BrewDog updates on plans for brewery and headquarters: Scottish brewer and retailer BrewDog has updated on its plans for its brewery and headquarters in 2017. The company will be increasing fermentation capacity at its new brewhouse with more 1,800HL fermentation vessels being added, each with a capacity of more than half a million bottles. It is also adding a bigger and faster bottling line. Meanwhile, it will start construct of its sour beer facility across the road in January, which it aims to have open by the autumn. Its brewery bar DogTap will also be expanded with the current shop area being stripped out and comfy seating added. The number of taps will be increased to 13 while the kitchen area will also be extended. Repurposed shipping containers will be installed outside to form a new BrewDog shop while the pilot kit will have its capacity increased with more fermenters added. The Lone Wolf Distillery is scheduled to be launched in January or February while the company said it would also invest in its laboratory set-up. It is also setting a target of a 60% internal promotion rate as it aims to retain its staff “as they already have the skills, training and are dialled in to the BrewDog way of life”.
Starbucks adds new features to Mobile Order & Pay in US: Starbucks has added new features to its Mobile Order & Pay platform in the US. The company said the additional options would save customers even more time when it comes to ordering ahead. Customers with an iOS phone are now able to save their favourite items so they can be added quicker to their next order. Meanwhile, Android customers can now save their favourite stores, a feature that was added to the app for iOS users earlier this month. It means when they build their next order they can reveal a quick list of favourite, previous and nearby stores to pick up their purchase. Starbucks said in the coming months, it would continue to add features to its mobile app for customers’ convenience and to provide recommendations tailored for each user. A year after being added to the Starbucks app, Mobile Order & Pay accounts for more than 5% of the company’s transactions in the US.
Aspall to increase cider production after securing £1.5m funding: Aspall Cyder, the Suffolk-based cider maker, is expanding its business after securing £1.5m. The funding, from HSBC, will be used for in-house innovations, allowing the business to significantly increase the volume of cider it produces. It will complement the business’ existing £7m receivables finance arrangements in a structured asset-based lending package. To improve efficiency, Aspall plans to update its equipment as well as purchase the apple juice storage tanks that it currently rents. The funding has also supported the development the company’s own bottle plant, which will allow Aspall to increase the number of bottles it fills each day. Following the in-house innovations, the business will also look to expand with the acquisition of existing cider houses. Chief executive Des Smith told Insider Media: “Cider is a centuries old drink and we have been making it since 1728. Being such a historical drink it’s crucial we strike the right balance between traditional production techniques and industry innovations, to ensure success. HSBC has played a vital role in our development by providing financial support as well as invaluable industry insight. This latest funding will allow us to continue to innovate and develop new types of cider.”
Music festival trader The Cheese Truck launches £100,000 crowdfunding campaign to open first permanent sites, plans nine-strong estate in London: Music festival trader The Cheese Truck has launched a £100,000 fund-raise on crowdfunding platform Crowdcube as it plans to open its first permanent sites in London and aims to build a nine-strong estate in the capital. The company, launched by Matthew Carver, has been selling gourmet cheese sandwiches at music events across the UK since 2014 but is now looking to open stores in Camden and Deptford. It is offering a 16.67% equity stake in return for the investment, which will be used for the Camden site. The pitch states: “The Cheese Truck made a name for itself serving irresistible grilled cheese sandwiches across London and the UK from two converted 1970s Bedford ice cream vans named Alfie and Audrey. We now plan to open our first two fixed premises, Archies Bar in Deptford and The Cheese Bar in Camden. Our bricks and mortar plans will be the main focus in 2017. Using Camden as a base, we plan to implement and tighten our Cheese Bar business model, which will ensure our future expansion plans are successful. For the previous two years, the events business has turned a profit and will continue to do this in the coming 12 months, with lots of interest already for next summer. We’ll be using the money from this round to pay for equipment, fit-out and working capital of our flagship site in Camden. So far we’ve been self-funded through cash flow. We plan to open a third site in year three funding it with cash flow in the business. Then we will continue to open at a rate of one site per year until we hit seven to nine sites in London ensuring all sites are profitable and hit targets. We’d then look at a trade sale for the business.”
