Chairman of the Management Board & CEO, DO & CO Aktiengesellschaft
Fellner! LIVE: Attila Dogudan im Interview
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About Attila Dogudan
Attila Dogudan, chairman and CEO of Do Aktiengesellschaft, has been interviewed on Austrian media regarding the COVID-19 pandemic's impact on his businesses. In February 2021, he expressed disappointment that restaurants would remain closed until after Easter, stating he had expected the decision but hoped for outdoor dining to be permitted. He said that without revenue, many businesses would struggle to survive, and he called for faster, more direct financial aid and a reduction in non-wage labor costs. In April 2021, he confirmed his restaurants would reopen on May 19 if allowed, noting that reservations were already filling up. He also mentioned that his event catering operations were resuming, including a 10-day event in Madrid with 2,000 guests per day. During the Euro 2020 football championship in June 2021, Dogudan, whose company provided catering at Wembley Stadium, described the atmosphere as "diametrically opposed" — with rising COVID-19 case numbers causing concern while fans in the stadium celebrated. He expressed pride in being an Austrian service provider at Wembley and hoped for an Austrian victory against Italy. In a 2013 interview, Dogudan discussed his career trajectory, including how he secured a contract with Formula One after being asked if he could deliver catering in 10 days, and stated that success is not about money but about belief, vision, and hard work.
Transcript (30 segments)
F
Fellner0:01
What is being written about in Austria today, what our country has laid, or Kenny Cooper's reality, live. Yes, after the political burden and Isabelle Daniel, now comes our big opening package on Fellner Live this Friday. Monday morning the east opens up for the first time again, at least the retail stores, and then we have exactly two weeks or exactly two weeks and two days until May 19, when the big hips and the gastronome of tourism are supposed to take place, and for that, right now as the first guest in the opening package on Fellner Live, the most famous restaurateur in this country. Good evening, the situation was nice. You are something like our gastronomic flagship with a drum chrome, with the Demel, and hopefully also soon with the new Komix, Badia, Sushi, etc. You will present, will you open on the 19th?
A
Attila Dogudan1:06
Open? Yes, as long as we are allowed to open, we will open, even if it's only outside. I'll do only outside, but I can definitely also... and reservations are already fully booked.
F
Fellner1:17
So let's see that everything is for... How was it when I first heard that on the 19th it will open? The phones there are already ringing. What is the reservation situation like? How does it look for you?
A
Attila Dogudan1:31
I think, like most restaurateurs, not the government-friendly... very shortly after six months, tensions are no wonder. All people want to go out, want to go somewhere again, and hopefully... that you can take in anyone. These six months, in my opinion, were unnecessarily long and ultimately an imposition and a heavy burden for Austrian gastronomy. I think it's always difficult to do the right thing between health and economy, or together. Probably what is ultimately right is to stay closed. You can partially discuss whether something could have been done or not. I think talking about the past is pointless. I hope that it continues like this so that we never have to close again. Then I think it's okay. The government has taken good measures to support businesses. Short-time work should not be underestimated. A success model without TMP would not have survived. So overall, I think it was handled well compared to other countries, and now we move on. Whether there were small mistakes in between, of course there were mistakes, but in such a situation it's not possible to go without mistakes.
F
Fellner2:48
Not possible for you? Attila, now comes the big point of contention, your point of hope for many, a point of despair: on May 19, will everything open up, outdoor and indoor? Or will the Vienna mayor prevail with his motto 'outside is better than inside' and at least not open up for the whole of May? What is your appeal? Do you want to open up like that?
A
Attila Dogudan3:13
I think we have to try to open up with the two-meter distances and so on. There is hardly any understanding in the population for what is not possible. Of course, 2001? In the cell? 2400 cases per day is not a great number in the sense of a carte blanche to do everything, but I think if we follow the rules, we should try it and look forward, especially since on the other side the vaccination will come step by step.
F
Fellner3:46
Are you of the opinion that gastronomy has the internal operations under control? Has enough been done? Is that certain? Or do you say the risk will vary from restaurateur to restaurateur?
A
Attila Dogudan4:00
With us, it was like that last fall: following the rules, the extreme hygiene regulations, having deep PCR tests twice a week, that built more guests for us because people trust. I think every restaurateur is well advised to follow the rules, because otherwise we will have increased numbers again, which could then lead to closures again, and that would be even worse as an alternative.
