MARKET TALK: Empowering independent restaurants, dessert menu growth and a dealer teaser

In this week’s episode of Market Talk, Paul Shaw, CEO of Restaurant Collective, and Paul Ingram, managing director of Carpigiani UK,  join us to discuss the latest developments in the market. 

Restaurant Collective is a first-of-its-kind member-led and owned, non-profit community, with a mission to champion the UK’s independent restaurant sector at a time when it needs it most.

Mr Shaw discusses the aims and objectives of the organisation following its launch, and the business model it has in place to drive memberships and create value for smaller restaurant operators and groups.

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With around 3,000 fewer restaurants than there were this time last year, Mr Shaw reflects on the support that operators really need during these times and the role that suppliers can play in this.

Carpigiani is the UK’s largest supplier of ice cream and gelato machines, and a division of foodservice equipment giant Ali Group.

The first lockdown came at a particularly bad time for the business given it would usually have been the onset of the summer buying season. Mr Ingram explains how the company has adapted to the conditions and describes the support it has put in place for operators.

He also details the reasons behind its diversification into ice machines and reveals why there is exciting news on the horizon for dealers as it looks to build an indirect sales channels for specific product lines.

For previous episodes please click HERE.

Tags : CarpigianiMarket TalkRestaurant Collectivevideo
Andrew Seymour

The author Andrew Seymour

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