the Durham hotel at the end
of 2015, when he was named
Lexington's GM.
"We work really hard just to
make it consistent," said Car-
ter. "I don't think people un-
derstand how hard consistency
is. You can have a great burger
one day, but if you have a bad
one the next day, you remem-
ber how terrible it was and
don't go back. Greeting some-
body at the front door. Having
a great cocktail. Repeating
that every day. How can we
get better and how can we be
consistent? Offer genuine hos-
pitality. Do what we say we're
going to do. Provide great ser-
vice. And then do it."
"A lot of what makes this
building special is working
with our team. It's a younger
team; it's engaged, they're ac-
tive, and it's a very organic pro-
cess. We spend a lot of time on
chef
JONATHAN SEARLE
