New concepts
Miss Millie’s revamp brand identity
They now offer a new and improved selection of tenders, burgers, and wraps, alongside shakes, sundaes, and sides.
1 day ago
Miss Millie’s revamp brand identity
They now offer a new and improved selection of tenders, burgers, and wraps, alongside shakes, sundaes, and sides.
1 day ago
Velvet Taco tackles brand identity ahead of London launch
The brand wants to be known for its inventive menus and its made-from-scratch tacos.
Greggs open its first champagne bar in Fenwick Newcastle
Bookings are available until 31 December.
Velvet Taco to open its first UK location in Soho
The new store will commence in spring of 2025.
Sandwich Sandwich launches catering service in London
The service was initially just available in Bristol.
GAIL’s open in Elephant Park
The location is home to a mix of eclectic mix of independent brands.
Kiss the Hippo opens in Soho
This marks the 9th location for the coffee shop and roastery.
Yakitori shop Yari Club trials robotic yakitori machine
The QSR brand will open in St Martin’s Lane in Central London.
Stationary retailer WHSmith launches first own-brand cafe concept
The cafe is called Smith’s Kitchen.
Bubbleology unveils mobile site in Westfield Stratford
It aims to roll out more at high footfall locations.
Sandwich Sandwich debuts in London
The sandwich shop currently operates four sites.
Benito’s parent launches new pizza brand Slice & Dice
It serves New York-style pizzas.
Inside Costa Coffee’s store re-design programme
It features brighter interiors and more self-serve kiosks.
EL&N’s deli and bakery concept to open in Covent Garden
The new concept’s menu is based on EL&N’s core menu of brunch classics.
Chinese burger concept Kung Fu Burger opens in Shaftesbury
The new concept is a fourth one for restaurateur, Alex Xu.
Sustainable salad bowl brand atis opens flagship in London
The brand plans to open four more before the year ends.
Independent Aegean Bistro Sonya celebrates six-month anniversary
The restaurant was founded by former Megan's execs.
Commentary
People want experiences – but not at the cost of food & beverage