Ramez Ramzy on entrepreneurship at scale

Within the family-owned Ramzy Group, Ramez Ramzy is responsible for a wide range of hospitality businesses in Amsterdam. From Mediterranean hospitality to evenings full of entertainment: he knows exactly what makes a restaurant relevant today. He discusses the disappearing middle segment, the power of community, and why success in the hospitality industry starts with substance.

You're responsible for dozens of hospitality businesses in Amsterdam. Can you tell us a bit about your background as an entrepreneur and how your hospitality empire came to be?

My father started the Ramzy Group in 1993, a true family business. When I joined in 2012, we had about ten businesses. From then on, we gradually expanded, with an increasing focus on real estate. Eventually, I also started developing new concepts independently, separate from my father. We now manage 35 hospitality venues across the Netherlands; some we rent out, others we operate ourselves. Things have been moving quickly over the past five years. In 2020, my father officially handed over the reins. He still has interests in several businesses, but is no longer actively involved.

When you look at Amsterdam's hospitality industry today: which shift stands out to you the most?

What I've noticed is that the middle segment is slowly disappearing. These days, you're either well-placed in the higher segment, or you're opting for accessible and fast. Everything in between has stalled. Hospitality concepts that fail to truly differentiate themselves quickly disappear from the scene.

At the same time, there's still a lot of demand for the French bistro feel. That classic, recognizable atmosphere is still going strong. But in terms of style, you're seeing a shift: the overly busy interior, everything from the same design box, is a bit past its sell-by date. People are looking for more peace and authenticity. 

How does this translate into the expectations of the new generation of guests?

So what you see is that people are increasingly looking less for spectacle and more for something that feels real. It doesn't have to be extravagant or over-the-top anymore; it can be a bit simpler, more homely. More peaceful, too. 

And what I also see is that it's all about experience, but specifically about the content. Guests want to feel part of something, a community. This is very evident at The Greek Embassy. Of course, we attract many Greek guests, but just as many Dutch or Amsterdammers who are drawn to the Mediterranean culture. They don't just come to eat, but to be there, to meet people, to feel connected.

And yes, ultimately it's all about the food. It simply has to be top-notch. Delicious food at the right price is still the core. And that combination, along with a sense of community, is what it's all about for me."

Guests want to feel part of something, a community

You just mentioned that guests are looking for an experience and connection. Is that also what you wanted to achieve with Ventuno?

Absolutely. From the very beginning, Ventuno had to be more than just a restaurant. We wanted to create a place where people truly enjoy a night out. We achieve this, among other things, with top-notch live entertainment.

For example, we have the world champion aerial dancer performing with us, and we organize evenings like Magic Night with Victor Mids. Acts like these make the dinner a memorable experience.

But that's precisely the complexity of it. It's not only a significant expense, but you also have to assemble the right team around you—from entertainers to kitchen staff. It demands a lot, both financially and organizationally.

We knew beforehand that it would take time to become profitable. But we consciously chose not to scale down mid-swing. That's often the case: a business opens at a high level and then declines. We wanted to create something that lasts. Ventuno had to be distinctive and timeless.

Furthermore, the event aspect is playing an increasingly important role. We can easily accommodate dinners and events for up to 350 people, without compromising the overall concept. By maintaining a high level of entertainment, atmosphere, and service, even a large event continues to feel like a real night out. That makes Ventuno more than just a restaurant; it's an experience at height.

''That's why we're launching a separate platform early next year''

Are there places abroad that inspire you as an entrepreneur, or that help you look at the hospitality industry here with a fresh perspective?

 "Yes, definitely. I travel a lot and always draw inspiration from that, especially to avoid creating something in the Netherlands that's already been done ten times. If you choose a designer here, for example, or look at local examples, you quickly see that everything starts to look the same. That's precisely what I want to avoid.

New York is a major source of inspiration for me. Not just in terms of style, but especially in terms of the level of service. In America, you see people in the hospitality industry who truly take their profession seriously. They consciously choose the hospitality industry, seeing it as a career, and as a guest, you notice that in everything.

In the Netherlands, it's often a part-time job. People do their work, but the feeling that they're truly there for you is often missing. I missed that genuine hospitality here. That's why we pay close attention to who we hire in our businesses. We look for people who are truly passionate about hospitality and want to grow in it.

I also explore other cities like Dubai, London, and Paris. Even Mexico has surprised me with its food. You experience something different everywhere. It's often in the details. But ultimately, I always translate those influences into something that suits Amsterdam.

Are you planning to launch any new hospitality concepts soon, something along the lines of Ventuno, or something completely different?

Not for now. My focus is really on real estate projects right now. I'll continue to travel and gain inspiration, especially in the areas of service and experience, but developing a new hospitality concept isn't on the agenda at the moment.

Setting up a business like Ventuno simply takes a lot of time, attention and capital. 

But who knows what the future holds. For now, my focus is on strengthening what we've built and sharing that experience. That's why we're launching a separate platform early next year, offering consultancy services in the fields of hospitality and real estate: from concept development and branding to permitting and construction management.