Cebu-based Chinese resto chain to expand nationwide

CEBU, Philippines - Cebu's Harbour City Dimsum House Co., Inc. (HCDHCI) is planning an aggressive nationwide expansion to take advantage of the high-yielding dining business in the Philippines.

"The economy is doing well, and the consumer purchasing power is improving. It is good to expand," said the Group's marketing manager Steve Kokseng in an interview with The Freeman.

HCDHCI operates three Chinese restaurant outlet brands—Ding Qua Qua, Harbour City, and Dimsum Break, and previously the iconic "Ding How" Chinese restaurant.

According to Kokseng, in the 46 years of operating the different brands of classic dim sum and tea house concepts, this is the first time that the Group is aggressive and active in widening its reach in the nationwide level.

"There are a lot of developing cities especially in the Visayas and Mindanao, A mall opening in a certain place is a sign of good economy, thus good environment for business," said Kokseng.

Before the year ends, its Dimsum Break brand will have a total of 16 outlets, 11 in Cebu, four restaurants spread in Visayas and Mindanao, and another outlet to open in the next few days.

For its Harbour City casual dining brand, the company is set to open one of its biggest and most innovative Harbour City branches at the soon to open Seaside Mall at SRP. This 200 square meters restaurant will feature an old Hongkong harbour concept, Kokseng said.

By 2016, the Group will open four franchised outlets in any of the brands. Deciding which brand will be opened, will depend largely on the target area's market.

Asked about the tougher competition in the restaurant business, as the Philippines is now the hottest expansion target in ASEAN, Kokseng said the entry of foreign restaurateurs and established chains helped local and small players to raise the bar--in terms of service and quality benchmarking with international standard.

Opportunity offered in the front-yard should not be easily given to outsiders, this is the belief shared by Kokseng and other local restaurateurs, why they are investing their money in guarding their own market.— Ehda M. Dagooc (FREEMAN)