Hukad sa Golden Cowrie recently opened its first branch in Luzon, at Trinoma Mall in Quezon City. The Cebu-grown brand promises to provide the Metro Manila diners a real feast experience that Cebuanos have grown to love and savor. It recreates its proven success formula with a diverse menu that caters to its wide customer base, a homey and authentic ambiance down to Cebuano servers and décor, and a festive atmosphere that encourages sharing and bonding over meals.
“Meals at our restaurants are synonymous to great food, family, celebrations, fun, and having great conversations,” describes General Manager and Owner Kenneth Kokseng.
MAKING THE MENU
Hukad’s menu of modern Filipino cuisine is exactly the same as the original ones in Cebu. “We did not tweak or need to do anything,” states Director for Product Development and Owner Kristine De La Riva-Kokseng. As a renowned brand with the accompanying recognition, Kristine knew they had to guarantee the same dishes and flavors would be found in all of their branches, from Cebu, Mindanao, Visayas and now Luzon. In fact, a lot of their Manila customers are those who have already tried Hukad in Cebu.
The current menu lists more than a hundred dishes, with new items added every quarter.
Other favorites in the menu are the Pork Sisig, Lechon Kawali, Grilled Pork Belly, and Chicken Pandan. Among the appetizers, guests frequently go for the Pancit Guisado, and Calamares. Also popular are the Ngohiong, Adobong Kangkong, Seafood Pancit Habhab, Grilled Tuna Belly, and Sizzling Bangus.
THE IMPORTANCE OF SOURCING
Hukad places great importance on sourcing ingredients, flying in supplies twice a week for the Trinoma branch. The Bantayan Baked Scallops is one example of this attention to their purchasing decisions.
MARKETING IT RIGHT
Living up to its name (Hukad means limitless serving of food or to limitlessly serve food on one’s plate), the restaurant gives diners the option to have unlimited rice with their orders, all savored on plates lined with banana leaves.
“Our serving sizes are good for sharing that’s why in Hukad, it’s always a feast,” Kenneth explains.
Larger groups also translates to varying tastes. Fortunately, Hukad’s diverse menu includes something for everyone, including vegetarians.
Hukad recreates the homey atmosphere found in other branches, with interiors done by Hannah Lim of HL Designs while the staff complete the experience, with most of them hailing from Cebu.
MAKING ITS MARK IN MANILA
After the initial call for franchisees in 2010, expansion became rapid. To maintain consistency, they adhere to standard recipes. “Each product is produced and supplied by our commissary which follows stringent quality controls. We have monthly store audits to ensure they follow our mandate on food processes,” Kristine guarantees. “Before franchising, we had to ensure our business model was fully operational in our stores so our future business partners would be happy.”
Hukad and Golden Cowrie currently have 24 locations across the country, eight company-owned and 16 franchised. The goal is to have 100 stores by 2021, with the next branch opening soon in SM MOA Maison.
Hukad-Trinoma Franchisee Howard Dee is proud to be instrumental in bringing Hukad to Metro Manila. “We eat there when we go to Cebu for vacation. Even my in-laws have been loyal clients,” he reveals.
Since they opened, weekends have been packed, with groups drawn to the menu and their current promos. There is the “Sulit Meals at 149” promo, available from 2:00 pm to 5:00 pm daily as well as the value-for-money Feast Bundles, pre-set menus good for four persons that start at P1,399.
Hukad sa Golden Cowrie seeks to bring the Cebuano dining experience around the country, by combining their winning combination of flavorful dishes, responsible sourcing, authentic atmosphere and attractive promotions for their target market.
Kaon na tayo…
G/F Trinoma Mall
8 Mindanao Avenue, Quezon City
Tel. (0917) 80-94324
Facebook Account: Hukad – Golden Cowrie
Instagram Account: @alwaysafeast
Franchising Inquiries: (032) 231-2481