How We Started?
Café Mokka (Abu Dhabi, 1998):
Achievement: Launched one of the first café concepts in Abu Dhabi, featuring an innovative open kitchen design.
Impact: Expanded to four locations, establishing Café Mokka as an iconic brand in the UAE during its time.
Cinnabon and Seattle’s Best Coffee (UAE, 2001-2007):
Achievement: Successfully introduced and expanded these two globally recognized brands in the UAE.
Impact: Opened 15 Cinnabon locations and 8 Seattle’s Best Coffee outlets, setting a benchmark for franchise operations in the region.
Zaatar w Zeit (UAE, 2001-2007):
Achievement: Played a crucial role in launching and managing this renowned Lebanese franchise.
Impact: Established 5 outlets, significantly contributing to the brand’s popularity and growth in the UAE.
Al Farooj Chicken Franchise (UAE, Lebanon, France, Libya, 2011-2016):
Achievement: Restructured and revitalized over 50 franchise setups across multiple countries.
Impact: Transformed a chaotic franchise structure into a more organized and profitable operation.
Tiffinbites (Dubai, 2010):
Achievement: Launched two outlets of this Indian Fast Casual concept sourced from the UK.
Impact: Successfully negotiated prime real estate locations and established the brand in the competitive Dubai market.
Faisal Ghani
“Partnering with Ayy Karamba Hospitality revolutionized our concept, making FORKLIFT a standout success at The French Market in downtown Chicago. Their creativity and expertise were crucial to our launch.”
Website: eatfalafill.com
Falafill was a groundbreaking project where I played a pivotal role in transforming and scaling the brand. Commissioned by Ziyad Brothers, my task was to transfer the innovative Falafill concept to Food Works Hospitality Group (FWHG). Here are the highlights of my contributions:
Strategic Closure: I identified and recommended the closure of the Detroit location, which was operating outside the franchise agreement, to streamline operations and focus on compliant locations.
International Expansion: I spearheaded the launch of Falafill’s first international location in Panama in 2018. This involved setting up robust systems and procedures, extensive staff training on the unique menu, and providing comprehensive marketing support and operational manuals.
Concept Revamp and Expansion: In 2019, I led a complete revamp of Falafill’s menu, introducing new and exciting items. I personally trained chefs and staff, ensuring they were well-versed in the new offerings. This culminated in the successful opening of the revamped Falafill in Schaumburg, a suburb of Chicago, establishing a template for future expansions.
Website: frenchmarketchicago.com
Group: Olive Mediterranean Grill
We were tasked by Olive Mediterranean Grill to develop an eclectic and innovative food concept named FORKLIFT, aimed at the bustling French Market in Downtown Chicago. My achievements in this project include:
Concept Creation: Developed the unique FORKLIFT concept, which blended Mediterranean flavors with contemporary culinary trends. The detailed documentation provided a solid foundation for the brand.
Successful Market Entry: Despite the challenges posed by the COVID-19 pandemic, I successfully launched FORKLIFT in early March 2019. The brand quickly gained a reputation for its vibrant menu and exceptional quality, positioning it as a standout offering in the French Market.
FORKLIFT
Website (Previously) : ayykaramba.com
Location: Columbus, Ohio
During the height of the COVID-19 pandemic, I ventured into the mobile food industry with the launch of the Ayy Karamba food trailer in Columbus, Ohio. This project was a testament to innovation and resilience in challenging times:
Fusion Concept: Created a unique Mexican-Mediterranean fusion menu that delighted customers with its bold and diverse flavors. The food trailer quickly became a local favorite, celebrated for its inventive dishes and high-quality ingredients.
Cloud Kitchen Operations: Operated as a ghost kitchen, the trailer spun off five different concepts, serving as a cloud kitchen. This model allowed for efficient operations and maximized the trailer’s reach and impact .
Community Impact: Ayy Karamba received rave reviews from the local community, earning high ratings for its food quality, creativity, and service. The trailer became a beacon of culinary excellence in Columbus, showcasing the potential of innovative food concepts during challenging times.
My Culinary Journey: From Foodie to Expert
It all started at the University of Wisconsin Milwaukee, working in the campus cafeteria. I was just a college student with a big appetite for both food and life. This humble beginning ignited a passion that would take me around the globe, shaping me into the restaurant consultant and expert I am today.
Driven by my love for culinary adventures, I moved to Mexico City after graduation. I wandered through vibrant markets, tasted the most authentic street food, and immersed myself in the rich culinary traditions. This experience not only deepened my love for food but also taught me the importance of cultural adaptability in the culinary world.
In 1996, I found myself in the UAE, where I began building iconic cafes and eateries. From spearheading the expansion of Cinnabon and Seattle’s Best Coffee to launching Zaatar w Zeit, my journey in the UAE was about transforming dreams into reality. Each project was a testament to my dedication and vision. Dubai, with its iconic food scene, became my playground. I experienced everything from high-end Michelin star restaurants to authentic cuisines from every corner of the world that Dubai has to offer.
My career took another exciting turn when I moved to the USA in 2016. Despite the challenges of the COVID-19 pandemic, I launched Ayy Karamba, a Mexican-Mediterranean fusion food truck that quickly became a local favorite. This venture was a testament to my resilience and innovation in the face of adversity.
Travel has always been a big part of my journey. I’ve roamed 54 countries, experiencing the high-end Michelin star restaurants in London, Paris, Rome, Chicago, New York, San Francisco, Milan, and many other cities. I’ve also indulged in the bustling street food stalls in Istanbul, Mexico City, Oaxaca, Cancun, San Miguel, Manila, Bangkok, Beijing, Amman, Beirut, Panama City, Mumbai, Bangalore, Cairo, Marrakesh, Casablanca, Addis Ababa, Juba Sudan, and many other places. Each destination has its own unique flavor and charm, from the elegant dining rooms of prestigious establishments to the chaotic yet vibrant street markets.
Each experience, from the top-tier dining experiences to the authentic, flavorful street foods, has enriched my understanding of the global food scene. This diverse culinary exposure has given me a unique perspective and a deep appreciation for the art of food, fueling my passion for helping restaurants achieve excellence.
At Ayy Karamba Hospitality, my mission is to empower passionate startups and established restaurants alike, helping them navigate their challenges and achieve their goals. I bring a world of experience and a love for food to every project, ensuring that every restaurant I work with can thrive and succeed.
