Core Recruitment – companies are taking control of their own data: Sector recruitment firm Core Recruitment has noted a trend towards companies taking control of their own data in 2018. In a note to clients, Core Recruitment principal Krishnan Doyle stated: “Companies are more interested in taking control of their own data and analysing it to stay ahead of trends. The hospitality, retail, leisure and property market is seeing its fastest pace of change at any time in living memory. Understandably, companies want to identify trends and business performances. With this change from the traditional way, we are noticing the influx of candidates from other sectors, especially logistics and FMCG, who are perceived to be at the forefront of this area. Companies are streamlining their senior management teams. Do they need a board of ten people managing a mid-sized organisation? Do they need to pay out ten salaries of £120,000 to £150,000 and all the admin and silos they can create? We have noticed clients recruiting multi-skilled leaders who can take responsibility for setting up strategy plans for multiple functions within one business operation – then relying on highly-skilled mid-management (£50,000 to 60,000) to implement those. Obvious pros and cons will appear with either approach but while tight budgets and slim trading margins are common, we expect this trend to continue. The better-performing businesses have taken a stance on investment at their unit management level, creating ‘business managers’. These businesses have laid out money in training, empowerment, accountability, basic salary and bonuses at this level. One client has started tying in top-performing general managers with long-term incentive plans, once only the reserve of chief executives and chief financial officers. This serves to retain them within the business for a longer period, create stability within their teams and, ultimately, ensure financial performance.”

Restaurant Marketer & Innovator – one month to go, speakers for day one: There is one month to go until the Restaurant Marketer & Innovator European Summit, which is returning for its second year. The two-day event, a partnership between Propel and Think Hospitality, will feature more than 40 speakers with a unique blend of senior marketers, business leaders and entrepreneurs. Day one will feature Think Hospitality managing director James Hacon, who will share campaigns and innovations raised from the past year. The speaker line-up features KAM Media insight director Blake Gladman; Kamila Sitwell, founder of Divine Eating Out; Richard Dickson, head of partnerships at Carbon Free Dining; Jon Knight, chief executive of Jamie Oliver Restaurant Group; Inception Group head of marketing Simon Allison; Lunar Lemon founder Craig Melvin; Abokado head of marketing Vineeta Anuj; Beds and Bars marketing director Sophie Herbert; Ben Calleja, co-founder of Fast Fine Restaurant Group; Feya founder Zahra Khan; and Hannah Clark, Me:Mo Interactive account director. Chris Miller, founder of the White Rabbit Fund, will talk to four concept founders – James Hennebry (Rosslyn Coffee), Yasmine Larizadeh (The Good Life Eatery), Rik Campbell (Kricket) and Loui Blake (Kalifornia Kitchen) – about their entrepreneurial journey. Anders Houmann, of Victor Group (Denmark); John Rigos, chief executive of Aurify Brands (the US); and Martti Siimann, chief executive of NOA Restaurant Group (Estonia) will reveal how to create concepts that customers love. Meanwhile, UKHospitality chief executive Kate Nicholls will host a panel featuring Elliotts managing director Anthony Knight, SSP senior commercial manager Claire Small, Be At One brand manager Giles Denning, and Stacey Plaine, senior F&B marketing manager of Marriott International, to discuss the future for marketing in the sector. A new industry think-tank – Restaurant Of The Future – will define the future of eating and drinking out. The panel will feature Angela Malik, strategy director of Think Hospitality; Russell Danks, Punch marketing and strategy director; Storm Fagan, Just Eat head of product; AllDay Industry (New York) founder David Helbraun; The TMRW Project partner Emma Underwood, and Kamilla Seidler, of The Expedition (Bolivia). Tickets for the two-day conference, which will take place on 16 and 17 January at One Moorgate Place, London, cost £575 for operators and £845 for suppliers. Group ticket packages are available when purchasing three tickets or more. Tickets can be purchased by emailing Anne Steele, of Propel, at anne.steele@propelinfo.com

