Emirati entrepreneur Saif Al-Mansoori challenged the Corona “Covid 19” pandemic and its aftermath and launched a new restaurant project at the height of the pandemic. Al-Mansoori told Emirates Today that he insisted on launching the Mandarin Gourmet project during the pandemic period and was able to succeed and expand by opening four new branches within a short period of time, expecting the number to grow to 10 branches earlier. end of this year.
A special project
In detail, the Emirati entrepreneur, Saif Al-Mansoori, said that he worked in the management of restaurants before the outbreak of the Corona pandemic “Covid 19”, but the restaurant in which he works closed its doors during the pandemic, due to the challenges with which faces. sector, and therefore decided to launch his project in the restaurant sector. He added that many advised him not to start the project during the pandemic period, considering the start of a project in these circumstances a great and incalculable risk and threat of failure. Al-Mansoori explained that he insisted on moving forward with the project, because of his belief that the situation is temporary and that demand for restaurants will turn strong, stressing that he started in the first phase to create a “new or “Virtual Kitchen”, relying on technology as an innovative solution to meet the challenges of the pandemic, by providing food menus on virtual platforms and ordering through them.
A pandemic is an opportunity
Al-Mansoori continued: “I considered the pandemic an opportunity, not an obstacle for the project, especially since the UAE is a country with unlimited opportunities, with the facilities and benefits it offers for emerging investment projects,” putting in apparently he took advantage of the removal of some hotels by a group of senior chefs due to the consequences of the pandemic and hired a group Among them, in his project “Mandarin Gourmet” for restaurants, he also dealt with a number of companies in a number of countries, such as like Egypt and India, to prepare the identity and logo and to carry out marketing, packaging and packaging operations, at lower costs.
Al-Mansoori revealed that it has opened four branches for the project, while the number is expected to increase to 10 branches before the end of 2021. He said his ambition is to open 100 branches and points of sale, inside or outside the UAE, in in the following years, especially as he has several offers to open restaurants, others under the “franchise” or “franchise” system in Egypt, Saudi Arabia, Iraq and others, but he has preferred to consolidate a presence within the Emirates and support the quality of its products, before expanding abroad.
Al-Mansoori stressed that he aims to be the Emirati entrepreneur with the largest restaurant chain in the country in the field of restaurants, especially that the measures and measures he took to facilitate the recovery and gradual return of economic activities and life to normal . are among the most prominent things that help the success and expansion of various projects.
He said he fully believed in the statement of His Highness Sheikh Mohammed bin Rashid Al Maktoum, Vice President and Prime Minister of the United Arab Emirates and ruler of Dubai, that “the greatest danger is not to take risks.” He added: “In the field of business, seizing opportunities, risk management, studying the project in all its aspects and developing a sound strategy for the project, are among the most important mechanisms of success.”
He stressed that the biggest challenge he faces is not the “Covid-19” pandemic, but the challenge of self, and the continuation of work and success, emphasizing that he intends to expand further over the next period, despite the continuation of the pandemic. . and buy a spice company, and intends to expand its operations in the hospitality and home services sector, following the resumption of holidays and gatherings and the gradual lifting of restrictions stemming from the pandemic.
Emirati entrepreneur Saif Al-Mansoori revealed that his project currently includes 12 brands and he has a plan to increase their number to 30 brands by the end of next year.
He stressed that he is inclined to diversify food brands, to be among the most famous cuisines in the world, such as “Foul and Tamiya Restaurant” from Egyptian cuisine, “Moallem Shawarma” from Syrian cuisine, “Sofra Um Ali” from Lebanese cuisine and ” “Giro Station” from Lebanese cuisine, Greek cuisine, “Billy Boys Burger”, “Philly Cheese Steak” from American cuisine, “Monkey Pizza”, “Matthews Pizza”, “Sabrina Bakery” from Italian cuisine, and “Bancho’s Grill” from cuisine Mexican.
• The biggest challenge is not the Covid-19 pandemic, but challenging the individual and continuing to work and succeed.
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