F
Fellner4:30
So, Attila, now you have three large restaurants in Vienna: Demel, Konto? and the new Onyx bar. Everyone is especially excited because they all want to visit. Then it will be closed again? They believe that you have opened. So can you offer a Schanigarten in the old Rhine? Or will only one open or none open? With the regulation, there is also a fourth: Alster, Radio Gong, cooperative of co-location in the Albertina, which has a very large Schanigarten or terrace. Exactly, the question is: is it a Schanigarten or is every terrace? Politicians at Stephansplatz...
A
Attila Dogudan5:18
Upstairs we have a huge terrace, only a Schanigarten applies? Then it's naturally a problem. Actually, every open area should count. So we'll see how it goes. I think also downstairs at the cathedral, a kind of Stephansplatz, Annika? Could you expand it? Also because there are 100, 200 seats? Yes, I think I'm not allowed to do that, that would be nice. I think the city should introduce rules so that you can't do anything, then next the large outdoor areas will become larger, but there will always be a discussion for those who don't have cards. So I think the best solution is to play everything now, extreme hygiene and follow the rules, and to ensure that cases don't increase extremely, that they increase in title? If it's in the nature of things.
F
Fellner6:10
But you are creative and entrepreneurial enough to also open a kind of large Csanyi cards for your new Onyx bar at Stephansplatz, and an event would also be for the Demel at Kohlmarkt to open a Schanigarten if you are allowed. The city of Vienna says you may set up 40 tables there, correct? Not?
A
Attila Dogudan6:31
I believe that public spaces would simply enliven the city if they were used more for gastronomy, especially in a year like this when all businesses have been extremely battered. I think it doesn't hurt to at least try to enlarge the spaces for everyone and to somehow be able to catch the really bad economic development of the last year. Where should it go? So I think we have to be careful not to talk too much about a bad cityscape or something. Even in Paris, there is a Schanigarten or a terrace or an open space on every corner, which I have studied. With us, it's a limited summer story.
F
Fellner7:20
How many tables do you need for a dollar? For a Komix Spa to be able to operate totally well? How many tables do you need there?
A
Attila Dogudan7:29
The question is unresolved whether men's area? May I now, so to speak, set up over half? We work with two-meter distances. I think everyone should have the area they lose, if possible, where a fire truck can naturally drive, no rules are broken, simply to add that area so that a restaurant can be economically viable for... Nicky Hayden? Revenues years or the whole costs. That is then in itself an open turn, but economically certainly a problem.
It will also open on the 9th? If we are allowed, we will hear, but the bookings are still relatively... libraries? People don't yet know from which countries they can come in and out, and above all, it's not only a question of whether we let them into Austria, but what happens when they leave Austria or when guests from Austria slowly return home. That means if they would be in quarantine there or have any tedious procedures, then they won't come at the beginning.
F
Fellner8:31
You are also an event caterer: Formula 1, tennis, football. I think Champions League final, I think European Championship, Formula 1, Austria. Probably also, as I know them, these events are already running differently. Are you there again? Or is it still a desert, Gobi?
A
Attila Dogudan8:52
No, they are running. Today, for example, is the first day in Europe again of a change event. There is one in Madrid that we are installing. We have today, under compliance with all given guidelines, 2000 guests per day in Madrid, where we are doing a test over ten days, so we have 20,000 guests. For the first time in nine months, and with commitments twelve months, a big event. The same will happen at the Champions League final on the 29th. Wine? Although there are also about 45,000 guests currently. And the European Championship has already started weeks ago. The only question is where and how many spectators are allowed in or out, but basically it's in sight. That means it's starting again to work. And in Formula 1, we hope that in Austria, in Austria, in an Austria? For the first time again guests in the season. These worries in Portugal, then Monaco, that's all. Again Barcelona without guests, and years old? Knox in Austria for the first time? Which gives?
F
Fellner10:01
Catering is somehow going full throttle again, one could say. So full throttle, of course, but already so that one could refuel in the direction? Drive full throttle.
A
Attila Dogudan10:13
I think in the next few weeks people will gain the confidence that it works, and then full throttle.
F
Fellner10:19
How about airline catering? I mean that the airlines, for example, to the Maldives, but I assume that is relatively subdued, that there are only very few flights. So Europe, Central Europe is very subdued.
