How will you insure that the restaurant is profitable?
Colin Clague: On my side, the main responsibility is making sure the food is of such quality that guests come back. A full restaurant is the best way to be profitable; food cost, wastage, ordering are meaningless if the restaurant is empty.
Barbara Marie: Our goal is to provide the finest guest experience with genuine hospitality. I have always been a believer that if you take care of your guests, your guests will take care of your business.
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Biggest challenges you face?
Colin Clague: Qbara is a big restaurant, so the biggest challenge will be filling it. It is uniquely designed, so even though it is a large space it is still very intimate. From a kitchen point of view the biggest challenge is coming up with dishes that are well-known and popular in this part of the world, and giving them a new Qbara take. I’m sure some people will love it and some will be aghast!
Barbara Marie: Qbara is a large venue and the challenge is that we need lots of guests. Therefore, we need to reach both the local community and visitors to Dubai to make sure that we are at the top of their list when they are deciding where to go. But we have a wonderful menu with many options, and we offer something for everyone.
What does the future hold for Qbara?
Colin Clague: I see a brand that could be rolled out in other countries, as Middle Eastern/Levant food is universally popular. It is for this reason we spent a long time on training in the hope that some staff will open other Qbaras in the future.
Barbara Marie: The future of Qbara is to see a branded concept to take internationally to London, New York, Hong Kong and beyond. Our team is amazing and we are very fortunate.
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