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Tag: diner

  • Gourmet Investments brings Ministry Of Crab to India

    Gourmet Investments brings Ministry Of Crab to India

    Gourmet Investments Pvt. Ltd brings Mumbai’s most awaited launch of the year with the unveiling of Ministry Of Crab’s first-ever outlet in India. The grand launch of Sri- Lanka’s beloved restaurant is scheduled to take place at Zaveri House, Khar, Mumbai. Ministry Of Crab is the brainchild of celebrated chef and restaurateur Dharshan Munidasa in partnership with Sri Lankan cricket legends Mahela Jayawardane and Kumar Sangakkara. With its exemplary services and menu, Ministry Of Crab has safely secured its place for 3 consecutive years in the list of Asia’s 50 Best Restaurants.

    It was incepted in Sri Lanka on December 12, 2011 in the renovated 400-year-old Dutch Hospital, where it has successfully hosted the most renowned personalities from all walks of life. A haven for food lovers, Ministry Of Crab promises an unforgettable culinary experience with an array of intensely delicious recipes.

    Replicating success from the past, Ministry Of Crab becomes the newest entrant in India’s restaurant market by joining hands with GIPL. GIPL has extended unwavering support to a veteran of several landmark restaurant launches in India with the likes of PizzaExpress, Typhoon Shelter, The Bandra Project, The Runway Project, The Market Project, and The Poona Project. Through such partnerships, GIPL is committed to expanding its portfolio in food and beverage industry.

    Commenting on the partnership, Ramit Bharti Mittal, CEO of Gourmet Investments Pvt. Ltd., said, “We are thrilled to bring Ministry Of Crab to India. It is our constant endeavor to open doors for such brands that resonate with our values and we feel there couldn’t be a better choice for us than Ministry Of Crab. We see immense potential in Indian market for Ministry Of crab and through our strategic partnership, we embark on a new journey to deliver the best-in-class dining culinary experience to our customers.”

    Deepinder Batth, COO of Gourmet Investments Pvt. Ltd., says, “We envision transforming the gastronomic landscape of the country and with the launch of Ministry Of Crab, we feel we are moving towards that direction. MOC has received an exceptional response from food lovers in Sri-Lanka and Shanghai and we are excited to welcome the outlet in our country.”

    On coming to India, Chef Dharshan Munidasa says, “We are looking forward to working with Indian chefs in the country. As our delectable recipes are curated to perfection, we are sure the restaurant is slated to be an ultimate dining destination. We are happy to have partnered with Gourmet Investments, as they have shared our value system and are committed to bringing the DNA of Ministry of Crab to give our guests an authentic experience.”

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  • Dhaba restaurant opens its 10th outlet in Aerocity India

    Dhaba restaurant opens its 10th outlet in Aerocity India

    Dhaba Estd 1986 Delhi by Azure Hospitality is all set to land itself at Delhi’s posh new Aerocity. The award winning deliciousness carries forward the thirty year legacy as it stamps another one at Delhi’s most favourite leisure destinations, The Walk at Aerocity. At Dhaba Estd 1986 Delhi, one not only experiences fabulous Dhaba food but from the moment the patrons enter till the time of their exit, the ambience recreates unparalleled highway eatery nostalgia. Given a shot of new age fun and kitschy interiors with the legendary classics on the menu along with some nouveau beauties – Dhaba is set to recreate the same magic again – but with more full-on Punjabi flair.

    “Keeping the drama to a minimum, we plan another Dhaba, where food is the king yet again. We are thrilled to share that Delhi’s prime food, beverage and leisure destination Worldmark at Aerocity is about to get struck with Dhaba’s dildaar Punjabi love that has been warmly accepted in Delhi NCR, Pune, Chennai, Hyderabad and Bangalore. Aerocity restaurant marks the tenth outlet for us after five successful years across the country. The response has always been heart-warming and we look forward to the same yet again,” say Rahul Khanna and Kabir Suri, Directors, Azure Hospitality.

