Costas Zorbas, executive chairman of Zorbas Group, talks to Insider about the first fifty years of bakeries that changed the history of bakery in Cyprus
The first bakery in the yard of their house, in Athienou, the... fatal mistake with salt in the first dough, the sweeping expansion of the company in the following years, the great expansion of the range of products and services to consumers, the successful operation in New York, exports to other countries, the absolute establishment in the Cypriot market. Kostas Zorbas recalls the company's most important milestones in these first 50 years of success and explains the plans for the company's next steps.
Interview: Chrysanthos Manolis Photo: Dimitris Vatis
We read on your website that you baked the first breads in the bakery of your house, in Athienou, in 1975. Really, does this house, the yard, the oven exist?
Indeed, the first bakery operated in the yard of our house, in Athienou, in 1975. The small built-in oven that baked the first Zorbas breads still exists today, as does our yard. Fifty years old today, the bakery is a legacy of inestimable emotional value for the whole family and certainly the cornerstone of our history.
The memories and feelings are many... Although I was still a small child, I will never forget the smell of freshly baked bread in the traditional oven, nor of course the first time we baked and forgot to add salt, causing the dough to stick.
The next step was taken in 1980, when we expanded to another space in Athienou. There, having at our disposal a more modern oven, for the data of that time, we proceeded to increase the production of breads and other pastries, such as rusks and sliced breads.
From 1975 to 1988 the company had a very good course, since Zorbas bread had gained an extremely good reputation. However, the decision to open the first store on Ifigenias Street was made more guided by instinct and the strong will to grow the family business.
It was certainly a business risk with many significant challenges, mainly because there were not the necessary financial resources and we had to rely on borrowing. However, we managed with many difficulties to get back on our feet and gradually expand the work and activities of the Group.
Our path was not always easy, which is why I keep those years as a talisman. For the first few months my wife and I lived in the loft of the store, since there was no money to rent an apartment. Every day I woke up at 2 in the morning so that everything was ready by 6 when the store opened. The difficulties, however, steeled our will to move forward, while we also drew strength from the fans, who from the first months embraced this effort and supported us.
What new had Zorbas Fourni brought back then so that the development and expansion of the company everywhere would become rapid? What do you think won over consumers?
At that time, most bakeries sold only milk and bread. We tried to combine the "wants" of the people and added to our range of products basic breakfast items, such as cold cuts, cheese, butter. In addition, we were one of the first to cut bread into slices with cutting machines and then provided 24-hour service. It was something innovative for those years. But apart from the products and the authentic traditional Athienotic bread, I believe that another element that contributed significantly and won over consumers was the sincere relationships of trust that we built and continue to maintain with them to this day. Many times I remember urging the consumer not to buy something at that moment and to spend half an hour when hot bread comes out of the oven!
In 1999 you created the first food department in one of your stores, in Nicosia. More than 25 years have passed, how successful was the activity in the preparation and sale of food?
One of the key characteristics of the Zorbas Group is that it dares and proceeds with new openings, always taking into account the needs of consumers.
Many times what I say to younger people is that just a business idea or a business risk is not enough. The journey to success requires vision, strategic plan, team spirit and above all will, which for me is a driving force.
We proceeded with the creation of the first food department in the store of Agios Antonios, in Nicosia, both to meet the new needs of consumers but also because we wanted to differentiate ourselves from the market and offer a new experience in the food service sector.
We did a lot of research before proceeding with that venture and it took a huge effort, because it is a difficult and demanding market. However, with our love for good and quality food, we succeeded, since this project was also embraced by the people. So, in 2005 we operated kitchens inside the stores to prepare and bake most of the food. Today we sell tens of thousands of portions of freshly cooked food every day, while several other ready-made meals such as sandwiches and salads are available both in the refrigerators of our stores and in the corresponding departments for on-site preparation with a choice of ingredients by consumers.
How many stores does the company currently have in Cyprus and how many abroad? What plans do you have for further expansion?
More than 100 service points operate on a nationwide basis. We are one of the largest Groups in Cyprus, with brands active in the fields of bakery, confectionery, catering, coffee and food retail, with a presence in the United States of America.
The Group's large team includes Zorbas Bakeries, Pralina Pastry Shops & Pralina Experience Restaurant, Pinolo Restaurant, Coffee Berry Cafes, "The French Workshop" stores in New York, and COOKNOOK specialty food delicatessen in Nicosia and Protaras.
In addition to the New York market, the Group has a significant presence internationally with product exports to Canada, Australia, USA, Sweden, Saudi Arabia and England.
We are a business Group with more than 3,500 colleagues, which believes in progress and evolution, which embraces innovations and new technologies and is constantly looking for new opportunities, in order to better meet the needs of consumers and to ensure the healthy and sustainable development of the Group. At the moment we are more focused on expanding our operations in the US through franchises. An area that interests us very much and opens a new important chapter in the Group's activities.
How do you evaluate your expansion in New York from a business perspective? How different are your stores there from the stores in Cyprus?
Our expansion to the US in 2015, with the opening of the first store "The French Workshop", was a very important milestone in our history. We are really very proud of this development. In addition to the fact that five "The French Workshop" stores are already operating in New York, our presence is significantly strengthened with the signing of the agreement for the first franchises. The concept of "The French Workshop" is different from our activities in Cyprus, but it is based on the values and culture of the Zorbas Group.
Is your company's staffing in the top positions of management still done by members of the wider Zorbas family? Is there a new generation of Zorpades to continue and strengthen this great success?
An important part of our success is the love, respect, and common goals we have with my siblings. For us, it is extremely important to pass on family values to our children, so that those who wish to join the Group can always work respecting the institution of the family and their roots. Already, some of our children, after completing their studies and having gained experience in other fields, are employed by the Group under the guidance of colleagues.
In the field of green energy, what does your planning include from now on?
We have completed our planning and the necessary investments to ensure that both the Group's production units and stores operate with 100% green energy.
Our planning for the future includes continuous monitoring of our energy efficiency, investing in innovative solutions, and enhancing the circular economy – such as utilizing organic waste for biogas production. At the same time, we participate in energy saving and food waste reduction programs, with the aim of reducing our environmental footprint and enhancing sustainable development.
