McDonald's UK CEO – we can help government understand what it's like for real people if it spends time with the industry: Alistair Macrow, chief executive of McDonald's UK, has said the hospitality sector can help government understand what it's like for real people dealing with the cost-of-living crisis if it spends more time with the industry. Macrow was speaking at UKHospitality’s summer conference, which featured video messages from Rishi Sunak and Sir Keir Starmer, who both highlighted the importance of the sector. Sunak praised the sector for “creating places where people want to live, work and invest” while Sir Keir Starmer said in his message that UKHospitality has led engagement with Angela Rayner’s team on its plans for workers. He added: “As a sector that provides jobs and opportunities for everyone across the country, we look forward to continuing that relationship.” Macrow said the messages from Sunak and Sir Keir to the industry “recognised a lot about where I'm coming from”. He added: “If that is carried through, as it should be, into a commitment to talk to us, it’s because they understand that we run the businesses that employ the people that serve the nation. And if they get close to us, they can understand what it's like for real people and millions of families who can’t afford to eat out together at the moment. I'm not sure that that is fully understood by politicians. We can help governments understand that if they spend time with us.” Macrow’s comments came as commitments from the Labour party were made in its manifesto to replace business rates and reform the apprenticeship levy. Kate Nicholls, chief executive of UKHospitality, said: “The commitments from Labour are testament to 18 months of hard work by UKHospitality engaging with Labour on the sector’s priorities and shaping its policies. It’s clear it has listened and acted on our recommendations, which will enable hospitality to continue to create places where people want to live, work and invest. We are delighted to see a commitment to replace the broken business rates system and reduce the burden on high street businesses. Reform of the apprenticeship levy would be transformational for our investment in skills and help us attract more people into the rewarding roles we have to offer. Reform of the levy would, crucially, free up funds to enable the rollout of our successful skills pilot to help people out of work into jobs in hospitality.”

Next edition of Propel Turnover & Profits Blue Book to be sent to Premium Club members today: The next edition of the Propel Turnover & Profits Blue Book will be sent to Premium Club members today (Friday, 14 June), at midday. The 926 companies in the database are turning over a total of £66.4bn. A total of 584 companies are making a profit while 342 are making a loss. The profit being made by sector companies is now outstripping losses by £1.67bn. The Blue Book shows the total profit of the 926 companies in the list is £4,033,368,132 and losses are £2,361,625,348. Meanwhile, 26 companies have had their figures updated. 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 Club members also receive access to five other databases: the Multi-Site Database, produced in association with Virgate; the New Openings Database; the UK Food and Beverage Franchisor Database; the UK Food and Beverage Franchisee Database and the Who’s Who of UK Hospitality. All Premium Clubs members will be offered a 20% discount on tickets to Propel paid-for events including Social Media for Profit (18 July), the Talent and Training Conference (1 October) and Restaurant Marketer and Innovator (two days in January 2025). Operators that are Premium Club members are also 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 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 supplier. Email kai.kirkman@propelinfo.com today to sign up.

McDonald’s UK – our aim is to be the best employer of young people, half of our workforce are under 21: Alistair Macrow, chief executive of McDonald’s UK, has said the company’s aim is to be the best employer of young people in the country and wants to “create a place to work where everybody feels able to reach their potential”. Macrow was speaking at UKHospitality’s summer conference, where he said that half of McDonald’s UK’s workforce is under 21. Last year, the company faced allegations of having a toxic workplace culture from former employees. Macrow said: “We recognise that we are one of the biggest employers and companies in the country. It is a big responsibility that sits with us when it comes to making the best working environment, particularly when it comes to understanding the generational change. How do we prepare for that change? There are all sorts of aspects of course, fundamentally we always provide a safe, respectful and inclusive environment for them and I have had to face up to some really challenging questions over the last year or so. We’ve had to face up to them and say we haven't got that right. And my biggest commitment is to make every change that we possibly can to not only reach a standard that is expected but to start setting new standards that will ensure that we've made progress with the aim of being the best employer of young people in this country. So certainly, that's kind of the bedrock of it. But actually, I want a lot more than that. For me, the best thing we can do is to create a place to work where everybody feels able to reach their potential, no matter who they are, no matter what their background is, no matter what the race is, colour, or orientation. It doesn't matter what makes them different. It's about ensuring that everybody feels able to reach their potential because it's a simple view that if everyone is reaching their potential, that business is going to be significantly stronger. And those people will have a much better experience. And we all know that if our people are happy, our customers are going to end up being happy. So, understanding the components of an enjoyable workplace, whether that's given the right flexibility to allow young people to work when it suits them or whether it's being surrounded by like-minded people, which gives the energy that our teams feel is often missing in many businesses. These will make a difference and will make us an attractive employer of young people.”

