Can you give us a brief overview of your concepts?
The Al Khawajat Group offers three distinct dining experiences, each deeply connected to its location and surroundings. Jnaynit Al Khawaja in Faqra is a mountain escape that transforms with the seasons. It welcomes skiers in winter with warmth and comfort. Then, it opens up in summer to include a lively terrace with grills, saj and sweeping valley views.
In the city, Al Khawaja in Abdel Wahab El Inglisi caters to business lunches and everyday dining. It offers a refined take on Lebanese cuisine within a historic 1960s building, known for its daily specials and polished atmosphere.
Completing the journey, Samkit Al Khawaja in Batroun celebrates the Mediterranean coast. Visitors can enjoy daily-caught seafood in an authentic harbor setting, from classic Lebanese preparations to contemporary seafood signatures.
Are your concepts currently available for franchising or are you considering franchising them?
We’ve brainstormed extensively on the topic of franchising. This has involved carefully identifying the key attributes that make us a great partner, as well as the qualities we seek in an ideal franchise partner. Over time, potential parties have approached us, citing several key strengths. Christian: These are led by our trusted industry legacy, anchored by Elie Mhanna, a fifth-generation restaurateur from the highly regarded Mhanna family. His roots date back to 1888. Elie: Then, there is our strong culinary expertise and, additionally, the recognition and reputation of the Al Khawajat brands.
We are open to franchising. However, we remain selective. We want to ensure that any partnership preserves the quality and integrity of our concepts. With well-developed operations and thorough documentation in place, we are ready to pursue the right franchising opportunity when it arises.
How are you developing and evolving your existing offerings?
We’re constantly evolving our restaurants to keep the experience fresh and engaging. Recently, we’ve introduced set menus, brunch and buffet options to better serve our diverse clientele. Increasingly, we’re being approached to host large private and corporate events. So, we’re actively developing our capabilities to serve these clients with excellence.
Our daily specials at the Ashrafieh location reflect the city’s business-driven rhythm. Meanwhile, in Faqra, we feature live cooking stations to give mountain visitors a full, authentic grill experience outdoors.
At the concept level, we expanded last year with Samkit Al Khawaja, a seafood destination showcasing the best of Lebanese coastal cuisine.
Additionally, we’re excited to share that a new concept is in the works, with plans to launch this spring.
Are you exploring further expansion in other markets?
We are always exploring opportunities for further expansion and growth. While we keep an open mind globally, we have identified priority countries across different continents. Our priority is to explore the markets where we believe our concepts will resonate strongly.
For example, in the Americas, we are focusing on the USA, Canada and Brazil and, in Africa, Ghana and Nigeria. Meanwhile, in the GCC, we are prioritizing Saudi Arabia, the UAE, Kuwait and Qatar. In Europe, we are exploring opportunities in Paris and London, and in Asia, we’re emphasizing India and Japan. Our goal is to find the right markets and partners to ensure successful and sustainable development.
Can you share any upcoming plans or exclusive updates?
We are excited to share that the Al Khawajat Group is growing. And importantly, we’re finding that our brand resonates strongly with a wide range of audiences. This spring, we will be opening Qahwat Al Khawaja in Zaitunay Bay. The concept will offer a fresh and accessible dining experience with a lower ticket price. We are looking forward to introducing new offerings that will expand and complement our portfolio.
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About author
Rita Ghantous
Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
