Propel’s Multi-Site Database improved for 2024 with unique segmentation: Propel’s leading database, the Multi-Site Database, which provides the details of more than 3,000 multi-site operators, has been redesigned so Premium subscribers will be able to search the data segmented into key industry sectors. This new straightforward segmentation will allow users to search quickly in key categories such as pubs and bars, cafe bakery, quick service restaurants, casual dining, fine dining, hotel and experiential leisure. Subscribers will be able to drill down into the details and updates for these specific areas – so, for example, the circa 640 multi-site operators in the pubs and bars sector and 150 operators in the experiential leisure area can be examined in a stand-alone format. This new functionality will be available later this month when the latest Multi-Site Database is released on Friday, 26 January at midday. An updated Multi-Site Database is published every month, with an average of 50 or so companies added each month. Phil Pemberton, Propel’s director of premium services, said: “The new ability to segment this vital information is unique to the industry and is an element that our Premium subscribers requested. It will provide even more clarity and search capability to each segment of the sector.” A Propel Premium subscription costs an annual sum of £495 plus VAT for operators and £595 plus VAT for suppliers. 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. Email kai.kirkman@propelinfo.com today to sign up. The Premium subscription service currently has more than 4,000 subscribers.

The Alchemist reports record FY revenues, “really strong” festive period: Bar and restaurant brand The Alchemist posted record full-year revenues in the 12 months to 31 March 2023, with sales of £59,430,00, up 9% on the previous year (2022: £54,568,000), as it remained focused on “providing our customers with value for experience”. The 21-strong, Simon Potts-led business posted pre-tax profit for the year of £2,312,000 (2022: £3,148,000). The business said: “The directors were particularly pleased with the group profitability given the widely reported cost challenges the sector has faced over the last 18 months. We have always prioritised profits before sales and believe that the figures are a great reflection of that approach. The group’s performance which was impacted not only by significant cost pressures but also the top line impact from rail strikes in the latter part of the period, demonstrates the ability of the leadership team to react and continue to deliver success in the toughest of environments, working with suppliers, driving ownership in venues and taking a long-term view on pricing. Sensible husbandry has been married with continued ambition to evolve the brand, the offer and the estate in order to continue to attract new customers, without downgrading the guest experience. The group has continued to lead on its social media strategy, leveraging its highly visual cocktail offer to develop a significant presence on video content forward platforms such as TikTok and YouTube, and helping to drive both customer and employee engagement.” The business began exploring the retail space during the year, creating a suite of ready to drink cocktails and merchandise available through its own online store. During the year, it opened its first Glasgow site in Glasgow and has subsequently opened a second Edinburgh venue. Post year end, The Alchemist has taken its first steps overseas, with a site in Berlin launching in June 2023. It said “This expansion underscores our confidence in the strength of our concept and we look forward to embracing the challenges and opportunities that come with this exciting phase in our group’s journey.” It comes as the company told Propel that the recent festive period was really strong, with record revenues and positive like-for-like trading each of the from weeks through to New Years Eve. Potts said: “Strong start to January as well, pleasingly! Two sites currently being refurbished in Oxford and MediaCityUK reopening next week. New site at Victoria build on track and will open 23 February.”

Breakthrough Bars continues expansion with double acquisition: Breakthrough Bars, the new bar and nightclub vehicle co-founded by Disco Bowl chief executive Pete Terry, has taken is estate to five sites with the acquisition of two cocktail bars, Propel has learned. The business was formed in August last year by Terry and Ryan Fanthorpe, formerly of Red Ladybird and Black Cat Bars, to take advantage of opportunities in the bar and nightclub industry. The company acquired its first site Bloom in Stone, Staffordshire, last summer, which was transformed into new concept Blame Frida. Subsequently, it acquired nightclubs Manhattans and Buddha in Ashby de la Zouch and Dusk in Mansfield. The latter is currently under refurbishment due to reopen in early February under a new concept. This week the company completed the acquisition of the remaining two Bloom cocktail bars in Hanley and Newcastle Under Lyme – “two enduringly successful cocktail and light dining concepts” – for an undisclosed sum. The company, which is looking to take on more bar and nightclub venues, said: “The venues concerned have been a hugely successful operation for some five years and pioneered the brunch and cocktail concept in the difficult trading environment of North Staffordshire. It is a testament to the quality and service provided in these operations that they have the reputation and customer levels they have in towns where other operators simply cannot succeed. Breakthrough will refurbish these venues and move them forward in time. But for now, we will build on the respected Bloom brand and pick up and continue trading.” Terry, who operates five sites under the Disco Bowl brand, said: “Breakthrough are actively seeking further opportunities in the bar and nightclub markets and anybody looking to dispose of or sell their business is invited to get in touch.”