Egyptian Restaurants Attract Customers with 'No for Innovation' Motto

A 'suhur' meal, which is served before dawn during the holy month of Ramadan, in Cairo on May 31, 2018. (MOHAMED EL-SHAHED/AFP/Getty Images)
A 'suhur' meal, which is served before dawn during the holy month of Ramadan, in Cairo on May 31, 2018. (MOHAMED EL-SHAHED/AFP/Getty Images)
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Egyptian Restaurants Attract Customers with 'No for Innovation' Motto

A 'suhur' meal, which is served before dawn during the holy month of Ramadan, in Cairo on May 31, 2018. (MOHAMED EL-SHAHED/AFP/Getty Images)
A 'suhur' meal, which is served before dawn during the holy month of Ramadan, in Cairo on May 31, 2018. (MOHAMED EL-SHAHED/AFP/Getty Images)

In his movie “The Danish Experience”, Egyptian actor Adel Imam promoted two popular, local restaurants named “Zizo” and “Baha”. But despite the fame they gained over the past 20 years thanks to Imam’s effect, the two restaurants specializing in eastern food refused innovation.

Unlike the creative marketing ideas that restaurants invest in to increase their revenues, many restaurants haven’t even considered promotional tools to lure customers, preferring to maintain their current, traditional look that powered their fame.

Certain Egyptian restaurants, mostly those considered popular, have acquired a remarkable reputation that lures even non-Egyptian customers. Despite this fame, they are eager to preserve the traditional appearance of their beginnings, and the menu they are known for, refusing to change their originality in an attempt to maintain their success and profit margins at the same time.

Whether in Cairo, which embraces thousands of restaurants or in Alexandria, which attracts thousands of visitors every day, there are many examples of this type of restaurant that seduce people from all social and age categories with their “non-innovated” ambiances.

Since their establishment several decades ago, “Zizo” in the Jammaliah area, and “Baha” in the El Sayeda Zeinab district, have maintained their original concept, rejecting innovation ideas, and insisting that they “don’t have other branches”.

Despite that, both restaurants attract ambassadors and tourists looking to taste the “Egyptian food experience”. All their visitors, locals and non-Egyptians, sit at tables in the street, which gives the experience a more popular touch. El Sayeda district also houses “Al Jahsh” restaurant known for its local beans and falafel served in a simple, unsophisticated way. Its customers are from all social classes, they eat in the street as well. Although some reviews on the world-know travel website TripAdvisor slam the restaurant’s hygiene, celebrities and tourists keep visiting it to taste the original, Egyptian dishes.

A few steps away from Cairo’s Ramses Square, a banner reading “On God’s Blessing” draws people’s attention to a simply-decorated, crowded restaurant that serves cheap, yet tasty liver and sausage sandwiches. Known as the “King of Original Liver Sandwiches”, the restaurant, which was established in the 1980s, has always adopted a low-price policy, so it can make the highest profit. The liver sandwiches it serves are, without exaggeration, the cheapest in Egypt.

In contrast, other restaurants that opted for innovations and changes, including the “Abu Rami Grill Restaurant”, failed and lost a lot of their customers.

The same trend applies in Alexandria, in which many restaurants, especially those serving seafood, like “Shaaban of Fish” in the Al-Manshiyah area, are known for low-key setups, funny names, wooden tables, and cheap plates serving unique combinations.

The restaurant is very popular among Alexandrians. Although the city has many seafood restaurants, and most of them are located right on the sea along the Cornish, Shaaban’s customers insist on visiting it in a narrow alley to enjoy its popular dishes.

The restaurant’s owners have kept its original design but chose to innovate with a new branch that targets different types of customers.

Shaaban has a rival, though. “Houda Dongol”, located in the narrow alley in the Azarita area, also lures seafood lovers with its professional cooking and affordable prices despite its chaotic, low-key setup and location.

The traditional concept is also seen in the “Loul Fortress” restaurant overseeing the sea. A wooden design that reflects the Egyptian, popular spirit, and attracts visitors with its simple décor, rural, wooden benches, homemade fish dishes, warm welcoming of its manager Om Mayyada, and its well-known mint tea.

