TRG boss – golden rule is not to over-expand Wagamama, US is the classic curate’s egg: Andy Hornby, chief executive of The Restaurant Group (TRG), has said the golden rule for the business is not to over-expand Wagamama and it is “definitely speeding up the work in looking at overseas markets” and the different approaches to those markets for the brand. Speaking at Propel’s Multi-Club Conference, Hornby said: “The biggest challenge we all have, which I think in the whole we've done a really good job on, and it's never perfect, is keeping refreshing Wagamama and staying true to the core and original vision, and not just becoming another brand or another business. That does mean constantly innovating on the food side. The most important people in the business, by the way, are the executive chefs. They're not me or Thomas [Heier, chief executive] or any of the senior team, they are the people who are actually looking ahead on food trends and making sure that we are keeping up on that. I always say to our shareholders ‘you can shoot me if I ever let you down on this one’, we mustn't over-expand it here in the UK. We think our work on which catchments we should take Wagamama too, and which catchments we shouldn’t, is on the whole, pretty good, and we’ve learned the hard way when we have made the odd mistake. We won't over-expand it. That is, as far as I'm concerned, the golden rule. I'd rather be sat here in ten years’ time with 200 sites that are absolutely in the right place, and are still showing decent life-for-likes than with 250-260 sites, and we're starting to operate in places that are not real Wagamama catchments. We are definitely speeding up the work in looking at overseas markets and the different approaches to overseas markets. We are looking more actively at ways of speeding up some of our franchised operations that are throughout Europe and in the Middle East currently, and going more proactively, maybe into some broader Asian markets. I personally don't think a smaller Wagamama concept is necessarily the answer here in the UK, because that would still require us to go to catchments that maybe we would do better to stay out of.” Earlier this year, Propel revealed the business had bought out its US joint venture. which operated eight sites in the US. Hornby said: “It is the classic curate’s egg. It's good in parts, but it is also difficult for a whole host of reasons. The biggest thing that we've learned is it is so much more regional than the UK. I think people here are a bit cliched saying London's a completely different world to, say Bristol or York. To me it’s slightly different. Yes, it has higher rents and slightly higher labour costs, but when you're comparing a Manhattan, where we've got three sites, or even a Boston, where we've got two, to a Tampa, or an Arlington or a Dallas, where we’ve now opened, pretty much everything's different. You are looking at fundamentally different businesses, and I think that is the biggest issue. We are making progress and I am cautiously pleased. But every time you think you're finding something that might be a one-size-fits-all approach, you realise that's just not the case. And if you think the UK is location, location, location on site openings, it's that times two in the US.” Hornby was among the speakers at the Propel Multi-Club Conference. His video and the 12 others from the conference will be made available to Premium Club members on Friday, 22 November, at 9am. 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 a supplier. Email kai.kirkman@propelinfo.com today to sign up.

Bookings now open for the Propel Bangkok study tour: Places are now open for booking on the Propel Bangkok study tour, which takes place between 13-16 November 2025. Bangkok is a culinary hot-bed of talent and has no less than 34 Michelin-starred restaurants. The city also boasts some of the highest rooftop bars and restaurants in the world and is a hospitality bucket list in Asia. Highlights of the trip will include: a visit to the famous floating market; a night food tour in Chinatown; a tour of the city’s most revered Hawker operations; a Thai cookery masterclass; a tour of the most impressive rooftop bar and restaurant operations; visits to some of the city’s most admired bar and speakeasy operations, some of which are in the world’s top 50; a visit to the railway food market; and visits to some of the best hotel operations in Asia. Included are flights, three nights’ accommodation, three hosted dinners, welcome drinks reception, and all tours. Deposits are now being taken to confirm places. The single occupancy price is £3,500 and twin occupancy price is £3,250. The tour will be hosted by Myles Doran, founder and managing director of Hospitality Inc, which is a specialist in delivering irresistible international hospitality tours. For further information, please contact myles@hospitality-inc.co.uk or 07710 783485.

