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...
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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...
From Apple Genius to Restaurant Tech Visionary: Kyle Mark’s Journey
Restrocast
51 minutes
8 months ago
From Apple Genius to Restaurant Tech Visionary: Kyle Mark’s Journey
In this episode of Restrocast, Ashish Tulsian sits down with Kyle Mark, a restaurant tech leader whose career has spanned Apple, various startups, and enterprise restaurant operations. Kyle shares how his journey started in Glen Ellyn, Illinois, took root at Apple’s flagship store, and evolved into a career transforming how restaurants use technology. Kyle reflects on transitioning from Apple to the foodservice world through roles at Standard Market, Datum Technologies, and Fresh Kitchen—wher...
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...
