Built from the operator’s side of the business.

Glassman Hospitality develops, opens and operates restaurants. Some are our own. Others are built in partnership with owners, investors and developers.

Our work can start with an idea, an existing business or a new opportunity, and extend from development through opening and ongoing operations.

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01 · DEVELOP

Start with the right idea.

We work through the concept, opportunity and economics before major decisions become expensive.

  • Concept development
  • Market positioning
  • Site evaluation
  • Feasibility
  • Financial modeling
  • Team selection
02 · BUILD

Turn the idea into a place.

We work across design, construction and operations so what gets built can actually function as a restaurant.

  • Design coordination
  • Construction oversight
  • Space planning
  • Kitchen planning
  • Vendor selection
  • Technology systems
03 · OPEN

Get ready before the doors open.

Opening day starts months before guests arrive. We build the team, systems and operating plan needed to be ready.

  • Leadership & key hires
  • Staffing plans
  • Training
  • Service standards
  • Vendor setup
  • Launch support
04 · OPERATE

Run the business every day.

Once the restaurant is open, the focus shifts to people, costs, systems, service and accountability.

  • Operational reviews
  • P&L & cost analysis
  • Labor & scheduling
  • SOPs & systems
  • Leadership development
  • Guest experience
05 · GROW

Improve what works. Change what doesn't.

We help existing businesses reset where needed, find new opportunities and decide what comes next.

  • Turnaround strategy
  • Concept repositioning
  • Cost controls
  • Revenue opportunities
  • Capital planning
  • Expansion strategy
HOW WE WORK

It takes more than one discipline.
It takes the right team.

Every project is different. Some need an architect and chef at the table from day one. Others need help with real estate, construction, branding, capital, operations or all of it.

We bring together the people the project needs and work alongside the owner to keep everyone moving in the same direction.

Operations
Culinary
Architecture
Design
Construction
Development
Brand
Marketing
Technology
Finance
Real Estate
Procurement 
BUILDING THE TEAM

The right people change everything.

Glassman Hospitality helps owners identify, recruit and build leadership teams around the needs of the operation—from executive chefs and general managers to key operational leadership.

More than 25 years in hospitality means knowing what to look for, how to evaluate talent, and who to call.

Executive Chefs
General Managers
Directors of Operations
Opening Teams
Leadership Development

What We Do

Restaurant Development

From the first idea through opening day, we help bring the people, plans and pieces together.

Operations & Turnarounds

We work with owners to improve costs, staffing, systems and day-to-day operations.

Concept & Brand

We help shape the concept, food, space, service and brand into something people understand and want to come back to.

Funding & Growth

We help owners raise capital, evaluate opportunities and plan what comes next.

WHY IT MATTERS

Operator experience changes the conversation.

We've sat on the ownership side of the table. We've managed construction, hired teams, trained staff, watched food and labor costs, worked a dining room on a packed Saturday night and dealt with the problems nobody planned for.

25+ Years
Operator + Owner
Development through Operations 
ALREADY OPEN?

Not every project starts at the beginning.

Glassman Hospitality works with existing hospitality businesses to identify what’s working, what isn’t and where change can have the greatest impact—from leadership and labor to costs, service, systems and positioning.

Evaluate

Understand the operation.

Reposition

Clarify what needs to change.

Implement

Put the right people and systems in place.

Grow

Build from what works.

SELECT ENGAGEMENTS

Sometimes we operate. Sometimes we partner behind the operator.

Glassman Hospitality has worked alongside ownership groups, hospitality companies and emerging concepts on development, openings and operations.

Global Dining

Harry Morton Holdings

Trail 87

Emerging Concepts

Tell us what you're working on.

Whether you're starting with an idea, already under construction or running a restaurant that needs a new direction, let's talk about where things stand and what comes next.

Let's Talk →