It has been a prolific year for Wagamama, which now numbers 170 restaurants worldwide and reported a record financial turnover of £266m.
It now intends to open another 10 branches over the next 12 months as it seeks to lead the pack in the casual dining market.
Given that it has stores in some of the UK’s busiest retail and leisure locations, it is no surprise that Wagamama has got kitchen design down to a fine art.
A lot of the credit for that goes to executive chef Steve Mangleshot, who recently celebrated a decade in his current position and has been with the firm for almost 17 years.
One of the challenges facing Wagamama is storage, especially with a menu based around fresh ingredients. “We have to keep our seafood fresh and unfrozen,” he explains. “To save chilled storage space we cook our meat in batches and then use the blast chiller to chill it quickly, which lets us store it in the fridge in perfect condition until it’s needed. Our aim at Wagamama is to provide fast, fresh food and provide our customers with great value for money.”
Address: 76 Wardour Street, London, W1F 0UR
Tel: 020 7631 3140
Focus: Japanese cuisine
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