Paris Baguette targets 200 UK sites by 2036 as it confirms franchise plans: Paris Baguette, the South Korean bakery cafe chain which made its debut in the UK last year, has confirmed it plans to significantly ramp up its expansion here and across Europe via franchising. The business, which operates two sites in London, aims to roll out 450 units across the continent by 2036 via franchise partnerships, including 200 in the UK. The expansion opportunities come following the launch of its first London stores at Battersea Power Station and in Kensington High Street. Founded in 1988, Paris Baguette now has more than 4,000 stores across ten countries including Canada, USA, Singapore, Malaysia, Indonesia, China, Korea and continental Europe, including Paris. As previously revealed by Propel, Paris Baguette is actively seeking franchise partners in the Greater London area, with plans to roll out across the rest of the UK and Europe over the next several years. Since arriving on American shores in 2005, Paris Baguette has established 135 franchised locations. The company said: “Many American franchisees are returning for multi-unit deals as they continue to see great success in existing locations with cafés that are producing upwards of $5m in revenue.” Nico Gaillot, chief operating officer at Paris Baguette UK, said: “As we expand our presence internationally, our commitment to delivering exceptional quality and authentic French bakery experiences remains unwavering. With our proven track record of success and a passion for delighting customers, we are confident that Paris Baguette will become a cherished destination for bakery lovers across the UK.” In April, the business told Propel it plans to open its first franchised location in the UK by the end of this year. Last year, brand owner SPC appointed Jack Moran, formerly chief executive of Le Pain Quotidien, the all-day bakery and cafe concept, to oversee its move into the UK, France and, subsequently, all of Europe. Paris Baguette will feature in the next Propel UK Food and Beverage Franchisor Database, which is an exhaustive guide to the companies offering a food and beverage franchise in the UK and is available exclusively to Premium subscribers. The database is updated every two months and the latest version features 200 businesses. Companies can now have an unlimited number of people receive access to Propel Premium for a year for £995 plus VAT – whether they are an operator or a supplier. The single subscription rate is £495 plus VAT for operators and £595 plus VAT for suppliers. Email jo.charity@propelinfo.com to upgrade your subscription.

 

Sponsored message – make your mark with Star Pubs & Bars: HEINEKEN-owned Star Pubs & Bars is offering operators the chance to “make their mark” by becoming a licensee. A spokesperson said: “We believe your pub should feel like your pub and has helped talented licensees create the greatest establishments across the UK for many years. Whether you want to please fans with non-stop rugby, start a popular cinema night or host fantastic drag shows, Star Pubs & Bars helps to make your vision a reality. What’s more, as the pub business of HEINEKEN UK, you’ll have access to the UK’s leading portfolio of iconic beer and cider brands, as well as industry-leading support. Whether you’re looking for your first pub, a new pub, or looking to add to your already strong portfolio, Star Pubs & Bars is behind the scenes to give you the support you need, when you need it, to help you make it a success. What sets Star Pubs & Bars apart is our ‘fixed rent promise’, one of the five Star ‘promises’, to demonstrate our commitment to supporting our licensees in doing what they do best. None of our new agreements have annual rent increases during their initial term, meaning you can plan your business with certainty and without unwanted surprises.” To find out more, click here. If you have a sponsored message you would like to see featured in this newsletter position, email paul.charity@propelinfo.com.

 

Latest edition of Propel’s Turnover & Profits Blue Book to be released today: The latest edition of Propel’s Turnover & Profits Blue Book will be sent to Premium subscribers today (Friday, 9 June), at midday. It now features 736 companies that are turning over a total of £46.2bn. A total of 493 companies are making a profit while 243 are making a loss. Sector companies are making a collective profit for the first time since covid. The Blue Book shows the total profit of the 736 companies in the list is £2,834,963,916 and losses are £2,774,327,505. The Blue Book is updated each month and ranks companies by turnover, profit and profit conversion, listing directors’ earnings for the past five years. Premium subscribers also receive access to four other databases: the Propel Multi-Site Database, produced in association with Virgate; the New Openings Database; the Who’s Who of UK Food and Beverage; and the UK Food and Beverage Franchisor Database. Companies can now have an unlimited number of people receive access to Propel Premium for a year for £995 plus VAT – whether they are an operator or a supplier. The single subscription rate is £495 plus VAT for operators and £595 plus VAT for suppliers. Email jo.charity@propelinfo.com to upgrade your subscription. Premium subscribers are also to be given exclusive access to the recording and slides to Propel Multi-Club Conferences. Premium subscribers also receive their morning newsletter 11 hours early, at 7pm the evening before; regular video content and regular exclusive columns from Propel group editor Mark Wingett.

