Exclusive – Arc Inspirations to make London debut with £4m flagship Box site: Arc Inspirations, the premium bar operator, is to make its debut in London with the opening of a flagship site under its sports bar concept, Box, on Shaftesbury Avenue, Propel has learned. The company is set to invest £4m on the new 7,200 square-foot site, which was previously set to be operated by Maven Leisure under the name Blackwood. Spread across two floors, the venue is set to open in October, with the aim of becoming the “go-to premium destination for watching sport, interactive competitive socialising and live entertainment”. The new Box site, which will create 90 new jobs, will have capacity for 450 guests and seating for 200. The circa 21-strong company said it will also be developing its existing food offering for the London market, with more details on this to follow. Arc, which also operates the Banyan and Manahatta brands, already operates Box sites in Birmingham, Manchester, Leeds (city centre and Headingley) and Nottingham. It said securing a site in London’s West End is the latest step in the company’s drive to invest in city centres, having recently opened its first site in Edinburgh and expanded further in Nottingham with a new Manahatta location. It is now eyeing up further expansion in Cardiff and is understood to be in talks on a site in the Welsh capital. Central to the company’s strategy is identifying and securing prime city centre locations where Arc can operate its three differentiated brands – Box, Manahatta and Banyan – in close proximity. The three brands are designed to co-exist, offering something different within each so that they can operate alongside each other within major city centres without impacting or ‘cannibalising’ trade. Arc Inspirations co-founder and chief executive Martin Wolstencroft said: “Announcing our presence in London is a huge step for Arc Inspirations. After achieving great success across our existing locations, having the opportunity to open our first venue in London is a milestone moment for the group. We are extremely proud of what we have built with our Box concept, and we now can’t wait to bring our award-winning bar to the capital.” AlixPartners advised Arc Inspirations on the Shaftesbury Avenue deal. Wolstencroft was one of the speakers at Propel’s Excellence in Pub & Bar Retailing Conference. Propel Premium Club members will receive all the videos from the event on Friday, 30 May at 9am. A Premium Club subscription costs an annual sum of £495 plus VAT for operators and £595 plus VAT for suppliers. Companies can now have an unlimited number of people receive access to Premium Club for a year for £995 plus VAT – whether they are an operator or supplier. Email kai.kirkman@propelinfo.com today to sign up.

 

Propel launches Operational Excellence Conference, AIM founder Steve Haslam 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 Steve Haslam, who founded pub and restaurant operator AIM, who will talk about improving operating standards to revitalise performance in uniquely challenging times. 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.

 

Next Who’s Who of UK Hospitality to be released to Premium Club subscribers on Friday featuring more than 246,000 words of content: The next Who’s Who of UK Hospitality will feature more than 246,000 words of content when it is released to Premium Club subscribers on Friday (23 May) at midday. The database now features 922 companies, and this month’s edition includes 21 new additions and 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.

 

Average sector salaries 10.3% lower than last year on average, study finds: Salaries across the UK’s hospitality sector are, on average, 10.3% lower this year than they were last year, according to a new study. The UK’s Largest Hospitality Salary Survey 2025, from KAM and Hospitality Jobs UK in partnership with business management software providers The Access Group, found pay in the hotel sector has shown the steepest decline, down 17% from £44,830 to £37,270. This was followed by fast food/café/street food, which was down 13.6% from £37,036 to £32,600, and bar/pub/club, which was down 10% from £39,193 to £35,328. There were smaller declines for full service restaurant workers (down 7% from £40,217 to £37,372) and leisure/sports venue workers (down 4.3% from £36,571 to £35,000). The only segment to see wage growth was contract catering, which was up 10% from £32,806 to £36,237. The survey was conducted in January and February 2025, with 570 respondents across a range of ages, sectors and job types. Those in front of house positions report the biggest drop, from £24,332 in 2024 to £21,276. By age, those aged 36-54 were the most impacted by decreases, falling from an average of £40,036 in 2024, to £39,133 in 2025. In terms of added benefits, the survey revealed employees are more likely to make use of training and development sessions, flexible hours and team building activities, but less so counselling services, shared parental leave, subsidised gym membership and on-site accommodation. Anthony Tattersall, general manager hospitality at The Access Group, said: “The industry must now focus on balancing competitive wages with career growth, culture and innovation. Those who invest in retention strategies, rethink benefits and embrace technology will emerge stronger.”

