Ilya Shuvalov - businessman and restaurateur. His first restaurant, Liberty, has grown into a whole network in just a few years. Shuvalov also develops business in many other areas. We will discuss this in more detail in the article below.
Development of Ilya Shuvalov Liberty Group
Today Liberty of Ilya Shuvalov is one of the most popular and most visited restaurant chains in Surgut. Recently, its employees celebrated a decade since the opening of the first institution in 2009. Initially, it was a place where mainly American cuisine was served. Soon, the founder of the restaurant and his staff realized that American dishes combine cuisine from almost all over the world. Thus, soon European, Asian and Russian dishes were also added to the menu, which contributed to an increase in the number of visitors.
The guests of the establishment also appreciated its modern design. At the same time, the restaurant could not be ranked as a luxury segment - the average resident of Surgut could afford to have a full meal in it. In the future, new institutions were opened in other cities of Russia - Astrakhan, Khanty-Mansiysk and Moscow.
Gradually, the restaurant chain gained popularity and after three years became part of the new company founded by Ilya Shuvalov - Liberty Group.
Restaurant staff at Liberty Group continuously monitor their guests' needs and keep in touch with them. Moreover, the network annually counts visitors. According to official figures, almost 125 thousand people visited Liberty alone this year.
Liberty Group
Liberty - in a sense, the "firstborn" of Ilya Shuvalov. It is from this restaurant that the history of Liberty Group began. To date, it includes several restaurants Divan Saray and Mamiko.
Ilya Vadimovich Shuvalov visited the Republic of Uzbekistan for the first time in 2010. He really liked the local food and the atmosphere of the local restaurants. The decision came instantly: to be a classic Uzbek restaurant in snowy and cold Surgut! A year later, Shuvalov again went to Uzbekistan with his designer and business partner. The team’s task was not only to capture the peculiarities of the national flavor, but also to find high-class local chefs. Returning to Surgut, Ilya Shuvalov used all the information he collected and soon opened the Divan-Saray restaurant.
A similar story repeated in 2017, when the restaurateur went to Georgia. Inspired by local food and admiring the warmth of this country, Shuvalov opened a restaurant of Georgian cuisine in Surgut with the unusual name Mamiko. Subsequently, he also became part of the Shuvalov Liberty Group.
Liberty Group Expansion
Mamiko and Divan-Saray - restaurants of Ilya Shuvalov, which are radically different from its first institutions Liberty. They are original and based on the traditions of different peoples of the world.
Divan Saray is a restaurant of Uzbek cuisine. It serves traditional oriental dishes, including kebabs, kebabs, pilaf, manti, khachapuri and tandoor cakes. When creating the institution, its founder paid attention not only to dishes, but also to the interior: he wanted to recreate the cosiness of real Uzbek restaurants and their aesthetics. It was important for him to convey the culture of the country both through food and through external design. In addition, during his visit to Uzbekistan, he particularly appreciated the hospitality of local residents and hired staff who understand the importance of welcoming visitors. Two years later, Divan-Saray became a full-fledged network: new restaurants opened in Surgut and Khanty-Mansiysk.
Khinkalnaya Mamiko is a Georgian restaurant that reflects the traditions and culture of Georgia. The creator of the cafe is engaged in its continuous development. So, he constantly improves not only the recipe of dishes, but also optimizes the business and introduces fresh technologies into it.
It is worth noting that the management company of Liberty Group Ilya Shuvalova has grown to the extent that franchising is possible. On the organization’s website, you can use the investment calculator and see the scale of income and expenses. All this allows future restaurateurs to assess their degree of readiness to open a new business.
