Urban Italian Group COO Breaks Down the Game-Changing Strategies for Restaurant Success

Welcome to another enlightening episode of the Food Service Growth Show! In this session, we dive deep into the strategies that have propelled the success of Urban Italian Group.
In this episode, Kristjan Longar, the Chief Operating Officer of the group, joins Carl Jacobs, the CEO of Apicbase and the Host of the Food Service Growth Show. Get ready for an eye-opening discussion on how to grow a restaurant business, the intricacies of restaurant management, and the challenges and successes of the ever-evolving food and beverage industry.
They will discuss...
✅ How to scale a restaurant business?
✅ Urban Italian Group's expansion plans
✅ How important is data in the F&B business?
✅ The important role of head chefs in the restaurant
✅ How to grow a restaurant business without losing authenticity
Kristjan Longar, with his wealth of experience as COO of Urban Italian Group, shares invaluable insights into the strategies that have contributed to the group's remarkable growth. From expansion plans to the organization of the back of the house, this episode reveals the secrets behind growing a restaurant business effectively.
Join us as Kristjan Longar delves into Urban Italian Group's ambitious expansion plans. Discover the thought processes, challenges, and wins that come with growing a restaurant group and the considerations that go into choosing the right locations for expansion.
Kristjan will take you behind the scenes of Urban Italian Group to explore the complexities of their business operations. Gain insights into the systems and processes that contribute to the smooth functioning of the kitchen, ensuring a seamless experience for both the staff and customers.
Kristjan also discusses the crucial role of data in running a successful F&B business. He sheds light on the importance of having skilled and visionary head chefs and how their creativity and leadership contribute to the overall success of Urban Italian Group.
One of the most significant challenges in the restaurant business is maintaining authenticity while experiencing rapid growth. Kristjan and Carl discuss how Urban Italian Group navigates this delicate balance, ensuring that each new establishment retains the unique charm and authenticity that sets its brand apart.
Subscribe now for regular episodes featuring industry experts, successful restaurateurs, and thought leaders sharing their experiences and expertise.
Have thoughts to share or questions for our guests? Join the conversation in the comments section below!
As we wrap up this episode, it's clear that the journey to restaurant success involves a combination of strategic planning, embracing technology, and staying true to your concept.
Join us in the next Food Service Growth Show episode as we continue to explore the ever-evolving landscape of the food and beverage industry.
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[@HannaNguyen-zk9xm]

I find this extremely valuable and yep, completely sold about the importance of "concept" & "dining experience". Super curious to check out their restaurant but why it's so hard to find them on google so I can add to my list??? 😅

[@apicbase]

Hi there! You can find them on www.restaurangbasta.se Check out their website, it's really really nice!

[@SocialGrowth-dc4kg]

Love how he sheds light on the importance of having skilled and visionary head chefs and how their creativity and leadership contribute to the overall success of Urban Italian Group. Keep publishing such insightful episodes.

[@apicbase]

Indeed. Glad you find it informative. We have more such amazing episodes lined up.

[@geertmerckaert1461]

Great episode! Kristjan Longar and Brazer Bozlak are very smart entrepreneurs with a strong vision and a hands-on mentality. They work hard, but the results are undeniable.
As Kristjan says in the episode: 'If we want to create something that will be competitive in 10 years' time, we have to build something today that's going to be hard to beat in a decade'. 🔥

[@apicbase]

Absolutely, Geert!
Kristjan and Brazer's journey is really inspiring. They know the depth of the industry, have a strong vision, and get their hands dirty working hard. The good results they're getting show how dedicated they are.
Kristjan's idea of making something good for now but thinking ahead for the next 10 years is really something that I admire. It shows he knows how things in the industry keep changing. Making something now that will still be awesome in 10 years is a clever plan that F&B professionals can learn from.