 

UKHospitality welcomes trade deal with EU and urges ‘flexible’ youth experience scheme: UKHospitality has welcomed the UK’s new trade deal with the EU and backed the introduction of a “flexible” youth experience scheme. As well as certain trade barriers being removed, as part of the deal, the UK and the EU have agreed to co-operate further on a youth experience scheme, which will be subject to further negotiations. The government said such a scheme would mirror existing schemes the UK has with countries like Australia and New Zealand, where there is an annual quota of visas allowing people between the ages of 18 and 35 to work in each other's countries for up to three years. Kate Nicholls, chief executive of UKHospitality, said: “The new agreement with the EU to remove trade barriers is positive news for hospitality businesses and will help to further increase access to high-quality, affordable food and drink for business and consumers alike. We’re pleased there is a clear commitment to co-operate further on a youth experience scheme. These schemes are beneficial for those already working in hospitality, tourism and other cultural sectors to live and work in either the UK or EU. Not only does it provide economic benefits, but it also provides new opportunities for critical cultural exchange, which ultimately delivers richer experiences for customers. I urge both parties to pursue a model with maximum flexibility and mirroring existing schemes with Australia and New Zealand is a sensible approach.”

 

Shelley Sandzer – footfall is no longer enough, it’s about the right footfall: Nick Weir, managing partner at Shelley Sandzer, has said the property firm has seen a notable uptick in occupier demand in areas of London such as Notting Hill, Queens Park, Putney, Hammersmith and Dulwich, and argued that for businesses to be successful,l “footfall is no longer enough, it’s about the right footfall”. Weir said: “The London hospitality sector has always thrived on a blend of resilience and reinvention. As we move through 2025, those traits are not just relevant – they’re critical. Post-pandemic, recovery gave way to inflationary pressures, labour shortages and a shifting high street. Yet, despite the headwinds and a government ignoring calls from hospitality lobbyists to consider VAT and rate assistance, the sector has shown an impressive ability to adapt. From independent operators to global brands, the focus has sharpened on curating experience over expansion, quality over quantity. The West End has rebounded strongly, bolstered by tourism and sustained domestic demand. However, peripheral neighbourhoods – once booming during the ‘localism’ trend of 2021–2022 – now face mixed fortunes as hybrid working patterns stabilise. Operators are becoming more selective. Footfall is no longer enough – it’s about the right footfall. At Shelley Sandzer, we’ve seen a notable uptick in occupier demand in areas such as Notting Hill, Queens Park, Putney, Hammersmith and Dulwich. These neighbourhoods are drawing strong demand from operators looking to tap into established, affluent catchments with a loyal local customer base. At the same time, the casual dining brands of old are being squeezed – both by smaller, more agile independent operators and by the ever-expanding quick service restaurant market. Consumers are demanding better value, stronger identity and a more relevant local presence, and those who can’t adapt are falling behind. The capital remains one of the world’s most dynamic hospitality markets, despite what some negative press headlines purport – but the rules have changed. The sector cannot rely on policy makers to aid growth, the smart ones who adapt with clarity, speed and purpose will be the winners.”

 

Greggs removes selected self-serve shelves over shoplifting concerns: Greggs has removed self-service sandwich shelves from some stores over shoplifting concerns. The business has put sandwiches and drinks behind counters in some of its stores to help fend off shoplifters. The chain typically displays the items in self-service fridges but has stopped this in at least five stores due to a spate of thefts. Its site in Whitechapel, east London, is among those where it has launched the initiative. A Greggs spokeswoman said: “This is one of a number of initiatives we are trialling across a handful of shops which are exposed to higher levels of anti-social behaviour. Customers can expect to see our full range of great value and tasty Greggs favourites available from behind the counter. The safety of our colleagues and customers remains our number one priority.” Earlier this year, Greggs chief executive Roisin Currie said the business was trialling initiatives including high-security doors, panic alarms and a system that instantly shares shoplifter images with police. It has also introduced body-worn cameras for staff in some of its other stores.

