Now more than ever before, changing demographics, technology, profit margins, health & safety, legal compliance, employment pools, styles of service, and guest interface make this alluring and potentially rewarding industry nearly impossible to successfully navigate without the right knowledge, experience, and people.
We are the next generation of hospitality management, providing you the financial, administrative, cultural, and operational tools necessary for success in this new era of hospitality.
We endeavor to embody and instill our core philosophies of Excellence, Value, and Gratitude
into every project, we take on.
Excellence Both operational and reputational. Training, preparation, consistency, communication, systemization, execution, follow-through, and management beyond reproach.
Value Real and demonstrable. Exceeding expectations in every way through service, quality, experience, and results.
Gratitude To our guests, employees, partners, and circumstance. Never forgetting that true hospitality begins and ends with genuine gratitude.
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 the 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.
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.
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 an 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 products and services. 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 the house, back of the 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. (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™.