 

Premium Club members to receive next Turnover & Profits Blue Book on Friday featuring more than 1,000 companies, videos from Multi-Club Conference on 22 November: Premium Club members will receive the next Turnover & Profits Blue Book on Friday (15 November), at noon. The database will feature 114 updated accounts and 16 new companies, taking the total to 1,110. A total of 644 companies are making a profit while 376 are making a loss. 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 will also receive all the videos from the final Propel Multi-Club Conference of 2024 on Friday, 22 November, at 9am. They include Michael Clarke, managing director of Wendy’s UK and Europe, discussing the return of the third-largest quick service restaurant brand in the US, to these shores, the challenges and opportunities of launching here again, its relationship with its franchisees, and where the business goes from here. Meanwhile, a panel featuring Mark Finch, head of enterprise for Uber Eats UK & Ireland, Joe Heather, general manager of UK & Ireland at Deliverect, Megan Burton-Brown, marketing director at Tortilla, and Máté Kun, chief executive and co-founder of Growth Kitchen, discuss the evolving role of delivery in the sector, the key trends and what the next phase of food delivery will look like for operators and consumers. Premium Club members also receive access to five other databases: the Multi-Site Database, 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 Restaurant Marketer and Innovator (two days in January 2025) and Excellence in Pub Retail (May 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.

 

Numis – price increases of 5% expected across the board but may not be tolerated as much by consumers: Numis leisure analyst Tim Barrett has said he expects price increases of 5% across the board due to the impact of the Budget but warned they may not be tolerated by consumers as much as when they were necessitated by rocketing energy prices and costs of goods. In a note looking at earnings impacts and likely mitigation from the rises in national insurance and minimum wage, Barrett said: “We expect operators to raise price but do not view this as a panacea: full recovery would require more than 5% increases at a time of slowing CPI growth. Operators hope that in a rational market, the natural response will be to pass the regulated operating cost on to consumers. The reality may be different, however, as price rises earlier in the cycle were necessitated by higher cost of goods and energy costs.” Barrett said in managed pubs, JD Wetherspoon and Mitchells & Butlers (M&B), with in excess of 40,000 employees, are most exposed, while in the food-to-go space, Greggs has material exposure via its 30,000 employees, but has multiple ways “to mitigate what we estimate to be a circa £50m incremental cost headwind”. The most obvious, he said, is passing on additional costs through price rises, but with approximately £2bn of sales, “this would require approximately 2.5% increase to offset this cost alone”. Greggs could also, Barrett said, decide to be less generous with its employee bonus, which was equivalent to £17.6m in FY23, or accelerate its franchise roll out, where higher labour costs are “not explicitly borne by the master franchiser”. Wetherspoon chairman Sir Tim Martin has already hinted at price increases, warning they “end up being paid by working people”, but Barrett said he expects estate churn to be its most likely medium-term response to the Budget. He said accelerating disposal of worse-performing secondary high street locations seems a “logical” move for the business. For M&B, Barrett noted that when it raised prices 1.8% in the spring, the company commented that it would expect pricing to return to an annual 2.5%-5% per annum across the market, “a more normal level of pricing than we were seeing pre-covid”. Barrett said: “Given the budgetary changes, we now view the top end as more likely.” He also said M&B has historically made less use of mobile order/pay apps than competitors and may have scope to invest here. Meanwhile, Barrett said the phasing out of 75% business tax relief could cost smaller operators an additional £5,000-£7,000 per site and could lead to site closures, hitting tenanted/leased pub operators in the first instance, but also high street bars and independent restaurants.

Mitchells & Butlers applies surge pricing at Soho pub: Mitchells & Butlers (M&B) is charging £2 extra for pints ordered after 10pm at a London branch of O’Neills in Wardour Street, Soho, charging up to £9.40 for a pint. The venue, one of around 40 in the O’Neills brand, charges £7.40 for a pint of BrewDog IPA during the day and early evening, but after 10pm, that rises to £9.40. It’s not just draught lager that is subject to surge pricing – a 500ml bottle of Budweiser costs £8.05 after 10pm, up from £6.05. Soft drinks are also included, with a 46% increase in the price of tonic water, from £2.15 to £3.15. The price changes are not printed on its menu but there is an A4 piece of paper at the end of the bar that reads: “We operate a variable price list in this venue.” A spokesman for M&B said: “Dynamic pricing varies on a site by site basis as it reflects the local market conditions, but temporary price increases tend to reflect the need to offset additional costs such as at times when door security is required.”

