This means we don’t just obsess upon our financial results; we look at our long-term impact on the communities we serve and we adapt policies and programs to be a positive force. And, given there’s much less cofounders’ drama than most other companies, our employees can focus on how this start-up, which became one of the world’s most valuable hospitality companies nearly overnight, can live its mission helping our customers ‘belong anywhere.

The museum cafés, meanwhile, were the redheaded stepchildren of USHG, and I loved it. We were flying under the radar and had lots of creative freedom as a result. I immediately set out to implement my vision: to make the cafés at MoMA corporate-smart and restaurant-smart. But what I discovered almost immediately is that walking that line is really, really hard. Every decision I made seemed to expose the natural tensions between improving the quality of the experience the guests were having and doing what was best for the business. Restaurant-smart meant leading with trust—including allowing the people who worked for me to do what they felt was best for the guests. Corporate-smart meant running a tight ship. Which was right?

To this day, I can’t say for sure what Moira Hodgson was trying to tell us. But the more we learned about Miles and the approach he took to his work, the more inspired we became about how we wanted to approach ours. That throwaway reference turned out to be the greatest gift anyone could have given us. We had been looking for a way to put our ambitions and values into language, to find words for what we wanted to be. Researching Miles gave us eleven of them. I had learned from my dad the importance of intentionality—knowing what it is you’re trying to do, and making sure everything you do is in service of that goal. From Danny, I’d learned the importance of articulating that intention to our team.

I wrapped up that first strategic planning meeting by telling the team, “The moment you start to pursue service through the lens of hospitality, you understand there’s nobility in it. We may not be saving people’s lives, but we do have the ability to make their lives better by creating a magical world they can escape to—and I see that not as an opportunity, but as a responsibility, and a reason for pride.

People who are gifted at hospitality tend to be sensitive. They notice everything, feel deeply, and care a lot. These are superpowers, though that tenderness can also make them a handful to manage. I’ve heard many frustrated managers complain about these employees: “They’re so needy! They need so much reinforcement! I have to walk them through every decision; I have to hold their hands through every change!” But these tendencies are often what make these people so good at their work; they need to have delicate antennae. It takes compassion to know when a guest is intimidated by the room—and a light touch to dial back the formality so they don’t feel condescended to.