Zaatar w Zeit

Zaatar w Zeit, stylized in lowercase as zaatar w zeit and known in Arabic as زعتر وزيت, is a Lebanese restaurant and franchising brand operated by Breakfast & Co. S.A.L. The name combines za'atar, the aromatic herb-and-spice mixture widely used in Levantine cooking, with zeit, the Arabic word for olive oil in this culinary context. This pairing reflects the brand's origins in Lebanese dough-based foods, particularly manakish, while also signaling a simple, recognizable connection to everyday regional cuisine. The business began in Lebanon in 1999 as a self-operated restaurant enterprise selling Lebanese dough foods. It subsequently developed into a larger chain through additional domestic branches and international franchise arrangements. Its headquarters, central kitchen and warehouses are located in Jeita, in the Zouk Mosbeh area of Lebanon. The centralized production and logistics infrastructure supports a multi-market restaurant system rather than a single-site specialty shop. Zaatar w Zeit has been described as one of Lebanon's larger restaurant chains. The cited company profile records 23 outlets in Lebanon and more than 70 outlets across the Middle East, including 20 in the United Arab Emirates. International operations have also included Kuwait, Qatar, Saudi Arabia and, more recently, Canada, Egypt and India. In the United Arab Emirates and Saudi Arabia, franchises have been operated by the food-service conglomerate Cravia. Some UAE locations operate around the clock, and the UAE franchise network has used local discount arrangements for holders of Esaad and Fazaa government-related cards. Although its name is strongly associated with za'atar and olive oil, the brand has expanded beyond a narrow za'atar-only offer. Its menu is described as substantially more varied than the original core products, while retaining Lebanese dough foods and other familiar regional flavors as central reference points. This enables the chain to present Lebanese food in a standardized, accessible urban-restaurant format suitable for dine-in, takeaway and delivery. The brand has also pursued operational and identity-related development. It became the first Lebanese restaurant chain to receive ISO 22000:2005 certification in April 2008, an important food-safety and management-system milestone. In 2011, the design consultancy Pearl Fisher created a new visual identity intended to give the food retailer a bolder and more contemporary appearance. The identity connected the brand's two name elements through imagery resembling a thyme leaf and an oil droplet, with a stylized Z formed in negative space. In the UAE, electric delivery motorcycles were trialed in parts of Dubai from late 2018 as an operational-sustainability initiative. The company has also made donations to various charities, although the cited material does not identify the beneficiaries or amounts. Zaatar w Zeit's positioning therefore combines Lebanese culinary heritage with the systems, visual language and convenience expectations of a modern restaurant franchise. Its domestic base remains Lebanon, while its international presence has relied substantially on franchisees and local operating partners. Detailed information about ownership, current leadership, financial performance, outlet counts by country and the current status of all international markets is not established by the supplied references.

Zaatar w Zeit emerged in Lebanon in 1999 as a self-operated restaurant selling Lebanese dough foods, including manakish. Its name was drawn from two foundational ingredients and cultural references in Levantine cuisine: za'atar, a widely used herb and spice mixture, and zeit, meaning olive oil in Arabic. The naming gave the business an immediately recognizable Lebanese identity while leaving room for a broader menu. The restaurant expanded through additional Lebanese branches and then through franchise partnerships abroad. Its headquarters, central kitchen and warehouses were established in Jeita, Zouk Mosbeh, providing a base for food preparation, supply and distribution. The chain became one of Lebanon's larger restaurant businesses and developed an international footprint in the Middle East. The cited profile records 23 Lebanese outlets and more than 70 outlets across the Middle East, with 20 in the United Arab Emirates. It also identifies operations in Kuwait, Qatar and Saudi Arabia, as well as later expansion into Canada, Egypt and India. International growth relied in part on franchisees. Food-service conglomerate Cravia operated the brand's franchises in the United Arab Emirates and Saudi Arabia. In the UAE, some locations operated 24 hours a day, and the network participated in discount arrangements for holders of Esaad and Fazaa cards. These practices illustrate an effort to adapt the brand to local operating conditions and customer programs while maintaining a common restaurant identity. Food safety and operational standardization became visible parts of the brand's development. In April 2008, Zaatar w Zeit became the first Lebanese restaurant chain described in the supplied source as obtaining ISO 22000:2005 certification. This certification milestone was consistent with the requirements of a growing chain supported by centralized kitchens and multiple franchise markets. The brand later updated its public image. In 2011, Pearl Fisher designed a new visual identity for the Lebanese food retailer. The stated aim was a stronger contemporary look and feel. The logo concept connected the leaf-like form associated with thyme with a droplet representing oil and used negative space to create a distinctive Z. The redesign translated the literal meaning of the name into a modern graphic system. Zaatar w Zeit's menu also moved beyond the narrow association suggested by its name. While za'atar products, manakish and other Lebanese dough foods remained central, the chain introduced a more varied selection of Lebanese and Levantine-style restaurant items. This broadened offer supported use as an everyday urban restaurant rather than only as a specialist bakery or manakish counter. The UAE operation experimented with delivery sustainability in parts of Dubai from late 2018 by trialing electric motorcycles. The company has also made charitable donations, although the available reference does not provide a complete record of the programs. The supplied material does not establish a current exact outlet count, detailed financial results, named founders or executives, ownership beyond the association with Breakfast & Co. S.A.L., or whether every historically mentioned international market remains active.

