Homegrown restaurant chain Kuya J plans to expand its footprint in the international market starting next year, bringing delectable local cuisine served in Filipino aesthetic dining interior to Singapore and other countries.
Kuya J Group franchise division chief operations officer Carlo Fajardo said the expansion would entail a master franchise, and they were looking at Asia, the US and the Middle East as possible markets.
“In terms of a logistics and all, Singapore would be ideal,” Fajardo said.
Fajardo said they would also continue to expand in the Philippines with around 10 company-owned and 10 franchise-owned branches finalized this year.
“We are excited more than ever to bring Kuya J’s bestselling crispy pata, kaldereta, beef bulalo, kare-kare and ube halo-halo, and more of our specialty dishes to many other locations for the enjoyment of more Filipinos as well as tourists from around the world,” said Fajardo.
He said the company, with its more than 86 branches to date, is set to further grow its franchise business, bringing to future franchisees its refined operations, world-class support and top-quality food, service and store design that are uniquely Kuya J’s brand.
Kuya J started as a hole-in-the-wall eatery in Cebu that gained the approval of local diners’ palate in 2012 and has now become a favorite bonding hub of families and groups.
It has since brought its brand to a level ripe for further expansion as it plans to open more stores in the coming years.
Kuya J Group chief operating officer Don Tirol said the company performed well in terms of sales with an expected 20-percent growth this year, with each branch showing “double-digit growth.”
“This is just by means of product development…We’re adding new items, new food. We’re big on seafood now,” he said.
Fajardo said an initial public offering is still on the horizon, but nothing was firmed up yet.
He said they expect to grow Kuya J restaurants through franchising.
“At Kuya J Restaurant, we value local traditions and customs, which is why we use only homegrown and locally sourced ingredients in our menu offerings, and provide diners with an exceptional dining experience in a space that’s truly Filipino,” he said.
