In Good Hands – A testament to the love and care we hope you feel in every bite!
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OUR FOOD

OUR FOOD

OUR PROCESSES

OUR PROCESSES

OUR EQUIPMENT

STAINLESS STEEL AND PORCELAIN RAMEKINS

FORGET ABOUT MELAMINE RAMEKINS:

we use stainless steel and porcelain ones. Melamine is a potentially harmful chemical that we avoid using.

CERAMIC PANS

NOT ONLY ARE CERAMIC PANS MADE FROM NATURAL MATERIALS,

they're also coated with Thermolon: a ceramic, non-stick layer derived from sand. We love using them as they don't contain lead or cadmium, release no fumes, & emit 60% less CO2 than aluminum pans.

SPECIAL STERILIZER

ALL THE KITCHEN UTENSILS IN OUR CENTRAL KITCHEN

are thoroughly cleaned in a special sterilizer using a purifying process called ozonated sterilization. Germs, viruses and microbes don’t stand a chance!

COLD CHAIN ALARM SYSTEM

IT'S SUPER IMPORTANT WE KEEP OUR STORED PRODUCTS

within the internationally accepted temperature range. That’s why the fridges and freezers in our Central Kitchen are equipped with an automatic alarm system that monitors their temperature all day long.

FLUORESCENT LIGHT

ONCE OUT OF THE WASHING MACHINE,

our vegetables go straight under a fluorescent light for bioluminescent testing, a technique that detects any physical hazards.

AUTOMATIC VEGETABLE WASHING MACHINE

PRE-RINSING OUR VEGETABLES IN FILTERED WATER IS JUST THE BEGINNING:

we then place them inside our automatic vegetable washing machine, which disinfects them and removes any solid items. It’s an effective way of reducing food safety hazards while also bringing you vegetables of the highest quality. But wait, there’s more! (See "Fluorescent Light" category)

WATER SYSTEM

THE FULLY-FLEDGED WATER SYSTEM IN OUR CENTRAL KITCHEN INCLUDES (DEEP BREATH):

Reverse Osmosis (RO), an Ultraviolet (UV) light, a softener, cartridge, carbon and sand filters, as well as a customized water truck closely monitored by the Food Safety and Quality department. That’s how important it is for us to make sure the water in our Central Kitchen and in our restaurants is completely free of any chemical or
microbial contamination.

HVAC SYSTEM

HVAC STANDS FOR HEATING, VENTILATION AND AIR CONDITIONING.

It’s a system we use to optimize the temperature and humidity in all our restaurants and Central Kitchen so that our food always stays safe.

OUR EQUIPMENT

OUR TESTS & CHECKS

TESTING

We’ll admit it, we’re safety nerds. It’s what helped us be the first diner chain in Lebanon to acquire the ISO 22000 Food Safety Management System Certification.

Over 700 safety tests are conducted every year by certified, independent, third-party labs to detect harmful compounds or microorganisms in the materials we use and the environment we operate in.

We also introduced a program called “Test, Hold, & Release”, which consists of pre-screening all our food items for microbiological, chemical, & quality attributes. Only after “passing” the program do we add them to our menu.

MONITORING

It's important we keep track of everything going on in our Central Kitchen & restaurants. Here's how we do it:

  • 550 swabs of employees, surfaces, utensils and water are taken every year.
  • Growth of yeasts and mold in our kitchens is monitored through air plates.
  • All our processes are constantly monitored through at least 20 different control points.

AUDITING

Auditing is a kind of systematic inspection that ensures all our processes & procedures related to food safety and quality comply with specific requirements. In practice, it looks like this:

  • 600 food safety and quality audits of all our restaurants and Central Kitchen are conducted yearly.
  • Every year, over 70 supplier audits are organized to make sure that only the safest raw materials of the highest quality are used and that our suppliers always comply with the strictest regulations and latest scientific knowledge.

TESTING

We’ll admit it, we’re safety nerds. It’s what helped us be the first diner chain in Lebanon to acquire the ISO 22000 Food Safety Management System Certification.
Over 700 safety tests are conducted every year by certified, independent, third-party labs to detect harmful compounds or microorganisms in the materials we use and the environment we operate in.
We also introduced a program called “Test, Hold, & Release”, which consists of pre-screening all our food items for microbiological, chemical, & quality attributes. Only after “passing” the program do we add them to our menu.

MONITORING

It’s important we keep track of everything going on in our Central Kitchen & restaurants.
Here’s how we do it:

  • 550 swabs of employees, surfaces, utensils and water are taken every year.
  • Growth of yeasts and mold in our kitchens is monitored through air plates.
  • All our processes are constantly monitored through at least 20 different control points.

AUDITING

Auditing is a kind of systematic inspection that ensures all our processes & procedures related to food safety and quality comply with specific requirements. In practice, it looks like this:

  • 600 food safety and quality audits of all our restaurants and Central Kitchen are conducted yearly.
  • Every year, over 70 supplier audits are organized to make sure that only the safest raw materials of the highest quality are used and that our suppliers always comply with the strictest regulations and latest scientific knowledge.

GREEN INITIATIVES

GREEN INITIATIVES

OUR PLEDGE

OUR PLEDGE

GET IN TOUCH

GET IN TOUCH