Max’s new multi-brand hub is located along the southbound lane of EDSA corner Main Avenue in Cubao, Quezon City. Analy Labor @tribunephl_ana
Leading casual dining powerhouse Max’s Group Inc. (MGI) opens its latest multi-brand site at the heart of one of the busiest thoroughfares in the Metro. Strategically located at the intersection of EDSA Southbound Lane and Main Avenue in Cubao, Quezon City, it is touted as MGI’s convergent and innovative destination to bring good food, delightful experiences, and a welcome break to motorists, commuters and foodies alike.
This Main Avenue site houses the uniquely diverse array of MGI’s portfolio of beloved brands under one roof, including Max’s Restaurant, Yellow Cab, Pancake House, Krispy Kreme, Jamba Juice and Teriyaki Boy, and is envisioned as a great place to recharge and refresh when braving the traffic. Here, diners can enjoy such topnotch facilities as cozy, thoughtfully-designed store architecture — all the way down to clean, comfortable restrooms.
“Propelling MGI’s future entails safeguarding and evolving our brands’ heritage through forward-looking strategies,” says MGI president and chief executive officer Robert 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.”
“We foresee massive commercial gain due to increased efficiencies and synergies,” adds MGI Group Chief Operating Officer Ariel Fermin. “Ultimately, this convergent hub will accelerate both our operational and brand leadership in a highly competitive, fast-paced local food industry.”
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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.