    Dhaba comes in a new avatar with signature kitschy quirk, vintage collages and retro Indian décor of the 80s and 90s, and use of popular Indian weaving techniques in ikat fabrics. Designed by Atul Anand, this 52-seater outlet showcases environmental friendly décor using recycled elements and community tables for group seating. The ambience effortlessly infuses the excitement of a highway meal; and in fact, takes it up a fair few notches! The creative chaos of colours, quirky desi quotes, revival of vintage black and white Bollywood posters and the signature truck art adds to the overall dining experience. The mood of the restaurant is further enhanced by the mock façade of a building, which is designed like a small town.

    With a crafted legacy of over 30 years, the real highway magic always takes place in the kitchen. With a legendary classic Indian menu divided into three drooling parts – the Tandoor, Tawa and Patila, food at Dhaba will be a true showstopper amongst corporate and tourists visiting the location. Chef Ravi Saxena expertly helms the Dhaba kitchen chronicle, reconditioning its fabled signature recipes bringing forth the best of highway cuisine and North Indian cuisine concepts. With signature recipes since 1986 and the new experimental highway specials, there are a whole lot of new and signature dishes for everyone to try.

    The food menu is inspired by travels down the highways of India and the eccentric by-lanes of old towns famous for unique age-old recipes. In addition to the age –old classics, the new menu experiments with newer flavours showcasing Highway specials, not only from Punjab but from all over the country. The essence and soul of Dhaba is Punjabi, however a whole range of regional dishes are now available for indulgence.

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  • Pizza Hut Malaysia 400th store opens soon

    Pizza Hut Malaysia 400th store opens soon

    Pizza Hut Malaysia will open its 400th store in within the next three months. The company says it plans 15 new stores this calendar year, part of the 67 it announced last year within three years. Parent QSR Brands operates 810 KFC locations in its territory of Malaysia, Singapore, Brunei and Cambodia, drawing 25 million customers per month. It has another 393 Pizza Huts in Malaysia and 80 in Singapore, attracting 6 million diners per month.

    QSR Brands restaurants division CEO Merrill Pereyra said Pizza Hut anticipates a strong year as it heads towards a planned IPO in the next quarter, partly aimed to raise capital for network expansion.

  • F&B procurement startup lures Japanese investor

    F&B procurement startup lures Japanese investor

    Kamereo, a Vietnamese sourcing platform for restaurants, has raised $500,000 in seed funding from Japan’s Genesia Ventures and Velocity Ventures Vietnam. Japanese Taku Tanaka, founder of Kamereo, said the newly acquired money would be used to upgrade the platform’s service offerings and strengthen the customer care team. “We use technology to solve the buying and sourcing problem, and restaurants can focus on their core business to bring the best culinary experience to customers. In future we will expand our services to other sectors and regions.”

    From his experience, Tanaka, who moved to Vietnam in 2015 as CEO of a pizza chain, found that procurement operations were mainly labor-intensive and inefficient.

    “We believe that technology can solve this problem, providing solutions to reduce the cost of personnel in a transparent and accurate manner,” he said.

    The Ho Chi Minh City-headquartered business-to-business procurement platform, established last June, now has more than 4,000 product categories, 120 partner suppliers and 200 registered restaurants.

    While Kamereo will focus its resources on Vietnam for now, it is planning a series A round of funding involving a few million U.S. dollars in late 2019 or 2020 to expand in Southeast Asia.

    The funding came amid a technology startup boom in Vietnam’s F&B market where delivery platforms such as GoViet and Grab battle for market share down the supply chain.

    A report published last October by Vietnam Research said Vietnamese spend more than a third of their income on food and beverages ahead of education and utilities.

    Global research firm Nielsen also considered F&B one of the most attractive industries, with the potential to become a major player in the Vietnamese economy, citing findings from one of its studies which found food and beverages were two of the 10 most bought products online in 2017.