 

Inclusive policies in hospitality demanded by customers, new survey shows: Almost two thirds of customers think a venue’s equity, diversity and inclusion (EDI) policy is important, according to a new survey by UKHospitality and CGA by NIQ for its latest Future Shock report. Three in ten people said they would be more likely to visit a venue if it promoted its EDI policies, demonstrating a significant opportunity for hospitality businesses to showcase their work. The 13th edition of Future Shock focuses on EDI within hospitality, highlights consumer sentiment towards the topic and brings to life the work happening across the sector, including case studies from Greene King, Molson Coors and Only A Pavement Away. UKHospitality chief executive Kate Nicholls said: “Hospitality has always been a people-first business and has a tradition of being one of the most inclusive sectors in the world. I know day-to-day there remains a huge amount taking place to ensure that remains the case and that we continue to enhance our equity, diversity and inclusion credentials. These new statistics show that this work is clearly valued by the public and is actually a significant factor in where they choose to visit. It’s encouraging that customers want to see and understand the work we’re doing and is a clear indication to businesses to bring this work to the forefront of their activities.”

 

Google to clamp down on staff who work from home: Google has threatened to clamp down on staff who fail to come to the office, warning attendance will be included as part of their performance reviews. The tech company again updated its hybrid working policy this week, reports The Telegraph, explaining badge attendance would be logged when employees come into the office each morning. Fiona Cicconi, Google’s chief people officer, emailed staff: “There’s just no substitute for coming together in person.” Google already has a policy that staff should come into the office at least three days per week. Cicconi added it would now begin including compliance with the policy as part of its staff reviews and send warnings to workers “who are consistently absent from the office,” reports CNBC. The company’s HR chief also asked those staff who had been approved for full remote work to reconsider returning part-time to the company’s offices. She wrote to staff: “For those who are remote and who live near a Google office, we hope you’ll consider switching to a hybrid work schedule.” The executive added in future, full remote working would be granted to staff “by exception only”. Google will begin monitoring badge data when staff come to the office in the US and examine similar policies in other markets. In her note to Google staff, Cicconi said while “not everyone believes in ‘magical hallway conversations’… there’s no question that working together in the same room makes a positive difference”.

 

Restaurant customers want green credentials on the menu: Seven in ten (70%) of consumers globally have said they would be more likely to order from restaurants that use sustainable materials to package takeaway food, according to new research by UberEats. The study found UK and US restaurants are lagging behind consumers’ environmental concerns, while globally, those in some countries, including Franc,e are recognising the need to prioritise sustainability. An overwhelming majority, 70%, of restaurants in France and 67% in Mexico see sustainability as a priority. Yet only half of restaurants surveyed in the UK are prioritising sustainability, and only 34% of US restaurants. In Japan, that number falls to 27%. The research found 64% of consumers want to be able to filter restaurants to see only those offering recyclable and compostable packaging, while 73% want to be able to order discounted menu items near closing time to cut down on food waste. Uber is committing to eliminate emissions on all deliveries on UberEats globally by 2040, and end all unnecessary plastic waste from deliveries by 2030. It is also teaming up with the World Wildlife Fund and others to support restaurants and couriers through discounts, incentives, and advocacy. Meanwhile, London’s independent takeaways and restaurants can now apply for the chance to receive funding for more sustainable packaging. Enterprise Nation has partnered with UberEats and Visa to launch Grants for Growth. The programme will see 20 successful applicants in London receive circa £8,000 each in credits to spend on more sustainable packaging products with an approved sustainable packaging supplier.

