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Tag: dining

  • Homeplus hosts 1st beer sommelier competition

    Homeplus hosts 1st beer sommelier competition

    Twenty-seven people have been awarded the auspicious title of beer sommelier by discount chain Homeplus. The discount chain’s first Macmelie Contest – macmelie is a portmanteau of the Korean word maekju, or beer, and sommelier – on Saturday saw 200 contestants gather at a convention center in Gangnam District, southern Seoul, to take a comprehensive test for a chance to become Homeplus-certified beer sommeliers.

    A total of 10,000 people had taken an online preliminary test to qualify to attend the Macmelie Contest.

    The 27 contestants who passed the test on Saturday with over 70 points out of a 100 were awarded Macmelie ID cards. They were also given the opportunity to be the first to try out Homeplus’ newest beer imports and work together with the company to develop new beer products.

    The test included a written paper, worth 60 points, and a more interactive round – inevitably including a beer tasting test – worth 40 points.

    Some of the written questions tested contestants’ basic knowledge of beer, for example by asking for the German city that hosts Oktoberfest or the brew’s four core ingredients. Other questions were more difficult. One asked for the historic period when Duke Wilhelm IV of Bavaria adopted the German Beer Purity Law, while another asked for the number of indents that beer bottle caps have.

    The interactive questions were also challenging. Contestants had to guess how many milliliters of beer a cup held and also identify beer types by taste.

    Lee Ik-jin scored the highest out of all contestants with 84 points. “I didn’t expect to win first place, but I think my experience drinking a lot of beer in the past helped.”

    Homeplus currently offers around 690 types of local and foreign beer. The company says it hopes to enrich Korea’s beer consumption culture through its Macmelie contest.

    “We’ve been offering beer from around the world to meet rising demand that we are now even called the beer mecca,” said Kim Min-soo, a brand marketing manager at Homeplus.

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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.

  • Japan Foods in regional tie-up with Minor Singapore

    Japan Foods in regional tie-up with Minor Singapore

    Japan Foods has entered a joint venture with Minor Singapore to support each other’s operations in Japan, Thailand and China. Japan Foods is to operate the partners’ Thai restaurants in Japan and support Japanese cuisine operations. Minor Singapore will meanwhile run Japanese outlets in Thailand and China, supporting the preparation of Thai cuisine.
    The JV is being funded by a combined shareholder loan of $2.3 million to be disbursed equally for working capital. Japan Foods will fund its half of the loan with internal cash resources.

    Japan Foods executive chairman and CEO Takahashi Kenichi said he believes the expanded network will “make us more attractive as a franchise partner to Japanese brand owners who may be looking to expand beyond their local market”.

    Minor Singapore executive chairman and CEO Dellen Soh said the partnering firms “share many synergies, including strong brand portfolios and good operating track records”.

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  • 4FINGERS takes full ownership of Mex Out

    4FINGERS takes full ownership of Mex Out

    4FINGERS Group, the group behind innovative fast-casual dining brand 4FINGERS,  announced its acquisition of Mex Out, one of Singapore’s leading Mexican food concepts. This acquisition is part of the group’s plan to accelerate Mad Mex’s roll out in Singapore, following its recent acquisition of a 50% stake in the leading Australian Mexican quick-service restaurant (QSR) brand.

    4FINGERS Group intends to re-brand the four Mex Out outlets into Mad Mex establishments from the first quarter of 2019, making Mad Mex one of the largest Mexican food and beverage concepts in Singapore by revenue.

    Until then, Mex Out will continue regular operations.

    This buyout continues the Group’s push into the growing fresh and healthy segment in the F&B industry and its commitment to bring Mad Mex to Southeast Asia.

    “We are excited to be able to so quickly establish Mad Mex’s presence in Singapore, and are entering an exciting new phase. With Mad Mex’s strong brand and proven track record, we are very confident of its growth in the region,” said Vijay Sethu, Director of 4FINGERS.

    This acquisition also enables the Group to further capitalise on menu innovation, shared services and other economies of scale.

    4FINGERS continues to grow their flagship brand, and with the current focus on growth outside of Singapore, the brand looks to close the year with 14 4FINGERS outlets in Malaysia.

