Pokerrito started in Vancouver with a commitment to redefining the poke experience, now embracing a broader pan-Asian flair with additions like authentic Korean BBQ bowls and Bul-Dogs.
Today it has nine locations in British Columbia in the Greater Vancouver Area and is set to open more including in Mexico.
Paul Chun, Director of Global Operations, said the company’s 10th location will be opening in Morgan Crossing in Surrey.
“The Pokerrito name originated like a Hawaiian and Pan-Asian fusion. Poke is where the Hawaiian part came in and rrito is like burrito, Mexican and Pan-Asian mix into it. It’s kind of a fusion where you can have an all mixture of your proteins like fish but also because of the Pan-Asian part we have marinated beef, pork and chicken and all these other mixes,” said Chun.
The brand began in 2016.
Chun said the customer base is typically from the early 20s to late 50s.
“People are looking for quality but fast. QSR (quick service restaurant) made healthy,” he said.
“I do see a trend going up in regards to new food. A lot of people want something quick for work or home but then don’t typically want something that’s not healthy and an alternative option would be us.”
Chun said the future includes expansion into Mexico.
“We’re talking to the real estate developers and realtors in regards to locations and we’ve already have a master franchisee that’s willing to open. So we’re currently allocating locations,” he said.
“Our project usually would be ready to start when we have a set location. That’s usually the most prolonging part of it. We’re currently sourcing all the suppliers. So hopefully in the near future, for example next year, (we’ll open in Mexico) but we don’t have a fixed date.”
Chun said the company is also looking to expand in Canada.
“We do have two locations that are currently in the process of building and then we have a few franchisees signed up for the British Columbia area. We are looking for prospects in Toronto as well.”
He said the United States is not in the company’s plans right now but it would be open to expansion there if there is a master franchisee that would show interest in the brand.
Chun said the average size of a location is about 1,000 square feet.
“I believe the best of our business model is that everything is pre-prepped from a central kitchen and sent to each location. It reduces staffing costs and also labour. The amount of work that each individual store needs to do. All they need to do is cut open a bag then put into slots and then serve.”
According the company: “Our evolution reflects a journey of flavour and innovation, grounded in the use of fresh, quality ingredients.
“Our ethos goes beyond the menu. We believe in strengthening community ties and living mindfully, with an approach that benefits both people and the planet. This philosophy is woven into our operations, aiming to foster connections, encourage healthier choices, and create a positive impact through our offerings. At Pokerrito, every bowl is an opportunity for creativity, connection, and making a difference.
“We believe in serving tasty yet healthy and sustainable foods to our communities. It has always been our priority to serve food that is sourced responsibly and sustainably. Which is why our continuous goal is to keep growing our responsibility to be conscious about protecting our people and our planet. The way we prepare and source our ingredients is just as important to us as the great taste.
