Stephanie Schulman Vincent Sarid Drory

 

Sarid Drory is a veteran of the restaurant industry in New York City and specialist in the development, turnaround and growth of leading restaurant properties. Drory has lived and worked in New York for twentysix years building an impressive restaurant resume with a distinct mix of passion and acute discipline in one of the world’s top markets.

Stephanie Schulman Vincent Sarid Drory

Drory honed his discipline serving as a Special Forces Lieutenant in the Israel Defense Forces, executing special strategic missions and serving as a commander stationed in Lebanon during the First Lebanon War. After a decorated military service, Drory moved from Israel to New York where he soon developed, managed and sold a series of carpet and flooring companies, including six successful companies which he sold all at a profit.

As a European citizen, he developed a passion for the high-end restaurant industry and cultivated a prestigious history of success in the New York City restaurant scene. His first purchase was Ye Waverly Inn on Bank Street in the West Village in 1993 from the family who ran the establishment for three generations.

He had promised the prior owners that he would maintain the cozy charm of the venue, a promise he kept while making strategic upgrades to the historic restaurant, including the challenging installation of the famed garden and opening of the iconic fireplaces. With upgrades to the aesthetics, operation and kitchen, Drory created a popular New York hot spot from a fabled family run neighborhood locale, tripling the revenue in three years. After 12 years of ownership, he ultimately sold Ye Waverly Inn at multiples of his original investment.

Next, Drory bought the popular The Cub Room restaurant on Sullivan Street in SoHo from renowned chef, Henry Meer. After a year of ownership he increased the revenue by 70%. Totaling 8,000 square feet, The Cub Room housed a 3,000 square foot dining area, lounge with popular bar which was further expanded by Drory, including 89 types of scotch and 94 types of vodka. An organic café occupied the third room, which became a favorite hangout area for New Yorkers. After about ten years, Drory sold the restaurant to the DeNiro restaurant group at a profit of over twice his original investment.

Drory also owned and developed a variety of other successful restaurants which he later sold at a profit including the 24 hour popular hangout Greenwich Café, which he constructed and built from ground up, as well as a variety other restaurants such as Tanti Baci’s two profitable locations.

In June 2014, Drory purchased Artisanal Fromagerie & Bistro from Chef Terrance Brennan. He has since been making strategic upgrades and executing cost cutting measures and undertaking revenue enhancement measures and turned the restaurant from a net operating loss to a business with $2mm in profit in just six months.