Simon Wilkinson – we’ve got to put everyday value back into TGI Fridays, added Byron and Mother Clucker to delivery options: Simon Wilkinson, board director and operating partner for Evolv Collection (formerly D&D London) and TGI Fridays, has told Propel that on the latter business, the company has “got to put everyday value back into that brand” and training and service for which it was famous “has to be a major element” of its relaunch. Propel reported earlier this month the relaunch of TGI Fridays will be revealed on 4 July, and its management team, led by Julie McEwan, has been “working its socks off” to revert the decline and reposition the business. Propel revealed last October that Breal Capital and Calveton, which acquired D&D London in 2023, paid a total consideration of £9.55m to acquire the bulk of TGI Fridays UK out of administration. Speaking on Propel's new podcast series, In Conversation, Wilkinson said: “We were attracted by the high brand recognition. I think it came out with the second highest brand recognition in the UK, behind Pizza Hut, but it also beat Nando's and PizzaExpress and Wagamama in the research. Obviously there was a financial attraction, if we get it right. But at the same time, there's no guarantee, because the headwinds in that space have been colossal. The brand had probably been mismanaged over a period of time – food quality was low, prices were high, and there was a lack of operational excellence. Price creep and portion diminish is a bit of a deadly combo in casual dining. The people have got to be number one in the relaunch. The brand was always famed for its training and service, so that's going to be a major element. It's got to be about the experience. So, we're doing a lot of work on the food quality, and we've got to put everyday value back into that brand. So how do you improve food quality? Make it more accessible, put more value in, put the prices down, take your margin. It's always a fascinating conundrum, but that's what we're working towards. There'll be a facelift from our marketing, a different approach, new website, etc. The employees will have a new uniform, which they've chosen and are very excited about. But it's not about throwing massive amounts of money at refurbishing, Turnarounds are not always about investment. It's about the soft elements. We've got to impact all 49 sites at once. There's no point spending £1m and saying this is the new TGI Fridays, and the other 48 are still the same. We've got to do as much as we can. Clearly, further investment will follow once we think the brand is in a really good place.” The business has already integrated the Calveton-backed Byron and Mother Clucker brands into its delivery system and Wilkinson said that early feedback on that has “been really positive”. In Conversation is a new series of fortnightly podcasts, exclusive for 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.

 

Sponsored message – Hu officially becomes UK’s number one better-for-you chocolate brand: Hu (pronounced “Human”) is rewriting the rules on chocolate, and it’s driving serious demand. Born in New York City and now a best-seller across Whole Foods, Sainsbury’s and Holland & Barrett, Hu has officially become the UK’s number better-for-you chocolate brand. A spokesperson said: “Organic, fairtrade, and free from palm oil, refined sugar, dairy, and emulsifiers, Hu delivers indulgent flavour with ultra-simple credentials offering a premium solution for health-conscious consumers who won’t compromise on taste. Hu is the perfect premium add-on for modern menus and impulse purchases with proven demand across these sectors: cafés and delis, boutique hotels and foodservice. Chocolate is changing. Stock the brand that’s leading the charge.” To find out more, click here. For samples and a list of wholesalers, email uksales@hukitchen.com. If you have a sponsored story you would like to see featured in this newsletter position, email paul.charity@propelinfo.com.

Propel launches Operational Excellence Conference, former Marugame Udon CEO and Gourmet Burger Kitchen COO Keith Bird to speak, open for bookings with 20% discount on tickets for Premium Club subscribers: Propel has launched the Operational Excellence Conference in partnership with Purple Story and is open for bookings. The conference, which takes place on Wednesday, 9 July at One Moorgate Place in London, is designed for operations directors, managers, area managers, site managers and chief executives who want to maximise performance. Among the speakers will be Keith Bird, former chief executive of Marugame Udon and chief operating officer of Gourmet Burger Kitchen, who will reflect on the operations constants that apply within every kind of operation. For the full speaker schedule, click here. Tickets are £295 plus VAT for operators and £345 plus VAT for suppliers. There is a 20% discount for operators and suppliers who are Premium Club subscribers. Email: kai.kirkman@propelinfo.com to book.

