Umara Group Diversifies into Catering, Manufacturing, and Ready-to-Eat Meals to Expand Market Reach
JAKARTA – Culinary industry players are beginning to broaden their business models amid increasingly fierce competition and shifting market needs. Beyond developing restaurant networks, companies are also entering the catering business, food manufacturing and ready-to-eat food products to expand revenue streams whilst reaching retail, corporate and industrial segments.
One such strategy is being pursued by Umara Group through the development of a business portfolio encompassing family restaurants, premium catering, industrial catering, food manufacturing, as well as ready-to-eat retort products and frozen food. The company has also officially opened the Roemah Umara family restaurant in the Veteran area of South Jakarta as part of strengthening its restaurant business network.
R. Chandra, President Director of Umara Group, said the company will continue its expansion through the opening of new restaurant networks in Jakarta, the development of ready-to-eat food products, and the expansion of its catering services market.
“We plan to open our restaurant network in Jakarta. We will also pursue business collaborations with Imora Motor and Prospect Motor. In addition, we will expand cooperation with mining and oil and gas companies, and contribute to supplying Indonesian food to Saudi Arabia for the Hajj and Umrah,” Chandra said on Monday (3/8/2026).
Beyond expanding its restaurant network, the company is also targeting the strengthening of business-to-business (B2B), business-to-government (B2G) and business-to-consumer (B2C) markets. The strategy is supported by business units operating in premium catering, industrial catering, food manufacturing, and white label services for food businesses.
According to Chandra, diversification is one of the steps to strengthen the company’s competitiveness in a continually developing food industry.
“Indonesian speciality foods are abundant, varied and have high flavour appeal. For us, who have a deep passion for the world of F&B, innovation is the key to processing and developing the flavours of every dish we serve,” he said.