From Memories to Reality: The Creation of Capo Grillo Restaurant Chain in the Gulf
In his book "Shortcut for a Better Life", Ziad Rayess shares his memories of a small shop in Latakia, Syria, where he enjoyed delicious grilled lamb liver on gloomy winter days. Meanwhile, in Naples, Italy, a man named Giovanni gained a reputation as the "Grill Master" before immigrating to Germany and meeting a young server named Gabi. These seemingly unrelated stories come together to inspire the creation of the Capo Grillo restaurant chain in the Gulf region, which we will learn about in this article.
In his book "Shortcut for a Better Life", the writer Ziad Rayess mentions: These old memories take me back to the rainy winter days of 1972 in Latakia at the northern entrance to the harbor. There was a small shop with a roof made of old metal sheeting owned by a man named Abu Naim. The rain was pouring in from every direction, and the crackling wood fire provided a bit of warmth for the workers who took a moment’s respite until their order was ready.
I was always filled with joy when my grandmother asked me, at ten years old, to go there and get a delicious meal of fresh lamb liver grilled on an old charcoal grill with sparks flying every which way.
Simultaneously, there was supposedly a man named Giovanni in Naples, Italy, who was famous for grilling meat and chicken for his family, friends, and workers at the harbor. After some time, he gained a reputation in town, and people began to throng to him, nicknaming him Capo Grillo, “the Grill Master.”
As fate would have it, Giovanni immigrated to Germany with his family and met a young German named Gabi in Mannheim. Gabi was a server at a restaurant in town.
The two came up with the idea of Capo Grillo back in 1972.
This story, part truth and part fiction, became the story of how a chain of Capo Grillo stores was opened in the Gulf in 2002. Everything the restaurant printed had “Once upon a time” at the top.
But in fact, the initial spark came from my attendance at a franchise trade show in Washington, DC in 2001, when I noticed a sandwich preparation idea called Flamer, inspired by the Subway concept. It gave the customer the chance to choose the additions they wanted, then add a slice of cheese and have it put in a portable oven, coming out on the other side with melted cheese on crunchy bread.
I went back to my country and started the experiment with implementing the same concept, but instead of cold cuts, we used different types of chopped and seasoned meat and chicken. They would be grilled in front of the customer, a piece of cheese would be added, and it would be put into a portable oven. Then the customer would choose other additions.
In this way, a chain called Capo Grillo was launched. It was in business for many years and had many loyal customers.
Conclusion:
In conclusion, the story of Capo Grillo illustrates the importance of inspiration and the influence memories and experiences have on how we live. What started as a simple idea for a grilled sandwich at a franchise trade show in Washington, DC, turned into a successful chain of restaurants with loyal customers. It is evidence of the value of innovation and the willingness to try out new ideas in the food industry. Ultimately, Capo Grillo is more than just delicious grilled meats and sandwiches; it’s also about the memories and experiences they bring, offering a unique dining experience that customers will not soon forget.
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