Kaye told BigHospitality's sister publication M&C Report that he wanted to try the concept at a number of locations and let it 'bed in' before assessing whether it had further roll out potential, but was happy with the performance of the first site under the brand in Cobham, which opened in June.
The company has secured the former Fire & Stone site in Oxford for a further opening under the brand and taken up the option on a site that had been earmarked as a possible Chimichanga in Leatherhead.
It will also convert one of its two Prezzo sites in Wokingham to the concept.
Kaye said: “I like the fact that Cleaver gives us a third distinct brand. With every new brand/concept it is 50/50 whether it will succeed so we will take our time, get these four open and then assess the performance at the end of the year/start of next year. I have been please with Cobham so far. Has it exceeded my expectations? My expectations were at zero to start with, so in that respect yes it has!”
Cleaver serves a choice of chicken, burgers and ribs, together with three salads and a selection of sides. The burgers are handmade with prime Scottish beef, the chicken is from selected Norfolk farms and the ribs from fully traceable locally sourced pork.
This story was first published by M&C Report. To subscribe contact Emily Croft on 01293 846578 or email email@example.com.