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Kabob House owner builds a business – and delicious food – from scratch

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Kabob House owner builds a business – and delicious food – from scratch

Layali Kusuni

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When entering upon a restaurant, getting seated, placing an order and then waiting to receive your food, you may not always think about what is happening behind the scenes, and the many elements and time that has been contributed to the overall appeal of a successful business. We decided to gather some helpful information from the owner of the new Mediterranean restaurant Kabob House, located in Boardman, to see his viewpoint, motivations, goals and advice for growing a prosperous business.  

The first thing one needs for creating a restaurant is the want, and motivation to do so. For Mehmet Kusuni, it has always been something he talked about. “When I started this restaurant I had no experience with restaurants. I didn’t go to school for culinary, and I never worked in a restaurant, but from the get go, I had a big vision for it.” When we asked him his reasoning for this dream, he continued with “I just like working with people. My background is retail and I always believed that good food is not enough for people, good service too. When entering into the restaurant business, maintaining a motivation to continue, may be hard at times, but not for Kusuni. With a smile, he goes on to explain that “the thing that motivates me the most is when people express their love for my food and restaurant, to me personally and through reviews. A restaurant is not just to make money.”

We then decided to ask the Kusuni to give us some insight to what goes on during his busiest hours. “It’s not stressful if you have the right team with you”.

He continued, “Whoever owns a restaurant, there are always three things they have to be aware of: who walks inside, what’s cooking on the grill, and what’s the next order. So a restaurant is not just a cook, especially managing a restaurant, your eyes have to be on everything, you are basically working with five brains!”

Finally, we ended the rather interesting interview with allowing Mehmet to give us some of his best advice towards young people who are interested in taking on the challenge of owning a restaurant. “My advice for people is that the restaurant business isn’t for everyone. You have to be smart. You have to be fast. You have to be able to multitask.”

He then continued with a chuckle, “You have to be right handed. You can not be left handed, because left handed people can’t multitask!”

Kusuni concluded, “You just have to be sincere with the customers and with yourself. Just be natural!”

Check out the menu for Kabob House here

Delivery from Kabob House is available via DoorDash

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About the Writer
Layali Kusuni, Junior Contributor

When most people think of success they put their focus into one particular thing, but for Layali Kusuni, she strives to succeed in every aspect of her...

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Kabob House owner builds a business – and delicious food – from scratch