KFC, McDonald’s and Adnams among winners at Footprint Awards: KFC UK & Ireland, McDonald’s and Suffolk brewer and retailer Adnams were among the winners at the Footprint Awards 2023, an annual celebration of sustainability and responsible business practice in the foodservice sector. KFC won the waste management and reduction award and was also “highly commended” in the social impact and diversity category, which was won by independent caterer CH&Co. McDonald’s and supplier partner, green food systems company FAI Farms, scooped the sustainable use of natural resources award, while Adnams landed the economic sustainability award. The Zero Carbon Forum, which is dedicated to reducing emissions and achieving net zero in hospitality and brewing, took home the energy efficiency accolade, while the innovations in packaging award went to Coca-Cola Europacific Partners. Vegan and vegetarian manufacturers Quorn won the sustainable supplier award, while wholesale service food supplier Brakes was the environmentally efficient logistics award winner. Contract caterer Eurest won the sustainability labelling award, with Shetland Islands Council landing the sustainability in education accolade. Fish and chip fryer company KFE scooped the sustainable catering equipment manufacturer award, while M&S Cafes was top in the higher animal welfare in foodservice category. Food procurement organisation Foodbuy UK won the stakeholder engagement accolade, while a special achievement award went to Nestle UK’s Robin Sundaram.

 

Job of the day: COREcruitment is working with a growing food retail brand that is seeking a head of food. A COREcruitment spokesperson said: “You will own and deliver the food P&L; understand weekly and monthly performance impacts; own the annual food plan; understand P&L impacts and relative importance of each initiative to deliver growth; and identify, recommend, and adapt the plan as needed in the year to deliver the P&L. You will manage a team of five and recruit, retain and develop talent; set clear direction and accountability; then coach as needed so the team can execute and exceed the plan. You will also build food culture and food knowledge within the team and across the business; gather marketing and operations input to inform commercial and product briefs,to ensure range development maximises the food opportunities; and partner with marketing and operations, sharing the seasonal product plan to build a strong supporting ‘go to market’ sales plan together.” The salary is up to £90,000 and the position is based in London. For more information, email sonny@corecruitment.com

 

Prezzo appoints Jo Harrison as new CFO: Prezzo, the Cain International-backed Italian dining group, has appointed Jo Harrison as its new chief financial officer, Propel has learned. Harrison joins Prezzo from luxury retailer Hotel Chocolat, where she worked as director of finance for eight years. Prior to Hotel Chocolat, the chartered management accountant spent time working in senior management and leadership roles across the retail and leisure industry, including three years at JD Wetherspoon and 11 years at supermarket chain Tesco. Prezzo said her appointment is the “final chapter of a strategic review for the business to ensure long-term, sustainable growth in a difficult period for the entire casual dining sector”. She will be responsible for supporting the implementation of changes announced earlier this year, to ensure Prezzo returns to the “forefront of the casual dining market”. Investment decisions include menu development and high-quality ingredients, while working hard to balance the cost-of-living crisis and increasing food costs. She replaces Matt Prior, who left the business in February. Dean Challenger, chief executive of Prezzo, said: “Jo joining us is the final part of our plans to make sure Prezzo has a strong future right at the heart of the casual dining sector.” Harrison added: “I am confident together we can ensure sustainable and profitable growth as we take Prezzo through this next chapter, creating long-term value for all our stakeholders.”

 

Gong Cha signs agreement to launch 200 stores in France: Gong Cha, the fast-growing bubble tea brand headquartered in the UK, has signed a master franchise agreement to launch 200 stores in France by 2033. The agreement with Mad Vision Group, the multi-brand franchise company that holds Gong Cha master franchise licences in Belgium, has seen the first site open in Paris. Having launched in Taiwan in 2006, Gong Cha has nearly 2,000 stores across 23 countries, including the UK, USA, Mexico, Australia, Korea and Japan, and has unveiled an ambitious international expansion strategy to enhance its presence in Europe. The launch in France follows a period of strategic progress for Gong Cha. In recent months, the group launched in Portugal and Belgium, and announced plans to double its estate in the UK, where global chief executive Paul Reynish said earlier this week there is scope for up to 500 stores. The French agreement builds on Gong Cha’s relationship with Mad Vision Group, a highly experienced franchise operator which is led by Adlane Draou. After signing an agreement to launch in Belgium in September, Mad Vision Group has since opened three sites in Belgium, with plans to open seven more by the end of this year. Reynish said: “We’re delighted to partner with Mad Vision Group and Adlane once again to launch in France, a market we believe has significant long-term potential. Like us, Mad Vision Group has huge ambitions for France, and we look forward to working with it as we build a market-leading position in the country.” Draou added: “In the months since we launched our first store in Belgium, we have seen growing consumer demand for Gong Cha’s high-quality, freshly brewed drinks, which we believe stand out from other operators across Europe.”

