Sami Ladeki, owner and founder of Sammy’s Woodfired Pizza + Grill, is a self-described student of food and how it affects the body. He frequently travels the country and world to keep abreast of trends to keep his restaurants’ offerings fresh and relevant. A staple of the Las Vegas and Southern California restaurant scene for 20 years, Ladeki is branching out into the fast-service side of the industry with his new Table 89 brand, which he plans to expand quickly.
What is the biggest difference between owning restaurants in San Diego versus Las Vegas?
The biggest difference is that Vegas is a hospitality town. It’s fun to operate here.
In Las Vegas, we are part of a thriving industry, and you can find more qualified team members at all levels. From management to hourly servers, we find that Vegas attracts a higher caliber of hospitality professionals. In addition, there is a culinary school here that we can work with to find qualified chefs and employees.
What makes a successful restaurateur in Las Vegas?
I’ve spent the majority of my career in Vegas, and I live here now and have been part of the hospitality scene for many years. When Sammy’s first opened 20 years ago, we made an impact on this city as a local favorite. We established a reputation for quality, good service and a nice atmosphere. We’ve evolved over the years, but we never lost sight of those core values.
I also strongly believe that to be successful, you have to be aware of what’s happening in the industry and current trends. I’m always out exploring new restaurants, from Vegas to New York and even internationally.
Tell us about your newest restaurant, Table 89.
Table 89 offers the convenience of fast service with an affordable menu. Our research shows us that convenience is something families are looking for in our busy world. Table 89 focuses on using local, organic and nutritionally-balanced ingredients.
How does philanthropy fit into your business model?
Giving back to the community is very important to us, and we love our partnerships. We work with many charities and nonprofits in Southern Nevada, from well-known organizations like Opportunity Village, Keep Memory Alive and the Make-A-Wish Foundation to local schools and smaller nonprofits. We like to support them in various ways with fundraising nights, donations of food or gift certificates, and larger partnerships that can sometimes be companywide.
What is the most challenging part of your job?
Constantly trying to find a balance between the rising costs of doing business (rising food costs, energy prices, etc.) and continuing to provide a consistent, quality product.
What has been the most rewarding part of your job?
After all these years of hard work and long hours, it’s when I walk into one of my restaurants and I can feel the energy of my guests. I love it when I see guests enjoying themselves and the dining experience. You can’t get that feeling anywhere else.
What are you reading right now?
Right now, I’m reading “The Triple Package: How Three Unlikely Traits Explain the Rise and Fall of Cultural Groups in America” by Amy Chua. It is a fascinating book about diversity and the foundation of America. I encourage other people to take the time to read it.
What do you do after work?
The restaurant business is more than just a “job,” it is a lifestyle. It’s fun and lively, and everything I do comes back to that. When I’m not at my restaurants, I enjoying dining at the fine restaurants of Las Vegas and taking part in everything this town has to offer. However, I am very dedicated to living a healthy lifestyle. I work out at the gym daily and also enjoy spending quiet nights at home with my wife, enjoying a good book or movie.
Blackberry, iPhone or Android?
I’ve tried them all over the years, but I love my iPhone.
Describe your management style.
I’ve always believed you lead by example, and I believe in managing from the bottom up. We have a very strong executive team that meets regularly with our employees and listens to their feedback and ideas on how we can improve operations and build employee morale.
Where do you see yourself and your company in 10 years?
In 10 years, I still will have the same passion and dedication to my restaurants. I see our company continuing to grow; we’d like to expand to 50 units, with Table 89 as the growth vehicle. We just opened with positive reviews and accolades in Centennial Hills. I believe the fast, casual segment will only continue to grow, and we plan to be a part of it.
What is your dream job, outside of your current field?
When I was younger, I wanted to study political science and be a diplomat or an ambassador. However, my education and training happened to take me down the path to where I am today. This is my dream job, this is what I have a passion for. I couldn’t imagine doing anything else.
Whom do you admire and why?
I admire all my colleagues in the restaurant and hospitality industry. I know what it takes, how hard it is to succeed and the sacrifices that are involved. I find the devotion and commitment to this lifestyle very admirable.
What is your biggest pet peeve?
I’m very precise and punctual, so my biggest pet peeve is tardiness. I find it insulting when people don’t show up when they say they are going to.
What is something people might not know about you?
Believe it or not, I’m very shy. Sometimes people misunderstand me and consider it aloof. I’m also very health conscious. I study food and how it affects us. That’s why I’ve made such an emphasis on healthy dining and the quality of the food we serve in our restaurants.
Anything else you want to tell us?
I love Las Vegas, I love being here. I’m very proud to be part of a city that has raised the bar on dining to the highest in the world.