Premium Club subscribers to receive next Who's Who of UK Hospitality on Friday: The next Who’s Who of UK Hospitality will be released to Premium Club subscribers on Friday (23 May), at midday. Another 21 companies have been added to the database, which now features 922 companies. This month’s edition will also include 58 updated entries. The companies, listed in alphabetical order, will have their most recent results reported as well as broader information around Ebitda, plans and trading style available. The database merges Companies House information, interviews and other public information to provide an easy to reference and exhaustive guide to the sector. Premium Club subscribers also receive access to five other databases: the Multi-Site Database, the New Openings Database, the Turnover & Profits Blue Book, the UK Food and Beverage Franchisor Database and the UK Food and Beverage Franchisee Database. All Premium Club subscribers will be offered a 20% discount on tickets to Propel paid-for events including the Operational Excellence Conference in July 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.

UKHospitality swells membership as it marks seventh anniversary: UKHospitality has swelled its membership ranks as it marks its seventh anniversary. Over the past 18 months, the trade body has significantly grown its membership across all types and size of business – from independent pubs, restaurants and hotels to major UK-wide operators. New members include Beautiful Pubs Collective, EasyHotel, Fulham Shore, Leonardo Hotels, Nutwood Pubs, Paulton’s Park, Popeyes and Starbucks. A number of strategic affiliate partnerships with the Association for Indoor Play, the Professional Association of Self Caterers UK and the B&B Association have enabled UKHospitality to build on its representation of more than 95% of eating, drinking and accommodation venues in the UK to deliver a comprehensive voice for hospitality and the wider visitor economy. This comes shortly after the announcement that 26 areas across England will benefit from hospitality-specific training programmes, backed by the government. The hospitality sector work academies programmes (SWAPs), developed and led by UKHospitality, will see thousands of jobseekers trained and find jobs in the sector and are part of the trade body’s focus on adding new services for member businesses around training, skills and professional development. Chief executive Kate Nicholls said: “There has never been a more important moment to have a trade body that represents the views of our sector to the highest levels of government, as businesses grapple with increasing costs and more regulation. We’re making the case every day in Westminster, Holyrood, the Senedd and Stormont about the need to bring down our tax burden, cut red tape and back our sector to grow, and our broad membership allows us to make that case loud and clear. This strength in membership also allows us to deliver benefits for members through initiatives like our hospitality SWAPs, which will make a tangible difference to the sector. These schemes are just the start of delivering even more services for members to support their workforce, skills, training and professional development.”

Consumers prefer pub accommodation for atmosphere, food and welcome: Consumers love the special atmosphere, food and welcome they get when they stay at pubs – but there's potential to attract many more guests, according to new research. The 2025 Pub Accommodation Review, a new report based on surveys of more than 4,000 consumers and operators commissioned by Stay in a Pub, supported by VisitEngland and Zonal Hotel Solutions and conducted by CGA by NIQ, found at least half of those who stay in pubs or are interested in doing so said pubs provide a friendlier atmosphere (50%), more traditional and historic charm (53%) and more relaxed environments (53%) than any other type of accommodation. Two thirds (67%) thought they offer the best range of food and drink – more than double those (30%) who rate hotels best. Consumers also recognise pubs are at the heart of the places they want to visit, and 39% thought they offer a more authentic local experience than other types of accommodation. The research also revealed pub staff have a big role to play in linking people with these communities with 78% of consumers saying they are likely to seek local information and recommendations during their stay. Pub accommodation is particularly appealing to older consumers, and 65% of those who stay in pubs or are interested in doing so are aged 55 or older. The survey highlights lower usage among younger consumers, often because of outdated impressions of pubs’ facilities. The research also indicated stability in the frequency of pub stays and an average nightly spend of £106. However, the average length of stays has slipped from 2.2 to 1.9 nights since 2023 – a sign of the impact of rising costs on consumers' spending. A separate survey of operators indicated solid optimism among the leaders of pub businesses that provide overnight stays. Nearly half (45%) said they were optimistic about prospects for the market over the next 12 months – significantly higher than figures for other areas of hospitality. Two thirds (67%) said their accommodation revenue is higher or the same as a year ago, and more than half (56%) expect it to grow in the next 12 months. 

