Category: Food

Retail News Asia is committed to providing both local and global retailers with the latest Food and Food & Beverage news throughout the Asian market. This on a daily base.

  • A Happy Pancake opens second outlet at K11 Musea

    A Happy Pancake opens second outlet at K11 Musea

    Japanese cafe “A Happy Pancake” is opening its second Hong Kong Store at K11 Musea.

    Having already launched 26 stores in Japan since setting up its Omotesando shop in 2015, the brand’s new location features a sleek design and decor that aims to bring diners a peaceful, relaxing atmosphere. The store has an open kitchen to show customers the entire hygienic cooking process, letting them observe the pancakes carefully baked one by one before being sent to their tables.

    The walls of the store were designed by 14-year-old called Lara, who has already worked extensively in the fashion industry.

    The brand is launching a new menu item, “Rich Uji Matcha Mousse Pancake”, to commemorate the store opening.

  • Burger King China operator mulls Hong Kong IPO

    Burger King China operator mulls Hong Kong IPO

    Burger King China’s owner is mulling a public listing in Hong Kong which could value the business at around US$1 billion.

    According to sources quoted by international business media, the Hong Kong plan is a fallback after plans to list the business in the US last year were shelved.

    Burger King China is owned by Turkish-based company TAB Food Investments. It currently operates about 1000 stores across 150-plus cities in Mainland China.

    One source said the IPO could raise about $200 million, although a fixed figure has not yet been set and the idea is still under consideration. If an IPO proceeds, it would most likely be early next year.

    TAB Food Investments is the world’s largest master franchisee of the Burger King brand, with more than 1700 stores across China and its home market.

    Asked for comment on the reports, the company’s chairman Erhan Kurdoglu told a journalist: “We always assess IPO possibilities. However, there’s no concrete development on that front as of now.”

    TAB Food Investments also holds the franchise rights for Popeyes Louisiana Kitchen and recently announced plans to roll out more than 1500 outlets in China during the next 10 years.

  • Hotpot-restaurant Haidilao plans to open 130 new outlets

    Hotpot-restaurant Haidilao plans to open 130 new outlets

    sales by 59.3 percent to RMB 11.7 billion (US$1.66 billion).

    The staggering expansion program saw the company’s global network grow from 466 restaurants as of December 31 to 593 at the end of June. Of those, 550 are located in 116 cities across Mainland China, the balance in Taiwan, Hong Kong and overseas locations including Singapore, South Korea, Japan, the US, Canada, the UK, Vietnam, Malaysia and Australia.

    Besides expanding its network, the company has been testing new technology including robotics and new generation machinery in its kitchens and robot waiters in 179 restaurants.

    Chairman Zhang Yong said the company was working to optimize the operational management of the business as well as enhance the dining experience of customers.

    In the first half of this year, Haidilao served more than 109 million customers with an average table turnover rate of 4.8 times per day.

    In the first half of the year, the company introduced 187 dishes across regional markets and started selling its own-brand milk tea and soft drinks.

    On the back of store openings, group revenue soared 59.3 percent. Same-store sales rose by 4.7 percent.

    Profit attributable to shareholders rose from RMB646 million to RMB911 million. (US$91,000 to $129,000).

  • Domino’s Pizza profit falls on soft Australian performance

    Domino’s Pizza profit falls on soft Australian performance

    While quick-service retailer Domino’s saw revenue and online sales improve over the year to June 30, net profit fell 4.6 percent to $115.9 million, with growth in Australia and New Zealand softer than anticipated.

    However, the business’ efforts in Japan and Europe saw international EBITDA improve to $154.5 million – overshadowing the local result of $127.9 million.

    “Our international operations today account for more than half of our earnings, and they will be the largest driver of our future growth,” Domino’s group chief executive and managing director Don Meij said.

    Global sales grew by 11.9 percent to $2.9 billion, while global online sales grew 18.2 percent over the year to $1.9 billion, processing more than 66 million orders – or more than 2 orders per second.

