In a strategic move, Flynn Restaurant Group LP has successfully secured the acquisition of Pizza Hut Australia, encompassing the purchase of approximately 260 Pizza Hut restaurants spread across the country.
According to the report, specific details regarding the terms of the agreement were not disclosed.
Following the acquisition, Flynn Restaurant Group, known for its ownership of various eateries such as Applebee’s, Taco Bell, Panera Bread, Wendy’s, and Pizza Hut, will solidify its position with a staggering portfolio of over 2,600 quick-service, fast-casual, and casual dining restaurants. This extensive network is projected to generate a substantial revenue of $4.5 billion and provide employment opportunities to over 75,000 individuals.
Greg Flynn, Founder, Chairman and CEO of Flynn Restaurant Group, said, “This is an incredibly exciting moment for Flynn Restaurant Group. We spent our first 12 years growing in Applebee’s, and then the next 12 years diversifying as a domestic franchise operator. In this next chapter, we’re layering on international expansion, and the growth potential is essentially unlimited.”
With CEO Phil Reed at the helm, Pizza Hut Australia has achieved an exceptional milestone of 50 consecutive months of positive same-store sales growth. This remarkable accomplishment has not only propelled the company to record-breaking revenues but has also significantly increased its overall value in the market.
“Flynn Restaurant Group’s investment is a strong endorsement of our high-caliber team and the brand’s success, marking the beginning of an exciting new growth chapter for Pizza Hut in Australia,” added Reed said in the press release.
The acquisition process is anticipated to reach completion by the conclusion of June 2023.
“We are thrilled to see a highly valued, capable, and committed U.S. franchise partner, Flynn Restaurant Group, expanding their relationship with Pizza Hut through the acquisition of the Master Franchisee license in Australia,” pointed Aaron Powell, Pizza Hut Global CEO.
Currently, Wow! Chicken has established its presence in approximately 13 Indian cities, including Trivandrum, Siliguri, Udaipur, Hyderabad, Kolkata, Pune, Kochi, Chennai, and Lucknow, among others.
Wow! Momo Foods, a renowned multi-brand quick service restaurant (QSR) chain, has recently unveiled its newest Wow! Chicken outlet in Mumbai, Maharashtra. The exciting news was shared by a company representative on social media. Situated at Phoenix Marketcity Mall in Kurla, Mumbai, this establishment marks the 35th store of Wow! Chicken across India.
“Glad to Announce the launch of our 35th Wow! Chicken Restaurant at Phoenix Marketcity, Kurla in Mumbai #WowChicken by Wow! Momo is growing from strength to strength,” Sagar Daryani, Co-Founder and Chief Executive Officer, Wow! Momo Foods Pvt. Ltd. posted on LinkedIn.
Wow! Momo, the popular multi-brand quick service restaurant (QSR) chain, launched Wow! Chicken as its third brand last year, following the success of Wow Momo and Wow China. Since then, Wow! Chicken has achieved widespread availability across leading national and regional modern trade chains, as well as on various e-commerce and quick commerce platforms. Currently, Wow! Chicken has established its presence in approximately 13 Indian cities, including Trivandrum, Siliguri, Udaipur, Hyderabad, Kolkata, Pune, Kochi, Chennai, and Lucknow, among others.
Since its launch in August 2008, Wow! Momo has experienced remarkable growth, expanding to over 500 outlets in 27 cities. The quick service restaurant (QSR) chain is projected to achieve a significant increase in revenue, with a topline of over INR 450 crores for the current financial year, compared to the INR 220 crores recorded in the previous fiscal year. In a press release shared in March 2023, the company announced the opening of its inaugural Wow! Eats store in Chennai and revealed plans to launch more than 250 Wow! Momo outlets in the financial year 2024.
Patanjali Foods, a leading edible oil company, has set forth an ambitious roadmap for aggressive growth in the coming five years. With a strong belief in the vast potential of the FMCG sector and oil palm plantations, the company aims to achieve an operational profit of INR 5,000 crore and a turnover exceeding INR 50,000 crore. This strategic vision underscores Patanjali Foods’ commitment to capitalizing on lucrative opportunities in these areas to solidify its position in the market.
