Learn how you can use data to craft the most compelling and efficient menu possible.

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The Off-Premise Restaurant

by Restaurant Experts

Steve Madonna is the SVP of Culinary at Bar Louie, the Original Gastrobar concept with about 70 locations nationwide. Previously, Steve spent 12 years working as a Chef and Culinary Director at Wolfgang Puck. Steve is an expert is menu design and brought a Puck-ton of actionable insights to this edition of Give an Ovation.

Here’s one of our highlights from this episode and Steve’s answers to some of our questions:

Featured takeaway: A successful menu requires listening to customers

“A lot of it is really just listening to those folks that are out there, making sure that we’re giving them what they want.

I try not to let emotion be a part of this game. I have strong opinions about certain things, but at the end of the day, it doesn’t matter what I want. It’s about what the guest wants.”

What is the most important aspect of the guest experience nowadays?

“I think they’re the same as they’ve always been. Just basic hospitality. Simple greetings, friendly smile, great food, good service.

The simple things get lost because this business is so challenging.”

Who deserves an ovation in the restaurant industry?

“Everybody in this business needs an Ovation… I’m a firm believer that this business is its people. There’s a lot of unsung heroes in this business. I can only sit here and talk to you because we have teams and teams of people out there every day fighting the good fight, executing, and doing the things.”

For more, visit barlouie.com or find Steve on LinkedIn!

Thanks for reading! Make sure to check out the whole episode, as well as other interviews with restaurant gurus by checking out “Give an Ovation: A Podcast For Restaurants” on ovationup.com/podcast or your favorite place to listen to podcasts.

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