News

Here's what the QSRs were up to on social media last week.

The ‘Naturally Fast Food’ chain and department store chain John Lewis are unveiling an exclusive cookware collaboration.

According to data from CV-Library, companies across the UK should be ready for a job hunter surge in September, as over half (57.1%) of workers reveal that they are more likely to consider a new job as the summer comes to an end.

The UK restaurant group announced its plan to source 100% free range eggs by 2025 across all brands in a move which supports the company's commitment to responsible sourcing.

According to a story by the Standard, Thomasina Miers, founder of Wahaca said the new Night Tube could be a “huge step” in revolutionising Londoners’ late-night eating habits.

New research released by McDonald’s UK showed that a multigenerational workforce can make employees and customers happier.

According to new research, the recent surge in single offering and specific concept sites in the UK is putting operators at risk of alienating their guests. 40% of diners feel the availability of suitable dishes is the biggest concern when eating out. The trend for a specific offering has resulted in success for Pret a Manger and its veggie pop-up site, however not for County Durham pub, The Victoria, which recently advertised “it’s all about meat”. With a recent survey by HospitalityGEM revealing 23% of diners described themselves as having special food requirements, it is more important than ever to have a food offering that appeals to multiple markets. However, 30% of diners’ felt staff were not well trained when it came to catering for special dietary requirements. Steven Pike, Managing Director, HospitalityGEM commented: “All brands need to stand out for something in a crowded marketplace or they will be forgotten. But some subjects are more emotive than others and alienating any particular group can be a risky strategy. While these examples focus on advertising campaigns, the same can be true of interactions with guests in-house. “There’s no easy answer (apart from playing safe, which may not always gain commercial recognition) but it can help to involve guests in your decision-making process, either in terms of research into what you stand out for (which may be different to what you expect) or by testing the impact of a given message on their perception of you.”

The chain launched a new chocolate-themed weekend brunch at their Chocolate House in Islington.

They're gluten free, and don't have additives or preservatives.

The chain will donate 10p from every coffee sold.

4 in 10 want to pick out their own bread, meat, and toppings.

6 in 10 have visited a burger bar in the past 3 months.

Meat suppliers have pushed bacon prices by up to 38%.

The brand announced that Frank Bandura will step down after 17 years as Chief Financial Officer on 5th September. Bandura has guided the business from inception to a flotation on AIM in 2005 and then back to the private market in 2010 when the business was sold to Landmark. He led finance, logistics, supply chain and IT functions for the group which now trades from 100+ sites in seven countries. Frank Bandura said: “It's been a real privilege to be an integral part of the Carluccio’s growth story from small start-up to multinational business, but after all this time it really is right for me to move on and let a new team take it forward”. Frank’s successor is Jonathan Blanchard who joins Carluccio’s from leading cycle retailer, Evans where he was Chief Financial Officer. Previous positions include Chief Financial Officer at handbag and accessory retailer, Radley + Co, and Group Finance Director at Eagle Rock Entertainment Group. Blanchard has nearly 20 years experience at board level and a strong track record in creating significant value in private equity backed businesses. Most recently, he completed the high profile sale of Evans Cycles to ECI on behalf of Active Private Equity. He has significant multi-site, multi-channel retail and in-depth operational experience across many back office functions including IT, logistics and supply chain. Neil Wickers, CEO, Carluccio’s said: “Frank has been a key member of the management team and has helped to make Carluccio’s the success story it is today. I wish him the very best for the future. I’d also like to take this opportunity to welcome Jonathan to the team. I am confident that he will help drive the business forward as it enters the next stage of its development.”

The brand announced that it will be switching to a green energy deal made up of 100% renewable energy.

Bodean’s, the Kansas City BBQ joint from restaurateur André Blais, is set to open its eighth location in Muswell Hill this October as part of the restaurant’s ongoing roll out across London.