Insights and lessons from legendary restaurateurs

In this episode, Ashish Tulsian speaks with Katerina Borodich, CEO of DrinkIt, about launching a fully digitalized specialty coffee chain in the UAE from scratch, navigating a hyper-competitive market, and why 97% of her customers order without ever speaking to a barista. They discuss consumer research, franchise growth, the journey from electrical engineering to F&B, and the discipline behind building a brand people trust.

In this episode, Mona Al Sayah, CEO and co-founder of HostMind, shares her journey from a family-run kitchen to building a scalable cloud kitchen business in Dubai. She discusses the realities of the industry, the importance of structure and long-term vision, and how to stand out in a crowded market.

In this episode, Ashish Tulsian speaks with Chef Khaled Albaker about his journey from finance to food, building Ventri Group in Kuwait, and the discipline behind great restaurants. They discuss craft, credibility, dining vs delivery, visible leadership, adapting through COVID, and why cash flow, detail, and human hospitality still matter most in restaurant growth.

In this episode, Ashish Tulsian and Hattan Bakor unpack the gap between how restaurants look from the outside and how they feel to run. From margin realities to franchising foundations, Hattan shares lessons on standardization, brand risk, and building systems that make growth predictable.

In this episode, Ashish Tulsian speaks with chef and longevity educator Silvena Rowe on building Dose by Silvena around ingredient integrity, what “biohacking food” means in practice, and why food is a daily decision. They also cover restaurant realities like cost control and food waste reduction, plus Silvena’s longevity non-negotiables: movement, stress management, and data-led discipline.

In this episode, Ashish Tulsian speaks with Samer Nasrallah, F&B Country Manager for Patchi Café in Saudi Arabia and Bahrain, on what it takes to grow in hospitality from the ground up. Samer shares lessons from running in-house delivery in Egypt before aggregators, launching Ladurée during COVID with a central kitchen, and building a café experience within a chocolate-led brand.

In this episode, Ashish Tulsian speaks with Sudhin Siva, Chief Asset Management Officer at Shamal Holding, on how Shamal scales a diversified F&B portfolio including Five Guys, Sushi Samba, Duck & Waffle, Espresso Lab, and Zero Gravity. Sudhin shares lessons from Jumeirah, why fundamentals and culture matter, and how to align owners and operators to grow brands without dilution.

In this episode, Joseph Chartouni, CEO of Al Sayer Franchising (Caribou Coffee, Five Guys), shares what it takes to scale restaurant brands. He unpacks the link between marketing and operations and why execution is what makes the brand real. A practical roadmap for restaurant leaders to turn strategy into results.

In this episode, Mubarak Jaffar recalls how he scaled KLC across the GCC with a delivery-first “virtual food hall” model. Mubarak breaks down the unit economics behind 24-hour kitchens, why one kitchen per zone matters, and how standardizing menus and packaging keeps operations lean. He also shares his approach to building brands for demand, naming for search, and sustaining growth without relying on one brand.

In this episode, Kamran Khan joins Ashish Tulsian to share the operator journey behind building restaurant brands that scale. From campaign planning to stocking errors, he explains why restaurants are a daily execution game, why store #2 and #3 reveal truth, and how SOPs plus local market insight create predictable guest experiences. A sharp look at thin margins, cash cycles, and leadership rooted in floor-level empathy.

Nasser Al Massabi, CEO of Low Calories, a UAE-based healthy food brand, launched in 2016 after his own fitness journey revealed a gap for convenient, nutritious meals. An Emirati entrepreneur, he has grown Low Calories to 40+ branches, helping people eat delicious, balanced food and stay on track with their health goals.

In this episode, Ashish Tulsian speaks with Mohammad Al Madani about his journey from a 1940s tailoring shop serving Dubai’s royal families to leading a 50+ store restaurant franchise portfolio in the GCC. He shares lessons on franchising, choosing the right locations, avoiding common mistakes, staying relevant with Gen Z, and more.

In this episode, Ashish Tulsian talks to CEO Pauline Ibrahim about her journey from finance in Lebanon to leading F&B brands in Dubai. She unpacks real restaurant P&L benchmarks, why pure cloud kitchens struggle, hard truths about opening a restaurant in Dubai, and what it really takes to lead people in hospitality.