Asahi CEO – alcohol sales hit more by screen time than health fears: Gaming, video streaming and social media have had a far bigger impact on alcohol consumption than Generation Z concerns over its effect on health, according to the head of brewer Asahi. Chief executive Atsushi Katsuki told The FT that “there’s no doubt” the rise of digital entertainment platforms had hit demand for his sector’s products far more than abstinence driven by concerns over the harmful impact of drinking. “Alcohol used to occupy a much bigger share of people’s entertainment and joy,” he said. “In the past ten years, the number of entertaining things has grown including gaming, so I believe alcohol’s share of fun, enjoyment and happiness has decreased.” Katsuki’s comments add a new dimension to the debate over whether a global decline in drinking among younger generations indicates that alcohol is the “new tobacco”, as global health regulators push for health warnings on alcoholic products. Global alcohol sales declined 1% in volume but rose 2% in value in 2023, according to data provider IWSR, as consumers moderated consumption but sought out more premium beverages. Brewer stock prices were hammered at the start of the year after the US surgeon-general said alcoholic beverages should carry a warning to raise greater awareness about their link to cancer. Katsuki said he believed there was “little scientific basis” to say there was no safe level for alcohol consumption, pointing to certain studies that supported the notion that alcohol could help increase life expectancy, and expressed his belief that alcohol had well-being benefits when consumed in moderation. Alcohol was far from the next tobacco in Asahi’s eyes, Katsuki said, because smoking had no health or well-being benefits, while his industry had been making efforts to promote responsible drinking and had never denied the risks of overconsumption or addiction.

England cricket captain Ben Stokes takes stake in alcohol-free spirits brand CleanCo: England cricket captain Ben Stokes has taken a stake in Spencer Matthews’ alcohol-free spirits brand, CleanCo, as part of a wider $5m (£3.76m) fundraise. Stokes, who is also an investor in Sixes, the cricket-based competitive socialising concept, joins CleanCo as both an investor and brand partner, as the challenger brand is set to realise cashflow positivity this year. The company said the partnership goes beyond cash investment as Stokes and Matthews are set to represent the brand in both the existing UK and US markets, as well as future growth markets worldwide. Stokes said: “Funnily enough, I had originally toyed with the idea of creating my own alcohol-free spirits brand before getting to know CleanCo. Discovering it’s the best in the game and its products are really that good, I knew I wanted to be involved in a serious capacity. Getting to know Spencer, the team and the category potential, only fuelled my intent to be part of this pioneering brand. I was seriously impressed to learn of the market opportunity and CleanCo's dominance in the space.” Matthews said: “Moderation unlocks experience. I believe in enjoying life to the fullest but with clarity, intention and control. I’m delighted to have Ben join us and bring the CleanCo brand to millions more across the UK and beyond. Ben's investment signifies the scale of the alcohol-free category, which is now worth more than $13bn. What was once considered niche, five years ago when we started CleanCo, is now being championed by one of the biggest sports stars in the world.”

Fundraising for debut cycle challenge under Hospitality Rides hits almost £350,000: The fundraising total for the first cycle challenge under the Hospitality Rides brand has hit almost £350,000 as the riders embark on the 400km sponsored journey across Taiwan. Hospitality Rides is an annual sponsored bike ride. Rebranded from Pedalling For Pubs in 2024, the event is dedicated to raising funds for leading hospitality charities – the Licensed Trade Charity and Only A Pavement Away. Hospitality Rides 2025 has already raised £346,378 for the two charities, enabling them to carry out their vital work providing assistance and opportunities to individuals in need of support within the hospitality community. Led by ride founder and KAM managing director Katy Moses, 29 hospitality industry leaders are tackling the sponsored bike ride’s most challenging route yet. The riders are tackling steep climbs, winding roads and intense heat as they cycle across almost the entire length of Taiwan, covering Hsinchu, Taipei, Keelung and Jiaoxi. Moses said: “The support from across the industry has been phenomenal. We’re so proud to be riding for two charities that make a real difference to the lives of people in our sector, and every donation helps spur us on.”

