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Tag: Restaurant

  • AS Watson opens MoneyBack online venture for all retailers and restaurants

    AS Watson opens MoneyBack online venture for all retailers and restaurants

    Health and beauty retailer AS Watson has opened up its Moneyback loyalty program to help retailers in Hong Kong promote their businesses for free in preparation for an easing in the coronavirus pandemic.

    “The pandemic has hit every community hard in many aspects, and it is extremely challenging for retailers,” said AS Watson (Asia & Europe) CEO Malina Ngai. “AS Watson is deeply rooted in Hong Kong for 180 years, we have been through many crises of different nature with the community. We know difficult days will pass, hence we should proactively plan ahead.”

    The group’s loyalty program, which partners with 130 offline and online retailers, has an active member base of 3.7 million people, roughly half of Hong Kong’s population.

    Small and large retailers are now being encouraged by the firm to register for the program free of charge. Participating merchants will receive free promotional opportunities, including the provision of free Watson face masks as shopping rewards.

  • Country Garden builds world-first robotic restaurant

    Country Garden builds world-first robotic restaurant

    Chinese property-development company Country Garden has launched the world’s first robotic restaurant, in Guangdong.

    Built by Country Garden’s subsidiary Qianxi Group, the restaurant occupies a 2000sqm area, featuring sections including Chinese food, hot pot and fast food. Diners are served by more than 20 in-house robots designed for different tasks including cooking and serving food.

    “The Qianxi robot restaurant has innovatively achieved both software-hardware integration and man-machine cooperation,” said Zhao Chunsheng, mechanical engineering specialist, and academician at the Chinese Academy of Sciences.

    “It helps to better run a smooth operation through the practical application of robots. Qianxi has the most advanced technology with a vast product lineup. It fills the market gap and will have a significant impact on benchmarking in adding value to industry development as well,” he said.

    According to the company, the Qianxi robotic restaurant can serve some 600 customers with 200 menu items thanks to fast serving time. The launch of the robotic restaurant is in line with efforts to reduce physical contact between people during the Covid-19 pandemic.

    Meanwhile, Qianxi Group says it aims to build centralized kitchens in Hong Kong and Macau.

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  • Record slump in Hong Kong restaurant sales

    Record slump in Hong Kong restaurant sales

    Hong Kong restaurant sales plunged 31.2 percent in the first quarter of this year – the largest decline on record – as consumers practiced social distancing and the government restricted occupancy.

    Significant growth in home deliveries of restaurant meals was insufficient to stem the dramatic fall in patronage.

    According to the Census and Statistics Department, Hong Kong restaurant sales were down by 10.8 percent in January, at the time the coronavirus began to affect inbound visitors from Mainland China. Sales in February plunged 42.1 percent and in March by 41.7 percent.

    Full-quarter restaurant receipts were estimated at HK$21.7 billion (US$2.8 billion), while purchases by restaurants fell 29.1 percent to $7 billion.

    Chinese restaurants appear to have been hit hardest, perhaps reflecting the disappearance of mainland tourists. Sales for the quarter fell by 39.6 percent in value and 40.9 percent in volume.

    Turnover at non-Chinese restaurants were down by 29 percent in value and 29.9 percent in volume, while fast-food shops experienced a decline of 17.1 percent in value and 18.2 percent in volume.

    Bars – worst affected by social-distancing measures – saw receipts down by 37.5 percent in value and 40.8 percent in volume.

    A government spokesman said that while there have been some signs of relative improvement in Hong Kong restaurant sales recently from the very austere situation earlier, the business environment of the food and beverage sector will remain difficult in the near term amid the economic recession.

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  • Jamie’s Italian Restaurants closing in Hong Kong and Taipei

    Jamie’s Italian Restaurants closing in Hong Kong and Taipei

    Celebrity chef Jamie Oliver’s Italian restaurant franchise Jamie’s Italian will close its locations in Hong Kong today, while its restaurant in Taipei was shuttered yesterday.

