“Restaurant Business in Kampala: Unlocking Success! ️ Consultant Iqramullah Ali shares secrets to thriving in Kampala’s vibrant food scene. Learn about overcoming challenges, building a sustainable business, and staying ahead of trends.”
What’s On Kampala welcomes Iqramullah Liagath Ali, a seasoned restaurant business consultant, to shed light on the secrets behind thriving eateries in Kampala’s vibrant food scene. This interview dives into the common challenges faced by restaurant owners, the importance of a sustainable approach, and how to navigate the ever-evolving food trends. Buckle up for insights that can empower your restaurant to achieve long-term success!
1. What’s On Kampala: Welcome, Iqramullah! Thank you for joining us today. Can you tell our readers a bit about your background and what led you to become a restaurant business consultant?
Iqramullah: Thank you for having me! With over a decade of experience in Uganda’s hospitality industry, I have had the privilege of working with top brands in Kampala, including Café Javas and Speke Group. As a seasoned restaurant business consultant, I have worked with new establishments like Café Shires and Noni Vie successfully launch and grow their businesses, and assisted Ruby Wines and Tapas in achieving success and sustainability. My expertise includes: Pre-opening Operational Setup, Branding and Marketing Adaptation, Staff hiring and training, Menu Engineering (Costing & Pricing), Equipment detailing and procurement, Operational and administrative planning, Vendor and supply chain management
2. What’s On Kampala: With the Kampala food scene being so vibrant, what are some of the common challenges restaurant owners face here?
Iqramullah: Restaurant owners commonly face challenges in Kampala’s dynamic food industry, such as inconsistent food quality and service, inadequate waste management, poor infrastructure, parking difficulties, ineffective market management, and outdated menus. I identify and address the challenges and achieve consistent quality, increased customer satisfaction, and sustainable business growth.
3. What’s On Kampala: Master Restaurant Consultants’ motto is “Empowering Sustainable Success in Food Business.” How do you approach helping restaurant owners achieve long-term success and profitability?
Iqramullah: I empower restaurant owners to achieve long-term success and profitability by providing tailored solutions focused on quality control, efficient operations, marketing strategies, financial management, and sustainable practices. I help them build a strong foundation, increase customer loyalty, and drive growth, ensuring their business thrives in the competitive food industry.
4. What’s On Kampala: Many restaurateurs might be hesitant to bring in a consultant. How can you assure them that investing in your services will yield positive results for their business?
Iqramullah: I understand that hiring a consultant is a significant investment, but I assure restaurateurs that my services will yield positive results. I conduct a thorough analysis, share industry expertise, and collaborate with their team to enhance operations, increase efficiency, and boost profitability. I provide measurable goals and ongoing support to ensure long-term success. My goal is to empower restaurateurs to achieve their vision, increase customer satisfaction, and drive business growth, providing a strong return on investment.
5. What’s On Kampala: Beyond just profitability, what other aspects of a restaurant business do you help owners focus on? (e.g., customer experience, staff management)
Iqramullah: I guide restaurant owners to focus on key aspects such as customer experience, staff management, and a sustainable future. I work with them to develop strategies that enhance customer satisfaction, build loyalty, and drive repeat business. I also help them improve staff engagement, training, and retention, recognizing that a happy team is essential to delivering exceptional service. Additionally, I encourage sustainability. By balancing these key areas, restaurant owners can build a thriving business that benefits both the bottom line and the community.
6. What’s On Kampala: What are some of the biggest mistakes you see new restaurant owners make, and how can they be avoided?
Iqramullah: New restaurant owners often make mistakes like lack of market research, insufficient planning and budgeting, poor location selection, inadequate staff training, inconsistent food quality and service, and failure to adapt to changing trends. To avoid these mistakes, it’s essential to conduct thorough market research, create a solid business plan, secure sufficient funding, choose a suitable location, invest in staff development, focus on consistent quality and customer satisfaction, and stay up-to-date with industry trends.
7. What’s On Kampala: The Kampala food scene is constantly evolving. How do you stay updated on the latest trends and ensure your consulting advice remains relevant?
Iqramullah: I keep up with the Kampala food trends by always learning, researching, and connecting with the food community. I attend Kampala’s brunches, chat with restaurant owners, chefs, and foodies to stay in the know about the latest trends and innovations. This way, I can give my clients the freshest advice and solutions to help them stay ahead in the game and succeed in this ever-changing industry.
8. What’s On Kampala: Looking ahead, what exciting trends do you see emerging in the Kampala restaurant industry?
Iqramullah: I am excited to see trends like sustainable dining, technology integration, immersive experiences, healthy options, and innovative fusion cuisine emerging in the Kampala restaurant industry. Additionally, the rise of upscale clubs and lounges is transforming the nightlife scene offering unique experiences that combine good food, drinks, and music in a vibrant and stylish setting. As a consultant, I am eager to help restaurateurs and bar owners tap into these trends and create unforgettable experiences for their customers.
9. What’s On Kampala: What advice would you give to aspiring restaurateurs in Kampala who dream of opening their own successful establishment?
Iqramullah: My advice to aspiring restaurateurs is to understand the local market, develop a unique concept, assemble a talented team, focus on quality and customer service, and stay updated on industry trends.
10. What’s On Kampala: Finally, Iqramullah, if a restaurant owner in Kampala is interested in learning more about Master Restaurant Consultants’ services, how can they get in touch with you?
Iqramullah: Thank you for asking! I am always excited to connect with restaurateurs who are passionate about taking their business to the next level. They can reach out to me directly on +256 756 433 333, or email me at iqramullah@hotmail.com.
I am also active on LinkedIn and other social media platforms. I look forward to hearing from them and exploring how I can help their establishment thrive in Kampala’s competitive hospitality industry