Holiasmenos has pioneered some of South Africa's most successful concepts, including the MacRib franchise and the Smith & Wollensky and Ciao Baby Cucina restaurant chains.  He ascribes his success to passion, ladles and ladles of it, for food and for his customers.  "To put a successful concept together, you have to have passion," he says.  "I starrted in thsi industry as a 17 year-old; it's not a joke, it's a lifestyle."

He draws on his frequesnt international trips when developing new restaurant formats.  From China to new york, he keeps a close eye on what is happening in the restaurant scene and looks to bring concepts back to South Africa in some shape or form.  But he is quick to acknowledge that it's not as simple as transporting a concept from Beijing to Bloem.  "Once I've identified an international trend, it's all about sitting down and creating a concept that is suitable for the country I want to apply it in.  Just because the concept works in its country or origin, doesn't mean it's going to work out here."

Tradition makes business sense
Holiasmenos believes South Africa is a challenging environment in which to open a restaurant as the demographics are changing all the time.  Restauranteurs have to be prepared to adapt because what makes sense today, may not be good business sense tomorrow.  That said he perdicts that family restaurants offering wholesome, traditional food will always be in fashion.  Old favourites such as pasta, pizza, seafood and steak have been served up in restaurants since time immemorial and will continue to have a place in the future.  "though tastes do change and new dishes and restaurant formats have sprouted, traditional restaurants will always exist, and the good ones will always do well."

Sushi is a huge trend in South Africa at the moment with many restaurants and franchises adding sushi counters.  Holiasmenos, however, believes that this trend has been overdone and warns that many of these outlets aren't doing things properly and health and safety may be a concern.

While South Africans are becoming more aware of health eating options, Holiasmenos doesn't believe it's a trend that will take over at this stage.  "It's more about having a careful eating plan in South Africa, but you can still opt for the healthier options at traditional restaurants by ordering grilled fish ir lighter pasta."

Time to put your apron on
Rising rentals and food costs are a major challenge facing restauranteurs.  For Holiasmenos this means its time for the restaurant owner to put his apron on and get stuck in.  "I think we're going back to the situation where the mama has to wear the apron in her own restaurant.  Management-run restaurants aren't sustainable and franchisees and restauranteurs have to have their aprons on, and bring in the family to help ensure the viability of the outlet."