All Restaurants articles – Page 61
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News
Boston swaps Byron for Flat Iron
Simon Boston, who stepped down as chief financial officer of Byron earlier this week, is to join Flat Iron
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News
Carluccio’s strengthens Marriott relationship
Carluccio’s, the Mark Jones-led chain, is to further strengthen its relationship with Marriott Hotels
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News
Roosters updates openings pipeline
Roosters Piri Piri, the grilled chicken franchise, is eyeing openings in Winton, Manchester, Canterbury and Peterborough, MCA has learnt.
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NewsByron looks to the future after CVA approval
Byron it set to conclude its previously negotiated financial restructuring after the group’s Company Voluntary Agreement (CVA) proposal was overwhelmingly approved by its creditors.
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News
Comptoir FY trading “above market expectations”
Comptoir Group, the operator of its eponymous brand and the Shawa model, has said that trading in the 52 weeks to 31 December was above market expectations.
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News
Hickory’s FY turnover up 15%
Hickory’s, the Piper-backed smokehouse operator, grew turnover 15% to £16.6m in the year to 30 April.
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NewsTGI Fridays reviews options
Electra Partners, the private equity backers of TGI Fridays UK, has appointed advisers to review its options for the group
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OpinionFox foots bill for lack of exit
Mark Fox yesterday became the latest sector head to leave his post, as the shareholders of Bill’s, the Richard Caring-backed chain, seemingly lost patience in their search for an exit and looked to ex-Punch chief executive Duncan Garrood to lead the c80-strong business
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News
Manjaros heading to Newcastle
Manjaros, the African-Caribbean restaurant concept opening in Newcastle.
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News
Shu Xiangge to double up
Shu Xiangge, the Chinese hot pot restaurant, has opened a second site at 10 Gerrard Street in Chinatown London.
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News
On the Dak could be rolled out
On the Bab founder Linda Lee has told MCA her new chicken concept On the Dak has potential to be rolled out into different formats. Lee, who also operates Koba restaurant and Mee Market, said the new restaurant, set to open in 1 Monmouth Street, Covent Garden, would capitalise on ...
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NewsGarrood replaces Fox as Bill’s CEO
Bill’s Restaurants has appointed Duncan Garrood as its new chief executive with immediate effect – to lead the company “as it enters a new phase of development and expansion across the country”.
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Analysis & InsightBrandwatch: Prezzo
Prezzo is the latest high-profile brand to show signs of strain in a challenging market. We look at MCA data to assess how it has been performing against the wider market
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NewsChopstix appoints Lake as first MD
Chopstix Group, the noodle bar chain, has appointed Jon Lake to the newly created role of managing director.
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Analysis & Insight
Casual dining – we salute you
Coverage of the casual-dining market in recent months has tended to focus on its various travails, but are we in danger of neglecting it successes? Sector investor and non-executive director Ian Edward writes in defence of the sector and says the country owes it a debt of gratitude.
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News
Comptoir confirms Grand Central opening
The Comptoir, the listed operator of Comptoir Libanais and Shawa, has confirmed it is to open its first site in the West Midlands, at Birmingham’s Grand Central.
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Opinion
Tate’s modern pizza parlours
Yard Sale Pizza is confounding expectations with its low-rent sites and in-house delivery. In the latest edition in our Founders Forum series, Finn Scott-Delany hears about the all-in-one buzzy pizza shop
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NewsSoho House JV closes Brixton restaurants and bar
Quentin Restaurants, the Soho House joint venture, has closed its Chicken Shop, Dirty Burger and Fox Bar concepts in Brixton, MCA understands. Fox Bar, which has just one other site in Chicago, was being tested at Piano House, Brighton Terrace, and it is not thought to be a focus for ...
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Analysis & Insight
A perfect storm? Restaurant management skills in the spotlight
Bob Cotton, former chief executive of the British Hospitality Association, gives his view on why some restaurants may be facing closure and how to avoid such perils.
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Opinion
Neil Rankin: ‘Nothing is completely original, but you don't have to copy others'
Temper founder Neil Rankin has set out to create a handful of exciting eateries, unique in their own right but with the common goal of using the whole animal. He talks to MCA’s new sister title, Food Spark, about the UK’s insatiable appetite for barbecue, why restaurateurs should not be pushing sustainability and how “trends are for supermarkets”