Home2017-08-29T09:23:01+00:00

The dining experience should create a memory so vivid it demands to be shared…
and re-experienced

Led by nationally recognized hospitality leader Tony Penn, Penn Restaurant Group is committed to collaborate and bring your vision to life. Our role? Share 30+ years of experience in every phase of restaurant development and profitable operation so you can confidently face the challenges that can impede success. Tony, and his team of specialists, will guide you to invoke the magic that will make your restaurant memorable— distinctive food and beverages, an energized and motivated team happy to be of service, and experiences that produce a connection with everyone they touch.

Contact Us for a Free Consultation!

“Tony is my guy. He was responsible for all my restaurant operations for the last 3 years. Our first project together was a Mexican restaurant on E. 4th St. in Cleveland OH. There we formed a special bond and an incredible working relationship. We transformed an average restaurant into the pride of Downtown Cleveland. We then revamped all the House of Blues restaurants together, and then opened our own restaurant outside of Kansas City. From there we opened Paloma in Stamford CT, and Johnny Sanchez in Baltimore MD. Tony is truly the best at what he does. He’s insightful, creative, thorough, and everybody loves working with him. He’s the only person I’ve ever worked with that can create an environment where hard work can be so much fun. He has a unique combination of culinary skills, hands on experience, creativity and a realistic perspective that gets results.”

Aarón Sanchez, Acclaimed Chef & Restaurateur

“Along with our Culinary Team, Tony spearheaded the revamp of our entire Culinary Program, which included the development of the menu with Chef Aaron Sanchez, creation and documentation of the recipes, as well as the implementation of the program. Tony was incredibly comprehensive, professional, and the results were amazing. We were able to completely change our culinary culture, and our food revenues increased substantially because of it. Tony’s ability to connect with people at all levels allowed us to streamline the process and get company wide buy-in. Tony also participated in our Company Business Planning, Operations systems standardization and Financial systems analysis. He knows the hospitality business inside and out, and was a pleasure to work with.”

Felix Musenden, Executive Vice President - House of Blues

“Tony has been my professional partner for several years. He always did an excellent job representing my interests and giving me the support I need to best represent him and the various projects he’s worked on. He has a wealth of knowledge about the hospitality business. Tony involves himself completely in projects, is available day or night and well after contractual obligations have been met. He is honest and trustworthy and highly regarded in the food service community.”

Robert Bauer, VP Business Development - Golden West Food Group

“First and foremost, it was a pleasure both knowing and working with Tony. He’s a true professional and I can say with certainty, he helped in the success of all three our very distinct venues on E. 4th St. located in Cleveland, OH. He played a key role in the creation, startup and ongoing management of both The Corner Alley and Zocalo’s Mexican restaurant, and was instrumental in the turnaround and management of Flannery’s Irish Pub. He’s a seasoned operator, who brings to the table a wealth of knowledge, experience and integrity. He has an innate ability to connect with people from all walks of life, and his inclusive management style made all the hard work extremely enjoyable.”

Christine Connell, Director of Sales & Operations - MRN Hospitality

“As the Executive Chef and Culinary Director for The Counter, I worked with Tony as we launched a brand new gourmet burger concept. As our VP of Ops, Tony was the consummate professional, who was at ease with all the functions of a start-up. His hands-on guidance and observations were critical to keeping The Counter on the right path, as well as dealing with obstacles before they became detrimental to our early success.”

Albert Pinkerson, Chief Operating Officer - Kitchen 24

“I’ve worked with Tony on numerous projects over the past several years. The passion and energy he brings every day is infectious to whomever has the pleasure to work with him. I appreciate the collaborative environment he creates, and his professional and candid feedback are invaluable. There really isn’t anything he doesn’t know about our business. His creative insight has been a catalyst for anyone that’s had the pleasure of working with him. I can’t wait for the opportunity to work with him again.”

Doug A Sander, Account Executive - Sysco Foods, Inc.