My journey to Dubai was quite enriching. I'm eager to add another valuable contact to the network for Moldovan businessmen who are either planning to work in Dubai or are interested in obtaining professional consultancy in managing HoReCa businesses. Enjoy this interview with Saodat Tursunova, who is actively involved in four gastronomic ventures—two in Dubai and two in Tashkent.

Saodat, good day. Although we've known each other for quite some time, this is our first interview. I want to introduce you to the Moldovan audience through the lens of the business projects you are currently handling. What are you working on at the moment?

Currently, I'm developing four projects. One is an operational restaurant, and the other three are nearing completion.

Is the operational restaurant located here in Dubai?

No, the project currently in operation is the FARSH restaurant in Tashkent. It is a nod to the trend of "healthy" fast food, offering a new take on burgers. We are acquainting Uzbekistan with this innovative burger concept. Additionally, in Tashkent, I am finalizing the launch of a boutique café.

How advanced are the projects in Dubai?

I would estimate the readiness of these projects to be between 50-60%. Opening a restaurant in Dubai is not a rapid process, and having experienced other openings, I can say that although it's not quick, we are steadily moving towards completing these projects.

In real estate, there's a saying that a good property must have three key features: location, location, and location. This is equally important for a restaurant, especially in a place like Dubai. Where are your projects situated?

Modern Spanish cuisine restaurant is located on Bluewaters Island, directly on the waterfront with views of the Persian Gulf. Lali is set on the rooftop of a mall on the Palm Jumeirah.

As both a former businessman and a journalist who writes about business, I always appreciate a retrospective because our current projects are often the culmination of past experiences, sometimes spanning a lifetime. Did your business career begin in the restaurant industry?

No, my first venture was a fashion clothing workshop in Tashkent. At that time, I was studying at a textile institute, so this business perfectly matched my educational background.

When did you first get involved in the restaurant business?

My entry into the restaurant industry coincided with my move to Moscow in 2002. I launched an Uzbek cuisine restaurant called «Uzbechka» at Domodedovo Airport in 2006. The construction of the project took nine months. A notable challenge was that it was the world’s first project to implement an open flame in the kitchen within an airport. This required extensive modifications to the ventilation system, significantly affecting the investment cost. Nevertheless, we managed to achieve a return on investment in just three months. «Uzbechka» operated at Domodedovo for 15 years before relocating to Sheremetyevo Airport, where it still operates today.

You know, I’ve dined at that restaurant! It’s indeed a small world! What other projects have you managed?

I also managed an Indian cuisine restaurant named Etna for a year, stepping in as a crisis manager when the restaurant was nearing closure. To boost sales, I opted for a rebranding that relied solely on the operational budget, without additional investments. The training I conducted for the staff, which ranged from sales techniques to guest reception procedures, also contributed positively. I established a guest database management system. Within six months, we saw a tenfold increase in sales. The restaurant continued to operate successfully for three years after my departure.

When did you move from Moscow to Dubai?

First, I returned to Tashkent. I moved back to Uzbekistan in 2014 and took a brief hiatus. However, by 2016, I was deeply engaged in the "Ogni Tashkenta" restaurant project. The construction phase lasted nine months. I devised a kitchen concept that was a fusion of Uzbek and European cuisines. To this day, "Ogni Tashkenta" is operational and meeting the sales goals I had envisioned for its initial operational year.

So, when did you begin working in Dubai?

I received an offer to open a restaurant at the EXPO in Dubai, with the condition of launching it as quickly as possible. Lali Expo Dubai was opened within a record time of three weeks. In that

short period, we managed to procure equipment and furniture, hire staff, develop and approve an Uzbek cuisine menu, train the employees, and secure all the necessary operating licenses. Within the first six months at the Expo, the restaurant not only recouped the investment but also generated a profit five times the initial investment.

Saodat, I always aim for my interviews to impart something valuable to the readers. From your perspective, what qualities have enabled you to handle such complex managerial tasks, particularly in different countries with diverse mentalities and business approaches? What lessons could be drawn from your experience?

Business invariably involves entrepreneurship. One must extract the maximum possible benefit from every situation. An attribute that has consistently aided me is my ability to learn quickly. I am creative and a maker, which does not hinder me from engaging in such routine activities as cost optimization. But most crucially, in the realm of restaurant business and new project launches, it is essential to have an instinct for identifying trends, devising innovative ideas, and then diligently implementing and managing those projects.

Thank you for the interview. I look forward to our next conversation after the launch of your current projects. Good luck, Saodat!