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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.

  • Here’s how BigBasket is riding on Alibaba’s offline retail strategy

    Here’s how BigBasket is riding on Alibaba’s offline retail strategy

    After raising $300 million last month, Indian online grocery startup BigBasket is entering the offline sector. The company is looking to transform its core online business to offline centres that will store daily moving consumer goods, groceries, fruits and vegetables. These offline stores will be placed in apartments and various office complexes. The Bengaluru based firm has already rolled out a new app called BB Instant. To increase offline purchases it is also planning to start subscription based services on FMCG goods.

    Founded by Abhinay Choudhari, Hari Menon, Vipul Parekh and VS Sudhakar in 2011, BigBasket is an online grocery company, which now is looking to exploit the brick-and-mortar space. The company recently raised $300 million in a round led by Chinese giant Alibaba, which contributed $146 million. The company has raised close to $885.7 million in total disclosed investments.

    BigBasket claims to have an average of 3 orders per user every month with the average ticket size ranging from Rs 1,400-1,500. Further the company claims to have monthly sales of over Rs 200 crore.

    This investment comes in at a time when Indian and foreign behemoths are heavily investing in the sector. Recently, Flipkart restarted its grocery business, with the like of Amazon planning to enter the offline stores in India.

    This is not the first time Alibaba has invested in an offline strategic move. The Chinese giant has been looking into physical stores for years, now, in an effort to engage customers to its ecommerce platforms by helping to digitize traditional merchants. It has pumped billions into investments including its own grocery chain, a shopping mall group, Walmart-like chains, among others.

    With the move, BigBasket may be following the footsteps of Hema, the first digital supermarket incubated in China by Alibaba. Consumers shopped using an app, either in person or remotely. Shopping options included buying food to carry out, purchasing in store and buying online with a 30-minute delivery. Similarly, BigBasket has launched a 60-120 minute express delivery through its stores.  

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  • McDonald’s Philippines to open more stores

    McDonald’s Philippines to open more stores

    Golden Arches Development Corp (GADC) is planning to invest up to PHP2 billion (US$38.4 million) so McDonald’s Philippines can open at least 40 new stores this year.

    Majority owned by chairman/founder Dr George Yang and his family, GADC is the master franchise holder of McDonald’s in the Philippines and has been a wholly owned Filipino company since 2005.

    The firm says McDonald’s is committed to growing its foothold in the Philippine market through store expansion and digital innovation. The brand last year opened 52 stores across the country and reached new territories.

    Apart from store openings, menu innovations and marketing activities helped McDonald’s Philippines reach PHP42.6 billion system-wide sales last year, up 14 per cent on 2016.

    McDonald’s Philippines president Kenneth Yang says services such as McDelivery have helped the group further expand its market share and post the fastest growth in the quick-service restaurant (QSR) industry.

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  • DFS to hold the seventh Masters Of Wines And Spirits to Singapore

    DFS to hold the seventh Masters Of Wines And Spirits to Singapore

    One of the most celebrated and revered events in the wine and spirits industry
    returns to Singapore this year, as DFS Group, the world’s leading luxury travel retailer, hosts its seventh Masters
    of Wines and Spirits event. On display will be more than 120 masterpieces from 60 of the world’s most legendary
    wine and spirits houses.

    For the first time, the event will take place across two days; on Saturday March 24 and Sunday March 25 at The
    Warehouse Hotel, a meticulously-restored heritage building on the banks of the Singapore River. Once again,
    Masters of Wines and Spirits captures the heritage and craftsmanship of selected brands and pays tribute to DFS’
    long-standing relationships with some of the world’s most exceptional wineries and distilleries.

    This year’s event will highlight the influence of the distillers’ countries of origin, their personalities and unique
    and varied approaches to craft. As the only event where customers can purchase bespoke, rare, limited edition,
    first edition, and world-class wines and spirits in one location, the seventh Masters of Wines and Spirits offers an
    exclusive and immersive brand experience for DFS’ guests.
    Masters of Wines and Spirits showcases a highly specialized and curated collection of products, many of which
    are DFS exclusives, celebrating the world’s finest industry expertise as well as the knowledge of DFS’ own
    merchants. New brands, as well as signature classics from legendary houses, will all be on display, reveling in
    rarity, heritage and innovation.

    “DFS is delighted to bring the seventh Masters of Wines and Spirits to Singapore, a fitting location for us to host
    our esteemed guests, connoisseurs and collectors to experience a range of the best globally sourced Cognacs,
    wines and whiskies,” said Sibylle Scherer, DFS President Merchandising and Consumer Marketing.
    “This year’s selection has been handpicked by our expert merchants at DFS to inspire and delight our customers.
    This really is a celebration of the diverse talents of the world’s most renowned distillers and winemakers, and a
    true adventure for the senses,” she said.

