Barrel & Stone, the pizza concept, is eyeing an ambitious three-pronged growth plan involving pub partnerships, delivery hubs and standalone sites.
Founders Russell Hardiman and Mark Davenport told MCA they styled themselves as disruptors who could capitalise on the vast network of pubs across the UK and the opportunities in the delivery market for pizza paired with a craft drinks offer.
The brand is already installed in more than 50 licensed premises – including several Greene King pubs – with a pipeline of c25 more to open by May. The business plan is to have 430 partnership sites open within four years.
Hardiman and Davenport are also talking to prospective partners to take on its delivery franchise, with plans for 100 sites over the same period.
They are also in talks on sites in Belsize Park, London and Maidenhead High Street for the first standalone Barrel & Stone pubs. This would also be entirely managed by a partner.
The pub model sees Barrel & Stone cover the cost of fitting stone-bake pizza ovens and train staff as well as supply ingredients. The sites then act as “brand ambassadors” with pizzas and craft beers available to eat in, for takeaway or delivery.
Hardiman, who also owns the Pinkneys Arms, near Maidenhead, told MCA: “Our model is that of a disruptor – we don’t want to have a huge head office, we don’t want to have our own sites, we want to give people the tools to take the brand forward.”
Davenport said: “There are lots of good pizza chains, there are lots of good pubs but there isn’t anyone who has created a brand to bring a pub quality alcohol offer and pizza together.
“The pub sector presents an opportunity that no chain in the country can rival. Plus, people have an affinity with their local pub that no brand can replicate. When we direct people to a pub we describe it as ‘discover your local’.
“Our aim is to tap into that – to get people into the habit of picking up a bottle of wine and a pizza from the pub on the way home rather than the supermarket. If they have a half while they’re waiting, even better.”
The pair, who sold 6% of the company through Asset Match at the end of last year, say they expect growth to be self-funded and describe their geography as “endless”. The group currently operates from Perth down to Exeter.
Davenport said: “We have a mix of freeholders, free-of-tie sites, multiple operators, a couple of brewery chains, hotel chains and a couple of nightclubs. It’s very diverse so it’s hard to put a figure on what scale we could eventually grow to.
The majority of Barrel & Stone’s partner pubs run its full menu, which offers seven types of pizza, available in 8-inch and 12-inch, with a gluten-free option available. The group is also rolling out its piadine offer across the full portfolio.