Research explores measures to reduce alcohol harms without impacting pubs and restaurants: Higher prices in shops and tighter restrictions on online alcohol sales could help to reduce rising alcohol harms while minimising impact on hospitality businesses, according to a new study. Research, led by experts at the University of Stirling’s Institute for Social Marketing and Health and funded by the National Institute for Health and Care Research, looked at potential “sweet spot” policy options, which would offer benefits for public health without negative impacts on the hospitality sector. The research team identified four possible policy areas to explore: alcohol pricing measures including minimum unit pricing (MUP) and alcohol taxation; regulation of online sales, including rapid delivery services; encouraging the growth of food or arts focused venues rather than those primarily focused on selling alcohol; and violence reduction interventions focused on late-night venues, including changes in closing times. Both higher alcohol taxes and introducing MUP where it was not in place were highlighted as the most effective potential measures. The research said in these venues, MUP has no effect on the price of alcohol sold, and that tax makes up a much smaller proportion of sales prices. Highlighting evidence from Scotland and elsewhere, experts noted higher shop prices had had little or no impact on bar or restaurant trade. Regulating online sales of alcohol and ensuring it is not available online at lower prices than in physical stores was also assessed as having good policy potential. Professor Niamh Fitzgerald, who led the study, said: “In setting alcohol policy going forward, there are inevitable trade-offs to be made and therefore ‘sweet spot’ policy options, which can protect public health and health services while minimising harm to hospitality businesses, may be important to consider. Our findings suggest the recent Scottish parliament decision to increase MUP is a good example of a sweet spot policy.”

Euros boost for Father’s Day bookings: Father’s Day bookings are up 44% compared with last year, as Brits gear up to celebrate their dads over a Euros-packed weekend, according to research by hospitality technology business Zonal. Dinner reservations for this Sunday are up 66% in comparison with last year, as dads and their families, come together to cheer on the Three Lions. Lunchtime bookings are also popular, up 52% year-on-year, as guests look to take full advantage of enjoying the first restriction-free Euros tournament since the pandemic. Tim Chapman, chief commercial officer at Zonal, said: “The fact that operators are in for a bumper weekend of Father’s Day bookings is a step in the right direction for hospitality. Ahead of Sunday, it’s important for operators to utilise their booking systems to capitalise on the opportunities they provide, such as taking advantage of upselling opportunities with Father’s Day packages and promoting pre-orders for food and drinks to maximise revenue.”

