May 1, 2017

Meet Michael Frank of Max Brenner in Back Bay

Local Stories

Today we’d like to introduce you to Michael Frank.

So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I fell in love with hospitality industry during college and majoring in Psychology and took an internship at Walt Disney College Program working in various hotels for Disney World. I switched my major to Business Management with an emphasis in Hospitality and began my career with Marriott after college. Worked for Marriot for five years opening various hotels in the Midwest and South. Left Marriot to work for Trump International Hotel and Towers in Chicago and opened Rebar and enjoyed the rigorous duties of running a high class upscale lounge/club. Went and worked for Golub and Company where I was promoted to Director of Operations in the tourism division and implemented as well as organized the newly John Hancock Observatory. Decided to move to the East Coast working in various airports as GM of Reagan National as well as Newark International Airport in New Jersey. After five years of traveling from various airports and openings, Max Brenner offered a great opportunity for growth and development. Worked for Max Brenner for about two and half years.

Has it been a smooth road?
Restaurant business always has challenges which I enjoy the most. Days without challenges can be boring and mondane therefore, I look for added opportunities and challenges and take on additional tasks. One of the biggest challenge as a GM is driving sales, how to find additional revenue in various departments. We have a large selection of Retail at our Chocolate Shop and I believe that is an area that has most potential to grow your business. The bar is another opportunity to grow sales Max Brenner Boston will be installing their very first Draft Beer system which is kind of unheard of as we are known for chocolates however, we became such an icon with food and beverage that the bar has been extremely successful.

So let’s switch gears a bit and go into the Max Brenner story. Tell us more about the business.
As a General Manager, I am responsible for the overall operation and success and of the restaurant. Our support center is located in NYC; therefore, we are literally in an island by itself. I have a great management team that is passionate about food and beverage as well as chocolate. We specialize in chocolates and how we can cater to chocolate lovers all over Boston. I believe we are such a unique restaurant, call it “Willy Wonka Chocolate Factory” for adults if you will as we serve an abundant amount of great cocktails. Max Brenner has been known for its great hot chocolates, chocolate pizzas, fondues and number of great savory dishes. The experience alone will leave you in awe as the smell of chocolates float in the air. We try to do a number of things “all chocolate” and revamping the Brunch Menu soon to include chocolate covered bacon in our Bloody Mary’s and chocolate mimosas. We want people to indulge in chocolate, it’s a story and a journey from the minute you step into our restaurant.

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