I recently went one on one with Arthur Backal, founder and CEO of Backal Hospitality Group. Arthur has overseen world-renowned venues and executed thousands of milestone events. Arthur’s current properties include Apella, VERSA Restaurant and Rooftop and TBar Steak & Lounge..

Adam: Thanks again for taking the time to share your advice. First things first, though, I am sure readers would love to learn more about you. How did you get here? What experiences, failures, setbacks or challenges have been most instrumental to your growth? 

Arthur: I’ve had an interest in the hospitality industry ever since I was little. I followed that passion into college and studied at Michigan State University where I received my Bachelor of Arts Degree at the School of Hospitality Business. After graduating, I immediately went into the hotel and restaurant business and was able to work at some of the most renowned establishments in New York including the St. Regis New York, The Pierre, The Palace, The Plaza and more.

After about fifteen years, I knew I wanted to start my own business and expand my wheelhouse so I could work on numerous venues and projects simultaneously. Then in fall 2002, I launched State of the Art Enterprises, an event management firm, and that eventually expanded into Backal Hospitality Group, which now owns and operates six properties throughout Manhattan. We recently celebrated our 18th anniversary this past November and it’s been an incredible experience over the years. The biggest challenge with starting my own company, especially in the early stages, was as much as I knew and had learned from my past experiences, I was taking on a new role with different responsibilities. I had to wear a lot of hats at once and learned the importance of surrounding yourself with great strategic partners and colleagues. 

One project in particular that comes to mind that was instrumental to my growth was when I was opening a restaurant, Backals, in Westchester. I had done events in the area before but this was my first time owning a restaurant and I realized throughout the process that it had a different business landscape compared to what I was used to. A lot of my prior restaurant experience was in New York City and it helped me recognize that different regions entail different needs. Life in Westchester is very different then life in NYC and when you’re opening a new business you have to take that into consideration. You need to strategize how you’re going to manage operations, finances, staff, marketing, etc. For me, I also learned that I prefer to be more hands on with my projects. Not being able to commute as much and be onsite made it a bit of a challenge for me to fully oversee, which is why efficient communication between your team and partners is key.

Adam: In your experience, what are the key steps to growing and scaling your business? 

Arthur: In order to grow your business, it’s important to make sure you have the right team. Recognize that you can’t do everything by yourself and determine what roles and skills are needed in order to build a successful team and business. It’s important to have team members who will play a fundamental role in the development of your business and act as central resources. I feel very grateful to work with such an innovative group of people that present new strategies, because it allows us to challenge each other and look at things differently, which has led to a lot of our success. 

Adam: What advice do you have for leaders in the hospitality industry on how to navigate the current environment? 

Arthur: This year has been a challenging time for everyone and my biggest piece of advice is to stay positive and focused, understand what you can and cannot control. In the beginning of the pandemic, when the lockdown was first announced and everyone had to shelter in place, it took a huge toll on industries across the board. For me and my team, we were faced with a brutal reality of not knowing how we were going to continue our business. Between events being cancelled and our venues closing their doors, it presented a lot of challenges we hadn’t encountered before.

My team and I took a step back and reimagined how we could provide customers with our services, while following the recommendations from health and elected officials. We decided if people couldn’t come to our restaurants or events, we were going to bring it to them. Throughout the past 6-8 months we’ve pivoted and launched different programs and offerings that brought quality F&B experiences to our customers in a safe and social-distance friendly way. This past June, we wanted to bring the Hampton experience to various NYC parks so we created thematic picnic baskets. After that, we continued to expand on this concept and officially launched "Hampton Road Trip", which is a curated food & beverage experience that elevates guests at-home dining experience. While our restaurants were allowed to open at a limited capacity outdoors in June and later indoors this Fall, we understood that people have different comfort levels with dining out and we wanted to present an opportunity that would bring that experience to them. Our latest Hampton Road Trip offering was a Thanksgiving Meal Kit that allowed customers to enjoy a quality restaurant Thanksgiving meal at the comfort of their home without the hassle of cooking. 

As we continue to navigate the pandemic into the winter season, we’re still learning how to re-adjust our business model to fit the new environment. As a leader, it’s not easy, but it’s important to be able to adapt and focus on the things you can control.

Adam: What do you believe are the defining qualities of an effective leader? 

