Godavari Launches First Location In Toronto, Canada

Pass Code Hospitality, a leading boutique firm in India’s F&B industry has launched ATM Members Bar in Kolkata. This is an exclusive private members club located in the luxurious heritage building.

Pass Code Hospitality is known for its acclaimed brands like PCO, Ping’s, SAZ, Mister Merchant’s and Jamun. This is the second outlet of ATM Members Bar after the success of their flagship outlet in Delhi.

ATM, an acronym for "À Ta Maison," which translates to "At your own home" in French, is a private club exclusively for members that aims to offer an unmatched haven of elegance, seclusion, and individualized attention.

ATM Kolkata's interior design embraces contemporary design principles while exquisitely capturing the city's Victorian past. The 1,700 square foot, two-story venue can accommodate up to 60 people in a cozy yet welcoming setting.  

ATM Kolkata is the brainchild of Rakshay Dhariwal, the Founder and Managing Director of Passcode Hospitality, and his sister, Radhika Dhariwal. The meticulously chosen meals were crafted by Chef Rahul Gomes Pereira which is European-inspired menu which strike a balance between tradition and creativity.

 “This is an incredibly exciting venture for us. ATM is one of Pass Code Hospitality’s most special and exclusive brands and we are very excited to open our doors in Calcutta. We think this city will really appreciate what we are trying to bring—elevated experiences in an intimate and refined supper club. We look forward to hosting our members and catering to their needs," commented Rakshay Dhariwal, Founder and Managing Director of Pass Code Hospitality.

With the opening of its brand-new location in Bangalore, Street Storyss, the legendary destination for gourmet vegetarian street cuisine, is celebrating five years of culinary innovation and success.

Street Storyss, which was founded by Chef Tarun Sibal and Food Entrepreneur Akshay Luthria, has transformed the vegetarian dining in Bangalore with its inventive take on traditional street food from around the world.

The new location perfectly captures the essence of Street Storyss, which is a celebration of street food from all around the world. The bistro-inspired design skillfully combines gorgeous lighting, artistic décor, and a warm atmosphere to provide the ideal atmosphere to be associated with the Street Storyss brand.

Chef Tarun Sibal has created the new menu. The cuisine is seasonal and features meals that showcase the best of local ingredients while delivering creative international flavors.

Reflecting on the journey of Street Storyss, Chef Tarun Sibal stated, “This menu is a tribute to our origins and the immense love we’ve received from our guests over the past five years. As we scale up, we’ve taken bold steps to refine what Street Storyss stands for—every dish is uniquely crafted to showcase our creative take on global vegetarian street food.”

Signature dishes like the Jammu Rajma Poke Bowl, which expertly combines the soothing flavors of North Indian Rajma Chawal with Asian flair, and the Ghee Bhaji Sando, a redesigned Pav Bhaji served with an elegant touch, are sure to delight guests. The dessert menu features equally inventive dishes, such as the Salted Pistachio Caramel and much more.

Located in the bustling Andheri neighborhood at Mumbai, Bekal House welcomes seafood enthusiasts from Mumbai to experience a gastronomic adventure that goes beyond simple dining. The architectural charm of ancient coastal dwellings blends with real Mangalorean and Goan flavors here, immersing visitors in a rich natural beauty and cultural significance.

Bekal House was founded by Kedarnath Shetty, a visionary in the hospitality industry who previously founded Baliboo and Blabber All Day. The goal was to introduce Mumbai to the rich culinary heritage of his Mangalorean heritage. With polished hardwood tables and braided cane chairs that entice guests to stay, the design, which spans 2000 square feet and 75 covers, is dominated by natural materials. Umesh Desai designed Bekal House.

Each dish, prepared under the guidance of Chef Lalit Chunara, who is an expert in using coastal products and traditional cooking methods, captures the spirit of Mangalore's culinary legacy.

Regarding the new launch, Kedarnath Shetty, Founder, Bekal House said, “At Bekal House, we aim to create more than just a dining experience and I am thrilled to introduce the rich and diverse flavours of Mangalorean cuisine. Our goal is to celebrate the vibrant culinary heritage of Mangalore, using authentic ingredients and time-honoured recipes making our heritage truly special”.

Located in the center of Bengaluru, Crackle is the first freestanding Omakase-style kitchen and bar in the city. It is a little 22-seat restaurant that focuses on using fresh foods. Combining sophisticated flavors with a relaxed, approachable atmosphere, this chef-led restaurant offers an intimate and thrilling experience with its innovative cuisine. With a constantly changing menu influenced by the freshest ingredients, Crackle creates a gastronomic adventure that is inspired by creativity and rooted in the natural world.

Crackle's guiding concept is on the seasons and the tales they evoke. Under the direction of Chef Vivek Salunkhe, the menu showcases a profound appreciation for food, with each dish referencing his life experiences, personal recollections, and international trips. In reference to the welcoming ambiance of the open kitchen and the wood-fired cooking that characterizes the restaurant's philosophy, the word "Crackle" itself embodies the element of fire.

“The essence of Crackle is to create dishes that tell a story. We work with the best seasonal produce, transforming it into something playful and unexpected. Each dish is meant to evoke a sense of curiosity while remaining grounded in comfort and familiarity,” shared Vivek Salunkhe, Chef and Partner, Crackle Kitchen.

Bombay Cartel, an intriguing new dining destination, has launched in the Kala Ghoda, Fort district of South Mumbai. Situated in this area rich in history and culture, the restaurant blends modern style with the unique artistic character of Kala Ghoda. The new location, created by the well-known Namrata Rawlani of The White Motif, is a visual feast for the senses with a striking fusion of modern art and graffiti.

A stylish bar that regularly hosts DJ nights and live music performances adds even more flair to the atmosphere, guaranteeing visitors a vibrant and engaging experience.

With its Bombay Zaraa Hatke menu, they offer a thrilling and extremely distinctive cocktail experience. Every beverage pays tribute to one of Mumbai's most recognisable features, be it the glitz of Bollywood, the thrill of cricket, or the historical grandeur of the city's monuments.

The new venue aims to be a lively addition to the food and beverage scene in South Bombay, providing a unique blend of excellent cuisine, inventive cocktails, and an enthralling ambience.

Fairmont Jaipur, the hotel chain's first luxurious outpost in India, announces the opening of Zarin—The Pan Asian Restaurant. It has opened the doors on 3rd August 2024. Zarin, which takes its name from the ancient Persian word for "golden," promises to improve Jaipur's culinary scene with its superior Asian cuisine and unforgettable dining experiences.

Zarin had a plethora of unique characteristics that distinguished it as a destination for sophisticated foodies. A spectacular culinary display with Thai, Japanese, and Chinese flavors was the evening's high point.