Double Diamond secures Tesco listing: Double Diamond, once one of the most popular beers in Britain, has secured a listing in hundreds of Tesco stores across the UK, Propel has learned. The brand, which is owned by Allsopp’s Brewery and is also vegan and gluten-free, will soon be found on the shelves of circa 790 Tesco stores. Jamie Allsopp, ‘re-founder’ of Allsopp’s, told Propel: “This listing in Tesco is huge for me personally and for Allsopp’s as a business, the culmination of five years’ work on brand and product, and the beginning of Double Diamond’s journey back to being a national brand!” Last year, Double Diamond returned after a nearly 30-year hiatus. A pale ale which drinks like a lager, it was a staple across UK pubs and one of the best-selling beers in the country, with 50 million pints brewed at the peak in 1974. The tipple, first brewed by Allsopp’s at its Staffordshire brewery in Burton upon Trent, enjoyed a boom in popularity during the 1950s and earned the title of the nation’s top selling bottled beer. But by the 90s, Double Diamond’s popularity began to wane and it gradually disappeared from sale. Last year, Allsopp’s announced its return, produced by its brewery-partner Kirkstall in Leeds.

Job of the day: COREcruitment is working with an events business that is seeking a sales director. A COREcruitment spokesperson said: “The role will be leading on the business’ development strategy and representing the company at the highest level. The sales director will be responsible for identifying and winning large-scale event opportunities, managing the tender process and building lasting relationships with key decision-makers across the industry.” The salary is up to £80,000 and the position is based in London. For more information, email marlene@corecruitment.com.

 

Simon Wilkinson – the biggest challenge for Evolv Collection is relevance, backers looking at further acquisition opportunities: Simon Wilkinson, board director and operating partner for Evolv Collection (formerly D&D London). has told Propel that the biggest challenge facing the business is relevance, as it looks to develop its Bluebird concept into a lifestyle brand. Calveton and Breal Capital acquired the then D&D London in October 2023. Last month, the business, which operates circa 20 restaurants and a hotel across the UK and internationally, changed its name to the Evolv Collection and hired Martin Williams, formerly of Rare Restaurants, as its new chief executive. Speaking on Propel’s new podcast series, In Conversation, Wilkinson said: “We’re 18 months into the journey, so I think a lot of the heavy lifting around the turnaround fundamentals, we’ve executed. We knew exactly what we needed to do when we bought the business. We’ve taken £5m out of central costs; we’ve overhauled the supply chain so we’ve added a few percent to margin without dumbing down quality or increasing price; we’ve similarly reduced labour by a couple of percent through efficiency. We knew we had to overhaul the loyalty scheme and implement our own club rewards and an app. We had to segment the estate – you can't run 20 different formats – and we needed a cultural change of how the business was run. Clearly, we had to bring in new people in certain leadership positions.” The business recently launched Bluebird in the City, which replaced the restaurant 3SP at South Place Hotel. Wilkinson said: “I think the biggest challenge is probably relevance. When you’ve got a really well-established group of restaurant names and concepts, some of which are 20 years old, how do you keep up with the new competition? The challenge is keeping your venues and concepts at the forefront of people's minds. We’ve got a new sales and marketing team that is working really hard on that. The opportunities are enormous. If you look at our five-year strategy, we are 18 months in. We always knew the first 16 months were about a turnaround, doing the heavy lifting. Now, we’re looking at expansion, and we’re just launching the Bluebird membership club, where you’ll be able to use the gym and the sauna and spa facilities etc. We’re looking at opening a cigar club and a wine club with Bluebird, and potentially putting a gym in. We’re really going to make it a lifestyle brand.” When asked if Calveton, which also backs Byron and TGI Fridays, remained acquisitive, Wilkinson said: “100%. There’s been opportunities consistently throughout the last 18 months. We’ve got quite close when looking at certain businesses. We’re definitely looking at as much as possible.” 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.

