Skinny chops concept Blacklock will take an organic approach to expansion and focus on nurturing a “mindful” business with purpose.
Founder Gordon Ker tells MCA that “always getting better” is the main strategic vision for the brand, which in turn should open up opportunities for growth.
“We are looking to grow the company organically,” he says.
The London-based chain operates five restaurants in the capital, opening its first restaurant in Soho in 2015, followed by sites in the City, Shoreditch, Covent Garden and Canary Wharf.
Renowned for high-quality meat at competitive prices, Blacklock was born from a love of the traditional London Chophouse, with high social and environmental standards key facets of its brand identity.
“We will grow as great opportunities present themselves as opposed to being tied to an opening strategy, that says we must open a certain amount of restaurants”, says Ker.
Exploring an opportunity to open the brand’s first out-of-London site in Manchester, it is important for the company to remain “on brand” and consider what will motivate and excite its staff, says Ker.
“Our restaurants at the moment, are in high volume locations in London”, he says, adding that it will consider “other high density cities throughout the UK” with “amazing food scenes.”
Blacklock is also looking at further opportunities in the capital.
For Ker, a key motivator in growing the company, is to create opportunities for its people.
“Growth feeds culture”, he adds.
“People want to work in business that’s moving forward. Growth allows us to continue to build our people and build opportunities for them.”
Following an 18 month assessment process, Blacklock was given the stamp of approval by non-profit global organisation, B Lab last month.
Despite being initially “uneducated” on the process, Ker says he soon realised that B-corp certification was “totally in the Blacklock sweet spot.”
“Our main goal is to be a fantastic company to work for.
“That’s probably the most important tenet of B corp for us.”
“So the team know that coming to work at Blacklock is more than just selling chops and making an old fashioned.
Providing “great quality, great value for money” and “positive bill shock” also continues to guide Blacklock’s decision making.
This aspect of the brand identity becomes even more important, as cost-of-living concerns continue to affect consumer behaviour.
“We are very mindful as everyone is, that things are a lot more expensive,” says Ker.
“I think people still want to go out and eat in restaurants and still have fun.
”We’re really focused on pulling all the quality levers and getting better and better at what we do. So when they choose to come and see us, we make sure they have a great time.”
