To say the management team at Word of Mouth Restaurants is a well oiled machine is like saying Pappy Van Winkle is just a bottle of old brown booze.
They talk every day and meet to brainstorm, commiserate and create every week. They share a vision for the business and a common understanding of the hospitality industry that gives them a shorthand. A natural fraternity has developed among Chefs Stephen Herman, Chef Matt Swickerath, director of operations Ron Eyester, and Word of Mouth owner, Michel Arnette, which allows the team to transcend and grow the 20- year old restaurant business to an exciting new level.
Michel is credited for the strength of the partnership and vision for the group. Ground was broken recently on two new concepts adjoining Arnette’s Chop Shop and the employee team is nearly 100 strong. “Michel gives us a lot of latitude and doesn’t micromanage us at all,” says Eyester, himself a former restaurant owner, Top Chef competitor and long-time industry pro. “He welcomes our input. He doesn’t have to be the only voice at the table.”
"Michel has made a career out of giving people what they want," notes Ron. “Now, the team can bring Michel’s vision to fruition, overcoming kinks and challenges and make the business fluid, train staff, nourishing the growth of managers, and mentor more often.”
“And, he understands that to scale healthy growth, consistent systems must be established with the effort invested in each staff so each member is executing as if he or she were Michel Arnette.”
There seems to be a healthy but concrete chain of command fed by constant interaction between the front and back of the house. Michel greets all the valets by name, and knows the table numbers in all the restaurants and the names of all the front-of-house staff. “I’ve never worked in an environment that’s so collaborative,” says Ron.
Ron met Stephen and Matt more than 20 years ago when they ran in the same industry circles and worked culinary events together. Stephen and Matt would grab dinner at Ron’s Virginia Highland restaurant, Rosebud, and their friendship strengthened. Ron joined the band four years ago. Stephen Herman was the first employee at Word of Mouth and is now executive chef at Haven, though he can be found in the kitchen at Chop Shop on busy Saturday nights. Chef Matt Swickerath continues to grow Valenza.
Michel will spend his working nights starting on Dresden where Haven, Valenza and Vero are located, then head up to Chop Shop where the crowd runs later.
Ron believes that Michel exhibits a deliberate level of patience and while all the growth is exciting and ambitious, their conversations and goals are realistic. “We have to scale growth properly not to dilute the overall brand,” says Ron.
And, what’s more exciting? Opening up two new concepts or celebrating Haven’s 20th anniversary? For the Word of Mouth team, there will be toasts for both, and then some.
WordOfMouthRestaurantGroup.com
caption: 1-3 Arnette's Chop Shop, 4-6 Haven, 7-10 Valenza, 11-12 Vero