Talk to Sales

Behind the Kounta

Miznon Melbourne Podcast | Fine dining in a fast food mask

“Chefs are often preceded by their dishes, but rarely dishes as simple as a whole roasted cauliflower” – Good Food Guide

By Chloe Chaplin

Head Chef Afik Gal, joined our podcast to chat about the planning, passion and skillful execution behind the award-winning global Brand, Miznon.

“We don’t write recipes, we teach the story of the recipe to the cook,” Eyal Shani

Eyal Shani is the inspiration and leading chef behind twelve highly successful restaurants, and is considered to be one of the most influential figures in the Israeli culinary scene. In 2011 Shani opened the first Miznon in Tel Aviv, subsequently expanding to Paris, Vienna, Melbourne and NYC.

Using fresh and seasonally inspired ingredients to create a new kind of Mediterranean street food, Miznon’s vision is to take the flavour of each city and translate it into a pita. To take the energies, the groove, the longings, the limitations, the beauty and the flavour and express it all … in one simple, yet extraordinary pita.

We caught up with head chef Afik Gal, Shani’s trusted friend and incredibly talented chef who has been at the heart of every Miznon since the very beginning. Afik packed up his home and moved to Australia to bring ‘fine dining in a fast food mask’ to our culinary capital, and on behalf of everybody who has had the pleasure of eating at Miznon Melbourne, we want to say a huge thank you!

Here’s a little taster of what we chatted about:

  • What is ‘fine dining in a fast food mask’?
  • Was it new for you to think of the people first before the food when you started Miznon?
  • Why do you prefer to hire fresh low-skilled chefs into the brand rather than seasoned experts?
  • What elements of Melbourne did you want to bring into the brand?
  • Will it be hard to scale the ‘street food’ concept?
  • What do you think the next step is for the Miznon brand?

Tune in, and enjoy.

@kountapos #poweredbykounta

Instagram post 17946602815306861 Here’s a Halloween treat: Dark Mode on your POS, coming soon...
Instagram post 17857601899559130 So, you’ve decided to open, or already have a restaurant - Go you!  As the options for diners continue to increase and the bar is set higher and higher, it’s the little details that set businesses apart.  A thoughtful, beautifully designed menu is integral to today’s dining experience and something customers absolutely expect from a modern venue.  Your menu is a chance to show your customers who you are – your ethos as a brand, your taste and your flair, without saying a word. It’s one of the first impressions people will have of your venue, so it’s important that you really nail it and make it part of your brand story.  Head to the link in our bio for our 5 menu design tips to suit your style, and our simple PDF template you can help yourself to if you like.
Instagram post 17852912437277041 The OzHarvest Café reached over $10,000 raised over the weekend! Thank you to everyone who has come in for lunch or a coffee so far and to our partner kountapos who are using data from their point of sale system to help reduce food waste.
#poweredbykounta
Instagram post 18057600388170474 The Awards season in hospitality often sparks a sense of inspiration for many.  For some it might inspire them to work more closely with local farmers and producers, others might be left rethinking their brand, and for many, it might fuel a desire to open a restaurant of their own.  But desire and inspiration alone won’t create reality.  Restaurants are a dynamic and broad collective of businesses; from Quick-Service style to Fine Dining, encompassing ethnic foods like Indian, Thai or Mexican, featuring Burger Joints and Vegan businesses, they are the ultimate vehicle to express your Food and Beverage concept and can offer a very good return on invested capital.  So why wouldn’t you?  Well, whilst opening a Restaurant is an incredibly exciting adventure, it’s also deeply complex in equal parts.  With an imposing financial investment and the high risk of hospitality’s most competitive segment, opening a restaurant deserves careful consideration and deliberate, thorough planning to ensure success.  We’ve broken down the three key areas to focus on, and rounded up the best resources to help create your next reality.  Link in Bio.