Industry Insiders: Jonathan Segal, #1 at The One Group

With hits like STK, One, Kiss & Fly, Coco de Ville, and Tenjune in his portfolio, the CEO of The One Group dishes on the bar/restaurant prototype, banking big in difficult times, and a newfound affection for live music.

Favorite restaurants? There was a restaurant called Baoli in Cannes that was probably one of my favorite restaurants, and was also a major inspirational restaurant for me in what we started to do here in America. In terms of Italian, I like Da Silvano in New York. I love my own restaurants— does that count?

Of course. Which is your favorite? My favorite for vibe and energy is probably One. And for a very cool scene is STK.

What’s your guiltiest pleasure? Wow where do I start? I would think eating, and having that bread roll before dinner. I should never have it because afterwards, I’m completely full, but I usually end up going to dinner so hungry that I just eat anything that’s put in front of me.

What’s on your radar for 2009? The STK in Miami is opening soon, right? It is under construction but will be open by April. That will open with a 7,000-square-foot restaurant with a 2,000-square-foot lounge adjacent to it, called Coco de Ville. And that’s pretty much how we operate our restaurants 9 times out of 10, we’ll put a lounge or a bar adjacent to or in the same infrastructure as the restaurant. Kind of a trademark of ours.

Aside from the obvious convenience factor of that, what are your other motivations for building adjacent bars and restaurants? If you look at the setup for all the things that we’ve created or we’re associated with, we try to create environments that are multi-purpose venues. For example, if you go to STK in New York, you can go to Tenjune, and then we’re building a rooftop restaurant in the Meatpacking District on that building. If you go to LA, you can come to STK and Coco de Ville, and we are building another bar adjacent to that. The real purpose is to give multiple reasons for people to visit our venues, and then they’ll go to one of those venues, or turn to eat at one or drink at another, and it sort of gives us a better ownership of the clients and creates an overall better experience. Populating close areas with mass entertainment is a really good way to secure continuation of revenue and also continuation of a good time.

When will the rooftop at STK New York open? We are going through the planning process and applications now. I would hope to get it open for this season. New Yorkers love outdoor dining, and we just can’t get enough of it. We have beautiful views over the elevated park out to the Hudson, and it’s going to be a very exciting project.

STK is one of my favorites. Oh thank you very much. It was built with you in mind— a girl who cares.

Who are two people in the hospitality industry that you look up to or two of your industry icons? One of them would be Steve Hanson. I think his attention to detail and his focus on guest service and guest experience is really something. Another person is an old school guy, and that’s Peter Morton, the founder of Hard Rock. They both have completely different operational rationales. Both were truly successful. Steve Hanson operates like the One Group. He’ll operate multiple venues with different styles of food, of design and decor, but with a common thread being that of procedure, service, routine, and structure. Peter Morton, on the other hand, went the other way, and he just focused on one single offering— the Hard Rock. That was the only thing he was really interested in, and he built a great company and just focused on that one product. I’ve had many conversations with Peter Morton about the importance of focus and attention, and I just build a different business. So what’s interesting is that the two people that I think are iconic in our industry have two completely opposite operational rationales.

What are some positive trends that you’ve seen recently in the hospitality industry? For an entrepreneur, and for someone who has confidence in their operation and in the generality of the economy— it’s going to come back. Certainly in my life and business, which I am embarrassed to say is over 30 years, there’s never been a better opportunity to expand a company. And I’m probably one of the few people that is prepared to stand up and say that. I tend to have a much greater degree of confidence in the public and in their ability to work their way through the economy than I probably have in the government to make it happen. And I think hospitality is something that is susceptible to recession, but if one’s clever in the way one markets and the way one positions their product, then I think you can put a buffer up against the recession.

What’s something that people might not know about you? Just say, “He smiled happily.” And then sunk into a corner. I am slightly dyslexic, and not a lot of people know that. And yet I can absolutely read a legal contract, but I can’t read a book. I can play the piano, but I cannot read music. I also live for skiing.

