"One thing I can add however is that since then, I now try my best to accommodate the large groups BUT I specifically have the staff ASK about how the tickets are to be totaled as well as any Coupons, we ask the tables to present the coupons BEFORE…"
Are you interested in having a voice and being part of the FohBoh Foodservice Industry Survey and Panel group? If you are, we are assembling a group of qualified participants and will compensate you for your ongoing participation. Just join here.
Discovering New Food, Discovering New Wines, Finding Investors, Learning, Making Friends, Networking, Organic Foods, Other
"We'll Make you A Meal You Can't Refuse!"
As the general Manager of MUCCI'S Italian Bistro I would like to give the FohBoh a short introduction to our establishment and my self.
My name is Mark Mucci, I am a single father of 2 teenage daughters. I began my experience in this business as a Dishwasher for the last 2 owners of the location that MUCCI'S Bistro now occupies after several devastating and nearly crippling financial and family oriented setbacks. For MANY months (more than a year), having no car, I walked 7-1/2 miles to wash dishes and eventually wait tables. I also did some catering and bar tending.
For a very brief period I worked in the kitchen. In August of 2008 the Previous owner informed me that he was going to close the restaurant to launch an exciting new business in a different industry I was nearly ready to loose my mind as there were already NO JOBS in this area. He very quickly calmed me down with his next statement. He explained that selling everything inside the location would result in a big loss, not including storage and brokerage fees. He also explained that if he had to sell it as a restaurant, any potential buyer (slim in a bad economy and banks already tightening lending) would need Him to personally finance the purchase which would be very risky at best with a stranger. He said he thought I could run a restaurant and believed in me enough to offer to help me take over.
After the initial shock wore off I began to think of all I had been through and where I found myself and decided to make the Plunge!
I accepted, changed the menu, the decor, the staff and the name & opened in October 2008 with absolutely NO CAPITALIZATION, Credit, Financial aid (except start up cash for Permits/ Licences etc borrowed from my parents) The rest as they say "IS HISTORY" in the making.
Mucci's Italian Bistro has faced many obstacles and challenges in this the worst economy in decades. Opening MUCCI'S Bistro in October of 2008 has presented us with an opportunity to learn and to grow and ultimately succeed. We regularly monitor URBAN SPOON Our FACEBOOK Fanpage (1500 fans and Growing) and several other sites where our visitors review our business. We take each and every comment seriously and try to respond accordingly and as quickly as possible.
Our customers, (those satisfied and those unsatisfied) tell us what we need to change and what we need to continue doing. As we learn to roll with the punches and adapt to new challenges MUCCI'S Bistro asks you to visit frequently and express your satisfaction or dissatisfaction openly with our staff or myself.
We do however realize that we simply can not please every single customer every single time but WE SURE ARE GONNA TRY. Should you wish to give us a shot, we ask that you come knowing that we are doing our best and appreciate each and every one of you. Even those who may have a less than desirable opinion of us.
WE ARE LISTENING and LEARNING more from you! THANK YOU!
In January 2009 URBANSPOON.COM viewers vote MUCCI’S as the #1 Italian Restaurant in Monroe, NC!
In Febuary 2009 Carolina Weekly’s Culinary Corner Rates MUCCI’s in Top 10 Sweet Heart Pics for Valentine’s day Charlotte area Restaurants along side the Likes of Morton’s, The Capital Grille, Ruth’s Chris SteakHouse and others.
In February 2009 Carolina Weekly’s FOOD CRITICS Gives MUCCI’S 4 OUT of 5 STARS with a full page write up!
In March 2009 URBANSPOON.com viewers vote MUCCI’S as #1 Restaurant in Monroe, NC!
In June 2009 URBANSPOON.com Viewers rank MUCCI’S in TOP 10 Restaurants in the Greater Charlotte Area.
In October 2009 URBANSPOON.com viewers vote in TOP 100 in Entire Charlotte Area!
In February 2010 URBANSPOON.com viewers vote MUCCI’S as #1 MOST ROMANTIC Restaurant in the ENTIRE Charlotte Area by 90 votes!~ (# 2 came in with 42 votes)
In April 2010 Charlotte Elevate magazine’s Lifestyle Awards give MUCCI’S “Best Little Known Restaurant in Charlotte” (Note: MUCCI’s is 30 miles East of Charlotte)
We are all beginning to learn how important it is for restaurants to use green products for cleaning. Restaurants are one place where cleanliness and sanitation are essential. Currently most restaurants continue to use products which are toxic to the surrounding environment and unhealthy for customers and employees. At Community Market we offer a wide range of truly green products that you will feel good about using & at a price you will appreciate!
One product is our All Purpose GREEN Cleaning spray:
One spray for all surfaces. One smart solution. This All-Purpose Cleaner whisks away grease, dirt, and grime in one shot, without a trace.
Powers away dirt, grime, and grease without streaking or dulling surfaces.
No phosphates, chlorine, or other unpleasant ingredients that could harm the environment.
This is a product you, your employees & customers will appreciate! To learn more about this and other great green cleaning products, please contact us. Make sure to ask how you can buy them at wholesale price!
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!
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 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.
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.
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.
"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.
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.
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.
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?