Whatever you can do, or dream you can do, you can begin it. For boldness has genius, power and magic in it.

Worden Hall Opening Today at 11:30

August 27th, 2015

Eater reported the opening of Worden Hall.   See the story here.


Interesting background story about HOW Worden Hall came to named as well as other interesting information posted on Eater back on August 5th.  Read that story here.

Strip by Strega Time Lapse

April 17th, 2015

Attached is a start to finish time lapse video of the building of Strip by Strega which is opening to the public on April 18, 2015.

https://www.facebook.com/stripbystrega?rf=311728029034887    should you have any problems opening you can go to facebook and log into Strip By Strega’s page and view…did we really build it that fast???

Fahk You, Winter, Chef Matthew Gaudet of Westbridge posted in Mise Magazine

March 30th, 2015

Chef Matthew Gaudet  |  3.20.2015  |  Issue #13

Live from the snowy tundra! Where a blend of economic strategy, good faith, and a positive attitude are the keys to survival.

February 2015 was no joke. As a business owner, waking up to a thick white blanket of winter’s fuck-you no longer instills that fun-loving fervor it once did, when you were a child begging to get out of school. The first time is like a small slap of inconvenience; the next four bring the palpitations and anxiety of a dead man walking. The Boston Globe reported one billion dollars in lost revenue for the month—try digesting that.



The most important part of owning any business is business. The flow of guests through your doors is your payroll, your rent, your meal tax and your product. As Mario Batali once said, “We buy food, we fix it up and we sell it for profit.” Since it was so treacherous and unappealing to be out, we restaurants had to entice the world to venture beyond their warm, insulated, front doors with new menus, discounts or themes. At over one hundred inches of snowfall in the month of February (for those that can’t do the quick math, that’s over 8 freakin’ feet and believe me it was all here), there were plenty of struggles to circumvent in doing so. You think maintaining a métier in this fragile industry is difficult on an ordinary day, try pulling it off when the public transportation is shut down, there’s a parking ban, the streets are narrowed to a width only passable by a greased Fiat and lo and behold, everyone is sick! Let’s not forget about actual product: fish (HA!), vegetables (yeah right it’s local) and the dependability of any deliveries. (more…)

You Can Never Quit!

November 6th, 2012

You can never quit.  Winners never quit and quitters never win.

The рurρоѕe of life іs a lifе of purposе

November 5th, 2012

Behind a Restaurant Emergency, a Troubleshooter

October 4th, 2012
By  of the New York Times
Published: September 25, 2012

ON a hot and humid Thursday, Brian Follander found himself in a familiar position, sprawled on a restaurant kitchen floor, staring into the nether regions of a stove that would not light.  (more…)

Quote of the Day

September 19th, 2012

“A friendship founded on business is better than a business founded on Friendship”..  J. D. Rockerfeller

America’s Coffee Shops Are Black Holes For Cell Phones

March 28th, 2012
Tuesday, March 27, 2012, by Gabe Ulla

A study from mobile security company Lookout Projects reveals that food and beverage locations are the places of choice for Americans to lose their cellphones. Among the most common places for someone to leave their device: coffee shops (#1), bars (#2), restaurants (#4), and grocery stores (#6).


Choosing a New CEO – Food for Thought

March 21st, 2012

A successful business man was growing old and knew it was time to choose a successor to take over the business.

Instead of choosing one of his Directors or his children, he decided to do something different. He called all the young executives in his company together.


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