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<\/figure>\n\n\n\nIt is a school of management through love and profit through compassion. In this extended narrative interview, we journey with Mohamed Abdel-Sattar, one of the pillars of the establishment, to uncover the backstage hardships and the craft of creating happiness through a meal that may cost no more than a box of matches, yet carries the weight of mountains in humanity.<\/p>\n\n\n\n
–Let us begin with the collective spirit behind \u201cAbu Hamza.\u201d You speak of your partners as though you are a solid structure. How have you maintained this unity despite intense work pressures and multiple branches?<\/p>\n\n\n\n
The secret lies in sincerity of intention. We are not merely business partners\u2014we are a family. Amr is the driving force, a man who knows no rest; his life is constant motion and hard work. We divide responsibilities wisely: one monitors the market, another oversees quality, another ensures customer service excellence.What unites us is that we all come from the same neighborhood. We understand the value of every pound in a craftsman\u2019s hand, and we know the bitterness of hardship.<\/p>\n\n\n\n
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<\/figure><\/li><\/ul><\/a><\/a><\/a><\/div><\/div><\/div>\n\n\n\nAs our branches expanded\u2014from \u201cAl-Rahma\u201d to \u201cAl-Hareef,\u201d and now the three \u201cAbu Hamza\u201d locations\u2014we pledged that the spirit would remain unchanged: the owner is the first to arrive and the last to leave.Personally, I remain on site until 4 a.m., supervising the skewering of meat and order preparations. When customers see the owner standing on his feet, they feel assured that what they are eating was prepared with conscience.<\/p>\n\n\n\n
–In Egypt, skilled workers are often described as \u201cirreplaceable yet unpredictable.\u201d How do you manage a large team of craftsmen without being affected by sudden absences or mood shifts?<\/p>\n\n\n\n
Management is an art, and managing people is its most difficult form. In the restaurant business, a craftsman might suddenly leave during peak hours.<\/p>\n\n\n\n
At Abu Hamza, we overcame this with conscious preparedness.I always maintain backup craftsmen\u2014not out of distrust, but to ensure balance. The customer standing at our door bears no responsibility for anyone\u2019s absence.We respect our workers and give them their due and more, but we never allow anyone to compromise the dignity of quality. Just yesterday, I had to let a craftsman go over a minor error in properly cooling casseroles. <\/p>\n\n\n\n
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<\/figure>\n\n\n\nIntegrity, for us, is non-negotiable.Anyone who works here must be swift as an engine, strong as steel, and most importantly, possess a kind spirit\u2014because we believe the soul of the food begins with the spirit of the one who prepares it.<\/p>\n\n\n\n
–Speaking of spirit and quality\u2014what journey does a piece of meat or chicken take from the slaughterhouse to the customer\u2019s table? And what sets you apart from trendy \u201cSyrian-style\u201d food concepts?<\/p>\n\n\n\n
What distinguishes us is authenticity. We do not use frozen or pre-cut chicken. <\/p>\n\n\n\n
Fresh poultry arrives at 9 a.m., undergoes manual preparation, then marinates for hours in our secret blend.We use salmoura\u2014a mixture of fresh onions and tomatoes\u2014to infuse flavor from within, before finishing it over charcoal for that crisp texture Egyptians love.As for kebab and kofta, we slaughter whole lambs ourselves. <\/p>\n\n\n\n
The meat must rest overnight in marinade, just as a traditional homemaker would prepare it, so it becomes tender as silk when chewed.We sell \u201cthe taste of the past\u201d\u2014a flavor you can recognize from miles away and immediately know: this is Abu Hamza.<\/p>\n\n\n\n
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<\/figure><\/li><\/ul><\/a><\/a><\/a><\/div><\/div><\/div>\n\n\n\n–The question on everyone\u2019s mind: How can a restaurant of this scale offer a mixed kofta sandwich for 40 EGP, and full meals at the same price, amid global inflation?(Smiling confidently) The answer is one word: blessing.<\/p>\n\n\n\n
We do not chase quick profits or market greed, where kofta prices have soared dramatically. My margin per kilo may not exceed 30 EGP\u2014barely enough to cover electricity, water, packaging, and daily wages that amount to thousands of pounds.But we rely on volume\u2014and on the prayers of the less fortunate. <\/p>\n\n\n\n
When I offer a meal for 40 EGP that includes kofta, rice, bread, and salad, I am feeding the hardworking man who can afford no more.We see ourselves on a social mission, especially during Ramadan. We prepare trays that cost us more than their selling price and consider the difference a form of charity for our health and our children. Trade with God is the only trade that never incurs loss.<\/p>\n\n\n\n
-You mentioned continuing work even on the day of your mother-in-law\u2019s passing. How does one balance family grief with the responsibility of \u201cmanaging the fire\u201d and workers?<\/p>\n\n\n\n
Life tests us in many ways. Her passing was sudden. But I had to remain composed, fulfill my duty, and return to work that very day.<\/p>\n\n\n\n
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<\/figure>\n\n\n\nI am not only a father to my children\u2014I am also responsible for all these workers. If I stayed home, the lives of hundreds of families connected to this restaurant would halt.Returning from the funeral directly to the restaurant was not hardness of heart\u2014it was the highest form of loyalty to the responsibility God placed upon me.<\/p>\n\n\n\n
—You\u2019ve spoken critically about social media influencers. How do you use technology to serve your mission without falling into advertising gimmicks?<\/p>\n\n\n\n
Good work does not require loud promotion, but social media today is as essential as salt in food.I refuse anyone who expects free meals in exchange for praise. Our page is a platform for direct communication and for doing good. We organize weekly religious competitions\u2014winners receive a \u201cTray of Generosity.\u201d<\/p>\n\n\n\n
Yesterday, a modest woman won a royal tray; I felt as though I had gifted her a treasure. These competitions build emotional bonds. We do not sell meat alone\u2014we sell appreciation. And when people trust the fairness of our contests, they trust the integrity of our food.<\/p>\n\n\n\n
—What is the future dream of \u201cAbu Hamza\u201d? Will you expand into more upscale districts, or remain loyal to working-class neighborhoods?<\/p>\n\n\n\n
Our dream is to reach every craftsman and every father seeking a dignified meal at a compassionate price.We are expanding into areas connecting Bab El-Shaaria, El-Zawya, and El-Waili\u2014seeking spaces that offer families comfort and refinement, without abandoning affordable prices.<\/p>\n\n\n\n
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