All The Real Greek articles – Page 7
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NewsFulham Shore to acquire Real Greek, to seek AIM listing
Fulham Shore, the David Page-led investment vehicle has announced it has conditionally agreed to acquire Kefi Ltd, the owner of The Real Greek restaurant group, for £13.9m
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News
Bukowski Grill plans central London opening
Bukowski Grill, the charcoal grill burger concept, is close to securing its first site in central London
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OpinionFyne dining
Liz Williams, the woman at the helm of the UK’s biggest seafood restaurant group Loch Fyne, talks discounting, the competition and chasing the grey pound
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News
Livebait founder to launch new Greek concept
Theodore Kyriakou, the founder of the Livebait and The Real Greek brands, is to open a new Greek restaurant and food store concept in London’s King’s Cross
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NewsPage plans joint Real Greek/Franco Manca site
David Page, the former chief executive of Pizza Express, is in talks to open a joint site in London’s Soho for his Franco Manca and The Real Greek brands
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NewsThe Real Greek secures regional site
Kefi Ltd, the company led by Nabil Mankarious and David Page, has secured the first site outside London for its The Real Greek brand, in Windsor
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News
The Real Greek plans further expansion
Kefi Ltd, the company led by Nabil Mankarious and David Page, is in talks to open two new sites under it’s the Real Greek brand, including its first outside London
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News
Wong to step down as GBK FD
Nicholas Wong is to step down as group finance director at Gourmet Burger Kitchen (GBK) to join David Page’s new investment vehicle Fulham Shore
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News
The Real Greek eyes new openings
Kefi Ltd, the company led by Nabil Mankarious and David Page, is in talks to open two new sites under it’s the Real Greek brand
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News
Chill Box eyes UK roll out
Chill Box, the Greek frozen yoghurt concept backed by David Page, the former chief executive of Pizza Express, is planning a rollout across the UK
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Opinion
New brands served with relish
The upmarket burger restaurant segment is going through a fresh ‘second wave’ of activity, but how will it compare to the first, asks Mel Flaherty.The downturn-defying number of new restaurant openings has been reported with wonder by the press, but even more eye-widening is the proportion of these dedicated to ...