FSR February 2023

TOP RES TAURANT GROUPS

need to understand the gap difference between convenient and con venience, especially as we are looking to serve the needs of the guests today and tomorrow,” he says. To that end, Guard says he’s consid ering new technologies to enhance both digi

TAG RESTAURANT GROUP S E R V I NG G U E S T S O F T ODAY A ND T OMO R R OW

tal and in-person expe riences. Soon, the company will launch a high-rise commercial project with New York–based real estate firm Brook field Properties, though details on the modern bar and cocktail lounge are still undisclosed. Guard says all his restaurants are cre ated with “design think ing” and experience in mind. “This means we’re conscious of every part, including the customer journey, efficiency, iconic elements, etc. All locations speak to the heritage that is ‘ohana’ [family culture] and my background,” says the Hawaiian-raised chef. “It helps guide and influ ence everything from menu to culture and interiors.”

HQ : D E N V E R A ND HOU S T ON • E S T . 2 0 0 9

T AG Restaurant four restaurant con cepts and one food hall, including steakhouse Guard & Grace and fast casual Bubu. The horizon is look ing bright and varied for TAG. “We are build ers and buyers in 2023 and beyond,” says owner and executive chef Troy Guard, refer ring to growing TAG restaurants and acquir ing others. TAG is also exploring the potential of to-go items. “We’re looking at the gap between grocery and restaurants, and we are acutely aware of the Group comprises

“All locations speak to the

heritage that is ‘ohana’ [family culture] and my background.”

TAG RESTAURANT GROUP (2) / MARK PISCOTTY / JONI SCHRANTZ

FEBRUARY 2023

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