All articles by Shwetali Sapte – Page 30
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NewsJames Williams to launch new London restaurant
The former head of finance at Tortilla will relaunch his modern izakaya concept, Apothecary East, next year
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NewsBistrot Pierre invests in ‘brighter future’
The French casual dining group has undertaken a brand review while rolling out a new concept, significantly improving future EBITDA
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NewsChestnut Group acquires wine specialist Bijou
This acquisition marks a step forward for the East Anglia-based operator and allows Chestnut to cater for much of region’s independent wine demand
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Analysis & Insight‘Big day out’ missions drive spend for retail and leisure venues
Vendors have experienced an 11.5% drop in footfall since 2019; however, the amount spent by customers has climbed 29%
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NewsIn pictures: Wingstop UK’s largest site to date
The wing concept has opened a 5,000 sq ft restaurant at London’s Westfield Stratford City, marking a key milestone as it looks to open its 50th site this summer
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InterviewsDrake & Morgan on a creative approach to sustainability
Turning food waste into new products and keeping employees engaged has benefited the bottom line, according to director Graham Hall
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Analysis & InsightAlixPartners: ‘The pub customer has proven resilient’
Customers have cut back on visits to restaurants but have maintained their frequency on visits to pubs, albeit by economising on spend, according to Graeme Smith, MD of the financial advisory firm
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InterviewsStonegate: ‘We have momentum despite everything thrown at us’
CEO David McDowall discusses the shared culture of “restlessness and curiosity” between Stonegate and BrewDog, and the ability to move at pace despite scale
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NewsMarket Taverns further strengthens board
Nigel Parson, currently consultant analyst at Cavendish, has been appointed as a director for the pub group, following the recent appointment of Suzanne Baker
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NewsIsland Poke sold in pre-pack administration
The chain’s trading performance undermined the viability of the CVA put forth to creditors, resulting in a sale, according to Begbies Traynor
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InterviewsDavid McDowall: ‘Craft Union is a jewel in the Stonegate crown’
The Stonegate CEO discussed the group’s data-led strategy, the beauty in the simplicity of the Craft Union model, and his confidence in the business achieving its balance sheet goals at MCA’s Pub conference yesterday
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NewsDoordash approaches Deliveroo for takeover
Reuters reports the San Francisco-based food delivery group flagged an interest in a takeover, but talks ended after disagreement on valuation
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NewsHawksmoor unveils new Chicago restaurant
The opening this week is a key step in the steak restaurant group’s international expansion plans, as it remains on target to clear £100m in sales this year
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NewsBone Daddies actively seeking new sites
The group is looking to expand its existing concepts - Bone Daddies, Flesh & Buns, and Shack-fuyu - and has entered a joint venture for a fourth brand
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Analysis & InsightFoodservice price inflation falls to 28-month low
Year-on-year inflation fell to 4.6% in May, revealing more positive trends for the hospitality sector, according to CGA and Prestige
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NewsComptoir Group announces board changes
Ali Aneizi of Tamweel Capital has been appointed non-executive director, while Jean-Michel Orieux succeeds Dr Beatrice Lafon as chair of the board
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InterviewsFresh Burritos acquisition ‘transformational’ step for Tortilla
CEO Andy Naylor discusses kickstarting expansion in mainland Europe, adding immediate scale, and the opportunity to ‘own’ the Mexican cuisine category across the continent
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NewsTortilla acquires Fresh Burritos
The €3.95m (£3.34m) acquisition of Europe’s second largest fast casual Mexican restaurant group marks the latest step forward in Tortilla’s growth strategy, which includes developing the brand internationally and doubling down on franchising
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NewsSbarro to open first dedicated pizza drive-thru
The 750 sq ft site in Cleckheaton, operated by EG on the Move, will offer XL slices of Sbarro’s New York-style pizza
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Analysis & InsightThe year of the matcha
Sales of specialty tea have recently outstripped those of everyday black tea. With matcha cropping up in menu launches across the coffee shop and food-to-go market, MCA looks into how it’s changing traditional coffee shop culture