Technolux’s Crave Alley unveils ‘game changer’ in franchising business

In Photo: The team of Crave Alley at the recent Franchise Asia 2018 where the concept was launched: (from left) - Miguel Vengco, Demo Chef; Mark Picazo, Technolux sales engineer; Chari Nadal, Technolux sales engineer; Red Baltazar, Technolux product manager; Mathieu Amet, Corporate Chef; Dy Bugarin, Technolux product manager; Karen Quizon, Beverage Innovator; Geraldine Buela, R & D Specialist and Jessa Bata, Pastry Chef.

High-end kitchen equipment provider Technolux has raised the bar in the franchising business as it recently launched a game changing, innovative and cost-effective model through its Crave Alley brand that offers no franchise fee and no royalty payment, a first in the industry.

In an interview with the BusinessMirror, Technolux Product Manager Dy Bugarin said interested franchisees just have 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.

Crave Alley comprises of four concepts, namely, Quiche and Tell (quiches and tarts with a twist) by French 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 business model provides a high return-on-investment (ROI) potential, Dy assured. All four concepts can be franchised collectively as Crave Alley or individually as stand-alone kiosk, she added.

Chef Miguel Vengco developed a delicious Katsulit (assorted katsu with homemade sauces), which is not of pure Japanese concept but a fusion of Western and Japanese influences. The choices include pork katsu and tori katsu plus tempura. It also offers Katsu burgers with two flavors (beef and chicken).

Amet, on the other hand, said his quiches carry French and Filipino influences. With his vast international experience, he can develop different flavors of quiche.

By joining the recently concluded Franchise Asia 2018, Crave Alley was able to generate interest among prospective entrepreneurs. “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,” Bugarin said.

One of the inquiries, she added, came from northern Philippines.

Bugarin said all dishes and drinks will be priced within the reach of their target market, namely, the millennials, young professionals and students. The Crave Alley creative research and development team that conceptualized the brand’s food and drinks are from Technolux, the country’s foremost provider of world-class kitchen and laundry equipment, as well as small wares and consumables preferred by the country’s top hotels and restaurants.

These chefs have perfected their products that are not only delicious but are innovative, as well. These concepts are powered by Technolux that will provide the 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. Dy said by using Technolux equipment, one is ensured of quality and efficient equipment, as well as consistency in food and drinks preparation.

The Philippine Franchising Association earlier said the franchising business is expected to grow a conservative 10 percent to 15 percent this year. Furthermore, the PFA has more than 200,000 store networks all over the country that can support and promote the products of entrepreneurs.

 

 

 

 

 

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Rizal Raoul S. Reyes has covered technology, science, business, property and special reports. He had working stints with the Business Star, Manila Bulletin and Independent Daily News.