What if the conventional wisdom about putting customers first is the very reason your restaurant keeps losing good people?
Harry Posner and Natalie Dial walked away from careers in medicine to open Tomat, a Michelin-recognized, seasonally driven restaurant in Westchester, Los Angeles. Neither came from the industry. Both came with the analytical frameworks most operators spend years trying to build.
In this conversation, we get into why they deliberately ranked employees above customers before opening day, how diversifying revenue across breakfast, lunch, dinner, events, and a rooftop gave them financial staying power when the calendar went quiet, and why the “wrong” location turned out to be one of the smartest market plays in recent LA dining.
If you think the customer is always right, this episode will change your mind.
To learn more about Tomat, visit tomat.la.
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