How will you ensure the outlet is profitable?
Anthony Puddu, operations manager: By expanding our menu so that customers can experience additional Mediterranean delicacies along with dishes that have some regional influence. From a business perspective, we will review and update our marketing strategy frequently.
Alexander Stumpf, executive chef: From the kitchen side, in order to be profitable, first we need to be aligned with all food standards and safety guidelines. Obtaining fresh and quality ingredients from key suppliers is also needed to provide outstanding and fresh dishes from the kitchen — which will ultimately be a key player in profitability.
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What are the biggest challenges you face?
Anthony Puddu, operations manager: We have a very strong management team, whose members have worked all over the world. We all have so much experience and knowledge, it is a challenge to slow down, but we are trying to step back and work with the junior team and bring them up to speed to learn the Sass Café culture.
Alexander Stumpf, executive chef: I put a lot of pressure on myself to get everything right and to train and prepare my staff well, so that everything coming out of the kitchen meets my standards. As Sass Café is a new restaurant that has quickly become popular, it’s a challenge every night, but a good one, and one I love to take on.
What does the future of Sass Café look like?
Anthony Puddu, operations manager: With the success and popularity of Sass Café in Monaco, we expect the same for Dubai — great food, impeccable service and outstanding entertainment.
Alexander Stumpf, executive chef: Given the popularity of the venue since it opened, Sass Café is here and will be for a long time.
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