The new format features a new contemporary interior and a menu, which includes hot and cold baguettes, soups and salads and a selected main dish.
Aimed at consumers with reduced dwell time, the product range is available to eat in or takeaway,
Graham Turner, chief executive at Tragus, said that the smaller format was still very much at the trial stage at present but was a “logical step” for the brand.
Last month the group reported a poor Christmas performance across its restaurant estate with like-for-like sales down 3 per cent.
It blamed the heavy snowfall in December for preventing diners from reaching its 289 sites.
Mark Wingett is associate editor for BigHospitality's sister publication, M&C Report.