N Ew York City Restaurant Group Nycrg
Hospitality, 191 7th Ave, City, New York, 10023, United States, 201-500 Employees
Phone Number: 21********
Who is NEW YORK CITY RESTAURANT GROUP - NYCRG
Enrico Malta didn't want to open a chain of restaurants. He wanted to open a neighborhood restaurant in several different Manhattan neighborhoods. His real estate and restaurant company, ...
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Headquarters: 191 7th Ave, New York City, New York, 10023, United States
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Date Founded: 1990
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Employees: 201-500
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Revenue: $5 Million to $10 Million
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Active Tech Stack: See technologies
Industry: Hospitality
SIC Code: 5812
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NAICS Code: 722110 |
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Frequently Asked Questions Regarding NEw York City Restaurant Group - NYCRG
Answer: NEw York City Restaurant Group - NYCRG's headquarters are located at 191 7th Ave, City, New York, 10023, United States
Answer: NEw York City Restaurant Group - NYCRG's phone number is 21********
Answer: NEw York City Restaurant Group - NYCRG's official website is https://nycrg.com
Answer: NEw York City Restaurant Group - NYCRG's revenue is $5 Million to $10 Million
Answer: NEw York City Restaurant Group - NYCRG's SIC: 5812
Answer: NEw York City Restaurant Group - NYCRG's NAICS: 722110
Answer: NEw York City Restaurant Group - NYCRG has 201-500 employees
Answer: NEw York City Restaurant Group - NYCRG is in Hospitality
Answer: NEw York City Restaurant Group - NYCRG contact info: Phone number: 21******** Website: https://nycrg.com
Answer: Enrico Malta didn't want to open a chain of restaurants. He wanted to open a neighborhood restaurant in several different Manhattan neighborhoods. His real estate and restaurant company, New York City Restaurant Group, owns 17 restaurants. Sixteen of them are Italian. Most RecentFood Articles * KFC Blamed for Racist KyoChon Ad * KFC Bows to Confused Americans on 'Racist' Ad * Florida Growers Scrambling to Beat Cold Weather * Kraft May Come to Regret Pizza Biz Sale * Nestle Move Could Seal Cadbury's Fate * More Each restaurant has a different menu: "The cuisines are either Tuscan or Roman or Sicilian. They have an accent on different dishes, depending on the town or region and what the chef is used to eating," he says. The difference in each menu could mean pine nuts instead of tomatoes, more meat and less pasta, or menus that work around fish. Albert Marcus, instructor of restaurant management for the New York Restaurant School at the Art Institute of New York City, says it makes sense to open independent restaurants instead of a chain because chefs want to create dishes independently. "Chefs are changing, reinventing themselves, and there is a thirst for that in the New York area," he says. "They all want to try something new and something different." There's also a demographic reason for opening similar restaurants in various neighborhoods. "Some people don't want to venture too far from their apartment," "Also, they want to feel like they know the chef, the waiters, the busboy, and they feel like they will get better service."
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