Oporto forges new frontiers by building third store in China

Oporto, the Bondi chicken burger institution and franchise continues to spread its wings, rapidly adding a second store and confirming construction is underway on their third restaurant in the world’s most populous nation, China.

Oporto CEO Jeff Fisher said the first two stores, both located in Xiamen city in the Fuzhou province, had been very popular since opening in early 2010 and with the third store opening in the city Fuzhou in March, he has no doubt that the foundations have been laid for significant growth of the Oporto brand in China.

Oporto confirmed that they have been working closely with their local partners ‘The Sumpo Group’ in establishing the initial flagship stores in China, and said that the commitment and passion of the principals to ensuring the Oporto brand is executed to the highest standards has been nothing short of exceptional.

“Our successful expansion into China is just the start of a potentially massive opportunity for Oporto and gives us access to a fast food market estimated to be worth more than $US60 billion and growing”, Mr Fisher said.

“The consumer response to the initial two stores in China has been fantastic so far, with the local market readily embracing our unique Australian marinades and sauces, especially our signature Bondi Burger and fresh-grilled chicken.”

“We certainly opened with a bang, with a spectacular grand opening event which included an all day street party with teams of dancers, fireworks, speeches from local dignitaries and even firing of cannons to announce our arrival.”

Mr Fisher said that while Australian Oporto customers would certainly recognise the Chinese stores as the home of the iconic Bondi Burger, there are a number of differences to the traditional Australian menu.

“One of the most significant differences between the China and Australian menu is the use of fresh thigh fillets in the burgers rather than the 100 per cent breast fillet used here in Australia. Our research showed that the Asian palette clearly preferred the strong flavour of the darker meat found in the thigh fillet and we were able to reproduce the authentic taste of our products whilst adapting to local tastes.”

“Other notable differences on the menu in China include seaweed, mushroom and shrimp soup, corn salad, milk tea and soft-serve ice cream, all of which have been extremely popular with Chinese customers,” said Mr Fisher.

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