 

Pret UK and Europe MD – price rises are ‘inevitable’ after surviving ‘near-death crisis’: Clare Clough, managing director of Pret A Manger UK and Europe, has warned some price rises are “inevitable” as the business deals with rising costs and chancellor Rachel Reeves’ decision to up the national minimum wage. Clough acknowledged that recent years have been “challenging” for the company, but the brand’s number one priority is to find other ways to deal with rising costs. Clough told City AM: “Being part of leading the business out of the post-pandemic period has been challenging, but it has been very rewarding as well. I feel very proud of the shape that the business is in today and the way that we’ve recovered after such a near-death crisis. We’re trying to put the customer at the centre of all our decision making. We win or lose by our customers’ choice to shop with us or not. We just have to remain mindful of that and take measured decisions.” Clough said because of the current levels of inflation in the market, “from time to time, we have to pass some of that on”. But she said, “as far as possible, we try to find ways to mitigate that”. When asked whether it is inevitable that companies like Pret have to pass on some of the increased cost to the customer, Clough said: “We have inflation in every part of the market. It sometimes does become inevitable. But our responsibility first is to look at what we can do to offset that or mitigate as much as we can, and our teams have been working really hard to do that. The national minimum wage increase has a significant impact on a business that employs thousands of people. We work really hard with our suppliers to look at ways that we can drive efficiencies into our supply chain. For example, I’m proud to say we never do that by reducing portion sizes or quality of ingredients.”

 

TRG Concessions to open new Italian concept at Glasgow airport: The Restaurant Group (TRG) Concessions is to launch a new Italian concept – Primo Volo Italiano Kitchen and Caffé – at Glasgow airport later this summer. Described as a “pasta and spritz bar”, the restaurant, which will open in the airport’s departure lounge, will serve focaccia sandwiches and pasta dishes as well as Italian-inspired cocktails. Earlier this month, TRG Concessions launched a new restaurant called Wild Olive at Heathrow airport. The Jon Knight-led business acquired the former The Commission pub site, which was operated by Drake & Morgan, for the new restaurant in Terminal 4. The opening was the third of nine that TRG Concessions has planned for this year. This includes a second site for its American-style dining destination concept, Sanfords, also at Glasgow airport. The venue will replace the Frankie & Benny’s restaurant in the departure lounge.

 

Soho House to open first Japanese outpost next year: Soho House is set to open its first outpost in Japan early next year. Soho House Tokyo will be based in Minami-Aoyama, near Omotesando, and span four floors. The club will also have a rooftop pool and terrace, a wellness studio overlooking Aoyama-dori, and a dedicated event space for live performances, parties, and screenings. There will also be 42 bedrooms, many of which will have balconies. Last month, Soho House, which has 45 houses across the world, reported a net profit of $8.2m in the 13 weeks to 30 March 2025 compared with a loss of $41.6m the year before. Revenue increased 8.0% to $282.9m compared with £261.9m the previous year. Adjusted Ebitda was up to $46.7m from $19.8m the year before.

McMullen’s acquires historic former newspaper offices in Guildford from Daily Mirror owners: Brewer and retailer McMullen’s has acquired a historic former newspaper office in Guildford from Daily Mirror owners, Reach. It will invest £4.5m in converting Stoke Mill, in Woking Road, which most recently served as the headquarters for regional Reach newspapers including the Surrey Herald, into a pub and restaurant. McMullen’s said the acquisition marks “a significant milestone” for the business as it continues to “expand our portfolio of unique and historic properties”. It said Stoke Mill is a “substantial building situated on a picturesque riverside plot” and offers “a rich history and prime location for our latest venture”. Jenny Strathern, property director for McMullen’s, said: “This is our first property in Guildford, and we are excited to be able to bring our beer and a new pub restaurant to this vibrant town. Stoke Mill will join our collection of establishments, alongside our Heron on the Lake in Fleet and the Kingfisher at Mytchett Lakes.”

