{"id":29439,"date":"2020-02-26T08:09:32","date_gmt":"2020-02-26T08:09:32","guid":{"rendered":"https:\/\/the-slovenia.com\/?p=29439"},"modified":"2020-02-26T08:09:34","modified_gmt":"2020-02-26T08:09:34","slug":"top-interview-with-niko-slavnic","status":"publish","type":"post","link":"https:\/\/the-slovenia.com\/en\/gastronomy\/restaurant-awards\/top-interview-with-niko-slavnic\/","title":{"rendered":"TOP Interview with Niko Slavni\u0107"},"content":{"rendered":"

“<\/span>More important than being just better is being different.” <\/span><\/strong><\/p>– Niko Slavni\u0107<\/cite><\/blockquote>

FOR Solutions set down with Niko Slavni\u010d about trends, culinary tourism and effective communication on the restaurateur-guest line.<\/strong><\/h2>

The desire to satisfy hunger is just one of the reasons why we go to a restaurant. More important is the intriguing story, uniqueness, and unusual experience. How to create a concept in the Internet age that stands out among thousands of others? An MBA Professor, Serial Entrepreneur, Angel Investor, Keynote Speaker, founder of The Slovenia Restaurant Awards<\/a><\/strong> and the CEO of The Slovenia<\/a><\/strong>, and most of all, a creative soul always awaken to new challenges, tells how to find yourself in the digital culinary zone. <\/p>

For Solutions set down with Niko Slavni\u0107 <\/a><\/strong>in Warsaw in November 2019. Read the top interview with Niko Slavni\u0107<\/a><\/strong> below. The year before at the Made for Restaurants conference<\/a><\/strong>, the main guest was the best Slovenian chef Ana Ro\u0161.<\/p>

FOR Solutions: What similarities and differences do you see in the trends in the foodservice industry seen in various parts of the world? What do you think?<\/strong><\/p>

Niko Slavni\u0107: “Culinary trends are global. Some of them (slow food, fast-casual, street food, sharing menu, tasting menu, hydro-pairing, etc.) are conquering the market and are later replaced by further discoveries. I think that basically no breakthrough discoveries happen anymore, and the level of trends depends only on the level of development of the gastronomic culture in a given country. For example, what is now fashionable in Brooklyn will be fashionable in Warsaw in 2-3 years. This difference was once 5-8 years, but now it has narrowed. As far as the Warsaw market is concerned, it is very developmental – we see more and more diverse restaurants, more people have purchasing power and more often decide to eat outside, for example, because of the lack of time to cook. In addition, under the influence of social media, people want to be seen in public, and restaurants allow them to.<\/em>“<\/p>

FOR Solutions: Culinary tourism has been gaining popularity lately. People are ready to travel to the farthest corners of the world just to have dinner with a famous chef. What potential does it have in the future?<\/strong><\/p>

Niko Slavni\u0107: “People value authentic local dining experiences now more than ever before. For some, a meal is a comfort they expect while traveling. Others, in turn, want adventure – they will pay for hunting or looking for ingredients themselves, and then prepare a meal using the traditional method, without modern amenities. Even 10-15 years ago, some readers came to Warsaw and looked for McDonald’s, or went to the bar section of the mall for a family meal. I’m glad that has changed. Places, where tourists eat while traveling, are as important to them as the monuments they visit. Restaurants are always in the top three most popular categories searched by our readers, regardless of the city. Gastronomy is often one of the main reasons why we choose the direction of travel.<\/em>“<\/p>

Read more about The Slovenia Restaurant Awards 2020, here.<\/span><\/a><\/strong><\/h2>

FOR Solutions: How can restaurateurs take advantage of this trend? What can they do to attract customers from abroad?<\/strong><\/p>

Niko Slavni\u0107: “They should try to become the essence of one place. For some, this means regional dishes and authentic local decor. For others, an innovative approach to traditional cuisine, in line with modern aesthetic standards, remarketing what already works under the slogan of “local products” or “old recipes”. It is worth trying to appear in the minds of local foodies who are asked about the most interesting places. If they believe in your story, they will definitely attract other travelers. Restaurateurs should also take care of their presence and image on the Internet, motivate guests directly and indirectly to write positive reviews about the restaurant.<\/em>“<\/p>

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