    The brand is also continuing to spread its wings beyond Asia, with their maiden U.S. outlet set to open in Los Angeles in 2019, as well as three new outlets in Australia.

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  • Zomato India to expand food delivery business to 100 cities

    Zomato India to expand food delivery business to 100 cities

    Online restaurant guide and food ordering firm Zomato on Friday said it is expanding food delivery services to 100 cities over the next week.

    The company’s food delivery services are currently present across 93 cities and lists over 75,000 restaurants on the platform, Zomato said in a statement.

    “… the food delivery business is ramping up really well with the growth in main markets, as well as the reception in tier II tier III cities,” Deepinder Goyal, Founder and CEO, Zomato said.

    Founded by Goyal and Pankaj Chaddah in 2008, Zomato is a restaurant search and discovery platform providing in-depth information for over 1.4 million restaurants across 24 countries and serves more than 50 million users every month.

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  • Thai’s The Lobster Lab expands to China

    Thai’s The Lobster Lab expands to China

    Thai restaurant concept The Lobster Lab has opened its first outlet in Shanghai.

    The restaurant, operated by Bangkok-based Thai Union Group opened inside one of Alibaba’s Hema supermarkets last month. It serves lobster rolls, seafood chowder and some western dishes.

    The concept is based on Thai Union’s King Oscar brand, a dine-in and takeout restaurant which serves fresh lobsters imported from the US and Canada to meet “the growing Chinese consumer’s demand for tasty and nutritious seafood”.

    Thai Union also owns the American-style seafood restaurant chain Red Lobster and plans to open one of those stores inside IFC mall in Shanghai soon.

    The Lobster Lab is part of Thammachart Seafood Retail, of which Thai Union owns 25 per cent.

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  • Troubled Mr. Pizza heads for Kosdaq delisting

    Troubled Mr. Pizza heads for Kosdaq delisting

    Troubled pizza company MP Group may soon be delisted from the Kosdaq after nine years on the exchange. Korea Exchange announced Monday that a committee on corporate evaluation agreed to delist the company, which operates pizza franchise Mr. Pizza, from the secondary board. Another committee, which is specifically responsible for Kosdaq listings, will reach a final decision by Dec. 24 on whether to delist MP Group or grant it time to its improve performance.

    Chances are high that the MP Group will face delisting by the end of this month. The company had already been given 12 months last October to address issues of concern, but was unable to turn its finances around.

    MP Group recorded 11.14 billion won ($10.07 million) in net losses last year, according to the Financial Supervisory Service (FSS). The situation only improved somewhat this year, with the company reporting 1.04 billion won of net losses in the first three quarters of 2018.

    At the height of its popularity, Mr. Pizza was Korea’s largest pizza chain, with around 433 franchisees in 2014. Though the Mr. Pizza brand started off in Japan, it was in Korea where it became a huge success, riding a wave in the domestic pizza market.

    Jung Woo-hyun, a former chairman, introduced the first Mr. Pizza store in Korea in 1990 and eventually bought the Japanese parent in 1996. By August 2009, MP Group was listed on the Kosdaq.

    The pizza company’s affairs took a dramatic turn for the worse in 2016 when Jung made headlines for a series of alleged offenses, ranging from the physical assault of a security guard to fair-trade violations.

    As accusations continued to surface of Jung and the MP Group’s gapjil, or abuse of power, consumers turned their backs on the franchise. The reaction took a toll on MP Group’s profits, and the number of Mr. Pizza stores quickly dropped.

    The biggest blow came last July when Jung was arrested for embezzlement and breach of trust.

  • BBQ, hotpot dining blooms in Vietnam

    BBQ, hotpot dining blooms in Vietnam

    Among non-Vietnamese cuisine channels, BBQ and hotpot are leading eating out options, and establishments offering these are growing bigger. From last year’s fourth quarter to this year’s third quarter, these two segments have posted the strongest growth in terms of diners’ visits – 46 percent for BBQ and 37 percent for hotpot, according to data compiled by HCMC-based market research firm Decision Lab.

    In terms of international cuisines, Japanese food and other Asian food grew the strongest in terms of diners’ visits – 49 percent and 23 percent respectively.

