Massimo Montone
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Massimo Montone's Page

Latest Activity

paul barron and Massimo Montone are now friends
Mar 2, 2011

Profile Information

Restaurant Manager, Coach and Author
What best describes my company
Casual Dining
I am the author of the Money Making Restaurant Success Course, and founder and creator of the Expert Restaurant Coaching Program EPER module for restaurant success.

I am a successful Manager and Life Coach Professional, creating solutions for restaurants and bars around the world, using innovative consultancy skills to quickly assess new opportunities in-house and externally - to capture market potential in the hospitality sector.

Introduced to the restaurant business at very young age in Italy, I ran my family’s successful restaurant and was educated at one of the world’s best culinary schools.I went on to work in some of the finest kitchens in London, gaining much ‘hands on’ experience. I hold a Masters Degree in Business Management. Moreover, my professional vision helps him see the restaurant business from the ‘outside of the box.’

I have a unique and positive approach to people management makes me one of the best in the field of personal development training for restaurant managers and owners. My workshops are fun, easy to understand, practical, interactive, informative and full of energy.
Years in the Industry

Massimo Montone's Blog

The profit and loss (P&L) of a restaurant

Posted on November 16, 2009 at 1:29pm 0 Comments

Your profit and loss document summarize income, sales and inventory giving you an overview of the progress you are making, where your money is going and whether you are making any profit.

You must have in place a system to ensure your P&L is being produced on time and is accurate. You should aim to produce your P&L monthly, for your review and possibly your team’s information.

It is best for you to divide your P&L divide into two sections:

1. Source… Continue

Complaints | How to gain repeat guests

Posted on November 13, 2009 at 1:28pm 1 Comment

A complaint is an opportunity to shine and build a lifelong guest, so turn the negative into a positive. In fact, if you go to a restaurant and everything goes well, nothing interesting has happened and you are most likely to judge the restaurant as being just good.

If, however, there is a complaint and you handle it well, the story changes. What matters is how to handle a complaint. There are six steps in handling a complaint

• Listen.

• Emphasize.

•… Continue

The importance of the briefing

Posted on November 12, 2009 at 11:56am 2 Comments

“The briefing” is an information session that must be performed every shift, 15 minutes before opening for business. It is important that it is always at the same place, at the same time. Emphasize the importance of everyone being on time and attending every meeting.

During your 15 minute briefing, you must always use five minutes to go over service standards and encourage team members to ask questions of the group regarding service and food and drink… Continue

Understanding people

Posted on November 9, 2009 at 6:05pm 1 Comment

Understanding people is crucial in the restaurant business and is one of the key factors in success.

Think for a moment you are required to deal with coworkers, customers, suppliers and competitors from all kind of backgrounds, genders and ages. Misunderstandings and conflict can easily happen.

What are people skills and how can you improve yours?

• People are individuals, with similarities and differences. For you to communicate effectively, you need to cater… Continue

Human and public relations

Posted on November 6, 2009 at 1:03pm 0 Comments

You are to be part of your human and public relations strategy. If you have a wonderful team, you can delegate some tasks to them.

Remember loyal customers continue going to your restaurant because of the human side of it; many guests will go to a restaurant because they like a particular server.

Ensure that there are a great number of guests whom like you and want to be with you. Talk to them. Ask them questions about their life and what they like and dislike. Give them a… Continue

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At 9:14pm on October 27, 2009,
Barry Chandler
Hi Massimo, would love to republish your articles on my bar management websites. Would love to connect if you are interested.


At 5:24pm on October 7, 2009, Massimo Montone said…
That’s what the first editor said: It was fascinating to read and the tone of your writing has great energy! I think both experienced restauranteurs and newcomers will gain lots of useful information and inspiration from reading it.
At 11:20pm on September 8, 2009, Food on Film said…

Watch a sample of the World Class Restaurant Service training film from World Class on Vimeo.

Award-Winning Training Film, World Class Restaurant Service Will Make You Money!

Whether you are a Restaurant Owner, a Restaurant Manager, or an aspiring Restaurant Waiter; invest in the techniques and knowledge that will make you money. With the World Class Restaurant Service training film, anyone can learn the principles for generating higher income and winning loyal customers, table by table, in the exciting world of customer service. Buy one DVD and train your entire staff!

Filmed against the breathtaking backdrop of Waikiki Beach, with it's world class beaches, resorts, and restaurants, this informative and entertaining DVD will capture your staff's attention as they learn about: Great Service, Serving a Quality Product, Showtime Attitude, Teamwork, Serving with Aloha, Product Knowledge, Greeting, Seating & Meeting the Guest, Winning Confidence, Increasing Sales, Anticipating Guest's Needs, Basic Service Standards, Wine Service, Lasting Impressions, and much more!

The servers at my last 4 restaurants practiced these techniques and averaged over $40,000.00 anually each (working nights part-time, less than 30 hours a week). Not bad for a part-time job. Just imagine how much the owners made!
At 7:32pm on September 7, 2009, Massimo Montone said…
Hi Massimo,

Welcome to FohBoh! We are the leading social-business network for the global restaurant industry and growing fast. Thanks for joining.

Michael L. Atkinson
CEO | Co-Founder, FohBoh
At 7:32pm on September 7, 2009, Massimo Montone said…
Hi Massimo,

Welcome to FohBoh! Since you've just joined the leading online community for the restaurant industry, I know how important staying up-to-date with online trends is to you. To that end, - the leading restaurant-only online review guide, has partnered with FohBoh to offer you a free service to help you stay up-to-date with online reviews about your restaurant.

You can sign up to receive weekly emails every time we find a review written about your restaurant. Sign up today or read about our service on my profile page.

Eric Moyer




Social Wine Club for Craft Wineries


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ARG recently sold 14 company-operated restaurants in Tampa, FL to Mosaic Investments, Inc. (Mosaic), a fully integrated investment firm based in Atlanta. In addition to remodeling existing locations slated to commence at the end of 2014, Mosaic has committed to build 13 new Arby's restaurants in the Tampa area over the next nine years.

Smoothie King Appoints Vice President Of Business Development To Drive Brand's Expansion Across The U.S.

Prior to joining Smoothie King, Bruno served as vice president of retail sales, operations and franchise development for Fannie May Fine Chocolates, a division of, where he oversaw a $69.5 million retail division that included 100 corporate stores and 45 franchised stores.


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.


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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.

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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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Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

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Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" positioned 50,000 km from a telescope to enable imaging of planets about distant stars. It is, he says, the "coolest possible science."

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