@changemakers
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Restaurateur and Co-founder of 'Back to Grills', talks all things Food.
She joins me on Swell today as we talk about food, the good old days and some more food. Hey, Ano, I can't tell you how excited I am that you're here with me today and we're having this conversation. So before I began recording this, a memory just flashed across my head and I was taken back in time, 20 years back, to be precise, to our classrooms at Mount Carmel and the great years we've spent there
Annu Ann George
@annugeorge · 2:11
And though we know that there's is not short of any unique food concepts, I think I can confidently say that our concept is very unique and has never been done before in Dubai
Wow. Thank you for that. I know so inspiring to know that you dream big dreams and saw them through to completion. It really doesn't happen that way with many of us and in that way you really are an inspiration. And going by the rave reviews back to Grills has been getting I'm sure it definitely is one of its kind in Dubai's food scenario. My next question is probably something that you've been asked many times before starting out as an entrepreneur
Annu Ann George
@annugeorge · 2:27
So Ramya to answer your question, we went through all the learnings and hardships of a newbie in the business. While I was confident being in the kitchen and serving guests, being an entrepreneur requires you to be an entrepreneur from all aspects, right? From financial forecasting, managing cash flows, managing a team and sometimes also being a marketer. There were many realities of dealing with the aggregators who have actually presently taken over the food business, which we were not aware of
Also this being closer to lunchtime and you name dropping all those awesome sounding dishes. I'm very, very hungry right now, and I would love for you to do share some recommendations from your menu, which, by the way, is mind blowing. I know it's somewhat of a tricky question. It's like asking you to choose between the kids, but would luck love to hear from you what your favorite picks are from your menu
Annu Ann George
@annugeorge · 0:51
Sure, Ramire, let me start with what I would suggest new diners at a restaurant when it comes to the Bacter Grills menu. Usually they start with a cream of butternut squash or a roasted tomato Bell pepper soup with some fresh watermelon feta salad and some almond broccoli, cheese tartar. And in Sizzlers we have right from the Tex Mixtape to the lamb chops to the strawberry to the harissa lamb shank. So pick any of those. You can wash it down with a peach Melba or Pattaya breeze
Annu Ann George
@annugeorge · 0:57
What would people like to have in between what would be a quick meal that people could grab and go? And that's how these concepts came into place. And it was accepted quickly by our target audience. And people really enjoyed having these concepts
Annu Ann George
@annugeorge · 3:17
But today we are part of a large group that comprises of over 10 restaurant owners who run over 7000 outlets all over the UAE. So this group has large chains to even the neighborhood cafes where everyone has a voice to share and also seek advice from fellow owners on pressing challenges that they might have. I think another very promising outcome was that a company was formed by a few of the group members
With every challenge comes newer opportunities, totally unknown. And the fact that you have managed to turn the pandemic situation around to try and make the best out of it without compromising on your core values is simply amazing. Thanks for sharing this with us and Kudos to the entire back to Grills team. But on a lighter note, do tell me I about your best day and worst day
Annu Ann George
@annugeorge · 1:54
While in the front we have happy smiling faces, constantly serving guests to make sure that they are always delighted. There is a lot of hard work that goes behind the scenes to make that happen. We had a major scare one day when one of our ex staff had a major health issue and we thought we lost him. We managed to rush him to the hospital on time and nurse him back to health, especially when you're the owner
Thanks for giving us that little tiny sneak peek into your busy and often demanding life of an entrepreneur managing three restaurants at a go while also balancing your personal life and a day job as well. I know I'm amazed that you've managed to stay sane in the middle of all of this. So my next question is any words of wisdom for other entrepreneurs starting out in the restaurant business
Annu Ann George
@annugeorge · 1:07
From my personal experience, having a steady income to supplement any dip in the business gives you a bit of a breathing space. The first two years of running the business is always going to be challenging. The learning curve is going to be a steep one. And through it all, ensure that you persevere and don't let anything bring you down. Last and foremost, I would say for me personally, my belief in, my Lord, is what has gift afloat
Thank you so much, Ano. I can't tell you how much I've enjoyed this conversation with you here. Like I said, it is no mean feat to be able to manage and grow three restaurants while holding on to a day job and also ensuring that things are smooth on the personal front. So many insights, so many lessons you've shared. Thanks for letting us be a part of this amazing journey of yours as an entrepreneur. More power to you and teams back to grills