Food and Drink International - Winter 2016 Volume 1 - 129

Lessing's Inc.
wherein employees' names are written for "doing something
remarkable," Lessing says. These employees are given gift
cards and also recognized in the company's newsletter.

'Sustainable and Prosperous'
Lessing's Inc. continues to seek ways to engage and grow
its customer base, including maintaining a strong social media presence and working with user-generated review sites
such as Yelp and Tripadvisor.
The company's in-house business development department continually keeps busy looking for new restaurant locations. The company typically seeks historic buildings in
downtown areas for its restaurants, and is always looking
to acquire additional catering venues. "We have our team
looking at the right acquisitions that will give us strategic
footholds in our territories," Lessing says.
Growth across all of the company's divisions is a high
priority of Lessing's Inc. "Our goal is to continue our 125year tradition of excellence; we want to continue to grow the
company and make it sustainable and prosperous for many
generations to come," Lessing says.
Michael Lessing represents the fifth generation of family ownership at the company. <<

service. Lessing family members are scattered throughout
the company's divisions and are all very accessible. "Our
clients love doing business with us because we say what we
mean and mean what we say," Lessing explains. "We are
'old school,' a handshake still has meaning for us, our word
is everything."

'Remarkable Hospitality'
Lessing's Inc.'s front-line employees play a key role in client
satisfaction. "A large part of our company culture surrounds
our staff," Lessing says. "We believe that if you treat your
employees right, they become your best brand ambassadors
to go out and represent you well to your customer base."
Servers are regularly trained in customer service and other industry trends such as gluten-free menus and sustainability through the company's in-house Lessing's University. The
company also recently placed 250 of its key employees and
managers in the Hospitality Quotient program, created by
New York restaurateur Danny Meyer's Union Square Hospitality Group. The program included seminars and speakers
who reinforced Lessing's Inc.'s mission of "enhancing our
legacy of remarkable hospitality," Lessing says.
Lessing's Inc. regularly recognizes the work of its employees in a variety of ways, including an annual awards program and scholarship program. Each Lessing's venue proudly showcases a "#CaughtBeingRemarkable" white board
food & drink international * winter 2016 volume 1 * www.fooddrink-magazine.com

129


http://www.fooddrink-magazine.com

Table of Contents for the Digital Edition of Food and Drink International - Winter 2016 Volume 1

Contents
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