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  • Ramen Cubism makes debut in Hong Kong

    Ramen Cubism makes debut in Hong Kong

    Japanese celebrity chefs Hayashi Takao and Matsumura Takahiro are launching a new international noodle soup restaurant brand called “Ramen Cubism”. The brand’s flagship opens in a chic basement venue in Hong Kong’s Wellington Street tomorrow. It is the collaborators’ first overseas venture, launched in partnership with Hong Kong’s Bird Kingdom Group, of Lai Chi Kok’s D2 Place. It marks the first collaboration between Chef Hayashi and Bird Kingdom Group, slated for international expansion with branches across the region – including their hometown of Osaka, Macau (within the next quarter) and Mainland China.

    Ramen Cubism introduces Chef Hayashi’s signature ramen creations to Hong Kong, following the success of his Osaka restaurant that regularly attracts long queues of as many as 100 diners.

    Pictures gallery below (5 images) :

    Equally renowned as a ramen master and recipe developer, Chef Matsumura has previously established eight noodle brands in Osaka, including the newly-opened “The Most Hopeful Ramen Bar in the World”.

    In celebration of its launch, Ramen Cubism features Chef Hayashi’s new exclusive Hong Kong recipes, limited to 200 servings a day during opening time.

    “Ramen Cubism promises to be a magnet for lovers of this beloved specialty,” said Bird Kingdom Group CEO Eric Ting. “We look forward to building a new generation of followers in Hong Kong and worldwide for this traditional high quality and flavourful comfort food”.

  • Yum! appointed new leader for Pizza Hut Asia Pacific

    Yum! appointed new leader for Pizza Hut Asia Pacific

    Pizza Hut International on Tuesday announced that Unnat Varma, Managing Director, Pizza Hut India Subcontinent has been elevated to the position of Managing Director, Pizza Hut Asia Pacific effective 1 January 2019. In his new role, he will be responsible for steering Pizza Hut to the next phase of growth across the Asia Pacific region. Varma will be based in Pizza Hut APAC headquarters at Singapore and will report to Vipul Chawla, President, Pizza Hut International. As part of the APAC growth strategy, Pizza Hut India-Subcontinent will now be inducted under the Asia Pacific Business Unit. In total, Varma will oversee over 5500 stores across 22 countries.

    With Varma at the helm since 2015, Pizza Hut India-subcontinent has achieved strong business results with 10 successive quarters of positive Same Store Sales Growth. The brand has also expanded its physical store footprint – having recently launched its 500th physical store in the Indian Subcontinent.

    Under his stewardship, Pizza Hut has also pioneered the Fast-Casual Delco (FCD) concept in India, which offers a seamless integration of dine-in, takeaway and delivery channels, all under one roof and also upgraded all its digi-tech assets including the website, m-site and mobile app.

    These initiatives have enabled Pizza Hut to deliver on the promise of providing the Easiest, Fastest and the Tastiest pizza experience to consumers in India. As a result, Pizza Hut has been voted the most trusted brand in India for the 12th time in a row (as per a reputed media house) and was awarded the prestigious EFFIE Gold in the Foods and Confectionery category in 2018 for its outstanding consumer-centric performance.

    Varma is a respected and credible leader with over 24 years of industry experience. He joined Yum! in February 2006 and was elevated to Director Marketing, KFC, India Subcontinent in 2008. In February 2011, he took over the role of General Manager – Taco Bell and was responsible for launching the brand as the next growth engine for Yum! in India.

    After successfully establishing a strong foundation for KFC and Taco Bell, Varma was appointed as General Manager – Pizza Hut, India Subcontinent in December 2015and thereafter promoted as Managing Director – Pizza Hut, India Subcontinent in February 2016.

    Varma is also the Chairman of FICCI Task Force on Food Service Retail. Prior to joining Yum!, he worked with Gillette in India for 12 years across sales and marketing functions.

