We create art from food. BERNARD EZRAEELIAN Owner & CEO Born - - PowerPoint PPT Presentation

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Apr 06, 2023 366 likes •610 views

We create art from food. BERNARD EZRAEELIAN Owner & CEO Born in Iran, lived and studied in UK. Trained by Pepsi Cola as marketing and branch manager, and worked as area manager in UK Pizza Hut and responsible for Spanish expansion of the

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We create art from food.

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BERNARD EZRAEELIAN

Owner & CEO

Born in Iran, lived and studied in UK. Trained by Pepsi Cola as marketing and branch manager, and worked as area manager in UK Pizza Hut and responsible for Spanish expansion

f the company, changed to Deep Pan Pizza Co. in UK in 1984 held

position as district manager responsible for 29 restaurants with multi million pound responsibility managing over 1000 employee, food cost, labor cost and expansion program etc. In 1996 I moved to Iran due to a personal reason and opened 2 different

companies. In result I re-opened my fathers restaurant which was

closed for many reasons and operated as first real fast food during that time, by 2008 I changed the concept to a luxury restaurant and with targeting the A+ as customer segment and soon after expanded in 2 more locations in the best locations inTehran. Also invested in 2014 in luxury trendy cafe and currently operating in 2 location in Tehran I am expert in net work creating and franchisee

peration.

At the same time I created an advertising agency which in 2005 we renamed the company as “Hi Group Plus”.

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HISTORY

The family started the restaurant business almost half a century ago where the world yet to be healed from the sufferings of the post WWII trauma was shattered between the East and the West. They named the place TALAYEE, means golden in Farsi and they were serving perhaps some of the best Iranian Kebabs in the town, but that was not all they were serving then. Time passed by and TALAYI became famous not only for its kebabs but more because of the friendly atmosphere that the plates of the nicely made food were served to its usual customers. Like many other places, TALAYI wasn't safe of the late 70's tormented waves of change followed by the longest war of the 20th century and was forced to be closed down as Mr. Leon to an unprecedented early retirement. After the war, new era had begun and the wave of the post war young population demanded to try and experience global taste and lifestyle, the new era needed new solutions. I modified the TALAYEE to the first real Pizza fast food restaurant and gave a new name as Sogoli of Leon. It operated as a famous and very successful fast food till the last modifications was done on 2009 and reopened the LEON Restaurant with new luxury vision in mind.

MR. LEON

THE FOUNDER OF LEON RESTAURANT

Painting on canvas by Sedik Adamian (1950)

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President & CEO Board of directors

Area managers Aban Branch Niavaran Branch Sam Center Branch Naroon Cafe A.S.P. Cafe Central Kitchen & Destribution Purchasing Manager QC & Branch Inspection R&D Management Office Catering Department Marketing & PR Legal Department Financial Department Advertising Department (Joint with Hi Group + Co.) IT Department (Joint with Hi Group + Co.)

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Luxury Restaurants and Cafes
Re-opened on 2008
5 Branches in TEHRAN-IRAN
Opening the 6th by 2016

Branches

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ABAN BRANCH

Concept: Italian/ French

No. employees : 38

Type : luxury 50 Seats

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CENTRAL KITCHEN & DISTRIBUTION BULDING

No. of employees: 12

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SAM CENTER BRANCH

Concept: Italian / French No employees : 84 (in 4 different shifts

serving breakfast, lunch, tea-time and dinner)

Type : luxury 90 Seats

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NIAVARAN BRANCH

Concept: Italian

No. employees : 25

Type : Trendy Semi Fast food 45 seats inside & 24 outside area

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A.S.P. Branch

Concept: Café Lounge

No. employees : 15

Type : luxury 40 seats

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NAROON SHOPPING MALL BRANCH

Concept: Café Lounge

No. employees : 10

Type : luxury 40 seats

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PASDARAN BRANCH

under construction Concept: International

No. employees : Estimating to be

needed 100 Type : luxury

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Official Supporter of World Food Program Iran

Leon Restaurant Joins The Line of WFP Supporters

WFP Iran is pleased to introduce “The Leon Restaurant group” as its newest supporter in the fight against Global Hunger. The announcement was made during a ceremony on 25 August 2015 at the UN WFP

ffice in Tehran with the presence of Mr. Bernard Ezraeelian, President and CEO of

Leon Restaurant Group. “Leon”, established in 1960 with four branches for fine dining in Tehran will now serve as a platform for introducing WFP activities in country and worldwide, further enhancing WFP’s outreach in advocacy to the Iranian and expat community in Tehran. Welcoming this initiative, Negar Gerami WFP Representative said: “Raising awareness on hunger issues is a main pillar of WFP advocacy and Leon Restaurant group is the perfect setting to reach out and engage the community in the “Zero Hunger Challenge”. We are delighted to have Mr. Ezraeelian and his team on board for this important initiative and will have exciting news to report in the coming weeks and months at all four branches.

Mr. Ezraeelian, emphasizing the importance of corporate social responsibility said:

“While appreciating the global objective of the WFP, I’m proud to be able to join this great global family with “LEON Since 1960” brand restaurants. My own personal aim including all my team will be to be as active as possible for conveying the message and humanitarian mission of this organization to our thousands and thousands of loyal clients throughout the year. For sure we will be planning exciting activities in LEON restaurants to make this objectives materialize, let us all be a part of this global mission.”

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