UberEats to introduce surge pricing model in select US cities: Uber has revealed its surge pricing model applied in the ride-hailing side of its business will now be introduced to its food delivery service UberEats, in a select number of US cities. The company said the reason for its decision was simply a response to the growing popularity of the service and the demand being placed on it by the “tremendous appetite” of its customers. Customers would be asked to “pay more for delivery when they order from restaurants in areas where demand is high but delivery partners are scarce”. It said in a blog post: “In order to maintain the speed, reliability, and selection people have come to expect from Uber, we depend on having delivery partners available in the right places at the right times.” Just like when ordering an Uber car, customers will be warned of the extra charge before they make their order by an arrow beneath its name. The exact charge appears above the menu, and as a separate line item before checkout and on the order receipt. Uber said the extra money would go “toward financial incentives for delivery partners as well as our other operational costs”. The new pricing model will be introduced to US cities Phoenix, Houston, Dallas, Washington DC, Miami, and Atlanta first. It won’t be city-wide, instead only high-demand areas are likely to see it applied. Meanwhile, Uber drivers in the UK have won the right to minimum wage and holiday pay following a tribunal ruling. Uber said it would appeal against the decision, which experts said would have “huge implications” for the UK labour market, with similar firms, such as Deliveroo, forced to give employers more rights.
Sussex-based Bedlam hits £330,000 crowdfunding target to build new brewery: Sussex-based craft brewer Bedlam has hit its £330,000 target on crowdfunding platform Crowdcube as it aims to build a new brewery. The company is offering an 18.66% equity stake in return for the investment, which is being raised to supplement the £170,000 recently invested by shareholders and associates. So far, 198 investors have pledged £334,060 and it is now “overfunding” with three days remaining. The largest investment to date is £25,000. A new brewhouse would increase capacity by up to 600%, Bedlam said, with the new site commanding stunning views across the South Downs National Park and accommodating tours, tasting rooms and a retail store. Since relaunching as a commercial brewery in 2015, Bedlam has seen turnover increase by more than 85% in the past year, including securing its first export order, while gross profit has risen 123% in the same period. The pitch states: “For the current period (to end March 2017), we are forecasting a rise in sales of over 90% to about £350,000 as we see the benefit from a wider distribution network driving growth. With regards to a potential exit, those of you that have followed the craft beer industry in the UK will be aware that some breweries that have been successful in creating a strong brand and meaningful sales have been acquired by larger groups. Camden Town was acquired by Anheuser-Busch InBev for a suggested £85m in late 2015. At Bedlam, we don’t really believe in giving a specific exit timeline but will instead continue to focus on brewing great beer and driving sales through increased distribution.”
Home Grown Hotels aims to grow Pig brand to ten-strong estate before looking at sale: Home Grown Hotels, the destination restaurant and boutique hotel operator led by Robin Hutson, has revealed it aims to grow its Pig brand to a ten-strong estate before looking to sell. The company currently has five Pig hotels – in Bath, Brockenhurst, Honiton, Studland and Southampton and Hutson said he had two more potential sites lined up, one in Kent and the other in Sussex. Both proposed hotels are unique buildings, set in beautiful surroundings with space for a large kitchen garden – the three pillars of the Pig brand, added Hutson. “We’ve hung our hat on the kitchen garden,” he told the Sunday Telegraph. “And I only want unique sites. If I don’t find the right thing, I won’t do it.” Hutson said he planned to take the business to ten Pigs, and then look to sell. “Ten pigs means we’re at 1,000 employees,” he added. “I like to be in the trenches and know as many names as I can. Once you go beyond a certain point, you lose that and it becomes a different sort of management skill.” Private equity firms have come sniffing, but Hutson has given them short shrift. He said: “I’m either running the business and playing my own tune or I’m out. The idea of dancing to someone else’s tune doesn’t excite me.” But one thing might convince Hutson to sell earlier – a “bad Brexit”. “It’s the most mental decision that the country’s ever made,” he said. “I think it was a protest vote that went wrong. Now we’re stuck with it.” Turnover at Home Grown Hotels hit £14.2m last year, up 42% on the year before. Occupancy rates across the portfolio stand at 96%.
