Wendy’s CEO – the UK is a very strong market and has tons of potential for the future: Kirk Tanner, president and chief executive of Wendy’s, the third-largest quick service restaurant chain in the US, has said the UK is a very strong market for the business and “has tons of potential for the future”. In an analyst call after its fourth quarter update, Tanner, who joined the business earlier this month from PepsiCo, was asked how Wendy’s could come in and break into a mature market like the UK where scale has already been established by some very long-term competitors. Tanner responded: “One thing that I love about what we have is we have this quality differentiation that really plays in that market. We’ve seen real momentum in the UK and we have enough evidence of winning over customers with our quality, which is very differentiated, which is meaningful for the UK consumer. We’ve seen the growth and we will continue to build in that market along with other markets. But in that example, we have enough momentum, enough evidence where we have brand love, brand awareness and those are the things you think about when you’re building a market is, wow, the awareness, what you’re famous for, differentiation and we have momentum. So, I feel really good about where we’re going internationally. And to your example, the UK is a very strong market and has tons of potential for the future.” Gunther Plosch, the brand’s chief financial officer, said Wendy’s existing franchisees in the UK are “very excited” about the opportunity for the brand. The business currently operates 36 sites in the UK, comprising 12 company-owned sites, ten franchise sites and 14 delivery kitchens. He said: “The initial results that our UK franchisees saw excited them so much that actually early in, they increased their development commitments. They said there is something there that resonates with the UK consumer. We are so confident that we want to sign additional commitments to help you grow the market. So, I think it’s another good data point to think about that we probably got the entry into the UK, right. It’s a springboard for us into Europe and we think the investment is going to pay out nicely for us and for our shareholders.” Plosch also said the brand expects to continue to “build out the UK footprint” when it comes to company-owned sites. He said: “We are sitting at 12 restaurants currently. In the next couple of years, you can expect growth to about 20 restaurants.”

Bubba Oasis co-founder Rob Huysinga to speak at first Propel Multi-Club Conference of 2024, open for bookings: Rob Huysinga, co-founder of all-day restaurant and bar concept Bubba Oasis, will be among the speakers at the first Propel Multi-Club Conference of 2024. More than 350 places have been booked for the conference, which takes place on Thursday, 21 March, at the Millennium Gloucester Hotel in London’s Kensington, and is open for bookings. Huysinga focuses on building a presence in the capital and the challenges and opportunities provided when operating a business that offers co-working space, a restaurant, bar and nightclub. Operators can book up to three free places per company while Premium Club members who are operators can book up to four free places. To book, email kai.kirkman@propelinfo.com.

Premium Club members to receive Restaurant Marketer & Innovator European Summit Conference videos and next Who’s Who of UK Hospitality today: Premium Club members are to receive all the videos from this year’s Restaurant Marketer & Innovator European Summit Conference today (Friday, 16 February), at 9am. Members will be sent 26 separate video presentations, featuring more than 60 speakers. They include: Mark Stretton, co-founder and chief executive at Fleet Street, in conversation with Catherine Roe, chief executive at Elior UK; Emma Banks, vice-president of food and beverage strategy and development EMEA at Hilton; and Clive Chesser, chief executive at Punch Pubs & Co, about the challenge of sustainability, plus a range of environmental, social and governance-related issues, and how their organisations are playing their part in driving the responsible business agenda. Meanwhile, Marta Pogroszewska, managing director at Gail’s Bakery; Rory Sutherland, vice-chairman of Ogilvy; Eljesa Saciri, general manager at The Zetter Marylebone; Michael Ingemann, chairman of Think Hospitality; Hilari Voorthuis, global food and beverage manager at Fairmont Hotel & Resorts; and Sven Sallaerts, co-founder of Younique Concepts; make their predictions for the future of eating and drinking out. Also today, at midday, Premium Club members will receive the next Who’s Who of UK Hospitality, which features 863 companies. Another 31 companies have been added and this month’s edition will also include 71 updated entries and more than 230,000 words of content. The companies, listed in alphabetical order, will have their most recent results reported as well as broader information around Ebitda, plans and trading style available. The database merges Companies House information, interviews and other public information to provide an easy to reference and exhaustive guide to the sector. Premium members also receive access to five other databases: the Multi-Site Database; produced in association with Virgate; the Turnover & Profits Blue Book; the New Openings Database; the UK Food and Beverage Franchisor Database; and the UK Food and Beverage Franchisee Database. Propel has evolved its Premium subscription offer by launching Premium Club. All circa 4,000 existing subscribers automatically became members. Premium Club comes with even more benefits. All subscribers will be offered a 20% discount on tickets to five Propel paid-for events – The Excellence in Pub Retailing Conference (14 May), Social Media for Profit (18 July), the Talent and Training Conference (1 October) and Restaurant Marketer and Innovator (two days in January 2025). Operators will also be able to send up to four members of staff to each of our four Multi-Club Conferences for free. Premium Club members receive their daily Propel Info newsletter 11 hours earlier than standard subscribers, at 7pm the evening before. They also receive videos of presentations at eight Propel conference events two weeks after they are held. This represents around 100 videos of industry insight over the course of the year. Premium Club members will be sent a dedicated monthly newsletter that will highlight key updates in the sector and direct subscribers to all the vital content their membership offers. Premium Club members also receive exclusive opinion columns every Friday at 5pm, which include the thoughts of Propel group editor Mark Wingett and a host of industry leaders from across the sector. A Propel Premium Club 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 Premium Club for a year for £995 plus VAT – whether they are an operator or a supplier. Email kai.kirkman@propelinfo.com today to sign up.

