WHO WE ARE

Brian Galligan is a visionary, strategic thinker and goal-oriented individual, with proven leadership and strong staff motivational skills.

He is an experienced and aggressive corporate executive with a history of exceeding growth, profit, and customer service benchmarks in both start-up and existing corporate environments.

Brian formed Galligan Hospitality Group (GHG) to improve and streamline performing profit centers, start-up revenue venues, develop training programs, turnarounds, acquisition strategies and food & beverage restructuring for hotel and restaurant clients nationally. 

In 2001, GHG created and developed Ilo Restaurant and Lounge in New York City, which received a “Three Star Review” by The New York Times.  Ilo, which is located in The Bryant Park Hotel, has also been voted one of “The Top 50 Restaurants In The World” by Condé Nast Traveler and one of the “Top 50 Restaurants In A Hotel” by Food & Wine Magazine. In addition to the restaurant, Brian developed the 24-hour private dining as well as the catering services within the hotel. He is also responsible for creating and managing The Bryant Park Hotel's Cellar Bar, named “The Best New Hotel Bar” by Time Out New York Magazine.

Galligan was an instrumental force behind the creation of the new partnership of Il Mulino New York restaurant in Manhattan, a legendary Italian restaurant located in the heart of Greenwich Village. This prestigious restaurant has been rated “The #1 Italian Restaurant in Manhattan” for 25 of 28 years by Zagat Survey and many other publications and is thought to be one of, if not the best, Italian restaurants in the country. The goal of this partnership was to grow the Il Mulino concept and brand, and as part of this plan, GHG immediately updated the back-of-house systems and structures, created master recipes, and implemented training philosophies and branding procedures, which have brought Il Mulino NY to the forefront of the restaurant industry and have readied it for further growth. 

Il Mulino New York’s expansion and increased revenue was featured in Forbes in August 2019.

Il Mulino New York restaurants are in the following locations:

• West 3rd St, Greenwich Village

• East 60th Street, Uptown NY, NY

• Atlantic City, NJ Il Mulino and Trattoria at the Hard Rock Hotel and Casino

• West Broadway, Il Mulino Prime in SoHo NY, NY

• Long Island, NY Roslyn Estates on the North Shore

• Boca Raton, FL on Palmetto Park Road

• Miami, FL Il Mulino at the Acqualina Resort & Residences

• Orlando, FL Il Mulino Trattoria at the Walt Disney World Swan Dolphin Resort

• Mount Airy, PA Bistecca by Il Mulino at the Mount Airy Casino Resort

• Nashville, TN Trattoria Il Mulino at the Hilton Downtown

Galligan’s goal is to keep the integrity of the restaurant while maintaining the high quality of the food and service, retaining the customer base and employees and utilizing controls to maximize additional profits. GHG has also been assisting sales and marketing of Il Mulino New York’s consumer retail product line at TJ Maxx, which includes marinara, pomodoro, vodka, tomato and basil, and bolognese sauces in addition to glassware, china, flatware, pots, pans and servingware. Also, products sold at other locations include: olive oil, roasted peppers, sea salt, and clothing.

In January 2011 Galligan hospitality created Piazzetta a modern marketplace and restaurant concept which will transport guest to an Italian town square set in South Florida Rivera located in the Acqualina Hotel. The Tuscany-inspired marketplace offers light meals, bottled wines, olive oils, sauces, caviar, brick oven pizzas, crostinis, paninis, salads, meats in a relaxed and inviting setting

Recently, GHG lent their expertise to unveil the Peacock Alley bar and restaurant to the prestigious Waldorf-Astoria Hotel in New York City. The site opened in November 2005 following a $5.5 million Deco-inspired renovation and redesign. GHG consulted the Waldorf-Astoria in terms of bar menu and drink philosophies recipe.

Adding again to New York’s Waldorf Astoria, GHG lent their expertise to this authentic Chinese restaurant by designing the bar menu, beverage philosophies, as well as staffing and training employees. The La Chine experience is unlike any other in the international metropolis that is New York City.

More recently, GHG collaborated with Honig Vineyard and Winery in Napa Valley, bringing artisanal taste and wine country dining experience to Long Island. Honig Grill has created a true grill experience from the east and the best winemaking traditions of the west with an attitude, a style, and an ease of relaxation enhanced by live music on the weekends. Enjoy imaginative wine and eclectic cuisine, including sushi bar and raw bar at Honig Grill, one of the region’s most unique collaborations.

GHG also assisted Duke’s Restaurant Group, a 10-year establishment that includes Earl’s Home Cookin’ and Big Daddy’s Diner, with private memorandum, management and partnership agreements, and budget forecasting, in order to raise capital in the private market. 

Another one of GHG's past endeavors is with the Bubba Gump Shrimp Co. Restaurants, Inc., a San Clemente, California based company, which currently owns 12 locations throughout the country. Galligan secured the 11,000 square foot site in the heart of Times Square at 1501 Broadway, and assisted in the opening in December 2003. GHG also consulted on all lease negotiations, and assisted in forming the joint venture between Bubba Gump and WDI, the largest and most successful restaurant group in Japan. WDI's portfolio includes; Tony Roma's, Sydney Blue, Hard Rock Cafe, Outback Steakhouse, Capricciosa, Breeze of Tokyo, Primi Baci and Bice New York, among others. 

Galligan also consulted the renowned Grand Central Station Oyster Bar & Gallagher’s Steakhouse in regard to development for brand naming. He was responsible for the expansion of their overwhelmingly successful franchise program throughout the United States. During his time with GCSOB & Gallager’s, Brian led the presentation of Gallagher’s Steakhouse in Denver, Indianapolis, San Antonio, Saddlebrook and The Continental Airlines Terminal location at Newark Airport.  

Galligan also worked with the Sieb Organization, reengineering their Food & Beverage operations for the Club Corp of America for six prototype resort and business properties. 

Prior to starting his own company, Brian was one of four co-founders and served as the Senior Vice President of Sfuzzi, Inc., a full service Italian restaurant chain with 21 units in 13 states, with revenues in excess of $58 million.  

From 1982 to 1986, Galligan worked for Hyatt Hotels in Chicago, Illinois where he served as Corporate Director of Food & Beverage and was responsible for 85 hotels with revenues in excess of $500 million.  

Galligan’s extensive experience and knowledge has enabled GHG to become one of the leading consulting companies in the industry.