What has been the biggest challenge in managing two successful restaurants?
People present the most significant challenge. Overseeing a team of 210 individuals is demanding. Our workforce expanded from 38 to 210 at UKKŏ, VLĽAMO, and The Central Kitchen. Managing personnel is a difficult task, especially in a sector that is in constant flux. I notice that many young individuals are not keen on pursuing careers in hospitality; they often prefer other paths, making it tough to find candidates who are passionate about the industry.
Nonetheless, we are fortunate to have a dedicated team that aspires to grow within the hospitality field.
At UKKŏ, some of my employees have remained with me for 15 years. They have participated in the opening of multiple venues, and we promote from within for management roles.
Many of our floor staff have been with us for nine years or more, which speaks volumes about their satisfaction and comfort level. They see opportunities for advancement and feel included in our journey.
South Africa’s restaurant industry is highly competitive. What do you believe sets UKKŏ and VLĽAMO apart from other dining destinations?
I’m not entirely sure I would label the industry as highly competitive. It seems that many are vying for physical spaces rather than competing solely on quality of food and service.
In this area, there are limited locations where one can establish a thriving business based on site alone. Businesses are in a contest to acquire the prime venues.
For instance, Sandton Gate was a sought-after location, yet only three establishments secured a spot.
While there are many restaurants, and numerous beautiful, visually appealing spaces exist, this does not always guarantee quality in food and service, which has been a concern for me.
With VLĽAMO, my intention is to excel in all three aspects: amazing aesthetics, exceptional food and excellent service.
To achieve our goal of becoming one of the top ten restaurants in Johannesburg, we must excel in all three areas, and I am confident we will.