A
Attila Dogudan10:38
One year is a track better. Anelka is super. We took over Delta Airlines in Detroit a few weeks ago, where we now have 300 flights per day out of 400 possible, so to speak. That means a capacity of 75 percent has already been reached there. However, in America, that is related to the fact that the vaccination penetration is already very high in America, and for example, the EGL? has fallen, so that we have to keep the two? That it is visible in America that the economy is really picking up faster, I think, while in Europe we are still, I would say, two months, three months behind. The Latin stock market is already rising again, so investors are apparently counting on an appealing gastronomy and catering business again.
F
Fellner11:31
Do you also believe that you can return to the old level, especially relatively quickly?
A
Attila Dogudan11:36
Since I am also an investor, Winkler? Right, the same. We believe that after its tour, the engine will naturally start again at some point, and we are very pleased that then... simply a company that has been so battered, namely losing 100% of its turnover within a week. We are now only at 75% but with increasing numbers, so that I think we will go towards 50% this year and then eventually 75%. That means we are confident that we will get there. The investors are confident. The company has done its homework very, very quickly, reduced costs, and now we are in a situation where we can hopefully create hundreds, if not thousands, of jobs worldwide. A lot of money, because the company lost in the Cuba crisis? We will know that when the corona crisis is over, but it is a solid double-digit amount, in the middle of a double-digit amount, 30, 40, 50 million, so far.
F
Fellner12:43
So far so good, and Attila, but now you promise optimism again, so?
A
Attila Dogudan12:52
Disgusting? Not only I, but our optimism is justified by the reaction of our customers, both nationally and internationally. That is, I think, a very, very important indication. We feel that across all inquiries, the positive mood is getting better and better. I hope that we can keep the infection situation under control, although that is no longer a question of the country, but for an international tourist it is very important that countries, so to speak, like with us, when guests come in, they also have a vaccination. It does us no good if we are and the others are not, and vice versa. That means it is a global business. For me, it is important that we now set up that we not only test our guests but also our employees. That is a point that I think still needs to be changed somehow. As of today, the PCR obligations end in Austria. It cannot be that guests have to get tested and for employees only with Intel? developed or not. I think it is very important that employees are tested once a week, PCR. We will additionally test them every second day with self-tests. The worst would be if there is simply no security and then the customer doesn't know clearly whether everything is okay or not.
F
Fellner14:06
Finally, your balance sheet of this terrible past year. What did you learn from Carola? What is it that everyone should take away from it in your opinion?
A
Attila Dogudan14:19
So, the first thing is: the clover application? It clarifies that something cannot come that cannot come. Nobody expected that. And at Aston Co? We are spread across 20 countries with completely different business fields, from coffee to Formula 1 to master robber? hotel to everything else. All that at the same time? Koller Peter? was not foreseen in any risk planning. So that learning is one thing. The second is that you have to be flexible and not give up. For every catastrophe, as they say, there is eventually an end, and there are no new streets? to look forward. I think that Europe, and also our country, ultimately tried to carry all companies and all people through it. Now it is important that we simply approach the matter proactively and not now... it's a bit rusty, we see. We see in our own teams very often that now, when everything starts again, a new office is ready, and that one purpose? But overall, it was an experience. Only the gentlemen must? No, but we went through it, and I think that for the future, everyone is better equipped. Indeed, truly learn so.
F
Fellner15:33
Now the final question, Attila. If I, as a viewer, after this interview, have developed an appetite for a really good schnitzel, Peter Oszkó? on the evening of May 19, can I still reserve with you? Or is the 19th already fully booked? This one game passes? Maybe the second? I'm not sure.
A
Attila Dogudan15:55
On the 19th, it's relatively full because somehow people, originally, many have reserved who were there on the last day, namely on November 3rd, expected? They want to celebrate the first day. So if you want, you can find enough reasons why you go somewhere. We are happy about every guest in every one of our restaurants. Please come, and we are also happy to see our guests again. So closed? There were May 19. Now also the same through this caravan sense for Komix Spa, which we are all waiting for, which is supposed to become a kind of sum for Vienna, so the best Asian restaurant in the country. Also the branch on 1900? Naturally, it only had two weeks before the start. They were incredibly good, really a super good atmosphere, good food, mix with the public. So that will be a real gold piece in our portfolio.
F
Fellner16:56
We are happy. 880g? Thank you, Attila Dogudan. That was the most famous restaurateur in the country with his anticipation for May 19. And that a schnitzel is still possible if you reserved on May 19. At that time, from 20? up to four schnitzels per table. After the most famous restaurateur, a short commercial break. And the most famous property in the country? Sache Schief? Winkler to Fellner Live.