• 2018

  Electric delivery motorcycle trial

  [1]Zaatar w Zeiten.wikipedia.org

  The UAE operation trials electric delivery motorcycles in selected parts of Dubai in an operational-sustainability initiative.

• 2011

  Visual identity redesign

  [1]Zaatar w Zeiten.wikipedia.org

  Pearl Fisher creates a bolder contemporary identity using visual references to thyme, olive oil and the letter Z.

• 2008

  ISO 22000:2005 certification

  [1]Zaatar w Zeiten.wikipedia.org

  The chain is identified as the first Lebanese restaurant chain to receive ISO 22000:2005 certification, marking a notable food-safety and systems milestone.

• 1999

  Restaurant begins operations in Lebanon

  [1]Zaatar w Zeiten.wikipedia.org

  Zaatar w Zeit starts as a self-operated Lebanese restaurant focused on dough-based foods such as manakish.

A contemporary Lebanese urban eatery and franchise brand that packages familiar za'atar-and-olive-oil flavors and other Lebanese foods in a standardized, accessible restaurant format.

• Lebanese dough food · 1999

  Manakish

  Manakish is one of the brand's foundational Lebanese offerings. These dough-based foods provide the clearest link between the chain's original restaurant format and the za'atar-and-olive-oil references embedded in its name. The cited material identifies manakish as part of the initial product range, but does not provide a complete list of toppings, sizes or current recipes.

• Lebanese and Levantine food · 1999

  Za'atar-based products

  Za'atar-based foods are a signature part of the brand's identity and menu heritage. Za'atar is a common Middle Eastern herb-and-spice mixture used in Levantine cooking, notably with manakish. Zaatar w Zeit uses this culinary association as a recognizable entry point while offering a menu broader than za'atar-only preparations.

• Restaurant meals

  Broader Lebanese menu

  Over time, the chain introduced a more varied menu than its name alone would suggest. The available source characterizes this range generally as Lebanese food and other contemporary restaurant items, without specifying a definitive current menu. The broader offer supports dine-in, takeaway and delivery-oriented urban restaurant use.

• 2018

  Trial electric motorcycles for deliveryStrategy

  Background

  Delivery operations in parts of Dubai created an opportunity to test lower-emission transport equipment.

  Action taken

  The UAE operation trialed electric delivery motorcycles in selected Dubai areas.

  Aftermath

  The source describes the activity as a trial and does not establish a permanent rollout or measured environmental result.

  Source

• 2011

  Refresh the brand identity for a contemporary food-retail marketStrategy

  Background

  As the Lebanese chain expanded beyond its original restaurant format and operated through international franchises, it commissioned a new visual identity from Pearl Fisher.

  Action taken

  Pearl Fisher developed a bolder visual system linking thyme, olive oil and a stylized Z in the logo.

  Aftermath

  The redesign gave the brand a more contemporary retail presentation; the supplied material does not quantify its commercial impact.

  Source

1. 1Zaatar w Zeiten.wikipedia.org