"When Mark Barak, a former corporate executive, became a restaurateur, he decided to take better care of his employees in terms of financial benefits and health care, in order to help them, lessen its turnover rate and boost profits. That strategy is paying off at his six La Pecora Bianca's and one Mama Mezze, all in Manhattan. For a dozen years, Barak held several senior executive positions including a three-year stint from 2009-2012 as senior vice-president of international development at the NBA."
"To learn the restaurant business, he worked at Rosemary's, a successful restaurant group in the West Village in Manhattan and then in 2013 opened Claudette, an upscale bistro in the heart of Greenwich Village. To make the transition into operating a restaurant, he relied on the team of chefs and directors hired to work alongside him. His business training at Wharton, in an undergraduate and MBA program, helped as well."
Mark Barak moved from senior corporate roles, including a stint at the NBA, into restaurant ownership. He trained at Rosemary's and opened Claudette in 2013 before selling it to focus on La Pecora Bianca. La Pecora Bianca grew to six Manhattan locations wholly owned by his restaurant investment group. Barak emphasized improved financial benefits and health care for employees to lower turnover and increase profitability. He recently opened Mama Mezze in Flatiron in collaboration with chef Einat Admony. Mama Mezze features Mediterranean brunch offerings such as avocado toast, large Jerusalem bagels with eggs, breakfast spreads, and spicy shakshuka with poached eggs.
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