Job of the day: COREcruitment is working with a food-led leisure business that is seeking a commercial director to help drive its next phase of growth. A COREcruitment spokesperson said: “This critical role involves overseeing return on investment across the portfolio, managing risk, identifying new commercial opportunities, and building partnerships and sponsorships. Strong leadership and coaching skills are essential, along with a proven background in sales and marketing, which is key to success in this position. Reporting directly to the chief executive, this role is at the heart of the business. The commercial director will play a pivotal part in shaping the brand, developing partnerships, and bringing new concepts to life. As part of the founding executive team alongside the chief executive and chief financial officer, the role will be responsible for the overall strategy and execution of the company’s growth plans.” The position is based in Cheshire and offers a salary of up to £120,000. For more information, email stuart@corecruitment.com. 

Thai Express UK owners forming new parent company to grow their three brands, seen as ‘incubator’ for the brand globally: The owners of Canadian street food business Thai Express in the UK are forming a new parent company to grow their three brands and have told Propel they are seen as an “incubator” for the brand globally. Husband-and-wife team Uzma and Sachin Pattani took on the UK master franchise for Thai Express, which has more than 300 sites globally, in 2012 and have since grown it to nine locations. They have also introduced a full service restaurant concept called Thai Express Kitchen – following up its debut with Edinburgh with a site in Bristol this summer and also securing a location in Glasgow – and last year launched Japanese cuisine concept Japami, which sits alongside their Thai Express in Nottingham. All three will now sit under the umbrella of Supa Group – another step forward in the growth plans for a couple who took on the Thai Express project with no hospitality background. The duo told Propel: “Part of the reason we looked more into fast casual dining was we always felt that the quality was there, but we could give more. Thai food as a quick service restaurant (QSR) is still a new thing really, so I think there is still great scope for the restaurant format. In the Midlands, we’ll continue with the QSR-style business, and in the more regional cities we’ll look to open some more restaurants. I think we’re an incubator for the brand globally – there’s been quite a few moments when the owners told us they follow what we do to see if it can be replicated elsewhere. We’re the only master franchisee to have extended the brand in this way. It’s great, as when we originally bought the brand over, as we don’t come from a restaurant background, I don’t think the owners expected us to take it this far – maybe open one or two – but what they did do from quite early on was give us a free rein and let us do things the way we wanted without dictating. For example, Canada didn’t sell prawn crackers in any of its 300 Thai Express stores, but we saw it as a staple of Thai menus. The owners were happy with that, so we started developing the menu, the store design – everything was very different from the Canadian style, and the owners allowed that from the beginning. So, when we approached them with the Thai Express Kitchen model, they said go for it. We also have two Boxpark locations, and the main piece of equipment we use is a gas wok to cook live in front of customers, but in those shipping containers you can’t use gas. So, we developed an induction wok station, custom-made for the way we wanted to operate, and that was something they didn’t have in Canada, even after 300 stores. And so little things like that – even though we’re one-fiftieth the size they are, we’ve taken the brand a lot further, which has been really fun.”

