Olivier Flamant, Chief Executive Officer at Coya Group
Courtesy of Coya GroupOlivier Flamant, Chief Executive Officer at COYA, the restaurant group with locations in London, Dubai, Abu Dhabi and Monte Carlo and who has worked with Studio 54's Ian Schrager, talks most popular dishes, why he wishes he had invested more in marketing from the start and how to open a successful restaurant concept around the world.
1. What's the most popular dish on the menu?
Our ceviches have always been the most popular across the board. In particular, the Atun Chifa, which is made with yellowfin tuna, sesame seeds, soy and garnished with a rice cracker.
2. In such a competitive market - what have you learned about how to open and keep a restaurant busy and successful in London?
Competition is fierce in London and forever changing. You have to keep evolving in each area of your offering, emphasising the guest experience, while keeping the brand active, updated and visible on the market. At COYA. we treat every guest equally, and I encourage the team globally in providing the best possible service one can give. Mistakes can happen but it’s how you fix and manage situations that shows the real strength of a growing brand.
Pisco Bar and Lounge at COYA Mayfair
Courtesy of Coya Group3. You've now opened outposts around the world - Miami, Dubai - what is the secret to being successful in different countries? What kind of research and preparation is involved with opening a restaurant internationally?
The secret is to be surrounded by a team who shares your vision and ambition. This, I believe, is truly the key to being successful, and it makes all the difference globally. The lifestyle market is very broad in terms of positioning of a brand. Some markets have more potential than others in terms of financial performance and other markets offer a stronger brand value, so it’s important to take this into consideration from the start.
There’s an immense amount of research and preparation that needs to be done before opening in a new market. Firstly, you need to do your research to understand the compset and the dynamics of the market. You then need to work out where your brand sits within the competitive set and how you can add value for guests to ensure a strong brand position.
COYA Angel Court in the City of London
Courtesy of Coya Group4. Tell me about some of the traditional Peruvian dishes on the menu? And then - tell me about some of the traditional dishes that have been updated or given a contemporary twist?
The most traditional dish we have on the menu is the Oxheart Anticucho. A popular street food delicacy in Peru, anticuchos are meat skewers cooked over a flame grill. This dish was originally invented by Spanish labourers who didn’t have access to the more expensive cuts of meat, so they marinated offal in spices and grilled them on skewers to mask the taste. We cook our anticuchos on a robata grill, a signatory cooking method of COYA, which gives them an incredible BBQ and smoky flavour.
Peruvian cuisine is extremely diverse and interestin,g due to it being influenced by so many other colourful cuisines around the world. Our Pez Limon dish is a perfect example of this. Made with yellowtail, rice wine vinegar, mirin and jalapeƱos - what was a traditionally Peruvian dish, has been mixed with Japanese ingredients, such as mirin and daikon.
Papa seca is also a very traditional Peruvian ingredient. It’s a type of potato that’s been dehydrated to help it last longer. We use it in one of our cazuelas ‘iron pots’ with seasonal mushrooms and finish it off with fresh truffle shavings for that contemporary twist.
5. What are some of the trends in the food and beverage industry that you are seeing and predicting?
I’ve noticed more and more brands are moving towards a full 360-experience concept for their guests. It’s about so much more than just having great food or drinks; guests are looking for an immersive and memorable experience from start to finish. More and more brands will continue to follow suit, adding live music, dance and an injection of fun to their offering or entertainment.
As we become increasingly health conscious, the demand for clean cooking, vegan and gluten free options has also increased. We’ve really noticed this and our chefs have worked hard to create a delicious variety of options. Our menus at COYA London and COYA Monte-Carlo are now 60 percent gluten free.
The private dining room at COYA Mayfair
Courtesy of Coya Group6. How has the London restaurant scene changed in the past 5 years and how do you predict it will continue to change?
The London restaurant scene is always evolving, and over the last 5 years it’s changed dramatically in the lifestyle sector. Brands are investing more into building the guest experience, through design and atmosphere, as well as improving the food and beverage offering. And on the equity side through marketing, PR and social media to increase visibility and brand recognition. This pattern will continue to evolve.
7. What do you know now that you wish you'd known starting out?
I wish I would have had a better understanding of marketing. You can have the best product, but if you do not have the right marketing tools to deliver your message to the right people, you won’t get anywhere. Marketing, PR and social media are becoming increasingly complex and more and more important. In order to succeed you need to have an understanding of these tools to make an impact on the market and to stay visible and consistent.
Tuna Ceviche at Coya
Courtesy of Coya Group8. What can we expect to see from COYA in the coming months - new locations? menus etc?
It’s a very exciting time for COYA at the moment. We are opening COYA Paris later this year and COYA St.Tropez in 2020. These new openings are part of a controlled worldwide expansion plan, with more locations planned for the next few years too. You can also expect to see a lot more from our very own COYA music label. Music is a huge part of our DNA and we’re working on some EPs, which will be released later this year.
9. What is the hardest thing about the restaurant industry?
The hardest thing to manage is to keep a consistent flow across all departments. There are so many moving parts in a restaurant, with so many individuals playing an important role in delivering the best experience for the guest. You need to surround yourself with a team who is passionate about your brand and driven to deliver the best experience to the guest, during every single service.
Salmon tacos at Coya
Courtesy of Coya Group
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