COVER STORY
MAMOUN’S FALAFEL The Chater Brothers
ICONIC IS THE BEST WORD TO SUM UP MAMOUN’S FALAFEL. WITH A history that dates back to the 1970s, the Middle Eastern restaurant’s first location in Greenwich Village is considered a New York City landmark. Working in a tiny space of just 200 square feet, the original restaurant is still booming today with long lines of customers waiting to get a taste of their famous falafel, shawarma (lamb cooked on a rotisserie), chicken kabobs, and a host of other Middle Eastern fare. How did they get this hardcore following? “With passion and a commitment to excellence,” says Hussam Chater, the youngest of founder Mamoun Chater’s four sons. “My father put his heart and soul into this business. He built Mamoun’s during challenging times,” he says. “Whatever he touched, turned to gold. My father started out as a poor immigrant from Syria and built a legacy.” A family business, the four brothers were involved in the first restaurant from the time they were little kids. “We prepped food, skewered chicken, did whatever was needed, and gradually began working the counter and serving customers—it was part of our upbringing. My mother also helped with the business while raising me and my brothers,” Chater says. “The restaurant grew organically and we are very proud of the fact that the original
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