How To Create Longevity In The Restaurant Industry

Last month I highlighted in my blog post, a restaurant that had PROVEN LONGEVITY!

Once a month through the coming year (2020), I will continue sharing success stories and secrets on how each has been able to strive and grow in one of the most challenging industries.

This month December 2019, I will share the success story of AROMA THYME BISTRO.

How To Create Longevity In The Restaurant Industry Even During COVID-19

HUDSON VALLEY FARM TO TABLE RESTAURANT
165 Canal St, Ellenville, NY

I had the pleasure of talking to  Chef Marcus last month during a podcast!

We talked about the industry and exchanged experiences. It was refreshing to speak to someone who is in love with the restaurant industry and continues to find avenues to share his passion for food. He loves educating those who appreciate cuisine and also teaching those his success formula.

The restaurant is entering its 17th year of success!

Chef Marcus and his wife Jamie opened Aroma Thyme New Year’s Eve, 2003, in Ellenville, NY, where the Catskills meet the Hudson Valley.

If you’re not familiar with this part of the USA/NY, put it on your bucket list for traveling if you like mountains and small towns!

 

 

Chef Guiliano has been an advocate on healthy, sustainable, local, & real food. He found his mission in cooking when he reversed a handful of medical conditions, including 28 years of asthma.

Socially Responsible Cuisine

~Aroma Thyme was the first Certified Green Restaurant© in upstate New York.

Guiliano has mastered the ability to turn natural, whole food into something beautiful and flavorful. Aroma Thyme Bistro offers an innovative menu of focused, natural cuisine that will reflect balance and well-being.

His philosophy encompasses kitchen and bar alike!

Aroma Thyme has one of the best-stocked bars.

They offer 250 fine wines & 250 boutique spirits. The restaurant is all about supporting local and small independent brands from all over the globe.

“The extensive bar selections shock everyone. We take a lot of pride in hand picking our wines, beers, and spirits,” exclaims Chef Guiliano.

Aroma Thyme has been the leader of the craft beer restaurants in the Hudson Valley.

They opened in 2003 with a firm dedication to authentic craft beer. “Since day one, I have gone out of my way for great independent owned craft beer,” says Chef/Owner Marcus Guiliano.

The beer list has grown to over 250 beers without the big brands that fill most restaurant lists. But it’s not only beer at Aroma Thyme, but it’s also all about having one of the best-stocked bars with independent producers.

The Bistro has an award-winning wine list from Wine Spectator Magazine. Aroma Thyme is Three Star certified green by The Green Restaurant Association.

Chef Marcus’s resume in short form:

He began his career in 1990 as a cook in up-state New York at various hotels and restaurants like the Depuy Canal House.

To cook great food, Guiliano set out and worked for Mobil Five Star properties like the Greenbrier and the Broadmoor. He had the honor to work for Pierre Koffman at La Tante Claire in Europe, which at the time was on the top 25 French restaurants in the world. Guiliano has since been the Executive Chef of prestigious Country Clubs before his ownership, venture, Aroma Thyme Bistro.

Highlighted reasons for Aroma Thyme’s longevity:

Holistic Cuisine – It is becoming more commonplace to see various types of natural food establishments, from those that serve vegan cuisine to all-organic fare. As people adopt greener, healthier lifestyles, such restaurants can be very lucrative ventures.

When Chef Marcus started his quest for healthy cuisine and saw the change, it made in his health and life, and he knew there had to be a population desiring it as well.  

Aroma Thyme Bistro will shun the use of butter and heavy dairy products, white flour products, and refined sugar that mask food’s natural flavors.

Farm-to-table- Promoting and serving local food. From the producer who might be a winery, brewery, ranch, fishery, or other types, celebrating where your food comes will attract your dining guests.

Chef Marcus began buying free-range, pasture-raised and certified organic meats from ranches and small farms, and he encouraged fruit and vegetable growers to cultivate crops specifically for restaurants.

Awards & Reputation- Having definite articles written, starting with great reviews and winning awards during your restaurant’s early-stage brings attention and immediately sets you apart from your competition.

Aroma Thyme has had a Wine Spectator Award-winning wine program since 2003. It has been their mission to source independently produced wines from all over the world.

Aroma Thyme was the first Certified Green Restaurant© in upstate New York.

~ Best New Restaurant 2004 ~ Best Vegetarian ~ Best Wine List ~ Best Organic Restaurant  ~ Best Chef ~ Best Beer Dinners ~
~ Best Ulster County Restaurant ~ Best Bistro ~ Best Healthy Restaurant ~ Best Organic Cuisine ~ Best Burger ~ Best Beer Selection ~

Aroma Thyme has proven if you stay dedicated, right to your passion, and grow and develop, longevity is possible!

How To Create Longevity In The Restaurant Industry

It’s overwhelming planning the opening of a restaurant. There are many questions and roadblocks you will face. To achieve longevity in the restaurant industry, it begins during your startup phase.  The most critical stage of a businesses.

You must have plan or blueprint, have all your questions answered, and be ready to know how handle the roadblocks when they come your way.

If you need assistance during your startup and would like to know how to turn your restaurant into a viable and long-running business, my services will to teach. I will show you how to start confidently and experience longevity!