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 A Tashkent Businesswoman shares her secrets
Yana Volokh - is a woman with her hands full. As Director of Ragu Group, she is in charge of operations for a constantly changing fleet of over seven enterprises. We sat down with her for a brief interview to find out what it's like to be a businesswoman in Uzbekistan, and how she manages to juggle such responsibility.
Q: What is your primary business activity in Uzbekistan?
A: Ragu Group is involved in the food service industry, with over 7 outlets. We J are the only such foreign-owned chain in the country. We have been successfully operating in the country for almost seven years, and I've been working there from the start.
Q: What are some of the enterprises?
A: We own Ragu Restaurant, the first and most authentic Indian restaurant in Uzbekistan a Ragu Bar, a sports bar as you might find in the West, complete with dart boards, a big screen TV, happy hour, pool table and foreign-language newspapers. Little Italy is our Italian Restaurant, which will soon be moving to Bumi Hotel. In Bumi, we already operate Royal Garden, which offers a fusion of Uzbek and Indian cuisines. Then, there's Chicago Bar and Michigan Avenue, and Sky Club Disco on the to pfloor.
Q: That sure is a lot of responsibility?
A: I know, and it never stops. Recently, we started Papa Pizza, which we bake fresh, serve in our restaurants and offer home delivery for free. And soon we will be opening El Dorado, a new Bar & Club in Bumi, which will feature a very original variety of menu items, including fajitas.
Q: How do you manage to do it all?
A: Well, I love my job, but my work is very difficult. But it's also very interesting and exciting. Being in the restaurant industry, I have met so many great people in Tashkent. We are constantly on our toes, and things are constantly changing. Every day, there are new ideas, and the marketing and promotion can be difficult. There is a lot of competition in Tashkent.
Q: Yes, with so much competition, how do you stay so successful?
A: Our motto is 'Profit is not priority.' Have a good image and treat the customer well with excellent service and quality; these are our priorities. We recognize that the customer is king. He deserves the best and should get some thing in return.
Q: In what ways?
A: We offer the highest in European standards. Our restaurants are and original. We offer discount cards for regular customers, complementary car service to pick up and drop off customers from their homes. We want the customer to have the best. Even after we deliver one pizza to a home, we call the customer to make sure he is satisfied with the product. We believe our customer deserves quality. That's why we have such a strong base of regular customers who love and appreciate our service. We don't even charge service fees. If the customer is satisfied, he can decide on the tip.
Q: How else do you stay ahead of the competition?
A: You've got to be creative. We are the trendsetters in town. Our marketing is extremely strong. And we are constantly developing new ideas. For example, the pizza delivery. But also, we offer catering for any event, and we provide everything, from the toothpicks to the tables. And, again, whatever the customer wants, he can order. And we have banquet rooms. And all of our staff speaks English.
Q: What are the biggest challenges to your work?
A: It is a very challenging business. It's very challenging to recognize how to satisfy the customer, but it is worth it when the customer pays us compliments on our cuisine or service. I am very happy to see our customers enjoying themselves, and that they are happy and they compliment us.
Q: Was it difficult getting started?
A: At the beginning it was difficult and now it has become automatic. We have a very strong system in place. It was hard to teach our employees that the customer is ALWAYS right. Now, the veteran employees teach the new employees. "The customer is king, the customer is right." That is our philosophy.
Q: How do you view the future of the business climate?
A: The future has a lot to offer, which is why we're still working here and have not |