    The firm tracked all food and drink consumed out of home on a daily basis with an annual sample size of 15,000 completed interviews, and respondents were Vietnamese consumers aged above 15, who also reported on consumption by children (under 15 years) present when eating out.

    According to the survey, which covered the out-of-home eating and drinking market in Hanoi, Ho Chi Minh City and Da Nang, Vietnam’s three biggest cities since April 2016, the drivers of consumer choice for these cuisines may differ, but all hint at Vietnamese’s underlying expectations toward a dining destination.

    They choose BBQ places for celebration, quality of food and friendly service, and prefer hotpots because it is good for socializing, is suitable for celebrating special occasions, and provides a clean environment.

    Such customer preference has helped these service providers to register robust growth.

    For Vietnamese dining out in big cities, especially Hanoi and HCMC, Kichi-kichi, Gogihouse, SumoBBQ, ThaiExpress, Seoul Garden, KingBBQ and Hotpot Story are no strange names.

    Run by two Vietnamese operators Golden Gate Restaurant Group and Red Sun ITI Corporation, these are among most popular grill and hotpot restaurant brands in the country.

    Le Vu Minh, vice president of franchising, research and development and international relations for Redsun ITI said back in September that the company has maintained annual growth rates between 40 and 60 percent since 2015.

    The company increased its charter capital to VND150 billion ($6.6 million) from VND70 billion ($3.1 million) early this year.

    Redsun aims at setting up 400 restaurants in the next three years, half of them franchisees.

    Golden Gate’s revenues hit topped VND3.3 trillion ($142 million) last year, up 30 percent over 2016 and seven times that of 2013.

    Its pre-tax profit stayed at over VND250 billion ($10.75 million), while the company has a charter capital of VND64 billion ($2.73 million) last year.

    This year, it has targeted VND4.4 trillion ($190 billion) in revenue and VND326 billion ($13.93 million) in pre-tax profits and raising the number of outlets from 227 to 316.

    Vietnamese spend more than a third of their income on food and beverages, topping education and utilities, according to market research firm Vietnam Report.

  • Jumbo Seafood sales boosted by Thailand, China

    Jumbo Seafood sales boosted by Thailand, China

    Singapore-headquartered multi-dining concept food and beverage operator Jumbo Seafood has opened its first franchised seafood restaurant in Bangkok. The 9500sqft venue is the group’s fifth franchised location worldwide, with other outlets established in Fuzhou, Ho Chi Minh City, Taipei and Taichung. There are now 16 Jumbo seafood restaurants across Asia. The new Bangkok restaurant is operated by C J Seafood Co under a 10 year term at the IconSiam mega-development complex.

    Jumbo’s CEO and executive director Ang Kiam Meng said: “Having a presence in Bangkok allows us to bring our signature Singapore heritage cuisine to yet another Asian destination.”

    Jumbo released its unaudited end-of-year financial report at the end of September, showing an increase in revenue by 5.5 per cent compared to last year’s results. Revenue from operations in Singapore increased by SG$2.1 million (US$1.53 million) over the period, a figure dwarfed by the group’s $5.8 million ($4.2 million) increase out of Mainland China.

    Jumbo’s reported gross profit hit $96 million ($69.9 million) this financial year, up 4.4 per cent from $91.9 million ($66.9 million) in last year. Profit attributable to owners of the company, however, decreased by 23.8 per cent ($3.5 million/$2.55 million) to $11 million ($8 million) this year.

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  • Five Guys and Shake Shack go head to head in Central HK

    Five Guys and Shake Shack go head to head in Central HK

    American burger franchises Five Guys and Shake Shack have opened new stores in Hong Kong this week. Launching on Johnston Road in Wan Chai this week, in premises formerly home to Tommy Bahama, Five Guys is known for its made-to-order beef burgers, creamy shakes and thick-cut Cajun fries.

    The move is part of an aggressive global expansion plan for the US fast-food chain. Founded in 1986 in Virginia, Five Guys first expanded outside the US in 2003 and now has almost 1500 outlets worldwide, in the US, Canada, UK, Europe and the Middle East.

    The company says it has another 1500 outlets under development as the brand has built “a cult-like following around the world”.