Global Brands founder Steve Perez scraps investment plan because of Budget changes to inheritance tax: Global Brands founder Steve Perez has scrapped plans to invest around £20m in his hospitality empire because of budget changes to inheritance tax.. Perez, who runs hotels and restaurants in the East Midlands as well as Global Brands, said the potential cost to his family if he died meant there would be little incentive to expand. Perez was granted planning permission to add a spa and 27 bedrooms to his Peak Edge hotel, and was about to apply for permission to install a new canning line at his drinks factory in Clay Cross, Chesterfield. However, he said he has since reversed course on the investment over concerns that the Chancellor’s changes to inheritance tax relief will leave his family with a huge tax bill when he dies. He told the Sunday Telegraph: “I have absolutely stopped it. I’d be crazy to invest all that money because I’m just going to give my family a big headache in the future. What this is going to mean is insecurity for the working person in my business, because once I die, their jobs are on hold. The business may well be sold so straight away – that gives them insecurity, rather than security.” He said the cancelled canning line at Global Brands’ Clay Cross factory would have created 50 jobs in the area. “This Budget is absolutely anti-entrepreneurs, anti-business,” he said.

Entrepreneurs launch subscription app encouraging use of independent coffee houses, planning expansion: Two coffee-loving entrepreneurs have launched a subscription-based app encouraging the use of independent coffee houses in the Midlands and are planning to expand it. Co-founder Rob Oakley said Kuppso is initially available in Leamington and Warwick and there are plans for future expansion. Subscribers can grab a coffee for as little as 99p, with pricing tied to subscription levels – the more you drink, the cheaper it gets – and its mission is to encourage people to choose independent coffee hotspots over global brands. Oakley said: “We’re really passionate about helping independent businesses. We all know how tough it is to run a local hospitality business, and if Kuppso can introduce new people to their doors through great coffee, then mission accomplished.” Kuppso said it is also committed to sustainability, with every subscriber receiving a free reusable cup, reports Warwick Nub News.

 

Job of the day: COREcruitment is working with a four-star hotel group that is on the lookout for a group operations director. A COREcruitment spokesperson said: “The purpose of this position is to provide inspiring and strategic leadership while directing the activities of the portfolio operations in support of the mission, core values, standards and goals established by the hotel company. The group operations director will ensure profitable operation of all properties, food and beverage outlets, and other revenue streams in conjunction with established metrics and goals, optimise business performance of each area of responsibility, ensure integrity of the company (and relevant third party) brand standards and business objectives consistent with operating contracts, policies and practices.” The salary is up to £150,000 and the position is based in London. For more information, email stuart@corecruitment.com.

 

