Meaghan GoeddeCOO & EVP at Sage Restaurant Concepts
What are you responsible for at your company?
Oversight of all operational aspects of Sage Restaurant Concepts’ growing portfolio of restaurants, including organizational development, asset management and growth—but most importantly connecting, collaborating and giving employees space to realize their potential.
In less than 30 words, how would your customers describe your restaurant brand?
Sage Restaurant Concepts strives to create restaurants with soul – concepts that provide that feeling you get when you walk in and everything just feels right.
What excites you about the future of this industry?
Over the past year and a half we lost so many people in the hospitality industry; therefore, everyone who remains cares so much about it – there’s so much passion in hospitality right now. I think those of us left are so excited to have survived, we're more ready than ever to continue to innovate and do cool things.
Other than your own restaurants, what is your all-time favorite meal?
When the original location of Momofuku Ko first opened, it offered an exceptional fine dining experience in the most casual of atmospheres: A 21-course meal served at the bar, accompanied by loud music. It was the first time I’d ever seen anyone do something like that.
Give us a fun fact about yourself?
I have been in the restaurant industry since I was 13 years old – I was serving cocktails before I could drive!