McDonald’s CEO – we’re introducing initiatives to improve UK performance but recognise it will take time: McDonald’s chief executive Chris Kempczinski has said the company is introducing initiatives to improve its UK performance but recognises it will take time. Kempczinski was speaking to investors after McDonald’s reported global like-for-like sales increased 3.8% in the second quarter of its financial year, with the UK seeing growth. Like-for-like sales in the quarter for the “international operated” segment, which includes the UK, increased 4.0%, as all its markets reflected positive comparable sales. Kempczinski said: “In early April, we introduced the Big Arch. It was our top selling large burger in France following its launch, and that trend continued after the media campaign ended. We followed the Big Arch’s rollout in France by launching it in the UK in mid-June. Early results are meeting our expectations, fuelled by a positive response to the marketing campaign and social media buzz, and we’re looking to build on Big Arch’s success as we continue efforts to improve the UK’s overall performance. While we recognise that restoring sustained positive performance in the UK will take time, as we’ve demonstrated most recently in France and Australia, we have a solid track record of identifying areas of improvement and executing turnaround plans that deliver results. In addition to launching Big Arch in France and the UK, we’re working to unlock growth in beef by continuing to implement Best Burger across the globe. Today, it’s currently in more than 80 markets, and we expect it will be in nearly all markets by 2026. Chicken also remains a significant opportunity.” Ian Borden, McDonald’s chief financial officer, added: “I think we saw some really strong execution on menu and marketing across our key international operated markets. The quarter started with that Minecraft activation, which was successful in all of our key markets. And then we had some really strong other activities – the chicken Big Mac in Germany, which set records from a promotional standpoint in the German marketplace. We had the launch of Big Arch in both France and the UK, and then in Australia, we had this hot honey chicken activation as well as the introduction of McWings, which is exceeding our expectations. So, to me, it’s those three fundamental pillars of accelerating the arches strategy that have come together – supported by getting that foundation strongly in place on value and affordability – which is really meeting consumers where they are in a continued challenging external environment.” One of McDonald’s largest UK franchisees closing in on 50 sites after acquiring seven more – see Company News.

 

Sponsored message – Peroni Nastro Azzurro 0.0% takes top spot for rate of sale amid distribution growth: Nearly 3,000 additional on-trade outlets have started stocking Peroni Nastro Azzurro 0.0% since May 2025, as the brand announces soaring distribution growth. In addition, Peroni Nastro Azzurro 0.0% now has the highest rate of sale out of all packaged no and low-alcohol beer brands in the on-trade, according to data from CGA OPMS in the 12 weeks to 14 June 2025. Peroni Nastro Azzurro 0.0% has been supported in 2025 with a raft of consumer and trade activations in partnership with the likes of Royal Ascot, BST Hyde Park and others, engaging with existing customers and bringing in new ones. Rob Hobart, marketing director at Asahi UK, said: “We are delighted to see an increasing number of on-trade stockists backing Peroni Nastro Azzurro 0.0% and seeing first-hand how popular it is among drinkers who are looking for great-tasting ways to moderate.” Demand for no and low-alcohol drinks continues to grow in the UK, with 77% of adults now stating they are “proactively trying to lead a healthy lifestyle”, up by four percentage points versus last year. Volume sales of no and low-alcohol beer are up 43.7% versus last year. If you have a sponsored story you would like to see featured in this newsletter position, email paul.charity@propelinfo.com.

 

Propel’s Culture, Talent & Training Conference open for bookings, Cornish Bakery MD Mat Finch to speak: Propel’s Culture, Talent & Training Conference has opened for bookings. The conference takes place on Thursday, 9 October at One Moorgate Place in London. Among the speakers will be Mat Finch, managing director of Cornish Bakery, which was recognised as an outstanding employer in the Best Companies to Work for list. He will talk about putting a people culture front-and-centre of the business, staff recognition and rewards, the importance of the local community and its commitment to employee development and recognition. For the full speaker schedule, click here. Tickets are £295 plus VAT for operators and £345 plus VAT for suppliers. Premium Club subscribers get a 20% discount. Email: kai.kirkman@propelinfo.com to book places.