Sir Harry Solomon looking to sell slice of Lola's Cupcakes: The founder of Premier Foods is looking to sell his slice of Lola's Cupcakes. Sir Harry Solomon, the tycoon behind the company that now owns Mr Kipling and other treats, controls up to half of the Lola's Cupcakes, which has 45 sites including concessions and vending machines in train stations, and plans to open two more this year. The brand was founded in 2006 by friends Victoria Jossel and Romy Lewis. They sold it to Mario Budwig, the founder of Millie's Cookies, and his son Asher in 2011. Asher is now managing director and owns the rest of Lola’s Cupcakes. The Mail on Sunday reported talks with investors about the sale of Solomon's stake have been under way for a couple of months, with City broker Shore Capital understood to be handling the sale. Those said to be interested include supermarkets and other similarly sized bakery businesses. The company’s turnover grew from £22,462,005 to £24,869,985 in the year to 31 December 2023, while pre-tax profit was up from £337,546 to £774,848 – with Asher Budwig having previously said he expects to see 2024’s figures improve on this due to growth in the online operation, offering home delivery, click-and-collect and nationwide delivery. Asher Budwig said of Solomon: “He has been unbelievable to us, a great mentor.” 

Patisserie and cafe concept Knead sees scope to grow to 15 sites in next five years, trading in 2025 has been ‘strong’: Knead Bakery, the patisserie and café concept, has told Propel there is scope to grow the business to 15 sites in the next five years and has seen “strong” trading so far in 2025. The concept, which is the brainchild of Kris Biggs and John Hawes, is set to open its fourth site next month, in Oxford. The 2,368 square-foot outlet will launch at 115 High Street, in a site previously occupied by womenswear clothing brand Hobbs. Knead is also opening its first retail outlet location this summer, at the Cotswolds Designer Outlet in Tewkesbury. They will join its existing Gloucestershire sites in Tetbury, Cirencester and Elkstone. In terms of how large an estate Knead could have, a spokesperson said: “We believe there’s room for ten to 15 well-positioned Knead sites over the next three to five years. We’re not about rapid rollout – we’re about thoughtful expansion. Every location must feel like Knead belongs there. We’re building a modern British bakery business with soul, and that means growing with care, without compromising quality or culture. The pipeline is full of energy and opportunity. Our upcoming openings in Oxford and Tewkesbury mark two exciting firsts: our first move outside Gloucestershire and our debut outlet site. We’re actively exploring additional sites across the south west and into key market towns and small cities that align with our brand – places with strong community spirit and a love for good food. Bath, Cheltenham, and Bristol are firmly on our radar, alongside further moves into Oxfordshire and the Cotswolds.” Knead has seen “solid” growth across its core sites in 2025, with footfall and average transaction value both increasing year-on-year. “Award wins, continued social buzz, and our loyal customer base have all contributed to a positive trading environment,” the spokesperson told Propel. “Seasonal campaigns and menu innovation – like our new chorizo Danish and mezza bowls – have also driven new and repeat visits. We're trading with confidence and a clear sense of momentum.” Since opening in 2020, Knead has also diversified its offering to include Knead on wheels – a mobile bakery bringing freshly made baguettes, salads and sweet treats to workplaces and local villages across Gloucestershire. The Elkstone site is also home to seasonal supper clubs.

Pret names José Cil as new chair and strengthens board: Pret A Manger has named José Cil as its new chair. Cil most recently served as chief executive of Restaurant Brands International, which owns the Burger King, Tim Hortons, Popeyes and Firehouse Subs brands. In that role, Cil helped grow the group to more than $40bn in system-wide sales and 30,000 restaurants in more than 100 countries. As Pret’s new chair, Cil will work alongside the leadership team to help accelerate the growth of Pret. The company stated: “Over the past five years, Pret has significantly expanded its global business and now serves customers across 21 countries with £1 in every £4 spent at Pret being in shops outside the UK. José will bring to Pret his extensive expertise in building winning teams with a guest-centric mindset that are focused on delivering exceptional experiences every day, while also strengthening the company’s developing franchise network and its profitability.” Cil succeeds Konrad Meyer, who will remain on Pret’s board as a director, having served on the board of Pret since its acquisition by JAB in 2018. Joining Cil on the Pret board are Elias Diaz Sese, co-founder of Popeyes UK, non-executive director at Domino’s Pizza Group and former senior executive at Kraft Heinz and Tim Hortons and Burger King, and Andre Molinari, former head of global development and M&A at Restaurant Brands International and head of international development at Tim Hortons. Pret chief executive Pano Christou said: “José’s vast experience in restaurants and franchising will play an invaluable role in making Pret a truly successful, fast-growing global business. I’m looking forward to working with José to help us deepen relationships with our franchise partners and drive sustainable profitable growth. I would also like to thank Konrad for his exceptional support these past seven years and we will continue to value his guidance as an ongoing member of the Pret board.” Cil, who has also takes on the broader role as chair of JAB’s restaurant platform, said: “I believe we have only scratched the surface when it comes to fulfilling Pret’s true potential. Elias and Andre are two exceptional leaders that will bring tremendous value to the board, and I want to thank Konrad for helping Pret get back to what it does best.” 

