Paul Cadden is one of the shrewdest restaurant operators in Dublin, and has diversified the Saba offer in several smart and successful ways. He kindly agreed to respond to a few questions about the Saba method of working.
You expanded from a successful city restaurant to a Rathmines take-away. Why?
We extended into takeaway to service existing customers at home, and also promote Saba to a wider audience.
Saba was a big feature at Electric Picnic in 2011, and won a Bridgestone award. Why did you make the trip to County Laois?
Having been a huge fan of Electric Picnic, we saw an opportunity to bring Saba there. A large proportion of our customer base were picnickers and were continuously asking why we were not there. It was great fun and a great success - of course we were delighted to win the "Picnicker Award". Now, having a kitchen on wheels has allowed us to now move into the corporate and event market which again strengthens the Saba name.
What elements, in your opinion, are driving change in Ireland’s restaurant sector?
The Economy: I feel that there is a huge pride among restauranteurs who put Irish produce on menus, from beer to cheese to ice cream. Obviously, these products can cost a little more but there is a solid realisation that this is helping keep jobs in the local and national economy.
Value: Customers are still looking for value and they are starting to realise that just because something is cheap does not mean the quality and service will be as they expect. I feel that the race to the bottom is ending as it was a way for some to buy cashflow, but it was having a detrimental effect on the industry.
Cooking Smart: Restaurants have adapted fantastically to the recession by introducing cheaper cuts of meat (beef cheek, oxtail) and dishes that you may not have seen on a menu five years ago. Also, fixed price menus have become de rigeur and are now allowing customers to budget for a night out. Margins are definitely down, but seats in restaurants are being filled and jobs are being sustained.
4. Taxing Us: The government has played a major part by reducing the VAT on food to 9%. They have realised the importance of the sector and of tourism in Ireland and I think this initiative is already bearing fruit with positive tourist feedback on the great value of eating out in Ireland.
So, Paul: what's next?
Dealing with Hassle: The calories on menus will cause restaurants a huge challenge. The cost of hiring nutritionists to analyse menus is prohibitive and will limit the creativity of chefs. We will reach a state where menus will become generic at a time when we could see exciting change. Restauranteurs totally understand the national issue of obesity and are introducing low calorie meals and initiatives like 'Kids size me' which will help a great deal. However, once again the powers that be seem to embrace directives from Europe and will ensure that they drive a stake through our industry. John, you know that if you go to Italy, France or anywhere else in Europe they would scoff at these measures. It's the same as raw milk, abbatoirs, etc. and it's a debate we definitely need to be having.
Here Today..: I think the trend for pop ups will continue.
Specialisation: An increase in the number of small cafes/restaurants with short menus cooking great food - Rigbys, Butchers Grill.
Drinking: More craft beers on menus.
Warm beer, Lousy food: This will be the year for 'down Mexican way' - 777, Burrito bars, and more rumoured to be on the way.