In September 2019, Patanjali Group, led by Baba Ramdev, successfully acquired Patanjali Foods Ltd, previously known as Ruchi Soya Industries. The acquisition was made through a corporate insolvency resolution process, further strengthening the presence and portfolio of the Patanjali Group in the industry.
During an interview, Ramdev expressed his aspirations to significantly expand Patanjali’s food and FMCG business, along with the oil palm plantation vertical. He emphasized the company’s strong intention to achieve substantial growth in these sectors, showcasing their commitment to making a significant impact and capturing significant market share.
Patanjali Foods has outlined a comprehensive vision document for the upcoming five years, with a clear objective of establishing itself as the leading player in the food-FMCG industry. This ambitious plan underscores the company’s determination to emerge as the foremost brand in the sector, showcasing their commitment to strategic growth and market dominance.
“Our target is to achieve more than INR 5,000 crore profitability at EBIDTA level and over INR 50,000 crore turnover in the next five years,” Ramdev said.
In the complete fiscal year of 2022-23, Patanjali Foods witnessed a notable increase in net profit, reaching INR 886.44 crore compared to INR 806.30 crore in the previous fiscal. Additionally, the EBIDTA (earnings before interest, depreciation, tax, and amortization) for the same period amounted to INR 1,577 crore, reflecting the company’s strong financial performance.
In the most recent fiscal year, Patanjali Foods recorded a significant surge in total income, reaching INR 31,821.45 crore as compared to INR 24,284.38 crore in the previous fiscal year of 2021-22. This substantial increase in revenue highlights the company’s successful growth and expansion in its operations during the stated period.
Among the overall revenue generated, the edible oil segment’s turnover experienced a notable increase, surging to INR 25,253.33 crore in the last fiscal year, as compared to INR 22,468.64 crore in the preceding year. This growth in turnover highlights the segment’s strong performance and reaffirms its significant contribution to the company’s overall financial success.
In the fiscal year 2022-23, the revenue from Patanjali Foods’ Food & FMCG segment witnessed an impressive surge, increasing almost four-fold to reach INR 6,218.08 crore. This substantial growth in revenue demonstrates the segment’s remarkable performance, showcasing its ability to capture market share and meet consumer demands effectively. In comparison, the revenue for the same segment in the previous year amounted to INR 1,683.24 crore.
To achieve the five-year growth vision, Ramdev said the company has lined up the launch of many new products this fiscal.
“We will be launching white buffalo ghee, premium biscuits and cookies, premium dry fruits, spices and more nutraceutical products in the coming months,” he outlined.
Ramdev emphasized that the proportion of revenue generated from the food-FMCG business experienced exponential growth, reaching 20% in the most recent fiscal year compared to 7% in the preceding year.
The food-FMCG business contributed 72 per cent of the total EBITDA posted by the company, he said.
Patanjali Food manages one of India’s largest oil palm plantations, spanning over 63,816 hectares dedicated to oil palm cultivation. The company collaborates with over 39,000 farmers across nine states in this endeavor.
Additionally, the company is in the process of establishing its inaugural oil mill in Pasighat, located in the state of Arunachal Pradesh.
Patanjali Foods markets its products under several brand names, such as Ruchi Gold, Mahakosh, Sunrich, Nutrela, Ruchi Star, and Ruchi Sunlight.
In the meantime, Ramdev also announced that the promoters of Patanjali Foods intend to sell shares to institutional investors in June. This move aims to dilute a 6% stake in the company to comply with the minimum public shareholding requirements of 25%.
99 Pancakes, the renowned pancake brand, is making bold strides in its expansion plans. According to the Founder, Vikesh Shah, the company has set its sights on opening 50 new stores this fiscal year. This significant endeavor will catapult the brand’s total store count to an impressive 90.
To facilitate its ambitious expansion plans, 99 Pancakes is prepared to make a substantial investment of approximately INR 15-16 crore. With this financial commitment, the brand aims to enter new markets, including the bustling city of Delhi. This strategic move is expected to enhance 99 Pancakes’ presence and attract a wider customer base.
