Find out how the cooking and prep that goes on back-of-house impacts the guest. Gavin Kaysen, Founder and chef of Soigné Hospitality, knows how the unseen operations play a heavy role in developing creativity, community, and a positive guest experience. Tune in to this weeks episode to learn how the culinary touch can bring people together and strategically grown your business.

Here are a few highlights from this episode:

What is the most important aspect of the guest experience?

Helping the guest to feel restored.

“The word restaurant comes from the word restoration and the main word is to be restored. As a culture, we’ve been trained to go out to eat and walk away from a restaurant experience and rate the experience. What if when we went out to eat we said to ourselves, prior to that dinner, i’m not going to rate my dinner tonight. I’m going to find restoration through my dinner tonight.”

What are some successful tactics you’ve seen or tried lately?

Goal setting and journalling.

“I’m a believer in once you put something out there, it will create an opportunity for you to to to achieve it. But you still got to look for it. You still got to earn it. You still got to go after it.”

Who deserves an ovation in the industry?

Alison Arth, Salt & Roe

“She’s a personal and professional coach. She helps people create the words of the year that they want to focus on and why they want to focus on it all while creating goals and structure and accountability and all of those things. And I think that there’s a lot to be said in our profession where we take care of thousands of people every single week, and you’re not really taking care of yourself or the people around you, you know that’s really important.”