Thursday Food is delighted to report on expansions this week. Our restaurateurs are being bullish in this competitive market, pumping millions into their establishments to ensure customer satisfaction.

Lisa and Kirk Chin, principals of Fromage, are part of the cabal of such young entrepreneurs. With Oak wine bar holding its own and Fromage a great spot for lovers of salads and excellent entrées, the enterprising duo has set their sights on the Marketplace for an additional outlet.

Thursday Food (TF): Where is your third location?

Lisa Chin (LC): Our additional location is Marketplace, 67 Constant Spring Road, Kingston 10.

TF: When will the doors be opened?

LC: We are hoping to be opened by January 20, 2017.

TF: What is the size of the establishment?

LC: The new space is 2,900 sq ft.

TF: What is the seating?

LC: Forty-six inside and another 32 outside.

TF: What special features can patrons look forward to?

LC: The ambiance, more menu options, a special takeout area and more seating space. Plus,we will be focusing heavily on our wines and cocktails especially with presentation. The atmosphere will be perfect for an outdoor lyme for wine drinkers and fits well with our Sunday Mimosa-themed brunches.

TF: What special menu options can patrons look forward to?

LC: Special menu options will be gourmet pizza, cuts of steak and a wider variety of choices.

TF: Why have you chosen to expand?

LC: We saw a need to expand our menu and space at our Hillcrest location in which we could not.

And a couple other establishments, including Marketplace, had approached us last year so we took the plunge. We will have two locations to serve our customers better.

TF: Who are you targeting for the Marketplace? Is the customer profile the same as the one at the Hillcrest location?

LC: We are targeting our faithful customers as well as the newbies who frequent the Marketplace. We wanted to give our diners a choice when it came to either dining casually or kicking it up a notch for a special occasion or just for a change of scene.

TF: What of your wine bar Oak?

LC: Oak is holding its own. We always have a full house, especially on weekends. We get compliments about how great the food and cocktails are there. It’s a great space for an intimate drink and ambiance.

TF: What would you say is your competitive advantage?

LC: Our competitive advantage would have to be the quality of our food. We never take shortcuts and ensure consistency.

Also, our hospitality and ambiance; we get to know our customers by name. We take pride in the details.