Georgi Gyton

Georgi joined from People Management at Haymarket Media Group. Previous to that, she worked at Haymarket title Event, and spent seven years at William Reed Business Media, beginning her career at British Baker, before moving across to Meat Trades Journal and

Contact info

+44 (0)1293 846519
  • Hospitality worker GettyImages

    Culture of consistency


    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

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


    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

    The future of click & collect


    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

    Personalising the experience


    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

    Sweet success


    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

    Established in 1926, reborn 14 February 2019


    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

    A taste of things to come?


    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

    Full steam ahead


    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

    MCA Introduces… The Bedford from Three Cheers


    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

    A crescendo of coffee


    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

  • Opinion

    A glass half full


    Closing in on the 20-site mark, Veeno has reached a fork in the road for future development. Georgi Gyton spoke to co-founder Nino Caruso about the journey so far, and which direction the company might head in

  • Chiquito

    Brandwatch: Chiquito


    A common feature at leisure and retail parks across the UK, fast-casual Mexican chain Chiquito has underperformed the market in recent years. In response, parent company TRG has been investing in the brand’s development – so have their efforts been bearing fruit? Georgi Gyton investigates.

  • Matt Snell, MD, Gusto

    Subtly Italian


    More than a decade after the Gusto brand was created out of the ashes of Est Est Est, it is now in the midst of a second reinvention, which will see it fully embracing its Mediterranean influences. Georgi Gyton reports.

  • Jason Clark, McDonald's

    Fast food of the future


    Self-order screens and bluetooth locators are soon to become the norm at McDonald’s as it rolls out its Experience the Future programme. Georgi Gyton finds out what’s been behind the development of the programme, which was awarded the Best Use of Technology gong at this year’s Retailers’ Retailer awards.

  • The Deltic Group

    Hello I'm a chatbot, how can I help you?


    We’ve all read about a future where artificial intelligence is mainstream, but can chatbots realistically be integrated into a sector that relies on the value of human interaction? Georgi Gyton looks at how the technology is being used already.

  • ETM Botanist

    The changing tale of ETM


    Georgi Gyton spoke to the winners of The Evolution Award at this year’s Retailers’ Retailer of the Year Awards – ETM Group – about what prompted a change of strategy 18 months ago

  • Hawksmoor Edinburgh

    MCA Introduces... Hawksmoor, Edinburgh


    In the second MCA Introduces, Georgi Gyton visits Hawksmoor’s new Edinburgh restaurant to talk to the founders about why the city fits the bill for its latest venture and how it ties in with future plans

  • Plastic straws

    The cost of responsible retailing


    Sustainability credentials are rapidly moving from being a defining feature of a brand to a basic expectation of the consumer. As operators increasingly seek to incorporate responsible policies into their business models, Georgi Gyton looks at what impact this is having on the bottom line.

  • Greg

    Brandwatch: Greggs


    The bakery food-to-go giant announced this week that it was adopting a “more cautious” outlook regarding performance for the rest of the year as troubles on the high street start to affect growth. Georgi Gyton takes a look at how the brand is setting itself up to even out any bumps in the road

  • Vinoteca

    A restaurant in denial


    Continuing on its mission to make wine more accessible to the masses, Vinoteca is now gearing up for its first regional opening. Georgi Gyton met the founders to find out more

More by Georgi Gyton