The Cocktail Bar invited patrons to savor cocktails inspired by Imperial Elixirs, along with pre-meal beverages and delicious small snacks served at the communal table.

The interactive dining area known as the Teppanyaki Room is one of Zarin's features. Guests are treated to a captivating demonstration of culinary creativity in this sophisticated environment as talented chefs turn fresh ingredients into mouthwatering dishes on the teppanyaki grill, just in front of them.

Mr. Rajat Sethi, General Manager at Fairmont Jaipur, expressed his delight at the launch, stating, "We are thrilled to bring this immersive dining experience to Jaipur, offering a perfect blend of tradition, innovation, and impeccable service. We look forward to welcoming guests to this extraordinary culinary journey."

"At Zarin, we meticulously curate the dining experience using the finest ingredients sourced from around the world. Our goal is to create authentic and captivating dishes that mesmerize the palate. Some of our standout creations include Flying Noodles, Sambal Crunchy Chicken with Asian Greens, and Five-Spiced Chocolate Fondant with Coconut and Jaggery Ice Cream,” said Chef Mihir, Executive Chef.

Papa John's International has roped in Amanda Clark as its Chief Development Officer. In her new role, Clark will be leading the pizza chain’s strategy to continue expanding its restaurant footprint in North America and internationally.

Rob Lynch, President and CEO, Papa John’s, said, “Amanda is a passionate leader with a proven track record of driving growth at one of the restaurant industry’s biggest success stories over the past 10 years,”

“I had the pleasure of working with Amanda during my time at both Procter & Gamble and Taco Bell, and I’m thrilled to welcome her to Papa John’s. Her energy, ideas, and expertise will help us to achieve our goal of driving continued net unit growth through expansion in both the US and around the world,” Lynch added.

Clark will also be overseeing franchise development and sales, building design and new concepts, and the programs and personnel that provide ongoing facilities support to existing restaurants.

Clark stated, “I believe Papa John’s is on a path to be one of the great brand turnaround stories, and I’m excited to be a part of it. I’m passionate about helping companies grow. Continuing to open more units is one of the key metrics that define the health of a restaurant brand. I’m looking forward to working with Rob and the leaders of Papa John have to write the next chapter in the company’s history.”

Clark is joining Papa John’s from Taco Bell. She was Executive Vice President of Restaurant Experience at Taco Bell.

Growing Pizza Market

The Italian food format stood third in preference after Indian and Chinese five to six years ago. However, recent studies show that pizza is the biggest and the most profitable segment in the Quick Serve Restaurant (QSR) format.

The Indian pizza market is dominated by Jubilant Food Works and Yum Brands, who own the widely recognisable brands Domino’s and Pizza Hut, respectively. However, other brands such as Sbarro, Papa John’s and Marco’s Pizza are also competing to spread their base in India. Thus, with the increase in the number of players, the market is ripe for investors.

Serving pizza via franchise route

Global and domestic pizza brands in India are expanding their stores through the franchise route throwing many opportunities for entrepreneurs in the country. Be it Domino’s, Pizza Hut, Papa John’s,  Sbarro, Neopolitan Pizza or any other pizza brand, the majority of them are spreading their footprints via a franchise model in India. Domino’s Pizza has Jubilant FoodWorks Limited as it Master Franchisee.

PF Chang’s has launched its first ‘To Go’ location in Chicago, US. This is the US-based restaurant chain’s first-ever location that is focused exclusively on ordering out.

Spread across 2,000 square feet, the new space is situated in River North.

With the addition of small restaurants, the company will provide a solution for online ordering, takeaway, catering and delivery in areas that are not presently served by a PF Chang’s restaurant.

The newly opened store will enable customers to enjoy its menu at their home, office, or on the go. Its ‘To Go’ menu will be offering lettuce wraps, Mongolian beef, the original dynamite shrimp and spicy chicken. The store further serves a range of fresh sushi, salads and beverages.

The ‘To Go’ concept fulfills two goals for PF Chang's, which include expanding into metropolitan areas where it doesn't have a presence and tapping into the growth of online ordering through apps such as DoorDash, Postmates and GrubHub.

Future Plans

The restaurant chain is looking at launching two more stores in Chicago this year. It will also develop units in New York, Houston and Washington.

Chris Demery, Senior Vice-President, PF Chang’s off-premises dining, said, “We’ve seen the evolution of dining and are ready to meet market demand for easily accessible yet elevated Asian cuisine.”

“Only 25% of US households are conveniently located to a PF Chang’s and distance is the number one reason our guests say they are not able to visit us as often as they would like. PF Chang’s To Go, along with the continued delivery availability from Bistro locations, will allow us to reach more guests nationwide,” he added.

Chinese Wok has now grown to 31 outlets. Starting as a dream to recreate a fantastic gastronomical experience, the Indianised Chinese restaurant chain is now a fast-growing start-up quickly becoming the favored brand for Indianised Chinese food aficionados.

Aayush Agrawal, Founder and Director, Chinese Wok, said, “Over the years, the taste of customers has evolved as they have been exposed to many flavours. With the increase in the number of outlets, there has been an organic evolution in the brand’s inherent personality.”

“There has been a streamlining of the menu and research data mined from our successful outlets' expansion has been applied to provide to our millions of patrons with the best selling options,” he added.

Wok Express reborn as Chinese Wok

Wok Express has now become Chinese Wok.

Agrawal stated, “Research has shown that Chinese is the most popular foreign cuisine in India, surpassing all others like Continental, Italian, and Mexican. In line with this learning, and demand of customers who are actively looking for branded and hygienic Chinese food brands, we have gone ahead with the renaming (from Wok Express).”

“Chinese Wok has become more focussed on Chinese cuisine, and it was a natural progression to move to a relatable name that will have an affinity with the target audience. Thus the brand is reborn as Chinese Wok,” he further said.

With this new avatar, Chinese Wok offers an extensive menu that presents the best and freshest popular Chindian cuisine at affordable prices. The restaurant serves a variety of dishes, including fried rice, hakka noodles, spicy gravies, momos, chicken wings, soups, etc., or consumers can make their own Wok Bowls.

Growth Plans

Chinese Wok is planning to launch 300 stores over the next three years. As part of its expansion plans, the restaurant chain is looking at expanding to other Indian cities such as Delhi, Bengaluru, Hyderabad, Indore, etc. It is aiming to make investments to the tune of $415 million for its expansion plans.

The brand is having a CAGR (compound annual growth rate) of more than 10% over the last four years, with 2020 looking bigger and brighter.

