Wagamama modifies kitchens to accommodate growing delivery business


Wagamama plans to install more bespoke delivery stations in high volume sites as that side of its business continues to gain momentum.

The move comes as it also looks to set up more delivery kitchens, adding to the three it already has in place.

The addition of more bespoke stations in busy sites is designed to speed up packing and the pan-Asian chain will work closely with delivery partners to fine-tune its operations.

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Delivery sales rose to around 12% of Wagamama’s turnover last year, up from 10% the previous year.

Wagamama said new delivery kitchens would open in areas not covered by existing restaurants, as it has done with Peckham, and in towns or cities with demand opportunities, such as Leeds.

Wagagmama is now part of The Restaurant Group, which remains satisfied with the way the business has developed since it acquired two years ago.

In 2019 it opened 10 Wagamama restaurants including eight conversions from its Leisure branded sites and two new properties in Old Street, London and Heathrow Terminal 3.

A further 10 restaurants are planned in 2020, including five to six conversions, with TRG vowing to continue its “selective” approach to high quality openings. The last 23 sites that have launched have generated an average 44% return on invested capital.

The firm is also promising further menu innovation, both on core menu dishes, such as its vegan ‘Suika’ tuna which it launched for Veganuary, and through collaborations.

Away from the core UK business, it launched its first food-to-go concept, ‘Mamago’, in November. It intends to to spend the next six months optimising the proposition before evaluating further roll-out potential.

Wagamama said the launch of a refreshed set of core values that supported team engagement has also boosted its kitchens by leading to a further reduction in back-of-house team turnover to an all-time low.

QUICKFIRE Q&A: Steve Mangleshot, Executive Chef, Wagamama

Tags : deliveryWagamama
Andrew Seymour

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