Fast Casual Executive Summit
As CEO of Shawarma Press, Sawsan Abublan discusses her journey from pharmacist to fast casual leader, sharing insights on the power of hands-on experience and the importance of balancing tech with authentic hospitality. This is an essential conversation on how to build a scalable and human-centric brand.
Image: Willie Lawless/ Networld Media Group
August 21, 2025 by Cherryh Cansler — Editor, FastCasual.com
The Fast Casual Executive Summit is quickly approaching from Oct. 5 to 7 in Austin, Texas. FastCasual.com is spotlighting panelists who will share expert insights at the event.
Sawsan Abublan, CEO and co-founder of Shawarma Press Franchising, which has 11 locations, will join the panel, “Building a Lean Restaurant: Optimizing Operations with Smart Self-service. This panel will cover techniques such as self-service POS systems, optimizing the menu, training staff, data and other techniques to make the most of self-service technology.
In its 20th year, the summit is a major event that gathers executives to network, learn about innovative industry trends and take their brands to the next level.
Networld Media Group is the organizer of the summit as well as the publisher of Fastcasual.com, QSRweb and Pizza Marketplace.
Click here to register for the Fast Casual Executive Summit.
Describe your current role
As the CEO and Co-Founder of Shawarma Press Franchising, I lead the strategic growth and operational oversight of a fast-casual restaurant franchise specializing in authentic Mediterranean cuisine. Our brand proudly operates 11 locations across Texas, Georgia and Kansas, making us the first authentic shawarma franchise in the United States. My role is multifaceted, encompassing leadership, franchise development, brand positioning and system-wide operational performance.
At the core of my responsibilities is shaping the long-term vision of Shawarma Press. I work closely with our executive team to expand the brand through thoughtful franchise partnerships while ensuring consistency in quality, culture and customer experience across all units. From selecting new markets to onboarding franchisees, I play a hands-on role in each phase of our expansion.
What was your first-ever career role and what is one important lesson you learned from it?
My first career role at Shawarma Press wasn’t a single position — it was all of them. When we opened our first location, I took on every entry-level task needed to run the restaurant: I was the cashier, the prep cook, the line cook, the dishwasher, the marketer and the bookkeeper. There was no job too small, and every responsibility was crucial to keeping the business running.
One important lesson I learned from that experience is that true leadership starts with humility and hands-on understanding. Working every role gave me a deep appreciation for the hard work behind each station and the daily challenges our team members face. It shaped how I lead today as a CEO — empathetic, grounded and driven by a desire to build systems that support our people. You can’t improve or scale what you don’t understand, and that first chapter of doing it all continues to influence how I grow the business and serve our franchisees.
What inspired you to work in your industry?
What inspired me to enter the restaurant industry was a combination of entrepreneurial passion and a deep, personal connection to the shawarma itself — a wrap I grew up eating and loving.
Before launching Shawarma Press, I spent over 20 years working in healthcare as a licensed pharmacist. While that career allowed me to help people in meaningful ways, I had a strong desire to build something of my own — something that blended my passion for wellness, culture and community. Shawarma, to me, wasn’t just a meal — it was a flavorful, comforting experience tied to my culture and memories.
When I looked around and saw how underrepresented authentic Mediterranean flavors were in the fast-casual space, I saw both a gap in the market and an opportunity to turn my passion into a scalable business. That’s what led to the creation of Shawarma Press: a brand born out of love for the food and the desire to share it with others, while creating a franchise model that empowers others to do the same.
What do you enjoy most about your current role?
As CEO of Shawarma Press Franchising, what I enjoy most is watching others succeed through a vision I helped create. There’s something incredibly fulfilling about seeing franchisees — many of whom are first-time business owners — embrace the brand, build their locations and thrive in their communities.
I also love the strategic side of my role: shaping the growth of a franchise system, leading innovation in operations and marketing, and constantly improving how we support our stores. But above all, it’s the people — our franchisees, team members and customers — that make the journey meaningful. Being able to lead a brand that’s rooted in authenticity, community and opportunity is what keeps me energized every day.
What’s a common misconception people have about what you do?
A common misconception is that, as CEO of a franchise brand, my role is mostly high-level decision-making or just overseeing the business from a distance. In reality, it’s much more hands-on and people-focused than most realize — especially at this stage of our growth.
With a franchise system of 11 units, I’m involved at nearly every level. I work closely with franchisees on daily operational issues, support marketing efforts, guide site selection and ensure our brand is consistently represented across all locations. I’ve worn every hat in this business — from cashier and cook to marketer and trainer — so I lead with that firsthand experience.
Running a growing franchise isn’t just about expanding the brand; it’s about building strong relationships, solving real challenges, and laying a foundation that supports scalable success. It’s demanding, dynamic, and incredibly personal — far beyond what many expect when they hear the title “CEO.”
What is one career achievement you’re most proud of?
The career achievement I’m most proud of is winning the Gold Stevie Award for Woman of the Year in Franchising in 2024. This recognition is deeply meaningful because it represents not just personal accomplishment, but the journey I’ve taken to build Shawarma Press from the ground up — starting with one restaurant and growing it into a national franchise brand.
