All interviews – Page 49
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InterviewsFindlay: ‘Marston’s is like a family business with the bad bits taken out’
On his final day as Marston’s CEO, Ralph Findlay spoke with MCA about his 27 years with the business, his next role as C&C Group’s chairman and his views on the pub sector.
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InterviewsRick Stein: ‘It’s absurd that we don’t eat all the fish we catch’
We should be a nation of seafood lovers, so what’s holding us back? The chef talks Brexit, bureaucracy and the need to buy more British fish
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InterviewsPano Christou: ‘Hybrid working is here to stay’
In a major shift to its ‘follow the skyscraper’ business model, the Pret CEO tells MCA why the brand is looking towards suburban, regional and travel hub locations for growth
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InterviewsAndy Hornby: ‘Make sure your supply forecasting is nailed on’
In the second part of an interview with MCA, Andy Hornby, chief executive of The Restaurant Group, discusses the importance of accurate supply forecasting and simplifying menus as a way of controlling menu price inflation. He also discusses pub estate expansion, as well as current and future prospects for trading.
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InterviewsCarnival spirit: how The Rum Kitchen made the best of Covid-19
The Caribbean-styled bar restaurant brand has emerged from the pandemic in better shape than many of its competitors in the branded space.
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InterviewsDavid Page: ‘Fulham Shore can open up to 250 sites’
As trading volumes at Fulham Shore rise by a quarter, MCA spoke with David Page, executive chairman, to discover more about the company’s plans for expansion and an idea for a new store format, which highlights the need to cater for robust, ongoing delivery sales. Overall, the company is currently benefiting from a depleted retail sector, and from having retained most of its workforce. Looking forward, it has eyes on eventually opening up to 250 sites in the UK.
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InterviewsMarket Operations: ‘This is a story about regeneration’
A market for some 700 years, Nick Johnson’s reinvention of Altrincham Market into a thriving food hub has been credited with revitalising the town, and kickstarting the food hall trend. In this interview, which took place some 18 months ago on the eve of the pandemic, the former architect and designer traces the genesis of his vision back to his work helping create Manchester’s modern cultural identity. He explains why Market Operations isn’t a concept – and why the authenticity and community roots of the model can’t be copied.
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Interviews‘Our focus is on protecting the culture that makes Leon special’
The Leon and EG Group deal brings benefits for both parties, with digital developments, drive-thrus and residential locations on the agenda, Leon’s managing director Nick Ayerst tells MCA
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InterviewsHoni Poke: ‘Poke is a trend that’s here to stay’
Coming up with an idea for a new restaurant and hitting upon the next big thing is a tall order for even the most experienced restauranteur, let alone someone with a background in fast moving consumer goods.
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InterviewsNightcap: ‘We will grow as quickly as we can’
Nightcap has “the money in the bank and will grow as quickly as we possibly can, sustainably,” co-founder Sarah Willingham has told MCA.
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InterviewsBoparan: ‘Delivery is performing better than ever’
It is the launch day of Boparan Restaurant Group’s latest concept, the multi-brand, 180-cover Restaurant Hub.
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InterviewsWatchHouse: We want to be the benchmark in speciality coffee
Aquarium design and speciality coffee may not seem like likely business bedfellows. But it’s the progression taken by WatchHouse Coffee founder Roland Horne, and he points out that the two very different specialisms are not without their similarities.
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InterviewsGreggs: ‘We see delivery sales going north for a long time yet’
Greggs is confident that it can keep growing its delivery business and is expecting to see “sales going north for a long time yet”, chief executive Roger Whiteside told MCA.
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InterviewsByron: Building back better
Simon Wilkinson pauses, briefly; thinking carefully about his next answer. The Byron CEO is reflecting on what has been a particularly strenuous year and a half, involving administration, a pre-pack deal, and the closure of more than half the group’s estate. The question: ‘Did he ever fear this was the end for the better burger brand?’
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InterviewsRalph Findlay ‘optimistic’ about the pub sector recovery
MCA caught up with Ralph Findlay, chief executive of Marston’s, following the group’s Q3 trading update. He discussed the group’s increasing focus on premium pubs and the benefits of a technology upgrade. While describing the pingdemic as a “severe headache” and voicing concerns around VAT and price rises, he was nonetheless optimistic about the pub sector’s potential for recovery.
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InterviewsBrasserie Bar Co’s Mark Derry: ‘The sector is being strangled by tax’
The potential for the hospitality sector to grow and contribute more positively to the coffers of the treasury is being held back by businesses’ ever-increasing cost base, according to Mark Derry, executive chairman at Brasserie Bar Co.
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InterviewsLoungers: ‘It’s a great time to be growing the business’
Loungers is looking to capitalise on the “really strong new site opportunities” it is finding in the property market, as it gets back to its pre-Covid run rate of 25 new site openings a year, chief executive Nick Collins has told MCA.
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InterviewsCôte: ‘We want to make this a beautiful thing’
Côte executive chair Jane Holbrook is looking to ‘do a Wagamama’ on the French brasserie brand and make it one of the stand-out performers in the market. Joining last year with new owners Partners Group – an acquisition which won Deal of the Year at MCA’s Retailer’s Retailer Awards – she shares her vision for the restaurant group, and why it must become more relevant and contemporary to win over a new generation of customers.
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InterviewsWells & Co: ‘The future of the pub industry is really strong’
With more than 140 years of brewing beer and running pubs under its belt, fifth-generation family business Wells & Co has seen its fair share of tough economic times, but despite the impact of the pandemic, it is very hugely optimistic about the future of the great British pub.
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InterviewsByron: ‘Our strategy had gone off on a tangent’
Byron has ramped up its investment in new technology and is moving to a digitally led format for its restaurants as the strategy for the business is refocused following its acquisition by investment firm Calveton last summer, chief executive Simon Wilkinson has told MCA.