The nice n easy group of restaurants has been the pioneer in healthy-gourmet, value for money in Greece since 2008, when the first nice n easy restaurant opened in Athens.

Nice n Easy Group: Leap of Growth with Innovation and Quality in the Food Service Industry

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Nice n Easy Group: Leap of Growth with Innovation and Quality in the Food Service Industry

In an exclusive interview, the founders and co-owners of the Nice n Easy Group, Christos Athanasiadis and Dimitris Christoforidis, reveal the secrets to their success, the challenges they faced, and their ambitious plans for the future.

What was your initial vision when you started your activity in the food service industry, and how has it evolved with your expansion in Athens, Mykonos, and Ibiza?

Christos Athanasiadis: Our initial vision was to create dining spaces that offered high-quality food with an emphasis on organic ingredients and collaborations with small Greek producers. Our philosophy remains unchanged and steady over time, but we have adapted our business strategy to meet the different needs and demands of the markets in Athens, Mykonos, and Ibiza.

Dimitris Christoforidis: Our expansion has strengthened our presence in the global market, showcasing Greek gastronomy with an international orientation. Additionally, each new establishment we open creates new jobs, boosting the local economy and offering growth opportunities to our staff.

What establishments are currently part of the Group?

Dimitris Christoforidis: Currently, the Group’s portfolio includes restaurants and concepts catering to different audiences in Athens, Mykonos, and Ibiza. These include Frankie, The Amorous Project, Zinglee, the beach club SantAnna on Paraga Beach in Mykonos, two catering businesses, NYN ESTI, and the cafe at the National Museum of Contemporary Art. Additionally, there is the Byzantino restaurant and the traditional cafe Bosporos within the new AEK stadium, OPAP Arena, in Nea Filadelfia. Our most recent venture is our establishments in the Piraeus Tower.

What are the main goals of your investment in the Piraeus Tower, and how does it align with your Group’s philosophy?

Dimitris Christoforidis: Our investment in the Piraeus Tower is a strategic move that allows us to bring our philosophy of wellness and luxury to an iconic space. In the Piraeus Tower, we are creating four unique dining and entertainment experiences that combine high quality with a commitment to sustainable development. Specifically, the nice n easy bistro will offer a gastronomic tour of Mediterranean cuisine, the nice n easy all day cafe will be ideal for delightful moments with coffee and light meals, Majestic will cater to formal dinners and refined culinary experiences, and Cloud 9 will be a modern space with a stunning city view, perfect for networking events and cocktail parties.

Christos Athanasiadis: Our spaces are designed to host private gatherings and weddings, as well as large corporate events and themed parties, always emphasizing excellent gastronomy and impeccable service. With this investment, we continue the tradition of quality and local sourcing of our ingredients, enhancing our market presence and contributing to the sustainable development of the area.

One of your most recent projects is the restaurant NYN ESTI. What does NYN ESTI bring to the gastronomic scene in Athens?

Dimitris Christoforidis: NYN ESTI, located on the 4th floor of the National Museum of Contemporary Art, combines gastronomy with art and technology innovatively. Led by the distinguished chef Stamatis Misomikes, we focus on sustainability, using organic and local materials. Our strategy is to offer a high-level gastronomic experience that showcases Greek cuisine creatively, while also boosting the local economy and promoting responsibility in nutrition and respect for the environment.

Christos Athanasiadis: The sustainable practices we apply at NYN ESTI, such as the use of biodegradable packaging and renewable energy sources, reflect the broader philosophy of the Nice n Easy Group. Additionally, through our collaboration with artists and other initiatives, like “The Black Squirrel Project” for the care of stray animals, we aim to enhance sustainability and our social responsibility. Our goal is to create a positive impact on society and the environment through gastronomy.

What were the biggest obstacles you faced during the development of your group, and how did you overcome them?

Christos Athanasiadis: We faced significant challenges, such as ensuring consistent quality in raw materials, managing operational costs, and adapting to different markets. We overcame them through strategic partnerships with reliable small producers, investing in sustainable practices that reduced costs, and adapting our products and services to local demands.

Dimitris Christoforidis: Our ongoing commitment to quality and innovation is what helps us achieve the steady growth of the Group.

How do you manage to maintain high standards of quality and service in all your establishments, regardless of location?

Christos Athanasiadis: Maintaining high standards of quality and service is a priority for all our Group’s establishments. We apply strict criteria for selecting raw materials and provide continuous training to our staff. Our farm-to-table philosophy ensures the excellent quality of our products, while our long-term relationships with suppliers enhance our stability and reliability.

What marketing strategies do you find most effective for attracting customers to your venues, especially in competitive markets like Mykonos and Ibiza?

Dimitris Christoforidis: The most effective marketing strategies include creating a strong corporate identity for each brand and cultivating personal relationships with our customers through targeted publicity actions. We invest in high-quality content, such as professional photos and videos that showcase the atmosphere and quality of our venues. We also utilize social media for interactivity with our customers and maintaining a dynamic presence in the market. Additionally, continuous analysis of market trends and adapting our strategies to meet our customers’ needs allows us to stay competitive and innovative.

What are your future plans for your group, and are there new markets or types of businesses you are considering exploring?

Christos Athanasiadis: Our future plans include expanding to new locations and creating new concepts and collaborations. We plan to invest further in sustainable practices and broaden our services in the food service sector. We continue to seek new opportunities to promote Greek gastronomy and offer unique experiences to our customers.

How do you see the impact of technology and social media on the food service and entertainment industry, and how do you leverage it for your business?

Dimitris Christoforidis: Technology and social media have transformed the food service and entertainment industry, allowing us to communicate directly with our customers and promote our products and services globally. We use social media to share updates, offers, and events, and to interact with our customers in real-time. We also invest in online booking and ordering systems to enhance the customer experience and streamline our processes.

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