Today the Cheers editorial advisory board of operators kicked off the magazine’s annual conference by attending a panel discussion centered on New Orleans hospitality. Each of the local operators below shared their insight and experiences, shedding light on what makes New Orleans a unique culinary city and tourist destination. The panel was moderated by Cheers editor-in-chief Liza B. Zimmerman.
Susan Spicer, chef and owner, Bayona and MONDO
“New Orleans is unique because we make tourists feel at home and know how to host a big party. Our locals really support their neighborhood restaurants and we place a great value on training and maintaining our employees.”
Paul Hutson, vice president of operations for Taste Buds Management
“I make sure my general managers are mayors of their trade area first. Even if they’re great at managing the kitchen and staff, if they can’t connect with their community they can’t be a general manager for us.”
Chris Ycaza, general manager at Galatoire’s Restaurant
“In New Orleans our waiters don’t just serve you, they’re there to participate in your event. Personalizing the experience of guests isn’t about calling customers by name; it’s about building a relationship with them over time.”
Charlie Bateman, vice president of operations at Pat O’Briens
“Lots of cities try to duplicate what New Orleans does, but it’s not the same. We have a dozen employees who have been with us more than 25 years. That shows customers it’s a good place to drink and eat.”
Ralph Brennan, owner and operator of Red Fish Grill and BACCO, among other restaurants
“The New Orleans restaurant culture is 300 years old. We don’t have a corporate philosophy; we have a lifestyle that we live every day. In New Orleans, it’s a point of pride to be a waiter or cook.”