 

Team behind The Tamil Prince and The Tamil Crown eye Soho opening: The team behind The Tamil Prince and The Tamil Crown pubs in Islington are eyeing an opening in London’s Soho. Propel understands that the business, which is led by former Roti King executive chef Prince Durairaj and ex-Market Halls operations director Glen Leeson, are in talks to take the former Obica Mozzarella Bar, which closed earlier this year, in Poland Street. Durairaj and Leeson launched south Indian street food concept Tamila in the Hackney Bridge food court in 2021 before opening its first permanent venue, in Northcote Road, Clapham. Earlier this year, they opened a second Tamil location, at 6-8 Caledonian Road near King’s Cross station. Leeson is also a former general manager at JKS, while Durairaj worked in various kitchens across London before teaming up with Leeson at Roti King, the pan-Asian restaurant in Euston.

 

Jon Falarczyk steps down as director of operations at Young’s: Jon Falarczyk has stepped down as director of operations at Young’s after seven years with the company to “explore new professional opportunities”. He joined Young’s in March 2018 as an operation manager after 16 years at Mitchells & Butlers. He was promoted to director of operations in October 2022. He said: “It has been an honour to work alongside such a talented and dedicated team. I look back with great pride on what we’ve accomplished together and extend my sincere thanks and best wishes to everyone at Young’s for continued success in the years ahead.” Earlier this spring, Young’s appointed Oliver Aubrey-Thomas and John St John as its new interim directors of operations. Aubrey-Thomas has been with Young’s since 2010 and has been an operations manager for the past five and a half years, while St John has also been with Young’s for more than 14 years as an operations manager. 

 

Pure launches first wholesale range: Pure, the healthy food-to-go concept, has launched its first ever wholesale range. The business is expanding its Food for Business services with the launch of the new range, which it said is “ideal for offices, gyms, stadiums, trains and planes, or anywhere where people are on-the-move”. It features “nutritious breakfast options” such as overnight oats, layered yoghurt pots with crunchy granola, vibrant fruit salads and breakfast toasties. For lunch, there are handmade wraps, high protein salads and sides and “protein-packed” sandwiches in bread made with 100% Wildfarmed flour.” Spencer Craig, co-founder and chief executive of Pure, said: “I have lost count of the number of times I have been asked for Pure to sell a wholesale range. Over the last few months, we have been trialling our new products and the results have been astounding. We cannot wait to bring our range to the wider market.” Pure currently operates 14 shops, four catering hubs and a wholesale production kitchen.

Professionals at Play confirms Scottish debut for King Pins next month: Professionals at Play – the Foresight-backed, parent company of the Roxy Lanes, Roxy Ball Room, King Pins and Star Pins concepts – has confirmed its latest King Pins location will open in Glasgow next month. King Pins will make its Scottish debut, at Glasgow’s Silverburn Shopping Centre, on Thursday, 26 June. Guests can enjoy ten-pin bowling, duck pin bowling, tech darts, American pool, shuffleboard, ice-free curling and arcade games. The 21,000 square-foot site will also have a bar and onsite restaurant. A further King Pins is due to open in Leeds’ White Rose shopping centre in August, while a Belfast launch is also planned. Founded by Matt and Ben Jones in 2013, the group, which rebranded as Professionals at Play last year, has since grown to 11 Roxy Ball Rooms, eight Roxy Lanes, three King Pins and one Star Pins site.

 

Thai Square – trading in 2025 ‘very positive’, looking at launch outside of London: London restaurant group Thai Square has told Propel that trading has been “very positive” in 2025 and the business is exploring options for a launch outside the capital. Thai Square will open its 11th site next month, in Bayswater. The company will open the 40-cover restaurant in Bayswater Road on Thursday, 12 June. In terms of potential openings, a spokesperson told Propel: “We don’t have plans for any new sites this year, but we are considering options both within and outside of London for next year. Trading has been very positive in 2025. While the beginning of our financial year (July-August 2024) was quieter, we’ve seen a significant increase in sales since then compared with the previous year.” Thai Square opened its first site in 1996, in The Strand.

