Experience where food, drink and inspired design meet and mix.

Whether joining us for breakfast, lunch, dinner or lingering over drinks, Sage Restaurant Group’s clientele are hungry for life and eager to savor new experiences in which food is an entrée to adventure. These independent restaurants, which are adjacent to hotels, also deliver exceptional catering and in-room dining experiences. Wherever they’re located, Sage Restaurant Group’s concepts feature a distinctive scene and a subtly infused local vibe.

What We Do

  • Due Diligence
  • Market Feasibility
  • Operating Pro Forma Modeling
  • Restaurant Concept
  • Development & Design
  • Menu & Beverage Programs
  • Technical Services
  • Architectural
  • Interior Design
  • Leasing
  • Purchasing
  • Technology
  • Construction
  • Equipment Specification and Design
  • Pre-Opening Services
  • On-Going Operational Management

Mission Statement

Our mission is to create the best restaurants in the world.

We connect with the people that live and work in the communities we serve by providing innovative, playful, locally focused food and beverage experiences.

We are a team of passionate industry-leading professionals committed to genuine hospitality.

Our restaurants and hotel F&B services deliver integrated solutions through true partnerships with our teams and our passion and drive for excellence results in an exceptional experience for our guests and superior returns on investments.

Sage Restaurant Group

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Co-Founder & COO

Peter Karpinski

With an intense passion for creating distinct dining experiences that appeal to a guest who is hungry for life, Peter Karpinski is the Co-Founder & Chief Operating Officer of Sage Restaurant Group. Karpinski understands that it takes a clear sense of purpose combined with a high level of enthusiasm to deliver a product that is admired by consumers, investors and the industry alike.

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News + Press

11 / 07 / 2014

Featured Presentation By: Peter Karpinski

Featured Presentation from the AHLA Conference in NYC The Evolution of Hotel Dining: Past, Present, and Future By: Peter Karpinski […]

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09 / 17 / 2014

Spirited Desserts Across the Country

Desserts are coming of age as chefs booze up their already-indulgent sweets with choicest alcohols. Take a peek at some […]

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09 / 10 / 2014

Staging is a great way to peek behind the kitchen door to see what really goes on before service during service and after service

Evaluate the following six considerations to decide if staging could benefit you and if you have what it takes. Read […]

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09 / 10 / 2014

Last Bite Denver

Wondering where to eat in Denver? Who better to ask than some of the city’s most respected chefs. Read and […]

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09 / 10 / 2014

Specialty ketchup on the rise

Bottled ketchup has long been the standard at restaurants, but chefs are increasingly passing on the bottles and offering housemade […]

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09 / 10 / 2014

Fall 2014 Guide to Chicago

This fall, the Windy City welcomes major food festivals, celebrates 50 years of the Chicago International Film Festival, and launches […]

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09 / 09 / 2014

Where to Eat Dinner in Chicago

If you’re attending Food Network in Concert this September 20, your dinner plates (and wine glasses) will be in the […]

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