The food and beverage (F&B) industry is a highly pressurised and competitive industry, seeking not just to satiate our tastebuds, but also wow us with their decor, their atmosphere and their impeccable service. And yet, for The Olive Tree Group, they have not only survived, but also thrived and delivered exactly that - an unforgettable dining experience.

From a single outlet in 2003 to having 29 outlets currently, the company has opened restaurants, bars and kitchen concepts that ranged from Northern Indian cuisine, to Latin American fares, to Western and Irish Cuisines. 

Their outlets’ locations are also varied, ranging from tourist hotspots in Genting Highlands, Langkawi and Changkat to family friendly areas such as Petaling Jaya and Bangsar, catering to different dining experiences.

And yet, even after 21 years, The Olive Tree Group’s founder and Managing Director Mr.Leslie Gomez said their end goal is still far ahead. They are still aiming to become one of the best players in the F&B industry in Malaysia.

“When you run a F&B outlet, you have to give the best to the customers. In terms of the food and service, the quality of the food and the service standard are equally important, and have to be outstanding. People recognise certain things about your restaurants and outlets and they expect that standard during their visits,” he said in a recent interview.

He also said he tends to see himself as a customer rather than as an F&B owner in order to see and manage things from the customer’s perspective.

“You really realise certain things when you are able to see from the eyes of your customers, then you can change certain things where it pleases or brings people back to your outlets,” he said.

Passion and love - the ultimate drivers behind running a restaurant
Gomez’s vision and thought processes have translated across various types of F&B outlets under The Olive Tree Group. To name a few, there’s Luca, a restaurant for those who want to try fine dining; there’s Frangipaani for those eager to try Northern Indian food; there’s La Chica, serving Mexican food for the casual and easygoing diners, and there’s also Rockafellers for those who enjoy the sports bar atmosphere.

But, even his company faced a series of challenges, especially the period when the movement control order (MCO) was imposed during the COVID-19 pandemic.

“The MCO taught us quite a lot. It taught us to evaluate and decide what is important to maintain in order to succeed. We had to restructure at a time when the business is expanding. We had to re-evaluate certain things and how the business can progress. However, we came out of it, we survived, and we worked hard to open 10 more outlets in the next two years. As long as we have the right people in the right places, the backbone of the organisation will continue to push the company forward,” he said.

He also said that the core values he wants to instil in his company is to do what you love, and love what you do, as the F&B industry is about providing food and services that come from the heart.

“You can’t force someone to prepare food or serve people. Achieving this requires a lot of patience and understanding, as this is a 24/7 job, it pushes you to your boundaries. You need to be satisfied in what you do, and not everyone has a good day. But for us, everyday is a new day, and you need to repeat this mantra to yourself and to the staff, that they don’t hold grudges and take every day as a new day. We believe in freshly prepared food, the services must be on point, everything must go well to give the diner a good experience,” he said.

The company currently has about 700 staff, with the office operating a centralised management team in The Olive Tree Group in Kuala Lumpur, while the F&B staff are mainly there to make sure the outlet operations run smoothly.

Recognition that their hard work paid off
Gomez’s attention to detail and management style has earned The Olive Tree Group the coveted Golden Bull Awards, particularly the Distinguished Bull Award.

“I just want to thank my staff and the Almighty above. Winning this award is just not just about me but it is also for the company, for my staff to feel proud that the Olive Tree Group is recognised as one of the best out there. Besides that, this recognition for the company is good because it translates into more business and revenue streams,” he said.

When asked about his next projects, Gomez shared that his new outlet will be a rooftop bar called Sol @ the Met, next to Solaris Mont Kiara, with an Amazonian concept and serving Latin American food on 11 December.

“We are also aiming to open another La Chica branch in Imago Mall, Kota Kinabalu in early February 2025,”

He added that other businesses wishing to emulate the Olive Tree Group’s success will have to work hard, as the hard work will eventually pay off.

“Without challenges, there is no life. Therefore, work hard and even if you fail, you will learn and keep on going. At the same time, you need to look into your organisational structure and finances. Keep your expenses in line and cut some costs if needed. You will see a difference in how you manage your business,” he said.

Curious to learn more about the F&B company? Head on to The Olive Tree Group’s official website, as well as Facebook and Instagram pages to find out more.