Restaurant looking to expand

MANAGING DIRECTOR of Chefette Restaurants, Ryan Haloute, said the company was expanding its operations during the current recessionary period to be better prepared for the future.

He was explaining to the WEEKEND NATION why the chain had taken the decision to open a multi-million-dollar restaurant on about 35 000 square feet of land in the densely populated Black Rock, St Michael community next year.

The official ground-breaking was done yesterday.

"Companies that efficiently manage their expenses and strategically expand during a recession are usually the first ones to come out of this climate when the economy begins to improve, and are usually better poised to face any form of competition that may arise in the future," Haloute stated.

"Chefette has been in operation for 37 years and we have full confidence that the Barbadian community on the whole will support us during both challenging and flourishing times, as our track record speaks for itself."

Haloute said the new facility would not be the company's last, as plans were afoot for even further expansion.

"We are currently in a rapid development and expansion mode as we aim to refurbish approximately six of our existing locations, in addition to opening more locations in Barbados within the next two years.

"One of the core reasons we sold our prime property at Holetown last year, which we opened during the recessionary period of 1991, was to repay our bank loans and to fund this rapid growth."

Chefette will have 14 restaurants when the Black Rock branch opens.

Construction of the new state-of-the-art facility began towards the end of last month. It will have both indoor and outdoor seating for over 150, while providing employment for 50 people. (CH)