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Dine Out-Feb Mar 2021.Indb FEBRUARY/MARCH 2021 2021 FEBRUARY/MARCH RISE AND SHINE INDUSTRY 100 TOM KITCHIN Dishoom and Officina 00 are How is the UK dining sector shaping Surviving Scotland’s restrictions shaking up morning menus up in our 100-strong snapshot? and nurturing regional talent FEBRUARY/MARCH 2021 / / 2021 FEBRUARY/MARCH MAGAZINE INDUSTRY THE RESTAURANT dineoutmagazine.co.uk / @dineoutmagazine WELCOME PUBLISHED BY H2O Publishing Media House, 3 Topley Drive Rochester, ME3 8PZ FEB/MAR 2021 01474 520 200 EDITOR here’s no doubt that UK operators Rosanna Spence [email protected] have one eye on their meal kit and T delivery businesses right now, with CONTRIBUTOR the other acutely focused on 3 March, when Kate Nicholls the government’s Budget 2021 will be set out. Some small victories have already been felt EDITORIAL DIRECTOR across the UK, with readers in Scotland seeing Tristan O’Hana [email protected] a short extension to business rates cuts, which was met with calls for further ongoing financial support, so the rest of DIVISIONAL DIRECTOR the nation’s business owners await Rishi’s announcements with bated Andy Gibb breath. Furlough is expected to be extended, though this, of course, [email protected] 01474 520 261 has its own costs and drawbacks, and further rates relief will be welcomed across the industry. READ ON THE GO: KEY ACCOUNT DIRECTOR Scottish operators have faced some of the harshest operating GET OUR DIGITAL Emma Doran restrictions in the UK since the virus reached our shores 12 months [email protected] ISSUE NOW 01474 520 258 ago, so I caught up with Tom Kitchin as we entered 2021. Head to page dineoutmagazine.co.uk 14 to hear about how he unexpectedly found BUSINESS himself as the mouthpiece for Scottish hos- DEVELOPMENT MANAGER pitality, what his hopes are for the next gen- INSIDE Abbie George eration of chefs entering the industry amid [email protected] 01474 520 251 the pandemic and how he’s been supporting News 4 suppliers, students and local charities. Openings 10 SUBSCRIPTIONS If you were a regular reader of Casual International Focus 12 [email protected] Dining Magazine, then you’ll be familiar with our Industry 100 report, which we’ve Lead Interview 14 DESIGN put together again this year on page 18. Marc Ayres Dine Out Industry 100 18 Find out who’s been restructuring, hiring, PRODUCTION expanding, diversifying, and creating new Drinks Buyers Club 34 Hannah Broad concepts in the past year in our 100-strong, Tech - The Guest Journey 44 operator-led snapshot of the sector. MANAGING DIRECTOR 48 And for readers who might be experi- Morning Trading Jamie Robbins encing Zoom meeting fatigue, we’ve been Outdoor Dining 54 livening things up for operators with virtual PRINTED BY New Products 56 Buxton Press tasting sessions in our new, exclusive Drinks Buyers Club (page 34). Opinion 58 No part of this publication may be reproduced without written The government’s approach to devising permission from the publishers. roadmaps to recovery according to calendar dates and not against new case numbers has been widely criticised for the dramatic effects inevitable U-turns have The paper used within this publication has been sourced on business planning (Christmas 2020, anyone?). Let’s hope that both from Chain-of-Custody certified the upcoming Budget and any further announcements regarding our manufacturers, operating within international environmental cherished industry reopening safely have people and pragmatism at standards, to ensure sustainable their centre. sourcing of the raw materials, sustainable production and to minimise our carbon footprint. FOLLOW US Rosanna Spence @dineoutmagazine dineoutmagazine.co.uk 3 / WELCOME TAKEAWAY ORDERS REACHED A RECORD HIGH OF +32.6% IN JANUARY, ACCORDING TO BARCLAYCARD, THOUGH RESTAURANTS +32.6% RECORDED A DECLINE IN CONSUMER SPEND OF -84.2% TWEET ALL ABOUT IT SHAKE SHACK ARRIVES IN CAMBRIDGE Shake Shack has announced that its latest delivery-only concept is now open in Cambridge. CORBIN & KING It officially launched on Tuesday 9 @CorbinandKing February, and Cambridge residents are “Joe Allen – one of my restauranteur heroes to now able to order its menu via Deliveroo. whom I owe so much. It’s Signature items on the menu a sad day…” - Jeremy King, proprietor include the ShackBurger, the Smoke- Shack, crispy crinkle cut fries, Chick’n Bites, and classic drinks. To celebrate, Deliveroo is offering free delivery from 9 February until 14 February. The Cambridge Shack will operate from 12pm to 10.45pm, seven days a week. ELITE BISTROS @Elite_Bistros Whilst I know it might be disappointing for guests that many restaurants are sold out for Valentine’s I am super happy for all the teams who are guaranteed a good week of sales, minimal wastage, and a busy week to get stuck in to TOM KITCHIN @Tom Kitchin Delighted to keep our Michelin star @thekitchin for the 14th consecutive year. A wonderful effort from all the team. Many congratulations to all