Italian Street Kitchen wants to elevate its take on hospitality with new ‘Isabella’ branding
The chain recently opened its sixth outlet, located in Penrith, and is in “initial talks” to grow in the Middle East.
Artisan produce, classic drinks, stylish venues and the “best hospitality in the world.”
For Seagrass Boutique Hospitality Group’s Italian Street Kitchen business, this is what they imagine the best dining experiences in Italy to be and what they hope to achieve with their new ‘Isabella’ branding.
“We've always been fanatical about food, and the old ISK stores felt just like the back streets of Rome. But the new Isabella stores tick all of these boxes. The new stores are simply stunning; the food is the best we have ever created,” brand manager Gareth Howard told QSR Media.
Guest feedback on the new branding has been positive so far, Howard said. Recently, the chain’s opened its sixth overall venue in Penrith, which has incorporated this.
“We want you to feel like you are at home when you come to our venues, sit around our dining table just like you would in Italy. Isabella is a young, eccentric, modern young lady who has a massive passion for quality, affordable food that can be shared with family and friends. It has to be affordable as we want people to come all the time,” he added.
Italian Street Kitchen is also eyeing growth in three states domestically and is in initial talks to establish restaurants in the Middle East.
“We are currently looking at stores in WA, Victoria and NSW, as well as [being in] initial talks on potential new venues in the Middle East,” brand manager Gareth Howard told QSR Media via an email response to inquiries.
The business also developed its namesake app in an attempt to increase accessibility, which includes a sign up incentive of a free margarita pizza. A tier system with corresponding rewards and gifts at each stage is also featured.
Howard also ruled out franchising “at this stage” of the programme, saying they are “more than happy to continue our growth plans and operate the venues ourselves.”
“We are obsessive about our people and we have so many amazing staff within the family who are happy to grow and progress to new stores throughout the estate,” he added.
Howard also expects labour shortages across the hospitality sector to be a challenge over the next few years.
“Food prices are rising across the world,” he added. “ I think the guest understands this post-COVID lockdown. This won't get any easier quickly. We always strive to give the guests the best possible artisan produce, whether that be locally from Australia or direct from our growers in Italy.”