Heineken – ‘buoyancy of on-trade over last 12 months better than a lot of people expected, so much to be excited about in sector’: Heineken on-trade sales director Will Rice has told Propel the “buoyancy of the on-trade over the last 12 months is better than a lot of people expected” and that there is “so much to be excited about in the sector”. He said: “Ultimately, the on-trade had a good year last year despite its challenges, and the buoyancy of the on-trade over the last 12 months is probably better than a lot of people expected. Going back to this time last year, with rising inflation, cost prices going through the roof and issues across the on-trade, the on-trade has weathered that pretty well and consumer demand has been there a bit better than we expected. There is so much investment coming into the sector and there is so much to be excited about that well invested and well-run pubs offering a quality experience is where people want to spend their money.” It comes as Heineken launches a new premium lager, Birra Moretti Sale di Mare (which translates as “salt from the sea”) – a 4.8% ABV unfiltered premium lager with a hint of sea salt. “Consumers are also going out less but when they do they want a more premium experience and are willing to pay for it,” Rice said. “Research suggests premium drinks are perfect for this economic environment, and the pub is ultimately still seen as an affordable treat. It’s trend we’d seen even before covid but has been particularly high since covid. The key point for us is now the Moretti brand in the UK has surpassed more than £1bn of retail sales in the last year in the on-trade, we think now is a great time to give customers and operators the chance to trade up. It’s the first beer Heineken is launching in an unfiltered way so we’re excited to see what it can do. Sea salt is also a trend we’re seeing – it’s only a hint but gives a fuller flavour and a different taste on the palate. Consumers have a bit more of a curious palate these days, and research has shown things with a hint of sea salt are very popular.”

Job of the day: COREcruitment is working with a business that is seeking an investment director as it looks to bridge the gap between investor and client relations. A COREcruitment spokesperson said: “This is a great opportunity to join an expanding business that is engaged in the industry, which is interested in long-term investments, working with entrepreneurial and small to mid-sized businesses within the hospitality and leisure sector.” The salary is negotiable depending on experience. For more information, email emma@corecruitment.com. 

