Sebastien Silvestri, a senior executive at The Dinex Group, brings decades of international hospitality experience to this episode of Give an Ovation. From running high-end restaurants in Las Vegas and New York to creating once-in-a-lifetime guest moments in Bora Bora, Sebastien explains what it takes to turn dining into a memorable show. He dives into how restaurants can consistently deliver value, wow guests, and take care of the teams that make it all happen.

Crafting Global Hospitality (01:09)

Sebastien reflects on what makes different cultures unique and how each one teaches lessons in humility and service.

“Every culture is different, and you learn a lot from being exposed to all those different cultures.”

From Fine Dining to Full Entertainment (06:02)

Guests today want more than a meal—they want a full sensory experience.

“Good food and good service is something of the past. People want to be entertained.”

Reinventing Theatrical Dining (07:44)

Sebastien explains how visual elements, tableside service, and storytelling build guest excitement.

“It’s the show. People go out because they want to be surprised. They want to see something they haven’t seen before.”

Delivering True Value at Any Price Point (10:31)

Whether it’s a $10 sandwich or a $400 tasting menu, value is always top of mind.

“The value proposition is super important. Was it worth it? That’s the question we have to ask.”

Obsessing Over the Details (13:42)

From room temperature to lighting, every detail matters—and can make or break a guest experience.

“There are a lot of fundamentals that are a given, and everyone needs to be obsessed with them.”

Hospitality Starts with Your People (15:23)

Team engagement is the foundation of great guest experiences—and of long-term success.

“There’s no hospitality without an employee that’s engaged and happy to be there.”

Tackling Today’s Talent Challenge (16:26)

Sebastien emphasizes training, retention, and career pathing over constant hiring.

“Take care of the people you have. Elevate them. Train them. Don’t lose them.”

Recognizing Industry Icons (17:22)

Sebastien gives a nod to the chefs and leaders he admires, from Chef Daniel Boulud to Simon Kim.

“People work so hard in this industry and make so many sacrifices. That’s what impresses me most.”

Links:

https://www.linkedin.com/in/sebastiensilvestri/

https://www.linkedin.com/company/danielbouludcollection/

https://www.instagram.com/sebastiensilvestri/

https://www.instagram.com/danielboulud/

https://www.danielboulud.com/

Transcript

00:00:00:06 – 00:00:22:14

Zack Oates

Welcome to another edition of Give and Ovation, the Restaurant Guest Experience podcast, where I talk to industry experts to get their strategies and tactics you can use to create a five star guest experience. This podcast is sponsored by ovation, an operations and guest recovery platform for multi-unit restaurants that gives all the answers without annoying guests with all the questions.

00:00:22:15 – 00:00:48:05

Zack Oates

Learn more at ovation up.com. And today I’m so excited. We have a legend of the industry Sebastien Silvestri. He’s the CEO of dine X Group chef Danielle Bullard. And I mean Sebastien has been all over the world in hospitality London, Dallas, Bora Bora, Vegas, La, Miami and now New York City. Sebastian, thank you so much for joining us and giving ovation now.

00:00:48:07 – 00:00:52:16

Sebastien Silvestri

Thank you, Zach, and I’m really happy to be with you today. And thank you for the great honor.

00:00:52:18 – 00:01:09:11

Zack Oates

So obviously you’ve worked all around the world, Sebastian. And is there anything that you found that’s super unique? I mean, New York City and Bora Bora, I don’t think could be more different. How is hospitality played into those differences?

00:01:09:13 – 00:01:32:05

Sebastien Silvestri

Well, I think every place is very unique. And I can tell you the, I have a fun memory of Bora Bora. And if you pull, then the Polynesian. I think hospitality is unbelievable. They’re very loving, very affectionate. I think every place you work in the world is kind of humbling, because every culture is different, and then you learn a lot from being exposed to all those different cultures.

00:01:32:07 – 00:01:50:22

Sebastien Silvestri

And I remember when I moved to Bora Bora, it’s so funny. I was 27 years old. My first daughter was just born, and that’s why we decided to move there. And the guest experience. People travel from all over the world to go to Bora Bora. It’s like a dream destination. And I don’t think you travel for Bora Bora for the food.

00:01:50:22 – 00:02:14:22

Sebastien Silvestri

You travel there because it’s one of the most beautiful place. And her people go there for the honeymoons. They go there for diving, they go. There’s so many things. But the hospitality was unbelievable and for sure you learn. I think I’ve learned in all the places I’ve been, no matter if it’s in some of the most challenging places, because there’s some that are really, really more difficult than others to a place like New York that I call the capital of the world.