What’s something on your radar right now? Live music. Over Christmas, I went to see Kid Rock play at a party. And I’ve never liked Kid Rock’s music, but I thought he was unbelievable in concert. And I’m watching him perform at this party, and I realized it’s more that you have to experience something in order to appreciate it. I would say that I definitely want to go see more live entertainment. I’ve been involved in live entertainment venues in the past. In one company, we operated more than five cabaret halls with live music, dancers, and magicians. It’s one of those things that if I could find more time, I could definitely go to concerts more. Even to see concerts that didn’t necessarily appeal to me, just to see if my view changes having seen them perform live.

What are you doing tonight? I am going to STK LA with my girlfriend. She has a company called Omnipeace that gives their money to build schools in Africa and helps finance food for villages. I try to get people to pay me for food, and she gives food away.

Industry Insiders: Remi Laba of Bagatelle & Kiss and Fly

Monsieur Meatpacking: Bagatelle and Kiss and Fly‘s Remi Laba on boring models, the grub at Pastis, and bringing down the house (music).

Point of Origin: My dad’s American, my mother’s French. I was born in the US and raised in France. I can’t seem to negate my origin for some reason. Nightlife was an accident, to be honest. I was working for a liquor company, Pernod Ricard, and people were constantly asking me for sponsorship, and at one point I said ‘You know what? I’ll comp your sponsoring if my friends can come to your events.’ It grew from there until club owners starting saying they would pay me to bring people to their club. And that’s how we [partner Aymeric Clemente, formerly of La Goulue and Le Bilboquet] started, ten years ago.

We did it for fun until we realized it could really become a business. Everything we do resembles us. We try to create something that embraces the Jet-Set lifestyle in which we were brought up. When we started at Lotus, 8 years ago, Lotus was known for its hip-hop, models, whatever, and they called us and we brought in something very different. We brought DJs from Paris that were more focused on European house, and that brought the whole European crowd in and it became some of the highest generating sales ever for Lotus. We took that concept and moved it to our next venue, Marquee. We were part of the opening team at Marquee, then we did the Deck with Jeffrey Jah and Mark Baker and all those guys. We took it to Bed Roof. We always take that same concept and each time make it a little more complete. Then we opened Pink Elephant, as promotional partners with those guys.

Occupations: Aymeric and I are the main partners at Bagatelle, we’re the partners here at Kiss & Fly, and I’m in charge of all the marketing and PR aspects of the venue. What Aymeric and I do better than anybody else is bring the French ambiance and atmosphere into the venue. So it not only looks French, but it feels French. We’re taking it to the level: the St. Tropez party lifestyle. It’s for people who like to drink great wine, eat great food, and like great parties. Go to Bagatelle on a Monday night and you’ll have a peaceful environment with great food. Then the vibe builds on Wednesday, Thursday, Friday, and then by Saturday brunch we move into a full-blown party. But we’ll never compromise the food.

Side Hustle: Aymeric and I are partners in marketing company/DJ agency called In The Buzz, that does promotions at all the top nightclubs across the world and also represents some of the top talent when it comes to DJs. We also do consulting in the hospitality industry. That’s what brought us to owning our own venue. There’s 13th Street Entertainment, which basically owns Kiss & Fly, Bagatelle, and our new lounge opening the first week of September tentatively named Bagatelle Lounge. We represent Mitch LJ, who’s the resident DJ at Nikki Beach. Jacques Dumont, who is an older DJ, probably 47 years old, and was the resident DJ at Nikki Beach St. Barths for years. Now he’s our resident DJ here at Kiss & Fly. We’ve had David Guetta play here. It’s not exclusively house music, but the crowd they’re playing for likes primarily house. I think for all of us our side projects are our personal lives. It’s hard to balance that in this industry.

Favorite Hangs: The Hamptons are a big market with high visibility. A lot of people go there, and there are very few clubs to go to. Pretty much only Pink Elephant, Cabana, and Dune. We have a very good relationship with Noah Tepperberg and Jason Strauss and we host the Saturday night Kiss ‘N’ Fly party at Dune Southampton. But when I go to the Hamptons, I don’t go to socialize. I enjoy the beauty of the nature there. I love the beach at Flying Point, and off Route D in Southampton. In the city, I love going to Bar Pitti. It’s very unpretentious, a great terrace, and always good food. If I’m with a group of friends and want a good, fun dinner, I like Indochine, Bond St., Le Bilboquet; Aymeric used to be the GM there for several years. Bagatelle is a big version of Le Bilboquet. If I’m going to dinner with my girlfriend, I want to go upstairs at Le Colonial. I’ll never have dinner downstairs, it’s too formal. But the lounge is unbelievable.