Azzurri Group among winners at Footprint Awards: Azzurri Group and its ASK Italian brand were among the winners at the Footprint Awards 2024 – an annual celebration of sustainability and responsible business practice in the foodservice sector. Azzurri Group took home the economic sustainability award, where Wyke Farms was highly commended. Meanwhile, the partnership between Wildfarmed and Azzurri Group brand ASK Italian was enough for them to claim the sustainable supplier award, with Cauli Box highly commended. The Zero Carbon Forum, a non-profit collaboration helping the industry reach net zero at pace, won the energy efficiency award, with CapEnergy highly commended. The Zero Carbon Forum was also highly commended in the stakeholder engagement award, which was won by Brakes. The waste management and reduction award was won by The Wonki Collective, with KFC UK & Ireland highly commended, while Club Zero landed the innovations in packaging award, with Apetito and Coca-Cola Europacific Partners both highly commended. Chartwells was the winner of the sustainability in education award, with Winnow highly commended, while Eurest celebrated taking the sustainable health in hospitality award, where ISS Facilities Services was highly commended. The sustainable catering equipment manufacturer award was won by Synergy Grill Technology, with Meiko UK highly commended, while Sodexo UK & Ireland clinched the social impact and diversity award, where Cardiff Council Education Catering was highly commended. The Jolly Hog landed the higher animal welfare in foodservice award, with Nestlé UK Milk Plan highly commended, while the winner of the sustainable use of natural resources award was Nestlé Professional, with Bidfood highly commended. Finally, a special achievement award went to Carolyn Ball, director of delivery of net zero at Compass Group.

 

Job of the day: COREcruitment is working with a branded hotel in East Sussex that is seeking a sales and marketing director. A COREcruitment spokesperson said: “You will drive the sales and marketing strategy and grow new business for the property. The business is looking for someone who has experience with trade shows, business development and has a passion for sales.” The salary is up to £57,000 and the position is based in Brighton. For more information, email ed@corecruitment.com.

 

Timothy Taylor CEO – I fear for the future of small and medium-sized pubs: Tim Dewey, chief executive of Keighley brewer and retailer Timothy Taylor, has told Propel he fears for the future of small and medium-sized pubs because their size means they can’t generate the turnover needed to survive in the current economic climate. Dewey said the company had created its flagship Taylor’s on the Green pub in Keighley as a managed outlet “because the numbers no longer stack up as a tenanted outlet” – in fact, it will lose £100,000 this year. “The team behind it are running it brilliantly,” Dewey said. “The issue is the rising costs and the level of trade available to us. If you want to run a full offer, you’ve got such high fixed costs with kitchen staff, paying employees and rising utility bills that you need a high level of turnover and some of these pubs just don’t have the space or sufficient local trade to be able to do that. It’s sad and I worry for their future. It also impacts on our cask sales as it’s these pubs that we rely on to take our product.” Dewey said 2024 is proving to be a “bit more challenging than we anticipated” but sales remain in line with budget while cask sales are outperforming the market by 8%. Timothy Taylor is investing £9m in its brewery, the majority of which is about investing in the “quality of our beer rather than capacity”. He said the business had strong sales in both December and March, which helped against weaker sales in October and November and then January and February. “We took some price last year and that is only just now starting to flow through into the P&L,” he added. “We’ve also needed to do some extra remedial work here and there to the brewery and that put £250,000 on our repair costs last year.” Dewey said while some costs were coming down, it was “quite slow”, and he pointed out prices were higher than they were last year. Energy costs in FY23 were up more than £700,000 on the previous year while the business gave its team a 7% wage increase given cost-of-living challenges. Costs for items such as point of sale material and barley “remain high”. Dewey said the business was looking to add to its 19-strong pub estate and has “a few things” in motion. He added: “The problem is when you run the P&L, some of the prices being asked are still out of touch with reality. A lot of what is coming on the market are those small pubs I’ve referred to earlier that you would struggle to make work.” Dewey spoke after Timothy Taylor reported turnover increased to £32,891,613 for the year ending 30 September 2023 compared with £30,292,690 the year before. Pre-tax profit was down to £2,164,942 from £3,318,177 the previous year. A dividend of £858,915 was paid (2022: £1,622,394).

