Who said innovation had dried up in the pub and restaurant market? The past week has seen more than its fair share of new retail ideas and concepts jump off the drawing board.
Bobby Hashemi announced that he has become a UK disciple of "fast casual" and is to turn his entire Coffee Republic estate into a new deli concept called Republic Deli.
Ask, the new king of high street pizza and pasta, is following down the quick and casual route with the trial of a small chain of burger and ribs outlets, called Jo Shmo. The first is due to open later this month in Wimbledon, south London.
The success of Tootsies and Gourmet Burger in the upmarket burger sector has already demonstrated that there is plenty of life left for the burger beyond McD's and Burger King.
Meanwhile, on the bar side of the business, Spirit Group has been bringing back fond memories of Paula Yates in the Big Breakfast, by rolling out a fifth venue for its new Bedroom bar concept, which features a giant bed in every bar and pillows in the seating areas.
The new site opens in Hull and is targeted at the 18 to 25-year-old market. Others are in Swindon, York, Shrewsbury and Whitley Bay.
To demonstrate it isn't losing its touch either, the great innovator JD Wetherspoon has launched two Express Bars in Heathrow Airport's Terminal One. The bars are both airside to give travellers a last chance for a drink before boarding. The bars feature pre-packaged food and alcohol, but not optics.
If successful, the concept could be used in railway stations and shopping centres. However, knowing Wetherspoon's it will already be anticipating the outcry from the anti-alcohol lobby, publicans and licensing authorities. But controversy goes with the territory.
Last but not least, Krispy Kreme, the US doughnut chain, announced its first outlet in Britain – in Harrods.
It could, of course, be the heat bringing out the more adventurous side of the industry, but the plain truth is that the bar and restaurant business can still generate excitement and inspiration, even in the holiday season.
So no apologies for a feel-good column this week.
• I'll be announcing Martin Information's own nominations for the UK's 10 best new concepts, and explaining why, at this year's Restaurant 2003 conference, to be held in London on October 14. To book your place call Caroline Holme or Nicola Smith on 01293 613400.
Bobby Hashemi announced that he has become a UK disciple of "fast casual" and is to turn his entire Coffee Republic estate into a new deli concept called Republic Deli.
Ask, the new king of high street pizza and pasta, is following down the quick and casual route with the trial of a small chain of burger and ribs outlets, called Jo Shmo. The first is due to open later this month in Wimbledon, south London.
The success of Tootsies and Gourmet Burger in the upmarket burger sector has already demonstrated that there is plenty of life left for the burger beyond McD's and Burger King.
Meanwhile, on the bar side of the business, Spirit Group has been bringing back fond memories of Paula Yates in the Big Breakfast, by rolling out a fifth venue for its new Bedroom bar concept, which features a giant bed in every bar and pillows in the seating areas.
The new site opens in Hull and is targeted at the 18 to 25-year-old market. Others are in Swindon, York, Shrewsbury and Whitley Bay.
To demonstrate it isn't losing its touch either, the great innovator JD Wetherspoon has launched two Express Bars in Heathrow Airport's Terminal One. The bars are both airside to give travellers a last chance for a drink before boarding. The bars feature pre-packaged food and alcohol, but not optics.
If successful, the concept could be used in railway stations and shopping centres. However, knowing Wetherspoon's it will already be anticipating the outcry from the anti-alcohol lobby, publicans and licensing authorities. But controversy goes with the territory.
Last but not least, Krispy Kreme, the US doughnut chain, announced its first outlet in Britain – in Harrods.
It could, of course, be the heat bringing out the more adventurous side of the industry, but the plain truth is that the bar and restaurant business can still generate excitement and inspiration, even in the holiday season.
So no apologies for a feel-good column this week.
• I'll be announcing Martin Information's own nominations for the UK's 10 best new concepts, and explaining why, at this year's Restaurant 2003 conference, to be held in London on October 14. To book your place call Caroline Holme or Nicola Smith on 01293 613400.