    “At DFS, we take great pride in bringing together our valued brand partners and loyal customers in an intimate
    and exclusive environment that encourages sharing and discovery,” said Brooke Supernaw, DFS Group’s Senior
    Vice President Wines, Spirits, Tobacco, Food and Gifts. “The 2018 Masters of Wines and Spirits collection sets a
    new bar for this dynamic category, comparing the nuances between traditional versus craft and providing an
    opportunity for our guests to enjoy the very best products from around the world.”

    Master Classes and Whisky Panel

    The 2018 Masters of Wines and Spirits event will feature two exceptional master classes to inspire and enrich
    guests, as well as a whisky panel discussion featuring four of the world’s leading experts.
    The first in this year’s Classes with the Masters is The Balvenie Master Class Workshop – Single Malt Whisky
    hosted by The Balvenie Malt Master, David C. Stewart MBE.

    Mr Stewart will discuss how craftsmanship is brought to life at The Balvenie and guide guests through the entire
    Chapter 3 set of the DCS Compendium, including a tasting of the oldest Balvenie expression ever released. The
    second Master Class, the Château Latour Master Class Workshop – Wine, hosted by Rufus Beazley, Sales and
    Marketing Manager for Château Latour Asia Pacific, will take visitors through a vertical tasting across decades of
    exceptional Château Latour products.

    Presented by The Whiskey House, The Whisky Panel will be moderated by DFS’ own Director of Spirits,
    Frederik Vanden Bulcke and will feature a panel discussion on whisky experts Stephanie MacLeod from John
    Dewar & Sons (Aultmore – Single Malt Whisky), Dr Kirstie McCallum from Bunnahabhain (Single Malt
    Whisky), Chole Wood from Bruichladdich (Single Malt Whisky) and David Croll from The Kyoto Distillery
    (Whisky and Gin).

    The Collection

    More than 30 Cognacs and whiskies include The Balvenie DCS Compendium Chapter 3: Secrets of the Stock
    Model, an eagerly anticipated release that pays tribute to Malt Master David C. Stewart MBE’s masterful skill,
    knowledge, and custodianship in managing The Balvenie’s precious aged stocks. The Model comprises five
    extremely rare single-cask single-malt bottling, ranging in age from 13 to 55 years.

    The Jean-Paul Camus 1945 Private Reserve, an exclusive blend for DFS Masters of Wines and Spirits, comes
    in a hand-carved crystal carafe with silver details that recreates a model designed in 1883 by the Cristalleries de
    Baccarat for Jules Grévy, President of the French Republic. The outstanding Louis XIII Le Jeroboam with T.T.
    Trunks Paris piece is a contemporary design that brings a radical new twist to trunk accessories. The aluminum
    and steel structure holds three small cases made of okume wood, each encased in natural milled buckskin with
    Alcantara trimmings.

    A rare cellar release from Japan is the Karuizawa 1960 Cask #5627. Possibly the oldest cask of Japanese whisky
    ever bottled, this 1960 single cask yielded just 41 bottles, achieving legendary status amongst connoisseurs and
    collectors.

    From the world of Scotch Single Malts, The Aultmore 31 Year Old Exceptional Cask (Cask no. 1635) is part
    of John Dewar & Sons Fine Scotch Whisky Emporium which showcases the rare releases of some of the finest
    and most delectable single cask and single malt expressions. Specially created for Masters of Wines and Spirits,
    Aultmore Cask no.1635 has the color of antique leather and on the nose, the Oloroso sherry adds weight and
    complexity, complimented by notes of vanilla, butterscotch, and Seville oranges. The Bruichladdich Special
    Release showcases three exceptional distillery releases from 1988, 1989 and 1990, presented as the oldest and
    rarest whiskies of Bruichladdich. Created and bottled on the remote Hebridean island home of Islay, there are
    only six bottles per edition. From the Bunnahabain distillery, built in 1881, and deriving its name from the
    Gaelic, Bunnahabhain (Bu-na-ha-venn), meaning “mouth of the river”, comes the Bunnahabhain 1980 Canasta
    Finish. With only 20 units available, this rare cellar release offers a rich oakiness balanced with sweet dried fruit,
    treacle toffee, black coffee, cocoa, roasted nuts, and a hint of coastal brininess.