 

Scottish hospitality group Lomond Leisure reports double-digit like-for-like growth as it opens sixth site: Lomond Leisure Group, led by former The Restaurant Group (TRG) duo Derek Mallon and Chris Thynne, has told Propel the business is seeing double-digit like-for-like growth as it opened its sixth site. Lomond Leisure Group has relaunched the former Van Winkle bar in Sandyford Place in Glasgow as Gael & Grain following a joint £275,000 revamp with owner Star Pubs. The pub, which celebrates Scottish food, drink and music, features 65 covers and a 30-seat private dining room, while the basement acts as an events space. Gael & Grain builds on Lomond Leisure Group’s other sites that specialise in Scottish fare, like its Glasgow restaurant, Mharsanta, and its Edinburgh pub, The Tolbooth Tavern, which is leased from Star Pubs. Lomond Leisure Group chief marketing officer Sophie Mallon told Propel: “2025 has seen a strong start to the year, with double-digit like-for-like growth. While the overall sector remains more challenging than ever, we are pleased with the progress we have made. The outlook for the business is very positive and we expect continued strong growth for the remainder of the year and beyond.” Last month, Lomond Leisure Group opened its new restaurant, Kirk O’The Lochs, in Tarbet, and said it was keen to find a second venue in Edinburgh. Mallen said that remains the main priority at present, although the business was also keen to look at opportunities in Inverness, Fort William, St Andrews, Oban and Stirling. She added: “While Scotland is our primary target market, we may also look further afield should the right opportunity be presented. We will remain disciplined in only opening in locations that suit our business model.” Mallon spent 14 years with TRG, from 2001 to 2015, in roles including operations manager, operations director, deputy manager director and managing director for brands such as Frankie & Benny’s, Coast to Coast, Filling Station and Joe’s Kitchen. Thynne spent 16 years with TRG, from 2004 to 2020, in roles including operations manager and director of operations small brands.

 

Buck’s Bar secures sixth site and first outside Glasgow and Edinburgh: Scottish multi-site operator Michael Bergson has secured a sixth site for his American-style fried chicken concept, Buck’s Bar, and first outside Glasgow and Edinburgh, in St Andrews. The business, which currently operates five Buck’s Bar sites across the two cities, will open on the Ziggy’s site in the town’s Murray Place later this year. Bergson told The Courier: “We met with the owners of Ziggy’s, and they were happy for us to take over, having been to Buck’s themselves. I’ve always wanted to open in St Andrews. I visited there as a youngster, and it is full of great bars and restaurants, and it always seems to be busy as well and is full of friendly people.” Last week, Propel reported that Bergson had secured his largest site to date for a sister venue for its Thundercat bar and diner concept. ThunderDog Pub + Diner, the sister to Thundercat, is set to launch at the end of this month, in Glasgow’s Byres Road.

 

Tommy Banks launches pub venture: Chef and restaurateur Tommy Banks has launched a new pub venture which will focus on bringing “great places out of jeopardy” and “returning them to their former glory”. Called Jeopardy Hospitality, the new venture has been launched with business partner Matthew Lockwood, brother James Banks and businessman Neil Armstrong. The group's first project will be the restoration and reopening of The General Tarleton, in Knaresborough, North Yorkshire, which is set to welcome guests later this summer. The business told Propel that there isn’t a specific number of pubs Banks is looking to operate. It said: “It’ll be case by case, and when the right property comes up.” Banks said: “When a pub shuts its doors, it rarely reopens, and it’s devastating to read reports that we’ve lost six pubs a week so far this year, and I fear this is just the tip of the iceberg. Pubs are often beautiful buildings with rich history, integral to British culture. With Jeopardy Hospitality, we aim to bring some of these great places out of jeopardy and return them to their former glory. We’re not just reopening pubs, we’re bringing them back with care, character, and a focus on what makes them special. Times are tough, and it’s easy to pull back, but in the UK hospitality scene, growth is the only way forward. I can’t wait to get The General Tarleton back open and thriving, then we can get stuck into the next challenge!” The company said Jeopardy Hospitality is an opportunity for Banks to explore “new opportunities while keeping the much-cherished Tommy Banks Group brand totally intact”. It said: “Long-term planning continues for the ongoing development of The Black Swan Oldstead, Roots York, The Abbey Inn, Byland and Made in Oldstead, and these brands remain the foundation of Tommy's identity and purpose.”

