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NativeAdVantage 10-Q2BA:

(10 Questions 2B Answered)

What do you do best?
What makes you the best?
Biggest success?
What are your aspirations?
Most challenging moment?
Favorite Motto?
Favorite People?
Favorite Places?
Favorite Products?
Current Passions?


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Andy Weir: Author of "The Martian"

John Philipson: VP, Six Senses Resorts

Tom Sito: Chair of Animation, USC Film School

Elizabeth Wynn: Broker, Sotheby's RE

Leonard Greenhalgh: Professor, Tuck-Darmouth)

Ryan Blair: NY Times Best Selling Author/Entrepreneur

 

Featured NativeAdVice:

Shai Reshef: Founder of University of the People

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Greg Marsh: Co-Founder of onefinestay

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Stacy Rauen: E-I-C of Hospitality Design Mag

Jon Gray: CRO of HomeAway

Joe Speiser: Co-Founder of LittleThings.com

Ben McKean: Co-Founder of HungryRoot

John Boiler: Founder/CEO of 72andSunny

Wayne Pacelle: CEO of The Humane Society of the US

Tom Guay: GM at The Sagamore Resort

Dr. Alejandro Junger: Founder of The Clean Program

Rob Flaherty: CEO of Ketchum

Neil Thanedar: Founder/CEO of LabDoor

Andy Grinsfelder: VP of Sales/Marketing, Delaware North Resorts

Laura Frerer-Schmidt: VP/Publisher of Women's Health

Avi Steinlauf: CEO of Edmunds.com

Kathy Bloomgarden: CEO of Ruder Finn

Gabriel Flateman: Co-Founder/CTO of Casper

Mark Bartels: CEO of StumbleUpon

Bill Hagelstein: President/CEO of RPA

Adam Singolda: Founder/CEO of Taboola

Jonathan Plutzik: Proprietor of The Betsy-South Beach

Jessica Scorpio: Founder/VP of Marketing at GetAround

Ralph McRae: CEO of Leading Brands

Warren Berger: Bestselling Author

Liz Kaplow: Founder/CEO of Kaplow Communications

Dave Girouard: Founder/CEO of UpStart

Dave Asprey: Founder of BullectProof Executive

Douglas C. Smith: President of EDSA

Val Difebo: CEO of Deutsch NY

Guido Polito: CEO of Baglioni Hotels

Doyle Graham, Jr.: CEO of Valencia Group

Oscar Farinetti: Founder of Eataly

Angelo Sotira: CEO of DeviantART

Ali Khwaja: CFO of Safecharge

Zach Erdem: Proprietor of 75 Main

Jim Beley: GM of The Umstead Hotel

Alexis Gelburd-Kimler: Proprietor of West Bridge

Elie Georges: Proprietor of Hotel San Regis

Kalen Caughey: Founder o VOKE Tab

Michael Friedenberg: CEO of IDG

Donna Karan: Founder of DKNY

Edward Nardoza: Editor-in-Chief of WWD

Scott Dadich: Editor-in-Chief of Wired

Rhona Murphy: Former CEO of The Daily Beast

David J. Pecker: CEO of American Media

Lilian Roten: VP of Swissotel Hotels

Kenny Dichter: Founder/CEO of Wheels Up

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Paul James: Global Brand Leader of The Luxury Collection

Dr. James Wagner: President of Emory University

Amy Thompson: President of ATM Artists & Management

Neil Gillis: President of Round Hill Music

Brett Matteson: President of Columbia Hospitality

Jonathan Reckford: CEO of Habitat For Humanity

Phil Harrison: President/CEO of Perkins+Will

Chef Bill Telepan

Tony Horton: Founder of P90X

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Dana Cowin: Editor-in-Chief of Food & Wine

Bob Proctor: Chairman of Proctor/Gallagher Institute

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Ronen Nissenbaum: Managing Director of Waldorf Astoria NY

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Stephan Aarstol: Founder/CEO of Tower Paddle Boards

Peter Shaindlin: COO of Halekulani Corp.

August Cardona: Founder/CEO of Epicurean Group

Nick Kenner: Co-Founder of Just Salad

Monday
May112015

Will Tigertt: Owner of Freemans & Freemans Sporting Club

My NativeAdVice:

Bio:

Detroit-native, William Tigertt is a serial entrepreneur and brand builder that has founded half a dozen successful companies over the past two decades. Tigertt launched his first successful venture, Sigma6, a multi-media design agency, while still an undergraduate at the University of Michigan in 1994. Tigertt later sold Sigma6 to Appnet in 2000 and served as Division President in Detroit and then Vice President of Client Services in New York, until his departure in 2001.