  • Haidilao hot pot debuts in Vietnam

    Haidilao hot pot debuts in Vietnam

    Chinese hot-pot chain Haidilao is to open its first outlet in Vietnam. The outlet is located on the second floor of the 68-story Bitexco building in Ho Chi Minh City. Without revealing the opening date, the company has been recruiting office staff and restaurant crews for its Vietnam debut. Hai Di Lao Viet Nam Holdings Company was established in August, headquartered in Hanoi.

    Founded in 1994, Haidilao serves Sichuan-style hot pot integrating features from all over China. Until now, the chain has opened 29 restaurants overseas, including in Japan, Singapore, South Korea, and the US.

  • South African restaurant chain Barcelos to add 12 restaurants in India by FY’20

    South African restaurant chain Barcelos to add 12 restaurants in India by FY’20

    South African restaurant chain Barcelos is looking to add 12 more to its kitty in India by the end of 2019-20 as part of an expansion plan, a senior company official said. The company has one restaurant each in Delhi, Lucknow, Kolkata, Jaipur, Hyderabad, Chennai and two in Mumbai.

    “We plan to add 12 more restaurants across the country by the end of next fiscal year,” Rohit Malhotra, Business Head India, Barcelos said.

    According to a report: The new restaurants would be in Bengaluru, Pune, Goa, Chandigarh, Kochi, Puducherry, Mumbai, among others, he added. The company is also planning to rename all its big restaurants (area of 1,500 square feet or above) by March next year, Malhotra said.

    Barcelos is also looking to open between 10 to 12 smaller outlets in food courts in the country. Such outlets will have area between 300-500 square feet, he added.

    When asked about the business model Barcelos follows in India, Malhotra said: “All the outlets are franchise owned. Barcelos works through franchise model in India.”

    Regarding investments to expand Barcelos’ presence in the country, he said it will be mainly on research and development for menus, supply chain, marketing and training.

    Barcelos started operations in 1993 in Pretoria in South Africa. The company is present in 22 countries, Malhotra said.

  • Jollibee opens first Malaysian outlet in Kota Kinabalu

    Jollibee opens first Malaysian outlet in Kota Kinabalu

    Jollibee Malaysia has opened its first outlet – in the beachside city of Kota Kinabalu. CEO Ernesto Tanmantiong said opening in Malaysia marked a new chapter for the group. “We invite Malaysians to come and see for themselves why people line up for hours.”

    Jollibee Foods head of international business, Dennis Flores, said Jollibee is beloved throughout Asia, because it appeals to diverse tastes and cultures.

    “This has propelled us to become the fastest-growing Asian restaurant company, and we are thankful for the overwhelming support. It drives us to do better for our customers, and to continue to serve delicious food with our signature warm service.”

    The Jollibee Malaysia opening follows the brand’s recent expansion into London and Manhattan as its rapidly expands its global store network to surpass 4300.

    After making its debut in the capital of Sabah, Jollibee Malaysia plans further outlets in major cities across the country.

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  • Deliveroo is opening first restaurant in Hong Kong

    Deliveroo is opening first restaurant in Hong Kong

    A Deliveroo restaurant has opened in Hong Kong in a trial which, if successful, could see its own-branded eateries opened globally.

    Called Deliveroo Food Market, the outlet will serve as both a kitchen for delivering online orders, and a customer-facing storefront where diners can choose between 15 dining concepts.

    The 1500sqft kitchen which cost HK$7.5 million (US$960,000) to build, does not have seating for dine-in.

    “We find there is an opportunity to bring our online to offline model to our customers,” Brian Lo, Deliveroo GM said.

    With Hong Kong boasting some of the most expensive rental prices of any major international city, the pressure on restaurant operators to develop concepts which perform is very high.

    “This model works very well for them,” said Lo.