    According to Domino’s Australia and New Zealand chief executive Nick Knight, in addition to the softer domestic performance the team made some decisions which created short-term headwinds for the business – but which they are confident will result in medium and long-term benefits.

    “We are confident in the progress of our strategic initiatives, including our investment in technology and new marketing campaigns,” Knight said.

    “Our world-first DOM Pizza Checker is already helping to deliver meaningful improvements to the quality of our pizzas, which customers recognize.”

    Australian and New Zealand sales grew 4.6 percent to $1.17 billion, or 2.4 percent on a same-store-sales basis.

    Operations 360, the business’ initiative to deliver performance data to franchisees, allowing the opportunity to learn from mistakes, as well as provide advice and training, has also led to the exit of 22 under-performing franchisees.

    Knight noted that, in some cases, this was due to franchisees having been found to have deliberately underpaid staff.

    Meij said domestic margins were compressed due to an increased number of corporate stores to make up for these exiting franchisees.

    Domino’s is facing a class-action lawsuit from in-store and delivery staff who claim to have been underpaid over a five-year period.

    According to the claim, Domino’s told franchisees to pay delivery drivers and in-store workers under a series of incorrect employment agreements. Domino’s rejects the claim and confirmed in June that it would defend the proceeding.

    While many believe the recent string of retail underpayments are the result of unintentional mistakes, almost 60 percent of the over 200 respondents believe them to be an intentional decision to cut costs.

    Do you think underpayment in the retail and hospitality sector is mostly…

    Domino’s expects same-store-sales growth to grow at a rate of between three and six percent annually over the next three to five years.

    The QSR chain additionally will grow store count by between seven and nine percent annually over the same period,  intending to invest further into the growth of its network.

  • Sugarfina plans more store opening in Asia

    Sugarfina plans more store opening in Asia

    Californian luxury confectioner Sugarfina is preparing to open stores across several Asian markets after its second Hong Kong store opens later this year.

    Markets across Asia that Sugarfina is planning for include South Korea, Taiwan, Singapore, Japan, and Mainland China.

    Sugarfina’s first store in Asia opened in Hong Kong’s Harbour City mall last year with local partner Upper East Holdings, which launched Lady M in Hong Kong in 2015 and plans to open several Sugarfina stores in the territory.

    “Many brands select Hong Kong as their first outpost in Asia and for good reason – it truly is a window to the entire continent and a city that welcomes newness and innovation,” said founders Josh Resnik and Rosie O’Neill in an interview with Candy & Snack Today.

    “As Hong Kong was our first overseas boutique, we needed to prepare our organization for a new way of doing business. This meant building up our own internal team to support the market but also finding a partner who could help us truly understand and localize our brand for the region.”

    Sugarfina describes itself as a disruptor in the US$200 billion global confectionery market for creating luxury treats for adults, including a cocktail candy collection with Champagne Bears, Single Malt Scotch Cordials, and Rose All Day Bears whose popularity led to a waiting list of more than 18,000 customers in the US.

    The brand is currently designing a new collection for Chinese New Year exclusive for the Hong Kong market, which is expected to include a Dancing Dragon Candy Bento Box as well as new candies inspired by the festivities.

    It has also entered into a partnership with The Coffee Academics to create coffee-infused gummy bears.

  • Target launches food and beverage house brand Good & Gather in the US

    Target launches food and beverage house brand Good & Gather in the US

    Target US is launching its own in-house private-label food-and-beverage range, called Good & Gather.

    Described as “grounded in guest research”, the flagship brand is offering a range of food and beverage products focussed on taste, quality ingredients ease and value for money.

    Good & Gather will be available in stores and online on Target.com for same-day delivery from September 15.

    “Our guests are incredibly busy and want great-tasting food they can feel good about feeding their families,” said Target’s executive VP and president food & beverage Stephanie Lundquist. “We saw this as a huge opportunity for Target to help. So our team got to work on our most ambitious food undertaking yet, reimagining our owned food brands to serve up convenient, affordable options that don’t cut corners on quality or taste. Good & Gather is our way of helping even the most time-strapped families discover the everyday joy of food.”

