Restaurant Business

The cost of establishing a luxury restaurant has long crossed the boundaries of logic, but the share taken by the kitchen area alone presents figures that would surprise even experienced entrepreneurs.

The leading chef is selling his full holdings in the successful brand to his business partners in a massive deal that will transfer ownership of the branches in Tel Aviv and London to them. At the same time, Shmueli is already working on developing a new and intriguing venture.

Tel Aviv chef and restaurateur Tal Rashevsky opens up the numbers behind his empire, explains why he is not willing to compromise for less, and reveals which of his businesses is not profitable but remains open.

Tom Yaar is putting her popular cafe in Tel Aviv's Florentin neighborhood up for sale. The actress admits she is tired of the demanding restaurant industry and is ready for her next professional adventure.

The "Luna Rosa" restaurant in Texas has filed for Chapter 11 bankruptcy amid lawsuits and controversial debts. Despite the financial turmoil, the management clarifies: the branch will continue to operate as usual during the reorganization process.

Chef Yuval Ben Neriah is entering the international market with a new fast-casual Japanese chain. Backed by a 10-million-euro investment, the first location will open in Vienna.

Eyal Shani is bringing "Miznon" to the US Open tournament, one of the most prestigious sporting events in the world: "I am excited to bring Miznon to the US Open for the first time. It is much more than a tennis tournament. It is a celebration of people, movement, and life," the renowned chef declared.

Renowned American businessman Nick Pihakis has filed for personal bankruptcy in federal court after a series of lawsuits, liens, and the closure of dozens of branches of his restaurant empire led to an unprecedented financial collapse.

After transforming from an internet star into a successful restaurant chain in Tel Aviv, Jerusalem, and Be'er Sheva, Mitar Saadun has reached out to residents of Holon in search of a franchisee for a new branch: "Whoever is serious, talk to me, come make money."

The Machneyuda group is in preliminary negotiations with the investment arm of LVMH. The goal is to secure financial backing to support the expansion of its luxury restaurant portfolio abroad.

Dan Ben Shmuel, who started as a waiter at Benedict 13 years ago, has been appointed CEO of the restaurant group. In his first interview, he discusses the challenges of the restaurant industry, including the protection racket, rising costs, and the group's strategy to return to 24/7 operations and expand its hybrid bakery model.