Friska has secured the former Caffe Gusto site by Bristol’s Queen Square, for its 11th opening.

Located at 54 Prince Street, the site will open on 10 June and will be YFM Equity Partners-backed group’s seventh café in the city. It also operates a staff café within energy company Ovo’s offices in Bristol.

Griff Holland, co-founder, told MCA the site was in historic area of Bristol, “and feels like it’s the real centre of the city”. “The square is used throughout the year for various events and festivals, so it’s a great spot, and it’s also surrounded by lots of our target customers – KPMG, lots of solicitors, accountants are all based around there for example,” he said.

“We felt it was far enough away from both Victoria Street and our site in Harbourside to warrant putting a new store there,” he added.

He said while the offering will be much the same as its other cafes, its weekend menu would be more aligned with its Park Street store, with an extended breakfast and brunch menu.

“In the weekdays people are in a rush and quick service is key, but at the weekends they have got a bit more time on their hands, so we are going to expand the breakfast menu and do a larger brunch menu and we are working on some recipe ideas at the moment,” he said.

In terms of further expansion this year, Holland said Friska was “always looking for good sites”, with Bristol and Manchester still the focus. “We are really like Leeds and we have been to Glasgow and Edinburgh – we are looking for buzzy cosmopolitan cities where are quick-service food and coffee will be well received,” he said.

Holland said trading had been a bit sluggish at the beginning of the year, but that it was now picking up with the warmer weather, with iced coffees and smoothies boosting afternoon trade.

He said its new sandwich range was performing well and it would be launching a new range of summer salads soon. It has also been doing a lot of work around boosting its sustainability credentials is now selling its teak cups at cost price, as well as investigating options for using teak cutlery. “People are using it every day, so having a more sustainable approach to cutlery would be really good,” he said.

“I’m doing a lot of research into ways we can reduce our environmental impact, by introducing new products within that teak range that people can reuse,” he said. In the early days he said its green initiatives were developed off its own back, but Holland says that since the screening of programmes like the BBC’s Blue Planet customers are increasingly vocal about the use of disposable materials, specifically plastic, within QSR environments. “It’s a real challenge, I don’t think there is an easy option as everything has its pros and cons,” he added.