William founded Freemans and Freemans Sporting Club (both in 2004), an iconic NYC restaurant and suiting company, as well as Fellow Barber (2006), a men¹s grooming and lifestyle brand. He successfully built these businesses over ten years before focusing on the wine and spirit industry.  His most recent ventures have been Gothic Wine (2010) and ENTER.Sake (2012), and he currently serves as managing partner of Third Leaf Partners, a wine and hospitality consultancy based in San Francisco.

How did you get into the Culinary industry?

By accident.  I was studying for Fiction MFA at NYU and wanted to open a bar and I ended up with a restaurant.  I had this romantic idea of being a owner/bartender at night and a writer by day.  In reality, Freemans took over my whole life.

Tell us about Freemans. What inspired the idea and what is your vision for the restaurant?

The idea for Freemans was my partner’s, Taavo Somer.  He found the space in the end of the alley while looking for a place to throw a Halloween party in 2003 and thought it would make a ideal location for a secluded getaway.

What strategic partnerships/marketing strategies have you implemented that have attributed to Freeman's success?

Freeman's has never conducted deliberate marketing campaigns, but we have partnered with other great food companies, media properties (Purple, Vogue to name a few) and events, like James Beard, etc. We've also never stopped tinkering and expanding.  We’ve renovated the restaurant three times now in ten years.  With the second floor we added in 2010, it’s now four times the size of the original restaurant. While we are a constant, we always want to be fresh as well." 

What industry trends are you noticing and how do you capitalize on them?

Dining out as theatre is a big trend and something that we’ve been on top of since the start.  People want an experience, when they go to a restaurant: big entrees for whole table, high-end mixologist, hidden or unique locales.  More and more, restaurants are becoming the focus of NYC social lives.  Before they were someplace you went to before the show.  Now they are the show.

Life Motto?

Every time you start to get comfortable - re-invent yourself.

Freeman's Motto?

Classic American decor, food, and cocktails never go out of style.

Your greatest success as Proprietor of Freemans? Most difficult moment-how did you overcome and what did you learn?

Our greatest success would be having survived and thrived for ten years in the competitive NYC restaurant scene.  NY Times did a article on the restaurant class of 2004 with:  Momofuku, Spotted Pig, Shake Shack, Blue Hill, and Freemans.  I was very proud to be on that list.

Most difficult moment would’ve been the first four months we were open.  We were so small, so unexperienced, and suddenly we were the new hot thing downtown.  It was like drinking from a fire hose.  What I learned was when you’re caught in the current, never stop swimming.  You might not get exactly where you intended to go, but you won’t drown.

Your advice to an aspiring restauranteur?

Buy the building or at spend a lot of time and care negotiating your lease for the restaurant.  Your restaurant as a business is only as good as your lease.

Describe the ideal experience at Freemans.

Walk down the alley on a warm night and discover the space for the first time with someone that you’re just getting to know.  Then have a seat at the bar and enjoy a cocktail.  Move to a table in the back and talk over a long meal and wine.  Lose track of time.

Most popular dishes/drinks and your favorites?

Our most popular dish is the Artichoke Dip and the Freemans Cocktail, which is a rye whiskey cocktail with sweetened pomegranate molasses.  These days, I drink more wine than anything.  When I’m eating the restaurant, I don’t tend to eat any one things.   I’m always eating the specials - you have to always be tasting what’s new.

How do you motivate your employees?

Don’t overstaff.  Keep everyone busy and engaged.  We have a lot of long-term employees that have stayed with us, because they’re continually challenged and the money is good.

One food and drink left on earth, what would you choose?

Tough one.  Either Oysters and Chablis or Nigiri sushi and sake.  It would depend on the month and what was in season when the world ended...

What literature is on your bed stand?

The Laughing Monsters by Denis Johnson and the Sake Confidential by John Gauntner

Role model - business and personal?

Danny Meyer.  He went from a single restaurant with Union Square Cafe to a public company with Shack Shake.  He’s also a mensch.  You never hear people talking ill of him.  You can’t say that about a lot of people in the restaurant world that are super successful.

Current passion?

Sake.  We don’t serve it at Freemans, but I’ve been working on a sake project called ENTER.Sake for a few years now.  Sake has so much history, but many of the best breweries are disappearing in Japan as the owners retire and no one replaces them.  There’s so much to learn, it’s an art form at a cross roads.

Favorite travel destination?

Japan for the food, the style, the service, and the sake.

What's next for Freemans?

Not sure.  We might bring it back to where we started and open a Freemans bar somewhere.

http://www.freemansrestaurant.com/