00:02:14:22 – 00:02:32:18

Sebastien Silvestri

You know, it’s a city that is unbelievable and such a melting pot of so many different cultures in one city. And for sure, cities looks very different and New York. And the experience is very different, obviously, because you really have to tell the experience depending where you are and we audiences. But the very special place.

00:02:32:20 – 00:02:35:16

Zack Oates

And in Bora Bora, how long were you there for?

00:02:35:16 – 00:02:36:13

Sebastien Silvestri

Just a year.

00:02:36:15 – 00:02:42:04

Zack Oates

A year, by the time that you left, did it seem ordinary or was it like, impressive?

00:02:42:04 – 00:03:01:14

Sebastien Silvestri

Every day you get used to it. Every day you wake up, you see the beautiful. I like to think I was really funny. We live in what they call a moth to. A moth to is a very small, tiny island. And we were living there with 40 expats. And it’s like, you live there, work there, you know, it’s like a 24 over seven type of things.

00:03:01:14 – 00:03:23:04

Sebastien Silvestri

And if you want to get out of this small island, you have to take a boat to go to the bigger island and the bigger island. It’s also super, super small. But eventually, with time, you do get used to it. Become your new normal. I think a year was just enough at the time. I think my wife at the time was going crazy living this life like this, but really she was like, I’m ready to go back to the US.

00:03:23:04 – 00:03:28:07

Zack Oates

So yeah. So you had one daughter when you were there, but you’ve got a few kids.

00:03:28:09 – 00:03:30:00

Sebastien Silvestri

I have two daughters, yes.

00:03:30:02 – 00:03:39:08

Zack Oates

So how does that work in terms of looking at your family and in the restaurant world, how have you been able to both be a restaurateur and a family man?

00:03:39:10 – 00:03:54:22

Sebastien Silvestri

Well, I think I’ve been blessed. I have an amazing family. My daughter is the love of my life. So it’s it’s incredible, the silly. With me in New York, it’s so fun. We’ve moved that. I’ve traveled a lot. Like you said, I get in all the different places. I think it was hard at times for them to move.

00:03:54:22 – 00:04:12:08

Sebastien Silvestri

So a funny thing, they were very upset when I tell them, hey, we’re going to move when we were teenagers. But I told them, I’m doing it for you and you would appreciate it on the long run. I think today they do. I appreciate is that how did I do that? I always try to travel time for them and no matter how busy I am, I mean, it’s very important to some degree.

00:04:12:08 – 00:04:31:22

Sebastien Silvestri

Give me a sense of balance. If I don’t see them, it really bother me. There are some days the data are really dedicated to the family and I was like, unless is something out of the extraordinary, of course we always on, I’m always on. And then I think at the time I had a big corporate job in Vegas, so it was a little easier than it is today to have.

00:04:31:24 – 00:04:46:07

Sebastien Silvestri

But at the same time today, you know, the 21 in 19. So they live their own life. They do travel as much as I do. I think I give them the bag of travel. Yeah. In the experience, because that’s the world we live in. And I’m really happy where things are with them and how things are going so.

00:04:46:08 – 00:05:18:17

Zack Oates

Well. I think that’s beautiful because as research actually shows that there are certain principles, both in a relationship between, couples, between parents and kids, and between restaurants and guests that are all the same. And one of the things that we found is that if there is a negative experience, if you get into an argument with one of your kids or your spouse, or you mess up an order and you sincerely apologize, the relationship is actually stronger.

00:05:18:19 – 00:05:40:16

Zack Oates

That guest is actually more likely to become more loyal. The husband, the spouse, the couple. They’re going to be closer together. The parent and child are going to be closer together than if there wasn’t even that mistake in the first place. And so I think there’s a lot of principles of hospitality that go worldwide and for every relationship, because as I remind people, we’re not serving customers.

00:05:40:16 – 00:06:02:00

Zack Oates

We’re not even serving guests, we’re serving humans. And I think that the difference between a marriage and a dinner, obviously the stakes are going to be different, pun intended. But the concept in the feeling is the same. And and so I’d love to dive into your philosophy about what do you think are some of the most important aspects of guest experience nowadays?

