AsiaLIFE

Coffee shops in the BKK neighbourhood may come and go, but Comme à la Maison has found a formula for longevity that keeps customers and staff satisfied. Nary Prum explains their secret to success to Craig Gerard.

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Opened in 1996, Comme à la Maison is one of Phnom Penh’s most long-running restaurants. With a transient expat population and a plethora of quality competitors within walking distance, what is it about this restaurant keeping the doors open for business?

“We have three points we work on every day,” says Nary Prum, the Service Manager at Comme à la Maison. “First, we take care of our customers and make sure they are happy.” She smiles coyly, relating the following joke: “A customer we haven’t seen in five years walks in the door, sits down and says, ‘I’ll have the usual.’”

Making the customers comfortable and content is the primary goal at the French eatery. To that end, recent renovations have further improved the space. An expanded garden adds more green to the venue, keeping the patio slightly cooler than before. New furniture and a slightly different layout to the store inside are all designed to make the space even user-friendlier.

As for her second point, Nary emphasises taking care of the team of employees. “Each person has a different capacity,” she explains. “We treat everyone as equal, since we all have to work together to help each other improve.” Without the cleaning crew the customers won’t have clean tables to sit at, the wait staff won’t have clean dishes to serve on, and the chef won’t have a clean area to prepare the food. Though not everyone brings the same skills to the table, Nary says it is “very important to respect everyone.”

The third point the restaurant staff strives to achieve every day is maintaining good food. According to Nary, producing high quality food on a consistent basis is the real key to their success. Customers return again and again knowing they can walk in and feast on a magnificent bowl of pasta, a tender steak or a delightful pastry.

One way this consistency is accomplished is by the staff. Since the restaurant has developed a teamwork philosophy, the staff feels valued and they stay on longer. This means the staff knows the menu and product very well and they have a vested interest in the restaurant doing well. “In Khmer, we say it is our rice pot,” says Nary, an 11 year Comme à la Maison veteran. 

Another way they can ensure quality is by sourcing most of their products locally. Except for ingredients like lamb or cheese that are not produced in Cambodia, almost everything else on the menu is sourced in the country. The ever-evolving menu is created by restaurant owners Francois Lievens and Christina Bellini. A new menu will be on tables in March.

In addition to the updated menu and the décor changes, Comme à la Maison is also offering a number of new frozen food selections in the store. Long known for their fresh baguettes and delightful pastries, the restaurant now offers additions designed to complete takeaway meals. With a wide selection of frozen sausages ranging in price from US$3.80 for six to US$6.20 for ten, you are bound to find a flavour to match any palate. Beef or chicken stews are also available for US$4.50. These pre-portioned frozen dinners can be reheated on the stove or in the microwave to provide a healthy and hearty meal.

Additional visions are in store for Comme à la Maison in 2011. “There will be a big surprise this year,” hints Nary. When pushed for details, she only smiles, but did add, “We are developing.” No date was given, but time will tell what they have up their collective sleeves.

The end goal for the restaurant team is guest satisfaction in their products and services. “We want our customers to feel they have a little bit of their own country while they are still here in Cambodia,” Nary says. “Just like the name of the restaurant, this is ‘home sweet home.’”

Comme à la Maison, 13 Street 57, Tel: 023 360 801, Open daily from 6am to 10.30pm.

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