“99 Pancakes reached around 70 stores within a time span of 2 years and expanded its reach to around 15 cities, however, Covid changed the game. We had to rethink our strategy and we started venturing into bigger stores from 150-200 sq.ft. to 600-800 sq.ft. stores and even stopped franchising,” he said.
“At present, 99 Pancakes has 42 stores spread across 12 cities and out of these, 22 stores are company-owned and company-operated stores,” he added.
Presently, 99 Pancakes has established a strong presence in prominent tier I and II cities such as Mumbai, Varanasi, Surat, and Raipur, among others. These locations have served as the foundation for the brand’s success. Moreover, 99 Pancakes operates two central hubs, strategically located in Mumbai and Hyderabad, which efficiently support its operations and ensure smooth distribution across its network of stores.
Looking ahead, the brand has set its sights on expanding its presence in tier II cities. Its strategic plan involves the opening of 10-12 stores in each city.
“Most of our stores will be opening on the high-streets,” he said.
Additionally, the brand intends to raise funds, allocating 20 percent of the funds specifically for opening new stores. The remaining portion of the funds will be utilized to establish hubs in different cities, including Bengaluru, Delhi, and Hyderabad, as well as for marketing purposes.
In the upcoming fiscal year, the brand has its sights set on opening additional hubs in cities such as Chennai and Kolkata. The estimated average cost to establish a new hub is approximately INR 1 crore.
In addition to its expansion plans, the brand is preparing to enter the FMCG (Fast-Moving Consumer Goods) sector by introducing pancake and waffle premixes as well as brownie brittles.
“We will be launching these products at our stores first and then we will be taking them online and to the supermarkets,” he stated.
The pancake brand achieved a revenue of INR 15 crore in the previous fiscal year, and we are determined to double our success this year. Our goal is to reach a revenue of INR 30 crore in the current fiscal year.
“At present, we have a presence in international markets like Australia and Melbourne and we are eyeing to turn EBITDA positive by this fiscal end,” he added.
As you savor the heavenly combination of flavors and textures, remember that this dish is not merely about nourishment—it is a celebration of the vibrant, abundant world of plant-based cuisine.
When it comes to culinary creativity and inspiring plant-based recipes, one name shines bright: Danielle, the passionate soul behind HealthyGirl Kitchen. Her journey began during her college years, where she found herself navigating limited resources and a tiny dorm room. Determined to nourish herself and share her plant-based knowledge with others, Danielle embarked on a remarkable path that would lead her to create extraordinary dishes that captivate the senses.
Today, we dive into one of her most cherished creations—the enchanting Broccoli Pesto Pasta. Brace yourself for an epicurean adventure like no other. Picture a plate adorned with vibrant, emerald green pasta, basking in the sun’s warm embrace. Each bite is a revelation, as the velvety smoothness of the pesto glides across your palate, teasing your taste buds with its rich flavors.
At the heart of this dish lies the magic of roasted broccoli. The humble florets are transformed into a creamy, dairy-free pesto that will awaken your senses and transport you to culinary nirvana. In a symphony of flavors, the roasted broccoli melds seamlessly with nutritional yeast, garlic, olive oil, and a touch of lemon. This fusion creates a sauce that exudes decadence and invites you to savor every mouthful.
As you combine the luscious green pesto with al dente pasta, a medley of sensations unfolds. The earthy notes of the roasted broccoli harmonize with the tanginess of marinated artichokes, infusing each bite with depth and complexity. The addition of buttery pine nuts provides a satisfying crunch, elevating the texture and adding an element of indulgence. A pinch of salt enhances the overall symphony, ensuring that every forkful is a delightful explosion of flavors.
To complete this masterpiece, a sprinkle of vegan parmesan cheese graces the dish, bestowing a touch of savory goodness. Fresh basil leaves lend their aromatic essence, infusing the pasta with a fragrant allure that tantalizes the senses. Each mouthwatering forkful transports you to a realm where taste and texture intertwine, where culinary artistry takes center stage.
