Taiwanese restaurant Tiger & Pig, launched by the team behind Freebird Burritos, has given itself about three months to decide whether to roll out the “pilot”.
James Howland, founder of both businesses, as well as Chefly, a new direct-to-consumer “handmade food” delivery service he is developing, told MCA Tiger & Pig was working well but he was not sure whether to keep the solo Brixton Village unit a one-off.
“We’ve had a couple of people approach us to fund us to roll it out but we won’t know for probably the next three months if to expand it,” he said.
Howland added: “I don’t think we’d have a hard time really putting some scale behind it.”
Hea closed his Freebird Burritos concept in Liverpool Street in January – which was its only permanent site. “I think the burrito expansion days – for me, at least – are behind us. We were pretty heavily involved in street food on that front and we kept a couple of those going but not on the restaurant side.”
Howland revealed he was looking to take some of the street food brands he has worked with over the past 10 years and look at the viability of putting them into virtual delivery-only kitchens.
“I’ve been to look at a few units today to see what the scope is there and we are working on a direct-to-consumer ready meal project. I’m getting the brand developed and keeping my cards close to my chest.”