    Also from Scotland is The Macallan Fine & Rare Master’s selection, specially created for Masters of Wines
    and Spirits, this unique collection features five fine and rare vintages in 70cl, complemented by savoring samples
    in 5cl miniatures. The Glenglassaugh Single Cask Collection 1972-1976 is an elegant, unique and rare selection
    of bottles, offering the whiskey connoisseur a lush, ripe Highland Single Malt Scotch whisky experience. A rare
    release from The Ladyburn distillery is the Ladyburn 1974, a single malt from William Grant & Sons’ treasured
    ancient reserves of maturing whisky.

    More than 30 prestige wines and champagnes are showcased in this year’s collection, including the Harlan
    Estate Double Magnum 100 Point Trifecta from the United States, a special collection created for DFS as an
    exclusive release of three vintages in double magnum format and representing three of the most highly regarded
    vintages produced by Harlan to date. From Australia comes the Penfolds G3, a unique wine entwining three
    vintages of an Australia icon, Penfolds Grange, spanning seven years. French wines in this year’s collection
    include The Pavillon Blanc du Chateau Margaux 2010 Double Magnum; the epitome of great Pavillon Blanc
    vintages. A fine and elegant wine, the 2010 has an exquisite richness and a perfect balance on the palate, thanks
    to higher than average acidity. Chateau Latour’s Vertical Magnum release provides a rare opportunity to
    collect six of the most exceptional vintages produced by Latour; the 1996, 2000, 2003, 2005, 2009 and 2010.
    With only one set being released of the Petrus Magnum Collection 2006, 2007 and 2011, one lucky wine lover
    will experience one of the famous wine labels in the world.

    After March 25, the Masters of Wines and Spirits curated collection will be available for travelers and shoppers
    at DFS, Singapore Changi Airport’s Wines and Spirits Duplexes at Terminals 2 and 3.

    DFS Masters of Wines and Spirits is part of the DFS Masters Series, a signature program of exhibitions that also
    includes the highly-anticipated 10th Masters of Time set to take place in Macau this December. The Masters
    Series is a showcase of the pinnacle of DFS’ leadership and innovation in curating and creating exceptional
    experiences across its five pillars of luxury: Wines and Spirits, Beauty and Fragrances, Watches and Jewelry,
    Fashion and Accessories, and Food and Gifts.

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  • Three Twins Ice Cream opens first Japan store

    Three Twins Ice Cream opens first Japan store

    US organic brand Three Twins Ice Cream has opened its first store in Japan.

    In a partnership with Mash Holdings, which runs several lifestyle and eco brand stores as well as organic cafes and kitchens, the outlet is outside the train station in the Daikanyama area of Tokyo.

    Three Twins Ice Cream founder/CEO Neal Gottlieb says Mash has put “a huge amount of work” into setting up the shop.

    Gottlieb founded Three Twins in California in 2005 with his twin brother Carl, whose wife Liz is also a twin. On its home turf, Three Twins sells more than 20 brands. In Japan, the initial offering will be 11 – Madagascar Vanilla, Bittersweet Chocolate, Lemon Cookie, Mint Confetti, Cookies & Cream, Mexican Chocolate, Chocolate Orange Confetti, Dad’s Cardamom, Sea-Salted Caramel, Strawberry and Mocha Difference. All the ice cream is made in the US.

    Gottlieb says the next step will be to make some flavours especially for Japan. “We will work with the team here and source local ingredients, make the ice cream in the US and send it back to Japan.”

    One of brand’s key selling points is that its products are organic. “Every single ingredient – milk, cream, sugar, eggs, vanilla – is organically produced,” Gottlieb says. “No chemicals are toadded, and no fertilisers, pesticides or herbicides involved. The cows are never given antibiotics; they are raised on organic feed. And none of our products are genetically modified.”

    Beyond the initial store, Gottlieb says he would like to sell cups of the ice cream to natural-food stores “and ultimately I’d love to see it in 7-Eleven and eventually in every retail channel”.

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  • Bubba Gump closed doors in Malaysia

    Bubba Gump closed doors in Malaysia

    Restaurant chain Bubba Gump Shrimp Company Malaysia has closed two of its three outlets.

    In a surprise announcement, the US chain says its Citta Mall and The Curve outlets have been closed permanently, while it is business as usual for its first Malaysian outlet in Sunway Pyramid in Selangor.

    Inspired by the 1994 movie Forrest Gump starring Tom Hanks, Bubba Gump Shrimp Company opened its first outlet in Monterey, California, in 1996. It entered the Malaysian market in 2008. The restaurant is named after characters in the film – Benjamin Buford “Bubba” Blue (played by Mykelti Williamson) and Forrest Gump (Hanks). Even the dishes are named after characters in the movie.

    The chain has expanded to more than 40 outlets worldwide, including outposts in Hong Kong, Indonesia, Japan, the Marianas, the Philippines and Malaysia.

