About
My name is Said Elasri. For 13 years, I’ve worked behind café counters that weren’t mine — serving coffee, mixing drinks, and watching customers walk in as strangers and leave as friends.
I learned early that a good drink isn’t just about the ingredients. It’s about the hands that make it, the attention behind those hands, and the way someone feels when they’re being served.
I didn’t start out knowing any of this.
When I first put on an apron, I didn’t know the difference between a macchiato and a cappuccino. I learned by asking questions, moving from café to café and restaurant to restaurant, and treating every workplace like a classroom instead of just a job.
Some managers were patient with me. Some baristas taught me things in a quiet moment after closing that I never forgot.
I stayed curious.
Slowly, coffee stopped being something I simply served and became something I understood.
The Dream My Son Gave Me
Rayan is my son. He’s the reason Rayan Sip exists.
One evening, I was sitting at home, searching online for some way to earn a little extra income. Rayan walked over, looked at what I was doing, and asked me something simple:
“Dad, people already love what you do. Why are you looking for something else? Why don’t you build your own project and serve people your way?”
Then he said something that stayed with me:
“When I’m not at school, I’ll help you. We’ll build it together.”
That moment changed the way I looked at the idea of opening my own café.
I started imagining a café under his name. A place where drinks and pastries are made with care, not rushed. A place built around what I’ve learned from years behind the counter, rather than simply copying someone else’s menu or way of doing things.
That’s where Rayan Sip began. A family project built one step at a time.
More Than a Café
Rayan Sip isn’t meant to be just another place to buy coffee.
I want it to become a place where people feel comfortable returning — whether they’re stopping in for a quick coffee, having breakfast, meeting someone, or simply taking a few minutes out of a busy day.
I want the café to have its own character: coffee that is made with attention, drinks that people are curious to try, pastries and breakfast ideas that bring Moroccan flavors into a modern café setting.
And beyond the menu, I want Rayan Sip to grow into a community around the brand. That could include membership benefits, special offers, branded products, live content from behind the counter, and small experiences that give customers another reason to come back.
These are ideas I’m developing as the project moves forward. The goal is not to build everything at once. It’s to start with a strong café and let the brand grow from there.
From Experience to Rayan Sip
Everything behind Rayan Sip comes from the years I’ve already spent working in hospitality.
I’ve served thousands of drinks. I’ve prepared food and pastries. I’ve watched what customers order, what they ignore, what makes them come back, and what makes a simple visit memorable.
I’ve also learned that running a café is about much more than making good coffee. It’s about consistency. It’s about speed when someone is in a hurry. It’s about listening. It’s about keeping the counter clean, remembering details, solving problems, and still treating the person in front of you well at the end of a long shift.
Those lessons are now shaping the way I’m building Rayan Sip.
Why I’m Sharing the Journey Publicly
Rayan Sip is currently pre-launch. The physical café has not opened yet.
Until those doors open, this website is where I can build something real around the idea. Every recipe I publish, every drink I develop, every story I share, and every lesson from my years behind the counter becomes part of the foundation I’m creating for the brand.
I’m building this journey publicly because I don’t want Rayan Sip to appear one day as a finished café with no story behind it. I want people to see how it started.
They can discover the food, the drinks, the ideas, the mistakes, the experiments, and the person behind the counter before there is even a physical Rayan Sip counter to stand behind.
Building Rayan Sip With a Bigger Vision
The first goal is simple: open the first Rayan Sip café.
But I don’t want the first location to be the end of the story. The longer-term vision is to develop Rayan Sip into a distinctive café and lifestyle brand — one that can eventually extend beyond the physical café through products, membership, online content, and other opportunities connected to the brand.
That future will depend on what works in the real world. For now, I’m focused on getting the foundation right: the café concept, the menu, the customer experience, the brand, the business model, and the capital needed to open the first location.
The 200.000 MAD Startup Capital Target
Rayan Sip is currently being prepared around a 200.000 MAD startup capital target.
The target is intended to help cover the costs of establishing the first café, including the space, professional equipment, renovation, initial stock, opening expenses, and working capital.
The project may explore different forms of business support, including investment, sponsorship, and strategic partnerships, depending on the opportunity and applicable requirements.
If you want to understand the business model and current funding opportunity, you can explore the Investment page.
If You Want to Follow the Journey
You don’t have to wait for the café to open to be part of the story.
You can start with the recipes. Read about Moroccan breakfast. Explore the drinks. Follow the croissant experiments. See what I’ve learned behind the counter.
And follow the development of Rayan Sip as it moves from a personal idea toward its first physical location. That’s what this website is for.
I’m not presenting Rayan Sip as a finished café. I’m showing you what I’m building, why I’m building it, and what I hope it can become.
A café started by a father. A name inspired by his son. And a business I’m building one step at a time.
Welcome to Rayan Sip.