Tiny Rebel rebrands bars as part of plans to expand pub estate: South Wales brewery Tiny Rebel has rebranded its Urban Tap House bars as part of plans to expand its pub estate. The Urban Tap House Newport was opened in 2015 joining the already established venue in Cardiff. The two bars now share a name with the brewery and have an increased focus on Tiny Rebel beers with more being available at the bar. Tiny Rebel co-founder Brad Cummings told Insider Media: “With the new brewery site, and the increased flexibility it will bring, on the horizon, we have an eye to the future of Tiny Rebel. Our growing success and popularity of beers such as Cwtch, which was Champion Beer of Britain 2015, meant that we were at full capacity and restricted in our plans for new venues. Now though, we can start seriously considering expansion. By rebranding the existing bars, we hope to be able to transport Tiny Rebel to new cities and, eventually, countries.” Tiny Rebel was recently given the go-ahead for a new £2.6m facility on the outskirts of Newport, which will enable a five-fold increase production to five million litres per year.
Gourmet Burger Kitchen and Tortilla agree deals for sites at Bristol shopping centre: Gourmet Burger Kitchen and Mexican restaurant group Tortilla have secured sites at The Mall shopping centre in Bristol. Gourmet Burger Kitchen will take a 3,135 square foot unit over a 15-year lease while Tortilla has agreed a deal for a 1,620 square foot store over a ten-year lease. Both restaurant brands are expected to be open in time for Christmas. A Gourmet Burger Kitchen spokesman told the Bristol Post: “We’re excited to bring our premium burgers trend to The Mall. It will be one of our 12 restaurant openings in 2016, and we’re looking forward to another successful year of growth going into 2017.” Opened in 1998 and home to 135 shops and restaurants, The Mall is owned by M&G Real Estate, Intu and JT Baylis.
Carluccio’s submits plans for first Cornwall site, in Truro: Carluccio’s has submitted plans to open its first Cornish restaurant, in Truro. The company is set to open the site in Boscawen Street on the former site of clothes retailer Austin Reed. A premises licence application has been submitted to Cornwall Council with Carluccio’s looking to open until 12.30am from Monday to Saturday and 11pm on Sundays, reports West Briton. Carluccio’s, which has 100 stores and employs 2,900 people in the UK, saw pre-tax profit dip from £7.7m to £5.2m last year, according to accounts filed at Companies House. Last week, chief executive Neil Wickers said the company would open up to 12 new sites a year following a multimillion-pound investment from its owner Jagtiani Foundation.
Pho to open site in Wimbledon next month: Vietnamese street food restaurant group Pho will open a restaurant in Wimbledon, south west London, next month. The company is opening the venue in Wimbledon Hill Road on the former Chipotle site. It will seat about 80 people inside with a terrace outside for a further 40, reports Lady Wimbledon. The restaurant specialises in pho, the national dish of Vietnam, and serves other Vietnamese street foods such as spring and summer rolls, spicy salads, curries and wok-fried noodles, along with Vietnamese coffee and beer. The group, run by Stephen and Juliette Wall, currently operates 19 sites.
Faucet Inn opens second Kupp site, in Exeter: Faucet Inn has opened the second site for its Scandinavian-inspired restaurant and cafe concept Kupp, in Exeter. The company has opened the venue at the new £12m dining quarter at the revamped Guildhall Shopping Centre. Inspired by Scandinavia, the menu is designed for grazing, sharing and social eating. The food is described as “simple”, “colourful” and “flavourful” and focuses on Scandinavian ingredients using cooking techniques such as in-house pickling, curing and smoking. Drinks include tank-conditioned beer, wine, fresh juices and cocktails such as Kupp’s Aquavit Collins. Drawing on inspiration from the Swedish Fika style of enjoying a coffee break, which is more about socialising than drinking coffee, Kupp features its own unique espresso and filter coffee blend, created especially for the brand and complemented by freshly baked bread and pastries. Kupp, which is described as a “casual, all-day, food and drink concept”, was established last year in Paddington, west London, after Faucet Inn managing director Steve Cox wished to “embrace Scandinavian design and the greatness of Scandinavian cuisine” following a decade of trips to the region. Kupp has also secured its third site, in the redeveloped Corn Exchange building in Manchester.
