In this episode of Market Plate, host Michael Wangbickler speaks with Bashir Chedrawee, the founder of Simone's Kitchen, a fast-casual restaurant specializing in Mediterranean cuisine. Bashir shares his journey from aspiring medical professional to food entrepreneur, detailing how he and his mother created a unique dining experience that emphasizes wholesome, affordable food. The conversation explores the importance of hospitality, workplace culture, and the challenges of running a restaurant, as well as effective marketing strategies and the role of technology in the food industry. Bashir offers valuable insights for aspiring restaurant owners, emphasizing the need for resilience, adaptability, and a focus on both customer and employee satisfaction.TakeawaysBashir transitioned from a medical career to food entrepreneurship.Simone's Kitchen focuses on Mediterranean cuisine and meza bowls.The restaurant industry is hungry for healthy, affordable options.Hospitality and workplace culture are crucial for success.Resilience and adaptability are key traits for entrepreneurs.Word of mouth is a powerful marketing tool.Balancing quality and affordability is essential in food service.Technology can streamline operations but isn't always necessary.Listening to customer feedback is vital for improvement.Creating a happy team is as important as serving customers.

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