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  • Thai coffee brand Inthanin to open first store in Cambodia

    Thai coffee brand Inthanin to open first store in Cambodia

    Thailand’s Inthanin coffee brand will roll out in Cambodia following the signing of a memorandum of understanding between RCG Retail (Cambodia) and Bangchak Retail.

    RCG plans to open more than 100 Inthanin cafes in Cambodia from next month until 2022.
    It will start with a flagship branch in Phnom Penh, followed by a second flagship in Siem Reap in April, says president Jiranun Wongmongkol.

    She says the company will then seek franchisees, with the average cost of applying for a licence and opening a branch being around US$200,000 (THB6.2 million). Each location will have about 20 staff members.

    Bangchak Retail MD Viboon Wongsakul says the Inthanin deal for Cambodia is part of its business plan to expand its business in CLMV countries (Cambodia, Laos, Myanmar and Vietnam).

    He says targeted average sales for Cambodia will be 300 cups of coffee a day for the first year. The company will supply coffee from Thailand directly to franchisees in Cambodia. As master franchisee, RCG Retail will source baked goods and other food to distribute through the coffee outlets.

    Jiranun says RCG Retail has already contracted with 20 Cambodian producers to distribute their products at Inthanin branches.

    Thai coffee firm Amazon Coffee, owned by PTT, has already expanded its franchise business into Cambodia.

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  • Is Asia changing its way of thinking about food?

    Is Asia changing its way of thinking about food?

    More people are eating today than yesterday. The majority of these people live in Asia, a continent which has an intense cultural connection to food. Securing a better way to feed Asia’s growing population is what motivates JUST CEO Josh Tetrick to challenge the status quo of the food industry.

    Tetrick, 37, sees Asia as the tip of the spear to fix the world’s broken food system.

    “We need to answer the question of how can we produce enough food for a planet which will see 70 percent growth in food demand between now and 2050,” says Tetrick, whose company has attracted high-profile investors such as Hong Kong business magnate Li Ka-shing.

    One of the fastest growing segments of the $8 trillion global food and agricultural market is the multi-billion dollar egg industry. China produced over 30 percent of the 1 trillion eggs that were laid last year which has raised numerous environmental concerns on the continent. To disrupt this, Tetrick introduced Just Scramble at the flagship location of Green Common, a plant-based dining and shopping store that has chains across Hong Kong. Just Scramble is made from mung bean which is one of Asia’s most familiar beans. It looks and tastes just like an egg, it is high in protein, has zero cholesterol and sold over 800 orders of “Just Scramble Teriyaki” and “All Day Just Scramble” in the first six days.

    Just Scramble requires less water and emits fewer carbon emissions than conventional eggs, but Tetrick knows that this does not drive consumers. “I think far less than 1 percent of the 7.4 billion people on earth are driven by the environmental benefit of plant-based food. People just want to feed their family with something they have confidence in. They want food that tastes amazing and makes them feel amazing,” says Tetrick.

    Green Common founder David Yeung is redefining the whole experience of selling plant-based products. “The product has to be good, innovative and fit the brand. If so, we can make foreign brands become an overnight success,” says Yeung “We know what people crave in Hong Kong, that makes us so valuable to translate these products for the Asian palette.” Green Common is already seeing great sales from the American made Beyond Burger, the world’s first plant-based burger that looks, cooks, and tastes like a fresh beef burger. Providing an option for consumers to tweak their habits is what both CEOs believe will lead to wholesale change.

    Yeung is confident Hong Kong can serve as a gateway into mainland China and the rest of Asia. Yeung believes China is desperate for a healthy brand people can trust, and is using the Starbucks strategy to expand. “For 5,000 years China never drank coffee. Now, after Starbucks sold it as a lifestyle, there are over 2,500 Starbucks in mainland China. That is not supposed to happen, but Starbucks became people’s second living room,” Yeung said.

    Yeung’s goal is not to open a thousand Green Commons in Hong Kong but rather grow business to business in order to make impactful change throughout Asia. By introducing plant-based options through restaurants and catering companies, an entire office building, school, or hospital can drastically reduce meat consumption. By doing this, a fair market is being created where people from all demographics have access to sustainable foods.

    Josh Tetrick also envisions a world where everyone is enjoying “just” food, but he knows they cannot do it alone either. “I want to inspire other companies to do this,” Tetrick continued “For the institutions and the companies, who are thinking about what’s next? Take a look at food, because we need help and Asia needs help. But we can’t wait, we have to do it now.”

    Much of the energy surrounding the plant-based movement in Hong Kong started in 2011 when Sonalie Figueiras began the personal blog Green Queen which quickly turned into a trusted media source for healthy eating.

