Weekly Briefing · 2025.11.03
Global Food Service Franchise
Weekly Briefing
This Week's Highlights · U.S. & China – Outback adds 41 store closures, Saraya sees double‑digit revenue decline in major cities · Japan & Hong Kong – Fall season fairs and the race to turn luxury dining into an experiential art form · Vietnam & Philippines – Ranked as Asia’s top culinary destination, Michelin awards drive further dining sophistication · Singapore & Thailand – Ramen revival, Makro expands its HoReCa 2025 B2B food platform · France & UAE – Healthy snacking and Michelin food festivals create destination dining experiences |
This briefing is tailored for Korean franchisor headquarters, compiling the latest issues from 10 countries and regions—including the U.S., China, Japan, Europe, Southeast Asia, and the Middle East. It offers a snapshot of trends that can inform your overseas expansion strategy and operational decisions.
Summary:FDAM, the franchise‑focused ERP
1. U.S. | Outback Steakhouse Accelerates Portfolio Slimming with Additional Store Closures
Blue Min Brands announced the closure of an additional 41 underperforming U.S. locations, cementing a strategy of “cutting loss‑making stores, re‑formatting, and focusing on efficiency in mature markets while selectively expanding into new ones.” From a headquarters perspective, the focus shifts to store‑level P/L management, a structural refresh of outdated formats and sites, and formalizing investment and exit principles between franchisor and franchise locations.
Key Takeaway for Korean Headquarters In a period where multi‑store franchise profitability gaps widen, Korean headquarters must pair exit planning with format upgrades to mitigate risk. A system that lets the headquarters compare and manage store‑level profitability on a uniform basis becomes the foundation for decision making. |
2. China | Saraya’s Major City Sales Plunge – Re‑aligning Low‑Cost and High‑Value Strategies
According to Chinese media reports, sales at Sarriya’s existing Beijing, Shanghai, and Guangzhou (Beijing‑Shanghai‑Guangzhou) locations fell by double digits, revealing the limits of a "uniform price, low‑cost, high‑quality" strategy amid rising rent, labor, and cost pressures in major cities. Meanwhile, the global push for regional cuisine, such as Sichuan dishes, is also gaining traction.
Key takeaways for the Korean headquarters If you’re expanding into China, it’s time to evaluate a dual‑pricing strategy for Tier‑1 and Tier‑2 cities, leverage central kitchens and logistics to protect costs, and design menu options—like set meals and mini‑sizes—that lower perceived price. |
3. Japan | Autumn promotion rush driven by "season fair & local specialty"
PR TIMES reports that Japanese restaurant chains are launching a series of autumn fairs. The pattern centers on "seasonal limited × local story"—combining steak, dessert, and regional specialties—to create a visit incentive. Short‑stay limited menus balance turnover and dwell time, while joint promotions with local farms and tourism, plus visual packaging designed for SNS virality, are also in play.
Key takeaways for the Korean headquarters Standardizing quarterly season kits—POP, shooting sources, recipe guides—at headquarters and distributing them to franchise locations boosts on‑site execution. A digital channel that delivers consistent materials from headquarters becomes the foundation for seasonal marketing. |
4. Hong Kong | Luxury restaurants compete on "experience & artistic flair"—high‑experience F&B differentiates
SCMP reports that Hong Kong fine dining is blending art, performance, and spectacle to unlock high‑income wallets. In a period of steep price pressure, strategies that stimulate payment psychology through experiential value are taking hold.
Key takeaways for the Korean headquarters Insights include flagship stores turning into "brand museums," running pop‑ups and collaborations seasonally, and a headquarters‑led premium line (chef tasting). Franchise locations handle standard operations while headquarters runs the experiential flagship in a "two‑track" model—an approach that fits the Korean headquarters. |
5. Vietnam | Selected as "Asia’s top culinary destination 2025"—tourism & dining boost
Tuổi Trẻ reports that Vietnam was named "Asia’s top culinary destination" at the World Culinary Awards. The selection of Hanoi’s brunch hotspots also strengthens hotel F&B competitiveness.
