Bayouki
Menu development focused on creating a fresh, Gen Z-friendly offering while staying true to the brand’s identity.
Menus that make money, decided in one session
75+ F&B brands built and launched — the concept, the identity, the menu, the costing and the kitchen behind it. Book an hour and leave knowing the three changes worth making first.
Food Works in practice
- 75+
- F&B brands developed and launchedEgypt, KSA & UAE
- 1,200+
- Chefs trained and placedCulinary Training Centers, Egypt
- 30
- Courses and talksto around 760 attendees
- 3
- Markets servedEgypt, Saudi Arabia, UAE
Our clients
You already know the names on this wall
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 brand should be, what its menu actually costs, and whether the operation holds up on a full night.
What changes for you
- A menu priced on real plate costs, not instinct
- Recipes your team can repeat on the worst night of the week
- A line laid out so the kitchen stops fighting itself
- Numbers you can still hold long after we leave
New service
Service 01 · One-to-one
One hour with Alaa. Nothing else attached.
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 brand 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.
- Duration
- 60 minutes
- With
- Alaa Mamdouh, directly
- Format
- One-to-one
- Topic
- Whatever you bring
Service 02 · The full package
From an idea to a launched brand, in four phases
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
One manual, and everything is in it
Not a slide deck and not a set of recommendations. A working document your team opens on day one and runs the brand from.
- Line build
- Sub-recipes
- Main recipes
- Market list
- Approved suppliers
- Equipment & tools
- Full menu costing
- Salary scale
- Kitchen design
How a project runs
Phase 01
Research, Development & Concept Creation
We build the brand before anything is cooked — who it's for, how it looks, how it speaks, 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
Product Development & Operations
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
Costing & Manpower
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
Final Manual Handover & Staff Training
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 team running the brand without us. Training stays included for a full year after handover.
Alaa Mamdouh
A decade on the line, not in a slide deck
Food Works is Alaa Mamdouh. Every session is with him, and every recommendation comes from 75+ brands he has already built and launched.
Our portfolio
Three of our brands
A glimpse of the brands behind our name. There are many more on the Our Brands page.
BTLO
A modern take on Egyptian classics, reinventing kabab and kofta through a contemporary fast-food concept.
Phill & Fill
An American-inspired concept serving authentic Philly cheesesteaks and indulgent milkshakes, bringing an authentic American taste to the experience.
See more of our brands
75+ brands across Egypt, Saudi Arabia and the UAE.
Contact
One hour with Alaa, on whatever you need
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.
Book a one-to-one
60 minutes · [ meeting platform TBC ]
EGP 1
Step 1 of 3 · About you
What the hour covers
- Whatever you bring — brand, menu, costing, operations, staffing, or an idea that isn't a brand yet
- Straight answers, not a sales call dressed up as advice
- A written summary of what was agreed, sent after the call
Want the full package instead?
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
The things people ask before they book
If the answer to yours isn't here, ask it directly — it's a faster reply than a form.
Do I have to take the full package to book an hour?
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.
What does the full package cost?
Every build is quoted per project — there is no list price, because no two brands 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.
What do I actually have in my hands at the end?
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.
Is staff training included, or is it extra?
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.
How many people can attend the final tasting?
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.
Do you work outside Egypt?
Yes. Projects have run across Egypt, Saudi Arabia and the UAE, and a session can be booked in Cairo, Riyadh or Dubai time.
Who runs the session — you, or an associate?
Alaa, every time. Food Works is Alaa Mamdouh, and every recommendation comes from 75+ brands he has already built and launched.
How does paying for a session work?
For card checkout, you pay the full displayed amount in EGP through Paymob. Your slot is held for ten minutes while you pay. Unpaid reservations may be released after payment checks are complete.
Still not covered? Ask Alaa directly