All Tasty articles

  • Wildwood

    Tasty banks on further landlord support as losses widen


    Tasty is negotiating with landlords in a bid to avoid implemented a CVA or similar formal procedure, as the impact of lack of trading continues to impact its financial position.

  • Wildwood

    Tasty achieves rent reductions and concessions on more than half of estate


    Wildwood operator Tasty has achieved rent reductions and lease concessions on more than half of its estate, two months after it announced it was exploring a potential company voluntary arrangement (CVA).

  • Wildwood

    Tasty: “An extremely difficult year”


    Tasty, which owns the Wildwood brand, has said sales fell £8.7m from £21.1m in the prior year and it made a loss after tax of £11m. It has 48 of its 55-strong estate open. It said 2020 has been an “extremely difficult year which required swift action to mitigate the extraordinary challenges faced. Tasty was quick to react to the Covid-19 outbreak. Whilst the trading environment continues to be extremely challenging and ever-changing, with the additional bank facility and support from our creditors and landlords, we are hopeful that we will be able to navigate our way through these difficult times due to our agility and restructured operational base.”

  • Wildwood

    Tasty completes workforce cut back, continues to explore cost-cutting options


    Wildwood operator Tasty has completed the process of reducing its workforce by 32%, making 284 staff redundant.

  • GettyImages-1206334687

    Dominic Walsh: Casual dining one of ‘big losers’ of pandemic


    It used to be so simple. Come up with a restaurant concept and a brand, open one restaurant, then a second, then aim for five outlets then ten and 20, and if it’s still working, press the button on a nationwide rollout. Well, something like that, anyway.

  • Wildwood

    Tasty slashes third of workforce


    Wildwood operator Tasty is making 284 staff redundant, around 32% of its workforce.

  • Bank of England

    Doubts emerge over loan scheme


    Doubts have emerged over the government’s loan scheme, with bank applications insisting on director personal guarantees.

  • Elephant Park - Sayer Street CGI

    Four new openings at Elephant Park


    Bobo Social, Sugo, Tasty Jerk and Pot & Rice have been revealed as the latest independent operators set to open in Southwark’s Elephant Park development.

  • BigDish

    BigDish to roll out with Tasty


    BigDish, the food technology company that operates a yield management platform for restaurants, has added 242 new restaurants in January.

  • 191211 F&Bs Meatloaf Potraits Cast __015

    Veganuary operator offering round-up


    Once again, Veganuary is upon us, and with the number of vegans more than doubling to 600,000 between 2016 and 2019, this year’s operator offering is bigger than ever. 

  • Dim T interior

    Tasty sells Dim T More London site for £2m


    Tasty has exchanged contracts for the sale of its Dim T More London site for £2m.

  • gettyimages-1179898564-594x594 (1)

    Steve Easterbrook and transformative times


    I’ve written a lot about McDonald’s recently, but I didn’t anticipate the next article to be about Steve Easterbrook getting fired. Yet here we are. It doesn’t seem a fitting departure for a man who achieved so much at the Golden Arches, and the contentious reason for his exit ...

  • PizzaExpress

    Why Pizza Express is worth saving


    There are many theories why Pizza Express, the largest casual dining chain in the UK with 490 sites, has slid into such a massive pile of debt.

  • YO!KITCHEN.1247

    Say hello to the newest version of Yo!


    When Yo! Sushi arrived in the UK in 1997 it was everything casual dining wants to be in 2019. Colourful, fun, innovative and fresh, it also had entertainment on the side thanks to the novel kaiten conveyor belt that served up plates of food. Remarkably, the novelty hasn’t worn off, even after 22 years. Yo!, which dropped the ‘Sushi’ from its name in September to send a message to the squeamish that it offered more than just raw fish, reported a UK sales hike of 5% to £88.9m in July.

  • Wildwood

    Tasty appoints Vachhani as FD


    Tasty, the operator of dim t and Wildwood restaurants, has appointed Mayuri Vachhani as finance director.

  • Wildwood

    Tasty sees sales down but losses reduced


    Tasty, which operates Wildwood and Dim T restaurants, saw sales decline by 8% for the 26 weeks to 30 June 2019, to £21.1m (2018: £23m).

  • Elephant Park

    Lendlease signs up three new operators to Elephant Park scheme


    Three new concepts have signed to open on Sayer Street at Elephant Park. The new restaurants, one brand new concept and two established local operators, have joined the £2.3 billion regeneration project being delivered by Lendlease and Southwark Council in the heart of the capital.

  • Jamie-Barber

    The Big Interview: Jamie Barber on Cabana


    Jamie Barber’s Cabana chain was bought out of administration last week and absorbed into his Hush Brasseries group, saving the Brazilian barbecue concept, but shuttering a further two sites. In his first interview since the news, Barber discusses the bittersweet outcome, securing new investment for the brand, and the continued tough trading in the sector. 

  • Simon Wilkinson

    Big Interview: Byron boss on burgers, breakfast and Brexit


    It’s fitting that Simon Wilkinson joined Byron Burger as CEO on the first of May, aka Mayday, aka the universal call of distress. Established in 2007, Byron was once a leader in the premium burger space, and it was sold for a very tasty £100m in 2013. But it was subsequently troubled by a combination of new competition and the general malaise affecting the sector and it came close to collapse. In January 2018 it underwent a CVA restructure that saw it close around a third of its 67-strong estate.

  • Foodprint header

    Sustainable Restaurant Association backs climate-friendly foods


    The Sustainable Restaurant Association (SRA) has launched a new initiative called Foodprint to help restaurants and foodservice companies to use more eco-friendly ingredients.