Out tomorrow (5 February), the magazine's cover feature looks at how restaurant operators are managing to find sites in a competitive marketplace.
“There’s been a major institutional shift in recent years. Restaurants are no longer viewed as a poor cousin to the retail sector but as a vibrant industry in growth,” says Nick Weir, joint managing director at property agency Shelley Sandzer. “There has been – and continues to be – a huge amount of investment and, consequently, the demand for sites is at an all-time high.”
Restaurant looks at the current situation regarding restaurant property and examines the issue of change of use, plus speaks to a number of operators, including MeatLiquor and Loungers, to find out how they are finding the sites to expand their restaurant empires.
Also in February's Restaurant magazine:
- Pied a Terre and L'Autre Pied director David Moore talks about the industry and his latest project in Pearls of Wisdom.
- Robin Hancock, one half of the Wright Brothers, talks seafood and restaurants in Table for Two.
- One of the UK's biggest restaurant brands - Pizza Hut - is put under the microscope in Business Profile.
- The Leconfield's head chef David Lewis cooks seabass in this month's masterclass.