Malis & Sothy Keo: Adapting to seasonal variations in the restaurant sector
- Coin gourmand
- Mar 31
- 1 min read
Seasonal fluctuations are an essential feature of the restaurant industry, presenting both challenges and opportunities. As the end of the tourist season approaches, Sothy Keo, manager of the Malis restaurant in Siem Reap, shares her observations and initiatives.
To thrive in the midst of changing customer preferences, seasonal conditions and ingredient availability, restaurants need to adopt strategic measures to remain competitive throughout the year.
‘Siem Reap is a very different culinary destination to Phnom Penh, very much influenced by the tourist season, and after the abundance of visitors during the high season, it is essential to be creative and stay in tune with the expectations of local customers,’ explains Sothy.
In the very elegant, hushed atmosphere of Siem Reap’s Malis, Sothy shares her initiatives, including the introduction of a ‘dinner set’ for just $17, which offers a tasty sampling of some of the emblematic dishes of Khmer cuisine, including the famous Amok, Prahok Ktiss and the tasty Takéo sausages.
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