Homegrown Cebuano resto to expand via franchising

CEBU, Philippines —

Seventy-two years after its establishment, Cebuano favorite Majestic Restaurant will open its doors to franchising deal to capitalize on the lucrative outlook of the restaurant industry in Cebu.

Managed by the Kuya J Gr

oup of companies, which operates Landers, Popeyes, and Kuya J, Majestic Restaurant intends to open two to three branches within Metro Cebu this year through franchising, said Edrian Tirol, the group’s chief operating officer (COO).

According to Tirol the franchise package is still being developed and the company may officially introduce it before the year ends.

Majestic Restaurant is one of the few longest-running Chinese restaurant brands in Cebu. Today, Tirol said it catches up with the changing customer dining preferences, such as providing a contemporary “instragammable” ambiance, offering dining experiences that one can’t have at home.

According to Tirol, the franchise will initially be offered for interested franchisees within Cebu City and neighboring cities, “where we can control the quality of the product.”

The company is eyeing Guadalupe, and Mactan Island as good locations for its expansion plan this year.

Originally established in 1952 by the family of Winglip Chang and a group of Chinese immigrants from Hongkong, Majestic Restaurant has become a household name for Cebuanos when it comes to dining out and celebrating family milestones.

The first Majestic Restaurant was beside the old Oriente Theater, Colon Street.

Today, there are four Majestic Restaurant branches in Cebu. Recently, the company re-opened its SM City Cebu branch, providing a more sophisticated and modern interior, and in a bigger location.

“Food business is still a good business to get into. But we’ve noticed a shift in Cebuanos’ spending preferences,” he said adding that one of the reasons why the company invested in restaurant enhancements was to meet the changing preferences of Cebuano diners post-pandemic.

“We decided to elevate Majestic to a more upscale level because Cebuanos increasingly seek dining experiences they cannot replicate at home,” Tirol explained.

“The trend with restaurants renovating and making it more higher-end looking, while maintaining a good price is starting to catch on. That’s why you now see a lot of restaurants upgrading their interiors,” he added.