Shawarma Press commends staff for their dedication and excellence on National Food Service Employee Day

Shawarma Press co-founders Sawsan Abublan (far right) and Dr. Ehap Sabri (back row, white shirt), join enthusiastic staff to celebrate the fifth anniversary of their fast-growing Mediterranean fast-service franchise.

Successful Mediterranean quick-service restaurant chain continues expansion

Shawarma Press commends staff for their dedication and excellence on National Food Service Employee DayIrving, Texas ( Shawarma Pressthe premier Mediterranean fast food franchise, has one thing to say about its growing success and expansion over the past five years: This would not have been possible without their loyal and committed employees. With National Food Service Employee Day on September 25, Shawarma Press co-founders Sawsan Abublan and Dr. Ehap Sabri, all chefs, managers, line chefs, cashiers and all crew members who contribute significantly to the running of the restaurants smoothly.

“It is with appreciation and amazement that we look back on our humble beginnings in Irving five years ago, when we opened the first shawarma press with just five employees,” said Abublan. “Despite some challenges during the pandemic, our employees have worked diligently to ensure we remain open. Today it is remarkable that we are celebrating six locations across Texas and we owe our success to nearly 50 employees.”

The restaurant industry is the second largest industry in the United States. Corresponding DataUSA, more than 12 million were employed in the hospitality industry in 2019. The special day of recognition is held annually on September 25 and is intended for the recognition of restaurant and hospitality workers. Although the restaurant and hospitality industry is currently experiencing an unprecedented labor shortage, Shawarma Press is taking steps to support and encourage its employees.

“First of all, some applicants are drawn to us because we pay well above the minimum wage,” explains Abublan. “But they also learn very quickly that there are growth opportunities that we encourage from within. We have promoted entry-level cashiers and line chefs to managerial and executive positions after gaining important experience and skills, and we support everyone with training and incentives.”

Abublan also believes that it’s the little things that count and go a long way in boosting employee morale. Birthdays are celebrated monthly with parties and recognition, and exceptional work is often rewarded with gift cards and raises. The team at one location received a well-deserved celebration for being rated “A+” by the city’s health inspector for five years in a row. Efforts to continually recognize employees for their accomplishments have meant the restaurant’s original core team has remained firmly on board.

“Since we opened in 2017, four of our five core team members are still with us,” Abublan said. “We’re really proud and lucky to have that kind of continuity.”

Shawarma Press commends staff for their dedication and excellence on National Food Service Employee Day
Shawarma Press co-founder Sawsan Abublan threw a party to reward employees after their location was rated A+ by the city’s health inspector for five years in a row.

Known for its authentic Mediterranean cuisine and commitment to healthy menu offerings, Shawarma Press operates from six locations throughout Texas, including Arlington, Plano, San Antonio, Georgetown, Frisco and the company’s Irving headquarters. The restaurants offer innovative Mediterranean fare, including shawarma wraps made from all-natural chicken and premium beef, freshly made hummus and falafel, and fresh soups, salads and pastries. From the authentic chicken and beef shawarmas, the flavorful Tandoori Press™ and the media featured Tex-Mex Press™, Shawarma Press offers a delicious, nutritious and heart-healthy selection that guests can feel great about. The menu reflects the brand’s focus on the Mediterranean diet, consistently ranked as the world’s healthiest diet, and a nutrition calculator is available on the site to help guests who are curious or on restricted diets. With inspired dishes, an enthusiastic staff and plans for steady expansion, Dr. Ehap Sabri, Shawarma Press will open up to 100 restaurants in standalone locations and Walmart stores over the next five years.

“We have multiple locations throughout Texas in development, but we’re also excited to have restaurants in the pipeline in Kansas, Georgia and Florida,” Sabri said.

For more information or media inquiries, contact the Shawarma Press Media Team at [email protected]. For franchising information please visit

About Shawarma Press

Shawarma Press proudly serves authentic Mediterranean cuisine prepared from scratch, incorporating chicken and beef shawarma into a variety of wraps, bowls and platters with additional homemade staples like falafel, hummus and pastries. Shawarma Press serves a diverse menu bursting with authentic and fusion flavors to please a variety of palates, from the conservative to the adventurous. The company stands by its core values ​​of social responsibility, integrity, trustworthiness and excellence. These values ​​also apply to its customers and the community. The company works with local charities to alleviate family hunger and give back to the community that started locally but will one day spread globally.

Customers can learn more, view the menu or order online at For franchising information please visit

Shawarma Press Media Team
[email protected]


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