Standardize Your Brand
Welcome to ERC
Experience + Passion = 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.
ERC OFFERS A FREE 30-MINUTE TELEPHONE CONSULTATION TO ANY FOOD SERVICE PROFESSIONAL
Who We Are
Subject Matter Experts in Restaurant Operations
ERC comprises a team of seasoned experts and restaurant managers representing every facet of the restaurant industry from financial and development to operations and management. From creating and implementing restaurant business plans to designing innovative concepts and menus, we have the restaurant industry knowledge, and have successfully supported independent and franchise businesses.
Senior Restaurant Consultant
Tom’s passion for restaurants started from the ground up learning the back of the kitchen as a dishwasher and over a short few years, maintained a management position -this is where he immediately got hooked on the pace, hospitality and multifaceted challenges in the business, while working for various independent full-service restaurants all while he was working on completing his education in Business Administration at Humber College.
This Montreal born entrepreneur graduated from Loyola University in 1974. He earned his commerce degree. In 1976 he discovered his passion for the restaurant business when he became the manager of the Peel Pub in Montreal. He cemented his dedication for the restaurant business when he established The Peel Pub Inc. in 1985.
Jessica Valiant R.H.N
Plant-Based Restaurant Consultant
Jessica Valiant is a Registered Holistic Nutritionist specializing in culinary plant-based, whole, fresh foods. Having grown up in the restaurant biz, Jessica found her niche at age 30 apprenticing with a natural foods chef and developing a special interest in raw food. Soon after, she became a trail-blazer in the healthy food industry.
Chef Carmine Accogli
the Original “Big Ragu!”
From manning the stove to being in front of cameras and students, Carmine Accogli has been generously sharing his passion for making inspirationally good food for decades. The serial entrepreneur got his start after completing his culinary diploma at Toronto’s George Brown College. He started his professional culinary journey at Toronto’s Sutton Place Hotel.
Jose Luis Esquivel
Franchise Consultant Vancouver
A graduate of International Touring University in business administration, Jose Luis began his management career with Holiday Inn – Mexico and El Presidente, another well known and successful national chain. In 1985, he joined the management team at KFC – Mexico as a Franchise Manager.
Owner and founder of Rose Hill Design Build, Angelo has been in the construction industry for over 20 years. His strong work ethic, attention to detail coupled with his imagination and passion to create- has been the driving force and inspiration which has led him to his success.
Nick is the President of Portage Design Group Inc, a full-service interior design firm based in Toronto that he founded in 2010 and continues to quarterback. Prior to starting his own firm, he worked at several studios including Hirschberg Design and MacKay Wong Strategic Design.
What We Do
We help you streamline operating costs through product sourcing and handling recommendations, as well as technological solutions to help cut labor costs.
We analyze your business, determine problem areas, produce solutions and make suggestions for improvement. We have a combination of resources and people who have skills and expertise in their fields to help in every aspect of your operation.
Who Do We Help
How We Do It
We Explore Identify Needs
We Evaluate Analyze and Strategize Solutions
We Execute Implement Solutions
We Drive Enterprise Value
Restaurant Performance Measurement
Menu Planning and Recipe Development
Brand Development and Marketing
Restaurant Systems & Controls
Strategic Restaurant Management
ERC Strategic Partners
Meal kits which were an old thing of the past – have been resurrected by Covid-19. Meal kits came back to life to provide stable and reliable income amidst all the ambiguity that the new normal poses to struggling restaurant operators. Meal kits are a step ahead of...
How Restaurant Design Changes as Response to the New Challenges Brought About by the Current Pandemic Crisis
The rapid person-to-person spread of Covid-19 has forced restaurants to modify the way they operate in so many ways. With masked servers, tables spaced several feet apart, plexiglass walls, the changes in the way restaurants are designed now are inevitable. A whole...
Everyone was shocked with the onslaught of Covid-19 this year and the restaurant industry wasn’t spared from the massive shakeout. But no matter how destructive the impact of the pandemic to restaurant operators are, this industry would for sure cope, adapt and...
According to most experts, a restaurant’s failure rate can go to more than 50% within its first three years of operations. Most especially at uncertain times like the current crisis the entire world is facing which has significantly impacted the restaurant industry,...
Sharing best practices to manage the current crisis is crucial for the restaurant industry that has been deeply impacted by the pandemic. Restaurant operators need to continuously look for ways on how to stay agile through trying out novel strategies and even to the...
How “Cracking the Code” in Menu Development Helps Restaurant Businesses Thrive in this Time of Crisis
What would be the direction of restaurants in terms of menu development post-pandemic? The shutdown of restaurant dining rooms created a necessity for restaurant operators to re-develop their menus and to implement changes that would endure far beyond the pandemic’s...