Chin Chin Chu has introduced a new outlet in Mumbai in Lower Parel. This launch follows the Pan-Asian restaurant’s Juhu outpost.

The new outlet is a two-storeyed eater, which can seat 150 guests.

The restaurant’s menu consists of both vegetarian and non-vegetarian fare, and even Jain dishes, including Dim Sums such as Broccoli, Pok Choy and Water Chestnut Dim Sum, Spicy Shanghai Chicken Gyoza and sushi including the Truffle Mushroom Bon Bon, Tuna and Salmon with Avocado Misaki Roll and Blue Pea Sushi Rice with Smoked Jasmine Pork Ribs.

In addition to this, the outlet also serves Xiao Long Bao a.k.a. Soupy Dumplings. The ramen bowls of Chin Chin Chu include the Vegetable Laksa and Korean Chicken, and the wok bowls include Hong Kong Chilli Oyster Sauce and Mandarin Spicy Yellow Bean Sauce.

Additionally, Chin Chin Chu’s bar also boasts of such concoctions as the Kung Fu Panda, Chin Chin Gin and the Black Panther Martini.

The outlet’s menu also boasts of a selection of homemade ice cream, including flavours such as Black Sesame, Caramelised Ginger, Avocado and Coconut and Spicy Chilli.

Asian cuisine gains popularity

In India, Asian cuisine is gaining ground with more people becoming a frequent visitor to these restaurants. Gone are the days when Asian food was limited to Chinese cuisine, restaurants today are offering much more than Chinese and Japanese. Pan Asian cuisine is the new wave in the market with speciality restaurants breaking all food myths.

Having a similar taste to that of Indian, this cuisine gives a wide variety of options to its customers. Starting from Chinese, Japanese, Indonesian, Singaporean, Korean, and the cuisine has so much to share with Indians.

This has pushed a new trend in the industry giving a way to lots of Pan Asian food delivery online place opening up. Cities like Delhi, Bengaluru and Mumbai have already been witnessing this change but smaller cities are also joining the bandwagon and setting up speciality delivery places.

Right in the heart of the city, Palladium Mall at Phoenix Mills is a sanctuary for those with an evolved taste. Adding more spunk to it is one of Mumbai’s favorite spots for great food, The Nutcracker. With its eclectic menu of all-day breakfast and home-style fresh global cuisine, The Nutcracker opens doors to its spanking new Palladium Mall outlet.

Founded in 2014 with a boutique nook in the gorgeous heritage district of Kala Ghoda, The Nutcracker soon found popularity with its fresh menu. In 2018, it expanded footprints in the tony suburb of Bandra.

With its latest outpost at The Palladium Mall, The Nutcracker readies to welcome more gourmands in its largest outlet. The 74-seater restaurant welcomes guests with its warm and relaxed vibe. Touches of quirkiness reflect its distinctive menu that’s dotted with surprises. Patterned flooring, wooden shutters, windows bedecked with lots of green and large community seating ensure you feel instantly at home.

Annie Bafna, Founder of The Nutcracker, said, “We are thrilled to open at Palladium Mall, that houses so many prestigious brands.  We are also happy to have a much larger space to be able to offer much more to our guests as they unwind and get comfortable. The Nutcracker is designed carefully to be an all-day spot so that no matter what time you walk in, your comfort food is on the table.”

The Nutcracker Menu

The Nutcracker’s spunky menu offers a wide variety of all-day breakfasts, egg preparations, bagels, waffles, pancakes, sandwiches, burgers, pasta, rice bowls, and desserts. Their signature specials include Buttermilk Pancakes, Blackbean Burger, 7-Layer Cookies, Truffle Eggs, Nutty Spaghetti, Akuri, Handmade Pasta, Healthy Brunch Bowls and distinctive Parsi touch to add some spice to the mix.

The inviting bar menu that will be introduced a couple of months down the line will bring a vibrant mix of refreshing cocktails, boozy brunches, alcohol-infused foods, and small plates.

“Our menu is egalitarian because we strongly believe in the power of healthy, egg-based and vegetarian food. We are very particular about sourcing only the best and freshest ingredients that go into all our food. Our chefs have innovated with styles, cuisines, and ingredients to offer our diners the comfort of the classic with a twist of the new. There’s ample light, great music and welcoming staff that’s always around to help. As we open doors, we welcome everyone to soak in the spirit of The Nutcracker,” Bafna added.

The Nutcracker has a rotational menu that keeps things new and allows room for innovating with seasonal fresh produce. International and local flavors blend beautifully to create a fresh palate that surprises and comforts. It will soon offer a special high tea menu, perfect for tired shoppers to unwind over refreshing tea and snacks.

Panera Bread, privately held by JAB Holdings, is looking at adding new grain and plant-based offerings this year. The fast-casual chain’s aim is to increase its plant-based options from 25% to 50% of its menu. 

The new plant-forward menu plan comes after consumer demand has fuelled for more health-conscious options. The restaurant chain has a history of serving clean food made without artificial ingredients or additives.

In 2019, Panera Bread’s addition of grain bowls to its menu was the most successful launch in the last three to four years. Additionally, the brand sees a big opportunity in expanding its plant-based options.

Niren Chaudhary, CEO of Panera Bread, said, “In the first two, three months, we’ve sold over 5 million grain bowls.”

In 2021, the sandwich chain will offer its consumers new plant-based products in every category.

“In the coming years, we want to have more grain options for our consumers, more plant-based options for our consumers, and more high-quality lean-cut meats,” Chaudhary stated.

Whole foods: A healthy choice

Despite serving meat alternatives from Beyond Meat or Impossible Foods, Panera will serve whole foods like quinoa and edamame.

As per market research firm Mintel, 61% of consumers believe that whole plant food, like beans, are healthier than processed meat substitutes, such as the Impossible Burger.

Sara Burnett, Vice President of wellness and food policy, said, “We are going after plant-based maybe a little bit differently than the industry is going after. Although faux meats are a long-term trend and they’re definitely a great solution for our guests or for some guests at different restaurants, as a transition product. At Panera, we have a plant-based, nutrient-rich and protein-rich menu. It’s about what you add to your diet.”

The chain also expanded its breakfast offerings, started testing a new dinner menu, and collaborated with DoorDash, GrubHub, and UberEats delivery services.

Apart from Panera Bread, JAB Holdings also owns US-based doughnut chain Krispy Kreme and UK-based “ready-to-eat” sandwich shop, Pret a Manger. 

SquareMeal Foods, the parent company of two of Mumbai’s popular restaurants Mirchi and Mime, Madeira and Mime, further strengthens its top brass by appointing Nilesh Limaye to the Board of Directors.