UKHospitality marks ‘key year’ for sector as it prepares for the ‘people challenge’ ahead: UKHospitality marked a “key year” for the sector during its 24th annual Christmas lunch today (Thursday, 20 December), while prioritising some of the challenges the industry faces in 2019. Since its creation earlier this year, UKHospitality said it had seen 20% membership growth, while its campaign successes had saved the sector £2.4bn in additional costs. The trade body reiterated its objectives of cultivating an environment that enabled the sector to deliver its forecast of up to 6% growth, 30,000 jobs and 200,000 apprenticeships. Chief executive Kate Nicholls said: “2018 will be remembered as a key year for the sector, one in which we created a single voice that was well heard during a turbulent year. Our industry is a rewarding and exciting one in which to work and it is increasingly being recognised as such. Our work continues to see us fighting for a fair and balanced environment that will enable our vital sector to flourish and we will continue to help politicians and the media understand our economic, social and cultural contribution. A top priority for the coming year is the people challenge – developing and building on the sector deal announced last month, countering the potentially devastating effects of the government’s planned post-Brexit migration strategy and promoting the sector as a great place in which to work, grow and develop.” Meanwhile, Nicholls said the government’s High Street Report, published today, set a “positive agenda” that should enhance the UK’s high streets. However, she said any positives could be “severely undermined” without a review of the current business rates system. 

Chief executive Jane Holbrook to leave Wagamama on Friday: Jane Holbrook is to leave her position as chief executive of Wagamama on Friday (21 December). The move follows the company’s £559m acquisition by The Restaurant Group, which shareholders approved on 28 November. Wagamama chief growth officer Emma Woods will replace Holbrook as chief executive, reporting to TRG chief executive Andy McCue, while Wagamama chairman Allan Leighton joins the TRG board as non-executive director. Holbrook joined Wagamama as chief financial officer in April 2014, rising to chief operating officer before being appointed chief executive in April last year. Previously in her career, Holbrook was chief financial officer at Bramwell before it was bought out by Stonegate Pub Company in late 2013, and worked with Richard Caring and at Novus. On Wednesday (19 December), it was reported staff who had been with Wagamama for 12 months as of 28 November would receive a £1,000 bonus from directors as part of the sale to TRG. It is believed the total pot is worth about £4m. The one-off, deal-related bonus is a thank you from the directors including Holbrook and private equity firm Duke Street for staff’s hard work in getting the business to where it is today, leading to the sale. TRG chairman Debbie Hewitt said at the time the deal was announced in October it created a “raft of new opportunities” for the company to capitalise on. It said there was potential for a further 40 to 60 Wagamama sites in the UK, while TRG expected to convert at least 15 outlets to the Wagamama brand by 2020.

Pieminister reports sales increase 14% to £14.3m, restaurant like-for-likes rise 13%: Bristol-based Pieminister has reported an increase in sales and restaurant like-for-likes in its latest accounts. Sales increased 14% to £14.3m for the year ending 31 March 2018, compared with £12.6m the year before. Pieminister’s restaurant and franchised channels grew 23% during the same period, with like-for-like sales in its restaurants growing 13%. The family-run company said its unique business model had allowed it to maintain “market-defiant” year-on-year growth while investing significantly across all areas of the business. Significant investment in its production facility led to further efficiency improvements while creating 20 jobs. Pieminister also improved segregated areas to cope with the growing demand in “free from” pies. During the year, the company baked about five million pies, with almost 500,000 of them “free from” recipes, a year-on-year increase of more than 500%. Pieminister said it had also invested in a development kitchen, allowing its team to create new products aimed at widening its appeal to a younger audience. Product innovations in 2018 included two new vegan pies, loaded fries, and a range of dairy and vegan soft-serve ice cream “pies”. Pieminister opened two restaurants during the year, in Liverpool and Sheffield. The company also invested in franchising and Pieminister now features in more than 50 pubs and 24 leisure venues including cinemas and universities. Pieminister co-founder and managing director Jon Simon said: “Our unique business model is proving a real strength in these uncertain times. Our restaurants act as a testbed for product innovation which, together with our franchised operations and presence at music festivals and weddings, introduces the brand to new people. As a result, the many retailers that stock our pies, including the UK’s leading supermarkets, see the benefit of these new and engaged consumers. In turn, these revenues allow us to open more restaurants, resulting in impressive growth across our entire business. By operating across a variety of channels we’re in position to take advantage of more opportunities that arise across the food sector while being better positioned to avoid some of the challenges British food businesses currently face. Investing across wholesale, retail and manufacture means we’ve hit the ground running as we head into 2019 in readiness for accelerated growth.”

