Pay attention to the people inside and outside

How did you guys meet and what made you decide to start your business in gastronomy, together? 

Tim: I used to be a music producer, so I decided to quit like 10 years ago. My other passion was cooking and it was rising, so I opened Brixton Balls. Nikita opened almost at the same time and also in the same hood his own restaurant and he was also my customer. We became friends, because all the time, we were talking about food and our kitchens. So one day we agreed to open together our restaurant at the new Manifesto Andel and named it Hoxton Burgers, which was a genesis of two projects, when we decided to convert Craft to Hoxton Burgers. 

"Our work is a constant task of being flexible." reveals the Hoxton Burgers owners Tim and Nikita. Photo: Vaclav Miskovsky

 

Do you have an experience associated with Hoxton Burgers that you will never forget? 

Tim: For me it was selling the first burger. It was a nice & warm experience. The fact of all the hard work we put in finally realized in that one particular moment. 

Nikita: The whole project with Hoxton Burgers is an outstanding experience, it gave me another boost of energy.  Every time I see a person finding their sweet spot in their jobs makes me happy - it can be a chef, or a bartender. If they find themselves in their role, and they are really good at it, that's great.

 

Is there anything you would advise new gastro entrepreneurs? 

Tim:  Definitely to be flexible, keep an open mind and go with the flow, because what you had on a paper might not necessarily translate to reality.

Nikita: Pay attention to the people inside and outside. To your team and to your customers.

 

Are you currently thinking of expansion and why? 

Nikita: Besides operating our restaurant at Manifesto, we are currently rebuilding our flagship restaurant at Prague’s Náměstí Míru square. This is a big deal for us because it was working well but now it should perform even better. We are implementing loads of improvements and ideas. So we are currently under loads of work that needs to be done before we reopen. If everything goes well, then we can find new locations. We are not in a hurry, we prefer to go with the flow. 

Tim: And get it right. I think we want to make a great customer experience.  

"Going from good to great, it's really a colossal work to make this happen." shares Nikita Sidorov Photo: Vaclav Miskovsky

 

You are well positioned to comment on this: To do business with or without Manifesto? What do you see as the main difference?

Nikita: Manifesto is another concept, it differs a lot from normal restaurants, in terms of organization. The core stays the same, which is great client service, and food preparation. In Prague, we joined it at the very beginning four years ago and discovered it as a great street food spot. I find the major difference is in marketing, also the floor staff and service Manifesto takes care of and we don't have to. It's an integrated partnership, here we tenants at Manifesto are like a community and we’re communicating with other guys, with other vendors.

Tim: Yeah, it's the Manifesto's structure and services and we are plugging into that. And it's really a nice place to be. 

 

You have been through a few Manifesto locations in Prague, which location was or is special to you and why?

Nikita: Florenc was more punk than Andel in a good way, this place was super nice. Also the location was perfect - for commuters and tourists coming from the bus terminal, students, locals, white and blue collar workers. Rich, poor and middle class. Everyone was there. I have even enjoyed being there in the winter. It was working really well and I can add that it was also a party place.

 

What is most valuable to you about operating inside Manifesto?

Nikita: The people. From the business side, we have a lot of people coming. Also all the social media and marketing support. So I am happy with the crowds in Manifesto.

 

What are the biggest daily and long-term challenges for you? 

Tim: Keeping up with the flow, because it's a day-to-day business. Also dealing with staff, dealing with prices that are going rapidly up, rebalancing the menu. It's a constant task of being flexible. Also to have our restaurant open as long as possible… You are kinda constantly working, when having your own business. Especially when you are the owners, you just can't let it go, you have it all the time. 

Hoxton Burgers' iconic egg burger. Photo: Vaclav Miskovsky

 

What is the most difficult situation you have faced recently? 

The reconstruction of our flagship restaurant. Going from good to great, it's really a colossal work to make this happen. We wanted to take this really big step forward and it's taking a lot of our time. The preparation, calculations, realizing what's possible and what's not. How you transfer from an idea to reality and keep clarity in your communication as well. 

 

To compare, how much time did you need to get Hoxton Burgers off the ground at Manifesto Market Andel? 

Nikita: One month.

Every day 100% fresh, made with high quality meat. Photo: Vaclav Miskovsky

 

On the other hand, what has made you the happiest recently?

Tim: I think for me, just seeing the progress of the reconstruction in motion… From brick walls to be stripped back, the paint going up, the selection of the lights…

Nikita: Seeing small progress every moment, this kind of little happy moments. And also tasting our new menu. Seeing what's working and what's not working. All those have been super inspiring days and times. 

 

What do you think customers will expect in 5 years? 

Tim: More vegetables. 

Nikita: Less meat in the market, because it's gonna be kinda more luxury. Maybe there will be even better quality. And I expect it to be more expensive to taste the good old times. Not sure if everyone can afford it in the future, but I don't think it will shorten the overall demand. 

 

What are the 3 most important factors you look at when putting together a  new menu? 

First, the tasty flavor. 

Second, for us in the kitchen, the ease of assembly.

Finally, sticking exactly to recipes to make it consistent. 

"I think we want to make a great customer experience." said the owners of Hoxton Burgers in Manifesto. Photo: Vaclav Miskovsky 

 

What makes a perfect burger?

Nikita smiles.

 

If you didn't have Hoxton Burgers, what would you be doing?

Tim: Probably another bistro. Actually, no. I’d probably still be doing music, continuing as a sound engineer and recording bands. 

Nikita: I really love all the stuff around. My other startup project is helping restaurants to optimize their ordering and accounting systems. I know it because I tried it myself, so I know what really works and what doesn't. Combining the tech with food and beverage business, that's what I really enjoy.

 

What do you miss most from your country in the Czech Republic?

Nikita: I am originally from Siberia and really miss my parents and people. We had a lot of snow, so I love snowboarding a lot, which I miss here. 

Tim: I am from London and I miss the choice of food. And the hustle and bustle that makes London a vibrant city. 

"In 5 years customers will expect more vegetables...", predicts the co-owner Tim Simenon. Photo: Vaclav Miskovsky 

 

If you had to recommend another restaurant from Manifesto that you enjoy the most, which one would it be? 

Korean Bab;Rýže - we love their kimchi soup - and also pizza from Mare by Aromi and the Indian Naan & Curry. 

 

Interview conducted by Klara Olivova.