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50th best – part 3 of 3

This impact of the restaurant in question. How did they manage it going forward? What did they do better?

The owner, one Will Guidara, settled on something he called “Unreasonable Hospitality”, and who then further wrote a book on it as well.

One of the simpler examples he gives on the podcast with Simon Sinek is how he and his team figured out a way to know who is arriving at the restaurant, so that they are always greeted by their names. “Hi Mr and Mrs Smith, welcome to our restaurant.”, so that there is never any need to wait at the counter and give your name. Everyone loves being called by their name. But how do they know it’s Smith and not Roger or John or someone else? They’ve found a way!

Other examples include when a family from Spain had come to dine at their restaurant and never seen snow before. So the restaurant post-dinner booked an SUV to take them on a sled ride through Central Park. Another time, a couple’s flight for a vacation got cancelled and so the restaurant booked out their own private dining room, created a makeshift sand dump and water pool to mimic a beach experience.

Basically just going above and beyond one’s call of duty, and making the expieremce of working with a person just magical. The author says that each one of us can do the same thing at our own work, if we just spend some time to think about what would make the other person happy.

And oh by the way, I think the restaurant in subsequent years was rated not just 50th, but the first amongst those 50, so the best in the world!

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