LOW RES MBR ISSUE 36

IN DEPTH INTERVIEW SERIES
Malta Business Review
restaurant. In addition to being active
in many organisations, you have been
recognised locally and nationally. Tell us
why you do this kind of work?
DKM: We do get a wide spectrum of foreign
visitors ranging from food bloggers to
journalists, writers, gourmet experts even VIPs
like Ambassadors and High Commissioners.
The attraction is essentially the farm to table
concept which we promote and practice
on a daily and seasonal basis. Moreover,
the homely, authentic feel of the restaurant
design and ambience, do leave the desired
impact on all our guests.
"the challenges of a dynamic
operation which is very much
dependant on people is never
easy to manage"
MBR: What home grown products are you
working on now? Which ones have been
your favourites and what sort of family
legacy is there?
DKM: Dar il Bniet Management Team is
presently working on the Autumn produce.
My all time favourites are the pumpkins and
quince, both of which take me back in time
to my nan’s memories who simply used to
love making delicious quince jam for all of us.
With regards to pumpkins, I remember that
as child I used to be fascinated seeing my dad
storing them on the roof of our farmhouse. I
just loved their shape and colour.
MBR: What's your secret to keeping
customers coming in? What have been
some of your most successful promotions,
and where did they originate?
DKM: The recipe for success leading to repeat
customers is ensuring that the products used
are genuine and of high quality. Also service
must be consistent and personalised.
MBR: You have worked in all areas of the
restaurant, from the kitchen to the floor to
sales. What insights can you share about
the differences and the difficulties?
DKM: Creating a start-up is no mean feat
however when seeing that your vision has
become a reality, the satisfaction is enormous.
Having said that, the challenges of a dynamic
operation which is very much dependant
on people is never easy to manage. Also
finding the right people for the job, that is
having the right expertise and real drive and
passion for the concept can be daunting.
Managing a team of employees with different
personalities and keeping up with the market
demands whilst retaining excellent customer
service can be quite challenging at times.
However, working passionately as a team is
the key to success!
MBR: As a restaurant manager and owner,
how important is it to have actual experience
in every aspect of the business, as you have?
DKM: Having been there done it yourself
helps a lot when managing your own
business. The direct experience enables you
first and foremost to put forward requests
which you know first-hand are tenable and
doable. It also enables you to know what
attributes, qualities and skills to look for when
recruiting staff. More importantly experience
earns you your 'team members' respect.
MBR: What are some of the challenges of
being a restaurant owner and manager?
DKM: I would classify this more as an
opportunity rather than a challenge. Being
able to work on your own steam for your own
targets is what many aspire for. The difficulty
with this is that given it is your own, the job
never comes to an end and finding the time
to unwind is difficult. Having put so much
energy in the creation of such a concept
and seeing it moving in the right strategic
direction, it is difficult to stop and rest. I guess
the challenge is more about achieving the
right balance between work and home which
is in fact something I struggle with on a daily
basis being also the mother of a seven month
old baby boy
MBR: How important is artistic expression in
your work?
DKM: Artistic impression and design are
fundamental in what I do. I give a great deal
of attention to detail because I am a firm
believer that first impression counts. Given
our daily craze for speed, being able to offer
a special dining get away place where guests
feel very much at home, will surely make the
dining experience a memorable one.
MBR: How can the reality of a traditional
restaurant management as a career differ
from typical expectations when that is
heavily inspired by the teachings of ‘timehonoured’
family origin?
DKM: Although my only experience in the
hospitality sector is essentially at Diar Il-Bniet,
what I can vouch for is that our teachings are
truly inspired by teachings of my Nan which
have run in the family for years. For this
reason, the delivery of high quality produce
coupled by the firm belief of our teachings do
distinguish DIB restaurant from the rest. MBR
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Diar Il- Bniet
Diar Il- Bniet
Diar Il-Bniet Diner
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