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...
Wing Lam on the Secret Sauce Behind Wahoo’s Fish Tacos' 35-Year Success
Restrocast
1 hour 7 minutes
11 months ago
Wing Lam on the Secret Sauce Behind Wahoo’s Fish Tacos' 35-Year Success
In this episode of Restrocast, Wing Lam, co-founder of Wahoo’s Fish Tacos, shares the secrets behind building a thriving restaurant brand for over 35 years. From starting small to scaling smart, Wing reveals how his unique approach to marketing, customer engagement, and business resilience has kept Wahoo’s relevant in an ever-changing industry. He dives into influencer marketing before social media, his strategy of partnering with athletes and musicians, and how Wahoo’s became a hotspot for a...
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...