    New York’s Shake Shack opened at the Pacific Place Admiralty yesterday to queues of more than 200 fans and local residents. The first 200 people in line were awarded Shake Shack tote bags in celebration of the launch. It’s the chain’s second store, the first located at IFC mall.

    Shake Shack is a modern day “roadside” burger stand known for its Angus beef burgers, chicken sandwiches and flat-top Vienna beef dogs. The franchise also serves craft beer and wine. It was brought to Hong Kong by Maxim’s Group.

    Shake Shack originally opened in 2004 in Madison Square Park, and has since expanded to more than 180 locations in the US and more than 70 international locations.

  • Uno Chicago Bar & Grill to opens stores in India

    Uno Chicago Bar & Grill to opens stores in India

    Ambuja Neotia Group’s hospitality vertical has recently introduced globally recognized American casual dining chain, Uno Chicago Bar & Grill in India through franchise route. The first outlet has opened at Gardens Galleria Mall, Noida.

    Harshavardhan Neotia, Chairman of the Ambuja Neotia Group says, “We feel that the Indian consumer is a well-travelled consumer who has an acquired taste to world cuisine. The Indian market is yet untapped with immense potential and it is an exciting time to enter India.”

    “As an authentic American Bar & Grill concept, the brand is positioned to be a smart casual dining restaurant in India, where people can enjoy a truly American cuisine paired with crafted drinks and entertainment with live performances. Anchored by vibrant culinary heritage, strong craft culture in food and beverages and deeply mindful of wellness, Uno is bringing Deep Dish and New Americana to India. As an ‘Eat-ertainment’ driven casual dining space, it is inclusive and welcoming for all generations – millennial, the young-at-heart and kid. The restaurants will operate as a family style full service restaurant,” he adds.

    Each restaurant in India, which will spread across 2,500-3,000 square feet with the interiors same as of any other Uno Pizzeria & Grill restaurant in the US, will be opened with an approximate capex of Rs 4-5 crore.

    “This year, the brand is opening outlets in region of NCR, Kolkata and Bengaluru. The group has signed a franchise agreement with the food chain to open about 70 outlets across the country over the next seven years spreading across Tier I and II cities,” states Neotia.

    The brand is planning to open 12-15 outlets in the next 3 years with estimated investments upwards of Rs 60 crore.

    Tracing Brands’ History

    Uno Chicago Bar & Grill’s entry in India also coincides with its 75 years of successful global operations. Globally, the brand is recognized for its fun and welcoming Chicago inspired environment. The dining experience is relaxed, casual and family friendly as the brand places great emphasis on hospitality and service. The brand is synonymous with pizza but the menu extends to pastas, grills, salads, burgers, sandwiches and special curated menus. The chain also gives special emphasis to bar and alcohol offerings.

    Famous for inventing Deep Dish Pizza in 1943, Uno’s mission is to deliver big, bold flavors, rich, rewarding experiences and unbelievably delicious pizza and a range of other delectable menu creations.

    According to Neotia, “The UNO story began in Chicago in 1943 when Ike Sewell developed deep-dish pizza and opened a new type of restaurant at the corner of Ohio and Wabash. It was here that Ike served a pizza unlike any that had been served before. He figured that if some of Italy’s old, authentic recipes with impressive quantities of the finest meats, fresh cheeses, ripe vegetables and flavourful spices is combined with pizza, it could become a hearty meal. That was the start of an American tradition – the Chicago Deep Dish Pizza. Today, 75 years later, UNO continues to be undisputed creators of original Deep Dish Pizza, bringing its legacy to India.”

    The Boston, Massachusetts-based brand has 110 company-owned and franchised restaurants located in 21 states of the US. Apart from this, the brand has international presence through franchise outlets in the District of Columbia, the United Arab Emirates, Honduras and Saudi Arabia.

  • Cocosnack offers a new diner experience

    Cocosnack offers a new diner experience

    Cocosnack, in the centre of Hue city, claims to be the first American diner in Vietnam offering both local and international food.

    As the photos show, the venue features an unforgettable pink colour palette with strong 1950s-influenced theming. The shocking pink is offset by a black-and-white chequered floor.

    As well as burgers featuring Australian beef, the new outlet offers freshly made Vietnamese specialities.

