Non-Operator
Doug Marranci
  • Male
  • Atlanta, GA
  • United States
  • Atlanta Restaurant Exchange -…
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  • stacey harden
  • Carl Muth
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Doug Marranci's Page

Profile Information

Title
Broker Partner
Company
Atlanta Restaurant Exchange - Restaurants For Sale
Website
http://www.AtlantaRex.com
What best describes my company
Retail
Interests
Buying/Selling a Business, Consulting, Discovering New Food, Locavore, Finding Investors, Franchising, Investing, Learning, New Locations
Personal Quote
Always Learning, Always Teaching...
Biography
Doug comes from a family, two generations back,
involved in the food service industry. His experience
has included everything from working with his parents
in family owned operations to working with renowned chefs
in country club and upscale settings including California / American
to the Haute Cuisine indicative of the best contenental restaurants.

His Restaurant experience spans more than 35 years.
As owner of seven restaurants in the Carolinas,
Doug created the concepts and saw them through, from the initial idea,
to building out the locations, developing menus / procedures
and making them a reality. These operations ran a gamut
from Coffee Houses to upscale white tablecloth Mediterranean dining

After successfully operating and selling his last two restaurants,
using his vast experience in the industry, Doug has pursued a career
acting as a broker specializing in the sale, location and leasing
of Restaurants, Bars and Nightclubs.

He chose to locate his business in the Greater Atlanta area
because of its reputation as a Mecca for a population
devoted to dinning out, evidenced by the incredible number
of restaurants in close proximity of the city.

Atlantans love and support independent restaurants.
The dining experiences offered by the thriving and creative restaurants
that line Atlanta's thoroughfares and byways offer dining experiences
that rival any other dinning capital and parallel the dining experiences
offered by other major cities including:
New York, San Francisco and Los Angeles.

Doug has spent his entire career in the restaurant industry
and is devoted to promoting its success by sharing
his vast store of operational and promotional experience.
Years in the Industry
37

Doug Marranci's Videos

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Doug Marranci's Blog

Shared Kitchens Coming to Atlanta Metro Area

Posted on June 9, 2010 at 6:30am 0 Comments

Atlanta, GA, June 09, 2010: Budding kitchen entrepreneurs get ready! Shared Kitchens was designed for

those who want to enter the food service

business, but find the costs prohibitive!





Caterers, Bakers, Product Developers and even Grandma's Cupcakes can now produce their products in accordance to local health regulations in this "incubator kitchen" concept that…

Continue

Writing a Restaurant Business Plan

Posted on May 26, 2010 at 5:15am 0 Comments

by Doug Marranci



In the early 90’s I wanted to create a business plan to open my first coffee house in Charlotte NC. I did a lot of research and found many different types of plans that could be written. After going to the library and looking at many books and SBA information about writing a business plan, here are some of my thoughts on writing that first business plan.



1. If you address all of the areas of a standard business plan, you will probably have uncovered all… Continue

The Recession is Over !!! *Signs of Progress*

Posted on May 7, 2010 at 7:00am 0 Comments

The Fed’s Ben Bernanke and many other market watchers say that the recession has bottomed out. There are small positive signs appearing here and there. I agree with predictions that strong signs of recovery will manifest over the next couple of months. There will still be problems here and there, but in my opinion, the bottom line is that the whole economic climate begins to change when a retail consumer sees the item that they have been looking at for many months, picks it up and buys… Continue

Less is More: Restaurant Survival Tactics

Posted on May 7, 2010 at 5:00am 0 Comments

Atlanta - By Doug Marranci



With all of the incidents of different types of food poisoning, deaths, and even babies are not safe, what is the Number 1 consumer trend in dining is today?



If you guessed Local products, you are correct. Local and Sustainable are the keywords that are buzzing in local eateries.



Current economic trends in my opinion will provide a balancing effect over time. The time is gone where you can sell a 200.00 bottle of wine, unless you have… Continue

Comment Wall (2 comments)

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Join FohBoh

At 7:03am on May 10, 2010, Marcus Guiliano said…
Hello and welcome Doug,

Congratulations on joining FohBoh! This is a wonderful online restaurant community with lots of great postings. Enjoy the site and keep active with pictures, comments and postings.

Marcus Guiliano
At 4:25pm on May 6, 2010, Michael L. Atkinson said…
Hi Doug, Welcome. Share FohBoh using the invite button, get 50 people to join and we'll feature you and your company in our newsletter!

Cheers!
 
 
 

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Taco Bell takes on fast casual with U.S. Taco Co.

Taco Bell will test a new fast-casual concept called U.S. Taco Co.  -More

Avocados From Mexico: All New Recipe Brochure
Looking for the sweet spot between indulgence and fresh appeal? Say yes to fresh Avocados from Mexico, all year long. So rich and creamy, use them as a substitute for mayo to create a craveable crab salad sandwich that will make others green with envy. Discover more culinary inspirations and recipes here!

Ronald McDonald gets a makeover for social media debut

Ronald McDonald is giving off less of a clown vibe with a makeover that keeps the color scheme but adds a blazer, a yellow ve -More

Animal fats ramp up flavor

Chicago hot spots are serving up savory dishes flavored with animal fats such as Stephanie Izard's confit goat belly at Girl  -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

Dunkin' Brands Reports First Quarter 2014 Results

Dunkin' Donuts U.S. comparable store sales growth of 1.2% - Added 96 net new restaurants worldwide including 69 net new Dunkin' Donuts in the U.S. - Revenue increased 6.2%

Hurricane Grill & Wings Signs Franchise And Multi-Unit Development Agreements For Additional 22 Units

Hurricane Grill & Wings, a restaurant franchise known for its never-frozen jumbo wings and more than 35 signature flavors, announced today the signing of five multi-unit development agreements, representing 22 new locations. The Florida-based brand opened two locations in early 2014, with plans for a total of 14 new units by the end of the year.

Dunkin' Donuts Announces Plans For 20 New Restaurants In South Orange County And The San Fernando Valley

Dunkin' Donuts announced today the signing of multi-unit store development agreements with two new franchise groups to develop 20 new restaurants in South Orange County and the San Fernando Valley area over the next several years.

Brinker International Reports Increases In Third Quarter Fiscal 2014 EPS And Comparable Restaurant Sales

Earnings per diluted share, excluding special items, increased 16.7 percent to $0.84 compared to $0.72 for the third quarter of fiscal 2013

Togo's Inks Deals In Idaho And Utah To Develop 13 New Restaurants

Togo's Eateries, Inc. announced it has signed franchise agreements to develop five restaurants in Eastern Idaho and eight locations in Salt Lake City, Utah. In 2014, the brand will also mark its entry into Colorado, Idaho, and Utah with restaurant openings planned over the next few months.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: James Patten: The best computer interface? Maybe ... your hands - James Patten (2013)

"The computer is an incredibly powerful means of creative expression," says designer and TED Fellow James Patten. But right now, we interact with computers, mainly, by typing and tapping. In this nifty talk and demo, Patten imagines a more visceral, physical way to bring your thoughts and ideas to life in the digital world, taking the computer interface off the screen and putting it into your hands.

TED: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

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