    After facing significant setbacks to the business following its collapse in the UK last May, the local franchisee Big Cat Group ultimately faced its greatest setback during Hong Kong’s anti-government protests last year – with sales dipping 20–35 percent year on year. The ensuing coronavirus outbreak proved to be the chain’s final stand.

    “I’m deeply saddened that our restaurants in Hong Kong have had to cease trading,” Big Cat’s head William Lyon told the South China Morning Post. “Our absolute priority was to ensure that all affected staff were paid in full. We do not forecast a marked improvement over the next few months and have therefore made the difficult decision to close all three restaurants with immediate effect.

    “Despite the support from our Causeway Bay landlord, our other landlords have not been supportive enough during this period. We’d like to thank our fantastic staff and the thousands of customers we’ve had the pleasure of serving over the past few years.”

    Jamie’s Italian has not exited Asia, however. It operates two restaurants in Singapore and another in Bangkok under different licensees.

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  • Hong Kong restaurant sales fall in fourth quarter

    Hong Kong restaurant sales fall in fourth quarter

    Hong Kong restaurant sales fell 14.3 percent in the December quarter, provisionally estimated at HKD26 billion (US$3.35 billion).

    Provisional figures released by The Hong Kong Census and Statistics Department, also estimated that the value of purchases by restaurants during the quarter fell by 13 percent to HKD8.4 billion ($1.08 billion).

    A government spokesman said the figures marked the largest quarterly fall since the outbreak of Sars in the second quarter of 2003, as local social incidents with intensified violence during the quarter “caused severe disruptions to food and beverage businesses”.

    For the full year, Hong Kong restaurant sales declined 5.9 percent in value terms, marking the first annual decline since 2003. The value of total receipts of the restaurants’ sector was provisionally estimated at HKD112.5 billion ($14.5 billion).

    The spokesman said the food-and-beverage sector has been facing an even more difficult business environment recently due to the threat of the novel coronavirus infection.

    “The outlook down the road depends critically on how the situation of the novel coronavirus infection will evolve.”

    Analyzed by type of restaurant and comparing the whole of last year with 2018, Chinese restaurant sales decreased by 10 percent in value and 12.1 percent in volume. Receipts of non-Chinese restaurants fell by 6.4 percent in value and 8.3 percent in volume, while fast-food shops sales edged up 1.9 percent in value and 0.1 percent in volume.

    Sales by bars decreased by 9 percent in value and 10.7 percent in volume, while ‘miscellaneous eating and drinking places’ saw sales up by 1.6 percent in value, but down 1.7 percent in volume.

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  • Japanese restaurant group Skylark to end 24-hour trading

    Japanese restaurant group Skylark to end 24-hour trading

    Japanese corporate restaurateur Skylark Holdings says it will discontinue 24-hour trading of 150 stores by April.

    Skylark, one of Japan’s largest family-owned restaurant operators, owns the Jonathan’s and Gusto chains, among other brands. It launched 24-hour trading in 1972 and according to the company about 10 percent of its daily revenue comes in between midnight and 6am.

    The company says while round-the-clock trading appeals to customers, the increasing costs of labour makes it less viable to trade all night. Instead, it will focus on peak meal times.

    In total, Skylark owns 560 eateries across the country. Many of the other stores will have trading hours trimmed by a couple of hours a day to reduce labour costs.

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  • Japanese restaurant group Skylark to end 24-hour trading

    Japanese restaurant group Skylark to end 24-hour trading

    Japanese corporate restaurateur Skylark Holdings says it will discontinue 24-hour trading of 150 stores by April.

    Skylark, one of Japan’s largest family-owned restaurant operators, owns the Jonathan’s and Gusto chains, among other brands. It launched 24-hour trading in 1972 and according to the company, about 10 percent of its daily revenue comes in between midnight and 6 am.

