With all the extras: the waiter who became a Biomangs partner
Eran Zohar just wanted to save money for a trip to South America and later for a bachelor’s degree, so he worked as a waitress at Biomangs, and today he is a partner.
Zohar: "After a month they took me for a call and told me that they really like my approach and think I can manage too"
Between Ashkenazi
31/03/2022
Thursday, 31 March 2022, 14:10 Updated: Friday, 01 April 2022, 08:43
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Eden Zohar, 26, from Emek Hefer, is a partner and manager of the Yumengs branch.
Eden started as a waiter at the chain at the age of 21 as soon as he was
discharged from the IDF: "I really liked the vibe and the approach to customers so I knew I was going to work there.
" Hamburgers "
It's not uncommon for a waiter to become a partner - there aren't many examples of that. How did that happen to you?
"
In the end I found myself a manager who does things the way I understand. "
How did you find yourself in the position of manager?
" I went to a waiter after the military to save for the big trip to South America.
After returning from South America I went back to work here to save for a bachelor’s degree,
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"I did not think I would be a partner", Eran Zohar, Yumengs (Photo: Reuven Castro)
Thoughts on Architecture and Psychology
Has the restaurant qualified you to be a manager?
"I went through two courses that the chain gave me. The first course is of a managerial reserve and the second course is senior management which prepares you to run a branch."
What did you think you would do when you grew up?
"I was thinking about architecture and maybe psychology. I really did not think about restaurants and being a network business partner."
To be a partner you need to bring in equity How did you do that?
"Mostly I saved it from my job at Biomangs, thank God - the salaries as a waiter are not bad, to say the least. As a waiter I would make very nice salaries but I also took out a loan."
Save the investment amount from the tips (Photo: Reuven Castro)
Requirements: People with appropriate DNA
The restaurant business is dangerous, the majority do not survive.
Do you recommend people to enter the field?
"Whoever is a waitress can be successful in restaurants, it's very personal. I fell in love with it. I'm a person of people as soon as a customer tells me he enjoys the waiter's service I'll be duck skin."
Is it difficult for you during the Corona period to recruit employees?
"I do not think it is difficult for me to recruit even not in Corona as to find the people who fit the restaurant's DNA. Dozens of people come for an interview and I choose them with tweezers" The
restaurateurs say it is difficult for them to recruit now
"Hefer Valley has this problem a little less "But regardless of us on the net there are people who are six or seven years old and we believe in the form of recruiting a friend brings a friend and also data from perseverance grants."
A day will come and he will have "something of his own."
Maybe (Photo: Reuven Castro)
Actually went up on the micron
The omicron hit you, did you feel a drop in January-February?
"Absolutely not. I can tell you I'm finding her, people are looking to go out and if they are in isolation they are looking to book. I also want to tell you that we have a customer club -" The constant chubby there we have almost 50,000 returning customers. "
Where will we find you in 10 Years?
"You've run into me, maybe I'll just open something of my own."
Of money
Tags
Yumengs
Waiters