All Restaurants articles – Page 23
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NewsKerbEdge to cease trading after winding up order
KerbEdge, the North East-based burger restaurant concept, has been ordered to wind up by High Court, MCA has learnt.
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Analysis & InsightInterview with an innovator: Jamie Oliver Restaurant Group’s Ed Loftus
The group F&B director talks to MCA’s sister title Food Spark about his hopes that more frequent menu changes, including experimental and regional dishes, will help get more customers through the door, and how he’s trying to drive sales volumes away from beef.
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NewsRadical transparency
Dodo Pizza has taken the unorthodox step of publishing all monthly sales figures on its website. Maxim Kotin, the group’s head of global communications, explains why it’s all part of the brand’s commitment to radical transparency.
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NewsBenguela launches Interlude at Leonardslee
Benguela Collection, the international vineyard and hospitality group, has launched Restaurant Interlude at Leonardslee Lakes & Gardens in West Sussex.
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NewsManjit's Kitchen secures £40k in Kickstarter campaign
Manjit’s Kitchen, the Leeds based Indian street food concept, will open its first bricks and mortar site after securing £40,000 funding on Kickstarter.
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NewsRockfish eyes Poole opening
Seafood restaurant group Rockfish, founded by Mitch Tonks, has submitted a planning application to Poole Council, to open a restaurant within the Purbeck Pottery Building.
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NewsMcDonald’s expands McDelivery to almost 700 restaurants
McDonald’s has extended its McDelivery service to nearly 700 restaurants – up from around 450 this summer – through its partnership with UberEats.
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NewsBurger & Beyond to open first permanent site
Street food concept Burger & Beyond has secured its first permanent site, in Shoreditch.
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NewsLeelex blames 'appalling trading' for Leeds closures
Leelex founder Ged Feltham has blamed “appalling trading conditions” in Leeds for the collapse of the company and closure of two restaurants.
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Analysis & InsightRising from the ashes
With Gaucho ending its administration process today following a successful CVA, MCA’s deputy editor Georgi Gyton spoke to new chief executive Martin Williams about the next steps in the business’ evolution.
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NewsSlim Chickens confirms Wales; plans move into Ireland
Slim Chickens has confirmed its second restaurant opening in the UK will be in Cardiff.
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NewsMoretti to replace Sermon at Vapiano
Former Bill’s managing director, Roberto Moretti, has been appointed chief executive of Vapiano UK, MCA has learnt.
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NewsReinventing the hotel dining room
Nick Taplin, chief executive of Marco Pierre White’s restaurant franchising vehicle group, on hotels vs high streets, the pulling power of brands and why casual dining must take responsibility for its problems
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NewsTaco and cocktails concept for Brixton Market
A former MEATliquor manager is launching tacos and cocktails concept La Barra in Brixton Market.
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NewsEgo to convert Toby Carvery in Shrewsbury
3Sixty Restaurants is to convert another Mitchells & Butlers pub to its Ego in a Pub format.
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NewsMcDonald relaunches Brera
Des McDonald is to relaunch Brera, the Italian all day coffee shop, restaurant and wine bar, in Canary Wharf.
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News
Slim Chickens set for Cardiff
Boparan Restaurant Group (BRG), operator of the Giraffe and Ed’s Diner brands, is planning a first regional launch for Slim Chickens, the Texas fried chicken concept, in Cardiff, MCA has learnt.
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NewsBriatore to bring Crazy Pizza to the UK
Flamboyant Italian tycoon and former boss of the Benetton and Renault F1 racing teams, Flavio Briatore is to launch his Crazy Pizza concept in the UK, after securing a site in London, MCA has learnt.
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News
Pizza1889 continues expansion
Pizza1889, the shipping container-based concept, has opened its third site in Cambridgeshire, with a fourth due to open before the end of the year.
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OpinionIt’s all White now
Earlier this year, Nick White, former MD of Bella Italia, Chiquito and Garfunkels, was named as new chief executive of Bistrot Pierre. White and co-founder Robert Beacham speak to Mark Wingett about how the business is evolving and how it is cutting its cloth in more austere trading conditions