Exclusive – Greene King Pub Partners to launch second franchise concept ‘Nest Pubs’: Greene King Pub Partners, the leased, tenanted and franchise division of Greene King, is to launch its second franchise pub concept under the name “Nest Pubs”, Propel has learned. The new franchise concept follows the success of Hive Pubs, Greene King’s first franchise pub concept, which was launched in 2021 and now operates 46 sites. Hive Pubs will continue to expand and grow alongside Nest Pubs, which will be wet-led pubs predominantly located on busy high streets and in communities, “providing great value, an excellent experience and regular sport and entertainment”. Alongside a wide drinks range, the pubs will serve pizza as a food option. Each Nest Pub will have Sky Sports and TNT Sport subscriptions. Alongside this, they will provide a regular calendar of entertainment. Greene King Pub Partners said it will be investing six-figure refurbishments into each new Nest Pub, so it can deliver the franchise concept fully. Like Hive Pubs, Nest Pubs will be aimed at those with pub management or assistant pub management experience who are looking to take the step up and run their own pub business. The company said: “As wet-led pubs with a smaller food offer than Hive Pubs, Nest Pubs franchisees will only need a small team to operate their business. A Nest Pubs franchisee will be able to get the keys to their own Nest Pub for £3,000, including agreement fees, inductions and on-site training. Like with Hive Pubs, Nest Pubs franchisees will earn through a percentage of food and drink sales. On top of this, they get a share of the profits in their pub and will earn bonuses based on performance in key areas such as operational excellence.” Greene King Pub Partners aims to open the first Nest Pub this spring, with plans to open more sites during 2024, and has begun recruiting for franchisees. Dan Robinson, managing director of Greene King Pub Partners, said: “We are delighted to continue the growth and success of our franchise offer with the development of Nest Pubs. Alongside this, we’ll continue to grow our successful Hive Pubs franchise concept with more openings. Our overwhelming focus as a business remains in the leased and tenanted space, but we are excited to continue the growth of our franchise pub business through Nest Pubs.”

Portobello Starboard first-quarter lfl sales growth ahead of market peers, sees target beating profit conversion: Portobello Starboard, the acquisition platform backed by private equity firm Zetland Capital and trading as Portobello Pub Co, has said like-for-like growth in the first quarter of its current financial year to the end of September 2024 was “ahead of the market”. The company also said above budget returns from recently invested sites has helped it "exceed target Ebitda”. The Richard Stringer-led business, which operates 20 sites across the south east, said: "Growth is solid across all of food, drinks and room sales, with a marketing plan in place to maintain their growth throughout 2024. Margins are under pressure throughout the industry, but the company's key metrics of gross margin (74.5%) and labour were both comfortably ahead of budget in the first quarter, leading to target beating profit conversion.” In the year to 30 September 2023, the business posted revenue of £18,177,490 (2022: £12,860,690), with a pre-tax loss of £3,554,703 (2022: loss of £1,020,902). The business – which operates 16 freeholds, one long leasehold and one leasehold pub – said subsequent to its year end it sold its freehold interest in Pratts & Payne in Streatham for £1.45m and used the proceeds to repay borrowing of £1.1m. It said: “The company acquired the first 12 sites on 12 November 2021, six sites in March and April 2022 and a further two in April and May 2023. Therefore, 18 sites traded for a full year (with the exception of closures for renovation) and two new sites traded for part year, King & Co (23.5 weeks) and Catford Bridge Tavern (20.5 weeks). The company invested £5.8m in capital improvements in addition to new acquisitions. Closures for renovation of 16 sites impacted on revenue and Ebitda. However, in our financial year 2024, we are operating a fully invested portfolio apart from the Old Red Lion, which will take place in 2024. Invested sites continue to perform well compared with previous years. The company has continued to strengthen both the operational and head office teams and is well positioned for growth through further acquisitions.” Last autumn, the business, which is chaired by Mark Crowther, completed its biggest investment to date on relaunching The Railway in Worthing, West Sussex. It acquired the then 18-bedroom Grand Victorian site, which included a nightclub, from Dominion Hospitality, an affiliate of Stellex Capital Management, last April. Portobello invested more than £2.5m refurbishing the site's existing bedrooms and adding 17 new rooms.

Costa Coffee announces 9% pay increase for UK workers ahead of national living wage hike: Costa Coffee has said it will give its more than 15,000 hourly-paid workers an average 9% pay increase from 1 April. As part of an investment of more than £15m, the company’s starting national pay rate for its baristas will increase to £12 per hour, from £10.70 per hour. It takes Costa Coffee’s starting rate to 56p per hour above the national living wage and the company said it is part of its efforts to ensure team members continue to receive a sustainable pay rate that factors in the cost of living. The company’s more experienced barista maestros will see their hourly pay increase by on average 8%, to at least £12.33. This will be boosted further by 50p to £12.83 per hour once role-specific training has been completed. Team members in central London will receive an extra £1 per hour, bringing their starting rate to £13 per hour, or £13.33 for new barista maestros. Costa Coffee does not operate age-bandings, so all 15,000 UK-based team members in company-owned stores will receive a pay uplift. Targeted bonuses are also offered to high performing store teams. It is the fifth time the company has increased pay rates for store team members since April 2021. Costa Coffee’s UK & Ireland managing director, Nick Orrin, said: “We are pleased to have had a strong 2023 that was powered by our expert baristas, who remain critical to our ongoing success. We are delighted to announce this latest investment in our team members to thank them for the passion and skill they display each and every day.” Chief people officer, Jonathan Crookall, added: “By investing in a sustainable wage for our team members and creating the conditions for everyone’s continued development and growth, we can make a real difference for our people, customers, and communities across the country.”

