Not sweating the small stuff: 5 Questions with Meghan Vietti Perdue, Bonhomme Hospitality Managing Director, and why working in restaurants is like creating a quilt
WHAT DO YOU LIKE BEST ABOUT YOUR JOB?
The people I get to work with. We have an incredible team that all have such fascinating stories. Getting to know each person, learning who they are, and seeing their unique personalities come through each service — it's a lot of fun and like a big, beautiful hospitality quilt. Each stitch and patch in the quilt are important and vital to building this colorful warm piece of art that at the end of the day will bring a smile to someone's face.
SUCCESS SKILLS?
You need to be organized, personable and willing to always learn; have an eye for details; and be good at communicating. But what I have found most important is patience and flexibility. We work in a fast-paced, ever-changing environment. What we learned yesterday goes into practice today. What was in practice yesterday, may not be today. With patience and flexibility, we are able to really listen and communicate, problem solve with a clear and effective plan, and see the big picture versus sweat the small stuff.
CHALLENGES YOU’VE FACED IN YOUR CAREER?
In the past, I’ve doubted my ability to move up in a company — hello, Imposter Syndrome! — as well as I’ve often took on too much instead of speaking up thinking it would be considered weak. I’ve learned working with Dani [Alonso, Bonhomme Group Founder and Creative Director] that I need to be myself, be honest with what I can handle and go for what I want. I’ve found my teammates respect me more for that as well as doing things beyond the title given to me.
PERFECT DAY OFF?
Wake up early, workout, have breakfast with my husband, spend some time outside (at the beach, on a boat, going for walk, I'm not picky), go out to dinner, laugh with friends, catch up on an episode of a show I've been meaning to watch, facetime my nieces and nephews, head to bed early.
FAVORITE BONHOMME DISHES & DRINKS?
That may be the toughest question I'm asked as there are so many. From Porto, it's the Matrimonio. I dream of the balanced salty/hint of sweet, umami bite from Chef Marcos. At Mama Delia, it’s the Tartar de Ternera, a decadent combination of bone marrow, vaca vieja beef and boquerones and the only surf-and-turf dish I ever crave. Drinks? I love a good old fashioned. It's always my treat drink. I could order an old fashioned from any of our venues and it will taste the same and be perfect every time.
