Karachi’s Food Business Craze, Is This Business Model Really That Simple? | FT Chop Chop Wok Founder

Comments · 120

• RA

  @RaftarNow · 11 days ago · pinned

  Every documentary we make comes at a cost. Not just financially, but through legal threats, pressure, countless sleepless nights, and the risks that come with asking difficult questions. If you want stories like these to continue being told, join us on patreon <a href="http://www.patreon.com/raftardotcom">www.patreon.com/raftardotcom</a>

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• SU

  @sulemanhasany2165 · 12 days ago

  Many concepts are cleared of the resturant industry thru this pod cast.... good initiative.<br>❤🎉

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• ED

  @EducatorAHS · 11 days ago

  Great insights! Farhan Sahab, this is the first time I’m watching a video on your channel, and I’m genuinely impressed by your way of asking such insightful questions. I really enjoyed the podcast!

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• KA

  @kashifrahim4401 · 9 days ago

  Price charged on food panada is more as compared to price if one buy directly from the restaurant. effectively amount charged by food panda is paid by the customers

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• AM

  @amjadsiddiqui7580 · 12 days ago

  This was such a fantastic vlog! <br>Thanks for sharing these insights, super helpful and motivating for anyone interested in the food industry. <br>Keep up the great work! 📈🍲

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• KH

  @KhawarKhawaja · 11 days ago

  Enjoyed the podcast

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• WA

  @wazimran · 5 days ago

  Very good subject.. taste and service matters. Hygiene is super important too. &nbsp;it reminded me of a show on Food Network “ Restaurant Impossible “ hosted by the great chef Robert Irvine. The concept is that a failing restraunt calls robert for help and he visits that restaurant analyze the problems and provide a solution. As a viewer you start to learn what are the things that separates a good from bad one. <br>A realistic food margin according to that show is around 30%. The price of a dish should be divided into 3 parts. Operations costs + cost of making that dish + your margin.

• AF

  @AftabsTraining · 8 days ago (edited)

  After nearly 20 years in the restaurant business, one belief has become very clear to me: restaurants don’t just sell food—they sell experiences. <br> <br>And great experiences don’t come from recipes alone. They come from people, culture, leadership, and the energy of the team behind the operation. <br> <br>In my experience, people often don’t leave jobs—they leave cultures, leadership, or environments where they no longer feel valued. <br> <br>If your team is genuinely happy to come to work, stays committed during difficult times, gives their best even when you are away or on leave, and feels ownership of the business—that, to me, is a real measure of leadership success. <br> <br>Team can make you rise, and team can make you fall. <br>Build the right culture, take care of your people, and they will take care of your guests. <br> <br>Because at the end of the day, your food may bring the customer in once, but your people and the experience bring them back.

• HA

  @HAS.AK. · 7 days ago

  More videos on this topic please

• US

  @usmannasir7298 · 11 days ago

  What an intellectual talk when the host and guest doesn&apos;t know hospitality colleges exist in karachi. For example cothm pithm skillston.

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• HA

  @haslib · 12 days ago

  It&apos;s not only in Pakistan it&apos;s the most common thing in US. A large percentage hardly have credit cards but have more in Urban centers. Credits cards were already a common thing in 80&apos;s in US. Every bank offers rewards for restuarants, etc since i have been here in late 90&apos;a

• MO

  @mohammedbasith6551 · 9 days ago

  Naqvi Sb. Thanks for drawing attention towards BO (body odor) just FYI I was soo disappointed when the Nurses of leading hospital Aga Khan was terrible and the hospital management is not paying attention.

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