WHAT WE DO AND WHAT WE OFFER

THE TEAM BEHIND

For almost 20 years, founders Felipe, Veronica and Osamu have been developing Japanese restaurant concepts together, providing management, strategic planning, marketing and design. These professionals know the Japanese fine dining and casual restaurant industry with a proven record of successful concept development. They have advised and eaten in different Nihon restaurants around the world including Chicago, Miami, California, Madrid, Barcelona, San Sebastian, Paris, Caracas, Santiago, San Juan, Tokyo, and of course, London.

They were the creators and founders of SushiOlé (4 restaurants Madrid 2004-2008, sold), Sushi House (Mallorca 2008-2010), Japo Express (Mallorca 2010-2011, sold) and Oh! Sushi (Miami 2011-2012, sold)) and have worked with leading restaurant brands such as Aqua Group, GR group, Hakkasan group and SSP, among others.

The team had a clear vision of the hospitality’s future and in 2018 they self-funded Sugoi JPN and launched their first dark kitchen under a railway arch in Bethnal Green. The team started with just a few orders but quickly took the street food scene by storm with their unique NoriTacos (a crispy seaweed tempura shell with sushi rice and Japanese Latin fusion fillings). Within two years they became a multi award-winning brand, winning titles such as ‘Best Takeaway Chef in Britain 2019’.

The beginning of 2020 saw Sugoi JPN secure a partnership with a national department store on Oxford Street, planning to take over their rooftop terrace for summer 2020. However, like many businesses in the hospitality industry, Sugoi JPN has to quickly and bravely adapt its strategy when the world went into lockdown, creating UOK project.

UOK is now on a mission to help and support the hospitality industry by opening multiple sites across London, with plans to expand outside of the UK in the future.

WHAT WE DO

We are helping to support hospitality operators during the global pandemic. By opening multiple ‘dark kitchens’ across London, we are enabling both start-ups and established brands to work alongside each other, but as distinct businesses, to maximise their current structure whilst cutting down on peripheral costs. We plan to launch 50 dark kitchens across London as part of our franchise expansion initiative, in a bid to establish a more resilient hospitality industry.

WHAT WE OFFER

Awarded food delivery license / franchise, increased sales, improved food offering with a low labour cost and an easy to operate affordable multi-concept business.

THE FOOD DELIVERY INDUSTRY

A recent research study in the UK and other market shows that consumers are positive about the availability of food deliveries.

• 39% of consumers expect to order more food online
• 70% agree deliveries can help consumers deal with the crisis
• 63% worry about limited access to delivery due to restaurant closures
• 82% of the customers agree that delivery will be more important than ever
• 85% of customers say they will order delivery the same amount or more often than they did before the pandemic.
• 65% agree they’re spending more on takeaways, to givethemselves something to look forward to
• 43% of parents say they have less free time than before the pandemic

Lockdown has changed consumer behaviour, as groups and families are forced to stay at home.

During lockdown, customers that chose to cook before are now coming to the food delivery market with group orders, or for a treat. Right now, there's a lower than normal supply and higher consumer demand. A good ordering experience now means the same customers have you in mind longer term.

In some countries more than 40% of the restaurants reported medium or high intent to reopen one or more sites. In the UK and other markets, it's reassuring to see demand for food delivery continuing to grow.

Delivery and takeaway food is an increasingly important feature of urban living, uptake is highest in the capital, a high percentage of customers claiming to have used a delivery platform when ordering.

Technology has been the catalyst, driving uptake via mobile platforms and digital marketing. Full service delivery platforms, like Deliveroo, open up new channels.

The consumer wants choice and convenience - to place an order online or through an app, and to receive a restaurant-quality meal at home.

The food delivery industry is exploding 20% Year on Year Growth. The global food delivery market will be worth £365B by 2030.

Londoners favourite cuisine?

• Italian 49%
• Japanese 30%
• British 18%.
• Latino American cuisine shows consumer desire for more authentic Latin flavours and dishes

After you read this information, you'll probably have more questions about how could you take this opportunity, just contact us and we will get back to you.