restaurant solutions for business leaders

Menu Development | Concept Development | Digital Development

Improving Restaurants From Toronto to Vancouver

= Results

Making money in the restaurant business requires a deep understanding of restaurant operations,  customer expectations and the industry as a whole. At ERC, we make it our mission to increase restaurant profit margins, drawing on years of expertise and a dedication to delivering for our clients.

About Us


1 Step 1

Online Ordering

Did you know 82% of guests order food online directly from a restaurant website?

Make your Restaurant an Online Digital, Delivery & Takeout Powerhouse in 3 Steps
Schedule a Call
Get Your Plan
Win Online
Less phone ringing, more cooking
Mobile friendly, engaging online store directly connected to your kitchen printer
Reduce the time spent on the phone and decreases order mistakes
Your Restaurant, Your Brand, Your Online Store
Contact Us

Concepts in Progress

Koko - The Main

Coming Soon
Toronto, ON


Coming Soon

Vale Cafe

Coming Soon
Sudbury, ON

Tilal Bakery

Coming Soon
North York, ON

Rise To Fries

Coming Soon
Waubaushene, ON

That's My Chicken

Coming Soon
By EP Restaurant Group & ERC Restaurant Consulting Inc

Airlines Café

Chatham, ON

What our clients say about us

If you are looking for the expertise of a restaurant consultant, look no further than ERC. I can guarantee that you will not be disappointed. Tom Missios and his team have gone above and beyond their call of duty to offer me the optimum quality customer service while paying the greatest attention to every detail of my business. Tom is so passionate about his job and truly puts his heart and soul into it to ensure that you as a customer are getting the best of every resource he has. Tom has great connections in the restaurant industry and wonderful ideas and suggestions about food and beverage concepts. Moreover, he is up to date with current food and beverage trends and knows how to select the appropriate chef required to create recipes for your business. I am ever so grateful to Tom and his team for all that they have done for me. Prior to selecting ERC, I interviewed other restaurant consultants but decided to work with Mr. Missios because I felt as if he was genuine and had a vested interest in his job and serving his customers’ business needs. It turned out that my judgement was very accurate. I have no regrets about having hired Tom and his team to open my meal prep. and meal delivery concept and would never have chosen anyone else to help establish my business. Tom has guided me well and taught me so many things that I would never have been able to learn at any educational institute. Kudos to ERC!

Kathy R

Jessica’s vision for food development is pure genius. She knows food and how to make it delicious!

Felipe Favaro - GM

Jessica was instrumental to the development of our new raw and vegan, healthy-hemp snack bar we launched to the Australian Market in 2018, ‘Essential Hemp Bars’. She conceptualized and created the recipes for 3 bars with the aussie-consumer in mind by including nostalgic ingredients such as locally grown macadamias and pineapple. Her idea to include raw, sprouted buckwheat in the Salted Caramel Crunch bar was clever… it is the perfect crunch, plus the buckwheat boosted the protein for our nutritional label and kept our bar gluten-free – she covered all the allergenic bases to ensure a market-friendly bar.

Paul Benhaim - Founder

I was inspired with Jessica’s story and her experience within the restaurant industry at a recent talk she gave to my nutrition class. She inspired me to follow a passion that I had kept dormant and I reached out for help to open my own vegan restaurant. Within a few short weeks we took what was once just a dream and brought it to life. I can’t believe I’m opening my OWN restaurant and Jessica’s help has been unreal – she’s connected me to the right people and provided critical details into developing my vegan menu. She has an incredibly creative insight into food and the customers experience. She has taken my concept from good to great!

Bashar Leon

Tom was not just my consultant but also became a friend. He worked closely with me and took on my dream as if it was his own. Tom’s many years in the industry helped me sculpt my ideas and transform them into a viable business. With many areas of expertise, any restaurant owner, new or old, should add ERC to your team if you’re looking to excel in the industry. Sit down with Tom and ERC today, the only regret you will have is you didn’t contact them sooner.

Rio Nectar

I have worked with Tom throughout my 10+ years with Quiznos Canada Restaurant Corporation. As I was VP Design & Construction we regularly dealt with various issues in existing and new restaurants. During this time, I appreciated Toms restaurant knowledge and his focus on both the corporate objectives, and also the franchisee questions or comments. Tom worked hard handling many Quiznos stores in the Ontario region and due to his many years of experience was a good source to help solve problems. He also understands that if something came up which he is not sure on how to handle, he has various contacts he could source for answers. He was a great team player.

Robert Hume

I have known Tom Missios for over 10 years and worked with him closely during my time at Quiznos Canada. Tom is very hard working, and is willing to go above and beyond to support franchisees in any role necessary. He has an extensive and detailed knowledge for franchise systems but even more important is his ability to connect and communicate well with franchisees. I consider Tom to be an authority on franchise operations and an asset to any partner.

Marc Choy

Tom’s knowledge in our business is impressive and not matched by many. He understands the day to day operations of restaurants and how to run a successful and profitable operation. Tom is a person that yields the highest level of integrity and honesty. I would recommend Tom’s assistance to anyone looking for an intelligent and honest opinion of their restaurant operations. He will be able to help make your business better.

Sam Mandros

Thank you, Tom, for consulting us at the Church St Garage. From menu engineering to recipe costing and inventory practices featuring Prime Cost software, we were able to control our costs which helped us be profitable right from the start. Your feedback, observations and coaching allowed all of us to see how the restaurant was operating and make adjustments and changes that needed to be implemented to operate a successful business.

Fatima De Oliveira

Dear Mr. Missios, It is with gratitude and great pleasure that I’m writing this note to thank you for organizing and starting up Bread & Bowl with me. Because of our combined efforts, I opened up with a cost-effective restaurant system and controls that allowed me to build profitably. The business was fresh homemade bread, soups and pizzas, along with salads made fresh with four types of lettuce, 34 vegetables and 12 dressings. Without proper costing and portion controls, this business would not have been as big and profitable as it is today. The greatest benefit of being organized was that the business grew effortlessly and was sold profitably because the purchaser was able to step in seamlessly. Not only were we able to build properly with an exit strategy, ERC made sure that we were as modern as every large organization (strong social media), as we had online ordering, catering and a dynamic website that enhanced our image and ultimately our profitability.

Frank David Weshler

Contact Us

    Making money in the restaurant business requires a deep understanding of restaurant operations, customer expectations and the industry as a whole.