Backed by investment company C & C Alpha Group, Bunnychow describes itself as "a premium food outlet" on a par with Pret A Manger and Eat. It intends to open 19 units, each measuring between 1,200 and 1,500 sq ft, in London within five years.
Atholl Milton, chief executive, launched the concept in London with a food truck at Brixton market, followed by a semi-permanent site in Shoreditch. Dishes include bunnies with fillings such as barbecued pulled pork, ginger chicken, South African bobotie or Boston baked beans with smoked cheese and spinach.
Milton believes there is an appetite in London for unique food offerings and that Bunnychow fits the bill. "The concept has a slick brand image, modern service backed by cutting edge technology and first and foremost, excellent food that represents value for money.
"My experience in the food sector has taught me that you have to create a flexible model in terms of your roll-out plan, we've built the business in such a way that we can run Bunnychows out of kiosks and 2,000 sq ft stores, giving us an opportunity to look at a vast range of potential new sites".
The first permanent outlet will be in Soho at 74 Wardour Street, where Bunnychow has taken on a 1,200 sq ft restaurant on a new lease at £75,000 per year.
Restaurant Property agency director David Rawlinson who is advising on the roll-out, said: "Bunny Chow a is uniquely vibrant concept which fuses high-end bakery with the worlds best global flavours in a way which should appeal to London's zeitgeist for cosmopolitan fusion and street food fun. The variety of offering provides strong all day trading potential."
The Bunnychow menu will be divided into simple breakfast, bunnies, flat bunnies and desserts. Customers will be able to select the bread type before choosing a filling, which will include southern-style pork with house-made pickles.
Bunny chows originated as a street food in the Durban Indian community in the 1940s.