00:06:02:02 – 00:06:25:01

Sebastien Silvestri

So look, people like today, they definitely not looking for a meal. They just know looking for good food and good service I think is something of the past. People, if they go out looking for an experience, I think we see people wanting to be entertained. I think people are going out to have fun. I think our job is to look after people and of course, pay attention to details and making sure we go above and beyond for them.

00:06:25:05 – 00:06:50:17

Sebastien Silvestri

But I think also really people wants to be entertained. We just opened our new steakhouse Quality Door and it’s really fabulous. And then the whole experience is how entertainment if you sit in this room. Beautiful design from David Rockwell, eye ceiling open kitchen, the real wood burning wood right there to clean your steak. Right. And so you already entertained by the whole thing, the music, the lighting, everything is really, really special.

00:06:50:19 – 00:07:08:07

Sebastien Silvestri

And then you’re going to see your captain going on with the trays and the open betrays, and it’s having the prime rib, which is. And then saying prime ribs. Yeah. This little ranch from Texas. And then you’ll select the meat then and we having this table side and putting this on the next table might have a Caesar salad.

00:07:08:07 – 00:07:24:15

Sebastien Silvestri

And we’re making this salad right in front of them. And then the next table is adding a small menu. And then you have the captain that is the burning the soul etc.. So I mean it’s the show. And not only in our restaurants people go out like you said, they want an experience, they don’t want just the meal and they want to be entertained.

00:07:24:15 – 00:07:43:21

Sebastien Silvestri

They want to be looked after. They want to be surprised. They want to see things they haven’t seen, how things haven’t seen in a really long time. And to give you another example, at Restaurant Danielle. Danielle is the restaurant. Danielle is an institution in New York City, is a restaurant that is 32 years old, one of the most successful French restaurants in all time in America.

00:07:43:23 – 00:08:04:21

Sebastien Silvestri

And you have people that go there for this very special experience. Multi-course dinner. The presentation is amazing. The chef always source the finest ingredient. The service is impeccable. Everything just top notch. And then we just lunch. Like, a week ago to bring back a duck and a press. I don’t know if you know what it that Carla Price is.

00:08:05:02 – 00:08:24:05

Sebastien Silvestri

It’s a really old school dish where we basically carve the duck in front of the guest, and then with the bones from the dark, we put them in this machine, and then we press it. We press the bones and come out of juice. And with the juice that comes out of and the blood, you make the sauce. We do all this in front of the guests.

00:08:24:06 – 00:08:44:08

Sebastien Silvestri

It’s the show. We just announced it last week, and we just announced on Instagram that we bring this dish back and in the past got crazy viral and everybody miss emerging us. Oh my gosh, we want to come for this one on a reservation. We want to try this and all of this. So that tells you again that people are looking for experience.

00:08:44:08 – 00:08:59:01

Sebastien Silvestri

They’re looking to see things that they haven’t seen and they want to be surprised and delighted. And so I think that’s where we see the evolution of dining today. It’s not just to check a box. I’m hungry. I’m going to eat. It’s like, there we go and spend the evening and have a good time.

00:08:59:07 – 00:09:18:05

Zack Oates

And for those types of restaurants that are check the box like, hey, I just need to get something to eat. I think the biggest thing they’re looking for is just accuracy, right? And I think that whether someone’s spending a lot of money to go out and look for entertainment right where they basically nowadays it’s too expensive to go to a movie and dinner.

00:09:18:07 – 00:09:29:22

Zack Oates

You got to choose one or the other. And so when they’re looking for the evening out, I think you’re exactly right. They’re looking for something a little more pizzazz than just your normal dinner. Used to be real.

00:09:30:01 – 00:09:45:06

Sebastien Silvestri

And very true. And look, people have a lot of option. Like you say. They can go to the theater. They can go to a Broadway show, they can go for dinner, they can go to so many things, right? They can go to watch an NBA games. And honestly, what I see is people are going out, especially in New York and even everywhere.

00:09:45:06 – 00:10:04:11

Sebastien Silvestri

Rentable people are going out. They’re choosing to go out for dinner and have fun. Dining out is expensive for plenty of reason. The cost of doing business in our industry is extremely high, so there’s no other way to do it. I think there might be a perception that it’s very expensive, but it’s very expensive for the restaurant. There are all of them across the country.

00:10:04:11 – 00:10:24:19

Sebastien Silvestri

No matter if you’re selling a sandwich or fine, any meal. It’s a very labor intensive industry. The cost of goods have been going up crazy in the last few years. The occupancy cost is already high, but the reality is the gas. They choose to go out dining. This is what they were. First of all, I think everybody loves good food and good wine and good cocktails.

