All Operators articles – Page 43
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Analysis & InsightCompetitive socialising set to face property hurdles
There has been no shortage of experiential venue openings over the past 12 months, but how is this trend being felt in the property market. MCA deputy editor Georgi Gyton asked surveyors Daniel Rogers and Tom Richards from leisure property agency Restaurant Property for their thoughts.
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Analysis & InsightWe want to be together
With the wider issues facing the market, many believe the UK’s eating and drinking-out sector is ripe for consolidation. However, does it work for everyone involved and, in current conditions, is it a case of looking outside the box for the best partner for your business, asks AlixPartners’ Graeme Smith
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NewsWeekend press round-up 9-10 March 2019
Tortilla exploring options The restaurant chain Tortilla has been placed on the block by its backers, including the private equity firm Quilvest. The Mexican food chain, which is opening its 37th UK site this week, has appointed advisers from Spayne Lindsay. Sunday Times HSBC chokes on ...
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NewsVeeno looking to concentrate future growth on franchise sites
Veeno is looking to concentrate the future growth of its estate on franchise sites following a pause on new openings, commercial director and lead investor Rodrigue Trouillet has told MCA.
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Analysis & InsightA rallying cry goes out on sustainability
The Sustainable Restaurant Association has called on the industry to step up its efforts to offer more plant-based meals and to tackle food and plastic waste. MCA’s sister title Food Spark takes a look at the target areas in more depth and how some UK operators are approaching the challenge.
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Analysis & InsightFostering the next generation of female entrepreneurs
Holly Addison, head of hospitality and consumer digital at executive recruitment firm Odgers Berndtson, takes a closer look at the reasons behind the gender imbalance when it comes to female-founder businesses gaining financial backing and suggests great role models are key to any change.
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NewsFleet: No one wants to open 100-200 restaurants anymore
Flat Iron managing director Jo fleet has suggested there is “no number” on the scale of sites the brand could open – though admitted there was no longer any appetite in the industry to reach 100 or 200 sites.
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News
Rockfish secures new bank facility, strengthens pipeline
Rockfish, the Mitch Tonks-led seafood restaurant group, has received seven-figure bank backing from HSBC to open three new restaurants, while strengthening its pipeline with a further site lined up in Sidmouth.
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Analysis & InsightThe age of deliverance
Three years ago, a group of operators came close to forming a syndicate to control the delivery side of their businesses, in the face of growing influence among the ‘disruptors’. Fast forward to 2019 and Deliveroo has introduced a wave of its own virtual brands into its Editions programme and is also thought to be close to securing its first bricks and mortar site in the UK. Meanwhile, Uber Eats is believed to be trialling integration of its taxi fleet into its food delivery operation. With this often fraught relationship seemingly reaching boiling point, MCA editor James Wallin asks if the time has come for operators to take back control. With comment from MCA’s contributing editor, Peter Martin, on why ownership of technology is key to this power struggle.
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NewsVeeno sites bought out of administration by investor-backed group
Nine of Italian wine bar and café Veeno’s sites have been bought out of administration by “a new investor-backed group”, led by Rodrigue Trouillet, who joined as commercial director and business partner in November.
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NewsSEV eyes Puttshack international debut
The chief executive of Bounce operator Social Entertainment Ventures has said there is potential for the company to open in up to 70 metropolitan areas in the United States.
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NewsThe Alchemist launches AR cocktails
The Alchemist is this week launching a new Augmented Reality cocktail menu and app, The Conjurer.
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News
Smoke & Dough signs for Liverpool ONE
Independent American-Italian restaurant concept, Smoke and Dough, is to open its first location in the UK on Liverpool ONE’s Terrace.
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News
Snow Goose scoops Star pub of the year
Star Pubs & Bars’ annual Star Awards celebrated the achievements of top licensees from across the UK, with Kate Hayden and Paul Warriner scooping Pub of the Year for the Snow Goose at Farnborough. Pug Pubs won the Most Innovative award, for The Fat Pug, Leamington Spa; while multiple operator ...
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News
Las Banderas to expand Aqualung sub-brand as standalone concept
Spanish restaurant group Las Banderas has launched a sub-brand called Aqualung which it is looking to expand as a standalone concept, MCA has learnt.
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NewsGrind reveals new sites ahead of Crowdcube campaign
Grind, the coffee shop, bar and restaurant group, has revealed details of six confirmed central London openings in the next 18 months, plus a new coffee roasting facility, ahead of its return to Crowdcube later this week.
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NewsNeil MacLeod: ‘Lager is still king of the market’
As many swooned over craft beer, Revolution Bars co-founder Neil MacLeod looked to the more widely consumed lager for a premium makeover. MCA’s Finn Scott-Delany catches up with the Mission Mars director at their flagship venue Albert’s Schloss.
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NewsIncipio secures £5m funding, eyes expansion
The Incipio Group, the food court, bar and restaurant operator, has secured £5m investment to kickstart its next stage of growth, with five London sites and its regional debut lined up for the next 18 months.
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NewsOn the Bab relocates Marylebone venue to Soho
On The Bab, the Korean street food concept, is relocating its Marylebone site to Soho, while opening a first overseas location, in Paris.
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Analysis & InsightThe science of the subconscious
We all think that we know our minds and can make our own decisions, but how many of the choices customers make in restaurants are conscious and how many can be influenced? Kate Nightingale, head consumer psychologist and founder of Style Psychology reveals some of the science behind consumer behaviour and how operators can use this to their advantage.