Ei Group executive directors earn £3,315,000 in 2018: The executive directors of Ei Group earned £3,315,000 in 2018 (2017: £2,113,000) after long-term incentives vested. Chief executive Simon Townsend earned £1,816,000, which was made up of £488,000 in base salary, £29,000 in taxable benefits, £122,000 in pension, a £421,000 annual bonus and £754,000 in long-term incentives. Finance director Neil Smith earned £1,499,000, which was made up of £402,000 in base salary, £30,000 in taxable benefits, £101,000 in pension, £351,000 annual bonus and £615,000 in long-term incentives. Townsend’s base salary will increase to £500,000 from 1 January 2019, while Smith’s base salary will rise to £413,000. The company has made changes to its remuneration policy, which include a reduction in annual bonus maximum to 125% from 150% of base salary. In the annual report to shareholders, chairman of the remuneration committee Peter Baguley stated: “When we introduced our current policy (which has applied from the year ended 30 September 2016) we structured it to focus delivery on a transformational change to the business following the launch of our new strategy. Over the past three years we have driven new behaviours, developed new skills and recruited highly experienced people at senior level in the business to deliver this strategy. While our fundamental strategy is unchanged, the pace of change has steadied and our leadership team is focused on creating sustained value over an extended period. Our 2015 remuneration policy was built on the principle of super stretch performance delivering enhanced reward. As we evolve strategic delivery into business as usual, this principle is no longer relevant, although retaining our talented management team remains paramount.”

Ossett Brewery Pub Company reports turnover and profit boost: Yorkshire-based Ossett Brewery Pub Company has reported a boost in turnover and profit in its latest accounts. The company saw turnover rise to £7,225,080 for the year ending 31 March 2018, up from £6,801,561 the previous year. Pre-tax profit rose to £1,101,637 from £376,119 the year before, according to accounts filed at Companies House. Gross profit margin rose slightly to 58.5% from 58.1% the year before. The company acquired one site during the year – the Brewers Pride in Ossett – and is looking to open two sites this year for its Craft Asylum brand. Earlier this month, Ossett Brewery sold a 50% stake to a private investor. The deal, for an undisclosed sum, includes Ossett Brewery and its 26 retail sites – 19 traditional pubs and restaurants, four bars trading as The HOP that focus on ale and live music, recently formed new business Salt Beer Factory and its own city centre bars under the Craft Asylum brand. Mark Hunter is the new co-owner of the company and has taken a seat on the board but is not part of the day-to day operational management team. The brewery continues to be led by co-owner and pub company founder Jamie Lawson. Brewery founder Bob Lawson will remain as non-executive chairman. The company stated: “The directors are pleased with the growth in turnover during the year, which has been achieved with the addition of the Brewers Pride in Ossett and sales growth within the existing pub estate. The market place continues to be very competitive but continuing supplier agreements have maintained gross profit margins. The business will continue to invest within the pub estate and is considering two existing sites for investment during the next 12 months. The business will look to acquire sites should the right ones become available.”

JD Wetherspoon resubmits plans for £2m hotel above Southsea pub, eyes former mayor’s parlour in Prestatyn: JD Wetherspoon has resubmitted plans to transform space above its pub in Southsea, Hampshire, into a 24-bedroom hotel with roof terrace. The company has reapplied to Portsmouth City Council to convert the unused upper floors of The Lord Palmerston pub in a £2m investment. A previous application was turned down because of concerns surrounding noise and parking. If plans are approved, the roof terrace would shut at 9pm daily. Meanwhile, Wetherspoon has revealed it is keen to open a pub in Prestatyn, North Wales, and has set its sights on a building used by police and councillors for more than a century. The offices in Nant Hall Road, which were home to the town council chamber and mayor’s parlour, was also used by North Wales Police but has been deemed surplus to requirements by Denbighshire Council. Spokesman Eddie Gershon told North Wales Live: “We are in discussions to purchase the building but nothing has been agreed yet. We are very keen to open a pub in the town.” The sale of the 1903 building, which has been used by Prestatyn Town Council since it formed in 1974, is expected to go ahead early next year.