As a woman, an immigrant, and someone who pivoted from a 20-year career in pharmacy to lead a franchise system, the award symbolizes perseverance, purpose-driven leadership and breaking barriers in a traditionally male-dominated industry. It’s a reminder that with vision, grit and the right team, it’s possible to reimagine your career and make a meaningful impact.
Who is/was your mentor and what’s one important lesson you learned from them?
My mentor is my husband, Ehap — my biggest supporter, strategic partner and the visionary who’s been instrumental behind the scenes of Shawarma Press from day one. With decades of experience in supply chain and operations, he’s truly a legend in that space, and his ability to see the big picture while managing the smallest details continues to inspire me.
One of the most important lessons I’ve learned from him is to always stay grounded in reality while thinking boldly. He’s the “quarterback” of our journey — keeping us focused, calm under pressure and constantly reminding me that building a brand is a marathon, not a sprint. His mentorship has shaped my leadership style with a balance of resilience, clarity, and long-term vision. I’m proud to lead Shawarma Press side-by-side with someone who believes so deeply in the mission and in me.
What industry trends do you think are currently over-hyped and why?
While technology and AI continue to play a critical role in advancing the fast casual industry, one trend I think is often overemphasized is the idea that automation alone can drive guest satisfaction. Tools like AI ordering, robotics and data-driven personalization are incredibly valuable — but they’re most effective when paired with a strong human element.
In fast casual dining, especially for brands rooted in cultural authenticity like Shawarma Press, guests still appreciate the warmth of personal interaction and the story behind the food. Technology should support and elevate that experience, not replace it.
I believe the long-term winners will be brands that balance tech innovation with hospitality, using tools like AI to improve efficiency and insight while preserving the human connection that makes dining memorable.
What industry trends do you think don’t get enough attention and why?
One trend that doesn’t get enough attention in the fast casual space is the growing demand for culturally authentic and globally inspired food experiences — especially when paired with convenience and health-conscious options. While a lot of focus is placed on tech, plant-based innovation and delivery logistics, the opportunity to bring meaningful, heritage-rich cuisine to mainstream audiences is still underrepresented.
At Shawarma Press, we’ve seen firsthand how customers are craving more than just a quick bite — they’re looking for food with a story and flavor profiles that reflect real cultural traditions. Authentic Mediterranean cuisine, for example, offers both rich flavor and natural alignment with health trends like the Mediterranean diet, yet it’s still emerging in the fast casual landscape.
Brands that lean into authenticity — not just as a marketing angle but as a core value — have a real opportunity to stand out and connect with increasingly diverse and curious customers.
What advice would you give to someone just starting out in your industry?
Start by finding the right concept — one that’s both meaningful to you and truly unique in the marketplace. In this industry, you have to re-invent the wheel to some degree, or you’ll blend in with everyone else. It’s not enough to serve good food; your brand needs a clear identity, a story, and a differentiator that makes people care and come back.
Also, don’t underestimate the importance of consistency and systems. Great food alone isn’t scalable — great systems are. And lastly, surround yourself with the right people — mentors, advisors or team members who will push you to be better. Purpose, discipline and adaptability will carry you far.
If you weren’t working in your current field, what would you be doing instead?
If I weren’t leading a restaurant franchise, I would most likely still be working in healthcare as a pharmacist — a field where I spent over 20 years of my professional life. Pharmacy gave me a strong foundation in discipline, precision and patient care, and I’ve always had a passion for wellness and helping people live healthier lives.
What do you do to have fun outside of work?
Travel is my favorite way to recharge and find inspiration outside of work. I love exploring both the diverse regions of the United States and cultural gems across Europe and the Middle East, travel allows me to step back, reflect and reconnect with my creative side.
I’ve been fortunate to visit multiple states and countries, and each trip brings a new perspective that I often bring back to my work — especially when it comes to food, hospitality, and innovation. Next on my list is exploring the Far East, where I hope to experience the rich traditions, flavors and cultures that continue to influence the global food landscape. Travel fuels my curiosity.
Are you involved in any charitable organizations that you would like to tell people about?
Yes, I’m proud to share that Shawarma Press partners with CORE (Children of Restaurant Employees), a national nonprofit that provides financial relief to foodservice families facing a health crisis, injury, death, or natural disaster. As someone who transitioned into the restaurant industry after a long career in healthcare, supporting the wellbeing of restaurant workers and their families is especially close to my heart.
Through this partnership, we’re able to give back to the very community that forms the backbone of our industry. It’s not just about donations — it’s about showing solidarity, offering hope, and reinforcing that we’re all in this together. Supporting CORE aligns with our brand values of social responsibility and compassion, and we’re honored to be part of their mission to uplift families during their most vulnerable times.
Is there anything else you would like to tell people about yourself or your company/organization?
At Shawarma Press, we’re not just serving food — we’re sharing culture, community, and a commitment to quality. As a woman-led, values-driven franchise, our goal is to grow with purpose while staying true to the authentic Mediterranean flavors that inspired our journey.
About Cherryh Cansler
