Secrets to Success: Jason Jones, Loco Group
Welcome to Part 2 of our Secrets to Success series - where leaders in Singapore's F&B scene share their insights into running sustainable, successful businesses.
This week, we speak to Jason Jones, culinary director of the Loco Group.
Well-known and respected Australian chef Jason Jones, of acclaimed restaurant Mamasita in Melbourne, joined the Loco Group in 2015. The group was started by Christian and Julian Tan along with friend Ajay Parag back in 2012, and operates restaurants Lucha Loco and Super Loco, which serve authentic, vibrant Mexican food inspired by street food the founders enjoyed on their travels to Mexico.
Jones says it's not just one, but many factors that contribute to sustaining a successful business: location (good foot traffic is a plus); price point; product; service and constant evolution. And in Singapore? "Make sure the aircon works!" he jokes.
Product and service are also key. "There are too many other places to go if yours doesn't 'wow' customers. Service has to be awesome, and the only way to ensure this is by making sure your team is happy. We do this by finding people that have passion, make sure they get the right training and development, and offer incentives for being great in their field. Plus we make sure it's fun to work in our places."
Great products combined with great service make for a great experience - one that engenders customer loyalty. He says, "Make sure customers don't feel like you're overpriced for what you can deliver. If the whole experience is excellent value for money, they'll come back."
His last piece of advice? Evolve with the times. "Use technology to become more efficient. Update your F&B offering as often as possible so there's new stuff for customers. Make changes for the better as much as you can."
Note: the professionals & organisations interviewed in this series are not connected to, employed by or affiliated with our company.