Food Studio (Pvt) Ltd celebrated 6 years of being a leading force in Sri Lanka’s culinary landscape by announcing the opening of its first stand alone restaurant at the Bandaranaike International Airport. 

This marks a significant achievement in the company’s growth strategy as it expands from food-court management into the stand-alone restaurant sector, taking its renowned culinary offerings directly to travelers from around the world.

PRIMO, a one-of-a-kind, fresh subs, sandwiches and bagels restaurant, is now located in the bustling departure/transit terminal of BIA, offering a carefully curated menu that reflects the company’s commitment to providing high-quality, nutritious and affordable meals made-to-order from fresh, locally-sourced ingredients. The new outlet is designed to cater to both time-conscious travelers and those looking for a relaxing pre/in-between flight dining experience.

“We’re thrilled to bring our unique culinary concept to one of the busiest travel hubs in the country,” said Nadeem Rajabdeen, CEO of Food Studio (Pvt) Ltd. 

“Airports are vibrant, fast-paced environments, and there’s no denying the fact that customers mostly appreciate the access, the ease of ordering and the tastes that appeal to their individual palettes. 

PRIMO, for us, is one of the freshest, unadulterated food choices under our umbrella, and we’re excited to offer passengers an exceptional dining experience that combines convenience with fresh, flavorful meals. Travelers are most often very value-conscious consumers, and with the brand’s attractive price point, PRIMO gives them a license to indulge.”

In its short 6 years since inception in 2018, Food Studio has been on a journey of change. 

The company first embarked on a mission to establish itself as a food court management company, facilitating connections with aspiring restaurateurs and international food franchises eager to venture into Sri Lanka’s culinary scene. The model centred on subletting spaces to these tenants. 

However, amidst the backdrop of economic uncertainty exacerbated by the challenges of the COVID-19 pandemic, the company shifted its business model. Transitioning towards developing their own food concepts, Food Studio sought greater control over the tenant mix, paving the way for a new chapter of innovation and resilience.