00:10:24:19 – 00:10:31:19

Sebastien Silvestri

I think that’s a given. But on top of that, it won’t be experience and that wants to be a surprise and have a good time.

00:10:31:21 – 00:10:40:21

Zack Oates

Yeah, I feel like a lot of people, what it comes down to is people are okay spending their money. They just want to know they’re going to get what they’re paying for.

00:10:40:21 – 00:11:04:11

Sebastien Silvestri

They’re really good for it. I say that all the time. The value proposition, no matter what you do, is so important. No matter if you’re buying a $10 sandwich or you buying a $400 tasting menu or wine pairing, the value piece proposition is super important. I think even I’m the first one. As a guest, I always look at the experience Indiana’s is.

00:11:04:11 – 00:11:20:10

Sebastien Silvestri

Was it worth it? Right? Yeah, yeah. And time you finish somewhere, you’re like, oh my gosh, I had the time of my life. This is amazing. I had so much fun and it was so good. And it was a learning experience almost going there. It was just incredible. Or sometimes you might leave and say, well, that was not worth it.

00:11:20:12 – 00:11:30:17

Sebastien Silvestri

So I think it’s very important that we have to be really critical as we write our business. To ask ourself this question is, how did you bring on the experience.

00:11:30:19 – 00:11:46:03

Zack Oates

And I think that’s unbelievable to hear from what most people would look at, the types of restaurants that you’ve always run, you look at that and you’re like, there’s no way they’re ever talking about value. But I love hearing you talk about that.

00:11:46:05 – 00:12:06:17

Sebastien Silvestri

It’s about price. There is a lot of price sensibility in the market, no matter what level you end. And we want people to feel good when they come to us, even where it’s the whole experience is amazing. But then if they leave and they feel like they’re being, it doesn’t feel right. This is wrong. So the sentiment of value is very, very important.

00:12:06:19 – 00:12:24:12

Zack Oates

I love that because I talk about it all the time of even a vending machine, right? You put in the dollar. Most people in this country, they could afford a dollar to put into a vending machine to get out some candy or chips. If I put it in a vending machine to get a candy bar and the candy bar gets stuck.

00:12:24:16 – 00:12:35:00

Zack Oates

I mean, I’m furious, right? And yeah, you’re shaking that vending machine and it’s only a dollar, but yet people will go to the hospital with broken hands and.

00:12:35:02 – 00:12:36:10

Sebastien Silvestri

Simple, right? It is.

00:12:36:10 – 00:12:37:07

Zack Oates

A principle.

00:12:37:11 – 00:13:02:01

Sebastien Silvestri

100%. I’m with you on. The value is. We’re very cautious. Every year we review what we charge several times a year. We review everything that we charge the guest and we take it very, very seriously. We don’t want to feel expensive. We don’t want to be expensive. We want to be fair. But at the same time, when you sell one of the most expensive borrowing, there’s still going to be a cost to it.

00:13:02:01 – 00:13:16:08

Sebastien Silvestri

Or if you source the best we need from whether it’s coming from and you have to fly it to have it there, and it’s coming from Japan and there will be a cost to it if there’s no choice. But we’re still going to provide value and super important.

00:13:16:10 – 00:13:41:16

Zack Oates

Yeah. Sebastian, you’ve given us a whole bunch of tactics here for the astute listener, right? You heard about bringing back experiences, looking for maybe dishes that you’ve had off the menu for a while, doing things that are going to surprise the guest, or looking at a couple times a year the price and looking at the value. Are there any other tactics that you would recommend to improve the guest experience?

00:13:41:18 – 00:14:00:12

Sebastien Silvestri

Well, when you look at the whole experience, I think everything plays a very special role. I think I always say you need to have the foundation right of hospitality. I’m going to give some example when you enter a restaurants, in my opinion, you kind of go in a room and it’s freezing cold, or you can eat in a room and it’s too hot or you can’t go in the room and the restaurant is not clean perfectly.

00:14:00:12 – 00:14:18:09

Sebastien Silvestri

You can have that. There’s a lot of fundamental that are given that everybody needs to be obsessed with. I’m obsessed with this. When I walk into a restaurant about all the little things that are super important, that you need to check the box and make sure you have them, and then you have everything else is how do I’m going to make your experience today?

