SPECIAL REPORT
FRANCHISING
MARC CHEHADE TALKS F&B CONCEPTS BEYOND BORDERS
A nightlife enthusiast at heart, Marc Chehade entered the Lebanese F&B scene at a young age. After setting up his company MEC, the entrepreneur launched a series of renowned concepts, including Escobar, Lockstock, Stairway and Kaffeine. We learn more about his path to success.
To what you attribute your success?
Are you looking into any new markets?
I believe that the secret to our success is having a robust business model that’s able to stand the test of time while we fight to keep our brand alive. Bar-restaurants, where visitors can enjoy drinks, great food and entertainment all under one roof, don’t go out of fashion; they offer a package deal, as some nights our bars turn into a mini nightclubs with live entertainment.
Franchising in the MENA region is our main target, so we are working on opening more branches of Escobar. We recently opened our first franchise in January 2021 in Doha, Qatar. We are very excited about opening many other branches of Escobar in Dubai, KSA and Egypt.
We are also flexible; for example, when Covid-19 hit, we cut our costs, increased our prices and readjusted our profit margins to reflect market fluctuations.
The Lebanese are well-traveled, demanding clientele, and the local market offers a good base for testing various concepts, although it also brings with it challenges for entrepreneurs and F&B creators. Launching new concepts has become quite difficult in Lebanon’s F&B market due to the current situation, which is forcing many owners to focus solely on maintaining their operations and even scale down. As a result, consumers who were used to experiencing new concepts regularly are now revisiting the familiar ones, such as Lock Stock, Stairway, Escobar and Kaffeine. mec-concepts.com
Why are your concepts so appealing from a franchise perspective? I think it all boils down to having a winning concept and the right formula for success. Over the course of 20 years, I have been able to identify and implement key factors that are integral to the success of any F&B concept. I have always made it my priority to select prime locations for my businesses to closely reflect the identity of the area. I also invest in effective and consistent back and front office management systems.
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HOSPITALITY NEWS ME | JUN - JUL 2021
Have you ever considered creating a new concept?
