By: Reza Taeb
Please introduce yourself and tell us when you started building your business.
My name is Shahram Fakhar, and I was born on 8 August 1975. I am the founder, franchise owner and chair of the board of Pedare Khoob restaurant chains, and the owner of Fakhar Group, Shaltook, Karen and Al Pacino. I have opened more than 1000 restaurant brands in Iran since starting my first restaurant in 2004, with a 24 m² space and a $4000 capital. I have, directly and indirectly, created over 15000 jobs and set the record for most restaurants opened in a limited period:14 restaurants in 44 days and one in 72 hours.
I am also the author of books such as The Great Restaurant Owner, Getting Your Message Across in One Minute and Going from Employee to Manager Should we call you an entrepreneur, athlete, restaurant owner or an international figure? I would like to be remembered as someone who made a difference rather than getting labels and titles. Data on entrepreneurial activities suggests that you have created more than 15000 jobs. This level of impact is equal to that of state organizations. How did you achieve this success as a private sector actor? I adopted a new leadership style in my business based on my belief that innovative ideas can create money.
I have also always had a positive, proactive outlook. In addition, effective communication, which has been instrumental to my success, comes naturally to me because of my positive body language, which I learned from father who was a talented film and TV producer. What areas are entrepreneurs more interested in these days? Can knowledge-based enterprises sustain a cash flow in addition to creating jobs? The overwhelming majority of entrepreneurs are embracing artificial intelligence and knowledge-based enterprises, which can be a positive trend. However, we should remember that liquidation of start-ups is a long process and not all start-ups end up being successful.
How important do you think a social media presence is for domestic businesses?
Large business and personal development events have gained popularity in the country. What qualities do you think these mentors and speakers require? Although I use social media, I don’t consider it essential because people’s online behaviors reveal little about their real-world personas. We are now on the brink of what I would call a business collapse or depression. In the meantime, there are those who capitalize on the struggles of aspiring entrepreneurs who are trying to be billionaires and sell motivational packages to them. I believe that great people don’t allow themselves to be manipulated. Instead, they go through the unavoidable stages that must be faced before achieving success and growth.
What areas are entrepreneurs more interested in these days?
Can knowledge-based enterprises sustain a cash flow in addition to creating jobs? The overwhelming majority of entrepreneurs are embracing artificial intelligence and knowledge-based enterprises, which can be a positive trend. However, we should remember that liquidation of start-ups is a long process and not all start-ups end up being successful.
How important do you think a social media presence is for domestic businesses? Large business and personal development events have gained popularity in the country. What qualities do you think these mentors and speakers require?
Although I use social media, I don’t consider it essential because people’s online behaviors reveal little about their real-world personas. We are now on the brink of what I would call a business collapse or depression. In the meantime, there are those who capitalize on the struggles of aspiring entrepreneurs who are trying to be billionaires and sell motivational packages to them. I believe that great people don’t allow themselves to be manipulated. Instead, they go through the unavoidable stages that must be faced before achieving success and growth.
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Persian cuisine appeals to broad demographics, and as you know, Rasht is known as a creative city of gastronomy. How feasible is it for Persian restaurants to market internationally?
We have tasty dishes and unique culinary traditions. Yet, the appearance of Persian food is not appealing to foreigners, which means presenting Persian cuisine takes time and energy.
What advice do you have for young entrepreneurs?
The secret to success is to face their fears and learn how to cope with failure.
