What is unique about Bushman’s and how does it compare to its competitors in the market?
Natalie Bolt, chef says both myself and Richard are Australian, so we are able to really deliver that special authentic Aussie touch. In the kitchen, we have introduced unusual meats and vegetables that were, until recently, relatively unheard of in Dubai. Guests are intrigued to try kangaroo and the Moreton Bay bugs.
Richard Caune, restaurant manager says the interior design initially sets the scene for a night with a difference. It is the only higher-end Australian restaurant currently in Dubai offering an all-round authentic experience. With our team focused on quality execution, we’ve got the formula just right. There’s nothing quite like it in the market.
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How do the front-of-house and back-of-house support each other?
Natalie Bolt, chef says communication is key. We consider ourselves one whole team and try to work together, rather than operating like two separate units. Richard and I are in constant daily contact and have regular meetings to agree on information that we then communicate to our colleagues in daily briefings.
Richard Caune, restaurant manager says each evening, Natalie and I ‘table-touch’ together, where we greet guests at their table, to ensure that they’re satisfied. This approach has been well received by guests and it’s a great way for us to build relations with them and build loyalty towards our brand and product.
How is the pricing strategy justified?
Natalie Bolt, chef says a lot of our products are imported, which is common amongst restaurants in Dubai, so our costs can be higher for certain items. Many of our dishes are unique to the market; people are willing to pay for that experience.
Richard Caune, restaurant manager says our prices in the restaurant are still very reasonable for the level of quality that guests receive. From a service point of view, we always go that extra mile to ensure they receive exactly what they want.
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