Fuller’s CEO – our urban sites are performing the strongest, reforming business rates must be the ‘key priority’ for next government: Simon Emeny, chief executive of Fuller’s, has told Propel its urban sites are performing most strongly. He said like-for-like sales in pubs in those locations are up 15.6%, which follows an increase of 32.8% in the prior year. Speaking following the company’s full-year results, in which the business reported revenue increased 7% to £359.1m for the 52 weeks to 30 March 2024, Emeny said: “We split the business into three parts – our rural pubs and hotels, our suburban sites and then our urban pubs and hotels. The standout has been the urban business and a lot of that is down to the behaviours we saw during covid getting back to what they were pre-pandemic. I’m not saying it’s the end of working from home – but people are certainly back in the office more often. The tourism market in London is definitely returning and there’s a pipeline of event coming up such as the Taylor Swift concerts. We’ve achieved industry-leading like-for-like growth without a football tournament and while the Euros is not the most important event to us, it will no doubt drive more customers to the pub.” Following the sale of 37 of its tenanted sites to Admiral Taverns, Fuller’s now operates 184 managed sites and 154 tenanted pubs. Emeny said its disposal programme was now complete. “We put a plan in place last year and we’ve delivered that,” he added. “At the same time we’ve also enhanced the quality of our core estate. Our balance sheet is strong and our level of debt is very low. That puts us in a very strong position to reduce our bank debt and fund potential acquisitions.” Emeny has said whoever forms the next government has to make reforming business rates the key priority. “If we want to see investment in public services then we’ve got to get this country into economic growth,” he added. “This sector is key to that happening and for far too long it’s been paying disproportionate business rates. The government has been promising reform every year since 2020 and it has failed to fulfil that. Whoever is in power has to make that the key priority.” Emeny said he looked forward to the rest of 2024 “with optimism and excitement”. He added: “This performance is the result of four years of hard work but it’s not the end of the journey. We had a very strong Christmas last year and with more people returning to the office, we expect that to be even better this year. We are focused on inspiring our people to deliver an outstanding customer experience, enhancing our estate to maintain our premium position and evolving our business to stay ahead of market trends.”

London champagne and cheese concept set to expand regional portfolio as it sees more opportunity outside the capital: London champagne and cheese concept, Champagne + Fromage, has told Propel it is set to expand its regional portfolio as it is seeing more opportunity outside the capital. Founded in 2011, the company has grown to two London locations – in Covent Garden and Greenwich – alongside sister businesses Cheese + Fizz in Brixton and Comptoir + Cuisine in Bath, and last month made its hotel debut at the Wellington Hotel on the Isle of Wight. Owner Stefano Frigerio last year launched a two-pronged franchise scheme – through partnerships whereby pub, restaurant and deli owners introduce the Champagne + Fromage offering into their existing setup, and through franchisees opening their own stores. “We are working on a pilot with different pubs and the first will launch this week, at The Pheasant in Gestingthorpe in Essex,” said Frigerio. “That will be followed later this month by The Barley Mow in Paulerspury and The Telegraph Inn in Moulton, both in Northamptonshire. Franchise-wise, we should have a launch in Chester at the end of July followed by a second in September in Bishop's Stortford. Discussions are ongoing with other sites – a couple in London, some in northern England. I was surprised as we thought there would be much more opportunity in London rather than the rest of England, but it seems to be the other way round, with opportunities right across the country we didn’t know about before.” Frigerio is also keen to follow last month’s Isle of Wight launch with further hotel partnerships, as well as taking his concept into other location types. “It is going very well so far on the Isle of Wight,” he said. “We are introducing a menu very similar to the one at Covent Garden. The Isle of Wight has become a very popular destination since covid but doesn’t have a very big offering. It’s showed the potential is there for different concepts and partnerships and we will be looking to develop this as well as working on developing other channels like airports, theatres and cinemas too.” The first Champagne + Fromage partnership launched at the Milford Arms in Isleworth, west London, at the end of last year. “We have done some events there but decided not to introduce the menu as it’s not the right demographics – it’s more of a wet-led pub with not so much interest in food,” Frigerio added. “Everything is coming to plan and we’re having regular launches. We need to increase the number of covers we have but it is looking promising for the rest of the year and beyond.”