“Indeed, many restaurants reject the innovation idea, mostly because 95 percent of their owners are elderlies and unconvinced with the importance of social-media-driven updates. Those people can’t convoy advancement because they don’t have the needed mentality, or they might have concerns about innovation so they keep their businesses like they are. In contrast, we see about only 5 percent of business owners who consider innovation and keeping up with the industry’s changes,” Mohammed Yousri, e-marketing manager of several restaurants in Cairo, told Asharq Al-Awsat.

Yousri doesn’t agree with those alleging that “non-innovated ambiances” attract more audience, noting that this factor is a sort of mental relief for some customers, and that’s why we often see middle-aged and older people in such places.

“On the other hand, the younger ones are always looking for innovation. Restaurants adopting this management concept are often the first to close their doors despite their long-term fame. Even by maintaining their traditional touch, time will pass, and new, competing names will emerge and gradually lure people. From a marketing perspective, restaurants’ reluctance to innovate or update is a weakness and a key factor that can threaten the existence of the biggest names,” he explained.

“Marketing rules say the audience like constant renewal, and with the new generation affected by social media, restaurants must seek innovation to meet clients’ needs. Restaurants sticking to their old, traditional concepts have no future vision or aspirations, so they will definitely lose their younger customers, and thus lose the competition sooner or later,” Yousri concluded.



Aloha, Bavaria! Munich Surfers Riding Wild River Wave Again

Aloha, Bavaria! Munich Surfers Riding Wild River Wave Again
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Aloha, Bavaria! Munich Surfers Riding Wild River Wave Again

Aloha, Bavaria! Munich Surfers Riding Wild River Wave Again

Surfing enthusiasts have cheered the reopening of a beloved whitewater site in downtown Munich, the German city better known for partying at Oktoberfest than splashing in the waves.

The Eisbach ("ice brook") standing wave in the city's Englischer Garten park was closed after tragedy struck in April when a 33-year-old woman drowned during a nighttime winter surf.

After a safety review and a petition to keep it open, the site -- just a stone's throw from an art museum and shopping streets -- was reopened by authorities in recent weeks.

Putting on a wetsuit and taking a board out of its bag after a day's work, Moritz, 43, said he's a regular at the surf spot on an arm of the Isar river.

"It's amazing. A wave right in the city center is something very special," he said. "I missed it during the closure."

Nearby, surfers performed tricks with virtuosity on the powerful wave, formed by the presence of rocks on the riverbed near a bridge.

"It's completely different from the ocean," said Moritz.

"Even if you know how to surf very well in the sea, you don't necessarily know how to do it here where the water comes from the front and not from behind."

Another surfer, Irina, 34, said she tries to come three times a week, "before work, because it gives you energy".

She finds "the power of the wave is good" and said she feels safe at this unique spot, even if "there are rocks at the bottom and you have to be a little careful when you fall".

A German surfer lost her life during a night session in April after being trapped underwater for nearly 30 minutes, her leash caught on an unidentified object.

Friends and emergency services rushed to help her, but she died a week after her accident.

An investigation found no safety breaches on the part of the city or state, which had always warned surfers to attempt the challenge "at their own risk".

New guidelines have, however, been issued: night surfing is banned between 10:00 pm and 5:30 am, and the minimum age for braving the wave is 14.

Surfers must also use a system that allows their leash to be detached in case of emergency.

These rules are "largely reasonable", said Franz Fasel, head of the local surfers' association IGSM, who said between 3,000 and 5,000 local surfers use the Eisbach site.

"Surfing is simply part of the lifestyle in Munich," he said. "Not just for the surfers themselves, but also for the city's image."

It was not always this way. In the past, the Eisbach wave was entirely natural and surfable only occasionally, for example, when gravel accumulated in the riverbed.

Surfers took matters into their own hands in the 1980s, installing a river crossing and adding objects to improve the wave, not all well received by the authorities.

The site is now promoted by the tourist office as one of Munich's top attractions.

Bavaria's state premier Markus Soeder proudly declared during a recent visit that "Munich is a surfer's paradise" and Bavaria "a bit like the California of Germany".