Pandey has spent years watching the restaurant business change, from the way people eat and travel to what they expect when they walk into a dining space. “The art of running a hospitality restaurant was cracking the code of how you make a guest feel,” he says. Someone who has spent years learning the restaurant business from the ground up understands what happens before a plate reaches the table. He worries that too many people entering the business have not experienced the grind that comes with hospitality. “95% restaurants are owned by people who are not from the hospitality background, who haven’t understood the grind of real hospitality,” he says.