The Integrated Emirati Platform for Hospitality: Suppliers, Opportunities, Jobs & Practical Expertise
Restaurant Establishment, Development and Operations Consultant with experience dating back to 1993. I help entrepreneurs evaluate their ideas and make informed decisions when establishing new restaurants and cafés. I also support existing restaurant and café owners in overcoming operational challenges, improving performance, and increasing profitability through practical, experience-driven consulting
Ahmed Nagi is not an academic consultant. He is an operations man who started inside the kitchen and passed through every station of the profession.
My professional journey began in the United Kingdom in 1993, where I spent four years honing my operational skills and gaining a deep understanding of global hospitality standards and work ethics. Upon returning to Egypt, I led training and operations for leading corporate groups like Tropicana and Americana, managing operations for prestigious brands. Since 2010, I transitioned into independent consulting, formulating hundreds of feasibility studies and business plans. Today, through " A N for Project Management services " in the UAE, I apply over 30 years of expertise to deliver complete consulting solutions.
The problem is not the market, but in the initial decisions.
I don't offer a fixed package. I offer a solution that fits your case.
A focused discussion to diagnose your core problem and define the next step. No commitment.
On-site review of your location, kitchen, team and menu to identify operational and financial leaks.
An actionable operational and financial roadmap, not a theoretical report.
Operational takeaways from the field, not theories.
The right setup steps from idea to opening day.
Open on YouTube
Honored to work with brands and projects in three countries
And here are my practical answers after 30+ years in the field.
Calculate every ingredient by gram, add 5% operational waste, add packaging, then divide by target selling price. If it exceeds 32% for casual dining, re-engineer the plate or pricing.
Weakness is not final. Analyze traffic source, adapt concept to residents not passersby, focus on delivery and loyalty, build a story that drives intentional visits.
Turnover is a symptom of management disease. No job description, no training, no growth path. Build clear structure, performance-based incentives, short weekly training. Organized respect retains more than raises.
Pricing is not cost + profit only. It's psychological engineering. Classify dishes into Stars, Workhorses, Puzzles, Dogs. Increase stars margin, reposition workhorses, remove dogs.
Not a beautiful Excel sheet. It's hypothesis testing: Is there demand? How much? What's cost to reach it? Real feasibility tells you when NOT to start, which is more important.
Don't look for certificates. Look for someone who managed labor shortage crisis, managed 15% waste and reduced it, and knows how to read P&L.
Because you're marketing an unready product. Marketing amplifies truth, doesn't hide it. Fix product, stabilize quality, then tell one clear story for 90 days.
Start with five critical ops: Receiving, Prep, Service, Closing, Complaint. Film them, write simple steps, train, test. Living manual beats fancy binder on shelf.
Measure waste daily in 3 numbers: prep waste, storage waste, return waste. 80% waste comes from wrong purchasing or bad storage. FIFO and calculated prep quantities cut waste 40% in a month.
Treat them as client taking 25-30% commission. Increase price on them 15%, design delivery-proof menu, negotiate marketing support instead of commission cut.
No. You need a system. Famous chef raises cost and risk. Build documented recipes with grams and photos, train any average chef on them.
Calculate 6 months full operational expenses with zero sales. That's real reserve. 90% closures happen because reserve was only 2 months.
Don't buy most expensive nor cheapest. Buy suitable for your capacity. One good combi oven better than two conventional. Calculate energy and maintenance for 3 years.
When first branch runs without you for 3 months with same quality and profitability. If not, you didn't build a restaurant, you bought a job.
Identity is not a logo. It's one answer: Why you? Choose one angle and go deep: fastest, finest, cheapest, strangest, healthiest.
Don't negotiate price only. Negotiate consistent quality, delivery time, return policy, payment terms. Cheap supplier with fluctuating quality is most expensive.
Famous sells photos, successful sells profit. I've seen restaurants with queues losing money, and quiet ones netting 35%. Fame is tool, not goal.
Respond fast, humanly, no justification. Acknowledge, apologize, offer solution, move to DM. Well-handled angry customer becomes stronger ambassador.
As tool yes, as experience no. 40% still prefer touching menu. Offer both. Digital for speed and photos, paper for experience and psychological pricing.
Don't start alone. Invest 5% of capital in diagnostic consultation and business plan. It saves 50% of capital and one year of trial and error.
Pick a day from the calendar to see the available times
No available times on this day
Your booking will be confirmed on your WhatsApp number by Mr. Ahmed Naji.
Booking number:We will contact you at the scheduled time on the phone number you entered. Please be available before the appointment to get the most out of the session.