io81

Passing by Kanafani in Jabriya for some om ali, i started thinking about how such a simple arabic sweet become advertised on satellite TV. Why did other Konafa places did not come up with the same idea, how come a product like Konafa generate such hype? Let me explain the story behind Kanafani; Before three years ago a young labanese guy working in Deek al roumi wanted to redefine the konafa, after approaching the management they refused such an idea and he got frustrated and applied for Mr Baker and got a job there. The salary difference between Mr Baker and Deek al roumi was 100kd, so after working with Mr Baker he came up with such a konafa, the double sided one and from there Kanafani was launched. Making 4 to 6 k per month and thats only the Jabriya branch. The highest restaurant in Kuwait to sell konafa was Deek al roumi but now things have changed, deek al roumi use to buy 7kg of cheese everyday to make there kanafa, but now Kanafani averages out at 18kg of cheese per day, thats double the highest seller in Kuwait and comparing the history between a 20 + year old restaurant with a 3 year old joint. I truly believe that Kanafani has a great future and a much better opportunity within the GCC region. The management at Kanafani should be praised due to there strong advertisng and product development team, creating new products each 6 months, the round kanafa, om ali and now the kolafa. I’m honestly not a fan of such places that create more unhealthy problems within Kuwait but they did create a strong brand and kept in the market where others have closed down like Kanafanji. Kanafani is a successful business that has the potential to grow into an international chain.

This entry was posted on Sunday, September 16th, 2007 at 2:55 am and is filed under Health & Food Related Issues, Startups. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.