Since Urban Italian Group started its restaurant concept Basta! in Falun, it has constantly evolved. Today there is not one restaurant but four in the group, there are products to buy at home and a developed concept around takeaway. Through Dalarna Science Park's incubator, they have received support in business development.
Brazer Bozlak, CEO, who runs the Urban Italian Group together with his colleague Kristjan Longar, COO and Robert Wieczorek, Hospitality Manager, work as a team together and are always up to something new.
- "Running a company means constantly challenging yourself and daring to think differently," says Kristjan.
Challenging yourself and daring to be different, surrounding yourself with the best and being humble is something Kristjan has learned along the way.
-"We have been part of Dalarna Science Park's business incubator for three years and it is here that we have had access to professional mentors and someone who has listened to us, asked challenging questions and not judged what we have done as right or wrong, but has been a sounding board. We really appreciate getting feedback and that the coaches make us think twice; "how can we think differently?"
New urban environments for Basta
Today, in addition to Falun, Basta's restaurants are also located in Borlänge, Gävle and since January 2021 also in Sundsvall.
When a new restaurant is to be opened, it is the location that decides and whether there is an interested property owner who is willing to invest. The Urban Group has a quality concept that they know will last; so in the best possible way, they are gradually establishing themselves in several medium-sized cities in Sweden. The Urban Group has been approached several times for establishments but turned them down;
-We want to grow with quality and not be everywhere. Visiting a Basta restaurant or working within the team should be something special.
And the restaurant concept Basta! has done with quality.
- Today we have just over 50 employees and it is a strength to have low staff turnover, says Kristjan.
The pandemic has been a challenge
- "Of course, it has been tough with the pandemic, especially in the beginning, but gradually the customers have started to look back; and there have even been 20-30 more guests on a regular Wednesday night compared to before," says Kristjan. "We have also added more products that customers can buy to take home. And to think innovatively and differently, we have, for example, specially designed the packaging so that the customer also gets an experience at home.
Sustainable investments
Team Basta! works to contribute to the UN's global sustainability goals, such as reducing food waste and reducing waste to zero while choosing responsible and quality-assured suppliers and recyclable fossil-free packaging for takeaway.
Team Basta! has also joined the Karma app, which allows customers to buy surplus food and save it from being thrown away.
They themselves work to be good role models both for the staff and within the team, which is reflected in low staff turnover. Giving back to the community through collaborations with, for example, the Children's Cancer Foundation, WHO and others is also a clear position for Basta!
-"We want to be open and transparent," says Kristjan, "both in how we work and how we build the business group so that we make the best contribution to a sustainable world.
Focus on the future
Basta! is the concept for a successful dining experience of Italian cuisine and the vibrant city; this is where many want to be and the Basta! team is constantly on its toes to develop and grow.
Business coach Jörgen Bond is confident about the future of the concept;
-The energy and determination shown by the Basta team is unprecedented. Starting and running a business is not without its challenges. Every challenge has been faced and overcome in some way. It is admirable!"
Good luck to Dalarna Science Park!
Kristjan Longar of Team Basta! would like to share three tips for other entrepreneurs;
- dare to be different
- surround yourself with best of the best
- be humble
