Stack & Sizzle will open in South Street next month in place of the former Italian restaurant Bunno.
Owner Mohammad Sagar told the Recorder that he was aiming to open the shop on July 6 or 7.
“Our slogan is ‘stacked high, sizzled right’ and that means we have a focus on quality,” he said.
“We know that lots of customers care about the quantity as well so we’ll offer both parts but our focus will remain on quality.”
Stack & Sizzle posters were spotted in the window of Bunno on June 5 and the site has since undergone a rebranding.
Stack & Sizzle moved into the former Bunno premises (Image: David Taylor) The new eatery will offer a “peri-peri Portuguese and Mexican fusion” menu according to Mohammad.
He said: “We are fast-food, peri-peri inspired.
“We have a peri-peri set menu with a whole chicken, half chicken, quarter chicken and then we do wings and strips.
“We’ll also do burgers, wraps, quesadillas and burritos.
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“We won’t call ourselves traditional Portuguese because you would need to sit-in and wait for 30 minutes to eat traditionally.
“Our target is to do things fast – we’re in Romford where it’s very busy and people come from outside the town to use the market and shopping centres.”
Mohammad claimed to have been working on this menu since 2015 and hopes that Stack & Sizzle will expand into a franchise in the future.
“I’ve tried out burgers, wraps and quesadillas in commercial kitchens since I was a student,” he said.
“Whenever I had extra money I would go to a commercial kitchen and prepare a burger.
“I started the brand under a different name but I think Stack & Sizzle is a catchy name and will go well in the Romford market.
“This will hopefully become a chain but it’s the only store for now – I hope it’s the first of many.”
Mohammad worked in the nightclub Kosho in 2014 so he knows the “rush” that people in Romford are so often in.
Stack & Sizzle will offer a dine-in service as well as takeaways and deliveries.
On his feelings about opening the restaurant next month, Mohammad said: “I’m very excited but very nervous – this is my brand and I want everything to work well.
“There’s many moving parts involved in selling to customers but hopefully it will go smoothly and nicely – the first three months are very crucial.
“We will try our best to get fresh produce for our customers.”
