All Tortilla articles – Page 7

  • Graeme Smith AlixPartners

    Finding the perfect PE bedfellow


    Seeking a partnership with private equity can be a daunting and complex challenge for operators. There are a number of variables to consider before choosing the right partner, according to AlixPartners’ Graeme Smith. Includes the experiences of operators and investors, including Flat iron’s Jo Fleet and Daniel Smith of Livingbridge

  • Deliveroo logo

    Deliveroo reworks allergy info on menus


    Deliveroo is overhauling the way its platform displays allergen information on menus in an effort to increase transparency for consumers and encourage restaurants to follow suit and take action.

  • Core needs of restaurants
    Analysis & Insight

    Business re-modelling in the full-service casual dining sector


    The casual dining market grew over the last 30 years in response to customer needs for accessible and assured restaurant brands. However, new market segments are emerging that challenge the future consumer need for casual dining. How do brands in this sector evolve to ensure long term success and growth? Ian Dunstall discusses

  • Leon's Mezze Salad

    Autumn menu round up: Continued focus on veggie options, with a heartier twist


    As the air takes on a decidedly fresher feel, pubs and restaurants are unveiling their Autumn menus filled with a host of heartier options.

  • Blazing Bird
    Analysis & Insight

    The virtual world becomes reality


    Virtual restaurants might sound like a computergenerated fabrication – but the food they delivery is very much a physical reality, and it’s growing. As the major delivery companies start to push into restaurant brands, Finn Scott-Delany examines the lie of the land.

  • Tortilla

    Tortilla eyes rollout for dedicated delivery kitchen model


    Tortilla, the Quilvest-backed fast-casual concept, is looking to roll out its dedicated delivery kitchen model after a successful trial.

  • By Chloe

    Vegan trend picks up momentum in the States


    In her latest profile of trends in US dining, Kerstin Kuhn, looks at the chains that are taking vegan cuisine mainstream across the state

  • Chiquito logo

    TRG launches delivery-only concept for Chiquito


    The Restaurant Group (TRG) is rolling out a delivery-only concept for its Chiquito brand called Kick-Ass Burrito

  • Glenn Evans

    Las Iguanas: ‘We look for authentic ingredients and a story’


    Glenn Evans, the head of food development at Casual Dining Group’s Latin American chain talks to MCA’s sister title Food Spark about the biggest mistakes when it comes to menu development, the vegan junk food trend and how to introduce consumers to new foods.

  • REVL

    Events app REVL closes


    Events app REVL, which listed a broad range of activities across pubs, restaurants and clubs, has closed down.

  • Injoi Kitchen

    Popularity of Seoul food rises


    Korean food is rapidly installing itself as mainstream force in the US eating out sector. Kerstin Kühn explores some of the established and emerging concepts in this field.

  • Richard Morris and Brandon Stephens, Tortilla

    Evolution in the food chain


    The next 12 months is going to be a key period for the Quilvest-backed, burrito and taco concept Tortilla. Mark Wingett sits down with founder Brandon Stephens and managing director Richard Morris to talk about the year ahead – just don’t mention black beans

  • MCA Journal April 2018

    April 2018

    The April 2018 digital edition of the MCA journal is now available, including Prezzo’s life after the CVA, insights into the Italian casual dining sector and interviews with Clive Schlee of Pret, Joe Grossman of Patty & Bun, Brandon Stephens and Richard Morris of Tortilla, Charlie Young and Brett Woonton of Vinoteca, as well as Matt Grech-Smith and Jeremy Simmonds of Swingers.

  • Opinion

    Perhaps they are on to something


    Unsolicited bids for the Azzurri Group, a tenanted pub sector rife with M&A speculation and an acquisitive BrewDog, sector consolidation is back on the agenda, and not just for those looking to pick up the fallout from the current round of Company Voluntary Arrangements

  • News

    Hunter departs Prezzo


    Paul Hunter, operations director for the Chimichanga and MexiCo brands, has departed Prezzo, MCA understands.

  • News

    Wrap it Up makes management appointments


    Wrap it up, the quick service concept, has made a series of appointments to its management team as it seek to recover from tough trading in 2017, and exploit the growing trend towards food to go.

  • News

    Peretti joins Wraphic board


    Paolo Peretti, who stepped down as managing director of Vital Ingredient earlier this year, has joined the board of Wrapchic

  • Opinion

    Small spaces present big opportunities


    Nando’s is trialling a miniature-sized restaurant, tapping into the desire for food convenience. Is this a way to stem a downturn in dollars? MCA’s sister title, Food Spark, investigates.

  • Tortilla

    Tortilla FY lfls up 7.5%


    Tortilla has reported that company sales increased 20% to £30.4m last year, with restaurant like-for-like sales up 7.5%

  • Eating out

    Are you adding value? Part 2


    Yesterday I wrote that the UK’s hospitality industry was facing a period of fundamental change, with the threat of a significant gap developing in parts of the sector. This morning the focus falls on the value of delivery, technology, experience, property, investment (does private equity have a duty of care?) and protecting your reputation