Yolk launches £2m fundraise as it eyes 50-strong UK estate and international play: Fast-growing “fine fast food” business Yolk has launched a new £2m fundraising round, as its eyes a 50-strong UK estate and an international launch. Last week, the business opened its tenth store, alongside launching a new brand identity. The new store, at 90 High Holborn, opened with a new layout moving the kitchen front and centre, letting customers see their sandwiches being prepared. Yolk said the Holborn site kicks off the next phase of its expansion – with six more sites planned for 2025 and, from 2026, the brand will begin its move beyond the M25. Founder Nick Philpot told Forbes: “We’ve seen so many brands overextend themselves with crazy rollouts. We now feel confident opening five or six locations a year, but that’s only possible because of the foundations we’ve built.” The larger raise underway now is designed to support long-term scale, with plans for around 50 UK locations and early international activity on the horizon. Philpot said: “We’re also thinking about how to tailor the format for different settings – neighbourhood high streets, transport hubs – while staying true to our quality and identity.” A longer-term ambition is to have more than 100 sites. “We’re ambitious, but we’re quality-first,” said Philpot. “And while some brands have shifted their focus to delivery, Yolk is still betting on bricks and mortar. Delivery is growing and we’re glad to be on those platforms, but we never want to become a ghost brand. We believe in real spaces that can become a part of people’s everyday life.” 

Doner Shack expands to Boston with multi-unit franchise deal, plans New York move: Doner Shack, the Berlin fast casual kebab brand, has further added to its series of recent franchise signings across key US markets, by penning a new multi-unit franchise agreement that will bring five new locations to Boston. The deal marks the brand’s first entry into the north east of the US. The Greater Boston development will be led by local entrepreneur Sam Singh. In addition to his Boston commitment, Singh is also in talks to secure some development rights in New York, positioning the brand’s regional expansion across the north east corridor. “This is a business that Boston and the US as a whole has been missing,” said Singh. “The freshness of the food, the operational efficiency, and the innovative marketing of Doner Shack were the top reasons I decided to join the brand. Once people try it, I believe they’ll become customers for life.” The announcement follows a string of new market entries for Doner Shack, including recent deals in Florida, Nevada, and multiple cities across Texas. Jason Steele, chief executive and founder of Steele Advisory Group, which oversees Doner Shack’s franchise development in the US and Canada, said: “Boston is a big moment for us. The north east is hungry for a brand like Doner Shack. Franchisees are excited about being first to market, and this Boston agreement is a prime example. You’ll be hearing a lot more about our expansion in this region in the coming weeks and months.” The company said it has signed more than 20 franchise agreements in 2025 so far and has a target of 50 before the fourth quarter. Last week, the brand signed a franchise deal to open in Mumbai, India.

