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MARKET TALK: Hatching a dark kitchen plan, back-of-house recruitment and menu problem areas

In this week’s episode of Market Talk, Ashley Woodhouse, operations director at Bird Restaurants, and Katie Prowse, senior insight manager at Lumina Intelligence, join us to reflect on the operator landscape.

Mr Woodhouse describes Bird’s positioning in the fried chicken segment and how the brand used the pandemic to refine its growth model. He also reveals the challenges of building a dark kitchen model from scratch and the implications for its operational strategy.

Ms Prowse, meanwhile, outlines the extent to which menus have changed in the UK over the past 18 months. She shares her views on the trends that have affected menu sizes among pub and restaurant operators, and details why menu creation is likely to become even more of a balancing act for hospitality businesses in the months to come.

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For previous episodes please click HERE.

You can also listen to the episode as a podcast on a selection of major platforms as below:

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Tags : Bird RestaurantsLumina IntelligenceMarket Talk
Andrew Seymour

The author Andrew Seymour

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