 

Premium Club subscribers to receive updated Turnover & Profits Blue Book tomorrow: Premium Club subscribers will receive the updated Turnover & Profits Blue Book tomorrow (Friday, 8 August), at noon. The database will feature 13 new entries and 58 updated accounts. The database now features a total of 1,151 companies, with 725 in profit and 436 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 subscribers also receive access to five other databases: the New Openings Database, the Multi-Site 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 Club subscribers will be offered a 20% discount on tickets to Propel paid-for events and discounts on specialist sector reports. Operators that are Premium Club subscribers are also able to send up to four members of staff to each of our four Multi-Club Conferences for free. Premium Club subscribers 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 subscribers 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 subscribers 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.

Falling orders keep restaurants’ delivery and takeaway revenue flat in June: Top restaurant groups’ delivery and takeaway sales by value were virtually flat year-on-year in June 2025, according to the latest edition of CGA by NIQ’s Hospitality at Home Tracker. Revenue was marginally down by 0.3% on a like-for-like basis across the month, a downward movement after 1.8% growth in May. It completes a muted first half of 2025 for restaurants, with at-home sales less than two percentage points either side of level in all six months. Restaurants’ trends in deliveries and takeaways mirror those of in eat-in sales. The CGA RSM Hospitality Business Tracker, based on a separate cohort of restaurant operators, showed like-for-like June sales were exactly level with the same month in 2024. Trading in both channels in the latest month was impacted by mixed weather and hesitant consumer confidence. The Hospitality at Home Tracker shows deliveries slightly outperformed the at-home market as a whole in June, with growth of 1.6% compared to a drop of 4.6% in takeaways and click-and-collect sales. However, the volume of orders rose in both channels, by 6.6% in deliveries and 11.2% in takeaways. The Tracker reveals that deliveries and takeaways accounted for 18.3 pence in every pound spent with participating restaurants in June. Total combined sales, including from venues opened by groups in the last 12 months, or where deliveries and takeaways were introduced for the first time, were 10.8% higher than in June 2024. Karl Chessell, director hospitality operators and food, EMEA at CGA by NIQ, said: “A flat June rounds out a challenging first half of 2025 for restaurants, across both at-home and eat-in operations. Sustained, real-terms growth has been elusive, and any increases have mostly been driven by higher menu prices and new openings. Alongside soft spending, the impact of increased labour costs is now being keenly felt across hospitality, and while the sector’s long-term outlook remains positive, margins are likely to remain under severe pressure over the second half of 2025.”

 

Job of the day: COREcruitment is working with a multi-space venue that is seeking an experienced senior events manager to lead its planning, production and delivery of a variety of events. A COREcruitment spokesperson said: “This role combines creative vision with operational excellence – the individual must have fantastic event/project management skills across corporate and brand-led events. The senior events manager will manage events from concept to completion, including production and audio visual; act as primary client contact, building strong relationships with stakeholders; deliver against commercial targets and departmental KPIs; oversee compliance with health and safety and licensing requirements; and line-manage and develop junior team members.” The salary is up to £55,000 and the position is based in London. For more information, email marlene@corecruitment.com.

 

Tasty planning to use £3.6m of £9.6m raised acquiring other restaurant brands: Wildwood operator Tasty has revealed how it plans to use the £9.6m it has raised – including setting aside £3.6m to invest in the acquisition of other restaurant brands. The company raised £9.25m through a share placing and a further £870,000 by way of a retail offer. Tasty also said it plans to spend £3m on improving the group’s existing restaurants and £1m on the company’s technology and operations, with the remaining £2m being used for working capital to deliver the company’s revised growth strategy. As well as the fundraise, David Page is set to join as chair, and the company will be renamed Bow Street Group on the London Stock Exchange. Tasty will also acquire a cash shell owned by Page and associates. Tasty said the “enlarged board believes the funds will provide the group with opportunities to increase sales and increase shareholder value through both organic and inorganic growth opportunities”. The company said: “In addition, the enlarged board will seek to undertake four to six acquisitions over the first three years following admission, with an aim to grow the enlarged group’s brands to 50-plus sites.” The fundraise, and Page’s appointment, will need to be approved by shareholders at a general meeting on Wednesday, 3 September.