    The debut Deliveroo restaurant will open in Sai Ying Pun as an extension of the brand’s Editions program, where eateries share kitchen space to fulfil Deliveroo delivery orders.

    Five restaurant brands will share the Deliveroo restaurant space in Hong Kong, offering a combined 15 concepts: Chinese chain Crystal Jade, Pizza Express, Pololi Group, Beef & Liberty and Red Sauce Hospitality.

    Singapore-headquartered Crystal Jade is using the kitchen to launch Lao Er and Brother Kwok, two delivery-only virtual brands targeting younger consumers by offering a modern twist on traditional noodle and fried rice dishes.

    “This is a location we can have a closer touch with the residents nearby and understand their dining behaviour,” said Wincy Cheung, Crystal Jade’s assistant marketing & communications director. “It allows us to test our new brands. If we opened a physical store, we’d have to consider a lot of things. This delivery platform allows us to reach more customers at a location that we’re not already in,” she said.

    Another participant in the trial is Pizza Express which plans to test a new concept called The Pasta Project.

    “Deliveroo’s Food Market allows customer-facing trials of new concepts to launch in market much faster, just as we have done with The Pasta Project,” said Pizza Express MD of international, Liam Collette.

    He stressed that restaurants are not going to be eliminated by delivery and the company will continue to expand.

    Pololi Group will offer Shaka with American-style sushi rolls and Killer Golden Bird with fried chicken, while Beef & Liberty is debuting the vegetarian and vegan Leaves & Liberty concept, using Impossible Meat.

    Lo said virtual restaurant brands are already supporting the business of Deliveroo’s partner restaurants. Kai, which serves up customised poke bowls, and Blazed offering Hawaiian BBQ platters are both virtual brands launched by Pololi Limited at the first Deliveroo Editions site, a so-called ‘dark kitchen’ in Wan Chai cooking only for delivery orders, without a customer interface. Both brands have succeeded as a delivery concept, leading to brick-and-mortar stores.

    Sai Ying Pun appeal

    Deliveroo chose Sai Ying Pun as home for its first Food Market due to the neighbourhood’s fast-expanding food, drink and cafe scene, which is attracting local and expat foodies alike. Deliveroo is also working with partner restaurants to create new corporate-specific offerings for the growing number of businesses now moving into SYP and surrounding districts such as Kennedy Town and Sheung Wan.

    “Residential projects, business development and cultural sites are flourishing in the western districts of Hong Kong Island, and yet many popular restaurant brands have little presence in the area,” said Lo.

    “Sai Ying Pun is an exciting location for future growth and we are pleased to offer our partners restaurants more reach into this vibrant district and its surrounding areas. In the coming year, Deliveroo will be looking for more opportunities to expand into Kowloon and the New Territories to bring our Food Market concept to more customers across Hong Kong.”

    The Sai Ying Pun location is expected to employ up to 30 on-site staff in its kitchen and customer spaces.

    View the gallery below (5 images) :

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  • October Singapore retail sales static

    October Singapore retail sales static

    October Singapore retail sales inched up by 0.5 per cent year on year, after excluding motor vehicle sales from the data.

    Month-on-month they fell by 2.1 per cent, reaching S$3.7 billion (US$2.69 billion).

    Online retail sales breached the 5 per cent threshold of total retail sales at 5.3 per cent for October.

    By category, sales by petrol stations soared the most, up 11.4 per cent year on year, however when the effects of price changes was removed from the data, the increase was a more moderate 1.5 per cent.

    Sales of medical goods and toiletries rose 3.4 per cent on the back of cosmetics, with furniture and homewares up 1.5 per cent.

    In contrast, sales in department stores and supermarkets decreased 3.6 per cent and 2.9 per cent respectively. Retailers of optical goods and books and recreational goods declined by 1.9 per cent and 1.8 per cent.

