Concept, Design & Development

Peter Morentzos is the true visionary of the company, adding his personal signature to each MRG restaurant. Every concept is different in the way he has adapted it to the environment. Peter continuously monitors market trends in menu development, product sourcing, service standards, operating techniques and design to create innovative concepts or to enhance existing concepts to continuously maintain a leadership position in the industry. Simply put, the concept development arm researches and develops the intellectual property of all MRG concepts. The company has created several trend setting concepts including but not limited to Moe's Deli & Bar, Eggspectations, Weinstein & Gavinos, Bentley's Bar & Grill, Tsirco Pasta & Jazz, La Queue de Cheval Steakhouse & Bar, 40 Westt Steakhouse & Raw Bar, The Montreal Bread Company, Trinity and Le Pois Penche.

  • Concept Design
  • Construct Schedule
  • Budget Analysis
  • Design Development
  • Interior Design
  • Menu Development
  • Kitchen & Equipment Layout