Gloucester rugby stars back new smokehouse-style restaurant in city: Four Gloucester rugby stars are backing a new smokehouse-style restaurant that has opened in the city. England player Jonny May and team-mates Charlie Sharples, Henry Trinder and Paul Doran-Jones are all investors in the American-inspired Grillshed, which has opened on the city’s Main Basin waterfront. Beef brisket and pulled pork burgers is served up alongside the likes of seared tuna steak and a range of salads. Gluten-free options such as buttermilk chicken are also available from a kitchen run by Californian chef Shane McBagley. Doran-Jones told Gloucestershire Live: “Gloucester has really been getting things going in terms of its regeneration and, having been away and come back again, it’s clear to see how much progress is being made. It was an easy decision for us because the city gives us so much and it was very easy for us all to fall in love with the project and identify with it.” The four Cherry and White stars, with Doran-Jones as the venture’s chairman, have teamed up with Gloucester-based former Team GB volleyball player Jody Gooding and a team of businessmen including Barry Chandler, who runs Montpellier Lodge restaurant in Cheltenham, and Joby Mortimer, who is drinks company Budvar’s UK on sale trade director, for the venture. Gooding said it was keen to open up further sites for Grillshed in the country once if had found its feet in Gloucester.
Kent-based Wantsum Brewery fails in £250,000 crowdfunding bid to expand operations: Kent-based Wantsum Brewery has failed in its £250,000 fund-raise on crowdfunding platform Crowdcube to expand its operations. The company, which was founded by James Sand in 2009 and has former Greene King employee Mark Grimsdale as managing director, was offering a 14.29% equity stake in return for the investment. However, it failed to secure the funding it was looking for. A message from Crowdcube said: “Unfortunately Wantsum Brewery did not reach its funding target before the closing date.” The pitch stated: “The business has grown year on year, however, we require a significant expansion in our brewing plant to maintain and explore new areas such as cans and key kegs plus the opportunities of export, retail (Wantsum alehouses) and brewpubs. We will use funds to move site and aim to expand the brewery plant and to purchase new fermenters, a canning line, keg and key keg fillers, and additionally, open a Wantsum alehouse. In future, by realising our growth forecasts we aim to float on a recognised exchange. Alternatively, further consolidation within the sector can be expected as proven with the recent sale of Camden Town Brewery for £85m. We believe our growth strategy would make us an attractive proposition for anyone looking for a diverse range of quality products.”
Team behind Newport restaurant Mojo to start expanding with second site in city: The team behind Newport restaurant and cocktail bar Mojo is to start expanding by opening a second site in the South Wales city. It is launching steakhouse and seafood restaurant, bar and lounge concept Hide and Sea in Clarence Place next March. The venue will also serve cocktails as well as a selection of whiskeys, wines and real ales. A spokesman told Wales Online: “We firmly believe that good honest home cooked food should be not be heavily disguised or messed around with and that the natural flavours of the produce should speak for themselves. Both fish and meat lovers alike are guaranteed to find lots to choose from our carefully planned menus and we know already that just one visit to Hide and Sea will simply not be enough.”
Roomzzz gets go-ahead for £10m aparthotel in York: Aparthotel group Roomzzz has been given the go-ahead for a £10m 97-bedroom riverside aparthotel in York. The company has been granted permission by City of York Council to build the three-storey, four-star hotel at the site of the former Parkside Commercial Centre in Terry Avenue, reports The Business Desk. The L-shaped aparthotel, which is expected to open in a year’s time and create 20 jobs, includes a raised ground floor to mitigate flooding concerns, and undercroft parking for 21 vehicles. Established in 2006, Roomzzz combines fully equipped apartments with the same offering as a modern hotel, including a 24-hour concierge. It has sites in Leeds, Manchester, Newcastle, Nottingham and Chester and is due to open an 87-bedroom aparthotel in Stratford, London, in March.
