Zaid Ayoub is the founder and CEO of the Bay Area-headquartered, rapidly expanding fast-casual concept SAJJ Mediterranean. A Jordan native, Ayoub frequented a local falafel shop while in college in the U.S. studying engineering and noticed that it often had a line out the door. He wondered if Mediterranean food could blend great flavors with streamlined operations, there was a market (full of hungry people) eager to eat it. After a few years in tech startups, a friend of his mentioned his Mediterranean fast-casual concept idea, and Ayoub took the plunge, opening the first SAJJ Mediterranean location in Menlo Park in 2012.

Today we're here to learn about how Zaid took his commissary, and converted it to a Direct-t0-Market operation, delivering meals straight from the menu, family-style meals, and grocery items. We get into why he took this approach, the technology he's leveraging, models he's implementing, and much more.

Check out episode 619 - my first episode Zaid Ayoub!

Show notes…

Calls to ACTION!!!

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Favorite success quote or mantra:

"Never test the depth of the water with both feet."

Lots of resources mentioned today!

Today's sponsor:

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Contact info:

Email: zaid@sajjstreeteats.com

Thanks for listening!

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Huge thanks to Zaid Ayoub for joining me for another awesome episode. Until next time!

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749: WORKSHOP Converting Commissary into Direct-To-Consumer Kitchen with Zaid Ayoub

Restaurant Unstoppable with Eric Cacciatore

749: WORKSHOP Converting Commissary into Direct-To-Consumer Kitchen with Zaid Ayoub