Souvlaki in Cyprus isn’t just food. It’s identity.

In this episode of Made in Cyprus, we sit down with the Chimonides brothers, founders of O Tatas, to unpack how they’re taking one of Cyprus’ most emotional foods and turning it into a scalable, modern business.

From building Salt & Fire to launching multiple concepts across different segments, they share what it really takes to operate in one of the most saturated and opinionated markets on the island.

We talk about why consistency is the real competitive edge, how pricing in food is often misunderstood, and why most restaurants fail not because of the food… but because of everything around it.

We also dive into operations, hiring, branding, and the reality of running multiple concepts - from high-end dining to fast casual.

This is a conversation about food, but more importantly, about systems, discipline, and building something that lasts.

Brought to you by Factory39 and Martin Zarian.

In this episode of Made in Cyprus, we sit down with Michael Economou, Founder of Exyde and co-founder of Foody, one of Cyprus’ most successful startup stories. From building At Your Service to scaling Foody and navigating a major exit, Michael shares what it really means to be a founder beyond the headlines.We talk about his journey from Foody to Exyde - a marketplace for authentic experiences, and why this new venture is driven by passion, not just problem-solving. We explore the mindset of entrepreneurs, the importance of choosing the right early customers, and why experiences are becoming more valuable than material things.Michael also shares insights on resilience, risk-taking, and why success is simply “a game” for those who love building. Brought to you by Factory39 and Martin Zarian.

Cyprus isn’t just eating more delivery, it’s outsourcing cooking.

In this episode of Made in Cyprus, we sit down with Yiannis Hadjiconstantouras, a marketer-turned-serial food entrepreneur behind Marinato, Flipstreet, and Makai, to unpack what it really takes to win in the food business. An industry where margins are tight, competition is brutal, and “good food” is only the entry ticket.

We talk about building multi-brand kitchens during COVID, why most new food concepts don’t survive past the first hype wave, and the four numbers Yiannis obsesses over daily (reviews, food cost, staff cost, sales). He also shares why service recovery is a brand superpower, why “ghost kitchens are history,” and what it will take to turn a Cyprus-born operation into a franchised chain.

Brought to you by Factory39 and Martin Zarian.