The concept, which made its UK debut last year with a site at Shoreditch’s semi-permanent Boxpark development, recently secured a unit in Wardour Street as chief executive Atholl Milton believes there is an appetite in London for ‘more unique food offerings’.
“The concept has a slick brand image, modern service backed by cutting edge technology and first and foremost, excellent food that represents value for money,” said Milton.
“My experience in the food sector has taught me that you have to create a flexible model in terms of your rollout plan, we've built the business in such a way that we can run bunnychow's out of kiosks and 2000 square feet stores, giving us an opportunity to look at a vast range of potential new sites.”
Bunnychow offers diners a selection of ‘hot bunnies’ on rotation (£5) including their signature ‘Monkey Gland Meatballs’ and BBQ pulled pork; two warm flat bunnies (£4.50) with fillings including South African bobotie or goats cheese & peppers; and six chilled flat bunnies (£4) such as lime & chilli crayfish, nutty citrus chicken and feta & pea - ideal for takeaway.
The business is backed by C & C Alpha Group and is now set to roll out sites in ‘prime locations’ throughout London, with the target of 19 sites in the capital over the next five years. Milton describes the optimum site as ‘between 1,200 and 1,500 sq.ft with an 80:20 layout split between retail and seating’.
Restaurant Property agency director David Rawlinson, who is advising on the roll-out, said: “Wardour Street is one of the best locations in Soho and an ideal location for Bunnychow.
“Bunnychow a is uniquely vibrant concept which fuses high-end bakery with the world’s best global flavours in a way which should appeal to London’s zeitgeist for cosmopolitan fusion and street food fun.
“The variety of offering provides strong all day trading potential.”
The first permanent Bunnychow restaurant will open at 74 Wardour Street in Soho.