Dino Constantinou

Dino Constantinou, the founder of Mediterranean Kitchen, started his venture with a mix of determination, necessity, and a bit of serendipity.

Reflecting on his journey, Dino shared, “I started this business because I’d left my previous business and was at a loose end. In the interim, my wife had an embroidery company, and I kept getting in her way, so she said to me, ‘Dino, get out. Go do your own thing again’.” This playful push led to the creation of Mediterranean Kitchen, a company that supplies and manufactures dips, pesto, and other Greek specialities.

Dino’s entry into the food market began modestly with a small range of dips and pesto that he produced himself in his home kitchen. He took his products to the Essenwood Market, where the response to the range was overwhelming. Dino recalled, “In the first week I went there, within an hour, that cooler box was sold out.”

This initial success was a clear sign that he was on to something special. The following week, he returned with two cooler boxes, which again sold out quickly. “Eventually, we were going with five and six cooler boxes plus, and the queues were crazy,” he said, noting how people were literally throwing money at him in their eagerness to buy his products.

As the popularity of his products grew, Dino and his wife decided to expand their operations. They built a small factory at their home premises and began employing a few people. Dino’s big break came when a representative from Food Lovers Market approached him with a proposal to supply them. This opportunity led to further growth, and soon the then owner of Food Lovers Market, Lionel Luigino, decided to expand Dino’s reach. “Lionel himself is the guy who opened many doors for us,” Dino acknowledged, crediting him for helping to put Mediterranean Kitchen on the map.

EXPANDING THE BUSINESS
As the business continued to grow, it soon out- grew its home-based setup. An opportunity arose to purchase a property that used to be known as Chandler’s Pub. Dino saw potential and decided to invest in it. After extensive renovations, Mediterranean Kitchen had a new home.

Dino had always been content with his hard work and wasn’t actively looking to expand further. However, Dino recalled that he saw potential for his sons to get involved. “I said, come on, guys. Why don’t you take over and make something out of this business.” He added, “They are all highly educated, we have economists, we have actuaries.” Fortunately for Dino, his sons and their Uncle John, who is also a great businessman, were interested in getting involved in running the business.

Dino decided to hand over the business to his sons, making sure everything was signed over to them, including the properties. “In the beginning, it was hard for me to let go, for obvious reasons, but then I realised that the boys work smart, not hard,” he reflected.

The brothers now jointly own the business. Dino’s oldest son Alex is the CEO of the business, Dino’s youngest son, Angelo, joined the family business as the sales director, while Michael chose to remain a sleeping partner and financial advisor. Dino’s role shifted to that of a supportive founder, helping where needed and focusing on building and repairing equipment, which remained his passion.

The journey has been far from easy. Dino admits that one of the most difficult challenges he faced was letting go of the reins and allowing his sons to take over. “Being from the old school, it was very difficult,” he said, but through many “tears of joy and tears of sadness”, he eventually realised that his sons were capable of taking the business to new heights. “It’s nice walking into a family- owned business and just seeing that everything’s working smoothly,” he commented.

OVERCOMING CHALLENGES
One of Dino’s greatest accomplishments, he believes, is the fact that the family is still here and stronger than ever after everything they’ve been through. Reflecting on the rough patches and the risks taken to grow the business, he expressed gratitude for the family’s resilience.

Alex added, “There was a lot for us to learn about how a small family business like this runs. We didn’t fully appreciate what we were getting ourselves into. Trying to work together as a family definitely put us through our paces.”

“We didn’t get out of the kitchen; we stayed in the kitchen. We’re still together, and we’re growing this business,” Angelo said, highlighting the bond that kept them united through challenging times. “We’re just taking humble strides to try and grow this family business and make our dreams come true.”

Today, Dino takes great pride in the growth of Mediterranean Kitchen, both in terms of infrastructure and reputation. He pointed out the expansions his sons have made: “From one little part that I built, the boys have added on two other parts – the office upstairs and the change room.”

Mediterranean Kitchen has evolved its processes and equipment, achieving the Global Food Safety Initiative (GFSI) certification, which required a complete overhaul of their operations. In addition, the business now has more structures in place to accommodate the capacity in which the operation is going forward. Importantly, keeping the team motivated is about creating a good work environment and continuing to improve it whenever possible.

The Constantinou family continues to build upon Dino’s foundation, constantly striving for growth while keeping their family bond strong. Dino proudly states, “The best thing we’re doing is just to grow, and, of course, keep that love flowing.” He gives much credit to his wife, who he said is not only a great asset to the business but keeps their house together as well.

Dino believes that the secret to success lies in never compromising on quality. “Never, ever, ever throw out your quality for quantity,” he advised, a principle that has guided the business since its inception. For Dino, Mediterranean Kitchen is more than just a business; it’s a family legacy built on passion, perseverance, and the strength of family.