In this episode of Noqadem Lakom, Wesam Masoud talks with Tamer El-Leithy, Founder of Hara Hachi Bu, about what it really takes to launch and grow a restaurant. From building the right team and handling customer feedback, to shaping a brand and choosing the best marketing channels, Tamer shares hard-earned lessons from his journey. He also dives into his passion for sushi, his take on fine dining in the local market, and which restaurant concepts he believes are set to thrive in the coming ye...
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In this episode of Noqadem Lakom, Wesam Masoud talks with Tamer El-Leithy, Founder of Hara Hachi Bu, about what it really takes to launch and grow a restaurant. From building the right team and handling customer feedback, to shaping a brand and choosing the best marketing channels, Tamer shares hard-earned lessons from his journey. He also dives into his passion for sushi, his take on fine dining in the local market, and which restaurant concepts he believes are set to thrive in the coming ye...
Episode 5 - Abbas Fahmy & Mahmoud El Adany with Wesam Masoud
Noqadem Lakom
1 hour 22 minutes
2 months ago
Episode 5 - Abbas Fahmy & Mahmoud El Adany with Wesam Masoud
In this episode of Noqadem Lakom, Wesam Masoud is joined by Abbas Fahmy, Food Critic, TV Presenter & Actor, and Mahmoud El Adany, Founding Partner of Caizo & Food Blogger, for an open conversation about the evolving role of food content on social media. They discuss how food bloggers can deliver value without losing credibility, the balance between entertainment & education in food-related content, and take us behind the scenes of restaurant operations—from R&D and kitchen des...
Noqadem Lakom
In this episode of Noqadem Lakom, Wesam Masoud talks with Tamer El-Leithy, Founder of Hara Hachi Bu, about what it really takes to launch and grow a restaurant. From building the right team and handling customer feedback, to shaping a brand and choosing the best marketing channels, Tamer shares hard-earned lessons from his journey. He also dives into his passion for sushi, his take on fine dining in the local market, and which restaurant concepts he believes are set to thrive in the coming ye...