00:14:18:09 – 00:14:40:01

Sebastien Silvestri

Zach? Super special? And how do I’m going to make that happen? And if I know you a little bit and I know what you like and what you don’t like and where you like to see and all this little thing there, and if I challenge myself is Zach has been to the restaurant 58 time. Why is he coming today at this something try to get obsessed with the expenses.

00:14:40:03 – 00:14:59:07

Sebastien Silvestri

How can I surprise you to start? What can I make for you that will make you feel great? Make it very special. Having. That’s what we have to challenge ourselves with. Every single guest and interaction people, when they come to our restaurants, very often they come first. It’s a special day and we have to go above and beyond that.

00:14:59:10 – 00:15:23:01

Sebastien Silvestri

It just not coming to celebrate her birthday. They’re spending time with their family to choose to come in our restaurants, we have I feel like we have responsibilities to go above and beyond and looking after them and taking care of them. And I think one of the secret of longevity of Danielle is our obsessed is with the guests and how much she loves them and how much you take care of them, and that’s kind of what matter.

00:15:23:01 – 00:15:44:16

Sebastien Silvestri

And then the team, we didn’t talk about the people because without the team there is no magic, there’s no experience. And I think the success today in hospitality, it’s the people that work with you by your side. We employ hundreds of restaurant individual in New York City. Every restaurant is a family, making sure you have the most engaged, passionate, trained people.

00:15:44:21 – 00:16:04:22

Sebastien Silvestri

There’s no good service without good hospitality, without an employee that is engaged and happy to be there. So we have this responsibility to hire great people that have the trade. Are we looking for? And then we have to care for them, look after them. We say we have to look after them not only in the good time, but also during this difficult time.

00:16:04:24 – 00:16:06:08

Zack Oates

Yeah, I think that’s beautiful.

00:16:06:10 – 00:16:26:00

Sebastien Silvestri

The number one run in the industry, two days is tough. If you talk to anyone around the world, if friends in London, friends in Asia, friends know what is the number one issue in hospitality today is finding talent. So the advice I give people all its answers take care of the people that you have instead of be focusing in all the time.

00:16:26:00 – 00:16:51:24

Sebastien Silvestri

Is any new? Hi any new, hi any new? I hope you have great people. Take care of them. Don’t lose them. You already have them or elevate them. Train them. Give them a career. I mean, if you want to keep people today. Because if you’re in the same position for too long, you might start to get bored. People, you know, like young individually, so they have the need to move to get promoted, to be exposed to, to go from one restaurant to another one.

00:16:52:01 – 00:16:54:19

Sebastien Silvestri

And I think that’s very, very important.

00:16:54:21 – 00:17:11:15

Zack Oates

I love that because, yeah, I mean, it’s all about the people and we talk about it all the time is that the guest experience cannot exceed the employee experience. And we need to make sure that our team members feel like that. They feel like team members, and they feel like they’re a part of building something special.

00:17:11:17 – 00:17:22:12

Sebastien Silvestri

Everyone in a restaurant plays a role to the success, no matter if it’s a front house employee or backup house employees, no matter their position, be critical to the experience.

00:17:22:14 – 00:17:34:09

Zack Oates

Amen. Love that. So, Sebastian, you obviously have been in this industry for decades. You know everyone. Who do you feel like deserves an ovation in the restaurant industry? Who is someone that we should be following?

00:17:34:11 – 00:17:54:13

Sebastien Silvestri

Well, Daniel is a given. Having is my hero when I see his career and what he’s done, it’s really incredible. But outside of our industry, there’s so many people I respect for Italian food. There is this Chef Stefano, it’s got a marriage to restaurants in New York City. It’s got a restaurant with some of my favorite restaurants. I love Italian food.

00:17:54:14 – 00:18:15:12

Sebastien Silvestri

He’s so passionate. His food is this Italian food from Emilia Romano in restaurant. My father is Italian. And when I go into the freezer, as good as when, I mean the small village in Italy. So you kind of transport me and it’s so passionate. So he’s one of my hero for Italian food. This is authentic, so perfect. Then with Simon Kim, that is crushing it.

00:18:15:14 – 00:18:35:07

Sebastien Silvestri

The founder and CEO of Gracious Hospitality, he’s got coats and Coco de. We were just there yesterday. And let me tell you, it took care of us and gave us such a great time. You really put on the show for us and we had a blast. And when you look at every rating, fried chicken. Yeah, but we had the best experience you can imagine.

