Abuja finest Restaurant and Lounge, ‘HONEY Abuja’ celebrates one year Anniversary

December 12 23:30 2019 by The Ajasa News Print This Article

Abuja finest Restaurants and Lounge, ‘HONEY Abuja’ located at the top floor of Chocolate Mall, 2 Atakpame Street, Wuse 2, Abuja celebrated its One year anniversary recently with the High and Mighty gracing the occasion.

During the occasion, the Restaurant and Lounge introduced a new Menu, the ‘Brunch’ into their already packed collection of Asian and African dishes. The Restaurant which is mostly notable for their fine dinning areas, complimented by a patio with comfortable outdoor sofas was indeed a beehive of activities on the said day.

In a no hold back interview with the publisher of www.theajasanews.com, Martin Odiete, the Chief Executive Officer who simply preferred to be called Siji highlighted the significance of the one year anniversary while also explaining the secrete behind the success recorded so far.     

“Today we are celebrating our one year anniversary and we are also using that as an opportunity to introduce the BRUNCH menu which is expected to feature every Saturday. We are also using this opportunity to appreciate our customers who have been with us this past one year, and another opportunity to improve what we have been doing already. We thank God for bringing us this far, and we want to be stronger and serve our customers better.

Speaking on what motivated him into delving to the hospitality business, he said, “I am actually a lawyer, and I practiced for a few years but hospitality has always had a place in my heart, and I thought I could do something on the whole restaurant and lounge business as well, sort of a fusion of the two.  It is my first venture and obviously it has been a learning experience for me but I am very passionate about the hospitality business and just want to introduce myself and hopefully grow in this line of business and many others,”

Siji also narrated some of the challenges he encountered in the course of running the business the past one year, revealing also how he had managed to maneuver them all, “Having a space like this and running it does not come without its challenges. You are interacting and conducting business with numerous third parties, even your staffs. There will be one or two issues along the way but it’s all the learning experience. I mean, life comes with adversity but how you step out of it is what actually matters. We are moving stronger and we are also learning from our past mistakes. We have been able to avoid some of the landmines along the way this past one year.  But when you are passionate about what you are doing, you don’t bother so much about that. So, its okay. Obviously I did not expect everything to be smooth but I am happy where we are now and hopefully we will continue to grow,”

The Chief Executive Officer of HONEY Abuja Restaurants and Lounge expressed happiness with the response they have received from Abuja residents in the past one year, stressing that it has been amazing, “I have been blessed and thankfully we have a lots of supports from friends and families, and I think Honey has gone a long way even just by words of mouth. It’s going well and I have been blessed with faithful and loyal and knowledgeable client base. It’s been a blessing basically; we’ve had a lot of good supports. It is nice to see couples, families, singles, young professionals, basically we have been able to get into a vast demographic of people. So, it’s been good,” he said.

The ever friendly Chief Executive Officer explained that Honey Abuja is opened to the public everyday by 11.am, “The opening time sort of run simultaneously together, but basically Monday to Wednesday we are opened from 11am till midnight. On Thursday, we are opened from 11am to 1pm. And then on Friday and Saturday we are opened to 3am. Then Sunday is 1am,” he stated.

Siji maintained further that much as he desires to expand the brand to other states of the country, his main priority is to consolidate on the existing one, “Obviously we are hoping to grow, but you cannot really get anywhere without taking things one step at a time. It will be nice to say we want to expand, that’s the plan, but right now we are concentrating on some of the smaller things, fine-tuning and just getting better at what we do, and how we serve our foods and drinks, cocktails and other varieties,” he concluded.