Sydney was a natural step, says Lord of the Fries
The brand's second Sydney store lands in Central Station.
"Sydney was a natural step for us after gaining a cult following in Melbourne. The consumer trend towards vegetarian foods and healthier fast food alternatives is continuing and more and more we’re seeing that Sydneysiders want to go meat free – whether its for their conscience or for the taste," Mark Koronczyk, Lord of the Fries Co-Founder, told QSR Media.
"Lord of the Fries has been established in Melbourne since 2005, and we now have seven stores around the city. When we first hit Sydney, the masses went absolutely crazy for our fries and vegetarian burgers, so it was a natural progression for us to expand in the city. We were waiting for the perfect location and the right franchisee to honour our brand in the sunny state."
The store, located at the footstep of the Devonshire Street tunnel, will be open for customers from 6 a.m. until 10p.m. on weekdays and 1a.m. on weekends. Koronczyk added, "we have had a great reception from Sydney when our first store opened in 2013 and look forward to whetting their taste buds with our breakfast menu, which is debuting in the new Central Station store on June 26 2015."
According to the co-founder, going interstate has put pressure on the brand logistically because they wanted to make sure that they are able to deliver the same burger or fry experience despite store location. "Our brand, recipes and menu are unique to Lord of the Fries – you can’t get our product anywhere but in our stores and that quality control is very important to us. We make and source the majority of our food in Melbourne."
PERTH DEMAND
"We have a few expansion opportunities and are currently weighing up new stores in Western Australia, as well as Queensland, said Koronczyk.
"Nothing is certain as yet but we’ve been hearing the demand from our fans around the country and working to bring the Lord’s bounty to all. There is actually a petition in Perth to get us there – which makes us proud of what we’ve created and shows the cravings for our food are strong around the country – we’ll have to make it happen soon."
