Relish, part of The Foodsters Group, is a consultancy company with deep operational grassroots. We do not “borrow your watch to tell you the time”. We come at projects recognizing that operational precision is the heart of a consistent and resilient business model.
Relish consulting services span across concept creation, branding, turnarounds, menu development, back of house and front of house development and training based on SOPs and manuals, and full management of restaurants. We have the breadth and expertise to undertake small entrepreneurial projects such as a single food truck operation, a large restaurant operation, a central kitchen assessment and development, or a full on “Foodertainment” real estate project with F&B and entertainment as its anchors.
Our specialist project teams are composed of actual F&B operators, chefs, central kitchen managers, engineers, finance, and IT professionals that provide a concrete and practical approach to consulting assignments.
While the Relish approach emphasizes the operational angle, the soul of an F&B business starts with its concept and brand. The Relish team also comprises of F&B strategists, entrepreneurs and graphic designers that work with clients to create trendy, vibrant and feasible concepts. We ensure that the concepts we work on are backed by the necessary research and empirical data we possess and compile through our extensive network.
We like to think of ourselves as partners, rather than regular consultants. We always wondered while working with consultants, “if they are so great, how come they do not run their own operations?” Well, we do!
The Foodsters Inc. is a Group of food related companies encompassing catering (Radish & Mint Catering), food truck operations, mobile business fabrication (www.thefoodtruck.co) and F&B consulting solutions (www.relishconsultancy.com). We also focus on “Foodertaiment” projects where project owners want to establish an F&B concept blended with entertainment elements.
Ziad’s 20 years career started in the hotel industry that gave him a good feel of field sales and SOP set-up.
His passion for consumer understanding led him to move into the advertising world working on Diageo account at Leo Burnett Beirut; then his natural move into the client side was through handling the leading brand in the insecticide killer and home care categories.
Striving for wider experience, he moved in 2001 to Dubai working for 3M covering the ME region handling the Health Care Division; his career culminated during the last 9 years working for Mondelez International (Kraft / Cadbury) covering all commercial aspects; which developed extensively his skill set and business maturity starting in consumer marketing by handling the leading Gum & Candy categories.
Afterwards Marketing Manager for the ME region leading a bold marketing entry strategy for the main 3 GCC markets. Finally his last 4 years tenure was a great learning curve when Ziad moved and set-up the Trade Marketing and Sales Development division in the Levant region, leading many RTM optimization projects and built a solid Shopper Marketing strategy for the main confectionary brands with proper implementation levers.
His main passion is construction and interior architecture; Sports (Basketball, Alpine Skiing and Scuba diving).
Lived all my life in Lebanon and endured the civil war that spanned 20 years.
I am an experienced creative graphic designer with a proven track record in creating and providing innovative design solutions.
For me, Creativity is the language, to speak out anything. A creative thought, a creative logo or illustration can change your whole perspective towards a brand.
Excellence is not by chance, it’s a continuous process. And I try my best to deliver our clients, beyond their expectations.
As Marc Anthony said " If you do what you love you will never work a day in your life" .
Masters Graduate in Public Relations from Lund University/ Sweden, I decided to combine Public relations with Food as I have passion for both; building food-related network with people and based on that decision from the time I graduated till now have been working in Food-related Industry in business development field .
When it comes to food (the healthy and super-food) I eat like there's no tomorrow , and this is the reason pushed me to do my second degrees in International sports science to know how to burn those calories.
This is Shahzeb Nawaz, and he’s passionate about fast growing technology. Innovation, robust and secure information technology environment are his day-to-day mission. Shehzab also love playing cricket and driving his Mustang.
Elie is a seasoned hospitality professional with over 10 years of consulting and operational experience in the F&B and hospitality industry.
He started his career by opening his own coffee shop in Lebanon back in 2008. Then he went to join the restaurant and entertainment industry in Beirut. In 2012, he traveled to Europe and the U.S. to acquire a Masters degree in Hospitality and Foodservice Management from ESCP Europe and Cornell University where he participated in various seminars and was exposed to multiple cuisines and cultures in France, Spain, Portugal and New York.
Returning back to Beirut in 2014, he continued his journey by working on various consultancy projects for F&B clients in Beirut, Kuwait, Egypt, U.A.E., Saudi Arabia, Qatar and Cyprus.
His experience includes developing concepts and operations ranging from fast-food joints and mobile set-ups to award winning restaurant concepts in the region.
In 2018, he joined Relish Consultancy as a Senior Consultant working on the development of various F&B projects.
Mozi has 20 years of combined experience in private equity, corporate banking and entrepreneurship investing on the equity and debt levels. He is a Partner at The Foodsters and the group’s CFO. He also co-leads our consulting company Relish with Reema.
Mozi started his career as a banker in Beirut, Lebanon in 1997 in corporate banking until 2006 where he was heading BLOM Bank’s Corporate Credit Division. He oversaw all of BLOM Bank Group’s credit corporate credit exposure (Lebanon, Paris, London, Geneva, Romania, Cyprus, Egypt, UAE, Jordan, Syria).
