of Happiness

Moma Group’s focus is to create worldclass festive (also referred to as “party”) venues, where a collaboration between top chefs, architects and art directors is key to its unique concept.

The group behind venues such as Noto, Mimosa and Manko, boasts a portfolio of restaurants, food courts, beach clubs and event venues, with a turnover of €130 million.

Despite being headquartered in France, with 20% of its business in Paris, Moma is expanding its focus across the globe.

Founded in 1997 by Benjamin Patou, and with former DJ and festive venue protégé, Jean-David Sarfati (Deputy Managing Director F&B Department) leading the business’ growth plans, the Group has no plans of standing still.

From Mentee to Mentor

Joining Moma Group in 2014, a time when the business first stepped into the restaurant sector with the acquisition of Victoria Paris, Jean-David is wellexperienced to create Moma Group’s unique experiences throughout its brands.

DIRECTED BY: JAMIE WAITE ARTICLE WRITTEN BY: LAURA WATLING

“Having DJ-ed around the world for six years, I wanted to create my own party. So it was a synergy when Moma Group first invited me to work with them at L’Arc,” shared Jean-David.

Jean-David Sarfati (Deputy Managing Director F&B Department)

One successful club night at L’Arc, Paris’s most popular club, developed into a management role for Jean-David. From here, he was able to approach his Director and mentor, Benjamin Patou, about stepping into the F & B sector.

This led Jean-David into an opportunity to unite Moma Group with Mamo, the now renowned Italian restaurant.

“From the guidance of Mr Mamo, I was able to quickly learn how to organise, run and build a restaurant. Having mentors in Mr Mamo and Benjamin enabled the restaurant to become a huge success,” he said.

Now, with a combined experience of events and restaurant management, JeanDavid was able to bring the concept of live music into a restaurant at Noto.

“At Noto, I introduced a young chef who created a homely Italian menu. Keeping the Italian culture in mind, we ensured the atmosphere was convivial, with a good mood and the happiness of sharing a meal with friends, set to the sound of live music,” Jean-David continued.

Having been mentored himself, JeanDavid now considers training staff as crucial.

“I believe that only with training can we materialise the brand's vision. With the right training and every day learning opportunities we can enable colleagues to reach their full potential,” he explained, “what is also important for us is that staff have fun. Our brands offer the most beautiful job as we’re selling happiness!”.

Further to his roles at Noto and Moma, Jean-David was invited to be adviser to Moma Group’s president, and since 2020 has brought many new brands and concepts to life.

Bringing the Parisien Energy

Moma Group prides itself on providing an A-Z experience to its clientele.

From its fantastic cuisine to its exemplary service, the party atmosphere through to the Instagrammable aesthetic, Moma Group’s brands offer an experience completely opposite to the likes of Deliveroo, which naturally saw growth during the pandemic.

“Now, post-pandemic, people not only want to eat out but need the quality of experience which our venues offer,” shared Jean-David.

Building on its success, Moma Group is currently developing six new F and B brands in Paris, using the French capital as a lab for its concepts.

“We will test these concepts in Paris and then will look to expand these into other countries,” said Jean-David.

The business sees big opportunities in London, Dubai and Miami, where it will be launching brands over the next two years. In addition, it has plans to expand its brands into Belgium and Saudi Arabia, with four venues planned in Jeddah.

Whilst Moma Group will aim to bring the Parisien energy it has become synonymous with to the new venues, it’s important to the business that it incorporates this with local markets and habits.

“For example, when we recently launched a venue in Marseille we used local construction teams, we buy products and produce locally. It's important that whilst we bring our Parisien vibe, the DNA remains local,” explained Jean-David.

With growth of its global footprint on the horizon, Jean-David says that whilst Moma will refine and adapt its concept in its new regions, it aims to bring “more”.

Inclusion, Transmission and Ecology

With kindness at the heart of Moma’s spirit, Moma ensures it is spreading the love via ‘Moma for Good’.

Moma for Good unites all of Moma Group’s colleagues in a collective ethos, with three core initiatives: inclusion, transmission and ecology.

The Group’s key actions include supporting its suppliers in the ecological transition and promoting integration and diversity in its venues.

In addition, it aims to optimise its waste and packaging, and promote zero plastic. To actively fight against food waste in homes, Moma Group offers its “Moma For Good” biodegradable gourmet bags, as well as implementing compost in all of its Parisienne venues.

Moma for Good’s initiatives are instilled into colleagues from inception, and pays great attention to the development of skills and careers of each of its employees by promoting training and internal mobility.

“At the heart of what we do is kindness. Whether you visit one of our restaurants, clubs or event venues, whether we’re serving Israeli, Italian or French, you will experience kindness with Moma Group,” said Jean-David.

www.moma-group.com