    Good & Gather is Target’s largest own-brand launch yet. By the end of 2020, the company expects it will have more than 2000 food and beverage products under the label, including dairy, produce, ready-made pastas, meats, granola bars and sparkling water. The products are developed by Target’s internal team without artificial flavors and sweeteners, synthetic colors or high fructose corn syrup, and will be backed by a money-back guarantee.

    “Over the past few years, Target has been a master of own brand development,” said GlobalData Retail MD Neil Saunders, hailing the launch. “Its labels in everything from fashion to party goods have been well-conceived, nicely executed and, most importantly, have resonated with consumers.

    “They have also helped to differentiate Target from other retailers and have played a role in protecting margins as price comparison is more difficult with exclusive labels,” he said.

    As Target’s flagship food brand, Good & Gather will include a number of product extensions including kids, organic, seasonal and signature lines. Over time, the brand will phase out Target’s existing Archer Farms and Simply Balanced food brands and reduce the number of product offerings under the Market Pantry brand.

    The new own-brand launch builds on the company’s investments in its F&B business to enhance in-store presentation and assortment, increase product reliability and expand fulfillment options, such as same-day delivery.

    The new line also plays an important role in Target’s broader effort to reimagine its owned brand portfolio, further differentiating its assortment. Recent owned brand product launches include Everspring, Auden, Colsie and Cloud Island Essentials. By the end of the year, guests will be able to shop more than 25 new owned and exclusive brands.

  • Impossible Foods and The Butchers Club commission 3D art work at K11

    Impossible Foods and The Butchers Club commission 3D art work at K11

    The “Impossible Burger”, featured plant-based ‘meat’ from Impossible Foods, can now be bought at all The Butchers Club locations in Hong Kong.

    To celebrate the launch of The Butchers Club Impossible Classic Burger, the two companies have commissioned local artist Terena Wong to create a thought-provoking 3D artwork in the Piazza at K11.

    The artwork is a symbolic representation of Impossible Food’s stated mission to restore biodiversity and reduce the impact of climate change by transforming the global food system, as well as The Butchers Club’s ongoing commitment to being more sustainable.

    Impossible Foods’ long-term goal is to accelerate the switch to a more sustainable food system, starting with its burger offering and expanding to a range of pork, chicken, fish and dairy products made directly from plants.

    Served in more than 15,000 restaurants in the US, Hong Kong, Macau and Singapore, the Impossible Burger uses a fraction of natural resources needed to produce animal beef: 96-per-cent less land, 87-per-cent less water and 89-per-cent fewer greenhouse gas emissions.

    Terena Wong has completed more than 40 community art projects, street art works, 3D mural paintings and 3D floor paintings in Hong Kong, the US and China, and has worked with many different parties including the government and non-profit organisations.

    The artwork is available to view and interact with until August 31.

  • Fat Brands opens five Restaurants in Pakistan

    Fat Brands opens five Restaurants in Pakistan

    Fast-food franchise owner Fat Brands has developed five co-branded Fatburger and Buffalo’s Express concepts in Pakistan.

    In partnership with local operator Crescent Star Foods, the co-branded restaurants will increase the brand’s presence in Pakistan to six restaurants.

    “Our partners and friends at Crescent Star Foods not only know the business, but they know and care about the people of Pakistan,” said Fat Brands CEO Andy Wiederhorn. “We couldn’t be more thrilled to work with them to bring our delicious, homemade burgers and wings to Pakistan residents and visitors.”

    Fat Brands strategically acquires, markets and develops fast casual and casual dining restaurant concepts around the world. The company currently owns eight restaurant brands and franchises more than 400 units worldwide.

  • Travellers Can Now Order Boba Milk Tea On AirAsia Flights

    Travellers Can Now Order Boba Milk Tea On AirAsia Flights

    AirAsia Thailand recently introduced bubble milk tea in their in-flight menu – much to the delight of customers. There’s even a poster that says that passengers can now enjoy Boba milk tea 35,000 feet in the air.

