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Furn Beaino

, , • 201 - 500 Employees
Restaurants

45 years ago, in 1975 – the fateful year war broke out in Lebanon – Toni Beaino opened a small bakery in the old souks of Jounieh. At the young age of 20, he was eager to launch his own business—something for himself, no matter how modest. Channeling every ounce of passion, hard work, and commitment into the end product, Beaino refused to budge on quality and consistency. In the span of five years, he relocated the bakery to a larger outlet in Sarba just meters from where it stands today. Business continued to flourish, and a decade later, in 1990, Beaino permanently resettled to its current bastion along the inner Sarba highway.Furn Beaino specializes in lahm baajin, a traditional Lebanese minced meat pie, in addition to manakish, featuring a variety of unique toppings.Owing to its great success, Furn Beaino inaugurated a central kitchen in Zouk Mikael in 2017, followed by a second delivery center in Bauchrieh in early 2019. Both outlets facilitate delivery to customers at their desired locations across Beirut, Metn and Keserwan. With the launch of these two venues, Furn Beaino has expanded its food and drink menu considerably, offering a host of wraps salads, pizza, appetizers, and desserts beyond its original furn items.Worthy of note is the achievement of ISO 22000:2005 certification, which has since been replaced by its latest counterpart ISO 22000:2018. Furn Beaino attained in 2018 and 2019, respectively, which attest to the rigorous hygienic standards that its food outlets subscribe to.