Restaurants, Cafe’s & Lounges: Simplifying key elements for the industry.

This two-day conference brought to the fore many interesting participants, new faces, hard-hitting topics of discussion and the opportunity of meeting industry professionals.

Participating in the conference, Akhilesh from Malt & Salt led many discussion panels surrounding topics of the emergence & importance of deliveries for a restaurant, selecting the right location in today’s high-octane retail environment and starting & scaling an F&B business.

Each session was well empowered and represented by industry professionals shedding light on their experiences & best practices in the industry. A lot of key elements that came forward were:

  • How deliveries are changing the way food is consumed
  • How the delivery trend is poised for greater growth thereby consolidating its position as a way of life for existing & newbies entering the restaurant space
  • International trends in food delivery and dark kitchens thus affecting how we choose locations for new outlet openings
  • Key metrics to be considered while setting up different kinds of F&B ventures across genres of the industry’s value chain
  • Connecting with customers in the fast-changing digital world and yet knowing who your customer is
  • Key touch-points in engaging with customers, their preferences, establishing a direct rapport with them and aiming at providing enhanced personal experiences

Why do Restaurants Fail? An interesting panel discussion on the struggles of opening, operating and sustaining a restaurant business.

A great session on the title of "Why Restaurants Fail" was moderated by Akhilesh from Malt & Salt Hospitality at the Zomato Restaurant Summit in Dubai.

With a panel strength of industry experts, Akhilesh delved & implored with them the many reasons for the success and failure of restaurants, around the world as also, specifically in the UAE.

It was very interesting to understand and share experiences across the board including but not limited to the following :

  • Owner led restaurants find it difficult to grow out and expand
  • Owners are very tight with their controls, which is both good and bad for the restaurant
  • Spending too much capex on non-essentials vs focusing on hiring the right skill sets and establishing superior cuisine standards led to many a restaurants’ downfall
  • Choking of financial capabilities due to lack of funding sources turned out to be another key bottleneck
  • The belief that anyone/everyone who opens a restaurant will be successful was amongst the highlights of the discussion points
  • Too much discounting led promotions impacting top & bottom lines value erosion
  • Entry of people in the business without adequate and appropriate know-how

The topic being so interesting, we all got fairly engrossed and could have carried on for a few more hours, had it not been for the time limit. All in all, a great session and a superb summit organized by Zomato.


Concept showcase of a successful, home grown restaurant group at the Global Restaurant Investment Forum

The GRIF brought together global Hospitality professionals under one umbrella, where we presented a home-grown, Chinese cuisine restaurant concept, The Monk to a wide & large audience.

Malt & Salt Hospitality presented alongside other leading international brands and showcased the only home-grown restaurant concept during the three-day conference.

The aim of the presentation was to showcase how The Monk group of restaurants was being operated, managed and grown by Malt & Salt Hospitality. Key features of the presentation included:

  • Concept creation
  • Concept build
  • Growth of the business
  • Opening new outlets in Dubai
  • Strategic direction & business process streamlining
  • Success of the brand & customer loyalty
  • Quantum increase in revenues & profitability

In addition to the concept showcase, Malt & Salt Hospitality was also involved extensively in the overall conference, networking & attending the Gala Awards Dinner night.

Malt & Salt GRIF Dubai