    The company says while round-the-clock trading appeals to customers, the increasing costs of labor makes it less viable to trade all night. Instead, it will focus on peak meal times.

    In total, Skylark owns 560 eateries across the country. Many of the other stores will have trading hours trimmed by a couple of hours a day to reduce labor costs.

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  • Hong Kong restaurants bounce back in final quarter of 2019

    Hong Kong restaurants bounce back in final quarter of 2019

    Hong Kong restaurants appear to have shrugged off the worst of the impact from the city’s social unrest in the final quarter of last year,

    According to food-delivery service Deliveroo’s second Restaurant Confidence Index, a quarterly survey of restaurant partners that details F&B trends in Hong Kong, eateries in the territory are seeing increased revenue turnover and profits, even as they continue to face a challenging business environment.

    During the final financial quarter of last year, 37 percent of restaurants saw an increase in revenue turnover quarter on quarter, when more than 71 percent of restaurants faced decreasing or unchanged turnover rates.

    However, only 20 percent of restaurant partners surveyed in the latest index saw an increase in profits due to the fact that many restaurant partners surveyed saw an increase in operations, ingredient and labor costs. One in three reported rising order-out revenue.

    On average, restaurants rank their satisfaction in overall business performance at 6.6 out of 10 for the fourth quarter of last year, a one-point jump from the average rating of 5.6 the previous three months.

    Many restaurants experienced year-on-year revenue decreases during the Christmas and New Year period, with 55 percent experiencing a holiday-period revenue fall from the previous year. The decrease in revenue was much more significant for dining in as compared to ordering out, with 61 percent of restaurants witnessing a decrease in dining in revenue as compared to 41 percent who said the same of delivery.

    Consumers appear to have spent less during the festive season this year as just 17 percent of restaurants increased their total turnover, however, 16 percent of restaurants did note an increase in delivery revenue during the period.

    “Last year was unique for Hong Kong‘s F&B industry, with restaurants facing a number of challenges in terms of operating costs, customer turnover and overall business environment,” said Deliveroo Hong Kong GM Brian Lo. “Still, it’s a positive sign that restaurants are more satisfied with their business performance as compared to the previous quarter.”

  • Yum China prepares to list in Hong Kong

    Yum China prepares to list in Hong Kong

    Pizza Hut and KFC restaurant operator Yum China is preparing for a second listing in Hong Kong.

    The US-listed firm is currently working on proceedings with China International Capital and Goldman Sachs to establish a footing closer to its base territory. The listing could take place as early as this year.

    Bloomberg revealed that the Hong Kong Stock Exchange is seeing a spike in inquiries about second listings from Chinese companies since Alibaba’s US$13 billion share sale two months ago.

    Yum China operates more than 8900 restaurants across the Chinese market and recently agreed to purchase a majority shareholding in simmer pot restaurant operator Huang Ji Huang.

    Meanwhile, shares in Chinese restaurant chain Jiumaojiu International soared by than 40 per cent when they debuted on the Hong Kong Stock Exchange yesterday. Jiumaojiu has 328 outlets trading under five brands in Mainland China, where it plans to focus its business for now, before expanding into Hong Kong, other Asian markets and North America in the longer term.

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  • Putien opens first outlet in the Philippines

    Putien opens first outlet in the Philippines

    Singaporean Michelin-starred restaurant Putien has opened its first eatery in the Philippines.

    The Cantonese/Fujianese-style brand has been introduced to the territory by The Vikings Group and opens in The Podium in Ortigas as its 67th location internationally.

    “Putien serves characteristically light, down-to-earth, and flavourful food, with an emphasis on fresh ingredients,” the restaurant’s founder and CEO Fong Chi Chung told the Manila Standard. The restaurant specializes in cuisine made from ingredients sourced exclusively from the Fujianese coast.

