One of the most extensive projects completed in 2025 was the expansion and modernization of Hanu\u2019 lui Manuc, a \u20ac550,000 investment aimed at accommodating higher guest flows and optimizing service routes in one of the most visited locations in Romania.<\/p>\n
At the same time, a major reconceptualization project is underway at Pesc\u0103ru\u0219, where both interior design and technical areas are going through a comprehensive modernization process. The total investment amounts to \u20ac1.5 million.<\/p>\n
\u201cPesc\u0103ru\u0219 is one of the group\u2019s flagship locations, and today\u2019s investments set the direction for the years ahead \u2014 both architecturally and gastronomically. Constant modernization is essential to remain a trendsetter in an industry that is constantly evolving. The shift in tastes and expectations demands continuous innovation, and restaurants must be able to offer something new while remaining consistent in quality and experience,\u201d highlights Daniel Mischie<\/p>\n
The group also invested \u20ac500,000 in refurbishing two Marty\u2019s restaurants, a brand recently added to the portfolio, and opened a new location for Gloria Jean\u2019s , operated under franchise in B\u0103neasa Shopping City.<\/p>\n
The Monte Carlo building in Ci\u0219migiu Park underwent major technical upgrades to prepare the space for its upcoming restaurant-destination concept. In parallel, City Grill Prim\u0103verii benefited from a kitchen reconfiguration and equipment replacement.<\/p>\n
Digital capabilities have become a growth pillar. Out4Food, considered one of the most efficient loyalty systems in the Romanian market, now generates 28% of the group\u2019s revenue. More than a quarter of all orders are made through app scanning, while its 380,000+ active users validate a model built around tangible value: automatic accumulation of 10% of each bill, plus multiple additional benefits.<\/p>\n
In restaurants, the group also introduced new experiential formats designed to energize the space and increase dwell time. \u201cMixtur\u0103 de L\u0103ut\u0103rie\u201d, an original musical concept featuring reinterpreted Romanian songs mixed live by a DJ, has been rolled out across several restaurants and quickly became a market differentiator, especially as atmosphere and social dynamics increasingly influence restaurant choice.<\/p>\n
A major pillar of City Grill\u2019s strategy is culinary innovation, coordinated since November 2025 by Drago\u0219 Bercea, the new Corporate Executive Chef. With extensive experience in fine events and named \u201cBest Chef Events 2025,\u201d Drago\u0219 Bercea now unifies the culinary vision of the entire portfolio and works closely with a new generation of chefs to bring consistency, rigor and coherence across all group restaurants.<\/p>\n
Under his leadership, menus are developed in line with each brand\u2019s identity and the preferences of today\u2019s urban audience, combining heritage dishes with modern reinterpretations.<\/p>\n
\u201cDrago\u0219 Bercea\u2019s fine-events background where gastronomy is woven into the architecture of each experience has brought a fresh approach to City Grill Group, centered on culinary innovation and sustainability. Under his coordination, every menu reflects the restaurant\u2019s own identity while aligning with contemporary urban tastes, from heritage dishes to modern reinterpretations and international influences. A recent example is the expansion of Pesc\u0103ru\u0219\u2019s menu with a sushi section created by Chef Armin Bostan, a natural step toward diversifying the experience for guests familiar with global cuisine,\u201d says Daniel Mischie.<\/p>\n
2026 is shaping up to be a year balancing adaptation with consolidation, in an economic context marked by caution. Restaurants that will continue to attract guests back to offline interaction through authentic experiences that reconnect and create a sense of belonging will be the ones to strengthen their market position.<\/p>\n
\u201cWe continue to invest in sustainability, local sourcing, digitalization, diversified and inclusive menus, and the overall restaurant vibe its atmosphere and energy. These remain key differentiators and are essential for maintaining market leadership. Guests are looking for restaurants with personality, that deliver authentic experiences without compromising on quality, taste or service. I believe this is the key to long-term stability in HoReCa,\u201d concludes Daniel Mischie, CEO of City Grill Group.<\/p>\n
For 2026, City Grill Group has already budgeted over \u20ac1.5 million in investments, focusing on portfolio expansion, continuous restaurant modernization, menu development, and prioritizing sustainability and collaboration with local producers.<\/p>\n
City Grill Group is the most important Romanian player in the restaurant industry. Founded in 2004, the group currently operates restaurants and caf\u00e9s under the brands Caru\u2019 cu Bere, Hanu\u2019 lui Manuc, Pesc\u0103ru\u0219, Hanu\u2019 Berarilor, Buongiorno.Italian, City Grill, City Grill Family and City Grill Delivery, as well as La Boheme, the first hotel in the portfolio and the more recent projects Aubergine, Marty Restaurants and the Zooma event complex in Corbeanca. From the very first restaurant, City Grill Group has been built on the idea of offering guests a place designed for memorable culinary experiences, at lunch, with family, or with friends.<\/p>\n
\u00a0<\/p>\n
*This is a press release.<\/em><\/p>","protected":false},"excerpt":{"rendered":" City Grill Group closes 2025 with \u20ac3 million in investments directed toward restaurant infrastructure upgrades, accelerated digitalization and the evolution of the culinary experience. The group continues its multi-year development program in a market that is redefining its benchmarks for quality, atmosphere and guest experience. One of the most extensive projects completed in 2025 was […]<\/p>\n","protected":false},"author":0,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8071","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/ofero.news\/index.php?rest_route=\/wp\/v2\/posts\/8071","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ofero.news\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ofero.news\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/ofero.news\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8071"}],"version-history":[{"count":0,"href":"https:\/\/ofero.news\/index.php?rest_route=\/wp\/v2\/posts\/8071\/revisions"}],"wp:attachment":[{"href":"https:\/\/ofero.news\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8071"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ofero.news\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8071"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ofero.news\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8071"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}