App aiming to increase profits for restaurants and bars by improving customer experience launches ahead of £250,000 crowdfunding campaign: An app that aims to increase profits for restaurants and bars by improving the customer experience has launched ahead of a £250,000 crowdfunding campaign. Order with Fork has been created over the past three months by a team of Manchester-based developers, to offer a solution to operators that are experiencing inefficiencies within their business. The app allows them to process a larger number of orders, removes the need to queue, increases transaction values and frequency, and provides upselling opportunities on behalf of the venue or its partners. Consumer’s dining, nutritional, and allergen preferences are stored within the app allowing future dining experiences to be tailored to the user, as well as having the ability to process payments at the touch of a button, using payment technology such as Apple Pay and Android Pay. Founder Michael Cowell told the Manchester Evening News: “This is the app customers and businesses have been crying out for. Those who want to spend more time enjoying the dining experience can do so with less interruption, while bars and restaurants can anticipate and manage peak time queues more effectively. We have focused on making the technology as seamless as possible so there are no disruptions to normal restaurant service, with the app easily integrated alongside existing EPOS systems. It’s also really easy for the diner to download the app and use it ahead of their arrival or whilst in company at the table.” Order with Fork has launched ahead of a crowdfunding campaign next month. The company said it was looking to raise £250,000 to take the app to the next stage.
New coffee house concept opens in Ilkeston: A new coffee house concept has opened in Ilkeston, Derbyshire. Laura Cassidy has launched Coffee Vida following a £120,000 investment to transform the unit inside the former Co-op building. Coffee Vida serves a range of coffees and teas, as well as a selection of toasties, sandwiches, paninis and other treats. Cassidy told The Business Desk: “I’m really excited to open the doors to my first project in Ilkeston.” Coffee Vida is the eighth business to be situated within the newly refurbished Co-op building, which is owned by ALB Commercial Investments. Director Arran Bailey said: “I believe Laura’s business will be a great addition for Ilkeston, as it is a prime position, ideally located in the heart of the town. We wish Coffee Vida all the best in its new venture.”
Former MasterChef: The Professionals winner to open first restaurant, in Hove: Former MasterChef: The Professionals winner Steven Edwards is opening his first restaurant, in Hove. Edwards, who won the title in 2013, is launching Etch in Church Road. He has been hosting various pop-up restaurants since leaving the South Lodge Hotel in Lower Beeding, West Sussex, two years ago. He told The Argus: “I’ve been searching for a restaurant since then. It’s taken a bit longer than I wanted but I’ve found the right place. Doing pop-ups in between has given me time to find out exactly what I want from the restaurant. It’s very much going to be similar to what I’ve been doing at pop-up events and will have taster menus.” Previous to appearing on MasterChef: The Professionals, Edwards trained with some of the country’s leading chefs including Raymond Blanc and Chris Wheeler before moving to South Lodge in 2008.
Cottons launches cocktail training school as it clinches world record: Cottons Caribbean Restaurant and Rhum Shack has launched a cocktail training school as it clinched a world record. Budding bar hopefuls keen to cut their teeth in the industry can enrol monthly in the sessions that include an introduction to cocktail making together with a week’s live training at one of the three Cottons rhum shacks, in Camden, Notting Hill Gate and Shoreditch. There is also a two-hour introductory course, which includes a rhum tasting, history of drinks and a chance to make classic cocktails. The launch comes as Cottons’ Notting Hill Gate rhum shack picked up the Guinness world record for the bar with the most varieties of rum commercially available. The flagship site, which opened in April this year, stocks 372 different rums. A limited-edition rum menu has also been created and will be on offer daily until Sunday, 16 December at Cottons Notting Hill Gate alongside a rum-based Record Breaker cocktail, available at all three Cottons rhum shacks.
