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Following the resounding success of their bars across the North West and Sheffield, the Kuckoo triumph has expanded once more. This time, to Warrington and its ready to rock! Opening strategically in time for the 2023 festivities, exhilaration spread across Warrington for the unique blend of craft mixology-led cocktails and glamorous rock and roll music. … Read more
Following the success of six stores across the North East, the one-stop takeaway Gills carried out a full refurbishment of the Ponteland store. A fresh new look for the north east’s favourite Chippy. Gills have just recently announced the grand opening of the restaurant dine-in service at their latest store. The buzz of the … Read more
Following the success of their Kirkstall and Headingly stalls, the Poco sensation keeps spreading in Leeds. This time, in the heart of the city. Friday was the grand opening of Poco’s third store and the excitement rippled through the city, with queues stretching over 50 metres. Poco’s team certainly blessed the foodies in the area, … Read more
Sarah Vanstone had dreams of opening a unique health food business in Colindale. However, she needed extra funding, and we were happy to help… At home with her newborn, Sarah Vanstone came up with the idea of a visionary, clean-lifestyle smoothie café in a great location with no competitors. Her business would be the first … Read more
Hospitality venues are showing resilience amongst reports of rising inflation and increasing running costs with property specialist, Cushman and Wakefield, predicting the opening of around 3000 new restaurants and cafes in the UK in the two years to the end of 2018. Aside from the continued growth of large restaurant franchises, this momentum has also been recognised on a smaller scale, with successful independent restaurants, bars and diners expanding to their second, third and fourth sites and beyond.
When making a new purchase for your commercial kitchen, it can be incredibly easy to focus on the cost of the equipment and let the running expenses take a backseat. Electricity, gas and water can all be expensive extras, so it’s important to remember to take these into consideration and budget for them accordingly. It’s estimated that, on average, restaurants use around 2.5 times more energy per square foot than other commercial buildings. You wouldn’t want to part with cash for your new equipment to find out you can’t afford to run it!
The Greyhound Inn, situated in Cromford, Matlock, is a venue steeped in history. Built by Richard Arkwright in 1778, the venue was originally designed to encourage visitors, in particular, businessmen, to the nearby cotton mills. 2017 marks a new chapter for the venue, having recently re-opened to the public under new management; Paul and Tina Waddingham. Having contributed a significant investment themselves for all the renovation work, Paul and Tina approached Johnson Reed to explore leasing their catering equipment and appliances, including a state-of-the-art combination oven.
“Less is definitely more” on the contemporary restaurant circuit, with single item menus on the rise and more popular than ever. The concept of specialising in one dish and doing it exceptionally well has proved popular for burgers, meatballs and now, steak. Enter Arlo’s…
L&L Bros Ltd was established in 2013, when the brothers embarked on a long life-changing trip across Northern and Central Italy to discover the food of their homeland. It was there that they mastered the art of making the perfect meatball, and experienced flawless Italian hospitality. The duo returned to the UK with the intention of opening their own business, keeping their new skills and values at the core of their practice.
The decline of the traditional pub is a growing concern for many operators in the industry, after The British Beer and Pub Association revealed last year that up to 29 pubs close every week in the UK. The BBPA attributed this decline to high beer tax, competition from supermarkets selling cheaper alcohol, and an ever-changing demographic.
The Crown in Hawk Green is just one example of how a pub has successfully adapted to survive and thrive in these circumstances. Operators, Simon and Claire Hood, took a new direction with their business, venturing down the gastro-pub route to reinstate great quality food and drink at the heart of the trade.