To support the brand’s expansion plans, Limaye will bring in his expertise and enriching experience in the F&B space.

Shishir Gorle and Raja Sekhar Reddy, Founders of SquareMeal Foods, said, “We warmly welcome Nilesh to the SquareMeal Foods family. We believe that he would bring his own distinct flavour and rich experience in the F&B space. We are confident that he will bring fresh ideas and concepts to the table thus contributing massively and strategically to the growth of the business. Under his guidance, the team will definitely benefit and get further opportunities to learn and explore newer concepts and ideas.”

Nilesh comes with a diverse experience of 25 years and has been associated with many brands like Taj Hotels, Hawar Resorts (Bahrain & Qatar), Intercontinental, Gordan House Suites, Rodas, The Orchid, Taj SATS, Hiranandani Hospital & Meluha, among others.

With a truly diverse skill set in the F&B business space ranging from setting up commercial kitchens to designing signature menus to hosting television shows, Limaye has been a force to reckon with in the F&B sector. He has been a host for over 1000-episode TV shows on Colors & Zee besides having judged cooking contests and successfully running his own entrepreneurial venture “All ‘Bout Cooking”.

Nilesh Limaye stated, “SquareMeal Foods is a dynamic brand which not only believes in creating employment opportunities for the SHI community but also adheres to bringing the best quality food to the table. I feel extremely privileged to be associated with such an ever-evolving brand and hope to contribute my best to the journey of the brand.”

IHOP Restaurants, an arm of Dine Brands Global, Inc, has entered into a franchise development agreement with TravelCenters of America Inc. Both companies plan to launch up to 94 IHOP restaurants over the next five years in TA and Petro branded locations across the United States.

At present, there are four IHOP restaurants already in TA’s travel center network. TA Restaurant Group, a division of TravelCenters of America, will operate IHOP restaurants in the portfolio.

Jay Johns, President of IHOP, said, “We’re thrilled to be partnering with TravelCenters of America to open up to almost 100 new IHOP restaurants over the next five years in TA and Petro travel centers across the US.”

“The TA brand, a trusted hospitality leader in the industry and with consumers, shares the same values as IHOP when it comes to delivering an outstanding experience to guests on-the-go. We’re looking forward to serving the great-tasting, freshly made menu items we’re known for at breakfast, lunch and dinner, to the millions of guests who stop at TA and Petro locations each year,” he added.

Also Read: 6 Keys to Running a Global Restaurant Chain in India

The new agreement is the single largest IHOP development deal in the brand’s 61-year history.

Barry Richards, President and Chief Operating Officer, TravelCenters of America, stated, “When it comes to serving our customers, IHOP and TA's missions and cultures align. Adding such a highly regarded brand like IHOP to our restaurant group shows our commitment to bringing the best possible dining options to both professional drivers while they're away from home and to local families living in the communities we serve. An important part of our restaurant strategy is focusing on growing our partnerships with trusted brands like IHOP that appeal to broader audiences, and today’s agreement will enable us to accelerate that process.”

Presently, there are over 1,700 IHOP restaurants in the US and another 100+ restaurants globally.

Barbeque Nation has unveiled a refreshing menu of beverages at its Greater Kailash outlet in Jammu.

India’s leading casual dining restaurant chain’s new beverage menu provides a wide variety of exotic drinks for diners to revel in. These include Cucumber & Mint Cooler, Mandarin Indians, Royal Breeze, Mint Ice Tea, and Masala Margarit.

Paras Kochar, Regional Manager, Marketing, North India, Barbeque Nation Hospitality Ltd, said, “We are now offering some exciting and refreshing beverages at our restaurant in Jammu, allowing our guests to enjoy and have a fun-filled dining experience.”

“These beverages will add a tinge of sparkle to the unique experience of grilling your own food. We have introduced the special beverage to our menu here after launching them successfully in Dehradun, Patiala and Ghaziabad,” he added.

In the 2020 edition of the Michelin Guide Washington, D.C. released by Michelin in early October, Punjab Grill Washington DC has been listed as one of the 127 restaurants to be visited in Washington DC.

The flagship restaurant, from the house of India’s Lite Bite Foods Pvt Ltd, celebrates the rich culinary and cultural heritage of one of the fertile regions of the country, Punjab.

Being true to its brand ethos, Punjab Grill Washington DC offers an experiential Indian royal treatment to its diners. Known for its unrivaled hospitality, the restaurant brings the diverse culinary influences of Punjab to its patrons. From Persian, Pakistani, Mongolian to British, each style meets and mingles at the restaurant, bringing distinct flavors and cooking techniques.

From the hand-carved wood and gold-patterned wallpaper to the gleaming marble, the restaurant is a visual treat with its luxury interiors. The regional Punjab-focused menu curated by Chef Jaspratap Bindra is equally grand and dazzling, with caviar and gold leaf sprinkled in among other quality ingredients.

In one of the articles of The Washington Post, it has been mentioned that Punjab Grill Washington D.C. is the most sumptuous place to eat Gol Gappa in the city. The Michelin Guide mentioned that the Aloo Tikki Chaat is a not to be missed dish in the menu. It also talks about luscious dessert Dark Chocolate Pistachio Gianduja served at the restaurant. The flavourful and splendid delicacies promise to leave a lasting impression on the diners.

Big Bros, a chain of Internet restaurants backed by celebrity chef Harpal Singh Sokhi, has been unveiled in Gurugram. The restaurant chain has introduced three innovative cloud kitchen brands, namely MeatMe, BhookHara and Chaatoreez, each providing a unique experience to food lovers.

Big Bros targets to go the extra mile and deliver an experience with amazing taste at the customer’s doorstep, while most online restaurants or cloud kitchens focus only on quick delivery, huge discounts and serving a larger customer base.

The brand has been founded by Rajat Sahni, Sanjay Kohli and Deepak Dandona to share the goodness of family recipes that had been kept secret for generations.

Rajat Sahni said, “Till date, Indians haven’t had a food experience at their doorstep that can rightfully compete with a visit to the restaurant. Through Big Bros, we are changing this trend by curating and delivering authentic food experiences to the customer, wherever they may be. We are launching the service with three brands and will be and expanding our portfolio as we grow.”

Sokhi, known as Energy Chef of India, is the brand ambassador of Big Bros.

Sokhi stated, “Food has been my passion, and Big Bros now allows me to take the taste of my food to every home in the country. I am excited at the prospect of creating a mesmerising food experience at the customer’s doorstep. My food has always had a tadka and similarly, Big Bros is the tadka that the food industry needed.”

Koolchas is seeking franchises to expand its footprint across India. It is a QSR chain, working on a franchise model.

