Ruti Broudo is Tel Aviv's Visionary Entrepreneur, Hospitality and Restauranteur Pioneer. Referred to as the visionary pioneer of Tel Aviv for her unprecedented restaurant and hospitality brands in the city, Ruti Broudo is credited as sparking the New York-style locales that have taken Tel Aviv by storm since 1994 with the opening of the city's beloved "Coffee Bar," which Ruti opened with her then-husband Mati, after living in New York City for ten years and falling in love with its culinary scene. With the opening of Delicatessen and Rothschild12 -- two of Tel Aviv's most sought-after tables -- Ruti Broudo's pivotal R2M group will unveil three new properties (two luxe hotels and one full-service suite concept) along Rothschild Boulevard and the surrounding Bauhaus architecture-lined streets from now until 2018, which will further cement the entrepreneur and hospitality visionary's stature as an elite force and revolutionary tastemaker in the evolution of Tel Aviv's tourism sector.
How did you get into the industry?
When Mati (my business partner) and I returned to Israel from New York, after a long break, I began doing what I love, entertaining. Entertaining guests forced me to think conceptually, create a menu and choose the right place settings and textiles. Eventually it became a business.
Any emerging industry trends?
The currents trends are street food, healthy options and niche dishes. The way in which people eat is different as well. Many are prone to tapas style meals VS the outdated concept of a meal heavily rooted in the main dish.
Any industry opportunities or challenges?
The biggest challenge in the industry today is finding the appropriate manpower for restaurants and more importantly for inside the kitchen. The ability to work hard under pressure and under unique circumstances requires creativity and accuracy as well as fine-tuned professional skills.
Inspiration for the business idea, and your vision for the Business?
The inspiration came from traveling and seeing things that made me think, “I want this.” The desire and vision is to bring my experience to others. I translated what inspired me into something that others can experience as well.
Your key initiatives for the success of the Business?
Since day one of operation, listening to our clients and guests have always been a top priority. Never stop listening to your guests, their needs and wants. Know your customer better than they know yourself. Be honest, give the best value. Never lower your standards or compromise the pillars of what has made your brand a success.
What's next for the Business in the near future?
We began with having just one restaurant 40 meters large to today having nine businesses in Tel Aviv, five restaurants, Hotel Montefiore (a boutique hotel), bakeries and a deli. In order to continue evolving and growing we are increasing the value of our production by building a central kitchen.
Your most difficult moment at the Business? (and what did you learn?)
Opening a new business requires many economic resources and an extensive amount of financial planning. We plan everything ourselves and don't work with external companies. Incorporating external entities into a business plan often time creates unnecessary problems.
Ideal experience for a customer/client?
Beyond serving excellent food to our customers, we pride ourselves in the ability and willingness to accept and respond to every whim of our guests. This business model is reflected primarily in our hotel, Hotel Montefiore which provides guests with a truly pampering experience.
How do you motivate others?
We motivate others through personal examples and a demand for excellence.
Career advice to those in your industry?
My biggest piece of advice would be to listen to your customers. Your customers will show you where there is room for improvement in your business.