Fast-growing restaurant and bar chain Loungers credits a more system and process-based approach to menu development for ensuring its kitchens have been able to keep pace with the rapid expansion of its business.
Head of food, Antony Bennett, remains hands-on when it comes to kitchen design and menu development, but is always quick to credit the experienced team he has around him for conceiving new ideas and executing menu roll-outs.
One of the challenges they have to constantly overcome is ensuring there is sufficient distinction between Loungers and Cosy Clubs from a food perspective.
Last year the group launched no less than 28 menus across the two brands.
“We have had to change as a business to realise that you don’t always have to do a new menu,” explains Antony. “Actually what you can do is look at what you are currently doing and do it better by speaking to your existing supplier base, or bringing some new ones in, and just thinking about how you then deliver the item or the section of the menu as well.”
Address: 15-16 Lower Park Row, Bristol, Avon, BS1 5BN
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