Arthur: First and foremost, I think it’s important to communicate and to communicate efficiently. You need to be open and honest with your team and have those candid conversations, especially when you’re faced with a difficult decision. I do my best to be transparent with my team and make time to collaborate and share feedback on a regular basis. Additionally, as a leader, one of your main objectives is to motivate and encourage your team, but you also need to be realistic and ensure everyone is on the same page. Be open minded and empathetic. 

Adam: How can leaders and aspiring leaders take their leadership skills to the next level? 

Arthur: Stay informed with what’s going on in your industry as well as what’s going on around the world. It’s important to stay current because things are constantly changing and evolving. Look to other leaders who have been successful in your field and learn from their experiences. It’s also beneficial to surround yourself with people who have different skill sets, because it will help you grow and become well-rounded. I have a lot of experience in the hospitality industry, but I still turn to my colleagues and friends when I need a second opinion or advice. Be open to letting others challenge your way of thinking and don’t be afraid to try something new.

Adam: What are your three best tips applicable to entrepreneurs, executives and civic leaders? 

Arthur: Be passionate and committed to what you do, it will make the work that much more enjoyable. I’ve been in the hospitality industry for three decades now and it continues to be my passion in life. I feel grateful to be a part of so many amazing projects that create memorable experiences for people, it’s been a very rewarding career path for me.

Secondly, be involved in your community and give back to those in need. At BHG it’s important to me that we show our support for the neighborhood and local community. We’ve worked with a number of not-for-profit organizations, including the Food Allergy Research Education, Robin Hood, Navy Seal Foundation, and City Harvest, among others, to help raise money and awareness. Just recently, we launched a holiday dinner series with City Harvest to bring a safe, elevated and restaurant quality experience to people’s home with proceeds going to the organization. When you’re able to integrate partnerships with non-profits into your work, it can give your job more meaning. 

In addition to helping those in need, make sure you’re taking care of your colleagues as well as yourself. It’s easy to get overwhelmed, but it’s important to check-in with yourself and to check-in with your team. As a leader, you want to create a successful work atmosphere and part of that is ensuring both you and your teammates are in a healthy state of mind.

Adam: What is your best advice on building, leading and managing teams? 

It’s important to stay connected with your team on a group level and on an individual level whether that’s through emailing, texting or calling. Have conversations that provide constructive feedback and advice, but also ask for it back. If you want to grow and strengthen your team, you need to have fluid conversations that address the positives and the negatives, what is and isn’t working and why. Additionally, make sure everyone is enjoying their work and take note of people’s strengths and weaknesses to see where they fit best. 

Adam: What are your best tips on the topics of sales, marketing and branding?

Make sure your branding message is clear and relatable to your target audience. At BHG we manage a number of properties and work on a variety of projects, but it’s vital to have a collective and common brand effort across them. There are a number of ways to market and target sales, especially as we continue to transition into a more virtual and tech savvy world, and it’s important to know which platforms best suit your needs. Social media is very powerful and crucial for conducting business as well as networking to grow your business. Recognize what each medium can offer and implement your business with a clear and succinct message.

Adam: What is the single best piece of advice you have ever received?

Over the course of your life you will encounter a number of hurdles, but it’s important to stay true to yourself. You will evolve but don’t change who you are and your core beliefs. Authenticity is always best and make sure you stay the course.

Adam: Is there anything else you would like to share?

The hospitality industry is an amazing industry and I’ve met so many incredible people who continue to inspire me. The great thing about the industry is how many people are actually involved in it, from the florists, DJs and photographers to the F&B suppliers and vendors. The industry provides opportunities to positively impact lives and it’s amazing to see so many people come together to create these memorable and meaningful experiences. As we continue to navigate this new climate, it’s important to continue working together and be prepared for things to look different. The industry is changing and it’s important to address it with a positive outlook.


Adam Mendler is the CEO of The Veloz Group, where he co-founded and oversees ventures across a wide variety of industries. Adam is also the creator and host of the business and leadership podcast Thirty Minute Mentors, where he goes one on one with America's most successful people - Fortune 500 CEOs, founders of household name companies, Hall of Fame and Olympic gold medal winning athletes, political and military leaders - for intimate half-hour conversations each week. Adam has written extensively on leadership, management, entrepreneurship, marketing and sales, having authored over 70 articles published in major media outlets including Forbes, Inc. and HuffPost, and has conducted more than 500 one on one interviews with America’s top leaders through his collective media projects. A top leadership speaker, Adam draws upon his insights building and leading businesses and interviewing hundreds of America's top leaders as a top keynote speaker to businesses, universities and non-profit organizations.

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