A decade inside Egyptian kitchens — costing plates, redrawing menus, fixing the line. Book an hour and leave knowing the three changes worth making first.
Food Works in practice
Our clients
Farm Frites, Beyti, Crispy Hen, Coquette — 75+ F&B brands across three markets. Every one of them started exactly where you are, asking what the menu should be, what it actually costs, and whether the kitchen holds up on a full night.
What changes for you
New service
Service 01 · One-to-one
A single consultation, booked on its own. Bring the menu, the cost sheet, the problem on the line, or an idea that isn’t a restaurant yet — and spend the hour on it with Alaa directly.
No programme, no proposal, no project to sign up to. You book the hour, and that is the whole commitment.
Service 02 · The full package
The other way to work with us, separate from the one-to-one hour: Food Works runs the whole build as one engagement. Each phase closes with something in your hands before the next one opens.
What you walk away with
Not a slide deck and not a set of recommendations. A working document your kitchen manager opens on day one and runs the restaurant from.
How a project runs
Phase 01
We settle what the restaurant is before anything is cooked — who it's for, how it looks, and what goes on the menu.
Concept creation, Brand & identity direction, Menu strategy, Draft menu, Packaging & uniform, Look & feel, Marketing & social direction
Phase closes withA complete brand portfolio, presented for your review before anything moves forward.
Phase 02
The menu stops being a document and becomes food your kitchen can actually produce, at the same standard every service.
Raw material selection, Sub-recipes, Main recipes, Final tasting session, Recipe & supplier manual, Kitchen design & workflow
Phase closes withApproved final products, plus a recipe and supplier manual you own outright.
Phase 03
What every plate costs, what it should sell for, and exactly who you need on the line to run it.
Cost per item, Selling price, Manpower plan, Salary scale against market
Phase closes withA fully costed menu and a staffing plan you can hire against immediately.
Phase 04
You get the entire build as one manual, and your team is trained on it in your own kitchen — not in a classroom.
Complete project manual, On-site staff training, Prep & portioning, Receiving & storing, Final product standards
Phase closes withYour kitchen running the menu without us. Training stays included for a full year after handover.
Alaa Mamdouh
Food Works is Alaa Mamdouh. Every session is with him, and every recommendation has already been tested in a working kitchen.
Our portfolio
Every project starts with the same question — what is this restaurant actually for — and ends with a manual the team runs on. Here's how that plays out.
Nashville fried chicken · Cairo · 2024
The brief
A single-concept fried chicken brand with no menu, no costing and no kitchen layout — six weeks from a signed lease.
What we ran
The full build. Concept and brand direction, product development, costing and manpower, then on-site training before opening.
The result
[ RESULT PENDING CLIENT APPROVAL ]
French rotisserie · Cairo · 2024
The brief
An existing kitchen running a menu it couldn't execute consistently once service volume picked up.
What we ran
Menu restructuring and full recosting, then staff retraining on the approved recipes in their own kitchen.
The result
[ RESULT PENDING CLIENT APPROVAL ]
Seafood counter · Cairo · 2023
The brief
A concept that needed to work as a single counter before it could work as a chain.
What we ran
Concept and brand direction, product development, then a costed menu and staffing plan built for replication.
The result
[ RESULT PENDING CLIENT APPROVAL ]
Seventy-plus projects across Egypt, Saudi Arabia and the UAE.
Contact
This is the one-to-one hour, booked on its own — no package, and no proposal to wait for. Pick a slot and pay online.
60 minutes · [ meeting platform TBC ]
EGP [ ___ ]
Step 1 of 3 · About you
The four-phase build is our other service, quoted per project rather than booked by the hour. Start with a message rather than a booking.
Questions
If the answer to yours isn't here, ask it directly — it's a faster reply than a form.
No. The one-to-one hour is its own service. You book it, pay for it, and that is the end of the commitment — the four-phase package is quoted separately, and only if you want it.
Every build is quoted per project — there is no list price, because no two kitchens arrive needing the same work. The fee is split across the phases: 50% on confirmation before Phase 01 opens, 25% before Phase 03, and the last 25% before Phase 04 and the manual handover. VAT at 10% is charged separately, and a quotation holds for one month.
One manual, and everything is in it: line build, sub-recipes, main recipes, market list and approved suppliers, equipment and tools, full menu costing, and the salary scale. Your team is then trained on it in your own kitchen rather than in a classroom.
Included — and it stays included for a full year from the date of handover. Sessions requested after that year are quoted separately, and the ingredients used during training are not part of the quotation.
Phase 02 closes with a final product presentation session for up to four attendees, once the recipes have been developed through to approved final products.
Yes. Projects have run across Egypt, Saudi Arabia and the UAE, and a session can be booked in Cairo, Riyadh or Dubai time.
Alaa, every time. Food Works is Alaa Mamdouh, and every recommendation has already been tested in a working kitchen.
Online, through Paymob — cards and mobile wallets. Your slot is held for ten minutes while you pay, and if the payment doesn't complete it goes back into the calendar for someone else.
Still not covered? Ask Alaa directly
