November 12, 2017

A Sweet Spot in Outsourcing

“We wanted something more scalable than [a restaurant] at a small incremental cost”

The Grid: From banker to B2B desert maker. What was that moment of change?

Rehan Samee: I always had the entrepreneurial curiosity. Since I first came to Dubai twenty years ago I have been itching with ideas. Whether it was to create nutritious preservative free TV dinners, inspired by the most amazing Thai red curry cooked by my ex-wife; or looking to establish different types of entertainment centers when all my boys would have to play with in malls when they were growing up were ball pits! Why not carting, archery or even miniature golf… with some kind of F&B? So I have been down a lot of paths that never materialized.

The Grid: Why do you think that was?

Rehan Samee: In hindsight, it was not as much about the feasibility of the product as it was the type of co-operation – particularly with the TV dinner idea. The person you think of as the co owner of the company interprets roles differently to what you do sometimes. Pieces therefore don’t fall into place.

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