    Using imported flour, the diner’s French chef can also produce French country-style bread, kebabs, pasta and pizza, as well as snacks.

    It is easy to recognise the diner with its stylised Citroen car by the entrance.

  • Pirata Group launches ballsy pop-up dining

    Pirata Group launches ballsy pop-up dining

    For 100 days, Hong Kong diners are having a ball, or several, thanks to restaurant company Pirata Group. Its Balls pop-up diner on Star Street is offering a menu of quirky meat, seafood and vegetable ball creations by the group’s award-winning chefs, along with simple starters, desserts and drinks. Offering all-day casual dining and takeaways, Balls has no service charges and reservations are not necessary.

    Pirata Group co-founders Manuel Palacio and Christian Talpo say it is their most adventurous concept to date. “Why build a new concept in 30 days to stay open for just 100 days?” asks Palacio. “Because at Pirata Group, we have balls.”

    There are three sections for the Balls menu: Before Your Balls, Our Balls and All Balled Out.

    Our Balls include chef Arturo Melendez’s Bolas Latinas with Peruvian red peppers, chef Alfredo Rodriguez’s The Optimist’s Fishballs (HKD140) featuring squid and prawns on pilaf rice, chef Paddy McDermott’s Meatsballs (Meats is the group’s newest restaurant) featuring rotisserie chicken with blue cheese and jalapeno relish, chef Stefano Rossi’s Big Sub with melted fontina cheese, chef Andrea Viglione’s Ste Palle! with tagliatelle and arrabiata sauce (vegetarian option available), and the vegetarian Free Balling with falafel, hummus, mint yogurt and pita bread.

    The Ball creations are also featuring on the menus of each chef’s restaurant.

    Appetisers include Mozarella di Buffala and beef carpaccio, while the desserts are Sweet Balls (cinnamon jam doughnuts with custard sauce) or Not Balls (soft-serve ice cream).

    A special tasting menu offers two appetisers, three balls and one dessert.

    With a retro pop-themed design and bright interiors, Balls seats up to 40 diners at counters and tables, and has a terrace. The concept runs until February 8.

  • Le Pan at Kowloon Bay introduces French fine dining

    Le Pan at Kowloon Bay introduces French fine dining

    A new fine-dining experience has arrived in Hong Kong with the opening of French restaurant Le Pan at Kowloon Bay.

    It is hidden away behind 1920s-style doors in the Goldin Financial Global Centre, a commercial building. Covering 10,000 sqft (930 sqm), the restaurant has a white theme – as well as the tablecloths, there is white marble plus white leather seating. Four private dining areas can booked for private events, and guests can book a seat at the chef’s table where they can watch head chef Edward Voon at work.

    Once you are seated, the attentive staff makes sure you want for nothing. Home-baked bread in a range of styles is offered still warm from the oven, before canapes arrive.

    Le Pan’s offering changes on a seasonal basis and it serves a selection of tasting menus running up to five courses. Dishes include Kaluga Queen Hybrid caviar with sea urchin, botan shrimps and crustacean jelly; bouillabaisse with stewed fish tortellini; and crispy-skin Kuhlbarra barramundi with herbs, braised fennel and beurre blanc.

    Each dish is introduced by the servers, even with eating suggestions.

  • Macau dining, retail recovering

    Macau dining, retail recovering

    Macau dining revenue is rising with more than half the city’s restaurants surveyed by the Statistics and Census Service (DSEC) reporting improved sales in January.

    And retail was also buoyant, with 53 per cent of retailers reporting increased January sales, up by 11 points from December.

    The data shows growth by 61 per cent of restaurants and similar establishments, up a substantial 27 points from December.

    However, 28 per cent of restaurants covered reported a drop revenue, down by 16 points from December.
    In retail, all leather goods retailers reported higher year-on-year sales.

    Restaurant managers say they expected slower business after the Lunar New Year, with 56 per cent anticipating increased or stable revenues for February. However, 44 per cent predict lower receipts.

    Retailers are also expecting less February business, the DSEC saying that only 17 per cent anticipate higher sales, an eight-point decline.

    For its Business Climate Survey, the DSEC covered 167 restaurants and similar establishments, as well as 135 retailers.

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