Consistency, quality, bonds are key to success: Experts at SEF

Quality and Service: The pillars of consistency
Diving into the intricacies of maintaining consistency in various business facets, from product quality to customer service and company culture, the experts said consistency as a mindset was vital for any venture’s success in the long run.

“Five years ago, I had no idea that we would be signing a multi-location deal in India (for Akiba Dori) and potentially expanding into the US, but it all starts with the right mindset,” said Hamadeh. Alkhoori noted that consistency lies in creating a business culture within which the repetition of core values and processes becomes second nature, adding, “This intangible aspect of consistency is often overlooked but is crucial for maintaining a brand’s integrity and quality”.

Mattar highlighted how customer feedback has shaped their product offerings, saying: “In the hospitality industry, consistency is the baseline, not an aspiration. For Mattar Farms, this meant adapting to market needs while ensuring their offerings stayed true to our core values.” 

Sharing that being consistently novel is essential in Dubai’s competitive food scene, where a concept can become outdated in two years, Mattar said: “In the barbecue business, consistency is a moving target due to varying ingredients and conditions. Our goal is to consistently deliver an emotional connection through our food.”

A fascinating point made was the transferability of skills across different industries. Mattar shed light on how skills from one industry could be adapted and applied to another, while seeking mentorship and learning from those who excel in your chosen field. But consistency is also about fixing what is not working. “In business, especially in F&B, it’s about realising when something isn’t working and having the courage to change it.”

For the love of food: Tastes of mother-daughter ventures
The panel ‘Like Mother, Like Daughter: Strengthening Bonds Through Entrepreneurship’ explored family ties in small businesses, focusing on the food and beverage sector. Featuring Salam Dakkak, founder of Bait Maryam restaurant, and its managing partner and her daughter Nada Darraj, the session made clear how familiar ties and warmth can make for successful food ventures.

Dakkak said: “Our patrons and us no longer have a mere business-customer relationship, it is one of camaraderie and friendship. It is proof that women-led businesses can thrive and Bait Maryam now has customers from 200 nationalities residing in the UAE, some of them visiting a few times every week.” Daughter Darraj followed up with the importance of authenticity and credibility in managing the restaurant, saying: “I focus on the supervisory role and social media  engagement. Collaborating with chefs on social media enhances our recipes and increases followers.”

Jessica Kahawaty, founder of the Mama Rita cloud kitchen, said: “My mother’s passion for quality is the heart of Mama Rita. She has created the recipes and also cooks in the Mama Rita kitchen. She often refuses to serve a dish if she is dissatisfied with the taste or quality. We plan to launch a cooking book and, eventually, our first restaurant, building on our social media-driven success.”