Head to Head: Bushman's Restaurant

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.

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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How will you ensure the outlet is profitable?

Natalie Bolt, chef says we are quite limited in terms of our suppliers, however we work smart and control costs by being mindful of portion sizes without compromising on quality or guest expectations. I run a very tight ship and there is minimal wastage. Our recipes are very precise and our pricing structure is fully controlled.

Richard Caune, restaurant manager says as a new restaurant, we’re still seeing trends and developing strategy. Customer loyalty is a big focus to ensure people return regularly. In Australia we call it ‘mateship value’, where we will always accommodate our regular friends and exceed expectations. We’re also very active in upselling appropriate products.

What are the biggest challenges you face?

Natalie Bolt, chef says importing new products is not always easy. It is not a straightforward process and takes meticulous planning, far in advance of being able to offer it on the menu. Being aware of availability of produce and stock is a must, and for us, this means being constantly up to date on developments in Australia.

Richard Caune, restaurant manager says understanding the ever-evolving market is key. It’s a competitive industry where guests have a wealth of options, so it’s important for us to listen to them. At the moment we are experiencing busy weekends, so our focus for concepts and strategies is on boosting weekday traffic from outside guests.

What does the future of Bushman’s look like?

Natalie Bolt, chef says since our launch, we’ve had fantastic feedback. We’re very confident in the product and the way in which it is being executed. We are laying the foundations on which we can build a solid model ready for us to take it to the next level. For me, that will include introducing new, seasonal menus and items.

Richard Caune, restaurant manager says we are very happy with the way that the restaurant has been initially positioned in the market and the launch went really well. Now we are working on a couple of new concepts and promotions to ensure Bushman’s retains its appeal as being one of Dubai’s premier dining spots.