Meeting a kindred spirit like Andrea Needell is exactly why we started this podcast.
Andrea is the bar director and general manager of Clay, an American farm to table restaurant located in the space once occupied by the historic Perks Jazz Club in Harlem.
Clay is a neighborhood restaurant that people travel for, known for its wine and beverage program as well as its tasty local ingredient driven menu with French and Italian influences.
Like many restaurateurs, Andrea, who runs Clay with Chef Gustavo Lopez, and Gabriela Davogustto, is a philosopher at heart and puts a lot of thought into her leadership role.
Listen in to hear:
What celebrity chef insisted on shaking the hand of the dishwasher first when they came back to meet and thank the kitchen team
A shout out to Jasmin Allen, CEO of Armand De Brignac, who gave her some of the best leadership inspo ever
That sometimes a door closing means the door that’s opening is the one you’re supposed to be walking through
How the false layer of anonymity provided by masking during the pandemic impacted guests’ behavior
Why the pandemic shifted their way of thinking about hospitality to the belief that Hospitality Requires Reciprocity
Why she believes there’s still a lot of work that needs to be done to train restaurant guests in the difference between a server and a servant
How the powerful tool of respectfully declining service has helped them organically curate a clientele that reflects their values
