Da Paolo’s next chapter: Fewer outlets, new concepts and a sharper eye on what diners want

Da Paolo Group CEO Guillaume Pichoir is steering the Singapore F&B group towards a new phase of growth, focusing on fewer outlets, new concepts, and a sharper eye on what diners want. Over the past 37 years, Pichoir has led the company through downturns, changing dining habits, and the COVID-19 pandemic. Despite the current economic climate, Pichoir remains optimistic about introducing new F&B brands to the market.

In December, the group launched Tutto, its first new brand in years, within the Jewel Changi Airport mall. Tutto offers a focused menu of fresh pasta, pizzas, and gelato, catering to the evolving dining habits of consumers. A second outlet opened in February at One Holland Village. Pichoir believes that Tutto's simplicity and variety make it an appealing choice for diners who have many options in a single location.

Recognizing that Gastronomia, the group's strongest brand, has reached maturity, Pichoir feels the need for a newer and different concept that aligns with market trends. The group has begun its growth phase with a contraction, closing several original restaurant concepts that no longer reflect current market conditions. With competition intensifying, the company has shifted its focus to Gastronomia, catering, and delivery, which offer stronger long-term opportunities.

Rent is the biggest challenge for the company, as it is difficult to negotiate better terms when a location has already been invested in. However, Pichoir believes that a relevant concept is key to attracting both landlords and customers. The real limiting factor for the company is economics, with rent being a significant cost. As the current downturn continues, Pichoir is confident that customers will eventually return to the restaurants that offer relevant and appealing concepts.