All-natural deli and meal delivery service Detox Kitchen closes crowdfunding campaign after raising more than £600,000: All-natural meal delivery service Detox Kitchen has closed its campaign on crowdfunding platform Crowdcube after raising more than £600,000. The company was offering 7.28% equity in return for the investment, giving a pre-money valuation of £7m. In total, 307 investors pledged £601,660 and the campaign has now closed. Private equity-backed Detox Kitchen has delivered more than one million meals to thousands of customers in the capital and also operates two central London delis, which serve more than 2,500 customers a week between them. Funds will be used to increase kitchen capacity, invest in a technology platform for delivery services, and grow its marketing team. The pitch stated: “From humble beginnings, founder Lily Simpson and her team have built a globally recognised, profitable and forward-thinking brand. We passionately believe healthy food should be as delicious as it is nutritious so we create real food from real ingredients. We deliver meals directly to customers’ doors as well as serving an array of fresh salads at our two central London delis and in selected retail outlets. Since our launch in 2012 we have built a business that has delivered average monthly revenue of £243,000 in the current financial year, showing 32% year-on-year sales growth and positive Ebitda of £42,000 (April to August 2018); a thriving home delivery business that accounts for nearly 50% of revenue and has grown 70% year-on-year in the past six months; and published two best-selling cookbooks.”

Barcelona-based Costa Este Group launches first site outside Spain for Opium nightclub brand, in Soho: Barcelona-based hospitality group Costa Este Group has launched a first site outside Spain for its Opium nightclub brand, in Soho. Opium London has opened in Rupert Street, joining sister sites in Madrid and Marbella. Costa Este Group operates a number of restaurants and nightclubs, including the renowned Pacha Barcelona. The 500-capacity Opium London covers 1,000 square metres and features black marble floors, white leather booths and purple art-deco light displays. As well as hosting leading DJs from around the world, the club offers a 90-cover restaurant led by head chef Diogo Amara, who has created a menu of Mediterranean cuisine with Japanese influences. Drawing on his experience at London restaurants such as Novikov and MNKY HSE, Amara’s offering includes seafood and raw bar menus alongside Mediterranean favourites. Signature dishes include grilled Scottish lobster for two, traditional paella with peppers and chips, and wagyu beef sliders. The drinks list focuses on cocktails. 

Wirral-based restaurant Silk Rd to open fourth site: Wirral-based Silk Rd, the restaurant concept inspired by the Silk Road trail, is to open its third venue in Merseyside and fourth in total. Silk Rd, which has restaurants in Liverpool city centre and Heswall with another in Bramhall, Greater Manchester, will open a site in Liverpool’s Hope Street next year. Chris Williams and Javier Mellado opened the debut Silk Rd in Heswall in July 2017 and have welcomed 70,000 guests since and now employ more than 100 staff. Williams told the Liverpool Echo: “Although 2018 has been exceptionally busy and seen us open two sites and expand into a new city, next year is about continuing our growth. Having established ourselves in the heart of the Business District, we have set our sights on the more bohemian Hope Street, which has an upmarket yet contemporary vibe we feel suits our concept perfectly.” Mellado added: “As well as constantly planning for growth, we’re also exploring new ways in which we can improve our service and we’ll look to add to our menu in the coming months.”

P Franco team to launch Peg for third Hackney site: The team behind P Franco wine shop and bar in Lower Clapton Road and wine bar and restaurant Bright in Westgate Street, both in Hackney, is to launch a third site in the east London borough. Peg will open in early February at a site in Morning Lane formerly occupied by Legs restaurant. The kitchen will be led by former Bright chef Byron Fini, while the venue will offer an all-counter dining and drinking space, Hot Dinners reports. The team behind the project – Will Gleave and Phil Bracey – also operate natural wine company Noble Fine Liquor, which sells bottles at Broadway Market and online. Legs opened in May 2016 but closed in September this year. It was launched by chef Magnus Reid – founder of CREAM and Rooftop Café – and backed by technology industry veteran Andy Kanter.

