The episodes

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 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, 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, Khaled Naga, CEO of Al-Thiqa Group Division, shares operator-level lessons on scaling restaurant brands in Kuwait and the GCC. He breaks down the shift from running global franchises to building local brands, how market shocks can reshape costs and demand overnight, and why Gen Z is changing both guest expectations and hiring.

In this episode, Ashish Tulsian speaks with Nasser Al Massabi, CEO of Low Calories, a fast-growing healthy restaurant brand from the UAE. Nasser shares his leap from 18 years in the UAE Police to launching a health-food concept, the failures and land deals that shaped him, resigning seven years before a secure pension, scaling through franchising, tackling trends like Ozempic and Mounjaro, and leading with a family-first culture.

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 talks with Alexandre Bachir, the third-generation leader of Bachir Ice Cream Middle East, a 90-year-old Lebanese family brand. Alexandre shares how he’s modernizing the legacy through franchising, innovation, and global expansion while preserving its deep-rooted family values.

In this episode of Restrocast, Filippo Sgattoni joins Ashish Tulsian to share his incredible journey from finance to food leadership as the CEO of Alamar Group, the master franchisee of Domino’s & Dunkin’ across the Middle East. Filippo talks about adapting global brands for local markets, leading Alamar through its IPO, and reinventing customer engagement for Gen Z.

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 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, Galardi Group COO Rusty Bills shares his journey from busboy to executive, revealing what it takes to lead in the franchise world. From tackling labor challenges to embracing tech and hands-on leadership, this episode offers real insights on trust, growth, and running restaurants the right way without shortcuts.

In this episode of Restrocast, Kyle Mark shares his journey from Apple to leading tech at WOWorks. He discusses fixing POS issues, scaling systems, and how COVID made tech a key restaurant driver. Kyle also talks about the importance of team alignment, smart integrations, and personal growth habits that help him lead with clarity and intent.

In this episode, Joseph Unger shares his journey as a Subway franchise to leading at Taco Bell, Reef, and growing multiple brands at GOSH Enterprises, including Charleys, Bibibop Asian Grill, Lenny’s Grill and Subs. He discusses entrepreneurship, leadership, ghost kitchens, and the future of personalized dining.

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.

In this episode, Nadine Benchaffai shares her journey from FMCG to founding Tortilla and Taqado, discussing challenges, brand building, and her current role in agri-tech and food tech.

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 of Restocast, Leon Davoyan, CTO of Dave’s Hot Chicken, shares his career journey, insights on leadership, tech innovation in restaurants, and the value of a global MBA perspective.

In this Restrocast episode, Ashish Tulsian interviews Mazen Kanaan, CEO of House of Pops, discussing his journey from Unilever to entrepreneurship, market insights, and future plans for healthy ice cream expansion.

Join host Ashish Tulsian in the latest Restrocast episode with Wade Allen, Costa Vida’s EVP of Strategic Growth. Wade, a digital innovation veteran, unveils insights from his diverse journey, pioneering marketing technology at Costa Vida.

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, 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.

Join Restrocast with Justin Skelton, SVP and CIO at Dine Brands, exploring his journey across sectors including Allstate, Bank of America, and CVS, and his innovative take on hospitality technology.

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.

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.

Discover Phil’s roles at Yard House, Shake Shack, and Godiva, along with insights into Carl’s Jr.’s global digital transformation and his Round It Up America charity foundation, offering a captivating narrative of innovation and leadership in restaurant tech.

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.

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. 

Tapan Vaidya 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.

George Kunnappally, Managing Director of Nando’s UAE shares his journey in making Nando’s a successful food chain in the UAE, the mindset he developed, the lack of entrepreneurial knack, and the change in the hospitality industry over the years.