Ole & Steen hires new group CMO: Danish bakery brand Ole & Steen has hired Sarah Harris as its new group chief marketing officer. Harris brings more than 25 years of experience in retail and hospitality marketing to help shape the next chapter for Ole & Steen. Her role will span marketing, brand, product and digital strategy across Ole & Steen’s growing presence in London, Copenhagen and New York. The brand said she will also play a pivotal role in strengthening customer engagement and loyalty as it continues to invest in digital and sustainability-led innovation. Harris joins after nearly a decade at Starbucks EMEA, where she held a variety of senior leadership roles. Most recently, as director of marketing, product, digital and sustainability for the UK, she transformed the food offering, doubled Starbucks Rewards app engagement, and led award-winning brand and social impact campaigns that helped elevate the brand and deliver strong commercial results. Harris said: “I’m passionate about building brands that connect deeply with their communities, and I look forward to driving strategies that enhance the customer experience and support long-term success.” Ole & Steen group chief executive, Joachim Knudsen, said: “Sarah’s appointment marks an exciting step forward for our brand as we continue to expand both locally and internationally. Her leadership in marketing innovation and customer strategy will be invaluable as we deliver the next phase of our growth.” Founded in 1991, Ole & Steen has opened 26 stores in London since arriving in the capital in 2016.

North west frozen yogurt concept opens first southern site, six more launches to follow in next six months: North west frozen yogurt concept Frurt has opened its first southern site and will follow it with six more launches to in the next six months. Frurt has opened at 22 Queens Square in High Wycombe – adding to its two sites in Manchester and one each in Blackburn, Bolton, Prestwich, Batley, Oldham, Sale and Sheffield. The business was founded in 2010 by Shaza and Syed Hassan, offering frozen yoghurts, smoothies, iced drinks, Spanish lattes, ice cream and sorbet. Syed said: “We are thrilled to bring Frurt to High Wycombe and introduce our unique frozen yoghurt experience to a new audience. Our expansion into the south of England is a testament to the growing demand for our product and our dedication to delivering exceptional customer experiences.”

Di Maggio’s Restaurant Group to this week open first Paesano site since acquiring business: Scottish operator Di Maggio’s Restaurant Group (DRG) will this week open the first Paesano site since acquiring the business. Last year, the group acquired the Glasgow-based, two-strong Paesano, and sister business Sugo Pasta, for an eight-figure sum from restaurateur Paul Stevenson – with plans to expand both concepts. A new Paesano will now open in DRG’s former Di Maggio’s restaurant in Pollokshaws Road in Glasgow’s Shawlands on Wednesday (21 May). The other Paesano sits are in Miller Street, in Glasgow’s city centre, and Great Western Street, in the west end. In February, Propel revealed DRG was planning to make its London debut by opening a site under its Café Andaluz concept in The Gosling, the new mixed-use development in Richmond. The group previously chose the Café Andaluz concept to launch its first English restaurant, which opened in Newcastle in 2021.

London restaurant group Maginhawa opens second site for Filipino bakery concept: London restaurant group Maginhawa has opened the second site for its Filipino bakery and café concept, Panadera. The new Panadera has opened at 3 Hopkins Street, in London’s Soho, in a 1,200 square-foot space offering 15 covers and an open kitchen producing classic coffee with south east Asian twists plus loaves, sandwiches and baked goods. Maginhawa, which also operates a Panadera site in Marylebone, closed its original site for the concept, in Kentish Town, earlier this year. The group is also behind Guanabana, Mamasons, Donia, Ramo, Bintang, Belly, Hoodwood and Café Mama & Sons in the capital. Meanwhile, Marjorie’s, a new venture from The Culpeper head chef Giacomo Peretti, has also opened in Soho having also previously agreed a deal with landlord Shaftesbury Capital. Peretti has partnered with Michael Searle and Josh Anderson for the wine bar, named after Searle’s late grandmother, across two levels of the former Kua ‘Aina poké site at 26 Foubert’s Place. The 830 square-foot space has 50 covers both inside and out and offers a “modern French menu and complementary wine”. 

