Marc specializes in writing about businesses as well as cultural topics and professional basketball. He also specializes in profiles and press releases.
Marc enjoys writing profiles about people in the community, especially those in hospitality and sports. Marc's non-writing interests include spending time with family and friends, watching his kids play sports, working out and listening to live music.
Marc graduated from Hofstra University in Hempstead, NY with a BBA in Business Management.
Marc has been a customer experience expert for the past 20+ years. His business helps hospitality businesses increase revenue by enhancing the customer experience and maximizing on potential sales opportunities.
As the owner of a small business, Marc has written brochures, press releases, training manuals and audit manuals on hospitality, as well as two books he wrote and self-published.
Marc has written articles for fantasy basketball websites. His passion for the professional game and the National Basketball Association is vibrant. His style of writing with sports is to be entertaining and informative. Marc's signature sports piece was a Q&A with Philadelphia Phillies' ring of honor player, Jimmy Rollins.
Marc has written articles for numerous publications including a weekly column in Philadelphia City Paper and monthly column in Philadelphia Style Magazine. He also wrote feature articles, including a cover story on Philadelphia Inquirer food critic Craig Laban (5000+ words) and profiles on celebrities, including CNN host Michael Smerconish and Philadelphia Phillies' ring of honor player, Jimmy Rollins.
Marc has written a book on restaurants and hospitality. Marc is the owner of hospitality audit services company. The Philadelphia-based company provides mystery shopping services for restaurants as well as FOH staff training. Since 2002, Marc has worked with preeminent restaurant organizations including Stephen Starr’s STARR Restaurants and Michael Schulson’s Schulson Collective, and award-winning chefs such as Jose Garcés, Jean Marie Lacroix and Georges Perrier.
The book—written during COVID when restaurants were shuttered and nervous operators worried about their restaurant group’s future—is a literal “how to” guide for hosts and hostesses, servers, and bartenders to increase personal income by earning as much money as possible in tips. FOH staff is taught how to increase tip amounts through enhancing and creating more positive customer experiences and maximizing on their potential sales opportunities.
Marc focuses on creating a “Win-Win-Win” scenario for customers, hospitality professionals and restaurateurs. While employees are earning more money in tips by upping their customer experience and suggestive selling techniques, operators benefit financially by having happier customers and workers, reduced turnover and training costs, and increased return on investment.
In his introduction, Marc acknowledges the “big elephant in the room”, the huge disconnect between restaurant employees and the customers they serve. “Serving restaurant patrons is oftentimes mentally and physically draining, especially after an eight-hour shift. This is inarguable! Sure, most guests are out for a fun night and good food, but it’s that small percentage of guests who act demanding, unreasonable, selfish and even rude to restaurant employees, whether purposefully or not, that causes angst.
Marc has written blog posts for businesses, including, most recently, a blog post for a charter fishing company in Long Island, NY. The blog introduced families to fishing for the company as well as how to spend the rest of their day, including visiting a museum, going to a restaurant or taking the kids to a park to let off some steam.