M Crowd Restaurant Group Revenue
Restaurants • 
Carrollton, Texas, United States • 51-100 Employees
M Crowd Restaurant Group revenue & valuation
| Annual revenue | $8,243,335 |
| Revenue per employee | $92,000 |
| Estimated valuation?This valuation is estimated based on industry average for the Restaurants industry and current estimated revenues | $26,400,000 |
| Total funding | No funding |
Key Contacts at M Crowd Restaurant Group
David Stadtmiller
Sr Director Food And Beverage
Veronica Martinez
Director Of Learning And Development
Paul Gjerdevig
Restaurant Director
Nick Wallace
Sr. Director Of It
Todd Leblanc
Director Of Catering And Special Events
Forrest Cardwell
Director Of Design And Construction
Dina Reed
Human Resources Director
Mike Garcia
Area Director
Dick Washburne
Director
Arturo Mazariegos
Director Restaurant
Company overview
| Headquarters | 2455 McIver Ln, Carrollton, Texas 75006, US |
| Phone number | +12142173036 |
| Website | |
| NAICS | 7225 |
| SIC | 581 |
| Founded | 1991 |
| Employees | 51-100 |
M Crowd Restaurant Group Email Formats
M Crowd Restaurant Group uses 3 email formats. The most common is {first name}.{last name} (e.g., john.doe@mcrowd.com), used 50% of the time.
| Format | Example | Percentage |
|---|---|---|
{first name}.{last name} | john.doe@mcrowd.com | 50% |
{first initial}.{last name} | j.doe@mcrowd.com | 41.7% |
{first initial}{first initial}{last name}{last name} | jjdoedoe@mcrowd.com | 8.3% |
About M Crowd Restaurant Group
Our story starts in 1991 with the opening of the first Mi Cocina. M Crowd was founded by four original partners Michael 'Mico' Rodriguez, Ray and Dick Washburne, and Bob McNutt. They leased a small retail space in the Preston Forest neighborhood of Dallas, Texas. From day one, the company focused on using the highest quality ingredients in every recipe. The result? People lined up outside the door. Success and expansion soon followed. The second Mi Cocina opened in 1993 in Highland Park Village and a Mexican food restaurant star was born. In 1998, we developed our second Mexican food concept, Taco Diner, focusing on the bold flavors found in traditional Mexico City taquerias. With an emphasis on fresh fish, salads and classic tacos, Taco Diner presents a lighter approach to Mexican cooking in a fun, high-energy atmosphere. That same year, M Crowd ventured into fine dining with the opening of The Mercury which was immediately named Restaurant of the Year. Under the direction of Chris Ward (who among other honors, has been recognized by the James Beard Foundation), The Mercury has created its own distinctive brand of New American Cuisine prepared with Mediterranean and French influences. M Crowd’s success comes from both developing restaurant concepts and from developing people. Most servers and cooks have been with the company for years, and virtually every store manager has worked their way up the company ladder. Even certain dishes on the menu are named after long-term employees. In truth, working for M Crowd is like working for an extended family. This is exactly how we want our patrons to feel — like part of our family. Our commitment to serving the highest quality food by attentive, trained professionals is just the starting point. What matters most is providing an overall dining experience that completely exceeds our customer’s expectations.
Employees by Management Level
Total employees: 51-100
Seniority
Employees
Employees by Department
M Crowd Restaurant Group has 42 employees across 10 departments.
Departments
Number of employees
Funding Data
M Crowd Restaurant Group has never raised funding before.
M Crowd Restaurant Group Tech Stack
Discover the technologies and tools that power M Crowd Restaurant Group's digital infrastructure, from frameworks to analytics platforms.
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Miscellaneous
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Programming languages
Canada
United Kingdom
Slovenia
Frequently asked questions
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