Nibiyu Ermias is a general manager and chef of Sichuan Chinese Restaurant. He was active in this business for almost 16 years. He shares to The Ethiopian Herald experiences regarding his tasks of running the restaurant as executive and what initiated him to engage in the activity of catering and tourism service.
It is a menu that boasts South East Asia’s dishes he
presents to clients. The Japanese’s saying “Before investing, invest on people”
has shaped his mindset. Excerpts:
Herald: Tell us about the birth of Sichuan Chinese restaurant?
Nibiyu: I grew up playing football around Arat kilo. In that particular place, there was a supermarket called Adia supermarket. Then after, I got plates and dishes washing job in a China Restaurant.
Then I was promoted to a waitress status in the Restaurant. Serving clients in a way that wins their amity was one of my tasks. As such, I was so fond of being a waiter. Earlier I had been a car washer and janitor.
One day in 1998, supervisor of Sheraton gave to me his business card and advised me to drop at his office. Then, they invited me to join Sheraton Addis Hotel. After I had worked there for 4 years, impulses forced me to tune to my heart’s desire—to ensconce in the driver’s seat of my life.
One day preparing special dishes in my house I invited my friends to enjoy a meal program. I had prepared a food menu that surprised friends. So, I self- trained myself on ways of a spectrum of mouthwatering and nourishes dishes. I became fully convinced that I can provide quality services if I am going to open a restaurant.
Then, I decided to open Sichuan China restaurant around Bole Rwanda. But I opened the restaurant with a start-up capital of 38, 000 birr. I put things in order in my restaurant furnished with up to date materials. During that time, my motto was a satisfied customer is your spokesperson.
Herald: What are the peculiar features of the restaurant?
Nibiyu: I kick started service with enthusiasm and cordial heart to cater to my customers’ interest. After that, the restaurant fame went far and wide by customers’ word of mouth.
As far as my experience since I had been working in the China restaurant as a waiter is concerned, catering to the interest of customers has undeniable influence on any business. I also trained and assigned the chefs, clerks and cleaners. Not only that I trained a woman who came from the Middle East and hired her in my restaurant.
Herald: Who are the customers of the Sichuan Chinese restaurant?
Nibiyu: Most of my customers are ambassadors, diplomats and consulates as well as employees of United Nation’s Economic Commission for Africa. Many come from embassies and international
organizations. It is really a great honor for me to serve both local and international communities.
We are really proud for providing top priority service for our esteemed customers. There are several local and international media that disseminate information to audiences for the quality of services they provide for our customers.
Herald: Does the restaurant have a brand name in the eyes of foreign customers?
Nibiyu: Turning tourists’ hub its reputation has drawn international media outlets. CNN is one of the international media that gave coverage for Sichuan Chinese restaurant.
I firmly believe that if somebody works hard in an industrious manner, s/he can climb the ladder of success fast. Working diligently and with a sense of loyalty is instrumental in realizing a dream on planet earth.
When I started-up my business, I did not worry about what I could get as an immediate return. Instead, I give priority for customer’s satisfaction with friendly tone. There are so many people who drop in for free dish I offer occasionally. I had also drawn a good lesson from Italian business individuals.
If one Googles the best Restaurant in Ethiopia, One will come across Schun China restaurant.
We have an unlimited number of foreigners who visit the restaurant and enjoy the delicious meals we offer. Involving in food preparation service has allowed me a lot for me to contribute a little bit for the socio-economic improvement of my country.
It is a source of great pride for me to be appreciated by customers. I did get license of investment and registered under the Ministry of Culture and Tourism. My restaurant has been accoladed four stars by the ministry. Presumably, Sichuan Chinese restaurant will be the best restaurant at national and regional levels.
Herald: would you say something on the challenges you faced so far?
Nibiyu: One of the challenges is ever-soaring house rents. The other is that there is dearth of qualified human power in the hotel and industry. Because of this, I have no option than recruiting fresh students and train them to deploy for the restaurant tasks. In this regard, the youth should be eager to learn something instead of dreaming shooting from rags to riches swiftly by fair means or otherwise.
Unstinting push is the utmost value for success. Losing trust in the eyes of customers and business owners is the hurdle for fast tracking business.
Herald: What are the main reasons behind the failure of service delivery business?
Nibiyu: One of the reasons for the failure of businesses resides in not building trust between business owners and customers as well between business owners and workers.
This indicates that honesty is the best policy. The owners themselves should abide by professionalism. The owner must believe that nothing is impossible.
Prioritizing customer satisfaction is critical for the success of a business instead of making money. Considering professional individuals not as valuable asset is the other means for the failure of businesses.
There are many workers who could poison the working atmosphere. This hurts the team spirit of workers.
Not receiving due respect for this pioneering work of mine and unwelcoming gestures and tone from some officials of the Customs commission is also pushing me into bankruptcy .Unless things get rectified I’m afraid I could lapse into bankruptcy and obliged to close the restaurant. Some tax collectors are seeing me with raised brows. These intimidators are standing on my way to success. This does not mean I am not willing to pay due tax.
Herald: What supports do you expect from governmental organizations?
Nibiyu: As most of the customers in such business venture are foreigners, we need special support from the government say for instance in facilitating land to build luxury restaurant. The government must facilitate a platform to create a cohesive bond among business owners to work collaterally. Government loan provision should be mindful of the common good of business owners.
Herald: do you have a do list for near future?
Nibiyu: As catering and tourism industry has immense opportunities, I have a plan to build an institution in the field to empower youths to deploy themselves in hotel service delivery.
I have a forward -looking outlook to franchise the restaurants with some Asian countries, notably, Singapore. I think this is the right time to expand my restaurant outside the perimeter of Ethiopia. I kept in touch with foreigners to work together in service delivery.
Branding the restaurant’s name is decisive to navigate across the country. And I have also a dream to open branches in the states of the country, especially, in tourist destination areas.
Herald: I wonder if you say something about the decorative garnishes of your China dishes, among others?
Nibiyu: We put on the table a South East Asia food types. China food is popular and preferable in the world menus. The restaurant delivers spicy food of China. Naturally, China food is fresh, tasty, sweat and spicy.
As most China foods have a citric-acid, they have power to whet appetite. China is rich in dietary varieties, such as fish, chicken, vegetable and rice. If it is immediately cooked with mild-heat, China’s food is also healthy.
There are many local customers who come to our seeking cure from physical injury and pain. And when someone eats China food, s/he spends his/her entire time with good mood and comfort zone
The Ethiopian Herald Sunday January 5/2020
BY MEHARI BEYENE
