Carl Morris certainly knows what it takes to reach the top in the hospitality sector having cut his teeth at the Revolution Bar Group, where he played a major role in establishing and growing the Revolution and Revolucion de Cuba portfolio to more than 100 sites.
Its premium concept is built around a unique buttermilk fried chicken recipe and 48-hour farm to fork process called the ‘Chicken Run’, which includes a 24-hour brining and marination stage.
Its commitment to making fresh food on site has seen it invest in high-end equipment that can maintain quality, consistency and speedy production, especially during peak times.
Bulk cooking and efficient holding are key to the set-up, with Henny Penny equipment used to achieve optimal taste and texture.
It has just launched in Leeds, begun work on a new pop-up concept for university refectories and opened production sites in conjunction with Deliveroo.
“We are a people business and what we do is give customers the best chicken and why we do it is to give people the biggest smile,” says Carl.
Company: Yard & Coop
Address: 37 Edge Street, Manchester, M4 1HW
Tel: 0161 710 2570