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You can grow while providing the highest level of hospitality. Sebastien Silvestri is proof of that. The CEO of Dinex Group’s journey to the restaurant is proof of the power of practical experience and the importance of constant effort.
Although his education focused on finance, credit risk assessment and profit and loss management, Silvestri says he learned the most when he was in a position to do it himself.
“I studied at college and university,” Silvestri says, “but I think I learned the most when I was at the Bellagio and in Las Vegas at the Venetian and the Palazzo.”
In the recent Restaurants Influencers interview, Silvestri said Shawn Walchef With Media about grilling in Cali that those legendary casinos had solid programs that quickly brought young managers up to the mark. However, he acknowledges that the restaurant industry has inherent difficulties.
“Being successful in the restaurant industry isn’t one thing,” he says. “It’s a combination of things you have to be able to do every day, consistently.”
Diversification of income sources
According to Silvestri, one of those “things” is diversifying revenue sources.
Diversification helps navigate the high risks and costs of the restaurant industry. Silvestri implemented a diversification strategy after arriving at The Dinex Group, founded by chef Daniel Boulud and running restaurants and bars in five countries — and on board two Cruise ships for the stars.
“It’s definitely an industry that’s more demanding than others,” Silvestri says. “I think the key for a company like ours is to diversify what we do. We do fine dining. We do catering. We do a lot of different things that allow us to be very successful.”
Such a big selection of products requires a high standard of operation and the utmost hospitality. For Silvestri, true hospitality is about caring for people and providing them with unforgettable experiences.
Various mentors have inspired this focus on customer support, from his uncle’s customer support to the personal touch of managers and the dedication of enterprising restaurateurs like Boulud. Silvestri believes that hospitality is about taking good care of people and dedicating your life to others.
“It’s giving a lot of love and affection to the people who come to visit you,” he says. “If I look back on my career, some of the best people I’ve worked with have been the most focused on hospitality.”
Silvestri’s insights and experiences illustrate the complex nature of success in the restaurant industry, emphasizing the need for continuous learning, diversification and a sincere commitment to hospitality.
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