As you savor the heavenly combination of flavors and textures, remember that this dish is not merely about nourishment—it is a celebration of the vibrant, abundant world of plant-based cuisine. It is a testament to Danielle’s unwavering dedication and passion for sharing her knowledge with the world. Her journey from a dorm room kitchen to a social media influencer has inspired millions to explore the incredible possibilities of a plant-based lifestyle.
So, my fellow culinary adventurers, embrace this opportunity to immerse yourself in the world of Broccoli Pesto Pasta. Allow Danielle’s expertise and creativity to guide you as you recreate this vegan masterpiece. With her cookbook as your companion, venture forth and discover the joy of indulging in nourishing, delectable plant-based dishes that will leave you craving for more. Let your taste buds dance with delight as you explore the boundless horizons of vegan cuisine, one delectable bite at a time.
Shreya's stuffed mango kulfi recipe is a true testament to her culinary prowess and creativity.
Shreya Agarwala, popularly known as @ohcheatday on Instagram, has emerged as a revered figure in the world of food influencers, captivating the hearts and taste buds of thousands of followers. With a passion for baking deeply rooted in her childhood, Shreya pursued her dreams of becoming a baker after completing her MBA from NM, Mumbai. Today, she stands as the proud owner of the successful café, Oh, Cheat Day!, where she crafts exquisite culinary creations that leave food enthusiasts in awe.
During the challenging times of the pandemic, Shreya embarked on a journey that would transform her life and create waves on social media. She began sharing her treasured recipes on her café’s Instagram page, ensuring that her followers remained engaged and inspired. Little did she know that this humble endeavor would unlock a world of content creation, propelling her Instagram handle to new heights with over 505k devoted followers. The turning point came when Shreya shared a video featuring her stuffed mango kulfi recipe, which swiftly went viral, amassing over 13 million views and becoming the catalyst for countless remakes.
Shreya’s stuffed mango kulfi recipe is a true testament to her culinary prowess and creativity. Simplicity is the key, allowing the vibrant flavors of ripe mangoes to shine through. The preparation begins by delicately scooping out the flesh of five mangoes, ensuring a clean and intact shell. Carefully cutting along the seed without touching the edges, Shreya expertly twists and removes it, leaving the mango ready to be transformed into a vessel for the delectable kulfi.
The kulfi itself is a symphony of indulgence. One liter of milk is cooked and reduced to 1/3rd over a medium flame, gradually transforming into a rich and creamy base. The addition of three to four tablespoons of sugar, a pinch of cardamom powder, and optional saffron (kesar) infuses the kulfi with a tantalizing sweetness and aromatic allure. The mixture is then allowed to cool completely, patiently awaiting its rendezvous with the mangoes.
With finesse and precision, Shreya fills the mango shells with the heavenly kulfi mixture, ensuring each mango is brimming with the creamy delight. The mangoes are then covered with their lids, securing the essence within, and placed in the freezer to set for a minimum of 12 hours, allowing the flavors to meld and mature.
To serve this summer delight, the chilled mango kulfi is gently peeled, revealing a luxurious fusion of velvety kulfi and succulent mango. The slices are delicate, ensuring that each bite is a heavenly explosion of flavors that will transport you to a tropical paradise. The mango kulfi is the epitome of a perfect summer treat, offering a respite from the heat and a momentary escape into pure bliss.
Shreya Agarwala’s mango kulfi recipe is a must-try for any discerning food lover. Its simplicity is surpassed only by the exquisite flavors it embodies. With each spoonful, you will be transported to a realm of sweet indulgence, where the tropical magnificence of mangoes dances harmoniously with the lusciousness of kulfi. Be prepared to succumb to the allure of this divine dessert, as Shreya’s passion and creativity shine through in every delectable bite.
Shreya Agarwala, the talented Instagram influencer and owner of Oh, Cheat Day!, has captured the hearts of food enthusiasts with her remarkable culinary skills. Her stuffed mango kulfi recipe stands as a testament to her creativity and passion for baking. From sharing recipes during the pandemic to becoming an Instagram sensation with millions of views, Shreya’s journey is a true inspiration.
