PIERRE ZIADEH

CEO of SP Holding – Lebanon

Tell us about your beginnings and your journey to becoming the founder of SP Holding

Living in France,i always dream of creating an F&B business. It’s a career with many opportunities for development.

What inspired you to explore the Egyptian market?

Having the chance to meet Egyptian people and see how they always look for the best restaurants, best food and ambience. Egypt is also regarded as one of the most booming economies in the world.

What was the inspiration behind bringing Le Flandrin to the ME?

When I lived in Paris, I used to be fascinated by the concept where you can have everything in one place, yet with a high standard. That means serving freshly baked bread and desserts, pastries, a widely varied menu for breakfast, appetizers, lunch, afternoon tea and dinner, all in a beautiful ambience.

What is the recipe for success in the F&B sector?

The core of the business is quality of food and service; how to sustain the same consistency is the essential factor in defining long-term success in this business.

What potential do local concepts and cuisines hold for development when compared to the launch of international franchises?

I think local concepts and cuisines hold as much potential for development as the launch of international franchises. As Egyptian cuisine makes heavy use of vegetables and fruits it shares similarities with the food of the eastern Mediterranean region. In fact, one of the concepts that I am planning to introduce is to develop Egyptian cuisine with a modern twist.