 

Black Sheep Coffee signs 31-store deal for biggest territory to date, set to run out of franchise opportunities by end of year: Speciality coffee operator Black Sheep Coffee has signed a 31-store franchise deal for its biggest territory to date. The agreement, with an as-yet unnamed franchisee, covers Essex, Buckinghamshire and Leicestershire. The company is now seeking suitable locations in the areas and said it only has “a few remaining UK counties still up for grabs”. Managing director Isobel Childs said: “We’ve just signed a minimum 31-store commitment across Essex, Buckinghamshire, and Leicestershire – our largest territory to date! This marks another major step forward for Black Sheep Coffee and continues to build on what’s already been a record-breaking year. In the first half of 2025, we achieved 25% like-for-like sales growth in the UK. At this pace, we will run out of new franchise opportunities before year end.” So far this year, Black Sheep Coffee has signed a nine-store development deal for Tyne & Wear, two new nine-store deals for locations across London, an 11-store franchise deal for Lancashire and completed its franchise coverage in Scotland. The company’s first London franchisee also agreed a deal to expand its footprint across the capital.

 

One of McDonald’s largest UK franchisees closing in on 50 sites after acquiring seven more: One of McDonald’s largest UK franchisees is closing in on 50 sites after acquiring seven more. Capital Arches was founded in 2016 by former McDonald’s crew member and trainee pilot Claude Abi-Gerges. In its latest accounts, for the year to 31 December 2024, the company said it was operating 37 restaurants – mainly in and around London – and it has now extended its footprint once more. McDonald’s franchisee attraction partner Ffion Williams said: “Huge congratulations to Claude and Capital Arches on acquiring seven new restaurants. Good luck to Claude and your team, we’re excited to see the continued impact across every community you serve.” A Capital Arches spokesman added: “We’re proud to announce the addition of seven new restaurants across Bedfordshire and Hertfordshire to the Capital Arches Group family. This expansion marks another important step in our growth journey, and we’re thrilled to welcome new teams, customers, and communities into the fold. A warm welcome to all – we look forward to continuing to deliver exceptional service and experiences together.” In the year to 31 December 2023, Capital Arches’ turnover grew from £134,638,185 in 2022 to £162,888,802 while a pre-tax loss of £601,967 in 2022 turned into a profit of £4,935,582. This was despite a rise in costs of around £9m and an additional £13m in administration expenses. Staff numbers grew from 3,453 (including 3,337 crew members) to 3,702 (including 3,578 crew members). Born in Cambridge to immigrant parents from France, Abi-Gerges joined McDonald’s in 1995 as a part-time crew member while studying aviation at Kingston University. He graduated with a degree in aviation and commercial pilot training, but at the age of 23, decided to give up his dream of flying and continue his career with McDonald’s. 

 

Neds Noodle Bar CEO buys out his co-owner: Roberto Marroni, chief executive of noodle concept Neds Noodle Bar, has bought out his co-owner, James Breslaw, Propel has learned. Breslaw, who was managing director, is retiring from the five-strong Neds Noodle Bar, which has locations in Basildon, Oxford, Southampton, Milton Keynes and London’s Southbank. The company previously operated seven locations, including its first franchise location, in London’s Shoreditch. Breslaw said: “It’s with a very heavy heart that after 25 years, I say goodbye to my beloved company, Neds Noodle Bar. After breaking my neck surfing in 1998 in India, I decided my next venture would be away from the trend of west London and I would venture to south London, a place I did not know and was off the map in my consciousness. Ted Schama (founder of consultancy One Voice Hospitality) had told me about a large Ferriswheel going up along the Thames and was sure this area of the Southbank would be revitalised and rebuilt. He was not wrong. The Southbank now feels like the centre of the universe, a far cry from when we opened in 2000. Seven restaurants later in other cities in the south east of England, we built a resilient company with great cash flow and no company voluntary arrangements in sight. To remain relevant on the high street for 25 years is a testament to the staff who pour the love passion and sweat daily into their routine. Neds Noodles revolutionised quick service restaurants in the UK and many copied our concept. There is no bigger compliment in business than this. We never made it to the mountain top but still achieved greatness all the same. I never expected the ending to come as it did, but when your body tells you, it’s time, it’s just a matter of time till your mind catches up. It’s time for a break and then to find another gem in an undiscovered part of this wonderful country.”