    From this loyal following, Figueiras co-founded Ekowarehouse, the world’s first online global trade platform for sourcing certified organic products and is now available in over 140 countries. “We want to become the Alibaba of organic food, and connect the organic world,” said Figuerias. “Here in the East, the sustainable conversation does not work. Personal health and safe eating for children is the conversation we need to have moving forward.”

  • New global format showcased in Starbucks Reserve Seattle

    New global format showcased in Starbucks Reserve Seattle

    With the latest generation design and product offer, the new Starbucks Reserve Seattle store which opened this week offers a taste of what is to come for the 1000-plus stores planned globally bearing the sub-brand, including in Asia.

    In just 14 months since the concept was unveiled at an investors conference, dozens of Reserve stores have opened including a massive Chinese flagship in Shanghai.

    Starbucks partners work in the new Starbucks Reserve store at the Starbucks Support Center in Seattle on Wednesday, February 21, 2018. 

    The marketplace-styled Starbucks Reserve Seattle Sodo store is remarkable not just for the latest evolution of the upmarket sub-brand’s fit-out, but for the inclusion of the new Princi Italian restaurant concept with an open kitchen, seamlessly folded into the cafe format. Starbucks plans to open standalone Princi outlets in Seattle, Chicago and New York, so expect to see them integrated into the brand’s offer in key Asian markets as well.

    Starbucks partners work in the new Starbucks Reserve store at the Starbucks Support Center in Seattle on Wednesday, February 21, 2018.

    Designed in an open, marketplace style, Starbucks Reserve Sodo store customers can engage with and order from partners (employees) at the Princi counter or Reserve coffee bar, then gather with family and friends at community tables or lounge areas around two fireplaces. Open to view is the Princi kitchen where customers can see breads and pastries being made and fresh ingredients prepared daily.

     

    Starbucks partners work in the new Starbucks Reserve store at the Starbucks Support Center in Seattle on Wednesday, February 21, 2018.

    Located on the street level of the company’s headquarters, the store opened on Tuesday (February 27). It was created “to offer a mingling of public and private; a place where Starbucks partners and visitors can relax in a leather lounge chair near the fireplace, nosh on a piece of focaccia at the counter or enjoy the latest Reserve espresso and a flaky cornetti from Princi,” in the words of Starbucks in-house writer Heidi Peiper.

    Christian Davies, VP creative global design & innovation for Starbucks, wants visitors to feel like they are part of an experience from the moment they cross the threshold and pass through the entry doors.

    “Every detail is deliberate, starting with the pattern on the hand-carved doors – concentric circles borrowed from the art for a Starbucks Reserve coffee card.

    “When you walk into the space from the entry, you can take everything in in the sweep of an eye,” says Davies. “We wanted people to walk through those doors and immediately find themselves in something different and unique, but they would still recognise as Starbucks.”

    To the left, there’s a colorful art installation. Just beyond is the chef’s table and Princi case.

    Behind that, through framed art glass, is the Princi kitchen. Anchoring the center of the main cafe is a floor-to-ceiling fireplace, signaling a welcoming place to gather. Then look to the right and you’ll see a long wood-topped craft bar with Starbucks Reserve coffees and a mixology bar, finishing with the coffee library and doors to the patio.

    In addition to the open layout, Davies added other subtle touches, such as flecks of amber-colored glass and mirror sprinkled into the concrete floor that help suggest a path through the store.

    “When people come into a space they can navigate, you can see their shoulders relax. They instantly feel more comfortable,” says Davies.

    Art meets leisure

    The path begins at a stunning copper art installation that features nearly 3700 Starbucks Reserve cards, designed in-house. From a distance, the card wall’s shape evokes the topography of the gentle mountains where coffee is grown. Each card can pivot, creating shimmering waves of color like fish scales. But step closer, and individual coffee cards come into view, each one a work of art in itself. Every now says and again, a copper card is planted in the field of cards that tells a story about Starbucks Reserve.

    “On one level, it’s simply a beautiful, gestural piece,” says Davies. “As you dive into the next level, and then the next, more comes out.”

    Beyond the card wall is the first of three intimate meeting spaces, each creating its own moment of storytelling. The chef’s table room features the story of Rocco Princi, with shelves lined with ingredients from his pantry – cans of capers, artichokes and tomatoes and tall glass jars of preserved lemons. A favorite poem by Alda Merini, a friend of Princi, hangs in a place of honor.

    Gathered around the long wooden chef’s table, visitors can look through a glass wall into the Princi kitchen with artisan bakers and chefs at work.

