THOSE WHO WENT THERE

Hospitality News ME chats with some of the entrepreneurs that have established their restaurants in NYC. We asked them why they picked this city, how they assess their operations, how their outlets in New York compare to those in Beirut and what challenge

Philippe Massoud Ceo/executive Chef, ilili & ilili Box

Having moved to New York as a student, I had the good fortune of getting to know the city at a very young age. Noticing the poor representation of the Lebanese cuisine or lack thereof in the city, I jumped at the opportunity to bring my cuisine and culture to light. It is a daunting task to start a business in NYC. Navigating the regulatory red tape, complying with the city’s various departments as well as hiring the right team throughout the process is no easy feat. Coupled with dramatic wages increases, we are now facing a minimum wage of USD 15 from USD 9 by 2018 - only the fiscally aware operator will survive. Our trajectory is optimistic and we are aggressively moving forward with plans of growth, both locally and internationally. With smooth and efficient operations, we are focused on the exciting part of the business; bringing old world hospitality to each and every one of our guests. NYC is full of diversity and we cater to diners from all walks of life, from former US President Clinton to young, struggling artists. One thing is for sure, ilili has put Lebanese cuisine on the map, both in NYC and around the world.