 

Midlands smash burger business Brgr Lab set to make London debut this month, signs multi-store franchise for the capital: Midlands smash burger business Brgr Lab is set to open its first store in London this month and has signed a multi-store franchise deal for the capital. Brgr Lab will open at Hertford Road in Enfield, north London – joining the brand’s stores in Leicester and Coventry, and a forthcoming location in Leamington Spa. Brgr Lab has also secured a multi-unit franchise deal that will see four new stores open across the north London area over the next three years. “We are excited to bring the Brgr Lab experience to Enfield,” said chief executive Hassan Patel. “Enfield is a dynamic and diverse community, and we believe our passion for exceptional burgers and our dedication to customer satisfaction will resonate strongly here. This opening is a testament to the hard work of our team and the growing demand for premium, accessible dining.” Mohammed Uzair, the brand’s new multi-unit franchisee, added: “We are delighted to partner with Brgr Lab. Its commitment to quality, innovative menu, and strong brand identity makes it an ideal choice for our portfolio. We look forward to bringing Brgr Lab to even more communities.” The business, launched by Hassan and brothers Hamzah in 2020, earlier this year signed a multi-unit franchise agreement to take the brand to Qatar. In May, the founders told Propel that Brgr Lab is set to make its London debut this year as it targets 28 sites by 2028 and is in the final stages of securing its first international location. A 60-seater full-service restaurant is planned for Ilford in east London, as well two openings in the north and one in Glasgow.

 

Gordon Ramsay and Tom Kerridge among chef residencies departing Harrods as it shakes up F&B offer: Gordon Ramsay and Tom Kerridge are among the chef residencies departing Harrods as the luxury department store in London’s Knightsbridge shakes up its food and beverage offer. Gordon Ramsay’s Burger will end its residency in January 2026 while Kerridge’s Fish & Chips will serve customers for the last time at the end of this month after four years in the Dining Hall. Sushu by Masa, which takes up the main central space in the Dining Hall, is finishing on Saturday (9 August). Chef Masa Takayama is opening a new restaurant at the Chancery Rosewood in Mayfair next month. Also departing at the end of August is Calum Franklin, who has been running the evening meals at The Georgian for around nine months. The residencies will be replaced by “Harrods-owned restaurant concepts”. Harrods managing director Michael Ward said: “As part of Harrods’ considered customer approach, we took the decision a number of months ago to review feedback and data to ensure our in-store experience is delivering against customers’ evolving preferences. Harrods has a rich history of serving the finest food and drink and we are constantly progressing our dining offerings. We’d like to thank all the fantastic chefs that we have been very privileged to work with over the last few years for their partnership. We are currently investing in a number of new developments across both our retail and food and beverage offerings within store and look forward to welcoming our customers into these in the near future.”

 

Activate’s second UK site and first regional location here attracts 4,000 guests in first two weeks: The second UK site and first regional location here for Canadian immersive game brand Activate attracted 4,000 guests in its first two weeks. We Do Play – the multi-concept experiential leisure operator – opened an Activate site in Newcastle’s Metrocentre at the end of last month. The company, which also operates Flip Out and Putt Putt Social here and founded Boom Battle Bar before selling the brand, first brought Activate to the UK last year, launching at The O2 in London. We Do Play said the number of visitors to the Newcastle site in its opening fortnight exceeded all expectations. The venue features 12 cutting-edge spaces and nine immersive game types, including laser, mega grid, hoops and portals. Rich Beese, co-founder of We Do Play, said: “We knew Newcastle would love Activate but the reviews and 4,000 visitors in the first two weeks have really confirmed to us that the Metrocentre was the perfect choice for our second UK location for Activate. The O2 quickly became one of the top-performing Activate venues globally, and now the Metrocentre looks like it is quickly following in The O2’s footsteps. We are over the moon at the success of Activate’s north east launch.” Originally launched in Canada in 2017, Activate now has 60 locations across Canada, the US and Dubai. The brand’s UK rollout will continue this year, with new venues planned in Leicester and London’s Oxford Street. The 2025 Experiential Leisure Report, the second year of Propel’s exhaustive report on the market, is now available. The report profiles the current shape of the experiential leisure market – including brands, estate size, trading type and geographical location and future trends. It also provides a detailed list of UK experiential leisure companies including key staff and Companies House information. The report includes 197 companies, marking a 10% growth in the sector since last year’s study, with 3,700 sites. The report is available for £595 plus VAT. Existing Premium Club subscribers can receive it for £395 plus VAT. The report will be made available for free to existing Premium subscribers on Wednesday, 10 September at 9am. Email kai.kirkman@propelinfo.com today to order a copy.

