Food & beverage

JAD ABOU JAOUDE, A LEADING RESTAURATEUR AT THE FOREFRONT OF EXPANSION IN THE MIDDLE EAST

BARBAR RESTAURANTS EXPANDS IN THE MIDDLE EAST

With over 20 years of experience, Jad Aboujaoude, a leading restaurateur and avid entrepreneur, has been busy launching a series of new projects under the function of founder and managing director of his new company, Elements Hospitality. In a sit-down with HN, he tells us all about his latest endeavors.

What are your most recent projects?

We’ve recently acquired from Spain the master franchise development of Salmon Guru, a gastro-cocktail bar that has been named the highest climber in the World’s 50 Best Bars since 2019. We will open our first branch in Dubai at the ME Hotel, Business Bay, an iconic property designed by Zaha Hadid.

Do you have expansion plans in the pipeline?

After the success of TATEL’s expansion throughout Bahrain and KSA, we are aiming to finalize agreements in Dubai and Qatar. The uniqueness of TATEL not only resides in the distinctive partnership with Rafael Nadal, Enrique Iglesias, Cristiano Ronaldo, Abel Matutes and Manuel Campos but also in a gastronomic cuisine that combines strong Spanish character with a stroke of sophistication and innovation.

and Kitch fulfills both roles effortlessly. Expanding rapidly from a brick-and-mortar establishment to a cloud kitchen will help to speed up Barbar's market domination. Furthermore, we are delighted to consult, connect and work on the expansion and franchise of two outstanding brands, 3Fils (Dubai) and Baoli (Cannes), with the wellestablished F&B group Arabian Phenix Entertainment (KSA).

ILILI RESTAURANT, THE LEBANESE FOOD REFERENCE, EXPANDS BEYOND NEW YORK

The culinary journey of Philippe Massoud, executive chef, CEO and owner of ilili, is embedded in the rich heritage of Lebanese cuisine and hospitality. Inspired to bring Lebanese food to the forefront, Massoud opened ilili in 2007 in New York City’s Flatiron District. We learn more about the brand and its recent expansion.

What can you tell us about the new ilili branch in Washington, D.C.?

ilili officially opened its doors in D.C. on October 7. We have a magnificent space at The Wharf, with a warm, festive environment. We have poured our hearts and souls into this restaurant and believe it will make an impact on our nation’s capital. D.C.’s restaurant scene has evolved so much in recent years. When I left D.C. in 2005, after working at Georgetown’s Neyla, it seemed to be at the beginning of an incredible surge that has lasted and continues today. We’re proud to be a part of it and feel that ilili has a lot to offer toward the city’s growth. How has the public responded to the new opening?

Better than we could have ever imagined! D.C. has embraced us so warmly, and we are thrilled with the positive response. Do you have any expansion plans?

We are completely focused on D.C. and New York right now, but I do hope that we will be able to think about expanding further in the future. ililirestaurants.com

Read the full interview on hospitalitynewsmag.com

The famous Lebanese restaurant Barbar is expanding its operations in the Middle East. We sat with Ali Ghaziri, Barbar’s COO, to find out more about the brand’s recently announced partnership with Kitch, a cloud kitchen operator, and upcoming plans.

Why did you decide to partner with Kitch to open Barbar Dubai?

It was a strategic, long-term decision. We took our time because because we wanted an investor and an operator as a partner, What do you think is behind Barbar’s 40-year successful track record?

Barbar is a family-run business. We have remained consistent in our service and the quality of food we serve. Do you have any further expansion plans?

Yes, we will be expanding to KSA and Qatar with Kitch and to Egypt, Kuwait, Bahrain and Oman with different partners. eatbarbar.com

A LEBANESE FOOD AFFAIR WITH TONY KITOUS

Tony Kitous’ passion for Lebanese food has helped him build an empire. Here, the founder and chef of Comptoir Libanais Group tells us about his brand and upcoming projects.

What can you tell us about your latest openings?

We have recently opened Shawa Lebanese grill. Our menu mainly revolves around shawarma and roasted chicken. Shawarma is not very well known in Europe and is not seen as a healthy type of food. I want to change that perception and give shawarma the reputation it deserves. My dream is to make shawarma as popular as the burger, while also letting everyone know that shawarma is healthier. Is Comptoir Libanais expanding beyond the UK?

We opened Comptoir Libanais at Dubai airport, and we are now working on opening at Doha airport in February 2022 and Abu Dhabi airport. We are talking to some local operators about other potential locations in the Gulf, but it is still early days so nothing is confirmed yet. We are still actively looking for passionate local partners and operators in the food and beverage sector all over the Middle East and North Africa.

Do you have any new cookbooks in the pipeline?

I am about to release the Arabic version of our latest cookbook “Feasts from the Middle East” with the Lebanese publisher Pierre Sayegh of Librairie du Liban. I’m also trying to find the time to write for my fourth cookbook about Lebanese village food. tonykitous.com

Read the full interview on hospitalitynewsmag.com

For years, Lebanese specialty coffee roaster Café Younes has been sourcing premium coffee beans from around the world and offering a multisensory coffee experience through its roasting methods and advanced coffee offering. Amin Younes, managing partner of Café Younes, discusses the latest coffee trends and the brand’s exciting expansion plans.

STAPLE OF THE COFFEE INDUSTRY: CAFÉ YOUNES DIVES INTO THE FUTURE OF COFFEE

When it comes to coffee, how has consumer behavior changed post Covid-19?

The most noticeable post-Covid-19 trend is that customers have been replacing their daily office habits with working while at coffee shops. They embraced this habit during the pandemic and realized it was very productive. After all, having your cup refilled every hour while finishing your tasks cannot be that bad!

How are coffee shops delivering the flavor and experience of coffee in different ways?

Nowadays, the most aggressive competitor for coffee shops is the home delivery craze that peaked during confinement. In order to regain the edge, coffee shop operators are developing creative coffee preparation methods that cannot be performed elsewhere while maintaining the same level of personal space that clients seek in the comfort of their homes. What do you make of the current trend for custom-made coffee?

At Café Younes, we have always been fervent supporters of customization. We have created and retailed signature coffee blends based on the preference of our clients and introduced coffee beverages after several tastings with our regulars. I remember one of Café Younes’ first flavored beverages, an amaretto-flavored espresso, which saw the light of day in 1998 after many trials involving our guests. Do you have any expansion plans?

Café Younes’ latest addition in Lebanon is in Batroun, where we have a lovely garden space which is part of Mayouli, a charming guesthouse. We expect to secure another location in Dubai for our Black Coffee by Café Younes concept. In addition, we are very excited about opening our first branch in Egypt in December. Stay tuned for further details! cafeyounes.com