In this episode, Ashish Tulsian sits down with Mubarak Jaffar, Co-Founder & CEO of KLC Virtual Restaurants, to break down how he built One Eatery into a scaled, delivery-first operation across the GCC. Mubarak shares why he moved from traditional dine-in and franchise operations to a model designed for pure kitchen efficiency, and what it takes to make unit economics work in a 24-hour setup. They unpack the “virtual food hall” approach, in which multiple brands operate from a single kitch...
All content for Restrocast is the property of Restrocast and is served directly from their servers
with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.
In this episode, Ashish Tulsian sits down with Mubarak Jaffar, Co-Founder & CEO of KLC Virtual Restaurants, to break down how he built One Eatery into a scaled, delivery-first operation across the GCC. Mubarak shares why he moved from traditional dine-in and franchise operations to a model designed for pure kitchen efficiency, and what it takes to make unit economics work in a 24-hour setup. They unpack the “virtual food hall” approach, in which multiple brands operate from a single kitch...
Building Teams, Not Just Brands: Pauline Ibrahim on Leadership in Hospitality
Restrocast
49 minutes
1 month ago
Building Teams, Not Just Brands: Pauline Ibrahim on Leadership in Hospitality
In this episode, Ashish Tulsian sits down with CEO Pauline Ibrahim to explore her remarkable journey from a finance analyst in Lebanon to leading some of the most respected F&B brands in the Middle East. Pauline shares how moving to Dubai ignited her passion for the restaurant industry, why Azadea became her “F&B school,” and how jumping into the startup world with iKcon became her real-life PhD in growth, risk, and resilience, especially during the COVID-19 pandemic. She breaks down ...
Restrocast
In this episode, Ashish Tulsian sits down with Mubarak Jaffar, Co-Founder & CEO of KLC Virtual Restaurants, to break down how he built One Eatery into a scaled, delivery-first operation across the GCC. Mubarak shares why he moved from traditional dine-in and franchise operations to a model designed for pure kitchen efficiency, and what it takes to make unit economics work in a 24-hour setup. They unpack the “virtual food hall” approach, in which multiple brands operate from a single kitch...