 

Freemans Event Partners strengthens leadership team with two new appointments: Freemans Event Partners, the UK-based global multi-service event partner, has made two new appointments to its leadership team, which it said will help accelerate its commercial and revenue growth strategies. Dom Hobbs is joining as new business development director and Dan Moody is stepping into the role of head of revenue growth. Hobbs previously served as the commercial lead for the Premium department at Tottenham Hotspur Football Club, while Moody joins the business from Jaguar Land Rover. Matt Luscombe, chief executive of Freemans Event Partners, said: “We’re thrilled to welcome Dom and Dan into their new roles at such an exciting time for the business. These appointments reflect our commitment to investing in top talent as we continue to deliver innovative, high-performing solutions for our partners and customers.”

 

Wiltshire Domino’s franchisee returns to profit: Wiltshire Domino’s franchisee Team West returned to profit in the year to 31 March 2024. The company, which was founded in 1994 and is located in Salisbury, turned a pre-tax loss of £7,336 in 2023 into a profit of £1,229,525. Turnover dropped 9% from £12,401,235 to £11,308,868 while net assets grew from £906,221 to £1,810,896. Dividends of £328,884 were paid (2023: £675,008). Director James Swift said: “The year continued to be affected by the cost-of-living crisis, and like everyone, we have had to adapt to the economic conditions and continue to service our customers’ needs. Fortunately, there has been a move from restaurants to takeaway food to save money over the period and this has allowed us to maintain a good level of turnover and profitability. The gross profit margin of 36% showed an increase against the previous year of 34%. The operational net return for the company was £1,229,525, which is a 11% return on the overall revenue.” Swift joined Domino’s as a teenage delivery driver while retaking his GCSEs at college before moving into franchising, with his store in Swindon the first to rack up annual sales of £1m. He was first taken on as a delivery driver by fellow director Siggy Wilberg, who has been a Domino’s franchisee for three decades. Wilberg, who is also an international dog show judge, first come to England from Norway, where he was born at the end of the Second World War, as the managing director of the UK arm of an automotive parts manufacturing company, and initially set up the American Pizza company before joining Domino’s and taking on its Swindon franchise.

 

Buzzworks opens fourth Herringbone site: Scottish independent restaurant and bar operator Buzzworks Holdings has opened a fourth restaurant under its Herringbone concept, and third in Edinburgh. Herringbone Barnton has opened at 201-205 Whitehouse Road in Barnton. The venue joins Buzzworks’ two other Herringbone sites in Edinburgh – Goldenacre and Abbeyhill – and its location in North Berwick, offering a menu of “daytime favourites and vibrant evening plates”, including gourmet burgers and sourdough pizza. The drinks list includes more than 30 varieties of wine by the glass, alongside seasonal cocktails and local craft beer. General manager Chris Robinson said: “We’re excited to be opening in Barnton – it’s such a fantastic community, and we really feel we’re bringing something special to the area. We’ve poured a lot of love into every detail, from the menu to the interiors, and we hope our guests are going to feel that from the moment they walk in.” Buzzworks is also behind the Scotts, Lido, House, Vic’s & The Vine, The Duke, Thirty Knots, The Bridge Inn and The Fox concepts.

Watergate Bay Group opens Cornwall’s largest padel club, eyes expansion of concept: Watergate Bay Group – the team behind the Watergate Bay Hotel in Cornwall and the Another Places hotels in the Lake District and Isle of Islay – has opened Cornwall’s largest padel club. The group has launched SeaSpace Padel Club at SeaSpace, the aparthotel it opened in the former Sands Resort Hotel in Newquay last October. The five-court facility includes the only two singles courts in the south west and is operated in partnership with UK Padel. The launch completes the transformation of the 56-room aparthotel and offers year-round play, junior training, social tournaments and “padel and pint” nights. Group chief executive Ben Harper said planning has been approved for future expansion on site, and talks are underway for additional locations as SeaSpace “positions padel as a key asset within a broader leisure ecosystem for guests, locals, and the UK staycation market”. He added: “Padel perfectly captures the kind of experience we want SeaSpace to represent – active, social and easy to engage with. It’s more than a sport, it’s a scene, and we see real potential for padel to anchor our wider leisure and community offering. We’re proud to be bringing a facility of this scale to the Cornish coast, and to be setting a benchmark for what sport can look like in the context of a lifestyle hospitality model.”