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.



Palestinian Pottery Sees Revival in War-Ravaged Gaza

Displaced Palestinians walk past a wind and rain-damaged tent, following heavy rainfall north of Deir al-Balah in the central Gaza Strip on November 24, 2024, amid the ongoing war between Israel and Hamas. (AFP)
Displaced Palestinians walk past a wind and rain-damaged tent, following heavy rainfall north of Deir al-Balah in the central Gaza Strip on November 24, 2024, amid the ongoing war between Israel and Hamas. (AFP)
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Palestinian Pottery Sees Revival in War-Ravaged Gaza

Displaced Palestinians walk past a wind and rain-damaged tent, following heavy rainfall north of Deir al-Balah in the central Gaza Strip on November 24, 2024, amid the ongoing war between Israel and Hamas. (AFP)
Displaced Palestinians walk past a wind and rain-damaged tent, following heavy rainfall north of Deir al-Balah in the central Gaza Strip on November 24, 2024, amid the ongoing war between Israel and Hamas. (AFP)

Traditional clay pottery is seeing a resurgence in the Gaza Strip, where Palestinians are forced to find solutions for a shortage of plates and other crockery to eat from in the territory ravaged by more than a year of war.

"There is an unprecedented demand for plates as no supplies enter the Gaza Strip," 26-year-old potter Jafar Atallah said in the central Gaza city of Deir al-Balah.

The vast majority of the Palestinian territory's 2.4 million people have been displaced, often multiple times, by the war that began with Hamas's attack on southern Israel on October 7, 2023.

Fleeing bombs amid Israel's devastating retaliatory military offensive, which has destroyed large amounts of civilian infrastructure, everyday items like cups and bowls have often been lost, broken or left behind to perish.

With imports made increasingly difficult by Israeli restrictions and the dangers of delivering aid, Gazans have had to find resourceful ways to meet their needs since the war began.

- Bare-bones -

To keep up with demand, Atallah works non-stop, producing around 100 pieces a day, mainly bowls and cups, a stark contrast to the 1,500 units his factory in northern Gaza made before the war.

It is one of the numerous factories in Gaza to have shut down, with many destroyed during air strikes, inaccessible because of the fighting, or unable to operate because of materials and electricity shortages.

Today, Atallah works out of a bare-bones workshop set up under a thin blue plastic sheet.

He carefully shapes the clay into much-needed crockery, then leaves his terracotta creations to dry in the sun -- one of the few things Gaza still has plenty of.

Each object is sold for 10 shekels, the equivalent of $2.70 -- nearly five times what it was worth before the war led to widespread shortages and sent prices soaring.

Gazans have told AFP they are struggling to find all types of basic household goods.

"After 13 months of war, I went to the market to buy plates and cutlery, and all I could find was this clay pot," said Lora al-Turk, a 40-year-old mother living in a makeshift shelter in Nuseirat, a few kilometers (miles) from Deir al-Balah.

"I was forced to buy it to feed my children," she said, noting that the pot's price was now more than double what it was before the war.

- Old ways -

The war in Gaza was triggered by Hamas's unprecedented October 7, 2023 attack on southern Israel, which resulted in the deaths of 1,206 people, mostly civilians, according to an AFP tally of Israeli official figures.

Israel's retaliatory military offensive has killed at least 44,176 people, most of them civilians, according to data from Hamas-run Gaza's health ministry which the United Nations considers reliable.

Following each Israeli army evacuation order, which generally precedes fighting and bombing, masses of people take to the roads, often on foot, carrying whatever they can manage.

But with each passing month and increasing waves of displacement, the loads they carry grow smaller.

Many Gazans now live in tents or other makeshift shelters, and some even on bare pavement.

The United Nations has warned about the threat of diseases in the often cramped and unsanitary conditions.

But for Gazans, finding inventive ways to cope with hardship is nothing new.

In this, the worst-ever Gaza war, people are using broken concrete from war-damaged buildings to build makeshift homes. With fuel and even firewood scarce, many rely on donkeys for transport. Century-old camping stoves are reconditioned and used for cooking.

Traditional pottery is another sign of a return to the old ways of living.