 

Leon owners EG Group reports foodservice sales up almost 15% year on year, driven largely by investment strategy: Leon owners EG Group has reported foodservice sales were up almost 15% year on year in the first quarter of 2023, driven largely by the group’s investment strategy, with 88 new outlets opening since March 2022. As a result, it said a total foodservice gross profit for the quarter of $192m, on a constant currency basis, was $17m, or 10%, above the prior year. The company said: “We will further optimise our real estate by identifying new markets – evaluating store locations for expansion through improved foodservice offerings; and continuing to review non-core assets for divestment. In the UK and Europe, the group will continue to invest in foodservice outlets and expand its best-in-class foodservice proposition, including leveraging our ownership of the Cooplands bakery business.” Overall, the group said trading was in line with expectations. It reported Ebitda of $228m for the quarter on a constant currency basis, on revenues of $7.2bn, which was $12m, or 5%, down versus the prior year period. It said the sale of EG UK & Ireland to Asda for £2.27bn ($2.8bn) “represents an important milestone for the group” which has delivered “significant funding to address upcoming maturities through material debt repayment”. Zuber Issa, EG Group co-founder, added: “In the first quarter we delivered another robust set of results, with strong performances in most regions and significant growth in foodservice gross profit, which was up 10% on the prior year. The sale of EG UK & Ireland to Asda is an important step for the group and provides a platform to further invest across our diverse international portfolio, where we continue to see compelling opportunities to accelerate our proven and successful strategy to roll out foodservice, grocery and merchandise to create multi-purpose convenience retail sites across our estate.”

 

Gusto appoints Phil Dearden as new CFO: Premium casual dining restaurant group Gusto Italian has appointed Phil Dearden as its new chief financial officer. Dearden has wealth of experience operating private equity-backed businesses in the hospitality sector, having previously co-founded Bold Pub Co and Bravo Inns, where he also served as chief financial officer before the sale of the community pub groups, in 2007 and 2020 respectively. Prior to moving into the hospitality sector, Dearden spent time in corporate finance roles in the food and retail sectors, and also worked in management consultancy at Ernst & Young. He replaces Frank Bandura, who leaves Gusto after three years to take up a full-time chief financial officer role at Impact Food Group. Gusto said Dearden joins it at a “definitive moment” for the company as it expands its footprint and makes substantial upgrades to its core estate. The group opened its first southern site, in Oxford, late last year after a £1.8m investment, in addition to carrying out full refurbishments at its Edinburgh and Alderley Edge locations, as part of a self-funded £2m capex programme. Gusto chief executive Matt Snell said: “Phil has vast experience in this industry as a chief financial officer and as a leader who has defined and driven the financial strategy of his own highly successful businesses, and I have no doubt he will be a great asset to Gusto during what is a critical time for the business. I’d also like to thank Frank, who has been a valued member of the senior leadership team since 2020 and helped us navigate what was a highly challenging time for the industry.”

