Setting out to design hospitality brands that offer unique and distinctive culinary experiences, entrepreneurs Arian and Alberto Zandi have built up a strong presence in the London area with a diverse portfolio of luxury restaurants. These range from Peruvian flavours with Zuaya to their latest experience of bringing the South of France to London, Riviera.
Read further to get insight into what these recent Forbes 30 under 30 entries have to say about London, their journey, and what is upcoming for Emerald Hospitality.
How did it all start?
- The genesis of our venture occurred in 2018 when we discerned a unique opportunity to create immersive experiences that seamlessly blend exceptional dining while having fun—a rare confluence in the hospitality sector.
Tell us about the food and beverage experiences at Emerald Hospitality and what makes you different?
- Our approach encompasses holistic experiences, meticulously curated across every customer interaction point. From the moment of reservation, expressed through native language greetings, to the intricately detailed interior design reminiscent of distinct countries, and further extending to our culinary offerings with attention to colour codes, temperatures, and textures, we ensure a branded journey. Our staff undergo specialised training to preserve the authentic essence of each brand.
What is next for vibe dining in the UK?
- We observe a growing preference among customers to extend their evenings within the dining establishments, opting for post-dinner drinks rather than relocating to bars or clubs. This trend presents a significant opportunity for restaurants to enhance their wet sales.
How has London changed in all the years you have been working there?
- On the positive side, London has retained its appeal as a hub for adventurous diners seeking modern culinary concepts over traditional fare. On the less positive side, macroeconomic and political factors in recent years have led to a labour shortage within our industry, impacting one of our critical production factors and contributing to inflation.
What would you say to someone who wants a career in hospitality?
- The essence of success in this industry lies in adeptly managing relationships. Given the inherently people-centric nature of hospitality, effective relationship management is pivotal for those establishing projects or working within the sector. Maintaining emotional stability amidst diverse stimuli is crucial.
Your restaurants are in great locations. How do you pick the locations for new restaurants?
- Our location choices are guided by two key performance indicators: identifying areas frequented by our target clientele and assessing proximity to our existing establishments to maximise cost and revenue synergies.
If you could award a Michelin star right now, who would it be to and why?
- Selecting a Michelin star recipient is challenging, given the subjective nature of the evaluation. In my view, Dinings SW3 deserves recognition for their accurate representation of Japanese cuisine in the UK.
What will the London food scene look like in 5 years?
- London will likely continue leading culinary innovation, witnessing the emergence of new fusion cuisines coupled with live entertainment experiences.
What is next for the food and beverage at Emerald Hospitality?
We are currently engaged in the development of an enticing rooftop venture, with further details under wraps for the time being. Stay tuned for more exciting updates!
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All imagery courtesy of The Emerald Hospitality Group.