Valiant Pub Co appoints Jennifer Sloyan as new CFO: Valiant Pub Company, which was founded by Hawthorn Leisure co-founders Gerry Carroll and Mark McGinty at the start of 2021, has appointed Jennifer Sloyan, formerly of Next and Mitchells & Butlers (M&B), as its new chief financial officer, Propel has learned. Sloyan joins the circa 50-strong Valiant business from Aggregate Industries where she spent 14 months as its finance director. Prior to that she spent 16 months as financial controller at Next, and 14 years at M&B, including seven years as head of commercial finance for its premium division. Last December, Valiant acquired four pubs from McManus Pub Company. Located across Northampton, the properties are The Lord Byron, The Fox & Hounds, The Golden Horse and The Foundrymans Arms. Last October, Valiant, which is backed by investment firm Njord Partners, reached the 50-site mark and told Propel it had the firepower to triple that number if “the right opportunity” came along. The company has been out forward as a possible bidder for all or part of the 25-strong former Wear Inns estate, which was officially brought to market earlier this week.

Private members’ club for wealthy parents on brink of collapse: A private members’ club set up for wealthy parents by a close friend of the Prince of Wales is on the brink of collapse after abruptly shutting its clubhouses in west London. The Telegraph reported Maggie & Rose, which charges from £140 per month for a membership, said in a message to parents that it was suffering “staffing and operational issues”, forcing the company to temporarily close its sites in Kensington and Chiswick. However, filings showed it has since instructed lawyers at Addleshaw Goddard ahead of an expected administration later this week. It is not known if the clubhouses will be able to reopen at any point. Maggie & Rose was launched to create a members’ club for families, where parents could drop off their children to be looked after and be able to work or network in the club’s cafes or juice bars. The company was founded in 2006 by Rose Astor, who is married to Hugh van Cutsem, a friend of the Prince of Wales, and her business partner Maggie Bolger. Membership at the Chiswick club starts from £140 per month and from £210 per month at the Kensington location. The Maggie & Rose nurseries remain open, as they are operated by the company Grandir UK. Bolger and Astor told The Telegraph: “Maggie Bolger and Rose Astor founded Maggie & Rose in 2007 to create amazing family and community spaces. The first family centre opened in 2007 in Kensington, with another following in Chiswick. Rose Astor subsequently exited the company in 2008. Maggie Bolger exited the company in 2019. At the time of her exiting, the company was valued at £25m and had expanded to Asia. China New City and Wei Kwan have been the majority shareholders and controlled the company since 2019.”

Former CDG marketing director Georgia Hall joins DiningSix as non-executive director: Former Casual Dining Group (CDG) brand and marketing director Georgia Hall, who has also worked at Hawksmoor and YO!, has joined Copenhagen-based business DiningSix, as a non-executive director. Hall, a former head of brand at YO! and Chelsea Football Club, also had a brief stint as brand and marketing director at Social Entertainment Ventures. She spent two and a half years at CDG. DiningSix made its UK debut last March with an opening under its Danish steakhouse concept KöD, in London. The steakhouse restaurant brand opened in Devonshire Square. DiningSix is the operating company of the restaurant concepts KöD, Basso, Klokken, Keyser Social & Feed Bistro as well as the takeaway concept Burger Shack. KöD (meat) is both the name and theme of its four other restaurants operating under the brand, which are located in Denmark and Norway – in the centre of Aarhus, Copenhagen, Stavanger and Oslo.

