Seasonal fluctuations are an essential feature of the restaurant industry, presenting both challenges and opportunities. As the end of the tourist season approaches, Sothy Keo, manager of the Malis restaurant in Siem Reap, shares her observations and initiatives.
To thrive in the midst of changing customer preferences, seasonal conditions and ingredient availability, restaurants need to adopt strategic measures to remain competitive throughout the year.
‘Siem Reap is a very different culinary destination to Phnom Penh, very much influenced by the tourist season, and after the abundance of visitors during the high season, it is essential to be creative and stay in tune with the expectations of local customers,’ explains Sothy.
In the very elegant, hushed atmosphere of Siem Reap’s Malis, Sothy shares her initiatives, including the introduction of a ‘dinner set’ for just $17, which offers a tasty sampling of some of the emblematic dishes of Khmer cuisine, including the famous Amok, Prahok Ktiss and the tasty Takéo sausages.
‘The advantage of this menu is that it is made up of fresh ingredients and products that are 100% local, fish from the Tonlé Sap lake and vegetables from farmers in Siem Reap, and all at a price that defies all competition’, she points out.
‘So we offer a menu that takes advantage of fresh, locally sourced ingredients, which are often more cost-effective and also more environmentally friendly, while creating links with communities,’ she concludes.
Optimizing marketing efforts
‘It’s essential to take advantage of social media platforms to maintain visibility during slack periods. Promotions, holiday-themed events such as Valentine’s Day, and limited-time offers can create buzz and boost footfall. We also now have a Thalias application that lets you book online and put together your menu in advance, which is also a great advantage,’ says Sothy.
And while Malis is renowned for attracting tourists keen to discover local cuisine in a refined and elegant setting, it is important to be open to all types of clientele. ‘Siem Reap also welcomes Western tourists, but there are also several expatriate communities who sometimes like to rediscover the atmosphere of their homeland.
So we offer ‘café-croissant’ and ‘Happy Hours’ at our bar, all little touches that show we know how to adapt’, insists Sothy, continuing:
‘We also have a vegetarian corner, which is beginning to appeal to expatriate customers, and the traditional business lunch, which is also more than reasonably priced’.
Flexibility
The Malis Siem Reap also offers VIP rooms and can cater for special events. ‘We have audio equipment and enough space for festive birthdays or other occasions. On several occasions, we have hosted events at the request of French guests who had booked the entire restaurant for the occasion, and it was a memorable party,’ says Sothy, pointing out that Malis in Siem Reap offers an exceptional setting with a garden that allows outdoor dining, ideal for a romantic summer evening.
‘By embracing seasonality through innovative menus, targeted marketing, dedicated staff and creative event planning, restaurants can turn seasonal challenges into profitable opportunities,’ adds Sothy.
‘The concept of the Malis restaurant in Siem Reap is unique as it allows customers to immerse themselves in the rich flavors of Cambodian cuisine while surrounded by nature and a beautiful location. The interior of the restaurant features high ceilings, grey stone walls and a spacious layout adorned with Cambodian artwork and handicrafts. This integration of local culture enhances the dining experience, offering an immersive cultural encounter. Overall, the ambience of Malis restaurant offers a harmonious blend of traditional Khmer elegance and modern luxury, providing a unique and memorable dining experience,’ concludes Sothy.
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