Doner Shack signs 150-site franchise deal in India: Fast casual kebab brand Doner Shack has signed a 150-site deal to expand in India with FranGlobal – the international arm of Asia’s largest franchising firm, Franchise India Holdings. Doner Shack, which recently spent some time in the US to begin its expansion there, has agreed its biggest market deal to date, as it looks to tap into India “rapidly becoming a global franchise hotspot”. It said the Indian quick service restaurant market size is estimated at $25.46bn in 2024 and is expected to reach $38.71bn by 2029. Chairman and founder of FranGlobal, Gaurav Marya, said he became interested in Doner Shack after “recognising its huge potential to thrive in the region”. Marya began investing in businesses at the age of just 16 in his home country of India and set up Franchise India in 1999. “I know India’s franchise sector extremely well and recognise there is a prominent place for Doner Shack within it,” he said. “The team has worked hard to appeal to multiple markets, and I believe the benefits will become apparent with the unfolding of this deal. I’m looking forward to expanding my networks in India and for Doner Shack to become a part of it.” Doner Shack co-founder Sanjeev Sanghera added: “Gaurav’s years of experience dealing with the Indian franchise industry and prospective franchisees is tremendously valuable to a brand like ours. This deal is huge for Doner Shack as a brand, and we can’t wait to see the first of many restaurants open in the region.” Founded in 2019 by Sanghera and Laura Bruce, Doner Shack initially grew to five restaurants in the UK, with big plans to expand to 150 by 2027. However, cost pressures took their toll in the summer of 2023 when Sanghera completed the acquisition of three restaurants and several territories from its franchisees as it focused on company-owned expansion. Sanghera said the climate at the time meant it would be wrong to force ambitious development on franchisees “knowing returns are much slower than anticipated”. The business then spent some time rebranding and repositioning itself before relaunching itself as a franchise in February 2024. Sanghera told Propel at the time that he was aiming for 50-50 estate split going forwards between company and franchise stores, using “only exceptional operators” and building patiently. In August, Sanghera travelled to the US to attend some franchise exhibitions and said the potential for Doner Shack there is “huge”, and was hoping to launch there in the first quarter of 2025. He also told Propel that the business was looking to roll out own delivery network in the UK and pivot away from shopping centres to focus on the high street. Doner Shack features in the 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 Club members. The database is updated every two months, and the latest version features 280 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 kai.kirkman@propelinfo.com to upgrade your subscription. 

Stonegate and Popeyes backer hires ex-McDonald’s UK CFO: TDR Capital, the private equity backer of Stonegate Group and Popeyes UK, has hired John Park, formerly of McDonald’s UK, as a new operating partner, Propel has learned. Park joins TDR after 21 years at McDonald’s, working in a variety of roles, most recently as chief financial officer for its international developmental licence markets. Prior to this, he worked in the UK & Ireland division as chief transformation officer and chief financial officer. Prior to joining McDonald’s, he spent four and half years at KPMG. TDR has backed Stonegate since its formation in 2010. In August, it said that following refinancing of the UK’s largest pub company and the resulting lower debt service burden, the David McDowall-led group will have close to £300m more to invest back into the business over the next three years. TDR took a controlling stake in Popeyes UK at the start of this year, following an initial investment in the chicken brand in July 2023. 

 

Six Company launches new steakhouse site: Six Company, the group behind the Six by Nico restaurants, has launched Bamboleo, a Spanish steakhouse and wine bar, which replaces its Beat 6 venue, in Bearsden, Glasgow. The opening of the new venture is the next step towards the company’s goal of raising £2m to support cancer patients and their families at the Beatson West of Scotland Cancer Centre. The new 48-seat restaurant follows the success of Beat 6, which recently raised £1m for the charity. Spanning two levels, with a private dining area on the mezzanine for events and fundraising dinners, Bamboleo offers a range of Spanish-inspired dishes, from tapas and à la carte options to a special Galician Sunday roast and the wine list also features Spanish and other international wine. All profits will go directly to Beatson Cancer Charity. Six Company chief executive and founder Nico Simeone said, “I am very much looking forward to the next steps for us with our fundraising efforts for Beatson Cancer Charity, with the opening of Bamboléo. We are very lucky to be in the position that we can have such a concept and I am so excited for the future. To have reached this milestone is remarkable.” This summer, this business opened two sites in Edinburgh and one in Oxford under its core Six by Nico brand. Since opening in Finnieston in 2017, Six by Nico now has 16 locations including two in London, two in Manchester and three in Glasgow. In April, Propel revealed that Six Company had appointed advisors to assess its funding options as it looks to step up its expansion plans in the UK and overseas. It has begun working with advisors at Cavendish on its strategic options.

