Incipio Group CEO – our ambition is to get up to about 20 venues by 2030 and become a £100m-turnover business: Ed Devenport, chief executive of Incipio Group – operator of venues including Pergola on the Wharf, The Libertine and The Prince – has said the company’s ambition is to “get up to about 20 venues by 2030 and become a £100m-turnover business”. The company currently operates seven sites across the capital and will next year open a 40,000 square-foot venue in London’s Olympia. The new venue will feature new concepts Bar Arriba, Wolves of Tokyo, Lillie’s, Juno and food hall Arbour. The latter will feature four quick service restaurant formats – the field-to-fork The Rambler, Café Modo, fried chicken concept Fry Baby and burger concept Whammy. Ther 400-cover Bar Arriba will open next March, along with the 500-cover food hall. Wolves of Tokyo – a Japanese restaurant and cocktail bar serving 300 covers with a 125-capacity rooftop – will also open in March. The 200-cover Lillie’s – a rooftop restaurant with panoramic views serving small plates, English sparkling wine and champagne – will open in April. Juno – set to be the largest Italian restaurant in the UK, spread across 11,000 square feet – will open in June. Speaking at Propel’s Multi-Club Conference, Devenport said: “Our ambition ultimately is to get up to about 20 venues by 2030 and quadruple our sales, which all going well, gets us to a £100m turnover business and a site Ebitda which gets us over the £20m mark effectively. Our USP is the ability to create destination venues. Across our seven sites, our average weekly sales are between £70,000 and £80,000. We are good at driving footfall and creating destinations, and that comes from our strength in marketing and brand. We’re trading pretty well this year, it will be a record year for the group. But the sooner Olympia gets up and firing, the quicker we can get towards realising some of the ambitions we have for us as a business.” On how the business looks to continually evolve its offering. Devenport said that innovation is critical. He added: “What we do today will not work in a year’s time. We’re constantly making sure that we want to be ahead of the curve and then really go hell for leather to try and improve that. The game is constantly changing, and you’ve got to constantly look at what’s coming on to the market and what are people doing that’s excellent. You have to take chances, and you have to create an environment within your group that fosters that culture of ideas.” Devenport was among the speakers at the Propel Multi-Club Conference. All videos from the conference were released to Premium subscribers on Friday (19 September). 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.

 

Premium Club subscribers to receive updated Multi-Site Database with 3,458 operators and 11 new companies on Friday: Premium Club subscribers are to receive the updated Multi-Site Database on Friday (26 September), at 12pm. The next Propel Multi-Site Database provides details of 3,458 multi-site operators and is searchable in seven main segments. The database features 1,002 (29%) operators from the casual dining sector, 800 (23%) pub and bar operators, 603 (17%) cafe bakery operators, 487 (14%) quick service restaurant operators, 283 (8%) hotel operators, 229 (7%) experiential leisure operators and 54 (2%) fine dining operators. The database is updated each month, and this edition includes 11 new companies. The database includes new companies in the cafe bakery sector such as Norfolk bakery business Flour & Bean, Lockdown Bakehouse, the five-strong family-run business, and Manchester brunch and bakery concept Gooey. Premium Club subscribers also receive access to five additional databases: the New Openings Database, the Turnover & Profits Blue Book, 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 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.

 

Mowgli founder – the government needs to boost flagging consumer confidence, the trend for cut-down portions is a ‘gimmick’: Nisha Katona, founder of Mowgli, the TriSpan-backed business, has called on the government to boost flagging consumer confidence and help undo some of the damage inflicted on the retail and hospitality sectors. The 27-strong Mowgli, which employs around 1,000 staff, is set to launch into Ireland and Northern Ireland in early 2026, with sites in Belfast and Dublin, with the group also eyeing two further locations in and around London for next year. Talking to the PA, Katona said the group’s expansion plans come despite immense pressure on the sector from soaring wage costs since the government announced an increase in national insurance contributions in last October’s Budget. “It was one of the most anti-business Budgets we’ve had,” she said. “If you look at the high street, it has all these gaps, and it’s not okay. We need consumer confidence to come back.” Katona also shrugged off fears over a hit to the sector from weight-loss drugs such as Mounjaro and Ozempic, claiming the trend for cut-down portions is a “gimmick”. She said that worries these jabs will knock the food and hospitality sector were overdone, with eating out set to remain a big part of Britons’ lives, despite their shrinking waistlines. She said: “I’m not sure it will have a lasting impact. People will still have an appetite for food. It’s about sitting across the table with friends and family. It’s not about what drugs people happen to be on. This thing will pass. What we’re known for is healthy food, small plates and sharing anyway – you can have as little or as much as you want to.” It comes as Mowgli launches a nationwide delivery service through a tie-up with Uber Eats – its first foray into home delivery since it was launched in Liverpool in 2014. Chief executive Lucy Worth said the new delivery service should increase sales by around 10%.

