For as long as I can remember, I’ve loved bringing possibilities to life.
I love the act of creating. From creating experiences to creating systems to creating, yes, successful businesses, I’ve always been drawn to transforming that magical grey area of half-fleshed ideas into a functioning reality.
Me on paper
In my 30 years of conceptualizing, building, and leading businesses, I’ve become a trusted sounding board and Jack of all trades. Whether it’s developing leaders or digging through a P&L, I bring a refreshing and holistic approach to creating, mending, and growing businesses that want to make an impact.
In college, I pursued my love for designing memorable places by studying landscape architecture. I realized that I had a natural gift for working with people, so I decided to change careers, eventually becoming General Manager at Danny Meyer’s iconic first restaurant, Union Square Cafe. Union Square Hospitality Group’s commitment to company culture created a spark within me, and I became eternally committed to empowering people and optimizing businesses from that point on.
Throughout my career at USHG, I had a seat at the table in creating and actualizing functioning businesses. From forming teams to creating SOPs to navigating service, I’ve become a true expert at finessing the qualitative and quantitative aspects of all things business. With Blue Smoke & Jazz Standard, I co-founded, directed and grew a business that would ultimately have more than 175 employees and five units. At Porchlight, I conceived USHG’s first standalone bar, and I led the entire development process, from site selection, financing, design and construction, to developing the menus and hiring the team. With these and many other ventures, I maintained a spirit of entrepreneurship, where I pursued my burning questions of, “What if?”, “Why not?” and “How might we…?” to inspire a spirit of innovation and optimism within our team.
I’m a lifelong learner, and I frequently share my perspective as a speaker, panelist, and guest lecturer. I’ve shared knowledge and insight with students at the Institute of Culinary Education for over a decade, taught the ins and outs of operations as an adjunct instructor at New York University, and have frequently lectured for Cornell’s School of Hotel Administration, Columbia University, and NYU.
Speaking at RestArt Kyiv in 2019
Me in person
Just as a menu only presents a fraction of a restaurant experience, I recognize that there’s more to people than their credentials.
I’m someone who believes anything is possible with the right people and systems. I’m committed to making the world a better place, and I believe even the smallest details can inspire significant change. You’ll find that I act with integrity at all times, and I always communicate with honesty, even if it’s tough. I provide a positive space where all ideas are heard, and I have a knack for spotting patterns that others might not yet see.
My values guide every action I take, and I’ve dedicated a significant part of my life to helping others. You can always count on me to unite people behind important causes. I’m proud to be the founder of USHG Family Meal Program at the Jacob Perlow Hospice of Beth Israel Medical Center and the co-founder of Jazz For Kids, featuring the Jazz Standard Youth Orchestra. I’ve also served on the board of directors for Streets International and participated in Chefs Cycle for No Kid Hungry. Within the Flatiron Business Improvement District, I have held multiple roles over the years, including serving on the executive committee.
Most recently, I had the life-changing experience of joining World Central Kitchen at the Ukraine-Poland border to provide meals and hospitality to Ukrainian refugees. (You can learn more about this here.)
I also think the best solutions can often be found on a bike ride, which is why I take mine out for a spin 4-5 times per week.
“I worked with Mark for many years in my capacity as the leader of a community-based economic development organization in Manhattan. He was one of my most valuable board members and trusted advisors. Mark served as the Chair of the committee charged with overseeing one of biggest and most impactful programmatic areas of our organization. Mark quickly earned the respect of board leadership, and was tapped to serve on the Executive Board as well.
One of the things I admired most about Mark was his ability to frame discussions from both a strategic, business-minded perspective and a philosophical and human perspective. I often went to him for sage guidance on issues ranging from organizational management and Human Resources, as well as creative input on programs.
His experience in the hospitality industry has made him extremely well-rounded and nimble. He is hard working, thoughtful, and sharp as a whip, while simultaneously and consistently being an energetic and fun presence in the room.”
—Jennifer Brown, Former Executive Director of the Flatiron Business Improvement District
My eyes are always on the next frontier.
Whether you’re an art gallery, bike shop, or chain of restaurants, I’m fascinated by improving hospitality, culture, and overall operations. In my book The Next Frontier of Restaurant Management, I collaborated with researchers at Cornell to synthesize the latest research in hospitality studies to write a blueprint for business success. While this book is geared toward restaurants, the principles are applicable to any business with customers.
Let’s make your business unbreakable.
Here’s how I can help.