    And taking center stage is the Princi bakery and cafe, featuring the full Princi menu with artisanal baked breads, and breakfast anchored by signature cornetti and brioche. At lunchtime, the menu offers soups, salads, focaccia and pizza. To the right is the mixology bar for later in the day with traditional Italian aperitivo, such as Aperol Spritz paired with small plates, as well as beer, wine and spirits.

    Celebrating ‘our never-ending curiosity’

    The store represents the latest phase of innovation in the century-old building in Seattle’s Sodo neighborhood, which has served as Starbucks headquarters since 1993. In its previous life as a Sears Catalog distribution center, it employed what was then cutting-edge technology, with orders being picked by warehouse workers on roller skates and bicycles and delivered to the first floor via slides for quick shipping. The Reserve store continues that enterprising spirit, acting like a testing ground for the company, where it will debut new coffees, launch new products and host events. The store’s second meeting room, tucked back between the kitchen and the craft bar, is a tribute to this tradition. Starbucks R&D team will use this working lab to taste and test new beverages, starting with the cold coffee innovation.

    “The lab celebrates our never-ending curiosity,” says Davies. “We can continue to push R&D around new beverages and ingredient combinations.”

    The Reserve coffee bar is an eye-catching counterpoint to the Princi case. Here the craft of coffee is on display, with a full-lineup of brewing methods to explore, including siphon. Chemex, pour-over and Clover and a variety of Starbucks Reserve beverage creations to explore. The backdrop for this stunning display is a dark-stained walnut and leather back-bar, with hand-stitched copper wire adding sparkle and interest.

     

    The story from bean to cup

    In the third meeting space, visitors can learn coffee’s story from bean to cup. The Starbucks Reserve coffee library can be hidden away behind a pivoting full-height wall of 1200 bags of Starbucks Reserve Coffee. The space houses a collection of books on the geography, flora and fauna of Starbucks coffee-growing regions, and features a hand-painted Siren by Jordan Kay, the Starbucks artist behind this year’s holiday cup. An inside-outside fireplace brings warmth to those gathered in the room, and visitors enjoying the patio outside.

     

    “When we were designing the space, we wanted to create layers of experiences and understanding – something new to discover,” adds Kenna Giuzio, senior store concept designer for Starbucks. “I hope with each visit, our customers will come away with a new story of Starbucks.”

    The new cafe also features several new menu items, including Nitro Draft Latte, Spiced Ginger Cold Brew on tap, and new espresso drinks such as the Bianco Mocha.

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  • McDonald’s Hong Kong uses Elton John classic to celebrate ‘Little Big Moments’

    McDonald’s Hong Kong uses Elton John classic to celebrate ‘Little Big Moments’

    Scenarios portrayed include a friends’ rooftop dinner, an expectant mother with her partner and a young man visiting his ailing relative.

    Created by DDB Group Hong Kong, the #LittleBigMoments video has been viewed more than a million times on YouTube, and another million elsewhere on social media, since its release last week.

    “As a brand, we understand that life is not just one big thing, but the accumulation of a million little things, a million little moments. And in the end, it is these little moments that make life big,” said Randy Lai, chief executive officer of McDonald’s Hong Kong.

    The use of pop classics is not an unfamiliar tactic used by DDB’s for McDonald’s in Hong Kong. In 2014, American fast food brand used the Billy Joel song ‘Just the way you are’ to promote its cheaper prices.

    In addition to the 60-second TVC, DDB also created three 15 second stories – each focusing a specific McDonald’s product with ‘You Song’ playing in the background.

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  • Disney toys return to McDonald’s Happy Meals

    Disney toys return to McDonald’s Happy Meals

    McDonald’s USA and the Walt Disney on Tuesday announced their first Happy Meal promotion partnership since ending a previous relationship in 2006, after the fast-food chain slimmed down its menu for kids.

    Their last exclusive, 10-year cross-promotional deal was reportedly worth US$1 billion to Disney, according to the Los Angeles Times. McDonald’s Corp paid US$100 million in royalties and conducted 11 promotions a year for Disney movies and television shows and opened restaurants inside its theme parks, the Times reported.

    The new multi-year, non-exclusive agreement will begin in June with promotions, including Disney movie-themed Happy Meal toys, for “Incredibles 2,” followed in the autumn by “Ralph Breaks the Internet: Wreck-It Ralph 2.”

    Executives from both companies declined to disclose the duration or value of the new deal.

    A McDonald’s spokeswoman said the new pact does not include any agreement on restaurants in parks but added: “We will continue to explore ways to bring this alliance to life.”

    Disney introduced voluntary guidelines in 2006 that prohibited licensing of Mickey Mouse and other Disney characters for foods that fail to meet minimum nutrition requirements.

