What we looked like 20 years ago would be con­sid­ered kind of tired now. And so we have to al­ways rein­vent our­selves

F&B World - - WORD OF MOUTH -

by the end of July and be­gin­ning of Au­gust. Asia is really hap­pen­ing. Do you think that there is still room for new food con­cepts in an oth­er­wise sat­u­rated mar­ket?

I do. Peo­ple are look­ing for things that are new. We’re a brand that’s al­most 35 years old in the United States, but we keep reinventing our­selves. This [ in­te­rior and brand­ing] is the lat­est look that we have that we’re build­ing out in the US. What we looked like 20 years ago would be con­sid­ered kind of tired now. And so we have to al­ways rein­vent our­selves, we’re con­stantly chang­ing, and [ com­ing up with] new sauces. We’ll al­ways have our stan­dards but we’re al­ways in­tro­duc­ing new ideas. We’re al­ways look­ing at fla­vor trends around the world and try­ing to cap­i­tal­ize on that.

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