Mario Carbone
speaker
319 appearances
1 recordings
1 series
first heard Apr 2025
last heard Apr 2025
Mario Carbone’s voice in public audio — every appearance, attributed to the second.
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Appearances
It's the number one thing that I spend the most of my time on, and the most difficult thing, I think, is consistency. Okay. trying to build protocols and like, you know, WhatsApp chats and video zooming and, and digital recipes and all sorts of like processes so that their chefs can communicate all over the world. Cause they're all making virtually the same thing. Um, we're,
spending more money and more time every year to try to get better at it, it's really hard. It's really the hardest thing. It's harder than everyone assumes it's staffing, which is hard. But once you get good people, I think they stay because they want to be part of a good team and they want to make good money, right?
It's the consistency that is number one by far for me and the thing that will keep me up most at night.
is your a chef as good as your b chef no otherwise you'd be the asia so then how do you maintain consistency or maybe a better question is what days is your a chef there it's tough with carbone because we're blessed to kind of have the same business almost every night usually what you do is you put your b chef on your b nights right which is like monday tuesday wednesday sunday maybe depending on depending on the location like i feel like
New York Sunday is a big— Sunday can be big. It depends. If you're uptown or you're midtown, the weekends are quiet. Midtown is Monday to Friday. Saturday, Sunday, quiet. Usually Sunday closed. Midtown, quiet. Downtown, you have a good Sunday, so you're looking at Monday, Tuesday. The best nights for us in the company are Wednesday, Thursday, usually.
Thursday's like the biggest night of the week for sales. Wow. Why is that? I don't know. It's been like that for a while now. Thursday, I mean, yeah, you get a Friday. Saturday is that kind of like bridge and tunnel thing. That's a real thing. And it's a lower check average. It's more customers. They eat for less period of time. They spend less money. They spend less time there.
We do more reservations. It takes more customers to do the same number of revenue.
They got to go back to the kids, the nanny, whatever.
It's a great question. I think you have to, one, be okay with a certain amount of dilution, right? You have to understand that it's no longer as potent as it was when there was one. Sure. Wow. You have to make peace with that. Yeah. You're now on an entrepreneurial journey and it's no longer about, I'm the chef of this one restaurant. I'm here every night. I'm going to cook for you.
which is a beautiful thing. But when you've made that choice to take on a more entrepreneurial venture, you have to make peace with that to a certain degree. And now that we're growing further and further beyond that one location, it becomes...
consistency you know can somebody on the other side of the world tonight have a very similar pasta than they will at new york um that's the that for me that's all the brand that's the brand right there right um i can i can i can set the playlist i can make the uniforms the same i can do all of those moves but what's going to happen when the waiter delivers that plate of food
Yeah, I think we've done that a lot over the last few years is trying to make things that are I call them big bullseye, you know, like they have a big bullseye. They're much more easily replicable for whatever reason than a dish that takes a lot of time. In the moment talent.
Like the ticket comes in, I ordered this thing and it takes a great deal of talent to make this from scratch versus something that is predetermined to be in a big strike zone. And I have a pretty good confidence that it's going to land somewhere here and it's going to be pretty tasty. Can you give us examples of big bullseye and maybe even small bullseye?
Like rigatoni vodka, which I sell probably the most of all the restaurants, right? You call it rigatoni vodka.
You don't know that that's what everybody calls it, the spicy rig? The spicy rig?
We're going to go with the pastrami? Yeah. I mean, I feel like it's iconic for that burger.
Imagine you can be Henry Hill walking in the back of Copa. Exactly. If I can deliver that.
But that's a perfect shot, right?
That's a perfect shot that Scorsese set up to have all that shit happening that I have to have running for six hours, right? Yeah. I have to have a six-hour Fellini movie happening at all times. Yeah. Where there's a guy lighting something on fire, there's a hot girl in the corner, there's something, there's an athlete over there, and then you walk in.
And you're having that Henry Hill moment. Yeah, yeah. I've got to have that going for six hours.
Showing 181–200 of 319 · page 10 of 16
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