Jones the Grocer launches two brands at Heathrow for its UK debut and largest airport site in the world, looking to expand further here through franchising: Dubai-based artisan café, bakery and deli concept Jones the Grocer has launched two brands at Heathrow for the brand’s UK debut and its largest airport site in the world and is looking to expand further here through franchise opportunities. Jones the Grocer has partnered with TRG Concessions, The Restaurant Group’s (TRG) concessions division, for Jones the Grocer and Jones the Grocer Express. Both formats have now opened to passengers in Terminal 2’s international departure lounge. Spanning more than 5,900 square feet with 222 covers, the Jones the Grocer site is the largest of its kind within an airport setting. It offers globally influenced dishes through its live grill, pizza and pasta section, plus a charcuterie, cheese and wine bar. These include pan-fried seabass, chilli yuzu ponzu soba noodles and a “best of British” cheese board, served alongside wine and cocktails. Located immediately in front of Jones the Grocer, Jones the Grocer Express is a grab and go format offering freshly made pastries, deli-style sandwiches, toasties, wraps, soup and salad. There is also a selection of hot and cold beverages including coffee (using Jones the Grocer’s Melbourne style roast coffee beans), smoothies and leaf tea. Jones the Grocer is now present in six countries worldwide. Yunib Siddiqui, chief executive of Jones the Grocer, said: “This successful collaboration with TRG Concessions is a significant milestone as we expand into the UK. Together with TRG, we are committed to redefining airport dining.” Jon Knight, chief executive of TRG Concessions, added: “We are thrilled to introduce Jones the Grocer to Heathrow Terminal 2, offering passengers a unique and diverse dining experience in the world of artisan food. Jones the Grocer is a great brand that caters to all palates, making it the perfect addition to our portfolio.” 

Doughnut concept Project D agrees deal to avoid liquidation: Doughnut concept Project D has agreed a deal to avoid liquidation, which will see it pay about a third of its debts. Project D’s owner, Bugibba Independent, has filed a company voluntary arrangement (CVA) for debts totalling £298,000. The company will pay about a third of this amount over the next three years, as agreed by a majority of creditors, reports Business Insider. Despite the CVA, Project D stated its “core business is as strong as ever” and that it was ready to “turn the corner” after experiencing loss-making months in December, January and February. The largest portion of the money owed by the firm was to HM Revenue & Customs, which was £120,574. Payments of £45,750 to Max Poynton and Jacob Watts, as well as £9,500 to Matt Bond, Project D’s co-founders, will not be made. Other debts included in the CVA are £26,609 owed to Barclays Bank for a bounce back loan. Propel reported earlier this week that Project D had closed its sites in both Sheffield’s Meadowhall and York’s Parliament Street, following the closure earlier this year of its Nottingham store. This leaves it with just an outlet at Heathrow airport’s Terminal 2, along with various pop-up locations at events around the country.

Rudy’s lines up Westfield London opening: Mission Mars, the Business Growth Fund-backed operator of Albert’s Schloss and Rudy’s Pizza Napoletana, has added a further site in London to its 2024 openings pipeline for the latter 25-strong brand, in Westfield London. The company, which aims to open a further ten pizzerias in FY24, has recently opened in London’s Shoreditch High Street, Tottenham Court Road, Spitalfields and Queensway, and has a further opening in the capital lined on the former The Dairy site in The Pavement in Clapham, subject to licensing and planning. Propel understands that Mission Mars has now secured the ex-Pastaio site at Westfield London, for a Rudy’s opening later this year. Mission Mars also has openings lined up for Rudy’s in York, West Bridgford and Altrincham. Josh Rose, of Matter.London, acts for Mission Mars in London, while DCL acted on behalf of Westfield London.

