Marc Glosserman ’06
Have you ever had a craving for some mouthwatering barbecue ribs prepared wood-smoked, Texas-style, by a bona fide pitmaster? Serial entrepreneur Marc Glosserman wants to bring just that to New Yorkers with Hill Country, his first foray into the restaurant business.
Centrally located near Manhattan’s Union Square and Flat Iron District, Hill Country will be a full-service restaurant seating approximately 150 people and featuring live music, a private dining space and an Austin, Tex.–themed bar. The venue will be New York’s first restaurant to specialize in authentic, Central Texas–style barbecue and regional Texas cuisine. Glosserman hopes to secure space for the restaurant, complete funding in the next few months and open Hill Country for business by early 2006.
How did Glosserman come up with this new urban cuisine? He explains, “While in the process of moving to New York from London, where I had started a broadband telecommunications company, I was visiting relatives in Lockhart, Tex., and decided to have lunch at Kreuz Market, my favorite Texas barbecue institution. I spoke to the owner, a childhood friend of my father’s, asking him if he had ever considered expanding his operation.” While the owner ultimately wasn’t interested in expansion, the conversation inspired Glosserman to start researching the opportunity and working on a business plan for an urban concept based on the meat markets and butcher shops, similar to Kreuz, that had evolved into barbecue joints in Central Texas at the turn of the last century.
“I partnered with some really talented restaurant veterans who helped me develop the idea, so I decided to postpone a career in real estate,” Glosserman says. “The management team consists of successful entrepreneurs and professionals with extensive backgrounds in service operations, restaurant management, concept development and franchising.” With a world-class barbecue chef on board, Glosserman plans to expand Hill Country to other markets after a successful New York launch and initial growth period.
Glosserman has started three companies in various industries, making him familiar with the challenges of the start-up process. He says, “Starting a new business requires a lot of patience and perseverance, and being in the Executive MBA [EMBA] program has been a wonderful complement to this experience. Virtually every class I have taken so far has provided me with something that I can apply to the design of the business—from developing an optimization model for a barbecue smoking oven (Decision Models) to working out queuing efficiencies at the take-out counter (Operations Management) to negotiating an agreement with my executive chef (Managerial Negotiations).” As an EMBA student in his third term, Glosserman plans on further honing his entrepreneurial skills with entrepreneurship classes offered in his final semester.
Going through the Lang Fund process was also an excellent way for Glosserman to further develop his business plan and sharpen presentation skills. Glosserman explains, “In the process of preparing, I had to learn to condense my message into several minutes. That really helped me pull out the key components of a year’s worth of research and development of a business idea critical to the funding effort.”