 

Wells & Co – ‘when you do sustainability right it’s good for business’: Ed Robinson, sustainability manager for brewer and retailer Wells & Co, has said “when you do sustainability right, it’s good for business”. The company has just published its 2025-2026 sustainability report, detailing its journey to net zero and triple bottom line model – which sees businesses focus on social and environmental issues alongside financial targets. Robinson, part of a fifth generation of the family-run business, has been Wells & Co’s sustainability manager since 2021, having previously led its communications department. He said: “We’re looking to factor people, planet and profit into every decision, which doesn’t make profit a dirty word. It’s not the case that there has to be conflict between people, planet and profit. When you do sustainability right, it’s good for business. It’s easy for things like sustainability to get put on the back burner in the current cost climate, but there’s some real gains to be had economically. We have to work our way around the cost of doing business, and cutting down on food waste is a big part of that. We found a fifth of all food we purchase isn’t making its way into consumers’ bellies, which was pretty standard for the industry, and that had to change. In 2024, we had our first annual food waste audit and found 56% of food that was being thrown away was plate waste, so that became a priority. Our target is a 20% reduction over 12 months, and we’re anticipating a big improvement. It’s all to do with factors like portions and menu design. Cutting down on what’s going into the bins is such low hanging fruit for improving profit margins.” Robinson also said in his eyes, companies offsetting carbon emissions “is not valid” and they should instead take responsibility for reducing them. “People also see through green-washing now,” he said. “As far as we’re concerned, even if it doesn’t work out as you’d hoped, you can at least show what you’ve done. Rather than throwing money into a project in the Amazon that might not ever happen, we’ll put our energy into helping local initiatives.” One example of this is Don’t Lose The Ouse, where Wells & Co is helping campaigners in their fight to identify causes of pollution in the local river and help protect it from further harm. “It also helps with recruitment, as young people entering the workforce are so much more concerned with sustainability than previous generations,” he said. “And if you can show you’re serious about it, people will want to come to you.”

 

Job of the day: COREcruitment is working with a four-star boutique hotel in London that is seeking an experienced head chef. A COREcruitment spokesperson said: “The role involves developing menus, introducing creative concepts, upholding food standards, overseeing the modern British European restaurant, wine bar and meetings and events operation and delivering an elevated dining experience.” The salary is up to £70,000. For more information, email stuartcampbell@corecruitment.com

 

