Today we’d like to introduce you to John Khoury.
Hi John, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
I didn’t choose to be born Lebanese, I just got lucky. The decision my parents made to escape the civil war in 1976 and immigrate to America, was a blessing. My parents Joseph and Rita threw caution to the wind and decided opening a Lebanese restaurant in West Saint Paul was going to be how they make a living. 1983 was the year they introduced Lebanese food to the twin Cities, but it was also the same year Beirut became known for the location of the marine barracks bombing. To say they had difficulty in the beginning would be a big understatement. But to their credit, they stayed stubborn and determined, believing it would work out. It helped that they had 2 young children, myself and my sister Nancy, that drove their determination to succeed.
Being born in Lebanon and then immigrating here when I was 2 years old, I pretty much grew up as American as could be. I was 8 years old when I remember the very first time I watched a Vikings game on TV and was hooked immediately. I was like every other boy and dreamt of becoming a football player when I grew up. Obviously that never happened. As my parents were working day and night in our restaurant, I began working as a dishwasher on the weekends at 13 years old. My dad would give me $20 a night, which was really cool since I would go back to school on Mondays as one of the only kids that had money in their pocket from working. I learned at a very young age the value of earning your own money. As the years went on, my responsibilities in the restaurant started to change and grow. From server, to prep cook, to cook, to managing, and eventually full running it by the time I was 25 years old. I was asked numerous times if I ever had the desire to go to college and not be in the restaurant business, to which my answer was, “Yes, but that wasn’t in God’s plan for me.”
In 2002, I met my wife Madelaine in Lebanon. We were married the same year. That same year, my parents handed the business over to me fully, and they began to take a step back to allow my wife and I to run it in our own vision. Which we did until 2024. That’s when we decided to change the business model from a full service sit down restaurant with a bar, to a more fast-casual take-out eatery that focuses more on the catering side of our business. It wasn’t an easy decision, but one that’s been brewing for the last 10 years. My father always pushed me to downsize and open smaller shops. By doing so, he was convinced I would have more time with our 3 boys. He wanted me to do what he wasn’t able to. To spend more time with the family. The small family restaurant business is like no other. To be successful, owners need to be present. And to be present, meant 12-14 hour work days 6 sometimes 7 days a week, with very little family vacations. Deciding to close a very successful business of 41 years and move it closer to where we live has turned out to be the best decision I have ever made and I tell people all the time, “I wish I would have done this 10 years ago”, not only for the reason I stated but, sadly my father passed away 1 month before we opened our new location in Rosemount. I know he would have loved to see what we have now become and my plan as to where I want it to go.
Beirut Lebanese Street Food & Catering opened its doors February 10, 2025. We went from a full service large entree and small plates establishment to a more mainstream model that mimics what you would see if you were walking in downtown Beirut. Shawarmas in saj bread, falafel wraps, hummus bowls, and made to order kabobs are what you would find us doing along with our daily fresh made tabouli, and even huge gyro wraps. “But John, why Rosemount?” to which my answer that I love to give is, “I live a mile and half away from here.”
The catering side of our business has increased about 400%. I absolutely love catering no matter if it’s a small family event of 8-10 people, or a wedding of 350. Convincing people to put their trust in me and then having them telling me they are grateful they did after the event, is an amazing feeling. I tell them I am my worst and best critic. My father always told me, “It’s easy to get a customer. Getting them a second or third time is when you know you’re good.” And that’s how I go about it. To be the “family’s caterer”.
My long term goal for where I want this business to go is to have multiple locations around the Twin Cities. One in Rosemount, Woodbury, Eden Prairie, and Maple Grove or Plymouth with the possibility of franchising. I’d love to have a central commercial kitchen that sends out my hummus, garlic sauce, and chicken marinade, to dozens of locations.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
As we closed to relocate in October of 2024, My father got very sick, and sadly passed away 1 month before we opened our new location.
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
We are a fully authentic Lebanese Street Food restaurant. We make everything in house. We have been in business for over 42 years overall. While we are a fast casual street food place, we make everything made to order with nothing but top quality ingredients. Our catering services are second to none as well.
If we knew you growing up, how would we have described you?
I was a typical sports loving boy growing up. Huge Vikings fan. I’m an introvert but I am also very outgoing. My sense of humor is second to none. I am also a profession singer on the side. I sing Lebanese music. I have performed in front of large audiences across America and continue to sing as a side profession/hobby.
Contact Info:
- Website: https://BeirutLebMN.com
- Instagram: https://www.instagram.com/beirutrestaurnantandcatering/
- Facebook: https://www.facebook.com/BeirutRestaurantWSP