 

The Revel Collective updates on board structure: The Revel Collective – the operator of 65 venues trading predominantly under the Revolution, Revolución de Cuba and Peach Pubs brands and formerly known as Revolution Bars Group – has given an update on its board structure, with two non-executive directors stepping down. This summer, the company, which is chaired by Luke Johnson, completed its fundraise and restructuring plan, and subsequently appointed Gavin George and Charlie McVeigh as non-executive directors. George co-founded The Laine Pub Company in 1997 and served as its chief executive until September this year. McVeigh spent 20 years as an owner-operator of a series of bar-pub businesses. This culminated in the founding, development and successful sale of The Draft House, a group of 16 craft beer pubs, to BrewDog in 2018. The Revel Collective said: “Following the successful completion of the recent equity fundraise and the restructuring plan, non-executive directors Jemima Bird and William Tuffy will not seek re-election at the annual general meeting (AGM). Following the AGM, the board will consist of two executive directors and three non-executive directors, two of whom (Gavin George and Charlie McVeigh) are considered as independent by the board. The board is also committed to appointing an additional independent non-executive director who will become chair of the company's audit committee as soon as practicable. In addition, Gavin and Charlie will both serve on the audit committee. Following the AGM, the remuneration committee will consist of Gavin and Charlie and will be chaired by Gavin with the new non-executive director also to be appointed to this committee on appointment to the board. The nominations committee will consist of Luke, Charlie, Gavin and Rob Pitcher, and will be chaired by Luke.” Johnson said: “Will and Jemima have made significant contributions to The Revel Collective during their time on the board. Their strategic input and dedication have been appreciated, and their efforts have played a significant part in our journey. We thank them for their work and wish them well in their future endeavours.”

 

Noble Hospitality Group looks at international opportunities for Alley Cats Pizza: Noble Hospitality Group – the group behind Japanese concept Chotto Matte, Steak and Company and Angus Steakhouse – is already looking at international opportunities for its fledgling Alley Cats Pizza concept. Alley Cats, which focuses on New York City-style pizza, was launched at the start of the year in London, at 22 Paddington Street, just off Baker Street. A second site opened at 342 King's Road in Chelsea in August. Noble Hospitality Group chief executive Paul Sarlas told Propel: “We have quite a solid rollout plan for probably up to ten sites in the next 18 months. It will be around London. We don't truly want to be in Central London, we feel the ‘village feel’ is our niche, although you can't pass up an opportunity when they come along in the likes of Covent Garden. We have a presence in the Middle East with Chotto Matte in Doha, with Riyadh and Dubai opening shortly, and these partners have always asked for other brands. We have Alley Cats Pizza, which I think will be the next one growing over there very, very quickly.” Propel revealed last week that the company is set to return its Angus Steakhouse business to the expansion trail with a new look and updated offer, as it looks to target a younger demographic. The company has already had requests to take the brand overseas, especially from the Middle East. Sarlas said: “We already have the skills of how to franchise and how to grow globally. We have held off on Angus. They have requested it, but we weren't ready, and we would like to give them the new model.” When it comes to the location of that new model, it will be in the five-strong brand's existing West End heartland. Sarlas said: “The major thing for me would be to stay within the vicinity to show that this is the new brand, but we've got the same audience. Stage two would be to relocate the Oxford Street and the Bond Street one, because they are small, so they will be within that vicinity. Then afterwards, we'll go store three, store four, and then we would go outside the M25. I think that the first outside would be Manchester, only because we have Chotto Matte opening there, and it makes sense in regard to synergies, and then see where it goes from an international focus.”

 

Georgian café brand secures fifth London site: Georgian bakery and café brand Entrée has secured its fifth site in London, and is seeking to further expand in the capital. The business will open a site at the Chelsea Barracks development in the heart of Belgravia. Located at Dove Place, which is the gateway to the development, Entree will serve as an all-day cafe, deli and bakery. The company, which currently operates sites in Notting Hill, Mayfair, Kensington and Victoria, is seeking more sites in London and has “some new exciting locations already in the pipeline”. Founded in Georgia, the business currently operates 15 sites in the capital Tbilisi and seven cafes in Baku, Azerbaijan. Guy Marks, of Park Lord Commercial, acts for Entrée. 