Burger & Sauce set to open 15th site, targets 50 by the end of next year: Burger franchise concept Burger & Sauce is set to open its 15th site and has targeted 20 by the end of this year and 50 by the end of 2025. Burger & Sauce’s latest store will open at Unit 4 at Liverpool Central station in Ranelagh Street on Friday, 12 July. “We can’t wait to launch our first store in Liverpool as we continue to grow Burger & Sauce as a franchising brand,” a company spokesman said. “We had an amazing response to Burger & Sauce’s franchise launch due to the quality of the proposition and the popularity of the brand and concept. We hope to grow that popularity further in Liverpool as the local community can experience what makes Burger & Sauce special.” Among the sites listed on its website as “coming soon” are two more in Birmingham (Shirley and Perry Barr), Telford, Nottingham and Manchester. Founder Saad Masood opened the first Burger & Sauce restaurant during the pandemic, which turned over more than £1.5m in its first year. 

Shoryu Ramen to expand London presence with Westfield Stratford site: Shoryu Ramen Restaurant Group, which is owned by Toridoll, will open its 12th site later this summer, in London’s Westfield Stratford City. The site will open in the scheme’s World Food Court in July. Located at 211 The Balcony, the site will feature classic ramen offerings, including the Shoryu Ramen Ganso tonkotsu, Kotteri Hakata tonkotsu and piri piri tonkotsu, alongside vegan ramen White Natural. Additionally, diners can explore the new curry menu available at all Shoryu locations, including chicken katsu curry, pumpkin croquette curry, and prawn katsu curry and its best-selling Shoryu ganso curry and karaage curry. Tak Tokumine, Shoryu Ramen chief executive, said: "We are thrilled to be opening our 12th Shoryu in Westfield Stratford City and joining the exciting range of food and beverage outlets within the centre. With our commitment to authentic Japanese cuisine and innovative new offerings, we look forward to welcoming guests to experience the best of what Shoryu Ramen has to offer from our authentic ramen and new curries.” The company operates nine sites in London, including its Shoryu Conbini site at Westfield Stratford’s Great Eastern Market, plus sites in Manchester and Oxford. 

 

Bear set to open in east Dorset for eighth site as it expands to south coast: Cafe bar concept Bear is set to open in east Dorset for its eighth site. The company will open this autumn in the former Dancing Moose site at 71 High Street in Wimborne, as it expands to the south coast for the first time. “We can’t wait,” said co-founder Craig Bunting. “I personally visit the region several times during the year with my family, and when spending time with the team at [backers] Clark Group. We are excited to announce this new site, which forms part of our five-year growth plan, supported by our first crowdfunding campaign, which is currently live to receive investments. This allows our guests both in the Midlands, and newly acquainted friends in Dorset, to own shares in our brand that has been built on the foundations of partnership since Michael [Thorley, co-founder] and I started in 2016.” Propel reported earlier this that Bear is overfunding on a £500,000 Crowdcube campaign to support its expansion, including opening new sites. The campaign has so far raised almost £565,000 from more than 300 investors. The company is offering 5.44% equity, giving the business a pre-money valuation of £9,820,602. Bear’s seven current coffee shops are located across Derbyshire, Staffordshire, Cheshire and Nottinghamshire.

Jason Atherton to add to London openings with gourmet hot dogs concept and fine dining Mayfair destination: Chef Jason Atherton and his wife Irha are set to add to their London openings with a gourmet hot dogs concept and a fine dining Mayfair destination. In the past month, the Athertons have announced plans for a new brasserie restaurant called Sael in London’s St James’ Market, and a new bistro in Chelsea called Three Darlings. Their Social Company restaurant group has now confirmed plans for two further openings, including Hot Dogs by Three Darlings, which is set to open in Harrods Food Hall. The 25-seater concept, launching on Monday, 15 July, will offer five gourmet hot dogs, inspired by flavours from around the world, at any one time, including a rotating celebrity endorsed hot dog, with proceeds donated to charity. Alongside the hot dogs will be fries, sundaes, milkshakes, martinis, champagne, wine and beer. The Athertons will also be launching a “bespoke fine dining destination located in London’s Mayfair”, details of which are yet to be unveiled. “After announcing the closure of Pollen Street Social in March, now feels like the right time to reveal our expansion of The Social Company in London,” Jason Atherton said. “We think that these four very different offerings will each appeal and bring distinct culinary experiences to our guests. For us, London’s dining scene is one of the best in the world and the city's diverse population and its appreciation for innovative dining experiences create an ideal environment for new culinary ventures to flourish.” Pollen Street Social will close on Wednesday, 31 July after 13 years, which Jason Atherton has said is in response to “diners’ evolving tastes and desires for new dining experiences”. Excluding Pollen Street Social and the new openings, the Athertons currently operate seven sites in London, including the Michelin-starred City Social, and eight more around the globe.