Industry Icons: Jeffrey Jah and Mark Baker were the first guys to understand the European factor in nightlife. They kind of made us who we are today. I’ve really enjoyed working with those guys. I don’t know if I look up to anyone really. If there are two guys who have had a memorable career so far it’s Noah Tepperberg and Jason Strauss. We worked with them at Marquee, then at Tao in Vegas. They are very, very hard workers, and what they’ve achieved is remarkable. I would never work the way they do. The way they work is very American. The way we work is more passionate, less driven by numbers.

Known Associates: My current associates are Aymeric Clemente, Corey Lane, Lionel Ohayon, David Graziano, and Jonathan Segal. My past associates are Richie Akiva, Scott Sartiano, Mark Baker, and Jeffrey Jah, Jason Strauss and Noah Tepperberg. We’ve promoted for Jamie Mulholland and Jayma Cardosa at Cain. We’ve basically crossed paths with every major person in the industry. It’s a small town.

Projections: We’ve established Bagatelle and Kiss & Fly in New York. Our next project is due the first week of September, fashion week, which will be the Bagatelle Lounge downstairs of Bagatelle and Kiss & Fly, at which point our 13th Street project will be complete–one restaurant, one nightclub, and one lounge. From there, we’ll move on, not necessarily with the same partners, but we’ll open Bagatelle restaurants and Bagatelle cafes in different cities. Ultimately our dream is to open a Bagatelle boutique hotel.We’d love to open something in Tulum (we’re looking at a property down there). We’d love to open Bagatelle, the restaurant as you know it, in London, Vegas, and San Paulo. We have offers in South Beach, but I don’t think Miami Beach is what it used to be. Though we did go to the Winter Music Conference in Miami for the past two years and did ‘Fuck Me I’m Famous’ with David Guetta at Cameo; that’s very successful.

Do you cater to a different crowd in the summer in the city than the rest of the year?

There’s definitely a different club crowd in the summer, not necessarily in quality. Most of your regulars go to the Hamptons in the summer or travel to St. Tropez, Ibiza, Croatia, etc. But there’s also a lot of tourists coming to New York in the summer who have read about venues and will come out. The truth of the matter is, if you have a good product and run your door properly, you can have the right crowd in your club every single night. If you focus on only celebrities and models and there are eight clubs going after the same clientele, there will be one winner and a lot of losers. But if you say, “Ok, I want my venue to be fun, I want the crowd to be pretty, and I want to generate dollars,” the way you look at things are going to shift. Some people say “Oh, my club is so great, we only have models.” Great, models are pretty, but are they the most fun girls you’ve ever seen in nightclubs? Not necessarily. Energy’s also a very, very important factor. If 1Oak says, “Oh, in the summer we have to sell out because all the good crowds are going away,” well, I’d rather sell out my crowd a tiny bit, but still maintain the level of energy.

Considering you’ve worked with Scott Sartiano and Jeffrey Jah, etc. in the past, do you see Butter as an influence or a competitor?

Butter is known for their Monday night parties. What Butter does on Monday nights, no one else does. It’s a concentration of models and celebrities in a very small space. Those guys have done great at it, they own Monday nights, but that’s not what we do. We’re not model-driven. [The Butter guys] aren’t competitors, they’re friends. We actually go to Butter on Monday nights when we can.

A lot of reviews of Bagatelle are calling you the next Pastis. Do you see yourselves replacing Pastis ever?

No. I think Pastis as a French bistro has had a lot of recent competition in the neighborhood, but we are very different. Most of the restaurants in Meatpacking, their concepts are big. We are very different; we’re small, 90 seats. We have a very personalized welcome. Aymeric and I are here every day. You can create an intimate relationship with the owners, which no other restaurant in the meatpacking can offer. At Pastis the food is average. At Bagatelle we pride ourselves on great food. Our chef Nicolas Cantrel, (who we “stole” from bobo), is a gift from God.

What are you doing tonight? I’ll be at Bagatelle caring to my guests and then dinner with my girlfriend later on.