Incorporated in the year 2018 after great research and market study, Koolchas is committed to serving the freshest Kulchas which have been made available in many variants along with other scrumptious food items ranging from side dishes to desserts.

Besides bestowing the best service in terms of taste and value for money, the brand caters to almost 500 servings daily from its outlets and food delivery apps.

Koolchas’ vision is to be among the leading names in the QSR segment and become the highest-ranking restaurant chain in traditional Indian food. Its mission is to exceed customer expectations by providing cutting edge perfection, innovation and services in every aspect of the hospitality sector.

The brand is working on Franchise-Owned Company-Operated (FOCO) model. It has developed an interesting franchise model, the primary basis of which is to ensure the highest degree of quality & hygiene management, finally resulting in a repeat customer base and high sales revenue.

Shamby's Pizza Café is planning to have 100 outlets across India by 2020. Currently, the brand has 26 outlets across the country.

Shamby's Pizza Cafe is a food junction launched to serve happiness. It is a brainchild of a bunch of young, creative and enthusiastic team, Gastronomie Diligentee LLP, Based in Mumbai, Maharashtra.

Having consolidated the brand and its concept in just four years, Shamby’s Pizza Café was launched as a franchise in 2014.

Harpreet Sharma, Founder and Director, Shamby's Pizza Café, said, “Shamby's Pizza Cafe works on 3 models, the smallest one is the kiosk model of 150 sq ft amounting to Rs 6-7 lakh, then we have a dining/QSR model of 500 sq ft area costing Rs 10 lakh, and lastly we have an open kitchen of 700 sq ft amounting to Rs 12 lakh.”

“We currently have 26 outlets and are looking to have 100 by 2020,” Sharma added.

Shamby's Pizza Café is well-known for its authentic Wood fire Pizza with an Indian twist. It is the Indian pizza outlet that specializes in blending Indian ingredients and tastes with pizza. The chain’s uniqueness lies in its innovative and creative output.

The brand’s vision is to be ‘the place’ for the freshest, tastiest pizza in town.

Bombay Irani Café and Bar chain SodaBottleOpenerWala has unveiled its new menu by Chef Irfan Pabaney, who has recently been appointed as the brand’s Country Head. The new menu reflects the quintessential spirit of a Bombay and Parsi food culture, along with the unique signatures of Chef Pabaney.

SodaBottleOpenerWala is one of the largest brands of the Olive Bar and Kitchen Group, in terms of presence in India. The chain has a total of 8 outlets across 4 cities.

The menu encompasses dishes from other parts of the country, which have been inspired by those communities living in Bombay.

Chef Irfan said, “My focus was to make the Parsi Irani and Bombay Street Food spread even more exciting at SodaBottleOpenerWala! Which is why we are reflecting dishes inspired from communities living in Bombay and a lot of new vegetarian options too.”

The most loved and popular signatures of the brand, including Berry Pulao, Dhansak, Salli Chicken, Chicken Farcha and the Bhendi Bazaar Sheekh Paratha, will continue to be a part of the menu.

Papa John’s has launched a new flavor of crust, Garlic Parmesan. The popular pizza chain has rolled out a new crust flavor for the first time in 35 years.

Paul Fabre, Senior Vice President of menu strategy and innovation, Papa John’s, said, “There’s a lot of fan love for Papa John’s signature Garlic Sauce, so we knew the first-ever innovation of our original crust had to feature it.”

The new crust is baked with Parmesan-Romano cheese and is inspired by its popular garlic sauce.

“The new Garlic Parmesan Crust comes with our famous Garlic Sauce and artisan Parmesan-Romano cheese baked into the crust. As always, Garlic Parmesan Crust pizzas come with our classic Garlic Sauce and pepperoncini in the box,” Paul stated.

He further added, “Papa John’s is all about quality, and we don’t put anything on the menu that doesn’t meet our standards. It’s the first time we’re adding flavor to our fresh, never-frozen original dough and we are doing it with high-quality ingredients that our guests love.”

Burger King India has filed its draft prospectus for an initial public offering (IPO) with markets regulator, Securities and Exchange Board of India (SEBI). The IPO will be a combination of fresh issue and offer for sale.

Through the IPO, the burger chain is planning to raise Rs 400 crore as fresh capital while its promoter, QSR Asia Pte Ltd, will partially exit via an offer for sale of 6 crore equity shares.

A person directly aware of the matter said, “The total offer is expected to be of Rs 1,000 crore, of which the secondary component will be about Rs 600 crore through which all its shareholders will exit partially.”

The QSR chain is looking to use Rs 290 crore of the fresh capital to launch new restaurants in India. It is eyeing at having about 325 restaurants, including sub-franchised outlets by December 31, 2020.

The company said in its draft prospectus, “We also intend to open restaurants in new areas and markets where we believe there is strong potential for growth and in addition to taking advantage of the growing online delivery market, including through engagement with delivery aggregators.”

“This strategy will also help us to efficiently manage our supply chain due to the increased reach and density of our network and the proximity of our restaurants to each other and to the distribution centres of our third-party distributor,” it further stated.

In India, Burger King has 216 company-owned restaurants and eight sub-franchised restaurants across 47 cities, including Delhi-NCR, Mumbai, Pune, Chennai, Hyderabad, Bengaluru, Chandigarh, Ludhiana, Amritsar and Kochi.

Denny’s has partnered with Beyond Meat to add a plant-based patty to its menu. This is in line with the increasing consumer interest in plant-based dining and flexitarian diets.

Denny’s Beyond Burger comprises of a plant-based Beyond Burger patty topped with sliced tomatoes and onions, lettuce, pickles, American cheese and sauce served on a multigrain bun.

John Dillon, Chief Brand Officer for Denny's, said, “We could not be more excited to announce this game-changing partnership with Beyond Meat. As a company, we strive to evolve with the tastes and demands of our customers, and we knew finding a plant-based option that met our incredibly high-quality standards and taste expectations was critical in staying at the top of our game. The new Beyond Burger at Denny's offers guests a great tasting burger.”

Currently, the new burger is available at all Los Angeles area locations. The chain is planning a national roll-out of Denny’s Beyond Burger in 2020.

Tim Smith, Vice-President of North America food services sales, Beyond Meat, stated, “We're working to make delicious plant-based meat as accessible as possible and believe the Denny's Beyond Burger will be well-received by longtime fans and new guests alike. Through our partnership with Denny's, we look forward to introducing more families to the nutritional and environmental benefits of consuming plant-based meat.”

CX Partners, a private equity firm, is acquiring the majority stake (50.1%) in Dindigul Thalappakatti Biriyani for Rs 260 crore. This will be one of the largest investments in a local restaurant chain brand in India.

