All interviews – Page 31
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InterviewsPizzaLuxe shifts focus to franchising
The gourmet pizza concept is looking to grow its partnership with SSP and other partners, following the success of its travel hub locations, founder Paul Goodale tells MCA
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InterviewsStar Pubs & Bars: ‘We are focused on premiumising the local pub experience’
The pub company is focused on enhancing the experience at its pubs in order to drive spend and appeal to a broader base of customers, Star Pubs’ property director Chris Moore told MCA.
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InterviewsHow Chotto Matte turned the pandemic to its advantage
Amid the chaos of Covid-19, Kurt Zdesar snapped up a string of big-ticket sites for his premium-casual Nikkei restaurant concept
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InterviewsEmerald Hospitality looks outward for expansion
The multiconcept business looks to fill the gap for a Spanish restaurant on a global scale with its El Norte concept, founders Arian and Alberto Zandi tell MCA
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InterviewsTortilla: ‘The opportunity in Europe is huge’
Having proven itself in the UK, the concept is now accelerating its franchising plans for mainland Europe, CEO Richard Morris and NED Francesca Tiritiello tell MCA
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InterviewsPeter Borg-Neal: ‘We will not sell for cheap’
The Oakman CEO has begun implementing an action plan to reduce central costs, build sales and improve profits, before considering exit options such as a trade sale or private equity when market conditions improve
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InterviewsWhitbread: ‘We are mindful of operating in the value restaurant space’
The group has implemented some price rises but looks to boost performance through an improved customer experience, CEO Dominic Paul tells MCA
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InterviewsLoungers: ‘It’s not revolution, it’s constant evolution’
CEO Nick Collins tells MCA the upcoming summer will be an important period, with the new Brightside concept entering its peak trading period for the first time
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InterviewsPieminister: ‘Our prime prospect is university towns’
The pie specialist plans to expand from 16 to over 100 sites, and has also seen a strong upturn in its foodservice business, co-founder Jon Simon tells MCA
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InterviewsBundobust looks to continue expanding South
The Indian street food and craft beer concept is considering Nottingham, Cardiff, and Bristol for further expansion, founders Mayur Patel and Marko Husak tell MCA
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InterviewsJamie Oliver Restaurants aims for 200-site mark by 2027
The company is focused on international growth, while moving towards an experiential-led brand in the UK, group director Ed Loftus tells MCA
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InterviewsEgo Restaurants: ‘The runway just got a lot bigger’
With Mitchells & Butlers acquiring the remaining 60% stake in the chain, Ego now has the balance sheet to accelerate expansion, CEO James Horler tells MCA
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InterviewsCity Pub Group gears up for economic uptick
The premium pub company sees “good opportunities” in the market for pub acquisitions, but is primarily focussed on organic growth within the existing estate, CFO Holly Elliott tells MCA
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InterviewsBoxpark: ‘We feel we’ve created a successful model’
CEO Simon Champion speaks to MCA about the new BoxHall concept, soaring sales over the Easter weekend, and creating value through the loyalty programme
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InterviewsBaton Berisha: ‘Manzi’s will be the gem of Soho’
The Wolseley Hospitality Group CEO is preparing to launch two major projects this year, Manzi’s in Soho in June, and The Wolseley City later in the year. Speaking to MCA, he discusses why he had to rip out and modernise Manzi’s, staying mindful about keeping the company’s DNA intact, and constantly striving for an exceptional customer experience
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InterviewsRed Oak Taverns: ‘We have the firepower for a large acquisition’
The leased and tenanted business has the capital to almost double its estate – but finding suitable site opportunities is proving a stumbling block to growth, co-founder Mark Grunnell tells MCA
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InterviewsETM: ‘St Austell venture will create something special’
CEO Ed Martin speaks to MCA about opening premium sports bars with St Austell, what the offer will look like, and focusing on experiential hospitality
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InterviewsVagabond looks to airports and sites outside London
Founder Stephen Finch discusses how the upcoming opening at Gatwick opening will be the equivalent of “four or five Vagabonds”
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InterviewsYotam Ottolenghi: ‘There’s a religion of food which I try not to be part of’
The chef who brought meze to the masses on his unusual education, running his business like a kibbutz — and why he’s taking his brand to Paris, the FT reports
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InterviewsGail’s Bakery boss is ready to rise to the occasion and sell more sourdough
A passion for fresh food has driven a former McKinsey consultant’s high street ambition, The Times reports