English Podcast Intro Food and Restaurant Business

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Gaser El Safty

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Description

This podcast is called \"Making It.\" It was created by the top business publication in Egypt, and we interviewed CEOs of the most influential companies in the country. I was in charge of producing 2 seasons of the show. I also narrated the introductions to each episode. This is one of those intros.

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Vocal Characteristics

Language

English

Voice Age

Young Adult (18-35)

Accents

North American (General)

Transcript

Note: Transcripts are generated using speech recognition software and may contain errors.
When Chris, Khalifa first thought of Zuba 10 years ago leaving a stable job in cargoes leading investment bank to sell street food in an upscale neighborhood for five times the going price would have struck anyone as crazy. But you have to remember the landscape of dining in Egypt was different. Egypt is different. We had a spin on every international cuisine and we had traditional Egyptian classics but safe for putting mango. And nobody had attempted building a brand that added flair to the convention. Chris was definitely daring. He has not only convinced Egyptians that army a sandwich can cost £10 but for many Zuba has become the benchmark for. And how is she too? For being honest today, his Egyptian street food brand operates seven branches across Cairo franchise agreement in the Gcc and outpost attempting to take on new york one tub of grocery at the time. So what does it take to thrive in an industry that at the best of times comes with slim margins and high operational costs. Chris takes us back to the launch of the first branch in 2012. The first fusion of his love of food and entrepreneurship. He recruits an executive chef and sets out to quash the notion that Egyptian street food means compromise quality and hygiene to the unique challenges presented by competing with the family breakfast to teaching westerners how to pronounce to me, chris claims he is not in the restaurant business, but rather in the business of culture and hospitality. We discussed how going beyond the food was key to his success, how they fought off shock currency devaluation and how they're facing the impact of COVID-19 all while presenting falafels, lesser known cousin, Tamia to the rest of the world, here's Chris speaking with hashem, our executive editor and co host of making it.