Its founders all have over 20 years’ experience in the hospitality industry.
A new company offering a range of franchise food brands for virtual delivery offers or dine-in menus has been launched.
Restaurant Brands Collective describes itself as being “aimed at helping multi and single site hospitality and leisure businesses drive incremental sales from their existing kitchen equipment and teams.”
The company’s launch has been backed by a grant award from Innovate UK, the government-backed UK innovation agency, which is part of UK Research and Innovation.
Restaurant Brands Collective received funding, after a two-part pitch process, through Innovate UK’s Sustainable Innovation Fund.
The company has been co-founded by Toph Ford, a former head of food and marketing at Leon Restaurants; Brett Boyers, who has worked across restaurant openings, operations and franchising at The Restaurant Group (TRG concessions), Boparan Restaurant Group and Individual Restaurant Company; and Stefan Cosser, who managed the creative team at Heston Blumenthal’s Fat Duck Experimental Kitchen for over five years.
“Unlike many food franchise companies, we offer our virtual delivery brand partners a portfolio of profit-driven restaurant brands to work with. We recommend our partners work with two or three brands to drive incremental sales growth, reduce potential wastage (as ingredients can cross over all brands) and improve day part penetration with breakfast and lunch focused brands too,” Ford said.
The company’s range of franchise brands include gourmet mac and cheese brand Mac & Co, ‘superior fried chicken’ brand The Wingstitute and Californian-style smashed burgers and fries from its Pickled Pink brand.
Current brand development is focused on katsu, breakfast, pizza, “feel-good wellbeing” foods, Mexican, desserts and sweet treats/gifting.
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