 

Zia Lucia aiming to open up to ten sites by 2026 with focus on south, east and south west: London pizzeria brand Zia Lucia is aiming to open up to ten sites by 2026, with an initial focus on the south, east and south west of England. The nine-strong brand, which will this month open its tenth location, in West Hampstead, has instructed Savills to assist with its expansion outside of London and into the rest of the UK. It is seeking sites of between 1,000 and 1,500 square feet in high streets locations for its next openings. Claudio Vescovo, Zia Lucia co-founder, said: “London is where our brand is born, but after winning the UK National Pizza Award it was clear to us that there is a demand for our four types of pizza bases nationwide. We look forward to bringing our black pizza to new cities!” It comes after Zia Lucia’s other co-founder, Gianluca D’Angelo, told Propel last month that the business is aiming to open its first regional site within the next 12 months, adding that “it’s a big area we will grow in over the next 12-18 months”. D’Angelo also said Zia Lucia is considering options for its pasta concept, Berto, which launched just before covid and so far has just one site, in Islington. He added: “I wouldn’t discard the idea that we’re going to grow Berto in the next 18 months as well.”

 

St John appoints Barry Milton-Cook as new managing director: St John, the restaurant business owned by Fergus Henderson and Trevor Gulliver, has appointed Barry Milton-Cook, formerly of Gail’s, PF Chang’s and West Cornwall Pasty Co, as its new managing director, Propel understands. Milton-Cook joins St John after a brief stint as managing director of virtual restaurant brand company Peckwater Brands. He was previously managing director of West Cornwall Pasty Co, the Samworth Brothers-owned chain. Previous to that he was business director for PF Chang’s in the UK, overseeing the launch of the brand’s debut site in London, in Great Newport Street, Covent Garden. Cook stepped down from Gail’s at the end of 2016 after two years as managing director. Previous to that, he spent more than four and a half years as head of operations for Aubaine. Last year, St John opened its third London restaurant in Marylebone Village. St John Marylebone was added to its 1994 debut site in Smithfield, and St John Bread and Wine in Shoreditch, which opened in 2003.

 

Nando’s to open site with nearly half of staff recruited through employability programmes: Nando’s will open a new site in Brighton on Monday (12 June), with nearly half the team recruited through employability programmes. Located in London Road, the 115-cover site will be the circa 450-strong brand’s fourth in Brighton and create 30 jobs. Working with local charities The Crew Club and The Spear Programme, both members of Nando’s “No Chuckin’ Our Chicken” food donation initiative, nearly half the team have been recruited through employability programmes – “smashing down barriers to employment”. The restaurant has also just been recognised as a Disability Confident Committed Employer (Level 1) – a government backed scheme focusing on how employers can be more inclusive. Restaurant manager Matthew Larham said: “It’s been amazing working with The Crew Club and Spear, and being able to build our team and support the local community is a double winner.”

 

Megan’s appoints Bridget Lambert as director of operations: Megan’s, the fast-growing cafe and deli concept, has appointed Bridget Lambert, formerly of Livelyhood Pub Group and ETM Group, as its new director of operations, Propel has learned. Lambert joins the 20-strong Megan’s after a six-month stint as interim managing director of Livelyhood Pubs. Prior to that, she spent more than ten years at ETM Group, including nine years as its director of operations. In terms of future openings, Megan’s has secured the ex-NatWest site in Twickenham’s King Street for the opening of a 4,300 square-foot restaurant later this year. It is also set to open on the former Argos store site in Farnham’s West Street. Earlier this year, the company said it was on track to deliver more than £26m of revenue for the 12 months to March 2023, with recent trading being “exceptionally strong”. The business also announced it had secured £5m in bank debt to ramp up its expansion and freehold property strategy.

 

US juice bar makes English debut, three more UK stores in development: US juice bar brand Smoothie Factory has opened its first English store and has three further UK sites in development. The American franchise brand, established in 1996 by US Olympic athlete James Villasana, has opened at The Brunswick Centre in Bloomsbury, London. Smoothie Factory, which has more than 120 stores in 20 countries, opened its first UK store last year, in Belfast’s Titanic Quarter, which was followed by a second Northern Ireland site, in Bangor’s Bloomfield Shopping Centre, in March. “A new Smoothie Factory store has opened in Brunswick, London,” the company said. “Store number three in the UK; stores four, five and six in development. Smoothie Factory continues to grow rapidly across the world, with a new site in Australia just opened and several new countries coming on board in 2023. With new stores opening all around the world, we now have country master franchises available across Europe. The UK, Turkey and Cyprus are already under agreement, but that still leaves 40-plus opportunities. We have five potential locations in Northern Ireland that would be great for new Smoothie Factory stores/kiosks, and we’re actively looking for a sub master franchise partner in Ireland. You’ll need ambition, drive and around €200,000 in liquid funds, but for that you’ll own the rights to start up and grow the Smoothie Factory brand in Ireland.” Smoothie Factory said in March it is aiming to have eight UK locations open by the end of 2023, and the brand is targeting an eventual estate here of 25 sites. 

