All Jamie Oliver Restaurants articles – Page 5
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NewsBrewDog reports revenues up +50%; lines up Brixton site
Scottish craft beer brewer and bar operator BrewDog achieved total revenue of £78m for the first half of 2018 – up 55% on the same time last year.
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NewsWright & Bell acquires Whyte & Brown
Wright & Bell, the Imbiba-backed restaurant and bar group, has acquired Whyte & Brown, the Kingly Court based chicken concept.
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NewsKaye joins Morso as NED
Former Intertain chief operating officer Simon Kaye has joined the board of grappa and pasta concept Morso as a non-executive director, MCA understands.
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Analysis & InsightPremium casual is the future
In order for operators to boost their profit margins, is going premium casual the answer? David Abramson, CEO of leisure property consultant Cedar Dean Group believes it could be
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NewsBrewDog takes Jamie’s Italian Canary Wharf
BrewDog is to take on the Jamie’s Italian site in Canary Wharf, MCA understands.
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NewsSchapira swaps Jamie’s for Nero
Stacy Schapira has stepped down as chief people officer at Jamie Oliver Restaurant Group, to join Caffe Nero
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OpinionRestructural integrity
The past year has seen a host of high-street brands, including several in this sector, undergo restructuring. However, AlixPartners’ Graeme Smith explains that the process on its own is not enough and that businesses need to pursue a transformation to adapt and thrive.
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NewsMorrison steps down from Giggling Squid
Peter Morrison has stepped down as operations director at Giggling Squid, the BGF-backed Thai casual dining group
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OpinionThe Italian Job
Jon Knight has had an eventful first six months at the helm of Jamie Oliver Restaurant Group, having guided the company through a Company Voluntary Arrangement (CVA) and set about reconnecting the group’s celebrity founder with his restaurants. He talks to James Wallin about what growth looks like post-CVA, how the group is aiming to come off the discounting drug and how the brand would cope if Oliver’s star began to fade.
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OpinionAre landlord-only CVAs prolonging the slow death of the high street?
REL Capital chairman Andy Scott asks if the latest wave of CVAs is being used as a disingenuous attempt by high street brands to dodge their rent commitments
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NewsJamie’s Italian wants to “come off the discount drug”
Jamie Oliver Restaurant Group chief executive, Jon Knight, has told MCA that the group wants “to come off the discount drug”.
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Analysis & Insight
Research highlights impact of rents and rates on operators
Rocketing rents and rates are “unmanageable” for 84% of London restaurateurs, a survey has revealed.
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News
Marthinusen becomes Giggling Squid COO
Rory Marthinusen has stepped down as managing director of River Cottage Canteen, to join Giggling Squid
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News
Morso to open Abbey Road restaurant
Morso, the Italian restaurant and bar pop-up concept, is opening its debut restaurant on Abbey Road, MCA understands.
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NewsGiggling Squid to replace Jamie’s in Kingston
Giggling Squid is to open its second London site after securing a site in Kingston-upon-Thames
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OpinionAround the world in 80 opportunities
In his latest Going Global column for MCA, international franchise expert Jasper Reid, weighs up the pros and cons of the major franchising targets around the world. He also takes a look at some non-traditional locations where UK eating out brands could thrive.
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NewsHolder steps down as Jamie’s CFO
Crispin Holder has stepped down as chief financial officer of Jamie Oliver Restaurant Group just six months after joining and two months after its Company Voluntary Arrangement (CVA) process, MCA has learnt.
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News
Yumpingo secures £750k in new funding round
Yumpingo, the food intelligence platform, has secured £750,000 in a new round of investment, taking its total amount raised to £1.3m.
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News
Hallmark takes control of Jamie's Italian Australia
The Jamie Oliver Restaurant Group has secured a new operating partner for its Australian business.
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OpinionAre hotels the new high streets?
With several branded restaurants recently announcing additional openings within hotels, as they look to become less reliant on the high street, Helen Gilbert looks at how the benefits can work both ways