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Restaurant news roundup

19 | 06 | 13

There have been several developments in the restaurant industry that will be of interest to catering equipment suppliers in the last week or so. Read on to find out more.

Giggling Squid pushes on with expansion plans

The Giggling Squid Thai restaurant chain is set to open its sixth venue.

The new site is set to be launched in Reigate in July and there will be seating space for 98 people. It will take over the location of the former Puccino Cafe on the high street of the Surrey town and has received a £350,000 investment.

However, this is only the beginning of the company's expansion plans, as its owners - husband and wife Andrew and Pranee Laurillard - have revealed they plan to open 80 new sites by 2020. 

Mr Laurillard stated: "There are no national Thai restaurant chains despite the increasing popularity of the cuisine - we intend to be the first - it's all about getting the food right."

He added the company may hit some "growth" issues when it reaches the ten outlet milestone and it will need to develop a second management tier to counter this.

Bramwell opens Wild Lime Bar and Kitchen

Another new opening in the South of England is the Bramwell Pub Company's Wild Lime Bar and Kitchen in Southampton. 

The venue represents a new concept for the company, with the menu having been devised based on the results of customer research. 

It includes pizzas that are freshly prepared, 'stacked' burgers and a selection of meals that are under 500 calories.

Sarah Weir, commercial director of the Bramwell Pub Company, said early feedback from visitors has been extremely positive and there was a "genuine buzz" at the launch of the new site.

She added the Wild Lime concept "bridges the gap in the high street market in terms of injecting excitement and modernity".

The brand is set to be extended to Reading and Banbury over the summer months, Eat Out Magazine reports.

Rebrand for Frankie's Bar & Grill

In other restaurant news, renowned chef Marco Pierre White has changed the name of his Frankie’s Bar & Grill restaurant to Marco’s New York Italian. 

The Hoylake-based venue has been renamed as part of a new branding project, which has seen Pierre White develop the New York Italian theme. Its menu will focus on providing a combination of traditional Italian and US dishes, such as home-made pizzas, pastas, BBQ ribs and Marco’s special hot dogs.

Pierre White said he developed the new brand as a result of his admiration for the Italian cuisine that can be found in New York.

"New York Italian is a cuisine which I love whole-heartedly. It celebrates resourcefulness and culinary intervention, and it is those key elements which I have tried to capture when devising the new menu for Marco’s New York Italian," he commented.

Pierre White also opened one of the newly branded restaurants in Exeter at the end of May and the venue will focus on providing a welcoming environment for families to come and eat together.ADNFCR-16001031-ID-801601099-ADNFCR


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