Dishoom CEO – ‘there’s no pressure to go faster, the pressure is to double down and make everything at Dishoom even better’: Brian Trollip, chief executive of Dishoom, the award-winning Indian restaurant group, has told Propel that after taking on its first investment partner, there is no pressure on the business to go faster – but there is “pressure to double down and make everything at Dishoom even better”. This summer, the 15-strong group received outside investment for the first time following a deal with L Catterton – the global investment firm that is 40% owned by LVMH, the French multinational holding company and conglomerate that specialises in luxury goods. It comes as Dishoom, which recently opened in Glasgow, searches for a US debut site in New York. Speaking on Propel’s podcast series, In Conversation, Trollip said: “We looked really hard for the right partners, and I think we found them. There’s a lot of alignment. There’s really no pressure at all to go faster. If anything, it’s the pressure to sort of double down and make everything even better. There are lots of horror stories about what it’s like to bring in new investment, but actually, we found it a really pleasant experience working with some brilliant people. We’ve been really excited about thinking about bringing Dishoom to the US for many years now. The investment brings some expertise, some experience in the US, some investment that helps us out on that front – and de-risks that a little bit. We’ve got some great people helping us think through how we approach the US in a way that hopefully is really exciting and brilliant, and something we will be proud of in years to come.” Trollip said Dishoom spends more time articulating what the company’s culture is than anything else. He added: “We certainly don’t chase growth. We grow at the pace that allows us to express creativity and to keep opportunities going for people within the business. We want to be deepening every time we open a restaurant. We want it to be better than the last one. We want to take lessons from it and then backwards engineer those into all our other restaurants. We are in no rush to open lots of boxes that are less good than what we’ve done so far.” In Conversation is a series of fortnightly podcasts, exclusive for Propel Premium Club subscribers, featuring industry leaders and sector players talking about their businesses and issues impacting the UK’s hospitality market. 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.

 

Bidders serve Coca-Cola with lukewarm Costa Coffee offers: A small number of suitors have served up initial bids for Costa Coffee as the brand’s owner, Coca-Cola, prepares to retain ownership of the chain’s ready-to-drink portfolio. Sky News reported that Coca-Cola and its advisers set a deadline last week for indicative offers for Costa. City sources said that Apollo Global Management, the investment giant that had expressed an interest in Costa, decided not to submit an offer. Other reported bidders include TDR Capital, the owner of Asda, although banking insiders said there had been a smaller number of proposals than expected. One suggested that the value placed on Costa could be as low as £1.5bn, well under half the £3.9bn paid by Coca-Cola in 2021. It was unclear whether Coca-Cola would be prepared to offload the business at that price. Coca-Cola is said to have told suitors that it would retain control of the ready-to-drink Costa range sold in supermarkets and other grocery outlets. It was reported last month that Coca-Cola was exploring a disposal of Costa, which trades from more than 2,000 stores in the UK and well over 3,000 globally. Apollo declined to comment. Latest available accounts filed at Companies House for Costa show turnover increased 9% to £1,222,856,000 for the year ending 31 December 2023 compared with £1,117,450,000 the previous year. However, this was below the £1.3bn recorded in 2018, the final year before Coca-Cola took control of the business.

 

Starbucks franchisee targets estate of 50 sites, with 15-20 in pipeline for next three years: Starbucks franchisee Cafe Fortune has targeted an eventual estate of 50 sites, with 15-20 in the pipeline for the next three years. The company, founded in 2013, currently operates 24 Starbucks stores across the north west of England and Midlands. In the company’s accounts for the year to 30 September 2024, director Magdalena Turczyn said: “The company had five successful openings of new drive-thru and café sites this year, including St Annes, Chester (Sainsbury’s), Alfreton drive-thru, Northop drive-thru and Stockport. In the next financial year, we plan to open four to six additional sites and expect our turnover to increase by a further 10%. We have a strong development pipeline of 15-20 restaurant openings planned in the next three years. We are recruiting more and more people in the local community and aim to have around 50 stores in our portfolio.” It comes as the company’s turnover grew from £15,280,235 in 2023 to £17,854,071 in the year, while pre-tax profit increased from £823,315 in 2023 to £1,255,030. Turczyn added: “Turnover increased by 17%, which was driven by opening five new sites. These were open using organic growth and were funded using retained earnings and bank loan. Our gross profit remained steady, and our operating profit increased from 7% in 2023 to 9% in 2024. Our gross profit margin remained strong as a result of internal controls. The increase in operating profit was driven largely by decreased utility costs, business rates discounts and lower training costs for new sites. The number of employees increased by 27% in 2024, which is due to an organic growth within the company. The number of employees is expected to increase in line with new stores openings.”

