Can you tell us more about your new projects in Egypt?
This year, we are launching three outlets in Palm Hills – (Cairo), Al Sahel (North Coast) and Tajamo3 (5th Settlement). We are aiming for seven additional branches in Egypt.
What is the difference between the Egyptian market and the Lebanese one?
In Egypt, there are a variety of international concepts offering different types of cuisines in one place, whereas in Lebanon, most of the concepts serve a specialized cuisine, and that’s exactly what we aim to have: a specialized cuisine with a twist and fusion in several dishes.
However, we share many similar dishes and tastes. For example: tamiya, foul moudammes, koshari, shawarma, kebab, mouloukhieh, pigeon, baba ghanouj, mechchi, etc. The Egyptians are well known for their aish baladi, a pita bread which is the cornerstone of their cuisine.
Where would you like to open new branches?
I believe that is very difficult to enter the European and American market, so it is best to expand in the Middle East because we share a similar culture.
What can you tell us about your MOONA LEBANON project?
We believe that being abroad doesn’t mean being disconnected. MOONA aims to connect those who are passionate about Lebanon with the country and create a channel to contribute to our nation’s development by supporting local farmers.
monmakiamoi.com
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.