Flip Out confirms plans to launch in Sweden: Flip Out, The UK indoor adventure park operator, has confirmed its further expansion into Europe with the planned opening of a new centre in Westfield Täby Centrum, Stockholm, Sweden. Scheduled for opening later in 2024, the new Flip Out centre will span more than 2,000 square metres, offering an extensive range of attractions and activities. The facility will feature an electric go-kart track, ninja playground, inflatable arena and laser quest. Guests will also have access to a large seating area and café alongside multiple themed children’s party rooms and the latest arcade games. Flip Out will also boast a dedicated play area for younger visitors. Ricki Moss, chief executive of Flip Out Europe, said: “We are delighted to have partnered with Unibail-Rodamco-Westfield to open our next Flip Out at the Westfield Täby Centrum, which is an amazing venue. Our combined vision is to provide a fabulous leisure and entertainment experience for young families that can be enjoyed alongside the ‘best in class’ retail and food and beverage offering. We look forward to creating an unforgettable entertainment and party destination.”

Liberation Group appoints new chief growth officer, Jayson Perfect made COO: Brewer and retailer Liberation Group has appointed Jamie Queen as its new chief growth officer, while Jayson Perfect, its group managing director, pubs and inns, becomes chief operating officer. Queen’s previous roles include group marketing director for Thomas Cook and chief commercial officer for Buzz Bingo. Following his appointment to the company’s board as chief operating officer, Perfect, who joined the business in 2016, will now have responsibility for the day-to-day operation of Liberation Group’s pubs and drinks businesses and accountability for their P&L delivery. Jonathan Lawson, chief executive of Liberation Group, said: “We have made very strong progress over the last few years and have clear opportunities for further growth including accommodation, events and experiences, enhancing our digital customer journey and accelerating our free trade growth. These appointments align completely with our strategy to focus on these areas of growth alongside our existing operations, continued desire to deliver outstanding service to our customers and creating value for the group. Congratulations and thanks to Jayson for his continued dedication and contribution to the business and welcome to Jamie who brings with him a wealth of experience which will prove invaluable as we move forward into a new and exciting period for the company.” Last week, Liberation reported a record performance for its 130-strong business in the year ended 27 January 2024, with total group revenue up 22.5% at £147m versus the previous year. The company said its UK managed pubs produced a “very strong performance”, with like-for-like growth of 8%.

Britain’s youngest Michelin-starred chef Robert Thompson set to open new Isle of Wight restaurant and relocate existing one: Chef Robert Thompson, who in 2007 became the youngest British chef to receive a Michelin star at the age of 23, is set to open a new restaurant on the Isle of Wight. Launching in Royal Maritime House in Ryde on Thursday, 7 March, RTCaféGrill will celebrate the island’s land and sea, using the best seasonal produce available. Dishes will include the house grass-fed beef burger, linguini carbonara and yellow-fin tuna salad niçoise. His eponymous restaurant, Thompson’s, in Newport, will also close in late February and relocate to the Royal Maritime House, opening on the lower ground floor in the autumn. This will be operated by the same team as the RTCaféGrill, while the same area will also be used for Thompson’s cooking school and other private meetings and events. Thompson said: “I am thrilled to bring some great news to Ryde by introducing a new dining venue with RTCaféGrill. We are also looking forward to bringing our Newport restaurant Thompson’s to life in the same space, creating two genuine neighbourhood venues.”

Wells & Co rolls out company-wide commitment to recycling food waste: Brewer and retailer Wells & Co is rolling out a company-wide commitment to recycling food waste. Following a period of reflection during the pandemic, Wells & Co said it decided to shake up operations and embrace a new approach that prioritises both the company’s impact on both the natural environment and the communities surrounding it. One of the biggest moves has been to collaborate with food waste recycler ReFood to take plate scrapings, kitchen scraps and out of date produce from the company’s 30 sites nationwide, in a bid to eradicate food waste to landfill. With three anaerobic digestion facilities in Widnes, Doncaster and Dagenham, ReFood collects 480,000 tonnes of food and drink waste each year and recycles it to generate renewable energy and sustainable biofertiliser. Wells & Co has also renegotiated energy contracts to ensure every venue in the group was powered by 100% renewable energy and rolled out fast charging points at a number of major sites nationwide. Elsewhere, three hives with 25,000 honeybees were introduced to its Brewpoint site, with honey now on sale in the shop and also added to a new wheat lager brew. A partnership with Too Good To Go was also struck, which saw pubs across the group offer low-cost meals to app users rather than seeing excess wasted. Ed Robinson, sustainability manager at Wells & Co, said: “Like most hospitality businesses, food waste is a frustrating – but hard to eliminate – part of our day-to-day operations. Alongside numerous initiatives to decarbonise operations and accelerate our corporate transition towards net zero, embracing a food waste recycling service seemed like a necessity to further reduce our impact on the environment.”