Company that promotes pubs as meeting venues fails in crowdfunding bid: MeetingsInn, a company that promotes pubs as venues in which to host meetings, has failed in its bid to raise £250,000 on crowdfunding platform Crowdcube. The company more than doubled its equity offer last month to 16.67% from 7.69%, which adjusted its pre-money valuation from £3m to £1.25m. However, Crowdcube has announced the campaign failed to reach its funding target by the closing date. The company links a demand in the meetings industry for smaller venues with pubs that have space available during the week. MeetingsInn hopes to boost its number of venues to 500 next year. The pitch stated: “We provide a booking platform for meeting organisers to find spaces in pubs, which are ideal for the meetings market. There are about 45,000 pubs and inns in the UK. Through our research we believe 10% of those pubs meet the required standards to be listed on the MeetingsInn platform. Our business model is based on a ‘freemium’ listing on the platform for pubs and inns that pass our quality standards, with a 10% commission taken when the booking is confirmed. Additional revenue streams include group accommodation, premium listings, advertising and ancillary services. Our vision is to be the catalyst that brings the events and pubs community together on a single booking platform covering the whole of the UK.”

Bombay Chow team to launch Indian-Chinese fusion concept in Soho: The team behind Indian restaurants Bombay Chow, Station 31 and Imperial Lounge is set to launch a fusion concept in Soho. The company has secured a 1,700 square foot unit in Berwick Street, with the venue expected to open in March after a major refurbishment overseen by brand designer Block 1. The as yet unnamed concept will focus on cuisine developed more than 100 years ago by the Chinese community in Kolkata. Signature dishes will include chilli paneer, chicken lollipops and vegetable Manchurian, combining familiar spices with game such as venison and rabbit. The venue will also offer cocktails “encapsulating the flavours of urban India and Kolkata’s Chinatown”, with mango, guava and lime featuring heavily. Bombay Chow director Hamza Sajawal said: “Our concept has been in the pipeline for years but now we are confident there is a clear appetite for this style of food in the West End. While Indian-Chinese cuisine has been enjoyed by the international Indian community for years, this is the first restaurant with a central London location that will devote an entire menu to it. Our other restaurants are testing dishes on their menus so the demand and gap in the market is clear but the location is crucial as Soho is a global name everybody knows – tourists from Asia and those familiar with the food will finally know where to go to enjoy it.” Tom Crosthwaite, of CDG Leisure, who brokered the deal on behalf of the landlord, said: “The team behind this concept are veterans in the leisure industry and we have no doubt this restaurant will be a brilliant addition to Soho’s premium casual market.”

Suffolk-based Coffeelink opens riverside cafe near Ipswich for 21st venue: Suffolk-based coffee shop operator Coffeelink has opened its 21st site, at the Whisstocks quayside development near Ipswich. The company, which was launched by husband and wife Azzouz and Rebecca El-Mahraoui in 2005, has opened the site close to the river Deben. Many Coffeelink sites are in railway stations and the company has grown to employ about 100 staff, with its own roastery and further plans for expansion. All its sites are currently in the east of England. Azzouz El-Mahraoui told the Ipswich Star: “It is about hard work, keeping the dream and trying hard to maintain standards. We have built the business on good service, great coffee and realistic prices.”

