New York City Restaurant Group Revenue
Hospitality • 
330 W 46th St, New York, United States • 1-10 Employees
New York City Restaurant Group revenue & valuation
| Annual revenue | $598,885 |
| Revenue per employee | $86,000 |
| Estimated valuation?This valuation is estimated based on industry average for the Hospitality industry and current estimated revenues | $2,000,000 |
| Total funding | No funding |
Key Contacts at New York City Restaurant Group
Robert Malta
Owner
Luis Calle
Kitchen Director
Company overview
| Headquarters | 330 W 46th St, New York, NY 10036, US |
| Phone number | +19179527927 |
| Websites | |
| NAICS | 72 |
| Keywords | Restaurants, Private Events, Brunch, Dinner, Restaurant Industry, NYC |
| Founded | 1990 |
| Employees | 1-10 |
New York City Restaurant Group Email Formats
New York City Restaurant Group uses 2 email formats. The most common is {first initial} (e.g., j@nycrg.com), used 50% of the time.
| Format | Example | Percentage |
|---|---|---|
{first initial} | j@nycrg.com | 50% |
{first name} | john@nycrg.com | 50% |
About New York City Restaurant Group
Established in 1990, New York City Restaurant Group (NYCRG) is a legion of authentic dining establishments. With 8 restaurants in total, NYCRG has a restaurant to fit any craving, event, or pallet. New York City Restaurant Group curates dishes and experiences that transcend the status quo of Italian and Mexican dining. The Owner, Robert Malta’s journey to becoming President of NYCRG began with humble roots and a family story that shaped his work ethic and drive. His mother, Dina, emigrated from Sicily to America as a seamstress on a work visa, where, as a single mother, she balanced multiple jobs to support her family. Dina would often bring young Robert to her job at a bakery, where he did homework and learned from a young age that "playtime" often meant waiting for his mother to finish her shift. In 1974, Dina transitioned to working in a dress factory, picking Robert up from school before working an additional shift at the bakery. Their partnership strengthened as they adapted to the challenges of single-parent life, each in their own way contributing to the household. By 1982, Dina had returned to Sicily, but Robert stayed in the U.S., committed to finishing high school. Throughout his high school years, he worked weekends as a dishwasher, continuing to develop his work ethic. In college, he took a job as a server, immersing himself in the restaurant industry and acquiring hands-on experience that would prove invaluable. In 1988, Robert opened his first bar and restaurant, navigating initial setbacks that tested his resilience. After graduating in 1990, he founded his first successful restaurant in partnership with his mother, who returned from Sicily to support his ambitions. This venture laid the foundation for his expertise in the hospitality industry and sparked the growth that would lead him to his current role as President of NYCRG.
Employees by Management Level
Total employees: 1-10
Seniority
Employees
Employees by Department
New York City Restaurant Group has 1 employees across 1 departments.
Departments
Number of employees
Funding Data
New York City Restaurant Group has never raised funding before.
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