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"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!
Locally-sourced, conscientious ingredients are gracing menus and grabbing loyal consumers at an increasing number of restaura -More-
Galbani® Mascarpone. Gold Standard True Italian Taste. Italy has a flavor all its own. When it comes to cheese, chefs who know choose Galbani. For irresistibly savory risottos and pastas, try classic Galbani mascarpone. Its rich, creamy goodness makes it perfect for favorites like tiramisu and cannoli. Galbani mascarpone, one of the fine brands from Lactalis Culinary. For paring suggestions, click here.
Gen Z, the first true digital generation, represents the future foodservice consumer. They're a generation on the move that strongly prioritizes speed of service, technology, and having what they want, when they want it. Millennials, more so than older generations, prefer to visit restaurants that offer new and unique foods and flavors. Gen X and Boomers converge on several preferences—such as the importance of a convenient location.
Darden Restaurants, Inc. (NYSE: DRI) and Golden Gate Capital today announced that Golden Gate has completed the acquisition of the Red Lobster business and certain other related assets and assumed liabilities for approximately $2.1 billion in cash.
Dunkin' Donuts announced today the signing of a multi-unit store development agreement with new franchisees, Brian and Sharon Weidendorf, to develop seven restaurants in Duluth, Minnesota and the surrounding areas. The first restaurant is planned to open in spring 2015.
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.
Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.
When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.
Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.