THE RESTAURANT DIRECTORS' CLUB IS AN EXCLUSIVE, INVITE-ONLY EVENT THAT BRINGS TOGETHER A CROSS-SECTION OF LEADING RESTAURANT OWNERS AND INDUSTRY EXPERTS.
This unique event provides an opportunity to share ideas, exchange views, discuss current challenges, and do some all-important networking with like-minded peers.Register Now
Hosted over lunch at the iconic Ceviche Restaurant in Old Street, guests including directors from The Table Café, Cocotte, Roccardo's, Santa Maria, Jar Kitchen, CoBa, Kuia Aina, Fatto a Mano, heard how the founder of the award-winning Peruvian restaurant group Martin Morales setup and grow one of the UK's hottest independent restaurant groups, and how he overcame a number of finance and HR challenges along the way.
The last Restaurant Directors Club, hosted at the Urban Coterie on the 17th floor of the Montcalm Hotel in Shoreditch, brought together a leading panel of advisers, investors and seasoned operators, to discuss the availability of startup, expansion, equity and debt finance.
Martin Williams, founder of award-winning M Restaurants, gave a first-hand account of crowdfunding. The ex-Gaucho MD successfully secured £1.2 million out of its £1.3 million funding goal within hours of launch on Seedrs to expand to M Restaurants.
Charlie Hall, Director at Code Hospitality and Ian Woodley, founder of Finance Kitchen, voiced their thoughts on crowd funding and how, if done incorrectly, can effect follow-on rounds. Where crowd funding is not suitable, they recommended alternative options such as SEIS, EIS, VCTs and traditional asset finance. Chris Miller, founder an investment fund for new and existing restaurants, explained what makes an attractive an investment and what operators must do to get investment ready.
It was also agreed that although crowd funding attracts investors from a large pool of loyal customers, there is no substitute to having 'grey haired investors' that bring much valuable industry knowledge, expertise and contacts.
The last Restaurant Directors’ Club, hosted over lunch on Tuesday 20th September 2016 at the new Urban Coterie Lounge on the 16th floor of the Montcalm Hotel in Shoreditch, brought together a panel of leading property agents to explain how the London restaurant property market is performing, and how operators can compete and negotiate for prime locations.
Guest speakers from Deliveroo also explaining how their latest Roobox venture provides restaurants with the use of a fully-equipped kitchen in areas with limited restaurant supply but high demand for delivery.
The RooBox project was aimed both at giving physical space to fledgling operators but also allowing more established brands the opportunity to scope out new areas.
He said that having completed the pilot phase with three operators, including Tommi's Burger Joint, the group was now bringing in four more groups to its existing kitchens in the coming weeks as well as reaching out to new partners.
Guest speakers also included Dean Gambles, a restaurant property consultant specialising in the Central London market with clients including Murano, Hix, Tom Sellers, Jason Atherton and Coya, along with Alun Oliver, one of the UK's leading experts on Capital Allowances for restaurants, bars and hotels, who explain how restaurant directors are often overlooking, or not maxamising, tax allowances when fitting out or refurbishing restaurants.
With tipping practices back in the spotlight, dealing with cash tips, service charges and TRONCS has become a real concern for many restaurant and hospitality operators.
Leading directors attending the latest Restaurant Directors' Club on Monday, 2 November concluded that despite negative press publicity and misunderstanding by the public, a correctly structured TRONC can increase employees take home pay by up to 12% and provides a means of recruiting, motivating and incentivising employees, but getting it wrong could lead to an expensive National Insurance settlement with HMRC.
Melanie Gower, Payroll and TRONC specialist from accountancy firm Jeffreys Henry LLP, opened the discussion by explaining the differences between cash tips and discretionary service charge.
Cash tips i.e. those left on the table, remains the property of the employee. Employers can ask for it to be pooled and distributed fairly to all staff but they cannot insist. A discretionary service charge is just that, an optional payment added to each bill and initially the property of the restaurant but can then be fairly distributed to all employees via the TRONC.Read The Full Write-Up
Bonds are becoming an increasingly important method of attracting attention in an ever-more competitive crowdfunding market, according to Crowdcube.
The group’s business development manager Tom Leigh said the success of Taylor Street Baristas’s coffee bond had inspired other companies seeking investment but warned that fundraisers will need to keep innovating to attract attention.
Speaking at the Restaurant Directors Club, organised by Jeffreys Henry LLP, he described the offers being tabled on Crowdcube as "a loyalty card on steroids".
Previous guests have included directors from Pizza Pilgrims, Bavarian Beerhouse, Chilango, K10, The Truscott Arms, Rosa's Thai Cafe, El Camion, The House of Ho, Voodoo Rays, Gourmet Burger Kitchen and The Jar Kitchen.Read The Full Write-Up on M&C
Restaurateurs at a Directors’ Club lunch organised by Jeffreys Henry have heard that after many tough years in the marketplace, the future is looking brighter.
Addressing an audience of directors from Bavarian Beerhouse, The House of Ho, Jar Kitchen, The Truscott Arms and Potli at the accountant’s offices in central London, Horizons managing director Peter Backman said that it had been difficult keeping UK customers eating out.
“It’s tough appealing to an increasingly cost conscious audience, and tough keeping your offer fresh while there’s been a tight squeeze on margins,” he said. “But for the past 12 months or so things have been looking much brighter for many operators. And I believe that’s going to continue for a while.”
Mark Tenzer, partner at Jeffreys Henry, added: “The restaurant and hospitality market is firmly back in growth mode. Many of our clients have posted strong growth over the last year and have started well in 2015, with expansion firmly on their agenda for the year ahead.Read The Full Write-Up on The Caterer