\u201cI\u2019ve always been obsessed with flavour. I still spend time in the kitchen testing recipes because I genuinely enjoy it. We don\u2019t stop when something is good enough \u2013 we keep refining it until we believe it\u2019s the best version we can make. That\u2019s been our standard from day one.\u201d<\/p>\n
Aari Puri, founder of Brewd Hawt, hints there is more to come for the business.<\/p>\n
Puri has worked in the hospitality industry since moving to New Zealand about 15 years ago.<\/p>\n
He has worked as a chef, a manager and a venue owner, including as operations manager at Mollie\u2019s Boutique Hotel.<\/p>\n
Puri previously owned and operated Ponsonby restaurant Boy & Bird, and spent several years with Silky Otter Cinemas, where he helped launch new locations in Christchurch and Nelson.<\/p>\n
It was during his time at Silky Otter that Puri came up with the idea for Brewd Hawt, acknowledging that he wanted to blend the experience of a restaurant with the culture and accessibility of modern fast food.<\/p>\n
\u201cOur dream was never just to open another restaurant. We wanted to create the chicken shop \u2013 the place people think of when they\u2019re craving great fried chicken, where friends catch up, music is playing and everyone feels welcome.<\/p>\n
\u201cSeeing so many regulars make Brewd part of their week has been one of the most rewarding parts of the journey.\u201d<\/p>\n
Aari Puri has worked in the hospitality industry since moving to New Zealand about 15 years ago.<\/p>\n
That hasn\u2019t meant the business\u2019 journey has been easy. Puri admitted its Auckland CBD location was loss-making in its first year, but said the experience provided lessons to take it forward.<\/p>\n
Brewd Hawt\u2019s Manukau location also closed earlier this year, with Puri attributing the closure to declining profits, but also to staff safety, after several employees shared concerns about violence disrupting the business and the area around it.<\/p>\n
Puri confirmed he had been planning to open a location at Auckland Airport for nearly two years.<\/p>\n
He said he was proud to represent Auckland as a local brand built from the ground up, noting the business\u2019 fried chicken took about one and a half years to perfect.<\/p>\n
Auckland Airport\u2019s head of retail Lucy Thomas said the site would create a dining experience that reflects the best of Auckland and New Zealand.<\/p>\n
\u201cBrewd Hawt is a local success story, and its bold flavours, warm hospitality and strong Auckland roots will make it a fantastic addition for travellers departing our international terminal,\u201d Thomas said.<\/p>\n
\u201cWe\u2019re looking forward to them bringing their energy, creativity and hospitality to the terminal, giving customers another great reason to arrive early and enjoy their time at the airport.\u201d<\/p>\n
Travellers can expect Brewd Hawt\u2019s signature fried chicken, burgers, tacos, loaded fries and house-made sauces, complemented by beers, wines and cocktails on tap.<\/p>\n
While the opportunity to open a new site nearby is Puri\u2019s focus, he hinted that there would be more to come for the business.<\/p>\n