As we enter a new month, it seems the retail environment is gradually recovering steam after what has been a surprisingly subdued first quarter.

While some confidence is coming back, many of the traditional sales hooks around which retailers have been building stories over the years have not had the traction one saw before. Most retailers say they are just ahead of last year’s sales overall, but admit to being well behind budget.

Perhaps the exuberance that was beginning to take hold in the last couple of years had boosted expectations and people started believing again that double-digit growth was normal.

One business segment that has been more resilient than others is that related to eating out. The conventional wisdom is that even though arriving tourists seem to have a lower spending ability resulting from unfavourable exchange rates (as with the euro and rouble), when here they may spend on ‘experiences’ but not on ‘things’. Of course, they also need to eat.

Add to this the growing proclivity of the people living in the Emirates to eat out or order in, and it is no wonder that this business is still rising. The growth of such entrepreneurial ventures is good news, as it vitalises the city and creates employment.

On the one hand the Emirates seem to be attracting celebrity restaurants and Michelin chefs like a magnet, resulting in a growing list of outlets associated with names like Jamie Oliver, Sanjeev Kapoor, Pierre Gagnaire, Gary Rhodes, Richard Sandovaal, Antonio Saenz, Vineet Bhatia, Todd English, Atul Kochar, Frankie Dettori, Asha Bhonsle and Nobu Matsuhisa. The number of top end clubs also seems to increase every month ... the latest, Legends, opened last weekend in Abu Dhabi with Paris Hilton and Craig David in attendance.

But what is wonderful about the food business is that it is still a place where an individual with an original concept can do well. A number of such outstanding local concepts could now hold their own in any international environment, such as Shakespeare & Co, More Café and Japengo.

And there are so many little gems scattered around which are creating their own special niches, such as the macho Biker’s Café and the charming Circle Café on Jumeirah Road, or Kebab Bistro tucked away off Al Wasl Road with its Parsi delights, Logma with its distinctive Emarati fast food in Box Park, or the interestingly named Raju Omelet Centre in Karama, which is already going into its second branch.

However, if you are looking at entering this business, take heed. Alongside the success stories, spare a thought for the many shattered dreams littering the landscape. For those who are still thinking of taking the plunge, here are some things to consider:

* Find a concept that is unique. It could be the type of food, how you cook it, or the way you serve it, whatever. Don’t be a ‘me too’ ... there are way too many struggling out there.

* Decide on a target market and focus on it. Accept that you can’t be everything to everybody. And in a market such as ours, this means defining the age group, ethnic group, income level, tourist or resident, catchment area, etc

* Choose a location which is easy to find. Of course, if your restaurant is really outstanding, people will find you, but make it easier for yourself and your customers. Proximity to other restaurants is usually a good idea as people like to have choice. And lack of parking is a sure way to discourage less committed visitors.

* Plan your finances well in advance. You should be able to sustain yourself for at least 24 months. That includes, rent, salaries, and other running expenses and keep in mind that the benefits of scale start kicking in only when you multiply outlets and combine overheads. So, provide ahead for this.

* Of course your menu is fundamental for success. Some businesses call for a wide choice, while others do very well with a short but interesting fare. Choose your pricing carefully. Make sure you plan and test and test and retest your recipes for consistency well in advance.

* Design and decor are real differentiators and play a huge role in defining the character of your concept.

Of course, work assiduously to perfect your service. Train and teach your team till they can do their job in their sleep. Too many new food businesses have faltered before unforgiving patrons due to staff who have been thrown in without adequate preparation.

All the best.

The writer is CEO of Tridayle Consult FZE (www.tridayle.com).