 

Knoops CEO – all UK brands who wish to remain relevant need to look globally: William Gordon-Harris, chief executive of luxury hot chocolate shop brand Knoops, has said “all UK brands who wish to remain relevant need to look globally”. It comes as his business looks to take a significant step toward its long-term-goal of opening up to 5,000 stores worldwide in the next decade, with conversations set to take place with potential partners from India, China and the US. The company made its international debut last week, with an opening in Dubai. The store, in the City Centre Mirdif shopping mall in Dubai, leads the “multi-channel testing phase” of the brand into the UAE. Gordon-Harris has been talking about how the business has needed to act like a global brand from day one. He said: “The launch of our first and some might say test Knoops Dubai store, which is carefully considered in its location in Mirdif Mall, which serves the local market, has shown me how universal the love of chocolate drinks is – and how the elevation of the quality, presentation and the range that Knoops offer is simply pushing at an already open global door. The UK is the most wonderful place to live and work but as a chief executive of a brand one must face the geopolitical and global facts in front of one. Maintaining first mover advantage (and sustainable long-term growth of a brand) means not just speaking but acting as a global brand from day one – just as one would prepare our UK business for national expansion by central office staffing and systemising with that in mind from the launch. I believe all UK brands who wish to remain relevant need to look globally and plan for that far sooner than would have been the case when the UK was a member of the EU or when a less protectionist global agenda presented itself.”

 

TGI Fridays franchisees could be on the hook for $50m in gift card obligations: TGI Fridays franchisees in the US could be on the hook for $49.7m (£38.4m) in outstanding customer gift card obligations if the company's bankruptcy doesn't go smoothly, an attorney for franchisees has said. The amount of unused gift cards far exceeds the company's available cash, even after taking into account the $5.9m that TGI Fridays is borrowing to fund its bankruptcy restructuring, according to court filings. “I did a double take on that,” said judge Stacy Jernigan during the bankruptcy hearing in Dallas, Texas. “I was imagining, you know, grandparents who got gift cards for their kids in college and then it got thrown away.” Attorneys for TGI Fridays at the hearing said the company intended to honour obligations to both its customers and franchisees, and said they would discuss the matter with the franchisee association. But the franchisees said although they support the gift card programme, they want to be sure they are not “left holding the bag if there is no source of funds to reimburse them”, said attorney Jason Binford at the hearing. TGI Fridays has closed about 50 US sites this year before filing for bankruptcy, according to court filings. During the court hearing, Jernigan approved initial steps in the company's Chapter 11 case, allowing the company to borrow the first $3.3m of its proposed $5.9m bankruptcy loan and setting a schedule for an auction of its assets. TGI Fridays has $37m in debt, and it is seeking to sell its assets to an outside buyer by early January.

 

Mark Hix to close the Oyster & Fish House: Chef Mark Hix, who lost his London restaurant empire to the pandemic in early 2020, will close his Oyster & Fish House restaurant in Lyme Regis, Dorset, next month after 16 years of trading. Hix opened the restaurant in 2020 in the former site of his Hix Oyster & Fish House venue, which first launched in 2008. He said: “In 2008, I opened my first solo ventures – one in London and one in Dorset. It’s safe to say there have been some ups and downs over the years, particularly with the pandemic, as well as increasing challenges and pressures on the industry. I always think if you’re going to stop doing something, you should always go out on a high. And so, with a heavy heart, I am announcing the closure of The Oyster & Fish House on 7 December this year. The restaurant, along with the team, will be taken over in the very near future, and news of that will follow next week. Being a Dorset boy, this will always be my home, and I will continue to work in both Dorset and London. I have no plans to open any more restaurants in the future. I am now looking forward to focusing on new projects, which will always include my Kitchen Tables events at my Charmouth home.”

