All Opinion articles – Page 37
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Opinion
The fried chicken phenomenon
The Chicken or the Egg founders Sean Krajewski and Hunter Pritchett are achieving huge success with their Los Angeles-based breakfast-targeted restaurant – and there are more to come
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OpinionCome together
The UK’s eating and drinking out sector is facing an uncertain 12 months. The phrase ‘perfect storm’ is now frequently peppering conversations across the sector, as operators face an array of tax hikes, economic headwinds and the destabilisation presented by Brexit. Now - more than ever - is the time for the sector to come together with one clear message to Government. Mark Wingett shares his view that ultimately that argument should focus on one key issue - people.
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Opinion
The art of curation
DJ partners The Unabombers drew on their globe-trotting careers to open the critically acclaimed Volta restaurant in Greater Manchester. But even they were surprised to be asked to run the restaurant and bar at the £25m newly refurbished former Palace Hotel in Manchester. Luke Cowdrey, one half of the duo ...
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Opinion
The path to unity and success
Julian Momen became chief executive of Carlsberg UK this year at a time of great transformation for the company and for the global drinks industry. He talks to Mark Wingett about how he is communicating those changes to his workforce and balancing investment in the craft market
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OpinionCharity sucks
Restaurateur and charity patron Iqbal Wahhab writes for MCA about the relationship between businesses and charity.
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OpinionHuge growth is just the tonic
Dominic Walsh examines the sparkling rise of mixers and tonics supplier, Fever Tree, which has seen its value rocket since it floated two years ago.
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OpinionSector snapshot: Schultz on Trump
Following the US presidential result last week, Starbucks’s chief executive Howard Schultz sent a message of “optimism and kindness” to all of his employees, partners, and customers
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OpinionDrafting the next chapter in craft beer bars
Draft House founder Charlie McVeigh created his craft beer-led model after a chance meeting with Duncan Sambrook. Now, almost 10 years on, the group is diversifying into food and in outlets out of London, as well as trying to reconnect craft and cask. Mel Flaherty reports
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OpinionMeyer on Trump
In a lengthy letter to staff across his Union Square Hospitality estate, Shake Shack founder Danny Meyer gives his view on the election of Donal Trump as President.
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Opinion
Improvement must be constant
We look back to MCA’s Restaurant Conference to summarise some of the key messages around the power of original concepts and a people-led culture.
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Opinion
The merchants of Venice
With the opening of their Venetian restaurant in St James’s Market this month, Salt Yard Group’s Simon Mullins and Ben Tish continue their move into unfamiliar territory. Stefan Chomka reports
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Opinion
On-trade ‘major focus’ for AB InBev
Given the way certain craft brewers talk about Anheuser-Busch InBev (ABI), you’d expect the brewing giant’s new(ish) Northern European boss to cut a Darth Vader-like figure.
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OpinionTenanted pubs regain their mojo
After years in which the tenanted & leased sector has been viewed through the prism of legislation and closures, it is now fighting back.
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OpinionCollaboration key to success for Trade Union
Earlier this year London-based cocktail bar operator Grand Union launched a new concept – Trade Union – combining bar, restaurant, coffee shop, barbers, florist and playground under one roof. Founder Adam Marshall talks to James Wallin about his ambitions for the brand, including an international push
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OpinionFive minutes with James Robson, founder of Mews of Mayfair
What’s your main business priority over the next 12 months? CRM and raising cash on the balance sheet is key. We seem to be at the top of the market and we want to be ready to expand as soon as rent levels become more sensible and opportunities arise. What ...
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OpinionInception eyes a bright future
The Inception Group has made a name for itself with its colourful approach to bars and restaurants, but its latest venture sees a more grown-up approach to healthy eating. Co-founder Charlie Gilkes talks to James Wallin about how all operators need to put the emphasis on experience
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OpinionPerfect pitch
As we move into the final quarter of the year, there is a sense that operators across the sector are having to reassess the levels they have set on their respective “business graphic equalisers” to match the increasing headwinds. The majority are being faced with the questions of do you dial down investment on marketing and expansion whilst fading up funding on recruitment/training and maintenance capex?
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Opinion
Sector in firing line for cyber attacks
Cyber attacks on hospitality businesses are becoming more common as criminals move away from targeting large corporations towards the low-hanging fruit of relatively unprotected SMEs. IT support specialist James Carson discusses the online challenges for the sector
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OpinionCoco channels staff progress
Daniel Land and Jeremy Sanders, founders of Coco Di Mama, the Azzurri Group-backed quick-service Italian concept, talk to Mark Wingett about a transformational year
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Opinion
A Crussh on the healthy market
Having overseen the growth of Benugo into a £100m-a-year business, Shane Kavanagh now has his sights set on the healthy eating-out market and its longtime darling, Crussh. He talks to Mel Flaherty about diversification into new channels, its concept store and the inevitable market consolidation