The deal will value the iconic Tamil Nadu restaurant close to Rs 600 crore. Thalappakatti Biriyani started with just one outlet in a small town in 1957.

The restaurant will use the fresh capital to expand in metros across India and also overseas. Currently, it has 64 outlets, including 7 overseas in France, Singapore, US, Dubai, and Sri Lanka.

D Nagasamy, Owner of Dindigul Thalappakatti Biriyani, said, “We are not attracting only Tamil diaspora, but all South Indians. The US is the biggest market because our only restaurant in Milipitas in California generates over Rs 2 crore in monthly revenues.”

The brand further aims to take the number of outlets to more than 200 in India with a focus on South India, apart from metros across the country such as Pune, Delhi, and Kolkata. The restaurant chain also eyes launching over 25 outlets overseas with a focus on Dubai and Sri Lanka, besides the US.

Jayanta Basu, Managing Partner, CX Partners, stated, “We spent time with them and saw that they have a strong and differentiated brand recall in core markets, especially in Tamil Nadu and now in Karnataka with Bengaluru.”

JJ Chicken is aiming to foray into the 12 cities in India.

The restaurant serves charcoal-grilled chicken meals that cater to a balanced diet in a quick-service environment.  It is the only QSR of authentic charcoal-grilled chicken that has a unique and irreplaceable taste of the charcoal grilling in its sandwiches.

Chrisosta, Brand Manager, JJ Chicken, Dubai, said, “We have a low capital set up and very fast returns on investment business model. Going forward we are planning to enter 12 cities in India.”

JJ Chicken has a simple and easy way to control operations, working with only one main ingredient (Chicken) makes it easy.

Created in 2010, JJ Chicken is currently operating in 10 shops and 1 food truck with 4 more units opening in 2019 and expanding internationally.

The size of a typical JJ Chicken outlet is between 50 sq meters and 100 sq meters depending on location conditions.

The Secret Kitchen is planning to expand on a pan India basis. The Gujarat-based brand is going to soon launch in Australia.

Arghya Roy, CEO of The Secret Kitchen, said, “We are providing the modern Indian cuisine with fine dining restaurant setup. We are going to open up in Australia. We are also looking at pan India expansion.”

The Secret Kitchen is set to be one of the most luxurious and exclusive restaurants of Vadodara, offering an extraordinary dining and entertainment venue. The restaurant brings you the grand cuisine of India with a contemporary twist by Chef Aanal Kotak.

Renowned Chef Aanal Kotak's curated menu offers Morden Indian Cuisine. Prepared using only the freshest and best quality ingredients, each plate promises to excite and amaze your taste buds.

The Habit Burger Grill is planning to expand to South Korea. This will be the next international growth target for the burger-centric restaurant chain.

In line with this expansion plan, the company has partnered with Bridging Culture Worldwide, an experienced business development consulting firm, to attract multi-unit franchise development companies.

John Phillips, Chief Global Business Partnership Officer of The Habit Burger Grill, said, “South Korea, with its savvy consumers, open-minded culture and interest in global brands is an ideal marketplace for The Habit Burger Grill’s expansion. The people of South Korea appreciate quality food and enjoy the fast-casual experience. We look forward to working with Bridging Culture Worldwide to find the right franchise partner to ensure our mutual success.”

The South Korea entry will mark The Habit Burger Grill’s next phase in a larger international expansion plan.

Don Southerton, Founder and CEO, Bridging Culture Worldwide, said, “South Korea has embraced premium Western brands and The Habit Burger Grill delivers exactly what consumers are seeking – great food and excellent service. With their distinctive fresh off the grill Charburger and hand-crafted sandwiches, fresh salads and other menu items, we know South Korea will appreciate all that The Habit Burger Grill has to offer.”

Want to invest in a restaurant franchise? Visit Franchise India 2019, Asia’s Biggest Franchise & Retail Show, and give wings to your entrepreneurial dreams.

IHOP has added gluten-friendly Buttermilk pancakes to its menu at restaurants across the US.

These gluten-friendly pancakes are freshly made from a signature batter that blends rice flour, sugar, milk, eggs and other gluten-friendly ingredients in order to give guests the same great pancake experience without compromising on taste or fluffiness.

IHOP’s new gluten-friendly pancakes are one of several new gluten-friendly options, including gluten-friendly waffles and gluten-friendly Ultimate Steakburgers. The entire new menu will now be available at IHOP restaurants nationwide.

Alisa Gmelich, Vice President, Marketing at IHOP, said, “Gluten-friendly pancakes are one of the most requested menu items from our guests and it was really important to us that we got the recipe just right. Our culinary team outdid themselves coming up with a gluten-friendly batter that addresses this growing lifestyle trend without trading off on the hot, fluffy, deliciousness that only IHOP pancakes deliver.”

“We’re proud to be the first national restaurant chain to put a gluten-friendly pancake on the menu, further demonstrating how we’re innovating to meet changing guest food preferences. When the craving hits for gluten-friendly pancakes, waffles or an Ultimate Steakburger, we’ve now got you covered,” Gmelich added.

Want to invest in a pancake franchise? Visit Franchise India 2019, Asia’s Biggest Franchise & Retail Show, and give wings to your entrepreneurial dreams.

Restobar Derby has launched its second outlet in Mumbai at Kamala Mills, Lower Parel. Earlier, the restobar opened an outlet in Bandra Kurla Complex (BKC).

The restobar menu offers cuisine from around the world, taking the patrons on a journey with one-of-its-kind eatertaining experience supported by artificial intelligence- (AI) driven software. It will serve a blend of specially curated dishes and drinks.

Derby has bought experts like chef Mitesh Rangras and mixologist Mariki Sayles together.

The restobar’s dishes comprise of Guacamole Sev Puri, Smoked Salmon Toast, Derby-fried Chicken and Waffles, and Amritsari Soya Chaap. The bar menu includes enticing cocktails such as Secretariat, Starfire Girl, Domination, Thunder Snow, and Smarty Jones, all of which are must-tries.

Saloni Rupani, Founder, Derby, said, “The brand has received an overwhelming response, and we are glad to be launching another outlet in just three months. Derby has received the Times Hospitality Icons award for Noteworthy Newcomer Innovative Resto Bar. Our eatertainment concept has been happily accepted, and we are sure that our new offering will also receive a similar response.”

Want to invest in a restobar franchise? Visit Franchise India 2019, Asia’s Biggest Franchise & Retail Show, and give wings to your entrepreneurial dreams.

US-based fast food chain Chick-fil-A has achieved its goal of serving “No Antibiotics Ever” chicken at all of its restaurants in the United States (US).

