In Riyadh, it’s unfortunately common for a restaurant to start strong but then get worse as time passes. Why do you think that is?
If you are talking about franchised stores, it’s possible because the launching teams are usually strong and the moment they leave, customers start noticing. Also, quality drops if you change supplier to a lower quality, when you don’t have enough staff, when you don’t have quality assurance team or audit, when the owner loses interest in the business or opens a different one, or sometimes when the business is sold to a new owner.
From what we’ve understood, the restaurant started as a joint project between three investors: yourself, Adnan and Abdullah Aleisa, but has now progressed into a company. What changed, and where would you like to see the company in a few years? It started with Food Basic Est (single owner under Nawaf Al Fouzan) and then it was changed into a limited liability company with the same mentioned owners. As far as our plans, we are thinking of going international but we will start with covering the entire KSA and GCC. Web: hamburgini.com Tel: +966-11-4530557
24 DESTINATION RIYADH OCTOBER 2015
What is your advice for future food entrepreneurs? Although the list can be very long, I would suggest they do the following: • Work for a while to gain experience in private sector and preferably small firm with good training program. • Attend as many food shows and events as you can. • Eat outside a lot with intention of understanding the business. • Watch Food Network channel and make the “food business” your new life.