EVG Hospitality is a group of dynamic and driven industry professionals with expertise in all aspects of hospitality management. We apply long term thinking to every decision we make. Working with a very limited number of companies allows us to remain fully dedicated and invested in every partnership.
More than ever before, changing demographics, technology, profit margins, HR compliance, employment pools, styles of service, and guest interface make this alluring and potentially rewarding industry incredibly difficult to navigate without the right people, knowledge, and experience.
We are the next generation of hospitality management, providing you the financial, administrative, cultural, and operational foundations necessary for sustained success, always keeping in mind our core philosophies: Excellence, Value, and Gratitude.
Greg Topel brings over 20 years of hospitality management experience to EVG Hospitality. After working his way up in some of the country’s top restaurant institutions, Greg took a position as the Beverage Director at the Mediterranean, a high volume Boulder tapas restaurant. In addition to managing the floor and personnel, Greg implemented an extensive training program and oversaw a Wine Spectator award-winning wine list with over $100k in inventory. After five successful years at the Med, Greg applied his management skills and passion for the industry to his position as the General Manager at Triana Restaurant. Eventually, Greg left to join the opening team as G.M. at Brasserie Ten Ten, a beloved French cafe with numerous local and national accolades. He spent eight years at the bustling restaurant, where he encouraged a deep-seated culture of gratitude and excellence in hospitality.
The Walnut Restaurant group recognized Greg’s outstanding management style, and promoted him to Director of Operations, where he oversaw three high-volume, full service restaurants; a wholesale bakery; and all high-level management staff. During his seven years in the position, Greg further deepened his skills in financial management, legal compliance, HR, and operations. All the while, he inspired a passion for high-level hospitality throughout the group, earning W.R.G. a reputation for excellence throughout Boulder and beyond.
Greg brings this experience and passion for the industry to EVG Hospitality, where he applies the spirit of Excellence, Value, and Gratitude to each and every project.
Marketing and Business Development
Susanna Yudkin brings a breadth of experience and passion for hospitality to EVG, where she oversees client marketing communications, business development, and project management.
Susanna has worked her way through various positions across the restaurant industry, including a cooking apprenticeship with Chef Brian Alberg of the famed Red Lion Inn in the Berkshires, Massachusetts; as a high-end events bartender for one of the nation’s largest catering companies, Catering by Restaurant Associates; and as a host at industry favorite Trina’s Starlite Lounge in Somerville, Massachusetts, named one of America’s Favorite Neighborhood Restaurants by Bon Appetit magazine.
She graduated with Honors from Boston University’s College of Communication with a B.S. in Public Relations and Minor in Sociology. To complement her studies, she filled her time with a variety of leadership positions. She served on the editorial team for the lifestyle publication Improper Bostonian; developed the marketing communications strategy for award-winning startup Hello Alfred through the Innovation Lab at Harvard Business School; and worked at the international public relations firm Grayling in London, representing hospitality clients such as Hilton, Nestlé, and Diageo.
Susanna eventually joined All Heart PR, a boutique firm specializing in restaurant and hospitality clients, including Island Creek Oysters, the Boston Public Market, and Lark Hotels. During her time there, Susanna helped to open several restaurants, positioned clients to make the short list for the James Beard Awards, and secured press hits in USA Today, Cooking Light, Boston Magazine, Men’s Journal, and more.
Client Relations & Graphic Design
Alec Hatlestad brings extreme organization and hospitality experience to her work at EVG Hospitality, where she oversees client relations and graphic design.
Alec graduated from University of Colorado-Boulder, Leeds School of Business with a B.S. in Business Administration with an emphasis in Information Management, as well as a Minor in Graphic Design. While in school, Alec began her hospitality career in high-volume, full-service restaurants including the stalwart Mediterranean Restaurant. She started as a host and quickly worked her way up to Head Host and Assistant Manager. In addition to her school and restaurant work, Alec co-founded the startup Greenlight Ordering LLC, a pick-up and delivery service with local coffee vendors around campus.
In 2016, Alec joined the opening team at Emmerson restaurant in downtown Boulder as the Administrative Manager, Event Coordinator and Personal Assistant to the General Manager. Before graduating from CU she transitioned into a Shift Manager position and helped open the award-winning, Spanish restaurant Corrida. After leaving Boulder, she moved to Denver, where she co-founded a company in the cannabis industry.
As a Colorado native, Alec enjoys attending concerts, exploring the local food scene, and spending time with her dogs, Weller and Bourbon.
Tre Gerbitz is EVG’s In House Operations Specialist. With over 15 years of hospitality experience Tre’s resume speaks for itself.
He is a Colorado native and invaluable member of the EVG team. Working alongside Greg Topel for nine years at Brasserie Ten Ten as well as The Mediterranean he was instrumental in helping to develop and implement everything from advanced training curriculums to award winning beverage programs. Tre recently returned to Colorado from New York, where he continued to expand and hone his skills at the world renowned Eleven Madison Park and the Make It Nice Hospitality Group. Having lived and worked in restaurants across the US, Central and South America, Tre combines his knowledge of Colorado restaurant culture with a broader global perspective bringing the best of local and worldly to every project. Tre received his degree in Business Administration from the University of Colorado Boulder and has advanced certifications in all platforms of beverage product and service. He is a charismatic educator and a natural leader who thrives in all aspects of the hospitality industry.
At Toast we power successful restaurants of all sizes. By combining point of sale, front of house, back of house, and guest facing technology with an unrivaled commitment to customer success we enable our community of restaurateurs to delight their guests, do what they love, and thrive.
The Toast Restaurant POS System is designed for restaurants, the Toast terminal and handheld, accept payments, run on intuitive, user-friendly Android software, and provide rich, real-time reporting
Restaurant Solutions Inc
Restaurant Solutions, Inc. (RSI) is a national Restaurant Accounting and Payroll Services company designed specifically for independent restaurants.
RSI combines all back office work into one easy-to-use platform, enabling the independent restaurant operator the ability to Focus on Food, Not Finances™.
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