 

Gail’s makes airport debut with Gatwick opening: Gail’s, the fast-growing bakery/cafe business which operates circa 175 sites, has opened its first airport site, at London Gatwick’s South Terminal. The launch adds to London Gatwick’s growing line-up of 28 food and drink options for passengers. The bakery offers a wide selection of breakfast items, pastries, sandwiches, salads, sweet treats and hot and cold made-to-order drinks. Nick Ayerst, managing director of Gail’s, said: “We are thrilled to open our first airport location in London Gatwick’s South Terminal, building on the established success driven by new locations in London transport hubs. We’ve developed an extensive range to meet the specific needs of airport passengers, and we look forward to sharing freshly baked, high-quality food and specialty coffee to those travelling through London Gatwick and beyond.” It follows on from opening in London train stations, including St Pancras International, London Bridge and Liverpool Street, over the last 12 months. Earlier this month, Gail’s came out on top of the inaugural Profit Growth Tracker, the new industry benchmarking initiative that measures profitability growth across the broad church of the UK’s hospitality sector. The new initiative from Propel Info, the leading provider of UK hospitality news, and leading sector advisory firm AlixPartners, found that Gail’s has generated Ebitda compound annual growth rate over three years of Companies House accounts of 105.3%. Tom Molnar, co-founder and chief executive of Gail’s, will be among the speakers at the final Propel Multi-Club Conference of 2025, which is open for bookings. Molnar will talk about the hard-won lessons from scaling a craft bakery into a nationwide success without sacrificing quality or creativity. He will also discuss the leadership principles that have helped the business thrive as it celebrates its 20th year. The all-day conference takes place on Wednesday, 5 November, at the Millennium Gloucester Hotel in London’s Kensington. Operators can book up to three free places per company while Premium subscribers who are operators can book up to four free places. To book, email kai.kirkman@propelinfo.com.

 

Italian sandwich brand All’Antico Vinaio makes UK debut: All’Antico Vinaio, the Italian sandwich, has made its debut in the UK, with an opening in London’s Soho. The company, which was founded in a tiny shop in Florence, has opened at 61 Old Compton Street, with founder Tommaso Mazzanti stating that more UK openings are planned. He said: “I’m truly honoured to open our first location in the UK, especially in such an important city like London. This marks a crucial milestone in All’Antico Vinaio’s growth, and we hope to replicate the success we’ve had in the US. This is the seventh country where we’re opening All’Antico Vinaio, driven by our passion for sharing a piece of Italian culinary tradition with the world.” The London opening is the company's 48th site worldwide and ten more stores are set to open by the end of this year, including in the UK. Mazzanti said:  It was a really great opening, and we are already working with our agents in the UK to find more new stores right away.” The London menu includes the brand’s “classics such as La Favolosa, La Schiacciata del Boss and La Toscana”. La Favolosa – made with Sbriciolona salami, homemade pecorino cream, artichoke spread, and lightly spicy fried eggplant – was named one of the top five sandwiches in the world by Saveur magazine.

 

Doner Shack makes international debut with Mumbai opening: Doner Shack, the Berlin fast casual kebab brand, has opened its first international restaurant, in India. The new site has opened in the Bandra West area of Mumbai – at the corner of Linking Road and Waterfield Road, just below Bastian. Earlier this year, the business signed a franchise deal with Anand Chandnani to launch in Mumbai. This followed the signings of a 150-site deal to expand in India with FranGlobal – the international arm of Asia’s largest franchising firm, Franchise India Holdings – last November. Doner Shack co-founder Sanjeev Sanghera said: “This is a huge milestone for Doner Shack and the beginning of our journey in one of the most exciting food markets in the world. At the start of this year, our goal was simple: build momentum and create a pipeline of sites that would position us strongly for 2026. Phase one has been more successful than we could have imagined, and now we move into phase two, turning that pipeline into open restaurants. Mumbai is just the start. Alongside further sites planned in Mumbai, Bangalore, and our home city of Glasgow, we’re also preparing for our first openings in the USA, marking the next stage of Doner Shack’s international growth. From Glasgow to India to the United States, the journey is only accelerating, and this opening in Bandra West is the first of many milestones still to come.” Doner Shack is on track to have locations open in at least eight US states by the end of 2026. More than 65 units have already been awarded to franchisees in the US this year so far.