Staycity to take Wilde brand to France for first time: European aparthotel operator Staycity Group is to take its premium Wilde brand to France for the first time. The aparthotel is opening as part of the 70,000 square-metre mixed-use Canopia development. The 113-apartment Wilde aparthotel, under development by Paris-based real estate and property developer Apsys, will include a rooftop restaurant, bar, restaurant, guest lounge, laundry room, luggage storage and 24-hour reception. It is scheduled for completion in 2026. “We are excited to be working alongside Apsys as part of this project in the beautiful and popular city of Bordeaux,” said Staycity Group development director Barry Hickey. “We have successfully operated aparthotels in a number of French cities for several years now, and remain keen to expand our estate further in France, as well as in other key destinations across Europe.” Staycity operates nearly 6,000 apartment rooms across 32 locations in five European countries with six sites in France ¬– Bordeaux, Lyon, Marseille and three in Paris. The group has Wilde aparthotels in Berlin, Edinburgh, London and Manchester with further locations opening this year in London and Amsterdam, and next year in Cambridge in the UK, Porto and Lisbon in Portugal and Munich in Germany.

London bar owner launches £160,000 fundraise to support growth of mezcal brand: London mezcal bar owner Thea Cumming has launched a £160,000 fundraise to support the growth of her Dangerous Don mezcal brand. Cumming, who operates Dona in Stoke Newington, has already raised more than £100,000 within 24 hours of the campaign going live on Seedrs. The business is offering 3.84% equity in return for the investment, giving the business a pre-money valuation of £4m. The proceeds will be used for working capital to fulfil and deliver on orders and improve stock position to decrease delivery times; increased marketing activities to drive consumer pull; new product development; and appoint key logistics personnel in Mexico to manage the supply chain and a dedicated brand manager globally. Cumming said she got into bourbon while working at a barbecue restaurant run by her friend, Pitt Cue, while she was a student in London. She then travelled the US, visiting various bourbon distilleries, before ending up in Mexico, where she was introduced to mezcal. She decided there and then she was going to set up her own mezcal brand and named it after her dad’s nickname when he was at university. She opened Dona, located at 92 Stoke Newington High Street, in 2019 with Lucie Massey.

Raw Press co-founder opens family-run all-day restaurant in London’s Belsize Park: Jack Graham, co-founder of health and well-being brand Raw Press, has opened a family-run all-day restaurant in London’s Belsize Park. Graham co-founded Raw Press – which has sites in London’s Chelsea and Mayfair offering a range of drinks, snacks and grab-and-go food, including organic cold-pressed juice and pronut raw protein doughnuts – in 2014. He and wife Amelia Graham have now launched Freddie’s, named after their son, on the site of former brunch spot Sunday in Rowland Hill Street. It serves smoked fish platters, bagels and homemade soup, including Jack's grandmother's chicken soup, reports Hot Dinners. Bagel fillings include chicken in matzo crumb, fried egg, capers, anchovies and gravy or garlic butter; fried fish balls and tartare sauce; and salt beef, white beans, barley and potato in tomato gravy. Breakfast options include a fish or mushroom scramble and a bloody Mary shakshuka, while the desserts menu features challah French toast and honey cake. It also serves craft beer and a small list of low-intervention wine.

Starbucks’ largest UK franchisee takes first unit in new Humberside development: Starbucks’ largest UK franchisee, 23.5 Degrees, has taken the first unit in a new Humberside development. Beverley Gateway will open on the site of a former wallpaper and fabric pattern books manufacturer destroyed by fire in 2009. A Starbucks drive-thru has been confirmed for the site, operated by 23.5 Degrees, which operates more than 100 Starbucks stores nationwide. Philip Lovel, managing director of Lovel Developments, said: “We will be starting work in the spring to put in the infrastructure. The Starbucks building will be the first to be constructed and we hope to announce details soon of two more businesses at Beverley Gateway.” Andrew Pickett, property director for 23.5 Degrees, added: “We now have more than 100 Starbucks stores with ambitious plans for growth and a target of reaching 300 stores by 2028. We are excited about being the first businesses at Beverley Gateway and our use of modular design and build will enable us to be up and running soon after completion of the site works.” In December, 23.5 Degrees opened its 105th site and reported turnover increased to a record £83,539,389 for the year ending 31 August 2023, compared with £74,979,078 the year before. Pre-tax profit was down to £1,628,035 from £8,032,900 the previous year as costs increased by more than £7m.

