When bars and restaurants want to cut food, energy and water waste, they turn to Naama Tamir, the GM of Lighthouse in Brooklyn, New York, and a foremost authority on all things sustainability. This month, we’re chatting up Naama as part of our Pre-Shift Lessons series, which offers bar and restaurant professionals real-world insight and guidance from today’s industry leaders and trailblazers.
Naama believes sustainability starts at the source, advocating for local, ethical and seasonal procurement methods. She also has innovative practices in place at her eatery for everything from glassware to garnishes, demonstrating a steadfast commitment to sustainable operations.
Read on as Naama reflects on an accomplished career in hospitality.
What advice would you give your younger self?
Naama: Hire a GREAT bookkeeper before you even open your doors.
What’s the most important tool to have in your arsenal?
What’s the best advice anyone ever gave you?
Buy the building…
Who is one of your hospitality heroes?
What’s your guilty pleasure (food or drink?)
French vanilla from a vending machine.
What’s one of your favorite hospitality memories?
The first time I had a tasting menu.
What is a lesson you had to learn the hard way?
What’s your favorite hospitality life-hack?
Thinking on my feet.