CEO Craig Tozer elaborates on the thought process behind the chain’s new store design and their revamped national training programme.
Since starting its voyage in North Bondi in 1986 and venturing into franchising in 1995, Portuguese flame grilled chicken and burger chain Oporto has firmly planted its flag in the QSR landscape – establishing over 170 restaurants with over 3,000 team members.
But recognising the the millennial market’s growing influence on Aussie food culture, the brand deemed it necessary to transform, making definitively steps in modernising its look and messaging.
Oporto says such changes are well on their way, with a new store design rolling out in newly-built restaurants and renovations, a new national training program on customer service that includes the implementation of table service and newly designed uniforms.
The chain recently opened its stores in Birtinya on the Sunshine Coast in QLD, as well as Lansvale, Mittagong and Menai Marketplace in NSW, with the following stores to open across NSW, VIC and WA over the coming months:
- Greenwood Plaza, NSW
- Claremont, WA
- Cranbourne North, VIC
- Penrith, NSW
- Waterloo, NSW
QSR Media caught up with Oporto CEO Craig Tozer, who discussed the rationale behind its latest campaign, how millennials influenced their ongoing brand transformation, and how they tweaked their hospitality strategy.
Visit QSR Media to read the full story.