    “The Fujian flavor gives a unique twist to the usual Cantonese-style food,” said Vikings Group marketing director Charles Lee. “We’re excited for Filipinos to finally try this new type of cuisine that’s making waves in Singapore, Hong Kong, Malaysia, and China for its good quality and service”.

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  • Shinsegae’s No Brand Burger stores dominating Korean market

    Shinsegae’s No Brand Burger stores dominating Korean market

    The No Brand Burger from Shinsegae Food, the food manufacturing arm of South Korean retail giant Shinsegae, are dominating the South Korean hamburger market.

    Analysts say that Shinsegae’s cost-effectiveness strategy for its new No Brand Burger restaurants is behind such growth.

    The company managed to lower the price by more than 1000 won (US$0.84) compared to its competitors while maintaining similar quality.

    Driving on without a stop, Shinsegae Food is planning to expand its stores and even pursue a franchise business. As of the end of last month, sales at No Brand Burger exceeded 350,000 units.

    In other words, four stores have sold more than 100,000 burgers a month on average, including the first No Brand Burger store in Seoul, which opened in August. Each store has between 1000 and 1500 daily sales.

    In particular, the Hongdae branch has become a popular place with customers waiting in line for more than an hour before eating, as No Brand hamburger has proven to be a draw among younger customers.

    The secret to the popularity of No Brand Burger is reasonable prices combined with good taste and quality. The company focused extensively on research and development of the menu. Some 20 chefs from the affiliated food research institute developed the company’s burger offerings over a period of three years.

    In addition, the company made the most of its know-how in distributing and manufacturing food products to the fullest extent possible to lower the price.

    The price of the No Brand Burger is between 1900-5300 won for a burger and 3900-6900 won for a ‘set’ that includes fried potatoes and a beverage.

    Its flagship burger, NBB Signature, which costs 3500 won (US$2.93) for the burger alone and 5300 won for a set, is also cheaper than the 6200 won cheeseburger set at Lotteria, the nation’s number one hamburger franchise.

    What is making such prices possible is so-called ‘joint orders’.

    Considering that it is not easy to secure a competitive edge in price by placing individual orders for each ingredient, Shinsegae Food placed orders for of all the ingredients at once with the food ingredients managers of each business unit and lowered the prices of the most basic ingredients.

    Moreover, it also used its own ingredient factory to secure hamburger patties and pre-prep

  • American diner chain Chili’s makes Vietnam debut

    American diner chain Chili’s makes Vietnam debut

    American diner chain Chili’s Grill & Bar has opened its first Vietnam store in Saigon, looking to tap the country’s growing middle-class market.

    The restaurant, located in SV VivoCity mall in District 7, was launched in Vietnam as a part of the Golden Gate Restaurant Group, an operator of over 20 restaurant chains in the country.

    David Weston, a representative of Chili’s, said that Vietnam was an important part of its business in Asia, where over 60 Chili’s outlets have been opened in eight countries.

    Ha Thuc Tu, CEO of Golden Gate Red Hots, a unit of Golden Gate Restaurant Group, said that the chain targets middle-income customers, especially office workers and families.

    These customers have high standard demands in food and entertainment and prefer a multi-functional location that suits the needs of all family members, he added.

    Chili’s, operated by Texas-based hospitality company Brinker International, was founded in 1975, and specializes in Texas and Mexican food, with steaks, ribs and burgers among its signature dish.

    It has over 1,670 restaurants and serves over one million customers a day in 29 countries and territories.

    Market research firm Euromonitor said an increasing number of international chains are entering Vietnam, seeing it as a lucrative market.

    Popular American brands such as McDonald’s, KFC and Starbucks have already established their presence in the country.

    Vietnam had around 540,000 food and beverage businesses as of last year, 80 percent of the street vendors, according to Dcorp R- Keeper, a global company that provides technological solutions to food and beverage businesses.

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  • Shake Shack to double down in Singapore, Philippines

    Shake Shack to double down in Singapore, Philippines

    Fast-food chain Shake Shack has announced new outlets in Singapore and Manila after enjoying early success with its debut stores in the two Southeast Asian cities.

