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