 

Spanish sushi brand to make UK debut: Sushi brand 99 Sushi is set to make its UK debut. The brand, which originated in Spain, is launching at The Hilton in London’s Park Lane. 99 Sushi said the opening “marks a turning point in the brand’s evolution – a step change in presence, ambition and design”. 99 Sushi’s menu is “ingredient-led, technically refined, and health-forward” and includes tartares, carpaccios and robata skewers. Part of Swanky Ninety Nine SB Investment, 99 Sushi has ten venues in Madrid, Barcelona and Marbella, as well as Abu Dubai, Rabat and Monaco. The company has also created a new sister concept, Ko, which “boasts a speakeasy feel” and has opened at Real Madrid’s Bernabéu Stadium, with pop-ups coming to the UAE. 

 

Berenjak to open site in Los Angeles: Berenjak, the Persian-influenced brand founded by JKS Restaurants with Kian Samyani, is to open its first public-facing site in the US, in California. The business will open the restaurant tomorrow (Wednesday, 24 September) in the Garden at Soho Warehouse, in Los Angeles. JKS made its debut in the US last year with the opening of a site under Berenjak in New York. Berenjak opened at Soho House’s Dumbo House as part of a two-year residency, but the site is only accessible to Soho House members. Soho House said: “Food-loving members have long-raved about Berenjak’s menu of kababs, mazeh and khoresht – whether enjoyed at residencies at Soho Farmhouse in Oxfordshire and Dumbo House in New York, or at the Persian restaurant’s original locations in London, Dubai, Sharjah, and Doha. Good news for all of us, then, that its first US outpost opens in the Garden at Soho Warehouse, with both members and the public welcome at the Los Angeles site. The menu celebrates simple, authentic flavours that draw from and merge Iran’s rich culinary history with Kian’s family recipes, translated into flavourful, family-style dishes that are made for sharing.” Berenjak currently operates two sites in London, with a third set to open next year in Mayfair.

 

Greek concept Mikos Gyros to expand Sessions partnership: Greek concept Mikos Gyros is to extend its partnership with Sessions, the growth platform for original food brands, to more than 85 sites in the coming weeks. This summer, Sessions added the Greek concept to its portfolio, responding to the fast-rising consumer appetite for Mediterranean cuisine. Mikos Gyros joined Sessions’ diverse portfolio alongside SoBe Burger and Little Bao Boy, launching in 11 locations including Coventry, Plymouth, Reigate and Nottingham. Hugo Ushida, founder of Mikos Gyros, said: “On the back of the 11 sites we launched in June, we’re excited to announce that we are doubling down and launching a further 75-plus in the next coming weeks. All of this is due to the amazing team at Sessions, who’ve helped us develop the supply chain and operations to enable our award-winning gyros to scale.” Mikos Gyros currently operates two restaurants in London, in Brixton and Shoreditch. In 2024, the business launched its branded line of retail products, bringing its signature gyros seasoning, sauces, wrap kits and pitas to 50 independent stockists across the country. 

 

Brewhouse & Kitchen – cask ale like for like volumes up 8% in last six months: Brewhouse & Kitchen, the UK’s largest brewpub group, has told Propel its cask ale like for like volumes were up 8% in the six months from March 2025, as it celebrates Cask Ale Week. The group said it achieved this with a focus on cask sales pitched at a competitive price as part of a daytime strategy. It also said its seasonal cask programme has pulled in a younger demographic to the cask category, as they focus styles such as the newly launched Hazy Pale Ale. Chief executive Kris Gumbrell said: “We’re delighted to be able to report these numbers. The beers we brew and the passion we have for them are at the heart of what we do at B&K.  When we first started the business, we exclusively brewed cask ale. Naturally, we have moved with the times, and we brew an awful lot of keg beer now too. However, we are very proud to have cut our teeth on brewing many award-winning cask ales and will always be committed to growing cask as a category – and it’s great to see our numbers reflect that.”

