For 17 years ,Hatmah Nalugwa Ssekaaya worked in the media and was favourite among many Television News consumers and has since become one of Uganda’s and an African emerging entrepreneur with a unique vision as a restaurateur.She left the media to pursue a different field and face new challenges.
In this Edition ,we speak to the Chief Executive Officer of Hatmahz Kitchen and Cafe on a variety of issues and how she manages to keep a hold of the rudder in the uncertain waters of the food industry
1. What inspired you to start a restaurant, and why did you choose this specific location?
My greatest passion has always been cooking. Plus, I love healthy food and likewise for the people that cross my path.
2ndly, there is some good money in the food business. You can never go wrong in this line of business, that is if you serve the right products. People can forego certain things but not food. So clients are readily available. About this location; It is affordable. Plus, it is easy for me to supervise and monitor the business
because it is near my home.
2. How did you identify the gap in the market that your restaurant aims to fill?
A customer needs to eat their money well ooo. Hahaha. For most of the restaurants that serve the Ugandan local food menu, the food will be tasty but then the ambience is at zero score. If the ambience is good, then the food will be averagely blunt. Now for us we serve our ideal customer both delicious healthy food in a decent place with a good ambience. Plus of course a well trained team of hosts.
3. Can you describe the concept and theme of your restaurant? What makes it unique?
Ours is a Health-Conscious Eatery: You shouldn’t just eat at any restaurant that is not following any allergy safety. As a superfood restaurant, our mission is to serve up healthy, allergy-safe food to all our clients. Our commitment to using fresh ingredients without any additives or preservatives in all our dishes is a key factor to our growth.
4.What challenges did you face during the initial stages of setting up your restaurant, and how did you overcome them?
Finding and retaining quality staff. It is essential to have a team of skilled and dedicated employees in order to run a successful business, but attracting and retaining that top talent can be difficult. I solved this by closing off one eye and offered somewhat competitive pay and benefits.
Plus, I invested in training the team that I currently have at the restaurant.
Managing food costs and also determining the prices for some of the menu items was another challenge we faced while we were starting up. With this one, we had to scout around and get to know what our biggest competitor’s prices were. So, we had to go a little bit lower in order to attract clients. I am glad that whoever tasted our food has stayed because we serve superior quality food at an affordable rate for almost everyone.
5. How have you incorporated local culture and Flavors into your menu?
We source all of our ingredients from local suppliers. We are also trying to be as inclusive as possible when it comes to our menu.
6. What strategies are you using to attract and retain customers in a competitive market?
We are proud of the quality of the food that we serve our customers, and we are consistent at that too. The consistency in our menu offerings reassures all our customers that they can expect the same great taste with every visit.
Beyond the food, the overall dining experience at Hatmahz kitchen meets at least 80% of our customers’ expectations. This includes everything from the ambiance and the service, to the cleanliness of our establishment.
We also often ask for feedback from almost all our customers who walk in to dine at the restaurant, and we listen to them because I mean, we are in business to serve their needs as far as dining is concerned.
7. How are you ensuring the sustainability and ethical sourcing of your ingredients?
We have identified a few stable and reliable suppliers. We tested and tasted the quality of their supplies, and we were content that they are in a position to supply us what we need. We are glad that they too understood their homework and are doing an amazing job.
8. What role does technology play in your restaurant's operations, from ordering to customer engagement?
All of our records and bookkeeping are digitised. Thanks to a system called Growth Informer. All of the food orders are entered into this system at the counter, and the chef in the kitchen is alerted immediately about the order. This is so helpful in a way that a customer doesn’t have to
wait for a century to be served their food. Besides that, this system also helps us with inventory records, stock takings, business projections plus the HR section. As the CEO, I am able to monitor my business even when I am not physically there at the restaurant. I do so on my smartphone or laptop.
9. How do you manage the financial aspects of running a start-up restaurant, including funding and cash flow management?
We optimize our Business Checking Account by;
Tracking income and expenses accurately.
Scheduling payments strategically to avoid overdrafts.
Leveraging statements and reporting tools for financial insights.
Ensuring cash flow to cover operational costs and invest in growth opportunities.
We also mastered the art of Budgeting. This involves forecasting our revenue and allocating funds to a variety of expenses like ingredients, staff, and rent. We created a detailed budget that outlines our expected income and expenses, and we regularly compare actual performance against it to identify discrepancies and adjust forecasts accordingly.
Last but certainly not the least, we implement Smart Purchasing Strategies. This is helping us in
controlling costs and maximizing profit. We do this through:
Negotiating with suppliers for better prices.
For some items, we buy in bulk where possible.
We regularly review and adjust inventory levels to minimize waste.
We also try to stay informed about market trends and seasonal ingredients
10. What advice would you give to other aspiring entrepreneurs looking to start a business in the food industry?
To stand out in a competitive marketplace, you need to research your competition and choose a niche that aligns with your values and goals.
11. How do you plan to scale your business, and what are your long-term goals for the restaurant?
Increase our overall Revenue by 30% in 3 years through menu expansion, innovative catering services, and dynamic marketing campaigns.
Achieve a 50% Customer Return Rate in 4 years: we intend to develop a comprehensive customer loyalty strategy aimed at ensuring half of all customers become repeat visitors. This is pivotal for our success and will involve enhancing the dining experience and customer service.
Acquire our own space and build a permanent establishment in 4 years
12. What impact do you hope your restaurant will have on the local community and the broader food industry in Africa?
Hatmahz Kitchen offers job opportunities to the people in the community where it is located. Not only to its staff, but also to the farmers and suppliers around whom we source our ingredients on a daily basis. We are also supporting local agriculture, keeping our hard-earned money within our community.
I do believe that a major part of Africa’s food security depends on our local farmers. And we as the consumers are stakeholders and can play a major role in making sure that we encourage food security in our local communities and countries on the continent.