Key Takeaways
- Sean Feeney transitioned from finance to hospitality, establishing successful NYC restaurants Lilia and Misi.
- He applied financial discipline and innovation to challenge traditional restaurant profitability models.
- Feeney emphasizes building authentic brand-customer relationships and fostering community engagement.
- His hospitality philosophy centers on understanding guest needs and empowering staff for exceptional experiences.
- Scaling a hospitality brand involves expanding beyond physical locations and creating diverse experiences.
- Feeney champions employee growth, creating new roles, and challenging traditional hospitality career paths.
- Simplicity and intentionality in menu and operations are key to future restaurant success and impact.
- He leverages creative partnerships and community initiatives to build brand loyalty and impact.
Deep Dive
- Sean Feeney, co-founder of Grovehouse Hospitality Group, shifted from finance to launching Lilia and Misi in NYC.
- He met chef Missy Robbins in his apartment building in 2009 and became a regular patron of her restaurant, Evoce.
- A bolognese dinner during Hurricane Sandy in 2012 deepened their connection, leading to a partnership discussion.
- Robbins left her acclaimed restaurant in 2013 after 20 years for physical and mental recovery.
- Feeney spent four months convincing Robbins of their partnership, driven by a belief in her talent and his entrepreneurial drive.
- Feeney targets a 20% EBITDA net income, significantly higher than the industry average, by balancing art and commerce.
- He negotiates occupancy agreements as a percentage of sales rather than fixed amounts.
- This model proved beneficial during the pandemic and fostered better landlord partnerships.
- This financial discipline aims to counter the common perception that restaurants are not profitable businesses.
- Feeney's restaurants consistently have thousands on waitlists nightly, demonstrating high customer demand.
- He discussed launching a pasta brand using a "drop" model similar to Kith and Supreme, creating demand with limited quantities.
- Rapper Action Bronson's post about Lilia led to a surge in followers and an introduction to Ronnie Fieg of Kith.
- Inspired by Kith, Feeney aims to make customers feel included and proud, fostering community around his brand.
- Feeney notes diners often re-book immediately after a meal, a practice he studies closely as a metric of success.
- Meeting Brian McGinn, co-creator of Chef's Table, influenced his approach to social media and brand storytelling.
- The restaurant's Instagram presence, managed with a distinct voice, drew comments asking about a '25-year-old girl.'
- Chef Missy Robbins' Malfadini pasta, created as a creative experiment using pink peppercorns, became a viral sensation selling 200 bowls nightly.
- The restaurant views dining as a significant investment for customers, encompassing time, energy, and finances.
- After Lilia's success, 500 customers were surveyed to improve aspects like the wine program and operational efficiency.
- Survey data revealed customer preferences for wait times and overall dining duration, informing the "perfect turn" concept.
- Operational data tracks table turn times and identifies top-performing servers, coaching for efficiency and service.
- A visit to Solomeo, the city built by Brunello Cuccinelli, inspired deep appreciation for employee pride and well-being.
- Solomeo's daily operations include communal, multi-course lunches and focused work with strict work-life boundaries.
- Feeney's company has seen employees grow into leadership roles, from hosts to directors and COOs.
- He contrasts past finance career goals of early retirement with his current passion, focusing on positively impacting people's days.
- The 'Feeny' pizzeria concept, inspired by childhood memories, focuses on delicious, consistent pizza, Italian ice, and exceptional hospitality.
- Plans include donating 3% of revenue and offering incentives like free pizza for reading.
- Feeney successfully launched three new establishments in 2022, exceeding his initial goal of ten pizzerias in eight years.
- After a poll of 1,200 people revealed a need for cleaner streets, he secured approval to place 75 branded trash cans in Williamsburg and downtown Brooklyn.
- Feeney invests in the Food and Finance High School, a culinary institution, aiming to provide stable careers for young New Yorkers in hospitality since 2019.
- The Feeney restaurant space evolved from an initial pizzeria concept to include a distinct back room.
- A pivotal moment occurred when serving bagels for the New York City Marathon, which sold out rapidly, demonstrating demand beyond pizza.
- The back room now functions as a test kitchen and the 'Friends of Feeney' room for private events and community gatherings, featuring loyal supporters' personal items.
- Feeney's approach to business innovation involves recognizing what works and not fearing failure, replicating the *feeling* of success.
- Reflecting on his finance career, he learned the importance of sitting with discomfort rather than making rash decisions, leading to his partnership with Missy Robbins.
- His transition into the restaurant business involved setting small, attainable goals, which built confidence and momentum.
- The restaurant Missy, next to Lilia, proved successful with a deliberately limited menu of vegetables and pasta, despite initial skepticism surrounding its concept.
- Feeney notes the archaic nature of restaurant operations and the critical importance of collaborative effort.
- The most rewarding aspect has been witnessing individual growth and confidence within the team, fostering a powerful force.
- He identified an opportunity for innovation in the industry's struggle to say "no," leading to new roles, such as a photography and social media manager who started as a host.
- The biggest reward has been seeing employees grow within the company and create their own roles, challenging the traditional view of hospitality jobs as mere stepping stones.