ST_MAY_LOW2

different, and open for all
ST: TILL NOW, WHAT ARE YOUR PERSONAL
EXPERIENCES ON VALLETTA 2018 AND
WHAT IMPACTS DO YOU THINK THERE
WAS ON THE BUSINESS?
FG: Valletta 2018 is still commencing. The opening
of Valletta 2018 was outstanding and a huge success
amongst the public, and now we are starting to see the
effect and productivity it left on our capital city. It is the
start-up of Valletta’s future. There are also some ongoing
projects at the moment, such as Marsamxett Harbour
and projects in all parts of Valletta, to keep attracting
more people towards our capital city.
ST: CAN YOU DESCRIBE THE MOST
IMPORTANT THINGS ON RE-INVESTMENT
AND RE-DEVELOPMENT IN VALLETTA,
ESPECIALLY IN THE INDUSTRY OF
CATERING AND ENTERTAINMENT.
FG: Firstly, I started noticing that many restaurants and
hotels were opening in Valletta, so by that time I could
notice that there is a new energy going on. And it is also
opportune time for investments to be made.
ST: BEFORE STARTING A PROJECT LIKE
THIS, ONE NEEDS TO DO A LOT OF
MARKET RESEARCH, RIGHT?
FG: Yes, that’s a very important aspect and you even have
to check what competition there is in the market, as well
as also knowing what the trends are. Before you set a
trend here in Malta, you have to travel and visit places all
over the world, so you can bring your own experiences
and create something of your own. Nowadays, Malta
has entered a new era where décor, quality, F&B, design
and other aspects are on a very different level than they
were back a few years ago. There, I also learned all about
purchasing, ordering, sizing, volume, packs, delivery, etc.
ST: FOR EXAMPLE, YOU MAINTAINED
THIS TREND BY INTRODUCING YUGTO,
A NEW CONCEPT. HOW DID YOU
MANAGE THIS?
FG: It’s a restaurant that specialises in Asian street
food, which is something totally different. My motto is
"MAKING A DIFFERENCE- If you can work locally then
you can change globally”. To me, the whole idea of
having the restaurant is to serve up "Community". I want
everyone who comes into the diner to feel connected in
some way or another.
I do this because I love it. It comes from my heart and
it feels right. The beauty of owning your own business
is that it gives you the ability to become creative in
whatever aspect of joy it brings. The joy it brings to me is
bringing people together to make things happen in my
community. If you work locally in your community you
can make changes globally.
ST: WHAT MOTIVATED YOU TO COME OUT
WITH THIS IDEA AND TO TURN IT INTO A
REALITY?
FG: The first restaurant that I opened in London was
Asian and in Valletta there is a lack of Asian restaurants
so I noticed the need for opening one.
ST: VALLETTA IS A VERY CROWDED PLACE AND
THE CHALLENGE IS TO DIFFERENTIATE FROM
OTHERS. HOW DO YOU DO THIS?
FG: As I said before, you have to see what competition there
is and try to invent something new without following others.
And that attracts customers
ST: WHEN YOU START A BUSINESS ESPECIALLY,
IN VALLETTA, IT IS A VERY DEMANDING TYPE
OF BUSINESS. WHAT DO YOU THINK ARE THE
FACTORS FOR IMPECCABLE RESULTS AND WHERE
DO YOU SEE OPPORTUNITIES FOR GROWTH?
FG: The costing is a very important factor in business. You have to
see in what financial state the public is in and target that particular
market, since nowadays people tend to go out more. The
argument is that because people are going out more, the money
they would have spent in one night is now being split into three
nights. So, you also have to create a market for those that spend
100 euros or more in a week. Seriously, the secret is to constantly
create a "buzz". Keep people talking about your establishment in
one way or another. This is where creativity is key to business; the
more creative the better.
ST: HOW MUCH IS IT CRITICAL TO BUILD A GOOD
TEAM THAT IS LOYAL AND TRUSTWORTHY?
FG: The biggest problem that we have here in Malta is the staff.
It’s a big challenge that sometimes one can give up from opening
the business. There are opportunities that I have, but I just can’t
do them due to not finding the right talent and a team that is
willing to work.
ST: WHAT DO YOU THINK IS THE SOLUTION FOR
THIS PROBLEM?
FG: We need more people that are capable to train and lead
others in the catering business especially Maltese. I wish that
more Maltese people take into consideration these roles in both
leisure and catering.
ST: WHAT ARE YOUR UPCOMING PLANS FOR
THE FUTURE?
FG: My next step is to open a beach club, and although we already
started the plans, it’s a very difficult lengthy process. The biggest
dream that I had for over thirty years, is to develop and ambitious
project and build an international brand.
ST: WHAT HAS BEEN YOUR GREATEST
PROFESSIONAL SUCCESS AND BIGGEST
SETBACK?
FG: My greatest professional success has been to believe in
myself. My biggest setback - I don't think that way, I just keep
moving forward.
ST: IF I WOULD ASK AN EMPLOYEE OF YOURS,
REGARDING MANAGEMENT STYLE AND
ENTREPRENEUR LEADER. WHAT DO YOU THINK
THERE RESPONSE WILL BE?
FG: Although everything has its pros and cons, I think that all my
employees think very highly of me and enjoy working with me,
with the thought of never leaving. ST
Now welcome to the new Authentic Irish Pub just opened “THE
LONG HALL” (ex-Plush in Paceville)
All rights reserved - Copyright 2018
COVER STORY INTERVIEW
No need to visit Ireland to see the most traditional Irish Pub. Don’t miss out the World Cup
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