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.
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.