 

M&B set to open its first Ego restaurant in Kent: Mitchells & Butlers (M&B) will next month open the first site in Kent for its Mediterranean restaurant brand, Ego. It will open at The Copperfield in Gravesend Road, Gravesend on Thursday, 25 September. Opening in the former Stonehouse pizza and carvery restaurant, the 134-cover site will be a 33rd opening under the concept for M&B. General manager Nadia Kauss said: “We’ve been working hard to create a little slice of the Mediterranean where guests will feel like they’re on holiday – without leaving Gravesend. The work that is currently underway is all centred around creating an environment that is rooted in warmth, generosity and bold flavours.” In May, M&B chief executive Phil Urban told Propel that Ego and the group’s other Mediterranean concept, Pesto, present an “opportunity to grow a sector” and that they have made the company’s “donor” brands raise their games. He said: “In our view, in time, we’re going to be delighted to be in that Mediterranean space, because consumers continue to look for something different, and it’s also got that fresh and healthy angle. I think Ego and Pesto present an opportunity to grow a sector there.” M&B paid £21m in total to acquire Ego after last year completing a deal for the remaining 60% stake in previous owner 3Sixty Restaurants, having acquired an initial 40% stake in August 2018.

 

Greene King removes airfreighted fresh fruit and vegetables from its menus: Greene King, the operator of circa 2,600 pubs, is removing airfreighted fresh fruit and vegetables from its menus. The company said such produce is one of its more complex supply chains and its third largest buying category by spend. Annually, Greene King uses more than 9,000,000kg of fresh produce – mainly potatoes, lettuce and cucumber. Greene King’s procurement, supply chain and food development teams have now worked with suppliers to remove all air freighted items across the menus at its 1,600 managed pubs from the autumn and winter of 2025. In collaboration with its supplier, Fresh Direct, menus that do not feature ingredients that can only be airfreighted have been created – and the company has also liaised with producers to source alternative sea or road transport methods. Greene King’s chief operating officer, Clair Preston-Beer, said: “This is a good example of our menu development team and supply chain team working together with suppliers to reduce our carbon footprint. We continue to look at our daily operations, working with our suppliers and offering our customers sustainable choices as we progress towards net zero.” Fresh Direct managing director, Andy Pembroke added: “We’re delighted to be supporting such a progressive operator as Greene King, working in partnership to create fantastic menus that celebrate fresh seasonal produce.”

 

The Coffee House to open 35th site today: North west independent coffee shop The Coffee House will open today (Thursday, 8 August) in Middleton for its 35th site. It will open at Middleton Shopping Centre in the Greater Manchester town – offering premium coffee alongside other hot and cold drinks, sandwiches, cakes, salads and toasties. Following that, its next launch will be at the Bridestone Shopping Centre in Congleton, also in Greater Manchester. The company opened its second city centre location in April – within Manchester’s Piccadilly Gardens – and that same month made its Welsh debut by opening in Wrexham’s Island Green Retail Park. The Coffee House was founded in 2011 by brothers Chris and Stephen Shelmerdine. Chris Shelmerdine told Propel last year that The Coffee House is eyeing an estate of more than 80 sites after securing a £4m cash injection from the founder of investment platform AJ Bell, Andy Bell.

 

Plan Burrito to open 15th site next week: Burrito franchise Plan Burrito will open in Nuneaton next week for its 15th location. The restaurant, at 1 Queen’s Road, will open on Friday, 15 August and will be run by new franchisee Siddiq Muhammad. Owner Stephen Hopper said: “We are excited to have Siddiq join the Plan Burrito family and to be expanding into Nuneaton. While Siddiq has no experience in food or hospitality, he shows great enthusiasm for the business and is immensely committed to following our franchise model to make his new shop a success.” Founded by Hopper in 2015, Plan Burrito is also set to launch in Sheffield this year, as well as open two sites in Wales. Hopper told Propel in March that he is aiming to double his then 13-strong estate over the next 18 months and is targeting growing to 100 stores over the next four years. At the same time, the company hired former Heavenly Desserts and Oodles Wok operations chief Simon Robinson as its first managing director, to lead its ambitious growth plans. Plan Burrito also last month launched its first breakfast offer, initially just at its store in London’s Holborn, at 156 Southampton Row.

