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DINO CONSTANTINOU

ino Constantinou, the founder of Medi- arose to purchase a property that used to be risks taken to grow the business, he expressed
terranean Kitchen, started his venture with known as Chandler’s Pub. Dino saw potential and gratitude for the family’s resilience.
a mix of determination, necessity, and a bit decided to invest in it. After extensive renovations,
Dof serendipity. Mediterranean Kitchen had a new home. Alex added, “There was a lot for us to learn about
how a small family business like this runs. We didn’t
Reflecting on his journey, Dino shared, “I started Dino had always been content with his hard work and fully appreciate what we were getting ourselves
this business because I’d left my previous business wasn’t actively looking to expand further. However, into. Trying to work together as a family definitely
and was at a loose end. In the interim, my wife Dino recalled that he saw potential for his sons to put us through our paces.”
had an embroidery company, and I kept getting in get involved. “I said, come on, guys. Why don’t you
her way, so she said to me, ‘Dino, get out. Go do take over and make something out of this business.” “We didn’t get out of the kitchen; we stayed in the
your own thing again’.” This playful push led to the He added, “They are all highly educated, we have kitchen. We’re still together, and we’re growing this
creation of Mediterranean Kitchen, a company that economists, we have actuaries.” Fortunately for Dino, business,” Angelo said, highlighting the bond that
supplies and manufactures dips, pesto, and other his sons and their Uncle John, who is also a great kept them united through challenging times. “We’re
Greek specialities. businessman, were interested in getting involved in just taking humble strides to try and grow this family
running the business. business and make our dreams come true.”
Dino’s entry into the food market began modestly
with a small range of dips and pesto that he Dino decided to hand over the business to his Today, Dino takes great pride in the growth
produced himself in his home kitchen. He took sons, making sure everything was signed over to of Mediterranean Kitchen, both in terms of
his products to the Essenwood Market, where the them, including the properties. “In the beginning, infrastructure and reputation. He pointed out the
response to the range was overwhelming. Dino it was hard for me to let go, for obvious reasons, expansions his sons have made: “From one little
recalled, “In the first week I went there, within an but then I realised that the boys work smart, not part that I built, the boys have added on two other
hour, that cooler box was sold out.” hard,” he reflected. parts – the office upstairs and the change room.”

This initial success was a clear sign that he was The brothers now jointly own the business. Dino’s Mediterranean Kitchen has evolved its processes and
on to something special. The following week, he oldest son Alex is the CEO of the business, Dino’s equipment, achieving the Global Food Safety Initiative
returned with two cooler boxes, which again sold youngest son, Angelo, joined the family business as (GFSI) certification, which required a complete
out quickly. “Eventually, we were going with five the sales director, while Michael chose to remain a overhaul of their operations. In addition, the business
and six cooler boxes plus, and the queues were sleeping partner and financial advisor. Dino’s role now has more structures in place to accommodate
crazy,” he said, noting how people were literally shifted to that of a supportive founder, helping the capacity in which the operation is going forward.
throwing money at him in their eagerness to buy where needed and focusing on building and Importantly, keeping the team motivated is about
his products. repairing equipment, which remained his passion. creating a good work environment and continuing to
improve it whenever possible.
As the popularity of his products grew, Dino and The journey has been far from easy. Dino admits
his wife decided to expand their operations. They that one of the most difficult challenges he faced The Constantinou family continues to build upon
built a small factory at their home premises and was letting go of the reins and allowing his sons Dino’s foundation, constantly striving for growth
began employing a few people. Dino’s big break to take over. “Being from the old school, it was while keeping their family bond strong. Dino
came when a representative from Food Lovers very difficult,” he said, but through many “tears of proudly states, “The best thing we’re doing is just
Market approached him with a proposal to supply joy and tears of sadness”, he eventually realised to grow, and, of course, keep that love flowing.” He
them. This opportunity led to further growth, and that his sons were capable of taking the business gives much credit to his wife, who he said is not
soon the then owner of Food Lovers Market, Lionel to new heights. “It’s nice walking into a family- only a great asset to the business but keeps their
Luigino, decided to expand Dino’s reach. “Lionel owned business and just seeing that everything’s house together as well.
himself is the guy who opened many doors for us,” working smoothly,” he commented. Dino believes that the secret to success lies in
Dino acknowledged, crediting him for helping to never compromising on quality. “Never, ever, ever
put Mediterranean Kitchen on the map. OVERCOMING CHALLENGES
throw out your quality for quantity,” he advised,
EXPANDING THE BUSINESS One of Dino’s greatest accomplishments, he be- a principle that has guided the business since its
lieves, is the fact that the family is still here and inception. For Dino, Mediterranean Kitchen is more
As the business continued to grow, it soon out- stronger than ever after everything they’ve been than just a business; it’s a family legacy built on
grew its home-based setup. An opportunity through. Reflecting on the rough patches and the passion, perseverance, and the strength of family.
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