When Chef Mario Carbone set out to launch an Italian restaurant in New York City, conventional wisdom said the market was completely oversaturated with competitors. He shares how he and his co-founders turned their culinary drive into Major Food Group, a global hospitality giant with over 50 locations, world-famous Spicy Rigatoni, and a retail sauce line.
Mario describes what it takes to make it in the competitive restaurant scene, learn from costly business mistakes, and stand out in a crowded marketplace.
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