 

Scottish bakery brand increases turnover and profit, opens new Dunfermline drive-thru but loses football club contract: Scottish bakery brand Stephens Bakery increased its turnover and profit in the year to 30 June 2024 and opened a new Dunfermline drive-thru store, but has lost its catering contact with the town’s football club. Stephens Bakery, founded in 1873 and led by William Stephens, currently has 14 of its own retail stores and also has its products sold in a further 200 convenance stores. Turnover grew from £18,877,223 in 2023 to £20,496,653, while pre-tax profit increased from £4,204,095 to £5,260,470. Dividends of £3,951,843 were paid (2023: £3,300,000). Director Andre Sarafilovic said: “The trading environment throughout 2023-2024 remained highly challenging, with inflationary pressures continuing to affect both the business and its customers. Despite these market-wide issues, the business has delivered another year of consistent performance. A major highlight of the year was the opening of our newest drive-thru bakery site in Halbeath, Dunfermline, marking another strategic investment in our retail footprint and customer convenience. This site strengthens our presence in Fife and reinforces our commitment to innovation in how we serve our customers. In parallel, we continued to invest in new production equipment to enhance working conditions for our valued team and prepare the business for future growth. A renewed focus on new product development is also beginning to bear fruit, enabling us to respond to shifting consumer tastes and add variety for our loyal customer base. The outlook for 2024-2025 is cautiously optimistic. The directors are hopeful that more stability will return to the market and that operational momentum can be maintained. No major structural changes are planned for the business in the immediate future. Instead, the focus remains on strengthening our existing foundations.” Post year end, the company’s catering contract with Dunfermline Athletic FC, which stretched back more than two decades, ended as the club instead partnered with Thomas Franks. Club chairman David Cook said: “I’d like to thank the previous public catering partners, who have helped the club for many years. The steak bridie remains synonymous with the club for many that come here.”

 

Wild Tavern team close restaurant in partnership with chef Chris Denney due to being ‘wrong concept in wrong place’: Fantômas, the London restaurant from George Bukhov-Weinstein and Ilya Demichev, the co-founders of Mediterranean restaurant Wild Tavern, and chef Chris Denney, has shut due to being “the wrong concept in the wrong place”. The venue in King’s Road, Chelsea, opened in October 2024. A statement said: “Fantômas was one of the most distinctive and creatively-driven restaurant concepts to open in London in recent memory – serving food we were proud of, cooked and delivered by a truly talented team. Fantômas was never built to play it safe. But in the end, it was the wrong concept in the wrong place. Fantômas set out to challenge the conventions of what a neighbourhood restaurant could be. Our regulars absolutely loved it – but the broader demand simply wasn’t there for the kind of offering we built.” Weinstein and Demichev, who are also co-founders of surf and turf restaurant group Burger & Lobster, are set to open a new concept in the City of London. The pair have secured the ex-Brown’s site at Old Jewry. In February, the long-time partners and co-founders of Burger & Lobster, Goodman Steakhouses and Beast Restaurant – Misha Zelman, Roman Zelman, Demichev and Bukhov-Weinstein – announced a formal split of their business interests to focus on different ventures. Demichev and Bukhov-Weinstein took full ownership of the operations and future development of Goodman Steakhouses and Beast Restaurant. Bukhov-Weinstein and Demichev opened the first Wild Tavern, in Chelsea’s Elystan Street, in December 2019. They followed that up with the opening of Wild in Notting Hill, at 202 Westbourne Grove, last year.

 

Smith & Western returns to profit after cutting costs, increasing prices and renewing marketing efforts: Smith & Western, the south east-based US-style restaurant concept, returned to profit in the year to 30 June 2024, after cutting costs, increasing its prices and renewing its marketing efforts. The company, founded in 1995 and owned by the Sandford family, operates seven restaurants across Surrey, Sussex and Kent. Turnover grew from £12,999,269 in 2023 to £14,631,812 as a pre-tax loss of £334,110 turned into a profit of £927,767. Dividends of £300,000 were paid (2023: £450,000). Director Troy Cox said: “Improved confidence in public spending over the course of 2024 has seen the group’s turnover increase. Unlike 2023, this increase has allowed the group to alleviate the pressure of increased costs and return to making a profit. The group saw an increase in revenue attributed to improved public spending post cost of living crisis. Tighter monitoring of purchases and wages have led to improvements in margins. Costs such as rent, rates and water along with light and heat have levelled out in 2024 following increases in 2023, which impacted net profits. The results of 2024 reflect a favourable reaction to the poor outcome of 2023. Cost cutting exercises, along with increased prices and renewed marketing efforts can be seen to have benefited the 2024 figures.”

