Two Lebanese brothers and a renowned Emirati partner worked together to launch ON THE WOOD in 2008. Three years prior to the release of ON THE WOOD, the trip started in 2005. It began with the search for the right technology to put the idea into practice. Following a number of investigations, testing, and product evaluations, the "Stone Wood" technology was introduced. This American oven produces a high-quality product by using a monolithic cast ceramic cooking surface that avoids heat waste and promotes constant, uninterrupted heat transfer. Stone Wood technology has many advantages.Using a single oven setting, ON THE WOOD was able to make both Italian and Lebanese cuisine in addition to six other kinds of dough. With our technology and vision established in 2008, the first ON THE WOOD location opened its doors in the United Arab Emirates. After 13 years of product development, perfection, and a great deal of hard work, we have successfully opened 14 locations in the UAE and 4 in the Sultanate of Oman. We also have plans to expand into the GCC, MENA, and international markets. We have built a solid reputation for producing the best and most inventive Lebanese and Mediterranean pastries over this trip, and we are currently regarded as one of the industry leaders.We have been able to enjoy the quality of products and home-cooked meals because of our Lebanese cultural history, which has taught us the importance of fresh fruits and vegetables, homemade dough, and good olive oil. "The heart is where good food comes from." The development of ON THE WOOD is organic, new, and sound. Our products are freshly baked and delivered to customers; you won't find any premade items on our shelves or counters. Time Out Magazine has recognized ON THE WOOD with two prestigious awards: "Best Dish" and "Best Mankoushe Kneffe." In order to grow their franchise globally, ON THE WOOD restaurants are currently looking for strategic investors who share their dedication to quality as well as their spirit of creativity and innovation.
