All Wahaca articles – Page 11
-
NewsPrezzo takes Newcastle Strada
Prezzo, the Jonathan Kaye-led group, has secured the Strada site at Intu Eldon Square, Newcsatle-upon-Tyne
-
News
Former Draft House ops director launches new venture
Former Draft House operations director Suga Gunam has acquired and reopened The Hideaway Bar in north London after refurbishment
-
NewsOsmond 'eyes Strada bid'
Hugh Osmond, the high-profile sector investor who founded Punch Taverns and floated PizzaExpress, is lining up a bid for restaurant chain Strada, according to the Sunday Times
-
News
Intu sees property value uplift
Intu, the shopping centre operator, has reported a 7.6% uplift in the like-for-like value of its properties in the six months to June, with the group seeing profits and revenues grow
-
NewsBrand watch: Bella Italia
M&C Report talks to Nick White, managing director of Tragus’ Bella Italia brand, at the latest Bella to receive investment at Reading’s Oracle centre.
-
Analysis & InsightGourmet hotdogs 'a fad'
Gourmet hotdogs, juice bars and bubble tea bars are “short lived” crazes, although street food is starting to have a greater influence across the wider UK restaurant sector, according to the new Menu & Food Trends Report from Allegra Foodservice
-
News
Pub and restaurant freeholds sold at auction
Several freehold properties let to major pub and restaurant operators were sold at an Allsops auction on Tuesday
-
NewsNando’s owner considers Strada bid
Capricorn Ventures, the private equity backer of Nando’s, GBK and Wahaca, has run the rule over the rump of the Strada estate
-
NewsWahaca confirms Cardiff move
Wahaca, the Mexican street food restaurant concept led by Thomasina Miers and Mark Selby, has confirmed that it will make its regional debut in Cardiff this autumn
-
NewsWahaca to open fast-casual format
Wahaca is to launch a new fast-casual format called DF/Mexico next month in London’s Spitalfields
-
NewsWahaca completes Great Portland St deal
Wahaca has secured its next site in London, after completing on a deal for a site in Great Portland Street
-
OpinionSparking diners’ imagination
For Charterhouse Leisure CEO John Gater, theatre is of paramount concern at the company’s successful Coal Grill & Bar chain, where he’s mastering the art of delegation. Mel Flaherty reports
-
NewsFive Guys UK reports £3.89m loss
Five Guys UK has reported a loss of £3.89m in the period to 29 December 2013, as the cost of launching in the country saw administrative expenses reach £4.58m.
-
News
Operators eye Shoreditch Village units
A number of leading operators are believed to have entered talks to open units at the Shoreditch Village development, which is due to come on line next year
-
Analysis & Insight
Street food growth to continue
The street food sector is set to keep growing as 47% of consumers plan to eat more of it in the next year, according to research conducted by Allegra Foodservice for ingredients supplier Santa Maria, reports M&C’s sister title Big Hospitality
-
Diary
Diary: Five Guys, Wahaca, Loungers, Starbucks
This week’s Diary includes further fallout from NAMA, Five Guys on the expansion trail, Starbucks ramping up its UK expansion and those impressionable guys at Loungers
-
OpinionZolfo Cooper Profit Tracker - ones to watch
M&C Report profiles four operators who missed out on this year’s Zolfo Cooper Profit Tracker list, which tracks companies with the fastest growing profits in the UK’s eating and drinking out sector, by falling outside the scope of the methodology. However, they are expected, with a fair wind, to make their bows next year
-
NewsWahaca receives funding extension
Wahaca, the Mexican street food restaurant concept led by Thomasina Miers and Mark Selby, has had its funds extended by RBS to finance the next phase of expansion
-
NewsWahaca closes in on Cardiff site
Wahaca has moved closer to making its regional debut, after applying for a licence to open a site in Cardiff
-
Analysis & InsightMexican food grows and evolves on UK menus
Burritos and enchiladas were the fastest rising items on menus at UK restaurants and pubs in the fourth quarter of 2014, as Mexican food evolves into barbecue-inspired and other fusion formats, new research from Technomic shows