 

Duo behind North American comfort food concept Brewski to launch new barbecue concept: James Daly and Steven Stockton-King, who are behind North American comfort food concept Brewski and Chicago-style pizza business American Pies, are to launch a new venture in Manchester. The duo are opening Big Tray BBQ at Quayside in Salford this autumn after agreeing a deal with landlord Peel Retail & Leisure. Spanning 5,235 square feet and inspired by Brewski’s ongoing culinary tour of the US, Big Tray BBQ will offer counter-service smokehouse, serving up barbecue by weight, homemade sides and sauces. Daly and Steven Stockton-King said with smoke and spice at the heart of the new concept, customers can expect Brewski’s portions but with a twist. As well as counter-side carving, new dishes include 16-hour brisket, hot honey jalapeño cornbread and loaded trays of jerk chicken sausage, smoked birria lamb shanks and ribs. Daly and Stockton-King said: “As a Manchester operator, it was important our next chapter stayed true to our roots. We’re excited to bring something new to Quayside’s growing food scene and be part of what’s to come at the destination.” Brewski has restaurants in Sheffield, Chorlton in Manchester and Chester, while American Pies is in Ancoats in Manchester. 

 

Michelin-starred US barbecue restaurant Interstellar heading to UK for first time with The Ned pop-up: Interstellar BBQ, the one Michelin-star smokehouse in Austin, is heading to the UK for the first time. Interstellar BBQ will be appearing for a one-month pop-up at the Ned, the City of London venue and private members’ club operated by Soho House. Interstellar is one of four barbecue joints in Texas to have won a Michelin star in the state’s first guide, which came out in 2024. Led by pitmaster John Bates, the menu includes brisket in a salt, pepper and garlic rub, peach tea-glazed pork belly and beer brined turkey. Interstellar is partnering with From the Ashes, the London-based American-style barbecue concept, to take over the Electric Diner at the Ned from Friday, 5 September. Bates said: “It is the first time I will be bringing my barbecue style, smoke and flavour to the UK. This is a great opportunity for barbecue enthusiasts to try authentic Texan barbecue right in the heart of the City of London.” From the Ashes stated: We are excited to work alongside John and The Ned on this collaboration. We have been admirers of John's approach to barbecue and smoking for some time, so are looking forward to teaming up with one of the best.”

 

Manchester operator launches new ‘neighbourhood bar with a Cambodian soul’ concept: Manchester operator Dominic Ingleby has launched a new “neighbourhood bar with a Cambodian soul” concept in the city. Ingleby, a former general manager with Zanna Hospitality Group and assistant general manager at Manchester experiential concept The Laundrette, launched burger, gyros, beer and cocktails concept The Last Stop in February 2024 and secured five locations within its first 12 months of operation. The Last Stop now operates from the Salmon of Knowledge Irish bars in Manchester’s Northern Quarter, Didsbury and Media City, and within the Produce Hall in Stockport and the Egyptian Rooms in Oldham. Ingleby has now turned The Last Stop’s former Heaton Chapel site into his new concept, called Battambang. “Last week, we announced the closure of our Heaton Chapel site as The Last Stop due to a lack of economic viability,” he said. “We’re rebranding that same space, launching Battambang. This time around in the Heatons, we’re operating slightly differently. Taking inspiration from our food hall and guest kitchen set ups, we’re collaborating with two other independents within one site to create a space where our community can continue to expect value for money and enjoy a quality, but more diverse offering on their doorstep, which remains viable for each businesses’ bottom line. In a location that sits slightly off the beaten track, we’re striving to give people a reason to make the journey. We’re aiming to maximise volumes by working with an independent coffee specialist, empowering Indigo Coffee to provide a first-rate product without the costs of a physical site, at trading times that we otherwise would be unable to justify opening for.” He added the new site would “ensure consistency and quality for our guests across a more diverse and engaging menu” and that an events-led calendar would also be introduced. He added: “Will it work? Definitely. Maybe?”

 

Family-run hotel group opens fourth site: Family-run Archibald Hotel Collection has opened its fourth site. The company has converted an Edinburgh Georgian townhouse into a 16-bedroom hotel after securing £1.2m from Develop North. Archibald Hotel Collection said the work on the early 19th century property, which is known as 3 John’s Place and based in Leith, has created a “high-end” venue that “respects the area’s heritage”. Caroline Claydon, managing director at Archibald Hotel Collection, which operates four properties across Edinburgh and Southport in Merseyside, said: “We’re proud to be contributing to the continued regeneration of Leith with a contemporary hotel.”