NICK SARRA, VICE CHAIRMAN, FRLA BOARD OF DIRECTORS EXECUTIVE COMMITTEE
PARTNER & CHIEF EXECUTIVE OFFICER, SALTWATER RESTAURANTS, INC., DESTIN
WELCOME TO EXECUTIVE INSIGHTS: THE INTERVIEW SERIES WHERE WE WILL BE SHARING A BIT MORE ABOUT FRLA’S 2024 BOARD OF DIRECTORS EXECUTIVE COMMITTEE. THIS MONTH, WE’RE EXCITED TO INTRODUCE YOU TO NICK SARRA, OUR VICE CHAIRMAN!
HOW DID YOU GET STARTED IN THE INDUSTRY?
I got started in the hospitality industry after realizing that working in my father’s manufacturing business wasn’t for me. My journey began at the front desk of Hotel Sonesta, where my mother had worked for many years. From there, my roles varied from dishwashing to serving. It became clear; owning a restaurant was my dream. Understanding every facet was crucial, so I pursued an education at Johnson & Wales University, earning degrees in Culinary Arts and Hospitality Management. My career took off from there, leading me from managing specialty restaurants in Washington D.C. to founding The Boathouse Landing Restaurant, Rockin’ Tacos and co-creating Saltwater Restaurants.
WHAT IS THE MOST REWARDING PART OF WHAT YOU DO?
Witnessing employees grow, from their first job with us to achieving their dreams, whether within the industry or beyond, is incredibly fulfilling. It’s a testament to how prestigious and viable a career in hospitality has become.
WHAT IS THE MOST IMPORTANT PIECE OF ADVICE YOU HAVE EVER GIVEN/BEEN GIVEN?
Success isn’t about being the smartest; it’s about effort, integrity, and teamwork. Always stay humble and remember, the moment you think you’re invincible is when you’re most vulnerable.
WHAT EMERGING TRENDS IN HOSPITALITY DO YOU FIND MOST INTRIGUING?
The integration of technology and AI, from robotics to advanced POS systems, fascinates me. It’s about finding the perfect balance between innovation and maintaining the irreplaceable human touch in hospitality.
WHAT QUALITIES MAKE A SUCCESSFUL HOSPITALITY TEAM?
A strong team thrives on communication, dedication to guest satisfaction, and the ability to work tirelessly, especially during the holidays in a tourist-driven market.
WHAT IS THE MOST INTERESTING PLACE YOU HAVE EVER TRAVELED TO?
Venice captivated me with its history and the resilience of its people. Croatia’s beauty also left a lasting impression.
FAVORITE FLORIDA DESTINATION?
Disney World stands out for its unparalleled magic and hospitality.
IF YOU COULD ONLY EAT ONE CUISINE FOR THE REST OF YOUR LIFE, WHAT WOULD IT BE?
Seafood, of course, with Italian cuisine as a close second.
IF YOU COULD DINE WITH ANY HISTORICAL FIGURE, WHO WOULD IT BE?
Henry Ford, for his revolutionary ideas on efficiency and labor management.
WHAT IS THE MOST MEMORABLE FLORIDA HOTEL OR RESTAURANT EXPERIENCE YOU HAVE HAD AS A GUEST??
Dining at Victoria & Alberts at Disney with my family and celebrating anniversaries at The Pearl in Rosemary Beach have been unforgettable experiences.
BEACH OR MOUNTAINS?
Definitely Beach!
HOW DO YOU BELIEVE THE PRINCIPLES OF HOSPITALITY CAN BE APPLIED TO OTHER INDUSTRIES?
The essence of hospitality—caring for employees and customers—applies universally, emphasizing customer service and perseverance.
WHAT WOULD YOU SAY TO THOSE COMING UP IN THE HOSPITALITY INDUSTRY?
Work diligently, uphold integrity, and foster teamwork. Success is achievable without undercutting others; collaboration is key.
WHY IS IT IMPORTANT FOR PROFESSIONALS TO GET INVOLVED WITH FRLA?
Engagement with FRLA offers a unified voice on critical issues, from minimum wage debates to industry advocacy, ensuring even the smallest operators are heard.
WHAT DO YOU HOPE TO ACCOMPLISH ON THE FRLA EXECUTIVE COMMITTEE?
I aim to amplify our industry’s voice in legislative arenas, expand membership, and address pressing challenges, further ensuring our industry’s strength and prosperity.
TO READ NICK’S BIOGRAPHY, VISIT OUR FRLA LEADERSHIP PAGE OR CLICK HERE.