WHO WE ARE

At Pyramid Restaurant Concept Group (PGCR), our passion for hospitality is rooted in everything we do. From concept to completion, we provide comprehensive, high touch restaurant consulting services for hoteliers, ownership groups, and national corporations.

Since  2007, PGCR has created and executed many restaurant concepts from rooftop bars in Boston to Preston’s in St Louis, Morgan’s in the desert  in Palm Springs and Ray’s on the bay  in Hawaii.

Our experience within the hotel environment in unmatched. Our team of seasoned industry professionals has worked every front and back of house position, and knows first-hand the challenges and opportunities in those very unique spaces.  We understand how to effectively and efficiently collaborate with owners, managers, designers, vendors and suppliers. Our overarching goal is to develop concepts designed to craft memorable experiences for locals and visitors alike.  We do this by:

  • employing our tremendous breadth of industry experience to understand brands, concepts, audiences, location and demand drivers
  • providing fastidious attention to detail in every aspect of the project
  • offering a vast network of industry partners from interior designers to building trade specialists to marketing professionals
  • providing seamless, ongoing support throughout, including the modification of plans to reflect the ever-changing market
  • focusing on staff training and the development of comprehensive operating guides designed to maintain the integrity of the concept long after opening
  • always keeping budget at the forefront and integrating cost-minimizing techniques to ensure that every dollar is well-spent

PGCR is a division of Pyramid Restaurant Concept Group, a Boston-based Hotel and Resort company with over 13 properties under management. Pyramid provides hotel management, asset management and project management services to a diverse portfolio in one of kind destinations across the United States and the Caribbean.

LEADERSHIP TEAM

Doug Cole, Vice President, Food & Beverage
With over 30 years of experience in a diverse set of roles for hotel and restaurant groups nationwide, Doug directly oversees all food & beverage related assignments or Pyramid, , including deploying new food and beverage operations, restaurant/bar conceptualization, Renovation and re-conceptualization of existing operations, restaurant and bar menu development. Doug joined Pyramid in 2006 as an area general manager, transitioned to VP of asset management and then to VP Food and Beverage. Before joining Pyramid in 2006, Doug held corporate FOOD AND BEVERAGE positions with Hilton and ITT Sheraton, and served as a General Manager for Hilton, Starwood, Griffin Hotels, and TPG Hotels.

Davide Crusoe, Director of Concept Restaurants
Davide’s passion for food and beverage operations has been clear from the start of his career. His current focus on menu development, layout, design, and brand development all culminate from years of experience in a vast array of venues and cities. With 20 years of industry experience, Davide has advised and launched concept restaurants and lounges across the United States including The Palm Restaurant in Las Vegas and Tampa, BOKX 109 American Prime in Newton, MA, Rays on the Bay in Kona, HI, Roof @ The Wit Hotel in Chicago, and Lookout Rooftop Bar in the Envoy Hotel in Boston.

Daniel Bruce, Consulting Chef
As Consulting Chef, Daniel employs his passion for food and wine to assist in menu development for our restaurant concepts. Daniel founded the Boston Wine Festival, the longest running festival of its kind in the country, in 1989, and transformed the culinary landscape for wine and food enthusiasts when he opened Meritage in Boston in October 2002. With 35 years of hospitality experience, Daniel’s expertise is an enormous asset to PGCR’s ability to provide thoughtful culinary experiences in every setting.