In 2014, the quick-service restaurant made the commitment of serving chicken raised without any antibiotics nationwide by the end of 2019. Chick-fil-A reached its milestone early, serving the antibiotic-free chicken at all 2,400 of its locations since May 2019.

The fast food chain’s packaging at over 2,400 restaurants will change in October to reflect the commitment to customers.

Matt Abercrombie, Director of menu and packaging, Chik-fil-A, said, “We know consumers care about how their food is made and where it comes from, including the use of antibiotics. Because it was important to our customers, it was important to us.”

“Chick-fil-A has always been committed to serving customers delicious food made with high-quality ingredients and offering No Antibiotics Ever chicken was the next step. Our goal was to pursue the highest standard and partner with the U.S.D.A. to verify it,” Abercrombie further stated.

The company worked with suppliers to convert the entire supply chain.

Chick-fil-A claims that it is the largest quick-service restaurant to implement No Antibiotics Ever chicken across all its restaurants.

Want to invest in a fast food franchise? Visit Franchise India 2019, Asia’s Biggest Franchise & Retail Show, and give wings to your entrepreneurial dreams.

The Food Safety Department of Tamil Nadu has temporarily cancelled the kitchen licence of Chennai’s popular restaurant chain Murugan Idli Shop for having an unhygienic kitchen.

A food safety official of Tiruvallur district said, “The food is being supplied from the kitchen at Ambattur Industrial Estate to around 23 outlets of Murugan Idli Kadai. We inspected the area and found fault in the functioning of the kitchen. So, we gave 50 days time to rectify them. But, they failed to do. Again, we issued a show-cause notice, but they did not rectify then also. So, we cancelled the licence temporarily. If they rectify those defects and come to us, we will revoke the cancellation of licence after inspection.”

“We noted 10 main defects like the flooring of the kitchen was damaged, the washing area also not maintained well. Packing items were not handled properly. The temperature in storage coolers was not maintained. The kitchen was not hygienic,” the official further stated.

Meanwhile, the food safety officials also issued a notice to Murugan Idli Kadai outlet at Parrys based on a complaint.

T R Prabhakaran, a complainant, stated, “I went to Murugan Idli Kadai outlet on Friday and ordered for a meal. While eating, I found a worm in the rice. When asked about it, an in-charge of the outlet said, the food was not prepared there and it was brought from the kitchen at Ambattur. So, the worm would have entered the food while on transit. Then, I filed a complaint with the Food Safety Department through their Whats App complaint number.”

A Food Safety Official of Chennai district said, “We found that the workers had no medical certificate, also periodical pest control is not done. There were also other faults. So we issued notice.”

American burger franchise The Habit Burger Grill will soon enter to the Kingdom of Cambodia. The Habit Restaurants is planning to expand its fast food chain to the Kingdom market with a planned 25 Habit Burger Grill outlets set to open across the country.

The Habit Restaurants signed an agreement with Amory F&B Company, a sister of Kampuchea Tela Company, LTD based in Cambodia, for the franchisee, with which the company can operate Habit Burger outlets.

A 25-stores development agreement has been reached between Amory F&B Company and The Habit Restaurants. The first store is likely to launch in Phnom Penh by 2020.

OKHNA Chhun On, Chief Executive Officer of Kampuchea Tela Company, said, “We quickly developed a passion for The Habit Burger business when we saw how much focus there is on great customer service. This is something we strongly believe in, and we are excited to bring the Habit experience and great food to the people of Cambodi.,”

Madam Chhun Sophearoth, CEO of Amory F&B Company, stated, “The Habit’s excellent brand, best-in-class systems, and experience will help us to go the extra distance to become national leaders in the burger segment. As an organization we keep developing and investing in our people, much like The Habit Burger, and this will be an important part of our success.”

Russ Bendel, President and CEO, The Habit Restaurants, added, “We are thrilled to continue to expand our brand internationally and to see Amory F&B Company bring our unique style of hand-crafted-to-order food, chargrilled burgers and high-quality customer service to the people of Cambodia. Amory is comprised of a team of experienced, committed operators who share our dedication to customer satisfaction and enthusiasm for The Habit brand.”

Louisville-based company Pizza Hut will close hundreds of its underperforming locations temporarily in the US.

David Gibbs, CFO and COO, Pizza Hut, said, “The number of Pizza Hut stores in the US could drop to as low as 7,000, a loss of nearly 500 restaurants, as the brand shifts its focus from traditional dine-in restaurants to delivery-focused locations.”

“At Pizza Hut, we are leaning in to accelerate the transition of our Pizza Hut U.S. asset base to truly modern delivery and carry-out assets. This will ultimately strengthen the Pizza Hut business in the US and set it up for faster long-term growth,” he added.

Pizza Hut’s some of the US locations will be re-franchised, remodeled or rebuilt at a better location. At present, about 6,100 Pizza Hut stores are dine-in restaurants, with less than a fourth of the brand’s locations being “express” units.

“We have a lot of stores that were built in the right spot 30 or 40 years ago in a trade area, but that’s not the right spot today to have a modern delivery asset,” Gibbs stated.

South African restaurant chain Barcelos has made a global debut of its all new, premium concept restaurant ‘Rassasy by Barcelos’ in Mumbai at The Orb, near Chhatrapati Shivaji International Airport in Andheri East.

Rassasy is an all-day dining Grill Kitchen and Bar that pays homage to the retro-chic of the early 50s and 60s America. The restaurant offers mouth-watering delicacies with a blend of traditional and modern, albeit in a quirky, colourful and fun atmosphere.

Inspired by European and American retro times, the restaurant’s menu houses classics from across these regions, along with specially-curated signature dishes made from local ingredients in each city it opens. Some signature dishes comprise of piri-piri chicken wings and flame-grilled whole chicken, grilled chicken drumsticks, espetadas, grilled salmon with pesto sauce, burritos, sizzlers, lasagne de carnevale.

Gaaurav Anil Jethmalani, Franchise Owner, Rassasy by Barcelos, Mumbai, said, “At Rassasy by Barcelos, we believe in providing people exactly what they love - great drinks and mouthwatering food amidst a classy ambience. Today, the market is price-oriented and experience-focussed, hence we have designed the concept in a manner that it includes both factors.”

“Our concept is one that is relatable across age groups, where we wish to serve the best of authentic American and European cuisine and create unforgettable memories with every consumer,” he added.

Freddy’s Frozen Custard & Steakburgers, the American fast-casual restaurant chain, has opened its first international location at the Dubai Mall in the UAE. The brand’s second location is slated to launch at the Mall of the Emirates in the coming weeks.