00:18:35:07 – 00:18:53:22

Sebastien Silvestri

And you really, I think you deserve all the success that he has because they doing a great job with all expenses very different than what we do. I think we do two different things. We have so much in common to some degree, and I was very impressed with what he’s done and done. The experience of giving these guests, and there is so many people that I have so much respect within the industry.

00:18:53:22 – 00:19:16:13

Sebastien Silvestri

I think it’s an industry where people work so hard and make so much sacrifices. When you look at it is we don’t have one drop in the hospital during the day. You have a job and a nighttime you have another job. The daytime job is running a business like everybody else because the margins are thin and you need to keep things tight and organize and make sure you efficiency and you make the right decision, etc. it’s they trust.

00:19:16:13 – 00:19:36:23

Sebastien Silvestri

I think that’s the daytime activity. And in nighttime activities show time taking care of having you make such a huge difference when you eat in the restaurants and then someone come and visit, you said, hey Zach, welcome back to good to see you and have you back, etc. it takes the expense from year to appear. You’re being recognized, you being cared for.

00:19:37:00 – 00:19:55:05

Sebastien Silvestri

And I think that’s kind of what people want. And there’s so many people that do it very, very well. I run the city across the United States. I’ve seen so much in the last 20 years that I’ve been in the US, and the level is constantly getting better and better and better and better. So it’s very impressive.

00:19:55:07 – 00:20:03:23

Zack Oates

Yeah, totally. I think that when we had Will Guidara on this podcast, he talked about helping people feel seen. Right. And that’s that’s innate human desire.

00:20:03:24 – 00:20:07:10

Sebastien Silvestri

Work on the back and reasonable hospitality. What a great or.

00:20:07:12 – 00:20:07:20

Zack Oates

Great.

00:20:07:20 – 00:20:16:10

Sebastien Silvestri

Book. And he’s a great friend and he’s incredible. Is it. Talk about passion right there. When you speak, it’s just like I. Yeah.

00:20:16:11 – 00:20:24:16

Zack Oates

He’s amazing. He is someone who has figured out how to inspire people. And I think that comes from within. Right. It like starts in and grows out.

00:20:24:17 – 00:20:42:11

Sebastien Silvestri

And I agree with that. I think lot to go back to when I hire people. I’m looking for that sparkle in people. People I love people, people I love to that I have the patience that love to look after people that have this thing inside, and then we can teach them everything else. I think that thing is so critical.

00:20:42:13 – 00:20:48:10

Zack Oates

Yeah, I love it. Well, Sebastian, where can people go to find and follow you in your brands?

00:20:48:12 – 00:21:12:09

Sebastien Silvestri

Well, they should follow Daniel Ballou first so they will get better shooting every tip that might hold our oceans. Amazing. I think they great to follow. If you like beautiful, fascinating food, they should definitely follow a restaurant. Daniel. I look beyond cafe volume miss Unbound jog. We have so many like though our new steakhouse is fantastic. Babalu on the west side.

00:21:12:09 – 00:21:38:07

Sebastien Silvestri

Look in casual bistro Lyons bistro. So I would advise everyone to look at all our restaurant and follow them. We put a lot of work into the most simple thing we just started us. That look right then is a stick fruit special. From 5 to 7 is like, how do we get people engaged to come to the right end earlier in the evening and we put this beautiful special and it’s this great steaks free that you can have.

00:21:38:07 – 00:21:51:13

Sebastien Silvestri

And it’s like this most charming dining room. And then of course, you can have a canal, the bruschetta, or you can have the salad. Leona’s the really authentic Lyonnaise cuisine, and not a lot of places where you can have authentic dishes like that.

00:21:51:15 – 00:22:01:17

Zack Oates

Sounds delicious to me. Sebastian. So for giving us a tour across the seven seas of your experience, today’s ovation goes to you. Thank you so much for joining us. I’m given ovation.

00:22:01:21 – 00:22:04:15

Sebastien Silvestri

Thank you. Is activism. Thank you.

00:22:04:17 – 00:22:27:03

Zack Oates

Thanks for joining us today. If you like this episode, leave us a review on Apple Podcasts or your favorite place to listen. We’re all about feedback here. Again, this episode was sponsored by ovation, a two question, SMS based, actionable guest feedback platform built for multi-unit restaurants. If you’d like to learn how we can help you measure and create a better guest experience, visit us at ovation up.com.