Spaulé

‘One-on-One’ Relationships Equal a Recipe for Success

Scott Swander and Paul Novicky are two restaurateurs who put their expertise and first names together to create a unique dining experience.

The men opened Spaulé in the trendy, Kavanaugh Boulevard neighborhood of Little Rock in 1995. Their goal: to give the city an upscale restaurant with great food and an ever-changing menu.

Spaulé (pronounced “Spah-lay”), a 2,500-SF restaurant featuring new American cuisine, was a project three years in the making. The men had enjoyed a long friendship, with Swander serving as the best man in Novicky’s wedding. The two also had worked together for five years and were seasoned professionals in the restaurant business — Swander once working as manager and maitre d’ at Le Casse Croute Cafe, and Novicky as executive chef at Cafe Prego.

The secret of their success, Swander says, is customer focus, taking care of everyone who walks through the door. He says the restaurant hopes to expand its base by building relationships through “one-on-one” marketing. The two have a newsletter that keeps 2,500 customers informed about the restaurant’s special events, like monthly wine-maker dinners, Swander says.

The restaurateur also credits the restaurant’s consistency, cutting-edge food preparation and trained staff with their success.

The restaurant also participates in community service projects, raising money for the Centers for Youth and Family, the Kidney Foundation, Camp Aldersgate, RAIN Arkansas and the Arthritis Foundation. Novicky often donates proceeds from his cooking classes to charity, Swander says.

And Spaulé isn’t an Arkansas secret. Swander says the restaurant has been featured in several national trade publications, including The Wine Spectator, Market Watch magazine and Culinary Trends.

Now with 16 employees and little turnover, the two have hinted they would like to expand their restaurant.