German Doner Kebab to open at Gateshead’s Metrocentre: German Doner Kebab (GDK), owned by Hero Brands, is to open a site at the Metrocentre in Gateshead. The restaurant, which will have capacity for 42 covers and span 2,823 square foot, will mark the brand’s 143rd franchised location across the UK and the second site within the Newcastle region to date. The restaurant will be located on the ground floor of Yellow Mall, opposite the recently upsized Primark, and will also operate a takeaway and delivery service. Simon Wallis, chief executive of GDK, said: “I am thrilled to officially announce plans to bring the GDK taste sensation to the Metrocentre. GDK is revolutionising kebabs across the UK and I am confident we will continue this trend in Gateshead.” Noah Knapton, asset manager at Sovereign Centros from CBRE, added: “GDK’s new site at Metrocentre continues to demonstrate the pull we have to international operators, delivering choice across a critical mass of global and independent restaurants.” Earlier this month, Wallis told Propel that GDK will pass the 150-store landmark in 2024 as it targets filling “bags of white space” outside London, including its first drive-thru. He said the brand also plans to further roll out its travel hub locations, smaller format stores and its breakfast offer, as it works towards its target of 300 stores by 2028.

Bootlegger Bars secures former bar and restaurant in Richmond for London debut and sixth site: Bootlegger Bars – the prohibition era-themed pub concept from former New York bar owner Lee Miller – has secured a former bar and restaurant in Richmond for its London debut. It has acquired The Richmond Vault, a basement pub and restaurant in Richmond High Street in south west London, for its sixth site. Having opened its first bar in 2014, Bootlegger Bars also has venues in Brighton, Bristol, Cardiff, Exeter and Leeds, “encapsulating the same energy felt on 5 December 1933 when prohibition ended”. The speakeasy-inspired bar will offer an elevated food and cocktail menu and live music experiences from the 1920s through to the 1960s. Miller said: “We are thrilled to unveil Bootlegger Vault to the world. Our team has worked tirelessly to create a space that celebrates the rich history and cultural significance of the speakeasy era, and we invite guests to join us on this extraordinary journey and experience the magic of the past. This is our sixth venue that builds on the success of our sites in Bristol, Cardiff, Exeter, Brighton and Leeds. We are excited be part of the unique Richmond high street for years to come.” David Wilson, associate director – London pubs and restaurants at Christie & Co, who secured the new tenancy, added: “We are thrilled to complete the off-market leasehold sale of Richmond Vault to Bootlegger Bars. The new Bootlegger venue is an exciting addition to the Richmond bar scene, and this is yet another example of the demand we are experiencing for leasehold pubs and bars across London.”

Interactive burger bar with rude waiters closes Manchester site as it shifts to pop-up events: Interactive burger bar Karen’s Diner, where customers pay for “rude waiters” to insult them, has closed its site in Manchester as it pivots to operating pop-up events. A spokesperson for the Australian brand confirmed the closure of the restaurant in Bury New Road, Prestwich, which opened in 2022. It comes only weeks after the brand’s site in Birmingham closed, while the franchise for its Brighton site was terminated earlier this year. “As it stands, the initial licence agreement has come to an end and our head office wants the UK operation to concentrate on ‘pop-up’ events rather than restaurants,” a spokesperson told The Mirror. “In the current climate, reluctantly, we can understand the decision. When the business opened in Prestwich critics said that is was far too far out the way and we want to thank the 100,000-plus customers that have proved them wrong. The group is undergoing a reconstruction that will see the brand appearing in its pop-up form all over Britain. Our administration team will ensure that customers with bookings will be informed of next steps.” Last year, several of Karen Diner’s original Australian outlets went into liquidation, with outlets in Surfers Paradise, Perth and Melbourne closing. The company said at the time that the UK restaurants will continue to operate independently, with plans for new branches here and in Europe. Karen’s Diner still has UK sites operating in Sheffield and London’s Angel, as well as a location in Dublin.