Thornbridge and Pivovar open debut joint-venture site, in York: Derbyshire-based Thornbridge Brewery and bar operator Pivovar have opened a debut site for their joint venture, in York. They have launched three-storey pub The Market Cat following the £500,000 refurbishment of a former pawnbrokers in Jubbergate. The ground floor features a horseshoe bar and serving area, with gas lamp-style lights and views across the market. The kitchen is on the first floor with a seating area overlooking the rooftops of Shambles Market, while the second floor offers views of York Minster’s Rose Window. Thornbridge Brewery and Pivovar planned to open their first site together, in Birmingham, in October but a Thornbridge spokeswoman told Propel a date had yet to be set for the launch. The companies plan to open ten pubs nationwide in the next five years. Pivovar retail operations manager Sam Wheatley told York Press: “The Market Cat features outstanding beer from Thornbridge supplemented by a range of guest brewers dispensed from eight cask and 14 keg lines. This is underpinned by a beer-friendly pizza menu, a contemporary wine list and coffee from York Emporium.” Craft beer wholesaler Pivovar operates nine other bars – in Sheffield, Harrogate, Leeds, York, Newcastle and London.

Lost Boys Pizza opens second site, in Camden: Neighbourhood pizza concept Lost Boys Pizza has opened its second site, in Camden. Alex Fisher and Peter Crozier-Clucas launched the concept in Archway in June last year. Now they have opened a venue in Eversholt Street offering signature black charcoal pizza, cocktails and a strictly 1980s soundtrack. The venue takes inspiration from a comic book store in 1980s cult movie The Lost Boys – the ceiling is adorned with black-and-white comic pages. The 45-cover garden features a retractable roof, while basement absinthe bar Croque Monsieur also offers cocktails. Fisher and Crozier-Clucas met 20 years ago while working at TGI Friday’s and they have also worked for Hard Rock Cafe, Planet Hollywood, Wahaca, The Living Room and Giraffe before climbing the management ranks.

Lake District-based restaurant operators take on pub for second site: Lake District-based restaurant operators Geoff Perrygrove and Ben Ashworth have taken on a pub for their second site. Perrygrove and Ashworth are now running the Hare & Hounds, a former 17th century coaching inn in Bowland Bridge. Working with general manager Dan Perkin, Perrygrove and Ashworth have created a new menu for the pub focusing on fresh, seasonal and locally sourced ingredients, while the five en-suite bedrooms have been refurbished. Perrygrove and Ashworth also operate The Boathouse bar and restaurant at Windermere Marina. Ashworth told the North West Evening Mail: “We have had huge success with The Boathouse during the past five years and, as a result, Geoff and I have been looking for another venue for a while. We wanted to be able to offer seasonal, well-cooked food in a traditional Lakeland pub so it’s taken us a while to find the perfect spot. We are excited about the Hare & Hounds. It gives us a chance to bring our food style to a different audience and add something a little different to Cumbria’s pub scene along the way.’’

Loui Blake launches all-day vegan cafe concept in Fitzrovia: Loui Blake, managing director of Erpingham House, the UK’s largest plant-based restaurant, has launched an all-day vegan cafe concept in Fitzrovia, central London. Kalifornia Kitchen has opened in Percy Street featuring a pink colour scheme inside and out. The menu offers dishes such as scrambled turmeric tofu on sourdough alongside wraps, bowls, tacos and vegan burgers. Sides include kale chips, while desserts include a matcha cheesecake. Alongside coffee and tea, drinks include smoothies, juice, beer and a concise wine and champagne list. The Kalifornia Kitchen website states: “We’re passionate about sharing delicious, nutritious and sustainable food and drink with the world, utilising the power of plants and abstaining from any animal products or harmful plastics. Our message is simple – we want to help everyone look and feel beautiful by consuming energising and loving foods that help the planet.”

Craft gin distiller plans 15-fold production increase: A Sunderland-based craft gin producer is to increase its annual production capacity from 100,000 bottles to 1.5 million to meet growing international demand for its products. Poetic License Distillery is in the process of purchasing a 2,000-litre gin still to boost production. The company already exports its gin directly to customers in Japan and Cyprus, while a recent contract with a new distribution partner in South Africa, coupled with forecast growth in exports to current customers, means the distillery is expecting export revenue to increase from 10% to 30% of turnover in the next 12 months. Poetic License is also in talks with a potential buyer in China. Founder and managing director Mark Hird told Insider Media: “We first realised the scale of demand for British gin abroad after receiving a number of enquiries from overseas customers interested in buying our products. In our experience, export success is all about research and preparation. Last year we started working with government international trade advisers, who helped us develop our export strategy and identify new partners overseas.”