Pizza Hut is back! Outlets open from December

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By Jomo Paul

L- R: Pizza Hut Sales Manager, Pizza Hut Franchise Coach Carlos Martinez, Marketing Director Navin Singh and Banks DIH Executive Carlton Joao. [iNews' Photo]
L- R: Pizza Hut Sales Manager, Pizza Hut Franchise Coach Carlos Martinez, Marketing Director Navin Singh and Banks DIH Executive Carlton Joao. [iNews’ Photo]
[www.inewsguyana.com] – Pizza Hut Guyana is back under a new ownership that promises to deliver on food quality and excellent Customer Service.

The Corum Group on Thursday, November 26 confirmed that once again Guyanese will be able to enjoy Pizza Hut pizza and a range of other menu items.

Marketing Director for Pizza Hut Guyana, Navin Singh at a press conference stated that besides the full pizza menu, outlets will be offering Pasta Bowls, Brownies, Hershey Dunkers, Bread Sticks and Cheesey Sticks.

Singh stated that Pizza Hut Guyana will also be one of the first Caribbean stores to offer Pizza by the slice.

“One of our key announcements for Pizza Hut, [is that] alongside Grenada we are the only Pizza Hut that will be selling by the slice,” he said.

There are also plans to introduce the Wing Street line in early 2016 – with Guyana to pilot the launch for the South American/Latin America regions. Singh noted that at least two stores will open before the end of December 2015.

One will be located at Camp and Regent Streets – upstairs of Footsteps while the other will be located in downtown Stabroek.

Off the bat, Singh made it clear that the current franchise is not in any way associated with the previous franchise owners.

“We are not affiliated in any way with the past franchise owners of Pizza Hut or KFC,” he said later adding the new franchise will deliver on “quality and standard and excellence.”

With respect to suppliers, Singh noted that they have “done all the safety audits and there is a strict code of standards that they have to follow.”

The company expects to directly employ over 350 employees and is aiming for 6 stores by 2018.

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