    You’ve probably come across articles on how unhealthy bubble tea drinks can be, due to its sugar intake, sweeteners and artificial flavourings. To combat that, AirAsia Thailand has come up with a healthier option flyers.

    Enter AirAsia’s milk tea with konjac bubbles. According to Google, konjac (also known as konnyaku and devil’s tongue) “is high in fiber and has almost no calories”. Made from the root of a plant, some of its alleged health benefits include helping people to lose weight.

    Its boba also come in diamond shapes. There is only 1 flavoured bubble tea on the menu for the time being though.

    Priced at ฿75 (RM10), it is available on AirAsia Thailand and AirAsiaX Thailand flights.

  • BreadTalk Group CEO Resigns

    BreadTalk Group CEO Resigns

    BreadTalk Group CEO Henry Chu has resigned, citing “personal and health reasons”.

    Chu will depart from the helm of the Singapore-headquartered pan-Asian bakery and restaurant business at the year’s end. He will be temporarily replaced by company founder Dr George Quek until a new head is appointed from either within or outside the firm.

    “On behalf of the board, I would like to thank Henry for working tirelessly with the senior management team to maximise growth opportunities and successfully diversify our portfolio of brands in the last 2.5 years,” said Quek in a statement.

    BreadTalk entered significant partnerships with Wu Pao Chun Bakery and Song Fa Bak Kut Teh, and expanded into London and Cambodia under Chu’s lead.

    The change comes as BreadTalk faces declining revenue largely brought on by heavy competition. It operates almost 1000 outlets globally.

  • Japanese conveyor belt sushi chain Sushiro makes debut in Hong Kong

    Japanese conveyor belt sushi chain Sushiro makes debut in Hong Kong

    Japanese conveyor belt sushi restaurant chain Sushiro has opened its first Hong Kong outlet.

    The franchise is moving for a foothold in the local market and aiming to use the city’s international status to expand across the region.

    The flagship store, located at a commercial building near Jordan MTR Station, offers traditional sushi alongside other side dishes and desserts. To ensure freshness, it will soon deploy a high-tech system currently used in Japan, that can automatically remove unclaimed plates after they travel more than 350 metres on the belt and replace them with new ones.

    “Hong Kong has a sophisticated Japanese cuisine market,” said Sushiro Hong Kong president Kazuo Aratani. “People here love sushi and demand the best.

    “All of these conditions work perfectly with our competitive advantages. We are dedicated to offering customers the highest quality sushi at affordable prices.”

    “We are happy to see that a popular Japanese sushi restaurant chain has set up a presence in Hong Kong and joined our dynamic food and beverage scene,” said investment promotion associate director-general Dr Jimmy Chiang. “We wish it every success in leveraging on Hong Kong’s business advantages to expand in the region.”

  • The Source Bulk Foods opens Restaurant in Singapore

    The Source Bulk Foods opens Restaurant in Singapore

    Australia’s largest bulk foods and zero waste retailer The Source Bulk Foods has unveiled its first outlet in Singapore.

    Located at Cluny Court, the store will carry a wide range of pantry staples, numbering more than 350 products that include premium whole foods and treats as well as packaging-free household products.

    Founded in 2012 in Byron Bay, Sydney, Australia, The Source Bulk Foods has promoted an ethos of zero packaging, encouraging customers to buy and use only what is needed.

    “We are as much about providing nutritious products as we are about embracing a zero waste goal, and creating a healthy community,” said The Source Bulk Foods master franchisor for Southeast Asia Rob Behennah.

    “Our passionate team looks forward to delivering wholesome food, nourishing families, and in doing so, taking a hands-on approach to nurturing our planet.”

    Shoppers at the store are given three easy steps to purchase: grab a bag (or refill a jar), write the product code, and fill the bag with the desired amount of the chosen product. Customers then proceed to the cashier, where their groceries will be weighed and payment made.

    “The Source Bulk Foods is revolutionising the way we shop,” said franchise partner and full-time nutritionist Sarah Widjaja.

