We recently connected with Ramzi Naber and have shared our conversation below.

Ramzi, thanks for joining us, excited to have you contributing your stories and insights. One thing we always find fascinating is how differently entrepreneurs think about revenue growth and cost reductions – both can be powerful ways to improve profitability. What do you spend more of your time and energy on?

Honestly they both both equally important to the success of any business but there comes a time where you can not cut cost any further without sacrificing quality of your food and beverage or the quality of your service by cutting labor too thin So focus your efforts on growing your revenues and improve your marketing and advertising strategy will carry you further and keep all the quality controls untouched

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

I am a graduate in the hospitality field so my entire life I dedicated to providing quality food and service with unique concepts that provide the guest with delicious meals and beverages at an affordable price while providing entertainment thru our presentation of the food and live music as well With over 40 restaurants, clubs and bars though out my career under my belt such as Mama Mia in Hollywood Florida , Club Fate in Gulfstream Casino Florida , Italian Epicure in Novi Michigan , Tucán Tango Tapas bar in Michigan and Florida I gained the knowledge and expertise to work in varied markets that require attention to detail
Our latest project is a combination of R bistro Mediterranean grill under one roof with Pizzaland offering Italian casual fare
The guest gets to enjoy a meal made from scratch such as paellas served table side , flaming kabobs flamed table side it whole branzino deboned table side as well
We make our own white and red sangria and we also sell it TO GO .
Both restaurants are Highly rated restaurants being able to stay at a rating of 4.8 after three years is a great accomplishment in my view specially in todays market of inflated prices and corporate chains devouring the mom and pop business

Do you have any stories of times when you almost missed payroll or any other near death experiences for your business?

Most recently the south Florida market has experienced a drop in revenues like no one has ever experienced before I almost had to close my doors as a result of it our sales have dropped 50% from revues in same period last year a combination of tourists going elsewhere like Europe this summer and the inflated prices in cost of goods was overwhelming to say the least However as a result of past experiences you have to adjust quickly by reducing staffing to an unparalleled level and find creative ways to create a new market such as open mic night etc…

How about pivoting – can you share the story of a time you’ve had to pivot?

At one point in my career I decided that maybe I should try a business outside the food and beverage market so I joined forces in a pharmacy business I grew the. Haines to almost double however it’s a very dangerous business that under a lot of scrutiny and lots of headaches involved in this market including the CVS and Walgreens bully’s that are waiting to eat your lunch I did not last in a market I did not understand so I quickly returned to my comfort zone food and beverage

Contact Info:

• Website: Www.rbistrofl.com
• Instagram: R bistro Florida
• Facebook: R bistro
• Linkedin: Ramzi naber
• Twitter: None
• Yelp: R bistro

Image Credits
Beet salad at R bistro in Hallandale beach Florida