    Sales of food and beverage services rose 1.1 per cent, with food caterers recording a 5.6 per cent increase in turnover, other eating places (such as cafes) improving by 3.8 per cent, and fast-food outlets by 3.2 per cent.

    Restaurant turnover, however, was down 3 per cent.

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  • Pezzo Pizza debuts in Brunei

    Pezzo Pizza debuts in Brunei

    International pizza franchise Pezzo has launched in Brunei Darussalam. The brand, operating under Satami Group of Companies, features a “Grab & Go” kiosk serving pizza by the slice for immediate purchase, and a “mix and match” pizza purchase option, whereby customers can collate their own pizza out of 12 different flavours. The brand stakes its reputation on generous toppings with shredded mozzarella cheese.

    Pezzo, best-known for its circus-themed design, is exclusively using ingredients certified under the Brunei Halal procedure in the store.

    In May of this year, Pezzo launched in Cambodia. The company now boasts more than 120 kiosk outlets, mainly in China, Indonesia, Malaysia, Myanmar, Philippines, Singapore and Thailand.

  • BreadTalk to open 1st Din Tai Fung restaurant in London by end-2018

    BreadTalk to open 1st Din Tai Fung restaurant in London by end-2018

    Taiwanese dumpling chain Din Tai Fung has opened in Covent Garden, London. The new 8000sqft Din Tai Fung London eatery is the franchise’s 153rd globally, and is the first of at least two outlets planned for the city. A second store is planned for Centre Point next year.

    The Din Tai Fung London store has been launched by Taster Food UK in partnership with Singapore-based BreadTalk Group.

    BreadTalk Group CEO Henry Chu said: “The group will leverage on our experience of operating Din Tai Fung in Singapore and Thailand, and the strength of our overseas partners to continue the tradition of delivering an authentic Taiwanese dining experience to Londoners.”

    Brand founder and chairman George Quek commented that there is potential to open 20 Din Tai Fung outlets in Britain, serving as a starting point for further expansion into Europe.

    Din Tai Fung has already opened in Australia, China, Hong Kong, Indonesia, Japan, Malaysia, Philippines, South Korea, the US and the UAE. It was recognised by the New York Times in 1993 as one of the world’s top 10 restaurants.

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  • Denny’s to open 20 more stores in Philippines

    Denny’s to open 20 more stores in Philippines

    Family dining chain Denny’s is poised to expand its operations in the Philippines. The move has involved an amendment to its development agreement with The Bistro Group, which became a franchisee three years ago. Bistro operates six Denny’s Philippines restaurants in the territory, which will be expanded by an additional 20 locations.

    Denny’s president and CEO John Miller said exciting growth enjoyed by a newer franchisee like The Bistro Group in the Philippines demonstrates the strength of the Denny’s brand beyond North America.

    Denny’s senior VP & chief global development officer Steve Dunn added: “Denny’s is one of the fastest-growing family-dining chains across the globe, and it is very exciting to see franchise partners commit to expand their existing development commitments. We continue to have an active pipeline for growth as we further expand Denny’s international footprint.”

    There are more than 1720 Denny’s restaurants around the world.

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  • Bigg’s Diner plans expansion to Metro Manila

    Bigg’s Diner plans expansion to Metro Manila

    Bigg’s Diner, known for serving burgers and Filipino rice meals in Naga and the Bicol region since 1983, plans to open in Metro Manila next year.

    Business development head Ronaldo Linao says the restaurant group is already looking at three possible sites – one is in Mindanao Avenue, Quezon City, another in Megamall and the third in Robinsons, either Ermita or Galleria.

    “There is actually a market study right now to see how viable it would be in Manila. The competition there is very fierce,” says Linao.

    Bigg’s Diner has 17 outlets in the Bicol region, including seven franchises and a branch in Batangas. It started out as a donut shop and has had two name changes – from Mang Donald’s to Carl’s Diner, then to Bigg’s Diner – to avoid confusion with multinational brands.