Newcastle operator to open new tequila and margarita-focused bar: Newcastle operator Mike Hesketh is set to open a new tequila and margarita-focused bar in the city. El Guapo will launch on Thursday, 22 February, in the former site of Hesketh’s cocktails and platters concept Pepo, at 86 Pilgrim Street. Hesketh opened Pepo last August after discovering a hidden doorway that connects to his bar and restaurant Horticulture, which he opened in 2019 on the site of the former Paradiso restaurant in Market Street. “We are thrilled to bring El Guapo to the heart of Newcastle,” the team behind the venue said. “Prepare for an extraordinary experience celebrating the spirit of agave and all things tequila, tacos and, obviously, margaritas. We have had an amazing 18 months as Pepo, but we’re now ready to explore our new concept, harnessing our team’s insane love for agave cocktails, and we can’t wait to sprinkle a large dose of Mexico into our beautiful venue.” Hesketh last year launched hidden rooftop garden venue Altitude on the rooftop of music venue NX, formerly the O2 academy, which is accessed through a wooden alcove in Clayton Street. He is also behind pop-up concepts such as Central Park in Times Square and MoosenWirt, Newcastle's Christmas bar in Grey Street.

Team behind Notting Hill members’ club to launch late-night concept at its Chelsea deli and bakery: The team behind the members’ club and restaurant Laylow in London’s Notting Hill is to launch a late-night concept at its Chelsea deli and bakery, Lórian. Taz Fustok and Jonathan Krauss opened Lórian last summer at 162b Sloane Street. They are now preparing to this month launch Lórian Lates, taking inspiration from Parisian cafe culture, with head chef Emily Dobbs again heading up the menu. Lórian Lates will see the venue swing to an evening offering including cocktails and wine poured by the glass alongside plates of tinned fish, homemade pickles, cheese boards and cold cuts. Fustok said: “Having visited France many times, where the evenings include sitting around and enjoying a crudité here or a plate of charcuterie there – all with a good glass of wine, of course – I wondered why we don’t have that here in Chelsea, and it feels like time to bring that taste of Europe to Sloane Street.” Dobbs, formerly of Petersham Nurseries and Ducksoup in Soho, added: “There’s nothing I like more than cracking open a tin of anchovies and layering them on bread with salty butter while sipping on a negroni or a glass of chilled red – and this is exactly what our guests can expect at Lórian Lates.”

Danieli Group reveals first trio of operators for Stack venue in Lincoln: North east operator Danieli Group has revealed the first trio of operators at the forthcoming site for its shipping container leisure concept, Stack, opening in Lincoln. Replacing the former Argos at the St Mark’s Shopping Centre, the Stack venue will comprise five bars, ten street food outlets, a rooftop terrace and a stage for live entertainment. Among the openings are Danieli Group’s coffee shop concept Yolo along with pizza concept Zza Pizzeria and duck-inspired Holy Duck. All three have already proven successful in Stack Seaburn, in Sunderland, Danieli Group told Lincolnshire Live. The £3m venue was announced in early 2023 and is expected to open in the next few months. In January, Danieli Group secured new backing from investment firm Kings Park Capital to accelerate Stack’s growth.

Team behind regional Italian concept La Mia Mamma set to launch seafood concept in London’s Notting Hill: The team behind regional Italian concept La Mia Mamma is set to launch a new seafood concept in London’s Notting Hill. Peppe Corsaro, Corrado Mozzillo and Luca Maggiora launched La Mia Mamma in Chelsea King’s Road in 2018 before further sites followed in 2 Hollywood Road, South Kensington, and 190 Kensington Park Road, Notting Hill. The trio will now next month launch Fish & Bubbles in the site of their former La Mamma Mia deli, next door to the Notting Hill restaurant, reports Hot Dinners. It will features paninis with seafood fillings such as slow-cooked octopus in a rustic Apulian tomato and basil sauce, fried crisps, Nduja and Mascarpone mayo; and fried calamari ring, lemon infused ricotta mousse and anchovies marinated cime di rapa.