The Saker Brothers, Eddy and Basel command over 50 years of combined experience in the restaurant and hospitality industry specializing in Lebanese and Italian Cuisine. As early as 2005, three years before the launching of "On The Wood" the Saker Brothers started to investigate the appropriate technology for the implementation of their concept. After several studies, experiments and product tests, the Saker Brothers found 'Stone Wood' technology. An American oven that utilizes a monolithic cast ceramic cooking surface that prevents the wastage of heat, and in-turn creates a consistent, unbroken heat transfer, resulting in a superior quality product. The benefits of Stone Wood technology was profound. The Saker Brothers were able with a single oven setting prepare six distinct types of dough, as well as, prepare both Lebanese and Italian food.