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Dimitra Zarkou
“Luck favors the brave,” they say, and many agree. Others may not fully agree. Because here we are talking, perhaps luck alone is not enough to achieve your dreams, not even the most crazy ones. First you need confidence in your plans, confidence that you will succeed, plan and, most importantly, you should not be afraid.
Above all, the last one, fear, is a bad advisor in any of your future plans, especially at a professional level. This, after all, emphasizes and advises the young, or Efthymis Vasilakisς … don’t be afraid! A young man who watches his own success story take on flesh and blood England.
THE Efthymis Vasilakis and Christodoulou Neophytes are behind the restaurant “The Athenian”, which recently was named “Best Restaurant of the Year” in the UK, as part of the Deliveroo Restaurant Awards. This Greek restaurant has had the English eat souvlaki in recent years and the British press often refers to it with flattering words.
the Newsbeast.gr spoke with his Athenian “AthenianEfthymi Vasilakis for her own business trip to England that began at a kiosk in an open-air market in North London. And now it counts restaurants in various parts of the country, except London, like Bristol, Brighton, Manchester, Cambridge, etc.
– When and how did your whole project start and how did you come up with the idea of opening a steakhouse in London?
It started in a small flea market in North London. It was a small kiosk that then had only 3 menu options. I started with 3,000, which was all my savings then. I remember that day it was raining and it was very cold, however people came and tried our skewer.
– Why did you choose “Athenian” for the name and the owl as the brand?
I was born and raised in Athens, hence the name. The owl is the protector of Athens and is always depicted alongside Athena’s sight, provided the two are interconnected. If you look closely at the one euro coin on the reverse, it has glaucoma that has its roots in the coins of ancient Athens.
– Did the fact that the British go to Greece on holiday and get to know souvlaki, did it influence the response your business movement has received?
Not particularly. Most of the customers, especially at the beginning, didn’t know what it was. We had to build everything from scratch.
– How easy is it to start a business in England, even when you are not from the country?
I have not started a company in Greece when I do not have a measure of comparison. The standard procedure is simple and is done online. Then in the restaurant he has a tight health control that if someone does not follow the rules he has the power to “close it”.
– When you started six years ago, did you imagine that you could create a chain of stores? And indeed in a country that is famous for its multiculturalism and gastronomy?
From the first month the demand for souvlaki It was so big for us that yes, it seemed to go there with the right management and the right steps. Starting a business, especially in the food business, is one of the most difficult endeavors and many of those who tried to imitate us were unsuccessful.
– Recently “The Athenian” was awarded the best restaurant in Great Britain. What Makes Your Kabob Stand Out? Is there a recipe for your success?
I think it’s a combination of things. A few days before the award ceremony I had a meeting with Deliveroo (the food delivery platform), where they showed me how this year went. The results were unheard of, in a country with travel restrictions and blockades, we had broken all records, did not have another partner on the platform that has the same evolution. Where everyone else was closed indefinitely, we not only stayed open but opened new kitchens for delivery.. We donated meals to the national health system and delivered weekly essentials packages to our team during times when the supermarket shelves were empty. In addition, we have built a brand in the last five years whose history has had a tremendous impact.
– Where do you get the raw materials?
Most independent Greek producers.
– Do your clients live more Greek or English?
Mainly English and international.
– How do you as a company handle the pandemic crisis and how much has it affected you?
We saw it as an opportunity to redefine ourselves and find solutions.
– Is there any UK government support for coronavirus operations now? What measures have been taken?
It exists and it has helped us, but I don’t think it is enough for a catering company to survive in these conditions.
– Apart from the economic part, do you think that the pandemic will change our life in general and our behavior in general? Focus, for example, how do you think it will enter a new different phase?
Humans are creatures of habit. They say it takes 21 days to start a new habit. So surely without even realizing it our habits have already changed, and some will remain even when this is all over.
– Are you thinking of opening an Athenian also in Greece? Or does the idea of doing business in the country scare you?
Not for now. We prefer to be representatives of the new Greece abroad.
– Do you feel that at the moment you are ambassadors of Greek cuisine abroad? Does this idea make you feel like you have a “heavy” obligation?
From the beginning One of the main reasons I started in Athens was to communicate the new Greece with people abroad through my own eyes.and not because of inaccuracies and stereotypes.
– What message would you like to send to young children who have plans and dreams but are reluctant to follow them?
Νdon’t be afraid. Fear is the worst deterrent. If we had been scared this year, not only would we not have won an award, but we might not have survived this year financially. Of course it is not that simple. Fear and instability have the power to paralyze us. One thing is for sure. From the economic crisis onwards we live in times in which instability is now the only stability. So we have to adapt and live with him. No choice. But in the end, this may not be a bad thing, because doing what we call reinventing yourself in English does you good in the end and takes you on.
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