For many Trinidadians, the casual American dining chains Applebee’s and IHOP have only existed in TV commercials during imported U.S. cable programming or as a distant memory from overseas trips. That is set to change in less than a month, as the first ever co-branded location of the two chains prepares to open its doors at Grand Bazaar in Valsayn, with a target launch date in mid-August.
The path to this opening has not been straightforward, according to project CEO Vishnu Maharaj. What is now the IHOP-Applebee’s site was originally planned as a Trinidad outpost of American seafood chain Red Lobster, a project that was nearly complete when the parent company filed for Chapter 11 bankruptcy protection in the U.S., bringing all development to an immediate halt. “The décor was done. There was a very exquisite wooden décor with mahogany wood. When the project came to a halt, I looked for something else,” Maharaj recalled in an interview with local outlet Express.
Maharaj first considered bringing in Asian chain PF Chang’s, but advisors warned against the move, noting the local market already had a saturated selection of Chinese-focused restaurants. It was not until June 2024 that Maharaj learned of the new dual-brand IHOP-Applebee’s concept that had launched in Mexico, and he immediately recognized the unique opportunity. “Those two franchises coming to Trinidad for the first time—I had to get it. I approached the franchise company, so it started from there,” he said.
Even after securing the dual-brand rights, Maharaj made one last attempt to revive the Red Lobster project after the chain emerged from bankruptcy under new ownership. However, the new leadership told him the brand was pausing all international expansion to focus on its domestic U.S. operations, clearing the way for the IHOP-Applebee’s venture to move forward.
Looking at shifting consumer tastes, Maharaj explained why the new dual concept made far more sense for the current market than the decades-old Red Lobster plan. Thirty years ago, when Maharaj first pursued the Red Lobster project, the chain was a leading affordable family dining option in the U.S., but it has since been outpaced by newer casual dining concepts. The IHOP-Applebee’s combo offers an unparalleled experience: two iconic global brands operating under one roof with a single combined menu that lets diners mix and match items from both chains. The location will operate 7 a.m. to 10 p.m. Sunday through Thursday, with extended hours until 11 p.m. on Fridays and Saturdays to accommodate weekend crowds.
Since news of the opening broke on social media, local reaction has been overwhelmingly positive, Maharaj said, with widespread excitement building across the country in just 24 hours. “Years of hard work seem to be paying off,” he noted. Maharaj emphasized that the project was intentionally designed to fill a gap in the local market: with no shortage of local dining options already operating in Grand Bazaar and across Trinidad, the venture brings an authentic international casual family dining experience to locals who have never had the chance to travel to the U.S. to visit these chains. “Another local restaurant was not the solution,” he said.
Unlike many international hospitality ventures in Trinidad, Maharaj does not anticipate foreign currency access will be a major barrier to operations. All food supplies will be distributed through local retail giant Massy Distribution, which already has established access to foreign exchange to cover import costs, the main forex expense for the restaurant. The location will employ a minimum of 60 full and part-time staff to cover operating hours.
While parking congestion is a common challenge at most Trinidadian malls, including Grand Bazaar, Maharaj is confident the issue will not deter diners. The restaurant’s early opening hours for breakfast mean most customers will arrive before mall stores open at 9 a.m. on weekdays, and the mall is fully closed on Sundays, when the restaurant remains open. When mall stores are operating, the property offers a complimentary shuttle service from the less crowded north entrance parking lot to the central shopping area, helping to ease overflow.
Maharaj confirmed the Trinidad location will serve the exact same core menu as any U.S. or international outpost, with just a small number of exclusive additions created specifically for the dual-brand concept. There are no current plans to add localized menu items to appeal to regional tastes, a move Maharaj says is unnecessary given the size of the combined menu, which offers more than 100 options to suit a wide range of preferences. “Why would I want to alter a perfect menu at this time? Later on, we could probably try something for a limited time. If it works then we put it on the menu,” he said.
To mark the opening, the first 100 children who visit with a paying adult on launch day will receive a free stack of IHOP’s signature pancakes. Maharaj noted that modern Trinidadian consumers are far more receptive to international brands than they were when the first McDonald’s opened in Port of Spain decades ago, thanks to increased global travel and wider exposure to international culture through media. He added that there is plenty of room for both local and international dining brands in Trinidad’s growing casual dining market, noting that consumers regularly mix up their dining choices rather than sticking exclusively to one or the other. With few dedicated family casual dining options currently available locally, Maharaj says the dual-brand outlet fills a clear need that will be welcomed by diners across the country.