 

Wingstop UK opens third site in Bristol: Wingstop UK, which is backed by US private equity firm Sixth Street, has opened its third site in Bristol, on Queen's Road. The new 2,806 square-foot site comprises 50 covers and joins existing Wingstop UK locations on Cabot Circus and Eastgate Road in the city. The brand operates 73 sites across the UK and plans to open 20 by the end of 2025. Chris Sherriff, chief executive at Wingstop UK, said: "Since opening in Cabot Circus and through our delivery kitchen, the community connection in Bristol has been incredible. The city is youthful, creative and full of energy, values that sit at the heart of Wingstop. We’ve loved seeing how Bristol has embraced our flavours, and we’re excited to build on that with our newest location.”

 

UK’s only prisoner-run restaurant faces closure: Britain’s only prisoner-staffed restaurant where the public can eat inside a jail has been threatened with closure. The Telegraph reports The Clink Charity, which has run the dining room in HMP Brixton for 11 years, has been forced to reapply for the contract despite being hailed by David Lammy, the justice secretary, as inspirational. The restaurant is the only one in Britain where the public can eat food cooked and served by prisoners who are trained in hospitality and culinary skills as part of their rehabilitation. Many of the prisoners have gone on to jobs in the catering industry after their release. The restaurant’s ambassadors have included chefs Albert Roux, Antonio Carluccio, Cyrus Todiwala and Mark Hix and it can seat up to 120 diners. The charity is preparing a request to the Ministry of Justice to continue running the HMP Brixton restaurant after it was forced to close three other food outlets providing catering training to prisoners across England and Wales, most recently in July at HMP Styal in Wilmslow, Cheshire. Writing in a blog, Stephen Bubb, the executive director of the Gradel Institute of Charity, said the possibility The Clink Charity might not win a contract to continue running its Brixton restaurant was “shocking and deeply troubling” and showed an “urgent need for ministers to overhaul the procurement process”. He said: “It’s time for ministers to intervene and save The Clink. But they must also go further and radically reform the procurement system to empower charities to do more innovative work in cutting reoffending.” Donna-Marie Edmonds, the chief executive of the charity, said the closure of the Brixton restaurant would be “devastating”. She said: “It is really that flagship part of the charity. It’s the showcase of our mission and values in one setting.”

 

Boxpark’s plans for Birmingham site no longer going ahead: Boxpark’s plans to open a site under Birmingham’s railway arches are no longer going ahead. The proposed site was due to open between Floodgate Street and Milk Street in Digbeth this year. The opening, which was approved by councillors last year, was set to create 200 jobs. According to designs, the scheme would have restored the railway arches and celebrated the “cathedral-like character of the found spaces beneath the railway line”. The development was described as “day and night retail-as-entertainment experience for the whole family”. In a statement, the company thanked people who supported the proposal and said it remained “committed to bringing Boxpark experiences to new locations in the future”. Earlier this month, Boxpark struck a new partnership with Silverstone for the British Grand Prix, launching at next year’s event. The Matt Snell-led Boxpark said the partnership marked “a bold new chapter in its evolution from pioneering food and beverage operator to globally recognised hospitality experience brand”. Boxpark said the collaboration is a milestone in the company’s new strategic vision, set out by Snell and his leadership team, to take the brand beyond its UK venues and into new internationally significant cultural settings. 

 

Bleecker hires Tom Jennings as director of operations: Bleecker, the burger concept founded by Zan Kaufman in 2012, has hired Tom Jennings, formerly of Itsu and Various Eateries, as its new director of operations. Jennings joins Bleecker – which this summer opened its eighth site, in London’s Soho – after 14 months as director of project management at Decon. Prior to that, he spent nine months as head of construction and projects at Itsu. He also spent two and a half years as head of property at Coppa Club and Noci owner Various Eateries, and 11 years at TGI Fridays UK. Kaufman described the Soho site, at 33 Old Compton Street, as the company’s “milestone location”. Bleecker – which also operates sites in Spitalfields, Victoria, Bloomberg Arcade, Seven Dials, London Bridge and Baker Street – is named after the street in New York that connects the East Village to West Village.

