The Long Island Food Council contains a wide variety of members.  From business professionals, to food start ups, and even restaurateurs.  We had a chance to chat with Matt Tesoriero, Co-Owner of Park Place Restaurant & Bar in Floral Park, to take a peek into the fast-paced restaurant business.  At Park Place, Matt handles the marketing and all of the brand development decisions.

When did Park Place open?  November 12th 2010

Tell us a little bit about Park Place: Park Place is Located on Covert Avenue on the border of Floral Park & Stewart Manor, and has quickly emerged as one of Long Island’s top restaurants. Open seven days a week, Park Place appeals to everyone- couples out for a date night, families celebrating any occasion or friends meeting up for a drink after work. The modern decor, innovative cuisine and welcoming staff has many in the community singing its praises.

What was your thought process into developing the menu?  We wanted to offer an innovative version of classic American style dishes.

What is your number one tip for other restaurateurs looking to break through in the industry?  Learn how to prioritize and do things right the first time.

What is the first thing you should do before opening a restaurant?  Get as much hands on experience as you can.

What do you think makes a restaurant successful? Consistency and personality.

What other restaurateurs do you look up to and why? The Bohlsen group for their marketing strategies.

If you could describe the restaurant industry in one word, what would it be? How about 2 words: organized chaos.

What do you think the future of the restaurant industry looks like? People are always going to eat and they will always appreciate good service.

What challenges are there with the restaurant industry and how can startups overcome them? Profit margins are very small, run a tight ship and buy the property whenever possible.

What advice do you have for new restaurant owners to grow their business?  I enjoy the marketing side of the business so for me its brainstorming and executing a promotion that does well.

What accomplishment are you most proud of?  I am most proud of the reputation that we have built in the industry and in our community.

What is the hardest decision you’ve made so far?  Having to fire people is an unfortunate part of the job.

How does a day in the life of a restaurateur look?  My day usually consists of constantly getting pulled in a million different directions endless interactions, phone calls, and texts and gratefully has a few good meals mixed in.

How do you think people will remember Park Place?  Amazing food, cozy atmosphere, and spectacular service.

Matt is also a licensed real estate professional at Oxford & Simpson Realty where he assists corporations and business owners with their office space and facility requirements.  He specializes in uncovering off market opportunities and structuring cost effective transactions. 

You can connect with Matt on LinkedIn by clicking here, and make sure to follow Park Place on Facebook.

If you would like to become a member of the Long Island Food Council please email us at Info@LongIslandFoodCouncil.com for more information!

Keith Lawlor is a Vice President, Senior Commercial Relationship Manager for TD Bank’s Long Island Market.  Keith has nearly 15 years of banking experience all of which has been with TD Bank. He is primarily responsible for new business development and the cross-selling of all bank products, including international products, treasury management and wealth management.  Keith’s focus includes providing working capital facilities, equipment financing, acquisition financing and mortgage financing to middle market companies located in the Metro NY area.

How long have you been with TD Bank? 14 years

Tell us a little bit about TD Bank. TD Bank, America’s Most Convenient Bank®, is one of the 10 largest banks in the U.S. with deep roots in the communities we serve dating back more than 150 years.

What is your number one tip for other business leaders looking to break through in the food/beverage industry?  Test your product with consumers.

What is the first thing you should do before starting a business?  Meet with professional advisors.

What do you think makes a business successful? Passion, product, process!

What other business leaders do you look up to and why? My father, as the former CEO of Huntington Hospital he always had a calm demeanor, strong work ethic, and was passionate while taking pride in the people and company.

If you could describe the food industry in one word, what would it be? Competitive

What do you think the future of the food industry looks like? Regulated, healthier.

What challenges are there with the food industry and how can start-ups overcome them? Regulation, don’t cut corners!

What advice do you have for start-ups to grow their business?  Don’t grow too fast and have a defined process.

What accomplishment are you most proud of?  14 years at TD Bank and being involved in the community through charitable endeavors

How does a day in the life of Keith Lawlor look?  My morning focuses on looking for new business and connecting with customers.  My afternoon focus is credit analysis/ writing memos, helping clients and meeting internally.

How do you think people will remember you?  Outgoing, involved business leader that has banking expertise. Trusted advisor.

In addition to working at TD Bank, Keith is a board member of the Risk Management Association- LI Chapter, a member of the RMA Young Professionals Committee, a member of the LIA Young Professionals Committee, and a golf committee member for the American Heart Association.  In recognition of Keith’s effort on Long Island, he received the Long Island Business News 15^th annual 40 under 40 award in 2013 and the CIBS Associate Member of the Year award in 2015.

You can connect with Keith on LinkedIn by clicking here.

If you would like to become a member of the Long Island Food Council please email us at Info@LongIslandFoodCouncil.com for more information!