“We worked with the three brothers behind The Bros concept,” says Manal Syriani, project manager at N4TC, a tourist and hospitality consultancy. “The brothers loved cooking and over time were able to build clientele at Souk el Akel, so began thinking about officially taking their concept into a physical business.”
It’s no secret that street vending at food markets offers direct access to the target audience without the significant overheads that come with a permanent space. Therefore, being able to test and grow a concept before having to commit to it financially is invaluable for street food entrepreneurs.
“Many outlets started in similar places before going on to become typical food and beverage outlets,” Syriani says, adding that such street markets provide opportunities to meet people, test the food, test the market, and ultimately test the concept before investing into a full-fledged bricks and mortar restaurant.
Elias Saade, owner of Frooza, a concept that handcrafts ice cream rolls in front of customers, had a clear strategy in place when he first stood at Souk el Akel two years ago: “We planned from day one to create a loyal crowd in the first eight to 12 months at the Souk, so we could open a physical shop.”