In catering, despite the context and the ban on dining room service, some networks manage to do well. Like Côté Sushi. The brand, which has been playing the “fusion food” card since 2008 by mixing Japanese and Peruvian inspirations, has been able to capitalize in the midst of a pandemic on its model, at the heart of which already featured take-out and delivery.
Ultimately, the ETLB group, which also controls the dark kitchen Poké House, virtual restaurant surfing since 2019 on the appetite for Hawaiian poke bowls, recorded in 2020 a business volume of 32 million euros, growing by more than 30%.
The development of the company should further accelerate. The Montefiore Investment fund, specialist in investment in services SMEs and midcaps in France and which withdrew at the end of last year from Interflora, has just joined forces with the founder of ETLB, Emmanuel Taib, for an undisclosed amount.
” Investing in the restaurant business now might seem counterintuitive. But the sector is very deep and rich in opportunities. The positioning of the ETLB group, with a very digital model, is adapted to the evolution of the sector. “Fast casual” brands such as Côté Sushi are instead replacing meals prepared at home. The interest in take out and delivery will continue. In addition, the French will return to the restaurant when they reopen. », Estimates Henri Topiol, partner of Montefiore.
Last year, Côté Sushi opened six additional points of sale, notably in Bayonne and Lille, bringing its number of establishments to 32, two-thirds of which are located outside Ile-de-France. In 2021, the pace should be even more sustained, the brand estimating that many cities have an appetite for this type of cuisine.
But the group does not intend to stop at sushi and poke bowls. ” Discussions are underway around the launch of new restaurant concepts. The know-how of the group can be declined », Adds Henri Topiol. In addition, one day arriving in a Côté Sushi supermarket is not excluded.
In the meantime, in a market segment eager for new products, the latter is working for the season with Plantin, a house specializing in truffles. One way to showcase a product whose sales have suffered from the closure of gourmet restaurants.
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