So, go ahead and try out this recipe to experience the magic of Shreya’s culinary expertise. You won’t regret it!
Jake's passion for Indian cuisine shines through as he presents a dish that beautifully showcases the versatility of the potato.
Jake Dryan, better known as @plantfuture on Instagram, has become a revered figure in the world of food blogging, especially when it comes to exploring the diverse and flavorsome cuisines of India. With a dedicated following of over 337k followers, Jake’s mission is to uncover the hidden gems of regional Indian cuisines and share his culinary adventures. In his latest video, Jake unveils the mouthwatering Aloo Tuk—a potato dish that promises to tantalize your taste buds with its crispy texture, fragrant spices, and vibrant flavors.
As seen in the video, Jake unravels the secrets behind creating the perfect Aloo Tuk. The process begins by frying the potatoes on low heat, ensuring they are cooked to perfection—soft and tender on the inside. Once done, the potatoes are gently flattened and returned to the hot oil, allowing them to acquire that coveted crispness. The aromatic spices are then cooked to perfection, releasing their captivating fragrance and infusing the dish with a depth of flavor that is simply irresistible.
While some may wonder about alternative cooking methods, Jake stays true to tradition, opting for the deep-frying technique, reminiscent of the authentic preparation style.
The allure of Aloo Tuk lies not only in its texture but also in the harmonious blend of spices that dance on your palate. Cumin, with its warm and earthy notes, provides a solid foundation for the dish, while coriander and turmeric add a refreshing and aromatic twist. The judicious use of red chili powder adds a subtle kick, awakening your taste buds without overpowering the overall flavor profile. These spices come together to create a symphony of flavors that will transport you to the vibrant streets of India.
No culinary masterpiece is complete without its finishing touches, and Aloo Tuk is no exception. Jake adds a final flourish by garnishing the dish with fresh coriander leaves and a squeeze of zesty lemon. The vibrant green coriander adds a refreshing burst of herbaceousness, while the lemon juice imparts a tangy brightness that complements the richness of the potatoes, creating a perfect balance of flavors.
Aloo Tuk, with its divine texture, tantalizing spices, and vibrant garnishes, is a dish that will capture your heart and taste buds. Jake’s passion for Indian cuisine shines through as he presents a dish that beautifully showcases the versatility of the potato. Each bite of Aloo Tuk is a delightful symphony of flavors that will transport you to the bustling streets of India. So, don’t miss the opportunity to indulge in this culinary masterpiece—let Aloo Tuk take you on a journey of irresistible taste sensations and leave you yearning for more.
This inclusive initiative seeks to create a shared space that benefits all delivery professionals, fostering a supportive environment for their well-being.
Zomato, the popular food delivery aggregator, has recently established a new resting point for its delivery partners at Bengaluru’s Vega City mall. This significant development marks the first of its kind in South India. The launch event was graced by the presence of Tejasvi Surya, the Member of Parliament representing Bengaluru South, who actively participated in the inaugural ceremony.
Surya took to Twitter and wrote, “Set up South India’s 1st Resting Point for Delivery Partners at Vega City Mall in association with @zomato and @vegacitysocial. With essential amenities such as first-aid, drinking water, & clean restrooms, the point will serve as a place for all delivery partners to rest, rejuvenate, and recharge.”
Set up South India's 1st Resting Point for Delivery Partners at Vega City Mall in association with @zomato & @vegacitysocial.
With essential amenities such as first-aid, drinking water, & clean restrooms, the point will serve as a place for all delivery partners to rest,… pic.twitter.com/vJ3VxLbSx4
Zomato had previously made a noteworthy announcement that the resting points set up at Bengaluru’s Vega City mall would not only cater to their own delivery partners but would also be open for the delivery partners of other brands. This inclusive initiative seeks to create a shared space that benefits all delivery professionals, fostering a supportive environment for their well-being.
