Why a New York Restaurateur Took 50 Employees to Greece

Chedrawee founded the business with his mother in 2018, drawing culinary inspiration from the Mediterranean basin. While previous company outings were limited to local lakefronts or entertainment centers, he felt an international excursion would deepen the team’s connection to the food they serve. The company covered flights, accommodations, and select meals, totaling over $2,000 per person. To fund the venture, Chedrawee spent six months aggressively refining operations. He negotiated lower prices with suppliers, delayed non-essential construction costs, and optimized staffing levels.

Logistics were handled personally rather than through an agency to maintain budget control. Chedrawee spent months negotiating group rates directly with airlines, ferry operators, and hotels in Athens and Naxos. The effort paid off with a trip that included island hopping and a final dinner in a mountain village built of marble. Beyond the morale boost—which saw two employees get engaged during the trip—Chedrawee noted that the public announcement of the excursion significantly improved his company’s brand perception. He views the investment as a way to challenge the industry standard of minimum-wage, high-turnover work, offering staff an experience that transcends the traditional workplace.