Burger & Lobster sprinkles menu magic as it mounts Covid comeback

Burger & Lobster, Leicester Square

Burger & Lobster is implementing a new menu development programme and promising further chef and food collaborations as it looks to bounce back strongly from the financial damage caused by Covid.

The chain saw its turnover plunge by 65% to £16.3m last year as the pandemic curtailed its normal restaurant operations.

But it managed to keep all of its nine London restaurants trading after expanding into delivery, opening three dark kitchens and launching nationwide DIY kits, which generated £650,000 in sales.

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The restaurant group, known for its wild Atlantic lobster, lobster rolls and Nebraskan beef burgers, said that week-on-week sales continue to increase and it remains optimistic about its prospects as it nears its 10th anniversary next month.

The company is working on the launch of a 10th site in London, while a significant menu development programme is underway following the recent appointment of Paul Greening as executive chef.

The first new dishes will be introduced next month with a spotlight on premium ingredients and provenance.

A key focus for the brand is menu collaboration. The ‘Sleezey’n’Bisquey Lobster Mac & Cheese  – a guest dish created by Gizzi Erskine and Professor Green – has resonated with the brand’s demographic, with over 2500 dishes sold in just two weeks since its launch

As part of the elevated food positioning, a series of exciting chef and food partnerships have been secured for 2022, the chain said.

Misha Zelman, director and founder of Burger & Lobster Restaurant Group, commented: “It has been an incredibly challenging 18-months for hospitality. Still, we are immensely proud to have retained so many members of our team post furlough and would also like to take this opportunity to thank our landlords for their support during the pandemic.

“The business has shown resilience and adaptability, giving us the confidence to open more sites both here in the UK and overseas. As we continue to develop and innovate, we are confident that our unique brand proposition will continue to engage with diners.”

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Andrew Seymour

The author Andrew Seymour

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