SPONSORED CONTENT
From our beginnings in New York City to our move to Tampa in 1996, our passion has remained pretty consistent — creating and operating unique concepts. What began with Ciccio’s has grown into 10 different brands with 21 locations. Our brands include: CAMP, Fresh Kitchen, Cali, Taco Dirty, BetterByrd, Sweet Soul, Luv Child, Green Lemon, Daily Eats, and Water and Flour. No matter how different the concepts may be, you’ll always feel that special CRG vibe.
WE STAY INSPIRED BY THE JOURNEY
We are proud to have been a part of Tampa’s evolution over the past 25 years. We didn’t necessarily set out to be where we are today, but the truth is, our communities and teams have helped shape our path. We love building and growing concepts that play a small part in making the communities where we live special. Today, most of our concepts remain in the greater Tampa area, but Fresh Kitchen has locations throughout the state of Florida (South Florida, Central Florida, Tampa/St. Pete and Sarasota), with plans to continue to grow.
WE SHARE THE WEALTH
We are a company of partners. CRG founder James Lanza was fortunate enough to have a successful father who believed in him and had the means to finance both his and his two brother’s restaurant dreams. After moving to Tampa, James paid that same opportunity forward to his sons, Matthew and Steven Lanza. In the same spirit, James, Matt and Steven are keeping that tradition alive by supporting our people in becoming partners. CRG now has over 35 partners that all have the opportunity to share in CRG’s success.
WE STAY CONNECTED & KEEP IT PERSONAL
Our business doesn’t survive or have purpose without connecting to our people. Back when CRG was only one restaurant, Jimmy Lanza was in the restaurant every day connecting with both the guests and teams. Fast forward to today, and we have a lot more restaurants, but it’s still our goal to run each of them as if it’s our only one. Do we have a framework and standards? Sure. But we believe in giving our people the space to make decisions so they can create an experience driven by what they truly love: the people, the food and the community.