Former Gusto Italian MD to head up new £4m pan-Asian restaurant: Sue Crimes, the former managing director of Gusto Italian, is heading up the launch of a new opening from Nōshi Restaurants, a new Nottingham-based family-run company. The business will be launching its first eponymous venue in Trinity Square, Nottingham, which is set to offer an “elevated dining experience with a vibrant, pan-Asian/fusion-inspired restaurant and bar offering”. Following a £4m investment, Nōshi Restaurants will transform the venue into a “visual marvel, bringing modern Japanese and Chinese-inspired flavours to life in a stunning setting”. Development is underway on the 4,650 square-foot venue, which promises to become the city's “most distinctive dining experience”. The 120-cover restaurant will feature live DJ performances and curated playlists. Crimes, Nōshi’s head of brand, who is leading on the new venture, spent two decades at Gusto’s parent company Living Ventures. She said: “Nōshi will offer something new. The essence of opulence shapes our entire guest experience. With each visit, our goal is to delight, inspire, and establish Nōshi as Nottingham's must-visit destination.”

North west dessert concept continues regional expansion as it opens two stores in a week: North west dessert concept Cheat Daze has continued its regional expansion after opening two stores in a week. Cheat Daze, which was co-founded in 2022 by Muhammed Abdullah, only opened its first site outside of Greater Manchester in December when it launched at 174 Westgate in Bradford. This added to its three Greater Manchester locations – at 197 Mauldeth Road in Burnage, 42 Woodford Road in Bramhall and 255 Bolton Road in Salford. In February, the business ventured away from Manchester again with an opening at 67 Victoria Street in Blackburn. Now, Cheat Daze has made its Liverpool debut with a launch in the city’s Smithdown Road, at the same time as opening a further Greater Manchester site, in Oldham’s Union Street. The Liverpool site is being operated by franchisees Danyal Osman and Irfan Patel, and the Oldham one by Shazabe Ahmed. Cheat Daze has previously gone viral on TikTok and attracted endorsements from social media personalities. According to the company’s website, it is also lining up an opening in Queen Street, Burlsem, Stoke-on-Trent.

Whitbread gets go-ahead for St Ives hotel from planning inspector following appeal: Whitbread has seen its plans for a new Premier Inn hotel in St Ives approved by a planning inspector despite fierce opposition. Last year, Cornwall Council refused permission for the 90-room hotel that would have seen the harbour town’s last remaining residential care home replaced. Whitbread appealed the decision, and it has now been approved by a planning inspector, who said: “The juxtaposition of the new building in relation to neighbouring properties would be such that a building of the size and scale proposed would not be unduly harmful to the immediate townscape within which it sits.” St Ives Town Council and Cornwall Council have responded with anger to the decision that saw around 600 objections lodged. Louise Woodruff, property acquisitions manager at Whitbread, said: “We will now work with the owner of Trewidden Care Home to complete the purchase of the site. This process is expected to take at least six months, enabling time for Cornwallis Care to support the residents and their families to transition to appropriate accommodation within the group.”

Flamingo Land set to get approval for £40m Loch Lomond site following appeal: The Scottish government is set to give permission for theme park operator Flamingo Land to build a £40m resort in Loch Lomond, overturning the decision of the national park authority. Flamingo Land wants to build the resort called Lomond Banks, featuring a waterpark, monorail, hotel and restaurants. The proposal sparked protests and was initially rejected in September by Loch Lomond and the Trossachs National Park authority, which said it did not comply with environmental and nature conservation policies. But that was appealed to the Scottish government reporter, who has now said he intends to grant permission – subject to a legal agreement between Flamingo Land and the park. In an 80-page notice of intention, the planning reporter said there had been a “very significant” number of objections to the proposal, with many claiming the site was unsuitable. But he said it did not conflict with the local development plan for the area, or the rules set out in the government's national planning framework. Flamingo Land first submitted plans for the site in 2018, but withdrew them the following year after a wave of negative reaction. The company submitted updated plans in 2020, insisting the proposal would be a “major step away” from its other resort, which comprises a theme park, zoo and holiday village in North Yorkshire. But the Loch Lomond park authority board ruled the updated scheme still conflicted with both regional and national environmental policies.