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Interview: Folly’s Mario Scanniello keeps it simple

How the restaurant GM hits his daily targets in restaurant-packed Madinat Jumeirah

Mario Scanniello began his career in hospitality in Naples at the five-star Hotel Romeo. Today, he’s the general manager of Folly, a restaurant in Dubai’s Madinat Jumeirah complex best known for its elevated British cuisine created by chef Nick Alvis.

Connecting Travel: What sets Folly apart from its competitors?
Mario Scanniello: The USP of folly is the food. Our use of premium products and the touch of British chef Nick Alvis makes guests feel like they’re in Europe where tradition and innovation continuously develops.

folly interiors Folly

CT: How do you attract and maintain good staff?
MS: I maintain good staff by feeding them with knowledge and challenging them on a daily basis, hoping to inspire and help them reach new heights.

CT: How do you plan to increase footfall and revenue?
MS: The best strategy to make sure you increase footfall and revenue is to offer good food and good service; ensure guests are happy and you’ll hit your daily targets.

A selection of folly's signature dishesFolly signature dishes

CT:  Who is your target demographic?
MS: We don’t have a specific target audience, to be honest. Our food and ambience welcome people of mixed nationalities, both local residents and expats, mainly aged from 30 and above.

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CT: How is the regional hospitality sector currently performing?
MS: The Hospitality sector in Dubai is performing well and continues to grow. I’m confident that the new Michelin Dubai guide will give much more value to our industry, which is very tough and constantly challenging.

CT: Any new developments in the pipeline?
MS: I’m working in developing new strategies to revive our rooftop bar to make it the next hotspot in Dubai.

For more information, visit www.folly.ae 

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