Huge complex of bars and restaurants planned as part of £800m London Waterloo development: A huge complex of bars, restaurants and shops is being planned for Waterloo as part of an £800m transformation of the London station. London and Continental Railways (LCR), backed by the Department for Transport, wants to create more than 130,000 square feet of “retail and leisure” space in the disused floors under the Eurostar platforms at the former Waterloo International. About 100 million passengers a year pass through the station and a major “remodelling” by Network Rail is under way as part of a wider programme to increase capacity by up to 40%, with improvements on routes to the south west, Surrey and Berkshire. The retail redevelopment would create three shopping floors under the five platforms that were mothballed after the Eurostar terminal was moved to St Pancras in 2007 and that will soon be reopened for the extra trains. The plans are recommended for approval by Lambeth Council but concerns have been raised that small local businesses could be priced out of securing shops in the complex at the expense of multinational chain stores. LCR chief executive David Joy told the Evening Standard: “We are working with Network Rail to reopen the former Waterloo International terminal for passenger use, providing much needed railway capacity and retail space on the lower levels, with a mix of independent, high street and food stores. Our ambition is for the project to match the quality of St Pancras International.”
Plans lodged for £37m theme park near Rotherham: Plans have been lodged for a £37m family theme park near Rotherham in Yorkshire. Gulliver’s Valley Resort would be a year-round theme park experience, aimed at two to 13-year-olds and featuring rides, attractions, soft play and indoor fun, alongside a variety of accommodation options. The proposed resort is earmarked for the former Pithouse West opencast colliery site with up to 215,000 square feet of buildings to be constructed on the near-240-acre plot of land. Designed, built and managed by Gulliver’s, the central theme park would incorporate areas arranged around a main “fairy-tale castle”, according to the application lodged with Rotherham Metropolitan Borough Council. The theme park is categorised in five ride areas providing more than 40 rides and attractions, many of which are at the three existing Gulliver’s parks including a wooden roller coaster, log flume, rapid rides and pirate ship. As well as the Gulliver’s Valley Theme Park and Gulliver’s Adventure Park attractions, there would also be a number of hub features, including Splash, Nerf, and Adventure zones as well as Gully Town Tots and Main Street. The Lilliput Castle Hotel is the centrepiece of the park providing a family venue of up to 100 bedrooms as well as forming the main catering hub, reports Insider Media. The remaining area of the site would be developed to provide complementary facilities to the main theme park uses, including two further family hotels, 12 holiday lodges, camping, a spa and fitness facilities and an ecology centre. A total of 1,728 car parking spaces would be provided. Phased construction is expected to extend over a 12 to 15-year period, starting in 2017, if approval is granted. Gulliver’s World is a second-generation family business, which began as a model village in the Peak District and now operates parks in Matlock Bath, Warrington and Milton Keynes.
The Marksman named Michelin Pub of the Year: The Marksman in Hackney, east London, has been named Michelin Pub of the Year. The pub, which is the first in London to win the accolade, was relaunched in 2015 after being taken over by chefs Tom Harris and Jon Rotheram, both alumni of Michelin-starred St John restaurant in Clerkenwell. It beat more than 500 pubs around the UK and Ireland that are featured in the latest Michelin Eating Out In Pubs Guide. The guide’s editor Rebecca Burr said: “The Marksman cleverly combines a place to drink with new era pub food. One of the things we love about it is that it’s a proper neighbourhood pub first and foremost, with a cosy, traditional bar in which to enjoy a pint of local ale or a bottle of craft beer.” The Marksman serves resolutely British dishes, with devilled mussels on toast and pheasant and trotter pie featuring on the menu. It was also singled out for its regular events with guest chefs, live music and DJs, and its summer roof terrace, friendly atmosphere and attentive staff. Rotheram said: “This award is credit to the whole team who have worked so hard to create a pub that serves delicious food in a friendly, welcoming atmosphere. Having reopened the pub in 2015 following an extensive refurbishment, which included the creation of an upstairs dining room, it’s a massive coup to have scooped this prestigious title so soon afterwards.” Burr added: “We are increasingly witnessing how pubs can provide a platform for young chefs to start their own businesses, and how inventive these chefs can be, particularly when it comes to the sourcing of their ingredients. The quality of cooking in some of these pubs certainly rivals that of restaurants.”