In 2006, he moved from the debt to the equity side and was recruited by Gulf Capital in Abu Dhabi as a private equity investment professional. He spent close to 7 years at Gulf Capital and was leading and executing deals as Senior Vice President in charge of the transport, logistics and aviation, construction (inclusive of real estate development projects) and business services (B2B, security, facilities management, manpower outsourcing).
In 2013, Mozi decided to shift to the entrepreneurial side and invested in a tourism scuba diving company, Red Sea Explorers, in Hurghada, Egypt. He doubled the size of the company and remains a partner. Before coming back to the UAE to join The Foodsters, he had a 6 months stint as a Partner in Featherinvest, an active private equity house in Cairo.
Mozi graduated with a B.S. in Management with a focus on Economics from Boston College. He graduated from a one-year executive business program from Harvard University concentrating in finance and control, and earned his MBA from Georgetown University in Washington D.C.
Mohamad brings over 2 decades of creative entrepreneurial operating experience to the table.
After graduating from University with a marketing and management degree in Lebanon, he embarked on a hospitality career with his first stint at the intercontinental hotel in Beirut.
Ever since he has either been working for start-ups or launching his own brands.
He mastered online marketing and social media over the years as he understood the electronic world very well.
He was fortunate enough to witness and participate in one of the most incredible real estate booms history will ever see and invested in properties that eventually freed him from employment and led him back to doing what he did best- creating new f&b concepts.
Together , with his wife and business partner Reema, business partner and friend Mozi and alia he developed one of the leading local brands that went international over 10 years ago.
Since then he has committed to churn out new concepts and constantly strive to push the boundaries of culinary creativity and experiences here in the UAE and beyond.
He has led the food truck fabrication division by superseding competition as his experience on f&b operations has made every food truck designed with operational excellence in mind. We are proudly one of the few fabricators in the world with operational expertise and engineers on the same team.
At Relish, Mohamad heads the creative branding division ensuring he always adds his creative magic to every concept we work on.
He also leads the social media and marketing strategies for the group as well as for clients. Facebook has published a case study on his work.
Reema contributes a very unique perspective. She hails from an Entrepreneurial family with a strong sense of Social Responsibility.
As CEO of the Foodsters, one of her main objectives is to ensure the company supports as many families as possible through employment while maintaining an efficient operating structure. All the businesses established under the Foodsters celebrate human talent; be it the art of making businesses mobile through TVT, or the science of delivering that perfect dish through Radish and Mint Catering, or the combined experience at Relish that creates new F&B concepts and assist in turn around operations.
Her experience over the last 2 decades has been in Business Process Engineering and Governance. Building the right foundation for any business to succeed is critical and Reema focuses on this aspect. In all the industries she has had the privilege to experience, she brings few important lessons to the table.
Only when you dream can you structure a reality. Reema brings the team together to be able to translate ideas, dreams and operational aspirations into reality ensuring every project is given the right focus with the right spirit at Relish.
Written by Taymour Ogden-Smith (6 years old)
Tarek is my father and he has two children called Taymour and Noor. He also has a wife called Ghalia.
He eats a lot and is a good guy.
He has a black belt in Aikido and learns Jiu Jitsu just like Ninjas.
He is the boss of cooking and works too much.
He always takes me to my school and my sister too.
He always reads a bedtime story when he is not travelling or at work.
I love travelling with Pops because he is fun.
In Beirut he once hit a golf ball over the fence.
I am sure you will like my father.
A mom of three (not-so-little-anymore) people, a fitish individual, who loves a good bite as much as she craves a good exercise session, a words lover and a graphic designer in my happy working hours.
Part of the Beiruti working force since 1995, I have grown to deeply understand how to best translate client’s objectives and expectations in my work.
Unlike many designers, I truly believe the power of a good design does not lie in its artistic value but rather in how strong it serves its intended purpose.
I bring to the table an extensive and varied experience that thouroughly encompasses all sides of the creative industry, from digital to print, from planning to production and from following a brief to helping clients understand what they need.
Conceptual, sales bound or just simply informative…trust me, I can bring out the interesting in it
Ahmed’s experience extends as an Executive, Corporate and Development Chef. He is well versed in multi-unit operations, SOPs, and staff development. He is a creative logistical thinker, and excels in projects, development and operating systems. He is a strong believer in team building, developing and recognizing talent. He brings diverse experience in hotels, international restaurant corporations and high-profile catering companies. He is well-traveled and thrives on the flux of the food trends. Ahmed excels as a chef due to his meticulous attention to detail and has a proven record of success as an operator. He has launched F&B outlets in the GCC, UK, USA and 14 other countries.
Ahmad has worked as a Development and Group Executive Chef in charge of CPU operations managing volumes at the kitchen for 13 outlets 24 hours a day 7 days a week all year round. While most chefs do not really like to focus on the necessary business aspects, Ahmed is unique in the fact that he is a sort of Nerdy Chef and truly enjoys Recipe costing, SOP and Manual development. He plays a critical role in managing the operation through waste and labor cost and creating better efficiency.
Training, SOPs and Manual Development