Spotlight Business: Corner Social (Harlem)
General Manager Ivo Philbert dashes over to greet a regular customer who just walked through the doors of the Harlem eatery with a big hug. They laugh and chat for a few minutes as Ivo asks about his family before escorting the man to his table. It’s this inviting sense of warmth and personalized attention that makes customers flock to the restaurant and bar, opened 3 years ago by owner Anahi Angelone.
“What makes Corner Social so phenomenal and successful is it’s a community place. It has a family feel. We try to make it a place you want to come to,” says Ivo. It’s that irresistible sense of hospitality that led Ivo himself to leave the nonprofit field at the age of 48 to pursue his love of the food service industry, and accept a job at the restaurant he frequented as a customer.
Adding to the sense of community is the gigantic communal table in the center of the restaurant; people who wouldn’t ordinarily engage are strangers no more. Inspiring quotes pepper the chalkboards throughout the dining room. Regulars chat with the bartender as Ivo talks about the many community organizations they are involved with (Harlem Village Academy, Harlem Business Alliance, Harlem Grown) and the food workshops they conduct with the local kids.
“Family. Community. Joy. That is transcended not just through the space but the staff. That sums up Corner Social,” he says.
Successfully Retaining Staff
Along with attracting staff like Ivo, Corner Social has been successful in retaining staff for the short time they have been in business. Ivo says many of their employees have been there since the restaurant opened 3 years ago.
He says this is for several reasons. First, they make sure that staff members have adequate opportunities to work enough hours to earn a livable wage. Currently there are only 5 bartenders, for example, and the restaurant is open 7 days a week.
“We try not to have too many people, and the right composition of people, so everyone has a fair chance of making decent money,” he says. “Most folks make a pretty good penny due to volume.”
Secondly, they value their staff and treat them with respect. “It is family. We treat our employees the same way. They will do anything to make it successful,” he says.
This makes great business sense in a larger sense, says Ivo: “If the staff feels good, that transfers to customers feeling good. If the customers are feeling good, they will come back and they will tell their friends. It’s as simple as that.”
The Value of Older Workers and a Collaborative Spirit
Ivo estimates about 15 of the approximately 40 staff members to be above 50 years old and their experience is very much respected and appreciated at Corner Social. “You need someone who really knows your recipes,” he says.
Ivo describes jack-of-all-trades Troy, who is in his 60s and has been with Corner Social since day one. “He’s amazing. He does all the prep stuff, ordering, leaking faucets. He does it all,” he says. “He knows where everything is in the building. He has a great relationship with the super.”
Luis, the head porter, also in his 60s, and also an original staff member, is another worker Ivo says is essential to the company. “He is one of the most amazing laborers we have. He is so committed to doing his job and doing a good job. I look at him in awe.”
Ivo says the experienced workers have helped him successfully transition into his new industry and role. “They have been most invaluable with me coming on as general manager,” he says. “I’m not afraid to say I don’t know everything.” They have also trained younger staff; Juan, who is in his 60s, recently taught a younger worker of about 21 how to bake and acts as his mentor.
But the younger generation teach as well. “Everyone has been teaching me things,” Ivo says. “The other night I filled in temporarily on the line… and this young man who is 21, is like ‘I just came to check on you Mr. Ivo,’ and then he’s teaching me to do all this stuff.”
This collaborative spirit is just part of Corner Social’s charm says, Ivo. “It’s amazing. All of the older folks coach and work with the younger folks,” he says. “What I have seen is a [high] level of respect and camaraderie both ways.”