Key takeaways for the Korean headquarters The Korean headquarters has opportunities to test localized formats—snack, chicken, café—alongside pop‑ups and limited menus tied to culinary tourism, and to collaborate on K‑content (merchandise, photo spots). Entry opportunities at Hanoi and Da Nang airports and nearby commercial districts are also opening. |
6. Singapore | "Ramen revival"—regional flavor, value, and localization drive growth
The Straits Times reports that Singapore’s ramen market is being revitalized through regional identity—Osaka, Niigata—and reasonable pricing, along with Singapore‑style variations (dry ramen). New brands and local startups are growing together.
Key takeaways for the Korean headquarters The Korean headquarters can plan export‑ready formats by mirroring the "Japanese regional story"—using local ingredients, recipe motifs, value‑for‑money sets, and local food culture (halal, spices). The ability to vary regional identity within a single category is a decisive factor for Southeast Asian expansion. |
7. Philippines | Michelin stars & Bib Gourmand awards expand—brand elevation accelerated
Philstar reported that Michelin awards are expanding for restaurants in the Philippines. Local dining is becoming more upscale and diversified, intensifying competition over F&B quality and experience in malls and tourist districts.
Korean headquarters insights Now is the time for Korean headquarters to evaluate phased entry that converts mall‑developer pop‑ups into permanent locations, design small‑format concepts that fit Philippine labor and lease structures, and explore K‑brand collaborations (chicken, café). |
8. Thailand | Makro hosts “HoReCa 2025”
The Nation said Makro HoReCa 2025 will gather food‑service and lodging operators under the “FOOD INFINITY” theme to showcase solutions, products and inspiration. The event highlights the reshaping of Thailand’s food‑service market on the B2B infrastructure side.
Korean headquarters insights Opportunities for Korean headquarters include joint promotions with Thai B2B distributors, proposing institutional catering and brunch lines for hotels and resorts, and co‑creating menus with local chefs. The exhibition also allows scouting import agents and testing logistics (frozen and ambient). |
9. France | 2025 snack‑king trends – healthy snacks, light meals, take‑out surge
Snacking.fr reports France’s snack and fast‑casual sector is rapidly reorganizing around “health, light, mobile.” Hybrid salad‑bowl‑bakery concepts, premium take‑out, and a mid‑afternoon (2‑5 pm) sales peak are emerging as key growth drivers.
Korean headquarters insights Domestic headquarters can boost average ticket with “rice + salad” hybrids, off‑peak dedicated sets, and brunch/tea‑time specials. Menu lines that lift sales during lunch‑ and dinner‑off hours become a new growth pillar. |
10. United Arab Emirates | “Michelin Guide Food Festival” launches in Abu Dhabi
The Michelin Guide Food Festival opened at the Emirates Palace in Abu Dhabi in late October. The experiential format features live demos, collaborative dinners and kids’ classes, with Michelin‑star and Bib Gourmand chefs. UAE’s recovery in tourism and luxury spending is driving expansion of destination dining, beach‑club concepts and mixed‑use venues such as J1 Beach.
Korean headquarters insights Korean headquarters should ①raise brand awareness through pop‑up and chef collaborations before converting to permanent stores, ② embed dining concepts in luxury hotels and resorts, and ③ gradually localize Middle‑East visual and service experiences. |
This week’s insights
This week’s global food‑service landscape is“Slimming and sophistication”occurring together. Under‑performing concepts like Outback in the U.S. are being trimmed quickly, low‑price uniform‑price models like Sarrià in China are hitting limits, while Japan, Hong Kong and the UAE are seeing strong moves toward higher ticket prices through seasonal fairs and experience‑art pairings.
Southeast Asia is entering a new tier as Vietnam is named “Asia’s top culinary destination” and the Philippines expands Michelin recognition, raising the overall level of dining. The trends Korean headquarters should monitor are summarized below.
Four key processes the Korean headquarters will review ①Store‑level profit and loss management— Consolidate the profitability of each franchise location hidden behind the headquarters' average ②Format and season standardization— The headquarters distributes standardized season kits, POP, and recipes to ensure franchise locations execute effectively ③Flagship vs franchise location two‑track approach— The headquarters operates experiential stores, while franchise locations follow standard operations, separating roles ④Phased design for international expansion— Expansion staged as popup → permanent store → partnership with group companies |
Franchisor headquarters operations ERP
From A to Z of headquarters operations,
Franchisor ERP FDAM
Manages sales, contracts, openings, and operations in a single system,
Standardizes franchise location operating data to headquarters' benchmarks.


