More

Asian Rim Sushi Company – Birmingham, Alabama This distinction was ignited with the creative menu development by a team of Seattle, WA chefs capturing the made-from-scratch craveable flavor profiles and a diverse menu where Foodies flock for their culinary pleasures.” (Birmingham Restaurants) And Asian Rim continues to garner fabulous reviews of their diverse Pan Asian menu, “Sushi done right at Asian Rim in the Colonnade.” Read More

Tarbell Management Group – New York Bear’s Den has a new menu! Tarbell Management Group has owned and operated the Bear’s Den Restaurant for over 25 years. It is time for a new look and new menu so TGRCG assists Tarbell Management in upgrading this upstate New York iconic restaurant. TGRCG develops their menu, creates all the recipes, and sends their training team to train the culinary staff. Read the case study. Read More

Tava Indian Kitchen – San Francisco, California www.tavaindian.com Tava Indian Kitchen enjoyed such immediate success and accolades that they have recently opened a second location in downtown San Francisco. Tava makes Indian food more accessible by using fresh and familiar ingredients with Indian exotic flavors. TGRCG is currently developing new side vegetables for their burroti and bowls. Read More

Asian Rim Sushi Company – Birmingham Alabama TGRCG assists the Asian Rim Sushi Company team in creating this exciting Pan Asian concept. While featuring a full service menu of Asian inspired sandwiches, salads, entrees and desserts it also includes a huge 60-item sushi bar. TGRCG training team travels to Birmingham to train their culinary staff and launches the restaurant, which opens to outstanding reviews. Read more in our case study. Read More

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