In February this year, Zomato CEO Depinder Goyal wrote, “Announcing ‘The Shelter Project’ – we’ve started building public infrastructure (Rest Points) to support the well-being of delivery partners of various companies.” High-speed internet, first aid, phone charging facility, washrooms and drinking water are some of the amenities that come with the rest points, which are open to delivery agents from other companies too, Zomato earlier announced.
Additionally, he emphasized the vital role of delivery partners as the “heart and soul” of Zomato’s business. Furthermore, he unveiled Zomato’s future endeavors to establish additional shelter places in the most densely populated areas where their food delivery service operates. Presently, a few rest points have already been set up in Gurgaon, where Zomato’s headquarters are located.
Barista, an Indian coffee chain, has set its sights on securing a INR 100 crore investment to fuel its business expansion plans in the coming two years.
To achieve a target of 500 stores by 2025, the investment plan encompasses the inclusion of both company-owned stores and franchises.
Barista, a coffee chain established in the year 2000, has set its sights on expanding its presence to encompass metropolitan areas, non-metropolitan cities, and city highways.
Rajat Agrawal, CEO, Barista, said, “Investments, which will be required in opening new stores, will be INR 100 crore. This will include our owned stores and franchises as they will be under our umbrella and a part of the overall investment.”
Prominent international brands such as Tim Hortons and Pret A Manger have made their entry into the Indian market and are strategically expanding their operations throughout the country. Tim Hortons, a Canadian multinational, has recently inaugurated two outlets in Mumbai as part of its expansion plans.
While Tata-owned Starbucks in India continues to flourish in metro cities, it is also actively expanding its presence in non-metro areas at a rapid pace.
Currently, Barista operates a total of 362 outlets, spanning across various locations including Sri Lanka, Maldives, Bangladesh, Nepal, and Myanmar.
“We opened 150 outlets over the last three years. With the size growth we have seen, 500 stores is a realistic number. There are two models that we primarily work around, one is going through our network that is the company’s store and the second is where we look at opening franchisee-own stores. There will be nearly 400 plus outlets in the next five to six months and in the next year and a half will open 100 more outlets. We are aligned with the targets,” he said.
The company is actively seeking opportunities to expand its presence beyond metropolitan cities and enhance its store penetration.
“In the last four to five years, the demand from some of the smaller cities has been quite encouraging. During Covid-19, a lot of people moved out from metro cities to non-metros, which also helped us to have a pent-up demand that is now slowly and steadily coming back. I don’t see that there is any decline in that, we are growing at a good pace even in the non-metros. With this kind of inventory, it is obvious for us to look outside metros and return to highways. We are also looking at tier one and tier two cities where there is demand and people are looking at good opportunities,” added Rajat.
A recent study examining consumer shopping behaviors regarding food choices reveals that when presented with a decision between lower prices and healthier foods, individuals tend to prioritize lower prices.
In a study published in the journal Marketing Science, it was discovered that providing temporary incentives to food consumers increases the likelihood of them selecting healthier food options.
However, when the discounts are removed, consumers tend to revert to their previous behavior of purchasing less healthy or less expensive options.
The study focused on the research conducted on the US Special Supplemental Nutrition Program for Women, Infants, and Children (WIC). Under WIC, vouchers for specific foods are provided to mothers and children aged 5 and younger. In 2009, a policy reform was implemented by WIC, altering the composition of food vouchers to include incentives for purchasing healthier products.
According to Marit Hinnosaar, the lead author of the study from the University of Nottingham in the UK, the findings indicate a decrease in the consumption of healthier options among participants once they exit the program.
“During the incentive programme, vouchers were restricted to whole wheat bread and low-fat milk,” she said.
“Since some of these options tend to be more expensive, once the vouchers were no longer available for these products, consumers tended to choose items based on price.”
Nevertheless, the study found no significant variation in the overall quantities of products included in the WIC vouchers during or after the program. This encompassed items such as bread, milk, fruits and vegetables, juice, eggs, and cereal.
“A modest post-programme subsidy once programme participants leave the programme — to incentivise healthier food choices — may be a more sustainable way to lengthen the programme’s impact and lead to long-term healthier food purchases,” Hinnosaar said.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.
