By MADELAINE B. MIRAFLOR
A dining hub with all the food brands of leading casual dining Max’s Group, Inc. (MGI) has opened in Cubao yesterday, a statement showed.
Called the Main Avenue, the dining hub is particularly located at the intersection of EDSA Southbound Lane and Main Avenue in Cubao, Quezon City and will house diverse array of MGI’s portfolio including Max’s Restaurant, Yellow Cab, Pancake House, Krispy Kreme, Jamba Juice, and Teriyaki Boy.
MGI Group Chief Operating Officer Ariel P. Fermin said the company now “foresees massive commercial gain due to increased efficiencies and synergies” because of the recent opening of Main Avenue.
“Ultimately, this convergent hub will accelerate both our operational and brand leadership in a highly competitive, fast-paced local food industry,” he said.
Aside from flexibility in providing diverse options within the Group’s portfolio, the multi-brand hub also advocates for operating efficiency through its one shared back kitchen—a first for its multi-brand sites.
It also sets a benchmark in adapting environment-friendly technologies in the current casual dining landscape.
With a total area size of 1,445 square meters and maximum seating capacity of 281, the Main Avenue site was designed and engineered to save energy and mitigate flood, especially considering the Philippines’ vulnerability to such natural disasters as typhoons.
Solar panels spread throughout the compound’s roofs will contribute to the overall reduction of carbon footprint, partnered with high-efficiency LED lighting.
“Propelling MGI’s future entails safeguarding and evolving our brands’ heritage through forward-looking strategies,” said MGI President and Chief Executive Officer Robert F. Trota.
“As we usher in a new decade, launching this Main Avenue multi-brand site cements our stakeholder commitment to strike a balance between both continuity and renewal, powering our growth through the one-of-a-kind convergence we believe only MGI can offer through its brands most-loved by Filipinos,” he added.
Additionally, waste management components such as a sewage treatment plant for high performance cleaning with low operating costs, and an MRF (Materials Recovery Facility) for recycling waste are also part of the hub’s operations.
To ensure the comfort of diners while still being sustainable, dining areas are supplemented with wide trellises to reduce dependencies on high-power-consumption air conditioning. Low-VOC (Volatile Organic Compound) plants also surround the hub in order to aid in purifying the air.