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...
What It Takes to Scale a Food Business: People, Purpose, & Leadership | Sherif M. Unfiltered
Restrocast
1 hour 12 minutes
2 months ago
What It Takes to Scale a Food Business: People, Purpose, & Leadership | Sherif M. Unfiltered
In this episode, Ashish Tulsian sits down with Sherif M., Managing Director at Olayan Group, to unpack his extraordinary 30-year journey shaping some of the world’s most iconic restaurant brands from Wimpy and KFC at Americana to Burger King, Texas Chicken, and Buffalo Wild Wings today. Sherif shares powerful lessons from 25 transformative years at Americana, where a people-first culture, with employees prioritized above shareholders, has built a fiercely loyal workforce and achieved industry...
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...