Chef Alexis Gauthier takes over former Native at Browns site in London’s Mayfair for second site for 123V concept: Chef Alexis Gauthier has taken over the former Native at Browns site in London’s Mayfair for a second site for his 123V concept. Native at Browns, from Native duo Imogen Davis and Ivan Tisdall-Downes, closed at 39 Brook Street last year. Gauthier first previewed his 123V concept across the road from Browns at the now closed Fenwick Bond Street in 2021 before launching it at the BFI’s Stephen Street building in Soho last year. Opening on Monday, 18 June, the new venue will take over the inside restaurant and hidden courtyard space, serving up a range of plant-based dishes. At the same time, it will be launching a new terrace at the front of the store for alfresco eating in Brook Street. “We’re delighted to introduce our new home at Browns in Mayfair,” Gauthier said. “Situated in Brook Street next to Claridge’s Hotel, we can’t wait to welcome you to the beautiful space, including a private garden courtyard. We’ve created a new menu, featuring all your favourite sushi, nigiri, crispy rice and signature sushi. Also, there's a selection of salad, bowls and elegant desserts. It’s a really special new home for us and we can't wait to see you.” The wine list will also be all-vegan and has been curated by Gauthier Soho’s sommelier, David Havlik. There will also be a wide range of mocktails based around seasonal garden plants. Gauthier also operates vegan restaurant Gauthier in Soho and Studio Gauthier, which like the original 123V, is located within the BFI building.

 

Cornish Bakery to open first site in Nottinghamshire: Fast-growing independent chain Cornish Bakery is set to open its first site in Nottinghamshire. The business will open later this summer in the former Jack Wills store at 17 Bridlesmith Gate, which closed in 2022, reports Nottingham Live. Founded in 1994 by Steve Grocutt, Cornish Bakery passed the 60-site landmark earlier this year and told Propel it planned to add ten more in 2024. Earlier this week, Propel reported Cornish Bakery had secured new funds to support its ambition of at least doubling its estate size in the coming years, having secured a funding package from Virgin Money. Cornish Bakery has also hired Mat Finch, formerly of Bourne Leisure, Dell and Google, as its first managing director.

Husband and wife team set to open second Korean restaurant in Bristol: Husband and wife team, Kyu Jeong Jeon and Duncan Robertson, are set to open their second Korean restaurant in Bristol. The duo – who met in Paris while working at two Michelin star L’Atelier de Joel Robuchon and went on to be executive chefs for the opening of Restaurant L’Envie, in southwest France, securing the restaurant a Michelin star – opened their first Bokman restaurant in Stokes Croft in 2019. The ideas for the dishes come from their experiences together in South Korea, having also worked at the N.Grill in Seoul Tower and CJ Cheil Jedang. But whereas in Korea, restaurants will typically specialise in just one dish, Bokman showcases Korean cuisine in a menu format more akin to European restaurants, offering a selection of sharing dishes. These include kimchi fried rice with fried egg and roast pork; beef ribs braised in sweet soy sauce; and spicy braised tofu with king oysters and Chinese greens. Drinks include Korean beer, low intervention wine, cocktails and the Korean rice spirit, Hwayo Soju, as well as homemade omija-cha, a traditional Korean tea made from dried magnolia berries. The location for the second restaurant will be in the Redland area of the city.