In this episode, Ashish Tulsian talks to Abdulrhman Almobarak, founder and chairman of Maqloba, a Saudi QSR rice brand. Abdulrhman shares how he left a stable IT role to build Maqloba, why he refuses to rush into franchising, how the brand cracked basmati at scale, adapts to Gen Z, and its role in shaping Saudi Arabia’s Vision 2030 food future.

In this episode of Restrocast, Ashish Tulsian sits down with Jil Assaf, COO at Shawarmer, to trace his journey from running a snack counter in Beirut to leading Shawarmer. Jil shares lessons from consulting, operating across the Middle East, tripling profits at Shawarmer, and why Saudi Arabia is an exciting market for restaurant growth today.

In this episode of Restrocast, Amjad joins Ashish Tulsian to share how he went from reviving his family business in debt to launching Dubai’s favorite lifestyle café brand, Brunch & Cake, now spanning 28 stores across six countries. He discusses building through failures, mastering franchising, learning from Japan’s culture of perfection, and why wisdom, discipline, and the right team define lasting success.

In this episode, Omar Shihab, founder of BOCA Dubai, shares his journey from early shocks in the restaurant world to building a Michelin Green Star restaurant rooted in integrity, sustainability, and people-first leadership. He reflects on managing teams, rethinking operations, sourcing locally, and why BOCA chose depth over rapid expansion.

In this episode, Jasper Reid reveals how he signed PizzaExpress, Jamie’s Italian, and Wendy’s, why sky-high rents and thin margins demand patient capital, and how data-driven menus beat flashy fusion. Hear his three golden rules for newcomers and what his next “30-item Desi diner” would look like.

In this episode of Restrocast, Blaze Pizza CTO Chris Demery takes us through his remarkable journey from serving in the military to leading tech transformation at Domino’s, Bloomin’ Brands, and beyond. He highlights the power of frontline insights and unpacks how AI and next-gen POS systems are reshaping restaurant operations for the better.

In this episode of Restrocast, Jack’s CTO Chris Incorvati shares his journey from restaurant GM to tech leader. He talks about his hands-on path into technology, key lessons from Legal Seafoods, Panera, and Jack’s, and how curiosity, empathy, and servant leadership shape his approach to restaurant innovation and team growth.

In this episode, Wing Lam, owner of Wahoo’s Fish Tacos, shares insights on building a 35-year restaurant brand, influencer marketing, delivery challenges, and post-pandemic dining, offering valuable lessons on growth, branding, and business resilience.

In this episode, James Walker shares his journey as a hospitality leader with 30+ years of experience. From balancing franchisees and customer needs to thriving in chaotic environments, James provides actionable wisdom and candid stories that inspire.

In this episode, John Peyton, CEO of Dine Brands, shares his inspiring career journey from consulting at PwC to leading Starwood Hotels and managing iconic brands like Applebee’s and IHOP. He discusses challenges like implementing Six Sigma, transitioning from operations to branding, and becoming a first-time public company CEO.

In this episode, Eric Slaymaker, CEO & founder of Wingers Alehouse, shares his journey from advertising to building a thriving restaurant brand. Today, Wingers has expanded to 28 locations across five states, with a focus on growth in the western U.S.

In this episode, Saer Imad shares his journey from banking in Lebanon to leading successful F&B brands in Dubai. He talks about his transition into the food industry, building brands like JJ Chicken and Derwendi, and the challenges of expanding internationally.

In this episode, Jerry Baldwin shares his journey in supply chain procurement and restaurant operations, emphasizing the need for innovative strategies and strong vendor relationships.

Join Restrocast as Kevin Bentley, Head of Technology at Jollibee North America, shares his journey from NFL linebacker to tech leader. Host Ashish Tulsian explores Bentley’s role at Jollibee, his educational path, and insights on leadership, resilience, and success in the restaurant tech industry.

In this episode, Craig Dunaway, COO of Penn Station Subs, shares his journey, insights on balancing operations and growth, and the importance of communication, culture, and technology in the restaurant industry.

Explore how Leon Davoyan revolutionized restaurant technology from the ’90s to today. Discover his insights and future vision.