    That same year, an Institute of Medicine report said junk food marketing contributed to childhood obesity.

    McDonald’s since 2006 has taken numerous steps to make Happy Meals more nutritious and less fattening. Changes included adding fruit side options, cutting french fry portions and using menus to encourage consumers to order water rather than sugary soda.

    In June 2018, all Happy Meals offered on McDonald’s U.S. menu boards in the United States will contain 600 calories or less, 10 percent of calories from saturated fat and 10 percent of calories from added sugar. More than three-quarters will have 650 mg of sodium or less.

    Consultants and franchisees say Happy Meals account for roughly 15 percent of McDonald’s U.S. sales. The company does not break out product sales, but said family trips represent 30 percent of all visits to McDonald’s around the world.

  • Food inflation lower at 3.8% in January

    Headline inflation moderated to 2.7% in January, mainly due to lower transport inflation at 5.7% compared to 11.5% in December 2017, said Bank Negara Malaysia (BNM).

    “Although RON95 petrol averaged slightly higher at RM2.28 per litre in January 2018 (December 2017: RM2.27 per litre), the higher base of RON95 price in January 2017 (RM2.10 per litre) compared to December 2016 (RM1.90 per litre) resulted in lower inflation in the transport category,” the central bank said in a statement today.

    BNM said food inflation was also lower at 3.8% (December: 4.1%), reflecting lower inflation in the fish and seafood category.

    It said there was a higher current account surplus in the fourth quarter of 2017 (4Q 2017) as the current account surplus widened, reflecting a larger goods surplus and lower secondary income deficit.

    Going forward, BNM said the current account surplus was expected to continue registering a healthy surplus, supported mainly by the goods account.

    “Net financing growth continued to support economic activity as it increased to 7.2% in January 2018 (December 2017: 6.9%),” said BNM.

    It said the growth of net outstanding issuances of corporate bonds continued to increase, with a double-digit growth rate of 16.6% (December 2017: 15.4%).

    The central bank said the growth of outstanding loans of the banking system also increased slightly to 4.2% (December 2017: 4.1%).

    The growth of outstanding business loans increased to 2.0% in January 2018 (December 2017: 1.8%), driven mainly by wholesale and retail trade, restaurants and hotels, real estate, construction, and primary agriculture sectors, said BNM.

    “Banking system capitalisation remained strong as financial institutions are well-positioned to withstand macroeconomic and financial shocks, with excess capital buffers of RM140 billion as at January 2018,” said the central bank.

    More than 75% of total capital, comprised high-quality loss-absorbing capital in the form of Common Equity Tier 1 Capital (i.e. equity, retained earnings and reserves), it said.

    BNM said financial markets attracted non-resident inflows amid positive sentiments as in January, the domestic financial markets were supported by positive sentiments, driven by Malaysia’s strong economic outlook and higher global oil prices.

    “As a result, the Malaysian Government Securities (MGS) and equity markets attracted non-resident inflows amounting to RM4.2 billion and RM3.4 billion respectively.

    “Following the inflows, the ringgit appreciated by 4.3% against the US dollar and the FTSE Bursa Malaysia KLCI increased by 4.0% in January, while in the bond market, three-year, five-year and 10-year MGS yields increased by five basis points each, following the increase in the overnight policy rate (OPR) by 25 basis points.

    “The impact of the OPR increase on MGS yields was mitigated by non-resident inflows into the MGS market,” said BNM.

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  • IRVINS Salted Egg opens store in Hong Kong

    IRVINS Salted Egg opens store in Hong Kong

    Local brand IRVINS Salted Egg, which is popular with both Singaporeans and Hong Kong tourists, have taken their famous potato chip and fish skin snacks to Hong Kong.

    The company opened its first pop-up store in Harbour City in Tsim Sha Tsui on Tuesday (Feb 27), it said in a Facebook post.

    The store aims to “meet the expected huge demand in Hong Kong”, the head of the Hong Kong branch Jeslin Low added in a statement released by the Hong Kong government.

    “As many of our customers are also based in Hong Kong, expanding to the city is in line with our vision to deliver our salted egg snacks and delightful customer experience.

    “That motivated us to build our own team in Hong Kong and deliver the same retail experience as in Singapore,” said Ms Low.

    The brand also hopes to use Hong Kong to launch their snacks within the region.

    “Hong Kong has a robust economy with a high number of international and mainland Chinese visitors,” Hong Kong’s associate director-general of investment promotion Dr Jimmy Chiang was cited as saying in the press release, as he offered reasons to support why Hong Kong is an ideal choice for IRVINS.

    According to the brand’s Facebook page, the Hong Kong team will be built from the “ground up”.

