The 80-cover restaurant opened its doors on The Broadway in Wimbledon earlier this month offering diners three options under meat, chicken, fish and vegetables sections which can be teamed up with one of six side dishes - fries, potato wedges, roasted vegetables, Caesar salad, Greek salad and brown rice and lentils and one of four sauces.
Main dishes, which include beef, chicken or falafel burgers, chicken skewers, veggie sausages, salmon and seabass, are delivered at three price points - £8, £10 and £12 and all cooked on an open grill.
McKevitt, who founded the salad bar concept Tossed in 2003, started working with hospitality investor Panchal, co-owner of Dukebox and Sulkin of Aragon House and The Black Dog pub in Vauxhall at the end of 2011 to create the new venture which they wanted to focus around a cooking style rather than a style of cuisine.
“We are very excited to finally launch Hot Pink, a project we have been working on for over a year," they said in a statement. "While many concepts now seem to focus on just one product we have focused on one style of cooking - the grill.
"With 12 items on the menu, allowing guests to make over 70 combinations, there is something for everyone. We’re for diners who are seeking great value, fresh and healthy options."
The contemporary-style restaurant which features retro 20th Century popular culture paraphernalia and diner style banquettes, also offers a range of desserts for £5, including a gluten free brownies, a 150-calorie 'skinny' cheesecake and hot apple and sultana bake as well as a £5 'Little Grillers' menu for children.
The restaurant has worked with a brewery in Germany to create its own-brand Hot Pink 4.1% abv lager and also has wine by the carafe, freshly squeezed juices and milkshakes.
A spokesperson for Hot Pink said the trio would consider rolling the concept out to more locations in the future once the Wimbledon site was established.