Shoryu Ramen restarts plans to open franchises in the UK and internationally

By BigHospitality

- Last updated on GMT

Shoryu Ramen restarts plans to open franchises in the UK and internationally

Related tags: Ramen, Shoryu Ramen, Casual dining, R200, Multi-site

Shoryu Ramen is restarting its plans to open franchise restaurants across the UK and internationally now that trading has returned to some sort of normality.

The London-based ramen brand has partnered with Ford Consultancy Group to develop its franchise rollout within the UK and beyond and says it is now ready to begin a strategic programme of London and national openings having successfully navigated the challenges presented by the Covid pandemic.

Shoryu originally sought to launch franchising in 2019​, but the arrival of Covid caused the programme to be suspended while it focused on its own restaurants, delivery kitchens and online DIY ramen kits.

It operates 13 restaurants under the Shoryu Ramen brand in locations including Carnaby, Covent Garden, Liverpool Street, Shoreditch, and Soho as well as the Japan Centre, Yokocho Ramen and Ichiba Japanese Food Hall at Westfield Shepherds Bush.

“We have worked hard to establish Hakata tonkotsu ramen in the UK since 2012, now together with Ford Consultancy we are ready to bring Shoryu Ramen to a wider audience working together with dedicated franchisees,” says Shoryu Ramen founder Tak Tokumine.

“The future opportunities for franchisees and Shoryu is exciting and I look forward to seeing new customers enjoy my hometown ramen across Britain and beyond in the future.”

The restaurant group says it is looking for partners that are interested in operating single or multi-unit franchise operations immediately.  

“We believe that our deep-routed understanding of successful restaurant operation coupled with a vast international network of outstanding hospitality operators will help to realise the ambitious development plans for Shoryu Ramen,” says Dominic Ford, director of ford Consultancy Group.

“As the industry emerges from a very tough period, there is a real appetite to take proven brands and concepts out of the capital and into regional towns and cities where demand for great food and dining experiences continues to grow.”
 

Related topics: Casual Dining

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