 

German Doner Kebab launches new value menu: German Doner Kebab (GDK), which is backed by private equity group True and will open its 150th UK site next month, in Leeds – has launched a new value offering, the Fiver Menu, introducing five dishes at £5. The company said the initiative is part of the brand’s broader strategy to “provide premium-quality meals with exceptional value” and to respond to growing consumer demand for “accessible, high-quality dining experiences”. The company said: “The menu is designed to create new user occasions, drive lunch and snack time trials, and deepen engagement with the brand’s rapidly growing customer base. The Fiver Menu represents the first phase of an evolving offering, with more GDK favourites planned for the future as the brand continues to scale its presence across the UK high street, giving fans premium quality at an everyday price.” Chris Waters, GDK’s chief marketing officer, added: “The Fiver Menu reflects our dedication to innovation and ensures our guests can enjoy the best of GDK without compromise. It’s designed to reward the loyalty of our existing customers all while making our menu accessible to new diners, giving everyone the chance to experience what makes GDK special. The new menu is GDK responding to our customer feedback, not only around more affordable options, but lighter portions too.”

 

Fuller’s COO – ‘we have taken Parcel Yard site to a whole new level’: Fred Turner, chief operating officer at Fuller’s, has said that the company has taken its Parcel Yard site at London’s King’s Cross station to “a whole new level” after reopening the site with a new look and the return of the Loft Bar & Restaurant. The company said: “In 2012, the opening of The Parcel Yard changed the future of station pubs forever, from forgotten places that were there to kill time to being a destination in its own right. Today, Fuller’s has done it again, raising the bar even further to create a truly memorable experience.” In addition to the two major customer areas, The Parcel Yard’s meeting rooms have also been refurbished – offering a range of sizes. Turner said: “The Parcel Yard has been an incredibly successful site for Fuller’s over the last 13 years – and now, to celebrate its coming of age, we have taken it to a whole new level.”

 

Group behind Gaia in London’s Mayfair opens two new Paris outposts: The group behind Gaia in London’s Mayfair has opened two new Paris outposts. Bulldozer Group, the Dubai hospitality company, bought its taverna concept Gaia to the UK in 2022 with an opening at One Berkeley Street in Dover Street. The group has now launched its Amalifi coast-inspired concept La Baia and its Japanese fine dining brand Uni in the French capital. Signature dishes at La Baia showcase stuffed zucchini flowers, seabream carpaccio and tuna tartare with caviar, while highlights also include the tuna bikini with caviar, caviar and crab ravioli and artisanal crisp pizzas. Signature dishes at Uni showcase the restaurant’s namesake uni alongside other premium ingredients. Founded by Alexander Orlov, Bulldozer Group operates more 20 restaurants and venues across Dubai, London, Paris and Marbella. The group’s other brands include Suelo, Dragonfly, Miya, Not Only Fish, Tanuki and Sacra Club Spa & Bathhouse.

 

Aberdeen operator grows profit despite drop in revenue: Aberdeen operator Briarten grew its profit in the year to 30 September 2024 despite a drop in revenue. Briarten, which is owned by Robert Keane and his partner Mary Martin, is behind the Douglas Hotel, Shiprow shopping village and Trinity Centre in the city. Turnover for the year was £5,933,389, down from £6,129,723 in 2023. Of this, £2,180,747 came from accommodation (2023: £2,409,094), £1,262,587 from food, beverage and events (2023: £1,320,939) and £2,417,794 from bars (2023: £2,332,075). Pre-tax profit grew from £225,916 to £290,285. Dividends of £5,000 were paid (2023: £10,733). Martin said: “Our business mix has been similar to pre-covid years, with revenue increasing significantly across all areas, with business and leisure guests travelling again. Our refurbished grand ballroom has attracted events, with many more booked for the coming year. Shiprow Village, with its many indoor and outdoor venues, continues to perform well, driving food and beverage revenue. Room revenue continues to be a challenge in Aberdeen, with general oversupply across the city coupled with less demand from the energy sector. Attracting staff continues to be challenging across the whole sector. Cost increases, higher interest rates, threat of recession and the new government’s numerous fiscal changes create continued uncertainty and concern for future business revenue. The group intends to continue to develop its food and beverage offering and to invest in its accommodation.”