Founded in December 2019 by chef patron Faranak Habibi, the restaurant was created as a space where guests could experience Persian food, culture and hospitality in a contemporary setting. Born in Sanandaj, Iran, Habibi drew inspiration from family recipes and generations of Persian culinary heritage when developing the menu.

As the business expanded, maintaining consistency during busy service periods became increasingly challenging, particularly with labour-intensive dishes such as stews and rice. To address this, KONJ Café introduced Rational cooking systems into its kitchen operations.

The new equipment has transformed workflow and productivity, according to Habibi, who said the changes had “helped a lot in the operation.” Traditional rice preparation, which previously required several staff members and heavy pots, can now be completed by one chef in under ten minutes while delivering more consistent results.

The technology has also reduced cooking times and eased physical demands on staff, allowing chefs to focus more on presentation and finishing dishes. Combination cooking systems now provide precise temperature control for vegetables, kebabs and rice, helping maintain delicate flavours while improving kitchen efficiency.

Reducing gas consumption was another key priority for the business. Habibi said cutting energy use had been one of the restaurant’s “main aims” when upgrading kitchen processes.

The improvements have also had a noticeable impact on customers, with Habibi saying repeat business and “happy customers” remain the greatest reward for the team.