 

YiFang set to open 24th UK site: Taiwanese fruit tea concept YiFang is set to open its 24th site in the UK. The brand, which has more than 600 stores globally, was brought to the UK in 2017 by Po-Kai Wang of sector management and development platform PKWG. It will open its latest store, in the City of London’s Leadenhall Market, in mid-June. It is one of three new food and beverage outlets opening at the historic market this month. Argentinian Grill, which also has sites at Market Place Harrow and Boxpark Wembley, will serve up cuts of flame cooked meat alongside South American sides, while west London Lebanese restaurant Baba Ghanouj will open a new location offering its falafel, kibbeh, stuffed vine leaves and chickpea salad bowls. The site is owned and managed by the City of London Corporation.

 

South London Italian restaurant opens first delivery kitchens following Growth Kitchen partnership: South London Italian restaurant Manifesto Pizza has opened its first two delivery kitchens after partnering with virtual kitchen company Growth Kitchen. The restaurant, which has been based in Northcote Road, Clapham, since 2018 and is owned by Lorenzo Viganò and his family, is now heading north of the River Thames. Its offering will be sold out of two existing restaurant kitchens in Camden and Shoreditch, which have the capacity to cook and sell its pizzas via food delivery platforms. It follows a new partnership with Growth Kitchen, run by Mate Kun and Tom Gatz, which has raised £5m in funding to date and enables brands to scale rapidly without the costs of acquiring new premises. Vigano said: “I’m incredibly excited to be tripling our footprint across London overnight at no cost. Manifesto is a much-loved brand across South London, and with this partnership, we’re able to reach locations that would never have been possible before without opening another physical restaurant.” Kun added: “We’re supporting the industry by letting restaurant owners utilise their available space to cook some of London’s best delivery brands. Host kitchens sell our brand partners, like Manifesto, from their existing infrastructure, and in turn, Manifesto becomes a London-wide brand overnight.”

 

GM who helped launch Turtle Bay in UK to head up relaunch of London Market Place Peckham: Jonny Wallis, who was part of the team which launched Turtle Bay in the UK, is heading up the relaunch of London Market Place Peckham. Wallis, whose 12 years with Turtle Bay saw him help open 25 Turtle Bays here and one in Germany as part of its new openings team, is general manager at the relaunched food hall concept. The Peckham site, at unit ten in The Aylesham Centre, was one the original London Market Place venues, along with Hounslow, with further locations opening in Vauxhall in 2022 and Harrow in 2023. Following the closure of the Peckham site, it will reopen this summer at the same location, but under a new management team. Wallis said: “Market Place is an ambitious brand that has already grown so much over the past year. It’s clear they have an incredible future ahead, and a successful recipe for success – one that places great quality food, support for independents and fun experiences at its core.” The site will have ten vendor units including Thai street food brand KraPow, Indian-inspired burger concept Baba G’s and Hawaiian street food brand Huli Huli. Blake Henderson, managing director of Market Place London, added: “Peckham is such an important venue for us that holds a special place in our hearts. Our new general manager Jonny brings so much experience to the role, and it’s exciting to have him on board. The Market Place brand has always been about giving small independent street food brands the opportunity to establish a presence on a busy high street at a fraction of the cost of a standalone site.”

 

Essex café concept Toast secures fifth site: Toast, the Essex cafe concept, is to open its fifth site, and largest to date, later this summer, in Colchester. The concept, which was founded by Rob Ely, Louis McNamee and Dan Pearson, will open in the city’s Culver Square, in premises vacated by Coca-Cola-owned Costa Coffee last year. It will be Toast’s biggest site, spread over two floors, with an outside seating area, a balcony and workstations on the first floor. Ely said: “We’ve been looking at Colchester for a while and put the offer in nearly a year ago, it has taken longer than we’d hoped. We finally completed about six weeks ago and started work about two weeks ago. We hope to open in mid to late July.” The concept offers customers toast alongside more than 100 different spreads and toppings. Hot and cold drinks and milkshakes are also available. The trio launched Toast in Braintree in February 2020, and have since opened sites in Chelmsford, Sudbury and Witham.

