Lucky Voice, the private room karaoke concept, is looking to develop its food offer to bring in line with other social entertainment brands and capitalise on the consumer demand for experiences, MCA has learnt.
Managing director Charlie Elek told MCA he hoped the food offer, which is currently limited to finger food and pizza, would encourage consumers to dwell for longer.
He was speaking ahead of the launch of the group’s latest corporate site in Holborn, which will be its biggest yet, and which he said signalled a return to expansion for the group.
Elek said a planned rollout had stalled since the opening of Brighton in 2007 as the recession struck, but that Lucky Voice was now looking to add a number of sites in London and regional cities.
There are currently three corporate stores, three UK franchises with Novus, and an international franchise in Dubai.
The group also has an online subscription business, described as like Spotify for karaoke, and also supplies technology to operators.
Elek said: “Our new venue is a message that we’re back, and this is the start of the rollout plan.
“We are already looking for our fifth site. London is so big – like 20 small towns in a city – and all of its buzzing, so it’s enough of us,
“The city is a big one for us, also other pockets, like Clapham, and Kensington. We feel like there’s space for four, five, six Lucky Voices in London – that’s our plan for the next few years.”
The new site on Chancery Lane is 5,000sq ft, with a 25-man VIP room and a late license until 3am on week-days and 4am at weekends.
Elek added: “Dwell time is really important. It’s something we’ve been working on but never quite got right.
“Crucially we want people to have that whole experience and night out at Lucky Voice.
“There’s potential to develop menu and have great food offering, and create somewhere people can stay and enjoy food in our venue, rather than go elsewhere.
“We’ve always prided ourselves on drinks and cocktails, but that hasn’t always been the case with food, which is a huge opportunity for us. You see in other social entertainment venues that are doing it really well and people are spending a lot on food. The work between now and opening is getting food right.”