These restaurants are owned and operated by Tastebuds Group, a food & beverage (F&B) arm of Dubai-based Younata Investment. In an effort to drive Freddy’s growth across the Middle East, the franchisee company plans to open new locations in the UAE,  Saudi Arabia, Bahrain, Jordan, Kuwait, Lebanon, Oman and Qatar.

Yousef Khattar, Managing Director of Tastebuds Group, said, “The training and support that we’ve received from Freddy’s since signing our initial master franchise and development agreement has been incredible and a true testament to the level of passion and commitment they devote to each venture. It has been a pleasure working alongside the team to ensure that all aspects of the family-friendly concept will be received well by our guests in Dubai.”

“We are truly elated to celebrate the opening of Freddy’s first international location, and to be able to bring the taste of Freddy’s authentic steakburgers and frozen custard to the Middle East for the first time,” he further stated.

The fast-casual restaurant chain is also eyeing to launch over 40 restaurants across the US by the end of this year.

Charcol Eats is planning to launch another 250 outlets in the next 12 months in India, bringing its modern Indian flavours to many more consumers. This expansion will take the total number of the restaurant chain’s outlets to 300 across 20 cities

Recently, the Indian food chain has opened its 50th outlet in Pune.

Anurag Mehrotra, Co-Founder & CEO, Charcoal Eats, said, "We are going to be more aggressive in the next 12 months as we get to 300 on-the-go outlets and bring our modern Indian flavours to many more consumers."

Beginning with 6 biryani variants, Charcoal Eats is now serving more than 50 different all-day food options across snack and meal times. The menu includes Biryanis, Starters, Curries, Rice Bowls, Rolls, Pav Wows, Loaded Fries, Beverages & Desserts.

Charcoal Eats was launched in September 2015. Presently, the restaurant chain has 50 outlets across 15 Indian cities, which include Mumbai, Thane, Navi Mumbai, Ahmedabad, Kolkata, Bangalore, Pune, Gurugram, Chennai, Nashik, Gandhinagar, Jaipur, Jamshedpur, Indore, and Tricity. While all these cities offer takeaway and delivery, 27 of them provide dine-in facilities.

Bengaluru’s iconic restaurant chain New Shanthi Sagar has re-launched its Malleswaram outlet, named as Shanthi Sagar Grand. While revamping this outlet, the brand has also increased its offerings for catering to a wider spectrum of audience.

Dr Ashwathnarayan CN, MLA of Malleswaram constituency, who inaugurated the renovated restaurant, said, “New Shanthi Sagar is a well-known name for healthy, nutritious and traditional food in Bengaluru. The restaurant in Malleswaram has been catering to the needs of residents of this area for many decades now. I am happy to inaugurate the renovated outlet of Shanthi Sagar Grand and hope they carry forward the longstanding legacy with a pinch of twist. I wish the team good luck.”

Spread across three floors, Shanthi Sagar Grand has both AC and non-AC sections for customers to enjoy mouth-watering food. It also houses an air-conditioned party hall that can accommodate 250 people.

The outlet will soon be launching a mocktail bar, serving signature drinks along with other crowd pleasers and fresh juices. The restaurant is further serving other popular cuisines like North Indian, Bombay street food and Chinese. 

Indudhara Thyagaraj, Partner of Shanthi Sagar Grand, stated, “With the inauguration of Shanthi Sagar Grand, we step foot into a new chapter in the history of the chain. While we retain the taste and standard we have always been providing, with the new setup, we are also looking at introducing fusion food, combos and a unique mocktail bar. We have revamped the interiors and the seating arrangement to make it more appealing to the younger audiences.”

Grand Imperial restaurant chain is eyeing to expand into Singapore, Hong Kong and Macau, after the launching of its ninth outlet in Malaysia.

The newest outlet will be located at First World Plaza, Malaysia. The restaurant was the first to combine two concepts, fine dining at Grand Imperial Seafood Restaurant and casual dining at Grand Imperial London Duck.

Rand Cheung, Managing Director of Grand Imperial Group, said, “Our fine dining concept offers VIP customers exquisite choices such as abalone and local river fish.”

“We cater to the different tastes of Southeast Asians who visit Genting Highlands and our restaurant,” he further stated.

Grand Imperial Malaysia will be opening another outlet at Pavilion Kuala Lumpur. The group is also planning to list publicly within three to five years.

Restaurant Brands International Inc, one of the world’s largest quick-service restaurant companies, has announced an agreement to expand the presence of its fast-food restaurant chain Popeyes Louisiana Kitchen into Spain.

Josh Kobza, Chief Operating Officer, Restaurant Brands International Inc, said, "We have an ambitious long-term goal for RBI of reaching 40,000 restaurants over the next 8 to 10 years. Today, we're excited to share big news from Europe where we have announced ambitious plans for one of our iconic brands, Popeyes, in Spain."

"We believe we have the best-tasting chicken, biscuits and side items and that Popeyes can become Spain's number one choice for chicken as we develop beautiful new restaurants with our long-time master franchisee, Gregorio Jimenez," he added.

Gregorio Jimenez, CEO of Restaurant Brands Iberia, stated, "We believe that our guests in Spain will 'love that chicken from Popeyes'. We are proud to bring this famous brand to Spain soon and want to become the #1 choice for chicken in the country."

Currently, Popeyes is operating over 3,100 locations in more than 25 countries globally including the US and Canada.

Kyoto Ichinoden, the Japanese restaurant chain, has launched its first international restaurant in Hong Kong. This restaurant has been opened at Ocean Terminal, Harbour City in Tsim Sha Tsui.

The newly launched restaurant is serving Japanese cuisine including Kyoto kaiseki (multi-course dinner) and traditional Kyoto dish saikyozuke (seasonal meat or fish fillet pickled in Saikyo miso).

Jumpei Tanaka, President of Kyoto Ichinoden HK, said, “Hong Kong is a vibrant city situated in the heart of the region. Strategically, Hong Kong is our first choice for expansion because of its geographical and economic advantages. Moreover, there is a strong passion for Japanese food, so this gives Japanese restaurants a very good head start to set up a presence here. The city is also very strong in terms of logistics and transportation, ensuring efficient supplies of fresh ingredients, essential for the operation of high-grade Japanese restaurants like ours.

“We expect that soon we may reach out to the Mainland market and other places in East Asia from Hong Kong, given that the city is close to the Mainland market and a major business hub in Asia. As the Greater Bay Area (Guangdong-Hong Kong-Macao Greater Bay Area) has become an important development and that Hong Kong plays a key role within it, having a first overseas base in Hong Kong will also help our brand build solid customer confidence and spread quickly to the Greater Bay Area in the near future,” he added.