RESTAURANT BUSINESS
have more choices than ever before. Khan, who is well experienced in the restaurant business, says that operators have to proceed with caution.“Unless you get your food and service offering right, ambience and location will not be enough to sustain you,” he advises. So when GFD conceptualises a restaurant, they start by first partnering
As the market has changed and become more competitive, we have decided to reduce the size of future locations, and by default, the number of covers
with a world class chef, who brings his or her own process and methodology, which is used to properly train the kitchen team.“As the market has changed and become more competitive, we have decided to reduce the size of future locations, and by default, the number of covers. So once we have the food and service in place, we work with designers who can create a location that is efficient (from a servicing and flow point of view) and, at the same time, warm and welcoming. As neighbourhoods and communi-
JG dining
JG terrace 42 MARCH/APRIL 2016
JG kitchen
ties mature in the region, people are looking for destinations where there is a sense of family, familiarity and community,” says Khan. The creative process is a mix of art and science. While, on one hand, you want to create dining destinations that have a unique personality and appeal, one also needs to remember that, at the end of the day, people want quality, service, and value.“So we always need to manage each location whereby our overheads and breakeven points are attainable and