Thunderbird Fried Chicken appoints Nick Moule as operations head

He held senior roles in both M&B and more recently Stonegate, where he headed up the Common Room and Sports Bar & Grill.

Trispan-backed Thunderbird Fried Chicken announced the appointment of Nick Moule as their new Head of Operations.

Moule held senior roles in both M&B and more recently Stonegate, where he headed up the Common Room and Sports Bar & Grill.

“We’re thrilled to have Nick joining the Thunderbird Fried Chicken team. He represents the final member within the Thunderbird Senior Exec team, and will be tasked with driving operational excellence, alongside building a motivated and cohesive team to deliver our 5-year plan," CEO Paul Gilchrist said in a statement.

Thunderbird Fried Chicken reopened their restaurant at The O2, and have four new locations in the pipeline for opening this year. Last month saw them open a new branch in Earl's Court, unveiling a mini-rebrand.

Join QSRMedia UK community
Since you're here...

...there are many ways you can work with us to advertise your company and connect to your customers. Our team can help you dight and create an advertising campaign, in print and digital, on this website and in print magazine.

We can also organize a real life or digital event for you and find thought leader speakers as well as industry leaders, who could be your potential partners, to join the event. We also run some awards programmes which give you an opportunity to be recognized for your achievements during the year and you can join this as a participant or a sponsor.

Let us help you drive your business forward with a good partnership!

The shop will help the chain build brand awareness as the company looks to grow its restaurant footprint.
It will have seating for 46 diners along with ‘grab and go’ options.
The location aims to showcase ‘takeaway classics' that founder Julian Denis and chef Harry Fox grew up with.
The chicken brand was created with British YouTube group The Sidemen.
Digital continues to be the main driver of the business, the company said.
The concept is the brainchild of Dayashankar Sharma, the executive chef behind fine-dining Indian restaurant Heritage Dulwich.
Revenues at the restaurants it has opened this year are “far more” than the chain had expected.
It joins a growing number of food companies that have announced global commitments to eliminate the use of cages in their egg supply chains.
The chain also appointed two more companies in the UK as part of its roster of franchisees.
It also has to open an additional 10 stores over the next two years.
The item was launched by the high street group in 2019 and helped to serve up a significant sales boost in the same year.
53% of consumers are actively counting calories or checking sugar content.