As the head of food and executive chef at one of the UK’s most distinguished restaurant chains, Terry McDowell’s role keeps him firmly on his toes.
Rarely a day goes by when he isn’t thinking about what the next big menu development will entail.
This year has already seen comprehensive vegan and low calorie menus incorporated into the business, but he is already working on the ‘next big thing’ up to 18 months in advance as Fridays, which posted sales of £211m last year, plots its course for long-term casual dining success.
Terry oversees the kitchen aspect of new projects and has become a master of creating efficient production areas based around economy of movement and speed.
“We design our kitchens with as few steps as possible, having everything to hand, and we help our teams with the processes they have in regards to forecasting sales and product mix. What that does is help them pull together how much food or how many items they’ll need for that particular shift, which means that we have consistent food quality, fresh food and it also helps with our margin.”
Company: TGI Fridays
Address: 253-254 Capability Green, Luton, Bedfordshire, LU1 3LU
Tel: 01582 870160
Focus: American food
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