the new star restaurants in UK and Ireland. @MichelinGuideUK BOXPARK PROMOTES NEW CHIEF OPERATING OFFICER Boxpark, the retail, casual dining and leisure business that operates from converted shipping container complexes, has announced the promotion of Ben McLaughlin to the position of chief operating officer. The promotion comes as Boxpark concentrates on its growth and the development of new sibling concept Boxhall. Previously at Stonegate Pub Company, McLaughlin joined Boxpark as operations manager in January 2018 and over the course of three years, has demonstrated his ability to lead the company’s strategy and / DISHOOM oversee all commercial and operational aspects of the business. @Dishoom “As Covid-19 continues to impact the hospitality industry, we can only hope to remain positive and use Thanks to everyone in this time to focus on our future plans,” says Roger Wade, CEO and founder at Boxpark. Cambridge who ordered with us tonight, and very “I am delighted to confirm Ben McLaughlin’s new position as COO – he is an extremely valued member NEWS sorry if you had to wait. of the team and has brought fantastic insights into the business since joining three years ago. I have no This delivery business isn’t easy, and we’re still learning doubt he will continue to deliver great results at Boxpark as we evolve.” - finding the wrinkles in David Gough, the former operations director at Stable Bar & Restaurants Ltd (Fuller’s) appointed as everything - but we are News genuinely overjoyed to be COO of Boxpark last year, has now left the business. able to serve you. 4 / 04-09 / dineoutmagazine.co.uk / @dineoutmagazine A RECORD NUMBER OF PROFIT WARNINGS WERE ISSUED BY FTSE TRAVEL AND THE NUMBER OF YEARS THE BIG TABLE GROUP HAS SIGNED TO IN A NEW LEISURE COMPANIES IN 2020, 74, WHICH IS NEARLY THREE TIMES THE PREVIOUS AGREEMENT WITH CENTER PARCS, WHICH WILL SEE INVESTMENT AT ITS 74 ANNUAL RECORD OF 28 WARNINGS IN 2018 (SOURCE: ERNST & YOUNG LLP) 6 12 LOCATIONS AND A NEW ITALIAN CONCEPT CREATED HONEST BURGERS CREATES FONDUE MEAL KIT WELSH RESTAURANTS Honest Burgers has recreated a limited-edition special fondue burger, which WARN GOVERNMENT is available throughout February both via delivery, and as an at-home meal kit OVER JOB LOSSES for the first time. Responding to an apparent reduction in The team has rejoined forces with Mons Cheesemongers to bring the fon- support from Welsh government, the Welsh due burger back to its menus. Independent Restaurant Collective (WIRC) The fondue burger tops Honest beef with five of Mons Cheesemongers’ has called for urgent clarity from Welsh favourite French and Swiss mountain cheeses (Comté, Beaufort, Vacherin ministers regarding what further funding Fribourgeois, Abondance and Emmental with garlic and white wine), crispy is available to micro and small businesses in pancetta, white wine onions, rocket, and pickles. the sector. They warn that without help, fur- The Honest at Home Fondue kit includes everything customers need to rec- ther job losses and closures are inevitable. reate the burger at home, with an additional serving of fondue (recommended During the 17-day firebreak lockdown last for chip dunking) and is priced at £20 for two, or £30 for four, plus £6 for year, the non-domestic rate (NDR) grants nationwide delivery. allocated to hospitality businesses in Wales were equivalent to a daily payment of £176 or £294, depending on the rateable value of each business. In contrast, the current NDR funding intended to cover the period from 25 Janu- ary until the 31 March, amounts to just £45 or £75 per day. Speaking on behalf of the WIRC, Natalie Isaac from the 44 Group said: “We have pre- viously provided Welsh government with evidence of the costs that businesses are having to pay out during lockdown – which include everything from employer’s national insurance and pension contributions and accrued holiday costs in relation to the fur- lough scheme; rent or mortgage payments; monthly lease agreements for equipment SCOTTISH BUSINESS hire; monthly contract fees; standing charges SUPPORT EXTENDED for utilities; security; insurances; and legal and professional costs. The business rates cut in Scotland will last another three months for “It is abundantly clear that with the cur- the country’s restaurants, finance secretary Kate Forbes revealed in its rent level of support, an unsustainable defi- budget for 2021-2022. cit now exists. Without a further extension Forbes confirmed that there will be an extension of 100% business rates of funding, many businesses will be forced to relief for hospitality into the first three months of the new financial year. make further cuts to jobs, or to close.” There was also confirmation of the payment of temporary closure and The support given to the sector to cover business restriction grants in February, regardless of any change in the the period 4 December 2020 to 15 January restriction levels applied by the Scottish government.
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