Crave Alley, an innovative food kiosk model launched at the recently concluded Franchise Asia 2018, is now available to franchisees.
The food kiosk model is composed of four concepts, namely Quiche and Tell (quiches and tarts with a twist) by Chef Mathieu Amet; Katsulit (assorted katsu with homemade sauces) by Chef Miguel Vengco; Fruit Skin (healthy sorbets made with real fruits) by research and development specialist Geraldine Buela; and Conespresso (coffee in a cone) by beverage innovator Karen Quizon.
The abovementioned concepts were conceptualized by the R&D team of Technolux, the country’s foremost provider of world-class kitchen and laundry equipment as well as small wares and consumables.
Each food kiosk concept is powered by Technolux equipment, such as Kolb Oven for Quiche and Tell, Vittore Espresso Machine for Conespresso, Thor Fryer for Katsulit, and Taylor Ice Cream for Fruit Skin, to ensure efficiency and consistency in food preparation.
Crave Alley offers entrepreneurs unique and viable opportunities through its no franchise fee and no royalty scheme, a first in the industry. Interested franchisees only need to purchase the equipment from Technolux.
Full support will be given to franchisees in the areas of operations, supply chain, technical, and sales and marketing. All four concepts can be franchised collectively as Crave Alley or individually as a stand-alone kiosk.
“We are very happy with the enthusiastic response of those who visited our booth at Franchise Asia. Inquiries poured in and we are positive that Crave Alley can be a success in the food kiosk industry,” says Norell Ortega, vice president for sales, foodservice Manila of Technolux.
For inquiries, contact Norell Ortega at 0917-8673910 or [email protected], or Diane Bugarin at 0917-8081453 or [email protected].
