Five Guys will open its first Melbourne location
In Southbank, Five Guys will open its first Melbourne location.
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Melbourne's burger aficionados should rejoice! Finally, Five Guys, the American burger chain, is making its way to Melbourne. Go for their signature, customisable and mouthwateringly delicious hamburgers, along with their chips and milkshakes. The 79-seat diner in Southbank is scheduled to open on Monday, August 8 at 5:00 p.m.
Founder and CEO of Five Guys, Iain Ross-Mackenzie, has revealed the secret recipe behind the company's global burger empire.
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You can get a taste of Five Guys by visiting their Southbank location. On Monday, August 8, they will be open from 11 a.m. to 10 p.m., seven days a week at 3 Freshwater Place in Southbank. Franchise opportunities were first made available by Murrell and his wife Janie in early 2003, striking the iron while it was hot. A total of over 300 units were sold in a little over a year. Why did Five Guys take so long to get to Malaysia?
So, finding a strategic partner in Malaysia, or any other location, is difficult because Five Guys is a well-known brand. Getting into the [burger] market isn't just about money; we want to be able to open stores that last. For us, working with Zouk Group, an Asian food and beverage company, was a great opportunity to learn about the Malaysian F&B market, which we were previously unfamiliar with. The Zouk Group shares our values and appreciates the effort we put into developing our employees and ensuring that our food is consistent. It was Andrew Li, the CEO of Zouk, who spent a month in our kitchen learning how to make the perfect burger and fries so he could better understand the Five Guys DNA.
A growing number of Malaysians are looking for high-quality burgers, especially when there are some local brands to choose from. What makes Five Guys unique in the crowded field of burger joints and fast food chains?
I believe that many customers have a misconception about what Five Guys is. Fast food isn't what we are, but rather a quick-service restaurant where meals are prepared and assembled just like they would be in a fine-dining establishment. However, our competitors aren't companies or brands — we compete to provide excellent service, interact with our clients and make sure that every meal we serve is consistently good. With the help of new technology, we've improved our automated inventory and point-of-sale systems while also driving more actionable insights into the customer journey. Crew-to-customer service, on the other hand, is unbeatable. We develop the leadership skills of our managers while also teaching them about food quality and safety. Because we want to be the safest restaurant in the world, our kitchen line is as clean as a hospital operating room.
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