 

TGI Fridays launches kids eat free offer outside of holidays: TGI Fridays has launched a kids eat free scheme, exclusive to members of its Stripes loyalty programme. Launching on Monday (12 June), it will see children under the age of 12 able to enjoy a main meal from the kids’ menu for free when ordered alongside any adult main meal. TGI Fridays has previously offered free kids meals during school holidays, most recently in the May half-term. Rhiannon Scarlett, TGI Fridays’ chief marketing officer, said: “Family is at the heart of everything at TGI Fridays and we are delighted to be able to launch our offer for kids.”

 

Chipotle set to open at Westfield London: US brand Chipotle will open a new site at Westfield London, in White City, west London, on Monday (12 June), to take the brand’s UK estate to 16 locations, including 15 in London. Propel revealed last month that Chipotle had also secured a lease on the former Benito’s Hat unit at the London’s O2 Centre. “Given the rising popularity of Chipotle across London, our expansion in the area remains a top priority for our international strategy,” said Jacob Sumner, the company’s director of European operations. “This new location [at Westfield London] will increase the West End community’s access to real, fresh food.” It comes as Chipotle launches a new digital-only menu item in the UK, a hand-crafted quesadilla that is filled with Monterey Jack cheese and freshly prepared with chicken, steak, carnitas, barbacoa, sofritas or fajita veggies. It is served in 100% compostable packaging that allows guests to pick three salsas or sides, including tomato salsa, sour cream or hand-mashed guacamole.

 

The Alchemist brings back Swap Shop initiative to raise awareness of food poverty: Bar and restaurant brand The Alchemist has teamed up with Ketel One and long-time brand partner Foodinate to gift customers a cocktail in exchange for food to raise awareness of rising food poverty. The company’s Swap Shop initiative is now in its third year, as it bids to raise items for 14 food banks across the UK. Launched in 2019, the brand collected 3,000 donations in its first year. The Alchemist has been partnered with Foodinate since May 2018, providing hot meals for those in need in local communities when guests order any menu items marked with the social enterprise’s fork logo. To date, they have provided just over 155,000 meals for the social enterprise. Every guest donating a non-perishable food item will receive an Alchemist menu staple, The Colour Changing One cocktail, although larger donations are welcomed. Hannah Plumb, culture and talent director at The Alchemist, said: “The Swap Shop is a fun and engaging way to encourage guests to donate to their local food banks, who this year need our support now more than ever.” Swap Shop will be available across all the company’s venues on Tuesday (13 June).

 

King Pins confirms opening date and food vendor line up for debut site: King Pins, the new family bowling concept from the team behind Roxy Leisure, has confirmed it will open its debut site at Manchester’s Trafford Palazzo on Monday, 17 July. The venue will feature two independent street food kiosks, a dessert parlour and a full-service bar pouring cocktails, homemade slushies and 20 different beers. Manchester-based PLY pizza and fast-growing Asian concept Little Bao Boy will both operate at the venue. Meanwhile, King Pins’ dessert kiosk Royal Treats will serve a selection of sweet snacks and coffee. There will be 15 ten-pin and four duck pin bowling lanes as well as arcades, shuffleboard, ice-free curling, air hockey and an automated batting cage. James Travis, brand manager at King Pins, said: “The offering at King Pins is like no other; we are all about quality, putting great food and beverage at the heart of the proposition.” James Ooi, owner of Little Bao Boy, added: “We are excited to be opening our restaurant in Manchester alongside King Pins, especially after seeing such a huge success at our home site in Leeds and Manchester city centre.” In April, Roxy Leisure managing director Matt Jones told Propel the group plans to open six sites over the next two years for King Pins, with “no limit” for expansion thereafter. He said: “We have another four sites in major cities and shopping centres in legals at the moment.”