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  • elite pubs main course

    Elite approach


    Martial Chaussy, owner of Kent pub operator Elite Pubs, talks expansion plans, Brexit, the power of pizza and its growing people focus, with Jo Bruce.

  • Steve Holmes, CEO Azzurri Group

    Steve Holmes: ‘If you wind the clock forward, people will eat out more than ever’


    Relevant operators can grind out profit growth, but it’s not easy time, Azzurri Group’s Steve Holmes has told MCA.

  • Opinion

    Detangling digital transformation


    Companies that have embraced digital transformation have the ability to plug in technology overnight, without significant cost, to identify what will drive a commercial return, without hampering operations. The benefit to our industry is entirely transformational, says Fourth’s group chief technical officer Christian Berthelsen.

  • PizzaExpress Langham Place, Oxford Circus 01

    Change is happening everywhere


    Seismic shifts are sweeping through the sector thanks to a combination of M&A, technological developments and consumer behaviour. Who knows what’s going to happen next?

  • Artesian-Lunch04

    Paul UK: ‘The brand has huge untapped potential’


    The development of a franchise operation for Paul UK is high up on the agenda for its new chief executive Mark Hilton. He talks exclusively to MCA about the development of its new café format, current performance and tapping into the evening day part.

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    Turtle Bay: ‘We keep away from industry noise’


    Turtle Bay has had a quiet two years, but with reinforcements to the senior team and turnover approaching £70m, the Caribbean social concept looks to be making moves for a sale. In a rare interview, founder Ajith Jayawickrema explains how the bar and restaurant brand has the potential for 100 sites – but not necessarily under his stewardship.

  • Beyond Burger at Honest burgers

    The meat might be fake, but the science isn’t


    With global sales of meat alternatives predicted to grow from 1% to 10% of total consumption over the next decade, operators should not ignore the generational shift in the way consumers think about food and how it’s produced, writes MCA contributing editor Peter Martin.

  • Brandon and richard JL

    Wrap stars: how Tortilla won the burrito wars


    Brandon Stephens and Richard Morris’ Californian-inspired brand Tortilla has come out on top in the burrito wars and looks to be eyeing a sale, writes Restaurant magazine’s Joe Lutrario.

  • Tim Martin

    Analysts’ verdict: JD Wetherspoon


    Analysts at JP Morgan Cazenove and Goodbody share their reactions to the latest trading update from JD Wetherspoon and how it’s impacted their forecasts.

  • GettyImages-508263822

    Wet-led pubs best placed to capitalise on demand for experiences


    Wet-led pubs are best placed to capitalise on the demand for experiences as the growth in online delivery and competition from home entertainment means consumers are looking for more on a night out, according to leisure analysts Peel Hunt.

  • Exterior Birmingham New Street Close Up

    Tim Hortons: Power play


    Tim Hortons may not be a household name in the UK yet, but if the QSR brand’s growth in North America is anything to go by, it soon could be. Georgi Gyton speaks to master franchisee SK Group’s chief commercial officer Kevin Hydes on its plans to steal market share.

  • IMG_7487-edit copy

    ETM: Redefining spectator sport


    Redwood has not been open for 24 hours when we meet, but ETM co-founder Ed Martin is already feeling confident about his latest sports bar.

  • Chucs

    Chucs: bringing the Amalfi coast to West London


    Chucs chairman Graziano Arricale knows a thing or two about working for captains of British business.

  • GettyImages-1005962212

    Hang on to your margins


    Prestige Purchasing chairman, David Read, discusses ways in which operators can maintain, and even improve, food and drink margins, even in inflationary times.

  • Seven Dials Market

    Running the halls


    Lower rents for operators, more choice for customers – food halls are being heralded as a win-win model for the eating out sector, writes Tony Naylor.

  • GettyImages-India

    Going Global – India: maker and destroyer of dreams


    In his latest column Going Global column for MCA, international franchising expert Jasper Reid discusses the huge opportunities to be had in the country of contradiction – and why scale, and a long-term view, is key.

  • Opinion

    Brigid Simmonds: ‘We can’t keep every pub open’


    Outgoing British Beer & Pub Association chief executive Brigid Simmonds examines her time in the role.

  • ML-CaffeNero_DeliRange-Salads_32561

    Caffe Nero: ‘We are the Waitrose of coffee’


    With a new artisan fresh food range, Caffe Nero believes it has consolidated its premium edge over high street rivals. As the offering is rolled out and the store estate revamped, UK CEO Will Stratton-Morris explains why Caffe Nero is the Waitrose of the coffee house sector.

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    Middle Eastern promises: James Walters on Arabica KX


    James Walters has opened a second incarnation of his Levantine-inspired restaurant concept Arabica. A lot has changed, but what remains is the chef’s determination to steadily evolve the brand

  • Opinion

    How to give hospitality the personal touch


    Using machine learning and AI could deliver huge benefits to hospitality, but there are challenges. MCA and Punchh brought together marketing and IT directors to discuss how best to do it.