Majorfood

Major Food Group (MFG) operates as a dynamic hospitality company, known for its portfolio of high-end, theatrical dining experiences. The firm was founded by chefs Mario Carbone and Rich Torrisi, who were later joined by entrepreneur Jeff Zalaznick. The journey began in late 2009 with the opening of Torrisi Italian Specialties, a small establishment in Manhattan's Little Italy that offered Italian-American deli-style lunches and a sophisticated tasting menu for dinner. Carbone and Torrisi, who met while attending the Culinary Institute of America and later worked together at Café Boulud, conceived the initial plan while roommates. Zalaznick, a Cornell School of Hotel Administration alumnus with a background in investment banking, became a patron of Torrisi and joined the chefs to form Major Food Group about six months after the restaurant opened.

The company's business model centers on creating immersive, multi-dimensional restaurant concepts that are meticulously researched and deeply rooted in history and culture. Revenue is generated primarily through the operation of its more than 50 restaurants, which span from fine dining to more casual eateries. This includes iconic brands like CARBONE, an homage to mid-20th-century Italian-American restaurants, and Parm, a casual spin-off celebrating classic Italian-American comfort food. MFG also diversifies its revenue through food and beverage management contracts with luxury hotels, such as The Ludlow in New York and The Newbury in Boston, and strategic partnerships, including a recent agreement with Hard Rock International to curate dining experiences at its global properties. An additional revenue stream comes from exclusive, members-only venues like the ZZ's Club, which require a significant initiation fee and annual dues for access to private dining and other amenities.

MFG's offerings are distinguished by their theatrical flair and detailed execution. CARBONE, for example, features tableside preparations of dishes like Caesar salad and retro-inspired service, while ZZ's Club offers exclusive Japanese cuisine and private Carbone dining. Other key concepts include Sadelle's, known for its bagels and brunch offerings, and Dirty French, which reinterprets classic French bistro dishes with global flavors. The group has expanded its geographical footprint significantly from its New York origins, now operating venues in Miami, Las Vegas, Boston, Dallas, Hong Kong, Paris, and Tel Aviv. This rapid expansion, particularly a significant push into Miami, has elevated the brand's international profile.

Keywords: hospitality group, fine dining, restaurant management, Mario Carbone, Jeff Zalaznick, Rich Torrisi, CARBONE restaurant, Parm, Sadelle's, ZZ's Club, Dirty French, luxury dining, immersive experiences, restaurant concepts, global hospitality, New York restaurants, Miami restaurants, restaurant expansion, food and beverage partnerships, members-only clubs