 

Former Tortilla and Prezzo operations director becomes second Japes franchisee, lines up regional debut for brand: Former Tortilla and Prezzo operations director Paul Hunter has becomes the second franchisee for deep dish pizza concept Japes and lined up a regional debut for the brand. Having started out as an area manager with Casual Dining Group, Hunter spent two years with Bills’, first as operations manager and then and regional director. He then had spells as operations director with Tortilla, Prezzo and Puttshack, and is currently also a director of operations at Vagabond Wines. Hunter has also spent some time as a hospitality consultant with Seeds Consulting, which last year signed a deal to lead Japes’ franchise roll out. Hunter will next month open Japes’ first regional location – at The Promenade in Cheltenham – adding to its three London sites. “US style pizza concept Japes has signed its second franchise agreement,” a Seeds Consulting spokesman said. “The critically acclaimed brand has entered into partnership with experienced restaurant operator Paul Hunter, formerly operations director at brands including Bill’s, Puttshack and Tortilla, and marks the fourth venue for Japes and their first location outside of the capital. The restaurant is expected to open in December 2024, at The Promenade in Cheltenham.” Hunter added: “This is a fantastic evolution for Japes, with a new defined look and feel, menu updates and a focus on the bar and wet trade. We have added to what is already a successful brand to bring something new and exciting to a currently generic pizza market.” Founders Jovana Kostadinovic and Aleksandar Aleksic opened the first Japes in December 2018, in Soho, followed by a site in Greenwich two years later. Earlier this year, Japes opened its first franchise location, in Camden, through T4 bubble tea franchisee Ajmeet Singh. At the time of bringing Singh on board, Aleksic told Propel he believes Japes can “definitely open more than 50 locations in the UK”. Before turning to pizza, Aleksic was a professional kayak athlete who competed for his native Serbia at the London 2012 Olympics. 

 

Black Country Ales acquires Shropshire village pub for 52nd site: West Midlands brewer and retailer Black Country Ales has acquired The Three Fishes pub in the Shropshire village of Bayston Hill. The pub in Hereford Road becomes the 52nd in the company’s portfolio. Black Country Ales said the property would undergo minor renovations in early 2025 “to enhance the space while honouring its character”. Black Country Ales was founded in 1999 by Angus McMeeking.

US burger, shake and craft beer concept Black Tap confirms location of second UK site: US burger, shake and craft beer brand Black Tap has confirmed the location of its second UK site. Black Tap will make its UK debut this month in Westfield Stratford City in London and previously said that would be followed by the opening of a second larger flagship site in early 2025. The brand has now confirmed it has signed a deal with Landsec to open a 5,000 square-foot flagship restaurant at Piccadilly Lights for its second location in the capital. Black Tap, which currently operates seven sites across the US and 24 sites globally, was founded in 2015 by New York entrepreneur Chris Barish – a long-time promoter, nightclub owner and former business partner of Gordon Ramsay – and Julie Mulligan. Propel reported at the end of 2022 that Black Tap was set to make a second attempt to launch in the UK. Gillingham Bell International and Highland Global were jointly appointed by Black Tap to manage its expansion into London in the next phase of an ambitious global roll out. Gillingham Bell International Real Estate acted for Black Tap while Savills and Bruce Gillingham Pollard acted for Landsec on the Piccadilly Lights deal.

Dean Banks set to open seventh site: MasterChef the Professionals finalist Dean Banks is set to open a new seafood focused restaurant in Edinburgh for his seventh site. Banks, who was a finalist in the BBC show in 2018, will open the second site for his Dulse concept, in Leith, on Wednesday (13 November). This expansion follows a record year for the original Dulse in Queensferry Street, in the Scottish capital’s West End. The new location will showcase the best of Scotland’s waters while using independent producers and local suppliers. “After our Plaice pop-up this summer was a huge success, it showed us that there was a real demand for quality seafood that’s locally sourced and affordable,” Banks said. “The support we received from the community was overwhelming and made it clear that opening a second Dulse was the right move. We’re excited to bring top-tier Scottish seafood back to the port neighbourhood of Leith.” As well as the two Dulse sites, the group also operates Dean Banks at the Pompadour, restaurant with rooms Haar, cocktail bars Dune and Tempole Lane, and The Forager pub.

