Konoba restaurant reopens, targets five-star rating |23 October 2013

With an impressive appearance and set in a beautiful location at Eden Island, the Konoba restaurant reopened its doors last Saturday night as guests dined to executive chef Herdson Philo’s eight-course menu and entertainment by a live jazz band.

Speaking to Seychelles Nation, Regis Francourt, one of the directors along with Melton Ernesta, said the new management – Creole Management (Pty) Ltd – wants to improve the restaurant’s reputation and make it a five-star venue in the future.

Saturday’s reopening of the Konoba restaurant coincided with the launch of the new management company – Creole Management (Pty) Ltd – a 100% Seychellois team. Tourism and Culture Minister Alain St Ange was among the guests.

“Creole Management (Pty) Ltd targets non-performing tourism establishments in the country with a view of turning them around and upgrading their standard. This is in line with President James Michel’s call for Seychellois to take ownership of the tourism industry,” said Mr Francourt.

Konoba has gone through no fewer than six foreign managers in three years, and the new management has made sure not to leave out any details in their planning.

“We are all trained hotel managers with over 20 years’ experience. We decided to get together to try and replicate what groups like Hilton, Kempinski and Le Méridien do. They are all management companies who come from abroad to manage companies in an environment we know best. We know our people and we are doing it from within. We have the skills, the knowledge. We know our people and we believe in them. There are a lot of under-utilised skills in this country and we want to make the most of them. We want to upgrade the level of excellence and service in the industry.

 We want to give the best service and turn Konoba into the best restaurant in Seychelles. Our aim is to make it a five-star restaurant,” added Mr Francourt.

This is no doubt a baptism of fire for Creole Management (Pty) Ltd, whose next plan is to take over other small establishments.

“People have been talking to us. I believe there is a great future for our company but this is the baptism of fire,” noted Mr Francourt.

He added: “The restaurant is beautiful, the location is perfect but the management has been extremely poor. What we found was the equivalent of a bomb site. We are picking up the pieces, building up on the PR as people had stopped coming to the restaurant. So far the feedback is very good. Since taking over a month ago, a lot of hard work has been done.

“The strategy is two-fold: Firstly we needed to get control of the back-of-house which was in absolute mess with no control at all. Because management was weak, people took advantage. Nearly 60% of staff we inherited have already left and what we are trying to do is bringing in professionals, people who want to work hard in the hospitality industry,” said Mr Francourt.

He added that supply chain – ISPC, Global Supplies and Cable & Wireless – was a big problem as all the doors were locked.

“We had a trail of bad debts in the region of R1.8 million rupees. Our task was to go out and convince people we are serious and tell them about our strategic vision and win back their trust,” noted Mr Francourt, who was once executive chef Philo’s students.

He noted that the second phase is getting people in the restaurant.

“We have had features in mostly all local newspapers, and a promotion schedule on Pure FM which culminated in the opening of the restaurant and the company. We started with Nooners – a delicatessen which offers daily quality lunches at low prices to either eat in or take away. Afternoon teas, coffees and freshly made pastries are also available. Nooners also offers a ‘grab n go’ English or Continental breakfast from 7am every day.

“We have also introduced a Sunday brunch from 11am to 3pm with a live jazz band. The business lunches target business people who want to walk into a place and have their lunches within 45 minutes. In the evening, we are redecorating the restaurant into a classy dining room. We have also redone the wine cellar, restock it with R500,000 worth of wine from four local suppliers – East Indies, JHC, La Cava Dolce, and La Cave à Vins. When people come to the restaurant we walk them into the cellar and they get to choose their wine,” said Mr Francourt as he showed the Nation team the impressive wine cellar.

The company has understood that if one has a restaurant and waits for people to come in, they are going to be waiting for a very long time. They need to create events that attract people. And they need to have a target market which for Konoba is the middle class professionals.

“Next year, we have a very busy entertainment schedule. We have tied up with Patrick Victor for Valentine’s Day and the show he used to do at the Berjaya Beau Vallon Bay, David André and friends, and Joe Samy. We are bringing in quality artists. In the afternoon we want to use the terrace to attract professionals who don’t want to be stuck in traffic to chill out from 4.30pm until 8pm, have a glass of wine and snacks and listen to an artist play his guitar. We are not leaving anything to chances,” added Mr Francourt.

Tourism and Culture Minister Alain St Ange said he is happy to see three Seychellois take over the Konoba restaurant.

“I’m happy Seychellois are claiming back the tourism industry. It is in places like these that tourist come to spend their money.

“The ministry and the Seychelles Tourism Board will give the management of Konoba all the support it needs to be successful,” said the minister.