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.
Tom Missios
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.
Frank Weshler
the Entrepreneur
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 Expert
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.
Angelo Raitsinis
General Contractor
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 Goddard
Restaurant Designer
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
Independent Restaurants
Multi-Unit Operators
Existing Restaurants
New Restaurants
How We Do It
We Explore Identify Needs
We Evaluate Analyze and Strategize Solutions
We Execute Implement Solutions
We Drive Enterprise Value
Our Services
Restaurant Performance Measurement
Menu Planning and Recipe Development
Brand Development and Marketing
Restaurant Systems & Controls
Strategic Restaurant Management
ERC Strategic Partners
Expert Advice
Restaurant Observation Evaluation
A Restaurant Observation Evaluation is a review of your business’ overall operations to determine what systems need to be implemented to improve efficiencies, including inventory controls, waste sheets, other systems, and more.
Free Virtual Profit And Loss Analysis
The purpose of our free Virtual Profit & Loss Analysis is for you to get a second professional opinion of your restaurant company operations and financial well-being.
Blog
Choose a Remarkable Restaurant Consultant
The road to be a successful owner of a restaurant that snowballs into a chain of revered restaurants, popping up in every city and town, passes through a restaurant consultants office. Time is on a fast track and things are quickly transforming, impacting the ways...
Business Intelligence
WHAT IS BI? Business Intelligence is the ability to access key information in a reliable, timely, and compelling format. This means we do all of the following and more: What are our core KPIs? How do we deliver our essential business reports? How can we leverage...
10 Steps of Service
Greet Guests. Offer Beverage. Serve drinks & offer appetizer. Take food order. Repeat back order to customer. Remove menus Serve food. Warn of hot plates. Offer beverage. Two-minute check back. Clear unnecessary plates or glassware. Clear plates. Suggest dessert...
Ways to Cut Food Costs
Innovation in cloud-based software and mobile technology today has dramatically increased the ability for businesses to easily capture data to better manage their restaurants. Restaurants can analyze aspects of their business with data that wasn’t previously available...
Clients