 

London-based Persian restaurant operators open second site for Kin concept and fifth overall, eyeing expansion across the capital: London-based Persian restaurant operators Reza and Mohammed Malekzadeh have opened a second site for their Kin concept and fifth overall and are eyeing expansion across the capital. The cousins, who also operate the three-strong Naroon concept, have acquired the site next door to their Kin Café in Fitzrovia. They are now converting the former Cin Cin restaurant in Foley Street into a full-service restaurant with an expanded menu, which will be called Kin Restaurant. Opening on Monday, 18 November and offering an elevated vegetarian and vegan lunch and dinner service, the 32-cover restaurant will be an extension of its neighbouring sister site, which will continue to serve its signature breakfast, brunch and takeaway options. Kin Restaurant will offer dishes such as broad bean croquettes; sous vide cauliflower with butter bean purée; miso-glazed aubergine; and tomato three-ways; alongside wine, craft beer and a selection of waste-free cocktails. The venue will also feature a private dining space downstairs for six and communal pavement seating shared with Kin Café. Reza said: “We’re excited by the huge potential of the new restaurant and believe it will be instrumental to our long-term vision of expanding the Kin business across London.” Mohammad added: “The new restaurant will provide us with a platform to redefine vegetarian and vegan dining with a commitment to offering great-tasting, cruelty free, locally sourced, sustainable dishes.” 

 

Restaurant technology solutions company QSR Automations receives investment: Restaurant technology solutions company QSR Automations has received investment from Battery Ventures, a global, technology-focused investment firm. QSR Automations said the investment will position the company for accelerated growth, enhanced innovation, and expanded market reach. Founded in 1996, QSR Automations has developed technology solutions for the restaurant industry, including kitchen display systems, guest management software, table management, and digital recipe solutions. Alongside the new investment, Battery executive-in-residence Robbie Payne, a long-time software-industry executive, will become QSR Automations’ new chief executive. Angela Leet, who has served as chief executive since 2021, will remain involved with the company as a board member. Leet said: “Partnering with Battery allows us to re-focus on our product development efforts, expand our market reach and continue delivering exceptional value to our customers. This investment provides the resources and expertise we need to innovate even faster and meet the evolving needs of the restaurant industry.” Battery general partner Morad Elhafed added: “QSR Automations has built an impressive platform that we feel provides a critical service to restaurant operators worldwide. We see a unique opportunity to build on their success and are thrilled to partner with such an innovative team to help drive the next phase of growth.” Elhafed will join QSR Automations’ board, along with his Battery colleagues, Satoshi Harris-Koizumi and Becca Jones.

 

Peak District operator Longbow Bars & Restaurants acquires Sheffield pub for fourth site: Peak District operator Longbow Bars & Restaurants, which is led by entrepreneur Rob Hattersley, has acquired a Sheffield pub for its fourth site. Longbow has acquired The Peacock at Owler Bar, with a £350,000 refurbishment and relaunch set to take place before Christmas. The grade II-listed 19th century inn was built in the early 1800s and it is situated on the old turnpike road to Chatsworth House and Bakewell. Following the refurbishment, which will include a new external seating area to take in the views across the moorland, The Peacock will cater for 130 diners. Raymond Blanc trained executive chef Adrian Gagea will lead a premium pub menu that will change according to the seasons, with ingredients supplied by local farms, heritage brewers and artisan producers. “We’re looking forward to bringing the same high-quality service, warm, welcoming, sympathetically designed interiors, and premium, local food to the Peacock, that our guests have come to expect from every Longbow venue,” Hattersley said. “Everything we have planned for The Peacock is about providing our guests with a premium pub experience. It’s about feeling welcomed and at home as soon as you step in the door.” Founded shortly before the pandemic, Longbow also operates The Maynard in Hope Valley, The George in Hathersage and The Ashford Arms in Ashford-in-the-Water. In April, Hattersley also announced plans to transform the historic Royal Bank of Scotland building in Bakewell into a premium dining experience, and this project is currently going through the planning process.