Revamped kitchen format heralds new chapter for EAT


EAT, the fresh food-to-go brand, said today that it is entering the next phase of its expansion programme with the launch of a new concept store in Finsbury Pavement.

Afroditi Krassa, the renowned architect behind Heston’s Perfectionist Café at Heathrow Terminal 2 and Dishoom, has been enlisted to showcase the chain’s passion for cooking great tasting seasonal food, every day.

Unlike other stores, all the cooking and serving will be visible, so customers can expect to smell the baguettes being baked, see the soups being stirred and garnished and the coffee being ground all from the open kitchen and service area.

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This new design will be the platform for the next phase of store expansion, with stores in Ealing and Chichester all currently being built and planned to be opened in the next six to eight weeks, taking the total store estate to 120.

Chichester will see the extension of the new concept into a market town format, gearing the menu, service and environment around a relaxing place to meet and spend time for great seasonal food and hand crafted coffee.

Later in the year, EAT will open its largest ever store within Liverpool Street Station. At 2,840 square feet it will adopt the new format to serve the 122 million passengers passing through the UK’s busiest station each year.

The new openings will coincide with the Launch of EAT’s Summer menu, which features new chipotle chicken and avocado salads, made without gluten and only 319 calories per serving, and an expanded vegan offering including a Thai Green and Grain salad, also made without gluten and only 326 calories per serving.

Brand director, Sarah Doyle, said: “EAT. will be expanding beyond London over the next 12 months, and the new store format is a key feature of the roll-out. We are already well known for our healthy hot food, but we’re seeing increasing demand for our fresh offering, with salads showing a 4% like for like growth in the year to April.

Doyle said that everything EAT makes uses the best seasonal ingredients, whether it’s a soup, a hot pot, or a salad, while the open kitchen design would reinforce the fact that EAT’s food is made fresh in-store each day.

Tags : catering equipmentchainsEATgrab-and-gokitchenssandwich chain
Andrew Seymour

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