Georgi Gyton's articles

  • Hospitality worker GettyImages
    Opinion

    Culture of consistency

    2019-04-02T07:38:00Z

    A strong culture is often cited as the backbone to any hospitality business but is there a risk of it being neglected when in expansion mode? MCA’s deputy editor Georgi Gyton looks at the importance of culture and how operators can retain it as they grow. Includes commentary from LEON, Hard Rock Café, Urban Pubs & Bars and Hawksmoor.

  • GustoRestaurantB&WAG-1
    Opinion

    'We are starting to see the hard work pay off'

    2019-03-20T08:39:00Z

    A year on since Matt Snell took the reins at Gusto Italian, MCA deputy editor Georgi Gyton speaks to him about how the new strategy is working, developments on delivery, a move into retail, and why it is ready to push the button on new sites.

  • pexels-photo-287354
    Opinion

    The future of click & collect

    2019-03-04T08:18:00Z

    Delivery has been the platform arguably making bigger waves in the world of consumer convenience, but the opportunities around click and collect should not be ignored. Georgi Gyton looks at the prospects for growth, what trends are being seen by operators, and how the entry of Deliveroo to the arena might change the game. Featuring commentary from McDonald’s, Tortilla, K10, Chop’d and HOP Vietnamese.

  • Jason Clark, McDonald's
    Opinion

    Personalising the experience

    2019-02-28T09:03:00Z

    As McDonald’s nears the completion of its Experience the Future store programme, the operator is increasingly looking for opportunities to boost the level of personalisation in its restaurants. Jason Clark, SVP, chief operations officer, McDonald’s UK & Ireland talks to MCA deputy editor Georgi Gyton about touchscreen kiosks, the opportunities for coffee, and the potential to expand its network of delivery partners.

  • I'll Have What Shes Having
    Opinion

    Sweet success

    2019-02-22T13:27:00Z

    Tapping into consumer demand for value, indulgence and Instagram-friendly menus, dessert bars appear to have found a sweet spot in the market. Georgi Gyton takes a look at the growth of this area of the eating-out sector, much of which has been under the radar

  • Patisserie Valerie
    Opinion

    Established in 1926, reborn 14 February 2019

    2019-02-15T09:35:00Z

    Following the sale of Patisserie Valerie to Causeway Capital Partners, Rhys Iley spoke to MCA deputy editor Georgi Gyton about why he is viewing it as a new chapter for the business, and what changes the management team will be putting in place, including store refreshes, longer opening hours, NPD, and a new app.

  • Caffe Nero
    Opinion

    A taste of things to come?

    2019-01-31T08:28:00Z

    The Caffè Nero Group’s acquisition of Coffee#1 will no doubt boost its scale, but what else will it do for the business? Georgi Gyton looks at the group’s plans for the brand in more detail and how the landscape of the UK coffee shop sector is changing.

  • Roosters Piri Piri
    Opinion

    Full steam ahead

    2019-01-15T08:20:00Z

    With its eye on store numbers in the triple figures, Georgi Gyton speaks to Roosters Piri Piri about its ambitious growth plans, how delivery is changing its property strategy and why the operator has made innovation the lifeblood of its business.

  • The Bedford Saloon bar
    Opinion

    MCA Introduces… The Bedford from Three Cheers

    2018-12-19T08:37:00Z

    Three Cheers recently reopened The Bedford in Balham – the second project through its partnership with Ei Group, and Ei’s largest project to date – following a £3m refurbishment. Georgi Gyton went to find to find out how they spent the money and what potential the partnership holds in the future.

  • Notes was co-founded by financier Edward Halfon
    Opinion

    A crescendo of coffee

    2018-10-17T08:47:00Z

    Following a successful fundraise on Crowdcube this summer, coffee shop and wine bar Notes is looking to double its estate over the next two years. Georgi Gyton finds out more about its growth plans, which include a move into travel hubs, starting with train stations