Bridging Theory and Practice at LAU

Industry expert engages with students on franchising brands and the power of the people at the core of the hospitality industry.

Mar 10, 2025

Its CEO and Founder Anthony Maalouf shared valuable insights into the creation of Casper & Gambini’s, Caspresso, Eatalian, and Silver Spoon, highlighting successes and setbacks while engaging with the students and fielding their questions.

Maalouf reflected on the humble beginnings of Casper & Gambini’s, a small sandwich delivery concept launched in Beirut in 1996. “What started as a passion project grew to become a leading multinational brand and a successful franchise,” he said, explaining that where turnover is high and customer loyalty is fragile, it is vital to maintain “the power of people”—training, trusting, and nurturing teamwork among staff, which he summed up as “manchising.” 

Every franchise partner, he added, undergoes a rigorous preparation process to ensure they embody the brand’s culture and standards. In return, they receive the support and trust to lead operations as stakeholders in the business. “You invest in people, train them, promote and empower them. They become your brand’s backbone and guardians,” said Maalouf. His emphasis on nurturing talent and skills among his team resonated with the students, many of whom expressed their interest in interning at Ant Venture. 

Maalouf did not sugarcoat the reality and delved into the aspects of risk management in the hospitality sector. He explained the importance of resilience in protecting the brand’s core value and reputation during franchising and navigating a crisis. 

According to Maalouf, the primary contributors to their company’s growth across the Middle East, including countries like Kuwait, Iraq, Jordan, Syria, and Saudi Arabia, were embracing change, remaining agile and valuing the people behind the brand. “Risk management is about culture, consistency, and connection,” he said. 

For Dr. Rania El Haddad, associate professor and chairperson of the Department of Hospitality and Tourism Management, the dynamic exchanges between Maalouf and the students created a stimulating environment for learning and professional growth. 

“Maalouf’s pioneering vision and entrepreneurial experience not only captivated our audience but also deeply inspired them,” added Dr. Haddad. Such events are central to LAU’s educational philosophy, she noted, as they help facilitate the transition from theoretical constructs to real-world applications. 

“Encouraging students to engage in dialogue and pose questions fosters a culture of inquiry and innovation, essential elements in the rapidly evolving field of hospitality and tourism,” she concluded.