How to run a multi-site restaurant business post-recession

By Becky Paskin

- Last updated on GMT

Related tags: Restaurant magazine

A selection of R200 members and industry experts, including Jo Barnes from Sauce Communications and Steven Pike from the Mystery Dining Company, give their advice on running a multi-site operation post-recession

The economic climate has been a challenging one for the restaurant industry, with many operators resorting to cost and price cutting tactics to survive.

Those operators featured on Restaurant magazine’s R200 list, published earlier this month​, have the fortune to belong to a club in which they can share business advice and experiences with their peers.

Last week a selection of R200 members and industry experts, including Peter Backman of Horizons and Simon Rimmer of Greens in Manchester, gathered at the club’s annual business conference to share ideas on how best to run a multi-site restaurant or pub operation post-recession.

In the following video you’ll find PR advice from Jo Barnes of Sauce Communications and insider consumer knowledge from Steven Pike of the Mystery Dining Group. Hawksmoor co-owner Huw Gott also shares his own experiences on how helping charity Action Against Hunger has benefited his own business.

To see the full R200 list of the UK’s leading food-led restaurant and pub groups, click here.

Related topics: Business, Restaurants, Pubs & Bars

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