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Asian taking the world by Storm by Trevor MacKenzie , Managing partner

76 restaurants in over 15 countries Trevor MacKenzie MD COCA & Mango Tree Restaurants Worldwide

Trevor is an accidental restaurateur, and a natural one. The self-taught; self-made entrepreneur has worked his way through the early years of his career in various jobs and industries in a search for his passion in life, including character- forming time as a cowboy in Canada’s rocky mountains. A brief stopover in Thailand sparked a chain of events that resulted in a meeting with Mango Tree Worldwide and COCA Holdings International CEO, Pitaya. Pitaya gave Trevor the big opportunity he had been searching for. Since then everything has fallen into place, honing his craft at legendary Mango Tree restaurants in some of the world’s foodie capitals, and gone on to open over 76restaurants in , and the Middle East.

16 + years in Asia and expanding the world Bangkok is my home

Advocate of follow your passions and the rest just happens

Asian the next big wave Eating Habits from Around the World

Asia North Europe America Local ( Their Local ) 5 Times per week American Food European Food 5 Times per week 7 Times per week

Mexican Food 2 Times per week Asian Food East Asian Food 2 Times per week (Thai/Chinese/Japanese/ Korean/Indian) 2 Times per week

Asian, Indian American Food & Japanese 2imes per week Food Western Food 3 Times per week 1-2 Times a Week

So much growth in this segment ….. Next 20 years +++ Evolution of Food Trends

Baby Boomers Generation X Generation Y Generation Z • Price and value • A fun, upbeat restaurant • Convenient yet healthy • Portable and easy-to- • Friendly, attentive atmosphere food prepare servers and staff • A menu and environment • Takeaway food • Organic and natural • Quiet, well-lit place that is good for groups • Be easy to find and foods, and food without where they can carry • Look for food that is have your menu online additives on a conversation "fresh" "authentic" • A desire to customize • More likely to be comfortably - Nestle "homemade" and vegetarians • A variety of "organic." • New or unique foods • Transparent, clean- appealing, healthy • Food that delivers health and flavors label brands options benefits without • unique dining sacrificing the flavor. experiences • Impatient, fast • Sustainability • Instagramability

When it comes to food trends, millennials are leading the way need to be already thinking about Gen Z What are the keys they are wanting

Desire for Experiences authenticity Sharing Culture – Creates Experience

Less protein per dish helps the environment

Instagramability ! Rethinking the way we market . FARM TO TABLE is our DNA!!! The story behind where it comes from or the history .

Biggest Challenge is the right education Asian is not only Takeaway / Cheap Eats Casual Fine Dining

It can be All Tiers

Stylish Thai dining with Trendy Thai restaurant music and fun HERITAGE

Fast on the Run Food on the run

Fast Casual

Pride in our History & Heritage 1957

1969 Pride in our History & Heritage

2017: 1994: 2009: 1969: 3rd generation, First full-service First Mango Tree Introduced the Natalie, taking COCA landmark Thai restaurant tiering of Thai on new bolder restaurant opened its door, cuisine brands approach to with 500 seats, serving classic to cater for pioneering its authentic different while maintaining signature Thai dishes markets Suki (HOT POT) the brand’s heritage in Thailand

2019: 1957: 1985: 1988: 2015: First Michelin Plate 1st generation, 2nd generation, First overseas Selected to awarded Pattama and Pitaya, took over expansion represent to Mango Tree Srichai, and has since with COCA Thai cuisine in Guangzhou opened a humble then become a in Singapore at World Expo 2015 20-seat restaurant, familiar local in Milan serving celebrity Cantonese food