What can you tell us about your brand?
Spiced and Sliced is a modern Lebanese fast-casual shawarma restaurant that serves consistent, fresh, healthy, tasty and high-quality food. We bring the modern shawarma experience to a new urban generation. The concept revolves around a simple, nutritious and quality menu.
Your father, Toufic, was the concept creator of Kababji, a renowned Lebanese chain. What made you decide to follow in his footsteps? Coming from a hospitality background and having a mentor like my father has helped me tremendously. My dream to create a shawarma concept began during my education at Glion in Switzerland where I would reminisce about home cooking and the mouthwatering taste of shawarma.
In 2013, I started creating modern yet authentic shawarma, and after three years of studying the market, researching and tastings, Spiced and Sliced was launched in Hamra, Beirut.
What makes Spiced and Sliced an appealing franchise?
Spiced and Sliced has positioned itself as the pre-eminent modern Lebanese shawarma restaurant in Lebanon, with solid infrastructure to grow internationally. Such positioning is mainly reflected in the protection of proprietary recipes and consistent product quality and taste by way of collaboration with one of the most reputable European suppliers in Germany.
In addition, the company has developed detailed procedures for operating and managing the day-today activities of its restaurants, all of which can be easily adapted to any new market and serve as a basis for facilitating franchise expansion. Key factors that make Spiced and Sliced a successful franchise venture include low start-up costs, high profit margins and a simple menu.
What are your most recent development activities?
With a well-designed franchise program, we are ready to expand our concept regionally, in the GCC and MENA. We are also working diligently to initiate our international development plan to start in 2023 with the first Spiced and Sliced restaurant in Miami.