    In Singapore, the US fast-food chain is bringing what it describes as its “design-driven restaurant” concept to Singapore’s CBD next year after its successful debut at Jewel Changi shopping center.

    Located in a historic building at 89 Neil Road, the restaurant will work closely with local artists and suppliers and will promote its mission to ‘Stand For Something Good’. Without, a hoarding will bear the artwork of Singaporean artist Sam Lo who blends Shake Shack’s icons with traditional Peranakan cultural patterns.

    Meanwhile, in Manila, the company will open a new outlet at SM Megamall next week seven months after its debut in the Philippines.

    Besides its menu items such as ShackBurger, Shack-cago Dog, crinkle-cut fries, beer, wine, and frozen custard ice cream, the Philippine outlets offer exclusive items including Ube shake and Calamansi Limeade.

    Launched in 2004 in a food truck, Shake Shack has expanded to more than 250 locations in the US and more than 85 international locations including London, Hong Kong, Shanghai, Singapore, Philippines, Mexico, Istanbul, Dubai, Tokyo, Moscow, and Seoul.

    The next year will see Shake Shack expand further both domestically and internationally. Global revenues grew by nearly 32 percent in the third quarter, the company reported.

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  • McDonald’s Singapore launches limited-edition Hello Kitty carrier

    McDonald’s Singapore launches limited-edition Hello Kitty carrier

    McDonald’s has chosen Singapore as the first country in the world to launch its Hello Kitty carrier.

    The limited-edition Hello Kitty carrier is designed for drinks and fries. An adjustable strap allows carrying by hand or hanging from a car headrest.

    With the purchase of any Extra Value Meal and Doubles Feast, customers can buy up to two Hello Kitty items at SG$7.90 each (US$5.79).

    The limited-edition Hello Kitty carrier is available at McDonald’s Singapore outlets, except Tampines Shell, Hougang Shell and Tampines Kiosk.

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  • Taco Bell launches another outlet in Auckland

    Taco Bell launches another outlet in Auckland

    The first New Zealand Taco Bell store has opened in The Brickworks at New Lynn’s LynnMall, bringing the Mexican-inspired fast-food chain to local shores.

    Launching on Tuesday, the store features a mural paying homage to west Auckland designed in collaboration with local artist Natasha Vermeulen, and design agency Stanley St.

    General manager for Taco Bell Clark Wilson said the business often defied the conventions of fast food, and was excited to bring its social-driven experience to New Zealand.

    The store also features an open kitchen allowing customers to see their food prepared, as well as offering free wifi, charging stations, kiosk ordering, and a self-serve jukebox.

    “We are delighted to finally answer the demand from our passionate fans with the opening of New Zealand’s first Taco Bell restaurant at LynnMall,” said Taco Bell managing director of Asia Pacific Ankush Tuli.

    “We are excited to launch Taco Bell here in Auckland, in partnership with Restaurant Brands Group, and look forward to expanding throughout New Zealand with the goal of delighting our fans along the way.”

    Franchise partner Restaurant Brands said it will launch up to 25 Taco Bell locations across New Zealand in the next five years, with the next restaurant to open in Q1 of next year.

    “While a priority for us has been on first launching the brand successfully in market, we can now shift our focus to the next phase,” Restaurant Brands Group chief executive Russel Creedy said.

    “At this stage, we are securing locations within the main metropolitans of Auckland, Wellington and Christchurch, with the view to expanding further afield in the coming years.

    “We are simultaneously rolling out in NSW and ACT in Australia, with a total estimated spend of $65 million across both markets over the next five years.”

    Restaurant Brands recently revealed it had grown group sales by 2.7 percent during the first half of FY20, though net profit had fallen 2 percent due to the implementation of a new accounting standard, NZ IFRS 16, which knocked profit down by $2.9 million.

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