Join Ashish Tulsian as he interviews Alaa Sayed on his podcast. Explore Alaa’s journey from a national footballer to influential roles at Shake Shack, BurgerFuel, and Jollibee, sharing lessons from his hospitality career centered on quality and innovation.

In this Restrocast episode, Ashish Tulsian interviews Joe Frem, Co-founder of Matbakhi, discussing his entrepreneurial journey and innovations in hospitality F&B management.

In this Restrocast episode, host Ashish Tulsian talks with Ziad Kassabieh about his rise from a Lebanese kitchen to CEO, revolutionizing Saudi Arabia’s restaurant scene with innovative concepts.

In “Prashanth Menon Talks Pizzas, People, and Progress” on Restrocast, Prashanth Menon, Regional Director at PizzaExpress UAE, shares his 32-year journey of growth, overcoming challenges, and a people-first approach. His story, culminating in the PizzaExpress Worldwide Wonder Award 2023, offers inspiration for aspiring restaurateurs.

In “Prashanth Menon Talks Pizzas, People, and Progress” on Restrocast, Prashanth Menon, Regional Director at PizzaExpress UAE, shares his 32-year journey of growth, overcoming challenges, and a people-first approach. His story, culminating in the PizzaExpress Worldwide Wonder Award 2023, offers inspiration for aspiring restaurateurs.

In this podcast episode, Andy Holman shares insights from his four-decade journey in hospitality, highlighting leadership, customer service evolution, and the importance of adaptability. He offers advice to aspiring professionals and discusses the impact of technology and sustainability on the industry’s future. A must-listen for restaurant industry enthusiasts.

Explore Alexander Debare’s unconventional path to success in the latest podcast. From pilot to law student, he shares his inspiring journey founding Burger28, a unique ’90s UAE-inspired burger and hot dog chain. Delve into social media’s role, business challenges, and Debare’s commitment to self-improvement, offering valuable insights for entrepreneurs.

Join Fay Economides, Executive Managing Director at M Management, in an exclusive podcast as she unveils her culinary journey from Elia to Nola. Explore her strategic decisions, authenticity in entrepreneurship, and the delicate balance of maintaining diverse brand identities in Dubai’s dynamic restaurant scene.

Explore the culinary voyage of Troy Hooper, CEO of Hot Palette America, in a captivating Restrocast Podcast episode. Uncover his 30-year journey, innovative practices, and leadership insights that have shaped the hospitality industry.

Nadim Majdalani shares his transformative journey from engineering to revolutionizing Middle Eastern restaurants in an insightful podcast. Highlights include YoSushi acquisition, eathos’ inception, and personal battles, offering a rare glimpse into a visionary leader’s mind.

Explore Panchali Mahendra’s journey from Indian basketball to Michelin-starred restaurants in Dubai on Restrocast. Delve into her diverse portfolio, featuring the groundbreaking Indian-Japanese concept Inja, and gain insights into F&B challenges and innovations.

Tune into Restrocast for a captivating conversation with Karl Goodhew, the innovative Chief Technology Officer of BurgerFi. Dive into his remarkable transition from leading tech in retail to shaping the future of fast-casual dining. Explore his tech expertise, culinary journey, and the digital revolution unfolding at BurgerFi!

Benson Tsai, the visionary Co-founder and CEO of Stellar Pizza shares his journey from a SpaceX Engineer to being the creator of a game-changing pizza chain. Discover his rich food heritage, his dynamic career, and the exciting future he envisions for Stellar Pizza!

In this podcast episode, Geoff Alexander, President & CEO of Wow Bao, talks about his journey in the restaurant industry, embracing technology while balancing human touch, using NFTs in restaurants, the importance of nurturing restaurant staff, and more.

Duncan Muir shares his journey into the F&B world of Dubai, his experience of growing top independent restaurant brands, customer-centric strategies for restaurants, the importance of empathy, and much more. 

Tapan Vaidya, CEO of Papa Johns (UAE, KSA & Jordan) shares his journey into the restaurant world, his experience of investing his own money into the business, the importance of empathy for a leader, and much more.

Naim Maadad, Chief Executive and Founder of Gates Hospitality replays his international career in the hospitality industry. In this podcast, he talks about finding success, key lessons learned, and his take on Michelin recognition.