All Restaurants articles – Page 8
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NewsFive Guys to continue rapid UK expansion despite losses
Five Guys has said it plans to continue its rapid roll out in the UK, despite posting pre-tax losses of £3.9m for the full year to 31 December 2018.
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NewsMonsieur le Duck looks to build presence in London and overseas
The directors behind a specialist duck restaurant in London’s Clerkenwell are plotting another two London sites.
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NewsCarluccio’s reports improvements following ‘transitional’ year
Carluccio’s said there have been visible improvements to a number of metrics over the past three months, including like-for-like sales (lfls) and advance bookings, following what it described as a “transitional year” for the company.
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NewsThird El Gato Negro restaurant on the cards with hints at more
Simon Shaw has confirmed he is to open a third El Gato Negro restaurant after acquiring 35 Park Row in Leeds – the former site of Jamie’s Italian, and has hinted at further openings.
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NewsLima founders to launch Venezuelan casual dining concept
Lima London founders Gabriel and Jose-Luis Gonzalez are launching a Venezuelan-inspired casual dining concept in Westfield London.
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NewsAnalysts corner: Berenberg on TRG
While some key questions remain around whether Wagamama can maintain its positive momentum within The Restaurant Group, analysis of Trip Advisor ratings by Berenberg has found that signs are positive – and that customer perception of Frankie & Benny’s is improving.
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NewsTokyo Industries acquires Red’s True Barbecue from administration
Tokyo Industries has acquired Red’s True Barbecue from administration, with one of the seven sites to close.
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NewsBone Daddies to launch new concept Poke-Don
Bone Daddies, the Japanese restaurant group, is to launch a poke-inspired concept, Poke-Don.
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NewsSweet Chick poised to make UK debut
Sweet Chick, the US fried chicken and waffle concept backed by rapper Nas, is set to make its UK debut with a site in Fitzrovia, MCA understands.
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NewsBodean’s BBQ exits Balham, eyes delivery hub
Bodean’s BBQ has exited its Balham restaurant, blaming the accumulation of high delivery costs on top of steep rents and rates, MCA has learnt.
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NewsWorld’s 50 Best Restaurants releases long list
The World’s 50 Best Restaurants has released its long list of 51-120 best restaurants.
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NewsTGI Fridays plans 3-5 sites a year
TGI Fridays has detailed its development pipeline with plans for at least three to five new restaurant openings each year.
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NewsD&D to open Fenchurch Street restaurant 14 Hills in November
D&D London is to open its restaurant at 120 Fenchurch Street, to be called 14 Hills, this November.
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Analysis & Insight’A brand that has been around for a certain amount of time can be both a gift and a curse’
The Restaurant Group’s director of product innovation talks to Sarah Sharples at MCA’s sister title Food Spark about dish development at Frankie & Benny’s, why innovation is key to fighting casual dining woes and her hopes for sustainable eating.
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NewsHawksmoor to shut remaining two Foxlow sites
Hawksmoor is to close the remaining two sites of its sister brand Foxlow, in Clerkenwell and Balham.
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NewsInvestment will not be start of mass roll-out for Tonkotsu
“The days of saying we’ve got 10 sites and now we’re going to do 50 are gone,” Stephen Evans, managing director of Tonkotsu told MCA, explaining that its £5m investment from YFM Equity Partners, would not be the start of a mass roll-out plan for the business.
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NewsPitt Cue closes its doors for final time
Pitt Cue, the London barbecue restaurant started eight years ago by Tom Adams and Jamie Berger, has closed its doors for the last time.
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NewsHickory’s secures Harvester site in Wilmslow
Hickory’s has secured a further site in Cheshire – the Harvester restaurant on Altrincham Road in Wilmslow.
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Moor Hall named best restaurant at National Restaurant Awards
Moor Hall in Lancashire has been named National Restaurant of the Year at the Estrella Damn National Restaurant Awards 2019.
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Analysis & InsightA Southern state of mind
Piper-backed Hickory’s may be about to open only its 10th site in as many years, but the American barbecue concept is looking to fire up its rate of openings. Georgi Gyton finds out more about the business’ success and why it thrives in areas where no one else wants to be.