Tag: TGI Friday’s

Resto chain targets to roll out 80 stores by Q1


By Bernie Cahiles-Magkilat

The Bistro Group is targeting to roll out as much as 80 new stores by the end of this quarter as part of its ongoing expansion program.

Jean Paul Manuud, President and COO, revealed this expansion program after the restaurant operator ended 2017 on a high note, which saw the opening of more branches  in December.

The group opened Bulgogi Brothers in Evia Lifestyle Center; TGI Fridays in Southwoods; Denny’s in Eastwood;   and TGIFridays in Cebu;  as well as recent news on The Bistro Group foray into sub- franchising of five of its concepts namely, Bulgogi Brothers, Denny’s, Baker & Cook, Ka Tunying’s Café and Fish & Co.

According to Manuud, the company rolls into 2018 with the same success and upbeat mood, setting its sights on more locations and more branches in Metro Manila and key cities in the country.

Already in the pipeline in the first quarter alone are the store openings of Denny’s in Cebu and NAIA Terminal 1 and Fish & Co. in Uptown Mall BGC and Venice Grand Canal in McKinley Hill with the target of reaching 80 stores by March 2018.

The Bistro Group also recently acquired  four franchises of a local brand, Hukad sa Golden Cowrie. The first franchised store under Bistro opened last January 8, at McKinley Hill. Hukad is a Cebu-based restaurant famous in the South for its homestyle Filipino and Cebuano fare. Another branch is set to open at Southwoods Mall in Biñan, Laguna first quarter of  this year.

“Patrons of Bistro restaurants can also look forward to more exciting  dining options,” added Manuud.

Conceived by Executive Corporate Chef Josh Boutwood in collaboration with The Bistro Group are two homegrown concepts namely Savage which will open its doors in February, and Helm that is expected to open this March.  Both will be located at Arya Residences in BGC, Taguig City.

The food at Savage is deeply rooted in the pre-industrial era using two main cooking fuels, wood and charcoal.  Meat, fish and vegetables come alive with a burst of flavors using unexpected and innovative combination of ingredients. Helm, on the other hand, is a 12-seater restaurant offering a 12-course tasting menu prepared personally by Chef Boutwood.

“We are very excited and optimistic for 2018. The company continues to explore growth areas and reach untapped markets, and one of the ways to do this was to open franchising opportunities which we announced in December. We are also hoping to strengthen our position in the homegrown restaurant segment this year.  We are likewise excited to be one of the franchisees of Hukad, a brand that is expected to strengthen its presence in the metropolis. We expect that 2018 will even be better than last year,” said Manuud.

The Bistro Group first forayed into the local food scene when it opened the first TGIFriday’s restaurant in the country 23 years ago. The company has since grown its portfolio to a collection of 17 international casual dining brands and homegrown concepts.


*This article is copied from the news published by Manila Bulletin and is available online at https://business.mb.com.ph/2018/01/28/resto-chain-targets-to-roll-out-80-stores-by-q1/

TGI Fridays goes fresh with refined new menu

By: Krixia Subingsubing – @inquirerdotnet / / 05:00 AM September 24, 2017

Perhaps the greatest challenge to creating comfort food is capturing the homey, sentimental impressions it leaves in the stomach while also arousing the inner gourmet. But the trick, says Bistro Group corporate chef Josh Boutwood, isn’t always to “go crazy”—sometimes, it simply means refining the menu’s core palate with new flavors and influences.

It’s the same secret behind TGI Fridays’ new “Fresh from the Chef” menu, which boasts of 19 new premium American-style dishes in its trademark belly-busting portions. No dish is unfamiliar or brazenly peculiar, and yet all offer a novel experience for the taste buds: from golden-brown potato chips lavished with warm queso sauce and chili beef, to wood-smoked, marinated chipotle cutlet chicken served with three-cheese penne.

Chefs Boutwood and Greg Natividad, executive chef for TGI Fridays Philippines, are the hands behind this well-greased menu, recently launched at TGI Fridays Glorietta 3. Though the menu itself took only three days to materialize, they say, the ideas have always been stewing and stirring in their minds.

TGI Fridays is well-known for its array of scrumptious comfort food and refreshing booze, set against the background of comfy banquette booths, red-and-white motif and eclectic wall decor. A force in the Philippine casual dining sector for over two decades now, the restaurant has always understood its appeal—its strong core menu and American identity—to its patrons, and so it made sure that “Fresh from the Chef” hewed close to Fridays’ brand as well.

Smokehouse Brisket

“It’s more of keeping it within that same family dining sphere and dating style, flavor-wise,” Boutwood says. “The palate and flavor [can be described as] nothing too strong, nothing too spicy, nothing too sweet—just there within the Fridays spectrum.”

Regardless, these new additions to the menu promise to shake up the usual Fridays fare of burgers, potato fries and ribs. While staying true to American-style comfort food, “Fresh from the Chef” is infused with multiple influences from other cultures, crafted such that it feels right in place with the usual TGI Fridays dishes.

Take for example the Montreal Poutine, one of Friday’s three new appetizers, which was inspired by the Canadian junk food classic. It’s a heart-stopper on a fry basket, thanks to its artery-clogging combo of potato chips (or fries), topped with warm brown gravy, cheese and slow-cooked brisket.

The Montreal is Chef Boutwood’s favorite. “When you’re cooking and you have to taste so much food, when you want to eat for your pleasure, you want to go into something more comforting,” he says.

Meanwhile, health-conscious foodies can still be indulgent with Fridays’ new salads: Garden Lychee, Oriental Sesame and Honey Bleu, all made with fresh greens and fruits.

Chicken sandwich lovers will also find home in the Vietnamese-inspired Chicken Banh Mi sandwich. Grilled cilantro-marinated chicken is made more delish by the contrasting flavors of sweet hoisin sauce and tangy pickled vegetables, all sandwiched in between toasted baguettes.

Pizza, an all-time favorite comfort food, gets a twist as Fridays introduces flatbreads into its menu for the first time. Its Pepperoni Crisps and Four-Cheese Garlic are musts, if only for the love of crispy shoestring potatoes and the sharp, homely taste of cheese.

For pizza lovers, TGIF introduces flatbreads for the first time, one of which is the must-try Four-Cheese Garlic.

Par for the course are the entrees, as Fridays introduces five new wood-smoked recipes. Chef Natividad swears by the Miso-Glazed Tuna, made of melt-in-your-mouth tuna belly, blanketed by red miso glaze and furikake. “There’s a lot of fat in that tuna belly,” Natividad ribs.

And that is, in itself, a Fridays signature: food in sinfully succulent portions.


*This article is copied from and published by the Philippine Daily Inquirer in SUPER, page D3, Sept. 24-30 Issue and can be found online at http://lifestyle.inquirer.net/274051/tgi-fridays-goes-fresh-refined-new-menu/