All Wahaca articles – Page 3
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Opinion
If Amazon ran a restaurant group, how would it differ to yours?
Yumpingo chief executive Gary Goodman says customer data can be as transformative in our sector as it has been in retail - but it must be a force for good which enhances the guest experience rather than a disruption.
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NewsYumpingo signs TGI Fridays as first US customer
Restaurant intelligence platform, Yumpingo, has made its debut in the UK after signing a deal with TGI Fridays.
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NewsWahaca and El Bandito launch rooftop bar
Wahaca has teamed up with Graffiti Spirits at its Liverpool city centre restaurant on a rooftop bar.
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NewsEx-Wahaca people director to joins Bill’s
Odette Schwartz, who earlier this year stepped down as people director at Wahaca, is set to join Bill’s, the Richard Caring-backed restaurant chain, as its new full-time HR director, MCA has learnt.
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Analysis & InsightNew research highlights areas of ethical improvement for restaurants
The majority of restaurants are falling behind consumer expectations when it comes to ethical standards, according to the author of a new guide by Ethical Consumer.
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NewsBanarse swaps Gaucho for Wahaca
Suresh Banarse, the global HR director for the Gaucho group, is leaving to join Wahaca as people director, MCA understands.
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NewsPizza Pilgrims to open in the City
Pizza Pilgrims, the London-based sourdough pizzeria concept, is to open its first standalone site in the City, after securing the recently closed former Temple & Sons unit
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NewsBabaBoom secures former Vintage Salt site
BabaBoom, the kebab restaurant concept, has secured its second site, in Islington Upper Street.
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NewsWahaca launches Test Kitchen-inspired menu
Wahaca has launched a new menu inspired by results from it Shoreditch test kitchen.
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OpinionThai breaker
TriSpan’s acquisition of a significant stake in Rosa’s Thai Café should provide a timely boost to a market buffeted by the headwinds currently blowing through it. Mark Wingett discusses how this deal also welcomes a new investment player into the mix - one determined to make its own mark on the sector.
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News
Wahaca allows Facebook Messenger payment
Wahaca has become the first restaurant chain in Europe to allow customers to pay their bill through Facebook Messenger.
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News
Yumpingo secures £750k in new funding round
Yumpingo, the food intelligence platform, has secured £750,000 in a new round of investment, taking its total amount raised to £1.3m.
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News
BabaBoom leaves Whitechapel Editions
BabaBoom, the gourmet kebab concept, has left its Deliveroo Editions kitchen in Whitechapel after six month to concentrate on opening a new restaurant, MCA understands.
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Opinion
Cashless is king
Never one to stay out of the news for long, earlier this week irreverent craft brewer and bar operator BrewDog was revealed to be trailing a cashless model at its Clerkenwell site, with a view to rolling it out across its c60-strong estate. MCA checks in on the trajectory of the cashless trend, including new insight from Flyt
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News
Yumpingo signs with ASK, Bill’s and Rosa’s Thai
Yumpingo, the food intelligence platform has announced a raft of new contracts, including Bill’s, ASK Italian, Rosa’s Thai Cafe, BIRD and Mac & Wild.
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OpinionA peek in the Wagamama lab
Wagamama’s executive chef Steven Mangleshot has been at the forefront of innovation in the casual-dining sector. Here he talks to Food Spark’s Tom Lee about what’s going on in his Noodle Lab
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News
Restaurants to highlight food system issues
A thousand restaurants will this weekend serve dishes that highlight how they’re addressing the problems in the food system as the Sustainable Restaurant Association (SRA) launches a global campaign to help diners use the power of their appetites wisely.
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News
Smith swaps Wahaca for Pizza Pilgrims
Pizza Pilgrims, the sourdough pizzeria concept, has further strengthened its management team with the appointment of Gavin Smith as its new operations director
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Analysis & InsightThe power of the PR stunt
With Greggs hosting a number of special Valentine’s Day pop-up restaurants within its stores this week, Georgi Gyton investigates how experiential marketing can be used to increase the brand presence of food and drink operators.
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Analysis & InsightInnovation is on the menu, but the price has to be right
Which operators are making the greatest strides in evolving their product offer, who stands out for their approach to pricing? Steve Gotham looks at what data from MCA’s Menu Tracker can tell us on the crucial subjects of price and product innovation.