Former cruise waiter, flight attendant now runs Acai cafes across the UAE

Dubai: Over the past two decades, Marcio Saboya went from working as a waiter on cruise ships for three different companies, as a cabin crew member for over six years with Emirates, to now running a chain of Brazilian-themed cafés across the UAE. But it was during his time as a flight attendant that inspiration struck.

"When I was a cabin crew member, I often heard stories of first-class customers on how they built their businesses and created wealth. This sparked a goal to start something of my own. I am highly goal-oriented, so I set the exact date to resign from my previous job and start the business,” said Saboya.

This was two years before launching his first café in Deira, Dubai, in 2015. Today, the 40-year-old Brazilian expat now operates cafés at nine locations in Abu Dhabi, Dubai, and Sharjah, while also expanding into two new markets, Kuwait and Hungary.

Taking the entrepreneurial plunge

“After traveling to São Paulo, where Açaí is a beloved staple, I recognised its need in the UAE market. Despite its growing global popularity for its rich health benefits, Açaí was then relatively unknown here. Determined to change that, I founded ‘The Açaí Spot’,” he said.

But it was not just the idea or the passion that came along with it that drove Saboya and his wife, Sayaka Segawa, who too left her career as a flight attendant to help run the cafe full time. They realised the need for a financially disciplined approach to accumulate the capital needed to start the business without relying on loans or investors.

So the couple started jointly saving money to make the concept a reality. "We spent nearly two years saving most of our salaries to accumulate the funds needed to start the business. As soon as our salaries were credited, we would go to the bank, withdraw 80 per cent, and live on the remaining 20 per cent.

Adding financial prudence to passion

“It required a lot of discipline and sacrifices, but this approach helped us reach our savings target. Even after launching, cash flow management was critical to keeping the business running in its early months,” added Saboya.

"Our initial expenses included purchasing essential machines and tools required to run the café, furniture, and décor to create an atmosphere reflecting the Brazilian culture. Significant costs went into the renovation and fit-out of the café space, including plumbing, electrical work, and interior design.

“We also had to acquire trade licenses, food safety certifications, employee visas, procure raw materials, ingredients, and packaging to begin operations, alongside hiring and training the team. Lastly, we allocated funds to maintain cash flow to cover rent, utilities, and wages till the business gained traction."

First store was a steep learning curve

Despite being comfortable with numbers, Saboya said his first store was a steep learning curve in forecasting the costs associated with setting up a business. “I didn't know much regarding budgeting, cash flow, or P&L. Every calculation was more of an estimation of information I would research online.

“I didn't know how much the buildup would cost, the final equipment layout or the ideal furniture types. Ultimately, with some luck and perseverance, my original estimates exceeded the actual final budget, and the extra amount saved helped my cash flow."

“For the day-to-day business. I had to learn as I went that I didn't know how to price a menu item. I had to hire someone quickly to start doing my books. In 2020, the duo decided to expand into the distribution business. However, this new phase required additional investments.

This included warehouse facilities, hiring new employees, purchasing vehicles to transport Açaí to their cafés, he detailed. “Now, our distribution business has roughly 450 clients, including cafés, restaurants, hotels, and supermarkets. The company has reached breakeven and is now healthy and thriving."

Working towards financial independence

Saboya credits his upbringing for instilling the entrepreneurial values that drove him to work toward financial independence. "Growing up, our family lived modestly, with no excess or luxuries. We didn't travel for vacations or indulge in extras, and I saw how my parents ensured the bills were paid."

"I wanted to work toward experiencing things I didn't have as a kid. One of the key lessons I learnt was the value of saving. Whenever I received money, I made it a point to regularly save a portion rather than spend it all, he added.

“I received a modest allowance for purchasing snacks from the school cafeteria and often opted to save a significant portion. The saving habit that began with small sums of money continued into my adult years, forming a vital foundation for my financial discipline.

"If money isn't assigned to a specific purpose, it will inevitably be spent elsewhere. By prioritising saving upfront, I've maintained financial stability and reinvested wisely, personally and in my business. I plan to keep investing in my company and explore opportunities to invest in other ventures."

Tip#1: Separate personal from business finances

"I've always believed withdrawing excessive amounts from the company would only harm its long-term growth. This mindset has been crucial in maintaining the financial health of the business. Instead of taking out large sums, we prioritised reinvesting profits to sustain steady growth," Saboya explained.

Tip#2: Reinvest profits back into the business, look to diversify

"My strategy revolves around reinvesting profits into the business to fuel long-term growth and exploring diversified investment opportunities in the future. I focus on building sustainable ventures that align with my passion and the region's potential,” he added.