    “At every step of the way, suppliers, retailers, and customers can reduce their use of unnecessary packaging and single-use plastics. By buying only what is needed, we can also minimise food waste.”

  • Starbucks Korea profit up with 28 percent

    Starbucks Korea profit up with 28 percent

    Starbucks Korea has reported a 28-per-cent year-on-year jump in its operating profit in the first half of the year amid rising appetite for premium coffee, discount store chain E-Mart said Tuesday.

    From January to June, the US coffee giant posted an operating profit of 74.7 billion won (US$61 million) in Korea, up from 58.3 billion won in the year-ago period, according to E-Mart’s first-half earnings results.

    E-Mart, the country’s biggest discount store chain operated by Shinsegae Group, holds a 50-per-cent stake in Starbucks Korea, with the other 50 per cent controlled by Starbucks US.

    South Korea is one of the fastest-growing premium coffee markets, and Starbucks expects further growth in this country.

    Sales also jumped 25 per cent to 887.7 billion won in the first half from 709 billion won a year earlier, the data showed. Net earnings were not available.

    Starbucks, which entered Korea in 1999, currently operates 1308 stores, including 50 upscale Starbucks Reserve outlets, in Asia’s fourth-largest economy.

    Starbucks Korea earned 1.5 trillion won in sales last year, up 20 per cent from 1.28 trillion won a year earlier.

  • New World relaunches Cooking site with Easy to make Recipes

    New World relaunches Cooking site with Easy to make Recipes

    Grocery retailer New World has unveiled a new online platform, in partnership with design agency AKQA, designed to offer New World customers an optimized customer experience, designed to give them more choice, convenience and value, as well as encourage healthier food choices.

    Rather than simply acting as a traditional e-commerce portal, the New World website also functions to provide inspirational content to its customers – providing recipes, facts about products, as well as tips to get the most out of food.

    “The launch of the new website is a vital step forward to providing our customers with connected, personalized customer experience, from inspiration through to shopping and loyalty,” Foodstuffs New Zealand head of digital David Brem said.

    “As the most visited digital touchpoint across the Foodstuffs group, [New World] acts as the digital front-door for our 143 stores and local New World owner-operators across New Zealand.”

    According to Brem, the new site offers an improved mobile experience, enabling them to shop when, where and how they want – facilitating an enhanced omnichannel experience which is strengthened by the release of the inspiration content-driven site.

    This connected experience is further enhanced by the delivery of new e-commerce experiences for New World and PAK’nSAVE earlier in the year.

    “AKQA partnered with us to provide expertise across customer experience strategy and design through to solution architecture and development,” Brem said.

    “Our digital product and CX teams collaborate incredibly well, and are building up a track record of great work which makes an impact with customers and across our business.”

    AKQA managing partner of Asia Pacific Brian Vella said the partnership has made great progress over the past three years, and together they have been able to implement a leading brand and customer experience for one of the country’s largest organisations.

  • Sugarfina partners with The Coffee Academics

    Sugarfina partners with The Coffee Academics

    Luxury confections boutique Sugarfina has teamed up with specialty-coffee chain The Coffee Academics in a collaboration targeting lovers of premium candy and fine coffee.

    The Cold Brew Coffee Collection by Sugarfina presents the world’s first coffee-infused gummy bears in three flavours – Cold Brew Bears, Bourbon Cold Brew Bears and Iced Vanilla Latte Bears. The Cold Brew Coffee Collection Candy Bento Box also features a special coffee blend by The Coffee Academics made exclusively for Sugarfina.

    All coffee-infused gummy bears are completely fat-free and gluten-free, made with natural ingredients without artificial flavours or colouring.

    Designed by Sugarfina’s Hong Kong team, the collection is presented in the signature black and gold palette of The Coffee Academics brand, and features the Sugarfina bear as a “bearista”.

    Besides the coffee-infused gummy bears, The Coffee Academics has also created a Vanilla Cream Cold Brew Coffee exclusively for Sugarfina, featuring cold brew coffee made with the Sugarfina blend and topped with a vanilla cream foam. The iced beve