    “Hong Kong is a very business-friendly city and we find the incorporation and opening process here very smooth. These really support our vision and passion to serve our customers here,” added Ms Low.

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  • SMI signs deal to develop The Coffee Bean in Myanmar

    SMI signs deal to develop The Coffee Bean in Myanmar

    Singapore Myanmar Investco (SMI) has signed an international area development agreement to develop The Coffee Bean & Tea Leaf (CBTL) cafe chain in Myanmar.

    Founded by Herbert Hyman in 1963, the chain is owned and run by International Coffee & Tea, which has its corporate headquarters in Los Angeles. It has more than 1000 self-owned and franchised stores in the US and 31 other countries.

    SMI secured the franchise rights two years ago to run CBTL outlets within the new Yangon International Airport. Following encouraging results from the two airport cafes, the new deal folds the CBTL brand into the group’s growing F&B brand portfolio, which includes Crystal Jade and Ippudo.

    Under the exclusive agreement, SMI is committed to expand CBTL across Myanmar, with the first outlet planned to open within the next month.

    “Aligned with the growing consumer market in Myanmar, our local market knowledge and experience gives us confidence as we further entrench our F&B business presence in this frontier market,” says SMI president/CEO Mark Bedingham.

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  • TenRen Hong Kong plans expansion

    TenRen Hong Kong plans expansion

    Hong Kong food company B&S International expects to raise HK$62.8 million (US$8 million) in an IPO from today, the majority of which will be dedicated to retail store network expansion.

    The company plans to open 16 more licensed TenRen Taiwanese tea stores over the next three years and 10 more Jiu Tang Wu restaurants, which serve Japanese ramen-based foods.

    And it will open the first of a planned network of Uncle Tetsu stores, a popular brand of Japanese cheesecake, for which it has recently secured the Hong Kong licence.

    Retail currently accounts for about a quarter of B&S International’s turnover, but it represents the fastest-growing business segment and the company believes it offers the greatest potential for expansion. Between 2012 and 2016, B&S International grew its retail network by 128 per cent. Retail gross profits rose at a cumulative annual growth rate of about 140 per cent during the three years to March 31 last year.

    The balance of the business is packaged food and beverage distribution, with its top-selling brands being UHA and Hsin Tung Yang.

    B&S International currently owns and operates 47 stores across Hong Kong. It says the TenRen chain was the territory’s top-selling tea drinks brand by revenue between November 2016 and October last year, with a market share of 24.3 per cent.

    Besides its existing brands, B&S International is actively seeking additional food retailing concepts to roll out.

    “The group intends to capture the strong growth potentials by expanding the retail network for its existing licensed brands, particularly TenRen, and sourcing and obtaining licenses from other brands to launch new retail chains in Hong Kong,” the company said in its IPO documentation. “The group will remain prudent when expanding its retail business by continuing to adopt the self-operated model.

    “The retail business currently relies on a few brands only, yet its strong performance and growth will allow the group to attract other high quality brands with potential for setting up and operating retail chains in Hong Kong, thereby expanding its retail business.”

    Retail expansion will soak up about 67 per cent of the funds raised from the IPO, with 90 per cent of the shares in placement and only 10 per cent in the public pool, which closes on March 6.

    Another 17 per cent will be spent on leasing and setting up new warehouse facilities and the balance on upgrading its ERP system, recruiting three additional marketing sales personnel for the distribution business and for general working capital.

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  • Sweet Fashion House plans Hong Kong flagships

    Sweet Fashion House plans Hong Kong flagships

    A high-end designer dessert brand founded by European investors plans flagship stores in Hong Kong and Shanghai this year.

    Sweet Fashion House is launching with a confectionery factory in Tuen Mun which will be staffed by chefs brought in from France and apprentices employed locally. Under the leadership of art director Gael Majchrzak, who is also a pastry and chocolate chef, the team will create and produce handcrafted cakes, chocolates and pastries for individual customers and corporate clients.

    Once it has sufficient volumes, flagship stores will be opened in as yet undisclosed locations in Hong Kong and then major Chinese cities, starting with Shanghai.

    The company aims to tap into what it describes as a fast-growing demand for upscale confectionery in Hong Kong, Mainland China and around the region.

    CEO Kirill Neklyudov says Hong Kong is the ideal place for the group to launch the factory.

    “Hong Kong people love sweets as much as the French do. This is a big market and customers demand up-scale confectionery. Together with its simple and low tax regime and ease of doing business, the city is the ideal place for us to start our company.”

    He says the company is already experiencing strong demand, and plans are underway to expand staff numbers to meet an expected surge in orders.

    The factory also provides cake consultation and tasting for customers to create their own cakes.

     

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